The Ultimate Vegetarian Cookbook

This was one of my first five cookbooks so when it went missing from my collection it really bothered me. I was sure that I misplaced it and that one day it would appear before my eyes. Always resting in the back of my mind and vowing to replace it, good things come to those who wait. A few weeks ago the waiting was over and it crossed my path at a local shop. The other copy I had, had a different dust jacket and I am sure it was the North American edition because if I recall correctly the measurements were mostly in cups. This cookbook the measurements are in grams and ounces. Not a major annoyance because this hefty cookbook is worth it! It truly is the ultimate vegetarian cookbook with 251 pages, over 200 recipes, 800 photographs and with step by step instructions. Ditch the soup cans and use this cookbook to tone your upper arms instead. 

I have made many recipes from this cookbook and the one that stands out the most... or rather the one that I have repetitively made is the Spicy Potato Strudel. And since I have been in a puff pastry mood as of late, filo pastry is just as good. Who would have thought that curry and cheddar cheese would work so well together. 

Spicy Potato Strudel

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serves 4

1 onion, chopped

2 carrots, coarsely grated

1 courgette, chopped

350g/12oz potatoes, chopped

65g/ 2 1/2 oz/5 tablespoons butter

10ml/2 tsp mild curry paste

2.5ml/1/2 teaspoon dried thyme

150ml/1/4 pint/2/3 cup water

salt and ground black pepper

1 egg, beaten

30ml/2 tablespoons single cream

50g/2oz Cheddar cheese, grated

8 sheets filo pastry

sesame seeds, to sprinkle

1. Fry the onion, carrots, courgette and potatoes in half the butter for 5 minutes. Until they are soft then add the curry paste and cook for a further minute. 

2. Add the thyme, water and seasoning. Continue to cook gently, uncovered for another 10 minutes.

3. Allow the mixture to cool and mix in the egg, cream and cheese. Chill until ready to fill and roll.

4. Melt the remaining butter and lay out 4 sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with the butter and fit the other sheets on top Brush again.

5. Spoon the filling along one long edge, then roll up the pastry. Form it into a circle and brush again with the last of the butter. Sprinkle over the sesame seeds and set on a baking sheet.

6. Heat the oven to 190ºC/375ºF/Gas 5 then bake the strudel for about 25 minutes until golden and crisp. Allow to stand for 5 minutes or so before cutting. 

Notes: 

This recipe is fairly easy and quite simple to put together. The cheddar cheese mixed with curry makes for a fabulous combination. Since I have made this many times and on occasion I will add different veggies and more cheese. Who doesn't like more cheese? 

Hope everyone had a good weekend! - JD   

Vegetarian

Eating more vegetables is easy with this straightforward vegetarian cookbook. Spares on the introduction and concentrates more on the 100 plus recipes it has to offer. This book is hefty, 320 pages, however compact. Offering one page recipes with a deliciously enticing recipe photograph on the other. Vegetables are reminiscent of every season. Whether they are cool, crisp, warm, or hearty... vegetables are plenty throughout the year. And incorporating more vegetarian recipes has become more appetizing.

There are plenty of wonderful recipes in this cookbook and since it is still October one recipe I would like to share this recipe, Ginger Pumpkin Triangles.

Ginger Pumpkin Triangles

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Makes 9

1 tablespoon olive oil

2 cups (240g) finely diced pie pumpkin

3 tablespoons pine nuts

4 teaspoons finely grated ginger

1 tablespoon finely chopped jalapeño

2 garlic cloves, crushed

1/4 cup (10g) chopped cilantro (coriander)

6 sheets filo pastry

4 tablespoons (60g) butter, melted

Preheat oven to 350ºF (180ºC). Lightly grease a baking sheet.

Step 1: Heat oil in a skillet (fry-pan) on medium heat. Sauté the pumpkin for 8 minutes, until tender. Add pine nuts, ginger, chili and garlic. Cook, stirring, for 2 minutes. Mix in cilantro.

Step 2: Working with two sheets of fill at a time, place on a clean work surface. Brush top side of pastry with butter. Cut lengthwise into 3 even-sized strips. Place a heaped teaspoon of mixture on one end of each pastry strip. 

