HEALTHY RECIPES
If you’re watching the pennies after Christmas, try these one-pot dishes from new book Broke Vegan: One Pot.
BRAISED LITTLE GEM LETTUCE & NOODLES
SERVES: 4
■ 2 tbsp sesame oil
■ 2 garlic cloves, crushed
■ 2cm piece of ginger, peeled and grated
■ 4 Little Gem lettuces, quartered
■ 2 tbsp white miso paste, dissolved in 500ml water
■ 100g rice vermicelli noodles
■ 150g frozen peas
■ Salt and pepper
To serve
■ 4 spring onions, finely sliced
■ Chilli oil, to taste
1 Heat the sesame oil in a shallow casserole dish, add the garlic and ginger and fry over a medium heat for about 2 mins until soft.
2 Arrange the lettuce quarters in the oil, one cut side down, and cook until crispy and golden on that side, then turn so that the other cut side is facing down and cook in the same way – this should take about 5-8 mins in total.
3 Remove the lettuce quarters and set aside on the chopping board that you used for preparing the ingredients.
4 Pour the miso mixture into the dish and bring to a gentle simmer. Add the rice noodles, stir gently, and cook for 2 mins until softened, then add the peas and the lettuce quarters and cook for another 2 mins. Add more water if you prefer it more brothy and season with salt and pepper to taste.
5 Ladle into bowls, top with the spring onions and add a drizzle of chilli oil to taste.
GARLICKY BROTHY BEANS WITH RAINBOW CHARD
SERVES: 2
■ 2 tbsp olive oil, plus extra for drizzling
■ 1 onion, finely chopped
■ 3 garlic cloves, crushed
■ 150g rainbow chard, stalks cut into 1cm thick slices and leaves roughly chopped
■ 400g can cannellini or other beans
■ Finely grated zest and juice of 1 lemon
■ 500ml vegan stock
■ Salt and pepper
1 Heat the olive oil in a medium-sized saucepan, add the onion and cook over a medium heat for at least 8 mins until softened.
2 Stir in the garlic and chard stalks and cook for another 2 mins.
3 Add the beans and their liquid from the can, the lemon zest and juice and stock. Season with salt and pepper to taste. Bring to a simmer, then add the chard leaves and cook for 2 mins.
4 Serve in bowls, drizzled with olive oil, and topped with a grinding of black pepper.
FOR GARLICKY BROTHY CHICKPEAS WITH TOMATO & CHILLI
1 Cook the onion, see left, but add 250g cherry tomatoes, halved, and 1 red chilli, deseeded and finely chopped, to the saucepan with the garlic in place of the chard stal
