Leigh

Rigatoni with lemony kale and pecorino pesto

Posted on by Leigh

Rigatoni with lemony kale and pecorino pesto

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 553kcal

Ingredients

  • 350 g rigatoni pasta
  • 200 g fresh kale stems removed and chopped
  • 50 g pecorino cheese grated
  • 2 garlic cloves minced
  • 1/4 cup olive oil
  • zest and juice of 1 lemon
  • salt and black pepper to taste
  • red pepper flakes (optional, for some heat)
  • 2 tbsp pine nuts (optional) for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
  • While the pasta is cooking, blanch the chopped kale. Bring another pot of salted water to a boil, then add the kale. Cook for about 2-3 minutes until it's tender but still bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and squeeze out any excess water.
  • In a food processor, combine the blanched kale, minced garlic, grated pecorino cheese, lemon zest, and lemon juice. Pulse until everything is finely chopped.
  • With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to add a bit more olive oil if it's too thick.
  • Season the pesto with salt and black pepper to taste. If you like it spicy, you can add a pinch of red pepper flakes as well.
  • In a large mixing bowl, toss the cooked rigatoni with the pecorino pesto until the pasta is well coated.
  • Divide the pasta among serving plates. Garnish with extra grated pecorino cheese, a drizzle of olive oil, and pine nuts if desired.
    Enjoy your Rigatoni with Lemony Kale and Pecorino Pesto! It's a delicious and nutritious dish with a lovely balance of flavors.
Nutrition Facts
Rigatoni with lemony kale and pecorino pesto
Amount per Serving
Calories
553
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
13
mg
4
%
Sodium
 
182
mg
8
%
Potassium
 
416
mg
12
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
5048
IU
101
%
Vitamin C
 
47
mg
57
%
Calcium
 
282
mg
28
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lentil meatballs and spaghetti

Posted on by Leigh

Lentil meatballs and spaghetti

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 590kcal

Ingredients

Lentil Meatballs

  • 200 g green or brown lentils (about 1 cup)
  • 500 ml vegetable broth (about 2 cups)
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot grated
  • 1 celery stalk finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 tsp dried origanum
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 100 g breadcrumbs (about 1 cup)
  • 50 g grated Parmesan cheese (optional)
  • olive oil for frying

Spaghetti

  • 250 g spaghetti
  • salt for pasta water
  • tomato sauce of your choice

Instructions

Prepare Lentil Meatballs:

  • Rinse the lentils under cold water and drain them.
  • In a medium-sized saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid.
  • In a large skillet, heat some olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Add the cooked lentils to the skillet and mix well. Stir in the dried oregano, basil, thyme, salt, and black pepper. Cook for an additional 2-3 minutes to blend the flavors.
  • Remove the skillet from heat and let the mixture cool for a few minutes.
  • Transfer the lentil mixture to a food processor. Add breadcrumbs and Parmesan cheese (if using). Pulse until the mixture comes together, but don't overprocess; you want some texture.
  • Shape the mixture into meatballs using your hands. You should get around 20-24 small meatballs.
  • Heat some olive oil in a large frying pan over medium heat. Fry the lentil meatballs until they are golden brown on all sides, turning them carefully. This should take about 5-7 minutes.

Cook the Spaghetti:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Serve:

  • Warm up your favorite tomato sauce in a separate pan.
  • Plate the cooked spaghetti, top with the lentil meatballs, and pour the tomato sauce over them.
  • Garnish with additional grated Parmesan cheese and fresh basil if desired.
    Enjoy your delicious lentil meatballs and spaghetti!
Nutrition Facts
Lentil meatballs and spaghetti
Amount per Serving
Calories
590
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
11
mg
4
%
Sodium
 
1361
mg
59
%
Potassium
 
824
mg
24
%
Carbohydrates
 
104
g
35
%
Fiber
 
20
g
83
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
3417
IU
68
%
Vitamin C
 
25
mg
30
%
Calcium
 
219
mg
22
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lentil bolognese

Posted on by Leigh

Lentil bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 585kcal

Ingredients

  • 250 g dried green or brown lentils rinsed and drained
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 red bell pepper diced
  • 400 g canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 250 ml vegetable broth or water
  • 250 g whole wheat spaghetti or pasta of your choice
  • grated Parmesan cheese or vegan friendly cheese (optional for serving)
  • fresh basil leaves (optional for garnish)

Instructions

  • Rinse the lentils under cold water and drain them.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
  • Add the minced garlic, diced carrot, diced celery, and diced red bell pepper to the pot. Sauté for another 5 minutes until the vegetables start to soften.
  • Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
  • Add the rinsed lentils and vegetable broth (or water) to the pot. Stir well and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and let the lentil bolognese simmer for about 20-25 minutes or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. If needed, add more broth or water to achieve your desired consistency.
  • While the lentil bolognese is simmering, cook the whole wheat spaghetti or pasta according to the package instructions until al dente. Drain and set aside.
  • Taste the lentil bolognese and adjust the seasoning if necessary by adding more salt and pepper.
  • Serve the lentil bolognese over the cooked pasta. If desired, garnish with grated Parmesan cheese and fresh basil leaves.
    Enjoy your delicious and nutritious Lentil Bolognese with metric measurements!
Nutrition Facts
Lentil bolognese
Amount per Serving
Calories
585
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
466
mg
20
%
Potassium
 
