This Cauliflower and Cashew Curry is a flavorful vegan dish that combines tender cauliflower florets with rich coconut milk and aromatic spices like cumin, coriander, and garam masala. Enhanced with cashews for added texture and garnished with fresh cilantro and a squeeze of lemon, this curry offers a satisfying blend of creamy and crunchy elements. It's served best over a steaming bowl of basmati rice, making it a wholesome and delicious meal.

4 servings

Ingredients:

• 25g fresh ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 green chili, roughly chopped (seeded if you prefer less heat)
• Kosher salt
• 4 tbsp vegetable oil
• 2 large onions, finely chopped
• 15g tomato paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 tsp salt
• 1 large head cauliflower (about 570g), broken into bite-size florets
• 400ml unsweetened coconut milk
• 75g unsalted cashews
• 75g frozen peas
• 1 tsp garam masala
• 1 small bunch cilantro, leaves chopped, for serving
• 1 lemon wedge, for serving
• Cooked basmati rice, for serving

Preparation:

1. Finely chop the ginger, garlic, and green chili together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

2. In a large skillet with a lid, heat 3 tbsp oil over medium heat. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

3. Stir in the tomato paste, coriander, cumin, chili powder, and salt. Stir in the cauliflower and coconut milk, and bring to a simmer. Reduce the heat to low, cover, and cook until the cauliflower is tender, 10 to 12 minutes.

4. Meanwhile, heat the remaining 1 tbsp oil in a small skillet over medium heat. Fry the cashews, stirring occasionally, for about 2 minutes. Transfer to a plate to cool.

5. Add the peas and garam masala to the cauliflower mixture and cook, stirring, for 5 minutes. Season to taste with salt.

6. Top the curry with the cashews, cilantro, and a squeeze of lemon just before serving. Serve with a steaming bowl of basmati rice.

This Broccoli Pasta Bake is a comforting dish that combines the heartiness of pasta with the freshness of broccoli, leeks, and mushrooms, all enveloped in a creamy, homemade béchamel sauce. The dish is topped with a crunchy mixture of gluten-free breadcrumbs and flaked almonds, then baked to golden perfection. It's a deliciously satisfying meal that's perfect for a cozy dinner.

4 servings

Ingredients:                                                                                                   

For the Pasta and Vegetables:

• 1 tbsp olive oil
• 200g regular or gluten free pasta
• 1 bunch spring onion
• 120g leek
• 250g mushrooms or oyster mushrooms
• 250g broccoli florets
• 2 tbsp tamari
• 4 tbsp water
• 1 tsp salt

For the Béchamel Sauce:

• 5 tbsp olive oil
• 5 tbsp white or gluten-free flour
• 1 litre milk, almond or rice milk
• 1 tsp salt
• ½ tsp black pepper
• 4 tbsp nutritional yeast
• Pinch of nutmeg
• 1 bay leaf

For the Topping:

• 40g gluten-free breadcrumbs (made by blending old gluten-free bread)
• 1 tbsp flaked almonds
• 1 tbsp butter or oil
• Pinch of salt and pepper

Preparation:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Cook the Pasta: Cook the pasta according to the package instructions. Drain and rinse under cold water to stop further cooking and prevent sticking.
3. Prepare the Vegetables: Chop the spring onions and leeks finely. Cut the mushrooms into small pieces and chop the broccoli into small florets.
4. Make the Béchamel Sauce:
   • In a non-stick pot, heat the oil.
   • Add the flour and whisk continuously for 2 minutes until golden.
   • Gradually add the milk to the flour and oil mixture (roux), whisking constantly.
   • Add the salt, pepper, nutritional yeast, nutmeg, and bay leaf. Bring to a boil, then reduce to a simmer, whisking often until it reaches a creamy texture.
   • Remove the bay leaf, taste, and adjust seasoning if necessary. Remove from heat.
5. Cook the Vegetables:
   • Heat 1 tbsp of oil in a large non-stick pan over high heat.
   • Add the scallion and leek greens with a pinch of salt. Reduce to medium heat and cook for 3-4 minutes until softened.
   • Add the mushrooms and tamari, cooking for 5 minutes until the mushrooms reduce.
   • Add the broccoli florets and water, bring to a simmer, then cover and steam for about 5-7 minutes until the broccoli is just cooked.
6. Assemble the Bake:
   • Mix the pasta, béchamel sauce, and vegetable mixture together.
   • Transfer to an oven-proof dish, smoothing out the surface.
   • Combine all the topping ingredients and scatter over the pasta bake.
7. Bake: Place in the oven for 20 minutes or until the sauce is bubbling and the top is golden brown.

Indulge in the vibrant flavors of Vegan Palak 'Paneer' with Tofu, a delightful plant-based twist on the traditional Indian classic. This recipe replaces paneer with tofu, making it perfect for vegans and those looking to enjoy a lighter, dairy-free option. Fresh spinach is blended into a creamy, spiced sauce, enveloping tender tofu cubes for a dish that's as nutritious as it is delicious.

Ingredients

Tofu 'Paneer'

• 400 g firm tofu
• 2 teaspoons olive oil (or any other neutral plant-based oil)
• 3 teaspoon curry powder
• 1 teaspoon pepper

Spinach Curry

• 700 g fresh spinach
• 1 tin (400ml) coconut cream
• 2 tbsp grated ginger
• 1 clove fresh garlic
• 1 teaspoon salt
• 3 teaspoons garam masala
• 2 tomatoes, diced
• Juice of half a lemon

Method

1. Cut the tofu into cubes. Heat a large pan on high heat, add the oil, cubed tofu, curry powder, and ground pepper. Stir and cook until the tofu is golden and slightly crispy around the edges. Set aside the tofu in a bowl.
2. In the same pan, add the spinach and cook until wilted (you might need to work in 2 batches). Reduce the heat and add the coconut cream, grated ginger, garlic, salt, and garam masala.
3. Use a handheld blender to blend the spinach curry until smooth.
4. Add the diced tomato to the curry and cook on high heat for another 3-4 minutes until the tomatoes are soft.
5. Add lemon juice 
6. Add the tofu paneer to the spinach curry, stir well, and serve hot. Pair with basmati rice and homemade naan for a perfect meal!