30-Minute Vegetarian

30-Minute Vegetarian Rose Elliot Britain’s bestselling vegetarian cook helps you get a great meal on the table fast.Perfect for the busy home cook, Rose Elliot’s 30-Minute Vegetarian will help you make a delicious and quick vegetarian dinner, any night of the week.If you need fast and tasty food after a hard day’s work or a healthy dinner to feed family and friends; whether you are craving a comforting classic or fresh ideas for cooking with vegetables, you will find it in this book – 140 modern vegetarian recipes that can be cooked in half an hour or less.Recipes include …Celeriac soup with porcini and truffle oilBanana puddingWarm butternut squash salad with baby spinach leaves, chopped red onion and pine nutsThai bean and millet cakes with a hot red pepper sauceWhite chocolate cheesecake with lime and gingerUltimate red bean chilliGrilled Halloumi skewers with red and yellow peppers, with herby couscousRendang Malaysian vegetable and coconut curryBroad bean lasagnaFigs with warm honey and balsamic dressing, watercress and StiltonBlueberry crumbleOven-baked asparagus and pea risottoRed hot udon noodle stir fryEasy courgette tart To vegetarians, would-be vegetarians and vegans everywhere, with my love. Contents Cover Title Page (#u626bb5ab-1b5e-52da-9507-1f3dfa6866a0) Dedication (#ue4b99fe3-d02d-5bc6-a5f0-bf2eeade8ed5) Introduction Cook’s Notes Soups & Starters Chilled Beetroot Soup with Horseradish Cream Celeriac Soup with Truffle Oil and Cheese Crisps Creamy Swede Soup with Fried Onion and Cumin Topping Tuscan Bean Soup Butternut Squash Soup with Chilli Oil Green Pea and Mint Soup Mango and Red Chilli Salad Grilled Chicory and Fennel with Tomato Marinade Asian Pear Salad Radicchio alla Griglia Roasted Asparagus with Instant Hollandaise Grilled Fennel with Goat’s Cheese and Olives Little Goat’s Cheese Filo Parcels with Cranberry Sauce A Trio of Dips Stilton and Port with Black Pepper (#ulink_1122a7eb-3032-55f6-b416-a612120269f3) Guacamole (#ulink_73d5118f-1b20-5fa3-932e-ffc5bb80a980) Red Pepper Salsa (#ulink_ca02607f-2108-5807-a15f-3a673d5c4470) Artichoke Hearts with Baby Mushrooms Little Aubergine Fritters with Caper Sauce Figs with Stilton and Warm Honey and Balsamic Dressing Snacks & Light Meals Warm Lime-roasted Sweet Potato and Couscous Salad Bulgur, Edamame, Pea and Broad Bean Salad with Minted Yoghurt Dressing Baby Green Bean and Butter Bean Salad with Garlic Croutes Mexican Bean Salad Warm Quinoa Salad with Broad Beans and Pomegranate Warm Salad of Roasted Cauliflower, Watercress and Salty Cheese Quinoa with Basil and Pine Nuts Cauliflower Cheese with Mustard, Capers and Cherry Tomatoes Superfood Salad Warm Butternut Squash with Baby-leaf Spinach, Red Onion and Pine Nuts Grilled Aubergine with Halloumi and Mint Avocado and Roasted Potato Salad with Creamy Dressing Omelettes Omelette Toppings Nut P?t? with Date and Mint Chutney Beautiful Bruschette and Crostini Tandoori Potato Skewers with Minty Raita Onion Bhajees Vietnamese Spring Rolls with Balsamic Reduction Tempura Vegetables R?sti Potato ‘Crisps’ with Soured Cream and Chive Dip Spanakopita with Tzatziki Everyday Suppers Potato and Leek Gratin Roasted Winter Vegetables with Spiced Lentils and Feta Broad Bean Lasagne Wholemeal Penne with Broccoli and Pesto Quick Mediterranean Pasta Spaghetti alla Puttanesca Spaghetti with Lentil Bolognaise Macaroni Cheese Fried Rice with Cashew Nuts and Asparagus Celery Rice with Toasted Almonds and Watercress and Carrot Saut? Egyptian Rice and Lentils with Caramelised Onions and Pine Nuts Oven-baked Asparagus and Pea Risotto Borlotti Bean and Mushroom Stew Red Bean Wraps Lentil Chilli Croquettes with Dill Sauce Ultimate Red Bean Chilli Courgette Balls in a Spicy Sauce Quick and Easy Courgette Tart Tomato and Pesto Tart with a Walnut Crust Chunky Chestnut Sausages French Bread Pizzas Asparagus Frittata with Caper Mayo Tempeh Flat Cakes Thai-flavoured Chickpea and Millet Cakes with Red Pepper Sauce Red Hot Udon Stir-fry Deep-fried Tofu with Lemon Black Sesame-coated Tofu Triangles with Noodles and Pak Choy Kerala Curry Roasted Aubergine in Tomato Sauce with Melted Mozzarella Food for Family & Friends Rendang Malaysian Vegetable and Coconut Curry Thai Stir-fry Marinated Tofu with Purple Sprouting Broccoli and Tahini Sauce Quick Dosa Masala with Fresh Tomato Chutney Vegetable Curry with Bombay Potatoes and Dal Stuffed Squash with Walnuts and Goat’s Cheese Pointed Red Peppers Stuffed with Artichoke Hearts and Feta Griddled Mediterranean Vegetables with Couscous, Hummus and Toasted Pine Nuts Stuffed Brandied Field Mushrooms Grilled Garlic Mushroom Skewers Baked Stuffed Avocados Grilled Halloumi Skewers with Red and Yellow Peppers and Herby Couscous Creamy Leek Tart Gratin Dauphinois Red Onion Tarts Spinach Tagliatelle with Walnuts Wild Mushrooms in Cream with Potato and Celeriac Mash Pappardelle with Wild Mushrooms Wild Mushroom Risotto Griddled Courgette and Red Pepper Rice Bowls Almond and Pecan Roast with Sherry Gravy Orange-scented Bulgur Pilaf Wonderful Rice Pilaf Mediterranean Strudel Fast Falafel Middle Eastern Salad Platter with Baba Ganoosh Salads & Sides Summer Salad of Beans and Herbs Baby Spinach, Apple, Celery and Hazelnut Salad Salad of Chicory, Fresh Dill, Wild Rocket and Avocado Red Cabbage Casserole Easy Crunchy Coleslaw Shaved Kohlrabi Salad with Watercress Braised Carrots with Cumin Carrot Salad with Coriander and Orange Purple Sprouting Broccoli with Gomasio Red Chard with Olive Oil and Lemon Brussels Sprouts with Mustard-maple Glaze and Sichuan Pepper Asian Flavours Salad Asian Pressed Salad with Gomasio Roasted Cauliflower Platter Mixed Heirloom Tomato Salad French-style Petit Pois Chopped Multicoloured Salad Radicchio with Raspberry Vinegar Pan-fried Cabbage with Tomato Sauce Baby Broad Beans in the Pod with Creamy Parsley Sauce Crunchy Roast Parsnips with Horseradish Dip Bircher Potatoes Millet, Cauliflower and Parsley Mash Roast Potato Wedges with Sea Salt and Balsamic Vinegar Sweet Things Blueberry Crumble Blackberry and Apple Compote with Mascarpone and Toasted Hazelnuts Rhubarb and Ginger Compote Apricot Compote Hot Plum Compote with Cinnamon Gooseberry and Elderflower Fool Jewelled Fruit Flan Mango and Cardamom Fool Warm Figs Braised in Honey with Toasted Almonds Turkish Fruit Salad Instant Strawberry and Honey Ice Cream Satsuma Syllabub Cinnamon Pancakes with Rose-scented Raspberry Jam Glazed Pears with Crunchy Almond Filling Fruit Salad with Lime and Mint in a Mango Coulis Chocolate Amaretti Pudding Grilled Pineapple with Brown Sugar, Rum and Cr?me Fra?che Fast White Chocolate and Lime Cheesecake Speedy Chocolate and Hazelnut Brownies Chocolate ‘Truffles’ and ‘Power Balls’ Chocolate Chestnut Cake Quick Almond and Raspberry Biscuits Banana with Macadamia ‘Salted Caramel’ Sauce List of Recipes (#litres_trial_promo) Acknowledgements (#litres_trial_promo) Copyright (#litres_trial_promo) About the Publisher (#litres_trial_promo) Introduction (#u14720c66-ef48-5c3e-9b57-8ab75ba37b03) Welcome to 30-minute Vegetarian. Whether you’re a fully signed-up vegetarian or vegan, a ‘flexitarian’, ‘meat-reducer’, ‘pescatarian’, demi-veg, or just want to enjoy a meat-free meal now and then, come on in. If you want fast, easy, tasty vegetable-based meals; if you’re looking for quick meals made from clean, natural, healthy ingredients; if you love exciting flavours, bold colours, vibrant ingredients, eating well and having fun in the kitchen, this is the book for you. With study after study showing the health benefits of vegetarian food, the World Health Organisation recommending we eat ‘five a day’, the wealth of amazing vegetables, fruits, grains, pulses, herbs and spices now available from all over the world, and restaurants becoming increasingly creative with their veggie choices, there’s never been a better time to try more vegetable-based meals: vegetarian cookery has come of age! It hasn’t always been like this. When, at the tender age of 17, I started cooking vegetarian meals for visitors to the retreat centre run by my family, things were very different. The great majority of visitors had never eaten vegetarian food before. I had to struggle to convince people that they wouldn’t fade away or make themselves ill if they gave up meat; I was also up against a much more rigid approach to meals than we have now. ‘What on earth do you eat instead of a roast for Sunday dinner?’ people used to ask, and the vegetables and ingredients available were very limited: it’s hard to believe now that a green pepper was about as exotic as it got, and olive oil was something you bought from the chemist! In spite of all that, I loved the challenge of creating colourful, tasty food that would please and excite the visitors. I must have done something right, because they raved about the dishes and wanted to know how to make them. So I wrote a recipe book, Simply Delicious, published by my family in the autumn of 1967. I thought that it would be a small charity publication that might raise funds for the retreat centre, but it took off immediately, sold out, and was reprinted many times. Simply Delicious was, in fact, one of only two vegetarian cookery books on sale nationwide at that time. I must admit to feeling proud that, as far as I am aware, it was the first cookbook ever to stipulate the use of free-range eggs. I continued to cook at the retreat centre and in 1972 wrote another recipe book, Not Just a Load of Lentils, which my family also published, with the practical, spiral binding I wanted. Then things took an unexpected turn: the paperback publisher Fontana (a division of HarperCollins, then called Collins) spotted the book, bought the paperback rights and became my publishers, as indeed they still are today. Over sixty books followed throughout the seventies, eighties, nineties and beyond, and as the book sales added up to the 4-million mark, so the numbers of vegetarians in the UK grew and grew. Over that time it’s been a joy to see the increasing interest in vegetarian cooking. It’s always a thrill when people tell me, as they often do, that because of my books they’ve become vegetarian, started a restaurant, opened a health shop, or written a book. I also love it when, at just about every book signing or demonstration I do, at least one person approaches me, often with a baby, child or even teenager in tow, saying they were raised on my Vegetarian Mother and Baby Book. That book, which has had many reprints and new editions, grew from my own experience of bringing up my three daughters as vegetarians (as I was myself). Now, at the time of writing, I have six grandchildren, also vegetarian. What everyone is asking for now is vegetable-based meals that can be made quickly and easily, and this book, 30-minute Vegetarian, is my answer. There are 140 recipes ranging from fast starters and snacks, wonderful soups, to luxurious, indulgent desserts, with main courses for every occasion and lots of exciting side dishes too. I’ve arranged the mains according to how we like to eat them at home, so there’s a section of everyday suppers, and another of meals for friends and family … mix and match as much as you like, add to them, put your own stamp on them, enjoy them. All the recipes can be made in 30 minutes, some in much less time, others just within the time frame. I admit it: I’ve pushed it to the limit in a handful of recipes, relying on advance preparation of the ingredients before starting the timer in order to get them done. I hope you’ll bear with me on these: they are all special, worth that extra bit of preparation time, and I really wanted you to have them. I hope you will enjoy making and eating all the dishes as much as I have enjoyed creating, tasting and testing them: have fun, have a feast, celebrate! Cook’s notes (#u14720c66-ef48-5c3e-9b57-8ab75ba37b03) Measurements Both metric and imperial measurements are given for the recipes. Use one set of measurements only, not a mixture of the two. Oven and grill Preheat the oven to the specified temperature; if using a fan-assisted oven, follow the manufacturer’s instructions for adjusting the temperature. This usually means reducing the temperature by 20°C (65°F). Grills also need to be preheated. Ingredients As a general rule, buy the best ingredients you can afford on the day. Prefer ‘whole’ products, such as wholemeal flour and brown rice, over more highly processed ones. Look at labels. A good rule of thumb is the fewer and simpler ingredients in the list the better: no preservatives, stabilisers, emulsifiers and so on, and nothing with an unpronounceable name! Always wash vegetables before use. Leaves intended for a salad need to be dried after being washed, such as in a salad spinner, so excess water doesn’t spoil the final dish. The recipes in this book are purposely low in sugar; I prefer to use brown rice syrup (from good wholefood shops) or maple syrup for sweetness. For seasoning I use sea salt and freshly ground black pepper, either coarse or fine. For these recipes, use medium eggs (free-range, of course) unless otherwise stated. Cheese and dairy Cheese was traditionally made using rennet taken from the stomachs of slaughtered calves; some cheeses, such as Parmesan, Gorgonzola, most Gruy?res and Roquefort, still are. However, for most cheeses there are vegetarian versions, made using rennet derived from plant sources. These include hard Italian cheeses, often in the economy ranges of supermarkets, which can easily replace Parmesan. Read the packets, or ask at the cheese counter for advice. Note that most bought pesto contains Parmesan and is therefore not vegetarian, but vegetarian and vegan versions are available. When buying soft cheeses and yoghurts, look out for the addition of gelatine in some; these, of course, are not vegetarian. Flavourings Worcestershire sauce and most Thai pastes contain fish paste; vegetarian versions are available. As always, it’s important to read the label. The soy sauce I use is Clearspring’s Japanese shoyu soy; according to the label, it’s ‘made to a traditional recipe using whole soya beans and aged in cedarwood kegs over two summers’. Soy sauces range in quality as much as wine. It can make a great difference to a dish, so buy the best. Alcohol Many alcoholic drinks on sale in pubs and on the high street have been made using animal products to clear them of cloudiness in a process called ‘fining’. Products used include gelatine, egg white, fish oil, and shells of lobsters and crabs. However, alternative finings are available and there are many wines and other alcoholic drinks that are vegetarian and vegan. Sometimes the labels will tell you this; otherwise, wine merchants and the internet are useful sources of information. Vegan recipes Many of the recipes in this book are naturally vegan and are labelled as such. Many more can