I’ve been playing around with healthier curry recipes after reading about the health benefits of curry powder. Here’s a lovely vegan spin on chicken tikka…
INGREDIENTS
1 block of firm tofu (approx 250g), cut into think slices
Marinade:-
2tbsp plant-based Greek yoghurt
1tbsp smoked paprika
1tbsp tikka curry powder
1tsp ground coriander
1tsp ground cumin
1tsp ground cinnamon
1tsp paprika
1/2 tsp turmeric
1 lemon, juice-only
Pinch of salt
METHOD
Mix the marinade ingredients in a large bowl then add the tofu and gently toss to coat. Leave in the fridge for at least an hour to marinade. Transfer to a lined baking tray and grill on high for 8-10mins. The tofu is ready when it’s cooked through with some char. Serve with rice, naan and pickles. Enjoy!
✔️ heat the oil in a large frying pan on medium/high heat
✔️ once hot, add the fillets. Sear one side for a minute without touching, then flip over onto the uncooked side and cook without touching for 10 minutes, or until done. Then turn off the heat and let the fillets rest for 5 minutes
✔️ a few minutes before the fillets are ready, heat the oil in a separate pan and warm through the salad. Drizzle over with the lemon juice to finish
✔️ spoon the warm salad into the centre of each plate and place the fillets on top
Pancake day is around the corner 👉 and these banana pancakes are a real crowd pleaser 🤩 with just 5-ingredients they’re easy to make 💪 and with no dairy or egg they’re delicious and healthy too 🌱👌
✔️Place all the ingredients in a food processor and whizz to a smooth batter
✔️Heat a little vegetable oil in a large frying pan on medium-low then pour a thin layer of batter to cover the bottom. Cook for around 1 min each side, until golden and keep warm in a low oven
If you’re gluten-free, switch out the plain flour with gram (chickpea) flour. Its tried and tested by me 👍
-3 large Maris Piper potatoes, skin-on, cut into large chunks
-2-3tbsp extra virgin olive oil
-2-3tbsp cooking water
-1 small head of winter greens or savoy cabbage, finely shredded
-1 carrot, peeled and cut into batons, to garnish
-250ml gravy
METHOD
🍗 chicken:
✔️ evenly season both sides of the chicken
✔️heat the oil in a large frying pan on medium/high heat
✔️ once hot, add the chicken breasts and turn down the heat to medium. Sear one side for a minute without touching, then quickly sear the edges. Flip over onto the uncooked side and add a tightly-fitting pan lid. Turn the heat down to low and cook without touching for 10 minutes. Then turn off the heat and let the chicken rest for 10 minutes without touching, with the pan lid on. Test it’s ready by inserting a knife in one end – the juices should run clear
🥔 🥬 Colcannon:
✔️ While the chicken cooks make the Colcannon
✔️ Boil the potatoes in salted water for approx 10 minutes, or until softened. Drain then steam-dry above the pan
✔️ While the potatoes cook, fry the winter greens and carrots in a little olive oil for 5 mins, until softened with some bite. Reserve the carrots to garnish
✔️ Add the potatoes back to the pan and mash. Gradually add the oil and water until the desired consistency is achieved. Stir in the winter greens and season
🍽️ Plate Up:
✔️Portion out the colcannon and top with the chicken. Pour over with gravy and enjoy!
Peanuts are a staple in Indonesian cooking and they’re often added to rice dishes and salads to add texture. Here they make for a lovely dipping sauce. Drizzle it liberally over your stir fry… 🤤
✔️Cuisine | Indonesian-influenced
✔️Serves | 4
✔️Prep | under 10 mins
✔️Cook | as above
✔️Plant-based | 20min | midweek meal
INGREDIENTS
Peanut glaze:
✔️4tbsp soy sauce
✔️3tbsp maple syrup
✔️2tbsp (heaped) crunchy peanut butter
✔️2tbsp white wine vinegar
✔️juice of one lime
Stir fry:
✔️2tbsp coconut oil
✔️1 garlic clove, minced
✔️thumbnail of ginger, minced
✔️250g spinach (or fresh winter greens, hard stalks removed)
✔️2 corn cobs, sweetcorn-only
✔️1x brown onion, thickly-sliced
✔️Half a broccoli, cut into small florets (optional)
✔️4 spring onions, thinly-sliced, to garnish
✔️sprinkling of crushed chilli flakes, to garnish
✔️handful of roasted peanuts, roughly-chopped, to garnish
METHOD
-Heat the oil in a wok then add the onion and broccoli and stir fry for 2-3mins. Add the garlic, ginger, spinach and sweetcorn and cook for a further 5 mins, adding the soy sauce in the last minute
-Make the glaze while it cooks. Add everything except half the lime juice to a pan over medium heat. Cook until the peanut butter is just incorporated and the sauce is starting to bubble. Stir the glaze into the veggies then drizzle over with the reserved lime juice
-Dish up and garnish with a sprinkling of spring onions, chilli and roasted peanuts
fancy a quick and easy wintry supper? Look no further ❄️ 👀😀…
Prep | 5 mins
Cook | around 20 mins
Serves | 2
Quick | healthy | plant-based | vegan | part of your 5-a-day | dairy-free | 30 minute meal
RECIPE
⁃ 2 large jacket potatoes
Caramelised leek & onion side dish:
⁃ 1tbsp light olive oil
⁃ 2 leeks, white/light green part-only, sliced in half, rinsed then thinly-sliced
⁃ 2tbsp balsamic vinegar
⁃ 1 large brown onion, thinly-sliced
⁃ 2 garlic cloves, minced
⁃ 60ml veggie gravy
⁃ Salt and pepper, to season
METHOD
⁃ Prick the potatoes all over with a fork then microwave on high for around 12 minutes. Test with an oven glove, if there’s some give they’re done, else microwave for a few more minutes
⁃ Meanwhile, heat the oil in a large frying pan or skillet over medium heat then add the garlic and cook for a minute. Add the onion, let it brown for a few minutes then add 2tbsp water and mix to de-glaze the pan. Repeat then add the leek. Repeat the de-glazing process but this time with balsamic vinegar
⁃ Turn down the heat, put the lid on and allow to caramelise for 10 minutes, until nice and jammy
⁃ Add the gravy and stir to combine
⁃ Serve alongside jacket potatoes for a cosy wintry supper. Enjoy!
Today’s comfort food recipe: halve your San Marzano tomatoes then add to an ovenproof dish with a good glug of EVOO and a teaspoon of balsamic vinegar. Season well then roast at 230C for fifteen minutes. In the final five minutes, pop your toast on and boil some salted water to poach the eggs (around three minutes) — drain on kitchen paper when ready. Spoon the tomatoes over the toast and smash to soak the toast in the lovely sweet tomato juices. Pop an egg in the middle.
This pasta dish is a firm favourite in our house. It’s vegan, packed full of flavour and fuss-free to make. Store any leftovers for lunch the next day.
