Category: Meat free

Cheesy garlic bread

Cheesy garlic bread
Cheesy garlic bread

Garlic bread is a household favourite that can be paired with so many dishes and it rounds of the meal perfectly.

I love serving it with crumbed mushrooms as for a perfectly light meat free lunch or dunked into the creamy sauce from a big bowl of prawns or mussels. And it goes without saying that any and all Italian dishes are instantly elevated with a slice of garlic bread to mop up all the tomatoey juices.

Let’s get cooking…

Combine the butter, garlic and parsley in a bowl and mash together. Slice the baguette diagonally but not all the way through.

Using a teaspoon, spoon the butter mixture between each slice. Try to spread it out so that there are no dry spots of bread after baking. Sprinkle a little cheese between each slice and some over the top of the baguette.

Bake at 180 for 10-15 until the butter and cheese have melted and the bread is crisp

Use dairy free butter and cheese to make this vegan.

Cheesy garlic bread

Servings

6

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 baguette

  • 2-3 large cloves of garlic, minced

  • 100g butter, softened

  • 2 tblsp parsley, finely chopped

  • 1/2 cup cheddar cheese

Directions

  • Combine the butter, garlic and parsley in a bowl and mash together
  • Slice the baguette diagonally but not all the way through
  • Using a teaspoon, spoon the butter mixture between each slice. Try to spread it out so that there are no dry spots of bread after baking
  • Sprinkle a little cheese between each slice and some over the top of the baguette
  • Bake at 180 for 10-15 until the butter and cheese have melted and the bread is crisp

Simplebutsplendid

Heirloom tomato salad

Heirloom tomato salad
Heirloom tomato salad

I, along with many of you I’m sure, am still trying to hold onto the last few days of summer. A quick trip to the market on Saturday helped me to do just that. I found some amazing heirloom tomatoes and just had to have them.

As always I leave the tomatoes out for a day or 2 to ripen further just to develop the maximum flavour and then I gave it some love with the simplest ingredients just to bring out the sweetness of the tomatoes.

Simply sliced and served with torn fresh mozzarella and dressed with olive oil, balsamic vinegar, crushed basil, salt and pepper this makes the perfect side and brings back all the memories of a great summer. Definitely one to try if you can get your hands on some late summer tomatoes.

Simplebutsplendid

Mushroom mac and cheese

Mushroom mac and cheese
Mushroom mac and cheese

Some Mondays just call for the ultimate comfort food… mac and cheese. What makes this an even better Monday essential is that it is totally meat free and can be made all in 1 pot and the addition of mushrooms elevates a simple childhood dish to the next level.

Let’s get cooking…

Melt some butter in a heavy based pot and throw in your sliced mushrooms, salt and thyme. Allow the mushrooms to sauté on medium heat until most of the water has evaporated. Remove the mushrooms from the pan and use the remaining liquid in the pan or add more butter if needed to make your roux. Whisk in the flour and stir around until the flour is cooked out and no longer raw.

Add in the milk and whisk until the sauce is starting to thicken. Stir in the paprika and the dry pasta along with 1 cup of water and cook for 10-12 minutes until the pasta is al dente.

Stir constantly while the pasta cooks as you don’t want it stick. Add ½ cup of water at a time if the sauce gets too dry.

Once the pasta is cooked add in the cheese and pepper, mix thoroughly to combine. Taste and add salt as needed. At this point you can top with breadcrumbs and parmesan and bake until golden. Serve while piping hot!

