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• Lentil & sweet potato curry
• Serves: 4
• Total time (mins): 90
• Ingredients:
  

  - Onion
  - Garlic x 6 cloves
  - Dried chilli flakes
  - garam massala 2 tsp
  - coriander 1 tsp
  - cumin 1 tsp
  - turmeric 1 tsp
  - sweet potatoes 3/4
  - red lentils 175g
  - veg stock 1litre
  - lemon x 1 juiced
  - coconut yoghurt

• Method:

  1. Saute onion in a large, high-sided pan over a medium heat for 5 minutes until starting to soften.
  2. Add the garlic, chilli flakes, garam masala, coriander, cumin and turmeric. Fry for 2-3 minutes, stirring now and again, until aromatic.
  3. Add the sweet potatoes, lentils, stock and sea salt. Bring to the boil and simmer for 30-35 minutes, stirring often, until the sweet potatoes and lentils are cooked through; season.
  4. Meanwhile, put the rice in a large pan and cover with twice its volume of salted water (about 500ml). Bring to the boil then reduce the heat to low, cover the pan and leave to simmer gently for 12 minutes, resisting the temptation to peek inside during cooking. Once the liquid has been absorbed, remove from the heat, leaving the lid on to allow the rice to steam for a further 5 minutes, then fluff up with a fork.

  5. Stir the lemon juice into the curry and season. Serve with the rice, the yogurt stirred through and the chives scattered over.

• Stuff to buy:
  Onion Garlic Lentils, red Stock cubes, veggie Sweet potatoes x 4 Lemons Coconut yoghurt Chilli flakes Garam massala Cumin (ground) Turmeric, ground
• Lentil shepherd's pie
• Serves: 0
• Total time (mins): 0
• Ingredients:
  

  0

• Method:

  Heat oil in large frying pan, add courgettes & carrots and fry over med-high heat for 10 mins until softened and lightly charred.
  Add the wine and boil rapidly for 2 mins until reduced by half. Add tomato sauce, olives, beans and rosemary. Bring to the boil and simmer for 5 mins. Season to taste.
  Pre-heat the grill to high. Combine the vegan spread, garlic & parsley. Spread thickly onto bread. Arrange on the casserole and grill for 5-10 mins until golden."

• Stuff to buy:
  Olive oil Onion Garlic Mushrooms Carrots Basil (fresh) Oregano, dried Thyme, dried Chopped tomatoes Lentils, red Stock cubes, veggie Frozen peas Soy sauce Miso sauce Tomato puree Potatoes
• Mediterranean sweet potatoes
• Serves: 2
• Total time (mins): 75
• Ingredients:
  

  - 4-5 medium sweet potatoes
  - 1 can chickpeas (rinsed and drained)
  - 1 1/2 tsp olive oil
  - tsp each cumin, coriander, cinnamon, smoked (or regular) paprika

  **GARLIC HERB SAUCE**

  - 3/4 of a pot of houmous
  - 1/2 medium lemon, juiced
  - 2-3 tsp dried dill
  - 2 cloves garlic, finely chopped
  - Unsweetened almond milk (to thin)
  - Sea salt to taste

  **TOPPINGS** optional

  - 45 g cherry tomatoes (diced)
  - 15 g chopped parsley or basil
  - 30 ml lemon juice

• Method:

  Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  
  Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
  
  Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  
  Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  
  While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  
  NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
  
  Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  
  Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  
  For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

• Stuff to buy:
  Olive oil Garlic Basil (fresh) Sweet potatoes x 4 Lemons Cumin (ground) Almond milk Tomatoes, cherry Chickpeas Dill, dried Cinnamon (ground) Houmous Paprika Sea salt
• Noodles, carrot & edamame
• Serves: 2
• Total time (mins): 60
• Ingredients:
  

  *Main dish*
  - 6 ounces wholewheat noodles or spaghetti noodles of choice
  - 1 cup frozen organic edamame
  - 10 ounces (about 3 cups) sugar snap peas
  - 4 medium-sized carrots, peeled
  - ½ cup chopped fresh cilantro (about 2 handfuls)
  - ¼ cup sesame seeds

  *Ginger-sesame sauce*
  - ¼ cup soy sauce
  - 2 tablespoons quality extra-virgin olive oil
  - 1 small lime, juiced
  - 1 tablespoon toasted sesame oil
  - 1 tablespoon agave nectar
  - 1 tablespoon miso sauce
  - 2 teaspoons freshly grated ginger
  - 1 teaspoon chili garlic sauce or sriracha

• Method:

  To prepare the vegetables: Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
  To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
  Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
  Once the pots of water are boiling: In one pot, cook the noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
  Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

• Stuff to buy:
  Olive oil Soy sauce Miso sauce Agave nectar Edamame beans, frozen Ginger Lime Sesame seeds Sugar snap peas Toasted sesame oil Noodles, wholewheat Carrots x 6 med
• Vegan chilli
• Serves: 4
• Total time (mins): 45
• Ingredients:
  

• Method:

• Stuff to buy:
  Onion Coconut yoghurt Borlotti beans Chillies (red) Rice Sweetcorn Tacos Veggie mince Chopped tomatoes x 2 cans Adzuki beans