⁃ Add the pasta to salted boiling water and cook according to packet instructions (around 10 mins) then drain
⁃ Meanwhile, add the oil to a large skillet or a couple of pans and fry the courgette for 5 minutes on high heat, turning them over halfway through. Stir in the lemon juice and zest
⁃ In the pasta pan, heat 3tbsp pasta water, the vegan cheese and vegan butter until the cheese has melted and you have a nice thickened sauce
⁃ Portion out the pasta into bowls, drizzle over with the cheesy sauce, top with the courgette, a little more cheese, and a sprinkling of chilli flakes
⁃ Serve with big hunks of crusty bread to mop the sauce. Enjoy x
Heat the oil then add the onion and fry for 5 minutes until softened. Add the garam masala and fry for another minute. Add everything else, boil then simmer for 15 minutes. Remove the bay leaves and retain 4tbsp of the bean mix for the topping. Carefully transfer the remainder to a blender that accepts hot liquids and blitz to a smooth consistency. Serve the soup with big hunks of sourdough. Enjoy!
In a large bowl mix the flour with the baking powder and cinammon. Make a well in the centre then add the maple syrup and vanilla extract. Slowly add the oat milk and combine to achieve a smooth thick batter.
Heat a few sprays of oil in a large frying pan on medium-low then pour a thin layer of batter to cover the bottom. Cook for around 3 mins on one-side then 2 mins on the other, until cooked through and golden on both sides. Repeat 3x. Keep the cooked pancakes warm in a low oven.
As we approach Christmas, a fun thing to do with the kids is to make pancake Christmas trees. Quarter a pancake then add two pieces to a plate. Form a tree shape then decorate it with the fruits of your chioce – we used blueberries and strawberries to represent baubles 🎄 enjoy!
This Indian-inspired 15-minute meal is a brunch-time hit in our house!
Prep | a few minutes
Cook | 10 minutes
Quick&Easy | Vegetarian | Part of your 5-a-day
INGREDIENTS
– 4 bread baps (or brioche buns for something a little extra…)
– 2tbsp vegetable oil
– 4 free range organic eggs
– 1 brown onion, thinly-sliced
– 4 portobello mushrooms, thickly-sliced
– 1tsp ground cumin
– 2tsp curry powder (strength of choice)
– A few tablespoons of mango chutney
– Small handful of coriander leaves, to garnish
– A sprinkling of crushed chilli flakes, to garnish (optional)
– Salt and freshly-ground black pepper, to season
METHOD
Heat 1tbsp of oil in a large frying pan, add the onions and cook for 2 minutes stirring often then add the mushrooms and cook for a further 7 minutes. In the final minute, add a little more oil to the pan together with the cumin and curry powder and let the spices toast to release their lovely flavour then stir to combine
Fry the eggs while the mushrooms are cooking – add 1tbsp of oil to a large frying pan over medium heat, add the eggs and leave to cook for around 4 minutes or until the white is set and the edges are beginning to brown
While you wait, halve the bread baps. Butter the bottom one and generously spread mango chutney over the underside of the top one
Portion out the onion and mushroom over each base bun and top with a fried egg. Sprinkle over with coriander leaves and top with the bun lids
Serve with Indian smashed avocado (avocado, lime juice, curried butter) or Indian kachumber salad (tomato, cucumber, onion, mango, coriander and lime juice)
Here’s my go-to pasta sauce! You can bulk it up with extras like olives, crushed chillis, artichokes or whatever is in season…
Prep | 5 mins
Cook | 20 mins
Serves | 4
Quick | healthy | plant-based | vegan | part of your 5-a-day | dairy-free | 30 minute meal
INGREDIENTS
-1tbsp olive oil
-1 brown onion, thinly-sliced
-1x400g tin of chopped tomatoes
-handful of cherry tomatoes, halved
-Small handful of fresh parsley, roughly chopped
METHOD
Heat the oil in a large nonstick frying pan then add the onion and fry for 5 minutes, or until softened. Add all the tomatoes and simmer for 15 minutes until it’s a thickened sauce. In the final 10 minutes cook the pasta, drain then toss in the sauce. Garnish with the fresh parsley. Save for later 👉📱
· 1.5tbsp Biona organic raw virgin organic coconut oil
· 250g uncooked Biona organic Himalayan Basmati white rice
· 1 brown onion, thinly-sliced
· 1tsp English mustard powder
· 1tsp ground cumin
· 1tsp turmeric
· 250g cherry tomatoes, quartered
· Juice of 1 lemon
· 2/3cup of fresh coriander, chopped, to garnish
· A few sprinkles of crushed chillies, to taste
METHOD
Heat the oil in a large saucepan then add the onion and cook for 5 mins or until softened. Add the mustard, turmeric and cumin and cook for a minute until fragrant. Add the lentil curry, chickpeas and tomatoes and simmer for 15 minutes or until thickened. Cook the rice at the same time as the curry – see packet instructions. Stir the lemon juice into the curry and garnish with chopped coriander and crushed chilli👌
Chefs notes: add a 400g tin of Biona organic coconut milk and simmer for 5 minutes longer for a lovely mellow curry
Here’s a delicious wintry addition to your list of midweek meals…
Prep | 5 mins
Cook | 20 mins
Serves | 4
Quick | healthy | plant-based | vegan | part of your 5-a-day | dairy-free | 20 minute meal
INGREDIENTS
Baked Cheesy Leeks:
-2 large leeks, trimmed and cut into bite-sized pieces
-2-3tbsp extra virgin olive oil
-2tbsp red wine vinegar
-Dried thyme, sprinkle of
-Sea salt, sprinkle of
-Freshly ground black pepper, to season
-30g vegan Parmesan, grated
-Handful of chopped parsley, to garnish
Pasta:
-250g fusilli
-1tbsp olive oil
-2 large tbsp vegan cream cheese
-2tbsp pasta water
-Salt and lots of freshly ground black pepper
METHOD
-Preheat your oven to 200C
-First make Baked Cheesy Leeks, add everything but the cheese to a roasting tin and roast for around 20 mins (check for burning after 12 mins).
-While the leeks bake, cook the pasta according to instructions (around 10 mins). When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the cheese has melted and is well combined.
-Preheat your grill to high
-Sieve the leeks then add back to the tin. Sprinkle over with cheese and grill for a few mins until the cheese is nice and crisp.
-Add the spaghetti to serving dishes and top with the leeks. Absolutely Delicious. Enjoy x Save for later 👉📱
Cooks notes: the leeks also make a delicious side to go with your wintry roasts
Copyright (c) misterrands.com
PS. If you like this recipe, follow me for more quick, healthy and plant-focused meals 😀
-half a 400g tin of cannellini beans (save the rest for later)
-1tbsp garam masala
-1tsp parsley
-4tbsp light olive oil, plus extra to fry
METHOD
-microwave the peas and sweetcorn (see packet instructions — usually a few minutes), drain and pat them dry then add to a large bowl with the rest of the ingredients. Stir well to combine then use a potato masher to lightly mash leaving some texture. Roll around 2-3tbsp of mixture in the palms of your hand to make a burger shape. Repeat 3x. Add a drizzle of oil to a large frying pan and fry the fritters for around 3 mins each side, or until golden all over. Serve between thick slices of bread with chutney, red onion and grated vegan mature cheddar, and a simple green salad on the side.
