Amazing: Miso & Tahini Baked Cauliflower with lentils -Vegan

This dish is stunning and tastes absolutely delicious!! It would make an fabulous centrepiece for any meal.

It all begins with lovingly grown sustainable ingredients like this beautiful organic cauliflower as well as the carrots, garlic and leeks. Add some earthy umami flavours finish with mint for freshness and lime for zing – magic!

We think you’ll go back for seconds.

Lou x

Recipe inspired by Niki Webster – Rebel Recipes

Ingredients:

1 medium cauliflower, leaves removed.

White miso and tahini paste rub
2 tbsp white miso paste
2 tbsp toasted sesame oil
3 tbsp light tahini
2 tbsp olive oil
1 tbsp maple syrup or honey
2 tbsp light soy sauce

  • For the lentils
    2 leeks chopped
    2 carrots finely chopped
    2 tbsp olive oil
    4 cloves garlic sliced
    1 tbsp smoked paprika
    1 tin puy lentils, 240g drained
  • 500ml litre veg stock
    1 tbsp balsamic vinegar
    1/2 tbsp soy sauce
    a hand full chopped baby spinach
  • salt and pepper to taste

Toppings– highly recommended to finish the dish.
Fresh mint, chopped
Fresh lime wedges

Method: Bake the cauliflower in the oven or the air fryer.

Step 1: If using the oven preheat to 180ºC. To cook the cauliflower; remove the leaves – use them for a chopped salad. Make a cross in the stalk. Boil in a pot of lightly salted water for 7 minutes until just soft. Remove from the water, pat dry with a towel and place on a baking tray. Mix all the miso paste ingredients together and coat the cauliflower. Bake in the oven for 45 minutes. or Air fry @ 160ºC for 10-15 minutes. Ready when its nice and brown all over.

Step 2: To make the lentils; warm a wide pan on a medium heat, add a tablespoon of oil and the leeks and cook for a few minutes, add the carrots, garlic, paprika, small pinch of salt. Pour in the stock and cook for about 5 minutes. Add the drained lentils, simmer

To serve;
Top the lentils with the whole cauliflower, chopped mint and squeeze over the fresh lime.

Irish Root Veg and Feta Frittata

This frittata is so handy to make and works perfectly with gorgeous Irish root veg! You can add just about any cooked veg to your frittata, here we are using delicious turnip and potato thats delicious with spinach and feta. Any left over cooked veg can be used think beetroot, peppers, courgette, carrots, parsnips, broccoli or peas it’s a real #zerowaste hero recipe.

This recipe makes a large frittata that is great for feeding a crowd for lunch, dinner or picnic. The best part is you can have it hot or cold.

Make a root veg with your next veg box.

Lou 🙂

Ingredients: makes 8 big slices

  • 300g cooked turnip/swede, cooled and diced
  • 300g cooked potato, cooled and diced
  • 150g feta
  • 18 eggs
  • zest 1 lemon
  • salt and pepper
  • handful spinach

Method:

  • Step 1: Preheat the oven 180ºC and line a baking tin (20cm x 30cm) with parchment paper.
  • Step 2: Scatter the cooked turnip and potato, evenly, over the bottom of the tray.
  • Step 3: Chop the baby spinach roughly and put it on top of the turnip and potato.
  • Step 4: In a bowl whisk the eggs along with a good pinch of salt and pepper. Zest the lemon into the egg and mix well.
  • Step 5: Pour the egg mix over the veg and push any veg sticking up down with a fork.
  • Step 4: Bake in the oven for 30-40 minutes, until cooked through.
  • Serve warm with a salad or cold on a picnic.