Main courses

Although suitably summery, there's nothing especially seasonal in this, and so it could easily be made any time of year.

Serves 4 - 6

Ingredients

Pastry:
8oz plain flour
1 tsp baking powder
3 tbsp olive oil
water
a little soya milk
3 tbsp sesame seeds

Filling:
1lb even-sized new potatoes 
6oz (170g) vegan Mozzarella-style 'cheese', grated
large bag (about 10oz/300g) spinach
about 10 artichoke quarters in oil, chopped
8oz (225g) French beans, topped and tailed
2 tsp wine vinegar
2 tbsp olive oil
seasoning
10 vegan rashers
1 250ml carton soya cream

Instructions

1. Lightly oil the bottom and sides of a 10"/25cm sprung cake tin.
2. Prepare the pastry: in a food processor with plastic (dough) blades fillted, mix the flour and baking powder and, with the motor running medium/fast, add the oil.
3. Now slowly add water till the dough just forms a ball.
4. Switch off the motor and gather the dough by hand and knead to a uniform texture.
5. Divide into 2 equal parts and roll into circles to fit the cake tin.
6. Place one of the circles in the bottom.
7. Now prepare the filling: bring a large pan of water to the boil and blanch the spinach briefly.
8. Remove with a slotted spoon and allow to cool. Squeeze out as much excess water as possible and open out the leaves a little.
9. In the same water, cook the potatoes in their skins till just tender (check with a knife after 20 minutes).
10. When done, drain and cool in a bowl of cold water.
11. Cut into ¼"/6mm slices.
12. Cook the beans in boiling water till just tender.
13. Drain and refresh in cold water, then toss in a whisked mix of the oil and vinegar with a little seasoning.
14. Fianlly, fry the rashers.
15. Line the pastry bottom with half the spinach; cover with half the potato slices; intersperse these with half the chopped artichokes; spread over half the 'cheese'; layer half the rashers, then all the French beans then repeat from potatoes, finishing with spinach.
16. Finally, pour over the soya cream and allow to drain through a little before topping with the other pastry round.
17. Brush this with a little soya milk and sprinkle with the sesame seeds.
18. Bake for 40 minutes at 190°C - the top should be only faintly golden.
19. Allow to cool. Serve at room temperature or lightly chilled.

Suggested accompaniments:

Baby courgettes, fried whole. Drain, season lightly, and toss with a little fresh olive oil.
Fresh broad beans, boiled for 5 minutes then tossed with olive oil, seasoning and a little chopped fresh mint.

My source: Originally from the BBC Vegetarian Good Food Magazine

Serves 4

Ingredients

4 large Spanish onions, trimmed
2 oz (50g) sunflower margarine
2 oz (50g) organic rolled oats
2 oz (50g) pinhead oatmeal
2 oz (50g) chopped mixed nuts
1 onion, finely chopped
4 oz (100g) mushrooms, finely chopped
1 carrot, finely chopped
7 oz (200g) can red kidney beans, drained and chopped
2 oz (50g) vegetable suet
1 tsp yeast extract
1 tsp ground black pepper
2 tbsp chopped mixed fresh herbs
2 tsp wholegrain mustard
pinch of grated nutmeg
juice of 1 lime
1 tbsp Talisker whisky
seasoning
chopped fresh chives and parsley, to garnish

Instructions

1. Cut a sliver from the bottom of each of the onions, so that they stand upright.
2. Cut a cross in the top about three quarters of the way down.
3. Place in a large pan, cover with cold water and bring to the boil.
4. Simmer for 15 minutes, drain and refresh under cold water.
5. Preheat the oven to 190C/375F/gas 5.
6. To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts.
7. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
8. Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
9. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
10. Splay the onions on a baking tray and roughly stuff/pile in the haggis mix. Bake for 40 minutes.

A quick and tasty tortilla dish that hits the spot.

Serves 4

Ingredients

4oz (120g) black beans, soaked overnight and cooked
   (or use 1 14oz/400g can of black or red kidney beans)
1 pack smoked tofu, pressed 
1 quantity barbecue sauce 
8 flour tortillas
1 quantity enchilada sauce 
4 spring onions, finely chopped 

Instructions

1. Pre-heat the oven to 170°C.
2. Cut the pressed tofu into small-ish cubes and deep-fry until lightly browned.
3. Mix with the beans and barbecue sauce then divide this mixture evenly between the tortillas, arranging in lines along the centres.
4. Roll up the tortillas into tubes, ensuring the filling stays in.
5. Place a little of the enchilada sauce in an oiled casserole dish then arrange the enchiladas and carefully pour over the sauce, taking care to coat all the tortilla surfaces.
6. Place in the pre-heated oven, uncovered, for 15 - 20 minutes.
7. Serve with Quick & Easy Mexican Rice and Peas.

