Category: Vegetarian

Categories
Dinners Soups&Salads Vegetarian

Brown rice, broccolini and avocado salad

  • 1 cup medium-grain brown rice
  • 2 bunches broccolini, trimmed
  • 60g baby spinach
  • 1 large avocado, thinly sliced
  • 1 tbsp rice wine vinegar
  • 2 tbsp gluten-free tamari
  • 2 tbsp vegetable oil
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds, toasted
  • 1/2 cup small fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 long red chilli, seeded, thinly sliced
  • 2 tbsp natural almond kernels, roughly chopped

Cook rice following packet directions.

Meanwhile, cook broccolini in a saucepan of boiling, salted water for 2 minutes or until just tender. Drain. Refresh under cold water. Drain well.

Place rice and spinach on serving plates. Top with broccolini and avocado. Season with salt and pepper. Whisk vinegar, tamari, oils and sesame seeds together in a small jug. Spoon dressing over broccolini mixture. Sprinkle with mint, coriander, chilli and almonds. Serve.

Categories
Dinners Soups&Salads Vegetarian

Soba noodle salad with spicy peanut dressing

  • 180g soba noodles
  • 1/2 cup podded frozen edamame
  • 1 large carrot, peeled, halved
  • 1/2 bunch radishes, trimmed
  • 1 Lebanese cucumber, halved, deseeded
  • 1 avocado, finely chopped
  • Chopped roasted peanuts, to serve
  • Peanut dressing
  • 70g (1/4 cup) natural crunchy peanut butter
  • 1 lime, juiced
  • 1 tbsp mirin
  • 1 tbsp tamari
  • 2 tsp sriracha chilli sauce
  • 2 tsp maple syrup

Step 1Cook the soba noodles in a saucepan of boiling water following packet directions, adding the edamame in the last minute of cooking. Drain. Refresh under cold running water. Transfer to a large serving bowl.

Step 2Meanwhile, to make the peanut dressing, combine all ingredients in a bowl. Whisk until smooth.

Step 3Use a food processor fitted with the grater attachment to grate the carrot, radish and cucumber then add to bowl with noodles. Add the dressing and half the avocado. Toss well to combine. Top with remaining avocado and sprinkle with peanuts to serve.

Categories
Sides Soups&Salads Vegetarian

tomato salad with shaved goat’s cheese

TOMATO ESSENCE

  • 750g tomatoes, ripe, roughly chopped
  • 1/4 onion, roughly chopped
  • 1/4 cucumber, roughly chopped
  • 1/2 stick celery, roughly chopped
  • 1 small clove garlic, chopped
  • 1/4 red pepper, roughly chopped
  • 1/4 fennel, roughly chopped
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • a pinch cayenne pepper

GARNISH

  • 50g goat’s cheese, rind removed
  • 12 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • a pinch smoked paprika
  • 25g pine nuts, toasted
  • a small bunch basil, shredded

STEP 1Wrap the goat’s cheese tightly in clingfilm and freeze for at least 5 hours, but preferably overnight.

STEP 2For the tomato essence, add all of the ingredients to a bowl, mix well, cover and leave to marinate for 1 hour.

STEP 3Pour the mix into a food processor and pulse several times until it’s a rough pulp. Pour into a large mixing bowl lined with a double layer of clean muslin. Tie together the 4 corners of the muslin with string and suspend over the bowl – we do this using the taps above a sink or two overturned chairs and a broom handle. Leave to hang for at least 4 hours.

STEP 4Bring a pan of water to the boil and blanch the cherry tomatoes for 15-20 seconds before plunging straight into iced water. Peel and put into a bowl. Sprinkle with the salt, sugar and smoked paprika, and leave to marinate for 30 minutes.

STEP 5When ready to serve, warm the tomato essence in a pan. Divide the peeled tomatoes between bowls, sprinkle with pine nuts and basil, and grate over the frozen goat’s cheese so that it completely hides the tomatoes. Pour the warmed tomato essence at the table, if you like.

