M:y purchasing begins with vegetables and fruit. It has all the time been finished. Ideas about what’s in season, what’s finest in the intervening time, all the time got here at the beginning else. Shopping the market stalls or shopping the lengthy desk on the greengrocer is the a part of meals purchasing that I get pleasure from essentially the most. It all the time looks like place to begin. But it surely typically ends there.
This month’s recipes are vegetarian-friendly, and three of them, with tweaks right here and there, are additionally good for vegans. I roasted cauliflower and made a chickpea sauce to go along with it; Baked items of pumpkin with golden flesh to eat with bean and winter tomato sauce, marinated and grilled eggplant. There is a crispy grated root vegetable pancake that may be eaten with a winter salad or stuffed right into a mushy roll, and a dessert that updates the normal rice pudding.
None of that is uncommon. Meals with out meat or fish have been a staple of my food plan for a very long time, and it seems to be set to proceed. For this chef, what issues most is whether or not or not it tastes good.
Cauliflower, chickpeas and tahini
A creamy, vegan deal with for cauliflower. The sauce is constituted of chickpeas and tahini, then used as an accompaniment to roasted cauliflower and complete chickpeas. I exploit bottled or canned chickpeas, however in case you prepare dinner yours from scratch, save among the cooking water for the puree.
garlic 1 head
cauliflower 1 giant (1 kg)
pea about 400g, cooked and drained (2 tins)
mint leaves a handful
parsley leaves an enormous handful
For the sauce
pea 2 x 400g containers
tahini 2 tbsp
olive oil 100 ml
lemon juice 2 tbsp
Preheat the oven to 180C fan/gasoline mark 6. Wrap an entire head of garlic loosely in tin foil, place in a roasting tin and bake for 25-Half-hour till the within is mushy sufficient to poke between your fingers and thumb.
Whereas the garlic is roasting, trim the cauliflower and minimize into giant florets, maintaining as a lot of the stem intact as potential. Boil the water, put the cauliflower in a colander or steamer basket and put it on the boiling water, cowl with a lid and steam for 10 minutes. It will guarantee stunning tender blooms.
Take away the garlic and switch the cauliflower to a roasting tin, toss properly with olive oil and bake for 20-25 minutes.
Whereas the cauliflower is roasting, put together the sauce: put 2 cans of chickpeas and their liquid in a pot and warmth gently, take away from warmth, pressure and switch to a meals processor. Take away the roasted garlic from the foil, then peel the cloves. Add 6 cloves of garlic to the processor and maintain the others. Mix the peas, tahini and garlic right into a clean cream, including olive oil and 100ml sizzling water. You desire a mushy puree. Combine lemon juice and season with salt.
Drain 400 g of chickpeas and add to the roasted cauliflower, then return to the oven for five minutes till the beans are heated by way of. Spoon the creamed peas onto a serving plate, then add the roasted cauliflower and complete chickpeas. Sprinkle with roughly chopped mint and parsley leaves.
Baked pumpkin, beans, winter tomatoes
The fragrant sweetness of roasted pumpkin or squash goes with out saying, however I all the time wish to introduce a spice to assist stability out the overly honeyed notes: chili or mustard. This time I used miso, the darkish, deeply savory model, to deliver concord to the accompanying bean sauce. One other vegan recipe.
a small gourd or pumpkin 1 kg
olive oil 2 tbsp
garlic 4 cloves
For the sauce
onion 2 medium
olive oil 5 tbsp
garlic 3 cloves
tomato 650 g
brown miso paste 2 tbsp
bean bean 2 x 400g containers
olive oil 3 tbsp
contemporary bread crumbs 40 g
basil leaves and stems 20 g
Preheat the oven to 180C fan/gasoline mark 6. Lower a pumpkin or squash in half and scoop out the seeds and fibers. Lower into 8 items and place on a baking sheet or pan. Sprinkle with oil, salt and black pepper, then add the garlic cloves. There isn’t any want to wash them. Bake for 45 minutes or till the squash is knife tender.
Whereas the squash is baking, put together the sauce. Peel and roughly chop the onion. Warmth the oil in a big saucepan and fry the onion till mushy and pale golden. Peel and thinly slice the garlic and add it. Coarsely chop the tomatoes and stir into the onions, season with salt, then partially cowl with a lid and go away to prepare dinner for 20 minutes, till every little thing is mushy and crisp. Stir within the miso, add black pepper and test for salt.
Drain the beans and stir into the tomato sauce, then proceed to simmer for five minutes. We put together bread crumbs. warmth the oil in a non-stick pan, add the crumbs and allow them to prepare dinner, turning them across the pan frequently, till they flip golden. Chop and stir within the basil leaves and test the seasoning.
Place the roasted pumpkin slices on a serving dish, spoon over the tomato and bean sauce and sprinkle with the basil breadcrumbs.
Donut with carrots, potatoes and cheese
A great way to make use of up any spare carrots and potatoes you might have. A non-stick pan is crucial, and a palette knife to lighten the items from the pan. I wish to eat this with a leafy inexperienced salad, one thing crunchy and contemporary like fennel and fennel, cucumber and radish. I must also add that it makes a beautiful filling for a roll.
potatoes 200g, Maris Piper or related
carrot 200 g
spring onion 4:
rosemary 3 giant branches
egg 1, overwhelmed
cheddar or a vegetarian different 300g, coarsely grated
peanut or vegetable oil 3 tbsp
basil leaves 2 handfuls
You will want a 24-25cm non-stick pan. Flip the oven on to 160C fan/gasoline mark 4.
Grate the potatoes the dimensions of a matchstick, as in case you had been making a celery remoulade. Then do the identical with the carrot. Pour the grated greens into the blender.
