Cooking doesn’t have to be hard work – take it easy with dishes that are quick, simple and delicious
LESS THAN 10 INGREDIENTS STORECUPBOARD STAPLES COOK IN UNDER 30 MINUTES
Thai-style broccoli rice
By Emily Ezekiel Serves 2 | Prep 15 mins | Cook 10 mins
100g (⅔ cup) peanuts
1 head of broccoli, cut into florets and the stem
cut in half
1 red onion, finely diced
1 bunch of coriander (cilantro), roots finely
chopped, leaves whole
3 garlic cloves, crushed
6-9cm (2½-3½in) piece of ginger,
peeled and grated
1 red chilli pepper, finely diced
FOR THE DRESSING
juice and finely grated zest of 1 lime
2 tbsp tamari
1½ tsp light brown sugar
2 tbsp peanut oil
1Heat a frying pan (skillet) over medium heat and add the peanuts. Toast evenly, regularly shaking the pan, then remove and set aside.
2Place the broccoli in a food processor and pulse until it looks like green couscous. Transfer to a large bowl and set aside.
3Make the dressing by whisking the lime zest and juice, tamari, sugar, and peanut oil together in a bowl until combined. Set aside.
4Heat 2 tbsp coconut oil in a large non-stick frying pan (skillet), add the onion, coriander roots, garlic, ginger, and chilli pepper and fry until soft and aromatic. Add the broccoli rice to the pan and toss through. Fry for 4-5 minutes until it still has a little bite. Turn off the heat and mix through half the coriander leaves and half the toasted peanuts.
5Toss the dressing through the broccoli rice and tip onto a serving plate. Sprinkle over the remaining peanuts and coriander leaves. Serve hot.
NUTRITIONAL INFO
Calories (per serving) 537 | Total fat 39.1g
Saturates 5.7g | Salt 0.49g | Sugar 9.2g
Carbohydrates 36.8g | Protein 20.6g
One-pan tomato spaghetti
By Emily Ezekiel Serves 4 | Prep 10 mins | Cook 12 mins
400g pack of spaghetti
600g (4 cups) mixed cherry tomatoes, chopped
4 garlic cloves, finely sliced
1 red chilli pepper, finely sliced
150ml (⅔ cup) extra-virgin olive oil
juice and finely grated zest of 1 lemon
a handful of basil leaves
1 litre (4 cups) hot vegetable stock (broth)
salt and pepper
TO SERVE
grated vegan Parmesan cheese
1 In a large shallow pan with a lid, add the pasta, tomatoes, garlic, chilli pepper, olive oil, lemon zest and juice, 2 heaped tsp salt, half the basil leaves, and the hot stock.
2 Bring to a boil over high heat and cover with a lid. Cook for 9 minutes, or until the pasta is al dente and the liquid has nearly evaporated, but leaving behind a healthy amount of sauce, stirring and turning
