Minestrone Soup

A good soup for when the weather is just starting to get cold. Even better when reheated!

Ingredients:

• vegetable oil
• 2 medium onions, diced
• 2 leeks, diced
• 1 carrot, diced
• 1 potato, diced
• 1 can of beans (I used kidney because it was all I could find)
• 1/2 a cup of parsley, chopped
• 1 bag of spinach, chopped
• marinara sauce
• water or vegetable stock
• 1/4 cup Parmesan cheese
• 1 cup of cooked pasta

Directions:

1) Heat 4 TBSP oil in a pot.
2) Add the onions and let sweat until they become soft (you may need to add more oil to prevent burning).







3) Add the leeks, carrot, potato, salt and pepper and cook for a few mores minutes, until they begin to soften.








4) Add the beans, parsley and spinach until the spinach wilts.








5) Add the stock or water (to cover), and add half as much marinara sauce.
6) Simmer until the vegetables are soft.
7) Add the Parmesan cheese and pasta and cook until the cheese has mostly dissolved and the pasta is warmed.

 So much soup...

Vegetarian Chili

The boyfriend had never had chili until a week before I made this and asked if it was possible for me to make it vegetarian...so I did!

Taken from here with slight alterations

Ingredients:

• 2 TBSP olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 2 carrots, diced
• 2 tsp chili powder
• 2 tsp paprika
• 1 tsp cinnamon
• 4 bay leaves
• 14 oz can of diced tomatoes
• 14 oz can of kidney beans
• salt and pepper

Directions:

1) Heat the oil in a large pot on medium/high heat









2) Add the bell pepper, onion and carrots and saute for 5 minutes.








3) Add the chili powder, paprika, cinnamon and bay leaves and cook for another 10 minutes.








4) Add the tomatoes and cook for another 10 minutes.








5) Add the kidney beans, lower the heat, and cook for another 10 minutes.
6) Remove the bay leaves before serving.

Pea and Ricotta Pesto

 From: Veggie Feasts

Ingredients:

• 4 TBSP extra virgin olive oil
• 500 g (16 oz) fresh or frozen shelled peas
• 2 garlic cloves, crushed
• 100 g (4 oz) ricotta cheese
• juice of 1 lemon
• 2 tsp mint (I used parsley because Tesco was out of mint)
• 30 g (1 oz) Parmesan cheese
• salt and black pepper

Directions:

1) Cook the peas in a saucepan of lightly salted boiling water for 3 minutes.








2) Drain and immediately refresh under cold water.









3) Put the peas into a food processor with the oil, garlic, ricotta, lemon juice, mint (or parsley), Parmesan and salt and pepper and process until fairly smooth. I don't have a food processor so I used a potato masher.
4) Serve with crostini or a baguette.

Bean and Vegetable Chili

 National Chili Day! Plus, veggie chili is delicious, so why not make it all the time?

Ingredients:

• 3 TBSP olive oil
• 2 onions, chopped
• 2 tsp, sugar
• 250 g/9 oz chestnut mushrooms, slices (I used button mushrooms and 300 g because that is what Tesco had)
• 2 garlic cloves, sliced
• 2 tsp mild chilli powder (I used hot because it's all I have
• 1 TBSP ground coriander
• 290-350 g jarred sweet red pepper sauce
• 300 ml (1/2 pint) vegetable stock
• 410 g can chickpeas, drained and rinsed (I used 400 g because that is what Tesco had)
• 410 g can black eye beans, drained and rinsed (I used kidney beans and 400 g because that is what Tesco had)
• Rice
• 1 cup of dry rice
• 2 cups of water

Directions:

1) Heat the oil in a large, heavy-based saucepan.









2) Fry the onions and sugar over a high heat, until deep golden.








3) Add the mushrooms, garlic, chilli powder and, ground coriander.
4) Fry for 2-3 minutes.







5) Stir in the pepper sauce, stock, chickpeas and beans.
6) Bring to a boil.







7) Begin making the rice by bringing 1 cup of rice to a boil with 2 cups of water.








8) Reduce the heat of the chili, cover and simmer gently for 20 minutes.








9) Once the water has disappeared from the rice, it is ready to be served with the chili.

Spiced Braised New Potatoes

From: Veggie Feasts
I feel like this is more of a side dish than an entree (like a baked potato), and I kind of want to try them cooked all the same, and then mashed. 

Ingredients:

• 50 g (2 oz) butter
• 1 small onion, finely chopped (I used a regular sized onion)
• 1 garlic clove, crushed
• 1 tsp grated fresh root ginger
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 kg (2 lb) small waxy potatoes, scrubbed
• 300 ml (1/2 pint) vegetable broth (I used used water because the vegetable broth mix had been used up)
• 2 ripe tomatoes, diced
• chopped fresh coriander, to garnish
• salt and black pepper

Directions:

1) Melt the butter in a saucepan.









2) Add the onion, garlic, ginger and spices and cook over a low heat, stirring frequently, for 5 minutes.








3) Add the potatoes and salt and pepper, stir well.








4) Add the stock and tomatoes to the pan.









5) Bring to a boil, then reduce the heat, cover and simmer gently for 20 minutes.







6) Remove the lid and simmer, uncovered for a further 15-20 minutes until the liquid is reduced and thickened to a glaze.
7) Garnish with some chopped fresh coriander.

New Potato, Basil & Pine Nut Salad

From: Veggie Feasts
Ingredients:

• 1 kg (2 lb) new potatoes, scrubbed
• 4 TBSP extra virgin olive oil
• 1 1/2 tsp white wine vinegar
• 50 g (2 oz) pine nuts, toasted
• 1/2 bunch of basil leaves
• salt and black pepper

Directions:

1) Put the poatoes in a large saucepan of lightly salted water and bring to a boil.
2) Cook for 12-15 minutes until tender.






3) Drain well and transfer to a large bowl.









4) Cut any large potatoes in half.
5) Whisk the oil, vinegar, and a little salt and pepper together in a small bowl.






6) Add half to the potatoes, stir well and leave to cool completly.








7) Add the pine nuts, the remaining dressing and basil.
8) Stir well and serve.