Archives for posts with tag: vegetarian

My own recipe.

cost: £1-2, less if you can get things from your own garden serves: 2

I can’t wait to make this again when the first tender wax beans appear!  Nasturtium leaves are strongly peppery.  If you don’t have them, you can substitute rocket, mustard, or other strongly-flavoured greens, or even some spinach and lots of cracked black pepper.

1/2 yellow onion
a small handful of green beans
3 fist-sized chestnut mushrooms
6-8 nasturtium leaves
1/4 t sage
4 eggs or 6 egg whites
olive oil
1/4 pack Blacksticks Blue cheese

Slice the onion and mushroom into thin pieces.  Cut the green beans into 1/2 inch and add all the vegetables to a pan.  Add sage, salt, and pepper.  Coat with some olive oil and sautee until just tender.  Remove from heat.  Finely chop the nasturtium leaves and add to the pan to wilt.

Whisk 4 eggs and parsley with a little water.  Pour into a heated oiled pan.  Keep lifting the edges and letting the egg mixture flow underneath until all the egg is cooked, but still glossy.  Place vegetable mixture onto one half of the omelette, top with crumbled Blacksticks, and fold over.  Serve immediately.



Mushroom-falafel!Mushroom-falafel!  (Yes, the exclamation point is necessary there.)  It doesn’t exactly roll off the tongue, I’ll admit.  But, what was I supposed to call it?  Mushlafel?  Falafshroom? See? Those are even worse sounding.  But, like the kid with the weird name who is so awesome that by the end of the year all the other kids also want to be named Kermit too, this mushroom-falafel is so fabulous it straight-up owns its name. I’m a little embarrassed …Read More

via Five And Spice

Oddly enough, I substituted instant falafel mix for breadcrumbs since I had it, which reduced the amount of egg required to hold everything together.  I also left out the mozzarella, since I had none on hand.

cost: £3 serves: 4

2 C diced mushrooms
1/2 C shallot or yellow onion, very finely diced
2 large cloves garlic, very finely minced
1/2 C cilantro, finely chopped
1/2 C fresh mint, finely chopped
1 t ground cumin
juice of 1/2 lemon
1 C instant falafel mix
1 egg
tzatziki sauce or garlic aioli, for serving (tzatziki recipe available on Five and Spice)
pitas or flatbreads, for serving
lettuce or spinach, chopped tomato, and sliced cucumber, for serving


via Five And Spice

Based on this recipe.

cost: £3-4 serves: 2
a good pre-game (or hangover) meal, as asparagus contains two chemicals that boost your body’s ability to metabolize alcohol

add some crumbled, crispy bacon if you need something stronger

2 servings of linguine
olive oil
2 T butter
1 bunch asparagus
3 medium chestnut mushrooms
1 clove garlic, minced
parmesan or other hard cheese (optional)

Chop the mushrooms and spread over a baking tray. Snap the woody bottoms off the asparagus stalks and discard. Snap the stalks into 1 inch pieces and spread over the baking tray. Drizzle over with olive oil, a pinch of salt, black pepper, garlic, and a sprinkle of sage. Put under a grill for about 10 minutes or until the asparagus tips just start to crisp and the mushrooms are cooked.

Cook the linguine, drain, and stir in butter. Plate up and top generously with the grilled asparagus and mushrooms. Serve with a little grated parmesan on top and add a few more cracks of pepper if you wish.

Based on this recipe.

cost: £2 skill: easy serves: 4
would make again, the soup is a great way to use up veg and tastes like a nice thick chowder even though there’s no dairy.

2 T butter or margarine
2 large potatoes, diced
1 medium onion, diced
2 C celery, finely sliced
1 C cabbage (preferably savoy) finely sliced
1/2 t salt
1/2 t freshly ground black pepper
2 C chicken stock
1 C water
2 C fresh spinach, finely sliced
1 T fresh thyme, chopped

2 C wholemeal flour
1 C white flour
2 T yeast
2 t salt
2 C warm water
sea salt

Turn slowcooker to high and add butter. Let melt while you prepare the vegetables. Layer in order the onion, celery, potatoes, and cabbage. Add salt and pepper to the chicken stock and pour over. Top up with water until the vegetables are just covered. Replace lid and let simmer for 2 hours. Add spinach and thyme and stir. Cook for an additional hour. When potatoes are tender, mash through the soup lightly with a fork in order to create a thicker soup, but leaving some potato chunks. If you happen to have instant mashed potato flakes on hand you can use these to thicken the soup instead.

In a large mixing bowl, combine the flours and salt. Fill a mug with 1C warm water and add the yeast and a pinch of the flour from the bowl. Let the yeast bubble for 15 minutes then add the mixture to the bowl. Mix and add the rest of the water a little bit at a time until it forms a soft, but not sticky dough. A drier dough will produce a finer texture. Cover with a damp towel and set aside to rise for 1-2 hours. Turn out onto a greased and floured baking sheet and form into a loaf. Allow to rise for another 30 min to 1 hour. Sprinkle over with a little water and then sea salt. Place a cake tin half full of water on the bottom rack of the oven and preheat to 375F. Bake for 25 minutes or until uniformly golden brown, making sure the bottom of the loaf sounds hollow when you thump it.

Since this soup is actually quite light, we sliced the still-warm bread and toasted it with some ham and Blacksticks Blue cheese for a heartier meal. Nice with a pint of stout.