Category Archives: Vegetarian

Chickpea and Spelt Risotto

IMG_0381A staple grain used since neolithic times, spelt has a wonderful consistency and texture which does not tend to get soggy in liquid and keeps better than rice. I have taken to experimenting with it lately and this is one of the results.

Serves 2

Ingredients:

1 cup Spelt

3 cups Vegetable Stock

1 onion chopped

1 Carrot chopped

2 sticks Celery chopped

1 clove Garlic chopped

1 can Chickpeas

1 tsp Tomato Puree

2 tsp Ras el Hanout

1 tbsp Olive Oil

1 tsp Chilli Oil

Method:

Fry the vegetables in the oil till the onions are soft, about 6 minutes. Add the spelt, tomato puree and the spices and cook for a further 2 minutes. If you don’t have Ras el Hanout, a popular Moroccan spice mix, substitute ground cumin. Add stock, bring to the boil and simmer for 50 minutes stirring occasionally. Add chickpeas and cook for a further 10 minutes. Leave to rest for 5 minutes.

Easy but very tasty mmm…

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Parmigiana di Melanzane

parmigiana

Apparently Parmigiana does not derive its name from Parma, the place, or Parmiggiano, the cheese. Rather it refers to the slats in Persian blinds, whose construction is reminiscent to the way the aubergine slices  are piled up in this wonderful veggie dish.
Traditionally the aubergine slices are fried, but I have gone for a healthier version which is extremely tasty as well, in which the aubergines are grilled.

Ingredients:

Slice aubergines in 1 cm slices. Pile in a colander, sprinkling every layer with salt. Place a weight on a plate on top of the aubergines and put the colander in a bowl to catch the liquids. Leave for about an hour. This step serves  to remove the bitter liquids from the seeds and is not necessary if the aubergines are young and don’t have too many seeds.

Meanwhile make the tomato sauce. Heat the oil and fry the garlic and onion on medium low heat for 10 minutes. Add the tinned tomatoes and the tomato puree and simmer until the sauce thickens, around 15 minutes. Add the basil leaves. Season with salt and pepper and a little wine vinegar (optional).

Meanwhile back to the aubergines. Rinse the slices from the salt and dry with paper towels. Grill in batches on both sides on a very hot griddle and set aside.

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Now we are ready to assemble the Parmigiana. Preheat oven to 2oo°c. Drizzle some olive oil on the base of the baking pan. Spread a bit of the tomato sauce on the bottom of the pan, sprinkle with parmesan and cover with a layer of aubergine slices placed next to each other. Repeat these layers until the pan is full, topping with a generous sprinkling of Parmesan and torn pieces of the Cacciacavallo or Mozzarella.I also like to add some seeds, in this case sesame and poppy seeds, to give it a bit of a twist.IMG_0217

Bake for 30-40 minutes until the cheese is golden and bubbling.

Broccoli and Barley Broth

Broccoli and Barley Broth Serves 4

Ingredients

3 Onions chopped

3 Carrots sliced diagonally

3 celery sticks chopped

1 head Broccoli

4 small potatoes scrubbed, cut in half

100g Barley rinsed

1 small chilli (deseeded if you don’t want it very spicy)

1 litre Water

Olive Oil

2 tsp coarse Sea Salt

1 tbsp Pumpkin Seeds

Grated Parmesan

Method

Sweat the onions, carrots and celery in a little olive oi for 5 minutes. Meanwhile cut the broccoli into small florets and set aside. Add the stalk of the broccoli, chili and the potatoes to the pot for another couple of minutes. Add the boiled water, the salt and the barley and simmer for 45 minutes making sure the barley is tender. Remove the stalks and add the florets and pumpkin seeds, simmering for another 10 minutes. Serve with grated parmesan

Black Eyed Beans Stew with Sweet Potato, Squash and Spinach

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Ingredients 

500g Black Eyed Beans soaked overnight and cooked till tender (usually around 1 hour)

1 Large Squash

1 Large Sweet Potato

1 Red Pepper chopped

500g Spinach

6 Onions thinly sliced

3 Cloves Garlic chopped coarsely

4cm Ginger Root

1 tsp Ground Coriander

1/2 tsp Ground Ginger

2 Bay Leaves

500ml Vegetable Stock

2 tsp Hot Chilli Oil

Sunflower Oil

1 Tin Tomatoes Polpa

Salt and Pepper

Method

Preheat oven to 180°c

Peel squash and sweet potato and cut into bite-sized chunks. In a baking tray mix with a little oil and season with salt and pepper, ground coriander and ground ginger. Bake for around 30 minutes, stirring once half way through, until they start to speckle with gold.

