Vegetable moussaka

Vegetable moussaka
Lentils replace the lamb, and yogurt is a light alternative to béchamel sauce,
in this vegetarian version of a Greek favorite.
2 medium eggplants, about 24oz (70g),
cut into 1⁄2in (13mm) slices
2 zucchini, cut into
1⁄2in (13mm) slices
2 onions, cut into  1⁄2in (13mm) half-moons
2 red bell peppers, seeded and cut  into
1⁄2in (13mm) wide strips
4 tbsp olive oil
salt and freshly ground black pepper
2 garlic cloves, chopped
Preheat the oven to 425°F (220°C). Toss the eggplant, zucchini, onions, and red peppers in a roasting pan. Drizzle with the oil and toss. Season with salt and pepper. Roast for 10 minutes. Stir in the garlic and thyme. Continue roasting for 30–35 minutes, or until the vegetables are tender. Reduce the temperature to 350°F (180°C). Stir the tomatoes with their juices, the lentils, and the parsley into the roasted vegetables and season with salt and pepper. Transfer the vegetables to a 9in (23cm) square baking dish. Beat the yogurt, eggs, and paprika together and season lightly with salt and pepper (keeping in mind that the feta cheese is very salty). Spread over the vegetables and sprinkle with the feta. Place on a baking sheet and bake for 40 minutes. Sprinkle with the sesame seeds and bake for
10 minutes more, or until the top is golden brown. Let stand 5 minutes, then serve hot (or cool and serve at room temperature). Good wIth A mixed green salad and crusty rustic bread.
1 tbsp chopped thyme
one 14.5oz (411g) can chopped tomatoes
one 15oz (420g) can lentils, drained and rinsed
2 tbsp chopped parsley
1⁄4 cups Greek-style yogurt
2 large eggs, lightly beaten
pinch of paprika
3oz (85g) feta cheese, crumbled
2 tbsp sesame seeds

Mediterranean lasagna

Mediterranean lasagna
A simple baked vegetarian pasta dish full of Italian flavors.
4 small eggplants
salt and freshly ground black pepper
1 large red bell pepper
4 large portabella mushrooms, stemmed
olive oil, for the dish
4 cups marinara sauce
8oz (227g) oven-ready lasagna
1lb (450g) mozzarella cheese, thinly sliced
15oz (420g) ricotta cheese
1⁄4 cup freshly grated Parmesan
Method
Cut the eggplants lengthwise
1⁄2in (13mm) thick. Place in a colander on a plate and toss with
1⁄2 tbsp of salt. Let stand 30–60 minutes to draw out the bitter juices. Rinse well and pat dry
with paper towels.
Position an oiled broiler rack 6in (15cm) from the heat and preheat the broiler. Broil the
eggplant, peppers, and mushrooms for 5–10 minutes, or until they are softened but still hold their
shape. Season to taste with salt and pepper. Preheat the oven to 375°F (190°C). Lightly oil the baking dish and spoon in a spoonful of the marinara sauce. Top with a layer of pasta, some vegetables, another spoonful of sauce, then some of the mozzarella and ricotta. Repeat the layers, finishing with tomato sauce, topped with some vegetables. Sprinkle with the Parmesan. Cover the dish tightly with aluminium foil and place on a baking sheet. Bake for 30 minutes.Remove the foil and bake for 15 minutes more to brown the top. Remove from the oven and let stand 15 minutes before serving.

Vegetable curry

Vegetable curry
In Indian cooking, cardamom, cloves, coriander, and cumin seeds are all
considered “warming spices” that heat the body from within, making this
an excellent winter dish.
1⁄4 cup vegetable oil
10oz (300g) red-skinned potatoes, diced
5 green cardamom pods, crushed
3 whole cloves
1 cinnamon stick, broken in half
2 tsp cumin seeds
1 onion, finely chopped
2 tsp peeled and grated fresh ginger
2 large garlic cloves, crushed
1⁄2 tsp ground turmeric
1 tsp ground coriander
                                                                     method
Heat the oil in a large frying pan over high heat. Add the potatoes and cook, stirring often, for 5
minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain.
Reduce the heat to medium. Add the cardamom pods, cloves, cinnamon, and cumin seeds and
stir until the spices are very fragrant. Add the onion and cook, stirring often, for about 5 minutes,
or until softened. Add the ginger, garlic, turmeric, and coriander, and season with salt and pepper.
Stir for 1 minute.Stir in the tomatoes with their juices and the sugar. Return the potatoes to the pan, add the
carrots, chilies, and 1 cup of water, and bring to a boil, stirring often. Reduce the heat to low. Simmer, stirring occasionally, for 15 minutes, or until the carrots are just tender, adding a little water if needed. Stir in the cabbage, cauliflower, and peas. Return the heat to medium and simmer for about
10 minutes, or until the vegetables are tender. Stir in the cilantro and season again. Remove and
discard the cardamom pods and cloves. Transfer to a serving bowl, sprinkle with almonds, and
serve hot.Good wIth Lots of basmati rice or naan bread. Prepare ahead . The curry can be made 1 day ahead, covered and refrigerated. Reheat over low heat, adding water if the sauce is too thick. salt and freshly ground black pepper
one 14.5oz (411g) can chopped tomatoes
pinch of sugar
2 carrots, diced
2 fresh hot green chilies,
seeded (optional) and sliced into thin rounds
1 cup sliced Savoy or green cabbage
1 cup cauliflower florets
1 cup thawed frozen peas
2 tbsp chopped cilantro
toasted sliced almonds, to garnish

