Archive of ‘Vegetarian’ category

Soffrito Ragu – Vegetarian Ragu Recipe

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Doesn’t this look like the real deal? I’ve become slightly obsessed, since the Mr became a vegetarian, at recreating the perfect ragu without meat. Lentils are nice but often to floury and strong in flavour, I’ve tried mushrooms before which are close, but nothing has come as close as this simple vegetable ragu. (Don’t even talk to me about soya mince).

Soffrito – onions, celery, carrot – is used at the beginning of many Italian sauces and stews, most for notably meat ragu. My ragu uses this basic trio as the bulk of the ragu, the fine texture resembles mince and the vegetables add their own flavour, as well as taking on flavour. It’s very easy to make and you’ll probably have the ingredients in your fridge anyway!

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Tuwar Daal

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Tuwar daal, sometimes known as toor daal or tuvar daal, is a split yellow lentil. In Gujarati cooking these lentils make one of the easiest, tastiest vegetarian mains, which also happens to be nourishing too. Vegetarian, and vegan, these lentils are warming, filling and gently spiced – substantial enough as a main course or to accompany other dishes. (more…)

Sweetcorn Fritters

sweetcorn frittersSweetcorn fritters are so cheery! Bright yellow kernels flecked with chilli and spring onion fried until crisp and then served with a rainbow salad can make your kitchen feel summery whatever the temperature.

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Warm Paneer Salad

BtATg2pIUAAVraH As it always is when returning from a holiday, I crave vegetables when we come back. We’ve just returned from 5 lovely days in Cornwall where we became very well acquainted with the local delicacies of proper fish and chips and clotted cream.

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Sev Khamni – Gujarati snack

sev khamni-001Sev Khamni a widely available Gujarati street food snack, – or ‘naasto’ – which describes a small snack, usually in the afternoon with masala chai. The ‘khamni’ is the main part of this dish, a soft chickpea ‘porridge’ with ginger, garlic and chilli, it is then topped with ‘sev’ which are small fried chickpea noodles. It’s meant to be soft and comforting, to fill you up in the afternoon – the sev on top provides crunch and texture, the mix of soft and crunchy is very important in most Gujarati snacks. (more…)

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