Risotto Stuffed Beef Tomatoes

Of course now that I've said that I don't like stuffed vegetables I remembered another dish that I like, that is of course, exactly that.  As a vegetarian when eating out, nine times out of ten there will be one or two vegetarian dishes - one of which will be some sort of risotto.  Perhaps it is this narrowmindedness of what vegetarian food is that has made me avoid most risotto's.  Whenever I have had to try them (due to no other vegetarian option) they have been boring.  

When I finally decided to try cooking it at home I felt that it needed something more - and that something was a large, ripe and juicy, beef tomato.  For some reason, this makes it feel like more of a balanced meal to me.  The risotto itself is delicious, but I could only really ever see it as a side dish - but somehow stuffed in a large tomato just makes it a proper meal.

Following the general idea of a recipe for spring vegetable risotto, I combined it with the idea of stuffing a tomato with risotto which I had seen in several places.

Risotto Stuffed Tomatoes

serves 4 as starter

4 large beef tomato

100 g risotto rice (arborio)

1 tbsp olive oil
1 tsp butter
small onion - finely chopped
1 large garlic clove - finely minced
50 mL white wine
40 g soy or edamame or broad beans* (or a mix of whatever you have)

60 g peas*

300 mL warm vegetable stock -you may need more or less than this depending on your rice

50 g parmesan - grated

salt & pepper

Preheat oven to 190 C/ 375 F.  Parboil risotto rice for 6 minutes.  Drain rice, then distribute on a baking sheet in a single layer.  Cut the tops off of the tomatoes and scoop out the inner flesh.  Add the juice from the tomatoes to the stock and chop up the flesh from the inner tomato.  In a medium saucepan heat the oil and butter, add the onion and gently fry for a couple minutes.  Add minced garlic and gently fry for a further couple minutes until the onion is soft and translucent.  Add in partly cooked rice, then add white wine and reduce until liquid is halved.  

Add in a ladle of stock and heat very gently until absorbed.  Continue adding a ladle of stock at a time until the rice is al dente (about 10 minutes).  Add in the beans and peas, chopped tomato flesh, parmesan and salt & pepper to taste.  The rice should have a bit of moisture, so if it's too dry add a bit more stock.  Fill the tomatoes with the risotto and bake for 15-20 minutes, or until the tomato is tender.

*I used frozen, which I took out of the freezer right before I started, then added to the cooked rice and warmed through.

Spanish Omelette

Spanish omelette (or tortilla) is a common tapas dish made of potatoes and eggs.  My partner is actually half Spanish, and the first time I had this was on vacation in Tenerife made by his Tenerifian dad.  I attempted to make it when we got home but didn't realize quite how many eggs were required, so it ended up being less omelettey then it should have been.  You can eat it warm, or at room temperature.  We tried it when it was freshly warm and then at room temperature with some cantaloupe for breakfast the next morning - it was great both times.

My partner really wanted meat in his, so before flipping I sprinkled half of it with chopped ham.  You can add loads of different things to the mix such as mushrooms, chorizo or peppers.  I added garlic which I don't think is traditional, but we love it.

Spanish Omelette

serves 6 as a starter 

1 1/2 pounds potatoes - diced (about 4 medium potatoes)

oil - enough to shallow fry (about a cup)

1 medium onion - diced

2 cloves garlic - finely minced

10 eggs

salt & pepper

In a large skillet on a low heat, gently fry the potatoes in a single layer until they are cooked through but not browned.  This takes a while (about 20 minutes) and depending on the size of your pan may need to be done in two batches.  Remove the potatoes and drain on kitchen paper, then fry the onion gently until softened, adding in the minced garlic in the last minute to lightly cook.  Crack the eggs in a large bowl and whisk lightly.  Mix in the potatoes and onions - season with salt & pepper.  Tip the mixture back into the skillet and gently cook until the bottom is browned to your liking (about 5 minutes).  Place a plate on the top of the omelette, flip the whole thing over, then slide the omelette back into the pan and cook that side.

Wild Rice Stuffed Pepper

In general, I'm not a huge fan of stuffed vegetables - but I find this combination surprisingly satisfying.  The nutty bite of the wild rice grains work well with the sweet pepper and salty halloumi.  Even my meat-loving partner enjoys it (albeit as a side dish to his meat).   It is very easy to prepare and full of flavor.


