Plant-Based Made Easy with Cook Expert

Looking for an easy way to kick start your New Year? Try adding more plant-based dishes to your diet. Whether you’re following Veganuary or simply want to add more veggies to your meals, Cook Expert makes plant-based eating easier. 

The New Year is typically a time to reflect and make a few changes. The trouble is these can often be unrealistic or hard to follow through. If one of the changes you want to make is including more plant-based dishes in your diet, then the good news is Cook Expert is the perfect machine to make this happen. 

Whether its breakfast, lunch, dinner or dessert, Cook Expert will help you create new recipes and give plants centre stage. Here are some top tips:

Mix it up

Make your favourite meals go further by switching half or all of the meat you’d normally use to prepare meals like stews, curries or Bolognese with plant-based proteins such as beans, lentils, or tofu. In Cook Expert, try making a veggie-based chilli. First, use the EXPERT programme to chop up vegetables like carrots, mushrooms, celery, chilli and peppers (I like to use EXPERT programme at speed 13) and then sauté them with olive oil gently for 5-10 minutes at speed 3/95°C. You can then add in a small amount of mince or just canned lentils with passata (tomato sauce), herbs and spices. Cook for 30 minutes at speed 1A or 2A, for a gentle stir (95°C) and serve with steamed rice or cooked pasta.

Healthy ‘Fakeaways’

Following a plant-based diet does not mean you have to miss out on popular favourites. Homemade vegan burgers, katsu curry, sweet and sour stir fries, veggie meatballs, mac and ‘cheese’ for example, are all easy family favourites that can be made in Cook Expert. For a simple meatball mixture, I like to sauté chopped onion and garlic with chopped aubergine using the EXPERT programme at speed 1A/95°C for a couple of minutes. Leave the cap off and sauté. Then PULSE in a can of drained chickpeas, some sundried tomatoes and a few spoonfuls of oats and spices. Using the PULSE function means you have total control so that you don’t overprocess the mixture. You can then shape these into little balls and pan fry them. Delicious served with a homemade tomato sauce (easily made in Cook Expert using the recipe found on the Magimix App). If you love stir fries, use the STIR FRY programme with your favourite vegetables and sauce and at the end of cooking add some cooked edamame beans or pan-fried tofu for some vegan protein. 

Super Smoothies

Making your own smoothies are an easy way to enjoy more veggies and the Cook Expert SMOOTHIE programme makes blending a cinch. How about a super green tropical smoothie? Simply add a handful of spinach or kale with coconut water or coconut milk to the metal bowl with frozen mango and a couple of mint leaves. Blend using the SMOOTHIE programme until smooth and creamy. For a super cold smoothie, throw in a few ice cubes. 

Wake up with plants 

Many breakfast options are naturally plant-based. For example, why not make a bowl of warming porridge with a homemade fruit compote. Simply place 50g rolled oats with 300ml dairy free milk in the metal bowl. Using the EXPERT programme for 5 minutes / speed 2A / 95°C. Top with fruit, seeds and yogurt for a healthy kick start to the day. If you want to make your own speedy compote, empty a bag of pitted frozen cherries into the metal bowl with a drizzle of water and use the EXPERT programme at speed 2A for 3-4 minutes at 120°C. Remember you can also use the metal bowl or food processor to whiz up pancake and waffle batters too – see the Magimix app for more great recipes.

Jazz up your salads

An easy way to eat more plants is to include a rainbow salad daily. Experiment with new dressings and toppings, fresh herbs, a variety of grains and pulses and different ways of preparing your veggies like spiralizing and grating for extra flavour and variety. The included Food Processor comes with both grating and shredding attachments, which makes salad preparation super easy. The mini bowl of the Food Processor is ideal for making up dressings or finely chopping herbs. 

Get Saucy

Blending up vegetables in sauces is an easy way to get even the pickiest of kids to eat more veg. Whether it’s a tomato-based sauce for a Bolognese or a creamy sauce for pasta, it is easy to cram in a few more vegetables without really noticing. Missing your mayo? Did you know you can make your own vegan mayo using the liquid from a can of chickpeas? (See our recipe below).

