Home > community > blogs

Exclusive recipes from The Detox Kitchen Vegetables

posted on Thursday, 24th May 2018 | find under Nutrition
To celebrate the release of her delicious new book Detox Kitchen Vegetables , Lily Simpson has shared two exclusive recipes to spice up your dinner table. Read our exclusive interview with Lily here.

Cauliflower Tortillas

These tortillas are great if you are feeding some hungry people. With five different toppings to mix and match, they are a fun dish to share. You can prepare the pickled onions, black beans and ranch dressing well in advance, so all you need to do at the last minute is fry the battered cauliflower and make the avocado salsa. Warm the tortillas through and you are good to go!

caulit acos

Ingredients (Serves 4)
 
2 eggs
150g gluten-free flour
1 cauliflower, cut into small florets
12 small corn tortillas
Fresh coriander, chopped, to garnish
Lime wedges to serve
 
For the pickled onions
½ red onion, finely sliced
Juice of 1 lemon
1 tsp honey
 
For the ranch dressing
150ml soya yoghurt
A handful of fresh chives, finely chopped
1 tsp dried parsley
1 tsp dried tarragon
¼ tsp garlic powder
¼ tsp onion powder
 
For the black beans
Rapeseed oil for frying
1 spring onion, chopped
1 garlic clove, finely chopped
1 red pepper, seeded and diced
400g tinned black beans, drained and rinsed
 
For the avocado salsa
1 avocado, peeled and diced
1 spring onion, sliced
1 large tomato, diced
A small handful of fresh coriander, finely chopped
1 gherkin, finely chopped
Flaked sea salt and cracked black pepper
 
Method
 
Prepare the pickled onions by placing the onion in a bowl with the lemon juice, honey and ½ teaspoon salt and leaving to soak.
 
In another bowl, mix together the ingredients for the ranch dressing. Set aside for about 20 minutes.
 
For the black beans, heat a little oil in a frying pan and fry the spring onion and garlic until the garlic is golden. Add the red pepper and black beans and cook on a low heat, stirring frequently, until the beans begin to break down. Remove from the heat and set aside.
 
Combine all the ingredients for the avocado salsa in a bowl and set aside.
 
Whisk the eggs and flour together to make a thick batter. Season with salt and pepper to taste. Add the cauliflower florets to the batter, turning them to make sure each is completely coated. Place a good glug of oil in a frying pan set over a medium heat. When the oil is very hot, add the battered cauliflower and fry until golden all over (do this in batches). Drain on kitchen paper.
 
Cook the tortillas in a dry frying pan to slightly brown on both sides and soften.
 
To assemble, smear the black bean mixture over the tortillas. Add the cauliflower and
the avocado salsa and drizzle over the ranch dressing. Top with pickled onions and coriander. Serve with lime wedges for squeezing over.

Mushroom Curry

Mushrooms add a hearty texture to a dish, which you need in a curry. They also have a subtle flavour that lets other flavourings do the talking. Here it is coconut, tomatoes, and fragrant cardamom and cloves that give this curry its distinctive fresh, floral taste.

mushroom curry
 
Ingredients

Rapeseed oil for frying
1 onion, diced
1 garlic clove, finely chopped
1 tbsp grated fresh root ginger
250g chestnut mushrooms, larger ones cut in half
1 tbsp curry powder
4 cardamom pods
2 cloves
4 large tomatoes, roughly chopped
1 red pepper, seeded and sliced
200ml coconut milk
Juice of 1 lime
250g brown rice
Flaked sea salt and cracked black pepper

Method
 
Heat a little oil in a sauté pan or saucepan over a medium heat and cook the onion, garlic and ginger until the onion has softened.
 
Heat a little oil in a frying pan and fry the mushrooms until slightly browned. Stir the mushrooms into the onion mixture along with the curry powder, cardamom pods and cloves. Cook gently for 1 minute.
 
Add the chopped tomatoes and red pepper and bring to a simmer. Cook for 10 minutes. Stir in the coconut milk and lime juice, and season with salt and pepper to taste. Simmer gently for a further 5 minutes to heat through.
 
While the curry is cooking, put the rice in a pan with a pinch of salt and cover with three times the amount of water. Bring to the boil, then simmer for 20–25 minutes until the rice is tender and fluffy. Drain.
 
Remove the cloves and cardamom from the curry. Leave to stand for 10 minutes before serving with the brown rice.

Treat yourself to Detox Kitchen Vegetables by Lily Simpson (Bloomsbury, £26). Photography © Issy Croker here
Name:
(Leave blank to show as anonymous)
Email:
(Required, this will not display)
Title:
Comment:
Proceed
Proceed
Back to Top
email a friend