1280
mg
37
%
Carbohydrates
 
100
g
33
%
Fiber
 
25
g
104
%
Sugar
 
12
g
13
%
Protein
 
27
g
54
%
Vitamin A
 
3986
IU
80
%
Vitamin C
 
55
mg
67
%
Calcium
 
110
mg
11
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cauliflower tacos

Posted on by Leigh

Cauliflower tacos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 350kcal

Ingredients

Cauliflower Filling

  • 1 medium head of cauliflower cut into bite-sized florets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Slaw

  • 200 g red cabbage thinly sliced
  • 1 medium carrot grated
  • 1/4 cup plain yoghurt
  • 1 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • salt and pepper to taste

Assembling

  • 8 small tortillas (make sure that they are paleo friendly)

Instructions

  • Preheat your oven to 200°C (392°F).
  • In a large mixing bowl, combine the cauliflower florets, olive oil, smoked paprika, ground cumin, chili powder, salt, and black pepper. Toss everything together until the cauliflower is well coated with the spices and oil.
  • Spread the seasoned cauliflower florets evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and slightly crispy around the edges. Stir the cauliflower halfway through the cooking time.
  • While the cauliflower is roasting, prepare the slaw. In a separate bowl, combine the thinly sliced red cabbage and grated carrot.
  • In a small bowl, whisk together the plain yogurt, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Pour this dressing over the cabbage and carrot mixture, and toss until well combined. Set the slaw aside.
  • Warm the tortillas in the oven or on a skillet for a few minutes until they are soft and pliable.
  • To assemble the tacos, place a generous spoonful of the roasted cauliflower onto each tortilla. Top with a scoop of the slaw.
  • Serve your cauliflower tacos warm with your favorite taco toppings, such as avocado slices, chopped cilantro, and a drizzle of hot sauce if desired.
    Enjoy your delicious cauliflower tacos with a refreshing slaw!
Nutrition Facts
Cauliflower tacos
Amount per Serving
Calories
350
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
4
mg
1
%
Sodium
 
545
mg
24
%
Potassium
 
735
mg
21
%
Carbohydrates
 
45
g
15
%
Fiber
 
7
g
29
%
Sugar
 
10
g
11
%
Protein
 
9
g
18
%
Vitamin A
 
3455
IU
69
%
Vitamin C
 
99
mg
120
%
Calcium
 
174
mg
17
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cauliflower steaks

Posted on by Leigh

Cauliflower steaks

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 135kcal

Ingredients

  • 1 large head of cauliflower
  • 3 tbsp olive oil
  • 2 tsp garlic cloves minced
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • tsp salt and pepper to taste
  • fresh parsley or coriander for garnish (optional)

Instructions

  • Preheat the Oven: Preheat your oven to 200°C (392°F).
  • Prepare the Cauliflower: Remove the outer leaves of the cauliflower and trim the stem, leaving the core intact. Place the cauliflower head upright on a cutting board. Slice it vertically into 1.5 cm (0.6 inches) thick slices. These slices will be your "steaks."
  • Season the Steaks: In a small bowl, mix together the olive oil, minced garlic, paprika, cumin, coriander, salt, and black pepper. Brush both sides of each cauliflower steak generously with this mixture, making sure they are well coated.
  • Roast the Cauliflower: Place the cauliflower steaks on a baking sheet lined with parchment paper or a greased baking dish. Roast in the preheated oven for 25 minutes or until the cauliflower is tender and has a golden-brown color. You may need to flip the steaks halfway through the cooking time for even browning.
  • Serve: Once the cauliflower steaks are cooked to your desired level of tenderness and have a nice color, remove them from the oven. Garnish with fresh parsley or cilantro if desired.
  • Enjoy: Serve the cauliflower steaks hot as a main dish or as a side dish with your favorite sauce or dressing.
    This recipe is simple to make and provides a delicious and nutritious vegetarian option for your meals. Adjust the seasonings and cooking time to your taste preferences, and you can also experiment with different spices and herbs to customize the flavor.
Nutrition Facts
Cauliflower steaks
Amount per Serving
Calories
135
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Sodium
 
44
mg
2
%
Potassium
 
455
mg
13
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
3
g
6
%
Vitamin A
 
253
IU
5
%
Vitamin C
 
70
mg
85
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tomato soup

Posted on by Leigh

Tomato soup

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 251kcal

Ingredients

  • 1 kg ripe tomatoes chopped
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 medium-sized carrot peeled and diced
  • 1 celery stalk diced
  • 1 liter vegetable broth
  • 30 ml olive oil
  • 5-10 ml balsamic vinegar (adjust to taste)
  • 5-10 ml honey or sugar (adjust to taste)
  • salt and pepper to taste
  • 15 ml fresh basil leaves chopped
  • 125 ml heavy cream (optional for a creamier soup)

