Featured

Carrot & Leek soup with roasted red pepper and butter beans.

this simple 25 minute meal packs a real punch in terms of flavours. i forgot how much i love soups with roasted red pepper in them…

Prep | 5 mins.

Cook | 20 mins.

Serves | 4.

INGREDIENTS.

soup.

⁃ 2tbsp olive oil.

⁃ 2 leeks, washed, topped and tailed then peeled and cut into inch thick slices.

⁃ 2 large carrots, as above.

⁃ 1ltr veg stock.

roasted red pepper & butter beans.

⁃ 1x red pepper, cored and cut into small cubes.

⁃ 1x 400g tin butter beans, drained.

⁃ 1tbsp olive oil.

⁃ heaped 1tsp ground cumin.

⁃ 1tsp chopped parsley, to garnish.

METHOD.

⁃ prep the roasted stuff first. Line a baking sheet with parchment, add the veg and beans with a drizzle of oil and a dusting of ground cumin. Mix well then roast for around 20 mins at 200C.

⁃ Prep the soup while you wait. Heat the oil in a large non-stick pan, add the carrots and leeks and fry over medium heat for 5 minutes, stirring occasionally. Add the stock and simmer for 10 minutes. Add three quarters of the beans and peppers and blend until smooth. Dish into bowls and garnish with the remaining beans and peppers.

Copyright (c) misterrands.com

Featured

Sautéed COURGETTES with Cannellini beans.

when i crave something with a lot of flavour i err towards italian cuisine. i don’t know why but the recipes are always delicious. and here’s one i prepared earlier, zucchine trifolate e cannellini. it’s typical to serve it with sardines but, for me, a big hunk of sourdough drizzled in garlic oil also works a treat.

Prep | 5 mins.

Cook | 10 mins.

Serves | 4.

INGREDIENTS.

⁃ 2tbsp olive oil.

⁃ 4 courgettes.

⁃ 2tbsp dill.

⁃ 30g flat leaf parsley (reserve some to garnish).

⁃ Juice of 2 lemons (zest one as well).

⁃ 1tsp chilli flakes, to garnish.

METHOD.

⁃ heat the oil in a large saucepan over medium heat.

⁃ sauté the courgettes for 8 mins, stirring occasionally.

⁃ add the lemon, beans and herbs and cook for a few mins.

⁃ garnish with the reserved parsley and chilli flakes.

Copyright (c) misterrands.com

Featured

Spaghetti in a tangy tomato sauce with seared halloumi

the red wine vinegar in this recipe makes for a lovely tangy tomato sauce that pairs well with the soft and savoury halloumi. and fistfuls of parsley provide a fresh and herby finish.

Prep | couple of mins.

Cook | around 10 mins.

Serves | 4.

INGREDIENTS.

⁃ 400g dried spaghetti, cooked.

⁃ 2tbsp olive oil.

⁃ 7x large ‘on-the-vine’ tomatoes, halved then quartered.

⁃ 1.5tbsp oregano.

⁃ 2tbsp red wine vinegar.

⁃ 15g (around half a small packet) flat-leaf parsley, rough-chopped.

⁃ 225g halloumi, cut into large cubes.

METHOD.

⁃ heat the oil in a large frying pan over medium heat then add the tomatoes with a pinch of salt and cook with the pan lid on for 5 mins. add the oregano and red wine vinegar and cook for a further 5 mins. cook the pasta alongside the tomatoes (around 10 mins – see packet). sear the halloumi in a dry non-stick pan in the last 5 mins. portion out the pasta then top with the sauce and a few cubes of halloumi. sprinkle over with chopped parsley.

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Featured

#AD Superfood PLANT-BASED PORRIDGE

Prep | couple of mins

Cook | 4-5 mins

Serves | 2

INGREDIENTS

Porridge:

⁃ 100g porridge oats

⁃ 700ml plant-based milk, plus a little extra to finish

⁃ Pinch of salt

Topping:

⁃ 40g/small handful of blueberries

⁃ 40g/small handful of red grapes, halved

⁃ 30g/small handful of mixed chopped nuts

⁃ 1tsp @SpirulinaBecagli spirulina

METHOD

⁃ Place the porridge ingredients in a large saucepan, stir well then bring to the boil and simmer for 4-5 mins stirring occasionally. Pour into bowls, swirl cold milk round the edge and scatter with the topping. Enjoy!

PS. thank you to the lovely people at @thesecretsanctumshop for organising everything

Featured

Twice-Cooked Roast Potatoes with Maple-Roasted Carrots & Parsnips

here’s my take on the perfect sides for a traditional sunday roast…

Serves | 4

Prep | under 10 mins

Cook | 45 mins

INGREDIENTS – POTATOES

2tbsp veg oil

1tbsp olive oil

1kg Maris Piper or King Edward potatoes, peeled and quartered

2 heaped tbsp (approx. 20g) plain flour

Pinch of salt, to season

METHOD

Preheat your oven to 200C (fan). Add the potatoes to a pan of salted water & bring to the boil. Cook for 5 mins then drain & steam dry in a colander set above the pan (few mins). Add back to the pan & shake to roughen up. Sprinkle with flour & shake again. Heat the oil in a roasting tin until hot (3-5 mins) then, carefully add the potatoes using a couple of spoons & turn to coat. Roast for 45 minutes or until golden & crunchy. Turn over halfway through.     

INGREDIENTS – CARROTS 

450g carrots, peeled and cut lengthways into quarters (or halves for the
smaller ones)

450g parsnips, as above

Maple Glaze:

4tbsp pure maple syrup

3tbsp olive oil

2tbsp vegan wholegrain mustard

Sea salt and freshly ground black pepper, to taste

METHOD

Preheat your oven to 220C. Whisk the Maple Glaze ingredients to combine then add to a roasting tin. Toss the carrots & parsnips in the glaze then roast for 30 mins or until tender with some char. Turn over halfway through.

Featured

VEGAN HAGGIS

Help celebrate the life of famous Scottish poet Robert Burn, today, by way of a traditional Burns Night supper albeit with a vegan twist 🌱

Serves | 4

Prep | 10 mins

Cook | 1 hour

INGREDIENTS

  • 2tsp vegetable oil
  • 1 large onion, finely diced
  • 2 carrots, peeled and grated
  • 250g mushrooms (portobello is preferrable, for flavour), finely diced
  • 1x 400g tin of green lentils, drained
  • 100g porridge oats
  • 450ml vegetable stock
  • 1tsp marmite
  • 1tsp ground nutmeg
  • 1tsp ground coriander
  • 1tsp white pepper
  • 25g sunflower seeds, chopped

METHOD

Preheat your oven to 180C (fan). Heat the oil in a large frying pan and gently fry the onion and carrots for 5 minutes. Add the mushrooms and lentils, stir well to combine and fry for a further 15 mins. Add everything but the seeds, stir well and cook for another 10 mins or until the mixture has thickened (add a splash more water if it’s too thick). Stir in the seeds then transfer the mixture to a lined loaf tin and smooth over the top. Bake in the oven for around 30 minutes, or until the haggis has a nice crispy coating. Allow to stand for five minutes before serving.

It’s traditional to serve the haggis with neeps (mashed turnips) and tatties (mashed potatoes) but it also works really well with Maple-Roasted Parsnips & Carrots and Twice-Cooked Roasties – the recipe for those is coming tomorrow! Enjoy!

