Pesto Cauliflower Bowl

cauliflower rice :
  • 1/2 head cauliflower (cored, cut into small florets)
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper (to taste)
swiss chard pesto :
  • 2 garlic cloves (peeled)
  • 2 cups chopped swiss chard leaves (packed)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup parmesan cheese (plus shaved for garnish)
  • 1/4 cup flat parsley leaves (plus leaves for garnish)
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • For the Cauliflower Rice: In the bowl of a food processor fitted with a blade attachment, add the cauliflower florets, and pulse until finely chopped. In a large skillet pan over high heat, add olive oil and cauliflower and cook for about 3 minutes, or until tender, stirring occasionally. Season with salt and pepper to taste.
  • For the Swiss Chard Pesto: Clean the bowl of the food processor and blade attachment and add the garlic into the clean bowl. Pulse garlic to chop. Add swiss chard, walnuts, grated parmesan, and parsley and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the oil, salt and pepper and process until smooth.
  • To Assemble: Pour the pesto over the cauliflower rice and mix together in the skillet. Remove the cauliflower to a serving platter. Garnish with shaved parmesan and parsley leaves.
  • Tip: Prep the recipe in advance! Cut the cauliflower, make the pesto, and salt the chicken the day before to make for a quick and easy meal the next day!

Middle Eastern roasted sprouts Jamie Oliver

  • 500 g Brussels sprouts
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 small red onions
  • 1 bulb of fennel
  • olive oil
  • 1 teaspoon sesame seeds
  • 25 g hazelnuts
  • 200 g Greek yoghurt
  • 1 heaped teaspoon tahini
  • 1 small clove of garlic
  • 1 lemon
  • 1 pinch of sumac
  • ½ a bunch of fresh coriander, dill and mint (20g)
  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.
  3. Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.
  4. Tip most of the spice mix into a large roasting tray and toss in the sprouts.
  5. Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
  6. Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelise.
  7. Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.
  8. Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).
  9. Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.
  10. Sprinkle the ground nuts and seeds over the top.
  11. Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan.

Cauliflower Curry Samosas

SAMOSA DOUGH:
  • 2 cups flour
  • 1 teaspoon Kosher salt
  • 1/3 cup vegetable oil
  • 2/3 cup water
  • canola oil (for frying)
CAULIFLOWER FILLING :
  • 1 medium Yukon gold potato (peeled)
  • 2 tablespoons butter
  • 2 cups small cauliflower florets (finely chopped)
  • 2 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup golden raisins
  • 3/4 cup coconut milk
  • 1/2 cup roasted, salted cashews (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
MINT YOGURT SAUCE :
  • 1 cup Greek yogurt
  • 1/4 cup mint (finely chopped)
  • 2 tablespoons olive oil
  • For the Samosa Dough: In a large bowl sift together the flour and salt. Add the oil and gently rub into the flour mixture until flaky dough starts to form and the oil is completely coated in the flour mixture. Begin adding the water and mix to combine until a stiff dough forms. Knead for 5 minutes until the dough is shiny and elastic but not wet and sticky.
  • Cover with plastic and allow to sit at room temperature for 30 minutes.
  • Divide the dough into 8 balls. Roll each ball of dough out into a 6-inch circle then cut in half. Brush the straight edge with water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Pinch the edges together to make a tight seal. Place some of the filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • In a large Dutch oven, heat the frying oil to 360ºF. Line a plate or baking sheet with paper towels. Place the samosas in the Dutch oven and fry until golden brown, about 2-3 minutes.
  • For the Cauliflower Filling: In a medium saucepan over medium heat, boil the potatoes until just tender, about 10-12 minutes. When cooled, cut the potatoes into a small dice and set aside.
  • Preheat a large saute pan over medium-high heat. Add the butter and allow to melt. Add the cauliflower and curry. Allow to cook until softened and lightly golden, about 5-6 minutes. Add the potato and cayenne and stir to combine. Season with salt and pepper.
  • Add the golden raisins and coconut milk, stir to combine and allow to simmer for 5 minutes or until slightly thickened. Add the cashews, season with salt and pepper, and remove from the heat. Allow to cool to room temperature before filling.
  • For the Mint Yogurt Sauce: In a small bowl add the yogurt and mint and whisk to combine. Add the olive oil and season with salt and pepper. Whisk to combine and serve with samosas.
  • Tips: 1. Make the samosa filling and dough the day before to reduce prep time. Bring the dough to room temperature before assembling the samosas. Dough will keep in the fridge for 1 week.
  • 2. To toast the curry powder, place in a dry pan over medium-low heat until aromatic, about 2-3 minutes.

Skillet beef and broccoli ramen from chelseasmessyapron.com

  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

 

Zuppa Toscana

1 1/4 teaspoons crushed red pepper flakes
1 large onion, diced
5 (13.75 ounce) cans veggie  broth

  1. Cook the sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2.  Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Butter chicken from recipetineats.com

  • 1 tbsp vegetable oil or ghee
  • 1 cup Tomato Sauce
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
    Marinade
    • ½ cup plain yoghurt, full fat
    • 1 tbsp lemon juice
    • 1 tsp tumeric powder
    • 2 tsp garam masala
    • ½ tsp chili powder or cayenne pepper powder
    • 1 tsp ground cumin
    • 1 tbsp fresh grated ginger
    • 2 garlic cloves, crushed
    • 1.5 lb / 750 g seitan, cut into bite size pieces
    Curry
  • 1 tbsp vegetable oil or ghee (Note 3)
  • 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
To serve
  • Rice
  • Coriander/cilantro (optional)
  1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
  3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
  5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Chicken Souvlaki from recipetineats.com


1.5 lb seitan cut into 1″/2.5cm pieces
2 tbsp olive oil
¼ cup lemon juice
3 garlic cloves, minced
2 tbsp dried oregano
½ – ¾ tsp salt
Black pepper

To Cook / Serve

  • 1 tbsp olive oil
  • Flatbreads / wraps / pita bread
  • Lettuce
  • Tomato slices
  • Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
  • Thread chicken onto 8 skewers.
  • Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
  • Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.

Nigella Lawson’s Linguine with Lemon, Garlic, and Thyme Mushrooms

cups (8 ounces) finely sliced cremini or button mushrooms
1/3 cup extra-virgin olive oil
tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
small clove garlic, minced
lemon, zested and juiced
sprigs fresh thyme stripped to give 1 tsp leaves
pound linguine or other pasta shape

bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.  Serves 4 to 6

Cabbage Roll Soup from spendwithpennies.com

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 lb fake meat
  • ½ lb lean ground pork
  • ¾ cup uncooked long grain rice
  • 1 medium head cabbage, chopped (core removed)
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups veggie broth
  • 1½ cups V8 or other vegetable juice
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • salt and pepper, to taste
  1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
  2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
  3. Add all remaining ingredients, bring to a boil and reduced heat to medium low. Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
  4. Remove bay leaf and serve.