Bean and Sweet Potato Casserole

This dish will be popular even with non-vegetarians.

Serves : 4

Prep time : 30 mins
Cook time : 45 mins

Ingredients:
12oz (350g) King Edward potatoes
12oz (350g) sweet potatoes
1 tblsp (15ml) milk
1oz (25g) butter
1 tblsp (15ml) oil
1 parsnip, chopped
1 onion, finely chopped
2 carrots, peeled and sliced
1 leek, sliced
2 tsp (10ml) fresh thyme leaves
1 tblsp (15ml) chopped fresh parsley
14oz (396g) can chopped tomatoes
Salt and pepper
1 tblsp (15ml) split red lentils
7oz (200g) butter beans, drained

Step One : Peel the King Edward potatoes and the sweet potatoes, then cut them into chunks. Cook them together in a pan of boiling water for 15 minutes. Drain and mash them, then add the milk and the butter. Season well.

Step Two : Preheat the oven to Mark 4/350oF/180oC. Heat the oil in a pan and fry the parsnip, onion, carrots and leek, until soft. Stir in the herbs and the tomatoes and season to taste. Add the lentils, stir well, then bring to the boil and simmer for 15 minutes.

Step Three : Stir in the butter beans then turn the mixture into an ovenproof casserole dish. Arrange the mashed potato on the top, then bake in the oven for 14-20 minutes, until golden.

Patatas Bravas

Recipe from Psychologies Magazine and taken from Moorish: Vibrant recipes from the Mediterranean.

The Moorish connection here is the sauce. Originating in Madrid as a simple tomato sauce with lots of chilli flakes (bravas, roughly translated, means fierce), it then made its way around Spain’s regions and picked up its Moorish influence through Andalucia. It’s the ultimate version : spicy, smoky and sharpened with sherry vinegar.

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Serves : 4

Ingredients :
600g large waxy potatoes, peeled and cut into thick chips
Extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 fresh red chilli, finely chopped
1 tblsp hot smoked paprika
1 heaped tsp cumin seeds
1 x 400g can chopped tomatoes
250g very ripe tomatoes, cored and roughly chopped
1 tblsp sherry vinegar
1 tsp freshly picked thyme leaves

Step One : Rinse the potatoes in cold water, then place them in a pan of salted water. Bring to a simmer and partly cook – they should still be a little firm in the centre. Drain and spread the potatoes on a try to cool for at least 1 hour.

Step Two : To make the sauce, heat a glug of olive oil in a medium saucepan over a medium heat. Add the onion, garlic, chilli, smoked paprika and cumin seeds. Cook, stirring frequently, for 4 minutes or until the onion is very soft. Add the canned and fresh tomatoes, then the vinegar. Bring to the boil, then simmer gently for an hour or so, until the sauce has reduced by half, stirring occasionally to prevent it sticking. Season well and stir in the thyme leaves, plus a splash of oil. Remove from the heat.

Step Three : Preheat the oven to 200oC / Gas Mark 6. Tip the potatoes into a roasting tray. Liberally drizzle olive oil over them and toss to coat. Season well. Roast, shaking the tray occasionally, for 45 minutes or until the potatoes are crisp and golden brown. Sprinkle the potatoes with sea salt and spoon the bravas sauce on top. Serve with homemade alioli on the side.

Pea and Basil Tart with a Buttery Oat Crust

Recipe courtesy of Psychologies Magazine (July 2017) and taken from Food for a Happy Gut by Naomi Devlin.

Oat flour makes a crisp, rich crust – the perfect foil for a smooth pea filling and some cool probiotic labneh. The tart is easily digestible, but you could increase its probiotic value by adding a garlic clove and using the white of the onions.

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Serves : 4

Ingredients Oat Crust:
70g oat flour (or porridge oats, ground)
70g buckwheat flour
70g ground linseed
2 pinches of sea salt
70g cold salted butter, diced
80-100g live Greek-style yogurt

Pea and basil filling:
225g frozen peas
3 large organic eggs
150ml double cream
Finely grated zest of 1 lemon, plus juice of 1/2 lemon
Large handful of basil, plus extra to dress
3 pinches of sea salt
4 spring onions, green parts only, sliced
120g labneh
Olive oil, for drizzling
Freshly ground black pepper

Step One : For the crust, put both flours, the linseed and salt into a bowl, rub in the butter until it resembles coarse breadcrumbs, and use a knife to stir in half the yogurt. Add the remaining yogurt in teaspoons, until the mixture starts to clump, then gather into a ball and knead till smooth. Form into a disc, then wrap and chill for 20-30 minutes.

Step Two : Preheat the oven to 200oC / 390oF / Gas Mark 6 and line the base of a 23cm loose-based tart tin with baking parchment.

