tin of black beans
tin of cannellini
3 heads of black garlic
mustard seeds
cumin seeds
dry thyme
dry marjoram
Temper the mustard and cumin seeds in hot oil. Reduce heat and add the beans and some of their liquid. Bring to a simmer and add the herbs and garlic. Simmer for 15 minutes.
2 onions, chopped
1 teaspoon tamarind paste (from 1 inch cube of dry tamarind)
1 tablespoon marmite
soy sauce
black pepper
Cook the onions slowly in a dutch oven over low heat, stirring regularly, for 45 minutes until they are much reduced and rich brown. Meanwhile, steep the dry tamarind in hot water for a few minutes and then pass it through a sieve to make the paste. Thin out the marmite with some hot water. Mix in the tamarind, soy sauce and black pepper. When the onions are done, blitz them together with the marmite liquid.
1 Tb fennel seeds
1 tsp cumin seeds
1 onion
6 anchovy fillets from a tin
1 tin tomatoes
chilli sauce
2 cucumbers
Heat some olive oil in a saucepan over medium high heat, then add the fennel and cumin seeds. When they are beginning to brown, add the chopped onion and turn down the heat to medium. When it's soft, add the anchovies and break them up with a spoon. Let everything brown for a minute or two, then add the tomatoes with a splash of water and some chilli sauce. Bring it to the boil, cover and let it cook for 15 minutes. Meanwhile, deseed the cucumbers and cut them into batons. Add the cucumbers and cover again. Simmer for 15 or 20 minutes, stirring occasionally to keep it from catching. The sauce should get thick. When the cukes are tender, serve them with boiled potatoes.
2 cups blackeyed beans, soaked
kvass (or beer and sugar)
bay leaf
2 uda (grains of Selim)
marmite
breadcrumbs
black pepper
for the tarka:
caraway seeds
cumin seeds
3 garlic cloves
smoked paprika
ground coriander
dried fenugreek
Soak the beans for 7-8 hours. Strain them and put them in a pot with enough kvass and water to cover. Add a bay leaf and 2 uda and bring to boil for 10 minutes. Reduce heat and simmer for one hour. In a separate small saucepan, temper the spices in oil, starting with the seeds, then garlic, then spices, then herbs. Stir this into the beans along with 2 teaspoons of marmite and salt to taste. In the small saucepan, toast some breadcrumbs in oil with a lot of black pepper so they're nicely spicy. Serve the beans over rice, garnished with breadcrumbs and chopped celery leaf.
2 onions (300g)
fresh ginger (15g)
1 sweetheart cabbage (500g)
1 cup arborio (220g)
3.5 cups boiling water
2 tablespoons tomato paste
1 teaspoon gochujang
2 garlic cloves
frozen peas (100g)
Sweat the chopped onions and ginger over medium heat in a dutch oven. Cut the cabbage in wide strips and cut it again into biggish squares. Toss in the cabbage and let it wilt for 3-4 minutes. Add the rice and stir to coat with oil. Add the garlic, tomato paste, gochujang and boiling water. Cover, reduce heat and simmer for 20-30 minutes, stirring regularly to prevent sticking and adding more water if needed. Stir in the peas for the last 5 minutes of cooking. Serve with cheese or chopped herbs.
2 large aubergines
1 onion
1 celery stalk
2 garlic
100g walnuts
2 tablespoons tomato paste
4 roasted red peppers
1 stick cinnamon
1 teaspoon cumin seeds
1 teaspoon paprika
50g breadcrumbs
Roast the peppers in advance. Cut the aubergines lengthwise and score the flesh. Sprinkle with oil and salt and bake them cut side down on parchment paper in a hot oven for 30 minutes until they are quite tender. Grind the spices and the walnuts separately. Sweat the onion and celery until soft. Add the walnuts and the garlic. Add the chopped peppers and spices. Add the breadcrumbs, saving some for topping. Loosen with a splash of water if necessary and season to taste. When the aubergines are ready, pile the stuffing on top and sprinkle with breadcrumbs. Drizzle on a bit of oil and return to the oven to brown. Garnish with chopped herbs.
Full credit to Meera Sodha.
3 medium potatoes
2 big spring onions or 1 small brown onion
10 eggs
turmeric
tin of tomatoes
1 tablespoon tomato paste
1 onion
1 celery
garlic
herbs or seeds
Peel the potatoes, cut them into medium pieces and boil them until tender, then drain.
