Nigel Slater’s sweet potatoes, spices and spinach recipe. Put a deep pan of water on to boil and salt it lightly.
Peel 800g of sweet potatoes and cut them into large pieces – the size you might cut them if making for roast potatoes – then cook in a steamer basket over the boiling water for about 15 minutes, until they are approaching tenderness. Drain them in a colander and then put them in a large mixing bowl. Preheat the oven to 200C/gas mark 6. Peel 5 large (banana) shallots and slice them in half from root to tip. Make a spice mix with a half a tsp of ground, mild red chilli, 1 tsp of dried chilli flakes and 1 tsp each of ground cumin and turmeric. 13 Vegetarian Recipes That Give Pasta and Beans a Break. Dried pasta and canned beans are vegetarian pantry staples for a reason: They are often the backbone of quick, tasty and satisfying meatless cooking.
But if the sight of another box of rigatoni makes your eye twitch, or the thought of strolling down an aisle of cannellini beans triggers your fight-or-flight response, maybe it’s time to mix things up. Below are a baker’s dozen of vegetarian recipes that are light and filling all at once, featuring plenty of vegetables as well as the occasional tofu and whole grain — and they’re all worthy of a spot in your rotation. And if you’re looking for more recipes like these, sign up for The Veggie, New York Times Cooking’s new weekly newsletter dedicated to the expansive and delicious world of vegetarian cooking. Couscous cake and Middle Eastern mac’n’cheese: eight show-stopping new recipes from Team Ottolenghi. Originally located under a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice, the Ottolenghi Test Kitchen started off simply as the place where I play with my food; my low-tech lab where ideas turn into dishes, which turn into recipes.
Gradually, though, like a sourdough starter, it began to absorb outside “contaminators”, gathering fizz and bubbles and a load of funk, until finally it became rich, deep and splendidly distinct. The OTK crew are the equivalent of a good loaf’s life-affirming natural yeasts. Through them, my food, rooted in Jerusalem and the Middle East, has become our food, having been on all kinds of journeys, borrowing harissa from north Africa and chaat masala from India, using newly discovered chilli pastes from south-east Asia or Mexico, and adopting some cheffy techniques from our London restaurants.
OTK: Shelf Love is a result of that moment. Chickpeas cacio e pepe. Easy Aubergine Recipe. The 10 best aubergine recipes. Aubergine pasta pie A stunning dish, full of different flavours – the pasta is encased in the fried aubergines.
Serves 6For the sauce2 tbsp olive oil2 garlic cloves900ml passata For the pie2 aubergines (700g in total)About 150ml olive oil400g penne or rigatoni900ml passata50g parmesan cheese, grated1 tbsp dried oregano2 large eggs, hard-boiled and sliced150g Italian salami, thickly sliced and cut into strips200g mozzarella cheese, sliced50g caciocavallo (or provolone) cheese, sliced2 tbsp dried breadcrumbs2 tbsp extra virgin olive oil 1 First make the tomato sauce: fry the garlic in olive oil for 30 seconds, add the passata, season and simmer for 40 minutes. Meera Sodha's vegan recipe for aubergine donburi. What I love about donburi, or Japanese rice bowls, is that they are complete meals in themselves.
The rice is built in as part of the equation from the very start, rather than merely as a serving suggestion. This means, I think, that the sweet sauce in which these aubergines are simmered is designed specifically with the rice in mind. It is reduced until sticky enough to glaze the aubergines and potent enough that it needs to lean on rice to provide a respite from the intensity of flavour. It’s simple, but perfect. Griddled vegetables with feta. Ribollita Recipe - Adam Leonti. Sweet Potato Galette Recipe With Brie - olivemagazine. Moroccan Spiced Roasted Vegetable Traybake - Easy Peasy Foodie. Bursting with vegetable goodness and flavoured with a simple harissa marinade, this Moroccan Spiced Roasted Vegetable Traybake takes just 10 minutes to prepare, is vegetarian and gluten free, and of course – super delicious!
Serve just as it is, or with my Easy 2 Ingredient Yogurt Flatbreads. A few weeks ago, I was chatting (well virtually chatting) with a good blogger friend of mine: Mandy from Sneaky Veg, and during the course of our chat, it occurred to me that I had never blogged a vegetarian traybake…now considering I regularly blog vegetarian and vegan food AND that I have, on more than one occasion, been called ‘The Queen of Traybakes’ (I now have a total of 18 traybakes on my blog!!) , this felt like something of an omission, to say the least! You really could eat ths traybake as it is, it’s delicious and plenty filling enough…however if you are feeling the need for some extra carbs, you could serve this with couscous, rice or bulgar wheat.
