vegetarian Archives - Liberation Nuts
Alice Hart – Kale And Cheese Tart

Alice Hart – Kale And Cheese Tart

This savoury tart makes the most of the kale’s mineral notes with toasted almonds, lemon zest, capers and plenty of pecorino. It’s lovely warm with buttery potatoes, or works well cold with a crisp salad.

Chestnut and Butter Bean Wellington

Chestnut and Butter Bean Wellington

This recipe was originally created by the Vegetarian Society.   “Wrapped in golden pastry, this vegan Chestnut and Butter Bean Wellington is packed with flavour.” Serves: 4-6 Preparation: 25 mins Cooking: 1 hour 15 mins Ingredients For the pastry: 500g vegan puff or shortcrust pastry, in a block Flour, for rolling out   For the inner filling: 50g sun-dried tomatoes (oil reserved), drained and chopped 1 onion, chopped 300g cooked chestnuts, mashed 400g tin butter beans, drained and mashed 2 tsp fresh thyme leaves, chopped 50g ready-to-eat prunes, chopped 1 tsp mild curry powder 100g chopped mixed nuts Salt and pepper   For the outer filling: 400g mixed mushrooms, chopped 2 cloves garlic, finely chopped 2 tsp soy sauce 200g frozen spinach 1 lemon, juice and ½ zest only  To glaze: 2 tbsp soya milk   Method 1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed. 2. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool. 3. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for...
Split Pea “Meatballs” with Pistachio Yogurt

Split Pea “Meatballs” with Pistachio Yogurt

The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.

Martha Stewart – Wild Rice with Dried Fruit and Nuts

Martha Stewart – Wild Rice with Dried Fruit and Nuts

This dish is taken from Martha Stewart “This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.”     Ingredients 4 scallions1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1 1/4 cup wild rice or wild rice blend (any seasoning packet discarded) 2 tablespoons red-wine vinegar 1/2 cup dried cherries or cranberries 1/2 cup pecans, toasted and chopped     Method Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions. Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.     Cook’s Notes Prepare this a day ahead and refrigerate it. Bring to room temperature for...
Roasted Sweet Potatoes with Harissa Yogurt, Toasted Nuts and Seeds

Roasted Sweet Potatoes with Harissa Yogurt, Toasted Nuts and Seeds

This recipe for roasted sweet potatoes with harissa yogurt, toasted nuts and seeds from Dan Doherty was originally from Olive Magazine. Ingredients sweet potatoes 4 medium, washed yogurt 4 tbsp sesame seeds 2 tbsp pumpkin seeds 2 tsp blanched hazelnuts 2 tsp olive oil coriander leaves a handful Harissa red chillies 5, pierced with a knife olive oil garlic 5 cloves, peeled cumin seeds 2 tsp, toasted and ground coriander seeds 2 tsp, toasted and ground sherry vinegar 1 tbsp coriander chopped to make 3 tbsp     Method Heat the oven to 180C/fan 160C/gas 4. Pierce the sweet potatoes all over with a small knife. Put on a tray on the middle shelf in the oven and bake for 1 hour 45 minutes – 2 hours, depending how big they are. They should feel soft to touch with a little give when they are ready. To make the harissa, fry the chillies in 3cm oil for 2-3 minutes until almost burnt (they might spit a little, but piercing them will stop them bursting). Put in a bowl, seal tightly with clingfilm, and allow to cool. When completely cooled, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli. Using a pestle and mortar, pound the flesh with the garlic, cumin and coriander until there are no lumps. Stir in the vinegar and add oil to make a smooth paste. Add the chopped coriander and season. Mix the yogurt with 2 heaped tbsp harissa. Toast the seeds and nuts in a dry frying pan until lightly golden, taking care...