A quick and easy version of shepherdess pie filling. If you do not have a pressure cooker, follow the same procedure in a casserole dish or large saucepan with a lid and either bake in the oven for 45 minutes or simmer on the cooktop for 30 minutes.
Recipe type: Main
1 large onion - finely diced
2 sticks celery - finel diced
1 very large or 2 medium carrots - finely diced
½ cup Puy (french) lentils
½ cup red lentils
2 heaped tablespoons tomato paste
1 heaped tsp chicken style stock powder
1 cup passata or chopped tomatoes, blended
2 cups water
1 tsp granulated garlic
1 tsp mixed herbs
2 large bay leaves
½ cup frozen corn
½ cup frozen peas
Assemble and measure out all your ingredients first.
Sauté the onion, celery and carrot in your pressure cooker, on the sauté or brown function for a few minutes.
Then add the rest of the ingredients and set to cook on high pressure for 13 mins
Stir in the corn and peas.
Close the lid and keep on warm function until potatoes or rice / pasta is ready
This recipe has been a surprising favourite for many years, having been adapted from a recipe in BBC Vegetarian Good Food magazine circa 1999! It’s a rustic Italian inspired dish. More vegetables have been included, oil eliminated and wholewheat sourdough toast substituted. Interestingly it features cumin which I thought was very unusual for in Italian cuisine, however after researching I find it used to be more popular and was even called Roman Caraway! 🙂
Even my kids love this dish; it’s both simple in terms of ingredients and yet complex in flavour. You WILL go back for a second bowl!
2 tsp cornflour mixed til smooth with a splash of soy milk
Salute the 1st 4 ingredients (leek to celery) in a large frying pan (skillet or casserole dish with a close fitting lid) until tender, adding a splash of water if necessary to stop sticking.
Add the remaining ingredients apart from broccoli & cornflour mix and stir well, replace the lid and simmer for 10 minutes. Add the broccoli and replace lid, allow to steam until broccoli is almost done. Add the cornflour mix, and stir slowly until thickened and flour is cooked out. Turn off the heat, replace lid and allow to sit whilst you prepare the plates & accompaniments.
Best served with mashed potatoes, or a cooked grain. May also go well with wholewheat pasta.
I used this for a lunch for my PlantPot customers but it was so good I had to write it down for use as quickly as possible again, this time for the family! It was amazingly easy to make without onions or garlic (have to make it that way for a customer) but what was surprising was it was BETTER that way! The flavours of the capsicum, eggplant and zucchini really sing when they don’t have to try so hard! I packaged it up all so quickly too I didn’t get time to take a photo so will have to add one next time!
Core and deseed the capsicum, cut into large chunks – about 12 pieces for each one.
Add to large casserole dish over a low heat with a splash of water or stock, place on the lid.
Meanwhile, slice the eggplants into ½ cm thick – not too thin. Grill them on a sandwich press for a few minutes until softened. Cut each slice into 2-3 pieces and add as you go along to the pot.
Slice the zucchini into large slices – about ¾ to 1cm and add to the pot.
Core the tomatoes and cut each into 8 pieces, add to the pot along with any juices.
Add the canned tomatoes, vinegar, dried herbs and place back on the lid and allow to simmer, stirring occasionally for an hour or so until soft and delicious. Stir in the basil and remove from the heat. Season well.
I do love a bowl – when you lay all your ingredients out in the bowl to look pretty, rather than just mix them all together. This is a simplified chilli recipe which takes just 30 mins so you can put your rice on, chop the tomatoes for your salsa and mash some avocado whilst it simmers. Some sweetcorn is also nice on the side if you have some in the freezer or a can in the cupboard, to add some more colour to the plate. Have hot sauce on the side so those chilli addicts can add their own, keeping this quite mild for little mouths. Leave the chilli out all together if you like.
This is a hearty tasty chilli packed full of protein – tofu, beans, and quinoa! Make it as spicy as you like just by adding some freshly chopped chillies along with the onion and garlic, or keep it mild for children with just the small amount of chilli flakes.
The muffin recipe is adapted from Bryanna Clark Grogan’s recipe here. I just removed the oil and doubled the baking powder – about a tablespoon in total. I used standard medium grain yellow polenta.
