< PreviousPL ANT PO WER 1 Finely slice the leeks and green chilli. Grate the ginger and crush the garlic. 2 Heat the oil in a pan. Once the oil is hot, add the cumin seeds and toast for a minute. Add the leeks and green chilli to the pan and sauté for approx. 2 minutes or until tender. Add the ginger and garlic, sautéing for a further 2 minutes. Add the salt, tomatoes, dry spices, mung beans, water and coconut milk. Stir over a medium heat for 15-20 minutes. Stir in the tinned beans and chickpeas. 3 Meanwhile, make the raita. Crush the garlic. Grate the ginger. Finely chop the coriander and mint. Zest and juice the lime. Grate the cucumber, squeezing out any liquid. Combine all the ingredients for the raita in a small bowl. 4 Finish off the curry with roughly chopped coriander and a squeeze of lemon. 5 Serve with the warm fl atbreads and soya yoghurt raita. ROASTED SWEET POTATO, CARROT AND AMARANTH SALAD WITH GREEN DRESSING KEY INGREDIENTS Chlorella, spinach, nutritional yeast and almonds provide zinc, Omega–3, iron and vitamin B12. Prep time: 20 minutes Cook time: 45 minutes Serves: 4 6 baby carrots 2 medium SpinneysFOOD Beauregard Sweet Potatoes 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp SpinneysFOOD Fine Sea Salt 375ml vegetable stock 90g amaranth 90g quinoa For the green dressing 1 lemon 250ml Greek-style yoghurt 1 tsp chlorella 1 tsp nutritional yeast Handful of mixed SpinneysFOOD Fresh Herbs (parsley, dill, mint and coriander) 50g SpinneysFOOD Organic Baby Spinach 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tsp capers 1 small garlic clove ½ tsp iodized salt To serve 1 green apple Small handful of baby rocket 75g goat’s cheese or vegan feta cheese (optional) 50g toasted almonds 1 Preheat the oven to 200°C, gas mark 6. 2 Peel and halve the baby carrots. Roughly cube the sweet potatoes leaving the skin on. Place the carrots and potatoes on a rimmed baking tray. Drizzle with the olive oil and season with the salt. Toss to coat and place in the oven for 25-30 minutes or until caramelised and cooked through. 3 Place the stock in a medium pot over a high heat and bring to a boil. Add the amaranth and quinoa and lower the heat to a gentle simmer. Cook for approx. 15 minutes or until tender and all the stock has been absorbed. Remove from the heat and place on a serving platter. Set aside to cool. 4 Zest and juice the lemon. Place all the ingredients for the green dressing in a blender or food processor and pulse until smooth. 5 Slice the apple into matchsticks. Rinse the rocket. Crumble the goat cheese. Roughly chop the almonds. 6 Toss together the amaranth, quinoa, apple and rocket. Arrange the goat’s cheese on top with the almonds and drizzle over the dressing. BROCCOLI AND COURGETTE LASAGNE WITH CHEAT'S VEGAN CHEESE SAUCE KEY INGREDIENTS Soya milk, cannellini beans, nutritional yeast, iodized salt and seeds provide protein, iron and iodine. Prep time: 30 minutes Cook time: 1 hour 15 minutes Serves: 6-8 Sticky Marmite tofu with pickled shiitake mushrooms and kombu rice Broccoli and courgette lasagne with cheat’s vegan cheese sauce VEGAN VEGGIE 70 pg66-71_Seafood swaps_Jan_Feb_2023.indd 7012/21/2022 1:12:54 PMPL ANT PO WER R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m Nezo Pure Salt With Iodine Earth Goods Brown Flaxseeds Bob’s Red Mill Nutritional Yeast Yakinori Roasted Seaweed Sheets SpinneysFOOD Cannellini Beans Find an assortment of nutrient-dense ingredients available in stores. 