ingredients
2 aubergines, cut into bite-sized pieces
½ teaspoon of chilli powder
1 onion, peeled and chopped
3 garlic cloves, peeled and chopped
2 teaspoons of curry powder
½ teaspoon of turmeric
1 teaspoon of cinnamon
2 red peppers, sliced
1x 400g can of coconut milk
Juice of 2 limes
Handful of fresh spinach
Olive oil
Salt
method
Preheat the oven to 180C, fan setting.
Place the aubergine chunks on a baking tray and drizzle with olive oil, a pinch of salt and ½ teaspoon of chilli powder. Mix well and cook for 30 minutes until soft.
While the aubergine cooks, place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onion becomes soft.
At this point, add the turmeric, cinnamon, curry powder and sliced red peppers. Mix well and cook for another few minutes until the peppers start to become soft.
Pour in the coconut milk and squeeze in the juice from the limes. Mix well and leave to simmer on a low heat for about 15 minutes while the aubergines finish cooking.
Once the aubergines are cooked, remove from the oven and spoon into the curry, along with the spinach. Heat everything through and allow the spinach to wilt before serving.
this is a real favourite in our house at the moment. roasted aubergine stirred into coconut milk, simmered with lots of spices, sauteed onion, garlic, lime juice and wilted spinach. perfect with rice, tofu or a baked potato for dinner.

ingredients
1 onion, peeled and finely diced
4 garlic cloves, peeled and finely diced
3 sticks of celery, finely diced into small pieces
400g risotto rice
500g mixed mushrooms
15g dried porcini mushrooms
1 mushroom stock cube
1 bag of fresh spinach
Juice of 1 lemon
2 tablespoons of nutritional yeast
Olive oil
Salt and pepper
method
Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, celery and lots of salt and pepper. Let them sauté, until soft, for 5-10 minutes, stirring occasionally.
Boil the kettle and pour 1 litre of boiling water into a measuring jug with the stock cube and the dried mushrooms (you want the mushrooms to soak for about 20 minutes, so just hold them back with a wooden spoon as you start to add the stock mix and add those towards the end).
Stir the rice through the garlic, onion and celery for a minute or so, letting it soak up the flavours then add a little stock, stirring it through.
Keep stirring the rice as it cooks, adding more stock gradually.
Finely slice half the mushrooms, add them to a large frying pan with salt and olive oil and sauté over a medium heat. 10 minutes or so before the rice is cooked, add the mushrooms.
Then cut the other half of the mushrooms into big chunks (I normally half or quarter them) and sauté in a frying pan with salt and olive oil over a medium heat.
Stir the lemon juice, spinach, soaked dried mushrooms (if not added already) and nutritional yeast into the risotto once it’s cooked, adding more salt and pepper if needed, then top each bowl with the mushrooms from the frying pan.

ingredients
1 red onion, peeled and finely diced
3 roasted garlic cloves, peeled
1x 400g can of chickpeas, drained
5 tablespoons of gram flour
1x 200g jar of sun-dried tomatoes, plus the oil
Large handful of coriander, chopped
Drizzle of olive oil for cooking
Pinch of salt
method
Place the roasted garlic, drained chickpeas, gram flour, a large pinch of salt, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers – we add just over half of them) into a powerful food processor and blend until the mixture comes together to form a thick, slightly chunky mixture.
Add the coriander and blitz a few times quickly until it breaks down into very small pieces and is evenly distributed throughout the mixture. Once mixed through, add the sliced red onion and mix through by hand.
Take two tablespoons of the mixture out at a time and shape into burger shaped patties using your hands. Once shaped, place onto a plate and continue until you have finished the mixture.
Once you have all of your burgers, either place in the fridge until ready to use or cook right away.
To cook the burgers; place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the burgers. Cook for 5 minutes on each side until cooked through and nicely charred on the outside. You can also finish these off in the oven (180C/350F fan setting) for 5-10 more minutes if you’ve got a little longer to wait and want to evenly cook them all the way through.