Midweek^ RECIPES
Arrabbiata pasta
By Veronica Lavenia (www.veronicalavenia.com)
Serves 2 | Prep 5 mins plus soaking |
Cook 25 mins | Calories 476 (per serving)2 artichokes
1 unwaxed lemon, juiced
fresh chilli, chopped
1 clove garlic,
peeled, chopped
50g tomatoes, peeledpinch of sea salt
white pepper, to taste
4 tbsp (60ml) extra-virgin
olive oil
200g (around 2 cups)
short gluten-free pasta1 Clean the artichokes and cut them roughly. To avoid
blackening, put them in a bowl with water and lemon juice
for 20 minutes.
2 In a pan, warm 2 tbsp oil and add the chilli and garlic. As
soon as they start frying, add the well-drained artichokes
and cook for about 5 minutes.
3 Add the peeled tomatoes, salt and pepper and cook for
20 minutes. If necessary, add a few spoonfuls of water.
4 Cook the pasta al dente, in boiling salted water. Once
cooked, add the pasta to the sauce. Add the remaining oil
and serve it immediately.Mushroom risotto
By Peta Coote (www.nourishingsoulfully.com)
Serves 8 | Prep 5 mins | Cook 1 hr | Calories 398 (per serving)10 button mushrooms
12 oyster mushrooms
1 onion, inely chopped
2 garlic cloves, crushed
1 tbsp olive oil
460g (2½ cups) brown rice
350ml (1½ cups) vegan
white wine400ml can (1²/ 3 cups)
coconut milk
480ml (2 cups) boiling
water
2 tsp thyme
1 tsp salt
1 tsp pepper
grated zest and juice
of 1 lemon
1 In a large saucepan over a medium heat, add the olive oil.
2 Add the onion and the garlic cloves.
3 Cook over a medium heat for about 15 minutes until
golden brown.
4 Add the brown rice and stir well. Leave to cook for
5 minutes, stirring occasionally.
5 Add the white wine, coconut milk, boiling water, thyme,
salt, pepper, and the lemon zest and juice.
6 Bring to the boil and lower the heat to medium.
7 Cook for about 30-40 minutes, stirring occasionally, or
until all the liquid has absorbed.
8 Serve with a light salad.Total fat Saturates Salt Sugar Protein15.6g 11. 3 g 0.8g 3.4g 7. 3g
Total fat Saturates Salt Sugar Protein2.8g 0.6g 0.7g 4g 14.2g