Category: Vegetarian

Categories
Pasta Vegetarian

Orecchiette with Mushrooms, Leeks, and Almonds

  • ¼cup plus 2 tablespoons olive oil, divided
  • ½cup raw almonds, coarsely chopped
  • ½cup parsley leaves with tender stems, chopped
  • 1teaspoon finely grated lemon zest
  • 2tablespoons plus ⅓ cup grated Parmesan, dividedKosher salt, freshly ground pepper
  • 1pound shiitake mushrooms, stemmed, large caps torn in half
  • 2large leeks, pale-green and white parts only, halved, sliced into ¾-inch pieces
  • 2garlic cloves, grated
  • ¾cup vegetable stock
  • 12ounces orecchiette

Heat ¼ cup oil in a large skillet over medium-high. Cook almonds, tossing frequently, until lightly golden, 1–2 minutes. Using a slotted spoon, transfer almonds to a medium bowl, leaving that almondy-oil goodness in the skillet.

Let almonds cool 10 minutes. Toss with parsley, lemon zest, and 2 Tbsp. Parmesan; season with salt and pepper. Set aside.

Add remaining 2 Tbsp. olive oil to almond oil in skillet. Heat over medium-high and cook mushrooms, undisturbed, no matter how much you may wish to give them a toss, until browned on 1 side, about 2 minutes. Toss and continue to cook, undisturbed, until browned on underside, about 2 minutes. Season with salt and pepper and continue to cook, tossing occasionally, until mushrooms are tender but still retain their shape and have some bite, about 2 minutes more. Add leeks and garlic, season with salt and pepper, and cook until leeks are bright green and just getting tender, 4–5 minutes. Add stock and bring to a simmer.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes. Drain and transfer to skillet with mushroom mixture. Add remaining ⅓ cup Parmesan and cook, tossing, until sauce is nice and silky and creamy and lightly coats pasta, 2–3 minutes.

Serve pasta topped with reserved almond mixture.

Do Ahead: Pasta can be made 1 day ahead; cover and chill.

Categories
Pasta Vegetarian

Spinach & ricotta cannelloni

Ingredients

  • 400 g spinach
  • extra-virgin olive oil
  • ¼ teaspoon ground nutmeg
  • 1 onion
  • 2 cloves of garlic
  • 2 x 400 g tins of quality plum tomatoes
  • 1 bay leaf
  • ½ a bunch of fresh basil , (15g)
  • ½ a lemon
  • 1 large free-range egg
  • Parmesan cheese
  • 250 g ricotta
  • 150 g cannelloni , about 14 tubes
  • 2 x 125 g mozzarella balls

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Cook the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with salt and pepper, cover . Place in a sieve to drain into a bowl and set to one side to cool.
  3. Dice the onion and cook in a drizzle of olive oil. until soft. Put aside
  4. Make tomato sauce. Break apart the canned tomatoes in the pan and add crushed garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
  5. Squeeze the moisture out of the spinach into the bowl. Chop the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
  6. Beat the egg and grate 2 teaspoons of Parmesan cheese. Stir the ricotta, egg and Parmesan into the spinach. Season to taste.
  7. Spoon in the spinach mixture into the cannelloni shells. Lay them in a 20cm x 25cm oven dish.
  8. Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
  9. Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
Categories
Vegetarian

Seared Halloumi with Peanut Dukkah and Honey

  • ¼cup skinless raw peanuts
  • 2Tbsp. toasted white sesame seeds
  • 1Tbsp. black sesame seeds
  • 1tsp. coriander seeds
  • 1tsp. cumin seeds
  • ½tsp. finely ground black pepper
  • 28-oz. packages Halloumi cheese
  • ¼cup (or more) extra-virgin olive oil
  • ¼cup honey, warmed

Step 1

Preheat oven to 350°. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.

Step 2

Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.

Step 3

Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.

Step 4

Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.

Step 5

Arrange on a platter; drizzle with honey and sprinkle with some dukkah.

Step 6

Do Ahead: Dukkah can be made 2 weeks ahead. Store airtight at room temperature.

Categories
Vegetarian

Lentil Burrito

  • 2 red onions
  • 2 cans lentils
  • 150 grams sundried tomatoes
  • 200 grams green olives (in lemon)
  • 750 grams cabbage
  • 100 grams cream cheese with garlic and herbs flavoring
  • 8 tortilla wraps
  • 175 grams grated Gouda jong cheese

Shred the onion. Rinse the lentils and drain in a colander. Drain the sun dried tomatoes. Save 2 tablespoons of the oil. Cut them into strips.

Heat 1 tablespoon of the tomato oil and fry the onions. Add the lentils and olives and cook stirring for 5 minutes. Add pepper and salt.

Cut the cabbage into strips. Heat the remaining tomato oil and fry the cabbage for 3 minutes. Then stir in the cream cheese, then add the lentils, olive and sun dried tomato mixture.

