Trying to reach the recommended 30 plants a week in your meals? These recipes will give you a head start
SERVES 2 V
HANDS-ON TIME 15 mins
TOTAL TIME 45 mins
COURGETTE BRUNCH PIZZA
Pizza for brunch? Yes, you can with this fibre-rich, plant-fuelled base that’s packed with grated courgette and spring onion. Top with any of your usual pizza favourites.
◆ 300g courgettes, coarsely grated
◆ 1 bunch spring onions, finely sliced
◆ 2 garlic cloves, finely chopped
◆ 100g plain flour
◆ 50g mozzarella*, grated
◆ 2 medium eggs, beaten
◆ handful of fresh basil, roughly chopped
◆ 2 tbsp olive oil
◆ 125g chestnut mushrooms, sliced
◆ 125g cherry tomatoes, halved
◆ 50g roasted red peppers, cut into strips
◆ a handful of young spinach
◆ 100g mozzarella*, thinly sliced
◆ 1 medium egg
◆ 10g toasted pine nuts
◆ pickled red onion, to serve
◆ fresh basil, to serve
1 Preheat the oven to 220°C, fan 200°C, gas 7 and place a baking sheet in the oven to heat up. Put the grated courgette in a muslin or clean cloth and squeeze out as much water as possible. Tip the courgette into a bowl and add the remaining pizza base ingredients. Cut a piece of baking paper the same size as the baking tray and shape the base into a 25cm disc on the paper, then slide it onto the hot baking tray. Bake for 12-14 minutes, or until just golden.
2 Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the mushrooms for 3-4 minutes until golden. Remove from the heat.
3 When the pizza base is golden, remove from the oven and top with the mushrooms, cherry tomatoes, red peppers, spinach and mozzarella. Drizzle with 1 tablespoon of olive oil and season well. Return to the oven for 8-10 minutes.
4 Remove from the oven, crack the egg in the middle and season lightly. Scatter over the pine nuts and return to the oven for 4-5 minutes, until the egg is cooked. Scatter with pickled red onion and fresh basil to serve. *Use vegetarian cheese, if required.
PER SERVING 667cals; 34g fat (14g sat fat); 37g protein; 7g fibre; 49g carbs (of which 10g sugars); 1.2g salt
SERVES 4 V GF
HANDS-ON TIME 10 mins
TOTAL TIME 40 mins
THREE-MUSHROOM CURRY
Mushrooms are a source of vitamin D, which we all need more of in the winter months. If you want to up the protein, add a tin of chickpeas or some pan-fried paneer.
◆ 20g dried porcini mushrooms
◆ 2 onions, roughly chopped
◆ 4 garlic cloves
◆ 15g root ginger, peeled
◆ 2 red chillies, roughly chopped