320g broccoli fl orets 400g courgettes 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp SpinneysFOOD Fine Sea Salt ½ tsp SpinneysFOOD Black Pepper, freshly ground 1 x 340g SpinneysFOOD Tomato for Bolognese 230g lasagna sheets 100g vegan mozzarella 50g vegan parmesan For the cheat’s vegan white sauce 1 small brown onion 1 tbsp SpinneysFOOD Pure Sunfl ower Oil 1 x 400g tin SpinneysFOOD Cannellini Beans ½ tsp SpinneysFOOD Fine Sea Salt Pinch of ground nutmeg 250ml SpinneysFOOD Soya Milk 1 tsp nutritional yeast For the crunchy seed topping 10g fl axseeds 40g sunfl ower seeds 10g chia seeds 20g breadcrumbs ½ tsp smoked paprika ¼ tsp SpinneysFOOD Fine Sea Salt Pinch of SpinneysFOOD Fine Cayenne Pepper 1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 Preheat the oven to 200°C, gas mark 6. Line a roasting tray with baking paper. 2 Slice the broccoli fl orets into1cm thick rounds, letting the fl orets on the edges fall off. Slice the courgettes. Toss the broccoli and courgettes in the olive oil, salt and pepper. Place in the oven and roast for approx. 10-15 minutes or until tender and slightly crisp. 3 Remove from the oven and lower the oven temperature to 180°C, gas mark 4. 4 Finely slice the onion. 5 Heat the oil in a medium-sized pan. Sauté the onion until golden and tender. Remove from the heat and cool. 6 In a blender or food processor, combine all the white sauce ingredients and blitz until smooth and creamy. 7 Lightly oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna sheets. Spoon a thin layer of the white sauce over the sheets. Top with a layer of broccoli and courgette, then a layer of tomato sauce and a layer of parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna sheets topped with tomato sauce, mozzarella and parmesan. Cover the dish tightly with foil and place in the oven. Bake 40 minutes, until the sheets are tender and the mixture is bubbling. 8 Meanwhile, prepare the seed topping. Line a baking tray with parchment paper. In a medium-sized bowl, combine the seeds, breadcrumbs and seasoning with the olive oil. Spread in an even layer over the baking tray and bake for 15-20 minutes or until golden. Remove from the oven and set aside. 9 Once 40 minutes have passed, uncover the lasagna and bake for a further 10 minutes, until the top begins to brown. 10 Remove from the heat and allow to sit for 5 minutes before sprinkling with the crunchy seed topping and serving. STICKY MARMITE TOFU WITH PICKLED SHIITAKE MUSHROOMS AND KOMBU RICE KEY INGREDIENTS Yeast extract, tofu, shiitake mushrooms, seaweed and edamame beans provide vitamin B12 and D, calcium and Omega–3. Prep time: 30 minutes (plus chilling time) Cook time: 30 minutes Serves: 4 For the kombu rice 370g sushi rice short-grain rice 625ml SpinneysFOOD Bottled Drinking Water 1 tbsp rice vinegar 2 tbsp soya sauce 1 tsp sesame oil 1 piece dried kombu For the pickled shiitake mushrooms 180g shiitake mushrooms 60g granulated sugar 125ml soya sauce 125ml rice vinegar 250ml SpinneysFOOD Bottled Drinking Water For the sticky Marmite tofu 280g medium fi rm tofu 1 tbsp SpinneysFOOD Pure Sunfl ower Oil 1 tbsp soya sauce 1 tbsp Marmite 2 tbsp SpinneysFOOD Organic Natural Honey 1 tsp nigella seeds To serve 3 small radishes ½ SpinneysFOOD Organic Cucumber 160g blanched edamame beans Pickled ginger 1 Rinse the rice in cold water and drain. Place in a medium-sized pot along with the water, rice vinegar, soya sauce, sesame oil and kombu on top. Place the lid on top and bring to a boil. Lower the heat and cook for approx. 