Pumkin squash, spinach and goat’s cheese pie

Pumkin squash, spinach and 

goat’s cheese pie for Sue 

Ingredients

1. 2 (about 1kg each) butternut  or pumkin squash, peeled, deseeded and cut into thick slices
2. 4 tbsp olive oil
3. 2 tsp cumin seeds, toasted
4. 2 tsp ras el hanout (from the spice section of most major supermarkets)
5. Pinch of chilli flakes
6. 2-3 red onions, thinly sliced
7. 4 whole garlic cloves with skins on
8. 1kg baby spinach
9. 250g ricotta
10. 50g pine nuts, toasted
11. 200g soft, rindless vegetarian goat’s cheese,
12. sliced

For the pastry

1. 350g plain flour, plus extra for dusting
2. 50g coarse polenta
3. 150g cold butter, cut into cubes
4. 60g grated vegetarian Parmesan
5. 1 medium free-range egg, beaten

Method

1. 1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
2. 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
3. 3. Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly.
4. 4. Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside.
5. 5. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half the pine nuts, then half the goat’s cheese. Repeat with the rest of the spinach mixture, butternut squash, pine nuts and goat’s cheese. Finally, add the garlicky onions in a layer on top.
6. 6. On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes.
7. 7. Cover with cling film and foil and freeze, uncooked, for up to 1 month.
8. 8. When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.
9. TMW2YCJS7SED 

Tofu and mushroom stroganoff

Tofu and mushroom stroganoff
This recipe gives the traditional stroganoff a tasty vegetarian twist
by substituting tofu chunks for the meat.

2 tbsp vegetable oil
12oz (350g) firm tofu, cut into strips
1 red onion, thinly sliced
2 red bell peppers, seeded and sliced
9oz (250g) mixed mushrooms, quartered or sliced
2 garlic cloves, minced
2⁄3 cup vegetable stock
2 tbsp smooth peanut butter
2 tbsp tomato paste
2 tsp cornstarch
1 cup crème fraîche or sour cream
salt and freshly ground black pepper
2 tbsp finely chopped chives
boiled rice, to serve
Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Stir-fry the tofu until
golden. Transfer to a plate.
Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Add the onions,
peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened. Stir in
the garlic and cook 1 minute more.
Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to a
simmer. Cook to blend the flavors, about 3 minutes. Dissolve the cornstarch in 2 tbsp cold water
and stir into the simmering liquid. Cook about 1 minute, until thickened.
Stir in the crème fraîche and season with salt and pepper. Sprinkle with chives and serve hot
with boiled rice.

Chili tofu stir-fry

Chili tofu stir-fry
This quick and easy dish takes advantage of tofu’s ability to take on other flavors.

2 tbsp vegetable oil
3⁄4 cup unsalted cashews
10oz (300g) firm tofu,
cut into 1in (2.5cm) cubes
1 red onion, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
4 cremini mushrooms, sliced
6oz (175g) bean sprouts
3⁄4 cup vegetable or chicken stock
2 tbsp soy sauce
2 tsp Asian chili-garlic sauce
1 tsp cornstarch

Heat the oil in a wok over high heat. Add the cashews and stir-fry for about 30 seconds or until lightly browned. Using a slotted spoon, transfer to paper towels. Add the tofu and stir-fry about 2 minutes, or until golden. Transfer to the paper towels. Add the onion and carrots and stir-fry for 2 minutes, until crisp and tender; add the red pepper, celery, and mushrooms and stir-fry for 3 minutes more. Finally, add the bean sprouts and stir-fry for 2
minutes, until hot. Always keep the heat under the wok high so that the vegetables sear quickly without overcooking. Meanwhile, mix the stock, soy sauce, and chili sauce in a small bowl. Add the cornstarch, and
stir to dissolve. Return the cashews and tofu to the wok and add the stock mixture. Stir until the
sauce is bubbling and lightly thickened. Serve hot. Good with boiled rice or Chinese-style egg noodles.

