Mini apple, cinnamon and sultana pies

Ideal for cosy nights in by the fire

Prep | 10 mins

Cook | 25 mins

Makes | 4 ramekins

Mindfulness Factors | healthy | plant-based | vegetarian | dairy-free

INGREDIENTS

Apple, cinnamon and sultana compot

3 cooking apples, cored, peeled and cut into 1cm chunks

1.5tsp ground cinnamon

sultanas, handful of

4tbsp cold tap water

Pie crust

100g plain flour

50g butter, room temperature and cubed

35g caster sugar

METHOD

First, make the compot. Add everything to a medium pan and give it a good stir. Cook for 15 minutes on low, stirring occasionally. Gradually add more water if the compot becomes too thick. Cook further as required until the fruit is soft and yielding and the consistency is a light caramel. Set aside to cool.

While the compot cooks, make the pie crust. Heat the oven to 180C. Tip the flour and sugar into a bowl and gently rub the butter into the flour mix to make a light breadcrumb then shape into discs. Place onto a baking tray and cook for 15 mins or until lightly coloured. Allow to cool.

Carefully add the compot to individual ramekins and top with the pie crust

Heat in the oven for 5-10 minutes and serve with vanilla ice cream. Absolutely delicious! Enjoy x

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Vegan Cacio e pepe with creamy leeks

This super-tasty and healthy meal is ready in just 15 minutes!

Prep | 5 mins

Cook | 10 mins

Serves | 4

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

INGREDIENTS

Vegan Cacio E Pepe

250g spaghetti

1tbsp olive oil

2 large tbsp vegan cream cheese

2tbsp pasta water

Salt and lots of freshly ground black pepper

Creamy Leeks

2 large leeks, cut into bite-sized chunks

1tbsp olive oil

2 large garlic cloves, thinly-sliced

50g vegan mature cheddar, grated

Salt and freshly ground black pepper

METHOD

Cook the spaghetti according to instructions (around 10 mins)

Now, sauté the leeks – heat the oil in a large frying pan on high heat for 45 seconds. Add the leeks along with the seasoning and cook on medium heat with the lid on until the pastas ready, stirring occasionally. Add the garlic and cheese a few minutes before serving.

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.

Add the spaghetti to serving dishes and top with the leeks. Absolutely delicious! Enjoy x

A tapa of seared courgette with fried Cannellini beans

Nutritious and delicious and ready in under 10 minutes!

Prep | 2 mins

Cook | 8 mins

Serves | 4 (tapa), 2 (main course)

Mindfulness Factors | healthy | plant-based | vegan | dairy-free

INGREDIENTS

Fried Cannellini Beans

1/2 tbsp of extra virgin olive oil

1x 400g tin of Cannellini beans

Salt and freshly ground pepper, to season

Seared Courgette

1 courgette, halved and thickly sliced

1tbsp extra virgin olive oil

2 garlic cloves, thickly sliced

1 lemon, juice and zest of

Salt and freshly ground pepper, to season

To serve,

⁃ Drizzle of extra virgin olive oil

⁃ Sprinkling of Parmesan-style vegan cheese

⁃ Big hunks of crusty bread

METHOD

Fried Cannellini Beans

Wash the beans under cold water and allow to drain. Meanwhile heat a skillet or frying pan on medium-high for 45 seconds then add the oil, just enough oil to thinly cover the bottom of the skillet. Heat the oil for another 45 seconds then add the beans and fry for 5 minutes, stirring occasionally until heated through

Seared Courgette

While the beans fry, heat the oil in a large frying pan on med-high and sear the courgette for 5 minutes then turn down the heat and add the garlic and beans and cook for a couple more minutes. Add the lemon juice and zest together with the seasoning and cook for a further minute.

Either eat warm or allow to cool and store in the fridge to eat the next day

Serve up with a drizzle of extra virgin olive oil, a sprinkling of vegan cheese and big hunks of crusty bread. Absolutely delicious! Enjoy x

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Roasted pepper and courgette salad

Prep | 5 mins

Cook | 25 mins

Serves | 2

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

INGREDIENTS

1 red onion, rough-chopped

1 red pepper, rough-chopped

1 yellow pepper, rough-chopped

2 nectarines, whole

1 courgette, rough-chopped

Handful of cherry tomatoes, whole

2tbsp olive oil

Salt and freshly ground black pepper, to season

METHOD

Add the veg to a roasting tin, season and drizzle over with the oil. Cook on 230C for 25 mins. When cooked, use a couple of spoons to tear the nectarines into bite-sized pieces. Remove the stones. To make the meal more substantial serve with butterbeans, or crusty bread to mop the sauce. Enjoy x

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The Ultimate Vegan Guacamole Recipe…

…and it’s ready in less than 5 minutes

Prep | 5 mins

Mindfulness Factors | healthy | plant-based | snack | vegan | dairy-free

Serves | 4 (snack)

Ingredients

1 large avocado, sliced

3 heaped tbsp vegan mayo (or see recipe below)

1 large lime, juice of

1tbsp extra virgin olive oil

1/2tsp smoked paprika

Salt and fine white pepper, to taste

Vegan mayo

3tbsp chickpea can brine (aquafaba)

3 level tsp Dijon mustard

2tbsp white wine vinegar

250ml veg oil

Salt and fine white pepper, to taste

To serve,

Vegan Tortilla chips

Method

If making the vegan mayo, place the ingredients in a jug and blend with a stick blender for around 10 seconds or until thick and creamy. Add the remaining guacamole ingredients and pulse until smooth (around 10 seconds).

