This week has been National Vegetarian Week so I have asked some of our foodies in TK to share a fave veggie recipe, enjoy!
Roast aubergines with tahini
(From Liz: I love this Nigel Slater dish, Yum yum!! And no dairy either! So it’s vegan…)
for 2 as a main or 4 as a side
2 medium aubergines
120ml olive oil
25g pine kernels
For the dressing
2 tbsp natural yoghurt
1 tbsp tahini
1 tbsp olive oil
1 tsp thyme leaves
Lemon juice to taste
Set oven to 200C/gas 6. Cut aubergine into four from stem to tip, then cut each piece in to 3 lengths. Toss aubergine in the olive oil and season with salt, pepper & ground cardamom. Roast for 40 – 45 mins.
Make dressing: mix yoghurt, tahini and olive oil in a blender (or with a whisk). Season with salt, pepper and most of the thyme leaves. Taste. You might want to add a squeeze of lemon juice.
Tip the aubergine into the dressing, stir and sprinkle toasted pine nuts on top.
Serve with plain rice.
Layered Cashew Nut and Mushroom Roast
(From Mary: De-lish!)
Nut loaves and roasts are very popular in vegetarian cookery and can be particularly successful if dressed up a little, either by layering the basic mixture with vegetables, or by arranging decorative nuts or vegetables in the bottom of the tin before pouring the loaf mixture in. This gives you a design on the top of the loaf when you turn it out. I find greasing the tin with butter rather than oil makes it easier to turn the loaf’ out successfully.
1 tablespoon of oil
1 small onion, finely chopped
2 cloves garlic, crushed
8 oz (225 g) cashew nuts
4 oz (110 g) fresh breadcrumbs
3 medium parsnips, cooked and mashed with a little butter
1 teaspoon fresh rosemary or ½ teaspoon dried rosemary
1 teaspoon fresh thyme or ½ teaspoon dried thyme
1 teaspoon yeast extract
1 pint (150 ml) hot water or stock
salt and freshly ground black pepper
1 oz (25 g) butter
8 oz (225 g) mushrooms, chopped
butter for greasing tin
Pre-heat the oven to gas mark 4, 350°F (180°C).
Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts in a nut mill, blender or mincer, then mix with the breadcrumbs. Beat the egg and add it to the dry ingredients, then mix in the mashed parsnips and herbs. Add the fried onion, being sure to scrape the pan so that all the juices go in as nut roasts can sometimes be a little dry. Dissolve the yeast extract in hot water or stock and add to the other ingredients. Season well.
Melt the butter in a frying pan and sauté the chopped mushrooms until soft. Grease a 2 lb (900 g) loaf tin with butter, then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture. Then cover with foil and bake for 1 hour. When cooked, remove the loaf from the oven and let it stand for 10 minutes before turning it out. Serve hot or cold.
(From Lucie: Sagg Paneer is my ultimate favourite Indian dish, it’s not seen as a side dish in my house it’s the main event!)
2 cloves of garlic
1 thumb-sized piece of ginger
1 teaspoon cumin seeds
2 teaspoons garam masala
½ teaspoon turmeric
1 ripe tomato
600g frozen spinach
50ml single cream
freshly ground black pepper
Once set, cut the paneer into 2cm chunks. Heat a lug of oil in a large non-stick frying pan over a medium heat, add the paneer and fry for 5 minutes, or until golden, stirring frequently. Using a slotted spoon, transfer to a double layer of kitchen paper to drain.
Peel and finely chop the onion, garlic and ginger. Return the pan to a medium-low heat, adding a splash more oil, if needed. Add the cumin seeds, fry for 1 minute, then add the onion and cook for around 8 minutes, or until softened. Stir in the garlic, ginger, garam masala and turmeric. Halve, deseed and very finely chop the tomato, add to the pan and cook for a further 10 minutes, or until softened but not coloured, stirring occasionally.
Stir in the frozen spinach, cover and cook for 5 minutes, then stir in the cream, paneer and a splash of boiling water. Reduce the heat to low and cook for a further 5 minutes with the lid off, or until reduced to a deliciously creamy consistency. Season to taste and serve immediately
Rainbow vegetable lasagne
(From Mark: Great flavours, great taste, even my 2yr old eats this one!)
2 tablespoons olive oil
3 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 sliced courgette
8 chopped tomatoes
3 tablespoons tomato purée
4 cloves garlic, minced
2 tablespoons dried oregano
2 tablesopons dried basil
1 tablespoon dried thyme
salt and pepper to taste
2 tablespoons butter
1 1/2 tablespoons plain flour
120g grated Cheddar cheese
1/8 teaspoon freshly ground nutmeg
salt and pepper to taste
12 sheets lasagne verdi (spinach lasagne)
Prep:40min › Cook:50min › Ready in:1hr30min
Heat the oil in a large saucepan. Add the onions and sauté for 3 minutes. Add the peppers and sauté for 2 minutes. Add the courgette and sauté 3 minutes before adding the tomatoes, tomato purée, garlic, oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
Preheat the oven to 95 C / Gas 1/4 . Grease a 20x30cm baking dish.
While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagne. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt and pepper.
Soak the lasagne sheets in water for 30 seconds.
Cover the bottom of the prepared dish with some of the tomato mixture followed by a layer of pasta and cheese sauce. Continue layering these ingredients, ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper and the reserved cheese.
Bake the lasagne for 40 to 50 minutes, until the top is golden brown and bubbly.
Find out more at: www.nationalvegetarianweek.org