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Nigel Slater’s Winter Vegan and Vegetarian Recipes | Winter Foods and Drinks

M.y Shopping starts with fruits and vegetables. I do it all the time. I’ve always thought about what’s in season and what’s best now. Browsing the market stalls and gazing at the long tables at the greengrocer are some of the things I enjoy most about grocery shopping. It always seems like a good place to start. But often that’s the end of it too.

This month’s recipes are vegetarian-friendly, and three of them are vegan-friendly, with minor tweaks here and there. I roasted cauliflower and made a chickpea sauce to go with it. Baked golden pumpkin slices, served with beans and winter tomato sauce, marinated and grilled eggplant. Crisp pancakes with grated root vegetables are served with winter salads and soft rolls, and for dessert, traditional rice pudding is refreshing.

This is not uncommon. A meat- and fish-free diet has been a mainstay of my diet for a long time, and it seems to continue.

cauliflower, chickpeas, tahini

Creamy vegan treat of cauliflower. The sauce is made from chickpeas and tahini and is used as a garnish for roasted he cauliflower and whole chickpeas. I use jarred or canned chickpeas, but if you’re cooking from scratch, set aside a little of the cooking water for the puree.

Serves 2-3 people
garlic 1 head
cauliflower 1 large (1kg)
Chickpea 400g, cooked and drained (2 cans)
mint leaves handful
parsley leaves a handful of big

for sauce
Chickpea 2 x 400g cans
Tahini 2 tablespoons
Olive oil 100ml
lemon juice 2 tablespoons

Preheat oven to 180C fan/gas mark. 6. Wrap the entire head of garlic loosely in aluminum foil, place in a roasting pan and bake for 25-30 minutes until soft enough to be crushed between fingers and thumbs.

While the garlic is roasting, cut off the cauliflower and divide it into large florets. Leave the stems as intact as possible. Boil water in a pot, put cauliflower in a colander or steamer, put in boiling water, cover and steam for 10 minutes. This ensures lovely soft florets.

Remove the garlic, transfer the cauliflower to a baking pan, drizzle with olive oil and bake for 20-25 minutes.

While the cauliflower is roasting, make the sauce. Place 2 cans of chickpeas and their liquid in a saucepan, warm gently, remove from heat, drain, and transfer to food processor. Remove roasted garlic from foil and remove cloves from skin. Put 6 cloves of garlic into the processor and set aside the rest. Cream the chickpeas, tahini and garlic until smooth and pour in the olive oil and 100ml of boiling water. You want a soft puree. Stir in the lemon juice and season with salt and pepper.

Drain 400g of chickpeas, add to roasted cauliflower and return to oven for 5 minutes until beans are warm. Spoon the chickpea cream onto a serving plate and add the roasted cauliflower and whole chickpeas. Sprinkle with the coarsely chopped mint and parsley leaves.

Baked pumpkin, kidney beans and winter tomatoes

Baked pumpkin, kidney beans and winter tomatoes. Photo: Jonathan Lovekin/Observer
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The vague sweetness of roasted squash and squash is admirable, but I’ve always wanted to showcase a condiment that helps balance overly honeyed notes — perhaps chili or mustard. This time, we used miso with a strong flavor and tried to harmonize it with the doubanjiang that came with it. Another vegan recipe.

4 servings
small pumpkin or squash 1kg
Olive oil 2 tablespoons
garlic 4 cloves

for sauce
onion 2 medium
Olive oil 5 tablespoons
garlic 3 cloves
Tomato 650g
black miso 2 tablespoons
kidney beans 2 x 400g cans

For breadcrumbs
Olive oil 3 tablespoons
fresh bread crumbs 40g
basil leaves and stems 20g

Preheat oven to 180°C fan/gas mark. 6. Cut the pumpkin or squash in half and scoop out the seeds and fibers. Cut into 8 equal pieces and arrange on a baking sheet or baking sheet. Sprinkle with oil, salt, black pepper and throw in the garlic. No need to peel them off. Bake for 45 minutes or until pumpkin is knife-soft.

Make the sauce while the pumpkin is baking. Peel the onion and finely chop it. Heat the oil in a large pan and sauté the onions until soft and light golden. Peel the garlic, cut into thin slices and add. Roughly chop the tomato, mix with the onion, add salt to taste, cover and simmer for about 20 minutes until tender. Add miso, mix, sprinkle with black pepper, and check the saltiness.

Drain the kidney beans, mix with the tomato sauce and simmer over low heat for 5 minutes. Make breadcrumbs: Heat oil in a nonstick skillet, add breadcrumbs, and cook until light golden, swirling around pan regularly. Chop the basil leaves and mix to check the seasoning.

Place the roasted squash slices on a serving dish, spoon over the tomato and bean sauce, and sprinkle with the basil crumbs.

carrot, potato and cheese pancakes

Carrot, potato and cheese pancakes.
Carrot, potato and cheese pancakes. Photo: Jonathan Lovekin/Observer

A good way to use up any extra carrots and potatoes you may have. I like to eat this with a crisp, fresh, leafy green salad of watercress, fennel, cosmos, cucumber, and radish. I should also add that it makes a gorgeous filling for rolls.

4 servings
potato 200g, such as Maris Piper
carrot 200g
Scallion Four
Rosemary 3 large and small
egg 1. beaten
cheddar or vegetarian alternatives 300g coarsely grated
peanut or vegetable oil 3 tablespoons
basil leaves 2 handfuls

You will need a non-stick 24-25cm oven-safe skillet. Set the oven to 160C fan/gas mark 4.