⁃ Wrap the tofu in several sheets of kitchen roll. Place a heavy book on top and leave to drain for 10 mins. While you wait, boil then simmer the balsamic vinegar for 5-10 mins to a thickened glaze then set aside. Cook the pasta (around 10mins – see packet)
⁃ Gently toss the tofu in the oil and oregano and season well. Grill for 5 mins each side, until golden
⁃ Portion out the pasta then dot around the plate some little bundles of tomato-mozzarella-basil-tofu. Drizzle over with the balsamic reduction and enjoy! Save for later 👉📱
Quick&Easy | Vegetarian | Part of your ‘5-a-day | Gluten-free
INGREDIENTS
-1tbsp vegetable oil
-1 potato, peeled and cut into thin wedges
-1 courgette, thinly-sliced
-1/2 brown onion, thinly-sliced
-7 eggs
-100ml milk
-30g grated parmesan
-Garnish with chopped parsley and crushed chillis (optional)
METHOD
⁃ Whisk the egg and milk, season then set aside
⁃ Heat the oil in a large frying pan over medium heat. Add the potatoes to one side and the veg to the other and cook for 10 mins, stirring occasionally
⁃ After 5 mins, add the majority of the egg to a separate non-stick pan and cook for 5 mins over medium heat, occasionally dragging the cooked egg into the middle of the pan. Preheat your grill to high.
– When ready, carefully dot the potatoes and veg around the omelette using tongs (they’ll be hot!). Add the remaining thin layer of egg, sprinkle over with parm and cook under the grill for 5 mins until golden.
-Garnish with chopped parsley and crushed chilli and serve with a simple side salad. Enjoy!
⁃ Easy | vegan | refined sugar-free | dairy-free | part of your 5-a-day | 30 minute meal
INGREDIENTS
⁃ 2 packets of quick cook rice
Ratatouille:-
⁃ 1x aubergine, thinly sliced
⁃ 250g cherry tomatoes, halved
⁃ 1x400g tin of chopped tomatoes
⁃ 1tbsp oregano
⁃ Chilli flakes (optional), to garnish
METHOD
⁃ Preheat your oven to 230C. Add the ratatouille ingredients to a large roasting tin and cook for 20 mins. Microwave the rice and add to the ratatouille, stir to combine and soak up the lovely juices 😋
Chefs tips: cook the ratatouille for up to an hour for a richer sauce, checking occasionally and adding a splash of water as necessary.
if you’re looking for a protein-packed lunch, look no further!…
Prep | 10 mins
Cook | around 15 mins (some multi-tasking required)
Serves | 4
vegan | refined sugar-free | part of your 5-a-day | 30 minute meal
INGREDIENTS
Mexican Beans & Rice:-
⁃ 1tbsp olive oil
⁃ 1 red onion, diced
⁃ 2 garlic cloves, minced
⁃ 1tbsp ground cumin
⁃ 2x 400g cans of black beans, drained
⁃ 2x 250g microwave brown rice
⁃ 2 limes, juice and zest of
⁃ Salt and pepper, to season
Smoky Tofu Cubes:-
⁃ approx 400g pack of tofu, drained and cut into inch thick cubes
⁃ 1tbsp olive oil
⁃ 1tbsp smoked paprika
⁃ Salt and pepper, to season
Soy-marinated Veg:-
⁃ 1tbsp olive oil
⁃ 1 courgette, cut into inch thick cubes
⁃ 250g large flat mushrooms, cut into thick slices
⁃ 2tbsp soy sauce
METHOD
For the Smoky Tofu Cubes, preheat your grill to high and line your grill pan with foil. Gently toss the tofu in the oil, smoked paprika and seasoning. Grill for 5 mins each side or until starting to crisp. Keep warm at the bottom of your grill.
While the tofu cooks, make the Mexican Beans & Rice. Heat the oil in a frying pan and cook the onion until soft, around 5 mins. Add the garlic and cook until fragrant, around 30 seconds. Stir in the black beans and cumin and cook for a further 5 mins. While this cooks make the Soy-marinated Veg — heat the oil in a large frying pan, quickly toss the veg in the soy sauce and stir fry for 5 mins. Microwave the rice according to packet instructions then add to the beans and stir through the lime juice and zest and season.
Plate up — divide the rice and beans between bowls then top with the tofu and soy-marinated veg. Save for later 👉📱
I’m making the most out of our bounty of brambles…
Prep | a couple of mins
Cook | 5 mins
Makes | 1 small jar
Gluten-free | dairy-free | vegan
INGREDIENTS
⁃ 250g freshly-picked brambles (or berries of choice)
⁃ 2tbsp agave syrup (or maple syrup)
⁃ 1tsp vanilla extract
⁃ Juice of one lemon
⁃ 2tbsp cold tap water
METHOD
Add everything to a small pan over medium heat and cook for 3 mins. Lightly mash the berries to achieve a jammy-consistency then simmer for a few more minutes to thicken. Eat warm with porridge or allow to cool and spread liberally over a croissant 😋
We’ll be having dinner al fresco and this recipe is ideal for that. it’s a Middle Eastern-inspired salad that’s refreshing, full of colourful fruit and veg and, best of all, it’s easy to make!
Prep | 15 mins
Cook | 15 mins
Serves | 4
Part of your ‘5 a day’ | gluten-free | plant-based | vegan | 30 minute meal
INGREDIENTS
Salad
⁃ 2 ripe peaches, cut into bite-sized chunks
⁃ 2 red apples, cut into bite-sized chunks
⁃ 2 cucumbers, quartered
⁃ 2 carrots, peeled and cut into bite-sized rounds
⁃ 1 red onion, peeled and thinly-sliced
⁃ Handful of spinach leaves
⁃ 1x 400 tin of chickpeas, rinsed and drained
⁃ Dressing: whisk together the juice of 1 lemon, a drizzle of extra virgin olive oil, a splash of apple cider vinegar and 1tsp dried parsley
Falafel Bites
⁃ 1x 400g can of chickpeas (or cannellini beans), drained
⁃ 1/2tsp bicarbonate of soda
⁃ 2tbsp gluten free plain flour
⁃ 2tbsp + 1tsp vegetable oil
⁃ 1/2tsp ground coriander
⁃ 1tsp dried parsley
⁃ 1tsp ground cumin
⁃ 1tsp za’atar
⁃ 1tsp sumac
⁃ 1tsp smoked paprika
METHOD
⁃ First, make the falafel bites. Preheat your oven to 200C (fan) and add some non-stick paper to a baking tray
⁃ Add all the falafel ingredients to a food processor and pulse to a fairly smooth consistency. Add a couple of teaspoons of the mix to the palm of your hand and roll into a ball. Add to the tray and pat down a little. Repeat. Should make 12 falafels. Bake for 15 mins, or until dark-golden in colour.
