CHEAT'S VEGETARIAN PAELLA

This easy vegetarian take on paella is packed with the goodness of vegies and a hint of spice.

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, sliced
• 1 pinch each saffron and chilli flakes
• 1/2 teaspoon smoked paprika
• Finely grated zest and juice of 1 lemon
• 1 cup (220g) medium-grain rice
• 1/2 cup (125ml) white wine
• 400g can cherry tomatoes
• 300ml vegetable stock, heated
• 4 chargrilled artichokes, quartered
• 1 bunch asparagus, blanched, trimmed
• 100g green beans, blanched
• Chopped flat-leaf parsley, to serve

• METHOD

  • 1
    Heat oil in a large frypan over medium heat. Add onion, garlic, saffron and chilli flakes, then season and cook, stirring, for 3-4 minutes until onion starts to soften. Add the paprika and lemon zest and cook, stirring, for 1 minute or until fragrant. Add the rice and cook for 1-2 minutes, stirring to coat the grains. Add the wine, cherry tomatoes and hot stock, stirring to combine. Bring to a simmer, stirring, then cover the surface closely with baking paper. Reduce heat to medium-low. Cook for 12-15 minutes until rice is just cooked.
  • 2
    Add artichoke, asparagus and beans, then cook, uncovered, for 2 minutes to warm through. Squeeze over lemon juice, garnish with parsley and serve.

VEGETABLE TAGINE SALAD (VEGETARIAN)

INGREDIENTS

• 1/2 butternut pumpkin, peeled, chopped into 2cm pieces (to give 300g)
• 1 carrot, sliced 2cm thick
• 1 zucchini, sliced 2cm thick
• 400g can chickpeas, rinsed, drained
• 2 tbs Moroccan seasoning
• 1/3 cup (80ml) olive oil
• 1 cup (200g) couscous
• 1 1/2 cups (375ml) vegetable stock, heated
• Grated zest and juice of 1 lemon
• 250g punnet cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1/2 bunch mint, leaves picked
• 1/2 bunch coriander, leaves picked
• 2 tbs flaked almonds, toasted
• 170g tub tzatziki

• METHOD

  • 1
    Preheat the oven to 200°C and line a baking tray with baking paper.
  • 2
    In a large bowl, toss the pumpkin, carrot and zucchini with the chickpeas, Moroccan seasoning and 2 tablespoons oil. Stir well so the vegetables are evenly coated in the oil and spices, and season. Arrange in a single layer on the baking tray and roast for 20-25 minutes until golden and just tender.
  • 3
    Meanwhile, place the couscous in a large heatproof bowl. Pour over the hot stock, cover with plastic wrap and stand for 5 minutes. Fluff the grains with a fork to separate.
  • 4
    Whisk together the lemon juice and zest with the remaining 2 tablespoons oil.
  • 5
    Stir the dressing into the couscous. Gently toss the roasted vegetables, cherry tomatoes, onion, mint and coriander with the couscous.
  • 6
    Spoon the salad onto plates and sprinkle over the toasted almonds. Serve with the tzatziki.
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SWEET POTATO AND TALEGGIO STACK (VEGETARIAN)

SWEET POTATO AND TALEGGIO STACK (VEGETARIAN)

The mild flavour of the Taleggio cheese gives the veggies and herbs room to shine in this vegetarian dish

INGREDIENTS

• 1 large (about 300g) potato, cut into 2cm pieces
• 2 small (about 700g) sweet potatoes, cut into 2cm pieces
• 1 garlic clove, chopped
• 2 tablespoons olive oil
• 2 tablespoons thyme leaves
• 1/2 cup (125ml) thickened cream
• 250g Taleggio, rind removed, chopped
• 12 fresh cannelloni sheets or lasagne sheets cut into 10cm x 15cm pieces
• 1/3 cup (110g) onion jam

• METHOD

  • 1
    Preheat oven to 200°C and line a large baking tray with foil.
  • 2
    Toss potato, sweet potato, garlic, oil and 1 tablespoon thyme together, then spread out on the baking tray. Season with sea salt and freshly ground black pepper, then bake for 25-30 minutes until golden and slightly crisp.
  • 3
    Meanwhile, stir cream, 100g Taleggio and remaining 1 tablespoon thyme in a saucepan over medium-low heat until Taleggio has melted. Season and cool slightly.
  • 4
    Blanch the pasta sheets in pan of boiling, salted water for 30 seconds, then drain. Place 4 pasta sheets on a baking paper-lined baking tray. Spread with half the onion jam and top with half the roasted vegetables and 75g Taleggio. Repeat layers, then top with remaining 4 pasta sheets. Pour over cheese sauce and bake for 8-10 minutes until golden and bubbling. Serve immediately.
  •  Note Taleggio is a washed-rind Italian cheese from delis. Cannelloni sheets are available from supermarkets.

