Vegan kale caesar salad with aubergine ‘bacon’

/in , /by

Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad

Vegan kale caesar salad with aubergine bacon

Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad
Print Recipe Pin Recipe

Ingredients
  

  • kale 100g
  • lemon 1 juiced
  • vegan mayonnaise 2 tbsp see recipe in the link above
  • Dijon mustard 2 tsp
  • nutritional yeast flakes 1 tbsp see notes below
  • soy sauce 1 tbsp
  • chunky croutons 20g
  • AUBERGINE 'BACON'
  • aubergine 1
  • maple syrup 2 tbsp
  • smoked paprika 2 tsp
  • garlic granules 1 tsp
  • spray oil

Instructions
 

  • STEP 1
  • Heat the oven to 190C/fan 170C/gas 5 and line two baking sheets with baking paper. Use a mandoline or sharp knife to very thinly slice the aubergine in long lengthways slices. Mix the maple syrup, paprika and garlic granules. Put the slices onto the baking sheets and spray lightly with oil. Cook for 10-15 minutes or until beginning to crisp, then brush with the maple syrup mixture and cook for another 5 minutes until really crisp.
  • STEP 2
  • Tip the kale into a large bowl and add the lemon juice and some seasoning. Massage really well with clean hands then leave for 10 minutes. Mix the mayo, mustard, yeast flakes and soy sauce together with 1 tbsp of water, then tip into the kale and mix well. Divide between two plates and break the aubergine ‘bacon’ into shards and sprinkle on top with the croutons.

Notes

Nutritional yeast flakes are deactivated yeast left over from beer-making that have a cheese-like flavour, often used to add umami to vegan and vegetarian recipes. It is available from ocado.com and health-food shops.
Adapted from https://www.olivemagazine.com

Green frittata

/in , /by

Add vibrant peas, salty bacon and sweet red peppers to your frittata for an easy midweek meal

 

Green frittata

Add vibrant peas, salty bacon and sweet red peppers to your frittata for an easy midweek meal
Print Recipe Pin Recipe

Ingredients
  

  • spinach 80g
  • frozen peas 75g
  • eggs 4
  • olive oil 2 tsp
  • streaky bacon 2 rashers thinly sliced
  • garlic 1 clove thinly sliced
  • red chilli ½ deseeded and thinly sliced
  • roasted red peppers from a jar 2 chopped
  • mature cheddar 35g grated
  • rocket dressed to serve

Instructions
 

  • STEP 1
  • Put the spinach into a colander and pour over 1 /2 a kettle of just-boiled water to wilt. Leave until cool enough to handle then squeeze as much water as possible. Tip into a small blender or food processor.
  • STEP 2
  • Put the peas into a small bowl, pour over enough just-boiled water to cover, leave for 2-3 minutes, then drain. Add to the spinach in the blender with one of the eggs and lots of seasoning. Whizz until completely smooth, then add in the remaining eggs and pulse until combined.
  • STEP 3
  • Heat the grill to medium-high. Heat the oil in a small non-stick, ovenproof frying pan and fry the bacon for 5 minutes until crisp. Add the garlic and chilli, and cook for 2 minutes, then tip in the spinach mixture. Cook gently for a minute until the bottom is set, then sprinkle the red peppers over the top. Cook for another few minutes until the bottom is lightly golden. Sprinkle with the cheddar and put under the grill for 2-3 minutes until cooked through and golden on top. Cut into wedges and serve with the dressed rocket.

Healthy Lasagna Recipe

/in , /by

Our low-calorie lasagne is a delicious dinner recipe for six people. Serve with a green salad for a healthy version of this classic Italian dish

Healthy Lasagna Recipe

Our low-calorie lasagne is a delicious dinner recipe for six people. Serve with a green salad for a healthy version of this classic Italian dish
Print Recipe Pin Recipe

Ingredients
  

  • olive oil
  • carrots 4 peeled and finely diced
  • onions 2 finely diced
  • celery 2 stalks finely diced
  • lean turkey mince 500g
  • tomato purée 2 tbsp
  • chopped tomatoes 400g tin
  • bay leaf 1
  • plain flour 2 tbsp
  • skimmed milk 250ml warmed
  • spinach 200g chopped
  • lasagne sheets 8-10
  • parmesan 50g grated
  • green salad to serve

Instructions
 

  • STEP 1
  • Heat 1 tsp oil in a large pan, and fry the carrot, onion and celery for 15 minutes until it is very soft and starting to caramelize. Add the mince and fry until brown all over. Add the purée and stir into the mince, then add the tomatoes with half a tin of water and the bay leaf. Simmer for 30 minutes until the sauce is thick.
  • STEP 2
  • Heat the oven to 180C/fan 160C/gas 4. Heat 1 tsp oil in another pan. Add the flour and cook until the oil is absorbed and the flour starts to expand. Stirring continually, add the warmed milk, a splash at a time, until completely incorporated and there are no lumps. Cook on a low heat until you have a thick white sauce, and season. Stir the spinach though the sauce, and simmer until it wilts.
  • STEP 3
  • Put one third of the tomato sauce in a large baking dish, and cover with a few lasagne sheets. Keep layering up until the sauce has been used, finishing with a layer of pasta. Pour over the white sauce, and scatter with the parmesan. Bake for 1 hour or until the sauce is bubbling and the top is golden. Cover with foil if it’s getting too dark. Serve with a salad.

Notes

Adapted from Olive Magazine