Vegan Recipe

with Rachel Jamison

Rachel of Nutri Balance Swansea and Cool Beans cookery school is a nutritionist with over 10 years’ experience. With the barbeque season hopefully on the horizon, Rachel has devised a fabulous meat and dairy free alternative to the usual grilled offerings

Almond feta style cheese


1 cup of ground almonds

2 ½ cups of water

Dash of raw maple syrup

Pinch of pink Himalayan salt

¼ cup of olives

1 tbsp nutritional yeast flakes

Black pepper

Juice of half a lemon

Put the ground almonds, water and maple syrup into a jug

blender and zap for about 2 minutes.

Pour into a nut or muslin bag over a bowl and squeeze the milk out.

Now you have almond milk and pulp- store the milk in a glass bottle in fridge and use as you wish (it will separate as it has no bad stuff in it, so you will have to keep shaking when you want to use it).

Empty the pulp into a bowl, mix in the chopped olives, yeast flakes, salt, pepper and lemon juice and a little of the almond milk.

Voila – you have a feta style vegan cheese- use in salads, on top of quiches, summer pastas, however you wish.


Lentil and Broccoli Burgers

Rachel recipe pic


½ head of broccoli (broken into florets)

1 large cup of cooked Puy/brown lentils

1 tsp tahini

1 pinch of pink Himalayan salt

1 clove garlic

1 cm piece of ginger (grated)

1 small chili (if you like it spicy)

2 tsp coconut oil

1 tsp tamari (or soy sauce)

1tbsp ground flax seed/chai seed & 3 tbsp of water) = 1 flax ‘egg’

Pre heat oven to 170C/GAS MARK 3.

Blitz the broccoli until it looks a bit like rice.

Add ¾ of the lentils to the food processor while it’s running.

When combined, transfer to a large bowl and add the rest of the lentils plus the tahini, salt, garlic and ginger (and chili if using).

Heat the coconut oil and soy sauce in an ovenproof frying pan (if you have one). Add the patties and sear each side for 2-3 mins until slightly darker in colour.

Transfer the pan to the oven (or if not oven proof then gently slide onto an oven tray) – cook burgers for around 15 mins until cooked through.



Serve the burger topped with the ‘feta’ and a portion of salad for a colourful and healthy BBQ alternative.

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