This is an email from The Monthly Round Up, a newsletter by Brandon’s Publishing.

Issue 2 —The App Turns One, Recipes and more…

From birthdays, to the first author spotlight, and more. This is a jam packed issue of the Monthly Roundup!

Happy Birthday Brandon’s Books!

On the 20th May, Brandon’s Books turns one year old! I cannot believe the reception and success that the app has seen since launch, and continues to see today. It has changed a lot, with many new stories landing on the app and more to come before the year ends.

Book Shout Out of the Month

Killing Eve ended a few weeks ago, and without giving anything away but a majority of viewers were very disappointed with its ending. However, last week, the author of the series Luke Jennings, has said that he is beginning work on a new sequel to the stories the show is based on, Villanelle Lives he decrees, and I am very excited to read the new upcoming book! I shall be reading the originals to get myself ready!

Lemon and Garlic Pasta with Tofu and Broccoli

A Simple Tasty Dish you can Enjoy AnytimePIC: Emily Hawkes for The Spruce

A recipe that has been a lovely one to make has been this, featured on the app since the start of the year. I love adding more and more vegetarian and vegan dishes to my reptoir, as removing meat slowly from our diets has really benefited us from a health standpoints. Instead of having meat most days of the week, its only a couple days at most. The rest all vegan or vegetarian. Coming from the fussiest of eaters, it has been quite a triumph!

I hope you enjoy this recipe, and share your thoughts in the comments, and what recipes you would like me to feature next!

Ingredients

Olive Oil

Three cloves of Garlic

Tofu, drained and cubed

Broccoli

Rice Noodles

One Lemon

Shredded parmesan cheese

Hummus

Nutritional yeast (half a tablespoon)

Garlic powder

Salt

Pepper

Crushed red pepper

Method

Heat olive oil in a skillet and cook tofu over medium heat until crispy. Remove from skillet and add broccoli, garlic and water.

Steam broccoli until they begin to soften.

While broccoli is steaming, rinse noodles under warm water.

Add noodles to skillet and cook for a few minutes.

Add in the hummus, nutritional yeast, parmesan, garlic powder, salt, pepper and crushed red pepper, plus the juice from one lemon.

Add the tofu back to the skillet and cook until everything is combined. Then serve with extra lemon juice and seasonings to taste.

Lemon and Garlic Pasta with Tofu and Broccoli was originally published in Brandon’s Publishing on Medium, where people are continuing the conversation by highlighting and responding to this story.

medium.com

A Vegan Delight — Orange Cauliflower “Chicken”

A Vegan Delight — Orange Cauliflower “Chicken”A new take on the sometimes boring cauliflower

Continuing my foray into vegan cooking, this has been another recipe that has been a winner winner (chicken but not chicken) dinner! Cauliflower used to really bore me. Apart from cauliflower cheese, it wasn’t something that really brought joy to me whenever I saw it on my plate. However, this dish really changed that for me. I love the richness of it, the fact the flavours all compliment each other in such an intricate way. It isn’t the easiest of dishes, but when it is made, it certainly is worth it!

Ingredients

Nonstick cooking spray, for greasing

2 cups non dairy milk (480 mL)

2 cups all purpose flour (250 g)

2 teaspoons kosher salt

1 cauliflower, cut into 1 ½ inch ( 3 cm) florets

1 tablespoon canola oil

3 cloves garlic, minced

1 piece fresh ginger, minced

¼ teaspoon red pepper flakes

½ cup orange juice (120 mL)

½ cup brown sugar (100 g)

¼ cup distilled white vinegar (60 mL)

¼ cup soy sauce (60 mL)

2 tablespoons cornstarch

2 tablespoons cold water

1 teaspoon sesame oil

White rice, for serving

3 scallions, thinly sliced, for garnish

Method

Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.

In a medium bowl, whisk together the non-dairy milk, flour, and salt.

One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren’t touching one another. Lightly spray with cooking spray.

Bake for 30–35 minutes, until the coating is crispy and beginning to brown.

While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2–3 minutes, until fragrant, stirring frequently to prevent burning.

Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2–3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.

In a small bowl, stir together the cornstarch and cold water with a fork.

Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens.

Mix in the sesame oil, then transfer the sauce to a large bowl.

Toss the hot cauliflower florets in the sauce until well coated.

Serve the cauliflower over rice and garnish with the scallions.

Enjoy!

A Vegan Delight — Orange Cauliflower “Chicken” was originally published in Brandon’s Publishing on Medium, where people are continuing the conversation by highlighting and responding to this story.

medium.com

One Pot Roast Pork Chops with Fennel and Potatoes — A One Pot Wonder

One Pot Roast Pork Chops with Fennel and Potatoes — A One Pot Wonder

A one pot wonder is something every cook can love

This one pot dish is delicious, with suculent pork chops and potatoes + peppers. It is perfect for all seasons, providing delight but also heartiness. I hope you enjoy, and share your thoughts if you try the recipe!

Ingredients

Potatoes x2Fennel bulb x1 cut into 8 wedgesRed pepper x1Thyme sprigs x4Garlic cloves x4Sun-dried tomato paste (1 tablespoon)Hot chicken stock (300ml)Bone-in pork loin chops x4

Method

Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.

Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15–20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

One Pot Roast Pork Chops with Fennel and Potatoes — A One Pot Wonder was originally published in Brandon’s Publishing on Medium, where people are continuing the conversation by highlighting and responding to this story.

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