AUBERGINE STUFFED WITH TOFU, MUSHROOMS AND BORLOTTI BEANS

"Aubergines baked with herby tomatoes, beans and vegetables, topped with tofu to make a satisfying main meal.

SERVES 4

PREP 25 minutes

COOK 55-60 minutes

Ingredients

2 aubergines, halved lengthways (500g)

1 tsp rapeseed oil

1 onion, finely chopped (120g)

320g mushrooms, sliced

2 cloves garlic, crushed

1 x 400g can chopped tomatoes

1 heaped tsp dried oregano

1 400g tin borlotti beans, drained (240g)

1 x 80g bag fresh spinach

360g pack tofu, diced small

half ball reduced-fat Mozzarella (62g), thinly sliced

1 fresh tomato (80g) chopped small

2 spring onions (50g) chopped

8 fresh basil leaves, torn

Method

Preheat the oven to 180°C/ gas mark 4.

Scoop the flesh out of the aubergines, chop, and reserve. Place the aubergine skin-side down onto a baking tray and bake for 15 minutes.

Meanwhile, add oil to a pan, then add the onion and cook for 3-4 minutes. Add the mushrooms and chopped aubergine flesh, then cook for a further 5 minutes.

Add the garlic, canned tomatoes and oregano, mix well, cover and simmer for 5 minutes. Next, add the borlotti beans and spinach and cook for 2 minutes.

Remove the aubergines from the oven and fill with the bean and vegetable mixture, then place in an ovenproof dish.

Scatter with tofu, return to the oven and bake for 20 minutes. Top with the sliced mozzarella and bake for a further 20 minutes.

Remove from the oven and scatter with chopped tomato, spring onion and basil to serve.

Chef's tips

Once the aubergines are stuffed, you can pop them in the fridge, and bake when as needed.Use a non-dairy cheese alternative for a vegan version".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Aubergine-stuffed-with-tofu-mushrooms-and-borlotti-beans-/

Creme de Tomate

1 (150 g) cebola

1 (300 g) bolbo de funcho

1 (150 g) cenoura

2 colheres de sopa de azeite

1 kg tomate

1 (8 g) colher de sopa de sal

1 ovo S

1 l água

1 colher de sopa de cebolinho picado

Descasque a cebola e pique-a finamente, elimine os talos rijos do bolbo de funcho, reserve as folhinhas verdes e pique a parte restante. Pele a cenoura e corte-a em cubinhos pequenos.

Deite o azeite e os legumes numa panela, tape e leve a cozinhar sobre lume muito brando.

Entretanto, pele o tomate, corte-o ao meio e limpe-o de sementes. Pique o tomate em pedaços e junte-o aos restantes legumes. Salpique com cerca de 1 colher de sobremesa de sal, volte a tapar e deixe cozinhar durante cerca de 10 minutos, mexendo de vez em quando.

Ao mesmo tempo coza o ovo em água temperada com sal durante 10 minutos.

Adicione a água a ferver. Quando os legumes estiverem macios triture-os com a varinha mágica e retifique os temperos se necessário.

Descasque o ovo e pique-o finamente.

Deite a sopa nos pratos de serviço, salpique com o ovo picado e as folhinhas de funcho e o cebolinho.

Dica: Para ser mais fácil pelar o tomate, faça um corte em forma de cruz na ponta e escalde em água a ferver 1 a 2 minutos.

Fonte e imagem: http://www.alimentacaosaudavel.dgs.pt/receita/creme-de-tomate/

Risotto de Legumes

300 g mistura de cogumelos (Paris, Portobello e Pleurothus)

3 a 4 pétalas de tomate seco em conserva

300 g abóbora limpa

400 g brócolos

3 colheres de sopa de azeite

100 g cebola

1 colher de sobremesa de sal

250 g arroz para risotto

2 dl vinho branco

q.b. água

q.b. pimenta

60 g queijo Parmesão

60 g miolo de pinhão

Limpe os cogumelos com papel de cozinha e corte-os em pedaços. Corte as pétalas de tomate seco em tiras e a abóbora em cubos. Separe os brócolos em ramos, lave-os e coza-os a vapor durante seis minutos.