Step 3: Fold pastry and filling over to forn a triangle. Continue folding, keeping triangular shape, until end of strip. 

Step 4: Arrange triangles on tray. Brush with butter. Repeat with remaining pastry and filling. 

Bake for 10 to 15 minutes, until golden and crisp. Serve warm.

Another recipe, from the cookbook, I would like to share is the Bell Pepper & Sunflower Seed Dip.

Bell Pepper & Sunflower Seed Dip

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Serves 6 

1 cup (130g) sunflower seeds

3 red bell peppers (capsicums), deseeded and halved

olive oil, for cooking

1 hot red chili, deseeded and coarsely chopped

2 cloves garlic

1/4 cup (60ml) olive oil

salt and freshly ground black pepper

Preheat oven to 400ºF (200ºC)

Spread sunflower seeds in an oven pan and toast in oven for 5 to 7 minutes, stirring once or twice.

Place the bell pepper halves, skin side up, in an oven pan. Rub skins with a little olive oil and roast for 20 minutes, or until skin blisters. 

Removes peppers from oven and place in a bowl, setting oven pan aside.

Cover peppers with plastic wrap and leave to cool (this allows the peppers to sweat so that their skins peel off easily). Remove and discard skins.

Place bell peppers and any pan juices, along with chili and garlic, in the bowl of a food processor. Blend. Add sunflower seeds and olive oil, and process again until smooth. Season to taste.

Spoon dip into a serving bowl. 

Enjoy! - JW  

   

My Big Greek Salad

I know it is Thursday and I can hardly say this is a throwback Thursday because I always eat salads. This was my dinner last night, my version of a greek salad. Mixed herbed greens with chunks of cucumber, red onion, crisp green peppers, slices of radishes and quartered juicy hothouse tomatoes. Topped with fried Halloumi cheese and a homemade herb dressing. I chopped a reasonable amount of veggies which means there are leftovers for lunch today.  I do have some avocados kicking around so I will have my salad with additional slices of buttery avocados.  Hope your Thursday isn't too much of a throwback! - JW   

Pea Sprout Salad

This is my salad of the week. Pea sprouts with cherry tomatoes, radishes, raspberries, dried blueberries and grated cheese. The grated cheese I bought was from The Cheesiry, they had a stall at the farmer's market in the french quarter here in E-town. It is a lovely little market full of sauces, breads, cheese and pastries. Plenty of samples to entice you. I bought the Cheesiry's multi pack cheese sampler. You can find more about The Cheesiry by clicking *here* 

The salad dressing was one I had made up using 6 tablespoons of olive oil, 3 tablespoons of raspberry vinegar, a teaspoon of grainy mustard, a tablespoon of summer savoury, a pinch of salt and some pepper. Mix all ingredients together and drizzle over any salad or bread. Very zesty! 

Hope everyone has been keeping cool! - JW 

What Is In The Garden...

A pleasant surprise in the garden as the chocolate mint, I planted last year, came back very strong. I can not wait to pick and dry the leaves for some cooking and baking over the winter months. I honestly didn't think it would survive the winter. 

The radishes are a little slow this year. I think in most part due to the rhubarb. It seems to be taking over most of the garden space. You can tell by the big green leaf in the right hand corner. The rhubarb is massive and is ready to photobomb any chance it can get. 

We started the yellow beans in planters. They have sprung up quite quickly. My daughter was excited to see her effort come to fruition. They certainly enjoy the early morning sunshine. 

I know peonies are not edible however I just had to share this photo. As always they are blooming beautifully. The ants are furiously attacking the buds for their sweet nectar.   

Hope everyone has a fabulous weekend! And to all my Canadian followers Happy Canada Day! - JW  

Veggie Hummus Roll

I know when the weather gets cold we all tend to reach for the stodgy comfort food. This is my comfort food, a veggie hummus roll. 

First I added a generous amount of hummus to the bottom portion of the roll. Then I added a heap of lettuce, slices of orange peppers, thinly sliced old cheddar cheese, a full circle of red onion, a juicy tomato, a handful of hand picked parsley and a dollop hot English mustard. It's like a burger without the meat or meatless patty. Full on veg! Filled with protein and lovely veggies this hit the spot after a long walk. - JW