15-20 minutes, or until the rice has absorbed all the liquid. Set aside and keep warm. 2 Quarter the shiitake mushrooms. In a small pot, bring the mushrooms, sugar, soya sauce, vinegar and water to a simmer over a medium-high heat. Cook, stirring occasionally, until the sugar has dissolved, approx. 5 minutes. Transfer the mushrooms to a sterilised jar. Cover and chill for at least 1 hour. 3 Drain the tofu and pat it dry with a paper towel. Slice the tofu into 2cm cubes. Heat the oil in a large cast-iron or non- stick pan over a medium-high heat. Add the tofu and fry on either side for approx. 2-3 minutes or until golden and crisp on both sides. In a small bowl combine the soya sauce, Marmite and honey and stir until combined. Lower the heat and stir in the Marmite sauce. Cook for approx. 2 minutes or until the sauce becomes thick and glossy and coats the tofu. Add in the nigella seeds and stir to coat. 4 Finely slice the radish and cucumber. 5 Divide the rice between four bowls and top with the tofu, pickled shiitake, edamame beans, fi nely sliced radish, cucumber and pickled ginger. VEGGIE 71 pg66-71_Seafood swaps_Jan_Feb_2023.indd 7112/21/2022 1:12:56 PMPL ANT PO WERPLPLPLPL ANANANNA N TTTTTTT POPOPOPOPOPP OOOOOOOOOOOOP OOOOPPOOP OOOOOOPOPOOPPPPP OO WWWEWEWEWEWEWEWEWWWWEWWEWEWEWEWEWWEW EEEEEEEEEEEEWWWWEEEEEEEEEWWWEWEW EEEEWWWW EEEWEWEEEEWWEEWEWEWEWEEWEWEWEWEWEWEWEWEWEEEWEWEWWEWWEWWEWEEEWEEWWEWEEEEEEEEEWWEWEW EEWWWEEEW EWWEEWW EWWWEWEEEE RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR Smoked mackeral loaded microwave sweet potato Al-desko dining 72 pg72-75_Office lunch_Jan_Feb_2023.indd 7212/21/2022 1:13:53 PMPL ANT PO WER Mushroom and miso home-made instant noodles 73 Try these delicious make-ahead lunches for when you work from home or head into the offi ce PL ANT PO WER 73 pg72-75_Office lunch_Jan_Feb_2023.indd 7312/21/2022 1:13:55 PMPL ANT PO WER R e cip es , f o o d st yl in g a n d p h o to g ra p h y by Th e K a te T in .c o m Lock & Lock Lunch Bag Set Brabantia Set of 3 Stackable Glass Jars Lock & Lock Round Glass Container Lock & Lock Sauce Bottle EZ Lock Rectangular Container 2 Piece Set Prepare your make-ahead lunches using the lunch boxes available in stores. SMOKED MACKERAL LOADED MICROWAVE SWEET POTATO This recipe can be adjusted to make a different lunch for each day of the week – simply replace the mackeral with tuna, smoked salmon or shredded chicken. Prep time: 20 minutes Cook time: 10 minutes Makes: 5 lunches For the spring onion and lemon labneh 5 SpinneysFOOD Spring Onions 1 lemon Handful of SpinneysFOOD Fresh Dill 100g labneh Pinch of SpinneysFOOD Sea Salt Flakes 250g smoked mackerel fi llet To serve 150g lettuce leaves 5 SpinneysFOOD Organic Cucumbers 5 medium SpinneysFOOD Beauregard Sweet Potatoes AT HOME 1 Finely slice the spring onions. Zest and juice the lemon. Finely chop the dill. 2 In a small mixing bowl, combine the spring onions, lemon zest and juice, dill, labneh and salt. Stir to combine and divide between 5 small resealable containers. 3 Remove the skin from the mackerel. Using a fork fl ake into chunks. Divide and place in 5 small resealable containers. Divide the lettuce between the containers. Slice the cucumber and divide between the containers. AT WORK 1 Rinse and prick the sweet potato all over. Wrap it in wet paper towels. Microwave on high for 4-5 minutes. If the potato isn’t tender enough, continue cooking at 1-minute intervals until tender. 