This is from ” Vegan Fakeaway” by Katy Beskow.
This is from Ruth Watson’s ” Fat Girl Slim”, a book for those of us who want to watch our weight without “dieting”. She also suggests optional extras for when you have already shed those extra pounds. I like to make it using the New Covent Garden Souper Green Soup when this is available, but any carton of fresh vegetable soup will do. You can use any green vegetables or mushrooms in the soup, depending on what you have in the fridge. It’s great for those days when you want to eat a relatively healthy supper but don’t really want to cook.
Another favourite recipe from Rukmini Iyer’s ” The Green Roasting Tin”. She describes it as a cross between a dauphinoise and a tartiflette so comfort food for when you are forgetting the calories. You can use Gruyere instead of Reblochon.
Anna Jones is one of my favourite vegetarian food writers and this warming autumnal supper is from her second book ” A Modern Way to Cook”. If wished, you could also add some kale, stems removed, at the same time as the squash.
I am always looking for new recipes to use Paneer cheese. This one is from Meera Sodha’s ” Fresh India”, one of my favourite vegetarian cookbooks.Serve with some simply dressed leaves.
I love Rukmini Iyer’s series of recipes that can be cooked in a roasting tin and know that these are books i will keep returning too.
A seasonal recipe from Claudia Roden’s ” The Food of Italy”. This can be served as a first course , a side dish or as a sauce for pasta. It can also be prepared to be served cold, by adding a little lemon juice, sugar and a few mint leaves when cooking.
A recipe from ” The Vegetarian Epicure” by Anna Thomas
Yotam Ottolenghi and his team have developed some great recipes for cauliflower and you will find a few of them appearing on this site over time. This is one of my favourites from his most recent book ” Simple”. It can be served as a side to meat or sausages but i like it on its own, or perhaps with brown rice , jacket potatoes or chips if I am feeling naughty….
I love to eat roasted root vegetables and last night i cooked this recipe from Anna Jones’s ” A Modern Way to Eat”. Panzanella is usually a dish for late summer when tomatoes are at their very best, but this makes a great alternative for other times of year. I used a seeded granary bread, which worked very well, but sourdough would work well too. I’m going to eat the rest tonight with some grilled goats cheese over the top. You could also have a green salad alongside.
The Butternut squash can be replaced with other varieties of squash for example onion, acorn, kabocha or Crown Prince.
Layered baked vegetables from Mallorca. These can be served as a starter, a side dish or a main course for two.
The first of the english grown Asparagus is now starting to appear in the shops and I am always looking for new ways to cook it. This is a super quick supper from Anna Jones that you can serve with rice or noodles. Make sure everything is prepared before you start frying.
You can replace the asparagus with some purple sprouting broccoli for a variation.
Today I am going to share a few recipes from Anna Jones’s ” A modern way to eat” published in 2014. My husband is a vegetarian and these are the sort of inspired meals we now enjoy day to day. More recipes from Anna can be found on The Guardian website.
I love this recipe for baked Halloumi from “Bazaar” by Sabrina Ghayour. She suggests serving it with bread, but I like to serve it on top of some puy lentils. I recently added some fried shitake mushrooms to the lentils and that worked well too.