SPICY BEAN AND CHILLI FAJITAS

Spice up weeknight dinners with quick, easy and delicious spicy bean fajitas.

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 red capsicum, chopped
• 1 small red chilli, seeds removed, finely chopped
• 2 teaspoons ground cumin
• 190g jar sundried-tomato pesto
• 2 x 400g cans red kidney beans, rinsed, drained
• 425g can chopped tomatoes
• 1 teaspoon caster sugar
• Warmed flour tortillas, guacamole, butter lettuce, sour cream, coriander leaves and grated cheddar, to serve

• METHOD

  • 1
    In a large, heavy-based saucepan, heat the oil over low heat. Add onion and cook for 5 minutes until soft. Add garlic, capsicum and chilli and cook, stirring, for a further minute. Add cumin, pesto, beans, tomatoes and sugar. Cook over low heat for 15 minutes until slightly reduced, stirring occasionally. Season.
  • 2
    Serve with tortillas for wrapping, guacamole, butter lettuce leaves, sour cream, coriander and grated cheese
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CHEAT'S VEGETARIAN LASAGNE

Everyone will love this delicious vegetarian lasagne but don't share the secret of how you did it so quickly and easily.

INGREDIENTS

• 2 x 625g packets large cheese ravioli or spinach & ricotta ravioli
• Olive oil, to toss
• 1L (4 cups) tomato passata (see note)
• 200ml thickened cream
• 350g grated pizza cheese (or a mixture of mozzarella and cheddar - see note)
• 1/4 cup (20g) grated parmesan
• 1 bay leaf (optional)
• Green salad, to serve

• METHOD

  • 1
    Preheat the oven to 180°C. Lightly grease a 2-litre (8-cup) baking dish. Meanwhile, cook ravioli in a large pan of boiling salted water according to packet instructions. Drain and toss in a little oil.
  • 2
    Spread 1 cup of passata in the baking dish. Arrange a third of the ravioli on top in a single layer, then top with one third of the cream and cheese. Repeat layers twice, adding the final cup of passata before you add the final layers of cream and cheese. Sprinkle with parmesan and garnish with a bay leaf, if desired.
  • 3
    Cover with baking paper and foil, then bake for 25 minutes. Uncover and bake for 10 minutes or until golden. Leave for 10 minutes to cool slightly, then serve with salad
  •  NOTE Passata (sieved tomatoes) and pizza cheese are available from supermarkets.

VEGETARIAN HALOUMI HASH BURGERS WITH KALE AIOLI

This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.

INGREDIENTS

• 200g desiree potatoes, peeled, grated, excess water squeezed out
• 250g haloumi, grated
• 1 tbs plain flour
• 1 egg
• 4 large portobello mushrooms
• Extra virgin olive oil, to drizzle
• 1 cup (300g) aioli
• 2 cups chopped kale leaves, blanched, refreshed
• 4 rye breadrolls, split, lightly toasted
• Rocket leaves and Sriracha or tomato sauce, to serve
•                              

  METHOD

  • 1
    Preheat oven to 220°C. Combine potato, haloumi, flour and egg in a bowl. Season with pepper. Form into four rounds on a baking paper-lined baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden.
  • 2
    Meanwhile, place mushrooms on a baking tray, drizzle with oil and season. Bake on the bottom shelf (underneath the hash browns) for the final 15 minutes of cooking or until cooked through.
  • 3
    Place the aioli and kale in a small food processor and whiz until green and combined.
  • 4
    Spread the breadroll bases with kale aioli, top each with haloumi hash brown, rocket leaves, mushroom, Sriracha and breadroll lids to serve.

THAI CORN FRITTERS

THAI CORN FRITTERS

Serve these spicy corn fritters with a sweet chilli dipping sauce for an enticing entree.

INGREDIENTS

• 2 large eggs
• 2/3 cup (100g) plain flour
• 2 garlic cloves, chopped
• 1 teaspoon caster sugar
• 1 tablespoon Thai fish sauce
• 270g can corn kernels, drained
• 2 spring onions, finely chopped
• 2 tablespoons sunflower oil
• 2 tablespoons sweet chilli sauce, to serve

• METHOD

  • 1
    Place the eggs, flour, garlic, caster sugar, fish sauce, half the corn kernels and half a teaspoon each of sea salt and freshly ground black pepper in a food processor. Process to a puree.
  • 2
    Add the chopped spring onions and the remaining corn kernels and stir well to combine. Heat the oil in a non-stick frypan over medium-high heat.
  • 3
    Working in batches, drop tablespoons of corn batter into the pan and cook for 1-2 minutes on each side until golden. Keep warm while you make the remaining fritters.
  • 4
    Stack the fritters on plates and drizzle with sweet chilli sauce, or serve sweet chilli sauce in a bowl for dipping.