Slow Cooked Shredded Beef Ragu Pasta - Ingredients
Ragu
1.2kg / 2.5 lb chuck beef or other slow cooking beef cut, cut into equal 4 pieces
1 tbsp salt
Black pepper
3 tbsp olive oil , separated
3 cloves garlic , minced
1 onion , diced
1 cup carrots , diced
1 cup celery , diced
800g / 28oz crushed canned tomatoes
3 tbsp tomato paste
2 beef bouillon cubes , crumbled
1 cup / 250ml red wine , full bodied (like merlot, cabernet sauvignon), or sub with beef broth/stock
1 1/2 cups / 375 ml water
3/4 tsp dried thyme or 3 sprigs fresh thyme
3 dried bay leaves
To Serve
1 lb /500g dried pappardelle , or other pasta of choice
Freshly grated parmesan cheese or parmigiano reggiano
Fresh parsley , finely chopped (optional)
Slow Cooked Shredded Beef Ragu Pasta - Preparation method
Pat beef dry and sprinkle with salt and pepper
Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
Turn stove down to medium low and add remaining 2 tbsp of olive oil.
Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently.
Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred.
Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened - beef will soften slightly more during this step.
Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. ALSO, add 1/2 tsp sugar if sauce is a bit sour for your taste. Place the lid on and set aside until ready to serve
To Serve
Bring a very large pot of water with 1 tbsp of salt to the boil.
Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
Meanwhile, place 5 cups of the Ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
Add 3/4 cup of pasta water into the fry pan.
Gently toss the pasta for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta.
Serve with plenty of freshly grated parmesan, or even better, with parmigiano reggiano.
Asian Turkey Lettuce Wraps
Asian Turkey Lettuce Wraps - Ingredients
Ground turkey or ground beef.
Shredded carrots
Mushrooms: Chop these up into small pieces.
Water chestnuts: add crunch to the wraps.
Green onions: The green onions fill these lettuce wraps with flavour.
Garlic clove: If you don’t have a fresh garlic clove on hand then you can use minced garlic instead. ½ tsp equals about 1 clove of garlic.
Hoisin sauce
Soy sauce
Rice wine vinegar
Red chili paste: This adds in a little heat and some delicious flavour
Butter lettuce leaves: You can also use Boston or Iceberg lettuce instead.
Asian Turkey Lettuce Wraps - Preparation method
In a medium sized skillet over medium high heat, add the ground turkey.
Cook and crumble until it is almost cooked throughout.
Add carrots, mushrooms, water chestnuts, green onions and garlic.
Continue to cook for 1-2 minutes until turkey is cooked and veggies are tender.
Add the hoisin sauce, soy sauce, rice wine vinegar, and chili paste.
Stir and let simmer for 1-2 minutes.
Serve on butter lettuce leaves.
Grilled Mahi Mahi In A Lemon Butter Sauce
Grilled Mahi Mahi In A Lemon Butter Sauce - Ingredients
6 (5-6 ounce) Mahi Mahi fillets
Real Salt
2 Tbl Extra Virgin Olive Oil
6 Tbl Butter
¼ Onion (minced)
½ tsp Garlic (minced)
¼ cup Chicken Stock
2 Lemons
Grilled Mahi Mahi In A Lemon Butter Sauce - Preparation method
Preheat a grill to medium/high heat.
Place the Mahi Mahi fillets in a bowl and sprinkle salt and pepper over the top of the fish, to taste.
Drizzle the olive oil over the fish and turn the fish to coat.
Place the fish on the hot grill and let cook for about 3-4 minutes per side (depending on thickness), turning carefully. You will know it is done when it flakes easily with a fork.
Remove from the grill to a serving dish.
While the fish is cooking, melt 1 tablespoon of the butter over medium/high heat in a small saute pan.
Add the minced onion to the butter and saute for about 2 minutes, or until softened.
Add garlic and saute for an additional 30 seconds.
Add the chicken stock to the pan and let simmer until reduced by half.
Add the lemon juice and cook for 2 more minutes.
Remove the pan from the heat.
Add the remaining butter, 1 tablespoon at a time, to the sauce and stir in until the sauce thickens and becomes glossy.
Add salt to taste, if desired.
Pour butter sauce over the top of the mahi mahi and serve.
