Innholdsfortegnelse for Winter Vegetarian i delicious. Cookbooks

COME THE COOLER months, when we're after hearty food, vegetarian recipes are ready to satisfy all our comfort cravings. Whether it's a hankering for golden cheesy pasta, crispy parsnip schnitzel or the ultimate minestrone, these meat-free meals deliver. Filled with delicious. top vegetarian recipes for winter, this book covers all the bases. Indulgent starters? Tick. Substantial salads and rewarding soups? Tick. Nourishing grain-based dishes, standout pasta and noodle dinners? Say no more. There are also mains including tray bakes, burgers and a stellar take on nachos. And the book wouldn't be complete without a chapter dedicated to sweet baking. First up, robust salads to serve on the side or as a light meal (p 8). We're talking an impressive kipfler salad with tapenade and burrata (p 25), grilled broccoli pasta…

SPICE-ROASTED PUMPKIN SOUP WITH MACADAMIA DUKKAH SERVES 4 1.2kg blue pumpkin, peeled, seeds removed, cut into large wedges¼ tsp dried chilli flakes, plus extra to serve¼ tsp smoked paprika½ tsp ground cumin½ tsp ground coriander1 garlic bulb, separated into unpeeled cloves⅓ cup (80ml) extra virgin olive oil2 onions, finely chopped5 cups (1.25L) vegetable stockFinely grated zest and juice of 1 lemon2 tbs currants¼ cup each loosely packed flat-leaf parsley leaves, mint leaves and coriander leavesLabneh or yoghurt, to serve DUKKAH MIX 2 tbs toasted macadamias, chopped2 tsp thyme leaves1 tsp roasted fennel seeds, crushed1 tsp roasted sesame seeds1 tsp roasted cumin seeds, crushed For the dukkah mix, combine all the ingredients in a bowl with 1 tsp salt flakes. Set aside until required. Preheat oven to 180°C. Toss pumpkin in…

THIS TUSCAN BREAD SOUP IS JUST THE THING FOR COSY NIGHTS IN. TOAST THE SOURDOUGH THEN ADD TO THE SOUP WITH A SPRINKLE OF PARMESAN FOR REAL COMFORT FOOD CRAVING SOME DARK LEAFY VEG? THIS ONE-POT GREENS MAKES FOR A LIGHT, NOURISHING MAIN, WITH SALTY AGED FETA BRINGING PLENTY OF SATISFACTION ONE-POT GREENS WITH BARREL-AGED FETA SERVES 2 50g unsalted butter2 large leeks, cut into 1cm-thick rounds½ bunch each silverbeet and cavolo nero1 tbs extra virgin olive oil2 tsp balsamic vinegar100g barrel-aged fetaLemon wedges, to serve Preheat the oven to 220°C. Melt butter in an ovenproof frypan over medium-low heat. Add leek and a pinch of salt flakes, and cook, stirring occasionally, for 15-20 minutes until softened and lightly caramelised. Tear silverbeet and cavolo nero leaves from stalks, shred into…

MAKE A BATCH OF SALSA VERDE TO ADD FRESH ZINGY FLAVOUR TO SALADS AND OTHER DISHES THAT WOULD LOVE A LIFT – LIKE POACHED EGGS AND ROASTED VEG! RAW VEGIES, RICOTTA, EGGS & GREEN SAUCE SERVES 4 1 cup (200g) buckwheat1 bunch mixed radishes, trimmed, halved (reserve leaves for salsa verde)1 bunch baby (Dutch) carrots, trimmed, peeled (reserve leaves for salsa verde)2 tbs apple cider vinegar2 slices dark rye bread, torn¼ cup (60ml) olive oil4 eggs, at room temperature500g fresh ricotta, cut into 4 wedges2 Lebanese cucumbers, thinly sliced150g heirloom cherry tomatoes, halved1 cup loosely packed watercress sprigs CARROT & RADISH LEAF SALSA VERDE ½ cup loosely packed reserved carrot and radish leaves1 pickled gherkin, chopped1 loosely packed cup flat-leaf parsley leaves¼ loosely packed cup dill fronds1 garlic clove, chopped1…