Make the tomato sauce by sweating an onion and celery in a small saucepan. Add the tomatoes and the tomato paste, cover and simmer over medium-low heat while you prepare the frittata. Ten minutes before it's done, add the minced garlic. Smash the sauce with a potato masher.
Beat the eggs with salt, pepper, a splash of water and a pinch of turmeric for colour. Sweat the onions in a nonstick skillet. When they are soft, add the potatoes and bash them around a bit. Season with salt and pepper. Pour in the beaten eggs and cook over a medium heat until it looks cooked around the edges. Put the pan under the grill -- be mindful of the plastic handle -- and let the top brown for 5-10 minutes. It should not wobble in the middle when you shake it. Let it cool in the pan before sliding it onto a chopping board. Cut it into wedges and serve each slice with a spoon of tomato sauce and garnish with chopped herbs or sesame and nigella seeds.
1 cup speckled or Puy lentils
half cup dried mushrooms
2 celery stalks
1 onion
1 punnet fresh mushrooms
parsley
3 eggs
vinegar
oil
Soak the dried mushrooms in hot water for a half hour. Then drain, reserving the liquid, and chop. Simmer the lentils in the mushroom water with a bay leaf. Start checking at 20 minutes. They should not get too soft. When they're done, strain them and keep the liquid for soup or something. Chop the fresh mushrooms coarsely. Dice the celery and onion and sweat them in oil. Add the mushrooms and let them brown. Toss together in a big mixing bowl with the lentils, reconstituted mushrooms, some chopped parsley and an oily 3:1 vinaigrette. Hardboil the eggs. Cut them in quarters and arrange on top of the lentils.
1 tin marrowfat peas
1 red chilli
garlic
quarter of a lime
coriander
Peel and dice the butternut. Slice the fennel into fat strips. Toss them together with oil, salt and smoked paprika. Roast in a hot oven for 30-40 minutes until they're slightly charred and the fennel has a nice chew. Simmer the beans with a bit of garlic and some ground cumin and coriander.
Drain the marrowfats but reserve the liquid. Blitz them in the food processor with the other ingredients, adding enough of the pea water to make a guac-like consistency.
Build the burritos with cheese, beans, roast veg, and green stuff. Roll them up snug and they will keep, covered, for a while. To serve, toast them on two sides over medium-low heat in a cast iron skillet with the lid on so that they heat through. They should get light brown and crispy.
3 sheets kombu
small handful dried mushrooms
1 tablespoon fennel seeds
1 big onion, chopped large
1 celery stalk, chopped large
fresh ginger, minced
3 garlic cloves, minced
2 big carrots, chopped large
1 teaspoon miso
3 handfuls pearl barley
half a pointed cabbage, chopped large
half a lemon or more
Simmer the kombu and mushrooms in a saucepan to make the broth. In a soup pot, heat some oil over high heat and add the fennel seeds so that they crackle and brown. Before they burn, add the onion and celery and ginger. Remove the kombu from the broth, but leave the mushrooms. When the onions are translucent, add the carrots and the broth. When it comes to boil, add the miso and the barley. When it boils again, add the cabbage. Reduce heat to medium and cook about 20 more minutes, until the barley and the veg are tender. Season with salt and lemon juice.
3 celery 3 garlic cloves
90 g dried toms
500 mL double cream or cashew cream
1 lemon zestsalt and pepper
500 g short pasta 1 packet runner beans (180 g)
1 packet asparagus
small bunch spring greens or kale (200 g)
1 big carrot peeled into ribbons
1 cup frozen peas (200 g)
chopped parsley
parmesan
Sweat the celery and onion in oil or butter in a very big saucepan over medium heat. Add the chopped garlic and a splash of water, then turn heat to low and cover for 5 minutes. Add the cream, tomatoes and lemon. Season well enough for all the pasta.
Put the pasta in a boiling pot of salted water. When the water returns to boil, add the toughest veg. Add each veg sequentially and hope to get everything al dente at the same time. Reserve a cup of cooking water and drain the rest. Toss the pasta and veg in the saucepan with parsley and cheese. Use reserved pasta water to loosen if needed. Check seasoning.
200g raw cashews
250 mL water
Soak the cashews overnight. Drain them and put them in a blender with the water. Blitz until smooth, adding more water to get the desired consistency. Season with salt and lemon if you like.