easily be made vegan by the slight changes suggested below the recipe in ‘Make it vegan’. (#u14720c66-ef48-5c3e-9b57-8ab75ba37b03) Soups & Starters Chilled Beetroot Soup with Horseradish Cream (#u8365053a-cba0-542f-afde-48bd1dbd53f2) Celeriac Soup with Truffle Oil and Cheese Crisps (#u6e43b4a6-447a-567e-b9fd-2738484dc8b5) Creamy Swede Soup with Fried Onion and Cumin Topping (#u264896c0-66e1-5abd-a3ad-ce9b00bd7ab2) Tuscan Bean Soup (#u9aa664be-ad80-5d26-acc6-75ec5b2f44f9) Butternut Squash Soup with Chilli Oil (#u8cce1b84-3c7b-5136-abc1-73ea13a2d684) Green Pea and Mint Soup (#u9ae0b3c9-0368-532f-9c54-2d391db24745) Mango and Red Chilli Salad (#ud6ff2423-c200-5843-951a-a81f814363d6) Grilled Chicory and Fennel with Tomato Marinade (#u1b09d4a3-9734-5f93-8f37-61a713bd6b8f) Asian Pear Salad (#ucd2156db-aa4a-592f-83ca-5824678fd110) Radicchio alla Griglia (#u73265a8b-f7e4-534b-91df-961d9142fd6d) Roasted Asparagus with Instant Hollandaise (#ud860399e-399e-556f-b11f-c40f3aa1202e) Grilled Fennel with Goat’s Cheese and Olives (#ufd58a342-e9ce-58a9-84c5-32cdddf52537) Little Goat’s Cheese Filo Parcels with Cranberry Sauce (#uae95b302-6c2c-5bde-baf5-9a7812189eb6) A Trio of Dips (#u277dd580-d582-5462-9927-ceafcbeb1c8c) Stilton and Port with Black Pepper (#ulink_1122a7eb-3032-55f6-b416-a612120269f3) Guacamole (#ulink_73d5118f-1b20-5fa3-932e-ffc5bb80a980) Red Pepper Salsa (#ulink_ca02607f-2108-5807-a15f-3a673d5c4470) Artichoke Hearts with Baby Mushrooms (#u4f516b3a-73f8-5643-9b70-0f2d0497a630) Little Aubergine Fritters with Caper Sauce (#u5dea15a6-b48c-5cca-95d9-ffea737d57b5) Figs with Stilton and Warm Honey and Balsamic Dressing (#ud195f6f7-955a-5d2d-a656-107d25c3cdc0) (#u14720c66-ef48-5c3e-9b57-8ab75ba37b03) Chilled Beetroot Soup with Horseradish Cream (#u14720c66-ef48-5c3e-9b57-8ab75ba37b03) One of my all-time favourite soups: I just love the brilliant colour, the sweet-salty balance of the beetroot and seasoning, the little sour hint of lemon, the spiciness of the black pepper … and for me, it has to be chilled. So that means dicing the vegetables small so they cook quickly, in the minimum amount of water, then cooling the soup rapidly with icy water, in order to get it done in 30 minutes. That’s perfectly possible, and it’s delicious with its swirl of peppery horseradish cream and cooling green dill leaves. Serves 4 700ml (1? pints) water, put in the freezer or fridge to chill 700g (1?lb) cooked beetroot (without vinegar), roughly diced, chilled in a large bowl in the fridge 1 large onion, finely chopped 1 large potato, peeled and cut into tiny dice: not more than 5mm (?in) 1 tbsp olive oil 500ml (18fl oz) boiling water Zest and juice of ? lemon Salt and black pepper A few sprigs of fresh dill, to serve For the horseradish cream 6 tbsp single cream 1–2 tbsp horseradish sauce or relish from a jar 1. Put the water and beetroot in the fridge to chill. It’s a good idea to put soup bowls into the fridge at the same time; the cooler everything is, the faster the soup can be made. 2. Fry the onion and potato in the oil in a large saucepan, without browning, for 7–10 minutes. 3. Add the boiling water and lemon zest, and leave to simmer over a gentle heat for about 10 minutes, or until the potato and onions are completely soft. 4. While this is happening, mix the cream with enough of the horseradish cream or relish to give a nice kick; set aside. 5. Tip the potato and onion mixture into the chilled bowl of beetroot from the fridge and process with a hand-held blender until silky smooth. Stir in the icy water from the freezer or fridge, then add about 2 tablespoons of lemon juice and season with salt and pepper. 6. To serve, ladle the soup into chilled bowls, swirl with the horseradish cream and finish with some fresh dill. Make it vegan: Use soya cream and non-dairy horseradish relish. Celeriac Soup with Truffle Oil and Cheese Crisps (#ulink_48ee03fd-8a38-58cc-8b3d-61589479c7dc) Salty, celery-flavoured celeriac makes a wonderful, creamy soup, and when topped with a generous swirl of truffle oil and bits of crunchy, crisped cheese it becomes really special. Serves 4 1 onion, chopped 1 celeriac, about 700g (1?lb), thickly peeled and cut into 1cm (?in) cubes 1 tbsp olive oil 1.5 litres (2? pints) water Salt and black pepper About 4 tbsp truffle oil, to serve For the cheese crisps 40g (1?oz) freshly grated Parmesan-style cheese 2 tbsp semolina 1. Fry the onion and celeriac in the oil in a large saucepan, covered, for 5 minutes, until beginning to soften. 2. Pour in 1 litre (1? pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the celeriac is tender. 3. Meanwhile, make the cheese crisps: sprinkle just over half the cheese into a large, dry frying pan, to make a thin, lacy layer. Put the frying pan over a moderate heat for about 30 seconds, until the cheese has melted, then sprinkle 1 tablespoon of the semolina over the top, followed by the rest of the cheese, then the last of the semolina. Leave it for about another minute, until the cheese turns pale golden, then take the pan off the heat and leave the crisp to cool in it. It will crisp as it cools and become easy to lift out of the frying pan with a spatula. 4. Blend the soup until it is smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper. 5. Serve the soup in bowls, swirl some truffle oil on top, then scrunch some of the cheesy crisp over. Serve at once. Tip: Real Parmesan cheese is not vegetarian because it is made using animal rennet. However, there are a number of strong or hard vegetarian Italian cheeses you can use instead. Creamy Swede Soup with Fried Onion and Cumin Topping (#ulink_3c6d1540-e791-57bb-84f5-fbe0dba22cf6) Swedes are available all winter, and are cheap as chips, yet what can you do with them to make them taste really delicious? They’re good mashed in a half-and-half mix with carrots and also in a vegetable curry, where the spices add zing and interest. Or try them in this delicious soup; it’s naturally creamy and delicate, with the onion and cumin topping adding a lovely burst of extra flavour and texture. Serves 4 Vegan 1 onion, chopped 1 swede, about 700g (1?lb), thickly peeled and cut into 1cm (?in) cubes 1 tbsp olive oil Cinnamon stick 1.5 litres (2? pints) water Salt and black pepper For the topping 1 onion, sliced 1 tbsp olive oil 1 tsp cumin seeds 1. Fry the onion and swede in the oil in a large saucepan, with the cinnamon stick, covered, for 5 minutes, until beginning to soften. 2. Pour in 1 litre (1? pints) of the water, bring to the boil, then leave to simmer for about 15 minutes, or until the swede is tender. 3. Meanwhile, prepare the topping: fry the onion in the oil for about 7 minutes, until tender, then turn up the heat and allow them to brown a bit. Add the cumin seeds for the last couple of minutes of cooking. 4. Blend the soup until it is really smooth and creamy, using a hand-held blender or food processor, and adding the rest of the water as necessary to get the consistency you like. Season with salt and pepper. 5. Serve the soup in bowls, each topped with a spoonful of the onion and cumin mixture. Tip: This soup is also lovely made with parsnips instead of swedes. (#ulink_ffd92275-812f-56f3-a92f-1d175d0a097b) Tuscan Bean Soup You can’t beat this on a cold day with some good crusty bread, and it’s so quick and easy to make. You can vary the beans: borlotti are excellent, too. Serves 4 Vegan 2 tbsp olive oil 2 onions, chopped 4 garlic cloves, crushed 2 ? 