Meanwhile saute the onions, garlic, pepper, bay leaf and chili oil and grate the ginger. When it starts to get fragrant ( a couple of minutes) add the stock and simmer for 40 minutes. Add the tinned tomatoes cooking for a further 25 minutes.

Add the squash and sweet potato and simmer for 5 minutes.

Finally stir in the beans and the spinach, simmering until the spinach wilts and the flavours blend, around 10 minutes.

This is one of those dishes that taste even better the next day as the flavours blend so keep any leftovers.

Vegetarian Lentil and Nut Roast

Nut roasts seem to have become the staple for a vegetarian Christmas. I have tried to pick and mix my favourite ingredients from various recipes and this is the result.

Happy Christmas x

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Serves 4-6       Duration: Prep 45 min Cooking 1 hour

Ingredients:

4 Cabbage Leaves

Nut Mixture

100g Pecan Nuts

100g Brazil Nuts

100g Walnuts

50g Almonds

200g Red Lentils rinsed

450ml Vegetable Stock

100g Breadcrumbs

2 tbsp Parsley chopped

1 large clove Garlic minced

2 Eggs beaten

Mushroom Mixture

250g Mushrooms roughly chopped

1 medium Onion finely chopped

1 clove Garlic finely chopped

1 tbsp Butter

1 tbsp cooking oil

Sweet Potato Topping

400g Sweet Potato scraped and cut in cubes

100g Parmesan grated

100g Creme Fraiche

1 tbsp Chives

Whole nutmeg to grate

White Pepper

1 tbsp each Pumpkin Seed, Sesame and Almond Flakes

Method

Preheat oven at 200°

Plunge cabbage leaves in salted boiling water until water breaks into a boil again. Cool immediately by plunging in cold water. Set aside.

Bring the lentils to a boil with stock. Simmer for 15 minutes until the liquid is absorbed.

Toast the nuts in a dry pan until golden. Leave to cool and chop roughly with a knife.

In a bowl mix the lentils, nuts, garlic, parsley, breadcrumbs and egg and season with salt and pepper. Reserve in the refrigerator.

Drizzle the sweet potato with olive oil and roast in the oven for 25 minutes. When soft, mash or process with the creme fraiche, chives, freshly grated pinch of nutmeg and half a teaspoon white pepper.

Fry the onion in the butter and oil until golden and add the garlic and the mushrooms. Cook for about 8 minutes until brown. Season with freshly ground pepper and salt.

Brush the roasting tin with olive oil. Cover the bottom and lower sides with the cabbage leaves. Fill with the lentil and nut mixture. Cover with the mushroom mixture and top up with the sweet potato mixture. Sprinkle the seeds on top. Cover with foil and roast for 30 minutes. Take off the foil and continue roasting for another 30 minutes until it reaches a lovely golden colour. Enjoy

Falafel Burger with Spicy Salsa

This deliciously healthy burger will only take a few minutes of your time. And it is worth every second!

felafel burger warm
Falafel Burger: 8 Patties

Ingredients:

800g Chickpeas ( Tinned are fine)

2 tbsp Garam Flour (Chickpea Flour)

1 tbsp Tahini

2 tsp ground Cumin ( grinding at home from toasted cumin seeds achieves superior result)

Generous pinch Cayenne Pepper or Harissa to taste

1 large clove Garlic finely chopped

Handful finely chopped Coriander Leaves

Olive or Sunflower Oil

Method: 

Combine all ingredients and blitz in a food processor

Form patties by hand. Mixture should be quite stiff.

Lightly cover the bottom of your frying pan with oil and fry patties 3 minutes on each side until golden brown.

Spicy Salsa:

Ingredients:

400g Tinned Tomatoes

2 tbsp Olive Oil

Juice from 1 Lime or Lemon

1 tbsp Jalapeno Peppers from jar with some of the juice ( make sure it has some bite to it)

1/2 tsp salt

1 small Onion finely chopped (optional)

1 Clove Garlic finely chopped

1 tbsp chopped Coriander Leaves

Method:

Combine ingredients and and emulsify the oil into the salsa using a potato masher. A hand blender can be used as well.

Serve with wholemeal warm pitta bread and green leaves.

Winter Lentils with Sweet Potato and Courgette

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This hearty winter soup can be prepared in 20-30 minutes yet will warm you up from the inside. Let it rain!