Warm the tortillas and rool them up

Categories
Vegetarian

Cheesy Rice Pie

Ingredients

  • 2⅓ cups cooked long-grain rice
  • 2¼ cups (8 oz.) coarsely grated mild cheddar cheese
  • 10 oz. thin asparagus spears, cut on the bias in ¼-inch pieces (1⅔ cups)
  • 2 small zucchini (13 oz.), coarsely grated
  • 1 small red bell pepper (5 oz.), finely diced
  • ½ cup thinly sliced scallions
  • Kosher salt and freshly ground black pepper
  • 3 large eggs, lightly beaten
  • 1 cup (8¾ oz.) natural, whole milk yogurt
  • Butter or olive oil for greasing the pan

Instructions

  1. Preheat the oven (with one of its racks positioned in the center) to 375°F.
  2. To a large bowl, add the rice, cheese, asparagus, zucchini, bell pepper, and scallions and toss well to mix. Season to taste with kosher salt and freshly ground black pepper, then add the eggs and yogurt and stir until thoroughly combined.
  3. Lightly grease a 9-inch springform tin or cake pan, then transfer the rice mixture into it, smoothing the top with the back of a spoon. Transfer to the oven and bake until the pie is firm and set in the center and lightly browned, 35–40 minutes. Cool slightly before unmolding, then cut into slices and serve warm or at room temperature.
Categories
-sides Vegetarian

Grilled Grapes with Burrata

  • 1 1/4 ounces seedless red grapes, pulled off their vine
  • 2 tablespoons Valdespino vinegar (or other best-quality sherry vinegar)
  • 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 1/2 teaspoons dark brown sugar
  • 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
  • Flaked sea salt and black pepper
  • 3 large balls of burrata or buffalo mozzarella
  • 6 small purple or green basil sprigs, to serve
  1. Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, 1/4 teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
  2. Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1 1/2 minutes. Remove from the heat.
  3. When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1 1/2 teaspoon of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining 1/2 teaspoon of fennel seeds, garnish with a sprig of basil, and serve.
Categories
Vegetarian

Braised Eggs with Leek and Za’atar

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil, divided
  • 2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/4 cups low-sodium vegetable broth
  • 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped
  • 1 teaspoon cumin seeds, lightly toasted and crushed
  • 7 ounces baby spinach leaves (about 7 packed cups)
  • 6 large eggs
  • 3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup)
  • 1 tablespoon za’atar
  1. Heat the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon of salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes. Add the vegetable broth, lemon, and cumin. Bring to a boil and cook until most of the broth has evaporated, 4 to 5 minutes. Add the spinach and fold in until wilted, about 1 minute.
  2. Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. Break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the za’atar with the remaining 1 tablespoon of oil.
  3. Brush the za’atar over the eggs. Serve at once, straight from the pan.
Categories
Salad Vegetarian

Cauliflower, Pomegranate and Pistachio Salad

  • 1 large cauliflower
  • 1 medium onion roughly sliced (130gr)
  • 80ml olive oil
  • 25gr parsley roughly chopped
  • 10gr mint roughly chopped
  • 10g taragon roughly chopped
  • Seeds for 1/2 of a medium pomegranate
  • 40gr pistachio nuts lightly toasted and roughly chopped
  • 1 tsp ground cumin
  • 1 1/2 tbsp lemon juice
  • salt

Preheat oven to 200c

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets roughly 3cm wide and add these to a separate bowl with cauliflower leaves and onion. Toss everything together with 2 tbsp oil and 1/4tsp salt and spread out over a parchment lined baking tray. Roast for about 20 minutes until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cooled, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients along with 1tsp salt. Toss gently just to combine, then serve.

Categories
Vegetarian

Sweet Potato Curry

  • 1 tbsp oil
  • 2 garlic cloves minced
  • 2 red onions diced
  • 1 thumb sized piece of ginger minced
  • 1 red chili diced
  • 750 gr sweet potatoes diced into small squares
  • 1 generous pinch of salt
  • 1/2 to 3/4 c water
  • 1 1/2 tbsp curry powder
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1 can of lentils (or chickpeas)
  • 2 c or 1 bag of baby spinach
  • 1 tbsp lime juice

Add oil to the pan and fry garlic, onions, ginger and chili until browned. Add the sweet potatoes and fry for a few minutes then add the salt and mix. Then add the water and cover to let steam for 15 minutes.

Add curry powder, tomatoes, coconut milk, lentils spinach and lime juice and cook until spinach is wilted.

Categories
Vegetarian

Jamie Spinach filo tart

Ingredients

  • 100 g pine nuts
  • 5 large free-range eggs
  • 300 g feta cheese
  • 50 g Cheddar cheese
  • dried oregano
  • 1 lemon
  • olive oil
  • 1 knob of unsalted butter
  • 400 g baby spinach
  • 1 x 270 g pack of filo pastry
  • cayenne pepper
  • 1 whole nutmeg , for grating

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
  3. Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
  4. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
  5. Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
  6. Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
  7. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
  8. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
  9. Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
  10. Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
  11. Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
  12. Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.