2 Once cooked, slice the sweet potato in half lengthways and top with the labneh mixture, fl aked mackerel and serve with the salad. MUSHROOM AND MISO HOME-MADE INSTANT NOODLES Rice noodles are the best choice for this recipe since they can be easily cooked using boiling water. Prep time: 30 minutes Cook time: 2 minutes Makes: 5 lunches 200g shiitake mushrooms 5 SpinneysFOOD Pak Choi 5 SpinneysFOOD Spring Onions 100g carrots 250g rice noodles 5 tbsp miso paste 5 tbsp soya sauce 5 tbsp rice vinegar 2½ Kallo Organic Mushroom Stock Cubes 1 lime Handful of SpinneysFOOD Fresh Coriander 400ml SpinneysFOOD Bottled Drinking Water AT HOME 1 Finely slice the mushrooms, pak choi and spring onions. Peel and julienne the carrots. 2 Divide each of these ingredients between 5 microwavable meal prep containers or jars. 3 To each container, add 50g of noodles, 1 tablespoon of miso paste, 1 tablespoon of soya sauce and 1 tablespoon of vinegar. Add half a stock cube, a wedge of lime and some coriander. 4 Seal the containers and refrigerate until needed. AT WORK 1 Remove the lime and coriander from the container. Set aside. 2 Add the boiling water to the container and microwave on high for 2 minutes or until the noodles are cooked. 3 Serve with a squeeze of lime juice and coriander. LENTIL-LOADED MICROWAVE NACHOS Make sure you line a microwavable plate with baking paper to ensure the cheese doesn’t stick to it. Prep time: 15 minutes Cook time: 30 minutes Makes: 5 lunches For the lentil sauce 1 large leek 3 garlic cloves 1 tbsp SpinneysFOOD Pure Sunfl ower Oil 2 x 400g tin brown lentils 250ml vegetable stock ½ tsp SpinneysFOOD Fine Sea Salt 2 tsp SpinneysFOOD Fine Cumin Pinch SpinneysFOOD Cayenne Pepper 2 tsp SpinneysFOOD Dried Oregano 2 tsp smoked paprika 1 tsp SpinneysFOOD Demerara Sugar To serve 2 SpinneysFOOD Super Sweet Corn 1 red onion 500g Kraft shredded Mexican four cheese Handful of SpinneysFOOD Fresh Coriander 500g Spinneys Salted Tortilla Chips AT HOME 1 Finely slice the leek. Peel and crush the garlic. 2 Heat the oil in a large pot. Add the lentils, stock, salt, dry spices and sugar to the pot and bring to a gentle simmer. Simmer for 15-20 minutes or until the liquid has reduced. 3 Remove the corn from the cob. Divide between 5 resealable containers. Finely slice the red onion and add to the containers. Divide the cheese and coriander between the containers. Seal and refrigerate until needed. 4 Divide the tortilla chips between 5 resealable bags, approx. 125g each. AT WORK 1 Place the lentil sauce in a bowl and microwave for 2 minutes to heat up. 2 Scatter the entire bag of tortilla chips onto a large plate. Top with the shredded Mexican four cheese. Microwave for 2 minutes, or until the cheese has melted. 