Month: February 2018

Ingredients

• Whole-wheat Spaghetti
• 500g Purple sprouting broccoli (approx.)
• 2 Pointed red peppers, deseeded and sliced
• 6 garlic cloves, peeled and crushed
• 1 Tbsp. chilli flakes
• Juice and zest of an unwaxed lemon
• 2 Tbsp. cold-pressed rapeseed oil
• Seasoning

Instructions

1. Bring a large pan of lightly salted water to boil
2. Add the spaghetti for 5 minutes
3. Add the broccoli for 3 minutes
4. Drain, reserving some cooking water
5. Meanwhile, in a large pan, heat the oil
6. Add the garlic, red pepper, chilli and lemon zest, cook for 2 minutes
7. Add the drained spaghetti and broccoli
8. Stir and add a cupful of the pasta water to the pan, bubble until reduced
9. Add the lemon juice, check seasoning and serve

http://www.thisisnotadiet.uk/2018/02/25/recipe-purple-sprouting-broccoli-spaghetti-with-chilli-and-lemon/

Ingredients

• I Large cauliflower, broken into florets
• 2 Tsp. ground cumin
• 2 Tsp. ground turmeric
• 2 Tsp. medium curry powder
• 2 Tbsp. cold-pressed rapeseed oil
• 2 Tsp. mustard seeds
• 1 Medium onion, sliced
• 2 Red peppers, deseeded and sliced
• 1 Tbsp. approx. freshly grated ginger
• 4 Cloves of garlic, peeled and crushed
• 1 Large green chilli, deseeded and chopped
• 125ml hot vegan bouillon
• 4 Ripe tomatoes, roughly chopped (including seeds)
• 125g fresh or frozen edamame beans
• Handful of fresh coriander to garnish, chopped

Instructions

1. Heat the oil in a large pan,
2. Add the cauliflower florets and spices to a large bowl, shake well to cover
3. Add the cauliflower, mustard seeds and curry powder to the pan and cook for 5 minutes
4. Add the onion, red pepper and cook for a further 5 minutes
5. Add the ginger, garlic and chilli and stir fry for a minute
6. Add the stock, tomatoes and beans
7. Check seasoning and reduce to a simmer for 10 minutes until all vegetables are tender and cooked through

Notes

http://www.thisisnotadiet.uk/2018/02/19/recipe-cauliflower-and-edamame-bean-curry/

Ingredients

• 1 Butternut Squash, peeled and chopped into dice
• 6 Tbsp. oil (I used avocado oil but olive or cold-pressed rapeseed would suffice)
• 1 Ciabatta loaf, sliced into rounds
• 1 Tbsp. sesame seed oil
• 2 Tsp. lemon juice
• 3 Tsp. white wine vinegar
• 6 Tbsp. pumpkin seeds
• Packet of Creamy Violife 'cheese' for spreading
• 4 Tbsp. balsamic vinegar

Instructions

1. Preheat the oven to 200oC/180oC fan/Gas 5
2. Tip the chopped squash onto a baking tray and drizzle with 2 of the Tbsp. of oil. Season well
3. Roast the squash for 20-30 minutes or until caramelising
4. Brush the ciabatta with 2 Tbsp. of the oil and place on a baking tray
5. Toast the bread slices for the last 5-8 minutes of the squash cooking time
6. Meanwhile, mix the remaining 2 Tbsp. of oil with the sesame oil, lemon juice, vinegar and more seasoning to taste to make a dressing
7. Dress the plates with mixed salad leaves
8. Spread the ciabatta toasts with the violife creamy and stack on the side of the plate
9. Pour the dressing over the baked squash and stir well to coat
10. Tip the squash onto the salad leaves and sprinkle with the pumpkin seeds
11. Dress the entire plate liberally with the balsamic vinegar and serve.

http://www.thisisnotadiet.uk/2018/02/09/recipe-baked-butternut-squash-with-creamy-ciabatta-toasts/

Ingredients

• 1 Tbsp. Cold-pressed rapeseed oil
• 1 Large onion, peeled and sliced
• 4 Cloves of garlic, peeled and crushed
• 2 Red and 1 yellow pepper, deseeded and sliced
• 300g Fusilli pasta (I used the giant fusilli on special in Aldi)
• 1 packet of chicken substitute pieces (I like Tesco's own variety)
• 1 Large can of sweetcorn, drained
• 1. Tbsp. dried mixed herbs
• 1. Tsp dried chilli flakes
• Half of a tub of Violife creamy or similar creamy soft vegan 'cheese'
• 4 Tbsp. nutritional yeast (optional)
• 1 packet of rocket
• 2 Tbsp. pumpkin seeds

Instructions

1. Heat the oil in a large frying pan
2. Add the onions and garlic and cook for 3 minutes or until softened
3. Add the peppers and cook for a further 3 minutes
4. Put the pasta on to boil according to packet instructions
5. Add the 'chicken', sweetcorn, dried herbs and chilli flakes and cook over a medium heat for a further 10 minutes
6. Add the cream 'cheese' and allow to melt to coat the vegetables and 'chicken'
7. Once cooked, drain the pasta and add to the pan with the nutritional yeast and rocket leaves
8. Serve the pasta dish dressed with the pumpkin seeds

http://www.thisisnotadiet.uk/2018/02/05/recipe-vegan-cheesy-chicken-pasta/