⁃ Make the salad while you wait for the falafels…prepare the fruit and veg, gently toss to combine and drizzle over with the dressing. Add to a serving platter and top with the falafel bites. Serve alongside warm pitta fingers and hummus
so it was my birthday recently and what better present from an ice cream-loving family than an icecream maker! my first attempt is a vegan froyo. made on monday to celebrate my daughters first day of school, it was super simple and importantly a winner! 😀
Prep | 5 mins
Cook | under 10 mins
Freeze | upto 12 hours
Churn | 15 mins
Makes | 4 portions
Gluten-free | dairy-free | vegan
INGREDIENTS
Vegan Bramble compote:-
⁃ 250g freshly-picked brambles (or berries of choice)
⁃ 2tbsp agave syrup (or maple syrup)
⁃ 1tsp vanilla extract
⁃ Juice of one lemon
⁃ 2tbsp cold tap water
500g plant-based Greek style yoghurt
METHOD
For the compote, add everything but the berries to a small pan over a low heat and leave for a few minutes. Add the berries and cook for 3 mins over medium heat. Lightly mash the berries to achieve a jammy-consistency then simmer for a few more minutes to thicken. Allow to cool then place in the freezer for a few hours. My ice cream maker requires the bowl to be frozen for 12 hours so check the instructions of yours. Get the ice cream maker going then add the yoghurt and berries and churn for around 15 mins. Eat straight away with some berries and mint as garnish, or freeze for an even firmer consistency.
Chefs tips: (i) we’re not big sugar-lovers in our house so add a tablespoon more agave syrup, if you like (ii) this recipe can be made without an ice-cream maker but I can’t vouch for the results!
So it’s back to school week (or, for us, the first full week of school) and I needed something easy and healthy for the car journey home. You can’t beat a savoury vegan muffin! These are made with chickpea flour (or ‘gram flour’) which has been used in Indian cooking for centuries and is a great gluten-free alternative. There’s no eggs or dairy either so it’s a nice vegan option.
Prep | 10 mins
Bake | 35 mins
Makes | 12 muffins
Gluten-free | dairy-free | vegan
INGREDIENTS
400g gram flour
1tsp baking powder
1.5tbsp dried mixed Italian herbs
Salt and pepper, to season
325ml dairy-free milk
125ml light olive oil
4tbsp soy sauce
3 spring onions, finely sliced
1 red pepper, finely chopped
40g vegan cheese, grated
METHOD
-preheat your oven to 180fan and line a 12 cup muffin tray
-add the dry ingredients to a large bowl and stir to combine. Make a well in the centre and stir in the wet ingredients to achieve a smooth batter, much like pancake batter. Add the remaining ingredients and stir well to combine. Fill the muffin cases almost to the top and bake for 35 mins, until well-risen and golden.
combining the best bits from your favourite chocolate bars – chocolate, peanut butter and coconut – this healthier recipe adds coffee to put extra zip in your step. it’s also vegan, gluten-free and packed full of natural sugars…
Makes | 8 large bars
Prep | 30 mins
Freeze | 1 hour
No bake | only 30mins hands-on time | vegan | dairy-free | gluten-free | natural sugars
INGREDIENTS
Chewy base:-
200g sultanas
3tbsp espresso coffee (not granules)
2tsp vanilla bean extract
50ml coconut oil, melted, plus extra to line the tray
3tbsp agave syrup
130g coconut flour
Biscuit layer:-
200g crunchy peanut butter
100g coconut flour
4tbsp agave syrup
2tbsp coconut oil (unflavoured), melted
Chocolate coating:-
240g raw cacao powder
240ml coconut oil (unflavoured), melted
1x 400ml can of coconut milk (only for the cream at the top, save the milk for another recipe)
120ml agave syrup
2tbsp vanilla extract
2tbsp espresso coffee (not granules)
( ingredients provided by the lovely people @sumawholefoods 😀 )
METHOD
⁃ Line a small baking tray (26x20cm) with baking parchment paper, add 1tsp coconut oil and spread evenly
⁃ Soak the sultanas in boiling water for 10 mins then drain and blitz in a food processor with the remaining base ingredients to form a sticky dough, scraping down the sides occasionally. Add to the baking tray, pressing down firmly. Place in the freezer while you make the next layer
⁃ Melt the peanut butter in the microwave. Zap for thirty seconds, stir then repeat. Stir in the remaining ingredients. Add to the baking tray and smooth over. Place in the freezer while you make the coating
⁃ In a large bowl or saucepan stir the coconut oil into the cacao powder, scraping down the sides as necessary. Add the coconut cream and whisk out any clumps. Stir in the remaining ingredients until smooth and set aside
⁃ Meanwhile, take your baking tray out of the freezer and lift the block out of the tray onto a large chopping board, using the parchment as an aid. Cut into 8 equal-sized large bars
⁃ Using two forks, submerge a bar into the chocolate then remove and allow the excess to drip off. Add to a parchment-lined baking tray and repeat with the remaining bars. Add to the freezer and allow to set for an hour (or overnight). Absolutely delicious! Save for later 👉📱
So it’s been raining A LOT up here!…and what’s more comforting on a cold and rainy night than a hot pot pie?…
Prep | 10 mins
Cook | around 20 mins (some multi-tasking required)
Serves | 4
vegan | refined sugar-free | part of your 5-a-day | 30 minute meal
INGREDIENTS
Pie filling:
⁃ 2tbsp vegetable oil
⁃ approx 280g vegan chickn pieces
⁃ 1tbsp plain flour
⁃ 2 brown onions, finely chopped
⁃ 2 carrots, finely chopped
⁃ 2 sticks of celery, finely chopped
⁃ 100g frozen peas (optional)
⁃ 500ml veg stock
Topping:
-4 large potatoes (approx 800g), peeled and cut into large chunks
-generous 2tbsp vegan butter
-125ml plant-based milk (I use almond milk for creaminess and nuttiness)
-1/2tbsp Dijon or wholegrain mustard
-3 leeks, peeled, topped and tailed then finely sliced
-50g vegan extra mature cheddar
METHOD
⁃ Boil the potatoes in salted water for approx 10 minutes, or until softened. Drain then steam-dry above the pan. While the potatoes cook, heat the chickn pieces according to package instructions. Meanwhile, heat 1tbsp oil in a deep skillet or frying pan, add the onion, celery and carrots and fry for 5 minutes until softened then add the flour and cook for a minute, stirring frequently. Add the veg stock and peas and simmer on a roiling boil to reduce to a thickened sauce, around 10 minutes. Add the chickn pieces when ready. While you wait, fry the leeks in 1tbsp of vegetable oil in a separate pan until softened, around 5 mins and preheat your grill to high
⁃ Bring together your topping, mash the potatoes in a large pan then drag it to one side. To the other side, heat the milk then add the butter and stir to combine. Add the leeks and mustard to the milk, stir through the mash and season to your liking
⁃ Add the pie filling to a casserole dish or oven proof pan and top with the mash. Smooth over then sprinkle with grated chease and grill until bubbling and golden, usually a few minutes. Absolutely delicious! Save for later 👉📱and see my ‘how to’ video on Instagram