400g tins cannellini beans About 400ml (14fl oz) water or vegetable stock 1 lemon, halved Salt and black pepper Extra virgin olive oil, to serve (optional) Roughly chopped flat-leaf parsley, to serve 1. Heat the oil in a large saucepan, add the onions then cover and cook gently for 10 minutes, until tender but not brown. Stir in the garlic and cook for 1–2 minutes longer. 2. Add the cannellini beans, together with their liquid, then pur?e in a food processor or with a hand-held blender until fairly smooth and creamy. 3. Return the mixture to the pan and add some water or vegetable stock to adjust the consistency to your liking. Bring to the boil, then season with salt and pepper and a squeeze or two of lemon juice to bring out the flavour. 4. Serve the soup in warmed bowls, topped with a drizzle of extra virgin olive oil, if you like, some flat-leaf parsley and coarsely ground black pepper. Butternut Squash Soup with Chilli Oil (#ulink_6eef08eb-eada-5ee2-9469-1cc0e4cdb197) When it comes to making soup, you can’t get much simpler than this, yet it is one of the most delectable soups of all. There are two ways of making it: to keep within 30 minutes, I’m giving the top-of-the-stove version, but you can also roast the butternut squash instead (see tip (#ulink_addc0bc2-d4df-55d3-96a9-02dd8eda28b6)), and whilst this takes around 1 hour, if you roast the squash in advance, perhaps when you’ve got the oven on for something else, this soup can be made in about 10 minutes. Serves 4 Vegan 2 tbsp olive oil 1 butternut squash, weight about 1kg (21b 2oz), peeled and cut into 1cm (?in) cubes About 750ml (27fl oz) vegetable stock, made with 1 tsp stock powder Salt and black pepper Chilli oil, to serve 1. Heat the oil in a large saucepan and add the butternut squash cubes. Cook, covered, over a gentle heat for 10 minutes, until the butternut squash is softening, stirring from time to time: don’t let it get brown. 2. Add 500ml (18fl oz) of the stock, bring to the boil, and simmer until the squash is tender: about 15 minutes. 3. Blend the soup with a hand-held blender or in a food processor until smooth. Add more stock if necessary to get the consistency you like; reheat as necessary. Season with salt and pepper. 4. Ladle the soup into warm bowls, swirl with chilli oil, and serve. Tip: To roast a butternut squash, pierce it with a skewer or pointed knife in several places, rub the skin all over with olive oil and bake it in a roasting tin at 190°C (375°F), Gas 5 for about 1–1? hours, or until you can easily pierce it with a knife. Cool, or use straight away, as you please. To make the soup, open up the squash, remove the seeds, strings and stalk end, then whizz the pieces of squash in a food processor, or in a pan, with a hand-held blender, until smooth. Proceed with the recipe as above, from the point at which you add the water. If you use an organic butternut squash, and have a good blender, it’s fine to include the skin when you pur?e it. Green Pea and Mint Soup (#ulink_563ffb56-fcbb-531e-8b33-4aea06c8ba65) If you’re looking for a quick soup this one is hard to beat. Although it can be made all year round, it has a refreshing summery flavour. Serves 4 15g (?oz) butter 1 onion, chopped 125g (4?oz) potato, diced 450g (1lb) frozen petits pois 4–5 sprigs of mint About 1 litre (1? pints) vegetable stock, made with 1–2 tsp stock powder Salt and black pepper 1 lemon, halved 1. Melt the butter in a large saucepan and gently fry the onion and potato for about 10 minutes. 2. Add the petits pois, the leaves from the mint sprigs and most of the stock. Bring to the boil, then simmer gently for 10–15 minutes or until the potato and onion are tender. 3. Blend the soup, then pour it through a sieve back into the pan. Thin with a little extra water if you like, then reheat gently. Season well with salt and pepper and a good squeeze of lemon juice. (#ulink_77f8405a-c59b-519e-a0b5-2f422cc56052) Mango and Red Chilli Salad A luscious marriage of contrasting colours, flavours and textures: soft, sweet mango with sharp, fragrant lime, a kick of red chilli, a crunch of salty roasted cashew nuts, a few lettuce and wild rocket leaves. Easy to make, pretty to look at, lovely to eat. Serves 2 Vegan 1 large, juicy mango 1 lime ? mild red chilli or a few pinches of dried red chilli flakes A few leaves from a round lettuce 2 handfuls wild rocket leaves 50g (2oz) salted roasted cashew nuts 1. Cut the two cheeks of the mango about 5mm (?in) each side of the stalk; then cut off the peel and cut the flesh into chunky bite-size pieces. 2. Pare the zest of the lime into some long thin strands, using a zester if you have one, or else a fine grater. Squeeze out the juice. 3. Deseed the chilli and cut into thin slices or rounds. 4. Mix the mango chunks with the lime zest and chilli (keeping some slivers of each back to use as decoration) then add enough of the lime juice to make it the right degree of sharpness for you. 5. Place some lettuce and rocket leaves on each serving plate, then arrange the chunks of mango and the cashews on top, to make an attractive, colourful heap, decorating with the reserved lime zest and chilli. Tip: A zester is a gadget you can buy cheaply from a kitchen shop and is well worth having as you can make lovely thin strands of citrus peel quickly and easily. Grilled Chicory and Fennel with Tomato Marinade (#ulink_1f631a6b-3b1e-51a3-ac8b-8aa57a9d3098) This shows just how delicious vegetables can be, even when cooked quite simply, and I think it makes a lovely, refreshing first course, or dish for the barbecue. Serve it just as it is, or with some light bread, such as ciabatta, to soak up the delicious garlicky, tomatoey juices. Serves 4 Vegan 2 fennel, outer bracts shaved with a potato peeler to remove tough strings, halved 4 medium heads of chicory, halved 8 fresh bay leaves Bunch of fresh dill ? tsp dill seeds Sea salt and black pepper Wedges of lemon, to serve For the tomato and garlic paste 6 garlic cloves, crushed, or 1 tbsp garlic pur?e 3 tbsp tomato pur?e 1 tbsp sun-dried tomato paste 1 tbsp lemon juice 2 tbsp olive oil ? tsp salt 1. Cook the fennel, cut-side down, in 1cm (?in) boiling water, for 10–15 minutes, until you can pierce it easily with a knife. Drain and rinse in cold water to cool quickly. 2. Meanwhile, make the tomato and garlic paste by mixing all the ingredients together. 3. Spread some of the paste over the fennel and chicory halves, coating them generously. Tuck a fresh bay leaf and sprig of fresh dill between two of the outer leaves of each chicory half. 4. Put some sprigs of dill on a grill pan, or shallow heatproof dish that will fit under your grill, and put the chicory and fennel on top, cut sides towards the heat. Grill for about 12 minutes, until the chicory and fennel are tender and lightly browned. 5. Scatter the fennel and chicory with a few dill seeds, and season with salt and pepper. Serve with some sprigs of dill and lemon wedges. Tip: You can also cook this on a barbecue: put the vegetables on a fine mesh grid on top of the barbecue, with some fennel leaves on top, and cook until they are lightly browned, about 12 minutes. Asian Pear Salad (#ulink_cbe48267-4bc2-52cd-8397-20e64997788a) This is such a pretty salad of contrasting colours, flavours and textures. Asian pears have a crisp juiciness and a delicate, slightly savoury flavour. I love them in this salad but you could equally well use ordinary pears: choose the variety you like best, and use them slightly under-ripe and crisp, for a similar texture. If you can’t find mizuna, that pretty Asian green with a mustardy taste, rocket or watercress will be fine. Serves 4 Vegan 1 small/medium radicchio 2 chicory 2 large handfuls of mizuna 2 Asian pears Handful of black olives For the dressing 2 tbsp olive oil 2 tbsp balsamic vinegar ?