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Five-Minute Cauli Fried Rice

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Either use pre-riced cauliflower (you may find it in the frozen food aisle) or rice your own cauliflower in a food processor. Sauté some onions, garlic, and ginger, and then add the cauliflower rice to the pan with your favourite selection of frozen veggies; we used sweetcorn, peas, mushrooms, and peppers. Mix a sauce of 2 tbsp hoisin, 2 tbsp soy, and 2 tbsp water. Stir through, and enjoy!

Brinjal Bhaji (Aubergine Curry)

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Pleasantly spicy, incredibly fragrant, and full of textural contrasts, this aubergine curry serves 4 with rice.

Ingredients

3 medium aubergines, cubed
1 tsp cumin seeds
1 tsp black onion seeds
1 tsp coriander seeds
1/2 tsp mustard seeds
2 red onions, chopped
1 inch piece ginger, peeled and minced
3 garlic cloves, minced
1/2 tsp chilli flakes
1/2 tsp turmeric
1 can chopped tomatoes
1 tbsp soy sauce
3/4 cup vegetable broth
100g frozen peas
1 tsp garam masala

Directions

1. Preheat the oven to 180C. Line a baking tray with a silicone sheet or baking parchment, and spread the aubergine out in a single layer. Roast for 20 minutes, turning once.
2. Meanwhile, preheat a large pot, and add the seeds. When they start to move about, remove from the pan and set aside.
3. Dry-sauté the onion until softened, adding a splash of water if they start to stick. Add the garlic, ginger, chilli flakes, and turmeric for 30 seconds more. Stir the seeds back in.
4. Add the tomatoes, soy sauce, vegetable broth, peas, garam masala, and aubergine to the pot. Simmer until the liquid is mostly thick and evaporated and the aubergines are soft.

Pear, Pea, and Parsnip Soup

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Summery, refreshing, sweet, and delicate: a perfect soup for a hot day, and very easy to make.

Ingredients

1 onion, diced
2 parsnips, peeled and chopped
3 pears, unpelled and diced
250g peas, fresh or frozen
1 litre vegetable stock
Salt and plenty of freshly ground black pepper

Directions
1. Sauté the onions over a medium high heat until just starting to colour.
2. Add the parsnips, pears, peas, and stock. Bring to a boil, cover, and simmer 15 minutes until the parsnips are soft.
3. Blend, season, and serve.

Sweet Spinach, Pea, and Basil Smoothie Bowl

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A deliciously healthy smoothie bowl made with ingredients that you can find in your local supermarket. Don’t worry; this doesn’t taste like vegetable soup: the flavours of the fruits are dominant.

Ingredients:

For juicing

1/4 cucumber
1 slice pineapple
1 apple
1 kiwi fruit

For blending

2 frozen bananas
Large handful spinach
Large handful frozen peas
Handful oats
15-20 basil leaves

For decorating (suggestion)

Fresh, dried, or frozen fruit
Nuts and seeds
Coconut flakes
Suitable for vegan muesli or granola

Directions:
1. Juice the pineapple, cucumber, apple, and kiwi.
2. Add to the blender with the bananas, spinach, oats, peas and basil. If the mixture is too thin, add more oats or frozen peas. If too thick to blend, add a little more liquid (all-plant milk would be suitable).
3. Pour into a bowl (or two, depending on desired serving size), and serve decorated according to taste.

Simple Silky Greens Soup

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Ideal for novice cooks, this serves 6, and takes under 20 minutes to make.

Ingredients
1 leek, roughly chopped
4 cloves garlic, roughly chopped
1 head broccoli, in florets
2 courgettes (zucchini), roughly chopped
200g frozen green beans (French beans)
200g frozen garden peas
150g spinach, roughly chopped
1.5 litres vegetable stock
2 tsp curry powder
1 tsp smoked paprika
Black pepper, to taste

Directions
1. Heat a large stock pot over a medium low heat, and sauté the leeks for about 3 minutes until starting to soften. Add the garlic and sauté for 30 seconds more.
2. Add the rest of the ingredients except for the pepper.
3. Bring to a boil, reduce heat, and simmer 10 minutes.
4. Blend in batches, return to the pot, and season with black pepper (and, if you like, some crispy fried onions and all-plant (e.g. soya, coconut, almond) plain yogurt).