Tasty tofu

Ever eaten a dry, tasteless tofu skewer? Me too… But it doesn’t have to be this way! Tofu can be an intimidating ingredient if you don’t know how to cook it, but done right, your tofu dishes will be bursting with flavour and taste scrumptious.


Teriyaki tofu steaks with broccoli

Teriyaki tofu steaks with broccoli
Serves 2 / Hands on time 10 mins / Total time 40 mins
You’ll need: 20cm oven-proof dish
280g firm tofu, drained
200g tender-stem broccoli
4 whole spring onions, outer layer removed and ends trimmed
For the marinade
2 tbs light soy sauce
1 tbs sweet chilli sauce
1 tbs maple syrup
1 tbs mirin
1 tsp sesame oil
1 tsp garlic oil or 1 garlic clove, crushed
1 knob of ginger, grated
To serve
Boiled rice or noodles
Black sesame seeds (optional)


Method
1. Pre-heat an oven to 220°C/200°C fan/425°F/gas mark 7.
2. Drain the tofu and cut into thick steaks and place in the oven-proof dish before putting to one side.
3. In a bowl, combine the marinade ingredients together and pour evenly over the tofu steaks. Give the dish a shake until all the tofu is evenly covered. Bake in an oven for 15 mins, before taking out and carefully turning the steaks over – I do this by inserting a fork into each tofu steak and carefully flipping them over. Return to the oven for 15 more mins.
4. Meanwhile, use this time to cook the rice or noodles. Steam the broccoli and the spring onions together 5 mins before the tofu is due to come out.
5. Remove the tofu from the oven and leave to rest for 5 mins before lifting the steaks out and placing them on top of rice or noodles. Scrape out any remaining sticky sauce and top the tofu with it. Serve with the steamed greens and a sprinkling of black sesame seeds.


Braised tofu & kale bulgur bowl
Braised tofu & kale bulgur bowl

Braised tofu & kale bulgur bowl
Serves 4 / Hands on time 45 mins / Total time 45 mins
300ml cold water
120g bulgar wheat
Knorr vegetable stock pot (½ for the stock, ½ for the stock)
1 tsp sesame oil
1 medium onion, roughly sliced
½ tsp sea salt flakes
1 tbs balsamic vinegar
1 tbs light soy sauce
2 garlic cloves, peeled and chopped
500ml boiling water
125g Shiitake or chestnut mushrooms, sliced
280g firm tofu, cut into 8 thick slices
4 handfuls chopped kale
2 spring onions, finely chopped to serve(optional)


Method
1. Measure out the bulgur wheat and pour into a small saucepan along with 300ml of cold water and half a vegetable stock pot. Place over a medium to high heat until boiling before turning down and simmering for 8 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
2. Meanwhile, warm 1 tsp of sesame oil in a large pot with a lid over a medium heat. Add the chopped onions, ½ tsp sea salt flakes and 1 tbs of balsamic vinegar. Give it a good stir and pop the lid on. Turn down the heat slightly and allow to soften for 10 minutes – stirring occasionally.
3. Once the onions have softened, add the garlic along with a dash of stock and cook for a further 2 mins. Add the soy sauce, the rest of the vegetable stock and the mushrooms. Up the heat and bring to the boil.
4. Reduce the heat and carefully submerge the 8 tofu slices into the broth, before covering with a lid and cooking for 10 mins. Once the tofu is cooked, add 4 handfuls of kale directly on top the tofu and cover again for a further 5 minutes.
5. Loosen up the bulgur wheat by stirring with a spoon and divide into bowls. Top with the braised tofu and sprinkle with chopped spring onions.


