Cabbage, Apple, and Celery Stir-Fry

This is really good with the Persian rice I posted last, or with noodles.

Ingredients:

1 onion

oil

2-4 stalks of celery

1 pointed cabbage or ½ regular cabbage

water (in ¼ cup increments or as needed)

2 apples

1 tsp sugar

lemon juice (2-5 tbsp, depending on taste)

mint (1 tbsp)

salt, to taste

pepper, to taste

Instructions:

1. Peel and dice the onion and fry lightly in some oil.

2. Chop the celery and cabbage and add to the pan. Cook for a few minutes, then add some water and cover. Leave over medium heat for 8-10 minutes.

3. Chop the apples and add to the pan, along with the other ingredients. Cook another 10 minutes, adding more water if needed.

4. Season with more lemon juice, mint, salt, and pepper.

Aubergine with Garden Veg

Originally I was inspired by a Middle Eastern recipe, but then we had lots of fresh garden veg that M had grown that we needed to use, so this turned into something completely different, but tasty.

 

Ingredients:

2 aubergines

olive oil

salt

mint

1 onion or 2 shallots

4 cloves garlic

1 courgette

6-8 runner beans

8-10 cherry tomatoes and/or 1-2 large tomatoes

1 tbsp lemon juice

1 tsp sugar

½ cup water

 

Instructions:

1. Wash the aubergines and halve them. Warm some oil in a frying pan and fry the aubergines on each side for 4-5 minutes over medium heat. Add some salt and mint when you turn the aubergines over.

2. Meanwhile, peel and chop the onion and garlic. Wash and slice or chop the courgette, beans, and tomatoes.

3. Remove the aubergines from the pan, then add the other veg and more olive oil. Cook it for a few minutes, adding more mint and a dash of salt, plus the lemon juice and sugar.

4. Add the aubergines to the pan again, along with the water and more olive oil (3-5 tbsp oil). Cover with the lid and leave to simmer for 15 minutes.

5. Check the aubergines. If not tender, leave to cook longer, adding more water and/or oil as needed.

6. Serve on its own or over rice.

Vegan Bolognese Sauce

Have this over pasta or couscous. Top with vegan cheese if desired.

 

Ingredients:

200 g dried lentils

water or stock (vegetable stock gives it a really nice flavour)

1 onion

olive oil

3 garlic cloves

2 stalks celery

1 tin chopped tomatoes

1 pinch salt

 

Instructions:

1. Rinse the lentils and boil them in about three times the amount of water or stock for 20-25 minutes, until tender. Drain if necessary.

2. Peel and dice the onion and cook lightly in oil.

3. Peel and chop the garlic and chop the celery, and add to the onion. Cook a few more minutes.

4. Add the tomatoes and lentils and cook another 10 minutes.

5. Season with salt.

Sweet Potato and Greens Pie

I had a sweet potato that I needed to use, plus fresh chard from our garden, so I made a sweet potato and greens pie.

 

Ingredients:
1 onion
2-3 cloves garlic, optional, depending on taste
2-4 tbsp olive oil
1 tsp sugar

2 pounds greens (spinach, chard, cabbage, etc.) (if fresh, it should be washed carefully, and if frozen, it should be well thawed)

1 sweet potato

handful of black olives

1 dash salt

black pepper
1 package filo dough

Instructions:

1. Dice the onion. Mince the garlic, if using it. Preheat the oven to 190 C.
2. Gently fry the onion in some of the olive oil until golden, then add the garlic, if using it. Add the sugar so the onions caramelise.
3. Defrost the greens, if frozen, or steam it, if fresh. Add to the onion and garlic.
4. Thinly slice the sweet potato.
5. Chop the olives. Mix them into the greens. Season with salt and pepper.

6. Lightly oil a casserole dish. Line it with three sheets of filo, layered over one another so that the pieces hang over the edges of the dish.
7. Spread out some of the filling on top of the filo. Layer potato slices on top.
8. Place another sheet or two on top, then some more filling, then more potatoes. Repeat until the filling is all used up and then cover it with another sheet of dough. Brush it lightly with olive oil and tuck any excess edges in.
9. Bake the pie for 25-40 minutes, checking after about 20 minutes to see how golden and ready it is.
10. Serve and enjoy!

Mexican Pie

I get a newsletter from VegNews, which always has an interesting vegan recipe. A recent one included tamale pie and while I couldn’t get all the ingredients here (in a small city in the UK without a Mexican population) and others weren’t to our taste, I adapted the idea and made a Mexican-style pie.

