Need some inspiration for what to feed the family? Well look no further!
In this week's blog our team has put together their favourite food to share with you all. All our favourite recipes have been tried and tested. The photos are of the actual meals we have cooked.
Lets start with a yummy starter....
Creamy Coconut Cauliflower Soup
1 tablespoon olive oil (rosemary-infused adds great flavor)
1 medium onion, diced
2 medium stalks celery, diced
1 teaspoon garlic puree (approx. 1 clove, minced)
4 large potatoes, scrubbed and roughly cut into small chunks
1 medium head of cauliflower, washed and cut into florets
6 cups vegetable broth
1/4 cup full-fat coconut milk
Sea salt & fresh pepper, to taste
Shredded cheese (choose a vegan variety if desired)
1. Heat olive oil in a large pot over medium heat. Add onion and celery and a sprinkling of salt and pepper, stir and let sauté over medium low heat for about 5 minutes. Stir in garlic puree or garlic and let cook for another minute.
2. Add potatoes, cauliflower and broth. Bring to a boil then reduce heat to a bubbling simmer for 20 to 25 minutes until potatoes and cauliflower are soft.
3. Remove pot from the heat and, using an immersion blender, blend until smooth. Stir in coconut milk and add more salt and pepper to taste.
Garnish with cheese (choose a vegan variety if necessary) and chives (optional)
Next up are the mains....
Veggie Shepherds Pie with Sweet Potato Mash
1 tbsp olive oil
1 large onion - halved and sliced
2 large carrot - (500g/1lb 2oz in total), cut into sugar-cube size pieces
2 tbsp thyme - chopped
200ml red wine
400g can chopped tomato
2 vegetable stock cubes
410g can green lentils
950g sweet potato -peeled and cut into chunks
85g vegetarian mature cheddar, grated
1. Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
2. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
3. Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.
One pot Lasagna
1 tablespoon olive oil
1 large brown onion, thinly sliced
3 garlic cloves, crushed
250g dried curly lasagne sheets
1/2 large barbecued chicken, skin removed, meat shredded (see note)
1/2 cup fresh basil leaves, torn
1/4 teaspoon dried chilli flakes
1 1/2 cups grated reduced-fat mozzarella cheese
500g jar tomato pasta sauce
1 bunch English spinach, chopped
150g fresh ricotta cheese, crumbled
Salad leaves, to serve
1. Heat oil in a 6cm-deep, 26cm (base) ovenproof frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened.Meanwhile, break each lasagne sheet into 5 pieces. Combine lasagne, chicken, basil, chilli and half the mozzarella in a bowl. Add lasagne mixture to pan. Stir to combine.
2. Spread evenly over base of pan. Pour over pasta sauce and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until lasagne is tender.
3. Preheat grill on medium-high heat. Top lasagne with spinach, ricotta and remaining mozzarella cheese. Grill for 5 minutes or until spinach has wilted and cheese lightly browned. Stand, covered, for 5 minutes. Serve with salad leaves.