Cauliflower Vegan Shepherds Pie

Cauliflower Vegan Shepherds Pie

Ingredients
2 tbs olive oil
1 onion diced
2 medium sized carrots peeled and diced
1 celery stalk diced
3 cloves garlic chopped
10 g dried wild mushrooms reconstituted in 2 1/2 tbs boiling water
500 g mushrooms diced
1 tbs thyme leaves roughly chopped
1 tbs tomato paste
1/4 cup red wine
1 cup vegetable stock
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
1 tbs dijon mustard
2 tsp thyme leaves
1 pinch ground nutmeg
salt

Instructions

  1. Preheat the oven to 200 celsius (400 fahrenheit).
  2. Chop the cauliflower into roughly equal sized pieces and add to a large saucepan. Cover with water and bring to a boil. Season with salt and cook the cauliflower until tender. Drain.
  3. Place a large frying pan over a medium heat. Add the olive oil, onion, carrots and celery. Cook until slightly golden and caramelised. Add the mushrooms in 6 parts, making sure each batch is cooked before adding the next.
  4. Remove the wild mushrooms from the boiling water, reserving the water, and roughly chop. Add to the mushrooms along with the tomato paste. Increase the heat to medium-high and add the red wine. Cook until the red wine has almost evaporated before adding the mushroom soaking liquid and vegetable stock. Reduce the heat to low and simmer for 5 to 10 minutes or until roughly half of the liquid has been absorbed. Remove from the heat.
  5. Place the cauliflower in a food processor or high powered blender along with 2 tbs olive oil, the nutritional yeast, mustard, salt and thyme leaves. Blend until smooth and taste. Adjust seasonings as required and add the nutmeg and blend for a further minute.
  6. Divide the mushrooms between 4 large ramekins and top with the cauliflower mash. Bake for 20 minutes or until lightly golden.

Read more at www.deliciouseveryday.com

Option 2 with less ingredients but also very tasty:

Ingredients
2 tbs olive oil
250gr onion diced
3 cloves garlic chopped
500 g mushrooms diced
1 cup vegetable stock
2 smoked paprika
salt and pepper to taste

Mash:
650 g cauliflower
2 tbs olive oil
salt

Vegetarian option: for the Mush instead of olive oil add ghi and 20gr parmesan cheese.

Instructions: as described  in the original recipe (1st option)

Simple houmous

Simple houmous

“Chickpeas – the star ingredient in houmous – are incredibly good for you. High in protein and fibre and more than ten micronutrients, including a hefty amount of the mineral copper, keeping our hair and skin nice and healthy, this is a great, nutritious snack. Serve it with crunchy veg for dipping, breadsticks or lovely warm flatbreads. ”

SERVES 10
COOKS IN10 MINUTES
DIFFICULTYSUPER EASY

Ingredients
1 x 400 g tin of chickpeas
1 small clove of garlic
1 tablespoon tahini
1 lemon
extra virgin olive oil

Method
Drain and tip the chickpeas into a food processor.
Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tablespoon of oil.
Season with a pinch of sea salt, then pop the lid on and blitz.
Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
Have a taste and add more lemon juice or a splash of water to loosen, if needed, then transfer to a serving bowl.
Serve with sliced crunchy veg, such as carrots, cucumbers, radishes or peppers, and some warm flatbreads.

 

Read more at www.jamieoliver.com

and more Jamie’s photos on

http://cdn.jamieoliver.com/foodrevolution/pdf/simple-houmous-fr-uk.pdf

Butternut squashed

Butternut squashed

“This is the easiest method for cooking squash. All the flavour is added at the last minute when you smash it in. Don’t panic if you’re tight for hob or oven space and the squash isn’t piping hot by the time you serve – it’s just as good warm. ”

SERVES 12
COOKS IN 2h 30min
DIFFICULTY not too tricky

Ingredients
2 butternut squash
50 g pine nuts
a few sprigs of fresh sage
extra virgin olive oil
½ fresh red chilli, optional
200 g vacuum-packed chestnuts
½ teaspoon ground cinnamon
balsamic vinegar , optional

Method
Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.
Scatter the pine nuts on a baking tray and toast them in the oven at the same time – they will only need a couple of minutes to turn golden, so make sure you keep an eye on them to prevent them burning.
Add a lug of oil to a frying pan, then pick in the sage leaves and fry until crisp. Remove to piece of kitchen paper to drain, reserving the oil.
Lay the cooked squash on a board, remove the stalks and, using a knife and tongs, carefully slice the squash lengthways, down the middle. Scoop out and discard the seeds.
Finely chop the chilli and crumble the chestnuts, then sprinkle over the squash halves with the cinnamon and a good pinch of black pepper. Really mash and chop all the lovely toppings into the squash with your knife, so all the flavours go right through.
Serve the squash halves topped with the crisp sage, the toasted pine nuts, a drizzle of the reserved sage oil and a little balsamic vinegar (if using).

Read more at www.jamieoliver.com

The quickest tomato sauce

The quickest tomato sauce

“This sweet tomato sauce is great on pizza, tossed through pasta… there’s so much you can use it for! ”


COOKS IN: 20 MINUTES
DIFFICULTY: SUPER EASY

Ingredients
olive oil
4 cloves garlic , peeled and finely sliced
1 bunch fresh basil , leaves picked and torn
3 x 400 g good-quality tinned plum tomatoes
sea salt
freshly ground black pepper

 

Method
Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.
Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.
Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

Read more on www.jamieoliver.com

Aubergine dip

Aubergine dip

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SERVES 4 AS A SNACK
COOKS IN1H 5M
DIFFICULTY: NOT TOO TRICKY

Ingredients
1 aubergine
1 clove of garlic
½ – 1 fresh green chilli
½ a bunch of fresh flat-leaf parsley
1 tablespoon extra virgin olive oil
½ lemon
½ teaspoon smoked paprika
black pepper

Method
Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
Scoop the cooled insides from the aubergine into a food processor. Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.
Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.

Read more at  www.jamieoliver.com

Creamy mushroom soup

Creamy mushroom soup

Creamy mushroom soup

“I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it’s a classic ”
Serves 6
Cooks In 45 minutes
Difficulty Super easy

Ingredients

600 g mixed mushrooms
olive oil
1 onion , peeled and finely sliced
2 sticks celery , trimmed and finely sliced
3 cloves garlic , peeled and sliced
a few sprigs of fresh flat-leaf parsley , leaves picked and chopped, stalks finely chopped
a few sprigs of fresh thyme , leaves picked
1.5 litres organic chicken or vegetable stock
sea salt
freshly ground black pepper
75 ml coconut cream
4-6 slices ciabatta bread

Method

Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.

Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with a hand-held blender until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.

Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved mushrooms and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini.

Read more at www.jamieoliver.com

Broccoli soup

Broccoli soup

BroccoliSoup

Serves 2 to 3
Cooks In 20 minutes
Difficulty Super easy

Ingredients

1 clove of garlic
2 sticks of celery
400 g broccoli
½ a bunch of fresh mint
olive oil
1 liter organic chicken or vegetable stock (you can replace the soup with 1l water and spices like salt, pepper, that you usually use when you prepare vegetables or chicken soup)
(*) ricotta cheese or coconut milk or coconut cream

Method

Peel and finely chop the garlic. Trim and roughly chop the celery and broccoli.

Pick the mint leaves, then finely chop most of them, saving a few baby leaves to garnish.

Heat a splash of oil in a pan, then soften the garlic and celery for about 2 to 3 minutes, then add the broccoli and stock.

Continue cooking for another 5 minutes, then blitz with a handful of mint in a food processor.

Season and serve, then crumble over the ricotta and scatter with the reserved mint leaves.

Read more at www.jamieoliver.com

 

(*)  If you are on strict diet in order to reduce weight, it is recommended to avoid ricotta cheese, please use coconut milk, coconut cream or follow the advice of your nutritionist, what you usually use as a replacement for caw milk products.

Zucchini Pizza Bites

Zucchini Pizza Bites

Zucchini Pizza Bites

Healthy, nutritious pizza bites that come together in just 20 minutes with only 5 ingredients!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 8 servings

Ingredients

1 tablespoon olive oil
3 zucchini, cut into 0.5 cm thick rounds
Sea salt and freshly ground black pepper, to taste
1/3 cup marinara sauce
1/2 cup finely grated mozzarella, it is also very taste with goat or sheep cheese (*)
1/4 cup pepperoni minis (if you like spicy or pepper according to taste)
1 tablespoon Italian seasoning
Instructions

Preheat oven to broil.
Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.
Place into oven and cook until the cheese has melted, about 1-2 minutes.
Serve immediately, sprinkled with Italian seasoning, if desired.

Notes

Adapted from damndelicious.net

(*) Please follow the advice of your nutritionist and use recommended cheese

Deliciously easy roasted cauliflower

Deliciously easy roasted cauliflower

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Ingredients
1 head of Cauliflower
Olive oil
Salt/pepper
Ghee
Parsley, chopped

Method

Preheat your oven to 400º F / 200º C.

Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Go ahead and give it a quick rinse, patting it to dry.

Generously drizzle your extra virgin olive oil on top. It’s the key to a perfectly roasted cauliflower head.

Then add salt (and pepper if you wish…). Using your hands spread the oil and salt all around the cauliflower. We prefer using pink Himalayan Sea Salt, but any will do.