AN EASY ROSEMARY-AND-WALNUT BUTTER IS ALL THE SAUCE YOU NEED FOR THIS PILLOWY HANDMADE RICOTTA RAVIOLI ROMAN GNOCCHI WITH CAPONATA SERVES 4 2 eggs165g fine semolina flour2 cups (500ml) milk1 tbs finely chopped thyme leaves, plus extra to serve1 cup (80g) finely grated parmesan, plus extra to scatterVegetable oil, to fry¼ cup (60ml) thickened creamBasil leaves, to serve CAPONATA 2 tbs extra virgin olive oil½ red capsicum, finely chopped1 eschalot, finely chopped1½ tbs red wine vinegar1 small eggplant, peeled, finely chopped2 trussed tomatoes, very ripe, finely chopped1 tbs raisins1 tsp caster sugar1 tsp sherry vinegar1 tbs pine nuts, toasted, plus extra to serve Grease the base and sides of a 20cm x 30cm deep heatproof tray and line with baking paper. To make the gnocchi, place the eggs and flour…

NATURALLY SWEET DATES ADD RICHNESS TO THIS KNOCKOUT SPICED CAKE. SEAL THE DEAL WITH AN EASY GINGER-BUTTER ICING AND A SCATTERING OF CRYSTALLISED GINGER CHOCOLATE BUCKWHEAT COOKIES MAKES 10 The flavour of these cookies is earthy, nutty, bittersweet and slightly salty. Begin this recipe 1 day ahead. 35g unsalted butter, chopped270g dark (70%) chocolate, chopped55g buckwheat flour½ tsp baking powder2 large eggs190g brown sugar½ vanilla bean, seeds scraped Place butter and chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water), stirring occasionally, until melted and smooth. Remove bowl from heat and set aside until ready to use. If chocolate mixture starts to set, gently heat over pan until melted again. Sift flour, baking powder and ¼ tsp salt flakes…

RAISE YOUR REPERTOIRE AND MAKE YOUR OWN HARISSA FOR THE HARISSA BUTTER SAUCE, THEN DRIZZLE IT OVER THESE SUPER-SIMPLE WEDGES OF FRIED SUGARLOAF CABBAGE EGGPLANT MAKDOUS SERVES 4 4 medium eggplants, pierced all overPomegranate molasses, to drizzle¼ cup (30g) crushed walnuts1 tbs Aleppo pepper (substitute chilli flakes)2 tsp za’atar (Middle Eastern spice mix)¼ bunch coriander, leaves picked¼ bunch mint, leaves picked¼ bunch flat-leaf parsley, leaves pickedChargrilled pita bread, to serve MAKDOUS DRESSING 1 cup (100g) roasted walnuts1 tbs pickled eggplant1 garlic clove, crushedJuice of 1 lemon200ml vegetable oil For the dressing, combine ¼ cup (60ml) water with all the ingredients, except the oil, in a blender and whiz, scraping down the sides occasionally, until finely chopped but not pureed. Gradually pour in the oil and whiz until combined. Season to…

PORCINI, PORTOBELLO AND SWISS BROWN MUSHROOMS GUARANTEE A SUPERSTAR SAUCE THAT ELEVATES THIS SIMPLE, HEART-WARMING DISH THIS SUNSHINE-YELLOW PUMPKIN RISOTTO IS THE PERFECT ANTIDOTE TO CHILLY WINTER EVENINGS, WITH HOMEMADE RICOTTA ADDING A LIGHT AND CREAMY FINISH PUMPKIN, CORN & WHEY RISOTTO SERVES 4 If you’re making your own ricotta, you will have this by-product which is the whey. It has loads of flavour and is perfect for a vegetarian risotto. You will need a kitchen thermometer for this recipe. 50g unsalted butter2 tbs extra virgin olive oil1 onion, finely chopped1½ cups (300g) arborio rice300g butternut pumpkin, peeled, seeds removed, cut into 2cm pieces½ cup (125ml) white wine4 cups (1L) vegetable stock or whey from the ricotta, warmed1 corn cob, kernels sliced50g finely grated parmesan, plus extra to serveFinely grated…