3 Top with the lentils, corn, red onion and coriander. VEGGIE VEGAN 74 pg72-75_Office lunch_Jan_Feb_2023.indd 7412/21/2022 1:13:56 PMPL ANT PO WER Lentil-loaded microwave nachos 75 pg72-75_Office lunch_Jan_Feb_2023.indd 7512/21/2022 1:13:58 PM7676 Zahra Abdalla enjoys experimenting in the kitchen. Here she shares a recipe for a “Western-style pea soup” to which she adds or subtracts Asian fl avours depending on her mood Winter war mer MINT AND PEA SOUP Prep time: 15 minutes Cook time: 30 minutes Serves: 6 1 potato 1 red onion 1 lime 2 tbsp coconut oil 800g frozen peas 1½L vegetable stock 2 tsp SpinneysFOOD Fine Coriander 15g SpinneysFOOD Fresh Mint 250ml coconut cream SpinneysFOOD Fine Sea Salt, to taste ½ tsp SpinneysFOOD Fine Black Pepper To serve 2 tbsp coconut cream 15g SpinneysFOOD Fresh Coriander 1 Peel and cube the potato. Peel and thinly slice the onion. Juice the lime. 2 Heat the coconut oil in a pot over a medium heat. 3 Add the red onion and sauté until it turns a light golden brown. Stir in the peas and potato cubes. Add the vegetable stock and coriander powder. 4 Bring to a boil over a high heat. Cover the pot, lower the heat and leave to simmer for 20 minutes. 5 Add the fresh mint, coconut cream and season with the salt and pepper. 6 Using a hand blender, purée the mixture to a smooth consistency, then leave to simmer for a further 5 minutes. Remove from the heat and stir in the lime juice. 7 Serve the soup in bowls, drizzled with the coconut cream and sprinkled with some chopped coriander. PL ANT PO WER VEGAN Mint and pea soup pg76_Zahra_Jan_Feb_2023.indd 7612/21/2022 1:14:16 PMMAD ABOUT mushrooms PL ANT PO WER 78 pg78-81_Mad about mushrooms_Jan_Feb_2023.indd 7812/21/2022 1:15:10 PMPL ANT PO WER 79 You won’t miss meat with these fl avourful recipes for sloppy Joes, koftas, skewers, rolls and tacos SMOKY CHIPOTLE PULLED MUSHROOM TACOS Pulled mushroom tastes best when made a day ahead and refrigerated until needed. Prep time: 30 minutes Cook time: 30 minutes Serves: 4 400g oyster mushrooms 1 leek 1 garlic clove 2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil 1 tsp SpinneysFOOD Fine Cumin 1 tsp smoked paprika ½ tsp SpinneysFOOD Fine Coriander 1 tsp tomato paste 1 tbsp chipotle in adobo 2 tbsp soya sauce 4 tbsp vegetable stock 1 tbsp soft brown sugar ½ tsp SpinneysFOOD Sea Salt Flakes For the chipotle sour cream 150g sour cream 2 tsp chipotle in adobo ¼ tsp SpinneysFOOD Fine Sea Salt ½ lime To serve 1 SpinneysFOOD Organic Cucumber 8 hard shell tacos 50g pickled red onion Handful of SpinneysFOOD Microgreens 1 Remove the caps from the mushrooms and fi nely slice. Using a fork, shred the stems to form long strands. 2 Rinse then fi nely slice the leeks. Peel and crush the garlic. 3 Heat the oil in a cast-iron or non-stick frying pan. 4 Add the leeks and sauté for 2 minutes. Add the garlic, sautéing for a further minute or two before adding the spices. Gently fry the spices until fragrant. Stir through the tomato paste and chipotle. Add the sliced and shredded mushrooms along with the soya sauce and stock. Simmer gently until most of the liquid is absorbed. Add in the sugar and fl aky sea salt. Simmer for a further 5 minutes before removing from the heat. Set aside to cool. 5 Combine the sour cream, chipotle in adobo and salt in a bowl. Squeeze in the lime juice and stir to combine. Set aside. 6 Twenty minutes before serving, preheat the oven to 180°C, gas mark 4. Line a baking tray with parchment paper. 7 Evenly spread the mushroom pieces on the tray and bake for 15 minutes or until golden and crispy. 8 Slice the cucumber into thin ribbons. 9 To serve, spread a dollop of chipotle sour cream in each taco, top with pulled mushroom, pickled red onion, microgreens and cucumber ribbons. VEGGIE Smoky chipotle pulled mushroom tacos 79 pg78-81_Mad about mushrooms_Jan_Feb_2023.indd 7912/21/2022 1:15:11 PMNext >