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3 Easy Vegetarian Recipes To Add To Your Cooking Repertoire From Anna Jones’ ‘One: Pot, Pan, Planet’

With a cooking career that already spans over a decade, award-winning cook and author Anna Jones is no stranger when it comes to experimenting with new ingredients and adding to her ever-growing list of vegetarian recipes. And her fourth cookbook to date, One: Pot, Pan, Planet, is not short of them. From a moreish Persian noodle soup to a heart-warming aubergine stew, these example recipes are just an introduction to One’s uncomplicated guide to vegetarian cooking.

Persian noodle soup

“This is my take on Persian noodle soup, expertly guided by my dear friend, Mersedeh. It’s a deeply savoury soup with spice, chickpeas, lentils and some pasta thrown in for good measure. This is a great way to use up the ends of bags of pasta you have hanging around. I have suggested a noodle pasta but really any pasta bashed up a bit will do.”

SERVES 4

3 tablespoons olive oil, plus extra for drizzling
2 onions, thinly sliced
1 teaspoon ground turmeric
1 teaspoon ground cumin
3 cloves of garlic, peeled and thinly sliced
1 green chilli, finely chopped (de-seeded if you like)
1 x 400g tin cannellini beans, drained and rinsed
1 x 400g tin green or Puy lentils, drained and rinsed
1.25 litres vegetable stock
200g spinach, washed, chopped
80g linguine/spaghetti, broken into 3cm sticks
a small bunch of parsley, chopped
a small bunch of coriander, chopped
a small bunch of dill, chopped
the juice of 1 unwaxed lemon (use the zest below)

FOR THE TOPPING

50g toasted pine nuts
1 green chilli, finely chopped (de-seeded if you like)
the zest of 1 unwaxed lemon
3 tablespoons extra virgin olive oil
a handful of herbs

METHOD

1. Heat the olive oil in a large pot over a medium heat. Add the onions and cook for about 10 minutes until they’re very soft, golden, and fragrant.

2. Add the spices, garlic and chilli, and cook for another 2- 3 minutes, or until the garlic is fragrant but not browning.

3. Add the cannellini beans and lentils, along with a litre of the stock and a good pinch of salt. Bring the mixture to a boil, reduce it to a simmer, then cook for 15 minutes until everything has come together.

4. If you are not eating all of the soup now, put those portions aside before adding the spinach, pasta and herbs. Add the rest of the stock to the pot with the spinach and pasta. Simmer until the linguine is tender but slightly al dente. This should take about 8–10 minutes.

5. In a small bowl mix the pine nuts and chopped chilli with the lemon zest and olive oil to make the topping.

6. Add the herbs to the soup and leave to simmer for a minute before tasting and adjusting the seasonings. Stir in the lemon juice.

7. Spoon into bowls and top with the pine nuts and chilli mixture.

Aubergine & peanut stew with pink onions

“This stew brings charred aubergines to a pan with peanuts, peanut butter and lots of chilli and spice. The onions add a shock of acid and neon pink. I love red-skinned peanuts. They are a great source of protein and in the summer we soak them in cold water, which makes them more nutritious, keeping them in the fridge to eat with fruit for our breakfast.”

SERVES 4

150g unsalted red-skinned peanuts
2 medium aubergines, chopped
2 tablespoons groundnut oil
2 white onions, peeled and thinly sliced
1 teaspoon ground coriander
1 teaspoon smoked paprika
½–1 teaspoon cayenne pepper or chilli powder
2 bay leaves
a small bunch of coriander, stalks chopped, leaves kept whole
6 whole tomatoes, roughly chopped, or 1 x 400g tin chopped tomatoes
3 tablespoons tomato purée
½–1 Scotch bonnet chilli, finely chopped, depending on heat
500ml hot vegetable stock
3 tablespoons peanut butter

FOR THE PINK ONIONS
1 red onion
1 tablespoon caster sugar or honey
2 tablespoons red wine vinegar

TO SERVE
rice or flatbreads

METHOD

1. In a heatproof bowl soak the peanuts in 500ml boiling water, leaving to soak until they need to be added to the stew.

2. Put a large saucepan or casserole dish over your highest heat, add the chopped aubergines and dry-fry, turning regularly, until browned on all sides. This will take about 5 or 6 minutes and you may need to do it in batches depending on the size of your pan.