Step Three : Lay a sheet of clingfilm on the worktop, place the pastry on it and cover with clingfilm. Roll into a circle to line the tin, peel off the top layer of clingfilm, and ease the pastry into the corners before removing the clingfilm and trimming the top edge. Chill for at least half an hour.

Step Four : Line the tart case with parchment, fill with baking beans and bake for 15 minutes, then remove the parchment and beans and bake for 5 minutes. Set aside. Turn the oven down to 180oC / 390oF / Gas Mark 4.

Step Five : To make the filling, blanch the peas in boiling water until just cooked. Refresh in cold water, then drain and reserve 25g. Put the remaining peas into a blender with the eggs, cream, lemon zest and juice, basil and salt. Blend and pour into the case, then scatter over the onions and reserved peas.

Step Six : Bake for 30 minutes, until set. Put side till just warm, then scatter with labneh and basil and drizzle over the olive oil. Season with black pepper and serve.

TNT-OFFER-2019

Gluten-Free Gnocchi with Roasted Butternut Squash, Brown Butter and Sage

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from Skinny Pasta by Julia Azzarello.

The addition of pomegranate seeds rounds off the sweetness of the squash and nuttiness of the butter with just the right amount of acid and tang. Plus, it’s a lovely colourful garnish to lift the dish.

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Serves : 4

Ingredients:
300g butternut squash flesh, cut into small chunks
2 tblsp olive oil
2 tblsp butter
5 sage leaves, chopped
40g Parmesan cheese, grated
40g pomegranate seeds, to garnish

For the Gnocchi:
2 medium baking potatoes, scrubbed
1 egg, beaten
60-80g gluten-free plain flour, plus extra for dusting

 

 

Step One : First, make the gnocchi. Preheat the oven to 200oC / Gas Mark 6. Prick the potatoes with a fork and wrap them in foil. Bake for 1 – 1 hr 20 minutes, or until tender. Leave to cool slightly, for about 15 minutes, then scoop out the potato and pass through a ricer. You need about 400g. Mix in the egg and flour.

Step Two : Dust a clean worktop with flour. Divide the dough into four equal sized pieces. Roll each one out to a cylinder 20cm long, and cut into 2cm chunks. Make grooves on each piece using the back of a fork, then place on a baking tray dusted with flour.

Step Three : Bring a large saucepan of salted water to the boil and cook in two batches or 1 minute, or until they float to the top. Remove with a slotted spoon and set aside, reserving some cooking water. Leftovers can be kept in a sealed container in the fridge, or freezer for two to three months.

Step Four : Preheat the oven to 200oC, Gas mark 6. Toss the squash with half of the olive oil and spread out evenly on a baking tray. Roast for 30-35 minutes.

Step Five : Put the remaining oil and the butter in a deep frying pan and cook for 1-2 minutes until browned and it smells nutty. Add the gnocchi and saute for 2 minutes more, then add the roasted squash, sage and a splash of pasta cooking water and toss together. Serve on plates topped with grated Parmesan cheese and pomegranate seeds.

TNT-OFFER-2019

Courgette Ribbon, White Bean Smash and Pesto Bruschetta

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from The Yoga Kitchen Plan by Kimberly Parsons.

Elevating toast to a nourishing light meal, this easy-to-prepare flavour hit is rich in protein and bursting with goodness. The vegan pesto is magic!

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Serves : 2

Ingredients:
1 large courgette, thinly sliced into ribbons
1 x 400g can cannellini beans, rinsed and drained
4 slices sourdough bread, toasted
Sea salt flakes, to serve
2 lime wedges, to serve

For the Vegan Pesto:-
1 large bunch basil leaves, plus extra to serve
1 small bunch coriander
30g pine nuts or kernels, toasted
35g raw pistachio nuts
120ml extra virgin olive oil, plus extra to drizzle
3/4 teaspoon sea salt

Step One : To make the vegan pesto, place all the ingredients into a food processor and blitz until smooth. Set aside.

Step Two : Place the courgette ribbons and beans in a large bowl, add a quarter of the pesto and toss to coat.

Step Three : Spread the remaining pesto onto the slices of toast and top with the courgette ribbons and beans.

Step Four : Drizzle with olive oil, scatter over some extra basil leaves and sea salt flakes and serve with lime wedges.

TNT-OFFER-2019

Aubergine and Lentil Vindaloo

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Cooking on a Bootstrap by Jack Monroe.

