|Ok, these a just a
few recipe I wrote out for my friend Jake cos he was bugging me to do
it for aaages. They are mostly vegan, with vegetarian options because
they come from a book I wrote for my sister who is vegan. They are
specifically designed to be easy to make, and with minimal washing up
afterwards, and all have estimates of how long it should take to make.
Enchaladas: 1¼ hrs
These are like lasagna (acutally
more like cannaloni) but with tortilla instead of pasta sheets, so
you can put anything you like in them. This one is spinach and
mushroom, but you could also use aubergine or any fake meat type
stuff (or even meat). Ricotta cheese is a traditional filling.
Preheat the oven to 180C/350F. Chop
mushroom into slices and fry in some oil and a crushed clove of
garlic for a few minutes, then turn them and lay the spinach on top
of the mushrooms and leave them: the cooking mushrooms will steam the
spinach and save you a pan. After a few minutes, mix it all together
and cook for another 2/3 minutes.
Take a tortilla, put a couple of
spoonfulls of the spinach filling in a tortilla (add ricotta at this
stage), roll up like a cigar open at both ends. Do this for all the
tortillas and put the filled ones in a ceramic bowl which you have
greased, and already has a smear of tomato sauce in the bottom. Cover
with the rest of the sauce, and bake (with grated cheese on the top)
for 30-45 minutes. Works best with a hotter spice sauce than normal!
Courgette Pesto : 15min
My proudest discovery – all thanks
to you, Jake!
The trick is to grate the courgette,
and fry it! Get a small saucepan and fry in quite a bit of olive oil
½ a sliced onion, the fried courgette and everything else.
Rehydrate the sun dried tomatoes if they are the dried variety by
soaking in a little boiling water in a mug for a few minutes. Then
chop slice and add to everything else. Get the pasta boiling at the
same time you start frying and they'll be ready at the same time.
Fry, and keep stirring until it goes brown and its all cooked down,
now drain the pasta, and add it to the pesto! Not the other way
around (add cheese at this point)! Cook the pasta in the in the sauce
for a few minutes (ie just one or two): that gets the flavour in it.
Serve and eat! yay!
Mexican Cowboy Chilli: 25min
tomato sauce (with oregano, garlic
but no basil really)
1 can kidney beans
1 small onion
1/5th dried chilli
½ mug rice
½ mug TVP (textured
vegetable protein / vege mince / beef mince)
Make your tomato sauce the same as
always, but with maybe a bit more onion and certainly more chilli –
don't worry, this much won't make it really hot, but will
transmogrify the sauce something wonderful! Otherwise it's just like
bolognaise, so heat up a lot of oil in a pan (but none if you are
using real mince) add the onion, garlic and herbs, and when they have
been frying for a bit add the vegemince/tvp, stir, fry and add half a
mug of water (again, not for real meat – just cook till browned
nicely). Rice takes 15-20 minutes, just use ½ mug rice to 1
mug of water and a splash more for luck – thats the magic ratio for
perfect rice. Add salt and a squeeze of lemon to the water, wack up
the heat, and leave the lid on. Don't stir! Let it cook until dry!
Then it will be perfectly cooked. When the tomato sauce has been
cooking for 15 min and you've bashed up the tomatoes, add the can of
kidney beans (rinse them first) they only need to cook for 5 min, and
its all done.
Stuffed Sweet Potato: 45min
Kudos to Katie for this one...
reasonable sized sweet
veg to grill (more colourful
the better!): shallots/spring
lettuce (mixture of red and green
looks good) and rocket
herbs (basil – preferably
fresh!, oregano, pepper)
Preheat the oven to about 200C/390F,
brush potatoes with oil and wrap in foil, cook in the oven for about
40mins. Cover a baking tray with foil and cut up the veg into chunky
pieces. Lay out the veg (onions first) and spread oil and herbs
through the layers. Add some salsa or tomato sauce over the top.
After the potatoes have cooked for about 30 minds put the veg in the
oven to cook (so it should all be ready at the same time!) While
waiting prepare the salad (lettuce, rocket etc) with a dressing of
oil, lemon juice and a bit of balsamic vinegar (these can also be
added to the veg for a zingy taste) on each plate. While cleaning up,
check on the potatoes and veg, if the potatoes need longer, grill the
veg slightly to bring out more flavours and make them more crispy.
When cooked (ie after about 45 min, or when they are soft all the way
through) put a potatoe on each plate and half or quarter it on top of
the salad. Then add a thick layer of hummus and layer the veg
generously over the top with some extra salsa for those who like it a
bit spicy! Yum yum! - thanks katie!
Celeriac and Ginger soup: 30min
Total immune system booster, for
winter days and duvet days :) about as moreish as soup gets!