–? tsp sea salt ?–1 tsp cracked black pepper 1. Separate the leaves of the radicchio and chicory and arrange them along with the mizuna on individual serving plates. 2. Peel, core and thinly slice the pears and divide between the plates; add a few olives to each plate. 3. Make a dressing by whisking together the oil, vinegar and salt, and drizzle over the plates. Finish each with a little scattering of cracked black pepper, and serve. (#ulink_d76ac5c2-3802-5695-896c-c0b6df4f4550) Radicchio alla Griglia You’ve just got to try this! It’s my version of a classic Italian way with radicchio, using lemon, garlic and sun-dried tomato paste to replace the traditional anchovies and make the recipe vegetarian – and it’s wonderful, even though I do say it myself … One day, when I couldn’t find any radicchio, I tried it with firm little gem lettuces, and they were lovely too. I find bought garlic paste, which larger supermarkets sell with the jars of herbs and spices, time-saving and perfect for this recipe. You’ll find jars of sun-dried tomato paste close by, or in tubes with the normal tomato pur?e. If you can’t get walnut oil, then use olive oil. Enough from me: the recipe. Serves 4 1 large radicchio, quartered, or 2 smaller ones, halved 25g (1oz) crushed walnuts, to serve Flakes of Parmesan-style cheese, to serve (optional) For the tomato and garlic paste 1 tbsp garlic pur?e 2 tbsp sun-dried tomato paste 2 tbsp freshly squeezed lemon juice 4 tbsp walnut or olive oil Salt and black pepper 1. First make the paste by mixing all the ingredients together, seasoning with salt and pepper. 2. Spread the paste all over the radicchio sections, pushing it between the leaves and on all the surfaces, covering it completely. 3. Put the radicchio under the grill, or on a fine mesh grid over a barbecue, with the cut edges of the radicchio towards the heat. Grill for about 3 minutes, until the radicchio is beginning to wilt and brown slightly on the edges, then turn the pieces and grill for a further 2–3 minutes or so. 4. While the radicchio is grilling, toast the crushed walnuts by stirring them in a saucepan over a moderate heat for a minute or two until they begin to brown a bit and smell toasty. Tip them out of the pan immediately to prevent burning. 5. Serve the radicchio hot, scattered with the toasted walnuts and flakes of Parmesan-style cheese, if you like. Roasted Asparagus with Instant Hollandaise (#ulink_86db4782-62ef-54d9-af3a-b4bbd4701309) OK, I exaggerate slightly: the sauce isn’t totally instant, but it’s very fast and easy. When whizzed up in a blender and served with asparagus, it makes a wonderful early summer treat. I love the way that roasting asparagus concentrates the flavour (and is so easy to do) but you could cook it in a little water if you prefer, for 3–4 minutes until just tender. Vegans can enjoy this too: see below for a fabulous vegan mayonnaise. Serves 4 500g (1lb 2oz) asparagus, trimmed 2 tbsp olive oil Sea salt For the hollandaise sauce 250g (9oz) butter, cut into chunks 4 egg yolks 2 tbsp lemon juice Black pepper 1. Preheat the oven to 220°C (425°F), Gas 7. 2. Toss the asparagus in the olive oil, spread out on a baking sheet, sprinkle with salt, and roast for about 10 minutes, or until just tender and lightly browned in places. 3. Meanwhile, make the hollandaise sauce. Melt the butter gently in a saucepan without browning it. Put the egg yolks, lemon juice and some salt and pepper into a blender or food processor and whizz for 1 minute until the mixture is thick. With the motor running, pour in the melted butter in a thin, steady stream – the sauce will thicken. Let it stand for 1–2 minutes. 4. Serve the asparagus with the sauce either poured over it or put into small ramekins for dipping. Make it vegan: Creamy tofu mayonnaise is wonderful with the asparagus (and lots of other dishes too). Put the following into a food processor or blender: 200g (7oz) firm tofu (the normal type you can buy in any supermarket), drained; 1? tbsp cider vinegar; 2 tbsp olive oil; 1 tsp Dijon mustard and ? tsp salt, and whizz until smooth. Get it really light and creamy: you’ll love it. It keeps for 5 to 7 days in the fridge, so it’s good to have on hand. Grilled Fennel with Goaf’s Cheese and Olives (#ulink_ef845f26-1fbc-593f-a4d2-3117a0cc2324) The secret to preparing delicious aniseedy fennel is to remove any tough fibres by shaving the outer bracts all round with a swivel-blade peeler – it makes all the difference. I also find that it’s best to par-boil fennel before roasting it, so you end up with tender, chunky pieces, nicely charred at the edges. Serves 4 2 large fennel, shaved down the sides with a swivel-blade peeler to remove tough fibres, then sliced downwards into sixths or eighths 200g (7oz) smooth white goat’s cheese 2 tbsp chopped chives Black or green olives For the lemon and pepper marinade 4 tbsp olive oil Zest and juice of ? lemon 1 garlic clove, crushed ? tsp sea salt 1 bay leaf, torn in half ? tsp coarsely ground black peppercorns 1. Cook the fennel in 1cm (?in) boiling water for about 8 minutes, until just tender. Drain. 2. Lay the fennel pieces in a single layer on a grill pan or shallow container that will fit under your grill. 3. Make the marinade by mixing, or whisking, all the ingredients together. 4. Pour the marinade over the fennel pieces, making sure they’re all coated, then leave to marinate for at least 10 minutes, or until 10 minutes before you want to eat. 5. Drain off and reserve any excess marinade. Grill the fennel for 5–10 minutes, until charred around the edges. 6. Put the pieces of fennel in a large dish and pour the remaining marinade over them. Serve with soft white goat’s cheese, scattered with chopped chives and olives. Tip: You can also cook this on a barbecue, spreading the pieces out on a fine mesh grid. Make it vegan: You can make a delicious version of this using bought vegan garlic and herb cream cheese in place of the goat’s cheese. Little Goat’s Cheese Filo Parcels with Cranberry Sauce (#ulink_6ebebd06-e09e-5103-acfe-a063a114d38a) These are very easy to make, and universally popular. The number of sheets in a packet of filo pastry, and the size of the sheets, vary from brand to brand; don’t worry about getting the size of the pieces absolutely exact; near enough will be fine. The recipe makes more cranberry sauce than you’ll need for the recipe, but it will keep in the fridge for about 4 weeks or so. Serves 4–6 1 packet filo pastry, cut into 36 squares, each about 15cm (5in) Olive oil, for brushing 300g (11oz) smooth white goat’s cheese (the kind without rind) Baby red chard salad leaves, to serve A little vinaigrette, to serve For the cranberry sauce 300g (11oz) fresh cranberries 250g (9oz) golden granulated sugar Juice of ? orange 1. Preheat the oven to 200°C (400°F), Gas 6. Brush a 12-hole shallow bun tin with olive oil. 2. To make a parcel, brush the surface of 3 squares of pastry with olive oil and lay them overlapping each other to form a 12-pointed star shape. 