Guest recipes with Farah Shammas

Mushroom Brown Rice

Half a large white onion, diced

250g of long grain brown rice

1 tin of sliced mushrooms or fresh

6 cups of water

1 vegetable stock cube

1/2 teaspoon of ground black pepper

2 cups of coconut milk

3 tablespoons of nutritional yeast

Sauté onion in 1/2 cup of rose wine

Add rinsed rice

Add mushrooms

Pour over water and coconut milk, and add vegetable stock cube and pepper

Bring to boil and then simmer for 40 minutes or however long your rice requires (add more or less water depending on your rice)

Add nutrional yeast five minutes before rice is done and stir in

Enjoy hot

Spinach mushroom pasta

500g wholegrain spaghetti

10 button mushrooms, sliced

1 and 1/2 vegetable stock cubes

4 bunches of fresh spinach

6 tablespoons of nutritional yeast

3 cups of coconut milk

1 teaspoon of ground black pepper

Salt to taste

Boil pasta (we used an extra vegetable stock cube here) until ready and drain. Transfer into Pyrex

Sauté mushrooms for 3 minutes, add spinach and cook until it wilts. Add to Pyrex

Mix in all other ingredients

Bake for 20 minutes at 180C

Stir and serve

Fluffy Sweet Sponge Cake

1 cup olive oil

1 tbsp lemon juice

Egg substitute

½ cup of sugar

3 cups plain flour

1tsp baking powder

2tsp lemon zest

1 tsp salt

2 cups grated zucchini

1 tsp vanilla extract

Mix all together (wet and dry separately and then stir in all together). Bake at 180C for 50 minutes

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