Ingredients:

 

pastry

1 vegetable stock cube

2 cups boiling water

2 cups fine cornmeal

1 tsp baking powder

½ tsp salt

½ cup vegetable oil

2 tsp mint

1 dash lemon juice

 

filling

2 red onions

3 garlic cloves

oil

1 tsp honey

5 mushrooms

1 pepper

2 cups spinach

1 tin/package black beans

½ cup frozen or tinned corn

1 tin peeled tomatoes

1 tsp salt

2 tsp smoked paprika

1 tbsp parsley

1 tsp chilli flakes, if desired

 

Instructions:

1. Put the stock cube in the water.

2. Mix all the other pastry ingredients and then add the vegetable stock. Stir well.

3. Press half of the pastry mixture into the bottom and sides of an oven-safe dish and bake for 10 minutes at 180 C.

4. Peel and dice the onions and garlic. Fry lightly in the oil and honey.

5. Brush and slice the mushrooms. Wash and chop the pepper. Add them and the spinach to the frying pan.

6. Drain the beans and add them, the corn, the tomatoes (not drained, so add the juice too), and the spices.

7. Stir and warm through for a few minutes.

8. Pour the filling over the pastry. Spoon the rest of the pastry over it and smooth out.

9. Bake for 20-30 minutes at 180 C.

Vegan Tortillas

Ingredients:

1 onion

2 cloves garlic

oil

1 tsp sugar or agave

1 tin butter or other beans

1 ripe avocado

1-2 tsp lemon juice

1 tsp mint and/or coriander

1 pinch salt

2 tbsp Oatly or soya cream

6 tortillas

 

 

Instructions:

1. Peel and chop the onion and garlic, then fry lightly in oil. Add sugar or agave to caramelise.

2. Add the beans.

3. Mash the avocado with the lemon juice, mint/coriander, salt, and cream.

4. Pill the beans and guacamole in the tortillas.

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.

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.

Vegetable Korma

This seems somewhat involved, but it actually isn’t that complicated, and the results are lovely. The veg can be varied, and the sauce can also easily be varied – I added dried chilli flakes to spice it up for me.

 

Ingredients:

1 onion

water

50 g cashews

50 g almonds

2-3 dried apricots

1 tin coconut milk

rice (about 50 g per person, so 200 g would suit this amount of food)

1 pepper

1 head cauliflower

150 g other veg (frozen peas and beans are fine, but vary according to taste)

2-3 garlic cloves

1-3 tsp fresh or frozen ginger

1 tsp oil

1 tsp sugar

1-2 tsp tikka masala (or curry powder or garam masala or other spices)

1 tsp mint

 

Instructions:

1. Peel and quarter the onion. Simmer it in boiling water for about 10 minutes. Add the nuts and continue to simmer for 5-10 more minutes.

2. Drain the onion and nuts (save the water to boil the veg in, if you want). Remove any almond skins.

3. Mix the onion, nuts, apricots, and half a tin of coconut milk in a food processor until fairly smooth (though some pieces are fine).

4. Rinse the rice and cook according to directions. I usually add 1-2 tbsp coconut milk for extra flavour.

5. Meanwhile, wash, de-seed, and slice the pepper. Wash the cauliflower and break it into florets.

6. Boil the veg for 4-6 minutes in water, then add the frozen veg and boil for another 2-3 minutes.

7. Peel and dice the garlic and ginger and fry lightly in the oil. Add the sugar and spices and fry for 2-3 minutes. Add any leftover coconut milk.

8. Add the nut mixture to the spice mixture and warm through.

9. Serve the rice topped with vegetables and korma sauce.

Carrot Ginger Soup

Ingredients:

2 shallots or 1 onion

oil

2-3 tsp minced ginger (I use frozen, but fresh is great too)

1 vegetable stock cube

5-6 carrots

1 potato

water (about 4 cups)

black pepper, to taste

powdered ginger, to taste

yogurt or cream (we use Oatly)

 

Instructions:

1. Peel and dice the shallots or onion, then fry lightly in oil.

2. Add the ginger and stock cube and fry another minute or two.

3. Peel and chop the carrot and potato and add them to the pan.

4. Boil the water and add it to the pan.

5. Cook the vegetables for 15-20 minutes.

6. Puree the soup.

7. Season as desired, then top with a dollop of yogurt or cream.

Pan Haggerty

I read a recipe for something called pan haggerty, which I’d never heard of before. Basically it is a potato and kale dish that’s baked in the oven after the veg is first boiled.

 

It sounded rather plain, so I added fennel, garlic, onion, and watercress, to mix it up a bit. Then I made an egg and cream (Oatly) topping for it. You could easily add herbs (I added mint) or cheese.