3. Put a good heaped teaspoonful (about 25g/1oz) of goat’s cheese in the centre, draw the sides up around it and scrunch them together at the top to form a little parcel. Put it in one of the holes in the bun tin. 4. Repeat with the rest of the filo squares and goat’s cheese, to make 12 parcels in all. 5. Make the cranberry sauce. Put the cranberries into a pan with the sugar and orange juice. Cook over a gentle heat for a few minutes until the sugar has dissolved, then simmer for about 10 minutes, or until the cranberries are tender. The mixture will thicken as it cools. 6. Bake the filo pastries for about 10–15 minutes, or until crisp and lightly browned. Serve at once with the cranberry sauce and a leafy salad dressed with vinaigrette. Make it vegan: Use vegan cream cheese instead of the goat’s cheese. (#ulink_6ebebd06-e09e-5103-acfe-a063a114d38a) A Trio of Dips Three easy, popular dips you can rustle up very quickly: perfect for an impromptu snack or party. Stilton and Port with Black Pepper (#ulink_6ebebd06-e09e-5103-acfe-a063a114d38a) Serves 4 200g (7oz) Stilton, broken into rough pieces 100g (3?oz) soft cheese 1 tbsp port Salt and crushed black pepper This flavour combination is a classic. Process the Stilton, soft cheese and port to a smooth cream, using a food processor or hand-held blender. Season lightly with salt if necessary, then spoon into a dish and sprinkle generously with crushed black pepper. Guacamole (#ulink_c3868472-262e-54e7-8a15-4b9b61caf481) Serves 4 Vegan 3 avocados, peeled, stoned and cut into rough chunks Juice of 1 lime 28g bunch fresh coriander, roughly chopped 1 red chilli, deseeded and sliced 2–3 tbsp finely chopped red onion Salt This is a lovely bright green guacamole, fresh with lime and coriander, and with the crunch of red onion. Blend the avocado and lime juice to a creamy consistency in a food processor or with a hand-held blender. Add the coriander, then stir in the chilli, red onion, and salt to taste; at this point, you can leave it all chunky, or give it a whirl with the hand-held blender or in the food processor until it’s the consistency you like. Serve in a small dish. Red Pepper Salsa (#ulink_cc5b80fe-e70a-511d-b75c-0b7c89ca3170) Serves 4 Vegan 1 red pepper, deseeded and roughly chopped 1 red onion, roughly chopped 1–2 tomatoes, roughly chopped About 1 tbsp tomato ketchup, or to taste Tabasco sauce Salt Quick to whizz up, spicy and versatile: this is great as a dip, or can be served with many dishes to bring a refreshing flavour note and a burst of colour. Blend the red pepper, onion and tomatoes in a food processor or with a hand-held blender until finely chopped. Stir in tomato ketchup to taste – about 1 tablespoon – and season with a drop or two of Tabasco and some salt. Put into a bowl to serve. Artichoke Hearts with Baby Mushrooms (#ulink_cc5b80fe-e70a-511d-b75c-0b7c89ca3170) This is an almost instant starter that you can put together really easily using one of my favourite ‘short-cut’ ingredients: char-grilled (sometimes called barbecued or roasted) baby artichoke hearts, available in any supermarket, usually in the chiller section with the olives. This is lovely served warm, with some soft, light bread, such as ciabatta, also warm, to mop up the juices. Serves 4 Vegan 400g (14oz) packet char-grilled artichokes in sunflower oil 300g (11oz) baby button mushrooms, wiped, any large ones halved 2 garlic cloves, crushed 1 bay leaf 2 tbsp freshly squeezed lemon juice Salt and black pepper Chopped flat-leaf parsley, to serve Warm ciabatta bread, to serve 1. Tip the char-grilled artichokes, oil and all, into a large saucepan, and add the mushrooms, garlic and bay leaf. Put the pan over a moderate heat and let the mushrooms cook gently in the oil for about 10 minutes. 2. Stir in the lemon juice, check the seasoning and add salt and pepper as necessary. 3. Divide between 4 warmed plates, scatter with chopped parsley and serve with warm bread. Little Aubergine Fritters with Caper Sauce (#ulink_cc5b80fe-e70a-511d-b75c-0b7c89ca3170) These are deliciously crisp and crunchy on the outside, tender within, and very easy to make. I love them with a creamy caper sauce – one of my absolute favourites. Serves 4 2 medium-sized aubergines Olive oil, for shallow-frying Lemon wedges, to serve For the coating (see tip (#ulink_cea736f3-4c3d-562e-9dc0-70b93775e71e)) 120g (4oz) cornflour ? tsp salt 90–120ml (3?-4?fl oz) water 100g (3?oz) fine dried breadcrumbs For the caper sauce 4 generous tbsp mayonnaise 1 tbsp capers, chopped 1. Peel the aubergines using a swivel-blade potato peeler; remove the stalks, and cut the aubergines into slices about 8mm (?in) thick. You can cut them into circles, long slices, fingers or triangles, whatever shape appeals to you. 2. Mix the cornflour, salt and water to make a mixture that is soft enough to dip the aubergine slices into but stiff enough to stick to them; I stir the mixture with my fingers as I add the water gradually so that I can feel when it reaches this stage. 3. Dip the aubergine pieces first in the cornflour mixture, then into the crumbs, to coat them all over. 4. Heat enough olive oil in a frying pan to coat the surface lightly, then put in the fritters and fry them on both sides, until they are crisp, golden brown, and the aubergine inside feels tender when pierced with a sharp pointed knife. Drain them on kitchen paper. 5. While they are frying, quickly make the sauce by mixing together the mayonnaise and capers. Put into a small serving bowl. 6. Serve the fritters with lemon wedges, and the sauce. Tip: The cornflour-and-crumb coating is my favourite for fritters, croquettes and so on. I find the thin but sticky paste gives a wonderfully reliable, crisp result, which I prefer to an egg-and-breadcrumb coating. Make it vegan: Instead of dairy mayonnaise, use the Tofu Mayonnaise (#ulink_b003bd1b-76eb-54e5-b028-0f8f9c1cfcf2). (#ulink_cc5b80fe-e70a-511d-b75c-0b7c89ca3170) Figs with Stilton and Warm Honey and Balsamic Dressing A delicious combination of flavours and colours, this is a perfect autumn – or Christmas – starter, and is very easy to make. Try to get sweet ripe figs if you can, although the balsamic and honey marinade will help along less-than-perfect ones. There are plenty of good vegetarian Stiltons to choose from. Serves 4 4 fresh ripe figs 8 round lettuce leaves, such as outer leaves of little gems 4 small handfuls watercress, trimmed 175g (6oz) Stilton, cut or broken into bite-size pieces Black pepper For the dressing 1 tbsp strongly flavoured honey, such as thyme or fair-trade forest honey 1 tbsp olive oil 2 tbsp balsamic vinegar Good pinch of salt 1. Slice the figs down through the stem into eighths. 2. In a small saucepan, gently heat the honey, olive oil and balsamic vinegar until the honey melts. Mix in the salt, then add the figs, stir gently over the heat for a minute or two until the figs are coated with dressing and slightly warmed. Remove from the heat. 3. Arrange two rounded lettuce leaves on each serving plate; top with watercress, the slices of fig and the Stilton. 