My source: VeganChef

This is surely only called "barbecued" because of the taste - not a charcoal briquette in sight! I love sauerkraut, so just had to try this; a few alterations from the original according to taste and what was in the cupboard, but the result was good - just what's needed as the nights draw in.

Serves 2

Ingredients

4 oz (100g) TVP, rehydrated as in Chef's Tips
3 oz (80g) Sosmix, rehydrated according to packet
1 large onion, diced
1 tbsp olive oil
1  16 oz. (450g) jar sauerkraut
7 fl oz (200ml) passata
2 fl oz (60ml) mirin (or try dry sherry plus a little sugar)
¼ tsp freshly ground black pepper

Instructions

1. In a large pan, fry the onion in the olive oil for 5-7 minutes, or until soft and lightly browned.
2. Add the rehydrated Sosmix to the pan and fry a little longer, breaking the mass into small pieces, then add the TVP to the pan and fry an additional 2 minutes.
3. Lightly oil (or spray with a light mist of oil) a casserole dish.
4. Place the remaining ingredients in the prepared casserole dish, along with the fried onion mixture, and stir well to combine.
5. Bake at 350 degrees for 45 minutes.
6. Serve with wholemeal bread cobs as an accompaniment.

Intensely flavoured and alarmingly inky, the beans contrast well with the plain white noodles. Serve with Fried Tofu Sticks and Sushi Rice Moulds.

Serves 2

Ingredients

4 oz (120g) black beans*, soaked overnight 
1 tbsp tamari (soya sauce)
2 tsp balsamic vinegar
1 tsp sugar
1 tsp hot mustard 
1 tsp grated ginger
1 tsp curry powder
2½ oz (75g) rice noodles

Instructions

1. Cook the black beans in sufficient water to cover (25 - 40 minutes).
2. Drain, saving cooking liquid. Cook noodles according to instructions (often, just soak in boiling water for 5 minutes).
3. Mix together the remaining ingredients and add to the warm beans in their cooking pan.
4. Add sufficient cooking liquid to give a thick sauce and heat through.
5. Make 2 'nests' with the noodles and pile the beans in the hollows or divide the noodles into bowls and top with the beans.

*could substitute aduki beans if black not available, or use 1 can beans, drained

Serves 4

Ingredients

8 oz (225g) dried soya mince, reconstituted
8 oz (225g) dried red kidney beans, cooked
1 large red onion, chopped
4 stalks celery, diced
2 red bell peppers, chopped
2 bay leaves
2 tbsp hot chilli powder
3 tbsp molasses
1 tsp vegetable bouillon
chopped fresh coriander
hot sauce to taste
salt and pepper to taste
1 cup water
3 tbsp all-purpose flour

Instructions

1. In a large thick-bottomed pan, fry onion, celery and bell pepper till soft, then add mince, beans, bay leaves, chilli powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water.
2. Heat through, then add flour and cook until thickened.

My source: adapted from a Buitoni recipe

Serves 2

An incredibly simple but luxurious pasta dish – get the Buitoni Express pasta (5 minute cooking time) and you can have a meal in about 15 minutes!

Ingredients

10oz (280g) cellentani pasta (curly tubes) 
   – substitute fusilli if not available
3oz (85g) vegan cream cheese
2oz (55g) sun-dried tomatoes in oil, drained and finely chopped
6 tbsp olive oil
4 tbsp Parmazano
2 sprigs rosemary, stalks removed and finely chopped
seasoning

Instructions

1. Cook pasta in boiling water according to instructions.
2. Combine all remaining ingredients in a bowl, or use a blender if preferred.
3. When pasta is cooked, drain well and toss with the sauce until well-combined.

Quick and easy main dish curry packed with flavour. Use 2 cans chickpeas if desired.

Ingredients

6 oz/170g chickpeas
4 oz/110g TVP mince
2 tbsp sunflower oil
2 onions, quartered and thinly sliced
4 cloves garlic
2 inches ginger
1 tsp curry powder
1 tsp curry paste
2 tsp tomato purée
5 fl oz/140g stock

Instructions

1. Soak chickpeas overnight and pressure-cook for 30 minutes.
2. Reconstitute TVP according to instructions.
3. Heat the oil in a large pan and fry the onion until beginning to brown.
4. Add and briefly cook the garlic and ginger.
5. Add the curry powder and pastes then the chickpeas, mince and stock.
6. Heat through and serve on ginger and cumin mash.

We've always had some kind of rich nut-roast-type centrepiece for Christmas, but there was always something not-quite-right: too rich; too dry; too heavy... So I decided last year (2002) to devise my own, using the best bits of others. The result was unanimously acclaimed.