Make The Most Of Dips And Spreads

There are endless options when it comes to making bean-based dips and spreads. Mock ‘tuna’ chickpea spread is a popular choice for sandwiches, colourful hummus, pesto, bean and lentil dips are all easy to make in the Food Processor and ideal for adding to salads, serving with crackers or as a filling for potatoes and wraps. To make your own mock ‘tuna’ chickpea spread simply empty a can of drained chickpeas with 2-3tbsp vegan mayo into the Food Processor with some garlic salt, fresh dill, 1tsp apple cider vinegar and Dijon mustard plus a couple of chopped gherkins and spring onions. Season to taste and PULSE to form a chunky filling for sandwiches. 

Super Soups

A warming veggie soup is packed with antioxidants and flavour. Blend in some silken tofu or a can of butterbeans for protein or add some red lentils and you have a healthy meal in a bowl. Ideal for making in bulk and great for freezing. Cook Expert has two soup programmes – the CREAMED SOUP programme is excellent for a silky-smooth soup or, if you want more texture e.g., minestrone, use the PUREÉD SOUP option. Both programmes allow you to throw everything in and leave Cook Expert to work its magic.

Speedy Ice cream

One of the easiest desserts is instant ice cream. Use bags of frozen fruit like mango and place in the metal bowl with a little coconut or soy yogurt and a dash of coconut milk. Using the EXPERT programme, start with speed 4-5 and blend. Scrape down the sides from time to time and gradually increase the speed until you have a thick, soft serve ice cream. 

Vegan Yogurt

Want to make your own coconut yogurt? Cook Expert makes this easy. For a lovely creamy yogurt, I like to place two cans of full fat coconut milk into the metal bowl with 1tbsp agar-agar flakes (helps to thicken). Select the EXPERT programme and on speed 3 bring the mixture to a gentle simmer for 5 minutes (95°C -100°C). Allow the mixture to cool for a few minutes, then stir in 2-3tbsp prepared coconut yogurt. Pour the mixture into yogurt pots and set aside. Use the RINSE programme to clean the metal bowl and pour in 500 ml water. Fit the steamer basket and place the yogurt pots inside, close the lid. Steam for 2-3 hours at 55°C. Once finished, place in the fridge for a couple of hours to firm up. 

Get Whisking

A great alternative to egg whites is whisking up the liquid from a can of chickpeas. Known as aquafaba this is perfect for making vegan meringues. Place the liquid from 2 cans of aquafaba (around 240ml) into the metal bowl with the whisk attachment fitted. Select BEATEN EGG WHITES and whisk for 5 minutes. Add 1 tsp apple cider vinegar or white wine vinegar and whisk again for 2-3 minutes to thicken. With the whisk running, add 1tsp cream of tartar and 225g icing sugar and whisk for 5 minutes until you have a thick, stiff meringue like mixture. If you wish, you can colour this with food colouring. Spoon the mixture into a piping bag and make meringues as you would normally. 

Spicy Sriracha Mayo

You can vary the flavours according to taste. Instead of the Sriracha try a little Dijon mustard.

Ingredients:

60 ml aquafaba / chickpea water (juice from a can of chickpeas)

1 tbsp lime juice (or lemon juice or apple cider vinegar)

½ tsp salt

1/2tsp tsp garlic powder 

1tbsp nutritional yeast flakes, optional

200-240 ml of rapeseed or light olive oil 

4-5 tsp Sriracha to taste

Black pepper, to taste

Method:

1. Put aquafaba, lime juice, salt and garlic powder and nutritional yeast flakes (if using) into the metal bowl and blend using the EXPERT programme speed 5 for 2-3 minutes until the mixture is combined and slightly frothy. Take the cap off and, with the machine running, gradually start adding oil very slowly. The oil must be added slowly to allow it to emulsify properly. 

2. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate to thicken until needed.