4. Drizzle any remaining dressing over the top, grind over some black pepper, and serve. (#ulink_10cc6ac9-0fc4-5d25-b5ae-f69aecab2844) Snacks & Light Meals Warm Lime-roasted Sweet Potato and Couscous Salad (#u860b74ad-846d-523f-bfa2-f020475dcf55) Bulgur, Edamame, Pea and Broad Bean Salad with Minted Yoghurt Dressing (#ued08066b-23d0-5e8f-a907-edb5df6682e4) Baby Green Bean and Butter Bean Salad with Garlic Croutes (#ufc5c4886-81d6-57fa-a55d-2e4bbd104447) Mexican Bean Salad (#u032c0406-0ccc-57a9-b54c-b77993334cca) Warm Quinoa Salad with Broad Beans and Pomegranate (#uc5ba5541-c4ca-5411-bd8f-04d3d28c299b) Warm Salad of Roasted Cauliflower, Watercress and Salty Cheese (#u9331885f-35ad-55c1-82fb-48b703179cec) Quinoa with Basil and Pine Nuts (#uc9bafd2d-4aee-56c8-97ab-5e8613e1f215) Cauliflower Cheese with Mustard, Capers and Cherry Tomatoes (#u9a909b63-3aae-5c0e-a445-0404cded0d70) Superfood Salad (#uaf81c400-840e-5764-9b63-ae590cc89a02) Warm Butternut Squash with Baby-leaf Spinach Red Onion and Pine Nuts (#litres_trial_promo) Grilled Aubergine with Halloumi and Mint (#litres_trial_promo) Avocado and Roasted Potato Salad with Creamy Dressing (#litres_trial_promo) Omelettes (#litres_trial_promo) Omelette Toppings (#litres_trial_promo) Nut P?t? with Date and Mint Chutney (#litres_trial_promo) Beautiful Bruschette and Crostini (#litres_trial_promo) Tandoori Potato Skewers with Minty Raita (#litres_trial_promo) Onion Bhajees (#litres_trial_promo) Vietnamese Spring Rolls with Balsamic Reduction (#litres_trial_promo) Tempura Vegetables (#litres_trial_promo) R?sti Potato ‘Crisps’ with Soured Cream and Chive Dip (#litres_trial_promo) Spanakopita with Tzatziki (#litres_trial_promo) (#ulink_a1d39faf-d916-5ef2-b986-9315ef18a88c) Warm Lime-roasted Sweet Potato and Couscous Salad This is both comforting and refreshing; dense, candy-like sweet potato sharpened with lime, the crunch of red onion and the fresh green coriander, against the background of silky couscous. It’s lovely on its own, or you could add some sharp goat’s cheese or hummus to complete the meal. Serves 4 Vegan 600g (1lb 6oz) sweet potatoes, about 4 medium-sized ones, scrubbed and cut into 2cm (?in) chunks 2 tbsp olive oil 500ml (18fl oz) vegetable stock 250g (9oz) couscous Finely grated zest and juice of 1 lime 4 tbsp finely chopped red onion 14g (?oz) fresh coriander, roughly chopped – or left in sprigs Salt and black pepper 1. Preheat the oven to 220°C (425°F), Gas 7. 2. Toss the sweet potato chunks in 1 tablespoon of the olive oil, put them into a roasting tin, and bake for 25 minutes, turning after 10–15 minutes, until they are tender and golden brown. 3. Meanwhile, bring the vegetable stock to the boil, then add the couscous and the remaining tablespoon of olive oil. Cover and set aside, off the heat, for 10–15 minutes. 4. Take the sweet potatoes out of the oven and toss with the lime zest and juice, the chopped onion and coriander. Season with salt and pepper. 5. Stir the couscous with a fork, and add a little salt, then carefully mix with the sweet potatoes and coriander, and serve. (#ulink_9dbf45fa-2e11-567a-95aa-5913209c8571) Bulgur, Edamame, Pea and Broad Bean Salad with Minted Yoghurt Dressing This is a wonderfully nutritious main course salad that also tastes fresh and summery with its lovely minty dressing. You can find packets of podded edamame beans, looking rather like frozen peas, in large supermarkets and in health shops. They are in fact young, green soya beans, and are high in protein and other nutrients. Some crisp lettuce leaves, and maybe a salad of summer tomatoes and basil (such as the Mixed Heirloom Tomato Salad (#litres_trial_promo)), would go really well with this. Serves 4 200g (7oz) bulgur wheat 400ml (14fl oz) water 100g (3?oz) frozen podded edamame beans, thawed 100g (3?oz) frozen petits pois, thawed 200g (7oz) sugar snap peas, trimmed 150g (5oz) frozen broad beans 6 spring onions, chopped 4 tbsp chopped flat-leaf parsley 2 tbsp extra virgin olive oil 2 tbsp freshly squeezed lemon juice Salt and black pepper For the minted yoghurt dressing 300ml (11fl oz) plain yoghurt 2 tbsp chopped mint 1. Put the bulgur wheat into a saucepan with the water. Bring to the boil, put the thawed edamame beans and peas on top, then take off the heat and leave to stand, covered, for 15 minutes, or until the bulgur wheat is fluffy and tender. 2. Meanwhile, cook the sugar snap peas in boiling water until tender, about 3 minutes; remove them with a slotted spoon into a colander (don’t throw away the water) and refresh under cold water; set aside. 3. Bring the water in the pan back to the boil and add the broad beans. Cook for 2 minutes; drain, and cool quickly under cold water. I like to pop off their skins with my fingers, to reveal the brilliant green inner beans, but this isn’t essential: by all means leave them on, if you prefer. 4. When the wheat is ready, give it a stir with a fork to fluff it and mix in the edamame beans and peas, then add the sugar snap peas, broad beans, chopped spring onions, parsley, olive oil, lemon juice, and salt and pepper to taste. 5. Make the dressing by mixing the yoghurt with the chopped mint, and seasoning with a little salt and pepper. Serve with the bulgur wheat salad, in a small jug or bowl. Make it vegan: Use plain unsweetened soya yoghurt for the dressing. Baby Green Bean and Butter Bean Salad with Garlic Croutes (#ulink_c1374d89-a4fe-5959-8cfa-bee8031f4710) I love the combination of fresh green beans in the pod and cooked dried beans; they are at the same time refreshing and sustaining. This salad is lovely made in the summer with flavourful tomatoes, olives and fresh herbs. Serves 2–4 Vegan 250g (9oz) thin French beans, trimmed as much as you wish (see tip (#ulink_1903dd9c-4086-5a90-be32-2cecb8a794a9)) 400g tin butter beans, drained 250g (9oz) tomatoes, plum if available, sliced Few sprigs of basil, torn Handful of black olives Salt and coarsely ground black pepper For the garlic croutes 1 garlic clove 2–4 slices of baguette or wholemeal bread Olive oil For the mustard dressing 1 tsp Dijon mustard 1 tbsp red wine or cider vinegar 3 tbsp olive oil 1. Cook the beans in boiling water to cover for 4–6 minutes, or until tender but still crunchy. Drain in a colander and cool under the cold tap. Drain again. 2. Put the cooked beans into a bowl and add the butter beans, tomatoes, basil, and olives. Season with salt and a little pepper. 3. Make the garlic croutes: cut the garlic in half and rub the cut surfaces over one side of the slices of bread, then brush the bread lightly on both sides with olive oil. Grill the bread on both sides until lightly browned and crisp. 4. While the bread is grilling, make the dressing: put the mustard, vinegar and a little salt into a bowl and mix with a fork or small whisk, then gradually whisk in the oil. Season. 5. Add half the dressing to the salad and toss so that it’s all glossy, then heap it on to plates or a serving dish and drizzle the rest of the dressing over and around, and grind some more pepper coarsely over. Serve with the garlic croutes. Tip: I’ve got more and more relaxed about how much I trim beans. I used to cut off both the top and the curly ‘tail’; then I just trimmed the top, now I prefer not to trim them at all: I think they look much prettier in their natural state, and of course it’s less work for the cook! But others disagree … so the choice is yours. Mexican Bean Salad (#ulink_980ff1d3-0029-5f7d-97ab-5cc8ae9e0c6c) This is half salad, half hot dish, a variation of Mexican refried beans, with a hot, chilli-bean mixture served on a base of salad, garnished with slices of avocado, soured cream, chives and coriander. You could also add a handful of olives, and some tortilla chips for an extra crunch. It’s a great one-dish meal to make when you want something quick, hot and tasty, and it’s very colourful. Serves 2 1 tbsp olive oil 1 onion, chopped 1 green chilli, deseeded and sliced 1 garlic clove, crushed 400g tin chopped tomatoes 400g tin red kidney beans, drained 1 small lettuce 1 small red pepper, deseeded and sliced 4 tomatoes, sliced 1 avocado 2 tbsp chopped fresh chives 150ml (5fl oz) plain yoghurt or soured cream Salt and black pepper A few fresh coriander leaves, to serve (optional) 1. Heat the oil in a saucepan, then add the onion, cover and cook over a moderate heat for 5 minutes, stirring occasionally. 