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Tampilkan postingan dengan label Vegetables. Tampilkan semua postingan
Tampilkan postingan dengan label Vegetables. Tampilkan semua postingan
Asparagus Cashew Stir-Fry
Asparagus Cashew Stir-Fry

ingredients

225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown rice, to serve

For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes

Serve 4


  • Spread the cashew nuts over a baking sheet. Toast under a hot grill until golden, turning them frequently. Set aside.
  • To make the sauce, combine the soy sauce and cornflour in a small bowl, stirring until smooth. Stir in the remaining sauce ingredients, and set aside.
  • Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus, spring onions, pepper and garlic until the vegetables are tender. Stir the sauce mixture, pour it over the vegetables and stir-fry until the sauce is thickened and glossy. Reduce the heat and fold in the cashew nuts.
  • Cover and cook for 1 minute until the cashews are heated through. Serve immediately with the hot brown rice.

Asparagus Cashew Stir-Fry

Vegetarian Spaghetti Sauce
Vegetarian Spaghetti Sauce

ingredients


  • 4 carrots, finely chopped
  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely minced
  • 400g/14oz canned cooked kidney beans, drained
  • 400g/14oz canned cooked cannellini beans, drained
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 x 400g/14oz cans chopped plum tomatoes
  • 50ml/2fl oz tomato purée
  • 100g/4oz mushrooms, sliced
  • 275g/10oz broccoli
  • 1⁄4 teaspoon freshly ground black pepper


Serve 8


  • Sweat the carrots and onion in the oil in a large non-stick saucepan for 5 minutes until softened. Add the garlic and sweat for a further 30 seconds.
  • Add the kidney and cannellini beans, basil, oregano, tomatoes, tomato purée and mushrooms. Simmer, covered, for 25 minutes. Add the broccoli and pepper, and cook for about 5 minutes until the broccoli is tender but still with a bite.
  • Serve hot over freshly cooked spaghetti.

Vegetarian Spaghetti Sauce

Vegetable raisin curry
Vegetable raisin curry


ingredients


  1. 1 tablespoon vegetable oil
  2. 1 large onion, coarsely chopped
  3. 1 teaspoon freshly minced garlic
  4. 1 tablespoon plain flour
  5. 2 teaspoons curry powder
  6. 1⁄4 teaspoon cayenne pepper
  7. 450g/1lb frozen mixed vegetables
  8. 100g/4oz raisins
  9. 1⁄2 teaspoon salt
  10. 500ml/18fl oz vegetable stock
  11. 225g/8oz quick-cooking couscous
  12. 50g/2oz sliced almonds, toasted

serves 4


  • In a frying pan, heat the oil and sauté the onion and garlic for a few minutes until soft. Stir in the flour, curry powder and cayenne, and cook for 1 minute, stirring constantly. Stir in the vegetables, raisins, salt and half of the stock. Cover and bring to a boil over a high heat.
  • Reduce the heat to low and continue cooking, covered, for 10 minutes, stirring occasionally.
  • Bring the remaining stock to the boil in a small saucepan. Stir in the couscous and remove from the heat. Cover and leave to stand for 5 minutes or until the liquid is absorbed. Fluff the grains with a fork.
  • To serve, put the curry on a bed of couscous, sprinkle with the almonds and serve immediately.

Vegetable raisin curry

Chickpea chole
Chickpea chole


ingredients


  1. 3 tablespoons vegetable oil
  2. 1 onion, chopped
  3. 2 garlic cloves, crushed
  4. 2.5cm/1in piece of fresh root
  5. ginger, grated
  6. 4 teaspoons ground cumin
  7. 1 tablespoon ground coriander
  8. 2 teaspoons chilli powder
  9. 1 teaspoon ground turmeric
  10. 2 x 425g/14oz cans cooked
  11. chickpeas, drained and rinsed
  12. 400g/14oz canned chopped
  13. plum tomatoes
  14. 11⁄2 teaspoons Demerara sugar
  15. 2 tablespoons freshly squeezed
  16. lime juice
  17. 4 tablespoons torn fresh
  18. coriander leaves
  19. salt

serves 4–6


  • Heat the oil in a heavy saucepan. Add the onion, garlic and ginger, and sweat over a gentle heat, stirring frequently, for about 5 minutes until softened.
  • Stir in the ground cumin, coriander, chilli powder and turmeric, and fry for 2 minutes until aromatic. Add the chickpeas, tomatoes and sugar. Season with salt, and stir to combine the ingredients. Cover the pan and simmer the curry gently, stirring occasionally, for 10 minutes.
  • Stir in 1 tablespoon of the lime juice and the torn coriander leaves, and heat through for a further 2 minutes. Taste the curry and add the remaining lime juice and more salt if necessary. Serve hot.

