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Veggie specials for feeding hungry guests
Clare Latimer ditches the meat
and shows how to put the kick into a couple of easy-to-make
dishes
I WAS walking down Regent’s Park Road the other
day outside Sesame Health Food shop and a neighbour called out
that he wanted more vegetarian recipes, so here we are.
Spicy Spaghetti
I am very tempted to cook spaghetti at the moment due to the
fact that any leftovers go to my chickens and I just love them
playing with the strands as if they have caught a huge worm.
They run round the garden shaking their heads and running after
each other to ‘catch the worm’.
Anyway, I digress. This dish is very simple as long as the cupboard
is stocked up with the goodies so keep it up your sleeve for
passers by. Allow 50g per head of spaghetti and a little extra
for hungry friends – or chickens!
Serves 4
300g dried spaghetti;
Salt and freshly ground black pepper;
Slurp of olive oil;
One red onion, finely chopped;
Two garlic cloves, peeled and crushed;
Six tomatoes, finely chopped;
One teasp cinnamon powder;
One teasp cumin;
Little turmeric;
295g tin chickpeas, drained;
100g flaked almonds, browned;
Small bunch fresh parsley, chopped;
Small bunch fresh coriander, chopped.
Method
Cook the pasta in a large pan of boiling salted water as per
the pack instructions and drain.
Toss in a little olive oil to prevent it sticking. Meanwhile,
gently fry the onion and garlic in the olive oil for about four
minutes or until soft but not brown. Add the tomatoes, cinnamon,
cumin, turmeric, salt and pepper and cook gently for about 15
minutes to infuse all the flavours.
Finally add the chickpeas and the almonds and stir well. Pour
the sauce over the spaghetti, toss well and then serve onto
dinner plates. Sprinkle with the fresh herbs and serve with
a salad.
Thai Red Veggie Curry
At this time of year when it is not that tempting to stay out
too long it is fun to spend more time cooking in a warm cosy
kitchen.
This curry sauce is easy and once you have made your own you
won’t be so keen to rush to the supermarket shelves. I
know that Sainsbury’s have all the ingredients so again
it is worth stocking up the cupboard.
Serves 4
One desp cumin seeds;
One desp coriander seeds;
Five red chillies, deseeded;
Four shallots, peeled and quartered;
Two cloves garlic, peeled and crushed;
Half a finger size fresh ginger, peeled and chopped;
Two stalks lemon grass, chopped;
Six Kaffir lime leaves, optional;
Pinch cinnamon powder
Half teasp turmeric;
Slurp vegetable oil;
One desp white sugar;
Salt and freshly ground black pepper;
One tbsp olive oil;
400ml tin coconut milk;
225g French beans, topped tailed and cooked;
225g frozen broad beans, cooked;
125g broccoli, cooked and cut up;
Six-eight spring onions, finely chopped;
Two tomatoes, chopped;
Garnish: lime wedges, Fresh coriander, torn up
225g white rice, cooked and kept warm;
Method
Put all the ingredients down to and including the salt and freshly
ground pepper into a blender and whiz for about four minutes.
Put the olive oil into a saucepan and then add one tablespoon
of the curry paste. Cook on a low heat for about five minutes.
Turn up the heat and add the coconut milk, bring to the boil
and simmer for about four minutes to infuse the flavours.
Add the French beans, broad beans and broccoli, spring onions
and tomatoes and simmer for a further four minutes.
Check the taste for seasoning and then serve with the warmed
white rice and garnish with the lime wedges and coriander.
Clare’s Kitchen
41 Chalcot Road
Primrose Hill, NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk
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