Serves 4

Ingredients

4 oz (110g) each hazelnuts and cashews, lightly toasted
   (dry frying pan or grill, turning frequently)
½ oz (15g) Pure or other margarine plus extra for greasing
1 onion, finely chopped
1 small red pepper, finely chopped
1 clove garlic, finely chopped
8 oz (225g) field mushrooms, chopped small
1 tbsp finely chopped sage
seasoning
2 slices wholemeal bread, crumbed
½ tsp each strong stock and yeast extract, 
   mixed with a little boiling water
flour or Egg Replacer as required
2½ oz (75g) Blue or Cheddar-style Sheese, grated

Instructions

1. Either process or chop/smash the toasted nuts to give a range of sizes between powder and small chunks. Set aside.
2. Pre-heat the oven to 200°C.
3. Melt ½oz of the margarine in a large pan or skillet and fry the onion on medium heat until softening.
4. Add the pepper and continue to cook, then add the garlic and sage.
5. Cook briefly then add the chopped mushrooms.
6. Cook until most of the liquid released has evaporated.
7. Season with salt and pepper and allow to cool a little.
8. If the pan is large enough, work in that, otherwise transfer contents to a suitable mixing bowl.
9. Add the chopped nuts and breadcrumbs and mix well, then the stock mix.
10. Add a little Egg Replacer (or plain flour) to give a less sticky texture.
11. Grease a medium loaf tin (or whatever suitable mould) with the remaining margarine and line the bottom with non-stick cooking roll (if you don't have this, don't risk anything else - just go commando, with plenty of grease!) then pour in about 1/3 of the mix.
12. Flatten with a spoon then add the grated Sheese in a layer and pour over the rest of the mix.
13. Cover with foil and bake for up to an hour (check after 30 minutes to ensure it doesn't burn or dry out).

Tip - can be made the day before and re-heated for 30 minutes (foil-covered).

Pressing the tofu isn't essential, but does give a better texture. These are surprisingly flavourful. Serve with Black Beans with Rice Noodles and Sushi Rice Moulds.

Serves 2

Ingredients

1 (8-10 oz/250-280g) pack smoked tofu
3 tablespoons cornflour
sunflower oil for frying
2 spring onions, finely sliced
a suitable condiment* 

Instructions

1. Drain the tofu, then wrap in a clean tea-towel and place a weight on top (2kg is about right) for 30 minutes - this presses out any extra moisture and gives a firmer texture.
2. When pressed, cut tofu into strips and dredge through the cornflour to coat evenly.
3. Fry in oil on both sides till just browning.
4. Top with the spring onion and serve the condiment beside.

*any of: hoisin sauce; black bean sauce, diluted with tamari (soya sauce); sambal olek, diluted with tamari (soya sauce)

Like an Indian version of fassoulia (a Greek dish of rich slow-cooked haricots), this resembles the familiar canned baked beans, although is somewhat drier. The comparison ends there: warmly and generously spiced, this is perfect with plain basmati rice or Indian breads.

Ingredients

10oz/280g haricot beans, soaked overnight and drained
4 tbsp sunflower oil
2 tsp cumin seeds
5 cloves
1"/2½cm cinnamon stick
4 cardamon pods, slit
4 - 6 cloves garlic, finely chopped
3 tbsp tomato purée
2 tsp ground ginger
1 tsp turmeric
1 - 3 finely chopped green finger chillies (optional)
water, to cover
seasoning

Instructions

1. Heat the oil on medium heat in a suitable pan and add the whole spices.
2. Stir briefly, then add the garlic and cook for about 30 seconds.
3. Add the tomato purée, the ground spices and chilli if using (this may be fried separately and added later).
4. Now add the beans, cover with water and bring to the boil.
5. Simmer, lid tightly shut, over the lowest heat for between 45 and 75 minutes, until the beans are meltingly tender but not mushy.
6. Season generously and remove the cloves, cinnamon stick and cardamon pods before serving.

Serves 2

Ingredients

9 oz (250g) dry macaroni, penne, or seashell pasta
6 oz (175g) button mushrooms, sliced
seasoned bread crumbs (optional)
Sauce ingredients:
1 cup water
1 medium potato, peeled and chunked
½ medium carrot, peeled and chunked
½ medium onion, peeled and chunked
1 oz ground almonds
1 tsp yeast extract
1 tbsp lemon juice
1 tsp salt (or 1 tbsp miso and ½ tsp salt)
¼ tsp garlic powder or 1 small clove garlic, crushed

Instructions

1. Cook the pasta in a large pot of salted water until just tender.
2. While the pasta is cooking, preheat the oven to 180ºC and make the sauce.
3. Cook the potato, carrot, and onion in the water in a small covered saucepan.
4. When the carrot is tender, add the cooked vegetables to a blender along with the other sauce ingredients.
5. Blend until very smooth.
6. Drain the cooked macaroni and mix it with the sauce and optional vegetables in a casserole.
7. If desired, top the casserole with seasoned breadcrumbs.
8. Bake for 20 minutes.