Salmon Pasta with a Creamy Garlic Sauce
Salmon Pasta with a Creamy Garlic Sauce - Ingredients
8 ounces spaghetti or other pasta uncooked
1/2 pound fresh salmon
1/4 teaspoon onion powder
Salt & pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon flour
3 cloves garlic minced
1/2 cup dry white wine or chicken broth
3/4 cup heavy/whipping cream
Juice from 1/2 medium lemon (about 1 tbsp)
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh parsley chopped
Salmon Pasta with a Creamy Garlic Sauce - Preparation method
Boil a large salted pot of water for your pasta and cook it al dente according to package directions.
Meanwhile, season the salmon with the onion powder and some salt & pepper.
Add the olive oil and butter to a skillet over medium-high heat. Once it's hot, cook the salmon for a couple of minutes on each side.
Transfer the salmon to a plate and set aside.
Reduce the heat to medium. Add the flour to the skillet and cook for about 30 seconds, stirring nearly constantly.
Whisk in the garlic and wine (let it bubble for 20 seconds or so), followed by the cream and lemon juice.
Once the sauce is smooth, whisk in the parmesan.
Add the salmon back in the pan and break it up with your spoon so it's in bite-size pieces. Gently mix it in with the sauce. Cook for an additional 3-5 minutes or so until the sauce is thickened and salmon is cooked through.
Drain the pasta and add it to the skillet, along with about 1 tablespoon of the water you cooked the pasta in (or more if you want to thin the sauce) as well as the parsley. Gently toss the sauce and pasta. Serve immediately with extra parmesan cheese if desired.
Healthy Vegetarian Meals
Roasted Eggplant Veggie Burgers
Roasted Eggplant Veggie Burgers - Ingredients
1 12-ounce eggplant, halved lengthwise
3 tbsp. olive oil, divided
salt and pepper
1 medium onion, chopped
2 cloves garlic, chopped
1 tbsp. paprika
1 tsp. dried thyme
1 tsp. dried oregano
1/2 cup. quick-cooking oats
1/2 cup. raw walnuts
1 15-ounce can lentils, rinsed
1 large egg yolk
1 tsp. Worcestershire sauce
4 slices American cheese (optional)
4 brioche buns
Iceberg or romaine lettuce, mayonnaise, tomato, red onion, and pickled jalapeño, for topping
Heat oven to 375°F. Line rimmed baking sheet with nonstick baking mat or parchment.
Score flesh side of each eggplant half in diamond pattern. Brush cut sides with 1 tablespoon oil and season with 1/4 teaspoon salt. Roast until very tender, 25 to 30 minutes.
Meanwhile, heat remaining 2 tablespoons oil in medium skillet on medium. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.
Stir in garlic, paprika, thyme, and oregano and cook, stirring, 2 minutes. Let cool.
In food processor, pulse oats and walnuts until very finely chopped; transfer mixture to small bowl.
Scoop eggplant into food processor, discarding skin. Add lentils, egg yolk, Worcestershire sauce,and onion
mixture and process until nearly smooth. Add walnut-oat mixture and pulse to combine.
Divide eggplant mixture in 4 and scoop onto prepared pan, then gently shape mixture into round patties. Bake until browned, 10 to 13 minutes, adding cheese during last minute of cooking if using. Let cool 5 minutes before making sandwiches with buns and toppings.
Zucchini Linguine
Zucchini Linguine - Ingredients
2 large zucchini (8 oz. each), coarsely grated
12 oz. linguine
1/4 cup. olive oil
5 cloves garlic, thinly sliced
1 red chile, thinly sliced
1 tsp. grated lemon zest plus ¼ cup lemon juice (from about 2 lemons), plus more zest for serving
1/2 cup. grated Parmesan cheese, plus more for serving
salt
1 cup. microgreens
Zucchini Linguine - Preparation methods
Place clean dishtowel in colander or in strainer set over bowl. Add zucchini and let sit until ready to use.
Cook pasta per package directions. Reserve 3/4 cup pasta cooking water, then drain pasta and return to pot.
In large skillet, heat oil, garlic, and chile on medium-low, stirring often, until garlic begins to turn light golden brown, 4 to 6 minutes.
