To celebrate the launch of Christina Soteriou's new cookbook, Big Veg Energy, we've created this simple meal plan with 3 tasty and secretly healthy plant-based dishes.
Ingredients
Makes 3 dinners, each serving 4
1½ Kg Butternut Squash
700g New Potatoes
2 400g Cans Cooked Chickpeas
200g Macaroni
200g Jarred Artichokes
450g Cherry Tomatoes
400g Defrosted Frozen Peas
150g Asparagus
100g Vegan Feta
35g Rocket
3 Shallots
6 Garlic Cloves
4 Tbsp Tahini
4 Tbsp Toasted Sesame Seeds
2 Tsp Smoked Paprika
2 Tsp Coriander Seeds
4 Tbsp Cumin Seeds
2 Tbsp Fennel Seeds
2 Tbsp Yellow Mustard Seeds
2 Tbsp Za’atar
2 Tbsp Pomegranate Molasses
2 Tsp Dijon Mustard
35g Pistachios
8 Kalamata Olives
3 Medjool Dates
3 Lemons
1 Slice Sourdough
Handful Flat Leaf Parsley
Handful Fresh Mint
3 Tbsp Balsamic Vinegar
2 Tbsp Artichoke Oil
165ml Olive Oil
1 Tbsp Flaky Sea Salt
The Recipes
Spiced Roasted Squash with Pomegranate Molasses & Pistachios
When squash is in season, there are so many delicious things to do with it, but serving it with dates, tahini and tangy pomegranate molasses creates a perfect medley of textures and flavours that complement each other so well. Serve this with couscous, bulgur wheat, freekeh, rice or any other whole grain if you like. If you can’t find pomegranate molasses, you can use balsamic glaze instead.
Whipped Pea, Artichoke & Za’atar with New Potatoes
This whipped pea and artichoke combination makes a great base for the warm potato salad. Another protein-packed, balanced meal that’s great for meal prep.
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Balsamic Tomato Macaroni with Olive Pangrattato
This dish is unbelievably tasty and couldn't be simpler to make. The tomatoes, shallots and garlic melt together in olive oil to make the creamy, rich sauce. The olive pangrattato makes it extra special.