Ella Mills - Deliciously Ella Making Plant-Based Quick and Easy: 10-Minute Recipes, 20-minute recipes, Big Batch Cooking

To Skye, the centre of our world

The advice herein is not intended to replace the services of trained health professionals, or to be a substitute for medical advice. You are advised to consult with your health care professional with regard to matters relating to your health, and in particular regarding matters that may require diagnosis or medical attention.
First published in Great Britain in 2020 by Yellow Kite
An imprint of Hodder & Stoughton
An Hachette UK company
Text copyright Ella Mills 2020
Food photography by Nassima Rothacker Hodder & Stoughton 2020
Photography by Sophia Spring Hodder and Stoughton 2020
The right of Ella Mills to be identified as the Author of the Work has been asserted by her in accordance with the Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means without the prior written permission of the publisher, nor be otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition being imposed on the subsequent purchaser.
A CIP catalogue record for this title is available from the British Library
eBook ISBN 978 1 473 63925 6
Hardback ISBN 978 1 473 63924 9
Publisher: Liz Gough
Editor: Imogen Fortes
Creative Direction: Deliciously Ella
Page layout: Nicky Barneby
Food photography: Nassima Rothacker
Portrait photography: Sophia Spring
Food Styling: Tamara Vos
Prop Styling: Olivia Wardle
Hair and makeup: Sjanil Turrell
Senior Production Controller: Susan Spratt
Yellow Kite
Hodder & Stoughton Ltd
Carmelite House
50 Victoria Embankment
London EC4Y 0DZ
www.yellowkitebooks.co.uk
www.hodder.co.uk
www.deliciouslyella.com

CONTENTS

NUT FREE indicates recipes that are, or can easily be made, nut free often that simply involves switching almond milk to oat milk. If you have any allergies read the recipe carefully.

FREEZES WELL highlights the recipes we think are brilliant for batch cooking and freezing, so that you have meals for busy days.

LUNCH BOX suggests great on-the-go options that taste delicious when youre out and about or at your desk. Some of these are best at room temperature, others like the stews and dhals need to be reheated, either quickly in a pan or in a microwave.

These are a few notes about the ingredients, methods and equipment we use they should help make the recipes even easier for you to cook with.

We use medium-sized fruit and veg unless otherwise stated.

Onions and garlic are assumed to be peeled unless weve suggested otherwise.

We like to cook with sea salt, but feel free to use whatever you like best and adjust the levels to suit your taste. Where the recipe does specify a certain type (sea salt flakes) its because the flavour and/or texture will make a difference to the outcome of the recipe.

We dont use any fancy equipment, but a blender and a food processor are pretty essential for making these recipes (we have a Magimix and a NutriBullet). We also use a spiraliser in one or two, but you could use a Y-shaped peeler or julienne peeler to the same effect (except for the Lemony courgetti with spinach pesto where we do recommend a spiraliser to get the right texture).

SWAPS

GLUTEN-FREE FLOUR

We use spelt flour in some of our recipes for the texture and taste. Spelt flour contains the gluten protein, and therefore isnt gluten free. For any recipes where we use spelt flour, you can replace this with plain gluten-free flour. Sadly buckwheat, rice or coconut flours dont work as substitutes using one of these will completely change the texture of the recipe so we recommend plain white gluten-free flour which will work perfectly.

COCONUT SUGAR

Coconut sugar has a rich, caramel flavour, which we love, but this sugar can be a little harder to come by, and more expensive, so you can replace it with brown sugar or golden caster sugar for a pretty similar result. Unfortunately, you cant swap it for maple, date syrup or any other liquid sweetener as the consistency of the recipe would not be the same.

NUTS

The majority of nuts and nut butters can be swapped for alternative nuts, especially when used as a topping or a base in smoothies. If you cant eat nuts, however, you can also replace nuts with sunflower seeds most of the time. With cashews, which we use to make thick, creamy sauces, you can swap them for sunflower seeds for the best result, or silken (not firm) tofu for a similar effect. You can swap nut butters for sunflower seed butter or tahini, but the taste will be a little different.

PLANT-BASED MILKS AND YOGHURTS

Oat and almond milk can be used interchangeably, so any recipe using almond milk can be made nut-free this way. We use coconut yoghurt in place of plain yoghurt, so you need to ensure that it has no sweeteners added. We like COYOs best but Coconut Collaborative is also good. You can also swap it for Greek yoghurt.

CHICKPEA WATER

We use chickpea water in some of our baking recipes to create a light, fluffy texture its the best replacement for eggs that weve found. If youre not looking for a vegan recipe it can be replaced with egg whites (substitute 1 egg white for 45ml of chickpea water) and whipping the egg whites into stiff peaks. We dont think there is any other vegan substitute for this and it has to be the water from a tin; you cant get the same effect by using the water from boiling dried chickpeas.

TIPS AND TRICKS

MELTING COCONUT OIL

If a recipe calls for you to melt coconut oil, it is important to do this before using it to ensure the recipe mixes well. Simply place it in a saucepan over a mediumlow heat, and heat gently until it melts, which takes just a couple of minutes. Dont let the coconut oil come to the boil otherwise it will give the recipe a burnt taste.

ROASTING NUTS AND SEEDS

Preheat the oven to 180C fan. Place the nuts or seeds on a baking tray and roast for 10 minutes until golden.

ROASTING GARLIC

Preheat the oven to 180C fan. Separate the cloves, peel them and place on a baking tray you can bake them dry or use a drizzle of olive oil. Roast for 10 minutes, then leave to cool before storing in an airtight container in the fridge for up to a week.

FREEZING LEFTOVER VEG

Harder vegetables (like green beans, broccoli, carrots, cauliflower) all keep their texture when frozen. Allow them to thaw a little before roasting or adding to cooking. Softer vegetables that become very soft during cooking (such as spinach and kale) all freeze well in blocks and can be added directly into soups and stews.

REHEATING RICE

Rice can be a hazardous ingredient to work with because it is very susceptible to bacteria. It should not be left out of the fridge for long periods of time and should never be reheated more than once. Our general rule is to eat rice fresh when you first make it, or cool it down in the fridge very quickly to enjoy the next day reheat it very thoroughly, ensuring its piping hot.