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Lemony Leek Orzo (serves 6)

2 tbsp olive oil
2 leeks, washed and sliced
100g (a handful) mushrooms, roughly chopped (can be subbed for cherry tomatoes)
2 garlic cloves, finely chopped
350g orzo
75g peas
200ml vegan créme fraîche (I used Oatly, can be subbed for vegan soft cheese of unsweetened soy yoghurt)
1/2 lemon, zest and juice of
400g butter beans (can sub for cannelini beans), drained and rinsed
Pinch of chilli flakes
Handful of fresh basil
Salt and pepper
Vegan parmesan (Violife Parmesan style is my fave)

In a large frying pan drizzle in the olive oil over medium heat. Add the leeks and garlic and cook for about 10 minutes until fragrant and softened. Add in the mushrooms (and/or mushrooms) and cook for another 5 minutes until reduced.

Meanwhile, bring a pan of salted water to the boil and add in the orzo. Cook according to the packet instructions. Add the peas for the last couple of minutes. Drain the orzo and peas, saving 100ml of pasta water.

Into the leeks, mushrooms (and/or tomatoes) and garlic, mix through the vegan creme fraiche, drained beans, lemon juice and zest, chilli flakes, fresh basil and season to taste. Optionally also grate in some vegan parmesan.

Finally stir through the orzo with a drizzle of olive oil, and if needed, add a little of the pasta water to loosen. Serve with extra fresh basil, black pepper and vegan parmesan.

Butter Bean Burgers (serves 2)

1 can of butter beans, drained and rinsed
1 clove of garlic, finely chopped
1 lime (or lemon), zest of
1 tbsp harissa paste
1/2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tbsp cornflour
1 tbsp mango chutney
Salt and pepper

5 tbsp of panko or homemade breadcrumbs
5 tbsp flour
100-200ml non-dairy milk
Sunflower oil for frying, about 2cm deep in large frying pan

Serve with
Burger buns
Lettuce
Tomatoes
Red onion
Extra mango chutney

Mash all the ingredients except the breadcrumbs, flour and non-dairy milk together in a bowl (alternatively you can use a food processor).

Place the breadcrumbs, flour and non-dairy milk in three separate bowls.

Shape the mixture into 4 burgers.

Lightly dust the burgers with the flour, then in the milk, and then coat with breadcrumbs on both sides.

Heat the oil in a large frying pan and fry the burgers for about 5 mins each side until golden brown. Serve with burger buns, lettuce, red onion, tomatoes and some extra mango chutney.

Courgette, Pea & Apple Salad (serves 2-4 depending on if a main or side):

2 medium courgettes, sliced into ribbons with a vegetable peeler or mandolin
200g frozen peas
1 apple, cut in small chunks or sliced
50g pecan nuts
Salt and pepper

Dressing
Zest and juice of 1 lemon
4 tbsp of cider vinegar
1 tbsp soy sauce
100ml olive oil
1 tsp of maple syrup
1 garlic clove, finely chopped
Half a red chilli, finely sliced
Small bunch of mint, roughly chopped
(Optional) 100g vegan feta, crumbled on top (I use Violife Greek Block)

Place all the salad ingredients in a large shallow bowl and gently mix. Season wtih salt and pepper.

In a smaller bowl, mixed together the dressing ingredients and whisk to emulsify.

When you are about to serve, pour over the dressing, gently mixing to coat the salad with the dressing. Serve topped with vegan feta cheese, if using.

Notes:

Could grill the courgettes if you fancied a warm salad. Could substitute the feta for any other vegan cheese that you fancy.

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chapters:
00:00 Intro
00:55 Lemony Leek Orzo
06:53 Courgette, Pea & Apple Salad
11:45 Butter Bean & Harissa Burgers