Vegetarian

Hearty Autumn Soup

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Soup is virtually impossible to mess up. So when it’s cold and wet outside its the ideal thing to make that’s cheap and easy. Its also a great filling lunch to bring to work if you’re on a budget.

This soup is vegan friendly, but if you need a meat fix, you can also add some cooked chorizo or smokey bacon and reduce the amount of smoked paprika.

Ingredients

1 Small Leek (roughly chopped)

2 Handfuls of either cabbage, kale or cavelo Nero (shredded)

3-4 Small potatoes (skins left on, and cut into 3-4cm cubes)

1 Vegetable stock cube

1 Tsp Smoked paprika

1 Can Black beans (you can use any type you like)

3 Cloves of garlic (finely chopped)

1 Tsp Chilli powder (optional)

Large sprig of rosemary, or thyme

1 Tbsp Vegetable oil

500ml Carton of passata

1 Tbsp Tomato puree

Salt

Method

  • Heat the oil in a large pot over a medium heat and add the leek. Fry until the leek starts to soften
  • Add the potatoes, tomato puree, chilli powder, rosemary and paprika and cook for 2-3 minutes
  • Add the crumbled up stock cube, pasatta, garlic, 1 litre of water, and bring the soup to the boil. Add your greens and beans, reduce to a simmer and cook until the potatoes are soft
  • Check the seasoning and add salt if you think it needs it.

Lion’s Mane Mushroom Tacos

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I recently grew some lion’s mane mushrooms from a kit. Having not used them before I’d no idea what to do with them.

Terry from Hearty Growers told me their texture was similar to lobster so this gave me a idea. On a previous holiday I was at a very fancy restaurant I had lobster tacos which were devine. This inspired me, I decided to cook the mushrooms in a super light tempura batter for a bit of crunch. If you like fish tacos you’ll love these.

If you haven’t made tempura batter before it’s really simple and suitable for vegans because there’s no egg in it. What makes it super light is the use of ice cold sparking water. The bubbles help makes the batter super light, so make this at the very last minute before frying the mushrooms

Serves 2

Ingredients

  • 200 Grams Lion’s Mane Mushrooms (oyster mushrooms would also work well), cut into 2-3cm slices
  • 6 Small tacos
  • 150 Grams Canned black beans (drained)
  • 1 Avocado (skin removed and cut into slices)
  • 100 Grams Cherry tomatoes (halved)
  • 50 Grams Red Onion (finely sliced)
  • 2 Tbsp Mint or Coriander, or mix of both (finely chopped)
  • 1/2 Lime
  • Salt
  • Finely chopped chilli or chilli powder

Method

  • Heat vegetable oil, about 4-5cm deep on a pot, or use a deep fat fryer if you have one. I don’t have a thermometer, so I judge the heat to be OK if I can drop a small junk of bread and it starts to sizzle
  • Assemble all your ingredients, and evenly distribute the beans, red onion, herbs, and avocado onto the tacos
  • Add the flour and corn flour to a bowl and whisk in the ice cold sparkling water and whisk quickly (the tempura batter should be about the consistency of cream)
  • Dip the mushroom in the batter and then add to the hot oil (don’t add too many at once)
  • Fry the mushrooms until they are a light golden colour. Remove from the oil and drain on kitchen paper before sprinkling with salt
  • Top the tacos with the mushrooms and sprinkle with finely chopped red chillies or chilli powder depending on how spicy you enjoy your food, and a squeeze of lime

Roast Corn

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Corn on cob makes a great side dish, and is low effort and tastes great cooked on the barbecue or in the oven.

I used fresh mini corn cobs, but you can also use frozen ones that you have defrosted. There’s no need to blanch the corn first, it can go straight in the oven or on the barbie (just remember to turn occasionally).

