We’ll be bringing Fiona’s recipes to you as a regular feature on our website – brilliant, because we love what she does!
What better for the onset of cold weather than a warming, comforting and delicious supper? Here is one of Fiona’s favourite recipes, using simple and healthful ingredients. Let us know how it’s welcomed by family and friends, and have a good look at her website, where you’ll find lots more recipes and advice.
Bean, Quinoa & Tofu Tagine
½ cup dried chopped apricots soaked overnight (will make 1 cup)
2 tbsp olive oil
6 garlic cloves/crushed
1 large onion/diced-roughly 2.5cm sq
1 sweet potato/diced as above
250g firm tofu/cubed as above
250g cooked beans (white)
½ mug of uncooked quinoa
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tbsp ground almonds
1½ mugs of stock – (hot water and 2 heaped tea spoons of stock powder)
Preheat oven to medium (Gas 4)In a large casserole dish with a lid rub the base with olive oil and all the garlic. Sprinkle the quinoa evenly over the entire surface. Then spoon the apricots over the quinoa and any juice remaining from the apricots. The idea is to keep the quinoa on the bottom of the dish so that it is covered by the stock later on.In a large mixing bowl add the rest of the ingredients apart from stock and olive oil and mix well, very gently so the tofu remains whole.
Spoon this mixture over the quinoa. Pour the stock over the entire dish and then drizzle with olive oil.
Bake for one hour, with the lid on until the sweet potato is soft and the quinoa is tender.
Serve hot or cold with a dark green salad.
Fiona Bruce is an extremely talented chef and nutritionist, with great enthusiasm for creating dishes that are not only delicious and nutritious, but interesting. She does marvellous work as a co-host at the Fisher King Centre, Britain’s longest established detoxification clinic. Fiona is an enthusiastic and energetic teacher of healthy eating and special diet cuisine. The integrity of the ingredients in all her recipes underlies her long-standing ethical approach to food along with an ever-deepening appreciation and understanding of nutrition in the kitchen. Fiona has always enjoyed the fulfilment and nourishment that food brings to the day on so many levels and she takes great pleasure in sharing this with others.
Find out more and watch Fiona at work: www.ploughshares.co.uk