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What's Cooking? | National Veggie Week

WHAT’S COOKING?
National Veggie Week

Sian Pilkington

Sian Pilkington

SOCIAL MEDIA ASSISTANT

@MintVelvet
@MintVelvet

It’s National Veggie week (14th – 20th May) and we thought we’d share with you our favourite recipes from Chantelle Nicholson’s new book, Planted. From breakfast to snacking and family feasting, there’s a little bit of something for everyone. Enjoy fantastic food and have some fun and creativity in the kitchen.

 

CARAMELISED BANANA FRENCH TOAST, MAPLE AND SMOKED SEA SALT

 

CARAMELISED BANANA FRENCH TOAST, MAPLE AND SMOKED SEA SALT

INGREDIENTS

8 x 2cm thick slices of Brioche
100g caster sugar
50g non-dairy butter
2 overripe medium bananas, peeled and roughly chopped
½ teaspoon ground cinnamon
Pinch of table salt
150ml non-dairy milk
150ml oat cream
2 tablespoons soft dark brown sugar
25g non-dairy butter, for frying
2 bananas, each cut in half lengthways, then widthways, to form 8 pieces in total

To Serve:
Maple syrup
Smoked sea salt

SERVES 4

METHOD

  1. Begin by making the caramelised bananas. Put the sugar in a medium heavy-based saucepan over a moderately high heat. Gently shake the pan when the sugar begins to melt. Do not stir, as this may cause the caramel to crystallise. As it keeps melting, keep shaking and swirling the pan until a medium-coloured caramel is formed. Turn down the heat, add the butter and whisk well. When fully combined, add the chopped bananas, cinnamon and salt. Cook, stirring regularly, over a low heat for 10–12 minutes until a thick purée is formed.
  2. Put the milk, oat cream and sugar into a bowl and mix with a stick blender until the sugar has dissolved. Pour into a rectangular deep dish that will accommodate four brioche slices in a single layer.
  3. Spread the banana purée over half the slices of brioche and top with the remaining slices. Place the brioche sandwiches into the cream mix and spoon the mix over the top of the bread. Allow to soak on both sides for 10 minutes until the liquid has been absorbed to the centre of the bread. Melt half the butter in a large frying pan over a high heat. When hot, fry the sandwiches, in batches, until both sides are golden. Keep warm. Using the same frying pan, add the remaining butter. When hot, add the banana slices and cook on both sides until golden.
  4. Serve the brioche and banana slices with maple syrup and sea salt.

 

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BEETROOT AND PINE NUT TARTLETS

 

BEETROOT AND PINE NUT TARTLETS

INGREDIENTS

4 large red beetroots (about 300g)
2 tablespoons vegetable oil
Sea salt and freshly milled black pepper
115g wholemeal flour, plus extra for dusting
50g non-dairy butter
½ teaspoon finely chopped rosemary leaves
½ teaspoon table salt
100g pine nuts, toasted
4 tablespoons olive oil
2 tablespoons balsamic vinegar
½ candy (Chioggia) beetroot, peeled and finely sliced
½ yellow beetroot, peeled and finely sliced

SERVES 4

METHOD

  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the red beetroots on a sheet of foil, drizzle with the oil and season well. Wrap the foil around the beetroots and place in the oven for 1½ hours. Remove from the oven and unwrap the beetroots. When cool enough to handle, peel the beetroots, using a small knife. Slice each one into 8 wedges.
  2. For the pastry, put the flour, butter, rosemary and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add about 2 tablespoons of cold water to form a stiff dough. Shape into a ball, cover with cling film and refrigerate for 30 minutes. Place the ball of pastry on a floured surface and roll out to 3mm thick. Transfer to a baking tray lined with parchment paper and return to the fridge for 20 minutes. Preheat the oven to 190°C/fan 170°C/gas mark 5. Put the pastry on its baking tray into the oven for 5 minutes. Remove and cut out 4 circles about 10cm in diameter. Return to the oven for a further 8–12 minutes until the pastry is golden and cooked through. Remove from the oven and put the pastry discs on a wire rack to cool.
  3. To assemble, spread three-quarters of the pine nut purée over the pastry discs. Mix the olive oil and balsamic vinegar in a large bowl. Add the roasted beetroot wedges and the candy and yellow beetroot slices and season well with salt and black pepper, coating well in the dressing. Place a quarter of the beetroot slices, overlapping each other, on top of the pine nut purée. Pipe the remaining purée on top then garnish with the remaining slices and chopped pine nuts.

