Combine • Put the frying pan over a medium heat and pour in the sauce • Transfer the cooked spaghetti into the sauce, taking a little of the cooking water with it • Toss until the sauce is silky and coats the pasta • Add a splash more pasta water if it looks at all claggy
Serve • Twirl the pasta into bowls • Top with the crispy sage, a drizzle of olive oil and some black pepper
Thanksgiving Roast
We love a good roast, at Thanksgiving, or really any time! There’s something really special about sitting around a table with our nearest and dearest to give thanks for all of the good things in our lives. This celebratory menu is a feast of delicious autumnal flavours and, if you’re organised, can be on the table in 30 minutes flat, leaving you with more time to spend with your friends and family. There’s quite a lot going on here, so be sure to get all your trays, pans and ingredients ready before you start!
Serves 4
90g plant-based butter
For the Sweet Potato & Pecan Pie
2 sweet potatoes
pinch of salt
1 tbsp oat milk
50g oats
20g demerara sugar
40g pecans
For the Maple-Roasted Roots
2 carrots
2 parsnips
2 tbsp olive oil
1 tbsp maple syrup
handful of fresh thyme leaves
1 lemon
salt and black pepper
For the Buttered Corn & Parsley
1 × 165g tin sweetcorn
whole or grated nutmeg
handful of flat-leaf parsley
For the Red Cabbage & Cranberry Dressing
1 tbsp soy sauce
1 tbsp red wine vinegar
1 tbsp cranberry sauce
1 tbsp olive oil
¼ red cabbage
For the pan-fried seitan
1 tsp dried oregano
300g seitan steaks
80g vegan ‘bacon’ rashers (optional)
For the greens
drizzle of olive oil
2 large handfuls of collard greens, kale or spring greens
½ orange
dash of red wine vinegar
whole or ground nutmeg
salt and black pepper
To serve
instant vegan gravy
cranberry sauce
Preheat oven to max • Line a baking tray • Kettle boiled • Large saucepan with a lid • Steamer or colander • 2 small saucepans • Microplane or fine grater • Small baking dish or roasting tin • Large bowl • Frying pan • Line a plate with kitchen paper
For the Sweet Potato & Pecan Pie • Peel and cube the sweet potatoes • Place in the saucepan, cover with boiling water, add some salt and set over a medium heat for 10 minutes • Place the steamer or colander on top ready for the other roots
Melt the plant-based butter in a small saucepan and set aside
For the Maple-Roasted Roots • Peel the carrots and parsnips, if necessary, then quarter or half lengthways if small, or cut into thin batons • Place in the steamer, put the lid on and steam for 5 minutes • Remove and spread over the lined baking tray • Cover with the 2 tablespoons olive oil and the maple syrup • Pick the thyme leaves, if the stems are woody, and halve the lemon • Sprinkle the thyme over the veg and drizzle with a squeeze of the lemon • Taste and season with salt and pepper • Place on the top shelf of the hot oven to roast for 15 minutes
For the Buttered Corn & Parsley • Put the other small saucepan over a low heat • Empty the sweetcorn into the pan with a third of the melted butter • Add a grating of nutmeg • Heat on low for 10 minutes, stirring occasionally
Return to the Sweet Potato Pie • After 10 minutes the sweet potato should be very soft • Drain well and return to the pan • Add the oat milk and salt and mash until smooth • Taste and season with more salt if necessary • Scoop into the baking dish or roasting tin • In a bowl, mix together the oats, sugar and pecans with a third of the melted butter and tip over the top of the mash • Place in the hot oven next to the root veg
For the Red Cabbage & Cranberry Dressing • Place all the dressing ingredients in the bottom of the bowl you will use to serve the cabbage and whisk together • Finely shred the cabbage and tip it into the bowl • Toss to coat
For the pan-fried seitan • Place the frying pan over a medium heat • Add the final third of the melted butter and add the dried oregano • Once the herbs are sizzling, add the seitan and vegan ‘bacon’ rashers, if using, and fry lightly on both sides • Remove and set aside to drain on kitchen paper • Return the pan to the heat
For the greens • Drizzle some olive oil into the pan • Trim the greens and add them to the pan • Increase the heat to high and squeeze over the juice of the orange and the red wine vinegar • Fry for a few minutes, then add a grating of nutmeg and season with salt and pepper • Take the pan to the table
To serve • Make the gravy according to packet instructions • Check on the roasted veg and the pie and, if not browned to your liking, pop under the grill for a couple of minutes • Add a handful of parsley leaves to the corn and take it to the table with the other dishes, the gravy and the cranberry sauce • Carefully remove the root veg and pie from under the grill and take them to the table • Let everyone dig in and give thanks!
Lemon, Courgette & Crispy Caper Pasta
This dish is like an exercise in simplicity, bringing a few delicious and complementary flavours together and pairing with perfectly cooked pasta shells. Crispy capers are a revelation in this one and taste just as good on their own as in the pasta! All the flavours and wonderful green colours in this dish make it an incredibly tasty, healthy and gorgeous-looking meal.
Serves 2
200g pasta shells
2 courgettes
small handful of fresh mint leaves
small handful of fresh dill
1–2 lemons
1 garlic clove
1 tsp fennel seeds
100g frozen peas
60g capers
1 tbsp olive oil
salt and black pepper
For the crispy capers
2 tbsp olive oil
2 tbsp capers
Large saucepan of salted water on a high heat • Large frying pan on a high heat • Kitchen paper • Microplane or fine grater
Bring the pan of salted water to the boil • Add the pasta and cook until al dente, following the instructions on the packet
Make the crispy capers • Heat the 2 tablespoons olive oil in the hot frying pan • Dry the 2 tablespoons capers with kitchen paper, then tip them into the hot oil • Fry for 2–3 minutes until crisp • Remove to drain on kitchen paper • Keep the pan on the heat
Cook the courgettes • Chop the courgettes into small chunks • Add to the pan with pinch of salt and fry for 7–10 minutes, turning regularly • Roughly chop the herbs • Zest one of the lemons and cut it in half • Peel and grate the garlic directly into the pan • Add the fennel seeds and cook for 2 minutes until the garlic is golden • Add the frozen peas and the 60g capers and cook for 1 minute • Remove from the heat • Add the lemon zest, taste and if you like more lemon, squeeze in the juice from the lemon halves • Add most of the chopped herbs and the tablespoon of olive oil • Season with a big pinch of salt and pepper
To finish • Drain the cooked pasta and transfer it to the pan with the courgettes and peas • Toss well, taste and season if necessary
Serve • Scatter the pasta with the crispy capers and reserved herbs • Zest the second lemon over the top, then cut it into wedges to serve on the side
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