Wild Rice Stuffed Pepper

1 large pepper (any color)
60g wild rice, long grain rice mix*
1/2 vegetable stock cube made up**
2 slices halloumi cheese
salt & pepper

In a small sauce pan cook wild rice mix with vegetable stock (about 25 mins).  Preheat oven to 180 C/ 350 F.  Meanwhile, lightly grill halloumi cheese slices, then chop finely.  Cut top off the pepper, remove white pithy ribs and seeds from inside.  Line a baking dish with foil then pour about 1/4 '' of boiling water in the foil in the dish.  Mix chopped halloumi with rice, season.  Fill pepper with the mixture.  Put pepper top on, then bake for 30 mins, or until the pepper is tender. 

*The rice I use is an 88% easy cook long grain/12% wild grain rice mix.
**A whole cube I used makes about 500 mL of stock, which is too much for one portion of rice, but this varies by brand.  I generally add a little less liquid than I think will cook the rice, because you can always add more.

Chickpea and Spinach Curry

My first curry experience was only a few years ago.  It was a korma - and I was not impressed.  My next encounter was an incredibly oily dish that frankly made me feel sick.  It took a long time before I realized that it wasn't curries that I didn't like, but creamy curries.  I absolutely love hot curries!  We now regularly order currys and I flit between the vindaloo and phal - that's right - two of the hottest curries available.  I'll admit, I cannot replicate the curryhouse flavor, but every so often I do like to make my own at home. You can buy premixed curry spices or pastes, but if you accumulate the individual ones it's fun to experiment with different ratios yourself.  Apart from the spices, the ingredients are pretty basic, and you can add/substitute pretty much any vegetable you like.  I add slices of grilled chicken to my partners, but you could add any meat.

Chickpea and Spinach Curry
serves 2

1 tsp oil
1 tsp butter
1 onion - chopped
2 cloves garlic - finely minced
2-3 thin chilies - finely chopped (more or less depending on how hot you want it)
1 inch ginger - thinly chopped
1 pepper - chopped
1 tsp turmeric
1 tsp smoked paprika
1 tsp cumin
1 tsp garam masala powder
1 tsp ground coriander
1 tin chopped tomatoes
2 tsp tomato puree
1 tin chickpeas/garbanzo beans
large handful spinach
chopped coriander/cilantro

Heat oil and butter in pan.  Fry onions for 2-3 minutes until soft.  Add chilies, garlic, ginger, tomato puree and spices then fry 2-3 more minutes.  Add in chopped pepper and reduce heat to low for 5 minutes.  Add chopped tomatoes and chickpeas and simmer gently for 20-30 minutes.  In the last few minutes of cooking stir in the spinach to wilt.  Top with fresh chopped coriander.  Serve with rice, naan bread, poppadoms, onion bhajis, mango chutney, onion salad...

NB: if you're not adverse to creamy curries, or don't like a very spicy curry you can stir in natural yogurt or coconut milk at the end.

Broccoli Macaroni and Cheese

I know, I know...there are so many different recipes for macaroni and cheese out there - but since this is one of our favorite dishes I couldn't help but post it.  The first time I made my own roux (or 'white sauce') I was nervous, but it really isn't difficult!  Apart from burning the butter, you can pretty much save it any stage (and even then you can start again).   Seriously, if you normally have boxed macaroni or use a certain well known easy melting processed cheese because you're too nervous to make your own cheese sauce - don't let yourself be intimidated by fancy French cooking techniques and give it a go.

(Notice my partners meaty addition of pancetta cubes frying in the background!)

Somewhat surprisingly, the addition of broccoli was my partners idea.  It used to be his favorite vegetable (back in the day when he barely ate vegetables) and I think he feels nutritiously virtuous when eating it.  It actually doesn't add loads of flavor, but it is a great way of getting a serving of vegetables in an otherwise unhealthy extremely cheesy meal!

Macaroni and Cheese with Broccoli

serves 4

500 g/ 1 lb macaroni

2 tbsp butter

2 to 3 tbsp flour

2 to 3 cups milk

1 tsp cayenne

1 cup broccoli - chopped (I microwaved frozen, but you could steam up some fresh)

3 cups mature cheddar cheese - grated

salt & pepper

Cook macaroni and broccoli accordingly.  When the pasta is about 5 minutes from being done, melt butter in a large pot over medium heat.  Add a couple tablespoons of flour and whisk together.  The butter and flour should come together in a dough like consistency, if it is still too moist add more flour.  Keep whisking this around the pan for about a minute to cook out the raw flour.  Add a couple splashes of milk and whisk in - the mixture will incorporate the milk and become slightly moister than it was.  At this point add in 2 cups of milk and cayenne and whisk together.  Let the sauce warm up (not simmer) and thicken slightly.  If it is too thick at this point - add more milk, not thin enough - heat longer. Finally add in 2 cups of cheese and season to taste, then mix gently until its melted through (because cheese is generally pretty salty I always wait til its mixed into the sauce until adding any seasoning).  Mix in the drained macaroni and chopped broccoli, top with remaining cheese and put under a grill until browned.