Deite o azeite num tacho e leve a lume brando com a cebola picada. Quando a cebola começar a alourar, adicione os cogumelos e salteie-os durante um a dois minutos sobre lume médio a forte. Junte a abóbora e cozinhe mais dois a três  minutos. Tempere com o sal, junte o arroz e deixe fritar um pouco, mexendo sempre. Adicione o tomate seco e refresque com o vinho branco. Continue a mexer e, quando o arroz tiver absorvido quase todo o líquido, vá adicionando água a ferver aos poucos, mexendo até o arroz estar cozinhado mas cremoso.

Tempere com pimenta, adicione os brócolos cozidos e o queijo ralado e envolva-os bem no arroz. Polvilhe com os pinhões levemente tostados e sirva imediatamente.

Fonte e imagem: http://www.alimentacaosaudavel.dgs.pt/receita/risotto/

My special vegan kofte

A twist on a Persian classic

“Sizzling hot vegan kofte, served with a delicious cashew and peanut sauce and a refreshing minty yoghurt dip ”

Serves 4

Cooks In1 hour

DifficultySuper easy

Vegetables, Dinner Party, Vegan, Vegetarian

Nutrition per serving

Calories 443 22%

Fat 26.1g 37%

Saturates 6.8g 34%

Protein 19g 42%

Carbs 34.7g 13%

Sugars 8.8g 10%

Salt 1.3g 22%

Fibre 8.1g

Of an adult's reference intake

Ingredients

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 thumb-sized piece of fresh ginger

2 cloves of garlic

olive oil

2 courgettes

fine sea salt

1 large bunch of fresh coriander

1 x 400 g tin of chickpeas, drained

40 g fine breadcrumbs

freshly ground black pepper

For the minty yoghurt dip:

½ a cucumber

3 sprigs of fresh mint

4 tablespoons organic soya yoghurt

1 lemon

For the nutty sauce:

1 small onion

1 clove of garlic

100 g cashew nuts

140 ml light coconut milk

2 tablespoons smooth peanut butter

Method

Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 to 3 minutes, then tip into a pestle and mortar and bash to a coarse powder.

Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 to 3 minutes, or until golden, then place into a food processor with the toasted spices.

Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the chickpeas, breadcrumbs and a pinch of salt and pepper. Pulse until combined, but not smooth – you want to retain a bit of texture.

Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20 minutes. 

Meanwhile, make the minty yoghurt dip. Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well.

To make the nutty sauce, peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.

Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pitta breads or fluffy rice.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/my-special-vegan-kofte/#ZUpF2H1DJos0j4eb.99

Mexican breakfast

Chilli tomato stew, eggs and cheese wrapped in tortillas.

“The Mexican name for this dish is ‘huevos rancheros’ and not only is it a breakfast for champions, it’s also the ultimate hangover cure. ”

Serves 6

Cooks In40 minutes

Difficulty Super easy

Eggs, Father's day, Vegetarian, Gluten-free

Nutrition per serving

Calories 218 11%

Fat 11.1g 16%

Saturates 2.2g 11%

Protein 10.1g 22%

Carbs 19.5g 8%

Sugars 7.7g 9%

Salt 0.6g 10%

Fibre 1g

Of an adult's reference intake

Ingredients

olive oil

1 onion , peeled and finely sliced

2 cloves of garlic , peeled and finely sliced

2 red peppers , deseeded and finely sliced

2 fresh red or orange chillies , deseeded and finely sliced

1 large dried chilli

3 fresh bay leaves

sea salt and freshly ground black pepper

2 x 400 g tins of chopped tomatoes

2 large tomatoes , sliced

6 large eggs , preferably free-range or organic

6 tortillas

Cheddar cheese to serve

Method

The Mexican name for this dish is ‘huevos rancheros’ – eggs with chillies, tomatoes and peppers in burritos. It’s absolutely great if you've got a few mates round, and even better if you've got a hangover you’re trying to shake off. If you wanted to take this dish one step further, for a late brunch you could serve it with black beans, some steamed rice and a bottle of Tabasco or chilli sauce beside it. Give it a go.

Get a large frying pan (make sure you’ve got a lid to go with it) on a high heat and add several good lugs of olive oil. Add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Stir and cook for 15 minutes to soften and caramelize the veg. Pour in your tinned tomatoes and use a spoon or potato masher to break them up a bit. Bring to the boil, then turn down to a medium heat and cook for a further 5 minutes so the sauce starts to reduce down.

