All Savoury Recipes
Recipe #1
Pancakes
Snacks
Ingredients
100 g Plain Flour
2 Large Eggs
300 ml Milk
1 tbsp Vegetable Oil
1 Sprinkle Lemon Juice
1 Sprinkle Caster Sugar
Serves 12
Method
STEP 1
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.
STEP 2
Set aside for 30 mins to rest if you have time, or start cooking straight away.
STEP 3
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
STEP 4
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
STEP 5
Serve with lemon juice/wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Source: Recipe Source
Recipe #2
Apricot, Honey & Vegetable Tagine
Vegetarian
Ingredients
1 Courgette
1 Red Pepper
1 Aubergine
1 Carrot
4 tbsp Olive Oil
1 Red Onion
3 Clove(s) Garlic
15 g Fresh Coriander
3 Tomatoes
2 tbsp Tomato Puree
2 tsp(s) Ras el hanout
1 tbsp Clear Honey
320 g Couscous
120 g Green Lentils
100 g Dried Apricots
10 g Flaked Almonds
50 g Pomegranate Seeds
Serves 6
Method
PREP:
Courgette - Trimmed and Cut into 5cm chunks
Red Pepper - Deseeded and Cut into 5cm chunks
Aubergine - Trimmed and Cut into 5cm chunks
Carrot - Scrubbed and cut into 2.5cm chunks
Red Onion - Finely Chopped
Garlic Cloves, Finely Sliced
Coriander, Finely chop the stalks, leaves whole
Tomatoes, Finely Chopped
390g tin Green Lentils, Drained and Rinsed
Dried Apricots, halved
Flaked Almonds are optional but do add texture
Pomegranate Seeds - Tap back of fruit with a spoon over a bowl, to release the seeds. These are also optional but they add to the colour and flavour.
STEP 1
Preheat the oven to gas 7, 220°C, fan 200°C. Put the courgette, pepper, aubergine and carrot in a large roasting tin. Add 2 tbsp oil, season and toss together. Roast for 35-40 mins until tender.
STEP 2
Meanwhile, heat 2 tbsp oil in a large saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 mins until golden. Add the garlic and coriander stalks and cook for 10 secs until fragrant. Add the tomatoes, tomato purée, ras el hanout, honey and lemon juice. Season, then stir in 200ml boiling water. Simmer for 10-12 mins, stirring occasionally, until the tomatoes break down into a thick sauce.
STEP 3
Cook the couscous to pack instructions; fluff with a fork.
Add the roasted veg, lentils and apricots to the sauce. Pour in 75ml boiled water; mix well. Reduce the heat to low, cover and cook, stirring occasionally, for 10 mins to allow the flavours to develop.
STEP 4
Divide the couscous between 6 bowls. Top with the tagine and garnish with the coriander leaves, almonds and pomegranate seeds (if using).
Tip: Serve with quinoa or rice to make this dish gluten-free.
Source: Recipe Source
Recipe #5
Coconut & Squash Dhansak
Vegetarian
Ingredients
1 tbsp Vegetable Oil
500 g Butternut Squash
100 g Onion
4 Heaped tbsp Korma Curry Paste
400 g Tin of Chopped Tomatoes
400 g Tin of Light Coconut Milk
1 Packet(s) Mini Naan Bread
400 g Tin of Lentils
200 g Baby Spinach
150 ml Coconut Yoghurt
Serves 4
Method
Prep
Butternut Squash (about 1 small squash), peeled and chopped into bite-sized chunks (or buy a pack of ready-prepared to save time.
Cooking squash in the microwave is much quicker than on the hob. If you don’t have a microwave, roast the squash in the oven with your previous night’s meal. You’ll save time (and money on your energy bill), and cooked squash keeps in the fridge for up to four days.
You will need extra yogurt for presentation.
STEP 1
Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
STEP 2
Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Source: Recipe Source
Recipe #6
Creamy Vegan Pasta
Vegan
Ingredients
1 1/2 Cup(s) White Beans
3 tbsp Lemon Juice
3 tbsp Olive Oil
1/4 Cup(s) Yeast Flakes
1/4 tsp(s) Onion Powder
1 Clove(s) Garlic
1/4 Cup(s) Vegetable Broth
2 1/2 Cup(s) Small Pasta Shells
1 Handful Pine Nuts
5 Cup(s) Brocoli
Serves 4
Method
PREP
Chop the brocoli, stems and florets. keep stems separate.
Mince Garlic, Toast Pine Nuts, cut 4 lemon wedges when serving.
Rinse & Drain the white beans if canned.
STEP 1
Make the sauce: In a blender, combine the white beans, broth, 3 tbsp lemon juice, 2 tbsp olive oil, nutritional yeast flakes, minced garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
STEP 2
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
STEP 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
STEP 4
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
STEP 5
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
STEP 6
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
Source: Recipe Source