A tasty recipe for quinoa... really? Try this Moroccan style vegetable claypot

Having a rare day off on Sunday, I was enjoying some sofa surfing and bad TV, when hunger drove me to inspect the half empty cupboards and fridge.  This is one of those recipes that comes from trying to make something out of only the things you already have.  Being slightly obsessed with spices, I have a well stocked dry store cupboard to be fair.  But the fridge was looking very lean indeed...

I had 2 aubergines and 1 yellow pepper leftover from a cooking class, an onion and loads of garlic.  There was also a very sad looking half cauliflower, which needed a good trim, half a jar of green olives, half a lemon and half a tube of tomato paste.  And the ubiquitous herbs from the garden....  

For those of you unfamiliar with quinoa, it's a kind of grain that originated in S America.  The Incas believed the crop was sacred, and hardly surprising given it kicks the nutritional backside of most other cereals and grains, containing essential amino acids as well as calcium and iron. 

The recipe looks like a lot of ingredients, but it is very much a 'chuck it in a pot' recipe.  Enjoy :) 

Moroccan style vegetable claypot with quinoa

1 or 2 white onions roughly chopped

4 cloves of garlic crushed

Olive oil for frying

1-2 aubergines, 1" pieces

1 yellow pepper, cut into strips

1/2 cauliflower, trimmed florets

300g frozen quorn pieces (optional, but adds nice texture & soaks up flavour; you could also use tofu mince or tofu pieces, or add more variety of vegetables)

1 can of chickpeas, washed

2 tbsp of tomato paste

2 tins of chopped tomatoes

2 bay leaves

Couple of sprigs of thyme

1 tbsp agave syrup

1/2 tsp saffron, steeped in hot water for 10 mins - then strain saffron water into pot

1 tsp sumac (optional)

1 tsp hot paprika or cayenne pepper

3 pints of veg stock

1-2 tsp cumin seeds, toasted

1/2 lemon, cut into thick slices & deseeded

1 cup of green olives, stoned

1/2 to 1 tsp salt (to taste)

200g quinoa, cooked for 10 mins in 1/2 pint veg stock, then leave to stand for 5 minutes (you could substitute with couscous or bulgar wheat also, soak in same way)

Handful of chopped marjoram (could substitute for coriander or parsley)

1. Prepare ingredients as above.

2. In a heavy bottomed deep pan (I use a creuset pot for this kind of food), soften onions in olive oil until translucent and then add garlic.  Cook for a further minute or two, then add aubergines, peppers and cauliflower (you could use any veg really such as carrots, sweet potato, courgettes). 

3.  Add all the remaining ingredients, except for the quinoa.  Ensure there is plenty of liquid in the pan, as this will be absorbed by the quinoa later.

4. Bring to simmer and cook on very low heat for 1 to 1 1/2 hours. 

5. Stir the ingredients well, then layer the soaked quinoa over the top.  Replace lid and leave to stand for 5 mins.  Sprinkle with some fresh chopped marjoram (or parsley or coriander) just before serving.

6. Serve with hot crusty bread and a green salad!

My big fat veggie cottage pie recipe...

What we need to warm up our little cockles during this oncoming freeze are some satisfying and tasty recipes to fill up the whole family.  This recipe is not about MasterChef standard food, it’s about hearty and delicious vegetarian home cooking.  As much as my children love Asian cooking, they also hanker for traditional British style food and I think it’s time to share some of our favourites.  First up….

Recipe for my big fat veggie cottage pie:

Ingredients:

2 large carrots, diced

2 leeks, slices & washed

2 large onions, diced

1 stick of celery, diced

3 cloves of garlic, crushed

3 large field mushrooms, diced (or whichever mushrooms you prefer)

450g vegetarian mince

You can use soya, quorn or even tofu mince (a new product from Cauldron Foods).  You could also omit any vegetarian mince and use several different kinds of mushroom or use puy lentils instead, to keep the dish vegan.  Make sure you cook the lentils for at least an hour from the end of step 3, and add plenty more water as it reduces.  I would also add a little more seasoning if using puy lentils.