1/2 a celeriac
1 medium leek (or half an onion)
thumb sized chunk of fresh ginger
½ can coconut milk
½ dried red chili
2 or 3 cloves garlic
pinch of pepper, oregano
medium tablespoon of Marigold
vegetable stock (or 2 veg stock cubes)
You can either peel the celeriac with a
peeler (though it is a bitch), or just chop off the edges with a
knife: chop in half first go give you a flat surface. And ditch all
that stringy earthy crap on the bottom. Dice the celeriac into 1cm
ish cubes, and slice the leek 1cm thick and push out all the rings. I
use all the green and white except for the very ends. Wash well –
dirt hides deep inside cunning leeks! Chop and mush the garlic,
ginger (peel the skin off before cutting into tiny bits) and chili
really small and fry with the leek in a little oil and a healthy lump
of butter/marg to make it go all golden and creamy, adding the pepper
and oregano. Then bung in the celeriac and boil a kettle of about
1.5l of water. After just 1 minute add just enough water to cover
everything, and simmer for five min. Then add the rest of the water
and the stock, and simmer for another 5/10 minutes. Then mush it all
up with a wooden spoon or wizz with a hand blender, and add ½
or 1/3 a can of coconut milk, and stir for another 2/3 minutes. A
Sweet potato, butternut squash and
carrot soup: 1 hour
This recipie is my favourite
thing that George makes, and she says it “makes lots and lots of
soup! really yummy and warming”
Peel the squash, chop in half length
ways and remove seeds. Chop into cubes and place into large saucepan.
Peel and cube sweet potatoes, carrots, shallots and add to pan. Trim
the fennel bulb and chop into small pieces and add. Peel and chop the
garlic and add. Boil kettle with approx 200ml water and stir in two
teaspoons of stock powder (may need more water, depends how thick you
want the soup to be). Add to saucepan and bring to the boil. Turn
down heat and let soup simmer for approx 10-15 minutes until all the
veg is soft. Turn off heat, and either blend mixture in food
processor until smooth, or press through a sieve. (You can also use
one of those hand blender things and do it all in the saucepan, you
can also leave a bit chunky for some gold diggin soup eatin fun). Can
serve with pumpkin seeds sprinkled on top. - thanks George!
Leek, lemon and mushroom risotto:
This is the one you have been waiting
for! Yay! Risotto is cool, very filling and cheap, you dont need as
much of it as your eye might think! Also try making it with sun dried
tomatoes and crushed red pepper all diced with lemon. Can even make a
sweet dessert alternative to rice pudding – cooking apple risotto
with cinnamon and brown sugar! just cook in water with no stock.
1 large flat mushroom
5 tablespoons risotto
1 pint stock (3 teaspoons veg
stock/bullion powder in boiling water)
pepper, oregano, maybe clove
butter/margarine and oil
Chop the leek and mushroom quite small,
and fry in a bit of oil with a tablespoon of marge – this helps the
leak fry and the risotto stuck together. After 5 min of stirring, add
the seasonings, squeeze the lemon and bung in the risotto. Stir for
just a minute, then add just a good splash of the stock, and stir.
The trick with risotto is to keep adding just a little bit of stock
at a time, stir, and add more when nearly all the water has been
soaked up. Do this, keep stirring and adding until all the stock is
gone. Drop in a tablespoon of marge, mix, and keep stirring until its
kinda sticky. Then eat it!
Spinach and Potato Curry: 35min
The first time I made this was at your
Soho apartment... and your housemates had eaten all the leftovers by
the time we got back from the club! Scum!
huge handful of spinnach
2 medium / largish potatoes
½ can coconut milk
tumeric, corriander, curry powder,
½ mug rice
splash of olive oil
Get the rice on the go! (twice and a
bit as much water as rice, keep lid on! steam till dry)
Chop the onion, potato, chili and
ginger (if fresh) and get the potato chunks (1cm) on the boil for 10
min. Fry the onion with the tumeric, corriander, chili and ginger,
and squeeze in the lemon juice after a few minutes. When the onion
has gone brown/golden (not just a cool yellow from the tumeric!)
drain and add the potato and fry for another minute. Add the coconut
milk, and when it is steaming, put the spinach on top of it all
(don't mix in yet!) so that it steams a little. If you like you can
add tomato sauce to the recipie too, but I don't like. After a few
minutes, mix in the spinach and add the curry powder, and cook and
stir for another 5 min. NYUM!
Chargrilled veg pasta salad:
Good hot, or even cold on a picnic!
Half a red/yellow/and green pepper
squeeze of lemon?
2 mugs of pasta (or you can make
the same recipie with one mug of couscous, just cover with boiling
water to cook)
Chop up all the veg really small, cover
in olive oil and salt and grill the crap out of it all for 20 min.
Turn a little, but let it get a little burnt, thats where the
chargrilled flavour comes from! Boil the
pasta and drain (cook the couscous) and put all in a bag with the veg
stuff and shake it all up (or mix together in a bowl for eating at
Quesadias: 10 min
Caitlyn showed me how to make
Quesadias, and lordy, they are delicious!
Dice the onion, mushroom, tomato and
peppers quite small (nibble size!) Fry in a little bit of oil in a
small frying pan for about 2 minutes, then put on a plate. Put a
tortilla on the frying pan and start to fry it, put half the filling
in the center and wet the edge of the tortilla by running a wet
finger around it. You actually dont need very much filling, so save
some half for quesadia number 2. After about 3 minutes put another
tortilla on top, and after a minute more flip it all upside down with
a spatuala! fun! after 3 min on this side, it's done, and have sealed
into a delicious pizza like parcel. Slice and serve spicey! Good for
friends and stoners to share ; )