Celebrate National Vegetarian Week

Celebrate National Vegetarian Week


Posted 7th Oct 2016


It's National Vegetarian Week this week, which seems as good a reason as any to try some tasty meal options. Whether you want to celebrate some of your preferred vegetarian recipes or simply give them a go, now is the time to do so. We've picked a couple of delicious recipes to get you started.

Pura Power-Packed Lunch

You will need

2 medium sweet potatoes, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
5tbsp Pura Liquid Coconut Oil
4 handfuls spinach, rocket and watercress salad
150g feta cheese, cut into chunks
100g pomegranate seeds
2tbsp lemon juice
1tsp Dijon mustard
Salt and freshly ground black pepper

Directions

1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Toss the sweet potato and red pepper chunks in 2tbsp Pura Liquid Coconut Oil. Spread onto a baking sheet and roast for 15-20 minutes, or until tender.

2. Arrange the salad leaves on 4 serving plates and scatter the warm sweet potato and red pepper on top. Add the feta cheese, then sprinkle the pomegranate seeds over each salad.

3. Whisk the remaining Pura Liquid Coconut Oil oil with the lemon juice and mustard. Season with salt and pepper, and then drizzle over the salads. Serve at once.

 

Red Pepper, Mozzarella and Spinach Tart

 

You will need

300g Plain flour
Pinch salt
125gTrex
 

For the filling

300g Fresh spinach,washed
300g Roasted red peppers (from a jar, packed in brine)
2 x 210g Packs mozzarella cheese, drained and sliced
3 Eggs
300ml Pot crème fraiche
Salt and freshly ground black pepper
Basil leaves, to garnish
 

Directions

1. Sift the flour and salt into a large bowl. Add the Trex and rub in with your fingertips until the mixture looks like fine crumbs. Stir in just enough chilled water to make a soft, but not sticky dough. Knead for a few moments, then wrap and chill for 10-20 minutes.

2. Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6. Roll out the pastry on a lightly floured surface and use it to line a 20x30cm (8x12in) oblong tart tin. Line with foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.

3. Take the flan from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4.

4. Put the spinach into a large colander and pour a kettleful of boiling water over it to wilt the leaves. Run cold water over it, then squeeze the spinach with your hands to remove the excess water.

5. Tear the peppers into strips and arrange them in the pastry case with the spinach and mozzarella cheese. Beat together the eggs and crème fraiche. Season. Pour into the flan case, then bake for 30-35 minutes, until set. Serve warm or cold, garnished with basil.

 

Roast Vegetable and Feta Tart

feta tart

You will need

1 Courgette, sliced
1 Red and 1 yellow pepper, deseeded and thickly sliced
8 Cherry tomatoes
1 Small red onion, sliced
15g Trex, melted
Salt and freshly ground black pepper
100g Feta cheese, cut into chunks
2 tsp Fresh thyme leaves

For the pastry

225g Plain flour
½ tsp Salt
100g Trex, chilled
50g Mature Cheddar cheese, grated
1 Large egg, beaten

Directions

1. Preheat the oven to 200°C/fan oven 180°C/ Gas Mark 6. Put all the vegetables into a roasting tin, add the melted Trex and toss to mix. Season. Roast for 20 minutes, turning after 10 minutes. Allow to cool.

2. To make the pastry, sift the flour and salt into a large bowl. Using your fingertips, rub in the Trex until the mixture looks like fine breadcrumbs. Stir in the grated Cheddar, then add 2 tbsp beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly for a few seconds until smooth, then chill for 10 minutes.

3. Roll out the pastry on a lightly floured surface into a circle with a diameter of about 38cm (15in). Transfer to a baking sheet – the pastry will overlap the sheet at this stage. Brush the surface of the pastry with beaten egg.

4. Pile the cooled vegetables onto the pastry, leaving a border of about 10cm (4in) around the edge. Sprinkle the feta cheese and thyme over the top. Fold the pastry edge over the vegetables tucking, overlapping and sealing it to make a free-form tart. Brush with beaten egg.

5. Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.





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