Check out our catalogue of meat-free recipes for your Monday menu. Or enjoy them any day of the week – they are all delicious, good for you and good for the planet!
Roast Veggie and Caramelised Onion Tarts
500g butternut pumpkin, cut into 2cm pieces
2 zucchini, cut into 2cm pieces
1 red capsicum, cut into thick strips
4 garlic cloves, unpeeled
2 large red onions, halved and sliced thinly
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
4 tablespoons olive oil
3 sheets ready-rolled shortcrust pastry
2 cups rocket leaves
Preheat the oven to 200o. Place the pumpkin, zucchini, capsicum and garlic on a baking tray. Drizzle with 2 tablespoons of oil and bake for 20 minutes. Cool.
Meanwhile, heat 2 tablespoons of oil in a frypan. Add the onion and cook over a low heat for 15 minutes. Add the vinegar and sugar and cook for a further 15 minutes until the onions are caramelised. Cool.
Combine the roasted vegetables and caramelised onions. Squeeze out the garlic flesh and mix it though. Season with pepper and salt.
Cut 6 x 13cm circles from the pastry and place them onto a baking tray lined with baking paper. Spoon the vegetable mix into the middle of each pastry round leaving a 3cm border around the edge. Fold the pastry up over the vegetables, pleating the edges. Bake the tarts for 25-30 minutes, or until the pastry is golden.
Serve topped with rocket.
Merry Cherry Compote with Berries
500g cherries, pitted
1 cup red wine
1 cup water
lemon and orange rind strips, several of each
1 punnet raspberries
1 punnet strawberries, halved
1 punnet blueberries
Add the wine, water, rind strips and cinnamon to a large saucepan and bring to the boil. Reduce the heat and gently stir in the cherries. Cook over a very low heat until the cherries are just softened, approximately 10 to 15 minutes. Don’t overcook.
Remove the cherries from the saucepan and boil the remaining liquid down until only about 1 cup remains. Strain the sauce through a sieve and pour over the cherries. Allow to cool, then cover and refrigerate.
Stir through the raspberries, strawberries and blueberries just before serving.
Warm Tempeh and Mushroom Salad
300g tempeh, diced
250g button mushrooms, sliced finely
1 red and 1 yellow capsicum, diced
2 zucchini, diced
100g baby spinach
100g cherry tomatoes, quartered
2 spring onions, sliced finely
1 clove garlic, crushed
¼ cup olive oil
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon brown sugar
Heat half of the oil in a wok. Stir-fry the tempeh until browned. Stir through the soy sauce and remove from the wok.
Heat the remaining oil in the wok and stir-fry the garlic, mushrooms, capsicum and zucchini until tender. Add the red wine vinegar and sugar, and then the spinach and cook until just wilted. Remove the wok from the heat. Gently combine all ingredients and serve.
Roast Pumpkin Risotto with Mushrooms and Spinach
500g pumpkin, chopped coarsely
300g button mushrooms, sliced finely
250g baby spinach
1 large brown onion, chopped coarsely
2 cloves garlic, crushed
2 tablespoons olive oil
2 cups aborio rice
6 cups vegetable stock
Place the pumpkin and 1 tablespoon of the olive oil in a baking dish and roast in a 230°C pre-heated oven for about 30 minutes or until tender.
In the meantime, bring the vegetable stock to a boil in a saucepan. Reduce heat to a simmer.
In another saucepan, heat the remaining oil. Add the garlic and onion and cook until softened. Add the rice and stir until all the rice is coated in oil. Cook for 1 minute.
Stir in 1 cup of the hot stock, stirring over low heat until all the stock is absorbed. Continue adding the stock 1 cup at a time, stirring and ensuring each cup is absorbed before the next is added. After about 30 minutes the rice should be tender and creamy.
Add the mushrooms and spinach. Cook, stirring until the spinach is wilted. Add the pumpkin and stir gently.
Serve immediately with a generous amount of freshly ground pepper.
Janelle Bloom’s Greek-Style Bean Salad with Grilled Haloumi
This recipe has been reprinted from Fab Food for Family and Friends by Janelle Bloom (Random House) with permission from Janelle Bloom.
