Mains
Roasted Red Pepper & Tomato Soup
Serves: 5
Prep time : 15 min
Cook time : 55 min
Rich and tasty, the red peppers liven up the traditional tomato soup. Basil olive oil croûtons add just the right flavourful crunch.
Ingredients
3 red peppers
5 large tomatoes
2 Tbsp olive oil
1 medium onion
1 garlic clove
3 c vegetable bouillon
1 tsp salt
1 tsp sugar
Pepper
1/3 c soya cream (or vegan sour cream)
To serve: basil olive oil croûtons
Method
Preheat the oven to 200° C.
Roast the peppers and the tomatoes in a roasting pan for 30 min, until the peppers are puffed and the tomatoes still holding their shape.
Put the peppers in a bowl and cover it with plastic to allow the peppers to steam for 5 min for easier peeling.
Heat the olive oil in a pot over medium heat.
Chop the onions and garlic roughly and leave them to soften in the pot for a few min.
Slip off the tomato skins and cut them into chunks in a bowl.
Peel and deseed the peppers and cut them into strips, collecting any liquid from inside the peppers.
Add the tomatoes and peppers and all the juices to the pot.
Pour in the chicken stock, the salt, sugar and pepper and bring to the boil. Let the soup simmer, uncovered, over low heat for 20 min.
Purée the soup using a hand-held plunging mixer or in a blender. Add the sour cream before serving and taste to adjust the seasoning.
To make the croûtons cube some bread and toss it in a frying pan with olive oil and some fresh (chopped) or dried basil over medium heat and fry, mixing regularly until golden.
Red Lentil Soup
Serves: 6
Prep time : 10 min
Cook time : 40 min
A surprisingly easy soup to make that is utterly delicious, it is best served with croûtons fried in olive oil (arabic bread if you have it) and a squeeze of lemon.
Ingredients:
2 large yellow onions
1/4 c olive oil
2 c coral lentils
2 tsp salt
2 tsp cumin
Pepper
for the croûtons:
2 loaves of pita bread
Olive oil
Lemon wedges to serve
Method
Peel and chop the onions.
Heat the olive oil in a large heavy saucepan on medium high heat and fry the onions, stirring occasionally, until the onions are golden.
Add the lentils, 6 cups of water, the salt, the cumin and the pepper. Mix and bring to the boil.
Simmer, uncovered, for 30 min.
Purée the soup with a plunging blender and check the seasoning.
To make the croûtons:
Split open the pita loaves and cut into small pieces with kitchen scissors (or slice into smallish dice).
Heat some olive oil in a frying pan and add the bread, stirring well to make sure to quote all the pieces of bread are coated (no need to deep fry the bread but they will toast and taste better if they are oiled). Brown them evenly then put in a bowl.
Serve the soup with the croûtons and wedges of lemon.
Curried Butternut Squash Soup
Serves: 6
Prep time : 10 min
Cook time : 15 min
Velvety and satisfying, with a lovely combination between the curry and the brown sugar.
Ingredients
1 kg butternut squash
2 Tbsp olive oil
3/4 c minced shallots
1 1/2 tsp curry powder
1 1/2 tsp brown sugar
1/4 tsp white pepper
1/4 tsp nutmeg
1/2 tsp salt
4 c vegetable broth
3/4 plant based cream
Chopped chives (optional)
Method
Peel the butternut squash, seed it and cut it into small chunks (about 4 c). Reserve.
Heat the olive oil in a large pot on medium heat and cook the shallots for 3 min to soften.
Add the curry powder, sugar, pepper, nutmeg and salt and stir, cooking for 2 min until fragrant.
Add the broth and the reserved squash, stirring, and bring to the boil over high heat.
Simmer, turning down the heat, uncovered, for 25 min or until the squash is tender.
Puree the soup in a blender (or with a plunging blender).
Add the cream before serving reheating gently if necessary (do not allow the cream to boil).
Garnish with chives if desired.
Leek & Potato Soup
Serves 6
Prep time : 15 min
Cook time : 50 min
This classic of French cuisine is perfect on a cold day , don’t let its simple ingredients mislead you, its taste is just right.
Ingredients
3 large leeks
3 Tbsp olive oil
500 g potatoes
6 c vegetable bouillon
1 tsp salt
White pepper
1/2 c vegan sour cream
chopped parsley to serve
Method
Trim the tough parts of the leeks and slice them in half lengthwise, then slice them crosswise. Wash them carefully in a few water baths, they tend to have grit lodged in between the layers.
Put the olive oil in a heavy bottomed large saucepan and add the leeks. Cover tightly and sweat the leeks, over low heat for 20-25 min until softened.
In the meantime, peel the potatoes and dice them.