Mushroom mac and cheese

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 250g pasta, I used gluten free penne

  • 250g cheese, I used hard style goat cheese or cheddar

  • 1 ½ cups milk

  • 2 tblsp butter

  • 2 tblsp flour

  • Salt

  • Pepper

  • 1 tsp paprika

  • 4 tblsp heavy cream, optional

  • 2 cups of water

  • ¼ cup parmesan

  • 1 punnet of chestnut mushrooms, sliced

Directions

  • Melt some butter in a heavy based pot and throw in your sliced mushrooms, salt and thyme. Allow the mushrooms to sauté on medium heat until most of the water has evaporated.
  • Remove the mushrooms form the pan and use the remaining liquid in the pan or add more butter if needed to make your roux.
  • Melt the butter and whisk in the flour
  • Stir around until the flour is cooked out
  • Add in the milk and whisk until the sauce is starting to thicken. Stir in the paprika and the dry pasta
  • Mix in 1 cup of water and cook for 10-12 minutes until the pasta is al dente
  • Stir constantly while the pasta cooks as you don’t want it stick
  • Add ½ cup of water at a time if the sauce gets too dry
  • Once the pasta is cooked add in the cheese, mushrooms and pepper, mix thoroughly to combine
  • 10. Taste and add salt as needed
  • 11. At this point you can top with bread crumbs mixed with parmesan and bake until golden. I generally leave out the bread crumbs and just top with Parmesan.

Simplebutsplendid

Vegetarian Savoury mince Pies

Vegetarian savoury mince pie
Vegetarian savoury mince pie

Some days meat free Mondays just needs to be simple and uncomplicated. For days like this i always have a roll of gluten free puff pastry ready in my freezer, ready to be transformed into something delicious!

This week there was actually very little cooking involved, I had a portion of already cooked spicy vegetarian mince in the freezer. A quick defrost of the pastry and mince and I had a batch of really delicious effortless savoury mince pies ready for the oven. The recipe for the mince couldn’t be simpler but if you’d like to steer away from soya than finely diced mushrooms or lentils would be great substitutes also.

Let’s get cooking…

Start by frying the onions in oil until soft. Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant. Add in tomatoes and cook for 5 minutes, the oil should look like it is bubbling to the top, mash the tomatoes so that it forms a paste like consistency and stir in the mince with the garam masala and salt.

Allow to saute for 5-10 minutes then add in ½ cup water and handful of peas. Simmer on low-medium heat until almost all the water has dried up. Garnish with coriander and allow to cool.

Once the filling has cooled or been fully defrosted if it was already prepared, you can roll out the puff pastry and cut it into 12 equal rectangles.

Place about 1 tablespoon of the filling into the centre of each rectangle then fold the short edge over and crimp with a fork to seal. Bake at 180 until golden, approximately 30 minutes. Enjoy with a side of chillli sauce to dip into.

Vegetarian Savoury mince Pies

Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes

Ingredients

  • 1 portion of plant based mince

  • ½ onion, finely sliced

  • 1 small tomato, pureed

  • 1 tsp ginger and garlic past, or you can crush ginger and garlic separately

  • ½ tsp garam masala

  • ¼ tsp turmeric

  • ½ tsp Kashmiri chilli powder

  • 2 tsp curry powder, depends on heat preference

  • 2 tbsp oil, coconut or vegetable oil

  • Salt to taste

  • 1 tsp coriander, chopped

  • Handful of frozen peas

  • 1 sheet puff pastry

Directions

  • Fry onion in oil until soft
  • Add in turmeric, Kashmiri chilli powder and curry powder and fry for a few seconds then add ginger and garlic paste and fry until fragrant
  • Add in tomatoes and cook for 5 minutes, the oil should look like it bubbling to the top
  • Add in mince salt and garam masala and stir thoroughly
  • Allow to saute for 5-10 minutes then add in ½ cup water and peas.
  • Simmer on low-medium heat until water has evaporates.
  • Garnish with coriander, allow to cool
  • Once the filling has cooled or been fully defrosted if it was already prepared, you can roll out the puff pastry and cut it into 12 equal rectangles.
  • Place about 1 tablespoon of the filling into the centre of each rectangle then fold the short edge over and crimp with a fork to seal. Bake at 180 until golden, approximately 30 minutes. Enjoy with a side of chillli sauce to dip into.

