Broccoli and Cannellini beans soup

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A vegan heartwarming soup rich in flavor and packed with plant-based protein. I would say it is perfect for vegenuary (and if you are not a broccoli fan).

Broccoli and Cannellini beans soup

  • Difficulty: super easy
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Ingredients


1/2 leek, finely sliced
400g tinned cannellini beans, drained and rinsed
600g broccoli (a big one or two small)
500ml veg stock
2 Tbsp olive oil
1 tsp miso paste
Salt and pepper to season
Chilly flakes (optional)

Directions

  1. Heat 1 Tbsp olive oil in a large pan, add the leek and miso paste. Gently stir fry with a ladle of water.
  2. Chop the broccoli florets and stem (don’t waste it) and add it to the pan with the beans.
  3. Add the stock and mix well. Boil for around 20-30 minutes or until the vegetable is soft.
  4. Once ready, blend with a hand blender until creamy.
  5. I served mine with the remaining olive oil, olive sourdough bread and some roasted broccoli florets and beans.
  6. For the roasted broccoli and beans, simply preheat the oven to 180°C. Add the broccoli florets and beans to a baking tray, season and bake for 15 minutes or until golden brown.

Lentil bolognese

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By far, this lentil bolognese is one of my favourites dishes and I make it at least once a week. If you have only 15-20 minutes to prepare your lunch (or dinner) this is the perfect recipe. My suggestion is to use pre-cooked lentils – I used the puy lentils from Merchant gourment and they work perfectly for this recipe. I love their flavour, taste and texture. 

My tip: batch cook it and freeze it!

Head over to my website for the recipe, ingredients and instructions.

Let me know in the comments if you love lentil bolognese as much as I do.

Lentil Bolognese with basil

Lentil bolognese

  • Servings: 2
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 300g pre-cooked lentils
  • 160g pasta
  • 500 ml tomato sauce
  • 1 Tbsp olive oil
  • 2 big carrots, grated or finely minced
  • 2 celery sticks, finely minced
  • 2 leeks or 2 small red onions, finely minced
  • 2 bay leaves
  • fresh basil
  • parmesan or vegan cheese, grated

Directions

  1. Boil a pot of water and cook the pasta according to pack instructions.
  2. In a mixer finely mince the carrot, celery and leeks.
  3. Heat the olive oil in a large pan. Add the vegetables and bay leaves and gently stir fry for a few minutes.
  4. Add the lentils and combine the ingredients. Add the tomato sauce and season with salt and pepper. Cook for at least 15 minutes.
  5. Once the pasta is cooked, combine with the sauce and serve with fresh basil and grated parmesan.

Beans curry

Cannellini beans and courgettes curry

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Beans curry

I’ve made these cannellini beans with curry powder on repeat the past week – they are quick (ready in about 10 minutes) and delicious. Plus, it’s a way to introduce more plants into your weekly meals, which means more fibre and a happier gut.

Courgette ricotta fritters

  • Difficulty: super easy
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Ingredients

    Ingredients:
  • 2 courgettes, coarsely shredded
  • 1/2 leek, very thinly sliced
  • 2 medium eggs
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 95g flour
  • Pinch of salt and pepper

Directions

  1. In a large bowl, combine the courgettes, leek, ricotta, eggs, lemon zest, salt and pepper. Stir well, then stir in the flour mixed with baking powder just until fully incorporated.
  2. Line a large baking sheet with paper towels. In a large pan, heat 1/4 inch of olive oil until shimmering. Add 2 Tbsp of the courgette batter to the hot oil, spreading them to form the fritters.
  3. Fry over moderately high heat, turning once, until browned and crisp, about 3-4 minutes. Drain the fritters on the paper towels and serve right away.
    4. Tip: make them ahead and re-heat in a 180°C oven.

I served mine with brown rice.

Enjoy!

