Spinach Swirl

This looks pretty for guests, and is so simple.

 

Ingredients:

2 shallots or 1 onion

2 cloves garlic

olive oil

2 cups spinach

1 tin salmon or 1 package tofu

onion seeds

smoked paprika

pepper

salt

1 package phyllo dough

 

Instructions:

1. Peel and chop the shallots and garlic. Fry lightly in oil.

2. Add the spinach and defrost if frozen or wilt if fresh.

3. Mix in the salmon or tofu.

4. Season with the onion seeds, paprika, pepper, and salt.

5. Place half of the phyllos sheets out. Spread the top one with half the spinach mixture.

6. Place the rest of the sheets on top and spread with the remainder of the mixture.

7. Roll from one end to the other and then fold in the ends of the sheets.

8. Brush lightly with oil.

9. Bake at 200 C for 20 minutes, until golden.

Blueberry Muffins

Ingredients:

1½ cups flour

¾ cup sugar

1/3 cup vegetable oil or coconut oil

1/3 cup milk (I used rice milk)

1 egg

1 tsp salt

2 tsp cinnamon

1 tsp vanilla

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1 cup blueberries

 

Crumble topping:

½ cup sugar

½ cup flour

1 tbsp brown sugar

2 tsp cinnamon

 

Instructions:

1. Mix all the ingredients for the muffins except the blueberries. Once well mixed, add in the berries.

2. Place into muffin cases, filling each one about ½ to ¾ of the way up.

3. Mix the crumble ingredients and place 1-2 tbsp in each muffin cup.

4. Bake for 20-25 minutes at 190 C.

Pasta Bake

This is easy and hearty and can be varied almost endlessly.

 

Ingredients:

about 200 g pasta (penne or spirals)

water

frozen vegetables (corn and peas are great)

1 onion or shallot

10-15 olives

1 block tofu (or, if you eat fish, 1 tin of tuna and/or 1 package of smoked salmon)

cheese sauce (I love Vegusto’s No-Moo Sauce, but you can make your own vegan or vegetarian cheese sauce)

black pepper

olive oil

 

Instructions:

1. Boil the pasta in the water. When it is about 2-3 minutes from being done, add the vegetables.

2. Dice the onion or shallot and chop the olives.

3. Drain the noodles and veg and in a big bowl, mix it with the onion or shallot, olives, and tofu or fish.

4. Add the cheese sauce and season with black pepper. Mix thoroughly.

5. Lightly oil an oven-safe dish. Pour in the noodle mixture.

6. Bake at 180 C for 20-30 minutes, stirring once or twice partway through.

Courgette and Carrot Fritters

These taste quite like potato pancakes (latkes) but are healthier and a touch sweeter. Great for a chilly evening, especially dabbed with sour cream or Oatly cream.

 

Ingredients:

1 onion or 2 shallots

2 carrots

1 courgette

¾ cup flour

1 tsp salt

1 tsp sugar

1 tsp baking powder

2 tsp mint, if desired

2 eggs

oil

 

Instructions:

1. Grate the veg together into a bowl.

2. Whisk the dry ingredients together, then add to the veg.

3. Add the eggs. Stir well.

4. Fry until golden on both sides in oil in a frying pan.

Matzoh Ball Soup

Ingredients:

1-2 carrots

1 celery stalk

1 onion

1 vegetable stock cube

water (about 6-8 cups)

matzoh balls (see previous recipe)

 

Instructions:

1. Peel and chop the vegetables and cook with the stock cube in water.

2. Add the matzoh balls and cook for 10-30 minutes, depending on size, until they are cooked and fluffy.

3. Serve and eat.

Matzoh Balls

I discovered a place to buy matzoh meal in the small, not-very-Jewish city where I live, so I was able to make a childhood favourite. This time, of course, it was without the chicken. Even when I became a vegetarian, my grandma still kept making this soup with chicken and she’d tell me to just pick it out if I didn’t want to eat it!

 

Ingredients:

2 eggs

½ cup matzoh meal

2 tbsp vegetable oil

2 tbsp vegetable stock or tonic water or regular water

1 tsp salt

½ tsp black pepper, optional

 

Instructions:

1. Whisk the eggs lightly.

2. Mix all the ingredients together.

3. Chill for 10 minutes.

4. Shape into balls and add to boiling water or soup. Cook for 10-30 minutes, depending on size.