delicious. Cookbooks Winter Vegetarian
The best of our effortless-yet-impressive dishes are all here in this delicious. cookbook that’s guaranteed to become your kitchen bible. From starters and snacks that surpass others, mains they’ll be talking about well after the dinner party, and desserts that will be hard to forget (and resist), delicious. delivers recipes you’ll go back to, time and again. And with this collection, it’s even easier to look up your favourites.
in this issue
welcome
COME THE COOLER months, when we're after hearty food, vegetarian recipes are ready to satisfy all our comfort cravings. Whether it's a hankering for golden cheesy pasta, crispy parsnip schnitzel or the ultimate minestrone, these meat-free meals deliver. Filled with delicious. top vegetarian recipes for winter, this book covers all the bases. Indulgent starters? Tick. Substantial salads and rewarding soups? Tick. Nourishing grain-based dishes, standout pasta and noodle dinners? Say no more. There are also mains including tray bakes, burgers and a stellar take on nachos. And the book wouldn't be complete without a chapter dedicated to sweet baking. First up, robust salads to serve on the side or as a light meal (p 8). We're talking an impressive kipfler salad with tapenade and burrata (p 25), grilled broccoli pasta salad (p…
salads
MAKE A BATCH OF SALSA VERDE TO ADD FRESH ZINGY FLAVOUR TO SALADS AND OTHER DISHES THAT WOULD LOVE A LIFT – LIKE POACHED EGGS AND ROASTED VEG! RAW VEGIES, RICOTTA, EGGS & GREEN SAUCE SERVES 4 1 cup (200g) buckwheat1 bunch mixed radishes, trimmed, halved (reserve leaves for salsa verde)1 bunch baby (Dutch) carrots, trimmed, peeled (reserve leaves for salsa verde)2 tbs apple cider vinegar2 slices dark rye bread, torn¼ cup (60ml) olive oil4 eggs, at room temperature500g fresh ricotta, cut into 4 wedges2 Lebanese cucumbers, thinly sliced150g heirloom cherry tomatoes, halved1 cup loosely packed watercress sprigs CARROT & RADISH LEAF SALSA VERDE ½ cup loosely packed reserved carrot and radish leaves1 pickled gherkin, chopped1 loosely packed cup flat-leaf parsley leaves¼ loosely packed cup dill fronds1 garlic clove, chopped1 tbs Dijon mustard¼ cup (60ml)…
light bites
RAISE YOUR REPERTOIRE AND MAKE YOUR OWN HARISSA FOR THE HARISSA BUTTER SAUCE, THEN DRIZZLE IT OVER THESE SUPER-SIMPLE WEDGES OF FRIED SUGARLOAF CABBAGE EGGPLANT MAKDOUS SERVES 4 4 medium eggplants, pierced all overPomegranate molasses, to drizzle¼ cup (30g) crushed walnuts1 tbs Aleppo pepper (substitute chilli flakes)2 tsp za’atar (Middle Eastern spice mix)¼ bunch coriander, leaves picked¼ bunch mint, leaves picked¼ bunch flat-leaf parsley, leaves pickedChargrilled pita bread, to serve MAKDOUS DRESSING 1 cup (100g) roasted walnuts1 tbs pickled eggplant1 garlic clove, crushedJuice of 1 lemon200ml vegetable oil For the dressing, combine ¼ cup (60ml) water with all the ingredients, except the oil, in a blender and whiz, scraping down the sides occasionally, until finely chopped but not pureed. Gradually pour in the oil and whiz until combined. Season to taste and set aside until ready…
soups
SPICE-ROASTED PUMPKIN SOUP WITH MACADAMIA DUKKAH SERVES 4 1.2kg blue pumpkin, peeled, seeds removed, cut into large wedges¼ tsp dried chilli flakes, plus extra to serve¼ tsp smoked paprika½ tsp ground cumin½ tsp ground coriander1 garlic bulb, separated into unpeeled cloves⅓ cup (80ml) extra virgin olive oil2 onions, finely chopped5 cups (1.25L) vegetable stockFinely grated zest and juice of 1 lemon2 tbs currants¼ cup each loosely packed flat-leaf parsley leaves, mint leaves and coriander leavesLabneh or yoghurt, to serve DUKKAH MIX 2 tbs toasted macadamias, chopped2 tsp thyme leaves1 tsp roasted fennel seeds, crushed1 tsp roasted sesame seeds1 tsp roasted cumin seeds, crushed For the dukkah mix, combine all the ingredients in a bowl with 1 tsp salt flakes. Set aside until required. Preheat oven to 180°C. Toss pumpkin in a large roasting pan with spices,…
pasta & noodles
AN EASY ROSEMARY-AND-WALNUT BUTTER IS ALL THE SAUCE YOU NEED FOR THIS PILLOWY HANDMADE RICOTTA RAVIOLI ROMAN GNOCCHI WITH CAPONATA SERVES 4 2 eggs165g fine semolina flour2 cups (500ml) milk1 tbs finely chopped thyme leaves, plus extra to serve1 cup (80g) finely grated parmesan, plus extra to scatterVegetable oil, to fry¼ cup (60ml) thickened creamBasil leaves, to serve CAPONATA 2 tbs extra virgin olive oil½ red capsicum, finely chopped1 eschalot, finely chopped1½ tbs red wine vinegar1 small eggplant, peeled, finely chopped2 trussed tomatoes, very ripe, finely chopped1 tbs raisins1 tsp caster sugar1 tsp sherry vinegar1 tbs pine nuts, toasted, plus extra to serve Grease the base and sides of a 20cm x 30cm deep heatproof tray and line with baking paper. To make the gnocchi, place the eggs and flour in a non-stick saucepan. Add the…
grains
PORCINI, PORTOBELLO AND SWISS BROWN MUSHROOMS GUARANTEE A SUPERSTAR SAUCE THAT ELEVATES THIS SIMPLE, HEART-WARMING DISHTHIS SUNSHINE-YELLOW PUMPKIN RISOTTO IS THE PERFECT ANTIDOTE TO CHILLY WINTER EVENINGS, WITH HOMEMADE RICOTTA ADDING A LIGHT AND CREAMY FINISH PUMPKIN, CORN & WHEY RISOTTO SERVES 4 If you’re making your own ricotta, you will have this by-product which is the whey. It has loads of flavour and is perfect for a vegetarian risotto. You will need a kitchen thermometer for this recipe. 50g unsalted butter2 tbs extra virgin olive oil1 onion, finely chopped1½ cups (300g) arborio rice300g butternut pumpkin, peeled, seeds removed, cut into 2cm pieces½ cup (125ml) white wine4 cups (1L) vegetable stock or whey from the ricotta, warmed1 corn cob, kernels sliced50g finely grated parmesan, plus extra to serveFinely grated zest of 1 lemon1 tbs…
