Classic vegan Pesto

Slather over pasta or cannellini beans for a mouthwatering meal…

Serves: 4

Prep time: a few minutes

Mindfulness Factors | quick | healthy | plant-based | vegan | dairy-free | refined sugar-free

INGREDIENTS

30g basil, leaves only

30g pine nuts, toasted

30g vegan cheese, grated

1/2 lemon, zest and juice of

Extra virgin olive oil

Salt and freshly ground black pepper, to taste

METHOD

Add all the ingredients to a food processor and pulse briefly to a paste with some texture. Stir through cooked pasta or cannellini beans for a mouthwatering meal. Absolutely delicious – enjoy x

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the superfood breakfast bowl

start the day right with this little bowl of deliciousness…

Serves: 1

Prep time: a few minutes

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | quick breakfast

INGREDIENTS

3tbsp plant based yoghurt

3 strawberries, cut into fingers

Handful of blueberries

Handful of chopped walnuts

Cinnamon, sprinkle of

METHOD

Arrange the blueberries in the bowl, add the yoghurt and top with the strawberries and walnuts. Sprinkle over with cinammon. Absolutely delicious – enjoy x

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Delicious Homemade vegan tomato pasta sauce

fresh & tasty and probably cheaper than anything off the shelf…

Serves: 4

Prep time: 5 minutes

Cooking time: 10 minutes

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

INGREDIENTS

1tbsp olive oil, plus extra to drizzle

250g punnet of cherry tomatoes, halved

2tbsp tomato puree

1tbsp paprika

30g vegan hard cheese, grated

150ml pasta water

Salt and freshly ground black pepper, to season

Oregano, sprinkle of

METHOD

Cook your pasta (generally around 10 mins). Meanwhile, fry the tomatoes in oil for 5 minutes, or until softened. Add the cheese and paprika and stir until combined then tip in the pasta water, stir and simmer for a few minutes until the pasta is ready

Portion the pasta into serving bowls then top with the tomato sauce and a generous sprinkle of oregano. Serve with big hunks of bread to mop the sauce. Absolutely delicious – enjoy x

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Middle Eastern Couscous with Griddled peppers and Asparagus

This tasty midweek meal is quick and easy to make…

Serves: 4

Prep time: 5 minutes

Cooking time: 10 minutes

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

INGREDIENTS

Couscous:

100g couscous

100ml water, just boiled

2tbsp olive oil

2tbsp lemon juice

1tbsp garam masala

25g dried apricots, rough-chopped

25g sultanas, rough-chopped

1tsp mint, fresh (chopped) or dried

1/2 small cucumber, diced

Salt and freshly ground black pepper, to taste

Griddled Peppers and Asparagus:

3 mixed peppers, thinly-sliced

100g asparagus tips, rough-chopped

1tbsp olive oil

Salt and freshly ground black pepper, to taste

METHOD

• Add the grains to a large bowl with a drizzle of oil and stir through (the oil will help to separate the grains). Add the warm water, lemon juice and garam masala and gently stir through. Leave until cooked (around 5-10 mins) when it should be soft. Fluff it up with a fork

• Meanwhile, heat 1tbsp of oil in a griddle pan and fry the peppers and asparagus for 5 minutes, or until lightly charred and softened with some bite, tossing occasionally

• Place the couscous into a serving bowl. Stir through the apricots, sultanas and mint then the cucumber and griddled vegetables. Add a drizzle of olive oil and season with salt and pepper. Serve alongside hummus and pitta breads for a quick and easy midweek meal. Absolutely delicious – enjoy x

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Vegan Moroccan beetroot, bean & avocado salad

transport yourself to sunnier climbs with this delicious and healthy salad…

Prep | 10 mins

Cook | 20 minutes

Serves | 4

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

INGREDIENTS

300g cooked beetroot, cubed

2tbsp red wine vinegar

4tbsp olive oil

400g can of borlotti beans

Juice of 1 lemon

2x avocado’s, cubed

1tbsp chopped parsley (fresh is preferable)

1tbsp ground cumin (or ground coriander)

Sea salt and freshly ground black pepper, to season

Topping:

Za’atar, sprinkle of

METHOD

Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with 2tbsp olive oil and cook for 15 mins. Add the red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the beans then drain and add to the roasting tin along with a drizzle of olive oil, the lemon juice, parsley and cumin. Season to taste. Toss to combine then portion into serving bowls. Top with the avocado, a drizzle of olive oil and a sprinkle of za’atar. Serve alongside hummus, pitta bread and a simple leafy salad. Absolutely Delicious. Enjoy x

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Vegan smoky tomato and sausage pasta

this stress-free quick recipe is a firm favourite in my house…

Prep | 5 mins

Cook | around 14 minutes

Serves | 4

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

INGREDIENTS

250g mixed pasta of choice

6 vegan sausages

Smoky Tomato Sauce:

