1、Vegetable tagine with apricot quinoa

Niomi Smart's beautifully vibrant vegan recipe is a good source of iron and gives you all 5 of your 5-a-day! Make good use of seasonal vegetables and spices

Vegetable tagine with apricot quinoa recipe

Ingredients

Method

Add the garlic and butternut squash, and cook for a further 7 mins.
  • Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 mins. When cooked, stir in the apricots and almonds, plus a pinch of salt.
  • To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
  • Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander and mint and the pomegranate seeds, if using, to finish.

  • https://www.truecookbook.com/recipe/vegetable-tagine-with-apricot-quinoa-10299/

    2、Fish tagine with saffron & almonds

    A low calorie Moroccan fish stew flavoured with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze
    Fish tagine with saffron & almonds recipe

    Ingredients

    Method

    1. Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato purée, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
    2. Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

    3、Autumn vegetable soup with cheesy toasts

    A satisfying low-fat soup that won't induce guilt, served with toasts for a taste of luxury
    Autumn vegetable soup with cheesy toasts recipe

    Ingredients

    • 1 leek, chopped quite small
    • 2 carrots, chopped quite small
    • 1 garlic clove, finely chopped
    • 1 potato, chopped quite small
    • 1 tbsp finely chopped fresh rosemary
    • ½ tsp sugar
    • 410g can chickpea, drained and rinsed
    • 3 tbsp chopped fresh parsley
    • 2 x 400g cans chopped Italian tomato
    • 425ml/¾ pint vegetable stock
    • 8 slices of baguette, cut on the diagonal
    • 1 garlic clove, cut in half
    • 50g edam, finely grated

    Method

    1. Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.
    2. Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.
    3. For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.

    4、Vegetable stew with herby dumplings

    The pearl barley makes this stew really hearty - perfect for a cold winter evening
    Vegetable stew with herby dumplings recipe

    Ingredients

    Method

    1. Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
    2. Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
    3. Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

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