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Vegan Parmesan: https://madeleineolivia.co.uk/vegan-parmesan/
Pea & Spring Onion Risotto: https://madeleineolivia.co.uk/pea-and-spring-onion-risotto/
Asparagus Breadcrumb Linguine: https://madeleineolivia.co.uk/asparagus-breadcrumb-linguine/
Loaded Sweet Potato Fries: https://madeleineolivia.co.uk/loaded-sweet-potato-fries/
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chapters:
00:00 Intro and big announcement
01:40 Pea & Spring Onion Risotto (+ vegan parmesan)
06:59 Aspargus Breadcrumb Linguine
13:30 Loaded Sweet Potato Fries
22:22 Outtakes + outro
it’s finally that time of year the sun is shining and here are some summer healthy week night meals for [Laughter] [Music] you welcome back to my kitchen I’m so excited to be sharing some plant-based healthy summer week night meals that you can eat outside in the garden al fresco dining with the Sun out the long evenings it’s just the best time of year for food and very excitingly this is also a big announcement that my new website is now live we have been working on this for over a year photo shoot after photo shoot designing tweaking making everything run smoothly and perfectly all of the recipes in this video are brand new and they are on my new website you’ll see loads of new recipes blog posts about lifestyle about my home about sustainability all of these topics are now on my website and I really hope that you enjoy having a little flick through and a and if you want to stay in touch and see what’s to come in the future because it’s a whole new platform that I’m going to be sharing with you and that I’ve just launched then definitely sign up to my newsletter you’ll be a monthly newsletter sharing all of my content as well as all of my top recommendations so it’s kind of like an exclusive newsletter with all of the things that I’m enjoying and can recommend you directly in your inbox so go have a little look at the website have a scroll let me know what you think and if there’s any recipes that you have personally loved over the years or ones that you really are excited to try or that you do try definitely go and leave a comment on that post it will mean a lot to me to get the website out there and show me the support if you have been following my recipes for a long time first we are starting with a spring onion and pea risoto this is not only super cheap but of course it’s really simple there’s nothing better than risotto to have at this time of year to enjoy outside and you can have so many seasonal vegetables I’ve opted for spring onions and peas peas are just such a great staple because they’re always in your freezer so you can just put this together very very easily I’m also going to share with you a really easy vegan parmesan recipe which is Whole Foods so you don’t have to buy anything from the shops and you can store in your fridge and use it for another recipe in this video and for any pastas or rotos that you love to enjoy in the future and it’s really good for you because it’s made with almonds for your four ingredient vegan parmesan you just need half a cup of almonds quter of a cup of nutritional yeast a teaspoon of sea salt and half a teaspoon of garlic powder and then you just blend it all up and there you have a really great fine sand like powder that you can top your pasta or Roto dishes with as I said the ingredients are really easy we’ve got our boreo risoto rice spring onions some lemon and garlic vegetable stock olive oil my peas that are in the freezer I’m going to keep them in the freezer until I need them and we’ll throw in some fresh mint leaves as well in there these are just the perfect thing to have on your window sill if you don’t already have a mint plant in your home go to the supermarket this was literally from Asda maybe Tesco and I potted it up and have it on the side and you can use this for recipes or for some fresh mint tea heat your oil in a large frying pan and then add in a bunch of chopped spring onion saving a lot of the green bits for topping later so this was about 10 spring onions and I’ve just saved those for topping at the end along with two garlic cloves the zest of a lemon and then just heat this through gosh this smells delish don’t have it on too high of a heat this is where you’re going to burn the garlic medium low heat is perfect and now pour in your risotto rice and just coat this this is also where you could add a splash of wine like 100 Mil don’t have any white wine currently and I don’t always add it but it does add some lovely flavor so do this now just to deglaze everything but just coat your rice in all those lovely oily spring oniony garlicky lemony juices now is when you add your stock and you basically do this one Ladle full at a time stirring and I’m waiting until the liquid is absorbed before you add another Ladle cuz you can see how quickly that