This is really quick and works as a light lunch or as part of a bigger mezze feast. The breads must be eaten hot, straight from the pan, to avoid them drying out and going too crispy Serves 2 Ingredients1 tablespoon olive oil1 small head cauliflower – broken into bite-sized pieces2 tablespoons lime juice1 tablespoon…
Tag: vegan
Quinoa, Lentil & Nut Roast
This vegan nut roast is perfect for autumn Sunday lunch, or for Christmas dinner. The leftovers work really well the next day in a sandwich too The quantities below filled a 1lb loaf tin, enough for 3 to 4 adults 1 tbsp olive oil1 onion – diced1 carrot – grated1 clove garlic -finely chopped100g mushrooms…
Spanakopita+ Filo Pastry Snails
Like a spanakopita, but with a little bit extra. Use drained green lentils if you can’t get broad beans Leave out the feta and used plant based butter for a vegan version, just add a little salt, or some capers 200g spinach200g shelled broad beans1 clove garlic – crushed4 spring onions – finely sliced100g feta…
Beetroot & Sauerkraut Fritters
Adapted and simplified from a recipe in Gill Mellor’s book, root, stem, leaf, flower, these fritters are simple, tasty and perfect as we move from summer to autumn 2 raw beetroot – peeled and grated1 onion – thinly sliced into half rounds2 cloves garlic – finely chopped500g sauerkraut4-5 tablespoons gram flour (or use plain flour)1…
Panzanella – Tuscan-Style Tomato & Bread Salad
Ingredients 3-4 very ripe tomatoes100g slightly stale ciabatta loaf1 shallot or ½ small red onion – very finely chopped1 tablespoon capers2 tablespoons red wine vinegar4 tablespoons extra virgin olive oil5g basil leaves – shreddedSea salt and black pepper Method Remove and discard the crust from the ciabatta and tear the loaf into bite-sized chunks Steep…
Broad Bean and Potato Cakes
If you grow your own broad beans, you’re probably suffering from a bit of a glut right now. They do freeze well and will last well into next year if you pod them and freeze them as you harvest You can also use shop bought or frozen broad beans. In all cases, it’s best to…
Vegan Pesto, Mushroom and Tomato Tart with Crispy Leeks
A simple, tasty and colourful tart packed with vegetables INGREDIENTSFor the pesto3 large handfuls of kale, tough stems removed100g whole, blanched hazelnuts30g basil leavesJuice of half a lime1 clove garlicOlive oilSea salt 1 pack of ready rolled puff pastry150g mushrooms – sliced1 leek – halved lengthways then finely slicedA handful of cherry tomatoes – halvedChili…
Miso & Tahini Cauliflower with Black Rice Salad
If you can’t get black rice, you can make this using brown basmati rice, bulghar wheat, quinoa or freekeh in its place INGREDIENTSFor the marinade3 tablespoons tahini1 tablespoon misoJuice of 1 lemon2 cloves garlic – crushed1 teaspoon paprikaSea salt 1 cauliflower120g black rice2 tomatoes – dicedHalf a cucumber – diced2 spring onions – finely slicedHandful…
Spicy Mushroom Pie
Inspired by the spicy mushroom lasagne recipe in Ottolenghi’s excellent Flavour, this is a simplified version, using the mushroom ragout as the base for a meat free shepherds pie Ingredients1 tablespoon olive oil1 onion – finely chopped2 cloves garlic – crushed1 small carrot – peeled and finely diced600g mushrooms2 dried chilis15g dried mushrooms2 tablespoons tomato…
Kale & Basil Pesto with Miso
Great as a topping for pizza or flatbreads, or stir through pasta Ingredients 50g cashew nuts100g kale – stalks removed30g basil2 cloves garlic1 teaspoon misoJuice of half a lime2 tablespoons olive oil½ teaspoon salt Method Put the cashews in a bowl, cover with boiling water from the kettle, and leave for at least an hour…
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