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onions, garlic, carrots, and celery to the pot. Sauté them for about 5-7 minutes until they become soft and the onions turn translucent.
  • Add the chopped tomatoes to the pot. Cook for another 5 minutes, stirring occasionally.
  • Pour in the vegetable broth and bring the mixture to a boil. Once it's boiling, reduce the heat to low and let it simmer for about 20-25 minutes or until the vegetables are very tender.
  • Remove the pot from heat and allow the soup to cool slightly.
  • Use an immersion blender to carefully blend the soup until it's smooth. Alternatively, you can transfer the soup to a blender in batches, blending each batch until smooth, and then returning it to the pot.
  • Place the pot back on the stove over low heat. Add balsamic vinegar, honey or sugar, salt, pepper, and basil to the soup. Stir well and let it simmer for an additional 5-10 minutes to allow the flavors to meld. Adjust the seasoning to your taste by adding more vinegar, honey, salt, or pepper if needed.
  • If you want a creamy tomato soup, stir in the heavy cream at this stage. Heat the soup for another 5 minutes, but do not let it boil.
  • Once the soup is heated through and seasoned to your liking, remove it from the heat.
  • Serve the tomato soup hot, garnished with fresh basil leaves or a drizzle of cream, if desired.
    Enjoy your delicious homemade tomato soup!
Nutrition Facts
Tomato soup
Amount per Serving
Calories
251
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
8
g
Cholesterol
 
36
mg
12
%
Sodium
 
1027
mg
45
%
Potassium
 
724
mg
21
%
Carbohydrates
 
20
g
7
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
4
g
8
%
Vitamin A
 
5646
IU
113
%
Vitamin C
 
38
mg
46
%
Calcium
 
61
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan lasagna

Posted on by Leigh

Vegan lasagna

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 530kcal

Ingredients

Lasagna

  • 250 g lasagna noodles (use gluten-free if desired)

Vegan Bolognese Sauce

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot finely chopped
  • 1 celery stalk finely chopped
  • 200 g mushrooms finely chopped
  • 400 g canned lentils drained and rinsed (or cooked lentils)
  • 400 g canned crushed tomatoes
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • salt and pepper to taste

Vegan Bechamel Sauce

  • 50 g vegan butter or margarine
  • 50 g all-purpose flour
  • 500 ml unsweetened plant-based milk (such as almond, soy, or oat)
  • salt and pepper to taste
  • a pinch of nutmeg (optional)

Layering

  • 200 g vegan mozzarella cheese grated (optional)
  • fresh basil leaves for garnish (optional)

Instructions

Prepare the Lasagna Noodles:

  • Cook the lasagna noodles according to the package instructions until al dente.
  • Drain and set them aside. You can also drizzle a bit of olive oil over them to prevent sticking.

Prepare the Vegan Bolognese Sauce:

  • Heat the olive oil in a large pan over medium heat.
  • Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables soften.
  • Add the chopped mushrooms and sauté for another 5 minutes until they release their moisture and start to brown.
  • Stir in the canned lentils, crushed tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper.
  • Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens. Adjust the seasoning to taste.

Prepare the Vegan Bechamel Sauce:

  • In a separate saucepan, melt the vegan butter over medium heat.
  • Add the all-purpose flour and whisk continuously for 2-3 minutes until the mixture becomes a light golden color (this is called a roux).
  • Slowly pour in the plant-based milk while whisking constantly to avoid lumps.
  • Continue to cook and whisk until the sauce thickens. If it's too thick, you can add a bit more milk.
  • Season with salt, pepper, and a pinch of nutmeg if desired.

Assemble the Vegan Lasagna:

  • Preheat your oven to 180°C (350°F).
  • In a large baking dish, start by spreading a thin layer of the vegan bolognese sauce on the bottom.
  • Add a layer of cooked lasagna noodles on top of the sauce.
  • Pour a portion of the vegan bechamel sauce over the noodles.
  • Repeat the layers: bolognese sauce, noodles, bechamel sauce, until you run out of ingredients, finishing with a layer of bechamel sauce on top.
  • If desired, sprinkle the grated vegan mozzarella cheese over the top.

Bake the Lasagna:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Serve:

  • Let the lasagna cool for a few minutes before slicing.
  • Garnish with fresh basil leaves if desired.
  • Enjoy your delicious vegan lasagna!
    This recipe should yield approximately 6 servings. Adjust the quantities as needed to suit your preferences.
Nutrition Facts
Vegan lasagna
Amount per Serving
Calories
530
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
26
mg
9
%
Sodium
 
406
mg
18
%
Potassium
 
788
mg
23
%
Carbohydrates
 
69
g
23
%
Fiber
 
10
g
42
%
Sugar
 
14
g
16
%
Protein
 
24
g
48
%
Vitamin A
 
2254
IU
45
%
Vitamin C
 
10
mg
12
%
Calcium
 
351
mg
35
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.