Cook your pasta (see packet instructions – around 10 mins) and add the beans in the last 3 minutes. Meanwhile, fry the onion in oil over a low heat for a few mins, push it to one side and add butter to the other, let it melt then add the mushrooms and cook for 5 mins. Mix the mushrooms and onions, push to one side then add the halloumi to the other and fry for a couple of mins. Add the drained pasta, stir in the herbs and zest and drizzle over with lemon juice. Delicious! Save for later 👉📱👌
For me, it takes a lot to beat a homemade stir fry — they’re easy to make, packed full of vegetables, super tasty and on the table as quick as a flash…
Prep | under 10 mins
Cook | 5 mins
Serves | 4
Easy | vegan | refined sugar-free | part of your 5-a-day | 15 minute meal
INGREDIENTS
-1 packet of quick cook rice
-1 packet of quick cook udon noodles
Stir fry:
-1tbsp veg oil
-1tsp ground ginger
-1tsp ground cumin
-1 large carrot, thinly sliced with a mandolin
-1x 250g pack of pak choi
-1x 150g pack of sugar snap peas
-1 corn on the cob, corn cut off the husk
-3 spring onions, thinly sliced on the diagonal
-2tbsp soy sauce, to season
Satay sauce:
-heaped 2tbsp peanut butter
-1tbsp white wine vinegar
-1tbsp soy sauce
-1tbsp lime juice
-1tsp ground ginger
-4tbsp water, to loosen, add more for a thinner sauce
METHOD
⁃ Heat the oil in a large wok and cook the spices for a minute to release their flavour. Add the veg and stir fry for 5 mins, or until it’s cooked through with some bite
⁃ Meanwhile, cook the rice and noodles (see packet instructions) then add to the wok and stir to combine
⁃ Whisk the satay ingredients (chefs tips: add the water a little at a time and for thick peanut butter, zap in the microwave for 30 seconds to loosen)
⁃ Plate the stir fry and drizzle over with the satay sauce. Delicious! Save for later 👉📱
This fresh take on pesto can be eaten raw or heated up on the hob — either way, it’s delicious! And THOSE tomatoes…roasted with olive oil and balsamic vinegar 🤌 they have a concentrated sweet flavour much like sun-dried tomatoes and I absolutely love them! 😋
Prep | 5 mins
Cook | 20 mins
Serves | 4
Easy | vegan | Refined sugar-free | part of your 5-a-day | 20 minute meal | less than 10 ingredients/packets
INGREDIENTS
280g penne
Pesto:
-250g spinach
-120ml olive oil
-1tbsp pasta water
-50g vegan parm
-50g pine nuts, toasted
Tomatoes:
-6 large vine ripened tomatoes, thickly sliced
-2tbsp olive oil
-2tbsp balsamic vinegar
-1tbsp oregano
-Salt, sprinkle of
METHOD
-Preheat your oven to 230c fan. Add the tomato to a roasting tray, drizzle over with the oil and balsamic vinegar and sprinkle with oregano and salt. Cook for 20 minutes.
-Meanwhile, quickly toast the pine nuts in a dry pan (around three mins) then add to a food processor with the other pesto ingredients and quickly whizz to combine. Chefs notes: I like to add half the spinach and whizz for a minute to a smooth paste, then add the rest and pulse to achieve a coarser texture. Its less soup-y this way!
-Now cook the pasta (around 10 mins – see packet). Drain, then quickly toss in the pesto and top with a few tomatoes. Absolutely deeeeeelicious! Save for later 👉📱
Here’s an easy and delicious dinner (who doesn’t love pasta and melted cheese?) and it’s on the table in just 15 minutes ⏱
Prep | 5 mins.
Cook | around 10 mins.
Serves | 4.
Easy | Vegan | Refined sugar-free | part of your 5-a-day | less than 10 ingredients or packets | 15 minute meal.
INGREDIENTS
-280g penne
-1x 400 tin of lentils
Beetroot:
-2x packets of 250g cooked beetroot, cut into rough 1cm cubes
-2tbsp balsamic (or red wine) vinegar
-drizzle of extra virgin olive oil
Topping:
-30g vegan parmesan
-1x 225g packet of vegan halloumi, cut into cubes
-handful of roasted chopped hazelnuts
-handful of basil leaves, rough chopped
-extra virgin olive oil, to drizzle
METHOD
Cook the pasta (around 10mins – check packet instructions), add the lentils in the final 3 minutes. Meanwhile, add the beetroot to a small casserole dish with the balsamic vinegar and olive oil then cook in the oven at 230C until the pasta’s ready. In the final five minutes, dry fry the halloumi in a large pan. Toss the pasta and lentils in the beetroot and grate over with parmesan then place in the oven for a few mins until melted. Top with the halloumi, basil and hazelnuts. Drizzle over with olive oil.
Burritos make a great quick meal ⏱ Unlike some Burrito recipes that take 20-40 minutes this recipe is ready in just 10 minutes! So it’s ideal for midweek meals 🍽 And it’s vegan too! 🌱
Prep & Cook | less than 10 mins
Serves | 4
Vegan | part of your 5 a day | 10 min meal | less than 10 ingredients/packets
INGREDIENTS
4 large flour tortillas (most store bought tortillas are now vegan but check first)
1x400g tin of baked beans
1tbsp smoked paprika
1 packet of quick-cook microwave rice
4tbsp vegan Mayo
1 avocado, thinly sliced
4 spring onions, thinly-sliced on the diagonal
30g vegan parm
few pinches of crushed chilli flakes
METHOD
⁃ In a pan over medium heat, add the beans and smoked paprika and heat through, stirring occasionally (around 3 mins). Zap the rice in the microwave at the same time
⁃ Meanwhile, build the wrap. Add 1tbsp of mayo and a few pieces of avocado to one half of the tortilla and sprinkle over with spring onions and chilli flakes. Add a few tablespoons of beans and rice to the other side. Sprinkle over with vegan cheese.
⁃ Fold a lengthways side into the middle and repeat with the other side. Cut in half and dive in! Save for later 👉📱
Courgettes are in season so try this Courgette Pizza. I cooked it on the BBQ and it was DELICIOUS! Line your grill with foil then preheat with the hood down. When it’s to temperature, add the pizza and close your hood. Using a metal spatula, check the base after 5 mins. If it’s getting scorched move to a cooler part of the grill.
COURGETTE PIZZA
Prep | 5 mins
Cook | 8-15 mins (approx. thin-to thick crust timings)
Serves | 4
Vegan | Part of your 5-a-day | 20 minute meal
INGREDIENTS.
1x400g pre-rolled fresh pizza dough
2tbsp extra virgin olive oil
Salt and pepper, sprinkle of
1tsp dried oregano
115g vegan Parmesan, grated
1x vegan mozzarella ball (approx 200g), cut into thin slices
1 courgette, topped and tailed then cut into thin slices with a mandolin, blot dry with kitchen paper
1x 280g jar of artichoke hearts in oil, drained
2tbsp pine nuts
1 lemon, juice and zest of
half a small bag of fresh basil (around 30g), leaves only, torn
Sprinkling of crushed chillis, optional
METHOD.
Preheat your oven to fan 180C. Mix together the olive oil, salt, pepper and oregano in a small bowl then thinly brush over the base. Evenly spread the parmesan and mozzarella slices. Dot the base with courgette and artichoke then scatter over with pine nuts and bake on the top shelf for 8-15 mins or until cooked through. Drizzle over with lemon juice. Evenly sprinkle with zest and torn basil leaves and if you like some heat, a little crushed chilli.
