Spicy Bean Mini-Wraps

Ingredients

75g vegetarian cream cheese
3 tsp dried chives
2 x 25cm tortilla wraps
400g tin of kidney beans, drained
1 small clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
1 tsp paprika
1 tbsp tomato purée

Method

 

Stage one

1. Using a fork, mix the cream cheese and chives together in the small bowl.
2. Place the two tortilla wraps side by side on a flat surface.
3. Spread the cream cheese and chive mixture on the two tortillas, dividing the mixture evenly.

Stage two

1. Pour the kidney beans into the sieve and rinse well.
2. Transfer the beans to the medium mixing bowl and slightly mash them with the remaining five ingredients.
3. Again dividing evenly, spread this mixture on top of the cream cheese and chives, leaving a gap of approximately 2cm at the top end of each wrap.
4. Roll the tortilla in a sausage shape, starting from the bottom and rolling toward the gap at the top.
5. Wrap each tortilla in cling film, twisting the ends of the film tightly.

Stage three

1. Refrigerate for 4 hours.
2. Remove the cling film and slice into 6 or 7 even rounds.

Sandwich Collection

Ingredients

Filling one
1 small aubergine, cut lengthways into thin slices
1 red pepper, deseeded and cut roughly into 8 pieces
2 courgettes cut lengthways into thin slices
2 field mushrooms, sliced
½ tsp of thyme
1 tbsp olive oil

Filling two
1 apple, cored and sliced thinly
100g ready to eat apricots, sliced thinly
1 carrot, grated
1tsp of curry paste
Juice of half a lemon
Filling three 

1 tin of kidney beans, drained and rinsed
1 garlic clove, crushed
juice of half a lemon
¼ tsp vegan stock powder
¼ tsp chilli powder
pinch of salt

Filling four
100g sun blushed tomatoes
200g vine tomatoes
pinch of sugar

Filling five
1 tbsp olive oil
200g chestnut mushrooms cut into quarters
1 garlic clove crushed
¼ tsp, vegan stock powder
¼ tsp paprika

Filling six
Grilled halloumi 100g or firm tofu 200g (for vegan version) marinated in 1 tbsp soya sauce

Method

1. Filling one - twice cooked meddi veggie -  Toss all the ingredients in a bowl then roast in the oven 200°C, turning once. (Move onto the other fillings whilst the vegetable roast). Heat a griddle pan to a high temperature and place the vegetables on in batches to create score marks. This should be 2 minutes per side. Place into a bowl, cover and refrigerate.
   
   
2. Filling two - Spiced Apple, Apricot and Carrot - Place apple, apricot, carrot and curry paste in a bowl and gently stir. Add the lemon juice and give it a final stir. Cover and place in the fridge.
   
   
3. Filling three - Kidney Bean Pate - Place all of the ingredients into a food processor and blend until smooth. Transfer to a bowl, cover and place in the fridge.
   
   
4. Filling four – Tomato Zing -  Place the ingredients into a food processor and blend. Transfer to a bowl, cover and refrigerate.
   
   
5. Filling Five - Simple Mushroom Pate - . Gently heat the oil in a frying pan and add the mushrooms and garlic. As the juice from the mushrooms starts to appear add the stock powder. Continue to cook until most of the liquid has evaporated. Place in a food processor and blend. Transfer to a bowl cover and refrigerate.
   
   
6. Filling Six - Simply place slices of halloumi or tofu onto a hot griddle pan for 3 minutes either side.

And finally to the bread! Slice 2 ciabatta loaves into large slices and toast on a hot griddle pan either side for approximately 2 minutes. Time to assemble your mighty mouthful -In this order....tomato zing, kidney bean pate, simple mushroom pate, twice cooked med, griddled halloumi and finally spiced carrot and apple.

Minestrone Soup

Ingredients:

olive or vegetable oil for sauteing
1 medium onion, chopped
2-4 cloves garlic,minced or crushed
3/4 cup dry cannellini beans
1/4 cup dry garbanzo beans
6 cups water
1 bay leaf
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh oregano
1 1/2 teaspoons salt
1 teaspoon pepper
2 cups chopped tomatoes (or 1 can, with juice)
1 cup cut green beans, fresh or frozen
1 cup zucchini, sliced and quartered
2" piece Parmesan cheese rind
1 small napa cabbage (about 10 oz)
1/3 cup soup pasta (e.g.ditalini, orzo, tiny shells)
1/2 cup red wine
shredded Parmesan for garnish 

1. Heat a heavy 4 quart (or larger) pot over medium-high heat. Add enough oil to coat bottom of pot. Add onions and garlic; reduce heat to medium. Saute until onions are translucent.
2. Add beans, water and bay leaf. Bring to a boil, then reduce heat to low. Simmer 1 1/2 hours, or until beans are just barely tender.
3. Add herbs and seasonings, tomatoes, green beans, zucchini and cheese rind. Return to boil briefly, then reduce heat to low and simmer an additional 30 minutes.
4. In the meantime, thinly slice and chop cabbage. Add to soup along with the pasta and simmer 30 minutes.
5. At this point the soup can be refrigerated (or left on the stove with the heat off for up to 2 hours). Reheat before serving. When ready to serve, add wine and taste for seasoning. Serve topped with grated cheese if desired, or pass cheese at the table.
6. Note: Vegetables can be changed, added to or deleted. Amounts are only suggestions. Dried herbs can be used in place of fresh - cut amounts by 1/2.

 

Pasta con Ceci

Ingredients:

4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste
1 teaspoon kosher salt, or more to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
2 cups boiling water
Crushed red pepper flakes, for serving 

In a large heavy-bottomed pot, heat the olive oil until it shimmers. Add the garlic and cook, stirring until it becomes lightly browned and fragrant. Stir in the tomato paste and salt and fry for 30 seconds or so. Add the chickpeas, pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes. Taste and adjust seasoning. To serve, ladle the pasta into shallow bowls, sprinkle with crushed red pepper flakes, and drizzle a bit of extra-virgin olive oil on top.  

Zucchini Pancakes

Ingredients:

2 cups grated zucchini
1/2 cup grated potato
1 egg
1 tablespoon chopped parsley
1 teaspoon lemon zest
1 pinch breadcrumbs
1 tablespoon unsalted butter
2 tablespoons sour cream or yogurt (optional) 

1. Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
2. In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
3. Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
4. Combine zucchini / potato mixture with egg mixture. Stir well and coat.
5. Turn on over to 200? and place cookie sheet with foil in there to keep your pancakes warm as you make them.
6. Heat 13" skillet on medium high heat. Melt 1 tablespoon of butter. You can use olive oil if you prefer, but butter is delicious. When foam subsides, drop a spoonful of your pancake mixture in. You don't really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible -- it'll be more crispy that way.
7. Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes. Serve as soon as possible, with a dollop of sour cream or (drained greek style) yogurt on top for extra richness.

 

Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

• For the polenta:
  
  2 cups whole milk
  2 cups water
  1 teaspoon kosher salt
  1 cup polenta
  2 tablespoons extra-virgin olive oil
  

• For the toppings:
  
  1 tablespoon extra-virgin olive oil
  1 tablespoon butter
  1 yellow onion, halved and sliced in 1/4-inch slices
  2 ounces goat cheese, crumbled
  Honey, to drizzle
  
  Bring the water, milk, and salt to a boil. Slowly whisk in the polenta. Turn heat to low, and continue whisking for 5 minutes, or until polenta is smooth and creamy. Spread the polenta in a 9- by 9-inch baking dish, and set aside to cool. 
  
  While the polenta is setting up, add the butter and olive oil to a heavy-bottomed skillet set to medium-low heat. Add the sliced onions and a sprinkle of kosher salt, and cook, stirring occasionally until soft, golden, and caramelized, about 20 to 25 minutes. 
  
  Pour 1 tablespoon olive oil into another skillet, set over medium heat. Using a 3-inch round cookie cutter, cut out circles of the firm polenta, and place in the heated skillet. Cook until slightly browned and crusty on one side, about 2 minutes, then flip and cook the other sides another two minutes. 
  
  To assemble the polenta cakes, place on a plate, add one tablespoon of caramelized onions to each cake, top each with about a teaspoon of crumbled goat cheese, and drizzle with honey. Enjoy!
  

Creamy Cauliflower Pasta "Carbonara"

Ingredients:

1 tablespoon (12g) olive oil
1 cup (100g) sliced spring onions or green onions
2 tablespoons (20g) roughly chopped garlic
1 cup (200g) Creamy Cauliflower Sauce (from below)
250g cooked al dente pasta (from about 125g dry pasta—for the rigatoni we used, this was about 2 cups dry pasta)
2/3 cup (90g) fresh or frozen green peas, cooked in salted water
Scant 1/2 cup (10g) chopped flat-leaf parsley
6 tablespoons (12g) finely grated Parmesan
Smoked sea salt, to taste (optional)
Freshly ground black pepper, to taste
1 tablespoon (4g) toasted breadcrumbs, or more to taste
 Directions:

1. Heat the olive oil in a large saute pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until the onions and garlic are turning light golden. Add the sauce, pasta, and peas and heat everything through, stirring occasionally, about 2 minutes.
2. Once hot, stir in the cheese and parsley, season with smoked salt and black pepper to taste and place in a serving bowl. Sprinkle with bread crumbs and serve immediately. 

Creamy Cauliflower Sauce

2 cups (200g) cauliflower florets (in roughly 1/2-inch pieces)
2 1/4 cups (500g) vegetable stock or broth
1/2 cup (100g) olive oil
Salt to taste

1. In a medium saucepan, cover the cauliflower with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify.
2. Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.