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.

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.

Aubergine Pate

This is great as a dip or spread, especially when with people who are busy munching on caviar or liver pate or similar. You can vary it with different spices or by using yogurt instead of tahini.

 

Ingredients:

1 aubergine

olive oil

sea salt

1-2 garlic cloves

1 tbsp tahini, optional

1 tsp mint

1-2 tsp honey

1 tsp chilli powder or flakes

 

Instructions:

1. Wash and slice the aubergine, then drizzle it with olive oil and salt. Roast at 200 C for about 25 minutes, until soft. You can remove the peel if you prefer.

2. Mix it in a food processor with the other ingredients and more olive oil until smooth.

Onion Tart

This is very simple but looks pretty if you use red onions (you can use white too, of course) and it is especially good with goat’s cheese on top. This time, though, I just used mozzarella. I’ve also done it with cheddar. But you don’t need cheese at all, if you prefer.

Ingredients:
1 block puff pastry (about 250 g)
3 large red onions or 5 small ones
2 garlic cloves
oil
1 tbsp honey
1 dash balsamic vinegar
100-200 g black olives (depending on how you feel about olives)
black pepper
1 tsp mint
cheese, optional

Instructions:
1. Roll out the puff pastry into a rectangle and put it on a baking tray.
2. Dice the onions and garlic and fry them lightly in the oil. Add the honey and the balsamic vinegar and continue frying until caramelised and they have a slightly golden hue.
3. Chop the olives.
4. Spread the onions and olives on the puff pastry. Season with black pepper and mint. Add pieces of cheese, if desired.
5. Bake for about 20 minutes at 180 C.

Courgette, Mint, and Feta Pasta

With all the courgettes that summer brings (that’s zucchini for you Americans!), it’s worthwhile coming up with a variety of recipes to use them in. I like the way the vegetables tastes against the sharpness of feta cheese and the sweet hint of mint. This can be served warm or cold.

Ingredients:
1 courgette
olive oil
pasta
water
2 tbsp fresh mint
pine nuts
75 g feta cheese

Instructions:
1. Wash and slice the courgette. Brown it in olive oil.
2. Boil the pasta in the water.
3. Add the mint and the pine nuts to the courgette.
4. Drain the pasta and mix the courgette with it.
5. Crumble the feta cheese on top and serve.

Chickpea Dumplings

This is another one that was inspired by a recipe in Vegetarian Living. It was simple and healthy, but I think next time it needs even more oomph.

Ingredients:
2 onions
oil
1 tbsp coriander
2 tsp mint
2 tins or packages chickpeas
1¼ cups oats
1 egg
1 package tomato passata
50 g soy beans
1 tsp horseradish

Instructions:
1. Dice the onions and fry them in oil with the herbs.
2. Mix them in a food processor with the chickpeas, then mix in the oats and egg.
3. Shape the chickpea mixture into balls and fry in oil.
4. Meanwhile, warm the passata, soy beans, and horseradish together.
5. After frying the dumplings for a few minutes on each side, bake them in the oven for an additional 5-10 minutes at 200 C.
6. Serve the dumplings topped with the tomato sauce.

Lentils and Pine Nuts

We bought a big container of puy lentils, so I’ve been trying to come up with different things to do with them. They are my favourite sort of lentil and I love how they retain a bit of crunch even after you’ve cooked them for awhile, so they don’t become a shapeless mush. This recipe can be served as a salad or a side dish. As a salad, you could place the lentils over rocket/rucola leaves or another type of green or lettuce.

Ingredients:
1 cup puy lentils
water
75 g pine nuts
mint or parsley
yogurt
olive oil
lemon juice

Instructions:
1. Wash the lentils and boil them in the water for about 20 minutes, stirring now and then.
2. Add the pine nuts, herbs, yogurt, olive oil, and lemon juice to taste.
3. Serve warm or chilled.

Courgette with Yogurt and Mint Sauce

This is a really easy side dish. You can also use the yogurt and mint sauce for other vegetables or to cook tofu in.

Ingredients:
2 courgettes or 3 baby ones
oil
sea salt
2 tbsp Greek yogurt
2 tsp dried mint

Instructions:
1. Wash and slice the courgettes. Fry them in oil until they are lightly golden on both sides.
2. Sprinkle with salt and add the yogurt to the pan. Continue to cook over low heat until the yogurt breaks apart and becomes a loose sauce.
3. Sprinkle with mint and serve.