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Vegan kale caesar salad with aubergine ‘bacon’

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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
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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

Healthy Lasagna Recipe

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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
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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

Spring minestrone

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Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it’s low in calories too

Spring minestrone

Ready in under an hour, this hearty minestrone soup is packed with an abundance of spring veggies and topped with crispy pancetta. Plus, it's low in calories too
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Ingredients
  

  • diced pancetta 77g pack
  • spring onions a bunch finely sliced
  • fennel 1 bulb halved and thinly sliced
  • garlic 2 cloves chopped
  • chicken stock 1 litre
  • cannellini beans 2 x 400g tins drained and rinsed
  • asparagus tips 125g
  • sugar snap peas 150g halved lengthways
  • frozen peas 100g
  • baby spinach 125g
  • parmesan 50g finely grated, to serve
  • crusty bread to serve

Instructions
 

  • Put the pancetta into a large non-stick pan and cook until crisp and the fat has rendered. Add the spring onions and fennel with some seasoning, and cook gently for 5 minutes until the fennel is beginning to soften.
  • Add the garlic and cook for 1 minute until fragrant, then pour in the stock and beans. Bring to the boil and simmer for 5 minutes, then add the asparagus tips and sugar snaps, and simmer for another 5 minutes.
  • Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.
  • 362 Kcals Total