Immediately remove from heat and stir in lemon zest and juice, Parmesan, 1/4 cup reserved pasta water, and 1/2 teaspoon salt. Add pasta, return to medium-high, and cook, tossing until sauce coats noodles, adding additional reserved pasta water as necessary.
Toss with grated zucchini. Divide among bowls and serve topped with microgreens, Parmesan, and additional lemon zest if desired.
Sticky Tofu Bowl
Sticky Tofu Bowl - Ingredients
1 cup. Rice
12 oz. extra-firm silken tofu
4 tbsp. oil, divided
1 tsp. Chinese five-spice powder
Salt
1 small English cucumber (thinly sliced)
1 1/2 tbsp. rice vinegar
8 oz. shiitake mushrooms (stemmed and cut into 1/4-inch pieces)
1/4 cup. reduced-sodium soy sauce
1 tbsp. dark brown sugar
2 tsp. chili garlic sauce
Sliced scallions, sesame seeds, and cilantro, for serving
Sticky Tofu Bowl - Preparation method
Heat oven to 450°F. Cook rice per package directions.
Gently pat tofu dry with paper towels. On rimmed baking sheet, break into small pieces. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Arrange in even layer; roast 10 minutes.
Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside.
In medium bowl, toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more.
In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes.
Serve tofu and mushrooms over rice along with cucumber, scallions, sesame seeds, and cilantro.
Vegetable Paella
Vegetable Paella - Ingredients
2 tbsp. olive oil
1 onion, finely chopped
1 red pepper, quartered and sliced 1/2 inch thick
1 thinly sliced red chile
3 cloves garlic, pressed
1 medium tomato, chopped
1 1/2 cup. Arborio rice, or other medium-grain rice
1 tbsp. tomato paste
1 tsp. sweet paprika
1/2 cup. dry white wine
1 tsp. finely grated lemon zest
Salt and pepper
4 oz. trimmed green beans
Cilantro and lemon wedges, for serving
Vegetable Paella - Preparation method
Heat oil in large cast-iron skillet on medium.
Add onion and cook, stirring occasionally, until tender, 5 minutes.
Add red pepper and red chile and cook, stirring occasionally, 4 minutes.
Add garlic and cook 1 minute. Toss with tomato.
Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute.
Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes.
Add 3 cups water, lemon zest and ½ tsp each salt and pepper.
Bring to a boil, then reduce heat and simmer, covered, 11 minutes.
Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes.
Top with cilantro and serve with lemon wedges.
Healthy Vegan Meals
Vegan Stuffed Pepper Soup
Vegan Stuffed Pepper Soup - Ingredients
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
2 red peppers, chopped (with seeds & stems removed)
3/4 cup short-grain brown rice
1 can lentils (14oz)
3 tbsp tomato paste
1 1/2 cups crushed tomatoes
1 tsp dried oregano
1 tsp dried thyme
1L vegetable broth
1 cup water
salt & pepper to taste
Parsley to top
Vegan Stuffed Pepper Soup - Preparation method
Heat the olive oil in a large pot on medium-high heat
Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
Add the rest of the ingredients and stir to combine.
Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
Serve with parsley
Vegan Meatballs with Spaghetti
Vegan Meatballs with Spaghetti - Ingredients
For the vegan meatballs:
1 15 oz can kidney beans
1/2 tablespoon olive oil
1 large clove of garlic, minced
1/2 onion, chopped
1 teaspoon oregano
1 teaspoon basil
1 tablespoon tomato paste
1 teaspoon soy sauce
1/2 cup rolled oats
1/3 heaped cup sunflower seeds
salt
black pepper
For the chunky marinara sauce:
1/2 tablespoon olive oil
1 small onion, chopped
1 large clove garlic, minced
1 carrot, cut into small pieces
1 tablespoon tomato paste
1/4 cup dry red wine
1 can diced tomatoes (14,5 oz)
1 teaspoon oregano
fresh basil leaves, cut into small pieces
salt
black pepper
For the spaghetti:
9 oz whole wheat spaghetti
For the cashew Parmesan:
1/2 cup unsalted cashews
2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
salt
Vegan Meatballs with Spaghetti Preparation method
Cook the spaghetti according to the instructions on the package.
Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork or a potato masher.
In a medium pan, heat some oil and sauté the onions for 3 minutes. Add the minced garlic and cook for another minute.
Put the sunflower seeds in a food processor and pulse until a fine meal is achieved.