Serves:  2                       Duration: 30 minutes

Ingredients:

1 Sweet   Potato

2 Marrows

1 potato

50g Red Lentils well rinsed

1 onion

1 Carrot

1 small Chili deseeded

1/2 tsp Curry Powder

1/2 tsp Ground Cumin

1 litre Chicken or Vegetable Stock

50g Cappellini Noodles broken in 3cm pieces

Method:

Gently fry the chopped onion and carrot in a knob of butter for four minutes until soft. Add the spices and fry for an additional minute to release their fragrance. Stir in potatoes and add the stock. Bring to a boil and add the marrows and the lentils.  Allow to simmer for 15 minutes. Add the noodles and cook for three more minutes. Rest for another five minutes to let the flavours mingle. The noodles and lentils will absorb most of the liquid making this a thick soup that goes down very easily on a winter’s night.

Enjoy!

 

 

 

 

Quick and Easy Egg Fried Rice

fried rice warm
This recipe is authentic in its simplicity and takes about fifteen minutes to concoct even if you do the rice from scratch. (I often use it as a way to use leftover rice the next day). You can add anything else you fancy such as prawn, chicken or roast pork or duck. Or just enjoy the delightful simplicity of fresh peas as in this recipe.

Serves: 2             Duration: 15-20 min

Ingredients:

Thai Jasmine or Basmati Rice: 1 cup steamed in two cups of water

Eggs:  2  Lightly whisked with a fork

Peas ( Fresh if possible): 200 g

Soya Sauce  ( I used Thai)IMG_0110

Sunflower or peanut oil: 2 tbsp

Thai sweet chilli sauce

Method:

Cook oil to a high heat. Add egg. When it starts to solidify after one minute tear it into strips with your spatula. While continuously tossing or stirring throw in the peas.IMG_0113

Keep moving for two or three minutes and throw in the rice.

Stir for two more minutes and add soya sauce to taste. (The strength varies from one make to another).

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A squirt of Thai hot and spicy sweet chilli sauce gives it a nice tang.

Ratatouille

Ratatouille

I made this traditional recipe  for some very special guests. I will introduce them in good time. Ratatouille is a stew of the vegetables that are so prevalent in the Mediterranean in the summertime; aubergines, courgettes and sweet peppers, which originated in Nice and has been adopted by the Provence region. The circumstances dictated that I prepare a copious amount of the stuff, roughly enough for twelve portions but it is easy enough to calculate how much you want to prepare. Just keep in mind that you need approximately an equal amount of all the vegetables, maybe slightly less tomatoes.

ratatouille

The secret of a good ratatouille is to cook the vegetables separately so each will taste truly of itself.
—Joël Robuchon, The Complete Robuchon
Ingredients
  • Aubergines                                      1Kg
  • Italian Zucchini                              1Kg
  • Green and Coloured Peppers  1 Kg
  • Onions                                               1 Kg
  • Tomatoes                                       900 g
  • Garlic                                       one head
  • Olive Oil                                         300 Ml
  • Basil                                             a bunch
  • Salt                                                      2 tsp
  • pepper                                           1/2 tsp

Method

Wash the vegetables and cut them into 2.5 cm cubes. Start sauteing the vegetables one by one on a high heat in a large skillet or wok. Start with the aubergines,IMG_9985

brown them in some of the oil and move them with a slotted spoon to a casserole dish or a large pot. Repeat the process with the courgettes, making sure there is enough oil as the aubergine absorbs a lot of oil. Repeat with the peppers and onions together.IMG_9992

If your skillet or wok is too small do them in batches so you can get enough heat. Once these vegetables are all in the pot add the tomatoes, peeledIMG_9993 Continue reading Ratatouille

Pesto with Cashew Nuts and Rocket

Pesto with Cashew Nuts and Rocket

Ingredients:

  • Basil – a large bunch
  • Rocket Leaves- same amount
  • Cashew Nuts- 150g
  • Garlic- 6 cloves
  • Parmesan Cheese or Grana Padano- 3 tablespoons
  • Olive Oil- sufficient quantity to achieve the right consistency

Method:

  • Grind the nuts in a food processor and put aside
  • Process the garlic
  • Add the basil leaves (rinsed) and start adding the oil slowly till it emulsifies
  • Add rocket, nuts and cheese and blend to a creamy consistency. The cashews give it a deliciously nutty taste.

pesto Continue reading Pesto with Cashew Nuts and Rocket