Fattoush

 

Ingredients

Dressing:

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

3 tablespoons (or more) fresh lemon juice

2 tablespoons (or more) pomegranate molasses

2 small garlic cloves, minced

2 teaspoons (or more) white wine vinegar

1/2 teaspoon dried mint

3/4 cup extra-virgin olive oil

Kosher salt

Salad:

2 8"-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces

1/4 cup extra-virgin olive oil

Kosher salt

3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

6 scallions, thinly sliced

2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4" strips

2 cups (loosely packed) flat-leaf parsley leaves

1 cup fresh mint leaves

Ground sumac 

1. For dressing:

   Step 1

   Combine sumac with soaking liquid, 3 tablespoons lemon juice, 2 tablespoons pomegranate molasses, garlic, 2 teaspoons vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

2. For salad:

   Step 2

   Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt.

   Step 3

   Mix tomatoes and next 6 ingredients in a large bowl. Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. Add pita; toss once. Sprinkle sumac over, if desired.

3. 
   

Sweet & Sour Crispy Tofu - Bosh

I didn't have pineapple juice so used water. I used fresh pineapple not tinned. Added pak choi and asparagus at the same time as the other veg. Served with brown rice

Ingredients:

• 1x 280g block firm tofu
• 6cm piece fresh ginger
• 1 red onion
• 1 garlic clove
• 1 pepper (I used red)
• 200ml pineapple juice / water
• 60ml rice vinegar
• 60ml tomato ketchup
• 70g light brown sugar
• 1 tsp garlic poweder
• 1 tsp onion powder
• 4 tbsp cornflour
• 2 tbsp veg oil
• 2 tbsp sesame oil
• 1 tsp chilli flakes
• 1/2 tsp salt
• 100g pineapple - fresh or tinned - chunks

Method:

1. Press your tofu to allow it to firm up, I do this for about 30mins minimum
2. Peel and grate your ginger and garlic, chop red onion into slices, chop pepper into chunks.
3. Put pineapple juice/water, rice vinegar, ketchup and sugar in a small saucepan and stir to dissolve the sugar. Place on medium-high heat and bubble for 8-10mins until it becomes syrupy. Take off the heat and set aside.
4. Cut the tofu into chunks and place into a bowl. Add cornflour, onion powder and garlic powder and shake carefully, tossing to coat all the tofu. I add a dash of soy sauce to this too. Careful they don't break.
5. Heat vegetable oil in a frying pan and add the tofu, frying until golden brown and starting to crisp. Place on kitchen roll and set aside. Again, careful they don't break.
6. Wipe down the frying pan and add sesame oil. Add onion, fry, stirring regularly for 4-5mins.
7. Add garlic and ginger
8. Add pepper (+ other veg), salt and chilli flakes. Cook for 3-5mins, stirring.
9. Add drained pineapple and stir till pineapple is warm
10. Add tofu and heat through 
11. Pour over the sauce and stir well to coat
12. Serve straight away (with rice or noodles) so the tofu doesn't soften too much

Sesame Halloumi Parcels with Tahini Mash

These are a bit fiddly but well worth it. The salad and mash go great and all of it together on a plate with the juices crossed over is delicious.

I use the BBC recipe for the ingredients list: https://www.bbcgoodfood.com/recipes/sesame-halloumi-parcels-sweet-potato-tahini-mash-chopped-herb-salad

Then this blog for the method: http://samscookingforsanity.blogspot.com/2015/04/sesame-halloumi-parcels-with-sweet.html

Leave out the oil in the mash, and you probably only need 1 pack of halloumi not 2!

Keep extra tahini on hand - I always end up adding more!

Butternut squash tagine

Serves 4-5
Once you've bought ras al hanout, harissa and dried apricots for your cupboard, this is easy enough to rustle up.

1. Finely chop 1 red onion
2. Chop a butternut squash into cubes (around 1.5cm). The easiest way is to cut the squash into half, scoop out the seeds, peal and then chop.
3. Warm a large pot and then add 1 tablespoon of oil.
4. After a minute or so add the red onion and butternut squash, as well as a bit of salt and pepper. Cook for 8-10 minutes.
5. Add 50g of roughly chopped dried apricots, 2 minced cloves of garlic, a tablespoon of minced ginger and a handful of hparsley.
6. Add 2 teaspoons of ras al hanout (you can get this on amazon) and 1 teaspoon of harissa pasta. Cook and stir for a minute or two.
7. Add one tin of chickpeas and the liquid from the tin, plus 300ml of boiling water.
8. Put the lid on and let look for 15 or so minutes.
9. Taste and add more salt or pepper if needed. Let cook on low heat for another 10 minutes or if you can.
10. Garnish with another handful of fresh parsley before serving.