Copyright (c) misterrands.com

Featured

Mushroom & Spring Onion stir fry with Chinese Noodles

An easy, quick and healthy meal that smells wonderful with all the aromatics. It’s a delicious way to celebrate Chinese New Year this weekend. White mushrooms work perfectly well in this recipe and save you💰

Prep | 5 mins

Cook | 5 mins

Serves | 4

INGREDIENTS

⁃ 2tbsp vegetable oil

⁃ 2x garlic cloves, minced

⁃ Small piece (approx 2cm) of fresh ginger, grated

⁃ 400g white mushrooms, thickly-sliced (shiitake, oyster or enoki for a more authentic albeit pricer meal)

⁃ 6x spring onions, thickly-sliced (around 1-inch)

⁃ 150g noodles

⁃ 3tbsp low sodium soy sauce

⁃ 1/2tsp sesame seed oil (or groundnut oil), optional

⁃ Sprinkling of crushed chilli flakes, to garnish

METHOD

Heat the oil in a large frying pan over medium heat. Add the ginger, garlic, mushrooms & spring onions and stir fry for 3 mins. Stir in the soy sauce, sesame seed oil, noodles and chilli flakes and cook for a further couple of mins, or until the noodles are ready (see packet). Serve with a side salad if you like, here it’s with yesterday’s recipe for CRISPY TOFU WITH TERIYAKI GREENS

Copyright (c) misterrands.com

Featured

Crispy tofu with Teriyaki Greens

Continuing with this weeks theme of Chinese New Year, here’s a quick, healthy and affordable Chinese recipe. In true celebratory style, it’s a party for your tastebuds 🎉 with crispiness from the tofu, crunch from the greens, umami from the teriyaki, a hint of heat, and savoury from the cashews 🤤 I hope you enjoy it! Let me know what you think 📲

Prep | 10 mins

Cook | 5 mins

Serves | 4

INGREDIENTS

Crispy Tofu

⁃ 280g firm tofu, cut into cubes

⁃ 2tbsp veg oil

Tofu Coating

⁃ 3tbsp cornflour

⁃ 1tsp garlic salt

⁃ 1tsp ground ginger

⁃ 1/2tsp salt

⁃ 1/2tsp freshly ground black pepper

Teriyaki Greens

⁃ 200g green beans, topped and tailed

⁃ 1x garlic clove, minced

⁃ 2 baby cucumbers, cored, halved and thinly-sliced

⁃ Handful of mixed salad leaves

⁃ Handful of cashews, rough-chopped

dressing:

⁃ 2 tbsp teriyaki sauce

⁃ 2tbsp dark soy sauce

⁃ 1/4tsp crushed chili flakes

METHOD

⁃ Take the excess moisture out of the tofu. Sprinkle a little salt over the block, which speeds the process, then wrap in 6 sheets of kitchen roll and put on a plate. Place a weighty book on top to further help draw out the moisture and leave for 5 mins (up to 20 mins if you have the time)

⁃ While you wait, combine the coating ingredients on a separate plate

⁃ Unwrap the tofu and cut into cubes

⁃ Lightly dap the top and bottom of each cube into the coating (a light dusting is fine, else the cooked tofu will taste powdery) and carefully shake off any excess

⁃ Heat the oil in a large frying pan on medium and fry the tofu for around 2 mins each side or until crispy. Blot on kitchen paper to remove excess oil

⁃ While the tofu cooks, bring a large pan of salted water to the boil and cook the beans for 5 mins or until they’re cooked with some ‘bite’

⁃ Drain the beans then add back to the pan along with the minced garlic and cook for a minute then toss in the dressing

⁃ Add everything to a large salad bowl, gently toss to combine, top with the crispy tofu and sprinkle over with the chopped cashews

PS. for a more substantial meal, cook some udon noodles the same time as the green beans

Copyright (c) misterrands.com

Featured

BEETROOT & FETA PIZZA

Whenever I’m at the supermarket I always scan the aisles for deals or inspiration. Today I saw 250g of cooked beetroot for 30p. It makes a lovely sweet sauce after a quick blitz in the food processor. So here’s what I made – Beetroot & Feta Pizza. The sweetness of the beetroot is complimented by the tangy-zestiness of feta mixed with lemon juice & dill. It’s on the table in 20 minutes 👍

BEETROOT & FETA PIZZA

Prep | 5 mins
Cook | 15 mins
Serves | 2

INGREDIENTS

  • 400g pre-rolled ready to bake pizza dough
  • 250g cooked beetroot in juices (approx 4) – see method
  • 1/2tsp crushed chilli flakes
  • 5tbsp light olive oil plus extra to drizzle
  • 1tbsp red wine vinegar
  • Half a pack of feta (approx 100g), or Greek salad cheese, cut into small cubes
  • 1tbsp lemon juice
  • 1tsp dried dill
  • 1tsp dried parsley, to garnish

METHOD

Preheat your oven to 180C. Unroll your pizza dough on a baking tray. Cook according to instructions (approx 15 mins). Take 1 beetroot and cut into small cubes then add to a small casserole dish with 1tbsp red wine vinegar and a drizzle of olive oil and cook until the pizza base is ready

Make the sauce while the base cooks. Add the remaining beetroot and juices to a food processor along with 5tbsp olive oil, 1/2tsp crushed chilli flakes and pulse to a smooth paste

Toss the feta in a small bowl with the lemon juice and dill

When the base is ready, spoon over with the beetroot sauce then dot the base with cooked beetroot and feta. Sprinkle with parsley and dig in!

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Featured

Spiced Moroccan carrot & lentil soup

most soups that i make are hot and spicy, whether it’s an eye-opening sriracha lime zoodle soup for breakfast or a comforting spiced pumpkin soup for lunch. here’s a recipe for those of you that don’t naturally lean into hot & spicy food, ready for ‘international hot & spicy food day’ on 16 jan 🌶 it costs less than £2 for a family of 4 💰and the chilli is optional 😀

Prep | 5 mins

Cook | 25 mins

Serves | 4

INGREDIENTS

750g carrots, peeled and roughly chopped into large chunks

1tbsp light olive oil

1tsp cumin seeds

1tbsp ground cumin

1tbsp medium curry powder

500ml veg stock & 100ml cold water

1x 400g tin of green lentils in water, drained and cooked (4tbsp reserved for garnish – see method)

Garnish:

4tbsp reserved lentils

1tbsp dried chopped parsley

1tbsp dried crushed chilli (optional)

METHOD

Preheat your oven to 230C. Add the oil to a roasting tin along with the carrots and spices and mix well to combine. Cook for 20 mins. Add the veg stock and lentils at this point, stir well and cook for a further 5 mins. Take out of the oven and reserve 4tbsp of lentils for the garnish. Carefully transfer the rest to a blender that accepts hot liquids (not all do so check first) and blend for a few minutes until smooth. Ladle into bowls then garnish with 1tbsp of reserved lentils, a sprinkling of dried parsley and pinch (or two) of chilli flakes. Enjoy!

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Featured

Smoky Baked beans

With the cost-of-living crisis hitting hard, I’ve re-engineered some recipes so they’re super-cheap to make. Right now canned Kidney Beans are really budget-friendly, so they’re my bean of choice for todays meal. For the sauce, I use fresh tomatoes so the exact quantity can be used to reduce food wastage and save money. Talking of money, how much does this meal cost? Less than £1 for two!! More good news is that cheap meals don’t need to be dreary — zhuhz it up with toast trees (kids will love this) or some nice cookware 👀

Serves | 2

Prep | 5 mins

Cook | 10 mins

INGREDIENTS (all budget brands)

⁃ 1x tin of 400g red kidney beans in water, drained

⁃ 8x (approx 62.5g) cherry tomatoes

⁃ 1tbsp Smoked Paprika

⁃ 1tsp Parsley

⁃ 62.5ml cold tap water

to serve, 2 slices of toast

METHOD

⁃ Preheat your oven to 180C. Using a food processor blitz everything but the beans for a few seconds. Add this tomato sauce and the beans to a small casserole dish and stir well to combine. Cook for 10 mins on the middle shelf and serve with warm toast

⁃ For a more substantial meal, serve alongside your favourite fajitas

Enjoy!