If you don’t like aubergine, use mushrooms.  Lentils could also be kidney beans, baked beans, black beans, brown or green lentils, or yellow split peas – for protein.  The flavour speaks for itself, or rather shouts, sings and dances!IMG_1859

Serves: 2-4

Ingredients:
1 large aubergine or 2 small aubergines, diced
50g dried red lentils
3 onions, finely sliced
Oil, for frying
4 fat garlic cloves
1/2 tsp ground cinnamon
1 tsp cumin, seeds or ground
1/4 star anise, or 1/8 tsp fennel seeds
A good grind of black pepper
1-2 tsp chilli flakes
2 tblsp tomato puree
2 tblsp vinegar or lemon juice, fresh or bottled
A fistful of spinach

Step One : In a bowl, sprinkle the aubergine with a good pinch of salt, then set aside.

Step Two : Thoroughly rinse the lentils and place them in a pan.  Cover with water – no salt or they will take an age to cook – and bring to the boil.  When the water is boiling, reduce to a simmer for 12 minutes, until the lentils are soft.  Drain, rinse and set aside.

Step Three : Meanwhile, toss the onions into a large pan with a little oil and, over medium heat, soften for 10 minutes.  Add the garlic cloves, peeled but whole, and the aubergine, stirring to stop it sticking.  Cook for 15 minutes, adding more oil if needed.

Step Four : Add the cinnamon, cumin, star anise, or fennel, and pepper, but only half of your chosen quantity of chilli.  (It is easy to add, but difficult to temper down if you misjudge it, so I put in half the chilli to cook, and leave half to garnish.)  Stir well to combine, then add 200ml water to the pan, and crank up the heat to medium-high.

Step Five : Add the lentils, tomato puree and vinegar or lemon juice and stir.  Bring to the boil, then reduce to a simmer and cover, stirring slowly now and again.  It should take around 30 minutes to meld into glossy, orange goodness, and the liquid should thicken to an unctuous sauce.  If it is too watery, bring it back to the boil, reduce the heat and cook a little more.  Stir through the spinach a few minutes before serving.  This vindaloo is delicious with boiled rice, which makes it go further.

Other great cookbooks that help you keep an eye on the pennies:-

Beetballs

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Cooking on a Bootstrap by Jack Monroe.

These are based on a beetroot burger recipe from Lee Watson’s vegan recipe book, Peace and Parsnips.  For a gluten-free version, replace the bread with a tablespoon or two of your preferred gluten-free flour.

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Makes : 20

Ingredients:
200g dried red lentils
1 small onion, finely sliced
2 fat garlic cloves, finely sliced
150g cooked beetroot (not the kind in vinegar; go for cheaper, vacuum-packed beets), finely diced
2 tblsp oil, plus extra for drizzling
1/2 tsp cumin or coriander, seeds or ground
1 slice of bread or a pitta
A pinch of salt
1 tblsp lemon juice, fresh or bottled

Step One : Thoroughly rinse the lentils under a cold tap, then pop into a pan. Cover with water and bring to the boil; do not add any salt at this stage or the lentils may ‘seize’ and never soften. Sad, but true. Reduce to a simmer and cook for around 15 minutes, until very soft, swollen and translucent.

Step Two : Meanwhile, put the oil, onion and garlic into a pan. Add the finely diced beetroot and the spice of your choice, and soften over a medium heat, stirring regularly to stop the ingredients from sticking and burning.

Step Three : Skim any scum from the top of the lentils using a spoon, then drain and rinse them thoroughly. Tip into a mixing bowl along with the onion, garlic and beetroot, and mash to a pulp. An ordinary jug blender, or any kind of food processor, will make this job easier, but it’s not essential; a fork or masher and a good dollop of elbow grease will yield a pretty satisfying result, too.

Step Four : When it’s rough pulp, grate the bread into crumbs and mix through, with a pinch of salt and a good squeeze of lemon juice. Cover the mixture and chill it in the fridge for half an hour to firm up.

Step Five : When firm to the touch, preheat the oven to 180oC / 350oF / Gas mark 4. Shape the mixture into small balls and place them on a lightly greased baking tray. Drizzle the top of the balls with a little extra oil, or brush each one if you can be bothered, and bake in the centre of the oven for 25 minutes, turning over halfway through. Serve immediately.

Other great cookbooks that help you keep an eye on the pennies:-

Self-love Stew

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Cooking on a Bootstrap by Jack Monroe.

Spoon it into a bowl. Sit in your favourite spot. Hug that bowl. Enjoy every mouthful. You made this for yourself out of love. You are nourishing yourself. You are smart. You are kind to yourself. You can wash up tomorrow.