Chilli Paneer with Masala Wedges and Indian Coleslaw

Soak the cubed paneer in hot water for 15-20mins before draining and using

https://www.yummytummyaarthi.com/restaurant-style-chilli-paneer-recipe/

Serve with the masala wedges and coleslaw from this recipe:
http://www.foodnetwork.co.uk/recipes/tamarind-glazed-tofu-sliders-indian-coleslaw-and-masala-wedges.html

Bosh's classic lasagne (using mushroom ragu)

Ingredients

• 2 onions
• 100g sundried tomatoes + 2 tbsp oil from the jar
• 3 carrots
• 3 celery sticks
• 1 spring fresh rosemary
• 2 sprigs fresh thyme
• 4 garlic cloves
• 700g chestnut mushrooms
• 300ml red wine
• 1 tbsp tomato puree
• 1 tbsp red miso paste
• 1 tsp balsamic vinegar
• 1/2 tsp dried oregano
• 2 tsp soy sauce
• 2 x400g tins chopped plum tomatoes
• 800ml water
• 500g lasagne sheets - I soak mine in boiling water to soften

Bechamel ingredients

• 70g butter
• 50g plain flour
• 500ml milk - room temp
• 150g cheese - grated
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp black pepper

Oven preheated to 180 degrees

1. Finely chop onions or blitz in food processor
2. Saute onions with the sundried tomato oil for 5-6 mins 
3. Mince the carrots and celery in food processor till finely chopped, or chop by hand
4. Add grated garlic to the pan then add carrot, celery, rosemary and thyme leaves. Reduce the heat and cook for 12-15 mins stirring occasionally
5. Slice the sundried tomatoes and pulse the mushrooms, or finely chop by hand (the mushrooms will be better if you can pulse in food processor)
6. Add mushrooms and sundried tomatoes to the pan, increase heat slightly and cook for 8-10 mins
7. Pour in the wine, increase heat a bit more, and stir constantly for 5-6 mins
8. Add tomato puree, miso, balsamic vin, oregano and soy sauce. Stir for 1 minute then add chopped tomatoes and water
9. Lower heat and simmer for 30 mins. Taste and season
10. Meanwhile make the bechamel. Put a nonstick pan over a medium heat and add butter
11. Once melted, whisk in flour till it becomes a clumpy mixture but all butter is absorbed 
12. Gradually add the milk slowly - only a small amount at a time - and continue to whisk constantly. You want to incorporate all the milk into the flour/butter paste before you add the next bit of milk - so it should be thick everytime you add the next bit of milk. This will take a while! 
13. Once all the milk has gone add in your cheese, and season with nutmeg pepper and salt. Taste to make sure it tastes cheesy enough!
14. Layer the lasagne - tomato sauce on first, then bechamel, then lasagne sheets. Make sure there's no gaps in the sheets. Finish with a layer of bechamel and some more grated cheese if you like!
15. Cook with foil on for 50 mins, then uncover and bake for 10 more mins
16. Leave to settle after it's cooked for about 10-15mins before serving.

Cinnamon Buns - eggless

This takes ages but is worth it!! Make more filling than it suggests and I also doubled the frosting. Read the tips at the bottom of the page as they help alot. I proved both times in the oven with the light on to help it rise.

https://tasty.co/recipe/homemade-cinnamon-rolls

Spinach, Artichoke Enchiladas

This sauce tops this dish off - you can make extra and use it for loads of other stuff!

https://cookieandkate.com/spinach-artichoke-enchiladas/

Sweet Potato and Black Bean Burrito with Avocado Salsa Verde

This is a great recipe if you can get the salsa verde sauce - we usually get it online, it's also called tomatillo sauce

https://cookieandkate.com/sweet-potato-burrito-smothered-in-avocado-salsa-verde/

Aubergine Katsu

Taken from the Bosh book

Ingredients

• 175g plain flour
• 1/2 tbsp salt
• 250ml milk
• 150g panko breadcrumbs (or split half panko, half normal)
• 2 aubergines (or 1 aubergine and 1 sweet potato)
• 4 spring onions
• sesame seeds
• 500g cooked rice
• Veg oil for frying