Peanut tofu bowl with roasted greens

Peanut tofu with roasted greens
Serves 2 / Hands on time 20 mins / Total time 50 mins
You’ll need: A baking tray and a wok or large frying pan
1 tsp rapeseed oil or rapeseed oil spray (see tip below)
396g pack of firm tofu
1 can chickpeas, drained
100g tender-stem broccoli
4 spring onions, trimmed
2 tsp light soy sauce
2 tsp toasted sesame oil
½ lime, quartered
Satay sauce
1 tsp toasted sesame oil
1 tbs boiling water
3 tbs crunchy peanut butter
1 tbs light soy sauce
1 tbs rice vinegar
2 tbs sweet chilli sauce
To serve
Brown rice or bulgur wheat to serve (optional)
Freshly chopped coriander (optional)


Method
1. Preheat your oven to 200°C/180°fan/400°F/gas mark 6. Drain the block of tofu and cut into large chunks. Line a baking tray with baking paper and place your tofu chunks on it, evenly spaced apart.
2. Bake in the oven for 10 mins before turning the tofu and continuing to bake for 5 more mins. Meanwhile, make the satay sauce by combining all of the ingredients together in a medium sized bowl, large enough to include the tofu later. Put to one side.
3. Drain the chickpeas and prepare the veg by trimming the stalks of the tender stem and halving the spring onions.
4. Once the tofu is cooked, remove from the oven but keep the oven on. Transfer the tofu a bit at a time to the satay sauce coating the cubes carefully with a spoon. Once all the tofu is well coated, put to one side to marinate. If you’re making rice or bulgur wheat, now is good time to put it on (I recommend cooking just 50-60g for 2 people or you may end up with too much food).
5. On the same baking tray you cooked the tofu on, add the broccoli, spring onions and chickpeas. Drizzle with a tsp of sesame oil and 2 tsp of soy sauce and bake in the oven for 15 mins, giving it a shake halfway through. 10 mins before the vegetables and chickpeas are due to come out the oven, heat a tsp of sesame oil in a wok or large frying pan over a medium to high heat. Once hot, add all the tofu along with all the sauce and fry until sticky and a bit singed. The sauce will stick to the pan a bit as it’s quite sweet but simply scrape it off with a wooden spoon – these bits will add a delicious burnt caramel flavour.
6. Divide the cooked rice or bulgur wheat (if using) between two bowls and top with the chickpeas and greens. Spoon over the tofu and finish with a squeeze of lime and a sprinkle of chopped coriander (optional).


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.




Creamy tomato & coconut dhal

This May has been particularly wet, blustery and cold. So let’s save the summer salads for better weather and cook up a big hearty batch of my creamy tomato and coconut dhal with cavolo nero. This vegan one-pot wonder can be easily doubled and teamed with rice, naan and chutney for the perfect Friday night fake-away. Summer will just have to wait.


Coconut and tomato dhal

Tomato and coconut dhal with cavolo nero
Serves 2 or 4 with rice / Hands on time 15 min / Total time 40 mins / V Vn Gf Df
1 tbs garlic oil
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground turmeric
1 tsp garam masala
½ tsp salt
¼ tsp chilli flakes
1 tbs tomato purée
1 can chopped tomatoes
1 can full-fat coconut milk
1 can green lentils (rinsed and drained)
½ tsp gluten free bouillon or half stock cube
2 large handfuls chopped cavolo nero or kale
To serve:
Brown basmati rice (50g per person)
Handful of fresh coriander, roughly chopped
Brown toasted pita bread (optional)
Mango chutney (optional)


TIP: Don’t have garlic oil? Simply use whatever cooking oil you have and add 2 peeled and chopped garlic cloves. Allow to infuse in the oil over a medium heat for a couple of minutes before adding the spices.


TIP:  This recipe is easily doubled so stock up your freezer with this healthy batch cook. 


Method
1. In a large pot of saucepan, heat the garlic oil over a medium heat until warmed through. Add the cumin, coriander, turmeric, garam masala, chilli flakes and the salt until you heat them fizzing. Cook for 2 minutes before adding the tomato purée along with a dash of water (this helps loosen the paste) and cook for a further 2 mins.
2. Rinse and drain the green lentils and add to the pan along with the tin of coconut milk and tinned chopped tomatoes. Sprinkle over the bouillon or the stock cube and stir well until fully incorporated. Bring to the boil.
3. Simmer uncovered for 20 mins stirring occasionally. If serving with rice, now is a good time to get it on.
4. After 20 mins the dhal should be thick and glossy. Take off the heat and stir in the cavolo nero and cover with a lid for 4-5 mins.
5. Serve topped with chopped fresh coriander with either rice, toasted pita bread or naan and a goof dollop of mango chutney.

