Super quick and easy zesty oven-baked fishcakes with Asian flavours. A great way to use salmon off-cuts, but tinned fish works equally well.
Category: Main meals
Middle-Eastern stuffed peppers with lentils, rice and spice
Beautiful bell peppers with a spiced lentil and rice stuffing, inspired by a meaty recipe from Yotam Ottalenghi’s Jerusalem. This plant-based wonder is delicious served with a fresh salad and some Greek yoghurt.
Cauliflower cake
This is an absolute favourite recipe in our home, perfect for entertaining but simple enough for a special weeknight meal. The recipe has been adapted from Yotam Ottalenghi’s cauliflower cake in Plenty More.
Cauliflower Tofu Tikka Masala
This plant-based dish is rich and velvety, despite the fact that it contains no cream. It’s super high protein & fiber vegetarian dish will satisfy your hunger and keep you full for longer.
Chinese tofu and veg
This quick tofu and veggie stir-fry is full of zesty Chinese flavours. Customize it by using whatever veggies you have on hand. The secret is in the sauce.
Chunky chicken and veg curry
Chunky chicken and veg curry
A hearty and healthy veggie-loaded chicken curry packed with flavour. Swap the chicken for chickpeas to make an equally delicious vegetarian version. This one-pot wonder can be served as is, or with a side of basmati or cauliflower rice.
Ingredients
Garam Masala spice mix
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/4 tsp ground cloves
- 1 tsp cayenne pepper optional – omit if you do not like spicy
Chicken curry
- 1 tbsp olive or canola oil
- 1 large onion finely chopped
- 2 medium carrots finely chopped
- 2 red or green peppers sliced or chopped
- 1 large zucchini NB see notes on substitutions
- 1 tbsp tomato paste
- 1 can Indian-style tomato plain canned tomato will work too
- 1/2 cup low-sodium chicken or veggie stock
- 1/2 can light coconut milk about 200 ml
- 500 g chicken breast thinly sliced
- salt and pepper to taste
Instructions
- Mix all the garam masala spices together in a small bowl and set aside
- Fry the onion and carrots in 1 tbsp oil on medium heat until tender. Add small splashes of water regularly or spray the pan regularly with olive oil spray to prevent sticking to the bottom of the pan
- Add the garam masala mix to the onions and carrots and fry for about 1 minute, stirring constantly
- Add all the veggies and fry for 1 – 2 minutes, adding splashes of water as needed
- Add the tomato paste, canned tomato and stock and turn the heat down to low
- Let the curry bubble away on low heat with the lid ajar for about 20 minutes
- Season the thinly sliced chicken breast with salt and pepper
- After the curry sauce has simmered for about 20 minutes, add the diced chicken to the sauce and turn the heat up to medium
- Let the chicken cook in the sauce until cooked through and tender, about 3 minutes (time will vary depending on how thick your chicken is chopped, etc.). Stir constantly and regularly test a piece of chicken by cutting it open. The chicken should no longer be pink inside, but be careful to not overcook as it will become dry.
- Stir in the coconut milk
- Finally, taste your curry and season with additional salt and pepper if necessary. Serve and enjoy
Notes
Nutritional information for 1 portion (1/4 of recipe): 302 kcal, 14.6g fat, 12.9g carbohydrates, 3.7g fiber, 6.6g sugar, 31.8g protein.
You can use any vegetables of choice for this recipe. I had peppers, mushrooms and zucchini that needed to be used, but even frozen veg will work perfectly. You can also bulk the recipe up with extra veg if you want a super big portion.
Juicy and tasty oven baked falafels
These falafels are packed with flavour! The addition of frozen peas adds a beautiful green color on the inside and adds moisture to the mix. Baking rather than frying means that you cut down substantially on added fats.
Whole-wheat wrap pizza
Whole-wheat veggie-loaded wrap pizza
Who doesn’t love pizza? Here is a healthier, whole-wheat, veggie-loaded version. A wrap mimics an ultra-thin pizza base, and is fuss-free and delicious. It goes beautifully crispy in the oven. Doing it yourself means that you control the amount of cheese and the type of toppings that goes on. This whole pizza has about the same amount of calories as one regular restaurant slice. So you can enjoy the whole thing all by yourself. Pizza + pajamas + a great movie = pure bliss.
Ingredients
- 1 whole-wheat wrap
- 1 tbsp tomato paste
- 1 tsp dried oregano or any dried herbs of choice
- 1/2 green pepper sliced
- 1 tbsp sliced olives
- 1 tbsp sliced peppadews optional
- 30 g sliced or shredded cooked chicken left-over's are great
- any sliced veg, such as mushrooms or zucchini these can be raw, they will cook in the oven
- 60 g grated Mozzarella or Edam cheese (30g = about 1 matchbox-sized piece)
Instructions
- Preheat the oven to grill setting, or as high as it can go
- Place your wrap on the oven tray
- Smear your wrap with tomato paste and sprinkle with oregano or other dried green herbs
- Add all of your toppings. You can customize this according to your preference. Be creative and have fun!
- Sprinkle grated cheese over your pizza
- Put your pizza in the oven (center works well) and bake for approximately 10 minutes. Keep a close eye to make sure it does not burn. You want the edged to be slightly browned for best results.
- Remove from the oven and slice with a pizza slicer. Season with freshly ground black pepper. Enjoy!
Notes
To make recipe vegetarian, simply omit the chicken. To make it vegan, you can replace the cheese with a few tsp nutritional yeast or vegan cheese alternative.