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Posts Tagged ‘Vegan’

Fennel & orange salad

We had this as a side dish with pork but it would also work well as a fresh starter or with oily fish.

Fennel & Orange Salad – serves 4

  • 2 fennel bulbs
  • 3 oranges
  • 25g hazelnuts
  • small bunch of mint leaves
  • small bunch of basil leaves
  • small bunch of oregano leaves (optional)

FOR THE DRESSING

  • 3 tbsp olive oil
  • juice of ½ lemon
  • 1 tsp red wine vinegar
  • ½ tsp mustard

Trim the base and stalks off the fennel but keep any feathery fronds. Slice the fennel as thin as you can – we use a mandolin for this. Put the slices in a bowl of iced water until ready to serve.

Top and tail the oranges, then cut the skin and membrane off with a sharp knife. Reserve the peel and slice the oranges thinly, removing the seeds, then arrange over a large plate.

Toast the hazelnuts in a dry frying pan until they have coloured and smell good. Rub the skin off with a clean tea towel if needed, then crush lightly into large pieces.

Make the dressing by putting the olive oil, lemon juice, vinegar and mustard into a large bowl. Squeeze any juice from the pieces of orange peel, then season well with salt and pepper and whisk together. Drain the fennel and add to the dressing. Mix well and pile on top of the orange slices. Sprinkle over the hazelnuts, herbs and fennel fronds.

(Original recipe from The Hairy Bikers Mediterranean Adventure by Si KIng & Dave Myers, Seven Dials, 2017.)

 

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Spiced lentil soup

We have what you might call a well-stocked cupboard but the problem with bulging cupboards is that it’s easy to forget what’s in there. Every now and then we make a list and search for recipes to use things up which is how we came to make this soup – perfect for lunch on chilly days.

Spiced Lentil Soup – serves 4

  • a knob of ginger, grated
  • 1 tsp cumin seeds
  • a pinch of chilli flakes
  • 1 onion, finely chopped
  • 2 large carrots, grated
  • 150g red lentils
  • 1 litre vegetable stock
  • a squeeze of lime
  • coriander leaves, to serve

Heat a little oil in a large pan and fry the ginger, cumin seeds and chilli flakes for a couple of minutes.

Add the onion and carrots and cook for 5 minutes, then add the lentils and vegetable stock. Bring to the boil, then simmer until the lentils are tender.

Blend until smooth or leave chunky, then stir through a squeeze of lime.

Serve with some fresh coriander leaves if you have them.

(Original recipe in Olive Magazine, November 2011.)

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Herb & pak choi salad

We really liked this fresh and vibrant salad by Melissa Helmsley. It went really well with this Korean chicken but we also thought it would be nice with barbecued meat or fish with Asian flavours or Salmon Teriyaki.

Herb & Pak Choi Salad – serves 4 as a side

  • 4 large large heads of pak choi, shredded
  • 1 large Little Gem or Cos lettuces, finely shredded
  • a large handful of fresh coriander, roughly chopped
  • a large handful of fresh mint, roughly chopped
  • a large handful of fresh Thai basil, roughly chopped
  • 4 scallions, finely sliced

FOR THE DRESSING:

  • juice and grated zest of 1½ limes
  • 6 tbsp sesame oil (not toasted) or extra-virgin olive oil
  • 1 tsp raw honey or maple syrup
  • 2 tbsp tamari (or you could use light soy sauce)

TOPPING:

  • a large handful of almonds, cashews or sesame seeds (or a mixture)

Make the topping first by toasting the nuts and/or seeds in a dry frying pan with a little salt over a medium heat until golden.

Whisk the ingredients for the dressing together in a large bowl and season to taste.

Put the pak choi, lettuce and herbs in a bowl and mix with the scallions. Add the dressing and toss until everything is coasted. Sprinkle over the toasted nuts and seeds to serve.

(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)

 

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Ginger & Miso Soup

Pumpkins are everywhere and the evenings have got dark and chilly. This delicious soup by Melissa Hemsley looks like sunshine and tastes warm and comforting. Don’t omit the topping as it really brings the soup to life.

Ginger miso sunshine soup – serves 6

  • 1 tbsp coconut oil or ghee
  • 2 large onions, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 5cm piece of ginger, chopped
  • 1 tsp ground turmeric
  • 4 large carrots, chopped into 1.5cm cubes
  • 1 medium butternut squash, peeled, deseeded and chopped into 2cm cubes
  • 1.5 litres stock or bone broth or water – we used Marigold Bouillon powder
  • 2 tbsp miso
  • juice of 1 lemon

CHIVE TOPPING

  • 1 fresh red chilli, deseeded and finely chopped
  • 4 tbsp chives, chopped
  • 4 tbsp sunflower seeds
  • 4 tbsp extra-virgin olive oil

Melt the oil in a large, wide saucepan. Add the onions and cook over a medium heat for 4 minutes, then add the garlic, ginger and turmeric and cook for another minute.

Add the carrots & squash, followed by the stock. Bring to a simmer, then cover with a lid and cook for 15-18 minutes until the vegetables are tender.

Meanwhile, mix all the ingredients for the topping in a small bowl. Add the miso and lemon juice to another bowl and add a few tablespoons of the hot liquid from the soup and stir or whisk until you have a smooth paste.