Coconut and tomato dhal

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Vn – Vegan     Gf – Gluten free     Df – Dairy free
To freeze, omit the cavolo nero and cool fully before freezing. Consume within 3 months




Miso aubergine summer supper

This light summer salad makes the perfect vegan midweek dinner recipe for two. However, double it up, team it with my vibrant rainbow slaw, and you have yourself, the prefect summer vegan supper for four. Summer, eat your heart out.


Roasted miso aubergine salad

Roasted miso aubergine salad
Serves 2 (double up if serving 4) / Hands on time 15 mins / Total time 45 mins

50g bulgur wheat
125ml cold water
½ vegetable stock pot/cube
1 medium aubergine, sliced into 4 quarters lengthways
For the dressing:
1 tbs miso paste
1 tbs maple syrup
1 tsp sesame oil
1 tsp light soy sauce
1 garlic clove, peeled, grated or chopped
For the salad:
2 large handfuls salad leaves
2 spring onions, finely sliced lengthways
1 medium red chill, deseeded and sliced (optional)
Handful cashews, whole or roughly chopped
Toasted sesame oil for drizzle

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Line a baking tray with baking paper and put to one side.
2. Measure out the bulgur wheat and pour into a small saucepan along with 125ml of cold water and half a vegetable stock pot/cube. Place over a medium to high heat until boiling before turning down and simmering for 4 mins. Once the water has absorbed, remove from the heat, give it a quick stir and cover with a lid. Put to one side.
3. Slice the aubergine lengthways into 4 quarters and criss cross the flesh. In a small bowl, make the miso glaze by combining the miso, maple syrup, soy sauce, sesame oil and crushed garlic together (if the miso paste you’re using is quite firm, add a small dash of boiling water to it first to help it loosen).
4. Brush the aubergines generously with all of the marinade, all over. Place skin side down, before covering the tray loosely with foil. Roast for 20 mins.
5. Meanwhile, finely slice the chilli and the spring onions. After 20 mins, remove the foil from the aubergines, give them a turn and roast uncovered for a further 5 mins. Turn the aubergines one final time and add the cashews (I like to add mine whole, but you can chop them if you wish). Continue to roast for 3 mins.
6. Turn the oven off but leave the aubergines inside while you assemble the salad. Dress the leaves lightly in sesame oil and season with salt and pepper. Divide the leaves between 2 plates and top with the bulgur wheat, spring onion and chilli. Remove the aubergines and cashews from the oven and top the salad, along with any remaining sticky miso residue from the baking tray.


Cashew rainbow slaw

Cashew rainbow slaw
Serves 4 as a side / Hands on time 20 mins / Total time 20 mins
You’ll need: A large non-stick frying pan
200g toasted cashew nuts
½ small red cabbage
2 carrots, peeled and grated
1 red pepper, de-seeded and diced
Handful fresh coriander, chopped
1 garlic clove, crushed
Knob ginger, grated
1 tbs cider vinegar
1 tbs sesame oil
1 tbs runny honey
1 tsp Dijon mustard
1 lime, juiced
½ tsp chilli flakes
½ tsp sea salt flakes

Method
1. Start by putting a large non-stick saucepan over a medium to high heat. Once hot, toast the cashews for a few minutes keeping them moving in the pan until they’re golden. Put to one side.
2. Thinly slice the cabbage, dice the pepper, grate the carrot and chop the coriander. Add them to a large bowl along with the cooled cashews. Stir until combined well.
3. To make the dressing add the grated ginger and the crushed garlic to a small bowl.  Mix in the sesame oil, cider vinegar, honey, Dijon mustard, lime juice, chilli flakes and salt.
4. Pour the dressing over the slaw, mix well and serve.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Vn – Vegan     Df – Dairy free




The vegan summer crowd-pleaser

As lockdown eases you’ll find that the dining room is no longer in the house, it’s in the garden. So, dust off the patio furniture and string up the fairy lights because alfresco dinner parties are set to be this Summer’s biggest trend. Dinner parties can be a daunting prospect, so why not keep it simple and serve up a big vat of crowd pleasing Bolognese? Not only does my red lentil Bolognese make a tasty vegan summer recipe, it’s simple, delicious and could feed an army! Serve with homemade garlic bread, torn fresh basil and lashings of extra virgin olive oil, for the perfect vegan dinner party idea this summer.