When the leeks are done, add the potatoes, the bouillon and an added 1 c water as well as the salt and pepper and bring to the boil.
Cook the soup, uncovered, over medium low heat for 30 min or until the potatoes are cooked through.
Blend the soup carefully with a plunging mixer (or in batches in a blender).
Add the cream when ready to serve (taste to adjust the seasoning) with the chopped parsley ready to add at table.
Pistou Soup
Serves 6
Prep time : 35 min
Cook time : 1 hr
The end of the summer is upon us and this traditional soup from the South of France combines lovely summer vegetables with a flavourful basil sauce that perks it up. It is a full meal in and of itself.
Ingredients
1 medium onion
1 stick celery
2 medium carrots
A bouquet garni (2 bay leaves, 2 sprigs of thyme, 1 sprig of rosemary and 2 parsley stalks tied with string)
3 Tbsp olive oil
200 g fresh shelled white beans
200 g fresh shelled borlotti beans
200 g string beans
2 medium courgettes
2 medium potatoes
3 garlic cloves
1 Tbsp coarse salt
Pepper
1/2 c vermicelli
pistou sauce:
1 large ripe tomato
1 large garlic clove
1/2 c packed basil leaves
Salt
Pepper
1/3 c olive oil
Sharp vegan cheese to serve
Method
Chop the onion and the celery finely.
Peel the carrots and slice them thinly.
Heat the olive oil over low heat in a large heavy-bottomed saucepan and put the onion, celery, carrots with the bouquet garni and leave to sweat, covered, for 10 min.
In the meantime, shell the beans and add them to the pot after the 10 min have elapsed along with 4 cups of water. Bring to the boil and then simmer, uncovered, for 20 min.
While the beans are cooking, trim the green beans and cut them into 2 cm pieces, dice the courgettes and peel and dice the potatoes.
Remove the bouquet garni. Add the remaining vegetables to the pot as well as the unpeeled garlic cloves, the salt and pepper and 4 additional cups of water. Bring the soup back to the boil and simmer, still uncovered for 20 min.
Finally, add the vermicelli to the soup and cook for 5 min. Remove the garlic cloves and press the potatoes a little against the sides of the pot to thicken the soup.
Make the pistou: Peel the tomato and seed it.
Pound it or process it along with the garlic, basil, a good pinch of coarse salt and some pepper. Add the olive oil in a stream to make a smooth sauce.
Serve the soup into the individual bowls letting each person add its own pistou and grated cheese to taste.
Carrot, Red Onion & Coriander Soup
Serves 4
Prep time : 10 min
Cook time : 40 min
This is an easy to prepare, perfumed soup, requiring few ingredients and perfect for the season.
Ingredients
550 g carrots
1 large red onion
3 Tbsp olive oil
1 Tbsp chopped coriander
3 c vegtable stock
1/2 tsp salt
Pepper
Soja cream (optional)
Method
Peel and chop the carrots and onion roughly.
Heat the olive oil in a saucepan on low heat and add the chopped carrots, onion and coriander to the pan and cook, covered, for 20 min, stirring a couple of times.
Add the vegetable stock, salt and pepper and bring to the boil.
Let the soup simmer, covered, over low heat for 20 min.
Blend the soup using a hand held mixer or in a blender.
Add a little cream (or for a slightly exotic taste try adding coconut milk) before serving if using, and taste to adjust the seasoning.
Lentil, Chard & Potato Soup
Serves 5
Prep time : 20 min
Cook time : 45 min
This is a hearty soup that is meant to serve as a meal in itself. It contains all the food groups, is very aromatic and will be very satisfying on a winter day. Use flattish brown lentils if you can get them as they soften nicely in the broth. Each family in the Middle East has its own recipe, we always tended to make it rich and satisfying. Make the ribs from the chard leaves into a side dish with tahini.
Ingredients
1 1/2 c lentils
5 large Swiss chard leaves
1 large onion
1/4 c olive oil
3 large garlic cloves
1 Tbsp coarse salt
1 tsp coriander seeds
1 tsp cumin
1/2 tsp dried mint
Pepper 3 medium potatoes
(350 g)
Juice of a lemon
Method
In a large saucepan put the lentils with 6 c of water and bring to the boil. Cook, uncovered, over medium heat for 15 min.
While the lentils are cooking, chop the onion and wash and chop the chard leaves (you can keep the ribs to use in another recipe).
Heat the olive oil in a large frying pan over medium heat and cook the onions to soften them for 3 min then add the chard leaves and mix them in, cooking them a bit longer.
Crush the garlic with the salt and the coriander seeds using a mortar and pestle (or press or mince the garlic and pound the coriander seeds to release their aroma fully) and add them to the frying pan along with the cumin, the mint and the pepper. Mix the lot and take off the heat.
Peel the potatoes and dice them.
Incorporate the chard mixture and the potatoes into the pot with the lentils, stirring, adding just enough water to cover. Simmer the soup, covered, for 30 min or until the potatoes are soft.
Press some of the potatoes against the sides of the pot with a wooden spoon to crush them a little giving body to the broth.
Add the lemon juice, stir and check the seasoning before serving.
Chana Masala
Serves 4
Prep time : 15 min
Cook time : 1 hr
This chick pea curry is easy to put together and delicious. It is often eaten as a snack in areas of India, but I see it perfectly as a main dish, served with basmati rice or bread. Do soak your chick peas the night before you intend to make this dish from scratch (1 c dried chick peas will yield 2 1/2 c cooked).
Ingredients
1 c dry chick peas (soak in plenty of water the night before) / 2 1/2 cooked chick peas
Large pinch of bicarbonate of soda
1 large onion
2×4 cm piece of ginger
2 garlic cloves
2 Tbsp vegetable oil
1 green chili 1/2 tsp coriander
1/2 tsp turmeric
1/2 tsp cumin
1 tsp garam masala
1/2 tsp chili powder (optional)
1 Tbsp tomato paste
1 Tbsp pomegranate molasses (use lemon juice if unavailable)
1/2 tsp salt
1 large boiled potato (optional)
2 Tbsp chopped coriander
Method
Drain the chick peas then put them in a pan in plenty of water add the bicarbonate and bring them to the boil. Remove the froth that will form on the top using a slotted spoon. Cook the chick peas for 45 min or until soft. Turn off the heat and leave to cool.
Mince the onion.
Press the garlic.
Grate the ginger.
Heat the vegetable oil in a pan over medium heat and add the onions, garlic and ginger to the pan, stirring a little and leave to cook for a few min, stirring from time to time until the onion is quite soft.
Deseed the chili and chop it roughly then add it along with the spices to the pan. Cook for a min or 2 until quite fragrant.
Add the tomato paste, pomegranate molasses and salt as well as the chick peas with 1 c of the liquid they cooked in. If you are using the potato , dice it and include it now. Stir well and heat thouroughly.
You can mash the chick peas a little with a potato masher for a thicker sauce.
Tempura
Serves 4
Prep time : 25 min
Cook time : 20 min
Tempura is a delicious way of serving vegetables, they retain their flavour and have a crunchy light batter coating. To serve dip in a sauce of your choice or vegan mayo.
Ingredients
Variety of vegetables such as carrots, sweet potatoes, squash, aubergines, courgettes, green beans, mushrooms, onions, peppers, broccoli, asparagus etc…
For the batter:
1 1/2 c flour
1 c cornstarch
pinch of salt
1 1/2 c sparkling water
Method
Prepare the vegetables by cutting them into slices no thicker than 1 cm. Small mushrooms can be kept whole (remove woody stems if needed). Broccoli or cauliflower can be cut into small florets.
Prepare the batter while you heat the oil in a deep, large pot.
Put some ice cubes in water in a large bowl. Mix the tempura batter roughly (use chopsticks if you can) leaving some lumps. Set the batter bowl over the ice water.
Test the oil by dropping a little bit of batter in it: it should sink then rise to the top when ready.
Dip the cut vegetables in the batter, let it drip a little then plunge in the oil. Make sure the vegetables don’t stick together in the pan. When they are golden, take them out.
You can keep them in a dish in a low oven until ready to serve.
Harak Isbao
Serves 3-4
Prep time : 15 min
Cook time : 25 min
This lentil dish combines the melty sweetness of onions with the tanginess of the pomegranate molasses. Enjoy it warm with crispy fried bread. Its name is a testament to its deliciousness as it means “he burnt his finger” (having had to taste it while still hot!).
Ingredients
1 c brown lentils
4 medium onions
2 + 1 Tbsp Olive oil
1 tsp Salt
Pepper
1 tsp Cumin
1 Tbsp pomegranate molasses
3 large garlic cloves
1/4 c loosely packed chopped cilantro
Arabic bread cut into small pieces.
Method
Boil the lentils till tender.
Fry the chopped onions in 2 Tbsp of the olive oil over medium heat, covered, for 10 min. Then, take off the lid and raise the heat a little and continue frying until golden. Add to the lentils. Add the spices and molasses.
Put 1 Tbsp olive oil in the same frying pan used previously and fry the garlic and cilantro until fragrant then add to the pot.
Taste to adjust spices.
Fry the bread till golden and put on paper towel to drain.