Kasha with vegetables

Kasha with vegetables
Kasha, also called buckwheat groats, is a healthy and delicious whole grain
cereal that can be prepared in a manner similar to risotto to make a hearty
vegetarian main course.

2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 portabella mushrooms, sliced
1 celery stalk, finely chopped
1 garlic clove, minced
1⁄3 cup kasha (buckwheat groats)
1⁄2 cup dry white wine
about 41⁄4 cups hot vegetable stock or water
1 beet, cooked until tender, chopped
2oz (55g) rindless goat cheese, crumbled
2 tbsp chopped parsley

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, mushrooms, celery,
and garlic, and cook, stirring often, for 8–10 minutes, or until lightly browned. Add the kasha and
cook, stirring often, for 2–3 minutes more. Add the wine and stir until it has been absorbed.
Stir in 1⁄2 cup hot vegetable stock and reduce the heat to medium-low. Simmer, stirring, until
the stock is absorbed. Stir in another 1⁄2 cup of stock and repeat. Continue cooking and adding
more stock for about 20 minutes, or until the kasha is tender but still chewy.
Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle with
cheese and parsley. Serve hot. Good with Crusty bread, as a main meal.

tomato scrambled tofu

tomato scrambled  tofu

I’m a big fan of scrambled tofu af ter discovering it during my
‘vegetarian month’ last year. I’m happy to eat it out of a bowl on
its own, but you could easily serve on top of toast or with some
pasta if you fancy.
Feel free to spice this up with a little fresh or dried chilli. A little
smoked paprika will take it to a new level, but you don’t have to
go there. Roast red peppers would also work well.
serves 2
1/2 jar red peppers (about 150g / 5oz), drained
300g (10oz) firm tofu, drained and crumbled
4 tablespoons tomato paste
2 teaspoons smoky paprika
green leaves, to serve
Heat a few tablespoons olive oil in a large frying pan
(skillet).
Add peppers and stir for a few seconds. Add tofu and
stir fry, breaking it up further with a fork or spoon.
Cook for a few minutes. Add tomato paste and paprika. Continue to cook and stir for a few more
minutes until everything is hot and the tofu is well scrambled.
Taste and Season. Serve on a bed of greens.

warming onion & white bean bake

warming onion & white bean bake

This is wonderful reheated the next day so feel free to make it in advance and keep it in the fridge. I’ve used an aged cheddar here because it has a nice balance of cheesy flavour and good melting qualities but you
could use your favourite melting cheese. Or even some parmesan would do the trick. Serve with a green salad.
serves 4
5 onions, sliced into half moons
4 sprigs thyme, leaves picked
3 cans white beans (400g / 14oz, each), drained
1/2 cup chicken or vegetable stock
150g (5oz) grated cheddar cheese
Preheat oven to 200C (400F).
Heat a generous glug of olive oil and a large frying pan or
skillet and cook onion, stirring occasionally over a medium
heat until onion is melting and deep golden. Add more oil
as you need it. Will take about 25 minutes. Add thyme to onion and season.
In a medium heatproof dish layer about a third of the
onions. Add half the beans and a little cheese. Repeat until all the ingredients have been used, finishing with the
cheese. Pour the stock over and season. Bake uncovered for 25-30 minutes or until golden and bubbling.

8-hour baked beans

8-hour baked beans

There’s nothing like waking up to the smell of these beans. It’s enough
to make you almost want to leap out of bed on a lazy Sunday morning.
Almost. I like to just serve the beans on their own with a green salad. But
they’re also lovely as part of a more substantial brunch with some eggs
and hot buttered toast.
I have made a vegetarian version of these beans. The secret it to replace
the ham hock with a tablespoon smoked paprika and season more
generously at the end (a little soy saue can help as well).
If you can’t find a ham hock. You could use some speck, pancetta or
even a little bacon.
serves 6
400g (14oz) dried cannellini, haricot or northern beans
2 onions, peeled & chopped
2 cans tomatoes (400g / 14oz, each)
3 tablespoons worcestershire sauce
1 ham hock
Preheat oven to 120C (250F) fan forced. Or 140C (280F)
for a regular oven.
Place beans, onion, tomato, worcestershire sauce and
ham hock in a large oven proof dish, preferably with a lid.
Add 2 1/2 cups water and 2 tablespoons brown sugar if
you prefer your beans a little sweet. Cover tightly with foil
and the lid.
Bake beans for 8 hours, or until beans are super tender
and the ham is falling off the bone. If it looks a little dry,
add some more water. If it looks too soupy, increase the
oven temperature and cook uncovered until the sauce has
reduced to your liking. Season well.

