Posts

Vegetarian shepherd’s pie with spiced lentils

Vegetarian shepherd’s pie with spiced lentils

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
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.
Energy balls

Energy balls

Energy balls

We’re seeing these little balls of energy everywhere, they are great to have before exercise, or when you feel as if you are flagging, as the simple sugars in the fruits will give you instant energy, and the nuts, nut butters or oats will give you a slow release of energy. We’ve made three flavours but you can create your own using the same idea. Chill until needed. They will keep for 5 days.
Total Time 15 mins
Servings 12 of each
Calories 86 kcal

Ingredients
  

PEANUT BUTTER AND DATE BITES

  • 5 tbsp crunchy peanut butter
  • 6 tbsp porridge oats
  • 2 tbsp dates finely chopped
  • 1 tsp chia seeds

COCONUT AND APRICOT BITES

  • 1 1/2 tbsp coconut butter
  • 3 tbsp apricots finely chopped 
  • 2 tbsp desiccated coconut plus more for rolling 
  • 3 tbsp porridge oats

PISTACHIO AND GOJI BERRY BITES

  • 3 tbsp pistachio kernels  chopped
  • 3 tbsp goji berries roughly chopped
  • 2 tbsp sunflower seeds 
  • 2 tbsp maple syrup
  • 3 tbsp milled flaxseed 

Instructions
 

  • Put all the ingredients for whichever bite you are making in a small blender and pulse until well combined. Take out tsps of the mix, and roll into balls. Dust in desiccated coconut (if using), or sesame seeds if you like, before chilling.
Mushroom stroganoff

Mushroom stroganoff

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
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.

Spanish tortilla with paprika ketchup

Spanish tortilla with paprika ketchup

What could be more satisfying than homemade tortilla? Ours comes with homemade paprika ketchup, made using fresh vine tomatoes, pimentón, garlic granules and red wine vinegar
Total Time 1 hr 30 mins
Calories 209 kcal

Ingredients
  

  • 450 g waxy potatoes peeled
  • 3 tbsp olive oil
  • 1 onion finely sliced
  • 6 large eggs

PAPRIKA KETCHUP

  • 600 g large ripe vine tomatoes roughly chopped
  • 60 g tomato purée
  • 2 tbsp hot smoked paprika (pimentón) * (see cook's notes, below)
  • 1 tsp garlic granules
  • 1/4 tsp celery salt 
  • 1/4 tsp fine sea salt
  • 4 tbsp red wine vinegar
  • 50 g soft light brown sugar

Instructions
 

  • To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.
  • Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.
  • Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.
  • Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.

* Cook's notes

  • Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke and then ground to give a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.
Healthy Gazpacho Sauce Spaghetti

Gazpacho sauce spaghetti

Gazpacho sauce spaghetti

eady in just 15 minutes this simple pasta recipe is tossed in a smooth yet fiery gazpacho sauce
Total Time 15 mins
Servings 2
Calories 361 kcal

Ingredients
  

  • 160 g spaghetti
  • 250 g cherry tomatoes
  • 1 green pepper  chopped
  • 1/2 clove garlic
  • 1/2 red onion roughly chopped
  • 1 tbsp sherry vinegar
  • a good dash Tabasco
  • a small bunch basil

Instructions
 

  • Cook the pasta following pack instructions until al dente.
  • Meanwhile, put the tomatoes, pepper, garlic and onion into a blender and whizz until completely smooth. Season, then stir in the sherry vinegar and Tabasco.
  • Once the pasta is cooked, drain well and toss with the sauce. Tear in lots of basil and serve.
Hearty greens and meatball soup

Hearty greens and meatball soup

Hearty greens and meatball soup

Lunch or dinner, this seriously beefed-up soup recipe is bound to keep hunger at bay. Making your own meatballs is so worth the effort
Total Time 40 mins
Servings 4
Calories 389 kcal

Ingredients
  

  • 3 tbsp olive oil 
  • 2 onions finely chopped
  • 1 clove garlic crushed
  • 1 - 2 red chillies  finely chopped
  • 1 litre chicken stock 
  • 200 g kale or spring greens roughly chopped
  • 3 tbsp orzo
  • 50 g parmesan grated

MEATBALLS

  • 1 slice crustless white bread, drizzled with 2 tbsp milk
  • 250 g pork mince
  • 1 egg yolk
  • 2 tbsp flat-leaf parsley chopped
  • 1/2 clove garlic crushed
  • 2 tbsp parmesan finely grated

