The tastiest way to use up all those seasonal root veg!
INGREDIENTS (Serves 3-4)
1 parsnip, peeled and quartered lengthways
1 small squash, peeled and cut into rough chunks
3-4 raw beetroot, scrubbed and quartered
200g cavolo nero or kale, washed and destemmed
1x400g tin lentils, drained and rinsed
½ tsp garlic powder
Salt & Pepper
2 tbsp olive oil
Balsamic Dressing:
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1 tbsp lemon juice
METHOD
Preheat the oven to 200 degrees C and line two baking trays.
Put the chopped parsnip and squash into a large bowl or a bag and add salt, pepper, garlic powder and 1 tbsp oil. Toss well to combine and tip onto a lined baking tray. Use the same bowl/bag to do the same with the beetroot, seasoning with more salt and pepper and a bit more oil.
Roast the veg for about 45 minutes or until tender and slightly golden brown.
Meanwhile, gently steam the cavolo nero until tender. Drain and lightly sauté in a pan with a bit of olive oil. Season with salt and pepper.
Add the cavolo nero, roasted veg and lentils to a large bowl. Toss well with the ingredients for the dressing.
Serve warm and top with chopped parsley or coriander if desired
This recipe might look really long and complicated but it can actually be put together in under 20 minutes – it’s that easy!
INGREDIENTS (serves 2)
For the bowls:
200g firm tofu, cut into cubes
1 tsp paprika
½ tsp garlic powder
¼ tsp chilli powder
½ tsp salt
½ can black beans, drained and rinsed
Red cabbage, thinly sliced
1 tbsp apple cider vinegar
1-2 tbsp olive oil
For the rice:
½ cup uncooked brown rice (or use a microwaveable pack)
1 tsp lime juice
Handful of chopped coriander
For the tomato and corn salsa:
200g cherry tomatoes, cut into quarters
½ can sweet corn
¼ red onion, diced
1 tbsp lime juice
Salt and pepper to taste
For the guacamole:
1 avocado
1 tbsp lime juice
½ tsp garlic powder
¼ red onion, diced
Salt to taste
METHOD
For the tofu:
Toss the cubed tofu in the garlic powder, chilli powder, paprika, salt and 1 tbsp olive oil.
Heat some oil in a pan and cook the spiced tofu over a medium heat for 3-5 minutes until it’s nicely browned.
For the rice:
Cook the brown rice following the package instructions. Add lime juice and coriander and give it a good mix.
For the tomato and corn salsa:
Combine the tomatoes, corn, diced onion, lime juice, salt and pepper into a small bowl and mix.
For the guacamole:
Mash the avocado in a small bowl and then mix in the lime juice, garlic powder, diced onion and salt.
For the bowls:
Mix the thinly sliced red cabbage with 1 tbsp apple cider vinegar and leave to sit.
Steam the kale with a pinch of salt until it’s cooked through (about 5 minutes).
Build your bowl starting with the steamed kale and cooked brown rice, adding the black beans, cooked tofu, tomato and corn salsa, red cabbage and guacamole.
Cut the sweet potato into cubes, coat with olive oil, garlic powder and salt and pepper. Bake in the oven at 200 degrees C for 30-40 minutes until soft.
Meanwhile, mix together the ingredient for the dressing and use this to massage the kale for about 5 minutes until the kale becomes soft
And the cooked black lentils, red onion, coriander and sweet potato cubes and give it a good mix.
The perfect light lunch or snack for the Summer when all you want is something cold, refreshing and crunchy! All the ingredients in these Summer Rolls can be substituted with whatever you like, for example, feel free to use tofu instead of tempeh.
INGREDIENTS
(serves 1)
For the tempeh marinade:
125g Tempeh
2 tbsp soy sauce
1 tbsp maple syrup
½ lime
½ tsp smoked paprika
½ tsp garlic powder
Black pepper
For the rolls:
125g Marinaded Tempeh, cut into strips
4-5 Rice Paper Sheets (you can find these at any Asian supermarket)
1 small carrot, thinly sliced
Cucumber, thinly sliced
Bell pepper, thinly sliced
Red cabbage, thinly sliced
½ avocado, sliced
For the peanut dip:
1 tbsp peanut butter
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup
A squeeze of lime
Pinch of garlic powder (optional)
METHOD
Mix all of the ingredients for the tempeh marinade in a dish or a container.
Make sure the tempeh is all covered in the marinade and leave it in the fridge for 30 minutes whilst you prepare your vegetables.
For the dip, simply combine all of the ingredients in a small bowl and mix well.
After 30 minutes, fry the tempeh over a medium heat with 1 tbsp olive oil until it’s golden brown on both sides.
Leave the tempeh to cool down slightly before adding it to the rolls.
Wet your rice paper sheet, following the instructions on the packet (I find not soaking them for too long is key!) and place on a chopping board or large plate.
Add your veggies and tempeh to the centre of the rice paper sheet. Be careful not to use too much otherwise the roll might tear!
Start by carefully folding the bottom of the sheet over the filling and making sure it’s quite tight. Then, fold over the left side and the right side and begin to roll forward until it’s sealed. You don’t need to add any more water as the paper will naturally stick to itself.
Repeat with the rest of the sheets and serve with the peanut dipping sauce.
This is a super satisfying, easy to make lunch recipe (or an extra side!)
Ingredients
4 large Portobello Mushrooms
100g cheddar cheese, grated
1 large red pepper, chopped
Olive oil
Salt and pepper to taste
Method
(Serves 3-4)
Preheat oven to grill on high heat. Brush the bottoms of each mushroom with olive oil and place them, oil side down, on a baking tray on baking paper.
Fill each mushroom with the grated cheese and chopped pepper, and grill until cheese has melted and golden (about 8-10 minutes).
Season with salt and pepper and enjoy!
INGREDIENTS (Serves 2): 
