I am a firm believer that you don’t need meat to make a magical meal. Whether you want to ramp up the veg in your diet, are giving Veganuary a go, or just want to experiment with new, inspiring and veg-centric meals, these recipes are for you.
THAI CELERIAC SALAD WITH NOODLES & CRISPY TOFU
This is dish is inspired by the famous Thai green papaya salad, a dish of crisp shredded veg dressed with a sharp, fragrant and punchy dressing. The noodles and tofu help draw it into a well-rounded meal. As long as they are well drained and retain a slight bite, noodles are a great addition to a salad. This dish is about texture and freshness. The tofu should be crisp on the outside but soft in the centre.
SQUASH & TOMATO DOSA WITH GREEN COCONUT RELISH
The trick to achieving a thin dosa pancake is to tip the pan in a swift, steady roll as soon as the batter hits it. You should be able to guide and swirl the batter into an even layer. The recipe will make more batter than you need so you can have a few experimental runs. We find the first attempt always ends up as a sacrifice to the god of pancakes.
AROMATIC BEETROOT CURRY WITH QUINOA & COCONUT
Healthy and sustaining, this jewel-coloured, mild curry is packed with aromatic spices, cooled with coconut, and served with protein-packed quinoa. If you want to prevent your hands from staining when you’re preparing the beetroot, wear a pair of rubber gloves, although it does wash off, we promise!
WINTER PILAF WITH WALNUT PESTO & BAKED PORTOBELLOS
A good pilaf is all about light but fragrant spicing and gently methodical cooking of the rice. As best you can, the aim is to try and get the grains of rice fluffy and well separated. Placing a tea towel under the lid helps to absorb condensation in the pan, which in turn helps the grains separate.
CAULIFLOWER CAPONATA WITH GARLIC & HERB TORTILLAS
Caponata is a dish traditionally made with aubergines, so using this name may offend any purists, but the other ingredients and general feel of the dish remain correct. It incorporates the Italian principle of agrodolce (literally sour and sweet), a flavour combination that is also prevalent in many other cuisines. The vinegar and briny tang of capers and olives are well balanced out by the sugar and plump sultanas.