Tag: Recipes

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Sweet and Spicy Aubergine and Mushrooms

This dish incorporates two of my favourite vegetables, aubergines and mushrooms. Heavily influenced from all the years I’ve spent in Asia, expect powerful, fresh and punchy flavours with that underlying sweetness that South-East Asian cuisine is known for.

SERVES 4

PREP TIME 10 MINS

COOK TIME 20 MINS

TOTAL TIME 30 MINS

INGREDIENTS

  • 2 small – medium sized aubergines (cut into 3/4 inch cubes) 
  • 175g oyster mushrooms
  • 1 and a half courgettes (I used up the 2 cores from my Easy Courgette Ribbon Salad and sliced them into squares)
  • 1 tbsp rapeseed oil
  • 1 tsp salt
  • 1 tbsp tamari / soya sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar / maple syrup
  • 1/2 lime (juiced)
  • 1/4 zest of lime
  • 1 large mild red chilli (adjust as per your taste)
  • 1 sq inch of ginger (minced)
  • 1 clove of garlic (minced)
  • 2 spring onions (sliced)
  • 1 tsp sesame seeds 
  • Large handful of coriander (chopped)

STEP 1

Prepare your 3/4 inch cubes of aubergines and sprinkle them with salt then set aside as you prepare the rest of your vegetables. 

STEP 2

Heat a pan until it’s very hot and add rapeseed oil. When the oil is hot, add the aubergines and reduce the heat to medium. Cook for 10 minutes turning regularly to ensure all sides are golden brown the centres are soft. 

STEP 3

Add chilli, garlic, ginger, mushrooms, tamari, apple cider vinegar, lime zest and a splash of water then cover and heat for another 3-4 minutes. 

STEP 4 

Add courgette cores (if you are cooking with whole courgettes and not just the cores then add these in with the mushrooms in step 3) and sugar then cover and cook for another 4 minutes.

STEP 5 

Turn off the heat and stir through lime juice, sesame seeds, spring onions and coriander and serve with rice or noodles.

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Easy, Delicious Courgette Ribbon Salad Recipe

This super easy, light, refreshing salad is the perfect accompaniment to a BBQ, a pasta dish or anything that can do with a quick dose of ZING!

You simply cannot go wrong with this fool-proof recipe that tastes amazing and is just so good for you! Feel free to get creative with your own variations…like swapping dill and lemon for chilli flakes and lime – whatever your preference!

Being raw, nutritious and delicious it’s a crowd pleaser and takes just 5 minutes!

SERVES 4

PREP TIME 5 MINS

COOK TIME 0 MINS

TOTAL TIME 5 MINS 

INGREDIENTS 

  • 1 yellow courgette 
  • 1 green courgette 
  • 1/2 lemon (juiced) 
  • Handful of dill (chopped) 
  • 1/2 tsp Himalayan salt / sea salt 
  • Black pepper (to taste)
  • Healthy glug of extra virgin olive oil 

STEP 1

Use a vegetable peeler to make wide, thin ribbons by dragging it from the top to the bottom of the courgette. Repeat on one side until you reach the softer inside where the seeds are and turn and repeat. When you are finished you should have a long, thin rectangle of courgette cores.

Zero Waste Tip: Save the cores of your courgetters to put into a stir fry or roast them with some other veggies. Check out my Sweet and Spicy Aubergine and Mushrooms dish where I used mine!)

STEP 2

Add your dill, salt, lemon juice, black pepper and oil then use your hands to thoroughly mix your salad and voila! It’s ready to serve!

Top Tip: If you are pre-prepping your salad, don’t add your lemon juice until just before serving.

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Simple Crispy Roasted New Potatoes Side Dish Recipe

One of the main things I miss the most about home when I’m living on the road is having access to an oven and it is simple dishes like this that show you why. Incredibly easy, insanely tasty and the perfect addition to any lunch or evening meal or even just as a delicious snack, these bite-sized delights couldn’t be simpler! 5 minutes prep, whack them in the oven, toss them over halfway through and hey presto! Epic, crispy, deliciousness in just 40 minutes.

SERVES 4

PREP TIME 5 MINS 

COOK TIME 35 MINS 

TOTAL TIME 40 MINS 

INGREDIENTS 

  • 650g new potatoes (halved/quartered, keeping size consistent)
  • 1/2 tsp garlic powder 
  • 1/2 tsp sea salt 
  • 3/4 tsp mixed herbs / fresh rosemary (minced)
  • Pepper (to taste) 
  • Healthy drizzle of rapeseed oil / olive oil

STEP 1

Heat your oven to gas mark 6 before you prep the potatoes. Wash the potatoes well but keep the skin on then cut into halves or quarters making sure you keep the size consistent.

STEP 2

Transfer to oven dish and spread out evenly. Toss in oil, garlic powder (or fresh if you prefer), see salt, herbs and pepper and put in the oven on the top shelf.

STEP 3

Check after 20 minutes – turn over potatoes and put them back in the oven. Cook for another 15 minutes or until crispy and serve with an extra sprinkle of sea salt.

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Peppered Tomatoes and Leftover Greens on Toast – #VEGANBRUNCHRECIPE

This super easy brunch dish is guaranteed to please! It’s essentially, a posh tomatoes on toast 😂 (yum!) perfect during lockdown for those peckish elevensies and it uses up last night’s leftover veggies! 🌱

This recipe feeds between 2-4 people (depending on how hungry you are, how much bread you have and how much leftovers you have from the night before!) 🌱

PREP TIME 5-10 MINS | COOK TIME 10 MINS

INGREDIENTS

👉🏼 Thick sliced whole meal/seeded bread 🍞 (toasted)

👉🏼 Leftover greens/veggies

👉🏼 6 medium sized tomatoes 🍅 (cut into slices)

👉🏼 1 red onion 🧅 (cut into slices)

👉🏼 8 smashed garlic cloves 🧄 (no need to peel)

👉🏼 1/4 tsp black pepper

👉🏼 1/2 tsp white pepper

👉🏼 1/2 tsp salt

👉🏼 1/2 tsp dried oregano

👉🏼 1/4 cup of water

👉🏼 Choice of cooking oil (I use coconut)

👉🏼 Olive oil drizzle (optional)

👉🏼 Fresh Coriander (optional)

RECIPE

  1. Slice tomatoes and onions and set aside.
  2. Smash 8 garlic cloves with the flat side of your knife (so the garlic breaks through the skin, no need to peel).
  3. Heat your pan (medium) and add your oil of choice.
  4. Sauté onions and garlic for 2-3 minutes until starting to brown.
  5. Add tomatoes, pepper, salt and oregano, then mix.
  6. Add 1/4 cup of water, mix again and cover for 5 minutes.
  7. Remove the cover and allow to reduce until the excess liquid disappears.
  8. Transfer to a bowl and refry your greens in the same pan.
  9. Plate with toast and drizzle with olive oil and coriander to garnish.
  10. Gobble gobble 😋

ENJOY! ✌🏼