You won’t even miss the meat - recipes

Published Jul 1, 2013

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GARLIC MUSHROOM AND LENTIL SPAGHETTI

Serves 4-6

30ml olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

1 celery stick, finely chopped

1 red chilli, deseeded and finely chopped

250g button mushrooms, thickly sliced

250g brown mushrooms, sliced

400g tin of chopped tomatoes

30ml tomato paste

400g can of lentils, drained

salt and pepper

300g spaghetti

125ml grated Parmesan cheese

Heat oil in a pan. Add onion, garlic, celery and chilli and fry over a high heat until softened.

Add the mushrooms and fry until golden and softened. Stir in the tomatoes, paste and lentils and bring to the boil. Season.

Reduce the heat and simmer, uncovered, for 10 minutes until thickened.

Meanwhile, boil the spaghetti in salted water, then drain.

Toss with the sauce and Parmesan cheese. Serve.

 

GNOCCHI NICOISE

Serves 4-6

30ml olive oil

5ml crushed garlic

3 shallots, halved and sliced

1 red pepper, diced

1 yellow pepper, diced

2 carrots, peeled and diced

1 stalk celery, sliced

30ml brandy (optional)

400g plum tomatoes

15ml tomato paste

250ml vegetable stock

1 bay leaf

50g black olives, pitted and halved

salt and pepper

500g vacuum-packed gnocchi

Heat the oil in a saucepan over a medium heat. Fry the garlic, shallots, red and yellow pepper, carrot and celery for 5-10 minutes until soft.

Add the brandy and cook for a further 3 minutes. Add the rest of the ingredients, except the gnocchi.

Bring to a simmer and lower the heat. Cover and cook for 40-50 minutes until thickened. Remove bay leaf. Season to taste.

Bring a pot of salted water to the boil.

Boil the gnocchi until one floats to the top, about 3-5 minutes.

Drain immediately and toss with the sauce.

 

FIVE-SPICED STIR-FRY TOFU

Serves 6

300g firm tofu, cut into cubes

125ml olive oil

2 brinjals, cubed

2 cloves of garlic, crushed

2cm piece fresh ginger, peeled and grated

1 red onion, cut into wedges

1 red chilli, thinly sliced

5ml Chinese five-spice

2 bunches baby bok choy, chopped

60ml soy sauce

60ml oyster sauce

10ml sesame oil

30ml lime juice

Cut tofu into 2cm pieces and pat dry with paper towel.

Heat a pan over high heat. Add 30-40ml oil and stir-fry tofu, in batches, until golden.

Drain on paper towel and transfer to a plate.

Heat more oil and repeat with the brinjal and transfer to the plate.

In a wok, heat oil, then fry the garlic, ginger, onion and chilli until fragrant – about 5 minutes. Add the five-spice and bok choy and cook until wilted.

Return tofu and brinjals to the wok. Combine soy, oyster sauce, sesame oil and lime juice and add to stir-fry.

Cook for 4-5 minutes until heated through. Serve immediately.

 

FENNEL, ZUCCHINI AND PEAR SOUP

Serves 4-6

2 pears, peeled and chopped

3-4 medium zucchini, cut into large chunks

3 fennel bulbs, trimmed and sliced

1 onion, cut into wedges

2 garlic cloves, chopped

45ml olive oil

salt and pepper

1 litre vegetable stock

125ml orange juice

160ml Greek yoghurt

fennel fronds

Preheat oven to 180°C.

Toss pears, zucchini, fennel, onion and garlic in oil and spread on to a baking tray. Season and roast for 40-45 minutes until the vegetables are tender.

Remove and place the roasted vegetables into a large pot and add the stock and orange juice. Simmer for 15 minutes.

Blend until smooth.

Add the yoghurt and serve garnished with the fennel fronds.

 

CAULIFLOWER CURRY

Serves 6-8

30ml olive oil

1 onion, finely chopped

10ml crushed garlic

10ml chopped ginger

15ml curry powder

10ml mustard seeds

5ml salt

1 carrot, peeled and diced

2 potatoes, peeled and cubed

1-litre vegetable stock

1 head of cauliflower, washed and separated into florets

400g tin butter beans, drained and rinsed

125ml chopped coriander

Heat the oil in a pot, add onion, garlic and ginger and fry until onion is lightly browned and tender.

Add the curry powder, mustard seeds and salt and cook for 2 minutes until fragrant.

Add the carrots and potatoes and fry until coated with curry. Add stock and cook for 15-20 minutes until vegetables are tender.

Add the cauliflower and beans and cook for a further 10 minutes. Serve with chopped coriander. - The Star

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