Beetroot, Fennel and Swiss Chard with Quinoa

Time Preparing: 20 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 60g Bulgar
– 60g Quinoa
– 60g Swiss Chard
– 240g Fennel
– 1/2 Onion
– 1 small red beetroot
– 4tbsp Olive Oil
– Veg Stock
– Pepper for Seasoning

Method
1. Heat 2tbsp oil on a low heat, then add bulgar and quinoa for 5mins
2. Cut the fennel into small square chunks
3. Separate stems and leaves on swiss chard. Finely chop stem, and roughly cut leaves
4. Peel and chop the onion, and peel and grate beetroot
5. Heat the remaining oil in a separate pan on a medium heat, then add onion and swiss chard leaves for 3mins
6. Add fennel and continue to cook for a further 3mins, before adding swiss chard leaves for a further 3mins
7. Add bulgar, quinoa and grated beetroot along with 800ml boiling water and veg stock along with pepper for seasoning
8. Cook for 20mins on a medium-low heat

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Tomato and Courgette Tart

Time Preparing: 15 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

Ingredients
– 3 Tomatoes
– 1 Courgette
– 40g Grated Cheddar
– 2tbsp Mustard
– Pepper for seasoning
– Dry Mixed Herbs
– Puff Pastry

Method:
1. Start by rolling the puff pastry into a mould and bake for 10 mins at 180°C
2. Slice the courgette and tomatoes into uniform slices
3. Spread mustard on the pre-baked pastry, then sprinkle the cheddar
4. Arrange tomatoes and courgette slices on the top of the pastry
5. Add pepper and dried herbs, then bake in the oven for 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Grated Root Veg and Cabbage Spaghetti

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Cabbage
– 100g Carrots
– 70g Parsnips
– 150g Beetroot
– 120g Wholewheat Spaghetti
– 2tbsp Olive Oil
– Handful of toasted Sesame Seeds

Method:
1. Chop the cabbage, then precook in boiling water for 25 mins
2. Once cooked, remove immediately then drain in a colander
3. Cook the spaghetti as instructed
4. Peel and grate carrots, beetroot and parsnips
5. In a large pan, heat the oil on a medium heat then add the carrots, beetroot and parsnips, for around 5-10 mins (until tender)
6. Add the cabbage and stir for another minute
7. Add the spaghetti, stirring until completely mixed together
Tip: If the dish seems a little dry, add another tbsp of olive oil
8. Serve immediately, with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Potato and Turnip Mash with Wild Garlic

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients:
– 500g Potatoes
– 200g Turnips
– Salt and Pepper, for seasoning
– 3-4 Wild Garlic Leaves
– 2tbsp Cream or Soya alternative

Method:
1. Peel the turnips and potatoes, then cut into small chunks
2. Boil or steam for twenty mins – until tender
3. Finely chop wild garlic
4. Mash turnips and potatoes, add seasoning, cream and wild garlic

 

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard, Tomato and Red Lentils with Pasta

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3
Difficulty: 1/5
Season: Spring / Winter

Ingredients
– 200g Swiss Chard
– 1/2 Onion
– 100g Red Lentils
– 1 Tin of Chopped Tomatoes / 3 Large Tomatoes
– 1 Veg Stock
– 120g Pasta
– Parmesan (or vegan alternative)
– Handful of Basil
– 2tbsp Olive Oil

Method:
1. Chop the swiss chard, separating the stems from the leaves
2. Peel and chop the onion
3. Heat the oil in a large pan on medium heat, then add the onion and swiss chard stems. Cook for 5 mins
4. Add swiss chard leaves and cook for a further 5 mins
5. Wash the lentils and add to the pan, along with tomatoes
6. Add boiling water – just enough to cover the ingredients – along with a veg stock
7. Simmer for 20 mins
8. In the meantime, cook the pasta as instructed
9. Serve with parmesan and basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Buddha Bowl Lunch Box with Beetroot, Carrots, Daikon and Tofu

