BEETROOT RISOTTO WITH GOATS' CHEESE AND WALNUTS (VEGETARIAN)

We bet this beetroot risotto, served with crumbled goat's cheese and crunchy walnuts, won't just be the choice of vegetarians.

INGREDIENTS

• 450g can whole baby beetroot
• 600ml vegetable stock
• 50g unsalted butter
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 250g arborio risotto rice
• 2 teaspoons chopped fresh thyme leaves
• 150ml red wine
• 75g walnuts, roughly chopped
• 125g soft goats' cheese
• Wild rocket leaves, to serve

• METHOD

  • 1
    Drain the beetroot juice into a jug and add the vegetable stock to make up about 1 litre.
  • 2
    Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened.
  • 3
    Add the rice and thyme and stir to coat the rice grains in the butter.
  • 4
    Add the red wine to the rice and continue cooking until most of the liquid has been absorbed.
  • 5
    Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente.
  • 6
    Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts.
  • 7
    To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket.

THREE-CHEESE PUMPKIN PIE (VEGETARIAN)

Enclosed in this free-form pie is a perfectly balanced mixture of sweet pumpkin and salty cheese.

INGREDIENTS

• 1 tablespoon olive oil
• 25g unsalted butter
• 1 onion, thinly sliced
• 1/2 butternut pumpkin (about 450g), peeled, cut into 1.5cm cubes
• 1 tablespoon brown sugar
• 2 teaspoons balsamic vinegar
• 2 eggs, lightly beaten, plus 1 lightly beaten egg to brush
• 100ml pure (thin) cream
• 120g Gruyere, grated
• 2 tablespoons grated parmesan
• Fried sage leaves, to serve (optional)

Pastry

• 2 cups (300g) plain flour
• 30g cheddar, grated
• 150g chilled unsalted butter, chopped

• METHOD

  • 1
    For the pastry, place flour, cheddar and butter in a food processor with a pinch of salt. Process until mixture resembles fine crumbs. Add 1/3 cup (80ml) chilled water and process until mixture comes together to form a smooth ball. Wrap in plastic wrap and chill for 30 minutes.
  • 2
    Meanwhile, make the filling. Heat the oil and butter a in large frypan over low heat and cook the onion for 5 minutes or until soft. Add the pumpkin and cook, stirring occasionally, for 2-3 minutes.
  • 3
    Add 1/2 cup (125ml) water and bring to a simmer. Cover, return heat to low and cook for 20 minutes or until the pumpkin is soft. Stir in the sugar and balsamic vinegar, then allow to cool.
  • 4
    Preheat the oven to 200°C. Line a large baking tray with baking paper.
  • 5
    Roll out pastry on a lightly floured board to a 30cm disc and place on the prepared baking tray.
  • 6
    Place the cooled pumpkin mixture in a large bowl. Add the eggs and cream, and season well with salt and freshly ground black pepper. Stir in half the gruyere, then sprinkle the remaining gruyere over the pastry, leaving a 2cm border. Fill the centre of the pastry with the pumpkin mixture, then fold over the 2cm border and roughly pleat. Brush the pastry edge with the beaten egg and sprinkle with parmesan. Bake for 30 minutes or until golden and cooked through.
  • 7
    Serve the pie warm, garnished with fried sage leaves, if using.

  • NOTES

    -

    Vegetarians can use animal rennet-free cheese, available from selected supermarkets. Note: Instead of making the pastry yourself, you can use a 375g block of frozen shortcrust pastry (from supermarkets) for this recipe.

VEGETARIAN PASTRY PIZZAS

INGREDIENTS

• 2 sheets frozen reduced-fat puff pastry
• 220g tub cherry bocconcini, drained
• 1 zucchini
• 4 tablespoons (1/3 cup) tomato and basil pasta sauce
• 2 tablespoons fresh oregano leaves

• METHOD

  • 1
    Preheat 2 baking trays in the oven at 220°C.
  • 2
    Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
  • 3
    Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden
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EASY VEGETARIAN PIE

Creamy vegetarian potato pie with a crisp pastry shell is a fantastic vegetarian dish any night of the week.

INGREDIENTS

• 4 large potatoes, peeled, thinly sliced
• 60ml (1/4 cup) olive oil
• 20g unsalted butter
• 4 onions, sliced into thin wedges
• 1/2 cup (125ml) thickened cream
• 1 tablespoon fresh thyme leaves
• 2 garlic cloves, crushed
• 2 x 375g blocks butter puff pastry
• 1 egg, beaten

• METHOD

  • 1
    Preheat oven to 180°C. Place the potatoes on an oiled baking tray, drizzle with 1 tablespoon oil, then roast for 15 minutes.
  • 2
    Heat remaining oil and butter in a pan over low heat. Add onion and cook for 20 minutes until soft and golden. Set aside to cool. Combine onion and potato with cream, thyme and garlic. Season and set aside to cool.
  • 3
    Roll out pastry blocks on a lightly floured surface to 35 x 20cm rectangles. Place one sheet on a lightly-floured baking tray and spread the mixture in the centre, leaving a 2cm border. Brush edge with egg, place other sheet on top and press together, pinching until sealed. (We used a little extra pastry to make decorative leaves.)
  • 4
    Brush all over with egg. Make 2 air holes in the top and bake for 25 minutes until crisp and golden.

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.