lentil ragu with zucchini ’noodles’

lentil ragu with zucchini ’noodles’

spired by the good old family classic spag bol (or spaghetti bolognesese baked zucchini noodles are one of my favourite things when Ioking for a gluten-free comfort food option.
u could boil the zucchini like pasta if you prefer, but I find the texture nicer and the flavour more intense with this baking method. andoline or vegetable peel er are handy for get t i ng  lovely fine ‘noodl e
serves 2
2 zucchini (courgettes), sliced into ribbons
1 can lentils (400g / 14oz), drained
4 tablespoons tomato paste
parmesan cheese, to serve
salad greens, to serve
Preheat oven to 200C (400F).
Layer zucchini ribbons over a baking tray a few layers
deep. Drizzle with olive oil and bake for 10 minutes or until
the zucchini is no longer crunchy.
Heat 3-4 tablespoons olive oil in a medium saucepan. Add
lentils and tomato paste and cook for a few minutes until hot.
Taste and season lentils, adding a little more olive oil or
some butter if the tomato is too sharp.
Divide zucchini between two plates and top with lentils.
Serve with parmesan on the side and a green salad

shaved fennel salad with snowpeas
(mangetout) & mint
serves 4 as a side salad

To turn this into a main course salad, serve on a generous bed of soft fresh ricotta, or crumble through some sharp goats cheese.
If you don’ t have a mandoline or v slicer, you can still make shaved salads with a sharp knife and a steady hand. Your fennel might be a little thicker but it won’ t be the end of the world. I prefer  to slice my fennel lengthwise but if I’m using just a knife if find it easiest to slice crosswise into fine rounds.

1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
1 small bulb fennel
150g (5oz) snowpeas, trimmed
1/2 bunch fresh mint, leaves picked

Combine lemon juice and 3 tablespoons extra virgin olive oil in a medium bowl and season.
Shave fennel  into fine slices  using a mandoline, v slicer or sharp
knife. Toss in the dressing.
Add snowpeas and mint and toss again.

brown rice & almond tabbouleh
serves 3-4

I’ve used  short grain brown rice. By all means use whichever rice or grain
you like best.
I’ ve made this really substantial by adding a heap of almonds. If you were serving as a side dish you could easily get by with a quarter of the nuts or ditch them all together.
Lovely with fish or lamb, it’s a brilliant little BBQ salad  as it is happy  to sit around in the fridge while you hang out with your guests.
2 cups cooked brown rice (approx 250g / 9oz)
1 large bunch  flat leaf parsley, coarsley chopped including stalks
1/2 small red onion, finely chopped
1/4 cup lemon juice
1 cup whole almonds (approx 100g / 3oz)
In a large salad bowl stir parsley and onion through the rice. Combine lemon juice and 1/4 cup extra virgin olive oil and season well.

veggie laksa

Veggie Laksa

serves 3

Laksa is a wonderful coconut milk based noodle soup that hails from Malaysia. These  days  you can  get  commercial  laska  or other  Thai curry pastes that take all the hard work out of it.
I’ve used   Singapore noodles   in this  recipe  which  are  a  fine version  of fresh hokkien noodles but I have eaten laksa with rice noodles and even a combination of the two so feel free to substitute.
I’ ve cheated a little on the 5 ingredient rule by including ‘mixed chopped vegetables’ as a single ingredient.  I actually used a carrot, a zucchini and a red pepper, all cut into little batons. Chicken laksa is also really popular. Prawn or shrimps are lovely cooked in the spicy fragrant coconut broth.

350g (3/4lb) fresh Singapore noodles
60g (2oz) Laksa paste or other Thai curry paste
1 large can coconut cream (1 1/2 cups)
2 cups mixed chopped vegetables (see note above)
handful fresh basil leaves
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
Meanwhile heat 2 tablespoons of peanut or other vegetable oil in a large saucepan over high heat. Add curry paste and stir fry for 30 seconds. Quickly add coconut cream and 2 cups boiling water. Bring to the boil and add vegetables. Simmer for 2 minutes or until the vegetables are cooked to your liking.
To serve, divide noodles between 3 bowls. Pour over soup and vegetables and top with basil leaves