Finely chop and add the spring onions. Finely chop the rosemary and add to the bowl. Grind just a little black pepper, then add the grated potatoes and carrots and gently flip them over. Add the overwhelmed egg and grated cheddar and blend gently.
Place the pan over a medium warmth, pour within the oil, then pour the combination into the pan, gently urgent it to the perimeters however with out crowding it. Let the potato combination prepare dinner till the underside begins to paint, then switch to the oven and bake for Half-hour till golden. (Please notice that the deal with may be very sizzling. I solely point out this as a result of it is simple to overlook.) You’ll be able to, if desired, crisp the floor a bit by putting the pancake beneath a heated grill for a couple of minutes.
Take away the herb leaves from their stems and pile them on high of the potato and carrot cake. Lower into items and serve.
Grilled Eggplants with Steamed Basmati and Mint Yogurt
The marinade I make for these eggplants is on the spicy aspect, with tiny, tremendous sizzling hen’s eye chilies. Ease up on the warmth in case you like by lowering the quantity of chili or utilizing one of many bigger, milder pink varieties as a substitute of the recent little ones I like to recommend. Steaming the eggplant earlier than grilling solely provides quarter-hour to the recipe, however provides a splendidly tender outcome. To make this recipe vegan, use your favourite non-dairy substitute for yogurt.
eggplants 2, medium to giant
For the marinade
ginger 40 g piece
small sizzling chili pepper 4:
garlic 3 cloves
floor chili pepper 1 tbsp
floor turmeric 1 tbsp
salt 1 tbsp
sugar 2 tbsp
white wine vinegar 2 tbsp
peanut oil 3 tbsp
basmati rice 200 g
complete black peppercorns 6:00
inexperienced cardamom pods 6:00
For the yogurt sauce
dairy or vegan yogurt 200 ml
mint leaves 2 tbsp, chopped
white wine vinegar 2 tbsp
Peel and roughly chop the ginger, then place in a meals processor or blender. Take away the chili stems and add to the ginger. Peel the garlic and put it in as properly. Now add the bottom pepper and turmeric, salt, sugar and white wine vinegar. Pour within the peanut oil, then course of briefly and pour right into a bowl.
Carry a pot of water to a boil, coated with a steamer basket or strainer and lid. Take away the stems from the eggplants, minimize them lengthwise and in half once more. Lower every into brief items of fats about 3 cm lengthy. You do not should be too choosy about this. Place the eggplant within the steamer basket, cowl and let it steam for 15-20 minutes. You need them to be mushy however not soggy. Take away them and punctiliously place them on kitchen paper for about quarter-hour till all of the steam has escaped.
Add the eggplants to the marinade, toss gently to coat, being cautious to not break them up, and put aside for a few hours. Typically cautious mixing is an excellent factor.
Wash the rice 3 times with sizzling water, then put it in a pot and canopy with sufficient water to cowl the rice by about 3 cm. Add salt, peppercorns and cardamom pods and produce to a boil. Cowl tightly with a lid and decrease the warmth to permit the rice to simmer gently for 10 minutes. Take away from warmth leaving the lid in place and put aside. Chop mint and blend with vinegar in yogurt.
There are two methods to prepare dinner eggplants, both on a sizzling griddle (which creates plenty of smoke, however with scrumptious, crispy, charred edges) or beneath the grill within the oven, the place the smoky notes of the wrap are absent, however nonetheless current. excellent. To grill them, place the aubergines on sizzling foil and prepare dinner till the underside is browned and browned, then slide a palette knife beneath every bit and switch them over. Let the opposite aspect brown, then take away from the grill. To grill, place the slices on a grill pan or foil-lined baking sheet, place beneath a sizzling grill, and prepare dinner for 5-10 minutes till golden brown.
We serve the eggplant with rice and yogurt sauce.
Creamy rice with berries and citrus
Baked rice pudding with its pillow of shiny golden pores and skin is pleasant, however I do not all the time have the mandatory few hours. Bringing the rice to a satisfyingly creamy consistency may be finished on the stovetop by first cooking the rice after which simmering it with cream, vanilla and sugar. Partly as a result of I wish to have leftovers for breakfast, which is an efficient factor because it freezes, I combine in a number of scoops of thick yogurt. As soon as the rice is cooked, you’ll be able to serve it plain or brighten it up with blueberry sauce, grapefruit and pistachio items, or flaked almonds.
pudding rice 150 g
water 500 ml, plus 3 tablespoons of berries for the sauce
full fats milk 500 ml
blueberry 250 g
golden sugar 2 tbsp
sugar 3 tbsp
thick pure yogurt 100 g
pink grapefruit 1 small
chopped pistachios 2 tbsp
Put the pudding rice in a medium-sized, heavy pan with 500 ml of water. Let it boil till the water virtually evaporates. Control it and stir often.
Add the milk, deliver again to the boil, then decrease the warmth to a mild simmer. Partially cowl with a lid and let sit for about quarter-hour, stirring often and maintaining an in depth eye on the liquid degree.
We put together the blueberry sauce. Place the blueberries in a medium saucepan, add 2 tablespoons of the brown sugar and three tablespoons of the water, then prepare dinner for 5-6 minutes till the berries start to burst and the juice turns a darkish purple. . Put apart.
When the rice grains are mushy and swollen, stir in 3 tablespoons of sugar and let it dissolve. Combine the yogurt.
Peel the grapefruit with a paring knife, then slice thinly to seize as a lot juice as you’ll be able to.
Ladle into serving dishes, place the grapefruit slices over the rice, drizzle over any juices, then spoon the blueberry sauce excessive.
You may as well add chopped pistachio nuts or pumpkin seeds, dry barley or cherries. I additionally advocate the toasted flaked almonds.