absorbed once it’s all absorbed add another Ladle continuing to stir as you go and give it a stir just keep stirring just keep stirring [Music] [Applause] [Music] okay so we’re on to the last bit of stock so with this I’ll add in our peas you want to add these in at the end because then they maintain their lovely green [Music] color and you just stir these through for a couple of minutes until everything is cooked [Music] you can then top this with some extra fresh spring onion that you saved earlier and here is our gorgeous parmesan if you want it to look even more like parmesan you can use blanched almonds that don’t have the skin so it will be a whiter color but these are just the ones I generally have in the cupboard so I just use these and then you can just give this a little sprinkle on [Music] [Applause] [Music] top taste test outside of course because it’s now that time of year M so delicious I feel like I could just eat that whole plate within about 2 minutes and I really recommend you try this parmesan it adds so much flavor L delicious on top of so many things and it will last quite a lot of time for quite a small amount of ingredients I just store it in the fridge in a airtight jar it’s been blazing sun up until this moment peas are wonderful because they’re high in protein and they’re actually a legume they’re not a vegetable um so they’re a great one for that M all I need to complete this is a glass of white wine it really must be summer because I’m in my summer dress my book cover dress and we’re making an asparagus Linguini it’s officially asparagus season the most delicious of vegetables and a really really special one this recipe is super easy and you can definitely change this depending on the season I’ve thrown in some cherry tomatoes some breadcrumbs some chili flakes to make it really really tasty and it’s a perfect showering dish to enjoy outside in the garden first we can toast the p pine nuts you can do this just in a dry frying pan for a couple of minutes until they go lightly brown and then you can set them aside so they’re looking pretty toasty so we can just pop these in a bowl and set them aside for later now we can prepare our breadcrumb topping so add in a tablespoon of olive oil along with a clove of garlic and 75 G of fresh bread crumbs and we’re just going to cook this up tip for breadcrumbs is if you ever have a loaf of bread that’s going stale you can just blend that stale bread up put it in a container in the freezer and then you always have some fresh breadcrumbs I always do this and it means I’ve always got fresh breadcrumbs in the freezer to use whenever I need it give this a quick season and then you want to just cook this until it looks a bit more golden now this is looking nice and golden so we can set this aside as well oh it smells yum get your pan of boiling water ready for your Linguini add some salt and bring it to a boil so now it’s boiling add in your Linguini this is 350 G and I would have used a larger pan but my husband has stolen it to make bread how dare he so while your Linguini boils should take like 8 minutes or so you can fry some olive oil along with two cloves of garlic along with a good pinch of of chili flakes cherry tomatoes and of course asparagus and then just cook this on a medium heat while your Linguini Cooks until everything is nice and [Music] softened now this pasta is tasting alente but we’re going to save a cup of the pasta water so I just grab a mug push it in there take it out and you’ve got your pasta water for later drain our pasta I’ve grabbed myself a different pan just because that one was too small like I said add in your Linguini your veg which has got a delicious sauce from the cherry tomatoes so don’t forget that part sure to get all that goodness the zest of a lemon this makes it so summery and fresh and then this is optional but I picked up some vegan creme fresh this is from Oatley you don’t have to add this you can stick with a really simple spaghetti on its own just like this if you stir it through you could even add a little drizzle of some extra olive oil but it is nice to just add a few sort of tablespoons along with your pasta water and add your pasta water in bit by bit just to make it a little bit more creamy half of that tub would be good this is so fab as a sharing dish to have in the middle so you can all just grab a big helping of spaghetti Twisted in there grab all your [Music] veg this smells Divine pop it with pine nuts you can also stir some pine nuts through I think think that that’s probably best is to Chuck a handful of pine nuts through the pasta itself so that they’re in there and then of course with our delicious garlicky breadcrumbs oh my goodness and then you can top it with some fresh parsley and look what you’ve got the most delicious summer asparagus [Music] Linguini and of course you can go one step further and