Serves 2-4

4 Mini corn cobs

1-2 Tbsp Oil

1 Tsp Smoked paprika

1 Tsp Salt

Method

  • Preheat your oven to 200 degrees (Celsius).
  • Add the salt, oil, and paprika to a bowl an stir well
  • Roll the corn cobs in the oil mix and place on an oven proof dish
  • Bake for 15 minutes (don’t try to eat immediately as they’ll be piping hot)

The Bear’s Omelette

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If you have watched The Bear recently, its a fairly accurate representation of the highly stressed shouty nightmare that a professional kitchen can be.

I made this version shown in the TV show and am slightly addicted to it. A simple omelette with a Boursin cream cheese filling and a handful of crushed sour cream and chive crisps over the top is amazing.

You can go down the chefie route and and sieve the eggs first to make the omelette super smooth, but if you can’t be bothered it won’t affect the taste. In the TV show the chef also piped the cheese onto the omelette, but really who has the time, just spread it , it will taste the same.

Give this a try, and I guarantee you’ll make it again.

Serves 1

Ingredients

3 eggs

Large knob of butter

50 Grams Boursin garlic and chive cream cheese

Salt and pepper

Handful of crushed sour cream and chive potato crisps/chips

Method

  • Whisk the eggs together (you can put them through a sieve if you want a really smooth omelette but it isn’t essential)
  • Heat the butter in a pan over a medium/high heat
  • When the butter has started to foam slightly (don’t let it brown), add the eggs.
  • Roll the eggs around the pan and with a spatula move the cooked parts towards the centre of the pan so that runny bits run out to the edges and cooks. It doesn’t have to be perfect it just has to be cooked
  • Spread the Boursin on one half of the omelette and fold over. Cook for another minute to allow the Boursin to warm through
  • Top with the crushed crisps (you can also used chopped chives or herbs of you have them) and devour immediately

Easy Roast Vegetable and Feta Pasta

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Some evenings after work you just want something quick and tasty, and this is fairly healthy too.

Any leftovers are good to take to work for lunch the next day.

Serves 4

Ingredients

Feta cheese

350 Grams Cherry tomatoes (cut in half)

1 Courgette/zucchini

1 Red onion (cut into 1/2 cm slices)

2-3 Cloves of garlic (roughly chopped)

3-4 Sprigs of thyme, 1 teaspoon of dried thyme

2-3 Tbsp Olive oil

Black pepper

Enough pasta for 4 people

Method

  • Preheat the oven to 180 degrees (Celsius)
  • Put the block of feta in a large baking dish and surround with the chopped vegetables, garlic and herbs
  • Drizzle the cheese and vegetables with olive oil and sprinkle with black pepper.
  • Bake for 30 minutes
  • 10 minutes before the baking dish is due to come out of the oven, put your pasta on to cook (cook according to instructions on the packet)
  • After 30 minutes remove the dish from the oven, a mash the feta cheese with back of large spoon. Take 1/2 a cup of the starchy water the pasta was cooking in and add this to the cheese and vegetables and stir well until until this creates a creamy sauce (add more water if you think it needs it.
  • Drain the pasta and stir through the sauce before serving

Gorgeous Green Lentil Salad

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With the weather improving it’s time to eat a little lighter, and make use of all the delicious veggies that are now coming in season. If you want something healthy full of crunch and protein, then this is the perfect salad.

Ideal for lunch or as a side dish, this salad has lots of colour and fresh flavours (don’t skimp on the herbs).  If you don’t already do it, window boxes full of herbs will transform how you cook and eat. The dressing has some Asian flavours for a little extra zing, but if it’s not your thing you can leave out the miso and ginger.