 

Boil the potato and kale, dice all the other veg, and mix it together. Pour two eggs on top (mixed with cream and/or cheese, if desired) and bake for 20-30 minutes at 180 C.

Watercress and Leek Soup

I was inspired by a recipe in the October 2012 volume of Vegetarian Living, but as usual, I adapted it for our tastes. It’s really sweet and tasty, perfect for a cold night, and great with some homemade bread. This recipe makes enough for two, but it’s easily multiplied.

 

Ingredients:

oil

1 red onion

1 leek

1 tbsp maple syrup

1 vegetable stock cube

5-6 cups water

75 g pea shoots

75 g watercress

1/8 – ¼ cup cream (I use Oatly oat cream)

 

Instructions:

1. Warm the oil in a saucepan. Peel and dice the onion and leek and lightly cook them in the oil. Add the maple syrup and caramelise.

2. Add the stock cube and break it up, cook for a couple of minutes, then add the water and cook for 5-8 minutes.

3. Add the shoots and watercress and cook for another 5 or so minutes.

4. Blend with a hand blender until smooth, then stir in the cream.

Vegetable Udon Soup

When I had some dental work done, I wasn’t in the mood to have anything too hard to eat. Vegetable soup with udon noodles fit the bill. This can be adapted so you use whatever vegetables you have on hand. You can add miso paste if you want as well. You can also replace the udon noodles with other noodles or even dumplings.

 

Ingredients:

udon noodles

water

1 vegetable stock cube

1-2 carrots

½ cup mushrooms

½ cup sugar snap peas or regular peas

2 spring onions

black pepper, smoked paprika, other spices

 

Instructions:

1. Boil the udon noodles in water (this takes about 10 minutes), then drain and set aside.

2. Boil another 4 or so cups of water and add the vegetable stock cube.

3. Wash the carrots, slice, and add to the stock. Clean and slice the mushrooms, then add them.

4. After 5-10 minutes, wash and add the peas.

5. Cook for another 5-10 minutes.

6. Add the udon noodles and heat for 1-2 minutes.

7. Set out in bowls, then slice the spring onions and add on top.

8. Season as desired.

Spring Risotto

Risotto is actually very quick and easy to make, though people often think it is a lot of bother. Though it traditionally has cheese in it (usually parmesan), I make it vegan now for M, and it is still delicious.

I call this spring risotto because of the bright green veg I use.

Ingredients:

1 onion

2 garlic cloves

olive oil

1 tsp sugar

1 vegetable stock cube

150 g arborio rice

500 ml water

150 g vegetables (I used a combination of peas, asparagus, and dwarf beans)

1-3 tsp mint

Instructions:

1. Chop the onion and garlic and fry in oil in a big pot. Add the sugar after a few moments.

2. Add the stock cube and break it up. Add the rice and stir, so it gets coated by the oil and onion and garlic. After a couple of minutes, add some of the water and cover the pot. Let it cook for 10 or so minutes, adding more water as necessary, stirring occasionally.

3. Add any frozen vegetables you are using (such as peas or broad beans) and some more water and cook for another 5-10 minutes.

4. Meanwhile, wash and chop the fresh vegetables. Add them, the mint, and some more water and cook for another 5-10 minutes.

5. Top with a dash of olive oil and serve.

Asparagus Soup

You can also use cream (or a vegan cream, like soya or oat) for a richer flavour. I served this with the bread I posted in the last recipe.

 

This was one of my best soup recipes ever, I thought.

 

Ingredients:

1 tbsp olive oil

1 onion

2 cloves garlic

1 tsp maple syrup or sugar

1 vegetable stock cube

500 g asparagus

1-2 cups water (about 300-500 ml)

½ cup milk (I used rice milk)

 

Instructions:

1. Warm the oil in a pot.

2. Peel and chop the onion and garlic and add it to the oil. After a few minutes, add the maple syrup or sugar and caramelise for a couple of moments, then add in the stock cube.

3. Wash and chop the asparagus. Add it to the pot, then stir it, so the pieces are covered with onions.

4. Boil the water and add about 1 cup to the pot. Cook the asparagus for about 5-10 minutes.

5. Fish out the asparagus heads and put them in a separate bowl. Using a hand mixer, blend the soup until smooth. Add more water and the milk until it is your desired consistency.

6. Set it out in bowls and top with the asparagus heads.

Egg Foo Young

This is a traditional Chinese-American dish, so I grew up eating. It comes with a thick, brown sauce, almost like gravy. I got a taste for it suddenly when my mother mentioned having shrimp egg foo young for lunch, so I made a vegetarian version.

 

This recipe made 8 patties, and eating even 2 is very filling.

