Callalo Pie

Sometimes it’s nice to try new ingredients, so when I saw a tin of callalo at the grocery store, I picked it up. Callalo is a green from the Caribbean area and the particular tin I picked up was from Jamaica. The tin had info saying that callalo is like spinach but with a slightly different flavour, so I decided to use it as I would spinach.

 

I used carrots and beetroot in this pie, but any vegetables would work. I also added some roasted pumpkin oil for extra flavour, but any oil and/or herbs would be fine.

 

To make it vegan, leave out the eggs. It will be slightly looser, but still tasty.

 

Ingredients:

1 tin callalo (or other green)

2 beetroots

2 carrots

2 cloves garlic

1 tsp rosemary (or other herb)

½ carton Oatly (or about ½ cup soya yogurt)

2 eggs

1 tbsp roasted pumpkin oil (or other oil)

salt

pepper

1 package phyllo dough

 

Instructions:

1. Rinse and drain the callalo.

2. Peel and dice the beetroots and carrots. Peel and chop the garlic. Snip or chop the rosemary.

3. Mix the callalo, other vegetables, garlic, and rosemary with the Oatly, eggs, and oil.

4. Season with salt and pepper.

5. Place 3 sheets of phyllo dough overlapping in the bottom of an oven-safe dish.

6. Spread the filling on top of the dough. (Alternatively, spread half the filling, add a piece or two of phyllo, and then the rest of the filling.)

7. Spread the remainder of the dough on top. Lightly brush with oil.

8. Bake for 20-30 minutes at 190 C.

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.

Vegan Pot Pie

I’ve posted a pot pie recipe before, but this time I made it completely vegan and in filo dough.

 

I also had leftover chestnuts, so I added them in for extra texture and flavour.

 

Ingredients:

2-3 carrots and/or parsnips, chopped into pieces

water or rice milk

1 celery stalk, chopped

1-2 cups frozen veggies (peas and corn are great)

2-3 garlic cloves, optional (for some extra flavour, I used black garlic)

1-2 stalks spring onion

1/3 cup flour

2/3 cup rice milk

1 vegetable stock cube

salt

black pepper

1 package filo dough (about 270 g)

 

Instructions:

1. Peel and dice the carrots and/or parsnips, then cook the pieces over medium heat until slightly soft in water or milk to cover (about 10 minutes).

2. Wash and chop the celery. Add it and the other veggies. Cook briefly, until defrosted.

3. Chop the garlic and onion and add it to the pan..

4. Add the flour, milk, stock cube, salt, and pepper. Cook a bit more over medium heat, stirring.

5. Put some filo on the bottom of a pan (if you want, you can bake it for 2-3 minutes first). Top it with the filling.

6. Add the rest of the filo on top.

7. Bake for 30 min at 220 C, until golden.

Fish Chowder

This is a dish that’s really easy to vary. Use different types of fish or vegetables. I might make it if we have fish-eaters over for dinner.

Ingredients:

100 g (or more) potatoes (I used Jerusalem artichokes once for a very different flavour and it turned out well, with a hint of sweetness)

olive oil

1 vegetable stock cube

2 stalks of celery

1 cup other vegetables (carrots, corn, peas, onions, whatever you like)

water (about 3 cups)

2 fish fillets (haddock, cod, salmon) and/or 1 bag frozen prawns (about 300 g)

smoked salmon (about 50 g)

milk (about 1 cup; I used rice milk)

herbs (mint, thyme, tarragon, parsley)

paprika and/or black pepper

Instructions:

1. Scrub and/or peel the potatoes (or Jerusalem artichokes), rub with oil, then roast for 20-30 minutes at 200 C.

2. Put about 1 tbsp of oil in a large pot and add the stock cube. Warm gently.

3. Wash and chop the celery and other vegetables. Add them to the pot and fry lightly.

4. Boil the water and add it.

5. Remove the bones and skin from the fish and break the fillets into pieces. Add the fish (and/or prawns) to the pot. Cook for 5-10 minutes.

6. Add the potatoes (or Jerusalem artichokes) and cook for another 5-10 minutes.

7. Break/cut the pieces of smoked salmon and add it and the milk, herbs, and paprika and/or pepper. Cook for another 5 or so minutes.

8. Stir and serve.

Vegetable Stew

This was a hearty meal, especially served with the dumplings and bread I posted in the last two posts. You can easily vary the amounts and the vegetables.

Ingredients:

oil

5 shallots

1 tbsp honey

2 tbsp tomato puree

1 vegetable stock cube

1 pinch rosemary

2 tbsp flour

3 parsnips

4 carrots

½-1 sweet potato

4-8 little new potatoes or 2-3 medium potatoes

1 apple

water

½ cup orange juice

Instructions:

1. Heat the oil in a large oven-safe casserole.

2. Dice the shallots and sauté them for a few minutes over low heat.

3. Add the honey, tomato puree, stock cube, rosemary, and flour, and cook for a couple of minutes.

4. Peel and dice all the vegetables and the apple. You can choose how large to leave the pieces. Small pieces cook more quickly but large ones might look nicer to you.

5. Add the vegetables to the pan and cover with water and orange juice.

6. Roast in the oven, covered, at 180 C for about an hour.

7. Stir, add the dumplings (if using them), and cook for another 20-30 minutes.

Roasted Vegetables

This is really easy to vary, but the combination I made worked so well. It was great over couscous for a light, healthy dinner.