you can add a little bit of the parmesan that we made earlier too in true England fashion the weather has turned a little bit so we’re not going to Dish up outside it’s spitting a little bit with rain and it’s a bit gray so I think inside sometimes realistically in summer is going to be where you’re eating but you can at least enjoy the Summer with the dishes you eat my mouth is watering it is watering oh my gosh I could eat this every day of my life for the rest of my life there’s nothing better than a fresh pasta like this I’d really recommend in true Italian or Mediterranean fashion to prioritize good quality ingredients if you’re going to buy asparagus or tomatoes or even the Linguini opt for better quality I find pasta makes such a difference if you buy the cheap pasta it’s never going to taste as good you don’t have to obviously go all out spend loads of money but when you’re having a simple dish like this and it’s plant-based you cut cost Anyway by not having meat or animal products involved so add a little bit extra cost in the good quality asparagus get it from your local Farm Shop get it from somewhere like riverford and opt for tomatoes on the vine or ones that really smell delicious inseason Tomatoes I’m sure lots of you in England if you live in the UK in the country there’s probably local Farm shops or places that have tomatoes that are going to be delicious it makes a difference when you um eat this these actually Tomatoes were from sains spres but they’re ones that are on the vine so they just taste delish M oh my God please let me know if you try this and it will be just as delicious without the vegan creme fresh too if you’re going to go for more of a Whole Foods approach or trying to reduce cost or if you just don’t have vegan crem fresh I need to go get a room with this pasta the next recipe is loaded sweet potato fries these are going to be enjoyed and devoured by us this evening for dinner because it’s sunny outside finally the sun has come these are really easy you just toss them with some delicious spices Chuck them in the oven and then you load them up with all of the toppings I’ve listed in the recipe some great suggestions for what this would work with if you were sharing this with your friends or your family I’ve got some burger recipes that would work perfectly with this and you can also throw some vegan cheese on there if you like or you can make your own vegan cheese I’ve got a vegan nacho cheese that is and would be perfect for this but let’s get into it because I am hungry so we’ve got our two sweet potatoes these are around 700 g I like to chop the ends off you can peel them I don’t tend to bother cuz my potatoes are usually organic and then you just cut them length ways and then into chips or wedges so if you’re totally new to making homemade chips the way to do it is to chop your potato in in half sweet potatoes are a little more challenging because they are very hard and they also have funny shapes potatoes normal white potatoes are a little bit easier to chop cut it in half like so and then if you’ve got a funny shaped one you can cut it like that and then work like this or you can just run with the shape being awkward I’m just going to run with the shape being awkward and you just cut them into chips length ways this one’s going to be a little awkward one so we’ll cut him in half cut him in half and then once you’ve got your longer chips you can then turn them and chop them like this I do love a nice long chip it’s got nice big chippies one I’m going to chop in half cuz it’s a little bit extreme you can also use a bread knife if you have a really big one can help a little bit chop it in half and then couple more times length ways and then you can just take these and have them it means you should end up with relatively even chips and you can make them whatever shape you like really if you prefer fries you can do them a lot more skinny I like chunky chips now we’ve got all of our potatoes we’re going to put them in a big bowl with lots of spice [Music] spes start with some vegetable oil about 2 tablespoons along with a tablespoon of corn flour this is going to really help it crisp up and then oregano onion ground cumin pinch of red chili flakes you can leave these out or add as much or little as you like and smoked paprika and then season these up and then toss them all together until it’s coated evenly oh look how good they look oh my gosh preheated my oven to 200° CSUS and I’m just going to evenly put these on a baking tray you can use two if there’s if it’s not enough I might need to use two we’ll see how we get on No it should be fine so just spread these out and then when your oven is warm roast these in the oven for 25 to 30 minutes until they are soft while our potatoes roast I’m going to prep some of the toppings which to be honest you can really do the things that you want I I’m