20 Minute Simple Meals, I Eat ALL The Time

Welcome to the kitchen garden. These 20-minute meals will change your life. I am going to be making jerk spiced portobello mushroom burgers, creamy broccoli rigatoni pasta and sticky puff maple and sesame glazed tofu. That's my favorite one. Let's get into it. First up, we are making the creamy broccoli rigatoni. This one is perfect for kids. Probably can be made faster than 20 minutes too. So what I'm going to do first is get an onion chopped with some garlic and my broccoli, the whole broccoli including the stalk, chopped up small and sauteing in a non-stick pan with a little bit of oil and salt and pepper. Cook the onion and broccoli mixture for around five minutes or until it's softened and gone a little golden. Meanwhile, I'm going to get my rigatoni or whatever pasta you're using at home into some salted boiling water. Creamy broccoli sauce. Oh, right up my street that is. So this now needs to go into my blender. It smells so good and there's some lovely color on the broccoli which is going to add some depth to the sauce and you wouldn't think it's been made in just 20 minutes. So I'm going to blitz this up with some fresh basil, some spinach and some fresh parsley and a little bit of non-dairy milk. Oh yes, look at the lovely color on that and I've hidden a number of lovely healthy vegetables in there so this is perfect for kids that don't like the look or texture of vegetables. When your pasta is just al dente, drain it from the water then get the pasta back into the saucepan with your broccoli sauce. I'm also toasting off some pine nuts to garnish the dish. This is looking beautiful. If you like the color green, you'll love this. If you don't, you'll hate this but I love the color green. It's my favorite color. I am just going to season this up now with a touch of olive oil, some lemon zest. Oh no. Lemon zest and juice. They don't like me in this lemon. Lemon zest and juice, a pinch of salt, chili flakes and black pepper. And there it is, my creamy broccoli rigatoni. As simple as that. A quick evening meal made within 20 minutes. Perfect for children. I'm garnishing my pasta with some capers, the toasted pine nuts and a little bit of my homemade parmesan which can be found on my website. Link below this video. Beautiful. Lovely little zing from the lemon but that's really nice and creamy and you wouldn't tell that there's broccoli and spinach in there. It just tastes really, really good. Nice, humble, simple, quick pasta dish for the family. I don't have a family like my own family but for your family. Dish number two is jerk seasoned portobello mushroom grilled burgers. Very, very simple. Served with a lovely slaw, some grapefruit because that grapefruit is going to work so well with the spiciness of the jerk seasoning on the mushrooms. Super healthy, fast and delicious. Let's get my mushrooms peeled and scored so they absorb more of that seasoning. Then I'll put them into my baking dish, smother on some of that jerk seasoning, some soy sauce and a bit of lime zest and juice. Jerk seasoning originates in Jamaica and it comes in either wet form like the paste I'm using today or in a dry spice mix. It consists of spring onions, scotch bonnet, thyme and array of spices. It's one of my favourite seasonings and it can be found at all good supermarkets but you can make it yourself and I have a few recipes on my website. Then I'll get them grilled in my griddle pan. Oh yes. Get your pan nice and hot and smoking for this. That's going to build up some nice flavour and anything left in here, just get over on the underside of the mushrooms. Oh yeah buddy. This is going to be spicy. A pinch of sea salt. After a minute or so of cooking, use a spatula to press the mushrooms into your griddle pan, creating more surface area so they can caramelise and get grilled as possible. Yes, some lovely little caramelisation already. These mushrooms will shrink down a lot and you want to be cooking these for about 16 to 17 minutes so that's eating up a lot of the 20 minute timer but my garnishes are very simple and it can all be done within the time frame, I promise. Whilst the mushrooms are grilling, finely shred some red cabbage, some spring onion and grate up a couple of carrots. Then get them running through some vegan mayonnaise with a pinch of salt and pepper. I'm also going to cut my grapefruit into segments. We've got some lovely toasted buns and the mushrooms have got so meaty and charred almost with that lovely marinade around them. I'm going to serve them up, two in each burger bun with some lovely sauces. I'm also going to be putting some fresh coriander and salad into the burgers. I've so meaty and succulent as well and the grapefruit and that lovely cool mayonnaise cuts through that spiciness because the jerk season is spicy but everything works well together and so simple and quick to make. Let's get on with the next dish. Guys, I am so happy to be talking to you about the Thermomix today. This is one of the most intelligent, incredible pieces of equipment that I've ever used and I started using it in the professional kitchens like 10 years ago. It's a machine that is in all of the best restaurants in the world used by some of the best chefs. The Thermomix is the world's smallest, smartest kitchen gadget with over 20 appliances in one sleek, compact, easy to use appliance. It can chop, blend, whip, steam, weigh, knead, mince and more. The blades are so powerful that it can grind coffee beans to a powder and everything's available at the touch of a button and the machine is so clever it can even clean itself. So what I love to make most in the Thermomix is intricate desserts because it can handle each element of the desserts whether I'm blending up the base of a cheesecake or I'm making like a sponge mix and I'm using the Thermomix to actually weigh the ingredients as it's mixing. And if you're struggling for inspiration in the kitchen, the Thermomix has a built-in platform called Cookie Do which is accessible directly from the screen on the Thermomix and it has over 70,000 recipes built into it. So if you want to top chef in your kitchen every day in the form of the Thermomix then just click the link below this video in the description box for more information. I can't recommend this machine enough I promise and thank you so much to Thermomix for supporting me and the channel and to help us continue making these epic videos for my lovely audience. So let's get back to the video and Thermomix details are below. We have saved the best till last this is my puffed up sticky crispy sesame and maple tofu. It's so beautiful I'm going to show you how to get the tofu crispy and puffed up. If you don't like tofu it's probably because you've never had it like this before I promise you and it's so simple. First up what I'm going to do is tear some extra firm tofu into chunks and coat it in some corn flour with some five spice running through it. Then in a hot wok with a little bit of oil in I'm going to fry the tofu until it's lovely and crisp and puffed up. Whilst the tofu is frying chop up some red onion, garlic and chilli. These are beautiful crunchy nuggets already these are so crisp I promise you and you know what's going to make this even better some garlic, some sesame seeds, some maple syrup which is going to caramelise and make it all sticky and some hoisin sauce. Oh now that's getting sticky look at that. I'm up here at the chopper I am loving the view. Channel 5 News is looking down on us now because they know we're cooking up a storm. Channel 5 News we're going to add some soy sauce and some tahini for the nuttiness. Okay it's a little bit of a bumpy ride up here. How good does that look boys? This is a great one for people with nut allergies but still want to get that sort of nutty flavour. I'm going to now serve this up with some sticky rice and some greens. I've just got some pak choi but you can serve it with any vegetables of your choice. It's been my absolute pleasure cooking for you guys today I hope you enjoyed the video. I hope these recipes change your life. Let's give this one a taste. Look at that nugget of joy. We saved the best ones our last year. This has got a bit of everything. It's got a bit of heat which I can now get. It's got this sweetness, a bit of sourness, it's got this tangy beautiful oh and textures. Next level. Try it. That's my maple and sesame glazed tofu. All the written recipes are on my website including my plants only merch. The plants only kitchen merch is available on the website and all my cookbooks. As I said it's been a pleasure and I'll see you soon with some more videos and I'll be indoors next time because it's way too cold to be cooking outside even though it's beautiful.