Copyright (c) misterrands.com

Featured

Plant-based Greek salad with warm pitta bread

ok, so who’s new year resolutions start with healthier eating? 🥗 that’s easier said than done when it’s cold outside. salads seem a little out of season somehow 🤔 so how about a warm salad? or, as in this recipe, a salad served with oven-warm bread, for a healthy comforting meal. here it’s pitta, but i also love it served on a big slab of focaccia 🤤

Total Time | 10 mins

Serves | 4

INGREDIENTS

⁃ 3x salad tomatoes, cut into wedges

⁃ 1x small cucumber, thin-sliced (if you have time, peeled and deseeded)

⁃ 1/2 a red onion, thin-sliced and steeped in red wine vinegar for 5 mins

⁃ 3tbsp olives

⁃ 200g block of vegan feta, cut into approx 2cm cubes

⁃ to finish, a drizzle of extra virgin olive oil and a sprinkling of dried oregano

⁃ Serve with warm pitta or focaccia

METHOD

Place your bread on a baking tray in the oven and warm through at 180C. Build the salad starting with tomato then cucumber and onion. Dot the olives and feta around the plate and drizzle with oil. Add a light sprinkling of oregano to finish. Serve with your oven-warm bread. That’s an eye-catching heathy dinner sorted in 10 minutes 🔥

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Featured

10 minute meal

a couple of lovely salads with antipasti & warm focaccia

The key to this quick dinner is to buy some lovely focaccia from your favourite bakery then warm it through in the oven so you that lovely freshly baked bread smell wafting through the house…

Total Time | 10 mins

Serves | 4

A couple of lovely salads

Mixed leaves with walnuts & chease

⁃ 80g mixed salad leaves (like Butterhead)

⁃ 30g vegan mature cheddar, grated

⁃ Handful of walnut halves (around 10 halves)

⁃ Drizzle of extra virgin olive oil, around 1tbsp

Tomato & Vegan Mozzarella

⁃ 5x Large Vine Tomatoes, thick-sliced

⁃ 200g vegan mozzarella, thick-sliced

⁃ 10g (or a good handful) of fresh basil leaves

⁃ 1tbsp, extra virgin olive oil

To serve

⁃ 280g antipasti of choice (I used ‘Artichoke in Oil’)

⁃ 1x focaccia loaf

METHOD

Preheat your oven to 180C then add the focaccia to a baking tray and wrap in foil (to warm it through and keep the crust soft) and cook for 10 mins. Meanwhile, build your salads and serve family-style

Featured

Quick pasta recipe |

spiced chickpeas with tomatoes & mixed peppers

a super-quick twist on tapas that’ll take your tastebuds off to sunny spain ⏱☀️🍽

Prep | 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

1tbsp olive oil

1tbsp harissa spice

1x 400g tin of chickpeas in water

1/2 brown onion, thin-sliced

1 yellow pepper, thin-sliced

1 red pepper, thin-sliced

2 large salad tomatoes

Handful of basil, leaves only

300g penne

30g vegan chease, grated

METHOD

In a large pan over medium heat, chuck in everything but the basil. Squish the tomatoes with the back of a wooden spoon to release the juice, stir well and simmer with the lid on for 10 mins. Meanwhile cook the pasta, drain then toss in the sauce. Turn off the heat and stir through the basil until wilted. Season to taste, grate over with chease and serve with big hunks of sourdough

Featured

Quick one pan Tapas |

spiced chickpeas with tomatoes & mixed peppers

a warming super-quick meal that’ll take your tastebuds off to sunny spain ⏱☀️🍽

Prep | 5 mins

Cook | 5 mins

Serves | 2

INGREDIENTS

– 1tbsp olive oil

– 1tbsp harissa spice

– 1x 400g tin of chickpeas in water

– 1/2 brown onion, thin-sliced

– 1x yellow pepper, thin-sliced

– 1x red pepper, thin-sliced

– 2x large salad tomatoes

– Handful of basil, leaves only

METHOD

In a large pan over medium heat, chuck in everything but the basil. Squish the tomatoes with the back of a wooden spoon to release the juice, stir well and simmer with the lid on for 5 mins. Turn off the heat and stir through the basil until wilted. Season to taste and serve with big hunks of sourdough

Featured

5-ingredient sliders

Fancy a super-comforting supper on these chilly autumn nights? Try this seasonal recipe made with root vegetables for lovely little sliders 🍂 🥘 🍽 They’re crispy on the outside and super-fluffy on the inside…

Prep | 5 mins

Cook | around 15 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | 5 ingredients/packets | plant-based | vegan | 20 minute meal

INGREDIENTS

⁃ 450g prepared diced carrot & swede

⁃ 80g plain flour of choice (eg gluten-free)

⁃ 1tbsp vegetable oil

⁃ 1/2tsp dried rosemary

⁃ 30g vegan Parmesan, grated

METHOD

⁃ Boil the vegetables for 10 minutes then throughly drain and add to a food processor along with the flour and pulse until smooth

⁃ Dust a large plate with a little flour

⁃ Shape some mixture into a small burger then add to the plate. The recipe should make around a dozen sliders

⁃ Heat the oil and rosemary in a large pan and fry the burgers in batches, for a couple of mins either side until golden. At the same time fry up a handful of spinach and tomato. Serve with a good shaving of vegan parm and mini burger buns

Enjoy!

MisterRands

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Featured

20 min gnocchi

Fancy a super-comforting supper on these chilly autumn nights? Try this seasonal recipe made with root vegetables for lovely little gnocchi 🍂 🥘 🍽 They’re crispy on the outside and super-fluffy on the inside…

Prep | 5 mins

Cook | around 15 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | 5 ingredients/packets | plant-based | vegan | 20 minute meal

INGREDIENTS

⁃ 450g prepared diced carrot & swede

⁃ 80g plain flour of choice (eg gluten-free)

⁃ 1tbsp vegetable oil

⁃ 1/2tsp dried rosemary

⁃ 30g vegan Parmesan, grated

METHOD

⁃ Boil the vegetables for 10 minutes then throughly drain and add to a food processor along with the flour and pulse until smooth

⁃ Dust a large plate with a little flour

⁃ Use two tea spoons to shape some mixture into a small oval (a ‘quenelle’) then add to the plate. The recipe should make around 25x pieces

⁃ Heat the oil and rosemary in a large pan and fry the gnocchi in batches, for a couple of mins either side until golden. Serve warm with a good shaving of vegan parm. Pairs well with warm wilted winter greens 🥬

Enjoy!

MisterRands

Featured

Portabello mushroomS With chease & Caramelised onion

a satisfying cosy little supper for two, best enjoyed by the fire 🔥 🥘

Prep | couple of mins

Cook | around 7 mins

Serves | 2

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 10 minute meal

INGREDIENTS

⁃ 1tbsp plant-based butter, plus extra to butter the bread

⁃ 1/2 brown onion, thin-sliced

⁃ 250g (or 4x) Portobello mushrooms

⁃ 2x slices, bread of choice (I suggest a thick-sliced Multiseed Farmhouse or Sourdough for this recipe)

⁃ 30g plant-based chease, grated

METHOD

⁃ melt the butter in a large frying pan, place the onion in the middle and mushrooms around the edge. Fry over medium heat for 5 minutes or until golden, turning everything over halfway through. Meanwhile, preheat your grill to high and butter your bread. Add half the onion and 2x mushrooms to each slice and grate over with chease. Grill until bubbling, around 2 mins.