going to do some spring onion but you could swap this for Red Onion so just slice up these some fresh coriander maybe not quite that much and some fresh mint just giving my mint plant a little prune I just love this combo of mint and coriander it’s just Divine and some wedges of lime some cherry tomatoes halfed you can also chop up some chilies I forgot to get them so I’m just going to drizzle some hot sauce on top but some fresh chilies would be preferable about 8 to 10 of these jalapenos okay I have managed to find some sliced jalapenos but fresh chili would also be great but so with these because lots of you probably have Jalapenos in your fridge and then a avocado which I’m going to slice when the chips are ready so it stays nice and fresh chips are nice and soft and I’ve just rinsed off some black beans and I’m going to Chuck these on top and if you’re going to use vegan cheese grate that on here now return it to the oven and cook for further 5 minutes until the beans are warm and the cheese is melted here we go our lovely delicious sweet potato this lovely purple one is from Port Maran it’s their minerals collection and I just love the color look at this with the sweet potatoes such a great complimentary color and now we’re going to just top it with our toppings of course some sliced avocado you can also make like guacamole if you like for even more flavor but this is just a bit more lazy and you could even make salsa God my mouth is watering your spring onion and your coriander and mint this is a great centerpiece if you’re having having people over like I just feel like everyone would really enjoy this just to dig into and then add some lime wedes around the edge some jalapenos or fresh red chilies you can leave it like this or if you want you can add a drizzle of mayo I’m using the vegan helman’s Mayo you can also do coconut yogurt if you’re more into the Whole Foods approach or you can make my vegan nacho cheese like I mentioned before or even some vegan sour cream if you can get your hands on that but just do a little drizzle on top and I think that really finishes the whole thing [Music] off good you how much do you want to dig into this yes oh you don’t want to for well maybe we do but I don’t know most people probably would eat this with their fingers would they guess you would nachos M might get complicated this would serve I think one to two now it’s perfect for one to two people if you’re watching and you have a big family it would serve one to two of them plunk this in the middle of the table everyone’s happy m going to get some ASMR eating [Applause] you sound like a cat sound like Zeus let sign off the video but no you need to sign off the video with me thanks again for joining us in this another end to another great video thanks for joining us in this summer edition of healthy week night meals is that what it is yep you call this healthy from me to your stomachs yes see you next time see you next time stay safe stay safe see it say it sorted see it say it sorted now is it sorted or is it sorted sorted is it though cuz on the signs because I’ve seen it on the signs but on the signs It also says sort it maybe they’re just messing with us now they’re messing with us now right bye bye subscribe check out my new website oh yeah and sign up to the newsletter what is the reason for them to sign up to the newsletter cuz it’s a free email mhm is that exciting yeah give them an incentive um what do you put in the newsletter I don’t know you signing up yeah I couldn’t think of anything I know if you sign up to the newsletter Alex will appear in more videos yeah I’ll be watching the metrics yes la excited from some lingin H you excited for some lingin kind of a little out of us having a great time this is go Dar cutie C in the shade though what cold in the shade though I genuinely did not think you would speak English when you said that that’s what the guy at the post office said the hair here yes I quickly making me want to tear my face off is that feeling yeah I have a hair on my face every day and it’s probably one of my biggest pet hates have a hairy face where do they come from your but well isn’t it a healthy midweek meals meals there we go marvelous midweek meals with Maddie new title the jalapeno is actually really nice probably better than fresh chilies we have to have a race who makes it to the middle first definitely going to be me you’re a hungry hungry horse you just call me a horse straighten into the horse’s mouth you can take a horse to water but you can’t make it drink nice one Gold N see I thought this was lots but it’s you’re right it is for one to two [Music] people suppose for dinner if you’re portion out on one plate you think okay no it’s not loads cuz it’s potato mhm we don’t eat potato enough no we don’t know what’s missing a margarita nice beer what kind Corona Corona delicious another [Music]