Meat-free Meals

◁ LEEK, FENNEL AND POTATO SOUP

Cashews give this vegan soup the sort of velvety creaminess you’d usually associate with cream or butter, and the aniseed flavor of fennel marries well with the earthiness of the potatoes.

SERVES: 4–6

Preparation time: 10 minutes

Cooking time: 5 hours (slow cooker) 2 1/4 hours (stovetop)

3 tablespoons (45 ml) extra virgin olive oil

3 leeks, pale parts only, washed, thinly sliced

2 cloves garlic, coarsely chopped

1 fennel bulb, halved, thinly sliced

1 lb 12 oz (800 g) potatoes, cut into 1 1/2 inch (4 cm) pieces

6 cups (52 fl oz/1.5 L) vegetable stock

4 tablespoons (30 g) raw cashews

2 teaspoons fennel seeds, toasted, coarsely ground

ground fennel, chopped chives and crusty bread, to serve

Using a blender or immersion blender, purée the soup in batches until smooth, then check the seasoning.

Serve with ground fennel, chopped chives and crusty bread.

ON THE STOVETOP

Heat the oil in a large, heavy-based saucepan over medium heat and cook the leeks, garlic and fennel for 6 to 8 minutes until softened. Add the remaining ingredients and season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover with a lid and cook for 2 hours until all the vegetables are tender.

Using a blender or stick blender, purée the soup in batches until smooth, then check the seasoning.

Serve with ground fennel, chopped chives and crusty bread.

◁ SOUTH AFRICAN RED KIDNEY BEAN CURRY

South African cuisine celebrates a medley of flavors, as this robust kidney bean curry demonstrates. Serve over a bowl of steamed rice for a simple but satisfying meal.

SERVES 4

Preparation time: 15 minutes + overnight soaking

Cooking time: 3 1/2 hours (slow cooker) 2 1/2 hours (stovetop)

2 tablespoons (28 g) ghee or butter

1 large brown onion, coarsely chopped

3 cloves garlic, finely chopped

3 small green chilies, finely chopped

1 tablespoon (8 g) finely grated ginger

1/2 teaspoon brown mustard seeds

1/2 teaspoon asafoetida

1/2 teaspoon ground coriander

2 teaspoons garam masala

1 dried long red chili

3 tomatoes, finely chopped

3 tablespoons (6 g) curry leaves

2 teaspoons tomato paste

1 1/2 cups (10 1/4 oz/290 g) dried red kidney beans, soaked overnight, drained and rinsed

flatbread, fried curry leaves and chopped tomato and cucumber, to serve

Add the beans to the saucepan, then pour in 2 cups (17 fl oz/500 ml) of water. Bring to a boil and cook for 15 minutes, then transfer to the slow cooker. Cook on high for 3 hours.

Season to taste with salt and pepper, then serve with flatbread, fried curry leaves and chopped tomato and cucumber.

ON THE STOVETOP

Heat the ghee in a large, heavy-based saucepan over medium heat and cook the onion for 4 minutes until softened. Add the garlic, green chilies, ginger and dried spices and cook for 2 minutes until fragrant.

Add the tomatoes, curry leaves, tomato paste and beans to the pan. Pour in 2 1/2 cups (21 1/2 fl oz/625 ml) of water and bring to a boil. Reduce the heat to a simmer and cook for 2 to 2 1/2 hours until the beans are tender, adding more water if needed.

Season to taste with salt and pepper, then serve with flatbread, fried curry leaves and chopped tomato and cucumber.

◁ CHUNKY TOMATO SOUP

There’s nothing like a fresh tomato soup, and this basil-infused one is delicious. For a more susbtantial version, try it with the cheesy agnolotti on page 53.

SERVES: 4–6

Preparation time: 20 minutes

Cooking time: 3 1/4 hours (slow cooker) 1 1/4 hours (stovetop)

3 lb 5 oz (1.5 kg) mixed large tomatoes

4 tablespoons (60 ml) extra virgin olive oil, plus extra for drizzling

2 shallots, roughly chopped

4 cloves garlic, finely chopped

large handful basil sprigs, tied together with string

4 cups (35 fl oz/1 L) vegetable stock

2 teaspoons salt

2 teaspons freshly ground black pepper

1–2 teaspoons raw sugar, to taste

basil leaves and crusty bread, to serve

Heat the oil in a frying pan over low heat and cook the shallots and garlic for 5 minutes until translucent, then transfer to the slow cooker. Add the remaining ingredients and cook on low for 3 hours.

Transfer half the soup to a heatproof bowl. Purée with an immersion blender until smooth, then return to the slow cooker and cook for 5 minutes to warm through. Check the seasoning, then drizzle with a little olive oil.

Serve with basil leaves and crusty bread.

ON THE STOVETOP

Score a cross in the base of the tomatoes, then put into a heatproof bowl. Cover with boiling water and leave for 1 minute until the skins start to come away from the flesh. Drain, then peel. Remove the cores from the tomatoes and coarsely chop the flesh.

Heat the oil in a large, heavy-based saucepan over low heat and cook the shallots and garlic for 5 minutes until translucent. Add the remaining ingredients, increase the heat to medium and bring to a boil. Reduce the heat to low, cover with a lid and simmer for 1 hour.

Transfer half the soup to a heatproof bowl. Purée with an immersion blender until smooth, then return to the pan and heat for 5 minutes to warm through. Check the seasoning, then drizzle with a little olive oil.

Serve with basil leaves and crusty bread.

◁ BORSCHT

A strikingly colored, velvety soup that tastes every bit as good as it looks. Serve this the Russian way with rye croutons, sour cream and dill.

SERVES: 4–6

Preparation time: 10 minutes

Cooking time: 7 hours (slow cooker) 1 1/2 hours (stovetop)

2 lb 4 oz (1 kg) beets, cut into 1 1/4 inch (3 cm) pieces

1 onion, finely chopped

6 cups (52 fl oz/1.5 L) vegetable stock

14 ounces (400 g) potatoes

3 tablespoons (9 g) finely chopped dill stems

1 fresh or dried bay leaf

rye croutons, dill sprigs and sour cream or crème fraîche, to serve

Remove the bay leaf and discard. Using a blender or immersion blender, purée the soup in batches until smooth. Check the seasoning.

Serve with rye croutons, dill sprigs and sour cream or crème fraîche.

ON THE STOVETOP

Put the beets, onion, stock, potatoes, dill stems and bay leaf into a large, heavy-based saucepan. Season with salt and pepper, then bring to a boil. Reduce the heat to a simmer, cover with a lid and cook for 1 1/2 hours until the beets are tender.

Remove the bay leaf and discard. Using a blender or immersion blender, purée the soup in batches until smooth. Check the seasoning.

Serve with rye croutons, dill sprigs and sour cream or crème fraîche.

◁ MOROCCAN FAVA BEAN SOUP

With this beautifully thick and creamy bean soup, vegans need not miss out on the simple pleasure of a comforting bowl of soup on a cold winter’s night.

SERVES: 6

Preparation time: 20 minutes + overnight soaking

Cooking time: 3 1/4 hours (slow cooker) 1 1/2 hours (stovetop)

3 cups (1 lb 4 1/2 oz/570 g) large fava beans (dried broad beans), soaked overnight, drained and rinsed

2 tablespoons (30 ml) olive oil

1 large brown onion, chopped

4 cloves garlic, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon sweet paprika

2 cups (17 fl oz/500 ml) vegetable stock

1 large potato, peeled, cut into large pieces

finely grated zest and juice of 1 lemon

chopped cilantro, paprika and extra virgin olive oil, to serve

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and spices and cook for 3 to 5 minutes until the onion has softened slightly. Add the beans and 4 cups (35 fl oz/1 L) of water and bring to a boil. Cook for 10 minutes, then transfer to the slow cooker, along with the stock and potato. Cook on high for 3 hours until the beans and potato are tender.

Using a blender or immersion blender, purée the soup in batches until smooth, adding the lemon juice and zest, plus a little water if the soup is too thick.

Season to taste, then serve with cilantro, paprika and extra virgin olive oil.

ON THE STOVETOP

Remove the skins from the fava beans.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and spices and cook for 3 to 5 minutes until the onion has softened slightly. Add the beans, potato, stock and 6 cups (52 fl oz/1.5 L) of water. Bring to a boil, then reduce to a simmer, cover with a lid and cook for 1 1/4 hours until the beans and potato are tender.

Using a blender or immersion blender, purée the soup in batches until smooth, adding the lemon juice and zest, plus a little water if the soup is too thick.

Season to taste, then serve with cilantro, paprika and extra virgin olive oil.

◁ TAMARIND AND PUMPKIN SAMBAR

Serve this light, hot and sour South Indian lentil and vegetable stew with roti or rice.

