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

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

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 🍽

#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

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

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

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

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

#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

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