Christmas Veggie Wellington

Ingredients

For the filling

• 60g/2oz basmati rice, cooked according to the packet instructions
• pinch turmeric
• 1 lemon, zest only
• 1 onion, finely chopped
• 600g/1lb 5oz brown cap mushrooms, sliced
• 50g/2oz butter, melted
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon
• 1 tbsp dried cranberries
• 2 free-range eggs, hard-boiled, chopped
• salt and freshly ground black pepper

For the pastry

• 250g/9oz ready-rolled puff pastry
• 1 free-range egg, beaten
• 1 tsp sesame seeds
• vegetarian gravy, to serve

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
   
2. Combine the cooked rice, turmeric and lemon zest and set aside, covered, in the refrigerator.
   
3. Heat the butter in a frying pan over a medium heat, add the onion and mushroom and fry for 3-4 minutes, or until softened. Set aside to cool.
   
4. Stir in the cooked rice, herbs, cranberries and hard-boiled eggs until well combined. Season, to taste, with salt and freshly ground black pepper.
   
5. For the pastry, cut a 40cm x 20cm/15in x 8in rectangle from the puff pastry.
   
6. Spoon the rice mixture down the centre of the pastry. Bring the sides of the pastry together and seal. Brush all over with beaten egg and chill for 30 minutes.
   
7. Sprinkle the pastry parcel with sesame seeds and bake in the oven for 30 minutes, or until crisp and golden-brown.
   
8. To serve, place one slice of the Wellington onto each of six serving plates. Pour over vegetarian gravy.
   

Goats Cheese Cannelloni With Cherry Tomatoes

 

Ingredients

• 400g/14oz cherry tomatoes, halved
• 125ml/4fl oz extra virgin olive oil
• 1 tbsp fresh thyme leaves
• salt and freshly ground black pepper
• 400g/14oz ricotta
• 300g/10½oz goats' cheese
• 300g/10½oz parmesan (or a vegetarian alternative), grated
• 200g/7oz baby spinach
• 2 garlic cloves, crushed
• 12 12cm/5in x 10cm/4in sheets fresh pasta

                To serve

• parmesan shavings
• green salad leaves, dressed with olive oil and balsamic vinegar

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.
   
2. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.
   
3. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.
   
4. Add the spinach and garlic and season well with salt and freshly ground black pepper.
   
5. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.
   
6. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.
   
7. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.
   
8. Transfer to the oven to bake for 15 minutes, or until cooked through.
   
9. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside.
   

Tagliatelle With Cavolo Nero, Chickpeas And Pecorino

Ingredients

• large handful cavolo nero, or kale
• 100ml/3½fl oz olive oil
• 2 lemons, zest only
• ½ lemon, juice only
• 200g/7oz cooked chickpeas
• 500g/1lb 2oz fresh tagliatelle pasta, or similar
• salt
• freshly ground black pepper
• 100g/3½oz pecorino or other hard cheese, finely grated

Preparation method

1. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for one minute. Drain, and when cool enough to handle, chop finely.
   
2. Heat the olive oil in a wide pan and fry the cavolo nero in it for a few minutes, over a moderately high heat, stirring constantly.
   
3. At the same time, bring a pot of water to a boil and drop in the pasta to cook for two or three minutes until just tender.
   
4. Drain the pasta and stir it into the kale with the lemon zest and juice, the chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper.
   
5. Serve the pasta in deep bowls with more cheese scattered over.
   

Yellow Bean Salad Recipe

Yellow Bean Salad Recipe

Method:

Yellow Bean Salad

I make this salad with yellow runner beans, but you can certainly make it with green beans! Also, if you tend to like a bit more heat, leave (all or some of) the veins and seeds in the chile pepper.

1 pound / 16 oz yellow runner beans

1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed

1- 2 tablespoons freshly squeezed lemon juice, or to taste

2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional

Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.

To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.

Place the beans in a large bowl with most of the pepitas and tofu cubes (if you're using them). Toss well with a generous amount of the dressing (you'll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them.

Quick Breakfast Taco

Ingredients

• 2 corn tortillas
• 1 tablespoon(s) salsa
• 2 tablespoon(s) shredded reduced-fat Cheddar cheese
• 1/2 cup(s) liquid egg substitute

---

Directions

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.
   
   
   
   Nutritional Information
   (per serving)

   Calories	123
   Total Fat	2g
   Saturated Fat	1g
   Cholesterol	3mg
   Sodium	295mg
   Total Carbohydrate	13g
   Dietary Fiber	--
   Sugars	--
   Protein	13g
   Calcium	0