Serves: 2 | Prep Time: 5 mins | Cook Time: 30-35 mins
Nutritional info: 445 kcal, 61g carbs, 16g fat, 14g protein

Ingredients sans parsley and beans (sneaking in at the corner)

Soften those onions!

Add the spices and stir for 10 seconds or so

Then add the tomatoes, raisins, chickpeas, aubergine and stock. Simmer for 20-25 minutes until the veg is soft and juice has reduced. If adding beans, halve them and pop in about 8-10 mins before serving and put a lid on the pan.

Season well, stir through parsley. JUST LIKE THAT.

Prep Time: 20 mins | Cook Time: 30-35 mins | Servings: 2
Nutritional Info: 235 kcal 19g carbs 11g fat 9g protein

Preheat the oven to 220’c, brush oil very thinly on the sliced aubergine, season well with salt and pepper, and spreading out on the baking dish, bake for 20 min (ignore the potato).

Melt the butter in a large pan and soften the onion and garlic,

increase the heat, add the mushrooms and a pinch of oregano, and stir continuously for 2-3 mins until soft.

Splash in the wine, reduce, then add the tomato and a pinch of cinnamon, reduce the heat and simmer for 8 mins until reduced, set aside.

Then melt the sauce butter in a large pan over a low heat, add the flour and whisk for 1 min,

slowly add the milk and stir continuously, simmer unit thickened. Remove from the heat and stir in the cream and parmesan, and a pinch of nutmeg.

When the aubergine is done, reduce the oven to 180’c, pop half the mushroom mix in the baking dish, cover with half the aubergine, then the rest of the mushroom, a layer of the rest of the aubergine, and pour the cheese sauce over the top.

Sprinkle the sauce with the remaining parmesan, bake for 30-35 mins. Stand for 10 mins before serving with an ace side salad.

Prep Time: 25 | Cook Time: 25 | Servings: 2
Nutritional Info: 401kcal 34g carbs 26g fat 8g protein

Ingredients:

place the dried mushrooms in a jug and cover in 350ml boiling water, set aside

melt half the butter with the oil and fry the fresh mushrooms over a high heat until golden brown, tip into a bowl and set aside

return the pan to a gentler heat, add the remaining butter and soften the shallot/s,

add the garlic and quinoa and cook, stirring for about 5 mins until golden and pale

Strain the soaked mushroom, saving the soaking liquid, chop up the porcini and add to the quinoa

Pour over the mushroom water and add a good pinch of salt. Lower the heat and simmer gently for 18-20 mins until the liquid is nearly all gone.

Stir in the cranberries and pesto just a minute or two before the liquid is totally absorbed

serve with a squeeze of lemon, sprinkle with hazelnuts and parsley.

et voila:

Looks nice, tasted good, too.

Based on this recipe, but variously un-complicated for my laziness.

Prep Time: 35 | Cook Time: 20 | Servings: 4 (4 falafel per serving, 16 total)
Nutritional info: falafel and yoghurt: 248 kcal, 27g carbs, 10g fat, 10g protein. For adding pitta and salad (rocket, 1 tomato, cucumber) add 175kcal.

Ingredients:

First off, set the oven to 200’c, cube the butternut squash, and shake them up in a roasting pan with the oil, 1 tsp ground coriander, 1 tsp cumin, the cinnamon, salt and pepper. Roast for 35-40 mins until lovely and smooshy.

meanwhile, pop the chickpeas, remaining ground coriander and cumin, bicarb of soda, fresh parsley, fresh coriander and chilli powder to taste (1 tsp as a basic level) in a bowl.

blend this until smooshy. Add a touch of water or oil if it’s too stiff.

Then, while still waiting for the squash, make the yoghurt dip by combining the grated cucumber, squeeze of lemon, yoghurt and salt and pepper to taste, mixing well, and popping back in the fridge to remain nice and cool.

when the butternut squash are finally done, add this to the chickpeas herbs and spice blend, and blend some more, until you have a lovely falafelly dough.

Form into 16 small balls (4 per serving) and bake in the oven for 15-20 minutes until well browned. Put any you want to use later into the fridge to keep.

Serve in toasted pitta with a salad and the dressing. Voila, etc:

Prep Time: 10 mins | Servings: Serves 8 | Nutrition per serving: 55 kcal, 4g carbs, 3g fat, 1g protein

To make, put all the ingredients in a mixing bowl, season and mix thoroughly. SIMPLE AS THAT.