Falafel Burgers

To be honest, occasionally I do crave a burger - no wait - rather a 'burger-like' meal!  There is something lovely about about a toasted bun stuffed full of deliciousness with a side of something deep-fried.  I've made 'burgers' out of big mushrooms before - and they were okay - but I always had a soggy bun problem halfway through eating.  So since becoming a vegetarian I haven't really had a good burger experience, until a few months ago at a restaurant that, instead of offering a spicy lentil burger as the vegetarian option, had a Falafel 'Deluxe' Burger with grilled pepper, hummus, beetroot, rocket, halloumi, tzatziki and harissa. 

While the falafel burgers are definitely a tasty step-up from typical 'vegetarian burgers' I think the real magic lies in the toppings.  Obviously you can put whatever you like on it but I tried to recreate the toppings used in the restaurant - with a few additions of my own (avocado, red onion and tomato).  You can serve the falafels as a burger or more traditionally in pitta breads (but you can get much more stuff between a bun!)

The recipes I've seen for falafels mostly used parlsey, however, I am a huge coriander/cilantro lover so used it instead and I think it worked really well with the spices.  I made one large burger out of two falafel patties (which was more than enough) and saved the three remaining falafels in the fridge.  These will make a great quick lunch or snack - as it only takes a few minutes to fry them up.  My partner made a traditional beef burger but said my falafel burger looked really good!  I made beer battered onion rings which were the perfect accompaniment (recipe to come).

Falafel burgers
makes 5 small patties

1 tin chickpeas/ garbanzo beans - drained and rinsed (or you could use dried chickpeas, soaked overnight - about 220g rehydrated)
1 clove garlic - roughly chopped
2 tbsp coriander/cilantro - roughly chopped
1 tsp cumin
1 tsp ground coriander
1/2 tsp harissa paste
2 tbsp flour
2 tbsp oil (plus more for frying)
salt to taste  

burger bun - toasted

toppings
sliced red onion (about 1/4 small red onion)
1 tsp harissa paste spread on the top of the bun (if you don't have this - or don't like spicy flavors - you could use ketchup instead)
1 tbsp hummus spread on the bottom on the bun (the hummus I bought - no I didn't make it! - had roasted red pepper blended in it, but if you had some whole roasted peppers you could slice these up and use them instead/too)
1 tbsp tzatziki spread on the hummus (you could use sour cream or mayonnaise instead)
2-3 slices lightly grilled halloumi*
small handful rocket/arugula
a few tomato slices
sliced avocado (about 1/4) 

Put all the falafel ingredients in a food processor and blend until nearly smooth.  Form mixture into small patties, refrigerate about 30 minutes or until ready.  While the mix is chilling you can get your toppings ready.  Heat a tsp of oil in a frying pan or grill pan and fry falafel patties (2-3 per burger) for a couple minutes on each side until they are golden brown.  Construct burger!

*When building my burger I managed to forget the halloumi (which I had grilled at the same time as the falafels), so it is not in the picture, nor in my belly - sad!

Cottage Pie

I have made this recipe dozens of times and it is one of my mid-week meals that I rely on during chilly fall to brisk spring nights.  It is warm, filling, delicious and satisfying.  This dish is also great because it produces enough for a small family, but as we are only a couple, it provides enough for leftovers to take in for lunch.  I had some chives that I put in with the mashed potato (as in the picture), but normally I don't.  I've also seen different recipes that use lentils and tinned tomatoes instead of a meat substitute which I plan to try soon.

Cottage pie
serves 4

1 large onion - chopped
3 small carrots - diced
2 pints/ 1 litre vegetable gravy (I use granules as I'm not sure how to make vegetable gravy)
1 cup frozen peas
1 bag soy mince (mine was 450g)
4-5 medium potatoes - diced
milk
salt & pepper
1 tsp oil
large handful grated cheddar cheese


Heat oil in large pot then add chopped onions and cook until soft and translucent.  Add in soy mince, chopped carrots and vegetable gravy.  Stir to combine then simmer for 20 to 25 minutes or until carrots are tender.  To make the mashed potato topping boil diced potatoes until tender, push through a ricer (or mash with a masher) then gently mix in milk, salt and pepper to taste.  When the soy mince base is done, stir in frozen peas, season to taste, then top with the mashed potato and put under the grill until lightly golden.  Top with cheese and grill until the cheese is melted and bubbly.