Coarsely grate the potatoes using the matchstick-size setting as you would for making celeriac remoulade. Then do the same with the carrots. Place the grated vegetables into the mixing bowl.

Finely chop the spring onion and add. Finely chop the rosemary and add to the bowl. Grate a little black pepper, add grated potatoes and carrots, and flip gently. Add beaten egg and grated cheddar cheese and mix lightly.

Place the pan over medium heat, pour in the oil, tilt the mixture onto the pan, and gently push to the edges, but do not compress. Bake until 30 minutes. (Note that the handle will be very hot. It’s easy to forget, so I’ll only mention this.) If desired, place the pancake under a heated grill for a few minutes to warm the top. You can make it a little crispy.

Pull the herb leaves off the stems and layer them over the potatoes and carrot cake. Cut into wedges and serve.

Grilled eggplant with steamed basmati and mint yogurt

Grilled eggplant with steamed basmati and mint yogurt.
Grilled eggplant with steamed basmati and mint yogurt. Photo: Jonathan Lovekin/Observer

The marinade I made for these eggplants is on the spicy side, with small, very hot bird’s eye chili peppers. Instead, use one of the large, mild red varieties to soften the heat. To veganize this recipe, substitute your favorite non-dairy alternative for yogurt.

4 servings
eggplant 2, medium to large

for marinade
Ginger 40g piece
small hot chili Four
garlic 3 cloves
chili powder 1 teaspoon
turmeric powder 1 teaspoon
salt 1 teaspoon
sugar 2 teaspoons
white wine vinegar 2 tablespoons
peanut oil 3 tablespoons
basmati rice 200g
whole black pepper 6
green cardamom pods 6

in yogurt sauce
dairy or vegan yogurt 200ml
mint leaves 2 tablespoons, chopped
white wine vinegar 2 teaspoons

Peel and roughly chop the ginger and place in a food processor or blender. Peel the chili pepper and add it to the ginger. Peel the garlic cloves as well. Add ground chilies and turmeric, salt, sugar and white wine vinegar. Pour in peanut oil, stir and pour into a bowl.

Bring water to a boil in a steamer basket or pot covered with a colander and lid. Remove the stem from the eggplant, cut it in half lengthwise, and then cut it in half again lengthwise. Cut 1 piece into short thick chunks about 3 cm long. You don’t need to pay close attention to this. Place the eggplant in the steamer, cover and steam for 15-20 minutes. You want them to be soft, but not soggy.

Flip the aubergines into the marinade, mix gently without crushing them, and set aside for a few hours. The occasional careful stirring is perfectly fine.

Wash the rice with lukewarm water three times, put it in a pot, and add enough water (about 3 cm) to cover the rice. Add salt, peppercorns and cardamom pods and bring to a boil. Cover with a tight-fitting lid, reduce heat to low, and simmer for 10 minutes to allow the rice to melt. Remove from heat, still covered, and set aside. Chop the mint and mix it with the vinegar into the yogurt.

Eggplants can be cooked in two ways. On a hot griddle (which produces a lot of smoke, but produces a nice, crunchy, charred edge) or under the grill in the oven, you don’t get the smoky smell of a griddle, but it’s still very good. To grill them, place the eggplants on a hot griddle and cook until the underside is dark and toasted, then slide a palette knife under each piece and flip it over. , remove from the iron plate. To grill, place pieces on a foil-lined grill pan or baking sheet, place under a hot oven grill, and cook for 5 to 10 minutes until golden brown.

Serve eggplant with rice and yogurt sauce.

Berry and Citrus Creamy Rice

Berry and citrus creamy rice.
Berry and citrus creamy rice. Photo: Jonathan Lovekin/Observer

Rice pudding baked on a cushion of golden crust is a delight, but I don’t always need the few hours I need. can do. The rice is boiled first, then with cream, vanilla and sugar. Partly because I like to eat leftovers for breakfast. This is perfectly fine. When cool, stir in a few spoons of thick yogurt. The cooked rice can be eaten as is, or served with blueberry sauce, sliced ​​grapefruit and pistachios, or flaked his almonds.

4 servings
rice pudding 150g
water 500ml + 3 tbsp for berry sauce
full fat milk 500ml
blueberry 250g
golden caster sugar 2 tablespoons
Granulated sugar 3 tablespoons
thick natural yogurt 100 grams
Pink grapefruit 1 small
chopped pistachios 2 tablespoons

Place the pudding rice in a medium-sized pot with 500ml of water. Boil until most of the water evaporates. Keep an eye on it and stir it occasionally.

Add milk and bring to a boil again, then reduce heat to a simmer. Partially cover and let stand for about 15 minutes, stirring regularly and keeping an eye on the liquid surface.

Make the Blueberry Sauce: Place the blueberries in a medium saucepan, add 2 tbsp golden caster sugar and 3 tbsp water and simmer for 5-6 minutes until the berries pop and the juice turns dark purple. . Set aside.

When the rice grains are soft and swollen, add 3 tablespoons of caster sugar and dissolve. Stir in yogurt.

Peel the grapefruit with a knife, extract as much juice as possible and slice thinly.

Spoon onto a plate, place the grapefruit slices on top of the rice, let the juice drip, and spoon the blueberry sauce over it.

You can also add chopped pistachio nuts, pumpkin seeds, dried barberry or cherry. Also try the toasted flaked almonds.