Liveinazoo's Parsnip Cutlets

600g parsnips,peel and chop

200g spuds,peel and chop

1 onion,grated

1 garlic clove,crushed

2tsp ground cumin+1tspp ground coriander

2tbsp chopped fresh mixed herbs

salt and pepper

50g shelled pistachios,ground to crumbs in a processor

1tsp veg stock powder

50g breadcrumbs

cook spuds and parsnips in boiling water til softened.drain well and mash

meanwhile dry fry the onion and garlic gently in a non stick pan til sotened.add the cumin and coriander and cook for 1min.add this mix to the mash along with the herbs,pistachios and stock cube.mix well an season to taste with salt and pepper.divide mix into 4 and shape into cutlets/burgers.press on crumbs.grill for 2-3 mins each side to reheat.serve with green salad ansd tomato salsa

variations

use 50g ground almonds instead of the pistachios and omit coriander,cumin and herbs and add 1tsp dried sage

i like to press dry polenta onto them for a change and oven bake<cos then i dont have to watch them/burn them!

delish with green beans,peas and broad beans(kids love with baked beans)

Carrot's Accidental Alternative Version

600g parsnips, peeled and chopped
8 large potatoes, peeled and chopped
I onion, grated
3 cloves of garlic, crushed
1 tsp ground cumin
1/2 tsp chilli powder
1/4 of bunch of fresh coriander, chopped
1 tsp Marigold bouillion powder
50g ground almonds
4 slices of bread, grated into breadcrumbs

Make as above.  Makes about 14 cakes.

Bake in the oven at 200C.

Roast Vegetable Lasagne

 Ingredients

1 medium courgette cut into chunks
1 medium red and yellow pepper - deseeded and sliced
1 large carrot cut into chunks
1 medium leek  - sliced
6 medium tomatoes - quartered
1 garlic clove - chopped
2 tsp sesame oil
1 x 455g jar tomato pasta sauce
9 sheets no need to pre cook lasagne verdi
150g grated cheddar
salt and pepper for seasoning

Sauce

600ml milk
1/2 medium carrot, unpeeled
1/2 medium onion
8 peppercorns
4 cloves
1 tsp ground mace
1 bay leaf
30g plain white flour
2 tsp polyunsaturated margarine

Method

Preheat the oven to 200C (fan 180) or Gas Mark 6.
Place all the veg and garlic in a roasting pan, season and sprinkle with sesame oil.  Toss them together and roast them 30mins until the veg are tender and crispy around the edges.

Meanwhile make the bechamel sauce.

Heat the milk in a saucepan with the carrot and onion, peppercorns, cloves, mace and bay leaf.  Bring to the boil, then turn off the heat.  Leave for 15 mins before straining.

In a medium pan whisk together the flour, marg and a few tablespoons of the infused milk  to make a paste. Add the rest of the milk and turn on the heat.  Bring to the boil whisking continuously.  Turn down the heat.  Simmer for 5 mins until smooth and thick.  Season.

Combine the roast veg with the pasta sauce.  Use a third of the veg mix to cover the bottom of a dish.  Top with 3 sheets of lasagne, a third of the sauce and a handful of cheese.  Repeat the layers twice more, ending with the sauce and cheese on top.

Bake for 25 - 30 mins.

Garden Vegetable Pasta

350g Penne
140g Broccoli (cut into small florets)
100g sugar snap peas (halved)
2 courgettes (diced)
 1 tbsp olive oil
100g light cream cheese
50g veg parmessan (grated plus a few shavings to serve)
zest and juice of one lemon (optional)
large handful of basil

Method

Cook the penne according to instructions.
Add the broccoli florets and sugar snap peas to the pan for the final 3 mins.
Meanwhile gently fry  the courgettes in oil for 7/8 mins until soft and tinged pale gold.
When the penne is nearly ready remove a ladleful of the cooking water from the pan and set aside.
Add 6tbsp of this water to the courgettes, along with the cream cheese, grated cheese, lemon zest and lemon juice if using.
Season.
Drain the penne and veg and mix with the sauce, adding the basil.
Garnish with parmesan shavings.

Leek, apple & cheese sausages

10oz breadcrumbs
5 1/2 oz grated mature veg cheese
1 small leek finely chopped
1 dessert apple, cored and grated
1 tsp dried thyme
1 tsp Dijon mustard
2 tbsp milk
2 eggs
Olive oil for brushing

Method

In a large bowl mix 150g of the breadcrumbs (save the rest for coating), cheese, leek, apple and thyme. Stir in the mustard, milk and 1 of the eggs and season with salt and pepper.

Shape into around 12 sausages of equal size and chill in the fridge to firm up.

Beat the remaining egg in a bowl.  Dip each sausage in the egg then roll in the breadcrumbs to coat. 

Lightly brush or spray with Olive oil

Bake in the oven for approx 15/20 mins until cooked through and golden and crisp on the outside.

Serve on a bed of shredded savoy cabbage with a side of watercress sauce.

Vegetarian Paella - Version 2

Ingredients

1 tbsp olive oil
1 clove garlic - crushed
1 medium onion - sliced
1 cup of long grain rice
1 handful of baby carrots - scrubbed or peeled
1 handful of baby sweetcorn (on the cob) - washed
1 handful of mangetout - washed and topped and tailed
1 handful of green beans - washed and topped and tailed
1 large handful of unsalted cashew nuts
5 or so chestnut mushrooms - chopped (can be fairly large pieces if everyone in the family is happy with them)
1 carton of passatta
2 cups of water
1 red pepper - diced
1 green pepper - diced
1 handful of petit pois (frozen)
1 handful of sweetcorn (frozen)
1 tsp paprika
2 tsp fresh oregano - chopped

Method

Heat the oil in a large saucepan.  Add the onion and garlic and soften gently.  Add the rice and stir over a medium heat for 3 minutes.  Stir in baby carrots, green beans, baby sweetcorn, cashew nuts, passatta and the water.  Bring to the boil.  Boil uncovered for about 10 minutes, until the rice is tender and most of the liquid is absorbed.  Add the remaining ingredients  (except peas and sweetcorn) and mix well.  Reduce the heat and cover. Simmer for about 5 minutes or until the peppers are soft. Add the peas and sweetcorn and cook until heated through and no more.

Vegetarian Paella

Ingredients

1 tbsp olive oil
1 clove garlic - crushed
1 medium onion - sliced
1 cup of long grain rice
1 head of brocolli  - chopped
1/4 medium cauliflower - chopped
1 tin of chopped tomatoes
2 cups of water
1 large carrot - finely chopped
1 red pepper - diced
1 green pepper - diced
1 tsp paprika
2 tsp fresh oregano - chopped

Method

Heat the oil in a large saucepan.  Add the onion and garlic and soften gently.  Add the rice and stir over a medium heat for 3 minutes.  Stir in brocolli, cauliflower, the can of tomatoes and the water.  Bring to the boil.  Boil uncovered for about 10 minutes, until the rice is tender and most of the liquid is absorbed.  Add the remaining ingredients and mix well.  Reduce the heat and cover. Simmer for about 5 minutes or until the peppers are soft.

Experiment with the vegetables in this.  I prefer it with mangetout, peas, sweetcorn/babycorn on the cob, mushrooms and mini carrots in it.  I usually use dried oregano not fresh and it works fine.

Vegetable Korma (adapted from Jamie Oliver's Ministry Of Food)

Ingredients

2 medium onions - diced
1 bag of quorn pieces (optional)
1/2 a cauliflower - broken into medium florets
a handful of frozen peas
5 or more mushrooms cut into quarters
4 medium potatoes - peeled and cut into large cubes
1 thumb sized piece of ginger - peeled and finely diced
a small bunch of fresh coriander - save some for garnish and chop the rest up
1 can of chickpeas
ground nut oil
1/2 jar of Patak's korma curry paste
1 can of light coconut milk
a small handful of flaked almonds or cashew nuts
1 tbsp ground almonds
2 heaped tbsp desicated coconut
250 - 500ml natural yogurt
1 fresh green chilli (optional)
1 lemon (optional)

Method

Heat the oil in a large saucepan.  (If using quorn brown it slightly in the oil and then set it aside) Add the onion, chilli (if using), ginger, and coriander.  Stir until softened and gently browning.  Add the korma paste, coconut milk, flaked almonds or cashews, chickpeas, dessicated coconut, potatoes and cauliflower. Add half a tin of water and stir thoroughly.  (If using quorn return it to the saucepan at this point.) Bring to the boil and then turn down and simmer for about 30 mins.  Check on it regularly to check it hasn't dried out.  Add water if it does look dry.  Season if needed.  Once the potato is tender add the mushrooms and peas.  Cook for another minute and then serve.

Serve with a good spoonful of natural yogurt over it, flaked almonds and leaves from the coriander.  If using lemon place a wedge of lemon on the side of the plate to be squeezed over the korma.

Pasta Primavera - Shamelessly Stolen From Bessie26's Blog

Ingredients

 

Olive oil

3 medium carrots - peeled and cut into batons

1 packet of green beans - washed and topped and tailed

1 courgette - washed and cut into batons

1/2 cup frozen peas

1/2 cup frozen sweetcorn

1 tbsp chopped chives

1 tbsp chopped parsley

1 tbsp chopped mint

1 lemon - grated zest and then squeeze

Tagliatelle

 

Method

 

Boil the kettle. Prepare the veg and herbs.  Put the tagliatelle on to boil. Heat the oil in a large pan or frying pan.  Soften the carrot batons gently in the olive oil, then add the green beans and allow to cook for a few minutes.  Add the chopped herbs, lemon zest, lemon juice and the courgette batons and cook for a few minutes more.  Add the frozen peas and sweetcorn a minute or two before serving.  Drain the pasta and mix it well with the vegetables, making sure the tagliatelle is well covered in the lemony oil.

 

Serve with a sprinkling of veggie parmesan.

 

Would probably be nice with a good tablespoon of sour cream or creme fraiche through it just before serving but I haven't tried that yet.