My Top 5 Nourishing Winter Recipes

My Top 5 Nourishing Winter Recipes

My Top 5 Winter Recipes

I have to admit that I quite like the change of seasons even when we get the darker mornings and nights. I like having the candles on, blankets on the sofas and generally creating a cosy home. These recipes are filling, warming and comforting – everything food should be in the colder months. Oh and they just so happen to be vegan and bloody good for you too! Hope you enjoy!

Chestnut & Roasted Squash Risotto

The squash, chestnut and parmesan combo is such a winner in this recipe. Serve in big bowls with extra parmesan. Violife  do a great vegan parmesan!

  • Red onion
  • 1 celery stick sliced thinly
  • 3 garlic cloves chopped finely
  • 1tsp thyme or rosemary
  • 500g butternut squash/pumpkin chopped into bite size pieces
  • Handful of green beans
  • 1lt of good quality vegetable stock
  • Pack of cooked chestnuts
  • Vegan parmesan
  • Parsley chopped
  • Arborio rice
  1. Heat a little oil in a large pan and cook the onion over a low heat until soft, add the thyme and garlic and cook for two minutes more.
  2. Pop the squash on to a baking tray with a drizzle of oil and some seasoning. Cook for around 15 minutes or until it’s soft and has some lovely brown bits on!
  3. Stir in the rice and then start adding the stock a little at a time, massaging the rice with a wooden spoon (yep, I said massaging!). Wait for the stock to be absorbed before adding more stock. Continue until the rice is tender but still has a slight bite. Add the squash and then take a fork and mash up some of the squash then add the chestnuts.
  4. Add a generous handful of grated vegan parmesan and stir.  I like to serve this with some lovely green beans but add whatever greens you like 🙂

The Best Veggie Lasagne

This takes a bit more time but it’s worth it!

  • Homemade or great quality dairy free pesto
  • Almond milk
  • 1tbsp dairy free butter
  • 1tbsp flour

For the tomato sauce

  • 2 cans chopped tomatoes
  • 2 cloves of garlic crushed
  • Small handful capers (optional)
  • 1 large finely sliced red onions

For the rest

  • 1 sliced aubergine
  • 2 sliced courgettes
  • 1 sliced yellow pepper
  • 1 sliced red pepper
  • Lasagne Sheets (wholemeal if you can)
  • Dairy free mozzarella
  1. Preheat oven at 200.c
  2. Griddle or fry the aubergine, courgette & peppers. If you are frying use a small amount of olive oil or coconut oil. Keep to one side for later on.
  3. Fry the onions & garlic until soft and then add the chopped tomatoes & capers, cover & gently simmer for a few minutes . Keep the tomato sauce to one side for later.
  4. Make a white sauce my melting the butter in a saucepan, adding the flour, stir to combine and then whisk in the almond milk a little at a time letting the sauce thicken before adding more milk. Keep doing this until you have enough white sauce and its the right consistency. Then stir in as much or as little pesto as you’d like and then season to taste.
  5.  Cover the bottom of an oven proof dish with a thin layer of tomato sauce, add lasagne sheets, a layer of pesto sauce, a layer of veg – press everything down and repeat the layers until your dish is full making sure you finish with a layer of pesto sauce.
  6. Sprinkle grated mozzarella over the top, cover with tinfoil and pop in oven for around 40 mins
  7. After the 40 mins is up remove the tin foil off and give it another 5 mins to get the top nice a crisp. For me the only way to serve this is a herby, crunchy and peppery green salad. Think, gem lettuce, cucumber, mint, basil, parsley, watercress…

Creamy Dairy Free Carbonara

A big bowl of creamy pasta – what’s not to love!

  • 100g of cashews (soaked in water for 2 hours or whatever you can manage)
  • 100ml of coconut milk
  • 2 tbsp of nutritional yeast
  • 1 clove of garlic
  • 1 tsp of Dijon mustard
  • 1 small onion or shallot
  • 100g of mushrooms
  • Handful of frozen peas
  • Handful of spinach
  1. Blend the cashews, coconut milk and nutritional yeast together, add the mustard and season to taste.
  2. Cook pasta to packet instructions and add the peas to the boiling water for the last couple of minutes. Drain well reserving a little of the cooking water.
  3. Finely chop the onion and mushrooms and then fry them in a very small amount of coconut oil until just cooked.
  4.  Add the garlic and cook for another minute before adding the spinach and allowing to wilt slightly.
  5. Combine the desired amount of carbonara sauce to the pasta and then top with the veg. Use a little of the reserved cooking water to loosen if needed.

Leek and Potato Soup with Herby Toasts

The herby toasts really pimp this soup up!

  • 400g leeks, washed and sliced
  • 400g potatoes diced
  • 1.5 lt veg stock
  • 320g kale
  • 1/2 bunch of fresh mint
  • 1/2 bunch of fresh parsley
  • 40g parmesan (Violife one is my fave)
  • 25g almonds
  • 1tbs white wine vinegar
  • Olive oil
  • 4 slices of wholemeal bread
  1. Heat a little oil in large pan and fry the leeks over a low heat for ten minutes.
  2. Add the potatoes and stock and then bring to boil for 15 minutes.
  3. Add kale to the pan for the last 5 minutes of cooking. (remove any big stalks first)
  4. Finely chop the mint and parsley and pop into a bowl, add grated parmesan, almonds, vinegar and 1tbs of olive oil.
  5. Toast the bread lightly and then spoon a little of the herby mixture on top of each slice.
  6. whiz soup up with blender until smooth and serve with the toasts! You can also add a little coconut milk into the soup at the end if you want it creamier!

Veggie Packed Curry

Don’t bother with the take out, try this instead on a cold night!

  • Coconut oil
  • 1 onion
  • 2 cloves of garlic crushed
  • Tikka Masala Curry Paste (I like Pataks)
  • 400g can of ready cooked lentils
  • 400g can of chickpeas
  • 200g chopped tomatoes
  • 200g can of coconut milk
  • 1/4 white cabbage sliced into ribbons
  • 200 -250g mushrooms quartered
  • Coriander chopped
  • Brown basmati rice to serve
  1. Fry the onion in a little coconut oil over a low heat until it starts to
    soften then add the garlic and continue to cook for 1 minute.
  2. Add the mushrooms and the curry paste – the amount to use depends on your taste and the type of paste you buy. I normally use around 2-3 tablespoons.
  3. Add the lentils, chickpeas and tomatoes, cabbage and a little veg stock and let it simmer on a very low heat for 10 minutes before pouring in your coconut milk to taste. Once you are happy with the consistency sprinkle over the chopped coriander and serve with brown rice and some extra red chilli if you like a kick!

If you liked the look of some of these recipes then please download you FREE copy of my Flu Fighters eBook – it has some great immune boosting nourishing recipes which will keep you feeling well in the colder months!

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