This was meant to be ordinary lasagne, then as it came to making it, I realised we hadn't got any lasagne sheets in. Luckily, we did have flour tortillas - these were really good in the recipe, and I'd advise trying it this way first!

Serves 4

Ingredients

Sauce:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 tbsp mixed dried herbs e.g. basil, oregano, thyme, marjoram
1 14 oz (400g) can chopped tomatoes
seasoning 

Filling:
3 tbsp olive oil
1½ lb (750g) field mushrooms, diced about 1.5cm
2 cloves garlic, finely chopped
1 tbsp chopped fresh sage
seasoning
1lb (450g) frozen spinach, defrosted
1 pack 'Blue Flavour' Sheese, grated (reserve a little for topping)
12 sheets lasagne or 8 flour tortillas (4 layers)

Topping (béchamel sauce):
1½ tbsp margarine
1½ tbsp flour
~9 fl oz (250ml) soya milk
2 bay leaves

Instructions

1. In a small pan, heat the oil, add the onion and sauté until soft; add the garlic and herbs and sauté briefly.
2. Stir in chopped tomatoes, warm gently and season to taste. Allow to cool.
3. In a large pan, heat the oil for the mushrooms then add and stir rapidly to coat with the oil; add more oil as necessary, and continue heating until the mushrooms just begin to release their juice.
4. Add the garlic and sage, cook briefly then remove from heat and season to taste.
5. To assemble: oil a suitable oven-proof dish and spread a little tomato sauce on the bottom; add a layer of pasta/tortillas then a little more sauce, followed by 1/3 of the mushrooms, 1/3 of the spinach and 1/3 of the Sheese; begin again with the pasta/tortillas and repeat the layers twice; finish with a layer of pasta/tortillas.
6. In a further small pan, melt the margarine then add the flour and stir for a minute or so.
7. Add the soya milk in small batches, incorporating each in turn before adding the next.
8. Add the bayleaves and heat until just boiling, adding seasoning and any more soya milk if required.
9. Add the remaining blue soya cheese and incorporate.
10. Spread atop the lasagne and bake, uncovered, for at least 45 minutes @ 200ºC.

My source - A Vegan Taste of Greece by Linda Majzlik

A definitive meatless version of the classic dish, I have, however, changed the topping sauce to my own béchamel recipe as the flavour of the bay leaf really suits the Greek taste.

Serves 4

Ingredients

1lb (450g) aubergine, diced
1 onion, chopped
2 cloves garlic, finely chopped
4 oz (100g) button mushrooms, halved
2 oz (50g) dried TVP mince, reconstituted 
10 oz tomatoes, chopped
4 tbsp olive oil
2 tbsp red wine
1 tbsp tomato puree
5 fl oz vegetable stock 
seasoning
1 bay leaf
1 tbsp each chopped fresh basil and oregano (or 1 tsp each dried)
pinch ground cinnamon 

Topping 
1lb potatoes, peeled and thinly sliced
1 oz (25g) margarine
1 - 2 tbsp flour
10 fl oz (300ml) soya milk
1 bay leaf
seasoning
1 oz vegan 'cheese' (Cheshire-style Sheese is good)
2 tbsp chopped fresh parsley

Instructions

1. Heat the oil in a large pan and fry the onion briefly, then add the aubergine.
2. Fry for a few minutes more then add the garlic and mushrooms and continue cooking till the aubergine feels tender, but with a little bite left.
3. Add the remaining base ingredients, bring to the boil and simmer for five minutes.
4. Empty into a casserole dish.
5. Boil the potato slices for 5 minutes, drain and arrange atop the base mix.
6. Heat the margarine in a small pan till melted then add the flour.
7. Stir till well incorporated then add the soya milk a little at a time, stirring well each time to keep the sauce smooth.
8. After all the soya milk is incorporated, add the bay leaf and bring to the boil to thicken.
9. Season to taste, remove the bay leaf then pour over the base mixture.
10. Top with the 'cheese' and bake in a pre-heated oven (180°C) for 30 minutes. Serve garnished with the parsley.

This was a real delight; I expected it to be good, but it got my highest rating. The combination of flavours and the overall balance was wonderful.

