Chilli tofu veg ‘noodles’
Components
Serves Two
10 sprays olive oil
200g agency tofu, lower into cubes
1 garlic clove, crushed
Thumb-size piece recent ginger, grated
1 recent pink chilli, finely sliced
2 spring onions/scallions, finely sliced
2 courgettes/zucchini (320g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
1 carrot (160g), finely sliced into ‘noodles’ with a julienne peeler or spiraliser
2 tsp sesame oil
Finely grated zest and juice 1 lime
Contemporary coriander to serve
Methodology
1. Warmth the spray oil in a non-stick frying pan. Add the tofu and prepare dinner for 4-5 minutes, turning frequently, till golden. Add the garlic, ginger and half the chilli and spring onions/scallions, then prepare dinner for 2-3 minutes.
2. Add the courgette/zucchini and carrot ‘noodles’ to the pan and prepare dinner, tossing, for an additional 2-3 minutes. Stir within the sesame oil, lime zest and juice, then divide between two plates. Serve sprinkled with the coriander, remaining sliced chilli and spring onions/scallions.
Vitamin Per Serving
Fats 13.2g Protein 17.2g Carbohydrates 11.1g
Spicy leek and white bean stew
Components
Serves 4
1 giant onion, finely sliced
2 garlic cloves, crushed
4 leeks, lower into giant chunks
2 tbsp harissa paste
400g tin chopped tomatoes
300ml vegetable inventory
Juice of a lemon
A big handful of chopped recent parsley
Contemporary crusty bread, to serve (maybe a low carb bread*)
Methodology
1. Warmth just a little olive oil in a saucepan. Fry the onion gently over a low warmth for five minutes till softened. In the meantime, add the garlic and the leeks to the pan and prepare dinner for an extra minute. Stir within the harissa paste, chopped tomatoes and the vegetable inventory. Carry to a simmer, season, then prepare dinner for 20 minutes.
2. Add the tins of cannellini beans, then simmer for an extra couple of minutes. Style and regulate the seasoning, then stir within the juice of a lemon and a big handful of chopped recent parsley. Serve with loads of recent crusty bread to mop up the juices.
Vitamin Per Serving
Fats 4g Protein 12.9g Carbohydrates 30.2g
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All the perfect Jan