Time Preparing: 25 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Firm Tofu
– 2 Carrots
– 1/2 Daikon
– 1 Golden Beet
– 200g Basmati Rice
– 20g Chickpeas
– Sesame Seeds
– Chia Seeds
– Handful of Parsley
– Salt and Pepper for Seasoning
– Olive Oil
– Lemon Juice
 2tbsp Soya Sauce
– 1tsp chopped Ginger
– 1tsp Sesame Oil
– Cornflour
– 2 tbsp Sunflower Oil

Method:
1. Start by preparing the tofu – slice into squares then marinate in soya sauce, ginger and sesame oil. Refridgerate for at least 15 mins
2. Cook the rice as instructed
3. Peel the carrots, daikon and golden beet
4. Grate the carrots, then spiralize or grate beetroot and daikon
5. Cook the chickpeas as instructed
6. Remove tofu then roll in cornflour
7. Heat sunflower oil in a small pan, and once hot, add tofu cubes for 3-5 mins until golden brown
8. Remove excess grease from crispy tofu by laying them on kitchen roll
9. Layer salad in a bowl or lunchbox, then top with seasoning, parsley, seeds and a dash of olive oil and lemon juice

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Vegan Kalette Quiche

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3/4
Difficulty: 3/5
Season: Winter

Ingredients
– 100g Kalettes
– 100g Firm Tofu
– 1/2 Onion
– 100ml Soya Milk
– 100ml Soya Cream
– 2tbsp Soya Sauce
– 2tbsp Olive Oil
– Handful of Parsley
– Handful of Chia Seeds
– Salt and Pepper for Seasoning

Ingredients for shortcrust dough:
– 75g Self Raising Flour
– 30g Corn Flour
– 45g Dairy Free Butter
– 20ml Water

Method
1. Pre-heat oven to 180 degrees
2. In a large bowl, mix corn flour, flour and butter
3. Knead the dough before adding water, then form into a ball. Wrap in cling film and chill for 30 mins
4. Wash the kalettes then slice in half
5. Peel and chop the onion
6. Heat 1tbsp oil in a pan, wait until hot then add the kalettes and soya sauce for 5 mins
7. In the meantime, heat the remaining oil in a separate pan, add the onions and stir until they turn slightly brown
8. Add tofu, seasoning, soya cream and milk and onion to a blender until a creamy but thick consistency is reached
9. Roll the dough into a mould, and precook for 10 mins
10. Add cooked kalette to the dough, then the parsley then tofu mixture
11. Sprinkle with chia seeds then bake for a further 20 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Brussels Sprouts, Daikon and Broccoli Stir-Fry

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 1/5
Season: Winter

Ingredients
– 300g Brussels Sprouts
– 200g Broccoli
– 200g Daikon
– 1 Onion
– 6tbsp Olive Oil
– 6tbsp Soya Sauce
– Handful of Sesame Seeds

Method
1. Peel daikon and cut into small chunks
2. Half the brussels sprouts
3. Cut the broccoli into florets
4. Peel and chop onion
5. In a large wok, heat the oil on a medium heat. Once hot, add the sprouts and stir for 3-5mins
6. Add the onion and broccoli and continue to stir for 3 mins before adding daikon for another 3 mins
7. Add the soya sauce for a further minute before serving with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Carrots, Celeriac and Red Lentil Mash

Time Preparing: 15 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter / Spring

Ingerdients
– 80g Red Lentils
– 300g Carrots
– 70g Celeriac
-100ml Cream (or vegan alternative)
– Handful of parsley
– Salt and Pepper for Seasoning

Method
1. Peel carrots and celeriac before cutting into small chunks
2. Steam veg with lentils for 20 mins
3. Add parsley, salt and pepper, cream and veg before mashing until smooth

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Couscous with Carrots, Chickpeas and Sultanas

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 100g Couscous
– 200g Carrots
– 100g Canned Chickpeas
– Handful of Sultanas
– 2tbsp Olive Oil
– 1tsp Harissa

Method
1. Peel the carrots then cut into small chunks before steaming for twenty mins
2. Cook chickpeas and cous cous as instructed
3. Leave the sultanas to be rehydrated in a boiling water for a couple of minutes and then drain
4. In a pan, heat the oil and add the couscous, carrots, chickpeas and sultanas along with the harissa
5. Stir thoroughly then serve with sultanas

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine