1

Creamy courgette and bean layer bake

This is the last one in my trio of recipes from one batch of rich savoury beans! We ate it cold for lunch at work last week, and it made great filling meal without being heavy. The vegan cream cheese is so simple, and adds a lovely richness without being cloying like the dairy version can be.

The courgette is marinated before baking in a very simple water based mixture including cassia bark and oregano, for a little hint of moussaka flavour.

The vegan cream cheese does need to be started a few hours before the rest of the recipe, but it takes only a couple of minutes to set it straining. I used a coffee filter rather than muslin this time, which worked a treat!

When making this recipe I had, for the first time ever I think, a bitter courgette… It didn’t spoil the dish thank goodness, but has reminded me to always taste vegetables before cooking with them!

Creamy courgette and bean layer bake

Creamy courgette and bean layer bake

Continue reading

5

Vegetable and herb bake

This one is loosely based on a Greek roasted vegetable dish, the original though uses anywhere between 150 and 200 ml of oil, which seemed a bit much for a workday lunch dish! So here I’ve reduced the oil substantially, and made what is basically a dressing to coat the vegetables.

I used a food processor to slice the vegetables, so they ended up about 1 mm thick. To be honest though, with the cooking time involved in this dish, thicker would be fine too!

And so to the 1 hour 40 minutes it takes in the oven… it does seem like an awfully long time, but the vegetables end up such a gorgeous melty texture, it’s really worth it.

Vegetable and herb bake

Vegetable and herb bake

Continue reading

2

Aubergine bake with spinach and basil sauce

Here’s another one of my forays into cooking aubergine with very little or no oil. It worked wonderfully in this chinese style recipe and I wanted to try a different method for an Italian inspired layered dish.

Baking the sliced aubergine weighted down with a heavy dish before assembling the bake worked really well, the aubergine was beautifully soft with no oil used at all!

I’ve simply layered it with cherry tomatoes, and a quick sauce made with soy milk, spinach and basil.

I was intending to eat it with salad and make it last two meals, but in the end it was so delicious I just ate the lot on its own…

Aubergine bake with spinach and basil sauce

Aubergine bake with spinach and basil sauce

Continue reading