Store in the fridge until cold (at least a couple of hours) then portion into individual ramekins and serve with vegan Tortilla chips. Enjoy x

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Recipes From Japan Series | JAPANESE GREENS (GOMA-AE)

Prep | 5 mins

Cook | 6 mins

Serves | 2

Mindfulness Factors | Healthy | Plant-Based | Snack | Vegan | Dairy-Free

INGREDIENTS

Japanese Greens

300g green beans, topped and tailed

1x garlic clove, minced

4tbsp sesame seeds, toasted

Sauce

2 tbsp teriyaki sauce

2tbsp dark soy sauce

METHOD

Bring a pan full of salted water to the boil and cook the beans for 5 mins or until they’re cooked with some ‘bite’.

Drain the beans and add to a skillet or frying pan along with the garlic and cook for 30 seconds. Add the sauce and cook for further 30 seconds.

Portion on to serving plates and sprinkle over with the sesame seeds. Absolutely delicious!

Enjoy x

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Wandering the streets of Tokyo

Bejewelled couscous with apricots, figs and pomegranates

Serves | 4

Prep | 5 mins

Cook | 10 mins

Mindfulness Factors | Healthy | Quick & Easy | Plant-Based | Vegan | Non-Dairy

INGREDIENTS

140g couscous

200ml of boiling water

2tbsp olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g dried figs, rough-chopped

1tbsp fresh parsley, rough chopped

Salt and freshly ground black pepper, to taste

Topping: handful of pomegranate seeds

METHOD

Place the couscous in a heatproof bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)

Drain any excess water and place the couscous in a serving dish. Stir through the remaining ingredients, add a drizzle of olive oil, season with salt and pepper and top with the pomegranate seeds

Serve as part of a Middle Eastern meze platter.

Enjoy x

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Deliciously Smooth and Creamy Baba Ganoush

Prep | 5 mins

Cook | 20 mins

Serves | 6 (as part of meze platter)

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute Meal

INGREDIENTS

2 aubergines, grilled

3 garlic cloves, minced

3tbsp tahini

1 small lemon, juice of

1/2tbsp of cayenne pepper

1/2tbsp sumac

1tbsp extra virgin olive oil

small bunch, flat leaf parsley, finely chopped

salt and freshly ground black pepper, to taste

METHOD

preheat the grill to max

wash and prick the aubergines all over then grill for 20 minutes, turning halfway through

while the aubergines cook, place the remaining ingredients except the parsley in a blender

when the aubergine’s ready, allow it to cool then scoop out the flesh with a spoon and discard the skin. add to the blender and pulse to a smooth consistency. taste and check the seasoning

place in a serving dish with a little more oil and sprinkle over the parsley

serve as part of a Middle Eastern meze platter

enjoy x

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The Gluten-free Vegan Spaghetti kinda alla Norma

Serves | 4

Prep | 10 mins

Cook | 30 mins

Mindfulness Factors | Easy | Healthy | Vegan | Gluten-Free

INGREDIENTS

320g gluten-free spaghetti

2 aubergines

Aubergine dressing

olive oil, drizzle of

1tsp dried oregano

sea salt and black pepper, pinch of

chili flakes, pinch of

Sauce

2tbsp extra virgin olive oil

3 garlic cloves

1x 400g tin of chopped tomatoes

3 salad tomatoes, rough chopped

cherry tomatoes, handful of, chopped

1tbsp red wine vinegar

green olives, handful of, rough chopped

basil leaves, small handful of, chopped

25g extra mature cheese (vegan variety)

Topping

basil leaves, small handful of, chopped

1tsp dried chilli flakes

25g extra mature cheese (vegan variety)

METHOD

Place the aubergine in a colander and sprinkle over with salt. Leave for 20 mins

Meanwhile make the sauce. Fry the garlic in the olive oil for a minute or until fragrant. Add all the remaining sauce ingredients and stir well. Bring to the boil then simmer for 30 minutes

Make the aubergine dressing in a small bowl and set aside

Boil a kettle full of water and cook the pasta according to instructions (around 10 mins)

Wipe the aubergine with kitchen roll then toss in the marinade. Heat a large skillet on medium and fry the aubergine for around 8 mins, or until softened, turning occasionally

Add the pasta to the sauce and loosen with 2tbsp of pasta water if required. Give it a good stir then portion into serving bowls and sprinkle over with the topping. Absolutely delicious! Enjoy x

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The Laziest Healthy Dinner Ever, Gluten-Free Penne in creamy tuna chive and lemon sauce (with vegan option)

This delicious and healthy meal is on the table in 6 minutes flat!

Serves | 2

Prep | couple of mins

Cook | up 6 mins

Mindfulness Factors | Healthy | Quick & Easy | Pescatarian | Vegan-Option | Non-Dairy | Gluten-Free

INGREDIENTS

200g gluten-free penne or fusilli (like red lentil pasta)

Sauce

2x 100g sustainably-sourced tuna chunks in sunflower oil (add everything to the pan) or use a plant-based tuna-alternative for vegan-option (or exclude altogether)

2tbsp pantry lemon juice

Chili flakes, good pinch of

1tbsp fresh chives, finely chopped or 1/2 tbsp dried chives

4tbsp cream cheese (vegan variety)

Salt and freshly ground black pepper, to taste

METHOD

While the pasta cooks (see packet, around 6 mins) add the sauce ingredients to a pan and heat on low, stirring occasionally. When the pasta’s ready, drain it and add to the sauce and mix well to combine. Job done! An ideal midweek meal. Enjoy x

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