Spiced Rice and Roasted Veg with Harissa Dressing

Tasty, spicy, filling - a delicious plant based dinner which you can vary up to use what ever veg you like.

Spiced Rice and Roast Vegetable salad with Harissa Dressing

1 mug long grain rice

350ml stock

1 tsp chopped fresh garlic

1tsp chopped chilis

1tsp turmeric

200g chopped butternut squash

2 cooked red peppers chopped

3tbsp chopped herbs of choice, parsley, chives, mint, coriander etc

Mix the garlic, chili and turmeric into the stock

Heat the oil and add the onion and sweat until softening.

Turn up the heat, toss in the rice and toast for a few minutes, stirring frequently to make sure it doesn’t stick.

Add the stock, make sure that it covers the rice, bring back to the boil, cover it and turn down the heat very low. Leave this to cook gently for about 15 minutes until all the liquid is absorbed and the rice is ready.

Meanwhile, toss the chopped butter nut squash in a tbsp of oil, season well and roast in a hot oven for 15 minutes until done.

Chop the cooked red peppers and toss through the roasted squash.

Tip the rice out onto a large serving plate, make a small well in the centre and add in the roasted veg. Spoon over the harissa dressing and serve.

Harissa Dressing

2floz extra virgin olive oil

1tsp each of harissa and honey

1 clove of garlic peeled and chopped

Juice of ½ lemon

½ tsp of salt

1tbsp chopped fresh  mint and fresh parsley

Mix everything together vigorously to emulsify. Taste and adjust seasoning as needed.

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Spiced Sweet Potato & Carrot Veggie Burgers

Making a bean or veggie burger is really easy EXCEPT for one thing, they are delicate and can break easily when cooking them. The easy way round this is to freeze them and bake from frozen. If you are prepping for the same day, even 20 mins in the freezer will be your friend.

These are hot and zingy, full of flavor and really great for you full of fiber vitamins and minerals. Serve with a dressed green salad, ( I have been upping my fiber by eating one every day with dinner) some crunchy pumpkin seeds and a side of hummus to dip. Full on plant based deliciousness for the whole family.

Makes 6

1 large sweet potato, peeled and chopped into chunks

2 medium carrots, peeled and chopped into chunks.

1 tin of chickpeas net weight 240g

1 large tbsp chopped garlic

2tbsp chili in oil

tsp each cumin coriander and celery salt

2tbsp chopped fresh chives

2tbso chopped coriander

3tbsp sesame seeds

Steam or boil the sweet potato and carrot under tender then cool

Add it to a blender with the chickpeas, garlic, chili and spices and blitz, don’t turn it to baby food, you still want a little texture.

Tip it out into a bowl and add the chopped herbs and mix. Form into 6 patties, gently dip in the sesame seeds and place on a lined baking tray . Open freeze for at least 20 minutes, if not longer.

Bake from frozen at 170C for 20 minutes and serve with a dressed green salad and some hummus to dip.

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Spiced Black eyed Beans and Brisket

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This recipe is really versatile, you can omit the meat for a delicious filling dish or substitute with a different red meat or lamb. It takes a few minutes to put together and then just cooks away.

Spiced Black eyed Beans and Brisket

2 medium white onions thinly sliced

2 cloves of garlic peeled and chopped

3 carrots peeled and chopped into pieces

750g brisket in bite size pieces

2 tins black eyed beans (Double the amount of beans if you are not using the brisket)

500ml Stock

500ml Tomato Passata

2 tbsp Chipotle in adobo

1 teaspoon each of ground Coriander and cumin

2 tsp sweet Paprika

1 tbsp Tomato puree

Topping

Natural yoghurt

Chopped Coriander

Chopped deseeded tomatoes

Heat 1 tbsp oil in a large pot, add in the onion and carrot and cook over a high heat until browning. Turn down heat to medium, add a splash of water the spices and the chipotle, stir well to combine and leave to cook for a few minutes. Stir in the tomato paste, Tip in the meat (if using) and beans, stir well, add the stock and passata to cover the contents. Season really well and cook over a low heat or in an oven at 150C for 2 hours. Take the lid off for the last 15 minutes to thicken the sauce.

Note - If you are not using the meat, this will cook in less time but leave it as long as you can to develop the delicious flavours and really soften the beans.

Serve topped with a dollop of natural yoghurt, a sprinkle of chopped coriander and some chopped deseeded tomato. Delicious with rice or sweet potato mash.