Treat yourself to a delicious brunch, dinner, and dessert this weekend with these mouth-watering new recipes from Doctor Bowl
From Dr Divya Sharma’s new book, Doctor Bol, these vegetarian recipes are simple, quick and economical. They’re also effortlessly tasty, proving you don’t have to sacrifice flavor for health!
For 4 people
- 400 g (14 oz) extra firm tofu, drained
- ½ tablespoon of olive oil
- 1 small red onion, finely chopped
- 1 red bell pepper, seeded and diced
- 1 tablespoon of tomato puree
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon chilli powder
- ¼ teaspoon ground turmeric
- 2 tablespoons nutritional yeast
- 150 g (5½ oz) frozen sweet corn
- 400 g (14 oz) black beans, rinsed and drained
- 1 vegetable stock cube, dissolved in 2 tablespoons boiling water
- salt and pepper
- 3 spring onions, thinly sliced
- 1 finely chopped red or green chilli
- a handful of chopped fresh cilantro
- sourdough toast
- corners of Lawyer
- Cherry tomatoes
- lime wedges
- Cover the tofu with paper towel, then press it down with a heavy object for 15 minutes to remove excess water.
- Heat the olive oil in a large skillet over low heat. Add the red onion and cook for about 5 minutes, until the onion is tender.
- Add the diced red pepper, tomato puree and garlic. Cook about 5 more minutes until the vegetables are tender.
- Stir in the ground coriander, cumin, chilli and turmeric, and cook for another minute or two, stirring often.
- When the tofu is ready, use your hands to crumble it into chunks in the pan, along with the nutritional yeast, sweet corn, black beans, vegetable broth, and a little salt and pepper.
- Cook about 8 minutes, stirring often, until heated through. Towards the end of cooking, add the spring onion, pepper and cilantro, if desired.
- Serve with toasted bread and your choice of avocado, cherry tomatoes and lime wedges.
Note: excluding sourdough and garnishes
For 4 people
- 30g (1oz) raisins
- 70 g (2½ oz) cashew nuts
- 5 carrots, peeled and coarsely grated
- 2 teaspoons of cumin seeds
- juice of 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon of salt
- 25 g (1 oz) fresh coriander, coarsely chopped
- Put the raisins in a small bowl and cover with boiling water. Soak for 10 minutes or until well puffed, then drain and pat dry on paper towel.
- Meanwhile, toast the cumin seeds in a dry pan for 1-2 minutes until golden brown. Pour the seeds into a small bowl and, in the same pan, add the cashews and toast them for 3 minutes until golden brown, then coarsely chop them.
- Mix the rest of the dressing ingredients with the toasted cumin seeds.
- Add grated carrots, raisins and cashews to a serving bowl. Pour the vinaigrette over it, mix well and serve.
For 4 people
- 720 g (1 lb 9 oz) butterfat greek yogurt (or your non-dairy yogurt of your choice)
- 280 g (10 oz) frozen strawberries
- 2 teaspoons vanilla extract
- 4 tablespoons maple syrup (optional)
- 100 g (3½ oz) pistachios, crushed
- Pour the yogurt into an ice cube tray (or mini muffin tin) and freeze for 8 hours or overnight.
- Place yogurt ice cubes in a blender with frozen strawberries, vanilla, and maple syrup, if using, until smooth. Add the crushed pistachios.
- Serve immediately or store in the freezer until ready to serve.
Recipes from Doctor Bowl: Quick and easy balanced vegetarian and vegan food by Dr Divya Sharma, published by Kyle Books, £20 www.octopusbooks.co.uk
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