(13 September 2010 Post)
300g green beans, topped
300g butter beans, topped
1 cup semi-dried tomatoes
1 small red onion, halved, very thinly sliced
3 teaspoons capers, drained
1 cup kalamatta olives
2 tablespoons extra virgin olive oil
250g pkt haloumi cheese, drained, sliced (see tip)
1/4 mint leaves
Crusty bread to serve
2 tablespoons extra virgin olive oil
1 lemon, rind finely grated, juiced
2 teaspoons dried oregano
2 green onions, finely chopped
1 large fresh red chilli, finely chopped
1 garlic clove, crushed
1. Cook the beans in a large saucepan of boiling salted water for 1 minute or until just tender. Drain then rinse under cold water to refresh. Drain well again then carefully pat dry with paper towel. Transfer the beans to a serving platter. Add the tomatoes, onion, capers and olives.
2. For the dressing, combine all the ingredients together in a screw-top jar with freshly ground black pepper and shake until well combined.
3. Heat a char-grill or large non-stick frying pan over high heat until hot. Press a sheet of baking paper onto the hot surface of the pan. Brush both sides of the haloumi well with oil then cook on the baking paper for 3-4 minutes each side or until golden and warmed through.
4. Pour half the dressing over the bean salad and toss to coat. Top with warm haloumi slices and drizzle with remaining dressing. Scatter over the mint and serve with crusty bread.
Tip: Haloumi is a mild white cheese sold in packets in the cheese cabinet at supermarkets. Once opened, store un-used cheese in the brine it comes in an airtight container for up to two weeks. The only way to eat this magic cheese is warm, best char-grilled, pan-fried or barbecues until the cheese warms through so it’s slightly melted and oozy and the outside golden and crisp.
Maggie Beer’s Pumpkin, Walnut, Cheese and Verjuice Terrine
This recipe has been reprinted from Maggie’s Kitchen by Maggie Beer (Penguin) with permission from Maggie Beer.
(30 August 2010 Post)
Serves 8 – 10
150 gm walnuts, roasted, skins rubbed and chopped
8 fresh vine leaves blanched or preserved in brine,
750 gm peeled, seeded and cubed mature pumpkin pieces
2 tablespoons extra virgin olive oil (plus extra, drizzling)
1 tablespoon lemon thyme, chopped
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1/3 cup verjuice
150 gm Gruth Ricotta
140 gm white castello cheese
4 free range eggs
1/4 teaspoon ground nutmeg
2 tablespoons sage, chopped
Preheat oven to 200°C (180°C fan forced).
Place walnuts on a flat tray and bake for 10 minutes, checking the walnuts do not burn. Immediately put into a clean tea towel and begin to rub skins off. Sift rubbed walnuts to discard skins. Cool and chop a little.
Lightly grease a 12 cm x 22 cm x 6.5 cm deep loaf tin, then line (base and sides) with vine leaves, (reserving 1 leaf for later use).
Place pumpkin, olive oil, thyme and salt and pepper in a roasting pan, tossing until well combined. Roast pumpkin for 30 minutes or until it is soft and caramelised. Deglaze pan with verjuice and return to the oven for 5 minutes until all juices have evaporated. Leave to cool. Reduce oven temperature to 180°C.
Meanwhile, mix together ricotta, castello, sage and nutmeg with the lightly beaten white of one of the eggs, until well combined. Place cooled roast pumpkin in a food processor. Add remaining 3 or 5 eggs and egg yolk and process until well combined.
Scatter nuts into the base of the prepared loaf tin then spoon cheese mixture over that, then pour over pumpkin mixture. Place the remaining vine leaf on top of the pumpkin. Place the loaf tin in a deep roasting pan, then fill halfway with boiling water.
Bake for 30 minutes or until pumpkin mixture is set, test this by inserting a skewer. Remove from oven and leave terrine to cool in the water bath, then cover with plastic film and refrigerate overnight.
Cut thick slices of the terrine, drizzle with olive oil, season with salt and pepper and serve with rocket or other green leaves to the side.
Orange and Chickpea Couscous
1 1/2 cups couscous
1/2 cup vegetable stock
1 cup boiling water
1/4 cup sultanas
2 medium oranges, peeled, segmented
1/2 cup chopped spring onions
1 cup canned chickpeas
chopped toasted almonds to sprinkle on top
Place couscous in a large heat proof bowl.
Combine the vegetable stock with boiling water and pour over the couscous.
Cover and allow to stand for 10 minutes.
Fluff with a fork then gently stir in the remainder of the ingredients.
Drizzle lightly with olive oil, add toasted almonds and serve warm or chilled.
