Sesame chicken with avocado salsa

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his guacamole is great! Whether or not you want it spicy, this…

Guacamole Autentico

Here's the real deal: a guacamole recipe so authentic, you…

GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

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MEXICAN GUACAMOLE

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Slice the tomatoes in half and throw away the seeds. Dice the…

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Guacamole Recipes

Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty…

Traditional Mexican Guacamole

his guacamole is great! Whether or not you want it spicy, this…

Guacamole Autentico

Here's the real deal: a guacamole recipe so authentic, you…

GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

In a large bowl place the scooped avocado pulp and lime juice,…

MEXICAN GUACAMOLE

Wash and trim the spring onion and chop the white and light-green…

The Best Authentic Guacamole

Slice the tomatoes in half and throw away the seeds. Dice the…

Best Mexican Guacamole

A recipe that will change your Guacamole standards forever. This…

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Vegetarian shepherd’s pie with spiced lentils

Vegetarian shepherd’s pie with spiced lentils

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Vegetarian shepherd’s pie with spiced lentils

This vegetarian recipe for spiced lentil shepherd's pie is a great vegan version of a classic. It's ready in 1 hour and is enough to feed the whole family
Print Recipe
Total Time 1 hr
Servings 6
Calories 325 kcal

Ingredients
  

  • coconut oil for frying
  • 1 onion diced
  • 2 carrots peeled and diced
  • 1 stalk celery diced
  • 2 cloves garlic crushed
  • 1 tsp chilli flakes plus 2 pinches
  • 1 tsp ground cumin
  • 1 tbsp garam masala plus 1 pinch
  • 1 tbsp tomato purée
  • 200 g green lentils
  • 1 bay leaf
  • 600 ml vegetable stock
  • a bunch coriander chopped
  • 4 parsnips peeled and quartered lengthways
  • 4 (about 600g) floury potatoes peeled and chopped

Instructions
 

  • Heat 2 tsp coconut oil in a large pan and fry the onion, carrots and celery with a pinch of salt for 5 minutes, until tender. Add the garlic, chilli, cumin and garam masala, and fry for another 2 minutes.
  • Stir in the tomato purée, green lentils, bay leaf and lots of seasoning. Add the stock, bring to a simmer and cover with a lid. Cook for 15-20 minutes, until the lentils are tender but not mushy. Add a splash of water if the lentils are sticking. Stir in the coriander, and a pinch more chilli flakes if you like.
  • Heat the oven to 180C/fan 160C/gas 4. Trim and discard the woody middles from the parsnips and roughly chop the rest. Cook the potatoes and parsnips in boiling salted water for 10-15 minutes, until both are tender when pierced with a knife. Drain, leave to steam dry for a minute, then mash well.
  • Add a pinch of garam masala, a pinch of chilli flakes and 1 tsp coconut oil, mix well, then season. Put the lentils into an ovenproof baking dish, cover with the mash, smoothing over with a fork. Bake for 25-30 minutes until bubbling and the top is lightly golden. Scatter over more coriander to serve, if you like.
Mushroom stroganoff

Mushroom stroganoff

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Mushroom stroganoff

Swap beef for porcini and flat mushrooms to create a rich vegetarian version that doesn't compromise on flavour.
*This recipe is gluten-free according to industry standards
Print Recipe
Total Time 40 mins
Servings 4
Calories 288 kcal

Ingredients
  

  • 200 g basmati rice
  • 15 g dried porcini mushrooms
  • 1 tbsp vegetable oil
  • 6 flat mushrooms sliced
  • 1 onion thinly sliced
  • 2 cloves garlic crushed
  • 1 tbsp sweet smoked paprika
  • 1 tbsp tomato purée
  • 200 ml half-fat soured cream
  • a handful of leaves flat-leaf parsley chopped

Instructions
 

  • Tip the rice into a small lidded pan with 400ml of water and a pinch of salt. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook gently for 10 minutes. Remove from the heat and leave to steam for another 10 minutes before fluffing up with a fork.
  • Meanwhile, put the porcini mushrooms into a small bowl and pour over 150ml of just-boiled water. Heat the oil in a large non- stick frying pan and fry the flat mushrooms and onion for 10 minutes until all of the water has evaporated and everything is beginning to caramelise.
  • Add the garlic, paprika and tomato purée, and cook for 1 minute. Meanwhile, drain the porcini, keeping the liquid, and roughly chop. Add to the pan, along with the soaking liquid, turn down the heat to low and cook gently for 10 minutes, adding a splash of water if it’s a little thick. Stir through the soured cream and season.
  • Spoon the rice onto plates, spoon the stroganoff over the top, and scatter with parsley.

Moroccan veggie soup

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Moroccan veggie soup

This colourful soup is packed with nutritious veggies, pulses and spices for a vegan winter warmer with less than 250 calories.
*This recipe is gluten-free according to industry standards
Print Recipe
Total Time 45 mins
Servings 4
Calories 212 kcal

Ingredients
  

  • 2 tsp vegetable oil
  • 1 onion finely chopped
  • 3 sticks celery finely chopped
  • 3 cloves garlic finely chopped
  • 2 preserved lemons flesh discarded and rind finely chopped
  • 2 red chillis deseeded and finely chopped
  • 1 tbsp tomato purée
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 400 g tin chopped tomatoes
  • 1 large (350g) potato cut into 2cm chunks
  • 400 g tin chickpeas drained and rinsed
  • 80 g spinach
  • a bunch flat-leaf parsley roughly chopped
  • 1 lemon ½ juiced, and ½ wedged to serve

Instructions
 

  • Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, preserved lemons and red chillies, and cook for 2 minutes. Add the tomato purée and spices, and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 1.25 litres of boiling water.
  • Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Add the lemon juice, then spoon into bowls with lemon wedges for squeezing.