This is a veggie superstar for when you crave a meat-free meal. Miso paste is a powerhouse of B vitamins, minerals and good bacteria for the gut, and so flavoursome. The almonds in the pesto are one of the best nuts to eat as they contain fibre, magnesium and healthy fats. DETAILS Serves 1 INGREDIENTS 100g green lentils50g white ...
Nicola Graimes says: ‘I have always struggled to like tempeh – I thought I should like it, after all I love tofu, but I think it was mainly a textural thing. This recipe has changed my mind. I’ve discovered the secret is to crumble it into small pieces, then stir-fry until golden and flavour it ...
Nicola Graimes says: ‘The sweet softness of the roasted pears is perfect with the crunch of the toasted pecans and bite of the cavolo nero (or you could use kale) and lentils. Choose pears that are just on the right side of ripeness; too soft and they’ll fall apart when roasted. It is a salad ...
Nicola Graines says: ‘Nutritionally speaking, wholewheat pasta beats white pasta hands down, yet its ‘brownness’, albeit fitting with the season, could be described as a bit lack-lustre. To brighten things up, cooked fresh beetroot/beet is used here to add both colour and flavour to the pasta in this quick and easy meal.’Nicola Graimes DETAILSServes 4 ...
These divine little pots have a decadent flavour combination of chocolate and orange. I love the subtle boozy hint, but feel free to replace with a teaspoon of good-quality natural orange extract. Make sure that you use silken tofu, as firm tofu will not create the desired bubbly mousse texture. DETAILS Serves 2 INGREDIENTS 340g (12oz) silken tofu100g (31/2oz) ...
DETAILS Serves 4 INGREDIENTS 1 tbsp sunflower oil1 onion, thinly sliced2 tsp rose harissa pastepinch of dried chilli flakes1 x 400g can of good-quality chopped tomatoeshandful of cherry tomatoes250g dried orzo (ensure egg-free)1 x 400g can of borlotti beans, drained and rinsed4 bay leaves1 cinnamon stick1 unwaxed blood orange, peeled and sliced into rounds (or use regular oranges ...
This galette is made for sharing. If you’re a little nervous about cooking with pastry, rest assured that the rustic appearance of this freeform pie will hide any mistakes! Serve with a leafy green salad and crisp green apples.DETAILSServes 4INGREDIENTS2 tbsp sunflower oil 1 red onion, sliced 1 small butternut squash, peeled, deseeded ...
Gizzi Erskine says: ‘Playing around with root vegetables in a gratin is a great way to really understand them. I’ve replaced the traditional lamb stock and fat with a vegetable stock pumped up with miso and oat cream, which you can buy or make yourself. The flavour of the oat is what I want here, ...