Month: July 2018

Ingredients

• 2 cloves of garlic, peeled and crushed
• 1 Tbsp. lemon juice
• Cold-pressed rapeseed oil
• 1 Tsp. salt
• 1 Tsp. ground cumin
• 1 pinch cayenne pepper
• 2 heads cauliflower (half a head per person), green leaves removed and halved
• Pesto
• 1 bunch kale, ribs removed and chopped, about a standard colander full (or half of a supermarket bag)
• 50g pine nuts
• 3 cloves of garlic, peeled and crushed
• 2 Tbsp. freshly squeezed lemon juice
• ½ Tsp. salt
• Up to 100ml Avocado or cold-pressed rapeseed oil
• Black pepper to taste

Instructions

1. Make cauliflower: Heat oven to 200oC/180oC fan/Gas 5
2. In small bowl, whisk oil, salt, cumin, cayenne, garlic, and lemon juice
3. Add black pepper to taste.
4. Place cauliflower on a baking parchment-lined baking sheet
5. Brush marinade over cauliflower to cover (including underside)
6. Pour any extra over the top
7. Roast for around 45 minutes or until starting to brown on top
8. Make pesto: wash the kale and place into a microwaveable bowl with a lid, steam for 2 minutes in just the water clinging to the leaves
9. Carefully lift the kale out of any moisture in the bowl and place in the food processor
10. Place all pesto ingredients except oil in food processor and pulse a few times until everything is chopped
11. Add oil slowly until the pesto is fully combined, depending upon your processor you may need to add some spoonfuls of water to loosen the pesto mixture enough to blend
12. Divide cauliflower amongst plates and top with about half of the pesto
13. Serve with spiralised courgettes or baby new potatoes and serve any additional pesto on the side if required

http://www.thisisnotadiet.uk/2018/07/29/recipe-spiced-roast-cauliflower-with-creamy-kale-and-lemon-pesto/

Ingredients

• 2 Tbsp. Vegan Margarine (I used Pure)
• 2 yellow Summer (medallion) squashes, thinly sliced (reserve a few slices)
• 1 litre vegan bouillon
• I large onion, roughly chopped
• Juice of two lemons
• 2 Tbsp. Nutritional Yeast (nooch)
• To Garnish:
• Reserved squash slices
• drizzle of avocado oil (or olive oil)
• 2 Tbsp. Fresh Parsley sprigs

Instructions

1. Preheat the oven to 200oc/180oC/Gas 5
2. Heat the vegan butter in a large saucepan
3. Add the onion and sliced yellow squash
4. Sauté until tender and golden
5. Meanwhile lay the reserved slices on a baking paper lined baking tray
6. Drizzle with the oil and roast until well browned
7. Pour the stock, nooch and lemon juice over the vegetables in the pan and simmer for a further 10-15 minutes
8. Blend until completely smooth
9. Season with salt and pepper to taste
10. Garnish with the roasted squash slices and the parsley sprigs
11. Serve warm with a garnish of fresh parsley.

http://www.thisisnotadiet.uk/2018/07/18/recipe-summer-squash-soup/

Ingredients

• I aubergine, sliced into rounds
• 150g of panko breadcrumbs (found in the Ingredients range in the Japanese section in Tesco)
• 75g plain flour
• 200ml plant milk
• 100ml cold-pressed rapeseed oil
• seasoning to taste
• For the sauce:
• 2 Tbsp. cold pressed rapeseed oil
• 1 large onion, chopped
• 4 garlic cloves, peeled and crushed
• 2 x 400g tinned chopped tomatoes
• pinch of sugar (to counteract any bitterness in the tomato seeds)
• 2 Tbsp. tomato paste
• 2 Tsp. dried mixed herbs
• 1 Tsp. dried chilli flakes
• Seasoning to taste
• To Garnish:
• A handful of fresh chopped chives

Instructions

1. Preheat oven to 200oC/180oC Fan/Gas 5
2. To make the sauce:
3. Sauté the onion and garlic in the oil until softened
4. Add the rest of the ingredients, bring to the boil
5. Simmer for 20 - 30 minutes. The sauce should be thick and rich, check seasoning
6. For the Aubergine Tower:
7. Whisk the flour, milk and seasoning together to make a thick, smooth batter
8. Place the breadcrumbs in a shallow dish
9. Dip the aubergine in the batter, cover fully before dipping into the panko breadcrumbs
10. Fry the slices in batches until lightly browned. Resist the temptation to keep adding oil, they will absorb a fair amount if you keep adding.
11. Once browned, transfer to a baking tray to keep warm and continue browning
12. To assemble:
13. Place the aubergine slices on a plate stacked into threes with similar sized rounds
14. Pour some sauce carefully over the top
15. Dress with the chopped chives

Notes

http://www.thisisnotadiet.uk/2018/07/18/recipe-crispy-panko-crumbed-aubergine-towers-with-a-rich-tomato-sauce/