Recipes

Asparagus, Pea & Mint Risotto

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 250g risotto rice
  • 200g asparagus
  • 100g fresh or frozen peas
  • 2 sticks of celery
  • 1 leek
  • 2 cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tsp lemon zest
  • A handful of mint
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the asparagus. Remove the tips and dice the stems in to bite size pieces. Set the stems to one side
  • Add the asparagus tips to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the asparagus tips on a hot griddle pan. Fry on each side until slightly charred
  • While the asparagus tips are frying, prepare the risotto. Finely chop the celery and leek
  • Add the asparagus stems, celery and leek to a large pan along with a generous drizzle of olive oil
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan along with the risotto rice
  • Stir to combine then saute for a further 5 minutes
  • Gradually add the vegetable stock. Stir continuously on a medium heat until the rice is soft and all of the liquid has been absorbed
  • Add the fresh or frozen peas to the risotto then stir to combine
  • Once the peas are soft, finely chop the mint and parsley. Add the mint and parsley to the risotto along with the nutritional yeast, lemon zest and lemon juice
  • Stir to combine, season to taste then serve
  • Top with the asparagus tips for a final flourish

This recipe serves 2.

Recipes

Minestrone Primavera Soup

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 800ml vegetable stock
  • 400g butter beans
  • 200g soup pasta
  • 200g broccoli
  • 2 carrots
  • 2 sticks of celery
  • 1 leek
  • A handful of cavelo nero
  • 2 cloves of garlic
  • 2 tbsp green pesto
  • 2 tbsp nutritional yeast
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried chilli flakes
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the carrots. Peel and chop the carrots in to bite size pieces
  • Finely chop the celery and leek
  • Add the carrots, celery and leek to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the dried basil, dried oregano and dried chilli flakes
  • Stir to combine then saute for 5 minutes
  • Chop the broccoli in to bite size pieces. Add the broccoli to the pan along with the butter beans
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock, pasta and nutritional yeast. Stir to combine then simmer on a medium heat until the pasta is soft
  • Finely chop the cavelo nero. Add the cavelo nero to the soup then stir to combine
  • Once the cavelo nero has wilted, season to taste then serve
  • Top with green pesto for a final flourish

This recipe serves 4.

Recipes

Thai Butternut Squash Curry Soup

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g coconut milk
  • 400ml vegetable stock
  • 1 medium butternut squash
  • 2 sticks of celery
  • 1 brown onion
  • 1 tbsp thai red curry paste
  • 1 tbsp palm sugar
  • A squeeze of lime juice
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the butternut squash. Peel and chop the butternut squash in to bite size pieces
  • Finely chop the celery and onion
  • Add the butternut squash, celery and onion to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Add the coconut milk, vegetable stock, thai red curry paste, palm sugar and lime juice. Stir to combine then simmer on a medium heat until the butternut squash is soft
  • Using a ladle, transfer the soup to a food processor. Process until a smooth mixture is formed
  • Season to taste then serve

This recipe serves 4.

Recipes

Seeded Tin Loaf

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 500g seeded bread flour
  • 7g fast action yeast
  • 2 tsp sea salt
  • 275ml warm water
  • 2 tbsp sunflower oil

Method:

  • Begin by preparing the dough. Add the dry ingredients to a bowl and stir to combine
  • Add the wet ingredients to the dry ingredients. Using clean hands, bring everything together to create a rough dough
  • Knead the dough on a lightly floured surface for 10 minutes. Return the dough to the bowl, cover with a clean tea towel and set to one side (ideally somewhere warm)
  • Allow the dough to prove. This will take around 1 hour. The dough should double in size
  • Grease a 2lb loaf tin with a little sunflower oil and set to one side
  • Once the dough has proved, press to remove the air then shape into an oblong. Transfer it to the loaf tin, cover with a clean tea towel and set to one side
  • Allow the dough to prove again. This will take another hour
  • Preheat the oven to 200 degrees (gas mark 6)
  • Once the dough has proved for the final time, put the loaf tin in the pre-heated oven. Bake for 30-35 minutes, or until there is a hollow sound when tapping the surface of the loaf
  • Once baked, remove from the oven and set to one side. Allow to cool before removing from the tin and transferring to an airtight container

This recipe serves 4.

Recipes

Vanilla Chia & Oat Pudding

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 250g oats
  • 250g fresh or frozen berries
  • 100g coconut yoghurt
  • 600ml coconut milk
  • 2 tbsp chia seeds
  • 2 tbsp vanilla extract

Method:

  • Begin by preparing pudding. Add the dry ingredients to a large bowl and stir to combine
  • Add the wet ingredients, apart from the fresh or frozen berries, and stir to combine combine
  • Evenly divide the pudding between 2 small containers
  • Put the containers in the fridge and allow to set. This will take around 1 hour
  • Decorate with the fresh or frozen berries for a final flourish

This recipe serves 2.