3. If you have been cooking in batches, add all the aubergines back to the pan, then add the oil and fry for a further 5 minutes, adding more oil if it looks a little dry.

4. Next, add the white onions to the pan and cook over a medium heat for another 10 minutes until the onions are soft and sweet.

5. Add the spices, bay leaves and coriander stalks and fry for a minute more. Add the chopped tomatoes and tomato purée and fry for a couple of minutes, stirring from time to time so nothing sticks.

6. Add the Scotch bonnet and all the vegetable stock. Drain the peanuts and add to the pan, then simmer over a medium heat for 10–15 minutes until you have a thick sauce.

7. While the stew is cooking, slice the red onion as thinly as you can and put in a bowl. Add the caster sugar or honey and red wine vinegar and scrunch with your hands. Add the remaining Scotch bonnet and the coriander leaves and stir well.

8. Once the stew is ready, stir in the peanut butter. Drain the liquid from the onions and stir it into the stew a tablespoon at a time until it is the right level of acidity. Add a little more hot stock or water if it’s too thick. Taste and season with salt and black pepper, ladle into bowls, top with the pink onions and coriander, and serve with rice or flatbreads.

Pimentón burgers

“This is a veggie (actually vegan) burger that puts all others in the shade. I don’t want a veggie burger that tastes and looks like meat. Making something what it’s not is not my thing. I want food to taste of what’s in it. This burger is all plump white beans, walnuts, sun-dried tomatoes and a proud hit of smoked paprika topped with a quick red pepper salsa. I like to serve all the toppings in little bowls with a basket of toasted buns, and then a plate of crisp-edged burgers, and get everyone to make their own.”

SERVES 4

120g walnuts
olive oil
1 small red onion, finely chopped
1 red chilli, finely chopped
1 teaspoon ground cumin
1 tablespoon sweet smoked paprika (pimentón)
1 x 400g tin white beans, rinsed, drained and patted dry
75g sun-dried tomatoes, drained and roughly chopped (keep the oil)
4 dried apricots, roughly chopped
75g cooked rice (or another cooked grain)
30g fresh breadcrumbs (or you could use fine porridge oats)

FOR THE SALSA
2 roasted red peppers
200g datterini or cherry tomatoes
50g green olives, pitted
a splash of sherry vinegar
2 tablespoons olive oil

TO SERVE
4 burger buns, chargrilled
mayonnaise, or vegan mayonnaise
a little more sweet smoked paprika
Manchego or vegan cheese, thinly sliced
1 handful cress

1. Put the walnuts into a hot dry frying pan and toast over a medium heat for 5–7 minutes, stirring often, until golden. Tip into a bowl to cool. Return the pan to the heat. Add a little oil, the onion and chilli. Cook for 10 minutes, or until soft and sweet. Remove from the heat and set aside.

2. Blitz the cooled walnuts with the cumin and paprika. Add half a teaspoon each of salt and black pepper in the blender until the mix resembles fine breadcrumbs. Mash the beans in a bowl with a fork. Add the sun-dried tomatoes, apricots, rice, onion and chilli mixture, walnut mixture and breadcrumbs and mix well to a moldable dough. If it seems dry, add a little oil from the tomatoes.

3. Line a tray with baking paper. Squeeze together a quarter of the mixture, put it on the tray and flatten slightly into a burger shape. Repeat until you have four burgers. Brush each with a little oil. Chill in the fridge for 15 minutes or until you need to cook them. You can freeze them at this point too; they keep in the freezer for up to 3 months.

4. Heat a frying pan until hot. Add a little oil and fry the burgers for about 3–4 minutes on each side, not moving them until a crust has formed. The burgers are quite fragile, so be gentle with them. Alternatively, you could bake them in the oven at 220°C/200°C fan/gas 7 for 10 minutes.

5. Meanwhile, make your salsa. Chop the peppers, tomatoes and olives together on a board, then add to a bowl with a good pinch of salt, the vinegar and oil. Taste and add more salt, vinegar and oil as needed.

6. To assemble the burgers, slice each bun in half and spread both sides with a little mayonnaise. Sprinkle with smoked paprika and add the salsa to the bottom half of the bun. Put the burger on top, then a couple of slices of Manchego, a big pinch of cress and the second half of the bun.

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