Serves 2

Ingredients

1 tbsp oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz (225g) mushrooms, thinly sliced
3 tbsp lemon juice
1 tsp tarragon
½ tsp paprika
2 cups broth or water
2 tbsp tahini
½ tsp pepper
1 tomato, peeled, seeded, diced
2 tbsp parsley, minced
handful dried shitake mushrooms
12 oz (350g) smoked tofu, deep-fried
9 oz (250g) fettucini pasta

Instructions

1. Heat oil in a large skillet and sauté the onion and garlic, until onions are translucent.
2. Add mushrooms and continue cooking until mushrooms soften.
3. Add lemon juice and spices and mix well.
4. Mix broth and tahini and add to mushroom mixture, and cook until it thickens.
5. Add tomato and deep-fried tofu.
6. Remove from heat.
7. Season to taste with pepper.
8. Spoon mixture over hot noodles.
9. Garnish with parsley.

My source: BBC Vegetarian Good Food

Serves 2, generously

This is one of those standard classics with a twist, in this case a mix of pasta with mushrooms and cream and mushroom stroganoff, that feels like it's the definitive version.

Ingredients

1 tbsp sunflower oil
2 oz (50g) vegan margarine 
12 oz (350g) mixed mushrooms (chestnut, button, field), halved or 
   sliced as appropriate
1 onion, finely sliced
1 garlic clove, crushed
¼ pint (150ml) white wine
4 fl oz (120ml) vegetable stock
1 tbsp brandy
¼ pint (150ml) vegan 'cream' 
8 oz (225g) tagliatelle
seasoning
chopped fresh parsley

Instructions

1. Heat the oil and half the margarine in a large pan.
2. Sauté the onion till soft then add the garlic and mushrooms and cook (low to medium heat) till the mushrooms release their juices.
3. Pour in the wine and stock, bring to the boil and simmer till reduced by half.
4. Stir in the brandy, vegan 'cream' and seasoning.
5. Meanwhile, cook the tagliatelle according to instructions.
6. Drain well, return to the pan and toss with the remaining margarine.
7. Pile onto serving plates and top with the stroganoff.
8. Garnish with parsley.

Recommended wines: a buttery oak-aged chardonnay from Australia or a decent Burgundy (red or white).

My source: VeganChef

Serves 4 - 6

Look, the name's not my idea, OK! I have made a few changes (as usual), but only to Anglicise things. This is an incredibly tasty dish - serve over plain mashed potatoes, perhaps with this Brussels sprout recipe.

Ingredients

8oz/225g soya beans, sorted, and rinsed
6oz/170g white kidney or butter beans, sorted, and rinsed
6oz/170g red kidney beans, sorted, and rinsed
water, for soaking beans
6 cups water
3 bay leaves
2 onions, diced
2 tbsp sunflower oil
1 green pepper, de-stemmed, deseeded, and diced
1 jalapeno pepper, de-stemmed, deseeded, and diced
2 tbsp garlic, minced
8oz/225g pack smoked tofu, crumbled
2 tbsp tamari, soy sauce
5 - 6 tbsp molasses
2 tbsp tomato paste
2 tbsp apple cider vinegar
2 tbsp Dijon or brown mustard
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper

Instructions

1. Separately soak the beans overnight or for several hours.
2. Drain the beans and discard the soaking liquid.
3. Cook the kidney beans separately (each with a bay leaf) for 30 minutes to 1 hour or until just tender.
4. Pressure-cook the soya beans with a bay leaf for 30 minutes (or conventional cook for 1 - 3 hours).
5. Meanwhile in a non-stick skillet, sauté the onion in 1 tbsp sunflower oil for 5 minutes to soften.
6. Add the green pepper, jalapeno pepper, and garlic, and sauté an additional 3 minutes or until the onions are lightly browned.
7. Transfer the sautéed vegetable mixture to a large ovenproof casserole dish and set aside. In the same skillet, sauté the smoked tofu in the remaining 1 tbsp sunflower oil for 7-8 minutes or until lightly browned.
8. Add the tamari and sauté an additional 1-2 minutes or until all of the liquid is absorbed.
9. Remove the skillet from the heat. When the beans are tender, remove the bay leaves and discard.
10. Transfer the beans to the ovenproof dish.
11. Add the smoked tofu mixture, along with the remaining ingredients, and stir well to combine.
12. Cover the casserole dish with a lid or aluminium foil.
13. Bake at 160°C for 1 hour, remove the lid or aluminium foil, and bake an additional 30 minutes.
14. Serve hot or cold.

My source: Madhur Jaffrey's World Vegetarian

Serves 2

This is listed as Indian in the book, which surprised me given that it's pasta. However, it's an old Gujarati recipe, adapted by Madhur for the Western kitchen. I have further adapted it to suit availability of ingredients and personal taste. Like most recipes in the book, the flavours are direct and delicious.