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Serves : 1

Ingredients:
Oil, for frying
2 garlic cloves, roughly chopped
1 onion, roughly chopped
A few handfuls of finely chopped or grated root veg (such as carrot, parsnip, spud or sweet potato – any root will do)
1 tsp paprika
150g tofu or 2 white fish fillets
1 x 400g tin of beans (baked, kidney, butter, cannellini, chickpeas – any beans) drained
1 x 400g tin of chopped tomatoes
A fistful of kale or spinach
Squeeze of lemon juice
A pinch of salt and a sprinkle of cracked black pepper

Step One : Warm a little oil in a pan over low heat and cook the garlic and onion, to soften. Stir, stir; slow and cathartic.

Step Two : Add the finely chopped or grated root veg and stir some more, then add the paprika and mix in. Stirring is key; it is soothing.

Step Three : Chuck in the chunks of tofu if you’re veggie or vegan, or white fish if you aren’t. Tip in the beans; whatever beans – add them for goodness. For laziness. For filling comfort. For making the dish stretch into an extra meal that you won’t have to cook. Pour over the tomatoes. The cheaper ones are sloppy and excellent for soups and stews.

Step Four : Shred some kale with your hands. Rip it the heck up with all the stress-busting physicality you can muster. Go on! Tear it to shreds. Drop it in. Stir it through, breathe and stir, and breathe.

Step Five : Bring to the boil – like your fury, heat it up and watch it roar … then, reduce to a simmer. Douse in lemon juice to brighten, and add some salt and pepper to amplify the flavours. Serve that stew, just for you.

Other great cookbooks that help you keep an eye on the pennies:-
 

Portobello Mushrooms with Roasted Garlic Mayo on Potato Sourdough

Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.

Roasting mushrooms brings out their earthy flavour, providing a satisfying alternative to meat. If you haven’t time to make garlic mayo, crush a quarter of a garlic clove and stir it into some mayo, or even easier, rub the toast with a cut garlic clove instead.

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Serves: 2

Ingredients:
4 Portobello mushrooms
1 tblsp extra virgin olive oil, plus extra for dressing
Salt and pepper
4 thick slices of potato sourdough
4 tblsp roasted garlic mayonnaise (see below for recipe)
A handful of rocket leaves

Step One : Preheat the oven to 200oC / fan 180oC / gas mark 6. Clean the mushrooms, discarding the stalks. Place them in a roasting tin, drizzle with the olive oil and season with salt and pepper.

Step Two : Roast the mushrooms for 15 minutes, until softened. Turn them over and roast for a further 10 minutes.

Step Three : Toast the sourdough on both sides, then spread the garlic mayo on the toast and divide it between two plates. Top each slice with a mushroom.

Step Four : Dress the rocket in olive oil with a little salt and pepper. Pile on top of the mushrooms and serve.

How to make your own roasted garlic mayonnaise
Preheat your oven to 200oC / fan 180oC / gas mark 6. Wrap one garlic bulb in foil and bake for 40-50 minutes, until it is really soft when squeezed. Allow to cool. When it is cool enough to handle, separate all the cloves and squeeze all the soft flesh into a bowl. Mash with a pinch of salt, then stir in 400ml good-quality mayonnaise.

Herby Chickpea Tabbouleh with Oven-dried Tomatoes

Recipe courtesy of Psychologies Magazine (September 2015) taken from In the Mood for Healthy Food by Jo Pratt

Tabbouleh, a Middle-Eastern parsley salad, contains very little bulgar wheat and is served as part of a mezze platter. However, the increased amount of bulgur wheat and added chickpeas and feta, make this a more filling salad. This can be made a day or so ahead of time and stored in the fridge.

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Serves : 4

Ingredients:
12 smallish (golf ball size) ripe tomatoes, halved
25g bulgur wheat
400g tin chickpeas, drained
1 bunch of fresh flat-leaf parsley, roughly chopped
1 bunch of fresh mint, roughly chopped
1 bunch of spring onions, finely sliced
Seeds from 1 pomegranate, or 100g ready-prepared pomegranate seeds
3 tblsp extra virgin olive oil
Finely grated zest and juice of 1 lemon
200g feta cheese, broken into small pieces
Sea salt and freshly ground black pepper

Step One : Preheat the oven to 120oC. Cut the tomatoes in half lengthways, sit on a baking sheet cut side up, and bake for 1-2 hours. This is just enough time for the tomatoes to start to dry out and begin to shrivel around the edges, which will intensify their flavour, making them wonderfully sweet and juicy. Remove from the oven and leave to cool.

Step Two : Cook the bulgur wheat according to the packet instructions, then rinse under the cold tap to cool it down. Drain really well, shaking the sieve to separate all the grains, then tip into a large mixing bowl.

Step Three : Add the chickpeas, herbs, spring onions, pomegranate seeds, olive oil, lemon zest and juice to the bulguar wheat and season with salt and pepper. Gently stir in the feta, spoon onto plates, and serve with the tomatoes.