Seven Delicious Meatless Monday Recipes

One of the only things my family doesn’t like about the fact that I love to invent and develop new recipes, is that often, once I have made something I rarely make it again. In my quest for the new and different, the old favourites get left by the wayside. So recently, at my family’s request, I have been cooking many of our old favourites. So here are seven of my family’s favourite Meatless Monday recipes from Mondays gone by.

Parsnip Potato and Leek Gratin

Creamy Summer Spaghetti (it’s lovely in winter too!)

Cashew Nut Stir Fry

Risotto Primavera

Easy and Delicious Vegetarian Stew

Easy Vegetarian Spaghetti One Pot

Tofu Stir Fry with Hoisin Sauce

Delicious Spaghetti Bolognese

Spaghetti Bolognese, or spaghetti with meat sauce, has long been a favourite in our house. However my recipe has evolved a huge amount over the past few years. When I was growing up, spaghetti with meat sauce involved a sauce in which tomatoes were a recognisable, integral and well-loved part. Then I met my husband I found that in his family, meat sauce for spaghetti bore more resemblance to beef gravy than anything else and contained few, if any, tomatoes. In an attempt to fit in, and to please him, I amended my family recipe to suit his, and began to dread serving what was once one of my favourite dishes.  Everyone else loved it, but I missed my tomatoes. The only way I could sneak them in was to use a prepared jarred sauce, and I worried that they might not be the healthiest choice.

But in the last few months, after literally years of trying, I have finally found a way to make this dish in a way that means we all enjoy it, and without a jar of spaghetti sauce in sight. In fact, whenever I serve this version to guests, I always get asked for the recipe. As for my husband, he says he not only loves it, but he prefers it to the version he was used to. And if you are thinking he is just trying to make me feel good, let me tell you, when it comes to food, my husband speaks his mind!

This recipe loves the addition of fresh herbs if you have them. Last time I was cooking this I slipped a couple whole sprigs of thyme in while the sauce was simmering and removed them before serving. It was a fantastic (although purely optional) addition.

To serve four to five people you need:-

1 tablespoon olive oil

1 onion, finely chopped

1 pound of ground beef (pasture raised if possible)

3 to 4 cups of homemade tomato sauce or jarred passsata (sieved tomatoes), organic if possible

1 beef stock cube

1 to 2 teaspoons dried oregano

1 bay leaf

salt and pepper to taste

3 to 4 tablespoons basil pesto

1 pound spaghetti

freshly grated Parmesan cheese, to serve (optional)

Heat the oil in a frying pan over medium heat and sauté the onion until it begins to soften and become translucent. Add the ground beef and brown, stirring to break up any large chunks. 

Crumble the stock cube over the beef and stir through. (I know stock cubes are not good for you, but just the one cube really works here.) Add the tomato sauce or passata, oregano, bay leaf and any other herbs. Stir through, reduce the heat, and simmer for at least twenty minutes (up to forty minutes is fine). 

Remove the bay leaf, and any other whole herbs you may have added (like the sprigs of thyme I suggested). Stir in the pesto. Taste for seasoning and add salt and/or pepper if you feel the sauce needs it. Simmer again while you cook the spaghetti in boiling, salted water according to package directions.

Drain the spaghetti and serve with the sauce. Garnish with the Parmesan cheese, if using.

Green Vegetable Pasta

Okay, if I had called this what it really is many folks would probably would have flicked past it. Yes, this dish contains the much maligned Brussel Sprout - but I promise you that properly cooked these little baby vegetables are absolutely delicious. They make a fantastic addition to this quick and easy pasta dish, which in our house is known as Brussel Sprout and Pancetta Pasta.

The trouble with Brussel Sprouts is that most folks over cook them, making them soggy and bitter. First of all, do not, under any circumstances, make tiny crosses in the bottom with a knife. Although this is traditional, it makes the water soak up inside them, leaving them quite soggy. All you have to do is cut some of the bottom off the sprout, peel off a couple of the outer leaves and wash them thoroughly. Then Brussel sprouts need to be boiled for no more than 5 to 6 minutes in water to which a teaspoon of sugar has been added. And I promise you, cooked this way they are delicious. However that is not how you need to cook the Brussel Sprouts for this pasta dish. In fact, you stir fry them, turning them into gorgeous crunchy yumminess. Seriously. Trust me. They are so good for you, you really should try this.

All you need to serve four people is:

9 to 10 ounces of penne pasta

(whole wheat if possible or you can use gluten free pasta if you need to)

2 teaspoons vegetable oil or bacon fat

1 onion, peeled and finely chopped

a handful of mushrooms, sliced

about half a cup of chopped pancetta or 5 or 6 slices of bacon, finely chopped

1 cup of Brussel sprouts, trimmed, washed and finely sliced

4 to 5 tablespoons of your favourite pesto (I like basil with this one)

2 to 3 tablespoons of cream or crème fraîche

chopped tomatoes and dried parsley to garnish (optional)

Cook the pasta in boiling salted water according to package directions.

