Recipes for 20th May

Recipes for 20th May

By Rose Newburn

Recipes for 20th May

Honey and soy Tofu sticks are simple and versatile - have them with some other dishes for dinner, tuck them into wraps for lunch, chop them into a warm salad. They're super quick also which is definitely a Good Plan. Vegan, DF and GF

Recently I devised a formula for Good Soup: Flavour + Protein + Starch +Secret vegetables + liquid... this Tunisian Chickpea soup hits all of those, although the vegetables are not very secret. Pumpkin, kale, chickpeas, onion, and a spice blend that's straight from Northern Africa: cinnamon, pepper, cumin, cloves and nutmeg. It's Vegan, DF and GF (Plain yoghurt is a serving suggestion only)

The idea of parsnips being the main dish rather than a side may seem a bit odd, but bear with me. This time the parsnips are slow roasted in honey and spices (In the oven or the slow cooker if you work ahead), and towards the finish there's quinoa and fresh coriander, and a sprinkle of toasted pine nuts. It's quite elegant really, delicious, and nutritious also. Spiced Parsnip with Quinoa is Vegan, DF and GF

I have a friend who routinely makes these for lunchboxes. I made these ones in Texas muffin tins which is a handy size, but smaller muffin tins or a full-sized quiche dish would also work just fine depending on what you want to do with it! Crustless Chard and feta quiche is vegetarian , and using alternative flour (chickpea) and mylk (oat?) would make it DF and GF

Chicken with leek and mushroom - I had this with wide egg pasta noodles, and then I made it again and had it with soft polenta. It would work with potato or kumara mash, good bread, baked potato... it's very good so actually it will work with just about anything! I used a splash of wine (rose cos that's what I had, but dry sherry or white wine would also be good) but equally, you could use stock and a small splash of cider or wine vinegar. This one is DF and GF

We have Kohlrabi available this week, so here you go! Pork and Kohlrabi braise with szechuan pepper is warming in every direction (also numbs your mouth a bit), the flavours are complex and rounded, the ingredients list is long, but the whole thing will only take you about 3/4 of an hour to make from start to finish and quite a bit of that is time doing something else while the pork simmers...this is also DF and GF. 


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