 

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SPINACH, LEEK AND OREGANO KATAIFI PIE

 

SPINACH, LEEK AND OREGANO KATAIFI PIE

INGREDIENTS

500g baby or large leaf spinach
100g non-dairy butter
2 onions, peeled and finely diced
1 garlic clove, peeled and finely grated
1 whole nutmeg, finely grated
2 leeks, white part only, cut into 2cm rounds
400g kataifi pastry, defrosted if frozen
200g Hummus
1 bunch oregano, leaves picked
1 tablespoon black onion seeds
Sea salt and freshly milled black pepper

SERVES 4

METHOD

  1. Preheat the oven to 190°C/fan 170°C/gas mark 5. Bring a large saucepan of salted water to the boil. Blanch the spinach, in three batches, for 30 seconds, and refresh in iced water. Drain in a colander, then take small handfuls and squeeze out all the excess water. Roughly chop the spinach.
  2. Heat 25g of the butter in a large saucepan over a moderate heat. When hot, add the onions and garlic, seasoning well. Cook for 5–7 minutes until the onions are soft, but not coloured. Add the spinach and the nutmeg and mix well. Season to taste.
  3. Heat another 25g of the butter in a large frying pan over a high heat. When hot, add the leeks, season and colour well on each side.
  4. Melt the remaining butter and spoon 25g into a 23cm tart ring set on a baking sheet. Press half the kataifi pastry into the bottom of the ring. Spread the hummus over the top, then top with the leeks. Finish with the spinach, pressing down to create an even layer. Scatter over the oregano then top with the remaining kataifi dough. Brush with the remaining melted butter and season with salt and black pepper. Garnish with the onion seeds. Bake for 20–25 minutes until golden and cooked through.
  5. Serve a slice of the pie with a dollop of hummus on the side.

 

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BORLOTTI BEANS, FERMENTED TOMATO, BASIL AND CHICKPEAS

 

BORLOTTI BEANS, FERMENTED TOMATO, BASIL AND CHICKPEAS

INGREDIENTS

1 teaspoon table salt
50ml rice wine vinegar
50ml balsamic vinegar
1 teaspoon agave syrup
1 tablespoon tomato purée
6 San Marzano tomatoes
250g podded borlotti beans
1 carrot, peeled and cut into 4
1 celery stick, top removed, cut into 4
1 bay leaf
¼ bunch of thyme
1 teaspoon smoked paprika
100g non-dairy cream cheese
2 tablespoons tomato purée
1 bunch of basil, leaves picked and stalks retained
200g cooked chickpeas, roughly chopped
½ quantity of Hummus
2 tablespoon olive oil
Extra virgin olive oil, to garnish

SERVES 4

METHOD

  1. Start by fermenting the tomatoes. Mix all ingredients together, apart from the tomatoes, and add the basil stalks. Add 100ml of cold water. Prick the tomatoes all over with a skewer, then place in a container or jar and cover with the liquid. Loosely cover and leave in a slightly warm, dark place for a minimum of 4 days.
  2. Place the beans, carrot, celery, bay leaf and thyme into a medium saucepan. Top with water, then place on a high heat. Bring to the boil and simmer gently for 25–40 minutes until soft (note the cooking time will vary depending on how fresh the beans are). Strain off the liquid from the pan, removing the carrot, celery and herbs.
  3. Place the smoked paprika, cream cheese and tomato purée into a bowl. Whisk well. Place in a pan with the cooked borlotti beans and heat through. To assemble, chop the basil leaves, reserving a few for garnish, and mix with the chickpeas, hummus and olive oil, seasoning well. Place the hummus around the edge of the serving plate, then place the beans on top. Peel the skin from the tomatoes (it will come off very easily after the fermentation) and slice each in half. Arrange on top, drizzling over a little of the fermenting liquor. Garnish with the reserved basil leaves and olive oil, then serve.
  4. Fermentation is something that has become a lot more popular in everyday cooking in recent years. The health benefits of it are very sound and it is a really simple thing to do. It does take a little planning in advance though in order to get the maximum flavour. I suggest starting the tomatoes for this recipe 4 days ahead. You should start to see a few bubbles around the tomatoes, but this is normal as it is the bacteria doing its thing. I have specified San Marzano tomatoes as I find their sweet richness is unbeatable, but any seasonal, ripe tomato will work well.

 

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RASPBERRY AND ROSE MUFFINS

 

RASPBERRY AND ROSE MUFFINS

INGREDIENTS

375g plain flour
4½ teaspoons baking powder
170g caster sugar
1 tablespoon rose water
75g coconut cream
100ml non-dairy milk
75g non-dairy butter, melted, plus a little extra for greasing
150g raspberries
6 teaspoons raspberry jam
1 tablespoon dried rose petals
Icing sugar, for dusting

MAKES 12 MUFFINS

METHOD

  1. Preheat the oven to 170°C/fan 150°C/gas mark 3. Grease a 12-hole muffin tin. Put the flour, baking powder and sugar in a large bowl and mix well. Form a well in the centre. In a separate bowl, mix the rose water, cream, milk and melted butter together and pour into the centre of the dry ingredients. Add the raspberries, then gently fold everything together, being careful not to over mix.
  2. Spoon half the muffin batter into the greased muffin tin. Place ½ a teaspoonful of raspberry jam on top of the batter in each muffin hole. Cover with the remaining batter and sprinkle with the rose petals. Bake for 20–25 minutes until lightly golden and a skewer inserted into the cake part comes out clean. Allow to cool for 10 minutes in the tin, then turn out and dust with icing sugar before serving.

 

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To see more amazing veggie recipes from Chantelle Nicholson, get her new book, Planted. We’re also giving three of you the chance to win a copy, just head over to the MV Facebook page for more information.

 

 

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