Easy | Vegan | part of your 5-a-day | 15 minute meal.
INGREDIENTS
Sweet chilli sauce:
75ml water
75ml white wine vinegar
65g cane sugar
1tsp dried crushed chili flakes
1tsp garlic, minced
1tsp ginger, minced
1tsp soy sauce
Mixed Veg Stir Fry:
1tbsp vegetable oil
1/2, cabbage, leaves only, shredded
1 carrot, shredded
150g beansprouts
1 broccoli, cut into florets
1 courgette, thinly-sliced
1 red pepper, cored and thinly-sliced
and,
500g egg noodles (substitute with two packets of quick cook rice — or a mix of the two!)
METHOD
Add all the sauce ingredients to a small pan and cook for 5 mins until the sugar is dissolved and the sauce has thickened. Meanwhile, heat the oil in a large wok over high heat and stir fry the veggies for 3-4mins so they’re tender with some crunch. While the veggies cook, heat the noodles according to packet instructions. Add to the wok along with 2tbsp sauce and stir fry for a minute. Plate up and add more sauce to taste. Save for later 👉📱
Who’s loving this weather? ☀️😀 and here’s a sunny recipe that’ll brighten your table. it’s a family favourite that’s ready in 15 minutes 👍
Prep | 5 mins.
Cook | around 10 mins.
Serves | 4.
Easy | Vegan | Refined sugar-free | part of your 5-a-day | 15 minute meal.
INGREDIENTS
Vegan ‘cacio e pepe’
-280g orecchiette, cooked
-2tbsp vegan cream cheese
-salt and lots of freshly ground black pepper
Beetroot:
-2x packets of 250g cooked beetroot, cut into rough 1cm cubes
-2tbsp balsamic (or red wine) vinegar
-drizzle of extra virgin olive oil
Topping:
-1x 225g packet of vegan halloumi, cut into cubes
-handful of roasted chopped hazelnuts
-handful of basil leaves, rough chopped
-extra virgin olive oil, to drizzle
METHOD
cook the pasta (around 10mins – check packet instructions). meanwhile, add the beetroot to a small casserole dish with the balsamic vinegar and olive oil then cook in the oven at 230C until the pasta’s ready. In the final five minutes, dry fry the halloumi in a large pan. Toss the pasta in the cream cheese and season. Plate the pasta then spoon over with beetroot. Top with the halloumi, basil and hazelnuts. Drizzle over with olive oil.
Easy | Vegan | Refined sugar-free | part of your 5-a-day | 15 minute meal
INGREDIENTS
-4 potatoes
Dill Sauce:
-250g plant-based Greek yoghurt
-3 spring onions, thinly-sliced on the diagonal
-juice of 1 lemon
-zest of half a lemon
-1/2tbsp chopped dill sprigs with extra to garnish
METHOD
prick the potatoes all over with a fork then place on a microwave-safe plate and cook on high for 12-15mins. Check the sides with an oven glove and if there’s some give they’re ready. Whisk the sauce while the potatoes cook then generously spoon over each one
when my energy levels need a boost, i like to reach out for something healthy. my healthy(ish) granola bars use agave syrup to replace refined sugar, coconut milk as a sweet alternative to golden syrup and peanut butter instead of traditional butter. for extra nourishment they’re loaded with mixed nuts for vitamins and minerals and dried fruits for natural sugars. such a breeze to make, these bars are a great healthy snack or grab-and-go breakfast. ready to eat in just 30 minutes…
prep | around 10 mins. bake | 15 mins. cool | 5 mins. makes | 16 squares. vegan | refined sugar-free | part of your 5-a-day
INGREDIENTS.
150g @sumawholefoods organic smooth peanut butter, melted (see method).
400ml @sumawholefoods tin of organic coconut milk.
300g @sumawholefoods porridge oats.
40g @sumawholefoods organic sultanas, chopped.
40g @sumawholefoods organic apricots, chopped.
40g @sumawholefoods mixed nuts, chopped.
1tbsp vanilla extract.
METHOD. preheat your oven to 180C (fan 160C, gas 4). zap the peanut butter in the microwave to loosen (it should take around two 30 second zaps). add the wet ingredients to a large bowl then stir in the dry ingredients and mix well to combine. pour into a 2lb non-stick loaf tin and bake for 15 minutes or until the edges are starting to brown. immediately score 16 squares then allow to cool for 5 minutes before turning out onto a chopping board and cutting in to squares. enjoy with a steaming hot mug of tea.
This BBQ courgette and bean salad is incredible! 🔥
Prep | 5 mins
Marinade | 5 mins
Cook | around 10 mins
Easy | Vegan | Refined sugar-free | part of your 5-a-day | 20 minute meal
BBQ COURGETTE AND BEAN SALAD
INGREDIENTS
-3 courgettes, topped-and-tailed then thickly sliced (around 1cm thick)
Vinaigrette:-
-2tbsp red wine vinegar
-2tbsp extra virgin olive oil
-juice and zest of one lemon
-salt and pepper to season
Bean Salad:-
-1x 400 tin of cannellini beans
-1x 300g tin of broad beans
-100g mixed salad leaves
-1/2 cucumber, quartered
-half a 280g jar of sun dried tomatoes, with the oil
-handful on basil leaves, rough chopped
Garnish:-
-handful of vegan parmesan shavings
-sprinkling of crushed chilli flakes
METHOD
-whisk the vinaigrette ingredients. drizzle half on the courgettes and leave to marinade for 5 minutes. toss the rest with the bean salad and set aside in the fridge.
-fire up the bbq and when it’s nice and hot add the courgette, placing it in a veg basket on top of the grill. cook both sides until you see some grill marks and light-charring at the edges (around 3-5 mins each side).
-plate the courgette on top of the bean salad with some parmesan shavings and chilli flakes
who’s ready for summer? ☀️ this quick recipe is a barbecue showstopper that works well with almost anything from the grill. you can also serve it with big hunks of toasted sourdough for a simple and delicious 30 minute meal.
Prep | under 10 mins Cook | 15 mins
Serves | 4 Easy | Vegan | Refined sugar-free | part of your 5-a-day
MARINATED LEEKS WITH SUNDRIED TOMATOES & PLANT-BASED GREEK YOGHURT
INGREDIENTS
3 leeks, ends trimmed, white & pale-green sections only
285g sundried tomato antipasti, including the oil
400g tin of cannellini beans, drained
250g plant-based greek yoghurt
Vinaigrette:
1 shallot, finely chopped
1 garlic clove, minced
1tbsp red wine vinegar
2tsp dijon mustard
1/2tsp maple syrup
50ml extra virgin olive oil, plus the oil from the sundried tomatoes
salt and freshly ground pepper, to taste
Garnish:
handful of fresh parsley, roughly chopped
handful of chopped hazelnuts
METHOD
place the leeks in a large pan of salted boiling water and cook for 15 minutes, or until very tender. drain on paper towels then slice in half lengthways.
while the leeks cook make the vinaigrette. whisk everything in a small bowl, gradually adding the oil. season to taste.
add the greek yoghurt to a serving platter, arrange the leeks on top and drizzle over with the vinaigrette. dot the cannellini beans and sun-dried tomatoes around the plate then sprinkle over with the chopped parsley and hazelnuts. eat straight away or, if you have the time, let it sit for 10 minutes as it’ll taste better.