When you’ve got a nice thick tomato stew consistency, have a taste and add a pinch more salt and pepper if you think it needs it. Lay your sliced tomatoes over the top of the mixture, then use a spoon to make small wells in the tomato stew, and crack in your eggs so they poach in the thick, delicious juices. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. Season from a height, put the lid on and let the eggs cook for around 3 to 4 minutes. Warm your tortillas while this is happening. You can pop them into the oven at 180ºC/350ºF/gas 4 for a few minutes, microwave them for a few seconds or even lay them over the lid of the pan so they heat up as the eggs cook.

Take the lid off and check your eggs by giving them a poke with your finger. When they’re done to your liking, turn the heat off and take the pan to the table with your warmed tortillas, your Cheddar and a grater so everyone can get involved and make their own. Personally, I like to grate a bit of cheese right on to a warm tortilla, spoon an egg and some of the wonderful tomato stew on top, wrap it up, and eat it right away. What a beautiful way to wake up!

Fonte e imagem: http://www.jamieoliver.com/recipes/eggs-recipes/mexican-breakfast/#sysicvk6pdKgvhIr.99

Spiced aubergine dip

Makes 600 g

Cooks In1H 35M plus cooling

Difficulty Not too tricky

Vegetables, Picnic, Party food, Dairy-free

Nutrition per serving

Calories 49 2%

Fat 2.1g 3%

Saturates 0.3g 2%

Protein 1.7g 4%

Carbs 6.5g 3%

Sugars 4.7g 5%

Salt 0.03g 1%

Fibre 2.4g

-

Of an adult's reference intake

Ingredients

2 large  aubergines

2 onions

4 cloves of garlic

1-2 green chillies

4 cm piece of ginger

4 ripe tomatoes

1 bunch of fresh coriander

1 tablespoon vegetable oil

2 tablespoons curry powder

oven-baked corn tortillas

Method

Preheat the oven to 220ºC/gas 7.

Prick the aubergines all over with a fork, then place on a roasting tray. Roast for 50 minutes to 1 hour, or until the skin blackens and chars and the flesh can be easily pierced with a spoon. Allow to cool to room temperature.

Cut the cooled aubergines in half, scoop the flesh into a food processor and pulse until smooth. Set aside.

Peel and finely chop the onion and garlic, trim and finely slice the chillies, and peel and finely grate the ginger (you should end up with roughly 2 teaspoons). Roughly chop 3 of the tomatoes and slice the remaining, then pick and finely chop the coriander leaves.

Heat the oil in a large frying pan. Add the onion and sauté for 5 to 6 minutes, or until softened.

Add the garlic, ginger and chilli, then stir-fry for 1 to 2 minutes. Stir in the tomatoes and curry powder and cook for a further 12 to 15 minutes, or until softened.

Next, add the reserved aubergine and cook, for 3 to 4 minutes, stirring regularly. Stir in the coriander, then remove from the heat.

Garnish with the extra tomato slices, and serve with the oven-baked corn tortillas.

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/spiced-aubergine-dip/#Cd4DLzUEGXAXqbUA.99

O meu molho de tomate

Ingredientes:

• 3 colheres de sopa de azeite;
• 2 cebolas médias, picadas;
• 2 folhas de louro;
• 1 pimento vermelho, cortado em pedaços pequenos;
• 1 piri-piri (gindungo) fresco ou seco;
• 1 litro de concentrado de tomate ou 1 kg de tomate pelado ou 1 kg de tomate fresco, depois de pelado; e,
• 200 ml de água quente.

Modo de fazer:

1. Num tacho grande, colocar todos os ingredientes, excepto os dois últimos;
2. Refogar em lume médio a brando, até a cebola estar cozinhada, mas sem deixar lourar;
3. Acrescentar o concentrado de tomate ou tomate pelado ou tomate fresco e a água;
4. Cozer em lume brando, cerca de uma hora. Retirar o louro e triturar, com a varinha mágica ou outra máquina, todos os ingredientes, repor o louro e deixar cozer mais 15 minutos.

Dicas:

• Congelar o molho de tomate em recipientes de 200 ml, para usar em receitas várias;
• Podem usar tomate pelado, ou tomate muito maduro depois de retirar a pele e as sementes.

