Recipe courtesy of an article in Psychologies Magazine (June 2020) and taken from a recipe book called Big Night In: Delicious Themed Menus to Cook & Eat at Home by Ryland, Peters & Small.
A taste bud-tickling vegan dish that’s a riot of flavours. Enjoy as a side, a veggie-filled lunch or a light dinner.
Serves : 4
For the Cauliflower :
1 head of cauliflower, chopped into florets
1 tblsp olive oil
3 tblsp hot sauce
Salt, to season
For the Salad:
1 bunch cavolo nero, stems removed and shredded
1-2 tblsp ‘Tahini ranch dressing’ plus extra to serve
1 large carrot, ribboned
1/2 small red onion, thinly sliced into half-moons
Return to the oven for 5-10 minutes until the cauliflower is lightly browned at the edges.
To make the chickpeas, heat the oil in a large frying pan over a medium-high heat. Add the chickpeas, garlic powder and salt to season.
Cook for 3 minutes, tossing regularly. Stir in 1 tablespoon of the hot sauce and cook, stirring for 2-3 minutes, until the chickpeas start to brown. Remove from the heat and stir in the remaining tablespoon of hot sauce.
Combine the cavolo nero with the ‘Tahini ranch dressing’ in a bowl. Massage the dressing into the cavolo nero until it begins to soften. Toss in the carrot and red onion and mix until everything is coated in the dressing. Divide the salad into bowls and top with the cauliflower, chickpeas and extra dressing.
Recipe courtesy of Psychologies Magazine (September 2019) and taken from “The Forest Feast Mediterranean” by Erin Gleeson.
Step One : Fry four thick slices of rustic French-style bread (live sourdough) on a medium heat in a pan with some olive oil and butter, until golden on both sides. Remove the bread from the pan, but keep it hot.
Step Two : In the pan, place three garlic cloves, 100g can cannellini beans, drained and rinsed, four large chard stalks, leaves and stems cut into thin ribbons and the juice of a lemon (plus a sprinkle of oil olive, salt and pepper)
Step Three : Saute for two minutes on a low to medium-low heat, until the beans are warmed and the greens wilted. Pile the mix onto the toasted bread slices and top with a squeeze of lemon, a drizzle of oil and a pinch of salt and pepper. Enjoy warm.
Recipe courtesy of Psychologies Magazine (October 2016) and taken from “Life in Balance” by Donna Hay“.
Serves : 4
400g butternut pumpkin (butternut squash), peeled, seeded and chopped
24 heirloom baby carrots
2 tblsp extra virgin olive oil, plus extra for brushing
Sea salt and cracked black pepper
1 x 400g can chickpeas, rinsed and drained
2 cups (400g) cooked brown rice
1 tsp dried chilli flakes
1 tblsp finely grated lemon rind
1 clove garlic, crushed
2 tsp ground sumac, plus extra for sprinkling
1 cup coriander leaves, finely chopped
1/4 cut (40g) sesame seeds
Labne (yogurt cheese or Greek yogurt), to serve
Mint leaves and watercress (optional) to serve
Step One : Preheat oven to 200oC / 400oF / Gas Mark 6. Place the butternut and carrots on a large baking tray. Drizzle with the oil, sprinkle with salt and pepper and toss to coat. Roast for 20 minutes or until golden and tender.
Step Two : Place the chickpeas in a large bowl and roughly mash with a fork. Add the butternut, rice, chilli, lemon rind, garlic, sumac and coriander, plus salt and pepper, and mix well to combine. Divide and shape the mixture into tablespoon-size balls and flatten slightly. Press into the sesame seeds to coat and brush with extra oil.
Step Three : Place on a baking tray lined with non-stick baking paper and roast, turning halfway, for 20 minutes or until golden. Sprinkle with extra sumac and serve with the carrots, labne, mint and watercress.
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!
Serves : 2
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.