minutes.
Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the butter and cheese and toss again.
Season with salt and black pepper and divide among bowls. Top with more cheese if you like.
SERVES 2–4
Stuffed Tomatoes
WHOLEMEAL COUSCOUS, HARISSA, BASIL, SHALLOTS
A couple pointers here: don’t attempt to stuff underripe tomatoes; it’s a challenge to carve them, and the flavour will disappoint. Use any great tasting, ever-so-slightly overripe ones you can find. You can stuff the tomatoes up to a day ahead of time, and bake at your convenience. I should also mention, harissa differs from brand to brand; some are quite a bit spicier than others. Have a taste of the paste first and adjust the amount of harissa in the recipe to your liking.
6 medium–large, ripe tomatoes (about 140 g each)
115 g plain yoghurt
Scant 1 tablespoon harissa, plus more if needed
1 tablespoon extra-virgin olive oil, plus a drizzle, to serve
12 fresh basil leaves, chopped
2 shallots (eschalots), finely chopped
Fine sea salt
85 g wholemeal or barley couscous
Preheat the oven to 180°C (Gas Mark 4) with a rack in the middle of the oven. Generously butter or oil a medium baking dish or gratin pan. You want the tomatoes to nestle together in the dish without much room between them.
Use a serrated knife to cut the top 10 per cent from each tomato. Working over a bowl, use a spoon to scoop the flesh from each tomato, letting the juice and tomato chunks fall into the bowl. Do your best to avoid piercing the walls of the tomatoes. Use your hands to break up any large chunks of carved-out tomato flesh. Arrange the tomato “shells” in the prepared baking dish.
To make the filling, combine 140 g of tomato chunks and juice, the yoghurt, harissa, olive oil, most of the basil, shallots, and ¼ teaspoon salt in a bowl. Taste and adjust the seasoning—maybe a bit more harissa or salt. Add the couscous and stir until combined. Use a spoon to stuff each tomato nearly full.
Bake for 50–60 minutes, until the couscous is cooked and the tomatoes start to wrinkle a bit and brown near the pan. Drizzle with olive oil and sprinkle with the remaining basil just before serving.
SERVES 6
Black Pepper Tempeh
CAULIFLOWER RICE, GARLIC, GINGER, NATURAL CANE SUGAR
The challenge here is slow-cooking the shallots and garlic as the first step. But your patience will be rewarded with butter-soft garlic that’s mellow in flavour. Despite the tamed garlic, this recipe isn’t for the faint of heart; it’s a substantial meal-in-a-pan exploding with spicy, peppery, gingery madness. Finely chop the cauliflower into quick-cooking pieces, not quite as small as grains of rice, but in that ballpark. And if you don’t have coconut oil on hand, substitute clarified butter or extra-virgin olive oil.
60 ml extra-virgin coconut oil
3 shallots (eschalots), thinly sliced
1 teaspoon chilli flakes
15 small garlic cloves, smashed
1 tablespoon grated fresh ginger
60 ml shoyu, tamari, or soy sauce
30 g natural (unrefined) cane sugar or soft brown sugar
2 tablespoons water, plus more if needed
225 g tempeh, sliced pencilthick
340 g cauliflower, very finely chopped
1 teaspoon freshly ground black pepper, plus more if needed
In a large frying pan over low heat, combine the coconut oil, shallots, chilli flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the shallots and garlic have softened, about 15 minutes.
While the garlic is cooking, whisk together the shoyu, sugar, and water in a small bowl.
Increase the heat to medium–high and add the tempeh. Gently stir to coat the tempeh. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes. Uncover, dial up the heat even more, and cook until the cauliflower and tempeh
Add the pasta to the pan and add a little cooking water if the zucchini mixture seems on the dry side. Toss to distribute the zucchini throughout the pasta. Add the butter and cheese and toss again.
Season with salt and black pepper and divide among bowls. Top with more cheese if you like.
SERVES 2–4
Stuffed Tomatoes
WHOLEMEAL COUSCOUS, HARISSA, BASIL, SHALLOTS
A couple pointers here: don’t attempt to stuff underripe tomatoes; it’s a challenge to carve them, and the flavour will disappoint. Use any great tasting, ever-so-slightly overripe ones you can find. You can stuff the tomatoes up to a day ahead of time, and bake at your convenience. I should also mention, harissa differs from brand to brand; some are quite a bit spicier than others. Have a taste of the paste first and adjust the amount of harissa in the recipe to your liking.
6 medium–large, ripe tomatoes (about 140 g each)
115 g plain yoghurt
Scant 1 tablespoon harissa, plus more if needed
1 tablespoon extra-virgin olive oil, plus a drizzle, to serve
12 fresh basil leaves, chopped
2 shallots (eschalots), finely chopped
Fine sea salt
85 g wholemeal or barley couscous
Preheat the oven to 180°C (Gas Mark 4) with a rack in the middle of the oven. Generously butter or oil a medium baking dish or gratin pan. You want the tomatoes to nestle together in the dish without much room between them.
Use a serrated knife to cut the top 10 per cent from each tomato. Working over a bowl, use a spoon to scoop the flesh from each tomato, letting the juice and tomato chunks fall into the bowl. Do your best to avoid piercing the walls of the tomatoes. Use your hands to break up any large chunks of carved-out tomato flesh. Arrange the tomato “shells” in the prepared baking dish.
To make the filling, combine 140 g of tomato chunks and juice, the yoghurt, harissa, olive oil, most of the basil, shallots, and ¼ teaspoon salt in a bowl. Taste and adjust the seasoning—maybe a bit more harissa or salt. Add the couscous and stir until combined. Use a spoon to stuff each tomato nearly full.
Bake for 50–60 minutes, until the couscous is cooked and the tomatoes start to wrinkle a bit and brown near the pan. Drizzle with olive oil and sprinkle with the remaining basil just before serving.
SERVES 6
Black Pepper Tempeh
CAULIFLOWER RICE, GARLIC, GINGER, NATURAL CANE SUGAR
The challenge here is slow-cooking the shallots and garlic as the first step. But your patience will be rewarded with butter-soft garlic that’s mellow in flavour. Despite the tamed garlic, this recipe isn’t for the faint of heart; it’s a substantial meal-in-a-pan exploding with spicy, peppery, gingery madness. Finely chop the cauliflower into quick-cooking pieces, not quite as small as grains of rice, but in that ballpark. And if you don’t have coconut oil on hand, substitute clarified butter or extra-virgin olive oil.
60 ml extra-virgin coconut oil
3 shallots (eschalots), thinly sliced
1 teaspoon chilli flakes
15 small garlic cloves, smashed
1 tablespoon grated fresh ginger
60 ml shoyu, tamari, or soy sauce
30 g natural (unrefined) cane sugar or soft brown sugar
2 tablespoons water, plus more if needed
225 g tempeh, sliced pencilthick
340 g cauliflower, very finely chopped
1 teaspoon freshly ground black pepper, plus more if needed
In a large frying pan over low heat, combine the coconut oil, shallots, chilli flakes, garlic, and ginger. Cook slowly, taking care not to brown the ingredients and stirring occasionally, until the shallots and garlic have softened, about 15 minutes.
While the garlic is cooking, whisk together the shoyu, sugar, and water in a small bowl.
Increase the heat to medium–high and add the tempeh. Gently stir to coat the tempeh. Add the shoyu mixture and stir again to coat. Cook for a minute or two, then add the cauliflower. Stir and cover. Cook for about 3 minutes. Uncover, dial up the heat even more, and cook until the cauliflower and tempeh
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