This lovely fresh starter or salad comes from Where the Heart Is by Karen Martini. Blanch ⅔ of a cup of frozen peas in lightly salted boiling water for 15-20 seconds. Drain, then drizzle with a little good quality olive oil and season with salt and freshly ground black pepper to taste. Cut I large fennel…… Continue reading ricotta with fennel, peas and mint
Category: vegetarian dishes
carrot risotto with chilli
This risotto, made from everyday ingredients, is wonderfully creamy and naturally sweet with a great contrast of roasted carrots and crispy chilli on top. Adapted from this recipe by Alexa Weibel from NYT Cooking. Heat the oven to 205ºC (400ºF). Finely chop or grate 340g (¾ lb) of carrots and set aside. Now slice another…… Continue reading carrot risotto with chilli
chawanmushi
Chawanmushi (茶わん蒸し) means ‘steamed in a tea cup or bowl’ and is the name for a Japanese savoury egg custard. Ingredients often include chicken or prawns (shrimp) but I chose to make one with just vegetables. Serve this delicate dish as part of a Japanese main course with rice and pickles. In a saucepan heat 2½…… Continue reading chawanmushi
two paneer curries
Paneer is a fresh acid-set, non-melting cheese commonly used in Indian cooking. Perfect for a vegetarian feast. This sweet pumpkin and paneer curry by Mindi from mama nagi’s has a thick sauce with spinach leaves and coriander (cilantro) for balance. Preheat your oven to 220ºC (425ºF). Cut the pumpkin into evenly sized pieces, place them in…… Continue reading two paneer curries
pumpkin and sweet potato tagine
Enjoy warm Moroccan spices with sweet pumpkin (or squash) and sweet potato in this delectable tagine from the cookbook THE FOOD OF MOROCCO by Tess Mallos. Peel and cube 600g (1lb 5 oz) of butternut or any other firm pumpkin and 500g (1lb 2oz) of orange sweet potato. Melt 60g (2¼ oz) of butter in…… Continue reading pumpkin and sweet potato tagine
pea and dill pilaf
A simple but delicious pilaf. Serve it as a side dish or on it’s own with some yoghurt. Heat some vegetable oil and butter in a heavy pot and add 1½ cups of basmati rice, 1 heaped teaspoon of dried mint and salt to taste. Stir the rice until it’s coated with the oil and…… Continue reading pea and dill pilaf
tofu with shiitake and enoki mushrooms
Another delightful vegetarian meal. First cut a block of firm tofu into slices and dry them with some paper towel. In a shallow saucepan which has a lid heat some oil to medium heat and fry the slices of tofu until browned on both sides. Set aside. Add some more oil to the pan and…… Continue reading tofu with shiitake and enoki mushrooms
red lentil and cauliflower gratin
Comfort food. A cheesy bake of red lentils and cauliflower. Preheat your oven to 180ºC (350ºF). Heat some olive oil in a pan and gently fry a chopped onion, a chopped carrot and the same amount of chopped celery until softened. Add 1-2 cloves of minced garlic and cook briefly before adding 1 cup of…… Continue reading red lentil and cauliflower gratin
beet greens, sweet potato, lentils and coconut
Here’s a fabulous way to eat those beet greens and stems that often go to waste. Truly delicious! In a large, heavy pot heat 1 tablespoon of coconut oil over medium heat. Add 1 finely diced brown onion and sauté until translucent and soft. Add 1 teaspoon of chilli flakes and ¾ of a teaspoon…… Continue reading beet greens, sweet potato, lentils and coconut
fioretto cauliflower curry
Fioretto cauliflower (Chinese cauliflower, flowering cauliflower, sprouting cauliflower) is a hybrid of white cauliflower and broccoli. It has a more open growth habit than cauliflower with long light green stems and smaller, less dense florets. The stems retain a firmer texture and the flavour is sweet and nutty. I used it in this delicious mild…… Continue reading fioretto cauliflower curry
michelle picker cooks 