Meanwhile, heat the oil in a frying pan over medium heat and add the onion. Sauté until the onion begins to soften. Add the mushrooms and pancetta or bacon and the sliced Brussel sprouts. Stir fry for seven to eight minutes until the bacon is cooked. Stir in the pesto and the cream until everything is well blended together.

Drain the pasta and return it to its pan. Add the sauce and stir through. Serve garnished with the chopped tomato and parsley if desired. This is nice with warm rolls and/or a salad.

Cointreau Soused Orange Slices

This may well be the easiest recipe I have ever posted.  Originally one of my Recipes of the Week in January last year, it was inspired by beautiful blood oranges and some very pretty glass dishes. I'm republishing it because blood oranges are in season right now, and this is a simple and elegant way to enjoy them.  

Blood oranges have a relatively short season. The months they are available varies depending on what country you are in and the weather conditions. Here in England we can usually get them imported from Italy in late January/February, but the season can start as early as November and carry on into March. Athocyanin, which is a pigment more commonly found in flowers than fruits and vegetables, gives blood oranges their distinctive red colour. They can be slightly more tart than ordinary oranges but are very delicious. And of course, they are very good for you too.

I originally served this as a simple dessert for two, but I think it would be wonderful at a dinner party, particularly where there is going to be a cheese course and you only want a light dessert. It would also be a lovely for the summer, although you would only be able to use ordinary oranges as blood oranges are not in season then.  I don’t honestly think it would matter that much though. You could always scatter some blueberries over top for more colour.

I used both blood oranges and ordinary oranges in this recipe because I like the idea of the contrasting colours. Instead of peeling the oranges by hand I used a knife and carefully pared the skin off along with the pith. It can help to cut a small slice off the bottom of the orange first so that you can sit it flat on a chopping board to do this. Be sure to use a sharp knife and be careful of your fingers! 

It’s nice to serve this in pretty glass dishes so the colour shows through. 

You need:-

2 to 3 oranges per person, peeled and sliced in rounds

(try to remove all the seeds)

1 to 2 tablespoons of Cointreau or Grand Mariner per person

Peel and slice the oranges and  place them all in a fairly deep bowl.  Pour the liqueur over top, covering the oranges as much as possible.  Cover with plastic wrap and leave in a cool place (not the fridge) to soak for about an hour or so, gently turning the oranges from time to time.  The liqueur encourages the oranges to release some of their juices, so a lovely boozy juice will develop.  

Divide the orange slices between the serving dishes and pour some of the juice over top.  Serve with a little whipped cream or crème fraîche on the side for people to dollop on top.  I have a feeling this would also be delicious served as a topping for good vanilla ice cream. 

Meatless Monday - Jewelled Couscous Salad

The multi-coloured glossy peppers make this salad look jewel-like so it is beautiful on a buffet. It is also a great thing to have in the fridge over a couple of days as it goes with just about anything and as well as being tasty, it is good for you too. Peppers and other roast vegetables are full of anti-oxidants and although couscous it isn’t a whole grain, it contains protein, some B vitamins and fibre. (You can buy whole grain varieties of couscous now, but I have to confess I prefer the taste and texture of the traditional sort. But please do use them if you prefer.) The couscous that you normally buy here in the West is an ‘instant’ variety, and does not require the long steaming that traditional couscous does, making it quick and easy to cook.

Once again, I use my favourite go to ingredient, Roast Vegetables, in this dish, but I cut the pieces smaller and roast them for less time.

1 onion (red if possible), cut in small chunks

1 zucchini, top and tail removed, cut in half lengthways and then cut in half moons

(If you cannot get a zucchini, use a sweet green pepper instead.)

1 red pepper, de-seeded and cut in small chunks

1 yellow pepper, de-seeded and cut in small chunks

2 tablespoons olive oil plus a bit more for dressing the salad

2 to 3 teaspoons Balsamic vinegar plus a bit more for dressing the salad

2 cups couscous

4 cups vegetable stock

salt and pepper to taste

2 to 3 tablespoons chopped fresh flatleaf parsley or 1 tablespoon dried parsley

Preheat the oven to 375℉ or about 190℃.

Place the vegetables in a roasting dish and toss in the 2 tablespoons of olive oil and 2 to 3 teaspoons of Balsamic vinegar. Roast for about 30 minutes, stirring occasionally, until the vegetables begin to soften and turn golden on the edges. Remove from the oven and cool to room temperature.

Meanwhile, heat the vegetable stock in a saucepan until nearly boiling. Place the couscous in a large, heatproof bowl and pour the stock over top. Cover with aluminum foil and set aside for about five minutes or until all the liquid is absorbed. Stir through with a fork and set aside to cool.

