overcoming multiple sclerosis

Comfort food at its best! Use leftover rice and fresh frozen broccoli pieces to make this a super quick & easy dinner.

Just mix 2 cups cooked rice with 2 cups broccoli in a large baking dish.

In a small pot on the stove top whisk together 1 tablespoon cornstarch with a splash of soy milk over medium heat. Once smooth add in:

• 1 tablespoon garlic powder
• 1 tablespoon tahini
• 1 tablespoon nutritional yeast
• 3 tablespoons lemon juice
• salt & pepper
• 1/2 teaspoon italian herbs

Simmer, stirring occasionally, over low heat for 5 minutes then pour 3/4 over the rice & broccoli mixture. Mix it all up and drizzle the rest of the “cheese” over the top. Bake in the oven on 375f/180c/gas mark 6 for 15 minutes.

At this point in the winter all us vegbox people are up to our ears in root veg. Soups, stews, raw as crudites, I’ve tried it all. I had a whole bunch leftover and decided to just roast it all up. I don’t cook with oils so instead I tossed each in a special combination of juices, herbs & spices.

• Carrots with orange juice, marmalade, italian herbs, salt & pepper
• Parsnips with honey, soy & chinese 5 spice
• Pumpkin & onion with fresh chili, garlic, lemon juice & cumin
• Jerusalem artichokes with balsamic vinegar & thyme

I lined them up but the juices mingle together a little which is fine. The Jerusalem artichokes take the longest to cook so if you want to put everything in at the same time cut those the smallest. All ovens vary, as do the veggie sizes so really you have to stab them and cut them and taste them to know when they’re done. Definitely over an hour and usually under two. Stick around gas mark 3, 160c, 325f.

Top tip: If you have leftovers you can use it for a fab & super easy breakfast! Just mash it all up together and spread it in a shallow baking pan. Make a depression for each egg using the back side of a spoon. Crack an egg in each depression and bake in the oven for about 10 minutes or until the egg is done to your liking.

This was a bare cupboard sort of throw together meal that turned out just excellent!

Roast couple of red peppers in the oven on high until the skin starts to bubble and brown.

Meanwhile on the stove top boil 1/2c polenta per person. Flavour it however you like but I added:

• 1 can chick peas
• big handful fresh parsley
• 1 teaspoon smoked paprika
• salt, pepper & dried chili flakes to taste

Once that is done slice open the peppers, take out any large pieces of membrane and spoon in the polenta mixture.

Close the pepper back up and finish it in the oven for 10 minutes.

Enjoy!

Cabbage is abundant in an English vegbox, no matter the time of year. This is great way to use the whole head and have leftovers for days. It freezes and re-heats well also.

Start off by cooking some lentils. Rinse them and boil with twice as much water.

Add in the below while they’re cooking:

• 2 cloves garlic
• 1 minced chilli
• 1 tablespoon chopped ginger
• 1 small chopped onion
• salt & pepper

They should be ready in about a half hour, just leave them to the side until the rest is ready.

You’ll need to blanch & core the cabbage. Hit it on the hard counter top, stem-side down. This will loosen the stem then you can just pull it out. Boil a large pot of water and toss in the whole cabbage. As it starts to soften, gently peel away each leaf, using tongs. Try to keep them whole and toss them into a bowl of cold water as soon as they come off. Any broken leaves or small bits from the middle can be chopped up and added to the lentil filling.

While you fill & roll the cabbage leaves, warm up two cans of chopped tomatoes. Add in salt, pepper, a sprinkle of sugar and a dash of red wine & mixed Italian dried herbs.

For the cabbage rolls you’ll need a large baking dish. Put each cabbage leaf in front of you and in the bottom section put a pile of lentil mixture. Fold it over, fold the sides in & finish the roll up. Place seam side down in the baking dish. Cover with the tomato sauce & bake on 180/375 for 20 minutes. sprinkle a little extra virgin olive oil & sea salt to serve.