Ingredients

5oz/140g yellow split peas
2 tbsp sunflower oil
¼ tsp asafoetida
½ tsp cumin seeds
3 tomatoes, finely chopped
½tsp turmeric
1 green chilli, finely chopped
4 tbsp chopped coriander (or 1t from jar)
1 - 1½ tsp salt
1 tbsp lemon juice
9oz/250g dried tagliatelle
2 tbsp sunflower oil
1 tsp black mustard seeds
1 dried red chilli, crumbled

Instructions

1. Heat the split peas in about 3/4 pint of water, bring to the boil and simmer for up to an hour, stirring occasionally and breaking up the peas to form a soupy consistency.
2. Heat the oil in a frying pan; add the asafoetida, then the cumin seeds, then the tomatoes.
3. Stir, and add the turmeric, green chilli, salt and coriander, then a little water.
4. Simmer until tomatoes are pulpy, adding more water if necessary to prevent sticking.
5. Add the tomato mix to the split peas, along with the lemon juice and additional water if required to maintain the soupy consistency; continue to heat gently and check the seasoning.
6. Cook the pasta according to instructions.
7. When nearly done, heat the remaining oil in a small pan and add the mustard seeds and crumbled chilli.
8. Remove from heat as the chilli darkens.
9. To serve, divide the sauce between two bowls, then toss the drained pasta with the oil mix and divide equally, placing in/over the sauce.

My source: BBC Vegetarian Good Food Magazine (sadly now defunct)

Serves 2

A yummy Greek dish that just does the business as far as Mediterranean food goes; serve as part of a Greek meal for many or just on its own or with wholemeal pitta. Undoubtedly good cold as well.

Ingredients

2-3 fl oz/60-90 ml olive oil
2lb/900g new potatoes, halved or thickly sliced
3 onions, thickly sliced
6 garlic cloves, sliced
½ tsp chilli flakes
4 fl oz/120 ml dry white wine
1 tsp dried oregano
14oz/400g fresh tomatoes (best you can get)
6oz/170g pitted black olives (kalamata are the ultimate)
seasoning
3 tbsp chopped fresh parsley

Instructions

1. Pre-heat oven to 190°C. In a deep frying pan, heat olive oil on medium-high and sauté potatoes till beginning to brown; remove and sauté onions till transparent then add garlic and chilli.
2. After a few seconds, pour in the wine then add oregano, tomatoes and olives.
3. Cook briefly then remove from heat.
4. Season to taste.
5. Place potatoes in a casserole dish, pour over the sauce and bake for 30 - 45 minutes, or until potatoes are cooked.
6. Serve garnished with the parsley.

A wonderful summer dish, easy to make and full of Mediterranean flavours.

Serves 2

Ingredients

1 large aubergine, diced (~1.5cm cubes)
3 medium peppers, diced (ideally, 1 each red, green, yellow)
1 large onion, diced
6 cloves garlic, sliced thin
8 sundried tomatoes, slivered
12 green olives, halved
olive oil or cooking spray
3 tsp chopped fresh herbs (oregano, thyme, basil, and rosemary to taste)
9oz/250g penne
salt & pepper
Parmazano (soya-based Parmesan substitute)

Instructions

1. Toss the first 4 ingredients in olive oil and place in a grill-pan (not on mesh) under a grill at full heat, stirring occasionally as they develop brown spots.
2. Remove when they are soft and most are lightly browned (~20 - 30 minutes).
3. Cook pasta according to instructions, then toss with grilled vegetables and the remaining ingredients, using a bit more olive oil if desired.
4. Serve and sprinkle with the Parmazano.

My source: Madhur Jaffrey's World Vegetarian

Serves 2

I've made a few alterations from the original according to my preference, but the result was just as hoped - exotic but solidly filling.

Ingredients

6 oz/140g basmati rice, rinsed, soaked and just undercooked
8 oz/225g frozen broad beans, cooked
1 large onion, halved and very thinly sliced
1 tbsp sunflower oil
1 tsp cumin seeds
1 tbsp olive oil
1 medium to large potato, very thinly sliced
pinch saffron threads
1 tsp sugar
1 tbsp margarine
2 tbsp boiling water
1 tbsp dried dill
salt and freshly ground black pepper

Instructions

1. Toss the sliced potatoes in the olive oil, place on a non-stick baking sheet and roast at 200°C for 20 - 30 minutes.
2. In a large frying pan, fry the onion and cumin seeds in the sunflower oil for 5-7 minutes, or until soft and lightly browned.
3. With a mortar and pestle, grind the saffron and sugar together to form a fine powder.
4. Melt the margarine in a small pan and add the saffron mix, then the boiling water; allow to infuse.
5. Separately season all components, and stir the dill, cooked broad beans and saffron mix into the rice.
6. Lightly oil a small oven-proof dish.
7. Place half the potato slices in the bottom, then half the onions. Add the rice mix, then the remaining onions, then the remaining potatoes.
8. Bake uncovered at 200°C for 30 minutes.
9. Serve with pitta bread as an accompaniment.