Vegan red lentil bolognese

Vegan red lentil Bolognese
Serves 6 / Hands on time 30 mins / Total time 1 hr 10 mins /
V Vn Df 
1 tsp rapeseed oil
1 large white onion, peeled and diced
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, peeled and diced
1 can plum tomatoes
250g red lentils
1 tbs tomato purée
¼ tsp ground nutmeg
2 tsp dried oregano
2 tsp dried parsley
700ml vegetable stock, I use 1 Knorr stock pots
3 tbs vegan red wine (optional)
8 cherry tomatoes, sliced in half
450g whole-wheat spaghetti or gluten free alternative (75g per person)
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)


TIP: This Bolognese is suitable for home freezing once cooked. To freeze, cool fully before spooning into bags or Tupperware. Freeze for up to 3 months.


Method
1. In a large cooking pot, sweat the diced onion, carrots, celery and garlic together in a tsp of oil over a low heat. Season well with salt, put the lid on, and sweat for 15 mins, stirring occasionally.
2. Add the tomato purée and the tinned tomatoes. Break the tomatoes up a bit with a spoon before pouring over the stock, wine, lentils, cherry tomatoes and sprinkle over the oregano, parsley and the nutmeg. Season well with salt and pepper and bring to the boil.
3. Once boiling, turn the heat down and simmer for 25 mins with the lid on, stirring occasionally to dislodge any lentils stuck at the bottom.
4. After 25 mins, keep the Bolognese cooking and fill a large saucepan with boiling water and add the whole-wheat spaghetti. Season the water well with salt and boil the pasta for 10-12 minutes (or according to the packet instructions).
5. Once the pasta is cooked, take off the heat along with the Bolognese. Drain the pasta and divide into bowls. Top the spaghetti with the Bolognese and serve drizzled with olive oil and topped with a good crack of black pepper and fresh basil leaves.


Vegan garlic bread
2 baguettes or ciabatta loaves (not too big they won’t fit in your oven)
150g dairy-free margarine
4 garlic cloves, crushed
1tbs dried oregano

Method
Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Cut both loaves into slices about 2cm thick, being careful not to slice right through to the bottom, leaving the base intact. In a bowl, mix together the dairy-free margarine, garlic and oregano. Place each loaf on a large sheet of foil and spread the garlic margarine between the slices of bread. Sprinkle with salt and pepper before wrapping in the foil and placing on a baking tray. Bake for 5 mins before unwrapping and cooking for a further 4-5 mins until crisp. Serve immediately.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Vn – Vegan     Df – Dairy free




Three warming vegan soups for cold winter nights

Veganuary may be coming to an end… but that doesn’t mean we should start loading up on the bacon butties. Incorporating more plant-based meals into our everyday repertoire can only be a good thing, so let’s get started with these tasty vegan soups to warm the body and soul.


Carrot & ginger soup with cashew cream

Carrot & ginger soup with cashew cream
Serves 4 / Hands on time 35 mins / Total time 50 mins + soaking
You’ll need: A food processor
1 tbs olive oil
600g carrots, peeled and roughly chopped
1 white onion, peeled and roughly chopped
3 garlic cloves, peeled and bashed
1 large knob of ginger (roughly 50g), grated
½ tsp ground nutmeg
1 can chickpeas, drained
1 ½ litre of vegetable stock, I use 1 ½ Knorr stock pots
Cashew cream
150g cashews
¼ tsp salt
1 small garlic clove, crushed
Squeeze of lemon juice
150ml water

Method
1. The night before, soak 150g of cashews in a bowl of water overnight.
2. Preheat your oven to 220°C/200°C fan/400°F/gas mark 7. Peel and roughly chop the carrots and put them in a large roasting tray, along with the grated ginger, chopped onion, bashed garlic, nutmeg and olive oil. Season well with salt and pepper and give it all a good mix, before roasting in the oven for 30 minutes.
2. Meanwhile, make the cashew cream. Rinse and drain the cashews and put them in a food processor along with 150ml of water, a crushed garlic clove, a squeeze of lemon juice, salt and pepper. Blitz for around 5-7 minutes or until you have a smooth creamy consistency. Put to one side.
3. Once the carrots are roasted, carefully pour them into a large cooking pot before adding a litre of vegetable stock and a drained can of chickpeas. Season with salt and pepper and bring to the boil. Simmer for 5 minutes before blending either in a food processor or with a hand blender.
4. Pour into bowls, top with lashing of cashew cream and serve with bread.