Enjoy!

MisterRands

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Featured

Maple fried pears with Middle Eastern-style couscous

A delicious comforting meal that’s super quick to make. It’s a lovely combo of sweet and savoury, with the caramelised pear pairing with the savoury couscous and crisp red apple 😋

Prep | 5 mins

Cook | around 10 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 15 minute meal

INGREDIENTS

1tbsp extra virgin olive oil

3 pears, peeled, core-removed and thick-sliced

2tbsp sultanas

1tbsp dried apricots, rough-chopped

1tsp ground cinnamon

1tbsp maple syrup

150g giant couscous

1 red apple, very thin-sliced (using a mandolin, if possible)

half a small packet (15g) of fresh mint, rough chopped

METHOD

Cook the couscous (5-10 mins). Meanwhile, heat the oil in a large frying pan and add the pear, cinammon, sultanas, apricots and maple syrup. Fry over medium heat until the couscous is ready. Drain then add to the pan and stir well to combine. Dish up add a few slices of apple and a sprinkling of chopped mint to each plate. Serve with hummus and pittas drizzled in extra virgin olive oil.

Featured

North African spicy soup

this recipes takes just 10 minutes to prep ⏱ so on a wet and wintry day like today you’ll have a winter warmer ready as quick as a flash ⚡️

Prep | 10 mins

Cook | approx 15 mins

Makes | around 8 servings

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | 25 min meal | batch-cook to save time

INGREDIENTS

2tbsp olive oil

1tbsp ground turmeric

1tbsp ground coriander

1tbsp cumin seeds

2 bay leaves

500g carrots, peeled and sliced

1/2 onion, peeled and sliced

1x 400g tin of butter beans, drained

1ltr low-sodium veg stock

A sprinkling of dried crushed chilli, to garnish

METHOD

Heat the oil in a large frying pan then add the spices and cook for a minute to release their flavour. Add the onion and carrot and stir fry for 5 mins. Add everything else except the chili and simmer for 10 mins. Carefully transfer to a blender that accepts hot liquids (not all do so check first) and blend for a few minutes until smooth. Ladle into bowls then sprinkle over with chilli. Serve with big hunks of crusty bread and some mature vegan chease 🧀 (blend some into the soup if you like 👍)

Enjoy!

MisterRands

Featured

The best vegan meatballs

Perfect in pasta or sandwiched in a sub 🥪 😋

Prep | 10 mins

Cook | 15 mins

Makes | around 12 meatballs

Mindfulness Factors | quick & easy | healthy | plant-based | vegan | dairy-free

INGREDIENTS

Step1

⁃ 60g wholewheat breadcrumbs (the crust is good!)

⁃ 1tsp salt

⁃ 60ml plant-based milk

⁃ 30g vegan Parmesan

Step 2

⁃ 1x400g tin of chickpeas (drained, but not rinsed)

⁃ 30g black olives, pitted

⁃ 40g walnuts (or cashews), rough chopped

⁃ 1tsp cornflour

⁃ 1/3 onion, rough chopped

⁃ 1tsp dried oregano

⁃ 2tbsp flat leaf parsley, finely chopped

⁃ 1tsp salt (optional if your Parmesan is salty)

⁃ 3/4 tsp fennel seed (optional but recommended)

Method

⁃ Preheat your oven to 200C and line a baking rack with parchment

⁃ Whizz the bread in a food processor to make the breadcrumb, transfer to a large mixing bowl and stir in the milk, cheese and salt. Set aside

⁃ Place the remaining ingredients in a food processor and blend until you have a fairly smooth texture. You may need to scrape down the sides a few times. Transfer to the mixing bowl and use your hands or spatula to fully incorporate the breadcrumb.

⁃ This is the fun part! Add a few drops of olive oil to your hands and roll 1tbsp of mixture between your palms to make a meatball. The recipe will make about a dozen.

⁃ Bake in the oven for 15 mins

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Featured

Asian-inspired tofu curry

a healthy and tasty winter-warmer 🥘🔥

Prep | 10 mins

Cook | around 40 mins

Makes | around 8 servings

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | 10 mins ‘hands-on’ time | batch-cook to save time

INGREDIENTS

⁃ 250g firm tofu, cut into roughly inch thick cubes

⁃ 2 packs of quick cook microwave Jasmine rice

⁃ Small handful of coriander, leaves only, rough-chopped to garnish

⁃ Chilli flakes, sprinkle of (optional)

Curry sauce:

⁃ 500g butternut squash (roughly half a squash), peeled and cut into cubes approx an inch thick

⁃ 5 medium carrots, peeled and quartered

⁃ 3 medium parsnips, peeled and halved

⁃ 1x 400ml can of coconut milk

⁃ 500ml low-sodium vegetable stock

⁃ 2tbsp garam masala

⁃ 2x lemongrass sticks, peeled, tender bits only, finely chopped

⁃ 1x lime, juice of

⁃ Good handful of coriander, including the stalks, rough chopped

METHOD

⁃ Preheat your oven to 200C

⁃ Add all the vegetables to a roasting tin with 2tbsp oil and toss to coat. Cook for 40-45 mins or until tender and golden

⁃ After 30 mins, heat 2tbsp oil in a large frying pan and fry the garam masala and lemongrass for a minute to release their flavour. Tip in the coconut milk, veg stock and coriander, stir well and simmer until the roasted veg is ready

⁃ Carefully add the hot liquid, lime juice & roasted vegetables to a blender that accepts hot liquids (not all do) and pulse to a smooth consistency

⁃ Add back to the pan to warm through

⁃ Meanwhile zap the rice in the microwave then portion into bowls and top with the curry sauce and tofu cubes. Garnish with the reserved coriander leaves and a sprinkle of chilli flakes, if you like.

Copyright (c) misterrands.com

PS. For the ultimate fast meal, make the curry sauce ahead. It’ll keep in the fridge for a couple of days, properly stored, or for up to a month in the freezer. I always batch-cook it ready for those days when I’m actually too busy to cook 🙂 to thaw from the freezer, immerse the plastic container containing the soup in warm water to loosen the sides then plop it into a separate pan and heat through over medium heat, stirring to avoid it scalding. Meanwhile, zap your rice in the microwave and prep the tofu and coriander. Job done! 🥘 ⏱⚡️

Featured

#AD Next-level vegan mayo with crispy potatoes

A decadent treat that’s perfect on its own or with a side of fluffy vegan scrambled eggs

Prep | 5 mins

Cook | 30 mins

Serves | 4

Mindfulness Factors | quick | plant-based | vegan | no-added refined sugar

INGREDIENTS

– 1tbsp sunflower oil

– 1tbsp olive oil

– 750g Maris Piper potatoes, washed, peeled and cut into bite-sized chunks

– Sea salt, pinch of

– 1tbsp white truffle oil (I used ‘STEFANIA CALUGI White Truffle Oil 100ml’)

METHOD

Preheat your oven to 230C

Blanch the potatoes in boiling water for 10 mins or until tender then drain and set aside to cool a little

Meanwhile add the sunflower oil and olive oil to a roasting tin and preheat in the oven. Transfer the potatoes to the tin (care: the oil will be hot). Lightly crush with a potato masher so they open a little. Cook for 20 mins turning over halfway through. To finish, sprinkle with sea salt and drizzle over with truffle oil.