Simple, inexpensive but surprisingly delicious dish, ideal with a green vegetable or salad. Use a mandoline or similar to slice the vegetables thinly.

Ingredients

1 tsp margarine
2½ lb/1.13kg potatoes, thinly sliced
2 onions, thinly sliced
5 fl oz/140g strong stock
1 slice wholemeal bread, crumbed
2 oz/55g walnuts, ground
1 tbsp Parmazano

Instructions

1. Grease a large ovenproof dish with the margarine.
2. Layer the potatoes and onions in the dish, alternating, as follows:
3. Begin with a layer of onion, then add a potato layer and drizzle a little of the stock over this before repeating until all ingredients used.
4. Cook, covered, for 30 - 40 minutes.
5. Prepare a topping by mixing together the remaining ingredients.
6. Test for tenderness. If close to completion, add the topping and replace, uncovered, for a further 10 minutes.

One from the store cupboard.

Serves 4

Ingredients

6 - 8 cloves garlic, chopped medium-fine
3 tbsp sunflower oil
2 tbsp tomato purée
8oz (225g) basmati rice, soaked and drained 
2 tsp bouillon powder
18 fl oz water
seasoning
6oz (175g) frozen peas

Instructions

1. Heat the oil over medium-high heat and fry the garlic, stirring regularly, until golden.
2. Add the tomato purée and mix until well-combined then add the rice and mix well.
3. Add the bouillon powder, seasoning and water and bring to the boil.
4. Add the peas, return to the boil and simmer until all the water is absorbed.

Perfect for using up a glut of late summer vegetables, this twist of my own is especially rich and delicious. Serve with plenty of crusty bread.

Serves 2

Ingredients

about 4 fl oz (115ml) olive oil
1 red onion, peeled and sliced into wedges down the centre
3 mixed peppers, deseeded and diced large
2 courgettes, diced large
1 aubergine, diced large
seasoning
4 cloves garlic, finely chopped
3 ripe tomatoes, diced
1 tbsp tomato purée
2 tsp sun-dried tomato purée
1 tbsp red wine vinegar
1 tsp sugar
2 tsp balsamic vinegar
12 large basil leaves, rolled and cut into slivers

Instructions

1. Heat a little of the oil in a large pan and fry the onion on medium heat till beginning to brown. Remove and set aside.
2. Refresh the oil and repeat with the next three ingredients in turn, taking care not to overcook them and turn them mushy.
3. Season the combined cooked vegetables carefully.
4. Now briefly fry the garlic before adding the tomatoes.
5. Once cooked down to a sauce, add the remaining ingredients except the basil.
6. Add the cooked vegetables and heat through, testing and adjusting the seasoning if necessary.
7. Finally add the basil and serve in bowls, accompanied by the bread.

An older recipe from somewhere on the web, considerably adapted (the original used Seitan, something I've never seen in this country). It's one of 3 'definitive' chillies I've tried - one day, I'll add the others!

Serves 4

Ingredients

6oz/170g dried red kidney beans, cooked
6oz/170g dried pinto beans, cooked (reserve the cooking water)
1 onion chopped
6 cloves garlic, chopped
1-2 green bell peppers, chopped
1 pack smoked tofu
oil for deep-frying
1 tsp cayenne pepper (or to taste)
1 tbsp cajun seasoning*
1 tbsp ground ginger
tabasco to taste
4 tbsp tomato ketchup
black pepper to taste
salt to taste
4 - 6 tbsp molasses
2 smoked paprika

Instructions

1. Sauté the onions until almost soft, add garlic and peppers and sauté everything together until the onions are soft.
2. Add seasonings and mix well.
3. Add beans plus all other ingredients except tofu, and cook for about 20 minutes to let the flavours blend; add a little bean cooking liquid if the chilli looks too dry.
4. Cube the tofu and briefly deep-fry, then add to the chilli and heat through.
5. Serve with plain rice.

*mix 1 tsp ground pepper, 1 tsp paprika, plus a little each of ground cumin, celery salt, sugar, oregano

This was really special - the peanut butter is the "secret" ingredient. The original recipe just said serve with tomato sauce, so this was my offering! (And it only took about an hour).

