An old veggie favourite – ‘Shepherd’s Bean Pie’.
The recipe comes from a rather odd cookbook called ‘Almost Vegetarian’ by the Australian Women’s Weekly. It’s certainly creative.
This pie is delicious – beans in a rich tomato sauce with a cheesy potato topping.
I made a great chickpea and tomato curry earlier this week with lots of tamarind to make it tangy and spicy.
Tomato, miso and sesame soup.
Another Anna Jones recipe from a modern way to cook.
This is one of our favourite soups. When I first made it, I couldn’t believe the result was going to be palatable. It contains a lot of miso paste and tahini and the topping has even more miso and tahini, plus honey, lemon and sesame seeds. It just sounds like there’s going to be too much flavour happening, but somehow it works.
Butternut and cannellini gratin
From a modern way to cook by Anna Jones.
The picture doesn’t look very appetising, but this is a really nice vegetarian recipe. Red onions, butternut squash, cannellini beans with a sourdough bread and cheese topping. Tearing up bread is a good way to top a gratin or casserole without all the work of making a dumpling or scone topping.
I love cooking and I’m trying to make sure I get the time to cook something a bit special at least once a week. This weekend I made the Root Vegetable Cobbler from Ruby Tandoh’s Flavour. There are not many cook books that make me want to work my way through pretty much every recipe, but Flavour is one of them.
This cobbler is basically a vegetable stew with a simple scone topping. It’s delicious and filling. After a lifetime of hating swede (thanks 1980s school dinners!), it’s also the first recipe that’s brought me around to the vegetable.
The Quarry Cafe in Machynlleth is a traditional and comfortable vegetarian restaurant, with a menu full of reassuring veggie classics. Last time we were there I had the wholemeal pitta bread with chickpea falafel and hummus. It filled me up for about three days.
This recipe is from the Australian Women’s Weekly book of Cakes and Slices. It contains a frightening quantity of Golden Syrup. I messed it up a bit by putting all of the mixture in one large tin instead of two smaller tins, as instructed by the recipe. The resulting cake tasted delicious, but was kind of heavy and dense. Next time I will follow the instructions. Continue reading