1. Rainbow curry rice and veggies
This is probably my favourite meal in the book. It sounds silly-simple, and it is. But there is something very comforting about it that makes me come back to it again and again.
Makes 2 portions
Ingredients:
Olive oil, for frying
1 leek, green and all, chopped
1 carrot, chopped
Red (bell) pepper, chopped
100 g (3. oz) sugar snap peas
Courgette (zucchini), chopped
1 tablespoon yellow curry powder
400 ml (13 fl oz/generous 1. cups)
Coconut milk
1 handful of cherry tomatoes, halved
60 g (2 oz/scant. cup)
Precooked rice
Salt and freshly cracked
Black pepper
Booster:
Herb salad
Dollop of coconut yoghurt
Method:
1. Heat a little olive oil in a large frying pan (skillet) and fry the leek for 5 minutes until soft.
2. Add the other veggies and the curry powder and cook for another 5–10 minutes on simmer.
3. Season with salt and pepper to taste.
4. Add the coconut milk, cherry tomatoes and cooked rice and heat through.
Tip: This dish has a soup-like consistency. It is like a wet curry dish and works well with an herb salad. Eat while piping hot.
2. Fried wild rice
My love of kimchi has been long and loyal, and so is my love for South Korea, which I have visited on numerous occasions. I hope you love this dish as much as I do.
Makes 2 portions
Ingredient:
250 g (9 oz/1⅔ cups) precooked
Wild rice mix
Olive oil, for frying
120 g (4 oz) vegan kimchi, chopped
100 g (3. oz) baby spinach
Sriracha and chopped spring
Onion (scallion), to serve
Boosters:
2 tablespoons tamari
Sesame seeds
Sesame seed oil
Method:
1. Precook the wild rice mix according to the packet instructions and set aside.
2. Heat up a little olive oil in a large pan and add the kimchi and fry for 5 minutes.
3. Add the cooked wild rice mix, give it a stir until warmed through, and add the baby spinach and wilt.
4. Mix well and serve straight away with spring onions and extra sriracha for strength.
Tip : Add tamari to bring richer flavour.
3. Five-minute pea soup with bhaji pancake
Ridiculously easy, super-tasty and great as a quick dinner after a long day at work, this truly feels like a hug in a bowl – comfort on a high level.
Makes 2 portions
For the pea soup:
Olive oil, for frying
375 g (13 oz/2. cups) frozen peas
250 ml (8. fl oz/1 cup) Plant
Cream (see page 142)
Salt and freshly cracked
Black pepper
For the pancakes:
Olive oil, for frying
1 red onion, sliced
2–4 medjool dates, torn into pieces
120 g (4 oz/1 cup) buckwheat flour
250 ml (8. fl oz/1 cup) water
1 pinch of bicarbonate of soda (baking soda)
½ teaspoon baking powder
1 teaspoon yellow curry powder
1 teaspoon salt
Plant yoghurt or coriander
(cilantro) or parsley leaves, to serve
Booster:
Hemp hearts
Dash of olive oil
Method:
1. To make the pancakes, heat a little olive oil in a large frying pan (skillet) and fry the onion for about 5 minutes until soft. Add the dates and set aside.
2. Put all the remaining ingredients in a bowl and mix well, then stir in the onion and dates.
3. Reheat the pan, then spoon out your pancakes one by one. There should be enough for four pancakes in total.
4. Once there are small air bubbles on one side, it’s time to flip.
5. Set them aside and keep them warm, the soup will be done in no time.
6. To make the soup, heat a little olive oil in a medium-sized saucepan. Add the peas, from frozen, and the Plant Cream and some salt and pepper and gently heat up.
7. Once heated through, transfer all the ingredients to a blender and blitz until smooth.
8. Serve immediately with your beautiful pancakes and a dollop of yoghurt and fresh herbs for extra zing.
Tip : Use your pancakes as scoops or dippers.
4. Fully loaded sweet potatoes
I love sweet potatoes. They are super-versatile, tasty, filling and finally super tasty.
Makes 2 portions
Ingredients:
2 large sweet potatoes
2 tablespoons Plant Cream
60 g (2 oz) sweetcorn
½ red (bell) pepper, finely diced
¼ red onion, finely diced
1 lime, cut into wedges
1 avocado, peeled, pitted and sliced
1 tablespoon finely chopped chilli
Coriander (cilantro) leaves
Salt and freshly cracked
Black pepper
Boosters:
Method:
1. Preheat the oven to 200C (400F/Gas 6) and line a baking (cookie) sheet with baking parchment.
2. Cut the sweet potatoes in half (to cook faster) and lay them on the prepared baking sheet.
3. Cook for 30 minutes or until soft.
4. Once roasted, scoop out the insides and mash with the Plant Cream, sweetcorn, pepper, red onion and a squeeze of lime.
5. Season with salt and pepper to taste. Spoon back into the skins.
6. Top with a quarter of the avocado on each half and a few coriander leaves
Tip : Add a sprinkling of chilli for a kick
5. Spicy red lentil and quinoa pot
A protein boost in the form of a deliciously quick, one-pot fix. Easy to make and even easier to eat.
Makes 2 portions
Ingredients:
Olive oil, for frying
½ onion, sliced
2 garlic cloves, sliced
2 carrots, diced
1 tablespoon ground cumin
½ teaspoon cayenne
1 tablespoon turmeric
1 large handful of chopped cavolo nero or kale
80 g (3 oz/1/3 cup) red lentils
100 g (3. oz/. cup) dry quinoa
400 g (14 oz) passata (sieved tomatoes) or tinned chopped tomatoes
Salt and freshly cracked
Black pepper
Dollop of coconut yoghurt, to serve
Boosters:
Black sesame seeds
Hemp hearts
Toasted nuts
Method:
1. Heat a little olive oil in a large frying pan (skillet) and fry the onion, garlic, carrot and spices for 5 minutes until the onion is brown and the carrot soft.
2. Add the chopped cavolo nero, the red lentils and quinoa, cover with the passata and bring to a simmer.
3. Season with salt and pepper to taste and leave to simmer under a lid for about 10–15 minutes until the quinoa and lentils are tender.
Tip : Serve with a dollop of yoghurt to take the edge off the spice.
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