Make the Mayo while the potatoes cook…

INGREDIENTS

⁃ 120ml unsweetened soy milk (at room temperature)

⁃ 1tbsp white wine vinegar

⁃ 1tsp lemon juice

⁃ 1.5tsp Dijon mustard or 1/4tsp ground mustard

⁃ 250ml sunflower oil (or other neutral oil like avocado or canola)

⁃ 1tbsp white truffle oil (I used ‘STEFANIA CALUGI White Truffle Oil 100ml’)

METHOD

Add the milk to a food processor and whizz for a minute until thickened. Add vinegar, lemon juice and mustard then whizz for another 30 seconds to combine. Scrape down the sides then, with the food processor on low, add around a quarter of the sunflower oil in small drops. Once it starts to thicken, add the remaining oil in a thin stream. Scrape the sides and run for a few seconds to combine. Taste and season if required. If you want it thicker, slowly add more oil. Store in the fridge where it will thicken some more. When ready to serve, drizzle over with the truffle oil. It’s time to get dunking! 🍟

Copyright (c) misterrands.com

PS. thank you to the lovely people at @thesecretsanctumshop for organising everything

#gifted

#stefaniacalugi

#calugiuk

#thesecretsanctumshop

Featured

VEGAN Carrot & coriander Soup

my go-to healthy and delicious meal in a hurry 🥣 ⏱⚡️

Prep | 5 mins

Cook | under 10 mins

Makes | around 8 servings

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | 15 min meal | batch-cook to save time (see below)

INGREDIENTS

1tbsp olive oil

1tbsp paprika

1tbsp ground turmeric

1tbsp ground cumin

1ltr veg stock

1x 400g tin of butter beans (or 2x tins for a thicker soup)

500g carrots, peeled and cut into large chunks

Small bunch of coriander, stalks and leaves (around 35g), reserving a few leaves to garnish (rough-chopped)

METHOD

Heat the oil in a large non-stick frying pan and fry the spices for a minute to release their flavour. Add the carrots and fry for a few more minutes then tip in the beans & stock and simmer for 5 mins. Carefully transfer to a blender that accepts hot liquids (not all do so check first) and blend for a few minutes until smooth. Ladle into bowls then sprinkle over with a few reserved coriander leaves. Serve with big hunks of crusty bread and some mature vegan chease 🧀 (blend some into the soup if you like 👍)

Enjoy!

MisterRands

PS. as the recipe serves 8, it’s a great batch-cook option so store any leftovers in the freezer for up to a month and defrost on busy days for a nutritious fast lunch

PPS. use this recipe over two sittings for a family of four and it’s a seven-and-a-half minute meal. For a couple, it’s an under-4 minute meal if used over four sittings = win! ⏱⚡️💨

Copyright (c) misterrands.com

Featured

Healthy Thai Noodle Salad

as the weather gets colder put some zing into mealtimes with this flavourful salad

Prep | 15 mins

Cook | 5 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal

INGREDIENTS

1tbsp ground nut oil

1x large block of firm or extra-firm (preferable) Tofu (approx 400g), drained, dried and cut into 1 inch cubes

2 packs of 300g quick-to-cook udon noodles

Thai-inspired Salad:

3 mixed apples, thin-sliced

3 kiwis, thin-sliced

3 peaches, thin-sliced

1 lemon, juice and zest of

Thai Lemongrass Dressing:

2x lemongrass sticks, peeled and minced (tender bits only)

1tsp ground turmeric

4tbsp low-sodium soy sauce

2tbsp fresh lime juice

1tbsp maple syrup

1tsp chilli flakes

1tbsp fresh ginger, minced

Garnish:-

Large handful of fresh coriander, leaves-only, rough-chopped

Small handful of cashews, rough-chopped

METHOD

Whisk the dressing ingredients then set aside. Gently toss the salad in a large bowl and store in the fridge.

Heat the nut oil in a large non-stick frying pan on medium heat, add the tofu and cook for two-and-a-half mins each side. Press down while it cooks. At the same time, add the noodles to a pan of boiling water for a couple of minutes. Drain then toss in half the marinade.

Portion out the noodles and tofu then top with the salad. Drizzle with dressing then scatter over with a generous handful of coriander and chopped cashews.

Enjoy!

MisterRands

Copyright (c) misterrands.com

Featured

Tofu in satay sauce

my go to easy recipe for a tasty quick dinner 🍲

Prep | 10 mins

Cook | 5 mins

Serves | 4

Mindfulness Factors | quick & easy | plant-based | vegan | dairy-free | 15 minute meal

Tofu:

⁃ 1tbsp sesame seed oil

⁃ 1x 400g firm vegan tofu block, drained, halved then cut into large chunks (around 1.5inch thick)

⁃ 2x packets of microwave long grain white rice

⁃ 5x spring onions, topped and tailed and thinly-sliced on the diagonal, to garnish

⁃ Handful of cashew pieces, to garnish

Satay sauce:

⁃ Juice of 1 lime (2-3tbsp)

⁃ 1tbsp maple syrup

⁃ 2tbsp soy sauce

⁃ 2tbsp curry powder

⁃ 6tbsp smooth peanut butter

⁃ 1x 400ml can of coconut milk

Salad: toss to combine:

⁃ 2x little gem lettuce, cut into wedges

⁃ Handful of raspberries

⁃ 1 banana shallot, halved and thinly sliced

⁃ 1tbsp fresh coriander, rough-chopped

METHOD

Whisk the satay sauce ingredients then add to a pan on low-heat and heat through (around 5 minutes). Add a splash of water if the sauce is too thick. Meanwhile, heat the sesame oil in a wok on high-heat and cook the tofu until the sauce is ready, tossing occasionally. Zap the rice in the microwave (around 2 mins). Tip the tofu into the sauce and gently stir to coat each piece. Portion out the rice then top with the tofu. Add a spoonful of sauce followed by a sprinkling of spring onions and cashew pieces. As an alternative to the rice, portion out the salad and top with the tofu and garnish.

PS. If you have some leftover satay sauce, thin it with some water and use it in a stir fry

Enjoy!

MisterRands

Copyright (c) misterrands.com

Featured

Gnocchi in a rich pepper & tomato sauce

as the nights draw in and get cooler here’s a quick warming meal for you 🥘

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | 20 minute meal

INGREDIENTS

1tbsp olive oil

1x aubergine, diced

2x salad tomatoes, diced

3x mixed baby peppers, thinly-sliced

100g/handful of cherry tomatoes, halved

1x400g tin of chopped tomatoes

500ml low sodium veg stock

1tbsp oregano

2 bay leaves

2tbsp apple cider vinegar

500g Gnocchi

75g of vegan feta, cubed

Chilli flakes (optional), to garnish

METHOD

Heat the oil in a large frying pan and fry the aubergine, peppers and fresh tomatoes for 5 minutes. Add everything but the feta and stir well to combine. Simmer for 10 minutes to reduce and thicken the sauce. Remove the bay leaves then transfer to a serving dish, sprinkle over with feta and grill on high heat for 5 minutes.

Enjoy!