Retirar a pele do tomate:

1. Aquecer água até ferver;
2. Lavar o tomate e fazer um corte muito superficial, em cruz, no topo do tomate (oposto ao pé do tomate):
3. Colocar o tomate numa tijela e verter a água a ferver sobre ele;
4. Retirar passados 10 segundos, descascar com auxílio de um garfo e faca. A pele deverá sair facilmente, se não basta voltar a submergir o tomate na água quente e esperar mais alguns segundos.

The World’s Most Versatile Veggie Burger Recipe

"Written by Matt Frazier

Ingredients:

• 1  pound can of beans, drained and rinsed, or 1.5 cups cooked beans (suggestions: your favorite bean!)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 2 cups diced veggies (suggestions: carrots, celery, mushrooms, chopped spinach, chopped kale, corn, chopped artichokes, zucchini, squash, sweet potato)
• 2 teaspoons + 2 tablespoons oil for frying (suggestions: olive, coconut, grapeseed)
• 3 tablespoons liquid flavor (mix and match suggestions: mustard, ketchup, soy sauce, teriyaki sauce, vegan worcestershire, buffalo sauce, balsamic vinegar, salsa, pasta sauce, marsala, water)
• 4 teaspoons spice (we recommend combining at least two: smoked paprika, cumin, chili powder, italian seasoning, poultry seasoning, montreal steak seasoning, black pepper, cayenne pepper, fennel, oregano, curry powder)
• 1/2 teaspoon kosher salt (omit or reduce if your liquid or spices contain salt)
• 1 cup dry base ingredient (suggestions: buckwheat, unsweetened protein powder, bread crumbs, cornmeal, oatmeal)
• 1/2 cup texture ingredient (suggestions: chopped walnuts, olives, avocado, sundried tomatoes, leftover cooked rice/quinoa/bulgur, parsley, cilantro, basil)

Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.

Transfer to a food processor and pulse with beans, liquid flavor, spice, salt until combined but still chunky. Pulse in the dry base and texture ingredient.

Form into golf ball size balls and flatten into patties.

Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.

Makes about 18 small patties.

Our favorite variations

Mexican Sliders

• 1 can pinto beans
• 1/2 cup onion
• 1 clove garlic
• 2 cups of veggies: 1 cup canned yellow corn, 2/3 cup sweet red pepper, 1/3 cup packed spinach
• 3 tablespoons liquid: 1 tablespoon lime juice (1/2 a lime), 2 tablespoons red prepared salsa
• 4 teaspoons spice: 2 tsp cumin, 2 tsp chili powder
• 1/2 teaspoon salt
• 1 cup dry ingredient: cornmeal
• 1/2 cup texture ingredients: 1/4 cup cilantro, 1/4 cup white rice

Classic Sliders

• 1 can black beans
• 1/2 cup onion
• 1 clove garlic
• 2 cups of veggies: 1 cup mushrooms, 1/2 cup celery, 1/2 cup green pepper
• 3 tablespoons liquid: 1 tablespoon ketchup, 1 tablespoon mustard, 1 teaspoon liquid smoke, 2 teaspoons soy sauce or vegan worcershire
• 4 teaspoons spice: 3 teaspoons Montreal steak seasoning, 1 teaspoon Italian seasoning
• ½ tsp salt (omit salt)
• 1 cup dry ingredient: panko bread crumbs
• 1/2 cup texture ingredients: 1/2 cup walnuts, chopped

Indian Patties

• 1 can chickpeas
• 1/2 cup onion
• 1 clove garlic
• 2 cups of veggies: 1 cup sweet potato, chopped fine, 1/2 cup sweet red pepper, 1/2 cup yellow corn
• 3 tablespoons liquid: 1 tablespoon lime juice (1/2 a lime), 2 tablespoons coconut milk
• 4 teaspoons spice: 3 tsp curry, 1 tsp cumin
• 1/2 tsp salt
• 1 cup dry ingredient: oats
• 1/2 cup texture ingredient: 1/4 cup cilantro, 1/4 cup chopped cashews

- See more at: http://www.nomeatathlete.com/veggie-burger-recipe/#sthash.sbkdcci6.dpuf"

Fonte e imagem: http://www.nomeatathlete.com/veggie-burger-recipe/

A beautiful sorrel risotto with crumbled goat's cheese

"The sorrel is flash-cooked here, then stirred though right at the end of cooking. This gives the risotto a vibrant green colour and a really fresh taste. I think goat's cheese adds a beautiful creaminess, so I've roasted some here. Crumble it over the risotto when you serve it – it balances the flavours beautifully.

