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Vegan & Vegetarian Dinner Recipes

The document provides recipes for two dishes: 1) A tofu pesto made with silken tofu, fresh herbs like basil or parsley, olive oil, sesame tahini, and lemon juice that is blended until smooth and creamy. 2) A pumpkin, courgette, and sweet potato stew cooked with ghee, spices like cumin and coriander, and bulghur wheat. The vegetables are sauteed and simmered until tender before being served over cooked bulghur wheat.

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Béla Józsi
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25 views1 page

Vegan & Vegetarian Dinner Recipes

The document provides recipes for two dishes: 1) A tofu pesto made with silken tofu, fresh herbs like basil or parsley, olive oil, sesame tahini, and lemon juice that is blended until smooth and creamy. 2) A pumpkin, courgette, and sweet potato stew cooked with ghee, spices like cumin and coriander, and bulghur wheat. The vegetables are sauteed and simmered until tender before being served over cooked bulghur wheat.

Uploaded by

Béla Józsi
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Dinner

241

Tofu pesto
This quick and easy pesto is delicious with either wholewheat pasta or gluten-free varieties made from quinoa, corn, or brown rice.
Serves 4 350g (12oz) silken tofu large bunch of fresh herbs such as basil, parsley, or mint, stalks removed 1 tbsp cold-pressed mixed seed or olive oil 1 tbsp sesame tahini squeeze of lemon juice, to faste freshly ground black pepper

1. Place all the ingredients in a blender with 3 tbsp filtered water and process until smooth and creamy - do not over-blend as this will spoil the delicate flavour of the herbs. Adjust the consistency to taste by adding more water if necessary.

Pumpkin, courgette, and sweet potato stew with bulghur wheat


The presence of members of the squash family and sweet potato makes this a sweetly flavourful stew.
Serves 4 350g (12oz) pumpkin or butternut squash 350g (12oz) sweet potatoes 350g (12oz) courgettes 1 -2 tbsp ghee (clarified butter) V; tsp each of cumin seeds, coriander seeds, fennel seeds, and ground turmeric 1 tsp herbes de Provence salt and freshly ground black pepper 200g (7oz) bulghur wheat

1. Peel all the vegetables and chop into bite-sized chunks. 2. Heat the ghee in a large saucepan and add the spices. Stir and cook the spices slightly until the aroma is released, 3. Add the pumpkin or butternut squash and sweet potato and saute for about 5 minutes, stirring to coat with the spices, 4. Add 750ml (1 'A pints) filtered water, the herbs, and about ]h tsp salt and % tsp pepper, Bring to the boil, turn down the heat, and simmer slowly for about 15 minutes. 5. Add the chopped courgettes, bring back to the boil, and then simmer slowly for a further 15-25 minutes until the vegetables are cooked, 6. While the stew is cooking, prepare the bulgur wheat. Rinse thoroughly until the water runs clear. Place 500ml (16fl oz) filtered water into a medium-sized pan and bring to the boil. Add the bulghur wheat and a pinch of salt and then cook on a low heat, covered, for 15 minutes, 7. When the vegetables in the stew are cooked, check the seasoning, then serve the stew poured over the bulgur wheat.

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