This recipe makes for a lovely vegan pasta dinner that’s ideal for a quick midweek meal. The sweet and jammy caramelised shallots are something else 😋 🤌 Save it to your list of 30 minute meals 📲
Prep | 5 mins
Cook | around 20 mins
Easy | Vegan | Refined sugar-free | part of your 5-a-day | under 30-minute meal
INGREDIENTS
⁃ 75ml olive oil
⁃ 8 shallots, peeled and sliced very thin
⁃ 3 garlic cloves, finely chopped
⁃ 1tsp crushed chilli flakes (optional)
⁃ Approx 140g / half a 280g jar of sun-dried tomatoes in oil, reserve some as a garnish
⁃ 4tbsp tomato purée
⁃ 280g spaghetti, reserving some pasta water (see below)
⁃ 237ml/1 cup of reserved pasta water
⁃ Handful of fresh parsley, chopped, to garnish
⁃ Vegan Parmesan, to garnish
METHOD
⁃ heat the oil in a large frying pan over medium heat then add the shallots and garlic and cook for around 15-20mins, until the shallots have softened with some brown edges. Cook your pasta al dente in the final 10 mins (see packet for instructions).
⁃ add the chilli to the frying pan and let it cook for a minute then add the purée and sun-dried tomatoes, stirring well to combine. Cook for a couple of minutes stirring constantly to avoid the sauce catching. Thin the sauce with the pasta water to your desired consistency, adding a little at a time. Toss the pasta in the sauce then divide into bowls and grate over with a little vegan parm. Top with the reserved tomatoes and sprinkle over with fresh parsley. delicious.
Here is a lovely vegan curry recipe for you…Cauliflower & Pea Tikka Masala. Serve it over fluffy rice and sprinkle with chopped almonds and coriander leaves for a delicious midweek meal. Best of all it’s ready in under 30 minutes…
Prep | 5 mins
Cook | under 25 mins
Serves | 4
Easy | Healthy | Vegan | Vegetarian | refined sugar-free | part of your 5-a-day | 30 minute meal
INGREDIENTS
• 1 tbsp vegetable oil
• 1 medium brown onion, thinly-sliced
• 1 heaped tbsp tikka curry powder
• 1/2tsp crushed chilli flakes (optional)
• ¼ tsp fine sea salt
• Half a head of cauliflower (approx. 400g), chopped into florets
• 125g basmati rice, rinsed and cooked
• 4 tbsp dairy-free coconut yogurt
• 300ml vegetable stock (gluten-free if you like)
• 1x400g tin of chickpeas, drained
• 150g frozen peas
• 25g chopped almonds
• handful of coriander leaves, rough-chopped, to serve (optional)
METHOD
• Heat the oil in a lidded medium saucepan, add the onion and cook on a medium- high heat for 4-5 minutes until the onion starts to colour.
• Add the curry powder, chilli flakes, salt and cauliflower and stir-fry for 2 minutes, coating thoroughly in the spices.
• Stir in 2 tablespoons of the coconut yogurt then pour in the hot stock. Bring to the boil, give everything a good stir then tip in the peas and chickpeas and cover with the lid. Reduce the heat to low and cook for 15 minutes without lifting the lid. Make the rice while the curry cooks (see packet for instructions).
• Fluff up the grains of rice with a fork then top with the curry and the rest of the coconut yogurt. Scatter over with chopped almonds and coriander and a little extra crushed chilli, if you wish.
I ate a lot of tzatziki on a recent trip to Greece and it got me thinking…can I make this traditional dip into a bigger more-substantial meal? Well here it is…and it’s ready to eat in less than 10 minutes…chill in the fridge for a refreshing meal on hot summer days ☀️
⁃ 7g/small bunch of coriander leaves, rough chopped (reserve a small amount for garnish)
⁃ Olive oil to swirl
METHOD
Whisk the yoghurt to thin then whisk in the lemon juice. Stir in everything else and garnish with the reserved coriander and a swirl of olive oil. Serve with big hunks of sourdough or for a more substantial meal combine with 300g spaghetti and 100g spinach leaves.
I have a slight obsession with tapas. Mainly because I like picky food. A little bit of this, a little bit of that. Variety is the spice of life after all. So here’s my recipe for Canarian potatoes or potatoes in Mojo Picon sauce. The only difference to a traditional recipe is that I substitute potatoes with sweet potatoes, as they count towards your five-a-day (regular potatoes don’t, I’ve been told). A Spanish omelette recipe is coming later this week. Enjoy!
Sweet potatoes in Mojo Picon sauce
Serves | 4
Prep | 5 mins
Cook | 6 mins
Vegan | no-added refined sugar | part of your 5-a-day | 15 minute meal
INGREDIENTS
2 sweet potatoes
Mojo Picon:-
⁃ 2 garlic cloves
⁃ 2 red peppers, cored and stem removed
⁃ 1 hot chilli (like jalapeño) stem removed or 1tsp dried crushed chilli flakes (optional)
⁃ 2tsp smoked paprika
⁃ 1tsp ground cumin
⁃ 1tsp salt
⁃ 1tsp red wine vinegar
⁃ 250ml/1 cup of olive oil
Garnish with chopped coriander, if you like
METHOD
Prick the sweet potatoes all over with a fork then microwave on high for 6 minutes. Squeeze the sides using an oven mitt and if they’re not tender, cook further in 30 second increments. When ready, carefully scoop out the flesh and cut into bitesize chunks.
Meanwhile, add the peppers, garlic, chilli, smoked paprika, cumin, red wine vinegar and salt to a food processor and process into a paste, occasionally scraping down the sides. With the machine running slowly add the oil in a thin drizzle to achieve a thickened sauce. Add the potatoes to a serving dish and drizzle over with the sauce. The sauce can be eaten hot or cold.
I like to serve it as a side dish to Spanish omelette or a large salad with toasted sourdough to mop the sauce. Or, for a quick filling meal, add a 400g tin of chopped tomatoes to the sauce then heat through and serve over 300g of penne.