Winter ribollita
Winter ribollita

Winter ribollita
Serves 4 / Hands on time 10 mins / Total time 50 mins 

1 tsp olive oil
1 white onion, finely chopped
3 garlic cloves, sliced
2 celery sticks, chopped
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
½ tsp salt
1 can plum tomatoes
1 can chickpeas, drained and rinsed
1 litre vegetable stock, I use 2 Knorr stock pots
Handful fresh parsley, chopped
100g cavalo nero or kale, roughly chopped
Extra virgin olive oil to serve

Method
1. In a large saucepan or pot with a lid, add 1 tsp of olive oil over a low to medium heat. Add the chopped onion, garlic, celery, parsnip, carrot and the salt. Give it a good stir, cover with a lid and leave to soften for 20 mins, stirring occasionally.
2. Add a can of plum tomatoes and break them up with a spoon. Add the drained and rinsed chickpeas and the vegetable stock before upping the heat and bringing to the boil. Simmer uncovered for 15 mins before adding the cavalo nero and parsley. Give it a stir and cook for a further 5 mins.
3. Take off the heat, ladle into bowls and top with a good drizzle of extra virgin olive oil and serve with crusty bread and good crack of black pepper.


Fragrant Coconut Soup
Fragrant Coconut Soup

Fragrant coconut soup
Serves 2 / Hands on time 25 mins / Total time 30 mins

2 cans light coconut milk
1 vegetable stock pot, I use Knorr
2 sticks of lemon grass, bashed (I use a rolling pin)
½ white onion, roughly chopped
2 garlic cloves, peeled and bashed
1 medium sized red chilli, deseeded and roughly chopped
1 knob of ginger, roughly grated
2 tsp caster sugar
28g bunch coriander, chopped
145g nest of rice noodles
2 tsp miso paste or light soy sauce
5 chestnut mushrooms, roughly sliced
2 bulbs of pak choy, roughly chopped
3 Chinese leaves or a handful for kale, roughly chopped
Juice of a lime

Method
1. In a large saucepan, add the 2 cans of coconut milk, vegetable stock cube or pot, chopped onion, chilli, garlic, ginger, bashed lemongrass and sugar. Roughly chop the coriander stalks (saving the leaves) and add to the coconut milk. Give it a good stir and bring to the boil then reduce to a simmer for 15 minutes.
2. Meanwhile, cook your rice noodles in small saucepan according to the packet instructions. Once cooked, drain and cover in a stream of cold water until completely cold (this will stop the noodles from continuing to cook). Drain again and divide the noodles into two large soup bowls. Put to one side.
3. Turn your attention back to the soup and give it a quick stir. Roughly chop the remaining coriander leaves, Chinese leaves, pak choy and mushrooms.
4. After 15 minutes your soup should be well infused and fragrant. Over a large bowl, carefully pour your soup through a sieve. Discard the contents of the sieve and pour the remaining soup back into your saucepan.
4. Stir through 2 tsp of red miso paste and add the pak choy, mushrooms and Chinese leaf. Give it a good stir and cook on a medium heat for a few minutes or until the veg is tender. Take the saucepan off the heat, squeeze over the lime juice and stir. Finally, ladle over the cooked noodles and top with fresh coriander.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

 



Marinated smoked carrot ribbons

Marinated smoked carrot ribbons

Bog off smoked salmon. This Christmas, why not try topping your cream cheese with my marinated smoked carrot ribbons? I mean, it’s not like we’ve got anything better to do than bake and peel carrots to top our breakfast bagels with, right? In fact, these delicate ribbons can be stuffed into sandwiches, stirred through scrambled eggs or strewn across smashed avocado on toast. I like mine draped over a bagel with lashings of cream cheese but each to their own.


