Vegan Parmesan

A super easy alternative to parmesan

Time Preparing: 1 mins
Time Cooking: 1 mins
Serves: 6
Difficulty: 1/5
Season: Winter, Spring, Summer & Autumn

Ingredients
– 100g Raw Cashew Nuts
– 10g Seas Salt
– 2tbsp Nutritional Yeast

Method
1. In a blender, add all ingredients until consistently crumbled
Best served on top of pastas and risottos

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Creamy Kalette Tops Linguine

Whilst the bright green colour of the dish can prompt thoughts of artificial colouring, this is actually the result of cooking and blending.

Time Preparing: 10 mins
Time Cooking:  10 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients:
– Bunch of Kalette Tops
– 200g Linguine
– 2 Garlic Cloves
– 1/2 Lemon
– 30g Parmesan (omit for vegan option)
– 3tbsp Sour Cream (or vegan alternative)
– 3 tbsp Olive Oil
– Salt and Pepper, for seasoning

Method
1. Begin by cooking the Linguine as instructed on the packaging
2. Thoroughly was the kalette tops, before removing from stems
3. Peel (but don’t chop) the garlic
4. Add the kale and garlic to the linguine pan, for the final five minutes of cooking
5. Drain the linguine, and carefully transfer the kale and garlic to a blender. Add the olive oil, sour cream, lemon juice and seasoning before blending until smooth
6. Mix the linguine and kale sauce until thoroughly coated
7. Season and top with parmesan

Cauliflower and Kale Gratin

This recipe is essentially a play on Cauliflower Cheese with extra kale goodness. Creamy and tangy, this gratin works wonders as a side for four, or a main for two.

Time Preparing: 20 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

Ingredients
– 1/2 Bunch Kale (from box)
– 1 Cauliflower (from box)
– 50g Butter
– 100g Cheddar Cheese, grated
– 50g Parmesan
– 1 Small Onion, finely chopped (optional)
– 300ml Milk
– 50g Plain Flour
– 50g Breadcrumbs
– 2tsp Rosemary
– Salt and Pepper, seasoning

Method
1. Start by preheating the oven to 200 degrees
2. Remove stalks from kale leaves and cut into 2 inch strops
3. Remove cauliflower leaves and stalks, so you’re left with the florets
4. Add cauliflower to a pan of boiling water (with a little salt) and leave to boil for 10 mins
5. Whilst the cauliflower is boiling, being to make your sauce. Melt the butter in the pan, add flour until you have a thick paste then gradually add milk
6. Once you have a smooth consistency, add two thirds of the cheddar
7. Once the cauliflower had been boiling for ten mins, add the kale for a further two then drain
8. Add kale and cauliflower to an oven dish, spread sauce over then top with the parmesan, breadcrumbs and remaining and cheddar
9. Bake for 20 mins until golden and crispy

Red Kuri Squash Risotto

Red Kuri Squashes are known for their unique shape and vibrant orange skin. However, when roasted they taste similar to Butternut Squash, albeit slightly sweeter. This recipe is quick and easy, and works wonders for either a hearty starter or main.

Time Preparing: 30 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

Ingredients
– 1 Red Kuri Squash
– 1 Large Onion / 2 Small Onions, finely chopped
– 50g Butter (or vegan alternative)
– 600ml Veg Stock
– 100ml White Wine
– 2 Garlic Cloves, crushed
– 150g Risotto Rice
– 1tsp Thyme
– Olive Oil
– Handful of Rocket to serve
– Parmesan to serve (optional)

Method
1. Pre-heat oven to 180degrees
2. Chop the squash into small chunks, removing skin and seeds
3. Drizzle olive oil over squash and roast in the oven for 30 mins
4. As the squash is cooking, add a generous lug of olive oil and half of the butter to a large pan, and add onions for 5mins on a medium heat
5. Add garlic, thyme and seasoning then continue stirring for a few minutes – making sure the onions remain translucent
6. Increase the heat and add risotto, continuing to stir for a further few mins
7. Add the wine until it bubbles away, reduce the heat and add the stock in intervals, waiting for the rice to absorb each time – this will take around 15 mins
8. Once the squash is roasted, add to the pan and stir in
9. Serve with rocket and parmesan

Swiss Chard and Broccoli Rissoto

Making risotto is quite easy and it is so tasty to eat. The good thing with it, is that the vegetable combination is nearly unlimited.

Time Preparing: 10 mins
Time Cooking: 35 mins
Serves: 2
Difficulty: 2/5
Season: Autumn

Ingredients
– 1 Bunch of Swiss Chard
– 1 Small head of Broccoli
– 1 Onion, finely chopped
– 125g Risotto Rice
– 350ml Veg Stock
– 1 Large Pepper
– 1tbsp Olive Oil
– Parmesan, for serving

Method
1. Cook chopped onion in a pan on medium heat with olive oil for around 5mins
2. Wash the swiss chard, then split the leaves from the stems
3. Cut the stems into small square pieces
4. Add the stems to the onion and cook gently for a further 7mins
5. In the meantime, wash the broccoli and the pepper. Cut the broccoli heads in small pieces and add it to the steamer basket. Remove the seeds from the peppers, cut them into square pieces and add to the steamer basket. Steam broccoli and pepper for 5mins
6. Add the Swiss chard leaves to the pan in small pieces and cook them for another 7mins
7. Add steamed broccoli and pepper and the risotto rice and stir gently for 3 minutes
8. Add the vegetable stock
9. Let risotto cook for 16 mins on a lower heat with the lid on
10. Serve straight away with grated parmesan and freshly cut aromatic herbs

This recipe was created for Tower Green Hamlets by Pauline Cuisine