Put it in a oven safe pan and cover it with foil, without leaving any gaps. Our favorite way to cook things is with cast iron skillets, but if you don’t have one, anything that you use in the oven will work. Note that using cast iron is a great non-toxic choice and also introduces trace amounts of iron into your child’s diet which is perfect!

Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower.

Check with a knife, if it slides in easily, then it’s cooked.

Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn, especially since cast iron continues to cook a bit even when not actively being heated.

Melt 3 Tbsp of ghee and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.

ENJOY!

Read more on karacarrero.com

Pumpkin & ginger soup

Pumpkin & ginger soup

PumpkinSoup

Serves 4
Cooks In 1 hour

Ingredients

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs , such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk , plus extra to serve
½ tablespoon chilli powder
1 lime

Method

Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Read more at www.jamieoliver.com

 

 

Whole roasted cauliflower

Whole roasted cauliflower

CauliFlowerVegan

WITH A THYME & PAPRIKA RUB
“For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket ”

Serves: 4
Cooks: In 1h 15m
Difficulty: Super easy

Ingredients

4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
1 lemon , zest and juice of
1 large cauliflower , (1kg) with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

Method

Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.
Read more at www.jamieoliver.com

 

Incredible Sicilian aubergine stew (Caponata)

Incredible Sicilian aubergine stew (Caponata)

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SERVES 4

“This traditional Sicilian caponata recipe is absolutely gorgeous as a warm side or cold antipasto ”

Ingredients

olive oil
2 large aubergines , cut into large chunks
1 heaped teaspoon dried oregano
sea salt
freshly ground black pepper
1 small red onion , peeled and finely chopped
2 cloves garlic , peeled and finely sliced
1 small bunch fresh flat-leaf parsley , leaves picked and stalks finely chopped
2 tablespoons salted capers , rinsed, soaked and drained
1 handful green olives , stones removed
2-3 tablespoons best-quality herb vinegar
5 large ripe tomatoes , roughly chopped
2 tablespoons slivered almonds , lightly toasted, optional

Method

This is a fantastic dish from southern Italy that’s eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it’s made with produce from their island. All the different methods of making it are more or less the same – the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds – have a look down in your local market to see if you can find different colours. You could even ask your veg boy to cut one open so you can check it out. Don’t be tempted to cut the aubergine chunks too small or they will take on so much oil that they will become heavy. If this happens you don’t get to admire the lovely creamy flavour and texture. I’ve eaten caponata that’s been swimming in olive oil, but I much prefer mine to be less oily.

Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)

When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry.

Throw in the drained capers and the olives and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.

Taste before serving and season if you need to with salt, pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.
Read more at www.jamieoliver.com

Classic ratatouille

Classic ratatouille

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SERVES 4

“This humble vegetable stew is a super-healthy, hearty supper for any night of the week ”

Ingredients

2 red onions
4 cloves of garlic
2 aubergines
3 courgettes
3 red or yellow peppers
6 ripe tomatoes
½ a bunch of fresh basil
olive oil
a few sprigs of fresh thyme
1 x 400 g tin plum tomatoes
1 tablespoon balsamic vinegar
½ a lemon

Method

Prep your ingredients before you start – peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat. Add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the veg into a large bowl.

To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and freshly ground black pepper.

Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

Read more at www.jamieoliver.com

 

Italian style greens (Ricetta tipica per verdure verdi)

Italian style greens (Ricetta tipica per verdure verdi)

ItalianGreens

“You can make these simple Italian greens with cabbage, chard or even good-old salad leaves ”

 

Ingredients

6 big handfuls mixed greens, leaves and herbs
olive oil
2 cloves garlic , peeled and sliced
sea salt
freshly ground black pepper
extra virgin olive oil
1 lemon , juice of

Method

This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine. You can easily buy a big bag of spinach, rocket and watercress and use some yellow celery leaves and other herbs like basil, parsley, sorrel and fennel tops to give you a good mixture. Most Italians have a vegetable garden, and no matter how big or small it is they always have greens and veggies to hand. This recipe sees the more robust leaves blanched first, then wilted down in a pan with the salad leaves, herbs and garlic until soft and tender.

Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard.

Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.
Read more at www.jamieoliver.com

Zucchini Stuffed Tomatoes

Zucchini Stuffed Tomatoes

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4 servings

Ingredients (Zucchini Stuffed Tomatoes)
4 large plum tomatoes
Salt
600gr pounds zucchini
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 1/2 teaspoons fresh thyme
200 gr feta cheese

Directions
Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt, and invert them on a paper towel lined plate to drain until ready to stuff.

With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.

In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.

Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.

Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.

Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place in tomato halves in ovenproof baking dish and broil them until the tops are golden. Serve hot.

Recipe courtesy of Food Network

Read more at: www.foodnetwork.com