Dinner Recipes

Ingredients

· 500g turkey mince

· 1 garlic clove, crushed

· 2 tsp Madras curry powder

· handful chopped coriander

· 1 egg yolk

Method

1. In a large bowl, mix together the turkey mince, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties

2. Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle

Turkey lasagne

Ingredients

· 500g (18oz) British turkey mince

· 400g can chopped plum tomatoes

· 1 pack dried lasagne sheets, gluten free

· 2 balls of buffalo mozzarella sliced, these are cow’s dairy free,

· 2tbsp tomato purée

· 1tbsp olive oil

· 1 onion, finely chopped, well cooked or leave out

· 1 clove garlic, chopped

· Pinch of sugar, coconut sugar

· 5-6 basil leaves, torn

· Salt and pepper

For the sauce:

· 25g (1oz) Olive butter

· 25g (1oz) plain Gluten Free flour

· 500ml (17fl oz) Almond milk

· 1 bay leaf

Method

1. To make your lasagne preheat oven to 200°C (400°F, gas mark 6). Heat the oil in a large frying pan and sauté the onion for about 5 mins until softened. Add the garlic and cook for another minute.

2. Turn the heat up and add the turkey mince, and fry until lightly browned. Pour in the wine and boil rapidly to allow the alcohol to evaporate and the wine to reduce a little.

3. Add the can of tomatoes and tomato purée, sugar, basil and seasoning, stirring well. Turn down the heat to low and continue to cook for about 20 mins until thick. Set aside.

4. To make the béchamel sauce, melt the butter and add the flour. Stir well with a wooden spoon and cook for two minutes. Pour in the milk a little at a time, whisking continuously until thickened. Add the bay leaf and simmer gently for about 10 mins until you have creamy sauce. Discard the bay leaf.

5. To assemble the lasagne, spread a thin layer of meat sauce on the base of a gratin dish. Add a layer of lasagne sheets, avoiding any overlap and breaking them up if necessary to fit. Pour a layer of white sauce evenly on top, and a layer of meat sauce on top of this. Add another layer of pasta, followed by the last of the meat sauce and then finish with white sauce.

6. Arrange the diced mozzarella on top and Parmesan and bake for about 40 mins until cooked and golden brown.

Easy Stir Fry_______________________________________________________

· 1 clove garlic, crushed and cooked well

· Carrot cut into thin slices

· 1 courgette

· 1/3 aubergine

· 1 Handful of baby corn

· 1 Handful of water chestnuts

· 1 splash olive oil

· sea salt

· freshly ground black pepper

· 2 teaspoons soy sauce (Braggs Amino)

· 1 teaspoon sesame oil (optional)

Add a protein of your choice, Chicken, Turkey or Fish

Method

In skillet over medium-high heat, cook first 4 ingredients in oil for 2 minutes, stir often. Add garlic and ginger root, cook 1 minutes, stirring often. Stir in remaining ingredients, cook 1 minute or until heated through.

Step 2: Boil Wholegrain brown rice. Cook for 15 mins.

Serve and Enjoy.

Simple Coconut Curry.___________________________________

Ingredients

1 chicken breast or turkey breast cut in dices

1 sm onion, cooked well

Baby corn x 1 handfull

Courgette

1 Handful of Spinach

(or any other veg you like, within your permitted range)

1 can of coconut milk

1 Dst sp Sharwoods curry powder

1 – 2 tea sp of Garam Masala (available in all super markets in spice isle)

Preparation :

Chop all veg

Heat oil in the pan.

Fry off onion first

Add all other veg to the pan

Cook for 5- 7 minutes

Add can of coconut milk

Add table sp of curry powder (add more if necessary )

Add tea sp of garam masala (add more if necessary )

Add salt.

Simmer for another five minutes

Serve with Wholegrain brown rice, buckwheat, Millett or Quiona (just boiled for 15 minutes)

Lentil Stew__________________________________________________________

Ingredients

Serves: 6

· 1 tablespoon rapeseed oil

· 1 medium onion, chopped, well cooked

· 2 cloves garlic, minced

· 2 sweet potatoes, peeled and diced

· 2 (400g) tins chopped tomatoes

· 350ml (12 fl oz) water

· 400g of lentils, (soak over night if possible to avoid long cooking time)

· 1 mango - peeled, stone removed and diced

· half a bunch fresh coriander, chopped

· salt to taste

Method

1. Heat the oil in a large pot over medium heat. Place the onion in the pot, and cook until tender. Stir in garlic, cook until tender, then mix in the sweet potatoes, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer 15 minutes, until sweet potatoes are tender.

2. Stir the lentils into the pot and cook uncovered until heated through. Mix in the mango and coriander, and season with salt.

