Nigel Slater’s winter vegan and vegetarian recipes
My buying begins with the fruit and greens. It on a regular basis has carried out. Concepts about what’s in season, what’s at its biggest at this second, have on a regular basis come sooner than the remainder. Rummaging through market stalls or surveying the prolonged desk on the greengrocer’s is the part of meals buying I take pleasure in most. It on a regular basis appears as if place to start out out. Nevertheless sometimes that is the place it finishes too.
This month’s recipes are applicable for vegetarians and three of them are – with a tweak proper right here and there – good for vegans too. I’ve roasted cauliflower and made a chickpea sauce to associate with it; baked slices of golden-fleshed pumpkin to eat with a bean and winter tomato sauce, and marinated and grilled aubergines. There is a crisp pancake of grated root greens to eat with a winter salad or stuff proper right into a clean roll, and dessert too, a refreshing deal with a typical rice pudding.
None of that’s unusual. Meals with out meat or fish have prolonged been the mainstay of my consuming and that seems set to proceed. What points most to this put together dinner, is whether or not or not or not it is delicious.
Cauliflower, chickpeas and tahini
A creamy, vegan remedy for cauliflower. The sauce is produced from chickpeas and tahini, then used as an accompaniment to the roast cauliflower and full chickpeas. I reap the benefits of bottled or tinned chickpeas, nevertheless for those who occur to arrange dinner yours from scratch protect considerably of the cooking water for the puree.
Serves 2-3
garlic 1 head
cauliflower 1 large (1kg)
chickpeas roughly 400g, cooked and drained (2 tins)
mint leaves a handful
parsley leaves an enormous handful
For the sauce
chickpeas 2 x 400g tins
tahini 2 tbsp
olive oil 100ml
lemon juice 2 tbsp
Preheat the oven to 180C fan/gasoline mark 6. Loosely wrap the whole head of garlic in a little bit of tin foil, place in a roasting tin and bake for 25-Half-hour till the insides are clean enough to squash between finger and thumb.
Whereas the garlic is roasting, trim the cauliflower and break into large florets, defending as numerous the stalk intact as you probably can. Ship a pan of water to the boil, place the cauliflower in a colander or steamer basket and place over the boiling water, cowl with a lid and steam for 10 minutes. It is going to assure lovely tender florets.
Take away the garlic and swap the cauliflower to the roasting tin, add splash of olive oil and bake for 20-25 minutes.
Whereas the cauliflower roasts, make the sauce: put the 2 tins of chickpeas and their liquid proper right into a saucepan and warmth gently, take away from the heat, drain and swap to a meals processor. Take away the roast garlic from its foil, then pop the cloves from their skins. Add 6 of the cloves of garlic to the processor and retain the others. Course of the chickpeas, tahini and garlic to a clear cream, pouring inside the olive oil and 100ml of scorching water as you go. You want a clean puree. Stir inside the lemon juice and season with salt.
Drain the 400g of chickpeas and add to the roasting cauliflower, then return to the oven for 5 minutes till the beans are warmth. Spoon the creamed chickpeas on to a serving plate then add the roast cauliflower and full chickpeas. Scatter with the roughly chopped mint and parsley leaves.
Baked squash, haricot beans, winter tomatoes
Baked squash, haricot beans, winter tomatoes. {{Photograph}}: Jonathan Lovekin/The Observer
The fudgy sweetness of roast pumpkin or squash is to be celebrated, nevertheless I on a regular basis want to introduce a seasoning that may help stability the overly honeyed notes – chilli perhaps, or mustard. This time I used miso – the darkish, deeply savoury mannequin – to ship harmony to the accompanying bean sauce. One different vegan recipe.
Serves 4
small pumpkin or squash 1kg
olive oil 2 tbsp
garlic 4 cloves
For the sauce
onions 2 medium
olive oil 5 tbsp
garlic 3 cloves
tomatoes 650g
brown miso paste 2 tbsp
haricot beans 2 x 400g tins
For the breadcrumbs
olive oil 3 tbsp
modern breadcrumbs 40g
basil leaves and stems 20g
Preheat the oven to 180C fan/gasoline mark 6. Reduce the pumpkin or squash in half and scoop out the seeds and fibres from inside. Slice into 8 segments and place on a baking sheet or roasting tin. Sprinkle with the oil, salt and black pepper, then tuck inside the garlic cloves. No should peel them. Bake for 45 minutes or until the squash is tender to the aim of a knife.
Whereas the squash is baking, make the sauce. Peel and roughly chop the onions. Warmth the oil in an enormous saucepan and sauté the onions till clean and pale gold. Peel and thinly slice the garlic and add. Roughly chop the tomatoes and stir into the onions, season with salt, then partially cowl with a lid and go away to simmer for 20 minutes until all is clean and squashy. Stir inside the miso, add a grinding of black pepper and confirm for salt.
