All Vegetarian Posts

Saag Paneer

A very quick, easy and vegetarian tea, perfect for using a huge bag of spinach that was very heavily discounted. Adapted from the perfect saag paneer.

Roasted veg and chips

This is not a classy dish, or some high end cooking, but it’s a great way to use up any vegetables going a bit soft and it’s a super tasty tea.

Super savoury butternut squash

We had this as a main course (a huge pile of it) but it would make a good side dish. It’s super savoury, with all the boxes being ticked (sour, sweet, salty, spicy, stuck on bits, burnt bits, squidgy bits, everything).

Baba Ghanoush

I’ve always strayed away from baba ghanoush on menus because I thought it would be slimy. Last weeks vegetable box included a pair of big purple aubergines and I didn’t want them to go to waste.

Oven baked aubergine, tomato and garlic

This week the content of our veg box lead to a super dinner. Firstly we had a tonne of garlic (2 nets, 12+ bulbs) and we had fresh aubergines, avocado, tomatoes and a massive loaf of bread.

Leek and potato soup

Winter is here and a lazy Saturday afternoon demanded soup. Ready in 30 minutes, creamy and luxurious, the potato reduces the slimyness that you sometimes get with leeks and the butter ups the creamy feel.

Spinach and Lentil Roulade

A rare vegetarian meal, but one I love hot or cold. You will need 500g of fresh spinach (I actually used a mi of fresh which needed using up and frozen to make it up) an egg 300ml milk 200g of red lentils a small onion two slices of bread a inch of strong cheese a heaped tablespoon of premade horseradish a heaped tablespoon of tomato ketchup Butter for greasing Do Fine dice the onion Boil lentils and onion in boiling water until lentils are tender.