Nutritional Information - Amount per serving:

• Calories 525kcal
• Carbs 72.3g
• Sugar 6.3g
• Fat 13.7g
• Saturates 6.6g
• Protein 17.8g

Serves 8

Ingredients

• 2 litres organic vegetable or chicken stock
• olive oil
• 1 large onion, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 600 g risotto rice
• 250 ml vermouth or dry white wine
• 1 goat's cheese, approximately 100g
• 1 teaspoon fennel seeds
• 1 dried red chilli
• 2 tablespoons butter
• 1 clove garlic, peeled and chopped
• 1 whole nutmeg
• 300 g sorrel, washed and dried
• sea salt
• freshly ground black pepper
• 1-2 handfuls Parmesan cheese, freshly grated, plus extra for serving
• ½ lemon
• extra virgin olive oil

Method

Preheat the oven to 200ºC/400ºF/gas 6. Bring the stock to a simmer in a saucepan and keep warm. In a separate large pan, add a splash of olive oil, the onion and celery, and cook gently for about 15 minutes until softened. Add the rice and turn up the heat a bit. Keep stirring to stop it catching. After a minute or two, pour in the vermouth or wine and stir constantly until the alcohol has evaporated, leaving the rice with a lovely perfume.

Turn down the heat and add a ladleful of warm stock. Keep stirring until the rice has fully absorbed the stock, then add another ladleful. Continue to add the stock, one ladleful at a time, until it's all absorbed. This should take about 15 minutes and give you rice that is beginning to soften but is still al dente.

Meanwhile, pop the goat's cheese onto a roasting tray, sprinkle over the fennel seeds and red chilli, and place in the oven for 10 minutes. Next, heat a deep saucepan on a medium heat, then add 1 tablespoon of butter, a splash of olive oil, the garlic and a good grating of nutmeg. Once the butter has melted, add the sorrel and cook for about 2 minutes, moving it around until it's just wilted down. Take the pan off the heat, let the sorrel cool slightly, then chop it finely and season to taste.

Take the pan of rice off the heat, add the chopped sorrel and beat in the remaining butter and grated Parmesan. Add a good squeeze of lemon juice, then check the seasoning and add a little salt and pepper if needed. Pop a lid on the pan and leave the risotto to rest for a minute, while you remove the goat's cheese from the oven.

Dish up your risotto, grate a little lemon zest over the top, drizzle with a little extra virgin olive oil, and top with another grating of Parmesan. Serve with the lovely roasted goat's cheese on the side for everyone to crumble over the top".

Fonte e imagem: http://www.jamieoliver.com/recipes/rice-recipes/a-beautiful-sorrel-risotto-with-crumbled-goat-s-cheese

Sweet leek, ricotta & tomato lasagne

Fotografia: Andrew Burton

"You can either make this lasagne in 6 individual ovenproof dishes or in 1 large 3-litre ovenproof one. Alternatively, assemble it in 6 individual foil containers, cover with the lids and freeze for up to 3 months. Defrost thoroughly and cook as per the recipe.

 

Nutritional Information - Amount per serving:

• Calories 371kcal
• Carbs 31.1g
• Sugar 7.5g
• Fat 16.6g
• Saturates 9.8g
• Protein 20.6g

Serves 6

Ingredients

• olive oil
• 4 leeks, thinly sliced
• 2 red onions, thinly sliced
• 250 g spinach, washed and chopped
• 350 g good-quality ricotta
• 1 litre base tomato sauce
• 1 packet lasagne sheets, wholewheat if you can find them
• 125 g mozzarella ball
• 75 g fresh Parmesan, grated
• sea salt
• freshly ground black pepper

Method

Preheat your oven to 180ºC/350ºF/gas 4. Heat a large saucepan and add a splash of olive oil. Add the leeks and sliced red onions, and sweat, slowly, until soft – about 10 minutes. Add the chopped spinach and briefly cook until wilted down. Set aside to cool slightly, then drain off any excess liquid in the pan.