Remove the soup from the heat and stir in the miso paste. Blend the soup until smooth and season to taste. Serve with the chive topping.

(Original recipe from Eat Happy by Melissa Hemsley, Ebury Press, 2018.)

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Mushroom Pullao - Khumbi pullao

A gently spiced rice dish flavoured with mushrooms. The perfect accompaniment to a meat curry.

Mushroom Pullao (Khumbi pullao) – serves 6

  • 450ml long-grain rice (use a jug to measure)
  • 1.2 litres plus 600ml of water
  • 150g mushrooms, sliced into 3mm thick slices
  • 1 small onion, peeled and sliced very thinly
  • 3 tbsp vegetable oil
  • 1 clove of garlic, peeled and finely chopped
  • ½ tsp peeled, finely grated fresh ginger
  • ¼ tsp garam masala
  • 1 tsp salt

Wash the rice in several changes of water, then drain. Put the rice in a bowl with the 1.2 litres of water and leave to soak for 30 minutes, then drain.

Heat the oil in a heavy pot over a medium-high heat. When hot, add the onions and garlic and stir-fry for about 2 minutes or until the onions start to brown at the edges. Add the mushrooms and stir for another 2 minutes, then add the rice, ginger, garam masala and 1 tsp of salt. Turn the heat to medium-low, then stir and sauté the rice for 2 minutes.

Pour in the 600ml of water and bring to a boil. Cover very tightly, turn the heat to very, very low and cook for 25 minutes. Remove from the heat and sit, covered and undisturbed for another 5 minutes.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Spicy Green Beans - Madaledar sem

These green beans are full of Indian flavour and make a great side for curries and other Indian dishes but they would also add interest to a roast chicken. Chopping them up small changes the texture in a nice way too.

Spicy Green Beans (Masaledar sem) – serves 6

  • 750g green beans, trimmed and cut into 5mm lengths
  • 4cm piece fresh ginger, peeled and coarsely chopped
  • 10 cloves of garlic, peeled
  • 350ml water
  • 5 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 dried hot red chilli, lightly crushed in a mortar
  • 2 tsp ground coriander
  • 2 medium tomatoes, peeled and finely chopped (to peel the tomatoes drop into boiling water for 15 seconds after which the skins should come off easily)
  • 3 tbsp lemon juice, or to taste
  • 1 tsp ground, roasted cumin seeds

Put the ginger and garlic into a blender or food processor with 120ml of the water and blend until fairly smooth.

Heat the oil in a wide, heavy pot over a medium-high heat. When hot put in the cumin seeds, and 5 seconds later the crushed chilli. As soon as it darkens add the ginger-garlic paste, then stir and cook for a minute. Stir in the coriander, then add the chopped tomato. Stir and cook for 2 minutes, mashing the tomatoes with the back of a spoon.

Add the beans, about 1¼ tsp salt and the rest of the water, then bring to a simmer. Cover, turn the heat to low, and cook for 8-10 minutes or until the beans are tender.

Remove the cover. Add the lemon juice, the ground roasted cumin seeds, and plenty of freshly ground black pepper. Increase the heat and boil away the liquid while gently stirring the beans.

(Original recipe from Madhur Jaffrey’s Indian Cooking, Barron’s Educational Series, 2002.)

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Roasted butternut squash & red onion with tahini & za'atar

A divine vegetable dish from Yotam Ottolenghi & Sami Tamimi’s bookJerusalem’ – still one of our absolute favourites. We served this on a platter as a light starter but it would also work really well as a vegetarian/vegan main or as a side with other dishes. There were happy diners at our table!

Wine Suggestion: this worked excellently with Massaya’s le Colombier from the Beqaa Valley in Lebanon, a very Rhône blend with a touch of  Tempranillo which gives it hints of North African / Eastern spices.

Roasted butternut squash & red onion with tahini & za’atar – serves 4

  • 1 large butternut squash, cut into wedges (about 2cm x 6cm)
  • 2 red onions, cut into wedges
  • 50ml olive oil
  • 3½ tbsp light tahini paste
  • 1½ tbsp lemon juice
  • 1 small garlic clove, crushed
  • 30g pine nuts
  • 1 tbsp za’atar
  • 1 tbsp roughly chopped flat-leaf parsley

Preheat your oven to 240C/220C fan/Gas 9.

Put the squash and onion wedges into a large mixing bowl and toss with 3 tbsp of oil, 1 tsp of sea salt flakes and some black pepper. Spread out on a baking sheet with the skin facing down and roast in the oven for 30 to 40 minutes or until the vegetables are cooked through and starting to crisp and brown at the edges, leave to cool.

Make the sauce by putting the tahini into a small bowl with the lemon juice, 2 tbsp of water, the garlic & ¼ tsp of sea salt. Whisk until the sauce is “the consistency of honey”. You may need to add more water or tahini.

Pour the rest of the oil into a small frying pan and warm over a low-medium heat. Add the pine nuts with ½ tsp of sea salt and cook for 2 minutes, stirring, until golden brown. Remove from the heat and pour the nuts and oil into a bowl so that they stop cooking.

Spread the vegetables out on a serving platter and drizzle over the tahini. Sprinkle with the pine nuts and their oil, the za’atar and parsley.

(Original recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2012.)

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