Ingredients

75 Grams Green lentils (dry weight, or use 1 Can of ready cooked lentils)

150 Grams Bulgar wheat, dry weight (you can also use cous cous, barley or whatever grain you prefer)

2-3 Scallions/spring onions (finely chopped)

1 Courgette /zucchini (grated)

75 Grams Cucumber (seeds removed, and chopped into 1 cm chunks)

1 Apple (chopped into 1 cm chunks and cover with some od the lemon juice for the dressing to stop it going brown)

1 Carrot (grated)

1 Handful Parsley or mint (chopped)

1 Handful Coriander (chopped)

I Tbsp Pumpkin seeds

Salt and pepper

Dressing

1 Lemon (juiced)

2-3 Tbsp Oil

1 Tbsp Grated ginger

1 Tsp Miso paste

Method

  • Cook the lentils and Bulgar wheat according to the instructions on he packaging, set aside and allow to cool. If you are using pre cooked lentil just drain them
  • Combine all the salad ingredients in a large bowl.
  • In a small bowl, mix all the dressing ingredients together and drizzle over the salad ingredients
  • Mix well and add salt pepper if you think it needs it.

Spanikopita (Greek Feta and Spinach Pie)

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This pie is very satisfying but still quite light and a good way to get your daily dose of veggies.

I use frozen spinach, because it’s cheaper and a kilo of fresh spinach will take up half your kitchen, make sure to squeeze out as much water as possible so the pie won’t be soggy. Fresh herbs add flavour, and while dill is traditionally used, I used parsley and mint which are also used in some parts of Greece.

Filo pastry can be bought in most larger super markets. Make sure to cover the pastry with a slightly damp tea towel to stop it drying out when you are making the pie.

The pie can be eaten hot or cold and can live in your fridge for 2-3 days. It’s great as a lunch dish served with some salad or as a side dish.

Ingredients

1kg Frozen spinach (defrosted, and all excess liquid squeezed out)

3 eggs

Handful of finely chopped parsley and mint

250 Grams Filo pastry

200 Grams Feta style cheese (crumbled)

1 Leek or bunch of scallions/spring onions (finely chopped)

1 Tbsp Oil

25 Grams Butter (melted)

Salt and pepper (to taste)

2 Tbsp Sesame seeds (optional)

Method

  • Preheat the oven to 180 degrees (Celsius)
  • In a large pan, heat the oil over a medium heat and fry the leek until soft. Set to one side and allow to cool
  • Add the drained spinach to a large bowl and loosen up with a fork. Stir in the eggs, feta, herbs leeks and seasoning. Stir until combined
  • Grease a 6 x 9 in baking tin and line with sheets of filo pastry, brush each sheet lightly with butter before topping with another sheet (lay 5-6 sheets of filo pastry as a base)
  • When the tray is lined, spread the spinach mixture evenly across the base. Fold in any overlapping pastry and top the pie with the leftover sheets of pastry (brush each sheet lightly with butter before topping with the next.
  • Sprinkle with sesame seeds, and bake in the oven for 25-30 minutes until brown and crispy

Asian Noodle Salad

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Trying to get away from winter’s stodgy comfort food, doesn’t mean giving up on flavour.

This salad is jam packed with flavour and texture and takes 10-15 minutes to knock up. It’s also gluten free and vegan and makes a great lunch box filler if you’re fed up with sandwiches.

Ingredients

500 Grams Dried rice noodles

1/4 Red cabbage (finely sliced)

3 Scallions/spring onions (finely sliced)

2 Small carrots (grated)

1 Red pepper (finely sliced)

2 Tbsp Coriander (finely chopped)

2 Tbsp Mint (finely chopped)

Dressing

2-3 Tbsp Peanut butter

1 Tbsp Sesame oil

1 Tbsp Soy sauce

1 Tbsp Grated ginger

1 Tsp Maple syrup or Honey if you’re not vegan

1 Tsp Chilli flakes

1 Tbsp White wine vinegar or lemon juice

Topping (option)

2 Tbsp Pumpkin seeds

100 Grams Cashew nuts/peanuts (toasted)

Method

  • Toast the nuts in a hot frying pan and set to one side and allow to cool.
  • Cook the rice noodles according to the instructions on the packet. Drain the noodles and add to a bowl of ice water to stop them over cooking.
  • Add all the dressing ingredients to a bowl and mix well. You might need to add some hot water to loosen up the dressing if its too thick.
  • Drain the cold noodles and add to a large bowl. Stir in the vegetables and dressing and mix well.
  • Top with the pumpkin seeds and nuts if using.