Mix the roast vegetables and the couscous together, adding a bit more oil and vinegar just to dress the salad and bring everything together. (You won’t need more than about a teaspoon or so of oil and a few sprinkles of vinegar.) Grind in some black pepper and taste the salad. Add salt if necessary. Stir in the parsley and store in the fridge until ready to serve.

Mediterranean Chicken Cassserole

This healthy, economical and delicious one pot meal has become a favourite at our house. I used chicken breasts as my family prefers them, but it would be absolutely delicious with boneless chicken thighs. For a milder flavour, just replace the smoked paprika with ordinary paprika, but do consider trying the smoked as it really does give the dish a wonderful depth.

You need a casserole dish with a lid that goes from the stove top to the oven, or failing that, you can use a frying pan for the first part of the recipe, and then move the ingredients to a large casserole that can go in the oven.

To serve four people, you need:

2 tablespoons oil (I use olive oil)

1 red onion, cut roughly in eighths

1 red or green pepper, seeded and cut in chunks

1 cup quartered white or button mushrooms

1 zucchini, cut in half lengthwise, and then in fairly thick half moons

4 boneless skinless chicken breasts or 8 boneless thighs, preferably pasture raised, free range or organic, cut in fairly large chunks

about ½ cup cube pancetta or chopped bacon slices, preferably pasture raised, free range or organic

1 can (about 14 ounces) tomatoes, preferably organic

3 tbsp basil pesto, homemade if possible

½ teaspoon oregano

1 bay leaf

½ teaspoon smoked paprika

1 clove garlic

salt and pepper

1½ cups of small pasta shapes (I used tubettini)

1½ cups boiling water, cooled a bit

chopped or dried parsley to garnish

Preheat the oven to 350℉ (170℃ or 160℃ for a fan oven). Heat the olive oil in a large stove-top safe casserole oven medium heat. Add the red onion, pepper, mushrooms and zucchini and stir fry for two or three minutes.

Add the chicken and stir through.

Cook for a few minutes, stirring frequently, just until the chicken starts to lose its pink colour. Stir in the pancetta or bacon and continue to cook for a couple of minutes.

Add the tomatoes, oregano, bay leaf, smoked paprika, about a quarter teaspoon of salt and an eighth of a teaspoon of pepper. Finely grate in the garlic. Put the lid on the casserole and transfer it to the oven. (If using a frying pan, transfer the ingredients to the casserole now and then put it in the oven.)

Cook for about twenty minutes if using chicken breasts, or thirty minutes if using chicken thighs. Remove from the oven. Take the bay leaf out and add the pasta.

Add the boiling water and stir through carefully. Return to the oven for about ten minutes, then check to see if the pasta is done. If it is not, and all the liquid has been absorbed, you can add a bit more water. You may need to return the casserole to the oven for five minutes or so - you want the pasta to be al dente. Make sure that the chicken is cooked as well, with no pink remaining inside.

When the pasta is cooked, check for seasoning, adding more salt and pepper if necessary. Garnish with chopped or dried parsley. You can serve this from the casserole at the table, and it is lovely with some fresh hot rolls served alongside.

Orange and Raisin Challah Loaf

Ok, I promise, just one more bread machine bread post for now! I’ve saved the best for last, as this is one of my very favourite recent experiments. It’s based on the delicious Challah bread recipe I posted last Friday.

When I first made Challah bread using my bread machine, I only used it for the dough setting because I wanted to attempt the traditional braided shape. However I was so pleased with the texture and flavour of the bread, I wondered what it would be like made entirely in the machine for everyday.

Challah is a traditional Jewish bread, and raisins are often added at times of celebration. Now I love raisin bread, so I thought I would incorporate them into it. In fact, I used some beautiful California crimson raisins, and while I need to apologise for the food miles, they really did make it extra special. And then I got to thinking about orange peel and how good orange can taste with raisins and, well, the rest is history. I love it when a plan comes together.

Makes 1 bread machine loaf.

2 eggs, at room temperature

water

2 generous tablespoons of olive or other mild vegetable oil

3 cups strong white bread flour

grated rind of one orange

½ cup raisins or sultanas

1 teaspoon salt

1 tablespoon caster sugar

2 teaspoons fast acting dried yeast

Mix the raisins and the orange peel together in a small bowl.

Break the eggs into a measuring jug and beat lightly. Make up to 1¼ cups with water. Beat together lightly. Pour into the bread maker bucket.

Add the oil and half the flour. Sprinkle with the sugar and salt and top with the remaining flour. Mound the yeast in the centre.

Fit the bucket into the bread maker and set to the raisin bake setting. If you have an automatic raisin dispenser, you can put the raisins and orange peel into it now. If you don’t, you will need to listen for the ‘raisin beep’ and add them then.