If you like this recipe… Pumpkin & Cashew Humus Recipe - Organic Supermarket. 22 Oct We want to welcome our fantastic chef Julien and our kitchen team to The Organic Kitchen.
They have been whipping up all those scrumptious soups, sandwiches, salads and spreads you folks have been enjoying. The social media department raided the kitchen and Julien very kindly gave us his amazing pumpkin & cashew humus recipe to share with you all. It’s a very special and extra yummy humus. Roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves I Ottolenghi Recipes. Stuffed Romano peppers with ricotta and mascarpone - Recipes.
Use the best quality ricotta you can find for this.
Serves six, as a starter or part of a mezze platter, along with good bread. Method. Patatas bravas with chorizo. Wild Garlic Risotto. Categories Dietary: (Vegan) Gluten free Serves: 4 Ingredients: 250g risotto rice (Arborio) 1 onion finely chopped 2 tbsps olive oil 150ml white wine 700ml vegetable stock 100g wild garlic leaves, chopped 50g vegetarian style parmesan (optional) salt & freshly ground black pepper.
Wild Garlic and Ricotta Ravioli. Categories Wild garlic is in its prime right now!
It adds a wonderful twist to this traditional ravioli filling with a simple sage and butter sauce. We love teaching how to make ravioli on our vegetarian Italian classes because there are endless options for fillings. A terrific opportunity to show off seasonal veg! The only challenge is saving room for the tiramisu... Grain man: Yotam Ottolenghi’s recipes for rice suppers. Moroccan roasted veg with tahini dressing recipe. Christmas side recipes from Nigel Slater. You can have the turkey. Just give me the gravy. And I’ll have the chipolatas and bacon rolls too, the cranberry sauce and the stuffing. Roasted butternut squash tagine. Dean Edwards' mid-week meat-free dish is easy to put together, inexpensive and it will bring some Moroccan sunshine to a cold February day.
Ingredients Serves: 4 1 large butternut squash peeled and diced Oil for drizzling 1 large onion finely chopped 4 cloves garlic crushed 1 tbs fresh ginger finely chopped 1 tsp smoked paprika 1 tsp ground cinnamon 1 tsp ground coriander 1 x 500g carton tomato passata 200ml vegetable stock 2 tbs tomato puree 100g dried apricots chopped 1 400g tin chickpeas drained 1 tbs honey to taste Salt and pepper to season Herby cous cous 250g cous cous 500ml vegetable stock Small bunch flat leaf parsley chopped Small bunch fresh coriander chopped Juice 1 lemon 30ml extra virgin olive oil 50g toasted flaked almonds. Carrot and Leek Soup. Skillet Turnips and Potatoes with Bacon Recipe.
Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to medium-low, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes. Push vegetables to 1 side of skillet. Nigel Slater’s five vegetarian recipes. The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes.
There have been frying pans of peppers and wheat on the hob, and sesame-coated cheese for bright citrus salads. It was only as we ladled out the last of the layers of baked dal onto our plates that I realised the kitchen hasn’t seen a joint of meat all week. Sticky roast carrots and chickpeas with taghourt, pomegranate and toasted seeds. Sticky roast carrots and chickpeas with taghourt, pomegranate and toasted seeds. Photograph: Donal Skehan Serves: 4 Cooking Time: 30 mins Course: Side Dish Cuisine: Fusion Ingredients.
Nigel Slater’s sautéed potatoes with olives, chard and cheese recipe. Crushed Baby Potatoes - Kevin Dundon. Nigel Slater’s autumn vegetable recipes. Lemon basil butter white wine reduction sauce. Yotam Ottolenghi’s recipes for autumn bakes. Nigel Slater’s spring vegetable frittata recipe. Asparagus and Fava Beans with Toasted Almonds. How to cook the perfect risi e bisi. Herbed couscous pilaf with cranberries & pine nuts. Habanero Pineapple Blueberry Salsa Recipe. (archive) : Asparagus & Gabriel cheese gratin with herbed hazelnut crust and fried capers. Vegetarian enchiladas. Stuffed Figs with Goat Cheese - Appetizer Recipe.