Ingredients

10oz/280g smoked tofu, drained 
1 small onion, minced 
½ cup bread crumbs 
2 tbsp unsweetened peanut butter 
2 tbsp tamari soy sauce 
1 tbsp spring water 
½ oz/15g fresh parsley, chopped fine, or 2 tbsp dried parsley 
1 clove garlic, pressed or minced 
1 tsp English mustard 
pinch of ground black pepper 
1 - 3 tbsp flour, as required 
oil for deep-frying 
9oz/250g wholemeal spaghetti 

Sauce ingredients 
2 tbsp olive oil 
1 small onion, finely chopped 
2 cloves garlic, finely chopped or crushed 
2 tsp mixed dried herbs eg. Oregano, thyme, basil, marjoram 
About 14 fl oz/400ml passata

Instructions

1. Mash the tofu well.
2. Mix in all the other ingredients except the oil, and mix with a wooden spoon or your hands until well blended.
3. Shape the mixture into balls, adding flour as required to get a firm-ish consistency and place on an oiled tray, then freeze for 20 - 30 minutes.
4. Meanwhile, prepare the sauce: fry the onion in the olive oil until soft then add the garlic and herbs.
5. Fry briefly, then add passata and seasonings to taste.
6. Cook the spaghetti then deep-fry the partially-frozen balls at medium heat.
7. Drain on paper towel and serve on the pasta topped with the tomato sauce.

The contrast of the black lentils with the yellow-tinged yoghurt provide a visual appeal to accompany the warm, spicy, earthy flavours.

Serves 4

Ingredients

12oz/350g black lentils (Puy or brown will substitute)
2 tbsp sunflower oil
2"/5cm piece cinnamon stick
2 whole dired red dhillies
5 cloves
1 tsp cumin seeds
1 small onion, finely chopped
1 clove garlic, finely chopped
1"/2½cm piece of root ginger, grated
½tsp turmeric
2 tomatoes, finely chopped
2 tsp ground roasted cumin*
500ml carton plain soya yoghurt
6 tbsp fresh corainder leaves, torn if large

Instructions

1. Soak the lentils in boiling water to cover for about 30 minutes.
2. Drain, add a little fresh water to cover and bring gently to the boil.
3. Simmer until just cooked, then drain immediately and set aside.
4. Heat the oil in a large saucepan and add, in order, the cinnamon, chillies, cloves and cumin seeds, stirring briefly between additions.
5. Add the onion and fry till browning then add the garlic and ginger.
6. Fry briefly then add the turmeric, tomatoes and ground roasted cumin.
7. Cook down to a sauce then add the cooked lentils and the yoghurt and warm through gently.
8. Divide into bowls and garnish with the coriander leaves.
9. Serve with Indian bread e.g. chapatis.

*in a small dry pan, heat 2 tsp cumin seeds until beginning to darken and smoke slightly with a powerful aroma. Allow to cool slightly then grind to a powder.

My source: BBC Vegetarian Good Food

Serves 2, generously

A really unusual combination of flavours and ingredients that really hit the spot - you must try this!

Ingredients

1 medium cauliflower, cut into florets
9oz/250g pasta shapes (shells, tubes - whatever you fancy)
4 tbsp olive oil
2 garlic cloves, sliced
1 - 2 red chillies, sliced
2oz/55g pine nuts, lightly toasted
1½ oz sultanas
finely pared rind of 1 lemon
juice of ½ lemon
3 tbsp chopped flatleaf parsley
Parmazano
seasoning

Instructions

1. Steam cauliflower florets till just shy of tender; drain well.
2. Cook pasta according to instructions.
3. Meanwhile, heat oil in a large pan and fry the cauliflower florets at medium-high till lightly golden; reduce heat and add the garlic, chilli and pine nuts.
4. Cook for a further 2 minutes, then add the drained pasta, sultanas, lemon rind and juice plus the parsley.
5. Season and toss together well.
6. Serve with Parmazano.

Hugely flavoured and amazingly Mexican in character, I was more than satisfied with this recipe.

Serves 4

Ingredients

4 oz (110g) dried soya mince,
re-hydrated, 
including a few drops Tabasco
1 pack Redwood Cheezely or 
similar product, grated
3 oz (85g) green olives, chopped
6 tbsp (or as required) sunflower oil
8 flour (wheat) tortillas
1 quantity enchilada sauce

Instructions

1. Lightly oil a circular oven-proof dish of diameter comparable to that of the tortillas.
2. Pre-heat the oven to 180°C.
3. Heat about 1 tbsp of the oil in a cast-iron skillet or non-stick frying pan over medium-high.
4. Briefly soak a tortilla in the enchilada sauce on both sides, allowing excess to drip off (use a suitable vessel such as a flan tin) and fry on both sides for about 60 - 90 seconds each.
5. Place in the bottom of the oven-proof dish and repeat with the remaining tortillas.
6. As they cook, build the pie: scatter one-seventh of the soya mince over the tortilla then one-seventh each of the grated Cheezely and chopped olives.
7. Top with the next tortilla when complete and continue in this way till the pie is built.
8. Pour over any remaining enchilada sauce and bake, uncovered, for 30 minutes.
9. Carefully cut into wedges, lifting out with two spoons if necessary - it looks stunning on the plate with all the layers visible.