Prep Time: 10 | Cook Time: 40 | Servings: 2
Nutritional Info: 232 kcal, 9g fat (1g sat), 29 carbs, 0.6g salt (without bread included)
What’s in it:

Makings:heat the oil in a large pan, add the onion and cook for 5 mins until soft

Add the aubergine, mushrooms and courgette, stir to coat evenly and cook for 2 mins.

Add the chickpeas and stock, season well and bring to the boil.

Reduce the heat and simmer for 20 mins. Just before serving stir through the parsley and serve with crusty bread.

Prep Time: 10 mins | Cook Time: 6 mins | Servings: 1

Nutritional Info: for the falafel only: 161 kcal, protein 6g, carbohydrate 18g, fat 8 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.36 g. With wholemeal pitta, salsa, guacamole, tomato, cucumber, and lettuce: 404 kcal.

Ingredients:

Doings:

Drain the chickpeas. Put them in a thing with the onion, garlic, parsley, spices, flour and a little salt. I find this too stiff when blending, so also add a splash of oil.

Blend with a hand blender until fairly smooth, then shape into mini falafel burgers by hand.

Heat the rest of the oil, add the burgers, then quickly fry for 3 mins on each side until golden. Serve in toasted pittas, pre stuffed with tomato salsa and guacamole, stuff in more yummy salad with the rest on the side.

Prep time: 15 mins  |  Cook time: 15 mins  |  Serves: 4 (although the pictures are of it cooked for 1)

Nutrition: 380 kcal with couscous, 403 with 80g french beans. Otherwise 245 kcal, protein 11g, carbohydrate 44g, fat 4 g, saturated fat 0g, fibre 6g, sugar 11g, salt 0.51 g

Ingredients: 

What to do:

Fry the onion in the oil for 5 mins or so, until soft.

Add the cinnamon and cumin and cook for 1 min, stirring.

Add the mushrooms, cook for 2 mins

Then stir in the tomatoes, chickpeas and honey.

Season and simmer for 7-8 mins.

Meanwhile, (I love it when recipes use meanwhile, or as it’s also known; ‘THINGS YOU SHOULD HAVE BEEN DOING BUT WE ONLY TOLD YOU ABOUT NOW’) mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water/stock, stir to mix, then cover. Leave to stand until the couscous is couscousy.

To serve, fluff couscous with a fork, stir in the parsley and top with the mushroom mixture. Serve with them beans if you want

Yummy!

It’s so simple – a real more-than-the-sum-of-its-parts recipe.

I took the obligatory ingredients photo…

then thought, there’s something missing…aha!

Rinse the chickpeas, put in a pan with water and set to warm over a low heat.

Break the cauliflower into medium and small florets, and steam for 8 – 10 minutes:

If you’re using fresh coriander, chop a bunch of it finely.
Chop the lemons and juice them.

When the cauliflower is done, drain the pan and turn off the heat. Put the cauliflower back into the pan, drizzle with olive oil.
Drain the chickpeas, add to the cauliflower.

Add the lemon juice and chopped coriander/coriander paste.
Add more olive oil. Stir it all round so the cauliflower breaks up a bit more.
That’s it. Remember how much coriander, lemon juice and olive oil you’ve used, and adjust next time as necessary.

This garlic bread is inspired the way they used to make it in the cafe at Arnolfini in Bristol, back “in the day”. I use 1 and a half rolls per person, 1 clove of garlic per roll, and a big spread of butter per half roll.

Preheat the grill.
Crush the garlic and mix with the butter. No, probably best to use a bit more butter than that.
Tear the rolls in half (don’t cut them) so they’re uneven.
Spread with the garlic butter. I say spread, I mean smother.

Put under the grill – watch them carefully. (I usually put them under the grill quite late – once I’m already mixing the cauliflower and chickpeas together).

That’s it.

Serve with a nice Portuguese red, preferably an Alentejo.

Ingredients: (Makes enough falafel or burgers for three hungry people or one GIANT PERSON).

Roast sweet potatoes are dead easy to peel

Smoosh all of the ingredients ‘cept the cheese together in a bowl, mash ’til pretty regular falafelly, can also use a blender, but smooshing is better.

Add flour until it’s the consistency you want – I like it squishy for good burger making, but for balled falafel add more flour to make the mixture stiffer.

After smooshy, add the halloumi. Leave out for veganists.

Shape into burgers and fry in olive oil.

Serve in a ciabatta style bread bun/bap/barm/cob with salad, and if you’re feeling super potatoe-y, some wedges. Nice with a sweet chili sauce (this is a pepper/chilli free recipe, though, as they make me ill – you could also add a couple of diced chillis for a spicier falafel), and a really big tomato. Om nomph.