Baking, Veggie mains

Chestnut, pumpkin and leek stuffing

stuffing

This is a festive stuffing that can easily be made vegan a great option for veggies at Christmas or Thanksgiving. Just make sure the meat eaters don’t eat it all before you get a look in! This will make 1 large baking dish approximately 30 x 20 cms.

So what do you need?

  • 1 baguette (a day old one is great)
  • 400g pre-cooked chestnuts
  • 400g pumpkin fesh
  • 200g leeks
  • 6 cloves of garlic
  • about 6 tbsp. olive oil
  • 250-300 ml veggie stock
  • 1 tsp marmite
  • 1 tsp nutmeg
  • 1 sprig rosemary
  • a few springs of thyme
  • a few sage leaves
  • salt and pepper
  • butter (optional)

So what do you do?

Start by heating your oven to 175 degrees C / 350F. Peel and deseed your pumpkin and chop 400g of the flesh into cubes about 2 cms in size. crush a couple of cloves of garlic and then put the pumpkin, garlic a tbsp. of olive oil an a pinch of salt an a good grind of pepper into a baking and give it a mix and roast the pumpkin for about 15 mins in the oven until it starts to soften. Meanwhile chop the bread into cubes about 2cms and put in a large mixing bowl. Slice the leek and lightly steam it for a few minutes then add to the bowl. Break the chestnuts roughly into halves and add to the bowl. Crush the remaining garlic with about 1/2 tsp. salt and add this to the bowl with some ground pepper and a good grating of nutmeg, about a third of a nut, and the chopped herbs then add in the roasted pumpkin and pour over a good amount of olive oil and mix everything together. The add the stock, with the marmite dissolved in it, which will be absorbed by the break and make the stuffing soft. Then spread the stuffing in a greased baking dish and grate a little more nutmeg on the top and either drizzle over a bit more olive oil or put small bits of butter over the top. Put back in the oven and bake for about half an hour until the top turn crisp and golden.

 

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Thai Food, Veggie sides

Yam Tua Plu wing bean salad

yam tua plu

This ‘Yam’, or Thai spicy salad, is very similar to the banana flower salad the eggs are optional and obviously not for vegans. I really enjoy these yams made with chilli paste and coconut milk as they are less Next make the dressing, for this in a saucepan mix together about 1tbsp of palm sugar, 1 -2 tbsp of vegetarian Thai chilli paste, 2-3tbsp of light soy sauce about 5-6 tbsp of coconut milk and warm these up until they all combine. than the standard yams that are made with fresh chillis.

So what do you need?

  • 200g wing beans
  • 1/2 cup grated carrot
  • 4 shallots
  • 2 -3 dried chillies
  • vegetable oil
  • 4-5 cherry tomatoes
  • a lime
  • 2-3 tbsp. peanuts
  • 75ml coconut milk
  • light soy sauce
  • 1 tbsp. palm sugar
  • 1-2 tbsp. veggie chilli paste
  • some lettuce leaves
  • some coriander

So what do you do?

First steam the wing beans for a few minutes and then put them in a bowl of iced water. While they are steaming dry roast the peanuts in a pan and then leave them to cool. Next peel and finely slice half of the shallots and heat some vegetable oil in a wok and fry them until brown and crisp and put to one side, quickly fry the chillis too.

To make the dressing heat up the coconut milk in a saucepan and then mix in about 1tbsp of palm sugar, 1 -2 tbsp of vegetarian Thai chilli paste, 1-2 tbsp of light soy mix until they all combine and turn of the heat and squeeze in a coupe of tbsp. of lime juice. Taste the sauce it should be a balance between sweet, spicy and sour. You can adjust it to your taste. Crush the peanuts in a pestle and mortar and add them to the sauce.

Then drain the wing beans and slice them into  slices about 3-5 mm thick, they will resemble stars, and put them in a bowl, add the carrot and slice the remaining shallots and cut the tomatoes into quarters and add them. Pour the dressing over the vegetables and mix everything together. To get any remaining dressing out of the saucepan add a little water and then pour this into the bowl too, you want to make sure you have enough sauce / dressing on the salad.

To assemble the salad put some lettuce leaves on a plate and then spoon the salad over them pouring on any extra dressing. You can add the hard boiled eggs to the plate if you are using them. Then sprinkle over the fried shallots and garnish with some coriander leaves and the fried chillis.  Anyone who likes extra spice can crumble some of the chilli over their salad.

 

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Veggie mains

Lentil and aubergine stew

stew

At the weekend I saw a picture on Ottolenghi’ s Instagram feed which was a lentil and aubergine stew that looked very tasty so I decided to make my own version. I was pretty easy to make and is really earthy and delicious. I decided to spice the stew with middle eastern spices and added smoked paprika which gave it a lovely smoky flavor. Feel free to adapt the herbs and spices you used to suit your taste. This made a enough for 4 servings. It’s great with bread or mashed potatoes but I served it with savoury scones.

So what do you need?

  • a large onion
  • 4 cloves of garlic (chopped)
  • 2 large aubergines
  • 5 or 6 skinned tomatoes (or a can of tomatoes)
  • about 120g dry brown lentils
  • a couple of bay leave
  • 1 tsp cumin seeds
  • 1 tsp ground coriander seeds
  • 1 tsp smoked paprika
  •  a couple of stalks of dill
  • sea salt
  • plenty of olive oil

So what do you do?

Start by chopping the onion and frying it in a large frying pan. Fry it for a minute or two in some olive oil and the add the garlic. Cut the auberine into chunks of about 4-5 cms in size and add this and a couple of pinches of salt to the frying pan. The aubergine will soak up the olive oil so add more as necessary to fry it and add the cumin and coriander seeds. Once the onion starts to brown transfer the veg into a heavy saucepan with a lid. Add the lentils, chopped tomatoes and bay leaves and cover with hot water (or veggie stock if you have it), you can rinse the frying pan out with water and add it to the pan too. Cover the pan and bring to the boil and then simmer for about 25-30 minutes until the lentils are cooked, the sauce has reduced and thickened a little and the aubergine is soft, tender and starting to break up. Chop the dill and add this along with half the paprika and taste and add more paprika and salt to taste. Like most stews and curries it will taste great the next day too!

 

 

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