Mushroom en croute

As a vegetarian I often cook one pot meals focused around vegetables, pulses or a grain.  I rarely cook the typical 'non-meat' and two veg that is so common for meat eaters as I find it difficult to make something that isn't meat the center of a meal.  This recipe allows a clear meat-like focus to a meal and is extremely satisfying. 

My partner made himself beef wellington and the 'two veg' were chive tossed new potatoes and grilled asparagus. As you can imagine this meal was very filling, but also delicious.  I think when I make it again I may use less spinach, as when it concentrated down the iron-y flavor was really strong and competed too much with the meaty mushroom.  Other than that it was a perfect vegetarian 'meat and two veg' meal.

Mushroom En Croute  

Serves 1 (generously!)

1 large flat mushroom

large handful baby spinach

2 thick slices cheese (I used swiss gruyere)

dusting of thyme (I used dry as I never buy fresh)

1 sheet ready rolled puff pastry

1 garlic clove - finely chopped

1 beaten egg yolk

Preheat oven to 200 C/ 395 F.  Fry the mushroom in a little olive oil for a few minutes on each side until lightly browned and cooked through.  Then fry the chopped garlic for a minute, add the spinach, season with salt and pepper and cook til wilted.  Strain the spinach well in a sieve (I used my spatula to push it against the sieve and get out as much liquid as I could).  Cut the pastry into a circle about an 1 inch bigger than your mushroom.  Lightly butter a baking tray and place on the pastry disc.  Pile the spinach in the center of the pasty, followed by a slice of cheese, the mushroom (gill side down) and the other piece of cheese.  Use a pastry brush to brush the edges of the pastry with the beaten yolk.  Drape the remaining pastry over the top, push gently to seal the edges, then trim any extra pastry.  Use a fork to fully seal the edges of the pastry together.  Brush the top of the pastry with the remaining egg and sprinkle with thyme then bake in the oven for 40 minutes, or until golden.

Chinese Assorted Vegetables

One of my favorite dishes when I get Chinese is the seriously simple Assorted (or sometimes called Mixed) Vegetables. It's exactly what it sounds like - a mix of different veggies. However, the vegetables are coated in a somewhat opaque mildly flavored sauce, and I have always wondered how it was made. 

Recently I had a breakthrough and pretty much replicated this dish and am very excited because now I can make it at home, and bonus, it's very easy! Of course you can use practically any vegetable that you like. The ones I've suggested are the ones that I usually get at a restaurant.

Chinese Assorted Vegetables
serves 1-2 (depending on your appetite!)

veggie ideas
1 small head pak choi - chopped into bitesized pieces
1 large handful sugar snap peas and/or mangetout - sliced on the bias
several button mushrooms - quartered
several baby corn cobs - sliced in half lengthways
1/2 pepper - sliced into thin strips
1 clove garlic - thinly sliced
small handful bamboo shoots
small handful waterchestnuts
small handful beansprouts
3-4 spring onions - sliced into inch pieces

for the sauce 
1 tablespoon corn flour
2-3 tablespoons water
1/4 pint vegetable stock*
2 tablespoons light soy sauce

1 tablespoon flavorless oil (ie. sunflower, groundnut)

In a bowl large enough to fit all of the vegetables, mix together the corn flour and water. The mixture should be white but not thick. Coat vegetables in the corn flour mixture. Heat wok or frying pan til smoking then add 1 tablespoon oil. Add veggies and fry for 2 minutes. Add half of the vegetable stock and mix through. You may need to add more stock to make the sauce thicker. Once the sauce is the consistency you like add the soy sauce to taste and serve with rice.

If you wanted to make this for someone who eats meat you could just fry up some sliced chicken breast in a separate pan and mix it in with their portion of veg at the end - then I'm pretty sure you've got the Chinese restaurant style 'Chicken and vegetables'.

*I haven't tried to make this using water instead of stock, but I bet it would work just as well, but you may need more soy sauce to replace the flavor lost from the stock.

NB: When I got around to taking pictures of this dish I didn't have some of the veggies on hand - so in the picture are the ingredients listed above minus the bamboo shoots, bean sprouts and water chestnuts but plus a few finger chillies.