Tag Archives: meatless mondays

Mushroom and Aubergine Bolognese

This is the most amazing bolognese sauce.  It’s rich, tomato-ey and earthy and has a silky texture.  Have this with a glass of red wine for a perfect cozy supper.  Oh, did I forget to mention that the sauce is vegan?  I really think this fact would surprise anyone who ate it – its the perfect dish to persuade meat lovers that by eating veggie dishes they aren’t missing out on flavour

There are several tweaks here that make this dish special.  Firstly, I admit that though it does sound strange to peel an aubergine it really does work here and adds to the silkiness of this dish  Yes, the addition of walnuts is unusual but if you choose to use them does add to the layers of flavours in this sauce (though it is delicious without)  Similarly the sprinkle of cinnamon owes more to middle eastern cookery but, along with the sugar, it balances out the acidity of the tomatoes and you don’t detect it as a separate ingredient

Do simmer this for the half an hour to let the flavours mingle properly  – it makes such a difference   If the sauce is getting too thick add a little water to stop it sticking   The end result will be a rich luscious sauce  Serve with spaghetti and top with Parmesan (if you are vegan the vegan Parmesan is good) and lots of basil  Toss it altogether before serving – I didn’t in the picture purely because it looks better in the photo Continue reading

Chloe’s Ratatouille

I am absolutely stuck as to what to call this. There is nothing that I can think of that does it justice  My mother would have probably called it a melange, you could call it a stew – I’ve called it a ratatouille because it’s based on an Ottolenghi recipe called Tamara’s Ratatouille

I made this for Chloe (hence the use of her name in this recipe instead) and I was stuck for vegan recipes   I tailored the original to her tastes and I think this version is even better  Chloe hates courgettes – I swear she can smell one at 100m so there is no point putting any in as she wouldn’t eat them.  However,  she loves olives, a bit of spice and those tomatoey arabica sauces so that’s all been adjusted from the original too   What I haven’t changed is the final roasting of the ratatouille right at the end which elevates this into the most delicious intensely flavoured dish of vegetables you can imagine – until you try it you have no idea how good it is

 

 

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Serve it as it is for a vegan meal, it’s lovely with toast and a poached or fried egg on top (try cracking the eggs directly in the tray on top of the veg for the last 5 mins of roasting = much less hassle). Ideal for meatless Monday’s.  Or for meat lovers use the Ratatouille as the side dish to roasted chicken or lamb   Yum!

PS leftovers are great for a packed lunch or salad the next day or blitz it with some water and heat it up to make a veggie soup (though perhaps eat the olives first and remove bay leaves)

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