MisterRands

Copyright (c) misterrands.com

Featured

Freshly-dressed chease salad baguette

sometimes nothing beats a simple sandwich 🥪

Prep | 10 mins

Serves | 4

Mindfulness Factors | quick & easy | plant-based | vegan | dairy-free | no cook | 10 minute meal

INGREDIENTS

1x baguette

Salad:

⁃ 1x head of iceberg lettuce, shredded

⁃ 1x large cucumber, diced

⁃ 4x salad tomatoes, diced

⁃ 40g vegan cheddar, diced

Dressing:

⁃ 1tbsp olive oil

⁃ 1tbsp apple cider vinegar

⁃ 1tbsp lemon juice

⁃ 1tbsp herbs of choice (tarragon for a French-style dressing; parsley & mint for a Middle-Eastern style one)

⁃ Pinch of salt

METHOD

⁃ Whisk the dressing in a large bowl then toss in the salad. Slice the baguette almost in half then quarter it. Portion out the salad and serve.

Enjoy!

MisterRands

Copyright (c) misterrands.com

Featured

Crispy diced potatoes in herby tomato sauce

Perfect on its own or with a side of fluffy vegan scrambled eggs

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | quick & easy | plant-based | vegan | 5 ingredients or packets | 20 minute meal

INGREDIENTS

Crispy diced potatoes:

– 2tbsp olive oil

– 4x potatoes (floury ones like Maris Piper or King Edward) peeled and diced

Herby tomato sauce:

– 2tbsp olive oil

– 3x salad tomatoes, diced

– 400g cherry tomatoes, halved

– 1tbsp oregano

METHOD

Heat the oil for the potatoes on med-high heat in a large skillet. Add the potatoes and sauté for 10 mins until golden brown, tossing occasionally. At the same time, sauté the tomatoes. Heat the oil in a large frying pan on med-high then add the oregano and tomatoes and let them cook for 2-3mins to blister then toss. Repeat 3x then smash the tomatoes with the back of a wooden spoon to get a lovely sauce. Add the sauce to a serving dish and top with the potatoes. Serve with a simple green salad

Enjoy!

MisterRands

Copyright (c) misterrands.com

Featured

Curried Lentil Soup

one of the easiest soups you’ll ever make! 🥣

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | quick & easy | plant-based | vegan | dairy-free | 5 ingredients or packets | 20 minute meal

INGREDIENTS

2tbsp olive oil

1 brown onion, sliced

1.5tbsp ground cumin

1x400g tin of cooked lentils, drained and rinsed

500ml low sodium vegetable stock or broth

Garnish (optional): sprinkling of chopped parsley

METHOD

Gently heat the oil in a large skillet and fry the cumin for a minute to release the flavour then add the onion and stir to combine. Sauté for 8 minutes or until caramelised (don’t skip this step as it adds loads of flavour), then add the lentils and stock and cook for a further 3 mins

Add the stew to a blender that accepts hot food, or allow it to cool. Half fill the blender (care: hot liquids splatter) and whizz for a few minutes until smooth. Repeat as necessary then ladle into bowls.

Enjoy!

MisterRands

Copyright (c) misterrands.com

Featured

Hummus & Salad Wraps

save on your energy bills with this no-cook meal 💰 its healthy and tasty too 😋

Prep | 10 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | no cook | 10 minute meal

INGREDIENTS

Homemade Hummus:

⁃ 400g tin of cooked chickpeas or cannelini beans, rinsed and drained

⁃ 1 tbsp olive oil

⁃ 1 lemon, juice (around 50ml) and zest of

⁃ 50ml cold water

⁃ 1tsp za’atar

⁃ 1/2tsp parsley

⁃ 1tbsp smooth peanut butter

Salad wrap:

⁃ 3x mixed peppers, thinly-sliced

⁃ 1x small cucumber, thinly-sliced

⁃ 1x large carrot, thinly-sliced

⁃ 1x avocado, thinly-sliced

Dressing:

⁃ 1tbsp olive oil

⁃ 1tbsp apple cider vinegar

⁃ 1tbsp lemon juice

⁃ 1tbsp herbs of choice (tarragon for a French-style dressing; parsley & mint for a Middle-Eastern style one)

⁃ Pinch of salt

⁃ 4x wraps

METHOD

⁃ Add all ingredients for the hummus to a food processor starting with the wet ones first. Pulse to a smooth consistency

⁃ Add the thin-slice fitment to your food processor and process all the salad except the avocado, thin slicing it by hand. Add everything to a salad bowl and toss in the dressing

⁃ Grab a wrap, add a couple of spoonfuls of hummus and smooth it over. Using a slotted spoon, heap the salad on to one side and roll the wrap. Repeat

Enjoy!

MisterRands

Copyright (c) misterrands.com

Featured

Indian potato carrot & pea Curry

a curry when you’re in a hurry 💨

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal

INGREDIENTS

2.5tbsp vegetable oil

2tbsp ground turmeric

2tbsp mild curry powder

1tbsp cumin seeds

3 large carrots, diced

2 large potatoes, cooked then roughly-chopped

1x 400g tin of chopped tomatoes

50ml cold water

2 large salad tomatoes, diced

2tbsp tomato purée

150g frozen peas

2 packs of quick cook basmati rice

METHOD

⁃ Prick the potatoes all over with a fork and zap in the microwave for 10 mins on high

⁃ Heat the veg oil in a large frying pan on high heat for a minute then add the spices and cook for a further minute to release their flavour. Tip in the carrot, stir to combine and fry with the lid on for 5 mins. Add the tomatoes, tinned tomatoes, tomato purée and water and stir well. Cook for a further 5 mins with the lid on

⁃ When the potatoes are ready, handle them carefully and cut into large cubes using a knife and fork add to the pan. At the same time, stir in the peas and cook for 3 mins. Zap the rice in the microwave (around 2 mins)

⁃ Portion out the rice and top with the curry

Enjoy! MisterRands

Copyright (c) misterrands.com

Featured

Homemade Hummus

So much tastier than shop bought 🥫

Prep | 5 mins

Serves | 8

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 10 minute meal

INGREDIENTS

⁃ 400g tin of cooked chickpeas or cannelini beans, rinsed and drained

⁃ 1 tbsp olive oil

⁃ 1 lemon, juice (around 50ml) and zest of

⁃ 50ml cold water

⁃ 1tsp za’atar

⁃ 1/2tsp parsley

⁃ 1tbsp smooth peanut butter

METHOD

⁃ Add all ingredients to a food processor, starting with the wet ones first. Pulse to a smooth consistency

⁃ Make a healthy wrap by combing the hummus with spinach leaves, sliced peppers, diced cucumber and diced carrot

Copyright (c) misterrands.com

Featured

Middle Eastern style mezze salad

a colourful addition to your list of fast midweek meals 🥘 ⚡️

Prep | 10 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal

INGREDIENTS

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

Salad:

⁃ 2 kiwis, peeled and thinly-sliced

⁃ 2 red apples, thinly-sliced

⁃ 1x 400 tin of Cannellini beans, rinsed and drained

⁃ 2 salad tomatoes, thinly-sliced

⁃ 2 peaches, thinly-sliced

⁃ Dressing: whisk together the juice of 1 lemon, a drizzle of extra virgin olive oil and a splash of apple cider vinegar

METHOD

⁃ Preheat your oven to 200C (fan) and add some non-stick paper to a baking tray

⁃ Add all 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 then add to a serving platter and top with the falafel bites. Serve alongside warm pitta fingers and hummus

Copyright (c) misterrands.com

Featured

Falafel bites

are you bored with a simple green salad? these little bites packed full of herbs and spices will zhuzh it up ✨ they’re super easy to make so no excuses 😝 i always have some handy in the freezer for fast plant-based dinners

Prep | 10 mins

Cook | 15 mins

Makes | 12 falafel bites

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal

INGREDIENTS

⁃ 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

⁃ Preheat your oven to 200C (fan) and add some non-stick paper to a baking tray

⁃ Add all 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. Serve straight away with your choice of salad. I usually pair with a simple green salad, alongside warm pitta fingers and hummus

Copyright (c) misterrands.com

Featured

Perfect Plant Based Porridge

Start the day right 🌱 ☕️

Prep | couple of mins

Cook | 4-5 mins

Serves | 2

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | dairy-free | quick breakfast

INGREDIENTS

Porridge:

⁃ 100g porridge oats

⁃ 700ml plant-based milk, plus a little extra to finish

⁃ Pinch of salt

Topping:

⁃ 40g/small handful of blueberries

⁃ 40g/small handful of red grapes, halved

⁃ 30g/small handful of mixed chopped nuts

METHOD

Place the porridge ingredients in a large saucepan, stir well then bring to the boil and simmer for 4-5 mins stirring occasionally. Pour into bowls, swirl cold milk round the edge and scatter over with the topping. Enjoy!