Marinated smoked carrot ribbons
Hands on tine 15 mins / Total time 1 hr + 4-7 days marinating   / V Vn* Df
250g carrots (3 medium or 2 large)
Marinade:
250ml boiling water
2 tbs light soy sauce
1 tbs maple syrup
1 tbs apple cider vinegar
1 tsp smoked paprika
1 tsp garlic granules
1 tsp smoked salt
To serve (optional)
Bagels, capers, fresh dill and cream cheese


*Vegan: Swap the cream cheese for a vegan alternative or hummus.


  1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6. Wash and peel the carrots before placing them on a baking tray. Season with salt and bake whole for 45 mins.
  2. Once baked leave to cool slightly before handling and put a kettle on to boil for the marinade. Make the marinade in a tupperware box with a lid, stir and put to one side. Using a peeler, peel the strips of carrot until you can peel no more – this can be a little tough to do at first but once the carrot starts to come away the ribbons become cleaner and smoother. Repeat this process with all of your carrots. Any larger chunks left over that you cannot peel, simply slice them as thinly as you can.
  3. Submerge the carrots into the marinade and refrigerate for 4-7 days – the longer you leave them the softer the texture becomes. When ready to use, simply fish out your desired amount of carrot ribbons onto a couple of layers of kitchen roll and pat dry with another sheet of kitchen roll to soak up any excess liquid.
  4. Once marinated, keep the carrots in their liquid refrigerated for up to a week.

    Marinated smoked carrot ribbons

    If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


    V – Vegetarian.    Vn* – Vegan: Replace cream cheese for vegan alternative     Df – Dairy free



Broccoli fusilli with kale & walnut pesto

Broccoli fusilli with kale & walnut pesto

In the back of the vegetable crisper it waits patiently. Its bushy green head turning ever so slightly yellow, it’s pine coloured leaves wilt and shrivel whilst its branches begin to soften. But it doesn’t have to be this way! Liberate your head of broccoli by chopping it up (stalk and all) and serving it al dente stirred through wholemeal pasta with a vibrant kale and walnut pesto. Delish! Alternatively, leave the dish to cool fully before refrigerating and serving as a summery accompaniment to any barbecue. Adding crumbled feta or parmesan shavings add a bit of extra indulgence or leave it as it is to please any plant-based guests you may be entertaining.


Broccoli fusilli with kale and walnut pesto
Serves 2 / Hands on time 15 mins / Total time 20 mins / V Vn Df
You’ll need: A food processor
50g walnuts (about 2 handfuls)
½ regular sized garlic clove, peeled and roughly sliced
1 handful of kale, heavier stems removed and discarded
20-30g fresh basil
4 tbs Pomora extra virgin olive oil
150g wholemeal brown fusilli
1 head of broccoli


TIP: This recipes makes enough pesto to serve 4. Refrigerate any leftover pesto for up to 2 days or freeze for up to 3 months.


Method
1. Put a full kettle on to boil and pour the pasta into a large saucepan (big enough to accommodate an entire chopped head broccoli).
2. Meanwhile, make the pesto by peeling and roughly chopping the garlic before adding it to a food processor, along with the walnuts and a handful of kale (heavier stems removed). Blitz on full for about 10 seconds or until you have a rough paste.
2. Add the fresh basil, a good sprinkle of salt and pepper and give it another blitz – this time for a bit longer until you have a slightly smoother paste.
3. Lastly, add 3 tbs of extra virgin olive oil before blending for a final time (how long you blend is up to you depending on how smooth you like your pesto). Put to one side.
4. Pour the boiling water from the kettle over the pasta and add a half a tsp of salt to the water. Use more water than you would usually as you will need to boil the broccoli in it too. Cook the pasta according to the packet instructions until 4 mins before the end of the cooking time. Meanwhile, pull he florets off the broccoli with your fingers and chop into big chunks include the stalk and the leaves.
5. Four minutes before the pasta is cooked add the broccoli florets to the pasta pan and boil for the remaining cooking time.
6. Strain the pasta and the broccoli well before transferring back into the saucepan off the heat. Add half the pesto and stir well until evenly distributed. Divide onto plates and serve immediately with a drizzle of extra virgin olive oil and a crack of black pepper. Any remaining pesto can be used another day or frozen (see tip).