Lentil Daal
Serves 5-6
Prep time : 15 min
Cook time : 45 min
A very comforting dish, this daal combines lentils with chopped greens. Feel free to use chard, beet greens, kale or spinach. It is best served with basmati rice.
Ingredients
2 + 1 Tbsp oil
3 medium onions
12 dried curry leaves
1 small cinnamon stick
1 tsp curry
1 tsp turmeric
1 tsp cumin
1/2 green chili
2 tsp salt
1/2 tsp chili flakes (optional, if you like it hot)
2 c coral lentils
4 c chopped greens
400 ml coconut milk
2 large garlic cloves
1 tsp mustard seeds
1/4 chopped coriander
Method
Chop the onions.
Heat 2 Tbsp of the oil over medium heat in a large saucepan and cook the onions until translucent stirring from time to time.
Chop the green chili finely and add it, the curry leaves and the spices into the pan.
Let them cook for a couple of minutes until very aromatic.
Add the coral lentils with 4 c of water and bring to the boil.
Cook, covered, over medium low heat until the lentils are just cooked, 15 to 20 min.
In the meantime, chop the greens.
When the lentils are cooked, add them to the pot with the coconut milk, stir and bring to the boil.
Simmer the dish for about 10 min.
In a small frying pan, add the 1 Tbsp of oil, heat over medium heat and add the crushed garlic with the mustard seeds and the coriander, stirring.
When quite fragrant, 2 to 3 min later, stir into the large pot.
Oyster Mushroom Shawarma
Serves 3
Prep time : 5 min
Cook time : 25 minutes
Oyster mushrooms have a wonderful chewy texture when they are roasted and lend themselves well to different spice mixtures. In this way they can replace very nicely shredded meaty fillings. Shawarma is best with pita or tortilla bread and a few choice fresh and pickled ingredients and most importantly tahini sauce.
Ingredients
4OO g oyster mushrooms
1 1/2 Tbsp lemon juice
1 Tbsp shawarma spices*
1 1/4 tsp salt
1 1/4 tsp sumac
1/4 c olive oil
medium red onion
*Shawarma spice mix:
1 Tbsp ground coriander
1 Tbsp ground cumin
1 ½ Tbsp garlic powder
1 tsp cracked black pepper
1 tsp allspice
1 tsp ground ginger
1 tsp ground cloves
1 tsp paprika
1 ¼ tsp ground turmeric
1 tsp ground cinnamon
1-2 tsp salt
Method
Preheat the oven to 220° C.
Shred the oyster mushrooms using your hands into thin strips.
Put in a large bowl and add the lemon juice and the spices and the olive oil and toss well.
Slice the onion into thin slivers and mix them in with the mushrooms.
Prepare a large roasting tin where you can spread the mushroom mixture into one layer.
Roast for 25 min mixing after 15 min, until they are browned.
Onion Tart
Serves 6
Prep time : 20 min
Cook time : 1 h 15 min
Simple and flavourful, this tomato sauce is ideal when you are making pizza at home. Any leftovers will go well with pasta !
Ingredients
Vegan pie crust:
225g flour
125 g margarine
Pinch salt
2 Tbsp iced water
Filling:
450 g onions
2 Tbsp olive oil
1 tsp + 1/2 tsp salt
1 1/2 Tbsp chopped dried tomatoes
400g silken tofu
2 tsp corn starch
2 Tbsp nutritional yeast
Pepper
1/2 tsp dried thyme
Method
Start with the onions: peel and cut them in thin wings.
Heat the oil in a pan over medium high heat, add a tsp salt and cook, covered, for 20 min.
They should have started to colour a little, keep cooking them for 10 more min, stirring regularly then take off the heat.
While the onions are cooking, make the pie crust:
Preheat the oven to 200° C.
Put the flour and the salt in a bowl and add the margarine cut into small pieces and rub together until you have a sandy mixture (or process in a food processor).
Add iced water, one Tbsp at a time until a dough forms.
Grease the pie dish you will be using (I used a 25 cm one).
Roll the dough on parchment paper using only enough flour so it doesn’t stick. Make it larger than your pie dish to have enough to go up the sides of the dish. Fit the dough into the dish.
Blind bake the dough (use dried beans or the like over some parchment paper placed on the dough so it doesn’t puff up. Keep these beans to use always for your pie doughs) for 15 min.
Take out the pie dish from the oven and remove the weights. Leave it to cool a little but do not turn the oven off.
Assemble the tart:
Mix the silken tofu with the remaining 1/2 tsp of salt, the starch, the yeast, some pepper and the thyme in a bowl.
Chop the dried tomatoes into very small bits and add them and the onions into the tofu mixture.
Mix to integrate the lot , pour over the pie crust, smoothing the top, and bake for 30 min.
Eat lukewarm.