Instructions
 

  • To make the meatballs, break up the soaked bread into a mixing bowl, then add the remaining meatball ingredients with ½ tsp of salt and mix until well combined. Roll into 24 marble-sized balls and fry the meatballs all over in a large non-stick pan with 1 tbsp of olive oil until browned and cooked through. Scoop out onto a plate.
  • Heat 2 tbsp of olive oil in the same pan. Fry the onion, with a good pinch of salt, for 5-10 minutes or until golden brown and caramelised. Stir in the garlic and chilli, and cook for 2 minutes. Add the stock, kale, orzo and meatballs, and simmer for 15-20 minutes or until the orzo and greens are cooked. Sprinkle over the parmesan to serve.

Supergreen smoothie

Supergreen smoothie

Drink this healthy green smoothie in the morning for a quick, nutrient-packed pick-me-up. Cucumber, spinach, lime and kiwi are a great combination and the avocado adds a lovely texture.
Total Time 10 mins
Servings 1
Calories 139 kcal

Ingredients
  

  • 1/4 cucumber peeled and chunked
  • a handful young spinach leaves
  • 1/4 avocado  peeled and chunked
  • 1 lime juiced
  • 1 large kiwi fruit juiced

Instructions
 

  • Put the cucumber, spinach, avocado and fruit juices into a smoothie maker or blender and whizz until smooth. Dilute with a splash of water if you like.

Spicy tomato soup

Spicy tomato soup

This filling tomato soup really packs a punch, thanks to all that chipotle paste. Add plenty of fresh ginger for even more warmth
Total Time 25 mins
Servings 4
Calories 150 kcal

Ingredients
  

  • 400 g tin chopped tomatoes 
  • 2 tbsp tomato purée
  • 3 cloves garlic
  • 1 thumb-sized piece ginger peeled and sliced
  • 600 ml vegetable stock cooled
  • ½-1 tbsp chipotle paste (depending on how hot you like it)
  • a small bunch coriander chopped
  • 1 green pepper cut into bite-sized pieces
  • 1 medium green chilli chopped
  • 5 tbsp basmati rice
  • 4 tbsp natural yogurt

Instructions
 

  • Put the tomatoes, tomato purée, garlic and ginger in a blender or food processor with the stock and whizz until smooth. Pour into a large pan and add the chipotle, ¾ of the coriander, green pepper, most of the chilli and seasoning. Bring to a simmer and cook on a medium heat for 10 minutes, then add the rice and cook for another 10-15 minutes or until the rice is tender. Add a little water or stock if the soup is too thick. Serve in bowls with a dollop of yogurt, the rest of the coriander and chilli, and a generous grinding of black pepper.

Vegan chocolate cheesecake

 

Vegan chocolate cheesecake

Top a fudgy Oreo biscuit base with silken tofu and dark chocolate for a rich, plant-based cheesecake
Total Time 30 mins
Servings 8
Calories 496 kcal

Ingredients
  

BASE

  • 154 g pack of Oreos
  • 30 g vegan butter or margarine melted

CHOCOLATE FILLING

  • 340 g dark chocolate (most chocolate over 60% cacao contains no milk but be sure to check the label) Chopped
  • 60 ml deodorised coconut oil
  • 350 g extra-firm silken tofu
  • 4 tbsp icing sugar sifted
  • 2 tsp lemon juice
  • 200 ml plant milk
  • 2 tbsp cocoa powder
  • a pinch sea salt flakes

Instructions
 

  • Line the base and sides of a deep 20cm springform cake tin.
  • To make the base, roughly crush the Oreos in a food processor or by putting in a sandwich bag and crushing with a rolling pin. Tip into a bowl, add the melted butter and mix. Cover the base of the prepared cake tin with the Oreo mixture, pressing to compact. Chill for at least 30 minutes.
  • For the filling, melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, stirring frequently.
  • While the chocolate melts, put the silken tofu, sugar, lemon juice, plant milk and cocoa powder into a high-speed blender and whizz until completely smooth. Add the melted chocolate mixture to the blender and whizz again.
  • Pour the filling mixture on top of the chilled Oreo base and chill for at least 3 hours. Once set, sprinkle with a few sea salt flakes before slicing and serving.