Cider, Vegetable, Lentil and Bean Pie with Swede and Potato Mash (v)

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The teen doesn’t like shepherd’s pie very much, but this was far enough away from the usual recipes that he tolerated it. The husband and I on the other hand really enjoyed it šŸ˜‰ Make sure you use vegan cider!

For four portions you need

  • 1 leek, cut into 0.5cm slices
  • 2 medium onions, roughly chopped
  • 2 carrots, cut into 0.5cm discs
  • 1 head broccoli cut into bite size florets
  • 1/2 cauliflower cut into bite size florets
  • 400ml dry cider
  • 300ml water
  • 4 tsp stock powder
  • 1 can black eyed beans, rinsed
  • 1/2 cup red lentils
  • 1 tsp cornflour slackened with a little cold water
  • A little olive oil
  • A little vegan marge
  • 1 tbsp nutritional yeast
  • salt and pepper
  • 2 tsp dried sage
  • 1 medium swede, peeled and cut into 1cm cubes
  • 2-3 medium potatoes, peeled and cut into 2cm cubes
  1. Begin by sauteing the leeks, onion and carrot in the olive oil for 10 mins. Cover with a lid to help them steam cook.
  2. Meanwhile, place the swede in a large pan and cover with cold water. Bring to the boil and cook for 12 mins.
  3. Add the lentils, cider, stock, water and sage to the stew pan and bring to the boil. Reduce the heat and simmer, covered, for 10 mins.
  4. After 12 mins, add the potatoes to the swede pan, bring back up to the boil and cook for a further 12 mins.
  5. Add the broccoli, cauliflower and black eyed beans to the stew pan. Cook covered for 8 mins.
  6. Drain the swede and potatoes, add the marge and nooch and mash until as smooth as you can get it (it won’t be totally smooth due to the swede).
  7. Take the stew off the heat and add the cornflour mix to thicken the sauce. Season to taste.
  8. Layer the stew in the bottom of an oven proof dish. Top with the mash and then bake at 170 degrees for 45 mins until bubbling and browned. Enjoy.

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Lentil and Pearl Barley Root Vegetable Casserole (v)

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Every year I get a bit depressed about the end of Summer and the beginning of Autumn. But then I remember warming stews and casseroles and honking geese and I feel a bit less dejected. This casserole is a variation on one I make a lot, but for the first time I cooked it in the oven in the hope that the pearl barley and lentils wouldn’t stick to the bottom of the pan. They didn’t! I served with mashed potatoes and steamed spring greens.

For six portions you need

Casserole

  • 1 leek, sliced into 0.5″ slices
  • 2 onions, roughly chopped
  • 2 sticks celery, sliced
  • 2 carrots, cut into bite sized chunks
  • 1 small swede cut into bite sized chunks
  • 1 tbsp oil
  • 1.25l vegetable stock
  • 1/2 cup pearly barley, rinsed
  • 1/2 cup red lentils
  • 1/2 cauliflower cut into bite sized florets
  • salt and pepper to taste

Dumplings

  • 100g self raising flour
  • 50g vegetable suet
  • dried herbs
  • salt and pepper
  • cold water to mix to a dough
  1. Place all the chopped veg apart from the cauli into an oven proof casserole pan with the oil and saute, covered, for about 8 mins until the veg are starting to soften.
  2. Add the stock, lentils and pearl barley. Mix well and bring to the boil.
  3. Cover with a lid and place in a 160 degree oven for 30 mins.
  4. Make the dumplings by adding enough cold water to the mix to form a soft dough. Shape into 8 dumplings.
  5. After 30 mins, remove the pan from the oven and add the cauliflower and dumplings to the casserole. Mix the cauli in well to ensure it cooks, and place the dumplings on top of the casserole. Cover with the lid and return to the oven for a further 25 mins.
  6. Season to taste and serve with veg of your choice and pickled red cabbage if you’re feeling particularly northern!

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Sort of Wagamama Bang Bang Cauliflower (v)

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Sort of because it wasn’t the same as the actual dish at Wagamama, but it was very delicious. And also sort of because I clearly didn’t use cauliflower. It’s broccoli. I know it’s broccoli. Cauliflower is currently out of season and therefore unavailable.

This was searingly hot, just as it should be, but tempered with the sweetness and sourness that allows you to be able to eat it. I served with katsu quorn nuggets and lots of rice.

