Here’s a lovely way to eat tofu and should appeal to both vegetarians and omnivores. You will need a firm tofu for this meal. For the vegetables I used butternut pumpkin (squash), zucchini (courgettes) and whole Swiss brown mushrooms but the choice of vegetables is flexible as long as they keep their shape reasonably well.…… Continue reading miso grilled tofu and vegetables
Category: vegetarian dishes
stuffed mushrooms
Whoever said life was too short to stuff a mushroom was wrong. I love mushrooms and this recipe uses 3 types of mushrooms to make a most delicious and satisfying vegetarian meal. For this recipe use portobello mushrooms (these are large, mature button mushrooms) with a good edge to hold the filling. For the filling…… Continue reading stuffed mushrooms
shiitake mushrooms
Shiitake mushrooms are used widely in Asian cuisines and considered to have many health benefits. They are widely available in their dried form but are a little harder to find fresh, although Asian stores are a good place to try. We decided to attempt to grow them. This a lengthy procedure with some inherent difficulties for…… Continue reading shiitake mushrooms
black truffle
When in France I spent some time in the Dordogne, the home of the Périgord Black Truffle. I felt compelled to bring one home and here’s what I did with it. 60º eggs on potatoes fried in duck fat with shavings of black truffle. Actually, these were really 62.8ºC (145ºF) eggs as I prefer my…… Continue reading black truffle
mushroom, walnut and lentil loaf
Not in the mood for meat? Here’s a high protein, gluten free loaf that everyone will enjoy. Preheat your oven to 180ºC (350ºF). Line the base and sides of a 1.5 litre loaf tin with baking paper. Heat 1 tablespoon each of olive oil and butter in a saucepan and add a mirepoix of finely diced onion, celery…… Continue reading mushroom, walnut and lentil loaf
barley, lentils and mushrooms with fried onions
Once again Yotam Ottolenghi’s recipe imparts amazing flavours to a vegetarian meal. In a small bowl cover 20g (¾ oz) of dried porcini with 1¾ cups of boiling water and leave to stand for an hour. After an hour, remove the mushrooms and strain the liquid through a very fine sieve to remove any grit, then return…… Continue reading barley, lentils and mushrooms with fried onions
zucchini, peppers and chèvre
Here’s an attractive and impressive way to bring a lovely combination of flavours together. Place 1 or 2 red peppers either directly over a gas flame or on a barbecue and cook until quite blackened and soft. Remove to an airtight container or plastic bag to cool. Meanwhile slice your zucchinis lengthways into very thin slices (preferably with a mandolin)…… Continue reading zucchini, peppers and chèvre
stuffed zucchini and peppers
Thanks to Thomas for this delicious meal. Cut the red peppers in half (remove all the white membranes and seeds) and cut the zucchinis lengthwise. Scoop out the centre of the zucchinis with a melon baller, chop the centres finely and set aside. In a frypan heat some olive oil and fry a finely chopped small onion, a…… Continue reading stuffed zucchini and peppers
spanakopita
A traditional Greek pastry, Spanakopita is made with filo, has a filling of spinach and feta cheese and is normally triangular in shape. Here’s a round version. First you will need plenty of filo pastry. The bottom and sides should have at least 7 or 8 layers. Grease the bottom of your pie dish and as…… Continue reading spanakopita
cauliflower pilaf + fried root veg + spinach and yoghurt
This vegetarian meal is loosely based on a Jordanian Maqluba which normally includes meat, rice, and fried vegetables placed in a pot, which is then flipped upside down when served. The recipe is adapted from one by Henry Dimbleby and Jane Baxter which appeared in The Guardian. Preheat your oven to 200ºC (º400F). Heat 1 litre (34 fl oz)…… Continue reading cauliflower pilaf + fried root veg + spinach and yoghurt
michelle picker cooks 