Categories
lunch Sides Soups&Salads Vegetarian

Tomato and watermelon gazpacho

  • 2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
  • 5 cloves garlic, peeled and roughly chopped 
  • 6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
  • 1 small onion, roughly chopped (140g net)
  • 400g watermelon flesh, seeds removed
  • 100g crustless white bread, broken into small chunks
  • 150ml tomato passata (or tomato juice)2 tbsp red wine vinegar 
  • 200ml olive oil, plus extra for drizzling 
  • 15g basil leaves
  • Coarse salt and black pepper

Croutons

  • 150g crustless white bread, broken into 2-3cm chunks
  • 3 tbsp olive oil 
  • 1½ tbsp red wine vinegar 
  1. First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool. 
  2. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed. 
  3. To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.
Categories
Dinners Vegetarian

Kung Pao Tofu

  • 2 blocks extra firm tofu
  •  4 Tbsp cornstarch
  • 4 Tbsp sesame oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 bunch green onions
  • 1 cup cashews
  • 1 tbsp minced fresh ginger
  • 6 garlic cloves
  • 10 whole dried red chili peppers cut a few in half if you like spice

Kung Pao Sauce

  • ¼ cup soy sauce
  • ⅓ cup rice vinegar
  • 2 tbsp sugar
  1. Place two paper towels on a plate. Put the entire block of tofu (drained from its packaging liquid) onto the paper towels. Place two more paper towels on top of the tofu then place a heavy item on top of it. Not so heavy as to crush the tofu, just heavy enough to squeeze out the liquid. “Drain” the tofu for 30 minutes, changing the paper towels half way through.
  2. Make the Kung Pao sauce: combine soy sauce, rice vinegar and sugar in a bowl. Stir to combine and set aside.
  3. Once the tofu is done draining, slice it into 1-inch cubes and place them in a large bowl. Sprinkle with cornstarch and gently toss with your hands, until they are all coated.
  4. In a large skillet, heat 2 tablespoons of the sesame oil over high heat. Working in batches so as not to overcrowd the pan, stir-fry half of the tofu until all 4 sides are lightly browned. About 15 minutes total. Remove the tofu from the pan, onto a paper towel lined plate. Repeat with remaining tofu.
Categories
Dinners Vegetarian

Tortellini Pasta in Garlic Spinach Tomato Sauce

  • 220g ricotta cheese stuffed tortellini
  • 1 tablespoon olive oil 
  • 1 medium onion minced
  • 4 Roma tomatoes diced (or 1 can low-sodium diced tomatoes)
  • 2 cups fresh spinach roughly chopped
  • 3 garlic cloves minced
  • Salt and fresh cracked pepper
  • 60ml vegetable stock
  • crushed red pepper flakes
  • Grated parmesan cheese  for garnish

DIRECTIONS

1. To make this tortellini pasta in garlic spinach tomato sauce: Heat 1 tablespoon olive oil over medium heat and cook onion until fragrant and translucent. Add fresh tomato and season with salt, pepper, and red pepper flakes. Simmer for 3 or 4 minutes, stirring from time to time.

2. Add garlic, vegetable stock, and spinach to the skillet and cook on medium, about 2 – 3 minutes until spinach wilts just a little. Remove from heat, cover with a lid, and set aside off heat.

3. In the meantime, cook tortellini pasta according to package instructions. Drain and rinse.

4. Add cooked and drained tortellini pasta to the skillet with spinach and tomato sauce. Stir everything together to combine and warm on medium-low heat, adjust seasoning and serve the tortellini pasta in garlic spinach tomato sauce with a good sprinkle of parmesan and a drizzling of olive oil. Enjoy!

Categories
Dinners Vegetarian

Homemade tortellini

PREPARATION40 minutes

COOK TIME15 minutes

SERVINGS Serves 4 to 6

  • 2-3/4 cups of Flour
  • 3 Eggs
  • 1 Tbsp of Olive Oil
  • 1 tsp of Salt
  • 1/4 cup of Water
  • 2/3 cup of Ricotta
  • 3 Tbsp of Freshly Grated Parmigiano

To make the pasta, in the food processor add flour salt olive oil and eggs and pulse until mixture resembles coarse sand, with the motor running, stream in water and mix until the dough comes together.

wrap the dough in some plastic wrap and put in the fridge for at least one hour.

