INGREDIENTS

• 250G GLUTEN FREE SPAGHETTI
• 2 ONIONS PEELED AND DICED
• 3 CLOVES OF GARLIC PEELED AND  SLICED THINLY
• SMALL PIECE OF GINGER DICED
• 1 TSP CHILLI FLAKES
• FEW DROPS OF SESAME OIL
• FEW DROPS OF TAMARI TO TASTE
• FRESH CORIANDER
• 2 TBSPS GARLIC FLAVOUR FUSION

METHOD

Cook pasta as suggested on packet, drain and drizzle with sesame oil.

Meanwhile gently fry onion and galric in a little sesame oil then add ginger and cook for a further few minutes until onions and fgarlic are golden brown.

Toss pasta and onions, garlic and ginger together.

Add chilli flakes, sprinkle tamari and Flavour Fusion Garlic and mix thoroughly.

Garnish with fresh coriander and serve.

Ingredients for the Casserole :

• 3 medium onions sliced
• 2 large carrots sliced
• 2 large parsnips sliced
• 3 turnips diced
• 1 green pepper sliced
• 1 tsp yeast extract
• 1 pint of vegetable  stock
• 1 tsp himalayan  pink salt
• 1 cup of soaked and  cooked  chick peas
• 1 tin of organic tin of tomatoes or 6 large fresh tomatoes  sliced
• Handful of Mushrooms
• 2 tsp paprika
• 1 tbsp balsamic vinegar
• 5 tbsp Chilli Flavour Fusion
• 2 tbsp organic coconut oil

Ingredients for the Flavour Fusion Garlic Bruschetta:

• 4 slices of gluten free wholemeal  bread preferably  homemade
• 1 small clove of garlic peeled
• Drizzle of extra virgin olive oil  for each slice of bread
• 4 tbsp  of  Flavour Fusion Garlic or Chilli or Original

Method :

In a large heavy based casserole dish heat the coconut oil over a medium heat.

Add all the vegetables and cook slowly with a lid on, Stirring occasionally .

Add the balsamic vinegar, salt, yeast extract, and paprika. Mix well and add tomatoes, stock and Flavour Fusion .

Turn heat down  and simmer for an hour or alternatively  bake in oven at gas mark 6 or 180 degrees Fahrenheit for 1 hour.

When the vegetables  are tender the casserole  is cooked.

Make the Bruschetta  by toasting the bread.

Scrape the garlic cloves over the toast then drizzle olive oil over the toast and sprinkle  1 tbsp of Flavour Fusion Garlic on each slice.

Serve casserole with Bruschetta  and Enjoy!

Fantastic for a cold evening. ☺

Ingredients:

1 Cauliflower cut into florets

3-4 tablespoons of Flavour Fusion of your choice

4 tablespoons olive oil or coconut oil

Method:

Preheat oven to either 200 degrees celsius or gas mark 5.

Place cauliflower florets in a large basin.

Add oil and toss until cauliflower completely covered.

Add Flavour Fusions and coat the cauliflower.

Place on a baking sheet and cook for 25-30 minutes on the top shelf of the oven until golden brown.

Serve immediately.

Ingredients

1 large Pumpkin  peeled and diced

3 medium onions peeled and diced

2 gloves garlic peeled and diced

3 medium size potatoes washed and diced

1 litre of vegetable stock ( I use Marigold bouillon stock)

2 tablespoons of coconut oil

3 tablespoons of Flavour Fusion Chilli or Garlic

Method

Place the onions, garlic and butternut squash with the coconut oil  in  a large, heavy based saucepan  and cook over a medium heat until vegetables are soft, stirring occasionally.

 Add the potatoes and cook for another ten minutes.

 Add the stock and Flavour Fusion Chilli. Season with salt and pepper to your taste.

 Stir and cook over a medium heat for approximately 45 minutes. Blend until smooth and serve. Sprinkle lavishly with either Flavour Fusion Chilli or Garlic or go wild and use both.

Raw Vegan Pesto with Courgette Noodles

For the Sauce

1.5 cups of   walnuts soaked overnight

1 cup of tomatoes quartered

1 green onion diced

1 clove garlic crushed

8 sun dried tomatoes

1 teaspoon of mixed herbs

1 carrot diced

1 stick of celery sliced

1 teaspoon olive oil

1 medjool date pitted

4 green olives stoned

2 teaspoons of tamari soy sauce

2 teaspoons of freshly squeezed lemon juice

4 tablespoons of Flavour Fusion Garlic

Method

Make spaghetti on a spiral vegetable slicer. Dry the spaghetti on paper towels (don’t skip this step or your spaghetti will be watery and will not hold the sauce) Place dried spaghetti in a mixing bowl.

While running a food processor with the S blade put the garlic, tomatoes (both sun dried and fresh) date, herbs, onion, olive, process until smooth. Put in a bowl to one side.

Wash and dry the food processor. Drain and rinse the walnuts and add them to the food processor along with the Flavour Fusion garlic, olive oil, lemon juice and tamari. Process until smooth. Mix the tomato sauce and walnut mix together. Lay the spaghetti on a plate and place the sauce on top. Lavishly sprinkle Flavour Fusion original over and enjoy!