Mix the ricotta into the leek and onion mixture and season with a tiny pinch of salt and pepper.

Spoon a quarter of the base tomato sauce into the bottom of 6 individual ovenproof dishes, or into a 3-litre ovenproof dish. Cover with sheets of lasagne. Spread half the leek and ricotta mixture over the lasagne, then add a third of the remaining tomato sauce. Repeat with more lasagne sheets, the remaining leek and ricotta mixture and then half the remaining tomato sauce. Finish with a final layer of lasagne sheets, then spread the rest of the tomato sauce over the top.

Tear the mozzarella into small pieces and dot over the top of the lasagne. Sprinkle with the Parmesan. Place on a baking sheet and bake the individual lasagnes for 25–30 minutes or the large one for 45 minutes – they need to be cooked through and golden brown on top".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-leek-ricotta-and-tomato-lasagne

Korma vegetariana, Pilau simulado de couve-flor

Fotografia: David Loftus

"Eu sempre fico muito animado quando eu posso criar enormes, deliciosos sabores em caris sem o uso de qualquer tipo de carne, e, além de ser bom para você, é bom para a sua carteira também. Para misturar um pouco as coisas, em vez de usar o arroz eu cozinho couve-flor de tal maneira que parece, sabe e age como o arroz - é realmente delicioso. Tente esta receita saborosa e eu prometo, até mesmo seus mais carnívoros de todos os companheiros será feliz.

Informação Nutritional - por dose:

• Calorias 334kcal
• Hidratos de carbono  48.7g
• Açúcar 13.6g
• Gordura 7.9g
• Gorduras saturadas 1.1g
• Proteínas 13.6g

Serves 4

Ingredientes

• 1 colher (sopa) de amêndoas laminadas
• 2 batatas doces grandes
• azeite
• 1 cebola roxa 
• 2 dentes de alho
• 1 pedaço de gengibre com o tamanho de um polegar
• meio molho de coentros (15g)
• 1/2-1 piri-piri fresco (opcional)
• 1 mão cheia de folhas de caril
• 1 colher (sopa) de pasta de caril tipo korma
• 400 g de grão-de-bico
• 1 couve-flor grande
• 1/2-1 limão
• 50 g queijo feta, (opcional)
• 4 colheres (sopa) de iogurte natural magro (sem açúcar)

Preparação

Comece por torrar as amêndoas numa grande panela até ficarem levemente douradas, reserve. Esfregue as batatas doces até estarem limpas, em seguida, descasque e corte em pedaços de 4 centímetros e coloque-as na panela em fogo médio com um fio de azeite. Frite por cerca de 5 minutos, ou até dourar, enquanto você descascar a cebola, alho e gengibre, em seguida, finamente cortá-los com os talos de coentro e piri-piri (se estiver usando). Adicione as folhas de caril na panela e mexa por 1 minuto, em seguida, adicione todos os vegetais cortados com a pasta de caril e cozinhe por mais 5 a 1 0 minutos, ou até a cebola ter amolecido, mexendo ocasionalmente. Adicione o grão de bico com 600ml de água a ferver, trazer tudo à fervura. Reduza para ferver e cozinhe por cerca de 30 minutos, ou até engrossar.

Enquanto isso, lave a couve-flor, corte finamente o caule e adicione ao caril para cozer. Corte as florzinhas em pedaços do mesmo tamanho, até que esteja da mesma textura e tamanho como o arroz. Espalhe num prato para microondas e cubra. Um pouco antes de servir, coza ao vapor ou no microondas, em potência alta durante 7 minutos, até estar cozida.

Adicionar o sumo de limão no caril, em seguida desintegre o queijo feta (se estiver usando). Espalhe o iogurte sobre o caril e mexa (ou sirva à parte), em seguida, polvilhe com as folhas de coentro e as amêndoas torradas. Espalhe a couve-flor para uma bela travessa e sirva-se".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-korma-mock-cauliflower-pilau

Vegetarian chilli

Fotografia: David Loftus

"This is a lovely alternative to traditional chilli con carne. It's packed with good stuff so is a great choice for veggies and meat eaters alike.

