Cashew & Harissa Tex-Mex

Makes 5 servings | Ready in 30 minutes

This versatile dish can be enjoyed as a tasty dip or a healthy accompaniment to your meal, while providing you with a great amount of protein from the cashews and beans, as well as essential B vitamins from the nutritional yeast to support with energy levels.

Ingredients

200ml Boiling Water
150g Cashews
120g Cannellini Beans
1 Garlic Clove - chopped
2 tbsp Nutritional Yeast
1/2 tsp Cumin
1/2 tsp Sea Salt
1 tbsp Harissa
1 tbsp Chives

Method

Step 1. Soak the cashews in 120ml of the boiling water - you can speed this up by microwaving for 2 minutes

Step 2. Add chopped garlic, soaked (and drained) cashews, cannellini beans, nutritional yeast, cumin, salt and harissa to a food processor

Step 3. Blitz until smooth (it takes a good amount of blitzing), adding more hot water, little by little until your desired consistency is reached. Depending on how much water you've used, consider refrigerating before you serve and enjoy!

Chef Gino's Top Tip: Fancy a kick of spice, add chilli flakes!

Smashed Peacamole

Makes 4 servings | Ready in 10 minutes

This tasty guacamole alternative is packed with protein from fresh peas, healthy fats from avocado, and B vitamins from nutritional yeast to support with energy during the day. The addition of garlic and lemon not only enhances flavour but also boosts the dish's antioxidant and anti-inflammatory properties.

Ingredients

200g fresh peas
1 avocado
1 garlic clove, finely chopped
1/2 tsp lemon, juiced
1/4 tsp sea salt
1/4 tsp black pepper
2 tbsp nutritional yeast

Method

Step 1. In a bowl, smash cooked peas with the back of a fork

Step 2. Add the avocado and mash until well combined. Stir in garlic, lemon juice, nutritional yeast, as well as sea salt and pepper to taste. Enjoy!

Chef Gino's Top Tip: Refrigerate in an airtight container for up to three days. To prevent it from turning brown, add a layer of plastic wrap inside the container. Instead of fresh peas, you can also use frozen peas, corn or edamame as substitutions. Just defrost these by submerging in boiling water for a minute prior to mashing. You can also use apple cider vinegar in place of fresh lemon juice.

Roasted Garlic, Lemon and Courgette Hummus

Makes 5 servings | Ready in 30 minutes

This twist on hummus is a great source of fibre and protein from the chickpeas, courgette and garlic, which will provide anti-inflammatory benefits while supporting your gut microbiome. The addition of lemon juice not only enhances flavour but also increases the absorption of iron from the chickpeas, making it a balanced and healthy snack

Ingredients

2 cloves garlic
240g Chickpeas, drained
50g Tahini*
1 Lemon, juiced
5g Thyme sprig
1 Courgette, cut 1/2 lengthways
1 tbsp Extra Virgin Olive Oil
1 tsp Paprika
Sea Salt & Black Pepper

*Warning! Contains known allergens

Method

Step 1. Put garlic cloves and the courgette, cut in half, with some black pepper and a touch of olive oil into the oven at 170ºc (fan) for 20 minutes

Step 2.  Once the garlic and courgette are roasted, squeeze the garlic out of its skins into a food processor

Step 3. Microwave the chickpeas for 2 minutes on full power in their own liquid, in a microwave safe container. Drain, but reserve the liquid

Step 4. Add the chickpeas, tahini, half of the lemon juice, your spices and chopped garlic (if not using roasted) to the food processor with the courgette and roasted garlic. Blitz until smooth (or not, if you like it more rustic!). You will need to add some of the chickpea water to make it runnier - do it bit by bit

Step 5. Drizzle with a high quality olive oil to serve and sprinkle with some more spices or chopped herbs to serve

Chef Gino's Top Tip: The cumin and paprika are optional depending on your taste preferences. You can also top with any chopped herbs to your liking - basil and coriander work well!

Romesco & Butter Bean Dip

Makes 6 servings | Ready in 10 minutes

This dip is rich in antioxidants from the roasted red peppers and tomatoes, while also being packed with protein and fibre from the butter beans, supporting your gut health. With the addition of almond flour and olive oil, you'll also be treating your body to some heart-healthy mono-unsaturated fats while enjoying this tasty snack.

Ingredients

320g Roasted Red Pepper
70g Sundried Tomatoes
120g Butter Beans, drained
2 Garlic Cloves
100g Almond Flour
1 1/2 Extra Virgin Olive Oil
1 tsp Red Wine Vinegar
2 tsps Paprika

Method

Step 1. Chop the garlic and add to a food processor with red peppers, sundried tomatoes, butter beans, olive oil, red wine vinegar and salt. Blitz until smooth, or not if you like it more rustic

Step 2. Add the ground almonds to the mixer and blitz, or in a bowl and mix with a fork if it doesn't fit. Serve and enjoy!

Chef Gino's Top Tip: Roasting red peppers is really simple, but will add to your pre-prep time. Drizzled with a little oil, place 3 whole peppers into a pre-heated 180ºc oven for 30-40 minutes or until soft. Once cool, slice to remove seeds and stalks.

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