Chickpea chole

Vegetable minestrone
Vegetable minestrone


ingredients


  1. pinch of saffron strands
  2. 1 onion, chopped
  3. 1 leek, sliced
  4. 1 celery stick, sliced
  5. 2 carrots, diced
  6. 3 garlic cloves, crushed
  7. 600ml/1pt chicken stock
  8. 850g/13⁄4lb canned chopped
  9. tomatoes
  10. 50g/2oz frozen peas
  11. 50g/2oz soup pasta
  12. 1 teaspoon caster sugar
  13. salt and freshly ground
  14. black pepper

serves 6


  • Soak the saffron strands in 1 tablespoon boiling water. Leave to stand for 10 minutes.
  • Put the onion, leek, celery, carrotsand garlic in a large pan. Add the stock, bring to the boil, cover and simmer for about 10 minutes.
  • Add the tomatoes, the saffron and its soaking liquid and the peas. Bring back to the boil and add the pasta. Simmer for 10 minutes until the pasta is al dente.
  • Sprinkle in the sugar, and season with salt and pepper. Stir through and serve hot.

Vegetable minestrone

Gado-gado
Gado-gado


ingredients


  1. 100g/4oz white cabbage,
  2. shredded
  3. 100g/4oz French beans, each
  4. cut into three
  5. 100g/4oz carrots, cut into
  6. matchsticks
  7. 100g/4oz cauliflower florets
  8. 100g/4oz beansprouts
  9. For the dressing
  10. 100ml/4fl oz vegetable oil
  11. 100g/4oz unsalted peanuts
  12. 2 garlic cloves, crushed
  13. 1 small onion, finely chopped
  14. 1⁄2 teaspoon chilli powder
  15. 1⁄2 teaspoon soft brown sugar
  16. salt
  17. juice of 1⁄2 lemon

serves 4

  • Cook the vegetables separately in a saucepan of salted boiling water for 4–5 minutes. Drain well and chill.
  • To make the dressing, heat the oil in a frying pan and fry the peanuts, tossing frequently, for 3–4 minutes. Remove from the pan with a slotted spoon, and drain on kitchen paper. Chop the peanuts in a blender or food processor, or crush with a rolling pin, until fine but not ground to a powder – leave a little texture.
  • Pour all but 1 tablespoon of the oil from the pan, and fry the garlic and onion for 1 minute. Add the chilli powder, sugar, a pinch of salt and 450ml/3⁄4pt water, and bring to the boil.Stir in the peanuts, reduce the heat and simmer for 4–5 minutes until the sauce thickens. Add the lemon juice and set aside to cool.
  • Arrange the cold vegetables in a serving dish, and put the peanut dressing in a small bowl in the centre. Serve.

Gado gado

Braised Chinese vegetables
Braised Chinese vegetables


ingredients


  1. 15g/1⁄2oz dried Chinese mushrooms
  2. 225g/8oz firm tofu, cubed
  3. 50ml/2fl oz vegetable oil
  4. 75g/3oz straw mushrooms
  5. 75g/3oz sliced bamboo shoots,
  6. drained
  7. 50g/2oz mangetout, topped
  8. and tailed
  9. 175g/6oz Chinese leaves such as
  10. pak choi, shredded
  11. 1 teaspoon salt
  12. 1⁄2 teaspoon soft brown sugar
  13. 1 tablespoon light soy sauce

serves 4


  • Soak the Chinese mushrooms in cold water for 20–25 minutes, then drain, discarding any hard stalks.
  • Harden the tofu pieces by putting them in a wok of boiling water for about 2 minutes. Remove and drain.
  • Tip the water out of the wok, and wipe dry. Heat the oil in the wok, and lightly brown the tofu pieces on both sides. Remove with a slotted spoon and drain on kitchen paper.
  • Stir-fry the vegetables in the wok for 11⁄2 minutes, then add the tofu, salt, sugar and soy sauce. Continue stirring for 1 minute, then cover and braise for 2–3 minutes. Serve immediately.

Braised Chinese vegetables


Grilled artichoke salad
Grilled artichoke salad

ingredients


  1. 400g/14oz canned artichoke
  2. hearts, drained and halved
  3. olive oil for brushing
  4. 3 Little Gem lettuces
  5. salt and freshly ground
  6. black pepper
  7. For the dressing
  8. 200ml/7fl oz extra virgin
  9. olive oil
  10. 200ml/7fl oz grapeseed oil
  11. 125ml/4fl oz white wine vinegar
  12. pinch of granulated sugar
  13. pinch of mustard powder
  14. 2 garlic cloves, crushed

serves 4


  • Preheat the grill until hot. Season the artichoke hearts with salt and pepper, and brush with olive oil. Grill until charred round the edges. 
  • To make the dressing, put the oils, vinegar, sugar, mustard powder and garlic into a large screwtop glass jar. Seal the jar and shake well. Season with salt and pepper.
  • Toss the lettuces in the dressing with the artichokes, and serve.

Grilled artichoke salad