Gabriel Gaté - Mixed Curried Vegetables
Make this dish in a wok or non-stick saucepan and use your favourite vegetables – there are very few that don’t work in a curry. Serve with rice.
2 tbsp extra virgin olive oil
1/2 onion, chopped
1 clove garlic, chopped
1/2 tsp mustard seeds
1/2 tsp caraway or cumin seeds
2 tsp curry powder
1 tsp turmeric
3 tomatoes, chopped
1 cup cauliflower florets
1 cup shelled peas
2 zucchinis, cut into 3 cm pieces
400 g can chick peas, drained
salt and freshly ground black pepper
1 cup coriander leaves
Heat the oil in a wok. Add the onion, garlic, mustard seeds and caraway seeds and stir on low heat for 2 minutes. Stir in the curry powder and turmeric. Add the tomatoes and stir well. Add the cauliflower, peas, zucchini and chick peas and season with salt and pepper. Stir well, cover with a lid and cook, stirring occasionally, for 10 to 15 minutes until the vegetables are soft.
Sprinkle with coriander leaves and serve.
Huey’s Red Rice from Mexico
1 red onion, finely chopped
2 garlic cloves, crushed
2 long red chillies, seeded and finely chopped
2 cups basmati rice
½ teaspoon dried oregano
2½-3 cups vegetable stock
½ cup tomato passata (Italian tomato cooking sauce)
1-2 heaped teaspoons chilli paste
7 spring (green) onions, finely chopped
sea salt and freshly ground pepper
3 tablespoons chopped fresh coriander
Heat a little oil in a large heavy-bottomed pot and gently sauté the red onion, garlic and chillies until just tender, regularly stirring.
Add the rice with the dried oregano and chilli paste. Stir to coat well.
Then add 2½ cups stock, the tomato cooking sauce, chilli paste, 4 chopped spring onions and seasonings. Stir well, pushing any rice down from the sides, and bring to the boil.
Turn down the heat, cover and gently simmer until the rice is tender and the liquid has been absorbed, stirring now and again and adding more stock if needed.
Then stir through the coriander with the remaining spring onion.
Serve as is for a main course or as an accompaniment alongside any grill.
Stephanie Alexander’s Eggplant and Coconut Curry
This recipe has been reprinted from the cook’s companion by Stephanie Alexander (Penguin/Lantern) with permission from Stephanie Alexander.
(5 July 2010 Post)
A vital ingredient in this dish is tamarind, the seed pod of a large tree used extensively in Indian cookery. Its aromatic sweet-sour flavour is unique and worth discovering. This curry can also be made with the slender Japanese eggplants. It can cook for much longer than the hour given here – the eggplant just becomes more and more unctuous, although it will eventually lose its shape.
4 x 200 g eggplants
1 2/3 cups desiccated coconut
1 tablespoon hot Indian curry paste
1/3 cup vegetable oil
1 teaspoon mustard seeds
2 teaspoons freshly chopped ginger
2 teaspoons chopped garlic
10-12 curry leaves
3 large onions, chopped
1 teaspoon ground turmeric
3 cups cold water
1/2 cup Tamarind Water*
juice of 2 limes or lemons
1/2 cup firmly packed coriander leaves
Cut each eggplant lengthwise into 6 wedges, then sprinkle lightly with salt and leave for at least 30 minutes. Briefly rinse, then drain, dry and set aside.
Dry-roast coconut in a heavy-based frying pan until golden, stirring constantly. Mix with curry paste and set aside.
Heat oil in an enamelled cast-iron casserole large enough to take all ingredients, then sauté mustard seeds over a moderate heat for a few seconds until they pop. Add ginger, garlic and curry leaves and sauté for 2-3 minutes, then add onion, turmeric and coconut curry paste. Cook for 6-8 minutes, stirring from time to time, until onion has softened. Stir in cold water, tamarind water and eggplant, then add 1 teaspoon salt.
Cook for at least 1 hour until eggplant is tender and sauce has reduced, placing pot on a simmer mat from time to time so coconut does not stick. Sprinkle with lime juice and coriander leaves before serving with steamed rice and a side dish of cucumber or tomato in yoghurt, or as one of a series of spicy dishes at a fancy party.
