KITCHENWARE:
Garlic rocker: [ Ссылка ]*
Pans: [ Ссылка ]*
Wok: [ Ссылка ]*
Plates: [ Ссылка ]
Bowls: [ Ссылка ]*
Measuring tools: [ Ссылка ] & [ Ссылка ]*

CHICKPEA TIKKA MASALA (Serves 4, freezable)
1 tbsp smoked paprika
2 tsp garam masala (or curry powder)
1 tsp turmeric
1 tsp ground cumin (or cumin seeds)
1 tsp coriander seeds (or ground coriander)
1 tsp cayenne
Pinch cinnamon
1 thumb fresh ginger, grated
1 red chilli
2 cloves garlic
1 tbsp ground almonds (or almond flour)
1 tbsp desiccated coconut
1 tbsp tomato puree
1/2 tsp salt

2 tbsp oil
1 white onion
1 can tomatoes
1 can coconut milk: [ Ссылка ]*
1 can tomatoes
2 cans chickpeas, rinsed & drained
Salt & pepper

Toast the spices in a dry pan for around 5 minutes until they smell fragrant. Transfer to a pestle and mortar, then grind them together. Add the ginger, chilli and garlic, grind together until the paste is smooth. Add the ground almonds, coconut, tomato puree and salt. Grind again into a smooth paste. Add the oil to the pan then add the onion, and sweat it off until soft. Add two tablespoons of the paste in the pan, storing the remaining paste in a clean jar in the fridge, use within a week. Fry the paste in the onions for a couple of minutes. Add in the tomatoes, stir through the paste then add in the coconut milk and chickpeas. Stir, bring it to a gentle simmer and leave on a low heat for 35 minutes to reduce slightly, leaving you with a thicker sauce. Serve with white or brown rice, quinoa or on a jacket potato.


RED LENTIL CHILLI (Serves 4, freeze-able)
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 tbsp chilli powder
2 tsp smoked paprika
1 tsp cumin
1/2 tsp chilli flakes
1/4 cayenne pepper
1 red pepper, chopped
1 tbsp tomato puree
1 can tomatoes
500ml veg stock
1 cup red lentils, rinsed & drained
1 tbsp balsamic (or soy sauce/vegan Worcester)
1 tsp liquid smoke (or extra smoked paprika)
Salt & pepper
1 small can sweetcorn, drained

Drizzle the oil in a large pan on a medium heat, add the onion and garlic and cook them off in the oil until soft. Next add the spices. Turn the spices through the onion and garlic and fry them off for a couple of minutes. Add the red pepper and tomato puree, and fry off before pouring in the tomatoes, stock, lentils, balsamic, liquid smoke then season with salt and pepper. Stir the chilli until the sauce begins to thicken as the lentils cook, then leave on a gentle simmer, covered and for 25 minutes. Just before the chilli is done, add in the sweetcorn and stir. Serve on a baked potato, with rice, quinoa, in taco shells, fajitas, on loaded fries or on top of nachos.


BLACK BEAN BOLOGNESE (Serves 2, freeze-able)
2 tbsp oil
1 white onion (and/or carrot/celery), chopped
3 cloves garlic, minced
2 tsp dried herbs (or any dried herb)
1 tsp paprika
1/4 tsp chilli flakes (for heat, optional)
1 bay leaf
1 tbsp tomato puree
1 can tomatoes
1 can black beans, rinsed & drained
300ml veg stock
1 tsp marmite (or #vegan Worcester sauce/soy sauce/balsamic)
Salt & pepper
Spaghetti

Add in the oil, onion and garlic to a pan and sweat until soft. Add the dried herbs, paprika, chilli flakes and bay leaf. Turn the spices through and fry everything off for a minute before adding the tomato puree. Fry the puree off for a couple of minutes, then add in the beans, stock, marmite and season with salt and pepper. Stir, then using a potato masher, mince up the black beans. Simmer for 30 minutes on low, covered. Serve with spaghetti. You can also throw any extra fresh produce you have into this such as celery, peppers, carrots.


STICKY GINGER & SESAME TOFU (Serves 2)
1 thumb ginger, grated
2 cloves garlic, peeled
3 tbsp tamari: [ Ссылка ]*
2 tbsp maple syrup: [ Ссылка ]*
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp cornflour
1 tsp chilli flakes
1/4 tsp salt

MARINADE:
1 tbsp sesame oil
1 tbsp tamari
1 tbsp maple syrup

1 block tofu, pressed & cubed
2-3 tbsp cornflour
1 tbsp oil
2 tbsp sesame seeds

For the Sticky Ginger Sauce, blend all ingredients in a blender until smooth, or finely grate the ginger and garlic, and whisk together with the other ingredients. Mix the tofu in the sesame oil, tamari and maple syrup and leave for 15 minutes. Toss the tofu through the cornflour on a plate, coating it evenly. In a large wok, heat the oil then add the coated tofu and fry on a medium heat until golden, turning it continuously. Once the tofu is crispy and golden, place on a plate and set aside. Cook your fresh or frozen vegetable of choice in the pan, pour in all of the Sticky Ginger Sauce, then add the crispy tofu back into the pan. Turn it a couple of times just to warm the tofu back through and to coat it in the sauce. Finally, add in a couple of tablespoons of sesame seeds. Serve immediately with white or brown rice, quinoa or noodles. Broccoli, mushrooms, carrots and peppers work well!

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