Vegetable Paella

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped fine
  • 1 ½ teaspoons fine sea salt, divided
  • 6 garlic cloves, pressed or minced
  • 2 teaspoons smoked paprika
  • 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
  • 2 cups short-grain brown rice*
  • 1 can (15 ounces) chickpeas, rinsed and drained, or
  • 1 ½ cups cooked chickpeas
  • 3 cups vegetable broth
  • ⅓ cup dry white wine** or vegetable broth
  • ½ teaspoon saffron threads, crumbled (optional)
  • 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
  • 2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
  • ½ cup Kalamata olives, pitted and halved
  • Freshly ground black pepper
  • ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
  • 2 tablespoons lemon juice, plus additional lemon wedges for garnish
  • ½ cup frozen peas
Advertisements

Sugar Snap Pea and Carrot Soba Noodles

Ingredients

Soba
  • 6 ounces soba noodles or spaghetti noodles of choice
  • 2 cups frozen organic edamame
  • 10 ounces (about 3 cups) sugar snap peas or snow peas
  • 6 medium-sized carrots, peeled
  • ½ cup chopped fresh cilantro (about 2 handfuls)
  • ¼ cup sesame seeds
Ginger-sesame sauce
  • ¼ cup reduced-sodium tamari or soy sauce
  • 2 tablespoons quality peanut oil or extra-virgin olive oil
  • 1 small lime, juiced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or agave nectar
  • 1 tablespoon white miso*
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon chili garlic sauce or sriracha

Hearty Pasta Soup

Ingredients

  • 1 tbsp olive oil
  • 2 carrots, chopped
  • 1 large onion, finely chopped
  • 1l vegetable stock
  • 400g can chopped tomato
  • 200g frozen mixed pea and beans
  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • Handful of basil leaves (optional)
  • Grated parmesan (or vegetarian alternative), to serve

Directions

  1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.

     

  2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.