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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).

Baked Beans in a Flash

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Oil-free, ready in just over 10 minutes, and suitable for novice cooks, these baked beans are perfect for breakfast or lunch.

Ingredients

1 small onion, finely chopped
2 cloves garlic, minced
300g passata
1 x 400g can white beans (e.g. cannellini or haricot)
1 tbsp red wine vinegar
2 tsp maple syrup
2 tbsp soy sauce
1/2 tsp cumin
1 tsp smoked paprika

Directions

1. Heat a small saucepan over a medium low heat. Add the onion and sauté until just starting to caramelise (about 3-5 minutes). Add the garlic and a splash (about 1tbsp) water and cook for another 30 seconds.
2. Add the rest of the ingredients to the pan. Bring to a simmer and allow the sauce to reduce slightly, about 5 minutes. Taste, adjust seasoning if necessary, and serve.

Smoky Tofu Stuffed Peppers

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A relatively easy dish, this serves 2 as a lunch or a side. Chiquino peppers are pictured, but I also made this dish successfully with bell peppers (capiscum); the same method and timing applies.

Ingredients

For the Tofu Filling

300g silken tofu
½ tsp garlic powder
1 tsp onion granules
2 tsp paprika
1 tbsp lemon juice
1 tsp salt or to taste
2 tsp mild chilli paste (I used chipotle and smoked paprika)
2 tbsp toasted sesame seeds

Everything else

400g sweet peppers
1/2 red onion, chopped
100g mushrooms (I used shiitake), finely chopped
50g kale, in bite-sized pieces

Method

1. Preheat the oven to 180C. Line a baking tray with a silicone sheet. Place all ingredients in a blender. Blend until smooth.
2. Meanwhile, in a pan over a medium-low heat sauté the onion and mushroom until the onions start to soften (about 2 minutes). Add the kale and 1/4 cup water. Sauté until the kale has softened or the water has absorbed.
3. Fill the peppers with the tofu stuffing and bake for 25 minutes.