SautéEd Asparagus, Toasted Almonds & Manchego Cheese

Ingredients36 asparagus spears140g unsalted butter100g whole blanched almondsjuice 1 lemon50g best-quality manchego cheese (or vegetarian hard cheese)MethodSTEP 1Bring a pan of salted water to the boil and plunge in the asparagus. Cook for 2-3 mins, drain, then leave them to sit somewhere warm.STEP 2Next, put the butter into a cold pan with the almonds. Carefully…

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Vegetarian Moussaka

Ingredients:3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)2 tablespoons extra-virgin olive oil, dividedCooking spray2 cups chopped onion4 garlic cloves, minced1/2 cup uncooked bulgur1/4 teaspoon ground allspice1/4 teaspoon ground cinnamon1/8 teaspoon ground cloves2 cups organic vegetable broth2 teaspoons chopped fresh oregano1 (14.5-ounce) can no-salt-added diced tomatoes, undrained1 tablespoon butter2 tablespoons all-purpose flour1 cup…

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Vegetarian Jambalaya

Ingredients:2 tablespoons extra-virgin olive oil3 stalks celery, cut into chunks, plus 2 tablespoons chopped celery leaves3 carrots, cut into chunks1 red onion, halved and cut into wedges1 red bell pepper, cut into strips1 tablespoon chopped fresh thyme1 teaspoon hot smoked paprikaKosher salt and freshly ground pepper1 1/4 cups converted white rice1 15-ounce can diced fire-roasted…

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The Vegetarian Shepard

Author Notes Depending on the time of year, this dish can easily be made with either frozen or fresh ingredients. Whichever is cheaper and more accessible! I'm not a vegetarian, but a lot of times when I cook during the week I don't like to use much meat. Not only is it cheaper, but it…

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Buttered Spinach With Feta

Ingredients400g baby leaf spinach25g butter1 tsp grated nutmeg100g feta cheese (or vegetarian alternative), crumbledMethodSTEP 1Wilt the spinach in the butter in a large saucepan over a medium heat for a few mins. Once wilted, grate in the nutmeg, stir in the feta and serve straight away.Recipe from Good Food magazine, April 2010

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Vegetarian Gravy

Ingredients:1 medium onion, quartered2 stalks celery, roughly chopped1 medium carrot, roughly chopped3 cloves garlic, crushed1 teaspoon vegetable oilKosher salt1 ounce dried shiitake mushrooms (about 1 heaping cup)6 sprigs thyme2 sun-dried tomatoes2 tablespoons low-sodium soy sauce1 dried bay leaf4 tablespoons unsalted butter6 fresh sage leaves1/3 cup all-purpose flour1/4 cup chopped fresh parsleyFreshly ground black pepper

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Pea & Potato Crush

Ingredients700g potato , cut into cubes140g frozen pea50ml crème fraîche25g parmesan (or vegetarian alternative), gratedMethodSTEP 1Boil the potatoes for 10 mins. Add the peas, cook for 4 mins more, then drain. Mash together lightly with the crème fraîche and Parmesan, then serve.Recipe from Good Food magazine, April 2010

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Vegetarian Bolognese

Ingredients:2 teaspoons fennel seeds1 teaspoon crushed red pepper2 bay leaves1 ounce dried porcini mushrooms1 1/2 cups warm water3 cups fresh shiitake mushrooms1 cup chopped onion1 cup chopped carrots1/2 cup chopped celery2 tablespoons extra-virgin olive oil1 (8-oz.) pkg. tempeh, crumbled1 1/4 teaspoons kosher salt1/2 teaspoon black pepper5 garlic cloves, minced1 (28-oz.) can whole peeled tomatoes1 cup…

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Vegetarian Paella

Ingredients:2 teaspoons olive oil8 ounces soy sausage, cut into 1-inch pieces2 cloves garlic, minced1 cup marinated artichoke hearts, quartered1 cup sliced yellow squash1 cup baby squash or sliced zucchini1 cup sliced carrots1 bunch asparagus, ends trimmed, cut into 2-inch pieces1/2 cup frozen green peas14-ounce can diced tomatoes6 to 8 saffron threads1/2 teaspoon paprika2 bay leaves2…

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Vegetarian casserole

Ingredients1 tbsp olive or rapeseed oil1 onion, finely chopped3 garlic cloves, sliced1 tsp smoked paprika½ tsp ground cumin1 tbsp dried thyme3 medium carrots, sliced (about 200g)2 medium sticks celery, finely sliced (about 120g)1 red pepper, chopped1 yellow pepper, chopped2 x 400g cans tomatoes or peeled cherry tomatoes1 vegetable stock cube made up to 250ml (we…

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