Curried lentil soup

This is a new 'make, freeze and take to work' lunch option I'm trying. Got a good bit of heat going on!

Ingredients:

2 tbsp vegetable oil
2 onions, chopped
4 cloves garlic, minced
2 tsp curry powder
2 tsp coriander
2 tsp cumin seed
2 bay leaves
1 tsp salt
4 dried chillies, chopped
1/2 head of green cabbage, spring greens or similar, shredded
1/2 carrot or courgette, finely diced
1.5 litres vegetable stock or bouillon
2 cups green or puy lentils

Method:

Fry the onions in the oil until translucent and then add the garlic and other spices, mixed in together and fry for another couple of minutes, then add the greens and the carrot/courgette and continue to fry in the oil, stirring quickly until the greens reduce down. Now add the stock, then the lentils, bring back to a boil and then simmer for around 20 minutes or until the lentils are nicely soft.

Courgette & Pumpkin Seed Vegan Flapjacks

I had to go easy on the vegan margarine as we were running out, so beefed up the banana levels and made a lower fat flapjack than would usually be recommended... but it worked! So you can make and eat these whilst feeling slightly - only slightly - less guilty. As ever, includes courgettes from our allotment.

Ingredients:

50g soy margarine
1 cup veg oil
8 tbsp agave nectar
250g oats
A mashed up banana
1/2 courgette, grated
1 cup pumpkin, sunflower and sesame seeds
1 tsp cinnamon
Pinch of salt

Method:

Preheat the oven to 180c and line a medium sized baking dish with baking paper.

In a large bowl mix together the oats, pumpkin seeds, linseeds, cinnamon and salt. Mash the banana until it is a soft paste. Meanwhile, in a small pan, melt the soya margarine and agave/golden syrup and then mix in the banana. Finally, grate in the courgette and then leave to cool for a mo, before mixing into the oats.

Transfer into the baking dish and bake until brown - around 30 minutes. Leave it a little longer if you like a crispier flapjack. Take it out, cut into squares, leave to cool and then eat!

Vegan Banana Bread

Okay I'd be a great big vegan fibber if I didn't admit that this isn't the fluffiest banana bread in the universe... but, it's passable and tastes lovely. Might do an extra 1/2 tsp of bicarb and vinegar next time for more lift. Well worth a go though if some bananas need using.

Ingredients:

130g Plain Flour
1/2 cup White granulated sugar
1/4 cup dark brown sugar
1/2 tsp Bicarbonate of soda
1/2 tsp Cinnamon
1/2 tsp Salt
1/4 cup Soy milk or soy cream
1/2 tsp Cider vinegar
2 Large ripe bananas
1 tbsp Veg oil
3 tbsp Agave nectar (you could use syrup)
1/2 tsp vanilla extract

Method:

Preheat the oven to 175c and oil a small loaf pan and set to one side. In a mixing bowl mix the flour, sugars, bicarb of soda, salt and cinnamon. Set aside and get the wet stuff mixed together.

In another (larger) mixing bowl, whisk together the soy cream and cider vinegar and let stand for a couple of minutes. Then add the banana (mashed up), vegetable oil, agave, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined.

Bake for an hour, or until a toothpick inserted into the centre emerges clean. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.