Add the sauteed onion and garlic to the mashed beans together with the spices, the tomato paste, the soy sauce, the ground sunflower seeds, and the oats. Season with salt and pepper.
Use your hands to thoroughly mix everything. Then form about 12-14 vegan meatballs. (Please note that I doubled the recipe for the photos, so there are more meatballs).
Preheat the oven to 350 °F bake the vegan meatballs for about 15 minutes. Carefully flip them halfway through the baking time.
Alternatively you could also pan-fry them. In a medium pan, heat some olive oil over medium heat and gently roast the bean balls for about 4 minutes until they are golden. You'll achieve the best results with a cast iron pan. However, it is recommended to use the baking method. Not only is this version oil-free, they meatballs also become more crispier and firmer this way.
Make the marinara sauce: In a medium pan, heat the olive oil over medium heat. Sauté the onions for 3 minutes, then add the garlic and the carrot. Cook for another 2-3 minutes. Stir in the tomato paste and cook for 2 minutes.
Then deglaze with red wine and allow to evaporate. Add diced tomatoes and simmer for about 10 minutes. Season with oregano, salt, and pepper. Before serving add some fresh basil leaves.
Make the cashew Parmesan: Put the cashews, nutritional yeast, salt, and garlic powder in a food processor and pulse until a fine meal is achieved.
Serve the spaghetti with the marinara and vegan meatballs and sprinkle with Parmesan and fresh basil leaves.
Vegan Beef (Irish) Stew
Vegan Beef (Irish) Stew - Ingredients
1 10 oz [283 g] package of Baby Bella Mushrooms, stems removed and quartered
1 large yellow onion chopped
2 cloves garlic minced
3 large carrots peeled and sliced at an angle into 1 inch (3 cm) thick pieces
32 ounce mushroom or vegetable broth, divided
20 baby potatoes cut in half
2 cups water
2 tablespoon tamari or soy sauce
1 tablespoon vegan Worcestershire sauce
3 sprigs of fresh thyme
2 sprigs fresh oregano
4 sprigs of fresh parsley
1 bay leaf
Sea salt and pepper to taste
For The Roux
4 tablespoon vegan butter
1/4 cup flour
1 cup plant-based milk
Vegan Beef (Irish) Stew - Preparation method
Tie the thyme, parsley, and bay leaf into a bouquet with kitchen twine.
Put 2 tablespoon (30 ml) broth in a large skillet, Dutch oven or stock pot see note) and heat on medium heat.
When the broth begins to boil add the mushrooms, onion and carrots and cook for five minutes.
Stir frequently and add a few more tablespoon of broth if needed.
Add the garlic and stir well. Cook for two minutes.
If you are cooking this in your slow cooker, transfer the onions, carrots, mushrooms and garlic from the pan to the cooker (if cooking in a stock pot or Dutch oven, leave the onions and add the potatoes and remaining ingredients) and add the potatoes, the remaining broth, 2 cups (480 ml) water, tamari or soy sauce, Worcestershire sauce, herbs, and salt and pepper.
Gently push the herbs into the broth and bring to a boil. Reduce the heat to simmer and cook for one hour, or two or more hours in your slow cooker.
The longer you cook the stew the softer the potatoes will become.
For the Roux
Melt the butter in a small saucepan on medium heat.
When it's melted whisk in the flour until it's creamy and thick. Whisk in the milk until it's creamy and slurry.
Stir it into the stew until it's completely combined and let it simmer for approximately ten minutes until the broth thickens.
Remove the herbs.
Taste and add more salt and pepper as needed.
Vegan Aubergine Curry
Vegan Aubergine Curry - Ingredients
100g red lentils
1 large onion, grated
400g tin cherry tomatoes
1 tsp ground turmeric
2 large aubergines, cut into 3cm chunks
2 tbsp groundnut oil
2 tsp cumin seeds
2 tsp ground coriander
4 cardamom pods, split
4 cloves garlic, crushed
a small bunch coriander, chopped
1 tsp garam masala
rice and naans, to serve
Vegan Aubergine Curry - Preparation method
Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil.
Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.
Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning.
Heat a large frying pan then cook half the aubergines until golden brown and softened.
Tip out on a plate and do the next batch.
Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes.
Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water.
Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes.