Courgette ricotta fritters

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Do you need a lunchbox inspo? These courgette fritters are packed with nutrients, simply delicious and convenient.
Lunch box: pair the fritters with some roasted vegetables and potatoes. Works well in a buddha bowl too.

Courgette ricotta fritters

  • Difficulty: super easy
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Ingredients

    Ingredients:
  • 2 courgettes, coarsely shredded
  • 1/2 leek, very thinly sliced
  • 2 medium eggs
  • 1 tsp lemon zest
  • 1 tsp baking powder
  • 95g flour
  • Pinch of salt and pepper

Directions

  1. In a large bowl, combine the courgettes, leek, ricotta, eggs, lemon zest, salt and pepper. Stir well, then stir in the flour mixed with baking powder just until fully incorporated.
  2. Line a large baking sheet with paper towels. In a large pan, heat 1/4 inch of olive oil until shimmering. Add 2 Tbsp of the courgette batter to the hot oil, spreading them to form the fritters.
  3. Fry over moderately high heat, turning once, until browned and crisp, about 3-4 minutes. Drain the fritters on the paper towels and serve right away.
    4. Tip: make them ahead and re-heat in a 180°C oven.

Courgette and spinach pesto pasta

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A quick and delicious very GREEN pasta recipe. A little different from a traditional pesto recipe but with definitely more nutrients thanks to the added vegetables. 

For a bit of fun: You can use kale instead of spinach and edamame beans instead of peas. 

You can also make a big batch of pesto and store it in the freezer. I love it spread on a toast with some hummus. 

Courgette and spinach pesto

  • Difficulty: super easy
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Ingredients

  • 80g fresh basil leaves
  • 30g grated parmesan (or Nutritional yeast flakes for a vegan version)
  • 2 Tbsp olive oil
  • 20g pine nuts
  • 2 big courgettes or 3 – 4 small courgettes
  • 160g pasta
  • 2 handful of fresh spinach
  • 2 full spoons of boiled peas
  • 1/2 lemon juice

Directions

  1. Finely slice the courgettes. Heat 2 tbsp olive oil on a saucepan and add the courgette. Cook until soft and season with salt and pepper. You can sauté the courgette with some garlic if you like it. Set aside the courgettes to cool.
  2. Meanwhile, cook the pasta according to the pack instruction and keep some of the cooking water.
  3. In a tall container or a large bowl of a food processor blend the 1/2 or 3/4 of the cooked courgettes with the pease, basil, parmesan, 1 Tbsp olive oil, pine nuts, spinach and lemon juice. Blend the ingredients together until smooth and creamy.
  4. Drain the pasta and add to the frying pan over a medium heat with the remaining courgettes. Add your pesto and 1 or 2 tbsp of the cooking water.
  5. Toss well to coat evenly the pasta and serve with extra fresh basil leaves, parmesan and pine nuts.

Shakshuka

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Poached eggs in a spicy tomatoes, peppers and onions sauce.

Shakshuka

  • Servings: 2
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 4 eggs
  • red bell peppers
  • 250 g cherry tomatoes
  • 100 ml plain tomatoes sauce
  • 1 small onion
  • 2 handfuls of baby spinach
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili flakes
  • Salt
  • Pepper

Directions

  1. Wash the vegetables. Slice the pepper, dice the onion and chop the cherry tomatoes in half.
  2. In a large pan heat the olive oil and add the onion and all the spices (cumin, smoked paprika, chili flakes). Add some water (2 tbsp) and stir fry until the onion is soft and golden.
  3. Add the chopped tomatoes and the tomatoes sauce. Lower the heat and cook for 5 minutes until you obtain a sauce.
  4. Add the sliced peppers, salt and pepper. Add some water (less than 1/2 glass) and cover with a lid. Cook for 15 minutes on a medium/low heat.
  5. Add the spinach and cover for another 5 min.
  6. Create some holes with a spoon and crack the eggs in them. Cover with a lid and cook until the whites are firm.
  7. Serves with toasted bread and fresh coriander.