In a small bowl mix together the ricotta and parmesan and set aside.

Cut the dough into 8 equal pieces. Pass through the pasta machine up to 6 or 7.

Cut circles out of the sheets of dough and fill with a small amount of cheese mixture. Then fold in half then wrap the corners around to form the tortellini.

Cook in boiling salted water until they float.

Categories
Appetizers Sides Vegetarian

Dom Crenn Leeks with Bernaise

  • 200 grams extra-virgin olive oil
  • 1 garlic clove, peeled and smashed
  • 1 bay leaf, torn
  • 2 fresh thyme sprigs
  • 100 grams champagne vinegar or cider vinegar
  • 100 grams water
  • Fleur de sel or kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 medium leeks

For the béarnaise sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, peeled and diced
  • 5 tablespoons dry white wine
  • 5 tablespoons vermouth
  • 3 tablespoons white wine vinegar
  • 2 fresh tarragon sprigs
  • 2 fresh thyme sprigs
  • 2 egg yolks
  • 4 tablespoons unsalted butter, diced into small pieces
  • Lemon juice, to taste
  • 1–2 tablespoons sherry vinegar, to taste
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

For serving:

  • Reserved warm vinaigrette/confit cooking liquid
  • 1 tablespoon sherry vinegar
  • 2 tablespoons lemon juice, to taste
  • 2 fresh chives, chopped into 1-inch spears
  • Fresh herbs such as parsley, chervil, and tarragon (optional)

Make the warm vinaigrette and confit the leeks:

  1. In a medium saucepan set over medium heat, warm the olive oil. Use an instant thermometer to check that the temperature of the liquid stays below 300 degrees Fahrenheit.
  2. Add the smashed garlic, torn bay leaf, and thyme to the oil.
  3. Once you see the thyme begin to crisp, pour in the champagne vinegar or cider vinegar and water.
  4. Raise the heat to high, but do not allow the vinaigrette to boil.
  5. Season with salt and pepper, to taste, then remove the pan from the heat.
  6. Preheat the oven to 325 degrees Fahrenheit.
  7. Trim the root end from the leeks.
  8. Keeping the white portion of the leeks intact, chop off the green parts, and discard them or save them for use in a vegetable stock.
  9. Soak the trimmed leeks in water to clean.
  10. Remove the leeks from the water, dry them, and transfer them to a roasting pan.
  11. Pour the warm vinaigrette over the leeks until they’re mostly submerged.
  12. Confit the leeks in the oven until they’re tender, about 30 minutes.

Make the béarnaise sauce:

  1. Heat the olive oil in a medium saucepan set over medium heat, then add the diced shallot.
  2. Once the shallot begins to warm, after about 2 minutes, add the white wine and vermouth to the saucepan.
  3. Let the mixture reduce by half for about 10 minutes.
  4. After 10 minutes, remove the saucepan from the heat and taste the liquid.
  5. If the alcohol flavor is strong, return the saucepan to the heat. Continue cooking until the alcohol flavor is muted, another 5 minutes.
  6. Add the white wine vinegar, tarragon, and thyme, and lower the heat to medium-low.
  7. Cook until the flavors have infused into the liquid, about 2 minutes.
  8. After about 2 minutes, strain the vinaigrette reduction through a fine-mesh strainer into a small glass bowl. Confirm that all of the shallot and herb pieces have been removed from the liquid.
  9. Prepare a bain-marie: In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Place a large stainless steel bowl or double boiler over the saucepan.
  10. Lower the heat to medium-low, and add the egg yolks to the bowl or double boiler.
  11. Whisk the yolks vigorously, removing the bowl or double boiler from the heat whenever the yolks begin to harden.
  12. Once the yolks begin to thicken, after about 2 minutes, gradually add the vinaigrette reduction while continuing to whisk vigorously for about 1 more minute.
  13. Make sure the water stays at a simmer, and the yolks do not start to cook. The mixture should thicken enough to coat the back of a spoon without running. Adjust the temperature in the bowl or double boiler by removing it from the heat as needed to prevent the sauce from breaking. (When the oil separates from the reduction, it’ll look pooled with droplets of solids floating in the oil.)
  14. After 1 more minute, remove the bowl or double boiler from the heat. Dip the back of a spoon into the mixture. Test the emulsion by holding the spoon vertically: The mixture should cling to the spoon and be homogenous.
  15. Keeping the temperature in the bowl or double boiler a bit cooler than before, add the diced butter in batches. Continue to whisk vigorously until all the butter is combined.
  16. Bring the bowl or double boiler back to the heat, then remove it again, repeatedly, as you whisk. The temperature should stay warm enough to incorporate the butter but cool enough to prevent the emulsion from breaking.
  17. After all of the butter is incorporated, season the sauce with the lemon juice, salt, paper, and sherry vinegar.