 

Ingredients:

2- 2½  cups vegetables (I used 1 cup cabbage, 1 celery stalk, 2 spring onions, ½ cup bean sprouts, and mushrooms)

oil

7 eggs

1¼ cup water

1 tbsp corn starch (or flour)

½ bouillon cube

1 tbsp soy sauce (I left this out as M can’t eat soy, but if you add it, it will be more “traditional” and murkier)

1 tsp ginger, optional (I used this to brighten up the flavour)

1 pinch lime leaves, optional (I used this to brighten up the flavour)

 

Instructions:

1. Wash and chop the vegetables. If using vegetables such as cabbage and onion, fry them lightly in oil for a few moments.

2. Whisk the eggs and add all the vegetables. Distribute the vegetables evenly.

3. Fry patties a couple at a time in a little oil.

4. Start the sauce by first making a smooth paste with ¼ cup water and the corn starch or flour.

5. When it’s completely smooth, add the rest of the water, the bouillon, and the soy sauce. If using the ginger and lime leaves, add them too. Cook over low heat, whisking frequently, for a few minutes, until it thickens.

6. Serve the patties with the sauce over them.

Hot Pot

I saw a recipe for a vegetarian hot pot. I’ve never had a hot pot, not being English, but I liked the idea, so I made my own variation on the recipe. I don’t know if it’s like a hot pot, but it was good and warming.

Ingredients:

4-6 small potatoes or 2-3 medium ones

water

1 onion

1 clove garlic

oil

1 tsp honey

1 vegetable stock cube

1 tbsp tomato puree

2 carrots

2 stalks celery

½ cup liquid (I used a combination of coconut milk and water, but wine or ale or just water would work too)

2 tbsp herbs (I used dill and sage, but any would probably work well)

black pepper

Instructions:

1. Parboil the potatoes in the water for about 10 minutes.

2. Peel and dice the onion and garlic and lightly soften them in the oil and honey. Mash in the stock cube and stir in the tomato puree, then continue to caramelise for a few minutes.

3. Peel and chop the carrots and wash and chop the celery. Add them and the liquid to the pan. Cook for 5-10 minutes.

4. Add the herbs and season with black pepper.

5. Pour the vegetables and liquid into an oven-safe dish. Slice the potatoes and layer them on top. Drizzle with a little oil.

6. Bake at 180 C for 10-15 minutes.

Potato Tart

This is somewhat like a gratin, except without the cheese. You can use regular milk/cream and add cheese, if you want, and you can vary the vegetables.

Ingredients:

6-8 potatoes

water

oil

1 onion

1-2 garlic cloves

1 fennel

1-2 stalks dill

cream or milk (I used rice milk and oat cream)

salt

pepper

Instructions:

1. Wash the potatoes and boil them for about 10 minutes in the water.

2. Peel the onion and garlic and dice. Slice the fennel too.

3. Slice the potatoes and layer them with the onion and garlic.

4. Intersperse the vegetables with dill, cream or milk, salt, and pepper.

5. Bake at 180 C for 20-25 minutes. Serve with a salad, if desired.

Savoury Carrot Pie

This can also be easily varied with different vegetables or different spices or herbs. I thought this worked quite well and was something different.

Ingredients:

1 onion

1-2 garlic cloves

oil

2 tsp honey

2-4 small potatoes

3-5 carrots

1 courgette, optional

milk or water

1 lemon

2 tsp cinnamon

2-4 stalks dill

filo dough

70 g hazelnuts or almonds, chopped

Instructions:

1. Peel and dice the onion and garlic. Soften them in oil in a large saucepan over low heat, then add the honey, so they caramelise.

2. Thinly slice the potatoes and add them to the pan. Chop the carrots and add them. Slice the courgette, if using, and add it too.

3. Add a little water or milk, cover, and cook for 20-30 minutes, stirring now and then. Add more liquid if the vegetables start sticking to the bottom of the pan.

4. Add the lemon zest and juice from half the lemon and the cinnamon. Wash the dill and snip it into the mixture as well.

5. Transfer the mixture to a food processor and blitz a bit at a time until it’s the desired consistency (some people like it smooth; I left it slightly chunky); you can also use a hand mixer.

6. Lightly oil an oven-safe dish. Spread 3 pieces of filo dough across the bottom, then top it with some of the carrot mixture. Squeeze a little lemon juice on top, then sprinkle with nuts.

7. Top with 2 more pieces of filo dough, then more carrot mixture, lemon juice, and nuts. You can do one more layer if you like or just do two. Top with 2 more pieces of filo.

8. Bake at 180 C for about 30 minutes.