Lentils with peppers and broccoli recipe
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One of the keys to good brain health is eating lots of different coloured veg, so use whatever takes your fancy. Popping in some chopped sauerkraut adds an invisible crunch. Great to put in a box and take to the park or to work.
Prep time: 15 minutes |
2 tsp wine or cider vinegar
200g live sauerkraut
150g broccoli florets, steamed and cooled
2 tbsp roughly chopped coriander
METHOD
Finely chop the sauerkraut in the food processor.
Mix the lentils, olive oil, sauerkraut, onion and vinegar.
Rip the peppers up, and stir through along with the broccoli and coriander.
Vegetarian bean burgers with caraway and garlic recipe
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Prep time: 10 minutes |
Cooking time: 15 minutesÂ
Pinch of ground caraway
1 tbsp olive oil
Oil for frying
Drain the beans thoroughly.
Use a food processor to blend the salt, pepper, caraway, garlic, onion and olive oil into a smooth paste.
Add the drained beans and blitz briefly â they should still be chunky.
Add the potato flour so that you can shape the burgers. If necessary, add a few more beans.
Shape the burgers â you should get eight small ones or four big ones â and fry in oil until golden brown on both sides.
Baked courgette and herb frittata recipe
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eggah, which is traditionally flavoured with spices, herbs, vegetables and sometimes meat.
This vegetarian version has the distinctive flavour of allspice with lots of dill, coriander, courgette, spring onions and spinach. For convenience, it is baked in the oven.
Prep time: 15 minutes | Cooking time: 25 minutesÂ
SERVES
6 spring onions, thinly sliced diagonally
250g baby leaf spinach
2 courgettes, coarsely grated
1 handful coriander leaves, roughly chopped
15g butter
3 tbsp toasted almonds, slivered
METHOD
Heat a large, ovenproof frying pan over a medium heat. Add the oil and spring onions and cook for one minute. Then add the spinach and cook for two to three minutes until wilted, turning the leaves with tongs so they cook evenly. Add the garlic and courgettes to the pan and cook for a further minute, stirring, until softened. Tip into a bowl and leave to cool.
Tomato salad with lentils, feta and golden garlic recipe
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Prep time: 10 minutes |
Cooking time:Â 30 minutesÂ
SERVES
100g feta cheese
Preheat the oven to 160C/140C fan/Gas 3.
Halve the cherry tomatoes through their equators and lay cut-side up on a baking tray. Crush a small clove of garlic into two tablespoons of olive oil and rub the mixture over the tomatoes. Put in the oven and bake for 30 minutes, then leave to cool.
Slice the rest of the garlic thinly. Heat two tablespoons of olive oil in a small pan and add the sliced garlic. Sizzle gently until just beginning to be touched with gold, then tip into a bowl. Add the final two tablespoons of olive oil and one tablespoon of lemon juice to the bowl, plus a fat pinch of salt, and whisk together.
Aubergine parmigiana recipe
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If there is anything better than an aubergine parmigiana, it is an easy aubergine parmigiana. Remove the slicing, dipping in egg, frying, dirty plates⦠I use a combination of oil and butter â the butter adds a delicious creamy, nutty flavour to the final sauce. Itâs topped with parmesan and a few breadcrumbs. I serve this dish with a big green salad, but if youâre not in the mood for salad, try the cooked aubergine stuffed in a hollowed-out crusty baguette â itâs the stuff of dreams.
Prep time: 10 minutes |
Cooking time: 1 hour
The shortcut:Â All the textures and tastes of a parmigiana, none of the factory-style assembly. No salting, dipping in egg, frying in oil or crumbing. One pan, no- hassle cooking.