Broccoli fusilli with kale & walnut pesto

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V – Vegetarian    Vn – Vegan     Df – Dairy free



Crunchy garlic & herb chickpeas

Crunchy garlic & herb chickpeas

This week, me and my garlic and herb chickpeas went on live radio! I know, right? Me and my pal Alun from Pomora drove to deepest darkest Essex in his rather flashy sports car. I say flashy, because his hazard lights were stuck on and flashed all the way up the M25. Anyway, Alun was invited on Phoenix Fm to talk all things olive oil and I was invited to well… actually, I wasn’t really sure why I was there. I just thought I was bringing the refreshments, but turns out, the show’s host Karin actually wanted to talk to me about my little old blog. So, that’s what I did – as well as down olive oil like sambuca and constantly correct Karin every time she called me Corrine – which happened more than once… So, if you fancy a laugh and want to hear what my voice sounds like (it’s much more baritone and Fearne Cotton than I realised) then click on my giant face below or here – my interview is about 43 minutes in.
Oh, and here’s the recipe for the crunchy garlic and herb chickpeas I made for the occasion along with my banana breadsmoky bean wraps and pea and mint pesto. Annoyingly crunchy for radio but perfect for watching a boxset with, these deliciously salty chickpeas make the perfect healthy snack.

Also, if you’d like to get your hand on some of Alun’s delicious Pomora olive oils, click here for a special discount.


Crunchy garlic & herb chickpeas
Serves 2 as a snack / hands on time 10 mins / total time 45 mins + 2 hours drying time /
V Vn Gf Df
You’ll need:
Kitchen roll, baking paper, 1-2 non-stick baking trays
1 can chickpeas, rinsed and drained
1 tsp extra virgin olive oil (I like to use flavoured oils so for this recipe I used Pomora rosemary flavoured oil
½ tsp garlic powder
½ tsp oregano
½ tsp dried Parsley
½ sea salt flakes


TIP: This recipe is easily doubled up but you will require 2 baking trays.


  1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and put the baking tray/trays in the oven to warm up. Rinse the chickpeas thoroughly before draining and patting dry with kitchen roll.
  2. Carefully remove the hot trays from the oven, line with baking paper and evenly scatter the chickpeas onto the trays. Roast in the oven for 10 minutes before giving them their first shake. Return to the oven for a further 10 minutes, Meanwhile, mix up your flavour ingredients in a small bowl and prepare a larger bowl for the chickpeas.
  3. Remove from the oven (keep the oven on) and pour into the larger bowl along with the oil. Give them a good stir to ensure the chickpeas are well coated before adding the seasoning. Mix well before returning to the baking tray/trays and roasting for a further 10 minutes.
  4. Give the chickpeas another shake and roast for a final 10 minutes before turning the oven off but leaving the chickpeas in. Leave the chickpeas to dry out in the cooling oven for a couple of hours – this will give your chickpeas an extra crunchy texture. Once cool, store in an airtight container for up to a week.

Crunchy garlic & herb chickpeas

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian.    Vn– Vegan.    Gf – Gluten free    Df– Dairy free



Bang bang cauliflower bites

Bang bang cauliflower bites

Now, it has to be said, I’m not a huge fan of cauliflower. This can be problematic – especially these days, as it seems to have become the go-to vegetarian dish in most restaurants. Whole-roasted, salt-baked, deep-fried, curried, pickled, pureed, battered and sliced into steaks, cauliflower is thrust upon my plate at any given moment. So, allow me to thrust my bang-bang cauliflower bites onto yours and see how you like it – I like it very much.