Sauce ingredients

• 1 large onion
• 1 small carrot
• 5cm piece fresh ginger (I sometimes just sub for ground ginger)
• 2 garlic cloves
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 1/2 tsp soy sauce
• 1 tbsp curry powder (I make my own https://www.curiouscuisiniere.com/homemade-curry-powder/) 
• 350ml vegetable stock
• 1 lemon
• 2 tsp garam masala
• 1 tsp sugar
• 1 tbsp cornflour
• 2 tbsp water

1. Dice onion, grate carrot, ginger and garlic
2. Add sesame oil to warm pan and fry onion 3-4mins
3. Add carrot and olive oil - stir 5-6mins
4. Add garlic and ginger - stir 2mins
5. Add soy sauce and curry powder - stir 2mins
6. Transfer to blender and add veg stock. Blend till smooth then return to the pan on medium heat
7. Squeeze juice of half a lemon into the sauce
8. Add garam masala and sugar. Reduce the heat to low and taste - add more salt or lemon if needed
9. In a small bowl, mix cornflour and water to create a thin paste. Add to sauce whilst stirring to thicken. Set sauce aside.
10. Make the batter combining flour, salt and milk into a mixing bowl. Pour breadcrumbs into separate plate or bowl
11. Cut aubergine/sweet potato into 1cm thick discs. Add to batter then roll around in breadcrumbs, coating completely. Do this with all slices.
12. Pour the veg oil into another pan until 2cm deep. Put oil on medium heat and wait to heat up (when your wooden spoon sizzles in the oil it's ready)
13. Fry the veg in batches for 3-4 minutes until crispy and golden. Transfer onto kitchen paper to soak up excess oil
14. Add your rice, veg and sauce to plate. Top with sliced spring onions and sesame seeds.

Jalapeno Popper Mac & Cheese

An indulgent weekend meal!

https://www.bosh.tv/recipes/jalape%C3%B1o-popper-mac-cheese

Peanut butter tofu - baked

A quick and easy recipe.

Double the sauce, serve with rice and veggies

https://minimalistbaker.com/baked-crispy-peanut-tofu/ 

Chilli, Cheese and Red Onion Paratha with Tomato Chilli Chutney

Makes 4

Video here which will help https://www.facebook.com/thespiceclubuk/videos/859201991258251/

I made tomato and chilli chutney too, to go with it - https://www.cookwithmanali.com/sweet-spicy-tomato-chutney/#wprm-recipe-container-35681

For the dough:

• 1 cup (130g) chapati flour you can also use plain flour
• 2 tbsp yoghurt
• 1/4 cup + 1 to 2 tbsp warm water (this is a rough guide, you may need more or water depending on your flour type)
• Oil for kneading

For the stuffing:

• 150 g grated cheese I like to mix 1/2 cheddar & 1/2 mozzarella for flavour & texture but you can you use what you like!
• 1/2 medium onion finely diced (I like to use red, you can you whatever you have)
• 1 green chilli finely chopped or you can use chilli flakes/chilli powder
• Handful fresh coriander finely chopped
• 1/2 tsp Carom/ajwain seeds optional
• 3/4 tsp Salt or acc to taste
• 1/2 tsp Black pepper

You will also need:

• A non stick chapati tava pan/crepe pan/ non stick frying pan
• A rolling Pin
• A bowl with some chapati/plain flour in it for dusting

Instructions

• Place the flour in a mixing bowl. Add the yoghurt and rub in really well using your finger tips until it is completely mixed in. Then, add the water little by little. Use your hand to combine the flour and water to make a dough. You are looking for the dough to be soft and tacky but not overly wet. 
• Now, very lightly grease your hand and begin to knead the dough for 2-3 minutes until you have a smooth and pliable dough. Cover with cling film/damp tea towel and leave aside for 10-15 minutes.
• In a bowl, mix together the stuffing ingredients. Keep aside. 
• Now heat a tava/non-stick frying/crepe pan on high heat. Once the pan is hot, reduce to a low heat whilst you prepare the parathas.
• Divide your dough into 4 equal dough balls. Roll each one so they are smooth and round. 
• Dip one dough ball into the bowl of dry flour and with a rolling pin, begin to roll out until the size of a starter plate, forming a chapati
• Divide your cheese stuffing into 4 portions. Place one portion of the stuffing in the centre of the chapati and bring together all of the edges so that they meet in the middle. Press down so it is sealed.
• Dip the sealed stuffed dough ball in the flour and shake off any excess. Place on your work surface and roll out gently until it is 7-8″ in diameter and even in thickness all the way around.
• Increase the heat of your pan to the maximum setting. Carefully pick up the paratha, web your fingers and flip the paratha from hand to hand to get rid of any excess flour.
• Place it on the hot pan. When it changes colour and small bubbles begin to appear turn it over and cook the other side.
• Cook until paratha is golden, then fip and cook until golden and all over and crispy. Finish by smearing a teaspoon of ghee or butter. • Make the rest of the parathas using the same process. Keep them wrapped in a towel or foil until ready to serve.