SERVES: 4

Preparation time: 15 minutes + 30 minutes soaking

Cooking time: 4 hours (slow cooker) 35 minutes (stovetop)

1 1/2 cups (10 1/2 oz/300 g) yellow lentils, soaked for 30 minutes, drained and rinsed

2 lb 4 oz (1 kg) sugar pumpkin, cut into 3/4 inch (2 cm) slices

2 tablespoons (28 g) ghee or butter

1 onion, finely chopped

2 cloves garlic, finely chopped

2 teaspoons brown mustard seeds

2 tablespoons (6 g) curry leaves

1 tablespoon (15 g) tamarind concentrate

cilantro sprigs, to serve

Sambar spice mix

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon black peppercorns

1 teaspoon chili flakes

1 tablespoon (5 g) desiccated coconut

1 teaspoopn ground turmeric

1/2 teaspoon ground cinnamon

For the sambar spice mix, toast the coriander, cumin and fenugreek seeds, peppercorns, chili and coconut in a dry frying pan until fragrant, stirring so they don’t burn. Grind to a fine powder using a small food processor or spice grinder, then transfer to a bowl and stir in the turmeric and cinnamon.

Heat the ghee in a frying pan over medium heat and cook the onion, garlic, mustard seeds and curry leaves for about 5 minutes until the onion is soft. Stir in the sambar powder, tamarind and 1 cup (9 fl oz/250 ml) of water, then transfer to the slow cooker. Turn the pumpkin and cook for a further 1 to 1 1/2 hours until the lentils and pumpkin are tender. Season with salt, then top with cilantro sprigs.

ON THE STOVETOP

Put the lentils and pumpkin in a large saucepan with 4 cups (35 fl oz/1 L) of water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes until just tender, skimming off any impurities.

For the sambar spice mix, toast the coriander, cumin and fenugreek seeds, peppercorns, chili and coconut in a dry frying pan until fragrant, stirring so they don’t burn. Grind to a fine powder using a small food processor or spice grinder, then transfer to a bowl and stir in the turmeric and cinnamon.

Heat the ghee in a large frying pan over medium heat and cook the onion, garlic, mustard seeds and curry leaves for about 5 minutes until the onion is soft. Add the spice paste and cook for 3 minutes, stirring, until fragrant. Stir in the tamarind and 1 cup (9 fl oz/250 ml) of water and bring to a boil, then tip into the pan with the lentils and pumpkin. Cook for a further 5 minutes until the lentils and pumpkin are tender. Season with salt, then top with cilantro sprigs.

◁ CAULIFLOWER, CELERIAC AND SQUASH LASAGNA

SERVES: 6

Preparation time: 30 minutes

Cooking time: 4 1/4 hours (slow cooker) 1 1/4 hours (oven)

1/2 small cauliflower, coarsely chopped

1 lb 2 oz (500 g) celeriac, peeled, thinly sliced

21 fl oz (600 ml) milk

5 1/2 ounces (150 g) blue cheese, crumbled

2 tablespoons (5 g) finely chopped sage

1 3/4 cups (6 1/2 oz/180 g) finely grated parmesan

2 lb 4 oz (1 kg) butternut squash, peeled, cut into 1/4 inch (5 mm) slices

3 zucchini, cut lengthwise into 1/4 inch (5 mm) slices

4 1/2 ounces (125 g) instant lasagna sheets

green salad, to serve

Put the celeriac, milk and 1 cup (9 fl oz/250 ml) of water in a saucepan over medium heat. Cut out a circle of parchment paper to fit the pan and lay it directly on the surface of the liquid. Bring to a simmer and cook the celeriac for 12 minutes until very tender. Strain, reserving both the celeriac and its cooking liquid. Put the celeriac and 1 cup (9 fl oz/250 ml) of its cooking liquid into the food processor with the blue cheese, sage and about half the parmesan. Purée until smooth, then season with salt and pepper.

Grease the slow cooker with oil. Spread 4 tablespoons (60 ml) of the celeriac sauce over the base, followed by quarter of the cauliflower, a layer of pumpkin and a layer of zucchini. Spread over another 4 tablespoons (60 ml) of the sauce, then a layer of lasagna sheets. Repeat these layers until all the ingredients are used up, finishing with sauce and cauliflower. Scatter over the remaining parmesan and cook on low for 4 hours until cooked through.

Serve with a green salad.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C) and oil an 8 cup (70 fl oz/2 L) baking dish.