Serve the confit leeks with béarnaise sauce:

  1. To serve, use tongs to carefully transfer the warm confit leeks to a paper towel (reserve the cooking liquid).
  2. Once the excess oil has drained from the leeks, transfer them to a cutting board, and slice them into uneven cylinders about 1–2 inches in length.
  3. Arrange 3–4 of the tallest leek pieces vertically on each plate, with shorter leeks clustered closely around them to create towers.
  4. Season the reserved confit cooking liquid with the sherry vinegar and lemon juice, then spoon the seasoned liquid onto the leeks, to taste.
  5. Spoon a generous amount of béarnaise sauce onto the leeks so that the sauce drips down the cylinders unevenly.
  6. Use tweezers to garnish the dish with chives and other fresh herbs, if using, to taste.
Categories
Dinners lunch Vegetarian

Cleanse Bowl

  • 1/4 butternut pumpkin
  • 1 tbs olive oil
  • 1/2 cup quinoa cooked
  • 1/2 avocado cubed
  • 1 carrot grated
  • 1 beetroot grated
  • 2 handfuls spinach
  • 1 pinch sea salt
  • 1 sprinkle sesame seeds *to decorate
  • 1 sprinkle chilli flakes *to decorate

DRESSING

  • 1 tbs tahini
  • 1 tbs olive oil
  • 1 tsp turmeric powder
  • 1 tbs lemon juice
  1. Preheat the oven to 180C.
  2. Slice the butternut pumpkin into long wedges and arrange on a tray lined with baking paper. Roast in the oven for 35 – 40 minutes, or until cooked through and slightly caramelised.
  3. Meanwhile, make the dressing by adding all the dressing ingredients in a small bowl and whisking until combined.
  4. Divide the quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the dressing.
Categories
Dinners Vegetarian

Harissa-spiced cauliflower with creamy avocado and couscous

  • 1 small cauliflower, small leaves attached, cut into 4 wedges
  • 1-2 tbsp rose harissa paste
  • 1 red onion, cut into 6 wedges
  • 150g reduced fat crème fraîche (or soured cream or yogurt)
  • 1 small ripe avocado, roughly cut into chunks
  • 30g chopped soft herbs (like mint, parsley and chives)
  • 2 tbsp capers
  • 2 tbsp lemon juice
  • 2 anchovy fillets
  • 250g couscous cooked
  • Mixed salad leaves to serve

Heat/light the barbecue and spread the coals in an even layer.

Rub the cauliflower all over with the harissa, season with salt and pepper

Barbecue with the onion wedges with the lid shut for 20-30 minutes, turning, until the vegetables are charred and tender.

Meanwhile, put the crème fraîche, avocado, herbs, capers, lemon juice, anchovies, some salt and a grind of black pepper in a mini processor or blender and whizz to make a green sauce.

Serve the warmed couscous on 2-3 plates (or on a platter) with the cauliflower and the onions. Drizzle the green sauce over the top and add a handful of salad leaves.