Bang bang cauliflower bites
Serves 2 as a starter or makes 1 tray of canapés / hands on time 15 mins / total time 45 mins / V Vn Df 🌶🌶
You’ll need: Non-stick baking tray and cocktail sticks (if serving as canapés)
1 medium cauliflower, cut into florets (roughly 550g)
1 tbs extra virgin olive oil
2 tbs sweet chilli sauce, I use Blue Dragon 
1 ½ tsp Sriracha + extra for serving
Juice of ½  a lime
½ tsp sea salt flakes
2 handfuls panko breadcrumbs
½ tsp smoked paprika
Small handful of fresh coriander to serve (optional) 


Method
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7. Prepare the cauliflower by removing the leaves and the stalk (cauliflower leaves are delicious and great in a stir fry, so don’t feel you need to bin them). Pull apart the florets and chop the larger florets in half or into smaller bitesize pieces.
2. In a large bowl, whisk together the olive oil, chilli sauce, Sriracha and the juice of half a lime until combined. Add the cauliflower florets and stir until well coated.
3. On a large plate, add panko breadcrumbs and sprinkle with smoked paprika. Give it a stir before spooning over half the coated florets. Turn the cauliflower over in the breadcrumbs until each is well coated and place on a non-stick baking tray or a tray lined with baking paper. Repeat this process with the remaining cauliflower and bake in the oven for 30 minutes.
4. Serve immediately sprinkled with freshly chopped coriander and a small bowl of Sriracha for dipping.
5. If you’re making canapés, skew each floret with a cocktail stick and serve along side a dipping bowl of Sriracha for your guests to enjoy.

Bang bang cauliflower bites

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian      Vn– Vegan      Df– Dairy free    🌶🌶 – Medium hot



Vegan red lentil bolognese

Vegan red lentil bolognese

It’s official, veganmania is in full swing, and it looks like she’s cool, young and beautiful. Whereas vegetarianism is still an old hippy, who doesn’t wash his hair. Why are we still so uncool? Plant-based burgers, vegan cheese and even vegan Happy Meals are popping up on menus across the land, and I still get risotto?! It’s so unfair! Don’t get me wrong, I’m appreciating the ever-expanding vegan menus with offerings that are more exciting and innovative – but where is vegetarian revolution? Stuffed peppers and goat cheese tarts are still thrust upon me at any given moment, as it seems our time in the sun has been eclipsed. Restaurants are killing two birds with one stone, and I don’t blame them, but it would be nice to have some sort of renaissance. Well, if you can’t beat them, join them. Here’s a vegan spaghetti Bolognese, because apparently I’m vegan now.


Vegan red lentil bolognese
Serves 4-6 / Hands on time 30 mins / Total time 1 hr 10 mins / V Vn Df Gf* 
1 tsp rapeseed oil
1 large white onion, peeled and diced
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, peeled and diced
1 can plum tomatoes
250g red lentils
1 tbs tomato purée
¼ tsp ground nutmeg
2 tsp dried oregano
2 tsp dried parsley
700ml vegetable stock, I use 1 Knorr stock pots
3 tbs vegan red wine (optional)
8 cherry tomatoes, sliced in half
300g wholewheat spaghetti or gluten free alternative (75g per person)
Extra virgin olive oil to serve
Fresh basil leaves to serve (optional)


TIP: This recipe makes A LOT! So unless you’re making it for six people, it’s a good idea to freeze what you don’t eat. To freeze, cool fully before spooning into bags or Tupperware. Freeze for up to 3 months. 


Method
1. In a large cooking pot, sweat the diced onion, carrots, celery and garlic together in a tsp of oil over a low heat. Season well with salt, put the lid on, and sweat for 15 mins, stirring occasionally.
2. Add the tomato purée and the tinned tomatoes. Break the tomatoes up a bit with a spoon before pouring over the stock, wine, lentils, cherry tomatoes and sprinkle over the oregano, parsley and the nutmeg. Season well with salt and pepper and bring to the boil.
3. Once boiling, turn the heat down and simmer for 25 mins with the lid on, stirring occasionally to dislodge any lentils stuck at the bottom.
4. After 25 mins, keep the bolognese cooking and fill a large saucepan with boiling water and add 300g of wholewheat spaghetti. Season the water well with salt and boil the pasta for 10-12 minutes (or according to the packet instructions).
5. Once the pasta is cooked, take off the heat along with the bolognese. Drain the pasta and divide into bowls. Top the spaghetti with the bolognese and serve drizzled with olive oil and topped with a good crack of black pepper and  fresh basil leaves.

Vegan red lentil bolognese

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Df– Dairy free
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. Please substitute wholewheat pasta for a gluten free alternative.
 The bolognese sauce is suitable for home freezing once cooled. Consume within 3 months.