2tbsp extra virgin olive oil (plus extra for drizzling)

500g punnet of cherry tomatoes, halved

1x400g can of chopped tomatoes

1tbsp lemon juice

1tbsp smoked paprika

3tbsp pasta water

30g hard vegan cheese, grated

Salt and freshly ground black pepper

Topping:

1tsp cumin seeds (optional)

METHOD

Cook the pasta and sausages according to packet instructions (around 14 mins)

Meanwhile, heat the oil in a deep pan and fry the tomatoes for 5 minutes. Tip in the rest of the ingredients for the Smoky Tomato Sauce and simmer until the pasta’s ready. Drain the pasta and add to the pan. Stir well to combine then portion into serving bowls

Allow the sausages to cool slightly then carefully cut into bite-sized pieces and add to each bowl. To finish, add a drizzle of olive oil and scatter with cumin seeds. Serve with a simple side salad if you like. Absolutely Delicious. Enjoy x

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Middle Eastern tomato and bean vegan salad

Spice up your supper with this super-easy Middle Eastern side…

Prep | 10 mins

Serves | 4

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

INGREDIENTS

1x400g can of cannellini beans

1x500g punnet of cherry tomatoes, thinly sliced

Dressing:

2tbsp lemon juice

3tbsp extra virgin olive oil

handful of flat-leaf parsley, rough chopped

1tsp ground cumin

Salt and freshly ground black pepper

METHOD

Heat the cannellini beans as directed by the can (usually a couple of minutes) then drain and tip into a serving dish along with the tomatoes. Whisk the dressing, add to the dish and stir well to combine. Serve alongside vegan sausage rolls or pies. Absolutely Delicious. Enjoy x

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Vegan Thai Apple Salad

For a flavour of Asia, try this healthy and delicious salad…

Prep | 10 mins

Serves | 4

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

INGREDIENTS

5 red apples, cut into thin strips

10 cherry tomatoes, thinly cut

1tbsp lime juice

Dressing:

1 red chilli, seeded and finely chopped

1tsp sugar alternative

1tbsp dried ground coriander

2tbsp lime juice

Topping:

1tsp cumin seeds

METHOD

Whisk the dressing ingredients together to form a paste. Toss the apple in the lime straight after cutting to maintain its colour. Add the tomatoes, drizzle over the dressing and top with cumin seeds. Serve alongside vegan sausage rolls or pies. Absolutely Delicious. Enjoy x

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Marvellous Middle Eastern Couscous

Spice up your dinner with this delicious side salad

Serves: 4

Prep time: 5 minutes

Cooking time: 12 minutes

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

Ingredients

  • 100g giant wholewheat couscous
  • 300ml cold water
  • 2tbsp olive oil
  • 2tbsp lemon juice
  • 1tbsp garam masala
  • 25g dried apricots, chopped
  • 25g sultanas, chopped
  • 1tsp mint, fresh (chopped) or dried
  • Salt and pepper

Method

  • Add a splash of olive oil to a frying pan on low heat and gently toss the grains until golden (around 2-3 mins)
  • Add 250ml of the water, lemon juice and garam masala to the pan and stir to combine
  • Gradually add more water and stir well. The Couscous is ready when it’s soft (around 10 mins)
  • Drain any excess water and place the couscous into a serving dish. Stir through the apricots, sultanas and mint. Add a drizzle of olive oil and season with salt and pepper. Enjoy as a side with your vegan main course of choice

Enjoy x

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Vegan Spinach Spaghetti

a super easy and delicious midweek meal that’s ready in a flash…

Prep | 5 mins

Cook | 10 minutes

Serves | 4

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

INGREDIENTS

500g spaghetti

500g spinach leaves

2tbsp lemon juice

2tbsp vegan cream cheese

3tbsp extra virgin olive oil

50g vegan Parmesan, grated

Salt and lots of freshly ground black pepper

Chilli flakes (optional)

METHOD

Cook the spaghetti according to packet instructions (around 10 mins)

Meanwhile, place the spinach in a pan of boiling water for a minute. Plunge in a bowl of cold water then roll into little balls and squeeze out all the water. Rough chop, drizzle over with lemon juice and set aside

When the spaghetti is cooked, reserve 3tbsp of pasta water then drain. Add the pasta back to the pan along with the pasta water, olive oil, vegan cream cheese and seasoning and toss well to coat

Portion into serving bowls, sprinkle over with vegan Parmesan and arrange the spinach around the bowl. Add a sprinkling of chilli flakes, if you like, or some garlic fried in a little oil. Absolutely Delicious. Enjoy x

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