1 large cup of frozen peas

Dark soy sauce, 1-2 tbsp

Vegetable stock, 1.5pt, good quality vegetable bouillion works best

1 tsp marmite

Sprigs of fresh thyme & rosemary – rub between fingers first to release flavour or chop

2 bay leaves

Black pepper, white pepper & sea salt

Maris piper potatoes

Knob of butter or margarine

50g grated cheese (optional but mature cheddar works best)

1 large tomato, sliced

Red cabbage (optional)

Method:

1. Peel and boil potatoes for mash.  Once soft, leave to drain for five minutes then mash with butter, a splash of milk or cream, and season with salt and white pepper.
2. Sauté onions until start to soften then add remaining vegetables, apart from mushrooms.  Once vegetables start to soften add mushrooms and vegetarian mince (if using) and cook for further 2 to 3 minutes. 
3. Add stock, soy, marmite, fresh herbs and bay leaves.  Bring to simmer, add salt and pepper to taste and simmer to reduce slightly. (If using puy lentils, add more stock and cook for further hour). Add large cup of frozen peas.
4. Layer mixture in a large deep over proof dish.  Aim for at least 2 inch depth of mixture at bottom, then layer creamy potato over top.  Lay tomato slices over top of potato and sprinkle with cheese if using.
5. Bake at 190 C until bubbling and top is golden and crispy. 
6. Serve with sauted red cabbage.  Finely slice & wash cabbage and add to pan with splash of olive oil, splash of balsamic vinegar and a little salt & pepper.  Cook on a high heat for 4-5 mins keeping the lid on pan so the cabbage slightly frys and slightly steams at the same time.

Six more easy recipes... the much loved & abundant aubergine!

I used to despise aubergines as a child.  They were either dry and chewy or soggy and watery.  Never with much flavour and nearly always stuffed with something vile.  A friend at a BBQ convinced me to try her teriyaki aubergine and since then, myself and the humble aubergine started a new relationship.  Aubergines are abundant, fat & cheap at the moment, so enjoy a few of my favourite aubergine recipes. 

All the following recipes are easy and quick to make (15 to 20 mins).

Brinjal bhaji (aubergine curry)

This is the easiest curry recipe I've ever learned (The Curry Secret) and tastes amazing, even better if left to stand in fridge overnight.  Chop 2 aubergines, 1 large white onion and 1 green pepper into 1" pieces.  Add 2.5 tsp garam masala, 1.5 tsp chilli powder, 1.5 tsp salt and 1 finely chopped large red chilli.  Pour over 1.5 cups of vegetable oil and bring to boil, then simmer until the aubergine starts to breakdown.  It might seem like too much oil, but you can drain off the excess at the end.  The flavours in this dish are enhanced if you leave overnight. 

Baba ganoush

I love having a little stock of this dip in my fridge.  Stab the aubergine (so they don't explode in the oven).  Place in very hot oven until skin blackens.  Scoop out flesh, allowing excess liquid to drain away.  Blitz with blender, adding salt to taste and garlic clove. Place in bowl with sprinkle of paprika & drizzle of olive oil, and serve with flat breads.    

Aubergine with thai basil & chilli

This is another super simple dish.  Cut aubergine into 1/2 inch cubes and stir fry with 3 tbsp veg oil, 1 sliced red chilli, 4 stems of Thai basil, leaves picked and 1-2 tbsp of veggie oyster sauce (yes there is such a thing, in good Chinese grocers)

Easy peasy roasted summer veg with feta

Chop aubergine, courgette, squash, red onions & peppers into 1" cubes.  Lay in deep baking tray and drizzle generously with olive oil and black pepper (not salt at this stage or veg will lose colour and shrink too much).  Also add whole garlic cloves (unpeeled).  Roast in hot oven for about 10-15 mins, then add crumbled feta, olives and whole jalapeno chillies.  Roast again for another 10 mins.

Italian style aubergine bake

Slice aubergines lengthways and griddle with olive oil until softened.  Make a sauce by softening onions, red pepper, tomatoes and garlic (with whatever fresh herbs you have - basil and marjoram are good).  Then layer the aubergine, sauce and sliced mozzarella in a dish, repeating the layers (like a lasagna).  Top with breadcrumbs, mixed seeds and grated hard strong flavoured cheese.  Bake until golden and bubbling.

Teriyaki aubergine

Slice aubergine lengthways into 1cm slices.  Marinate in teriyaki and sprinkle with toasted sesame seeds.  Lay on hot griddle or BBQ.  Works great with courgettes & peppers too.

For some more veggie BBQ ideas, check out Jamie's magazine this month, which has some lovely ideas including Mexican corn 4 ways, Mexican black bean burgers (nice nutty spicy texture too) and salt & pepper tofu skewers (nom nom nom!).  Or you could also try my paneer shashlik recipe: 

http://www.bbc.co.uk/food/recipes/paneer_shashlick_with_00990 This works great on the barbeque, and dare I say, the marinade is pretty good on non veggie things too (so my sister tells me).

Now all we need is a little sunshine!  Jx