Kale and Swiss Chard Parcel

 

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

Ingredients:
– 1 Role of Ready to Use Puff Pastry
– 100g Kale
– 50g Swiss Chard
– 4tbsp Soya Cream
– 50g Vegan Grated Cheese
– 2tbsp yeast
– Sesame Seeds
– Seasoning
– 1tbsp Olive Oil

Method:
1. Roughly chop kale and swiss chard
2. Heat olive oil in a pan on a medium heat, before adding vegetables
3. Cook for 10 mins, stirring regularly
4. Add cream / yoghurt and coat vegetables
5. Cut the puff pastry into 4 equal sized squares
6. Add a quarter of the vegetable mixture to the centre of each puff pastry square, add cheese, seasoning and yeast before closing the parcel (Note: Use water to seal)
7. Sprinkle each parcel with a little water and sesame seeds, then cook in the oven for 30 mins on 180°C

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Courgette, Aubergine and Tomato Pasta

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 400g Aubergine
– 200g Courgett
– 400g Tin of Chopped Tomatoes
– Olive Oil
– Mixed Herbs
– Salt and Pepper
– 220g Wholewheat Pasta

Method:
1. Slice aubergine into half cm slices, discarding the head
2. Slice Courgette into small chunks
3. In a dish, mix 2-3tbsp olive oil with herbs, before coating aubergine and courgette before leaving to marinate for 30mins
4. Add 1/2 tbsp olive oil to another pan, and roast the aubergine for 3-5 mins on either side
5. Cook pasta as instructed
6. Add courgette and aubergine to a pan on a medium heat for 5 mins, until the courgette softens
7. Add chopped tomatoes and seasoning and continue to cook for a further 5 mins

 

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

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

Broccoli and Celeriac soup

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

Ingredients
– 100g Broccoli
– 90g Celeriac
– 50g Potato
– 500ml Vegetable Stock

Method
1. Peel celeriac and potatoes, then cut into small chunks
2. Rougly chop broccoli
3. Put all the vegetables in a pan on a low-medium heat before adding veg stock
4. Simmer for 20 mins then blend until smooth

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Carrot, Leek and Celeriac Soup

Time Preparing: 5 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients
– 2 Carrots
– 1 Leek
– 50g Celeriac
– 500ml Vegetable Stock
– Soya Cream

Method
1. Wash and peel the carrots and celeriac, then cut into small chunks
2. Slice the leek, discarding the head
3. Add the veg to a pan, with veg stock, cover then allow to simmer on a medium-low heat for 25mins
4. Check that the vegetables are soft, then blend until reaching a smooth consistency
Add a dash of soya cream for a creamier consistency if desired

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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