Ingredients:

½ swede

2 carrots

1-2 apples

olive oil

1 pinch salt

1 pinch rosemary

Instructions:

1. Wash, peel, and chop the vegetables and apples.

2. Put them in an oven-safe dish and rub with oil.

3. Grind the salt and rosemary together in a mortar and pestle and then sprinkle over the vegetables, or else just sprinkle.

4. Roast for 25-35 minutes, stirring halfway through, at 180 C.

Roasted Vegetables

This is a simple side dish, but it’s very tasty. Use sugar instead of honey to make it vegan.

Ingredients:
2-3 parsnips and/or carrots
5-6 small potatoes
1 fennel bulb
olive oil
1 tsp honey/sugar
sea salt
black pepper

Instructions:
1. Wash and peel the parsnips and/or carrots and the potatoes and then slice them. Wash and chop the fennel as well. Put the vegetables in an oven-safe dish.
2. Pour olive oil over the vegetables.
3. Roast at 200 C for about 10 minutes. Then add the honey/sugar and salt and pepper to taste and stir.
4. Roast for another 20 minutes, stirring now and then.

Sweet Potato and Cabbage Hash

I found this recipe in the July issue of Vegetarian Living, but I’ve adjusted it to our tastes (I am not that fond of soy sauce and find it very salty) and I simply fried the eggs rather than baking them. I rarely cook with cabbage, so it was great to try this. I’ve now made a few more dishes with cabbage; I love when I expand my culinary repertoire.

Ingredients:
4 sweet potatoes
water
oil
1 onion
1 tsp sugar
½ savoy cabbage
4 eggs
black pepper
nigella seeds

Instructions:
1. Wash the potatoes and boil them in the water for about 12-15 minutes. Drain, peel, and dice them.
2. Warm the oil in a frying pan. Chop the onion and add it to the pan. After a few minutes, add the sugar and stir.
3. Wash and chop the cabbage and add it and the potatoes to the pan. Fry for about 10 minutes.
4. Push the cabbage and potatoes to the sides of the pan and crack the eggs into the middle. Fry them until just set.
5. Season with pepper and nigella and serve.

Veggie Crumble

Fruit crumbles are so easy to make and they’re a tasty, healthy end to a meal. So why not a veggie crumble? It’s the same concept. Lots of veg topped with a yummy crumble, perhaps with cheese and/or seeds in it. It’s really easy to vary both the filling and the crumble topping, so you could happily make many different veggie crumbles.

Ingredients:
900 g vegetables (I used a combination of potatoes, parsnips, peas, spring onions, and carrots, but any combination could work)
1 l vegetable stock (or milk, if you prefer that sort of taste)
parsley, tarragon, mustard, black pepper, or other spices
75 g flour (I used spelt flour)
50 g butter
2 tbsp seeds (I used poppy seeds)

Instructions:
1. Peel, wash, and chop the vegetables as needed.
2. Cook the vegetables in the liquid and season with the spices.
3. Blend the butter and flour, but leave some lumps. Mix in the seeds.
4. Pour the veg into a casserole dish, then top with the crumble.
5. Bake for 25 minutes at 200 C.

Root Vegetable Gratin

This is a hearty dish for a cool winter evening. You can vary this with any other root vegetables, such as turnips or squash.

Ingredients:
4-5 carrots
2 parsnips
5-7 Jerusalem artichokes
oil
50 g butter
3 tbsp flour
1 tsp parsley
1 tbsp mustard
2 tbsp Greek yogurt
½ cup milk
75 g cheddar

Instructions:
1. Peel and dice the vegetables (if they need to be peeled).
2. Oil or butter the casserole dish and then put the vegetables in it.
3. Melt the butter over low heat and add the flour, parsley, mustard, and yogurt. After a couple minutes, add the milk and cheddar. Continue cooking until the cheese has melted.
4. Pour the cheese sauce over the vegetables and bake at 180 C for 30 minutes.

Carrot and Butterbean Soup

I thought a soup of carrots and butterbeans would be a soothing meal, but alas I made it much too spicy for M’s taste, and she ended up eating oatmeal instead. So I ate lots of soup the next day! Without the chilli, however, it works for all tastes.

Ingredients:
1 onion
oil
agave or sugar
6-8 carrots
vegetable stock cube
about 600 ml water
1 container butterbeans
chilli pepper, to taste
Greek yogurt

Instructions:
1. Dice the onion and fry it lightly in oil and agave or sugar.
2. Peel and slice the carrots into coins, then add them to the onion. Add the stock cube and water and boil.
3. Add the butterbeans and chilli pepper or other seasonings (coriander, parsley, black pepper) to taste.
4. Puree and serve with dollops of Greek yogurt.

Roasted Root Vegetables with Kale and Ricotta

In the winter, the grocery stores stock many more types of root vegetables and so it’s the perfect time to try out new dishes with them. Simply roasting them and serving them with nutty rice enhanced with a bit of brightly coloured kale and creamy ricotta is an easy, hearty meal.

Ingredients:
1 celeriac
1 swede/turnip
3 carrots
3 garlic cloves
olive oil
sea salt
brown basmati rice (about 50 g per person)
75 g kale
50 g ricotta

Instructions:
1. Peel and dice the vegetables. Place them in an oven-safe dish and drizzle them with olive oil and sprinkle sea salt. Roast them in the oven for 35 minutes at 180 C.
2. Meanwhile, rinse and boil the basmati rice as instructed on the package. Wash the kale and add it to the rice when there are just 5-10 minutes left of the cooking time.
3. Stir the ricotta into the rice when it is completely cooked.
4. Serve the vegetables over the rice.