Credit to The Full Helping
120 g chickpea flour
375 mL water
turmeric
paprika
cumin seeds
green onions
chile
salt
Whisk the flour into the water to form a smooth, thin batter. Heat a nonstick pan over medium flame and wipe it with oil. Cook the pancake until the edges pull away from the pan and you can slide a spatula underneath. Flip it and cook two minutes more. Keep warm on parchment paper in the oven. Makes 4-5 pancakes.
Credit to Vegan Richa
75 g coffee coarsely ground
1160 g boiling water
Make in a large stainless cafetiere for about 5-6? cups.
teaspoon cumin seeds
teaspoon mustard seeds
1 onion
1 celery stalk
1 thumb of ginger
teaspoon madras curry
half teaspoon smoked paprika
1 tin full fat coconut milk
Tablespoon tomato paste
4 carrots
2 handfuls red lentils
2 small potatoes
1 small sweet potato
1 bunch of spinach, chopped
Temper the seeds in hot oil. Add the onion, celery and ginger; sweat until translucent. Add the dry spices and stir for a minute, then tip in the coconut milk and pour a tin of water in too. Mix in the tomato paste and bring it up to simmer. Add the carrots and lentils. When it returns to simmer, add the potatoes. When it returns to simmer, add the spinach.
2 onions
ginger
sesame seeds
1 courgette
3 garlic cloves
1 pack kimchi
2 green onions
gochujang
2 packs instant udon
Slice the onions and fry them in sesame oil with the minced ginger. When they are translucent, add the sesame seeds. When the seeds start to pop, add the sliced courgette and the garlic. Once the courgette gets some colour, add the kimchi, green onions, a spoonful of gochujang and a splash of water. Put the noodles in a colander and pour over them a kettleful of boiled water, just to soften them up. Then add to the kimchi and toss to combine. Garnish with green onion tops and sesame seeds.
Half a kabocha
2.5 cups arborio
4 small beets
1 onion
thumb of ginger
3 sheets kombu
3 cloves garlic
1 tablespoon miso
2 tablespoons tahini
balsamic
Seed the kabocha and cut it in wedges, then oil and roast until tender. Peel the skin and reserve the flesh. Simmer the kombu for 10 minutes, turn off the heat and let it infuse for another 30 minutes. Cut the beets into big chunks, dress with vinegar and black pepper, and let them marinate. Sweat the onion and ginger, then add the garlic and the rice. Stir until the rice goes translucent, then start ladling in the dashi, adding enough to cover the rice completely. When it is absorbed down to the top of the rice, stir the miso into the rice before adding enough dashi to cover the rice again. When the rice is al dente, stir in the tahini and squash and season with salt. Serve in a bowl with the beets piled on top.
head of cauliflower
chilli black bean sauce
1 big purple sweet potato
1 regular potato
watercress
pink pickled onions
blue poppy seeds
Cut the potatoes into pieces and boil until tender. Mash them together with some olive oil and salt. Cut the cauli into florets and steam until tender. Sprinkle the watercress with a bit of oil and pile some onions and toasted poppy seeds on top. Serve alongside the cauliflower, drizzled with a little chilli sauce, and the potatoes.
4 medium onions
brine of preserved lemon
bay leaf
fennel seeds
breadcrumbs
thyme
Cut the onions in half lengthwise and peel the skin. Place cut side up in a baking tray. Spoon a tablespoon of brine over each half and a bit of black pepper. Pour a cup of water in the bottom of the dish and cover with foil. Bake for 45 minutes. In a small saucepan, temper some fennel seeds in plenty of oil. When they brown, add the breadcrumbs, thyme and a pinch of salt. When the onions are tender, take off the foil and pile some breadcrumbs on each piece. Bake another 10 minutes.
130g flour
1/2 teaspoon salt
1 teaspoon baking powder
30g melted butter
150g milk
1 egg
4 more eggs
cheddar cheese
marmite
Sift the dry ingredients together. Melt the butter and mix with 1 egg and the milk. Combine the wet into the dry and stir only a few times without overbeating. Never mind the lumps. Let the batter rest an hour if possible. While the eggs are baking below, cook four pancakes and spread them thinly with marmite.
Beat four egg whites until very stiff. Add finely grated cheddar and pepper. Preheat the oven to gas 7. Spoon four mounds of meringue onto baking paper, making a well in the top of each. Bake for about 7 minutes. (Now make the pancakes.) When the meringues are showing some colour, pull them out for a moment and slip a yolk into each well. Reduce the heat to gas 5 and bake another 5 minutes. Serve on top of the pancakes, drizzled with melted butter.