Green goddess pudla (pancakes)

From Shivani's mum. Apparently all the rage in the expensive health farms and retreats in India.

1. Soak one bowl of mung beans and one handful of chana daal overnight

2. Grind it all up

3. Add 2 tablespoons of fresh ginger, 2 green chillis and a handful of coriander

4. Grind it all up again

5. Add salt to taste and a squeeze of lemon

6. Cook on a crepe pan with a splash of oil on medium heat, flipping half way.

7. Serve with assorted chutneys (see coconut chutney recipe). Also goes well with chopped cherry tomatoes.

Silken tofu and avocado

An unusual but delightful combination, especially for a hot day. Fuchsia Dunlop's recipe here.

Bear's paw tofu

Hearty and delicious. Fuchsia Dunlop's recipe here.

Sichuan fish-fragrant aubergines

Don't actually contain any fish. Not the most healthy, but seriously delicious. Fuchsia Dunlop's recipe here.

Sichuan smacked cucumber

A delicious and very easy to make snack, great with an aperitif. Fuchsia Dunlop's recipe here.

Veggie keema

Another healthy curry that lasts a good week and freezes well
Serves 4
The trick here is to cook it slowly and on low heat and be generous with all the ingredients. That helps the mince absorb the flavours.

1. Heat 3 tablespoons of oil in a large pan or wok

2. Add 1 teaspoon rye, 1 teaspoon jeeru 

3. When the seeds are finished popping add 1 small finely chopped onion. Allow to simmer at low heat until half cooked.

4. Add 1 tablespoon finely chopped/crushed/ground garlic, 1 tablespoon chopped/ground ginger, 2 chopped green chillies.

5. After 1-2 minutes add 1 packet passata or 1 can chopped tomatoes.


6. Add 1.5 tablespoon dhana jeeru, 1 tablespoon garam masala, 1 level teaspoon haldi, 1 teaspoon salt, 1 teaspoon red chilli powder.

7. Add around 350g veggie mince (refrigerated ones are best, but frozen is fine). Let simmer on low to medium heat for 25-30 minutes. Add boiling water gradually if it is drying up. Cover with a lid or foil to help the flavours absorb.

8. Add one cup of frozen peas. Let cook for another 10-15 minutes. 

9. Add any more spices to taste - I often find a bit more salt is needed depending on the mince you are using. If you fancy you can add some red wine or lemon juice.

10. Add roughly chopped fresh coriander before serving. 

11. Serve with roti or naan. Also works well with bread.

Vegan spaghetti bolognese

Serve 4-6

Freezes well

The trick here is slow and gentle cooking.

1. Very finely chop 1 x carrot, 1x stick of celery and ½ an onion. Chop it as fine as you can.

2. Heat olive oil to medium heat and then add the carrot, celery and onion. Stir occasionally until the vegetables are softened (not browned!). The onion should be translucent. Err on keeping the heat lower rather than higher.

3. Add any fresh or dried herbs. About a couple of tablespoons of sage, parsley and basil is ideal.

4. Add a few glugs of red wine and let simmer for a few minutes.

5. Finely chop up around 1 punnet of mushrooms. Note here that the purpose of the mushrooms is to complement the mince with another meaty texture and deep flavour - so do chop them very fine. Add to the pan. Cook on medium heat for 5 minutes.

6. Add 1 pack of vegan mince (Trader Joe’s beefless grounds are best if you are in the US, in the UK the refrigerated ones are better than the frozen). Make sure there is enough oil, if not add more. Stir and cook for ~5 minutes.

7. Add one large jar of pasta sauce. Something simple (no added flavours) but high-quality is best.

8. Turn the heat down to low and let simmer, stirring occasionally. Use a lid if you have one. Be patient, it may take up to 40 minutes. The longer you wait the more flavourful it will be.

9. Add any more seasoning as necessary. Usually some salt and pepper. Add some more herbs.

10. Add a glug of almond milk.

11. Cook spaghetti until 2-3 minutes before done (i.e. less cooked than al dente).

12. Remove half a cup of water from the nearly-cooked spaghetti and add to the sauce as necessary.

13. Drain the spaghetti and add to the sauce, finishing cooking it in the pan.