Light, Fresh, Vegetarian & Vegan Recipes by Chef Manuel
SEPTEMBER 2018
More recipes inside! Recipes on pages 9 to 12
Prepared by Chef Manuel
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What’s In Store this September
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Back to School Lunch Box Fillers Loyalty Scheme
Vegetarian & Vegan meal recipes this September by Chef Manuel
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September 2018
Vegan Hot or Cold Asian Style Mushroom & Coconut Milk Soup Ingredients:
Serves 4
~Recipes~
By Chef
Manuel
Method: Start this recipe by heating the oil in a
with the stock and the coconut milk and
For the Coconut Jasmine Rice:
deep pan and sauté together the onion
bring to the boil. Lower the heat and
-- 1 tbsp olive oil
for 4 minutes to soften. Add in the garlic
simmer for just 5 minutes. When ready,
-- 1 onion, chopped
and ginger paste, frozen coriander
remove off the heat and allow to cool
-- 1 tsp Tesco Garlic and Ginger Paste
leaves and frozen mixed mushrooms.
slightly before removing the lemongrass.
-- 1 cube frozen coriander leaves
Season to taste with salt and pepper and
Serve the soup either hot or cold,
-- 400g Tesco Frozen Mushroom Medley
cook for 4 minutes. Remove the outer
decorating the top with extra sautéed
-- Salt and pepper to taste
layer of the lemon grass and bash with
mushrooms and coriander leaves.
-- 1 stick fresh lemon grass
the back of a knife. Add to the pan along
-- 800ml vegan mushroom or vegetable stock -- 400ml tin Tesco Coconut Milk
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€1.89 95g
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€0.99 400ml
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Vegetarian 7 Grain Mushroom Risotto Serves 3-4
Method: Start this recipe
pan. Rinse the 7 grains in a sieve under
by placing the dried porcini into
cold water and add to the pan. Mix
Ingredients:
a measuring jug and top up with 200ml
together well and cook for just 1 minute
-- 25g dried porcini mushrooms
boiling water. Allow to sit for
before adding the reserved porcini liquid
-- 1 tbsp olive oil
10 minutes. Meanwhile, heat the oil
and coconut milk to the pan. Bring to the
-- 2-3 spring onions, finely hopped
in a large pan and sauté together
boil, turn down the heat and cook the
-- 3 cloves garlic, finely chopped
the spring onions and garlic for 4
grains for 10 minutes until cooked
-- 400g Tesco Frozen Mushroom Medley
minutes. Add in the frozen mixed
through and plump. Stir in the chopped
-- Salt and pepper to season
mushrooms, season to taste with salt
parsley, walnuts and spinach leaves to
-- 400ml tin Tesco Coconut Milk
and pepper and cook for 3 minutes.
wilt. Serve with extra chopped walnuts
-- 250g bag Tesco Quick Cook
Next, remove the porcini from the liquids
on top.
7 Grains Mix
(reserve the liquid), chop and add to the
-- 2 tbsp chopped fresh parsley -- 100g chopped walnuts
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~Recipes~ By Chef
Manuel
Vegetable terrine with honey roasted parsnips and asparagus Serves 4-6 Ingredients:
Method: For this recipe you will
pesto spread out, red peppers,
For the terrine
need to cover a metal loaf tin with cling
basil leaves, sun-dried tomatoes
-- 2 large aubergine
film and put aside. Start this recipe by
and crumbled feta cheese. Repeat
-- 3 zucchini
slicing the aubergine and zucchini
the process again so that you have
-- 400g Tesco Frozen Mushroom Medley
horizontally and grill in a pan or oven with
2 layers of each. Fold over the extra
-- 2 tbsp olive oil
a little olive oil till cooked through. Also,
zucchini slices to seal the top and press
-- 1 jar Tesco Grilled Pepper antipasti
place the mushrooms in a pan heated
down. Place in the fridge and chill for 6
-- 1 jar Tesco Sun-Dried Tomatoes
with olive oil and cook for 10 minutes.
hours or overnight. When you are ready
-- 250g feta cheese
Allow to cool down. Next, over the base
to serve the terrine, cook the honey
-- 1 handful fresh basil leaves
and sides of the lined loaf tin with slices
roasted parsnips and asparagus in the
-- 2 tbsp Tesco Green Pesto
of zucchini allowing extra to hang over
oven. Serve the vegetable terrine in thick
You will also need for serving
the sides. Next, build up the layers, one
slices with the honey roasted parsnips
-- 1 bunch fresh asparagus stems, trimmed
by one with aubergines, 1 tbsp green
and asparagus.
-- 1 bag Tesco Honey Roasted Parsnips
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ONLY
€2.29
€4.79 600g
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€3.49 535g
285g
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~Recipes~ By Chef
Manuel
Vegan, Gluten & Lactose Free Avocado and Lime Chia Seed Jars with Coconut, Pistachio and Date Crumb Serves 4 Ingredients: For the crumb: -- 4 tbsp toasted desiccated coconut -- 50g dates -- 2 tbsp pistachios For the filling -- 2 avocados, peeled, stone removed and halved -- 2 tbsp icing sugar -- Zest of 2 limes and 1 lemon -- Juice of 2 limes -- 400ml Tesco Coconut Milk
Method: Start this recipe by placing
the coconut milk, vanilla yogurt and chia
-- 3 tbsp chia seed
the coconut, dates and pistachios into a
seeds and pulse together to incorporate.
-- 300g vanilla soya yogurt
food processor and blitz together to a
Pour half of this mixture into the jars over
crumb. Spoon half of this mixture into the
the biscuit crumb and repeat the process
You will also need
base of your jars. Reserve the remaining
with the remaining crumb mixture and
-- 4-6 jars and fresh blueberries
crumb. Next, place the avocado, icing
avocado mixture. Refrigerate for at least 3
sugar, citrus zest and juice into the food
hours. When ready to serve the deserts
processor and blitz together. Next, add in
decorate the tops with fresh blueberries.
to garnish
12
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*serving suggestion
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Terms and conditions apply. Offer valid for Loyalty Scheme Members only. All offers and discounts published in this issue start on the 1st of September 2018 Big Value Special Offer valid until 30/09/2018. Drink Responsibly!
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