Drain the haricot beans and stir into the tomato sauce, then proceed to simmer over a low heat for 5 minutes. Make the breadcrumbs: warmth the oil in a non-stick frying pan, add the crumbs and permit them to arrange dinner, usually shifting them throughout the pan, until they’re pale gold. Chop and stir inside the basil leMy buying begins with the fruit and greens. It on a regular basis has carried out. Concepts about what’s in season, what’s at its biggest at this second, have on a regular basis come sooner than the remainder. Rummaging through market stalls or surveying the prolonged desk on the greengrocer’s is the part of meals buying I take pleasure in most. It on a regular basis appears as if place to start out out. Nevertheless sometimes that is the place it finishes too.
This month’s recipes are applicable for vegetarians and three of them are – with a tweak proper right here and there – good for vegans too. I’ve roasted cauliflower and made a chickpea sauce to associate with it; baked slices of golden-fleshed pumpkin to eat with a bean and winter tomato sauce, and marinated and grilled aubergines. There is a crisp pancake of grated root greens to eat with a winter salad or stuff proper right into a clean roll, and dessert too, a refreshing deal with a typical rice pudding.
None of that’s unusual. Meals with out meat or fish have prolonged been the mainstay of my consuming and that seems set to proceed. What points most to this put together dinner, is whether or not or not or not it is delicious.
Cauliflower, chickpeas and tahini
A creamy, vegan remedy for cauliflower. The sauce is produced from chickpeas and tahini, then used as an accompaniment to the roast cauliflower and full chickpeas. I reap the benefits of bottled or tinned chickpeas, nevertheless for those who occur to arrange dinner yours from scratch protect considerably of the cooking water for the puree.
Serves 2-3
garlic 1 head
cauliflower 1 large (1kg)
chickpeas roughly 400g, cooked and drained (2 tins)
mint leaves a handful
parsley leaves an enormous handful
For the sauce
chickpeas 2 x 400g tins
tahini 2 tbsp
olive oil 100ml
lemon juice 2 tbsp
Preheat the oven to 180C fan/gasoline mark 6. Loosely wrap the whole head of garlic in a little bit of tin foil, place in a roasting tin and bake for 25-Half-hour till the insides are clean enough to squash between finger and thumb.
Whereas the garlic is roasting, trim the cauliflower and break into large florets, defending as numerous the stalk intact as you probably can. Ship a pan of water to the boil, place the cauliflower in a colander or steamer basket and place over the boiling water, cowl with a lid and steam for 10 minutes. It is going to assure lovely tender florets.
Take away the garlic and swap the cauliflower to the roasting tin, add splash of olive oil and bake for 20-25 minutes.
Whereas the cauliflower roasts, make the sauce: put the 2 tins of chickpeas and their liquid proper right into a saucepan and warmth gently, take away from the heat, drain and swap to a meals processor. Take away the roast garlic from its foil, then pop the cloves from their skins. Add 6 of the cloves of garlic to the processor and retain the others. Course of the chickpeas, tahini and garlic to a clear cream, pouring inside the olive oil and 100ml of scorching water as you go. You want a clean puree. Stir inside the lemon juice and season with salt.
Drain the 400g of chickpeas and add to the roasting cauliflower, then return to the oven for 5 minutes till the beans are warmth. Spoon the creamed chickpeas on to a serving plate then add the roast cauliflower and full chickpeas. Scatter with the roughly chopped mint and parsley leaves.
Baked squash, haricot beans, winter tomatoes
Baked squash, haricot beans, winter tomatoes. {{Photograph}}: Jonathan Lovekin/The Observer
The fudgy sweetness of roast pumpkin or squash is to be celebrated, nevertheless I on a regular basis want to introduce a seasoning that may help stability the overly honeyed notes – chilli perhaps, or mustard. This time I used miso – the darkish, deeply savoury mannequin – to ship harmony to the accompanying bean sauce. One different vegan recipe.
Serves 4
small pumpkin or squash 1kg
olive oil 2 tbsp
garlic 4 cloves
For the sauce
onions 2 medium
olive oil 5 tbsp
garlic 3 cloves
tomatoes 650g
brown miso paste 2 tbsp
haricot beans 2 x 400g tins
For the breadcrumbs
olive oil 3 tbsp
modern breadcrumbs 40g
basil leaves and stems 20g
Preheat the oven to 180C fan/gasoline mark 6. Reduce the pumpkin or squash in half and scoop out the seeds and fibres from inside. Slice into 8 segments and place on a baking sheet or roasting tin. Sprinkle with the oil, salt and black pepper, then tuck inside the garlic cloves. No should peel them. Bake for 45 minutes or until the squash is tender to the aim of a knife.
Whereas the squash is baking, make the sauce. Peel and roughly chop the onions. Warmth the oil in an enormous saucepan and sauté the onions till clean and pale gold. Peel and thinly slice the garlic and add. Roughly chop the tomatoes and stir into the onions, season with salt, then partially cowl with a lid and go away to simmer for 20 minutes until all is clean and squashy. Stir inside the miso, add a grinding of black pepper and confirm for salt.