(c) Misterrands.com

Featured

#AD | Pasta tricolore

OK friends, who’s heard of fregula pasta? Yeah me neither! Surprising, as it’s been popular in Sardinia for over several hundred years…

Similar in looks to giant couscous there’s a theory it came about because of Sardinia’s proximity to North Africa. However, that’s hotly disputed by Sardinians, who are fiercely protective of their food culture…

Slightly nutty from the toasting process, fregula pairs well with stews and broths as the little grains of pasta soak up the sauce. It also works really well in a pasta salad, as the dressing clings to the ridges on the pasta…

Prep | less than 5 mins

Cook | 10 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 15 minute meal

INGREDIENTS

250g @pastamorelli fregula tostata

2tbsp extra virgin olive oil

1 brown onion, thinly sliced

40g cherry tomatoes, halved

2.5 tbsp capers

200g vegan mozzarella, cut until small cubes

3tbsp reserved pasta water

A few mixed lettuce leaves, to garnish

METHOD

Cook the pasta in salted water for around 10 mins, or until ‘al dente’. Meanwhile heat the oil in a large frying pan and cook the onion until softened (around 5 mins) then tip in 2tbsp of capers (washed to remove excess salt) and the chopped tomatoes then sauté for a further 5 mins. Drain the pasta (retaining 3tbsp pasta water) then stir into the tomatoes along with the reserved water. Turn off the heat then stir in half the vegan mozzarella until melted along with the remaining capers (don’t wash these). Serve with the remaining mozzarella and a few mixed lettuce leaves.

PS. Thank you to the lovely people at @thesecretsanctumshop for organising everything

Copyright (c) misterrands.com

Featured

Moroccan vegetable stew with pasta

An Afro-European mashup, this beautifully rich and fragrant stew makes for a comforting dish on cooler nights. Usually served with couscous, it’s delicious with pasta too🍝 😋

Prep | 5 mins

Cook | around 25 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal

INGREDIENTS

1tbsp vegetable oil

1 brown onion, thinly sliced

2 carrots, peeled and quartered, then thinly sliced

1x400g tin of chopped tomatoes

1 aubergine, cut in to small cubes (approx 2cm)

2tbsp tomato purée

3tbsp reserved pasta water

2tsp ground coriander

2tsp ground cumin

1/4tsp ground cinnamon

To garnish:

1/2 small pack of parsley, leaves picked and chopped

METHOD

⁃ heat the vegetable oil in a large frying pan and gently cook the onion and carrots for 10 mins, stirring occasionally

⁃ Stir in the spices and cook for a couple of minutes to release their flavour

⁃ Add everything else, simmer and cook for a further 10-15 mins, adding more water if it becomes to dry. Cook the pasta at the same time

⁃ Drain the pasta, portion onto serving plates then top with the sauce and a generous sprinkling of chopped parsley. Enjoy!

Copyright (c) misterrands.com

Featured

Spaghetti kinda-alla Norma

For a taste of Italy, try this delicious recipe! 🍝

Prep | less than 5 mins

Cook | 20 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 25 minute meal

INGREDIENTS

300g spaghetti

1tbsp vegetable oil plus extra as required

1 large brown onion, sliced

1 large carrot, peeled and diced

2 aubergines, diced into roughly 2cm cubes

2tbsp reserved pasta water

1tbsp apple cider vinegar

1x 400g tin of plum tomatoes

1tsp dried oregano

Topping:

30g hard vegan cheese, grated

handful of basil, rough-chopped

handful of sliced black olives (optional)

METHOD

Fry the onion, carrot and aubergine in the vegetable oil for 10 minutes stirring occasionally, adding a splash more oil as required. Stir in the vinegar and tomatoes, breaking them up with the back of a spoon. Cook for a further 10 minutes until you have a nice thickened and glossy sauce. Meanwhile cook the pasta (around 10 mins – see packet) then drain reserving 2tbsp pasta water and add this to the sauce. Add the pasta to the sauce and toss well then portion into serving bowls and sprinkle over with chease, basil and olives

Copyright © misterrands.com

Featured

Quick pasta salad with easy avocado pesto

when you need a healthy dinner in a hurry⏱…

Total Time | 10 mins (prep everything while the pasta cooks)

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 10 minute meal

INGREDIENTS

Pasta salad:

250g spaghetti

2 salad tomatoes, diced

10 cherry tomatoes, halved

1/2 a cucumber, diced

Pesto:

2 ripe avocados, lightly mashed

3tbsp light olive oil

1tbsp apple cider vinegar

1tsp dried oregano

1tsp Dijon mustard

METHOD

While the pasta cooks (around 10 mins), whisk the pesto and add to a serving dish with the salad and lightly toss to coat. When the pasta’s ready, portion into individual bowls and top with the salad. Job done 😀. Enjoy!

Copyright © misterrands.com

PS. If you like this recipe, follow the link in my bio for more quick, healthy and mindful meals 🍽

Featured

#AD | FRIED COURGETTE, SPINACH & CHEASY VEGAN PASTA

for a taste of the med, try this delicious & healthy meal. it’s on the table in just 15 minutes…

Serves: 4

Prep: 5 mins

Cook: 10 mins

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 minute meal

INGREDIENTS

300g pasta (I used @pastamorelli MEZZE MANICHE)

1tbsp extra virgin olive oil

3 courgettes, cut on the diagonal into thin chunks

250g baby spinach

3tbsp pasta water

30g vegan butter

30g vegan mature cheddar

1 lemon, juice & zest of

Salt and freshly ground black pepper, to season

Topping:

1x vegan mozzarella ball, torn into little chunks

Handful of walnut halves, rough-chopped

Chilli flakes, sprinkle of (optional)

METHOD

⁃ Add the pasta to salted boiling water and cook according to packet instructions (around 10 mins)

⁃ Meanwhile, add the oil to a large skillet or frying pan on high heat then tip in the courgette and fry for 5 mins, turning over halfway through

⁃ Add the spinach to the skillet in a couple of batches. Each time, put the lid on for a few minutes to steam

⁃ Take the lid off after the spinach has mainly wilted, add the lemon juice and zest, 3tbsp pasta water, vegan cheese and vegan butter and heat through until the cheese has melted and you have a nice thickened sauce

Portion the pasta into serving bowls, top with the spinach and courgette and drizzle over with the cheasy sauce. Add a sprinkling of chopped walnuts, some little chunks of mozzarella and serve with big hunks of bread to mop the sauce. Enjoy!