*Tamarind Water: To make about 1/2 cup tamarind water, soak 40 g tamarind pulp in 1/2 cup hot water for at least 30 minutes, then rub the pulp very well with your fingers to extract as much flavour as possible from each pulpy seed. Press pulp and liquid through a coarse strainer. The somewhat unappetising-looking dark liquid is then measured and the desired quantity is added to the recipe.
Aloo Mutter Gobi: Cauliflower, Peas and Potato Supreme Indian Style
1/2 cauliflower cut into florets
2 potatoes diced
1 bowl peas
1 small onion diced
1 teaspoon ginger cut fine
1 tablespoon salt
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
Heat the olive oil in the pan. Add the cumin seeds and roast for a few seconds. Add the ginger and onions and cook until golden brown.
Place the cauliflower florets and potatoes in the pan and cook covered until tender.
Toss through the peas and cook for a further 5 minutes.
Place in a serving dish and serve with plain rice or roti (indian bread).
Paula Goodyer’s Ribollita – Italian White Bean Soup
1½ cups dried white beans (e.g..cannellini or great Northern beans) soaked overnight and cooked. These beans take less than an hour to cook and yield almost 4 cups of cooked beans. If you have bay leaves, add a couple to the cooking water
2 large onions, chopped
1½-2 litres vegetable stock
5 cloves garlic, crushed
2 carrots, chopped roughly
2 sticks celery, chopped
2 tablespoons tomato paste
3-4 chopped tomatoes
A few leaves of cavolo nero (Tuscan cabbage) – but any leaves will do e.g. cabbage, bok choy or spinach
A little fresh chilli or a few chilli flakes
A couple of sprigs of thyme or rosemary if you have it
Any stale chunky bread – e.g. Turkish, ciabatta, sourdough – torn into chunks
or two potatoes, cut into small chunks
Saute the onions and garlic in the olive oil. When they’re soft, add all the other ingredients, except the bread and cabbage. Simmer, covered, until the vegetables are tender – about 30 minutes, then add the bread and leaves and cook for a few more minutes until the leaves wilt and the bread has soaked up the soup.
Serve dusted with black pepper and some chopped parsley or basil if you have it.
Warm Lentil Salad with Pumpkin Seed Dressing
250g (1 cup) red lentils
2 large red capsicums, seeded and quartered
1 avocado, sliced
1 red onion, finely chopped
1 Lebanese cucumber, chopped
1 red chile, seeded and finely chopped (optional)
1/3 cup olive oil
2 tablespoons pumpkin seeds, ground
2 tablespoons lemon juice
2 garlic cloves, crushed
1 teaspoon ground cumin
Cook the capsicum pieces, skin side up, under a hot grill until the skin blisters and blackens. Place into a plastic bag until cool, then peel away the skin and cut the flesh into thin strips.
Meanwhile, cook the lentils in boiling water for 10 minutes, or until tender. Drain well.
Place the capsicum, lentils, avocado, onion, cucumber and chile into a bowl. Toss to combine.
In a small bowl, whisk the olive oil, lemon juice, ground pumpkin seeds, garlic and cumin together with a little sea salt and black pepper. Pour the dressing over the other ingredients and mix well.
Serve with warm pita bread triangles.
Warm Grilled Vegetable Salad with Tofu
300g firm tofu, drained and cut into 1 cm slices
2 red capsicums, seeded and quartered
1 yellow capsicum, seeded and quartered
1 medium eggplant, sliced thickly
1 small red onion, sliced thinly
2 cloves garlic, crushed
100g rocket leaves
1/4 cup fresh basil leaves, roughly torn
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
Marinate the tofu in the balsamic vinegar and half of the garlic for 15 minutes. Drain and pat dry with absorbent paper.
Meanwhile, cook the capsicums under the grill (skin-side up), until the skin is blistered and blackened. Remove from the grill and put the pieces into a plastic bag. Leave for 5 minutes. Remove the skin (it should come away easily) and cut into thin slices.
Place the eggplant slices on an oiled oven tray and turn to make sure both sides are lightly oiled. Sprinkle with the remaining garlic. Cook under the grill for about 10 minutes, turning occasionally. Add the tofu slices and cook these for about 3 minutes each side. Continue grilling until the tofu is browned and the eggplant is softened.
Combine the capsicum, onion, rocket and basil in a bowl with olive oil and freshly ground pepper. Toss gently.
On separate plates stack the tofu slices on the eggplant slices, and then top with the capsicum salad. Add a drizzle of balsamic vinegar. Serve and enjoy.
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