2. Add the chilli, garlic and chopped tomatoes to the onion and cook for 5 minutes. 3. Add the beans to the onion mixture, mashing them roughly with a wooden spoon or a potato masher to give a chunky texture. Heat through, then season with salt and pepper and keep warm over a low heat. 4. Cover a large platter with the lettuce leaves and arrange the red pepper and tomatoes randomly on top. 5. Peel, stone and roughly chop the avocado. Stir the chives into the yoghurt or soured cream. 6. Spoon the red bean mixture on to the centre of the salad. Sprinkle the chopped avocado over it, then drizzle some of the yoghurt or soured cream mixture over everything – put the rest into a small bowl to serve with the salad. Serve the salad at once, garnished with fresh coriander leaves, if you wish. Make it vegan: Replace dairy soured cream or yoghurt with vegan ones: you can get vegan soured cream at health shops and plain, unsweetened soya yoghurt at large wholefood stores. (#ulink_e31ccb9b-5430-5cb3-a7ab-c4e8eec95605) Warm Quinoa Salad with Broad Beans and Pomegranate A pretty, refreshing salad that’s light but nourishing and can be served warm or cold. I love it just as it is, but you can jazz it up: serve it with crisp little gem lettuce leaves to use as scoops; have it with some salty crumbled feta, some hummus or another of the creamy dips in this book, such as the Tofu Mayonnaise (#ulink_b003bd1b-76eb-54e5-b028-0f8f9c1cfcf2), and some slices of ripe avocado, or a swirl of Sunflower Cream (#litres_trial_promo). Serves 2–4 Vegan 125g (4?oz) quinoa 250ml (9fl oz) water 200g (7oz) frozen broad beans 1 pomegranate 4 slim spring onions, chopped Salt For the dressing (optional) 1 tbsp brown rice vinegar 1 tbsp mirin 2 tsp chopped fresh mint 1. Rinse the quinoa in a sieve under the cold tap, then put it into a saucepan with the water, bring to the boil, cover and leave to simmer over a gentle heat for about 15 minutes, until all the water has been absorbed and the quinoa is fluffy. 2. Meanwhile, cook the broad beans in boiling water to cover for 2–3 minutes, until tender. Drain the beans and cover them with cold water to cool them quickly, then with your fingers pop them out of their grey skins, revealing the brilliant green beans inside. 3. Mix together the dressing ingredients, if using, dress the beans and set aside. 4. Cut the pomegranate in half around its equator. Holding one half over a bowl, cut-side down, bang the surface of the pomegranate with a wooden spoon to release the shiny red seeds; repeat with the other side. 5. Add the broad beans and pomegranate seeds to the cooked quinoa, along with the chopped spring onions and salt to taste. Warm Salad of Roasted Cauliflower, Watercress and Salty Cheese (#ulink_b7a5742a-f444-573b-938c-06496f46b142) Roasted cauliflower is a revelation, with concentrated flavour and lovely crispy bits for added texture. It makes a great warm salad when combined with a salty, crumbly white cheese such as Caerphilly, Wensleydale or Cheshire; read the label or ask at the counter to make sure it’s vegetarian. Serves 4 1 cauliflower, divided into florets, outer leaves removed 125g (4?oz) crumbly white cheese Bunch of watercress, trimmed For the lemon and garlic dressing 4 tbsp olive oil 2 garlic cloves, crushed Juice of 1 lemon Black pepper 1. Preheat the oven to 200°C (400°F), Gas 6. 2. Slice the cauliflower florets into bite-size pieces. Put into a single layer in a roasting tin or shallow casserole dish. Add the olive oil, garlic, lemon juice and black pepper, and mix so that all the florets get coated. 3. Put into the oven for about 25 minutes, or until the cauliflower is tender and lightly browned in places. Crumble in the cheese, and serve with the watercress. Quinoa with Basil and Pine Nuts (#ulink_7dd853ad-7177-522e-ba92-f3b9ec348f01) This is one of my favourite ways to eat the fabulously nutritious grain quinoa. Serve it with a warm Roasted Vegetable Salad (#uaf81c400-840e-5764-9b63-ae590cc89a02), for a meal with a sunny Mediterranean flavour. Serves 2–4 Vegan 200g (7oz) quinoa 400ml (1 pint) water 4 tbsp pine nuts 1 tbsp olive oil Good bunch of basil, roughly chopped Salt 1. Put the quinoa into a sieve and wash under the cold tap (#uaf81c400-840e-5764-9b63-ae590cc89a02) (see for why you do this), then put into a saucepan with the water and a pinch of salt, bring to the boil, cover and leave to cook gently for 15 minutes, when the quinoa will be tender and all the water absorbed. 2. Meanwhile, toast the pine nuts by stirring them in a saucepan over a medium heat until they’re an even golden brown colour. Immediately tip them on to a plate to prevent them over-browning in the hot pan. 3. Stir the olive oil into the quinoa along with the pine nuts and basil. Serve hot or warm. Cauliflower Cheese with Mustard, Capers and Cherry Tomatoes (#ulink_29b51527-3bed-5404-be99-67fe39dd76cd) This is such a quick and easy way to make cauliflower cheese, using a smooth cheese instead of making a traditional sauce. You can choose a medium- or low-fat type of cheese but read the ingredients because some of the lighter types contain gelatine (same applies to some yoghurts). Serves 4 1 cauliflower, trimmed and cut into 1cm (?in) pieces 300g (11oz) cream cheese 1 tsp Dijon mustard 200g (7oz) Cheddar, or Parmesan-style cheese, grated 1–2 tbsp capers, drained and rinsed 250g (9oz) cherry tomatoes, halved Salt and black pepper 3–4 heaped tbsp breadcrumbs 1. Preheat the grill to high. 2. Cook the cauliflower in 5cm (2in) boiling water for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. 3. Mix the cream cheese and mustard with the cauliflower, then stir in the two-thirds of the hard cheese, the capers and tomatoes. Season with a little salt if necessary and plenty of pepper. 4. Transfer the mixture into a shallow gratin dish. Scatter the breadcrumbs and remaining cheese on top. 5. Put under the grill for 10–15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once – a watercress salad or some quickly cooked green beans go well with this. (#ulink_d5d216c4-a6d4-5fcd-b3d9-7b59c1ca4f1b) Superfood Salad Raw beetroot is packed with nutrients, boosts the immune system, cleanses the liver and even delivers a natural high through its effect on the body’s serotonin. It also tastes good – I love it. I’ve also added other ingredients renowned for their health-enhancing properties. Serves 4 100g (3?oz) quinoa 200ml (7fl oz) water 1 raw beetroot 2 tbsp cider vinegar 2 tbsp olive oil or flaxseed oil (see tip (#litres_trial_promo)) 230g (8oz) mixed organic sprouts (see tip (#litres_trial_promo)) 150g (5oz) seed and fruit mix, containing goji berries, dried cranberries and blueberries, sunflower seeds, pumpkin seeds and pine nuts 1–3 tsp manuka or other thick honey Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/rose-elliot/30-minute-vegetarian/?lfrom=688855901) на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.