Copyright © misterrands.com

PS. thank you to the lovely people at @thesecretsanctumshop for organising everything

Featured

Stir Fry Fakeaway

Capture that-Friday-feeling 😀

Prep | 10 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal

INGREDIENTS

1tbsp sesame oil

3 pack of mixed peppers, cored and thinly sliced

2 onions, peeled and cut into thin slices

300g block of form tofu, cut into chunks

2 packs of quick cook Jasmin rice

4 spring onions, white bits only, thinly sliced on the diagonal

Marinade:

4tbsp low-sodium soy sauce, plus more for drizzling

1.5tsp ginger

METHOD

Heat the oil in a wok on high heat, add the onion and peppers and stir fry for 10 mins or, until softened with some char. Whisk the marinade ingredients, add to the pan and stir with a wooden spoon. Note: you’ll see little browned bits in the pan (called fond) these are the foundation of stocks and sauces so you’ll want to stir them in to add loads of lovely flavour. Meanwhile zap the rice in the microwave as per pack instructions (around 2 mins) then stir into the pan. Add more soy sauce to loosen the mix then tip in the tofu, stir gently and cook for a further couple of minutes to heat through. Portion into individual serving bowls and sprinkle over with spring onion. I hope you enjoy and let me know if you make it x

Copyright (c) misterrands.com

Featured

Quick pasta salad with easy avocado pesto

when you need a healthy dinner, in a hurry⏱

Time | 10 mins (prep while the pasta cooks)

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 10 minute meal

INGREDIENTS

Pasta salad:

250g spaghetti

2 salad tomatoes, diced

10 cherry tomatoes, halved

1/2 a cucumber, diced

Pesto:

2 ripe avocados, lightly mashed

3tbsp light olive oil

1tbsp apple cider vinegar

1tsp dried oregano

1tsp Dijon mustard

METHOD

While the pasta cooks (around 10 mins), whisk the pesto and add to a serving dish with the salad and lightly toss to coat. When the pasta’s ready, portion into individual bowls and top with the salad in easy avocado pesto. Season to taste. Job done 😀

I hope you enjoy and let me know if you make it x

Copyright (c) misterrands.com

Featured

warm BBQ salad with tangy tomato dressing

Ideal for alfresco dining – this recipe is prep’d and cooked outdoors ☀️🌲🥗

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal

INGREDIENTS

Warm BBQ salad:

⁃ 1x 400g tin of cooked lentils, drained

⁃ 1x head of gem lettuce, leaves rough-chopped

⁃ 40g green beans, topped and tailed

for the BBQ:

⁃ 1tbsp extra virgin olive oil

⁃ 3 pack of mixed peppers, thinly-sliced

⁃ 1x onion, thickly-sliced

⁃ 100g vegan halloumi, cut into approx inch thick squares

Tangy tomato dressing:

⁃ 2tbsp ketchup

⁃ 50ml apple juice

⁃ 1tbsp apple cider vinegar

⁃ 1tbsp maple syrup

⁃ 1tsp Dijon mustard

METHOD

⁃ Preheat your BBQ. Meanwhile prep all grill items, toss in the oil, add to a vegetable basket on the BBQ and grill for 10-15 minutes until softened with some char. Toss a few times for an even cook

⁃ Meanwhile, add the green beans to a pan of salted boiling water on the BBQ hob and cook for 3 mins or until tender with some bite. Drain and steam dry above the pan. Alternatively, cook in the veg basket on the BBQ (10 mins max)

⁃ While you wait, whisk the dressing ingredients in a small bowl and set aside

⁃ When the vegetables are ready, build the salad. Add the lentils to a shallow serving dish and top with the grilled vegetables. Scatter over with chopped lettuce and drizzle with dressing. I hope you enjoy and let me know if you make it 👍

Copyright (c) misterrands.com

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Rainbow salad with grains

This raw salad is made for hot days 🥗☀️🕶

Prep | 10 mins

Serves | 4

Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | plant-based | vegan | 10 minute meal

INGREDIENTS

1x 400g tin of cooked lentils, rinsed and drained

1x red pepper, sliced

1x green pepper, sliced

1x orange, peeled & segmented

3x cooked beetroots, sliced

Watermelon, 5 slices of

1x green apple, sliced

1x vegan mozzarella ball

Dressing:

3tbsp light olive oil

1tbsp freshly-squeezed lemon juice (or red wine vinegar)

1tsp Dijon mustard

METHOD

After preparing the vegetables, whisk the dressing ingredients in a small bowl and set aside. Place the lentils in the bottom of a shallow serving bowl and arrange the vegetables around the bowl as follows: beetroot, red pepper, watermelon, apple, green pepper then orange. Place the mozzarella in the middle to finish. Serve alongside a simple green salad and big hunks of bread to mop the dressing. I hope you enjoy and let me know if you make it x

Copyright (c) misterrands.com

Featured

#AD | Cheasy vegan Mushroom pasta with @pastamorelli

a quick-and-easy midweek meal that’ll feed a family

Prep | a few mins

Cook | 8 mins

Serves | 4

Mindfulness Factors | quick & easy | 5 ingredients or packets | 10 minute meal | plant-based | vegan | dairy-free

INGREDIENTS

⁃ 300g pasta (I used @pastamorelli durum wheat semolina and wheat germ Strozzapreti pasta)

⁃ 300g closed cup mushrooms, thickly sliced (around 3 slices per mushroom)

⁃ 2tbsp extra virgin olive oil

⁃ 3tbsp vegan cream cheese

⁃ 75g vegan feta, crumbled

METHOD

Bring a pan of salted water to the boil then add the pasta. Cook according to packet instructions (around 8 mins for ‘al dente’)

While the pasta cooks, heat the oil in a large skillet over medium heat and fry the mushrooms for 3 mins each side, until nicely golden

Drain the pasta retaining 2tbsp of pasta water. Add the cream cheese, pasta water and seasoning to the pan and heat on low until the cheese has melted and is well combined, stir in the pasta to coat. Portion into serving bowls and top with the mushrooms and a sprinkling of feta. Absolutely delicious – enjoy x

PS. peas pair well with mushrooms so consider adding them for more depth of flavour (around 300g for this recipe)

PPS. thank you to the lovely people at @thesecretsanctumshop for organising everything

Copyright © misterrands.com

Featured

Smoky Ratatouille pasta

Looking for a fuss-free, Lip-smackingly good recipe? Then look no further… 😀

Prep | around 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 20 minute meal

INGREDIENTS

250g penne

Smoky ratatouille:

2tbsp olive oil

1 carrot, peeled and diced

1 yellow pepper, diced

1 aubergine, diced

4tbsp tomato puree

Handful of cherry tomatoes, roughly chopped

2x large salad tomatoes, halved

1x 400g tin canned chopped tomatoes

1xveg stock cube with 400ml boiling water

1 tbsp smoked paprika

4tbsp reserved pasta water

Sea salt and freshly ground black pepper, to season

Topping:

Basil (freshly chopped or dried), sprinkle of

METHOD

Heat the oil on high in a large skillet or frying pan and fry the carrots, pepper and aubergine for 5 mins. Add the tomato purée and cook for a minute then tip in everything else and simmer for a further 10 minutes

While the vegetables cook, make the pasta (around 10 mins, see packet instructions), drain (retain 4tbsp of pasta water and add it to the ratatouille) and portion into serving bowls. Top with a sprinkling of basil and serve alongside a mixed salad and fresh bread to mop the sauce

I hope you enjoy and let me know if you make it x

Copyright (c) misterrands.com