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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.

Vegetable Lasagne

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This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

Vegetable Lasagne

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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Servings 8

Ingredients
  

  • 4 onions peeled and finely chopped
  • 4 small courgettes cut into 2.5cm dice
  • 2 small peppers cored and cut into 2.5cm squares
  • 300 g butternut squash peeled and cut into chunks
  • 2 large leeks cut into discs, optional
  • 2 garlic cloves peeled and crushed
  • 450 g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70 g plain flour
  • 2 tbsp olive oil
  • 80 g butter
  • 250 g cheddar cheese
  • 1 tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper to season
  • 2 x 400g canned chopped tomatoes
  • 1.2 lt 1200ml milk
  • 600 ml water or vegetable stock

Instructions
 

  • Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  • In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  • To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  • Cook in the oven for 25-30 mins or until golden and bubbling.

Bean and Pea Rice Stir-Fry

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Fresh fiesty flavour from the Woman’s Weekly kitchen – try this quick and easy vegetarian stir-fry!

Bean and Pea Rice Stir-Fry

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 200 g 7oz wholegrain or plain basmati rice
  • 125 g 4oz each frozen edamame (soya) beans and peas
  • 1 tablespoon grated fresh root ginger
  • ½ - 1 red chilli deseeded and finely sliced
  • 1 clove garlic peeled and finely chopped
  • 3 spring onions trimmed and chopped
  • 3 tablespoons sesame oil
  • Juice of 1 lime
  • 8 baby plum tomatoes quartered
  • 1 tablespoon each pumpkin sunflower and sesame seeds, toasted
  • About 60g 2oz fresh rocket leaves, or baby spinach leaves
  • 3 tablespoons soy sauce

Instructions
 

  • Stir the rice into a large pan of boiling water, bring back to the boil, then cook for 15-20 minutes, until almost tender. Stir in the beans and peas and leave for a couple of minutes, then drain well.
  • Fry the ginger, chilli, garlic and spring onion in a wok with the sesame oil for 2 minutes. Add the drained rice with the beans and peas, and then the lime juice, tomatoes and toasted seeds.
  • Stir in the rocket or spinach leaves, adding the soy sauce.

Notes

Use frozen broad beans or any canned beans as an alternative to edamame.

Smokey Veggie Chilli Tacos

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Triple tested: Lose the ‘carne’ from your chilli by using Quorn instead of beef mince and save pounds and cals! We guarantee you’ll love it. Brought to you by Essentials magazine

Smokey Veggie Chilli Tacos

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 350 g pack Quorn mince
  • 150 ml soured cream to serve
  • 100 g Cheddar grated, to serve

Check you've got

  • 2 tbsp olive oil
  • 2 red onions chopped
  • 1 red chilli finely chopped
  • 2 cloves garlic
  • 1/2 tsp smoked paprika
  • 2 x400g tins chopped tomatoes
  • 1 tsp dark brown sugar
  • 125 ml red wine
  • 420 g can mixed beans rinsed and drained
  • 350 g chopped frozen vegetables
  • 135 g pack taco shells

Instructions
 

  • Heat the oil in a large pan, on a medium heat, and fry the onion, chilli and garlic for about 10 mins until softened.
  • Add the Quorn, paprika, tomatoes, sugar and wine, season and simmer for 10-15 mins. Add the beans and vegetables and cook for a further 5 mins.
  • Season to taste, then spoon into the taco shells and serve with the soured cream and grated Cheddar cheese.

Notes

Use any leftover chilli to make a veggie lasagne - layer up with lasagne sheets and cheese sauce. Bake for 30 mins until cooked through.