Vegan Sausage Rolls

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A good sausage roll is one of my many weaknesses and when I was making some some for a work party I realized I work with quite a few vegetarians and would need to have something for them.

Only psychopaths make their own puff pastry, so when you are buying your pastry check that its vegetarian/vegan friendly (most are), unless you want to use the “all butter” versions but this would obviously not be suitable for vegans.

Pastry glazes for vegan dishes obviously can’t use the traditional egg or milk glazes but plant milk or coconut oil can work well, I used some onion seeds as well to add some interest.

While these are mushrooms flavoured, I also included some lentils to add some meatiness to the texture as well as some protein and some miso paste to give it that umami flavour that some vegan dishes lack.

Ingredients

1 x 375 Gram Sheet ready rolled puff pastry

300 Grams Button mushrooms (finely chopped)

25 Grams Dried Porcini mushrooms

100 Grams Breadcrumbs

1 Tsp Miso paste

200 Grams Tinned lentils (or cooked green lentils)

1 Leek (finely chopped)

1 Tablespoon Oil

Salt and pepper to taste

Plank milk/Coconut oil to brush the pastry with

2 Tsp Onion or sesame seeds to decorate (optional)

Method

  • Put the dried porcini mushrooms in a bowl with 100 Mil boiling water and allow to soak for at least 15 minutes
  • In a large frying pan over a medium heat, and the oil and when hot add the mushrooms and leek. Cook for 10-15 minutes stirring occasionally (don’t move the mushrooms about too much or they will become watery)
  • When cooked add the lentils, miso, and porcini mushrooms (including the water they were soaking), cook for a further 5-10 minutes until most of the liquid has evaporated, and then add the breadcrumbs and stir well. Remove from the heat and allow the mixture to cool
  • Pre-heat your oven to 180 degrees (Celsius) and line a baking sheet with baking parchment.
  • Roll the pastry out on a lightly floured surface to prevent sticking and cut the pastry sheet in half lengthways.
  • Spoon the cooled mushroom mix down the centre of each strip of pastry leaving enough space for when you roll the edges together. Wet the long edges of the pastry and gently bring the edges together to slightly overlap each other then press together
  • Turn the side where pastry meet to the bottom and brush with your glaze before sprinkling with seeds, if you are using them.
  • With a sharp knife cut the pastry sausage into 3-4 cm slices before transferring onto the lined baking sheet.
  • Bake for 25-30 minutes until golden brown

Fesenjoon (Persian Chicken or Aubergine and Walnut Stew)

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This dish was would have traditionally been made with duck (which I think would be too rich), and is now usually made with chicken. I have also made a vegan version with aubergines and I have to say I think it was my favourite.

This is quite a rich dish and the use of pomegranate molasses (available from most big supermarkets or Asian grocers) gives the stew a tangy sweet and sour flavour.

I call this a weekend recipe, meaning its something that requires low and slow cooking and you aren’t going to try and do for a quick weeknight dinner.

Serves 4

Ingredients

8 Chicken thighs (bone in, but skin removed), or 2 large aubergines (cut into bite sized chunks)

1 Tbsp. Tomato Puree

250 Grams Walnut pieces

1/2 Tsp Ground Cinnamon

2 Tsp Salt

1 Tsp Black pepper

125 Mil Pomegranate molasses

1 Tsp Sugar (or more to taste)

Pomegranate seeds to decorate (optional)

Method

  • Add the walnuts to a food processor and whiz until they become fine crumbs and start to stick together in a paste
  • Move the walnuts to a large pot with a lid, and add 1 litre of cold water to the walnuts. Bring to the boil for a couple of minutes, and then reduce the heat and cover with a lid simmer for 2 hours.
  • Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer
  • Add the chicken thighs or aubergine chunks to the pot and cover with the lid again and simmer for a further hour. Remove the lid and simmer for another 10-15 minutes to allow the sauce to thicken.
  • Sprinkle with pomegranate seeds if using just before serving rice or flat breads