To celebrate the release of her new vegan and gluten free recipe e-book, Elisa Rossi shares some of her delicious recipes with us

Happy Skin Kitchen e-book includes over 65 scrumptious vegan and gluten free recipes to nourish your skin from inside out. All the recipes are made with wholesome ingredients, no expensive superfoods or vegan mock meats and cheeses. I wanted all the recipes in this ebook to be simple and accessible to everyone. If you feel you are not a pro in the kitchen, don’t worry, these recipes are designed to be super easy to make and lots of them are under 30-20 minutes. I wanted to celebrate nature’s abundance by using everyday plant-powered foods which are not only feeding your skin with every bite, but taste utterly delicious too. From breakfast & brunch to stews, curries, warming soups, satisfying pasta, creamy dips, baking and sweets there is definitely a dish for every occasion and for every season. My hope for this ebook is to show you that delicious plant-based eating doesn’t have to be difficult, time consuming or bland. In the past 8 years I have learned that cooking wholesome vegan food can be super flavourful, but also quick and easy.” 

Beluga Lentils & Aubergine Tray Bake  

This is the perfect mid-week dinner, only a handful of ingredients and only one tray to wash up! I absolutely love the smoky and spicy flavours from the harissa which goes so well with the aubergine. The tahini add a luscious layer or creaminess, please don’t skip it! If you have any leftovers enjoy them the next day as they will be even more delicious

INGREDIENTS

Serves: 3-4 People

1 tin (400g) of beluga lentils - drained and rinsed, 1 aubergine - cut into cubes, 1 red onion - peeled and cut into quarters, 3 tbsp of harissa paste, 300g of cherry tomatoes, 2 tbsp of tomato puree, 3 tbsp of olive oil, Salt and pepper to taste

Serve it with:

A generous drizzle of tahini, The zest of 1 lemon - buy unwaxed or organic if you can, A sprinkle of pine nuts, A sprinkle of basil leaves

Cooking time: 50 minutes

METHOD

Preheat the oven at 200 degrees celsius. Add the oil to a large baking tray and place in the oven for 5 minutes until hot. Add the aubergine cubes and onion quarters to the hot oil together with the harissa paste. Mix everything really well so the aubergine and onion get all nicely coated. Place the tray back in the oven for 15 minutes. Remove the tray from the oven and add the cherry tomatoes and tomato puree. Mix again. Return the tray to the oven for 20 minutes. Add the drained beluga lentils and stir well then return the tray to the oven for a final 10 minutes. Remove the tray from the oven, stir in the lemon zest and season with salt & pepper.

Serve with a generous drizzle of tahini, basil leaves, pine nuts and lemon zest.

To download a copy of the Happy Skin Kitchen e-book please visit www.happyskinkitchen.com

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