This was concocted in the far north of Scotland in 1998, whilst 5 months pregnant with my 1st child. My husband still teases me that we could have gone to the Maldives for our final holiday as just a couple, but I wanted a cosy wintery holiday in Scotland! It was very cold and snowy and we were staying in a beautiful old stone cottage. I wanted something warming and comforting, and the only vegetables we had in were cabbage and potatoes, so I came up with this. 16 years later we’re still making it (albeit with a different cheezy sauce now)!
½ date paste / other sweetener e.g maple syrup, rice syrup.
Heat a medium saucepan on a gentle heat with a spray of oil, add cabbage and herbs. Place on lid and allow the cabbage to steam in its own juices.
Put lentils in a medium saucepan, cover by an inch with water, add the onion, garlic, tomato paste, passata, stock powder and optional tabasco; bring to boil, reduce heat and simmer until cooked down to a thickish soup.
Finely slice the potatoes (use a mandolin or processor, or with a knife, about ½cm thick) and steam for 10 or so minutes or until just tender.
Make the white / cheezy sauce by putting all ingredients into a blender, blend til smooth, pour into a small sauce pan and stir constantly until thickened.
Grease a deep baking dish or casserole dish which has a close fitting lid e.g. Pyrex or Le Creuset)
Layer in the dish as follows:
- ⅓ of the potatoes
- ⅓ of the cabbage
- ½ of the lentil mixture
- ⅓ of the white sauce
- Half of remaining potatoes
- Half of remaining cabbage
- Rest of lentils
- Half of remaining white sauce
- Remaining potatoes
- Remaining cabbage
- Remaining white sauce
A quick spray of oil on top
Bake for 40 minutes, in a moderate oven, placing on the lid for last 15 minutes to prevent top burning. Test is cooked through by piercing with a knife. Should be very soft, top crisp and sauce bubbling. Allow to stand for 10 minutes before serving.
I was going to make a new type of lasagne but a gluten-free friend was joining us for dinner and I couldn’t find gluten free lasagne sheets (and the ingredients in some of those products is rather off-putting!) so decided to substitute potato for the pasta layers.
This was SO GOOD! Luckily I wrote everything down as I did it so can make it again!
The cheesy sauce is also on this site here, you’ll need half of the portion this makes.
Leaves from 1 large bunch of basil, blitzed in food processor with 3 tablespoons of pine nuts
zest of a lemon
1 tablespoon lemon juice
700g mushrooms, diced. (I used flat mushrooms and white cup, but whatever you have is fine)
50g cashews, soaked if necessary, and blended with enough water to cover
1 tablespoon tamari
1 tablespoon lemon juice
700g potatoes, sliced thinly.
½ a portion of cheese sauce recipe (see intro)
1 cup of passata / blended canned tomatoes
Thaw and squeeze as much of the water out of the spinach and mix in a large bowl with the tofu, the onion - finely chopped; the nutritional yeast, salt, basil & pine nuts, lemon zest and juice and set aside.
Make the cheese sauce as linked to in the introduction.
Saute the mushrooms in a large pan in their own juices, mix in the cashew cream, tamari and lemon juice. Cook until liquid has evaporated and mushrooms are tender.
Meanwhile steam the potatoes until just tender - about 7 mins.
Take a large lasagne dish. Layer as follows:
cup of passata / blended tomatoes.
A third of the Potatoes
Half of the Spinach tofu mixture
Half of remaining potatoes
All the mushrooms
Remaining spinach tofu mixture
Cheese sauce (about half of the quantity the recipe makes)
Place in a moderate oven - 180 for about 30 minutes or until hot and bubbling and top is browning.
2 cans chickpeas, or 420-440 grams home cooked, drained and rinsed
4 tablespoons tomato paste
600 ml vegetable stock
350g baby spinach leaves
Juice of ½ lemon
salt to taste
Steam the potatoes whilst you heat a large frying pan over a medium heat. Dry sauté the onions, add the garlic once they've released some moisture (add a splash of stock or water if required to prevent sticking), then stir in the cumin seeds until they start to pop, then the other dry spices.
Add the chickpeas, tomato paste and the stock.
Bring to boil, reduce heat and simmer for 10 minutes.
Once the potatoes are just tender, add to the pan and then, handful by handful, add the baby spinach leaves, stirring gently until they wilt before adding more.
Add the lemon juice, and remove from the heat. Season to taste.