1. for 40 to 50 minutes

Red Lentil and Vegetable Stew

This meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils. Translation: It may help keep weight down and also helps lower total and "bad" LDL cholesterol. The lentils, spinach, and tomatoes, all rich in potassium, work to keep blood pressure in check, too.

Ingredients 1 tbsp. olive oil 4 medium carrots 1 small onion 1 tsp. ground cumin 1 can diced tomatoes 1 can vegetable broth 1 c. dried red lentils 1/4 tsp. salt 1/8 tsp. ground black pepper 1 bag baby spinach

Directions In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2

cups.

Quiona Burgers

Yield 1 dozen cakes Prep Time 25 Minutes Cook time 25 Minutes

Ingredients: 1 1/2 cups cooked quinoa 2 tablespoons ground flax + 6 tablespoons water 1 cup finely chopped spinach 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary) 1/2 cup finely grated sweet potato 1/4 cup finely chopped oil-packed sun-dried tomatoes 1/4 cup sunflower seeds 1/4 cup fresh basil leaves, finely chopped 2 tablespoons finely diced onion (can leave out if you need to) 1 clove garlic, minced 1 tablespoon runny tahini paste 1 1/2 teaspoons dried oregano 1 1/2 teaspoons apple cider vinegar 1/2 teaspoon fine grain sea salt, or to taste 3 tablespoons gluten-free all-purpose flour (Dove)

Directions: Preheat oven to 400°F. Line a large baking sheet with parchment paper. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool for 5 minutes on the sheet and then enjoy! Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through. Tips:

Tips: 1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa - to make more tomorrow!

Crispy Potatoes with Vegan Sauce

Ingredients 2 lb. mixed baby potatoes, halved 3 tbsp. rapeseed oil 1 c. raw unsalted cashews, soaked overnight and drained 3 tbsp. lemon juice 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. sweet paprika 1/2 tsp. garlic powder 1 tsp. Coarse sea salt 1/4 c. nutritional yeast/engevita yeast 1/2 jalapeno chile, seeded and chopped

Directions Preheat oven to 450 degrees F. Toss potatoes with oil, pinch of salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.

Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)

Veggie Shepherd's Pie With Sweet Potato Mash

While this is not the traditional Irish Shepard's Pie, it is a close take on it. This is a very hearty, warm and comforting dish. Enjoy

Ingredients

1 tbsp olive oil 1 large onion (avoid if not necessary) , halved and sliced 2 large carrots (500g/1lb 2oz in total), cut into sugar-cube size pieces 2 tbsp thyme chopped 300ml of stock Knorr Ireland = 2 HERB INFUSION STOCK POT Knorr Ireland 400g can chopped tomato 410g can green lentils 950g sweet potato, peeled and cut into chunks 25g olive butter

Method

Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the stock and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Add in the lentils, including, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month. Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

NUT ROAST/LOAF

This is one of my all time favourites, it doubles for me as a meat substitute and a bread substitute. I would have it with a main meal with lots of veg, with soup or just have it as a snack topped with some hummus and a cup of green tea. It will freeze well, I slice the whole loaf before freezing and pop a few slices into the lunch box before I head off in the morning. Feel free to add any other veg you like into the recipe. Courgette also works well. Just out of oven and ready for the week ahead, love the weekend for prepping food!

Ingredients 1 tbsp olive oil 1 large onion , finely chopped 2 sticks celery , finely chopped 2 garlic cloves, finely chopped 200g chestnut mushrooms, finely chopped (OPTIONAL) 1 red pepper, halved, deseeded and finely diced (OPTIONAL) 1 large carrot , grated 1 tsp dried oregano 1 tsp smoked paprika 100g red lentils 2 tbsp tomato purée 300ml vegetable stock 100g GLUTEN FREE breadcrumbs 150g mixed nuts such as Almonds, walnuts, peacans, hazelnuts and Brazil nuts, roughly chopped 3 large eggs, lightly beaten handful flat leaf parsley, finely chopped

Method Preheat the oven to 180C/fan 160C/Gas 4. Line the base and sides of a 1.5 litre loaf tin with parchment paper.

Heat the oil in a large frying pan and cook the onion and celery for about 5 mins until beginning to soften. Stir in the garlic and mushrooms and cook for a further 10 mins.

Stir in the red pepper (optional) and grated carrot and cook for about 3 mins then add the oregano and paprika and cook for just a minute.

Add the red lentils and tomato puree and cook for about 1 min, then add the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. Set aside to cool.

Finally, stir in the breadcrumbs, nuts, eggs, and parsley and a pinch of salt and some ground black pepper. Stir to mix well then spoon the mixture into the prepared tin and press down the surface .Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 mins until firm when pressed gently.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little hummus or avocado!

Persian Pilaf & Roasted Root Loaves - FOR ALL MY VEGGIE FOLLOWERS