Nutritional Information - Amount per serving:

• Calories 306kcal
• Carbs 39.8g
• Sugar 13.9g
• Fat 9.1g
• Saturates 1.3g
• Protein 10.7g

Serves 4-6

Ingredients

• 2 medium-sized sweet potatoes, approximately 500g
• 1 level teaspoon cayenne pepper, plus extra for sprinkling
• 1 heaped teaspoon ground cumin, plus extra for sprinkling
• 1 level teaspoon ground cinnamon, plus extra for sprinkling
• olive oil
• sea salt
• freshly ground black pepper
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 1 bunch fresh coriander
• 1 red chilli
• 1 green chilli
• 2 cloves garlic
• 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
• 2 x 400 g tinned chopped tomatoes

Method

Preheat the oven to 200°C/400°F/gas 6. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Pick the coriander leaves and put aside, finely chop the stalks. Deseed and finely chop the chillies. Peel and finely chop the garlic.
Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.
Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.
Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper, if needed. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortillas".

Fonte e imagem: http://www.jamieoliver.com/recipes/vegetables-recipes/vegetarian-chilli

Empanadas de atum

Fotografia: Edouard Sicot

• Pessoas : 4
• Nível : Fácil
• Preparação: 30 min
• Cozedura: 40 min
• Preço: Baixo

Ingredientes:

• (para 16 unidades)
• 1 cebola
• 1 lata de atum (160 g)
• 400 g de tomate pelado (em lata ou fresco)
• 2 dentes de alho picados
• 2 ovos cozidos
• massa quebrada

Preparação:

•  Pique finamente a cebola, refogue com o azeite da lata de atum.
• Adicione o tomate picado e os dentes de alho picados.
• Refogue em lume brando, cerca de 20 min, até reduzir o líquido.
• Deixe arrefecer antes de adicionar o atum. Misture o atum ao refogado.
•  Descasque os ovos cozidos e corte cada um em oito.
• Corte a massa tendida em rodelas de 10 cm de diâmetro.
• Coloque uma colher (de sobremesa) da mistura e uma parte de ovo cozido. Dobre a massa ao meio e feche o bordo.
• Coloque as empanadas num tabuleiro forrado com papel manteiga.
• Asse em forno a 180.ºC, cerca de 20 a 25 min, até a massa estar cozida.

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Empanadas-au-thon-2463501

Tomates farcies (olives-anchois)

Fotografia: Nathalie Carnet

• "Personnes : 4
• Niveau : Trés facile
• Préparation: 15 mn
• Cuisson: 50 mn
• Prix : Bon marché

Ingrédients:

• 4 tomates
• 2 courgettes
• 1 aubergine
• 1 poivron rouge
• 2 oignons blancs
• 6 olives noires
• 20 g d’anchois au sel
• 2 brins d’estragon
• 1 citron
• 2 dl d’huile d’olive
• 80 g de beurre
• 1sel, poivre

Préparation :

1. Pelez les oignons blancs ; rincez les courgettes, l’aubergine et le poivron. Coupez tous ces légumes en petits dés. Dénoyautez les olives et coupez-les en copeaux.
2. Rincez les anchois en les frottant bien sous l’eau afin de les dessaler, puis hachez leur chair.
3. Allumez le four à 170 °C (th. 5,5). Rincez les tomates, découpez-leur un chapeau, puis videz-les de leur eau et de leurs graines et rangez-les dans un plat beurré.
4. Faites chauffer un filet d’huile d’olive dans une poêle très chaude et ajoutez les cubes de légumes. Faites-les cuire 2 mn, ils doivent rester bien croquants. Retirez du feu et ajoutez les anchois hachés, les copeaux d’olives et l’estragon en l’effeuillant. Salez et poivrez.
5. Farcissez les tomates, posez leur chapeau dessus et déposez le reste de beurre sur chaque tomate. Arrosez le tout du reste d’huile d’olive et glissez au four. Laissez cuire 45 mn.
6. Pressez le citron sur les tomates dès qu’elles sortent du four et servez aussitôt.

Stylisme Sergio Da Silva.

L'astuce :

«Farcissez les tomates avec les légumes de saison de votre choix ; il suffit qu’ils soient encore croquants lorsque vous les mettez dans les tomates et qu’ils confisent doucement au four»".

Fonte e imagem: http://www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Tomates-farcies-olives-anchois-2574982