Simplebutsplendid

Simple potato curry

Potato curry
Potato curry

One of my greatest meat free Monday pleasures is a simple potato curry. This dish is so versatile and can be enjoyed as part of main meal or as the star of the show.

Served with rice and a spicy vegetable pickle, folded into puff pastry for hand pies on the go, wrapped up in a roti or toasted within 2 slices of bread there isn’t a shortage of ways to enjoy this cost effective and delicious curry.

Let’s get cooking…

Braise onions in oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds. Once fragrant add in the potatoes and salt to taste, stir well to combine, add in ½ cup of water to allow the potatoes to cook on medium heat. Check regularly and top up water if the potatoes are still too firm. Once it is soft, most of the water should have dried out by now, turn off the heat. Allow to rest for 10 minutes and then enjoy with rice or roti.

Simple potato curry

Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 3 medium sized potatoes, cut into small cubes

  • ½ onion, thinly sliced

  • ¼ tsp turmeric

  • ½ tsp Kashmiri chilli powder

  • 1 tsp curry powder

  • Oil

  • Salt

Directions

  • Braise onion in 2 tablespoons of oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds.
  • Once fragrant add in the potatoes and salt to taste, stir well to combine, add in ½ cup of water to allow the potatoes to cook on medium heat.
  • Check regularly and top up water if the potatoes are still too firm. Once it is soft, most of the water should have dried out by now, turn off the heat. Allow to rest for 10 minutes.
  • Serve with rice or roti
  • Also makes great leftovers when rolled up into a roti cigar

Simplebutsplendid

Spaghetti aglio e olio

Aglio e olio
Spaghetti aglio e olio

This dish is 1000% inspired by the movie Chef… there’s the epic scene where Chef Carl cooks and serves up a delicious bowl of spaghetti alio e olio and that has probably made every person watching the movie want to make this pasta instantly.

I find it perfect for a meat free Monday, it’s such a joy to cook and prep with only 5 ingredients all of which are pantry staples. And there is zero compromise on flavour.

If you haven’t yet watched the movie, watch it! Then you will understand the obsession with a simple plate of pasta.

Let’s get cooking…

Start by thinly slicing an obscene amount of garlic and frying it in olive oil until golden. This step really needs to be done low and slow to caramelize the garlic without burning it. While the garlic is cooking, boil your spaghetti according to the instructions. Add the chilli flakes and parsley to the pan once the garlic is golden. Stir in the spaghetti, squeeze over some lemon juice, crack in a good amount of black pepper and enjoy! That’s it, super simple and delicious.

Spaghetti aglio e olio

Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 250g spaghetti

  • ½ head garlic, thinly sliced

  • ½ cup parsley, chopped

  • ½ lemon, juiced

  • 1 tsp chilli flakes

  • ½ cup olive oil

  • Salt

  • Pepper

Directions

  • Heat olive oil in a pan, add in garlic and allow to cook until soft and just turning golden
  • Add in the chilli flakes and parsley, allow to simmer for a minute then add in the pasta with ¼ cup of pasta water
  • Squeeze over the lemon and toss to coat.
  • Serve immediately

Simplebutsplendid

Cauliflower and pea curry

Cauliflower and peas
Cauliflower and peas

It’s meat free Monday again and this is another favourite in our house. A braised cauliflower and pea curry, also known as Gobi Matar by some, this uses just a handful of ingredients and comes together in a snap when you’re short on time.

it can be made with either fresh or frozen cauliflower which means it’s a great pantry meal for when you haven’t had a chance to grocery shop. The sweet pops of the peas works really well with the savoury notes from the cauliflower.

Let’s get cooking…

Start by braising the onion in 2 tablespoons of oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds.

Once fragrant add in the tomatoes and cook until tomatoes disintegrate and a thick curry paste forms.

Add in the cauliflower and salt to taste, stir well to combine, add in ½ cup of water to allow the cauliflower to cook on medium heat.

Check regularly and top up water if the cauliflower is still too firm. Once cauliflower is soft, most of the water should have dried out by now, add in the peas and turn off the heat. Allow to rest for 10 minutes.

