Working From Home Never Looked So Tasty

If you’re on the same wave as us, we are getting pretty bored of our own cooking. Whilst restaurants and cafes are opening up again and Deliveroo has probably been your best friend throughout lockdown, it is still more important than ever to get some healthy, nutritious meals into your day. When we are stressed and short of time, it is easy to get into the habit of skipping meals, snacking on high-fat, high-sugar foods or dashing to the nearest cafe to get an overpriced sandwich that you could easily make yourself. This is why we have created 5 super quick and easy meals that can be enjoyed from the comfort of your own home and of course, extremely nourishing.

Buddha Bowl

Ingredients:

• 50g of broccoli, cut into florets
• 50g of cauliflower, cut into florets
• 50g of butternut squash, skin on, cut into 2 cm cubes
• Olive oil
• Salt and pepper (to taste)
• 150g of quinoa, cooked following the instructions on the packaging
• 2 tbsp of white wine vinegar
• 1 tbsp of miso
• 1 tbsp of soy sauce
• 1 tbsp of cider vinegar
• 1 tbsp of sesame oil
• 1 tbsp of your favourite sprouts/shoots

Method:

1.  Preheat the oven to 180°C. Start with preparing the vegetables. Put the broccoli, cauliflower and squash on a roasting tray, lined with baking parchment. Drizzle with oil and season with salt and pepper. Shake the tray and make sure all the vegetable chunks are covered with oil equally.
2.  Cover the tray with kitchen foil and put in the oven. Cook for 15 minutes and take the foil off the tray. Put it back in the oven and roast for another 5-10 minutes.
3.  Prepare the dressing. In a small bowl mix together the miso, soy sauce, vinegar and sesame oil, until well combined and smooth in texture.
4.  Assemble the bowl, starting with putting the quinoa in the centre and then placing the roasted vegetables around it. Dress with miso dressing and sprouts.

Crispy Tofu Coconut Curry (Serves 1)

Ingredients:

Press Fiery Coconut Curry

200g Tofu, cut into bite sized chunks

Big handful of spinach 

1 tbsp coconut oil

Method:

1. Heat the coconut oil in a frying pan and fry the tofu chunks until golden and crispy on the outside. Season with salt and pepper.
2. Lower the heat and add the coconut curry. Leave to simmer until warmed through and then stir in the spinach.

3 Bean Quesadilla (Serves 1 or 2 depending on how hungry you are)

Ingredients:

1 Press Vegan Chilli

2 wholemeal wrap

Sprinkle of vegan cheddar cheese

Half an avocado

Iceberg lettuce

Method:

1. Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula.
2. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
3. Add half the vegan chilli on top of the wrap. Lower the heat and cover the pan for a few minutes. Sprinkle over the cheese and then leave for another few minutes until melted.
4. Use a spatula to lift up one side of the tortilla and then fold in half. Serve with avocado and thinly sliced lettuce.

Tagliatelle With Aubergines, Tomato & Basil (Serves 4)

 Ingredients:

• 6 tbsp of olive oil
• 2 large aubergines, cut into discs 1cm thick
• 1 garlic clove, finely sliced
• 1 Press Creamy Refuel Soup
• 8 basil leaves, torn
• A pinch of dried chilli flakes
• 250g of fresh tagliatelle (or dried egg tagliatelle)
• 70g of pecorino cheese, grated
• Sea salt and freshly ground black pepper

Method:

1. Heat 5 tbsp of the oil in a large frying pan and fry the aubergines, in batches, until lightly golden on the outside and soft all the way through. As each batch is done, place on kitchen paper to absorb the excess oil.
2. Heat the remaining olive oil in a pan, add the sliced garlic and cook gently until softened. Add the Refuel Tomato Soup, bring to the boil and simmer until reduced by half. Season to taste. Cut the fried aubergines into strips 2cm thick and add to the tomato sauce with the basil, dried chilli and some seasoning.
3. Cook the tagliatelle in a large pan of boiling salted water for about 3 minutes, until al dente (or cook according to the packet instructions for dried tagliatelle). Drain, reserving a little of the cooking water, and add to the sauce. Toss well, adding a couple of spoonfuls of the pasta water to loosen the sauce if necessary, and cook gently for a couple of minutes. Serve with the grated pecorino and some black pepper.

Miso Satay Aubergines

Ingredients:

2 aubergines (sliced in half)

2 tsp miso paste

3 tbsp tamari

3 tsp vegan honey or maple syrup

2 tbsp almond butter (smooth or crunchy)

2 tbsp water

Pinch of sesame seeds (optional)

Method:

1. Preheat your oven to 200C
2. Slice the aubergines in half. I like to char mine in a griddle pan (flesh side only)
3. Slice criss cross line across the flesh, this helps to get the flavour deeper into the aubergine flesh
4. To make the glaze, add the miso, tamari, honey, almond butter and water into a small mixing bowl, whisk until smooth
5. Place the aubergine onto a baking tray and evenly cover with the glaze before placing in the oven for 30 minutes
6. We like to serve ours with brown rice and topped with sesame seeds and chopped herbs