Скачать или смотреть Meal prep with me: Wholesome vegan recipes for the week ahead

Hey guys, I'm finally back❤️ This is a bit more of a relaxed video as I really just wanted to get back into things.

You can find the Borlotti bean stew recipe and the fennel & potato salad recipe also written on my SubStack here: https://substack.com/home/post/p-1892... 🌞

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Borlotti Bean and Rainbow Chard Stew
with preserved lemon and roasted butternut squash


*Olive oil
*1 medium butternut squash, peeled and seeded
*1 red onion, thinly sliced
*4 cloves of garlic, crushed or minced
3 tbsp tomato paste
*1 tbsp red wine vinegar
*1 tbsp smoked paprika
*2 x 400g of chopped tomatoes
*400g canned Borlotti beans (with the liquid)
*A bunch of Swiss Chard, stems removed then finely chopped, leaves finely sliced
*1 preserved lemon, seeds removed, finely chopped
*Salt & pepper

to serve:
*Good quality balsamic vinegar
*Parsley, finely chopped
*Pickled onions (optional)
*vegan Greek yogurt (optional)



Steps:
1.Preheat the oven to 200c/400f. Slice the butternut squash into 1-inch thick half moons. In a bowl dress the half moons with drizzle of olive oil, salt and pepper (this can also be done directly in the pan) before adding to a lined baking tray. Roast in the oven for 20-25 minutes, turning half way. They should be fork tender with some light browning.

2.While the butternut squash is roasting heat 1-2 tbsp of olive oil in a shallow casserole over low/medium heat for 1 minute. Add in the sliced onions and a pinch of salt, cooking for 5 minutes until starting to soften. Add in the minced garlic and chard stems for 30 seconds before adding in the smoked paprika. Stir to help coat the vegetables in the smoked paprika before adding in the tomato paste.

3.Let the tomato paste caramelise, stirring regularly for 2 minutes. Deglaze with the red wine vinegar, scraping up any browned bits stuck to the pan. Add in the chopped tomatoes, the can of Borlotti beans (including the liquid). Refill one of the cans halfway with water, add to the dish and stir everything together. Sprinkle in a bit of salt and then bring it up to a boil.

4.Once boiling, bring it down to a simmer over low/medium heat and cover. Cook covered for 10 minutes, followed by 15 minutes uncovered. Stirring occasionally.

5.After 25 minutes of cooking, add in the preserved lemon and the chard leaves. Continue cooking for 2 minutes while stirring, to allow the chard leaves to soften while preserving the flavour of the lemon.

6.Serve with a few butternut squash halves, a drizzle of high quality balsamic vinegar (or balsamic glaze), salt, pepper and the parsley and yogurt if using!

Potato and Fennel Salad
with pickles & a creamy mayo dressing


1kg of baby potatoes, halved (big pieces quartered)
Olive oil
Lemon & thyme (you can also just substitute this with dried thyme, or any other fancy similar spice mixes you’re dying to use)
1 fennel head, thinly sliced
1 or 2 stalks of celery, thinly sliced (optional)
small bunch of fresh parsley or fresh dill (or a mix if you have it!), finely chopped
1 tbsp white wine vinegar
Salt & pepper
Dressing:
80ml vegan mayonaise
1 tbsp dijon or whole grain mustard
60ml pickle juice ( add extra if you want though!)
1 garlic, minced/grated
1 tsp dried dill
salt & pepper

Instructions:
1. Preheat the oven to 200c/400f. Fill a large stockpot with water and add in the potatoes along with a good sprinkle of salt. Boil the potatoes for 10 minutes. Drain the potatoes well and add to a lined baking tray. Drizzle over some olive oil, Lemon&Thyme (or whatever you want to use instead!), a crank of pepper and pinch of salt. Mix well and add to the oven for 20 minutes until well roasted.
2. In a big bowl, add the white wine vinegar to the shaved fennel and place to the side.
3. Mix the ingredients for the dressing, taste and adjust to your liking.
4. Add the potatoes, the celery, the herbs and the dressing to the bowl with the fennel (along with whatever else you want!) and give it a really good mix. Enjoy!

I have so many ideas that have been brewing for videos to share here. Let me know if there is anything specific you'd like to see! ☺️