Serve with rice or roti

Cauliflower and pea curry

Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1 head of cauliflower, cut into small florets

  • ½ cup frozen peas

  • ½ onion, thinly sliced

  • ½ tomato, finely diced

  • ¼ tsp turmeric

  • ½ tsp Kashmiri chilli powder

  • 1 tsp curry powder

  • Oil

  • Salt

Directions

  • Braise onion in 2 tablespoons of oil until translucent, then add in the turmeric, chilli powder and curry powder and cook out for a few seconds.
  • Once fragrant add in the tomatoes and cook until tomatoes disintegrate and a thick curry paste forms.
  • Add in the cauliflower and salt to taste, stir well to combine, add in ½ cup of water to allow the cauliflower to cook on medium heat.
  • Check regularly and top up water if the cauliflower is still too firm. Once cauliflower is soft, most f the water should have dried out by now, add in the peas and turn off the heat. Allow to rest for 10 minutes.
  • Serve with rice or roti

Simplebutsplendid

Baba ghanoush

Baba ghanoush
Baba ghanoush

Inspired by my trip to Turkey, I decided to create some of my favourite dishes from my time travelling around the beautiful city of Istanbul.

Turkish food for me in synonymous with vegetable based dips, my favourite being baba ghanoush. A rich and deeply flavoured roasted aubergine dip that is so moreish and versatile. I personally love it for mid afternoon snacking, it’s so delicious that it’s easy to forget that this dip is also very healthy.

Let’s get cooking…

Slice an aubergine in half, lengthwise and score the flesh in a diamond pattern. Brush with olive oil and season. Bake at 180 for 45 minutes until the aubergine is very tender. You can also throw 3 garlic cloves into the roasting dish. Allow it to cool just enough so that you can handle it. scoop out the flesh and pop into a blender with tahini, lemon juice, salt, roasted garlic, salt and pepper. Blend it all together until smooth and creamy.

Serve with crackers or crudites and enjoy.

Baba ghanoush

Servings

6

servings
Prep time

5

minutes
Cooking time

45

minutes

Ingredients

  • 1 large aubergine

  • 2 cloves garlic

  • 1 tsp tahini

  • ½ tsp cumin powder

  • 1 tblsp lemon juice

  • Olive oil to thin

Directions

  • Cut aubergine in half and score in a diamond pattern, season
  • Roast at 180 for 40-45 minutes
  • Scoop out flesh, blend with the remaining ingredients
  • Add caramelized onions, optional

Simplebutsplendid

Potato chutney

Potato chutney
Potato chutney

There’s nothing quite like spending only 10 minutes in the kitchen after a long Monday and ending up with a delicious, satisfying and super easy meal. Potato chutney is a riff on a potato curry very similar ingredients but completely different flavour profiles.

It is very satisfying when served alongside kitchiri because the tomato chutney cuts through the richness of the rice and the potato makes it a heartier meal.

Let’s get cooking…

The base of this dish is made from a simple tomato chutney, thinly slice an onion and saute in oil until translucent. Spice with a little chilli and curry powder to your preferred heat tolerance and add pureed tomatoes and salt. Bring tomatoes to a boil and then at this point add in the potato slices. The flavour of the chutney will be absorbed by the potatoes which will be fully cooked by the time the water from the tomatoes evaporates.

Potato chutney

Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 500g ripe tomatoes, blitzed or 1 can of whole plum tomatoes

  • 1 onion, thinly sliced

  • 2 green chillies, slit in half

  • 2 cloves of garlic, thinly sliced

  • ½ tsp turmeric

  • 1 tsp curry powder

  • Oil

  • Salt

  • 2 potatoes, thinly sliced

Directions

  • Braise the onion and chilies on a medium heat in enough oil to coat the bottom of your pan, 3-4 tablespoons.
  • Once the onions are beginning to soften, add the garlic and fry until fragrant, then add in the spices and roast for a minute.
  • Add in the tomatoes and salt to taste. Bring to the boil then add in the potatoes. Mix well to combine, cover and allow to simmer, stirring regularly.
  • The tomatoes should start releasing some liquid, allow this to cook but the sauce should not be completely dry. Once the oil starts to separate and bubble through the chutney is done.