400g tin of cannellini beans, drained (optional, for a more substantial meal)
Grilled veg:-
1tbsp extra virgin olive oil
2 courgettes, thinly-sliced
1 lemon, thinly-sliced
1 brown onion, thinly-sliced
Healthier sour cream:-
250g natural Greek yoghurt
1tbsp lemon juice
To garnish, 7g/small handful of chives, finely chopped,
METHOD
Prick the potatoes all over and microwave for 15 minutes, carefully turning them over halfway through. Set your grill to high and grill the veg until the potatoes are ready, turning a few times. Whisk the yoghurt until thin then whisk in the lemon juice. Carefully cut the potatoes into wedges and dot them around a serving plate, fill the gaps with grilled veg and beans (if using) then spoon over a few dollops of sour cream and sprinkle with chives.
think i’m about 75% wild garlic pesto right now 🤣 smear it over hot buttered toast for a quick and delicious garlic bread 👍
Takes | 5 mins
Serves | 4
Plant-based | vegan | dairy-free
INGREDIENTS
30g wild garlic leaves (from a local farmers market or grocer)
15g vegan Parmesan
15g pine nuts, toasted
15g walnut halves
60ml extra virgin olive oil
¼ Lemon, juice and zest of
Sea salt and freshly ground black pepper, to season
METHOD
Start by toasting the pine nuts in a large frying pan over medium heat for 3 minutes. Set aside to cool then add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Add a generous generous dollop to hot buttered toast and sprinkle over with crushed chillies, if you like.
weekend vibes. here’s how i like my porridge. in the sun listening to the birds.
Prep | 5 mins.
Cook | 4-5 mins.
Serves | 2.
Vegan | dairy-free
INGREDIENTS.
Porridge.
⁃ 100g porridge oats.
⁃ 700ml plant-based milk, plus a little extra to finish.
⁃ Pinch of salt.
Topping.
⁃ 1x pear, peeled and diced
⁃ 1tbsp cinnamon
⁃ handful of currants
⁃ agave, to drizzle
METHOD.
⁃ Place the porridge ingredients in a large saucepan, stir well and bring to the boil. Turn down the heat and simmer for 4-5 mins, stirring occasionally. Portion into bowls. Pour a little cold milk around the bowl to stop the porridge becoming ‘claggy’ then scatter over with the topping and drizzle with agave
crispy on the outside and rich and gooey on the inside, this pasta is a firm favourite in our house. It’s vegan, packed full of flavour and fuss-free to make.
Prep | 5 mins
Cook | under 20 mins
Plant-based | vegan | dairy-free | 30 minute meal
INGREDIENTS.
250g fusilli pasta
30g vegan parmesan cheese, grated
Sauce:
1tbsp olive oil
1 Leek, washed, peeled and finely sliced
3 large salad tomatoes, thinly sliced
1x 400g tin of chopped tomatoes
1x 400g tin of cannellini beans, drained
1 bay leaf
1tbsp oregano
1tbsp white wine vinegar
100ml pasta water
30g vegan parmesan cheese, grated
METHOD.
Heat the oil in a large frying pan then add the leek and sauté for 5 minutes. Add the remaining sauce ingredients and cook over a med-high heat for a further 10 minutes. Cook the pasta at the same time and when its ready, drain and stir into the sauce. Remove the bay leaf then preheat your grill to high. Top with the vegan parm and grill for a few minutes until bubbling.
this wild garlic vegan pesto pasta is delicious, seasonal and easy to make…
Prep | 5 mins
Cook | 10 mins
Serves | 4
Plant-based | vegan | dairy-free | 15 minute meal
INGREDIENTS
250g fusilli pasta
Wild Garlic Vegan Pesto:
30g wild garlic leaves (from a local farmers market or grocer)
15g vegan Parmesan
15g pine nuts, toasted
15g walnut halves
60ml extra virgin olive oil
¼ Lemon, juice and zest of
Sea salt and freshly ground black pepper, to season
METHOD
Cook the pasta according to packet instructions (around 10 minutes). Meanwhile, make the pesto. Start by toasting the pine nuts in a large frying pan over medium heat for 3 minutes. Set aside to cool then add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Drain the pasta then return to the pan with 3tbsp of pesto and toss well to combine. Add more pesto according to taste.
— and while I generally don’t cook with meat alternatives — when I do, there’s always a healthy food swap involved. Like in today’s recipe, I swapped out brioche buns for portabello mushrooms and that’s a WIN! Mushrooms are my food hero because they’re so quick to prepare and to cook. And, they add SO MUCH flavour to the finished dish! 💥 I hope you enjoy the recipe x and and let me know if you try it 📲👌
Serves | 2
Prep | 5 mins
Cook | 20 mins
Plantbased | convenience food | only 5 mins hands-on time | midweek meal
INGREDIENTS
Burger Buns:
-4 portabello mushroom caps, cleaned and stalks removed
-2tbsp extra virgin olive oil
-1 garlic clove, minced
-1/2tsp dried thyme
-30g mature goats cheese, grated
Burger:
2x @movingmountainsfoods plant based quarter pounder burgers
Fillings:
2x salad tomatoes, thickly-sliced
1/4 iceberg lettuce, shredded
1/4 red onion, thinly-sliced (to pickle, steep in red wine vinegar for 5mins)
30g mature goats cheese, grated
METHOD
✔️preheat your oven to 200C
✔️lightly oil a baking sheet then add your mushrooms
✔️whisk the oil, garlic and thyme and drizzle over the inside of the mushrooms
✔️bake for 15 minutes then top with the cheese and cook for a further 5 minutes
✔️prep your salad while you wait
✔️cook the burgers in the final twelve minutes, 6 minutes each side
✔️assemble the burger…portabello cap, lettuce, tomato, burger, red onion, portabello cap
Halved cherry tomatoes, thinly-sliced avocado, shredded salad leaves and vegan feta tossed in a vinaigrette of EVOO and lemon juice. Serve with an oven-warm baguette or slice of focaccia 😋
Meat-free | refined sugar-free | part of your 5-a-day | 30 minute meal
INGREDIENTS
Pie filling:
⁃ 2tbsp vegetable oil
⁃ approx 225g plant-based mince
⁃ 1tbsp plain flour
⁃ 2 brown onions, finely chopped
⁃ 2 carrots, finely chopped
⁃ 2 sticks of celery, finely chopped
⁃ 100g frozen peas (optional)
⁃ 500ml veg stock
Topping:
-4 large potatoes (approx 800g), peeled and cut into large chunks
-generous 2tbsp vegan butter
-125ml plant-based milk (I use almond milk for creaminess and nuttiness)
-1/2tbsp Dijon or wholegrain mustard
-3 leeks, peeled, topped and tailed then finely sliced
-50g vegan extra mature cheddar
METHOD
⁃ Boil the potatoes in salted water for approx 10 minutes, or until softened. Drain then steam-dry above the pan.
⁃ While the potatoes cook, heat the mince according to package instructions
⁃ Meanwhile, heat 1tbsp oil in a deep skillet or frying pan, add the onion, celery and carrots and fry for 5 minutes until softened then add the flour and cook for a minute, stirring frequently. Add the veg stock and peas and simmer on a roiling boil to reduce to a thickened sauce, around 10 minutes. Add the mince when ready. While you wait, fry the leeks in 1tbsp of vegetable oil in a separate pan until softened, around 5 mins and preheat your grill to high
⁃ Bring together your topping, mash the potatoes in a large pan then drag it to one side. To the other side, heat the milk then add the butter and stir to combine. Add the leeks and mustard to the milk, stir through the mash and season to your liking
⁃ Add the pie filling to a casserole dish or oven proof pan and top with the mash. Smooth over then sprinkle with grated chease and grill until bubbling and golden, usually a few minutes. Absolutely delicious! Save for later 👉📱
@misterrands 