To make enough sauce for 4 portions you need:

  • 1/4 cup white wine vinegar
  • 1/4 cup water
  • 4 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 2-3 tbsp agave nectar (adjust to taste depending on the fierceness of the chilli heat)
  • 2 tsp red chilli flakes
  • 1/2 tsp cayenne pepper
  • fresh coriander and fresh sliced chilli to garnish
  1. Place all the ingredients into a pan and slowly heat. Simmer and reduce until thickened. You need to lose about 1/3 to 1/2 of the original volume of liquid to get the right consistency.
  2. Steam your veggies and once done pour the sauce over. Garnish and serve.

Freekah with Roasted Vegetables and Chickpeas (v)

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My mum made this for us over Christmas. It was delicious and the perfect antidote to all the rich food we had been eating. This is my version.

For 4-6 portions you need:

  • 200g freekah or bulghar wheat
  • 1 litre veggie stock
  • 300g cooked chickpeas
  • 3 mixed peppers, cut into rough chunks
  • 1 sweet potato cut into bite sized chunks
  • 2 carrots cut into bite sized chunks
  • 2 onions ditto
  • 1 aubergine ditto
  • 50g pine nuts
  • 2 tbsp pomegranate molasses
  • 1 pack each of flat leaf parsely and mint, finely chopped
  • 4 tbsp olive oil
  • 2 tbsp baharat
  • salt and pepper
  • houmous to serve
  1. Begin by tossing the aubergine, carrot and sweet potato in 3 tbsp olive oil and the baharat. Roast in a hot (190 degree) oven for about 30 mins.
  2. Meanwhile place the freekah in a pan with the hot stock. Bring to the boil and simmer for 15 mins. Turn off the heat and cover the pan with a lid and leave to steam for a further 15 mins. Keep warm.
  3. Add the peppers, onions, chickpeas and remaining oil to the roasting tin and continue to cook for a further 30 mins.
  4. Add the fresh herbs and pomegranate molasses to the freekah. Mix. Season to taste.
  5. Toast the pineĀ nuts and mix into the cooked veggies and chickpeas.
  6. Serve with hummus, salad and pitta bread.

Tempura Vegetables (v)

  

I used to make this a lot when Lex was younger but I haven’t made it for a while. The muggy hot weather today and a fridge full of veggies prompted me to make it again. It’s based on an Ottolenghi recipe in his book ‘Plenty’. 

For three portions you need

  • A selection of veggies cut into bite sized pieces. Allow about a cup per person
  • 80g self raising flour
  • 80g cornflour
  • 210ml fizzy water
  • Oil for deep frying

Heat the oil in a large pan. Combine the batter ingredients together. Coat the vegetables in the batter and drop into hot oil. Cook until golden brown – about 3-5 mins. You’ll need to fry in batches. Serve with a selection of dipping sauces eg soya sauce, sweet chilli sauce etc. 

Potato and Carrot Tagine with Chickpeas and Peas (v)

IMG_6680Q: What do you do when you want something quick and tasty for dinner but haven’t got much left in the house?
A: Make a tagine!

This recipe has become a staple go to in the lean mid week evenings when I’ve not got a lot of time to get dinner on the table after work, and the veg cupboard is looking decidedly sad and bare. It’s delicious, nutritious and a doddle to make.

For 4-6 portions you need

  • 1 tbsp oil
  • 2 onions, sliced
  • 8 new potatoes, scrubbed but not peeled
  • 2 carrots, cut into chunks
  • 2″ ginger, grated
  • 4 cloves garlic, roughly chopped
  • 2 chillies, sliced
  • 2 tsp tumeric
  • 1 tsp each whole coriander & whole cumin
  • 800ml vegetable stock
  • 1 tin chickpeas, drained
  • 1 cup frozen petit pois
  • 1.5 cups couscous with 3 cups vegetable stock to rehydrate

Begin by sauteeing the onions in the oil for about 5 mins. Add the ginger, garlic, chillies, tumeric, cumin and coriander and fry for a further 2-3 mins.

Add the potatoes and carrots andĀ cover with the stock. Bring to the boil and cover with a lid. Simmer for 15 mins. Add the chickpeas and simmer for a further 10-15 mins depending on how well done the potatoes are. Meanwhile pour the boiling stock over the cous cous and leave to absorb.

Add the peas for the final 2 mins of cooking. Serve with cous cous and a smug smile on yer face.

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