Drain the haricot beans and stir into the tomato sauce, then proceed to simmer over a low heat for 5 minutes. Make the breadcrumbs: warmth the oil in a non-stick frying pan, add the crumbs and permit them to arrange dinner, usually shifting them throughout the pan, until they’re pale gold. Chop and stir inside the basil leMy buying begins with the fruit and greens. It on a regular basis has carried out. Concepts about what’s in season, what’s at its biggest at this second, have on a regular basis come sooner than the remainder. Rummaging through market stalls or surveying the prolonged desk on the greengrocer’s is the part of meals buying I take pleasure in most. It on a regular basis appears as if place to start out out. Nevertheless sometimes that is the place it finishes too.
This month’s recipes are applicable for vegetarians and three of them are – with a tweak proper right here and there – good for vegans too. I’ve roasted cauliflower and made a chickpea sauce to associate with it; baked slices of golden-fleshed pumpkin to eat with a bean and winter tomato sauce, and marinated and grilled aubergines. There is a crisp pancake of grated root greens to eat with a winter salad or stuff proper right into a clean roll, and dessert too, a refreshing deal with a typical rice pudding.
None of that’s unusual. Meals with out meat or fish have prolonged been the mainstay of my consuming and that seems set to proceed. What points most to this put together dinner, is whether or not or not or not it is delicious.
Cauliflower, chickpeas and tahini
A creamy, vegan remedy for cauliflower. The sauce is produced from chickpeas and tahini, then used as an accompaniment to the roast cauliflower and full chickpeas. I reap the benefits of bottled or tinned chickpeas, nevertheless for those who occur to arrange dinner yours from scratch protect considerably of the cooking water for the puree.
Serves 2-3
garlic 1 head
cauliflower 1 large (1kg)
chickpeas roughly 400g, cooked and drained (2 tins)
mint leaves a handful
parsley leaves an enormous handful
For the sauce
chickpeas 2 x 400g tins
tahini 2 tbsp
olive oil 100ml
lemon juice 2 tbsp
Preheat the oven to 180C fan/gasoline mark 6. Loosely wrap the whole head of garlic in a little bit of tin foil, place in a roasting tin and bake for 25-Half-hour till the insides are clean enough to squash between finger and thumb.
Whereas the garlic is roasting, trim the cauliflower and break into large florets, defending as numerous the stalk intact as you probably can. Ship a pan of water to the boil, place the cauliflower in a colander or steamer basket and place over the boiling water, cowl with a lid and steam for 10 minutes. It is going to assure lovely tender florets.
Take away the garlic and swap the cauliflower to the roasting tin, add splash of olive oil and bake for 20-25 minutes.
Whereas the cauliflower roasts, make the sauce: put the 2 tins of chickpeas and their liquid proper right into a saucepan and warmth gently, take away from the heat, drain and swap to a meals processor. Take away the roast garlic from its foil, then pop the cloves from their skins. Add 6 of the cloves of garlic to the processor and retain the others. Course of the chickpeas, tahini and garlic to a clear cream, pouring inside the olive oil and 100ml of scorching water as you go. You want a clean puree. Stir inside the lemon juice and season with salt.
Drain the 400g of chickpeas and add to the roasting cauliflower, then return to the oven for 5 minutes till the beans are warmth. Spoon the creamed chickpeas on to a serving plate then add the roast cauliflower and full chickpeas. Scatter with the roughly chopped mint and parsley leaves.
Baked squash, haricot beans, winter tomatoes
Baked squash, haricot beans, winter tomatoes. {{Photograph}}: Jonathan Lovekin/The Observer
The fudgy sweetness of roast pumpkin or squash is to be celebrated, nevertheless I on a regular basis want to introduce a seasoning that may help stability the overly honeyed notes – chilli perhaps, or mustard. This time I used miso – the darkish, deeply savoury mannequin – to ship harmony to the accompanying bean sauce. One different vegan recipe.
Serves 4
small pumpkin or squash 1kg
olive oil 2 tbsp
garlic 4 cloves
For the sauce
onions 2 medium
olive oil 5 tbsp
garlic 3 cloves
tomatoes 650g
brown miso paste 2 tbsp
haricot beans 2 x 400g tins
For the breadcrumbs
olive oil 3 tbsp
modern breadcrumbs 40g
basil leaves and stems 20g
Preheat the oven to 180C fan/gasoline mark 6. Reduce the pumpkin or squash in half and scoop out the seeds and fibres from inside. Slice into 8 segments and place on a baking sheet or roasting tin. Sprinkle with the oil, salt and black pepper, then tuck inside the garlic cloves. No should peel them. Bake for 45 minutes or until the squash is tender to the aim of a knife.
Whereas the squash is baking, make the sauce. Peel and roughly chop the onions. Warmth the oil in an enormous saucepan and sauté the onions till clean and pale gold. Peel and thinly slice the garlic and add. Roughly chop the tomatoes and stir into the onions, season with salt, then partially cowl with a lid and go away to simmer for 20 minutes until all is clean and squashy. Stir inside the miso, add a grinding of black pepper and confirm for salt.
Drain the haricot beans and stir into the tomato sauce, then proceed to simmer over a low heat for 5 minutes. Make the breadcrumbs: warmth the oil in a non-stick frying pan, add the crumbs and permit them to arrange dinner, usually shifting them throughout the pan, until they’re pale gold. Chop and stir inside the basil le
