Cookbook 136: Everyday Vegetarian – The Complete Collection

So I cooked from the Australian Women’s Weekly, Everyday Vegetarian: the complete collection an age ago (March 2018) and really don’t remember much about it. I do remember struggling to find recipes that both my vegetarian house-mate (allergic to capsicum) and my friend who was visiting (MAOI diet) could eat. I don’t recall the taste of any of these dishes, so we’re going with a very standard, successful because it’s an AWW cookbook, score of 3 out of 5. I have photos, so you can enjoy those, but no notes because I haven’t the foggiest.

Chickpea kofta with harissa yoghurt

Chickpea kofta with harissa yoghurt

Ingredients

  • 2 corn cobs, trimmed, husks and silk removed
  • 1/4 cup olive oil
  • 1 small brown onion, chopped finely
  • 3 teaspoons Moroccan seasoning
  • 800g canned chickpeas, drained, rinsed
  • 1 egg, beaten lightly
  • 1/4 cup plain flour
  • 1/3 cup finely chopped fresh coriander
  • 1/4 cup finely chopped fresh mint
  • 16 baby cos lettuce leaves
  • 1 Lebanese cucumber, peeled length-ways into ribbons
  • 200g assorted cherry tomatoes, halved

Harissa yoghurt

  • 1 cup Greek-style yoghurt
  • 2 teaspoons harissa paste
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin

Method

  1. Brush corn with a little of the oil, season. Cook corn cobs on a heated oiled grill plate, or BBQ, over medium heat, turning occasionally, for 15 minutes or until charred and tender. When cool enough to handle, cut kernels from the cobs; place in a large bowl.
  2. Meanwhile, preheat oven to 200C.
  3. Heat 2 teaspoons of the oil in a small frying pan over medium heat; cook onion, stirring occasionally, for 5 minutes or until soft. Add Moroccan seasoning; cook, stirring for 1 minute or until fragrant. Transfer mixture to bowl with corn; add chickpeas, then mash coarsely. Stir in egg, flour and herbs; season. Shape mixture into 16 koftas; place on an oven tray.
  4. Heat remaining oil in same pan; cook kofta, in batches, over medium heat, turning occasionally, for 5 minutes or until golden. Transfer to a lightly oiled oven tray. Bake for 10 minutes or until cooked through.
  5. Make harissa yoghurt (mix all ingredients for yoghurt together).
  6. Serve chickpea kofta in lettuce leaves with cucumber and tomato, drizzled with harissa yoghurt.

Vegetable cassoulet

Vegetable cassoulet

Ingredients

  • 2 tsp olive oil
  • 4 shallots, halved
  • 3 cloves of garlic, sliced thinly
  • 2 medium carrots, chopped coarsely
  • 200g swiss brown mushrooms, halved
  • 1 cup dry white wine
  • 2 medium zucchini, chopped coarsely
  • 1.5 cups vegetable stock
  • 700g bottled passata
  • 1 tsp finely chopped fresh thyme
  • 400g canned borlotti beans, drained, rinsed

Bread topping

  • 1 tbsp olive oil
  • 1 small brown onion, chopped finely
  • 1 clove garlic, crushed
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 wholegrain and seed sourdough bread, torn into 2cm pieces
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

Method

  1. Preheat oven to 180C
  2. Heat oil in a large flameproof casserole dish over medium-high heat, cook shallot, garlic, carrot and mushrooms, stirring, for 5 minutes or until vegetables are just tender. Add wine; bring to the boil. Boil until liquid is reduced by half. Add zuchinni, stock, passat, thyme and beans; return to the boil. Remove from heat. Cover dish; transfer to oven, cook for 50 minutes.
  3. Meanwhile, make bread topping (see below)
  4. Season cassoulet to taste, sprinkle with bread topping; return to oven, uncovered, for 10 minutes or until bread topping is browned.

Bread topping:

  1. Heat oil in a large frying pan over medium-high heat, cook onion, stirring, for 5 minutes or until soft. Add garlic, rind, thyme and bread; cook, stirring; for 10 minutes or until bread browns lightly. Stir in parsley.

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