Dinner Recipes

Borlotti and Porcini Pasta Sauce

Borlotti and Porcini Pasta Sauce

by Susannah White
30Mins
4people
A quick and tasty sauce that works really beautifully with pasta.  If you like rich, hearty flavours, this one's for you.  Porcini and tomato puree blend together to give a sweet, sharp, umami taste.  

Cavolo nero provides a fantastic array of nutrients and borlotti beans are loaded with fibre to keep your inner-bugs happy.  We top this off with some garlic and red onion to boost the phytonutrients for a nutritious and delicious sauce.
Super-Nutrient Pesto by Raph

Super-Nutrient Pesto by Raph

by Susannah White
10Mins
2people
Designed by my foodie ten year old son, this pesto provides so many nutrients:

...100% of the daily requirement of
B1, B5, B6
Vitamin A, K
Omega 3 & 6
Tryptophan
Copper, Phosphorus, Manganese

...and more than 50% of
Vitamin C, E
Iron, magnesium, selenium, zinc

(he also ran the ingredients through Cronometer to get the nutrient information and typed up this recipe).

 
Cassoulet

Cassoulet

by Susannah White
20Mins
4people
The Southern-French classic Cassoulet gets a radical makeover in this recipe.  Loaded with flavour, it's a rich, hearty dish that is beautiful with some good bread.  Quick to prepare, it's a new family-favourite.

The original recipe is packed with meat and fat and is cooked slowly in a special pot.  This  version uses plant-based sausages.  Alternatively, for those wanting a whole-foods plant-based meal, omit the sausages and double up the beans.
Sweet Paprika Beans

Sweet Paprika Beans

by Susannah White
45Mins
4people
A warming, filling pulse-rich main meal with quinoa, this has become a family favourite in our household.

With pulses (beans, lentils etc.,) being one of the healthiest, cheapest foods on earth, it's great to cook a dish that can be prepared in 10 minutes and then left to gently simmer for half an hour before quickly stirring in the quinoa before eating.  To make it even quicker you could use frozen bell peppers that have already been chopped up.
Thai Red Curry

Thai Red Curry

by Susannah White
45Mins
4people
Packed with vegetables, this is a creamy, fragrant Thai curry with tofu and potato.  Delicious with rice - or if you're avoiding rice it would also work well with naan bread or even on its own with extra potato.  Add spinach for some more greenery, if you are not prone to kidney stones.
Quick Mix

Quick Mix

by Susannah White
15Mins
1people
Ideal for a really rapid week-night meal or a light lunch, this dish combines raw and cooked, fresh and ready-prepared for convenience.
10 Minute Curry

10 Minute Curry

by Susannah White
10Mins
1people
Absolutely delicious!  This is a really filling quick-to-make curry with chickpeas, spinach and potato.
Lentil Crispies

Lentil Crispies

by Susannah White
60Mins
4people
A tasty accompaniment to a plant-based roast meal, these little crispies are made without oil.  It's easy to adapt the recipe to different flavours once you've got the basic recipe - so they're very versatile.  Why not try incorporating your favourite herbs?
No Oil Roast Potatoes - It Is Possible!

No Oil Roast Potatoes - It Is Possible!

by Susannah White
120Mins
4people
When our family decided to drop oil from our diet it was mainly very easy. We quickly learnt the techniques of dry-frying and substituting whole foods for any added fats in recipes.  However, roasting potatoes turned out to be our biggest challenge.  

Standard potatoes might not be the highest in anti-oxidants or the most nutritious of veg, but they are wonderful for filling up hungry people and if they're cooked right, they are a delicious addition to a roast meal.

The challenge was on to find the answer.  It was surprisingly simple.  Although the complete cooking time for this method is long, the preparation is actually less than conventional cooking and does not require any peelers or knives.
Samphire and Petits Pois Mash with Cannellini Ratatouille

Samphire and Petits Pois Mash with Cannellini Ratatouille

by Susannah White
90Mins
4people
Research shows us that in order to have a robust and diverse microbiome we need to eat a wide variety of (plant) foods.  In this dish we use samphire, which is a very salty plant grown on coastlines.  As it is so high in sodium, it's not one to eat too often, however, good samphire is delicious with a succulent crunch.  The petits pois help to increase the protein profile of the dish and add a touch of sweetness.

Ratatouille contrasts well with the mash, being tangy and full-flavoured.  We find that it always takes longer to cook to perfection than anticipated - but it's worth the wait.  Don't be tempted to rush in before it has had a good amount of time in the oven.  You could also do this whole dish on the hob instead - you'll just need to be nearby and stir regularly.