When the loaf is cooked, remove the bucket from the bread maker and carefully shake it out of the bucket onto a cooling rack. Wait at least a half an hour before slicing.

This bread is gorgeous spread with butter and jam, and it tastes lovely toasted too.

Delicious Nut Bread

I seem to be following a bit of a bread theme this week, but let’s face it, we all need a bit of post-holiday comfort – and what better comfort food is there than fresh homemade bread?

This recipe is loosely based on a Toasted Macadamia Nut bread recipe from Sonia Allison’s The Complete Bread Machine Book, and I do use macadamia nuts in it often. I don’t bother to toast them though. However this bread is also delicious with any other chopped nuts you might like - walnuts, pecans, even cashew or pistachio nuts - and of course you can also make it with a mixture of nuts as well. 

If you don’t have an automatic raisin and nut dispenser on your bread machine, you will need to listen out for the ‘raisin beep’ so you can add the nuts. I use olive oil in this recipe, but I have used walnut oil when I have made this bread with walnuts in the past - it gives a really walnut-y flavour hit. This bread goes really well with just about anything, and makes a great side for a hearty stew. It’s also delicious lightly toasted and spread with butter and jam for breakfast or at teatime.

¾ cup chopped nuts

1¼ cups water

3 tablespoons vegetable or nut oil

3 cups strong white bread flour

1 teaspoon salt

1 tablespoon white sugar

2 teaspoons instant or fast-acting dried yeast

Pour the water into the bread maker bucket. Add the oil and then sprinkle half the flour over top. Sprinkle with the salt and sugar and then put the rest of the flour on top. Mound the yeast into the centre.

Fit the bucket into the bread maker and set it to the cycle recommended in your bread maker manual - the raisin or fruit loaf setting is a good one. On some bread machines this is called the ‘special’ setting.

When the bread is ready, carefully shake it out of the bucket on to a wire cooling rack and stand right way up. Leave the loaf for at least an hour before cutting (and removing the paddle if necessary).

You can brush this loaf with a little melted butter while it is still hot if you like, or with a bit of warmed jam or honey. Apricot jam glaze tastes amazing on walnut nut, and honey makes a great glaze if you have used pecans in this bread.

Apple Cinnamon Raisin Bread

As you may already know, I love my breadmaker. I do make bread from scratch, but like most people, I just don’t have time to do it most of the time, and this fantastic little gadget means that I rarely have to buy store bought bread. That has to be a good thing because homemade bread not only tastes better, but it is better for you. I know exactly what goes into my bread, and it isn’t a lot of additives, salt or flavour improvers. It also makes the house smell fabulous when it is baking, especially when you bake a spiced bread like this. 

I’ve been making this recipe for some time using ordinary bread flour but when I was at Masterchef Live last autumn, I found a new flour supplier who makes an Apple Cinnamon flour. Wessex Mill offer a huge range of speciality flours and each bag of flour is completely traceable. The farms the grain has come from are listed on the back. I love this, and I had such good results from the Apple Cinnamon variety, I can’t wait to try some of the others (which include spelt, pumpernickel and rye).

But back to the recipe. Be sure to use “strong” or “bread” flour when you make bread as it makes a huge difference to how your loaves will turn out.

1¼ cups apple juice at room temperature

2 tablespoons vegetable oil (walnut oil for preference)

3 cups strong white bread flour (or Wessex Mill’s Apple Cinnamon Bread Flour)

2 teaspoons cinnamon (omit if using Wessex Mill’s flour)

2 tablespoons milk powder

1 teaspoon salt

2 teaspoons white sugar

2 teaspoons instant or fast acting dried yeast

½ to ¾ cup nice juicy raisins

Pour the apple juice into the breadmaker bucket. Add the oil and half the flour. Sprinkle with the milk powder, cinnamon, salt and sugar. Cover with the remaining flour and mound the yeast in the centre.

Fit the bucket into the breadmaker. Put the raisins in the raisin and nut dispenser if you have one - if not you will have to listen out for the ‘raisin beep’ part way through the cycle and put them in then.

Set the breadmaker to the programme recommended in your manual - usually the ‘Raisin bread’ setting. (I have to select the “Basic” setting on mine and then choose the option for “Raisins”.) Turn the bread maker on. And if you don’t have a raisin dispenser remember to listen out for the beep!

When the bread is done, remove the bucket from the bread maker using oven mitts and carefully shake the bread out on to a cooling rack. Wait until it has cooled off a bit before attempting to remove the paddle if it has become stuck - and also before slicing. You can slice this when it is still warm, but if you don’t let it cool off for at least 30 to 40 minutes it will be very difficult and possibly ruin your bread. Be careful, because the apple cinnamon smell is very seductive, so if you do give in before then don’t way I didn’t warn you!

This loaf is really delicious spread with some real butter. It’s also nice with a touch of honey. You can serve it plain or toasted.