Simplebutsplendid

Vegetable Biryani

Vegetable biryani
Vegetable biryani

Growing up we would traditionally only have veg biryani at an Indian wedding, why this was the case I will never know but I am definitely changing that tradition. This is one pot wonder meal that typically tastes amazing with any number of a wide variety of vegetables. It’s healthy and very economical to make and perfect for packing in extra veg when it comes to picky eaters.

I take the simplicity one step further by making this is an Instant pot but the process is virtually the same on the stove top with just a slightly longer cooking period.

Let’s get cooking…

Start off by seasoning the potatoes with salt and a pinch of turmeric and roast in an oven until soft.

While this is cooking, turn on the Instant pot to sauté mode, braise onions and chilli in 4 tablespoons of oil until translucent. Add in chilli powders, ground spices, turmeric and ginger and garlic and stir until fragrant, careful not to burn it. Toss in the tomatoes, salt and chopped herbs. Allow to simmer for 5 minutes until the tomatoes are cooked (oil is bubbling to the top). Once you see this add in the vegetables and cook for 5 minutes, stirring regularly.

Layer the uncooked rice over the potatoes and pour over 1 ½ cups of water. Place potatoes on top of the rice and dab the butter all over. Close the lid, switch the Instant Pot to pressure cook and timer to 20 minutes.

When the time is up, allow to release the pressure for 10 minutes then manually release any remaining pressure. Open the pot, all the liquid should be soaked up and the rice fully cooked. If there is any remaining liquid, you can turn on the saute mode to allow the liquid to dry up.

Serve with raita and a simple carrot and onion salad.

Vegetable Biryani

Servings

6-8

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 3 ripened tomatoes or 1/2 can whole plum tomatoes, blitzed

  • 1 large onion, finely sliced

  • 3 medium potatoes, cut in half and roasted

  • 4 sprigs mint

  • 4 sprigs thyme

  • 8 sprigs coriander

  • 2 green chillies

  • 1 cup rice

  • 1/2 cup frozen peas

  • 1 star anise

  • 4 cardamom pods

  • 2 sticks cinnamon

  • 1/2 tsp fennel seeds

  • 4 cloves

  • 2 bays leaves

  • 1/2 tsp Kashmiri chilli powder (optional)

  • 3 tsp medium curry powder (depending on your heat preference)

  • 1/2 tsp turmeric

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground fennel

  • 1 1/2 tsp salt to taste

  • 1 tsp crushed ginger and garlic

  • 4 cups of mixed vegetables, I used carrots, butter beans and mushrooms

  • 3 tblsp butter

  • 4 tblsp oil

Directions

  • Season potatoes with salt and a pinch of turmeric and roast until soft
  • Switch the instant pot to sauté mode, braise onions and chilli in 4 tblsp oil until translucent
  • Add in chilli powders, ground spices, turmeric and ginger and garlic and stir until fragrant, careful not to burn it
  • Add in tomatoes, salt and chopped herbs. Allow to simmer for 5 minutes
  • Once tomatoes are cooked (oil is bubbling to the top) add in the vegetables, cook for 5 minutes.
  • Layer the uncooked rice over the potatoes and pour over 1 ½ cups of water
  • Place potatoes on top of the rice and dab the butter all over
  • Close the lid, switch the Instant Pot to pressure cook and timer to 20 minutes
  • After the time is up, allow to release the pressure for 10 minutes then manually release any remaining pressure
  • 10. Open the pot, all the liquid should be soaked up and the rice fully cooked
  • 11. Once cooked, serve alongside raita and a simple carrot and onion salad.

Simplebutsplendid