Process the cauliflower in a food processor until finely chopped, then set aside.

Put the celeriac, milk and 1 cup (9 fl oz/250 ml) of water in a saucepan over medium heat. Cut out a circle of parchment paper to fit the pan and lay it directly on the surface of the liquid. Bring to a simmer and cook the celeriac for 12 minutes until very tender. Strain, reserving both the celeriac and its cooking liquid. Put the celeriac and 1 cup (9 fl oz/250 ml) of its cooking liquid into the food processor with the blue cheese, sage and about half the parmesan. Purée until smooth, then season with salt and pepper.

Spread 4 tablespoons (60 ml) of the celeriac sauce over the base of the dish, followed by quarter of the cauliflower, a layer of pumpkin and a layer of zucchini. Spread over another 4 tablespoons (60 ml) of the sauce, then a layer of lasagna sheets. Repeat these layers until all the ingredients are used up, finishing with sauce and cauliflower. Scatter over the remaining parmesan, cover with foil and bake for 30 minutes. Remove the foil and return to the oven for another 30 minutes until golden and cooked through.

Serve with a green salad.

◁ SICHUAN CHILI EGGPLANT AND SOYBEANS

Feel free to adjust the amount of chili, depending on your heat tolerance. Cubes of firm tofu or green beans can be used in place of the soybeans.

SERVES: 4

Preparation time: 10 minutes + 1 hour standing

Cooking time: 2 3/4 hours (slow cooker) 1 hour (stovetop)

2 lb 12 oz (1.25 kg) eggplants, quartered lengthwise then cut into 1 1/4 inch (3 cm) slices

1 1/2 tablespoons (22 ml) sesame oil

4 cloves garlic, finely chopped

2 teaspoons Sichuan peppercorns, toasted, coarsely crushed

2 teaspoons finely grated ginger

4 tablespoons (60 ml) Chinese rice wine

4 tablespoons (60 ml) oyster sauce

1 teaspoon chili flakes

3 tablespoons (45 ml) light soy sauce

1 1/2 tablespoons (22 ml) malt vinegar

1 tablespoon (13 g) coconut sugar or raw sugar

1 tablespoon (8 g) cornstarch

4 scallions, thinly sliced, white and pale parts kept separate from green parts

1 1/2 cups (7 3/4 oz/220 g) frozen shelled soybeans (edamame), thawed

roasted peanuts, sliced red chili, chopped cilantro and steamed rice, to serve

Rinse the eggplant and pat dry with paper towel. Working in batches, heat 2 teaspoons of the oil in a large frying pan or wok over medium–high heat and sear a third of the eggplant for 2 minutes each side, then transfer to the slow cooker. Repeat with the remaining oil and eggplant.

In a bowl, combine the garlic, peppercorns, ginger, rice wine, oyster sauce, chili flakes, soy sauce, vinegar, sugar, cornstarch, the white and pale green parts of the scallion and 1 cup (9 fl oz/250 ml) of water. Whisk well, then transfer to the slow cooker. Cook on high for 2 1/4 hours, then stir in the soybeans and cook for a further 15 minutes.

Scatter with the scallion greens, peanuts, chili and cilantro, then serve with rice.

ON THE STOVETOP

Sprinkle the eggplant with salt and set aside in a large colander set over a bowl for 1 hour.

Rinse the eggplant and pat dry with paper towel. Working in batches, heat 2 teaspoons of the oil in a large heavy-based saucepan over medium–high heat and sear a third of the eggplant for 2 minutes each side, then transfer to the slow cooker. Repeat with the remaining oil and eggplant, then return all the eggplant to the pan.

In a bowl, combine the garlic, peppercorns, ginger, rice wine, oyster sauce, chili flakes, soy sauce, vinegar, sugar, cornstarch, the white and pale green parts of the scallions and 1 cup (9 fl oz/250 ml) of water. Whisk well, then add to the saucepan. Cover with a lid and simmer for 45 minutes until the eggplant is tender. Stir in the soybeans and cook for 5 minutes to warm through.

Scatter with the scallion greens, peanuts, chili and cilantro, then serve with rice.

◁ CHERMOULA ROOT VEGETABLE TAGINE

Often used with meat and fish, North African chermoula paste adds zesty notes to simply cooked root vegetables in this tagine. Serve with quinoa or couscous for a light but warming supper.

SERVES: 4

Preparation time: 10 minutes

Cooking time: 3 hours (slow cooker) 50 minutes (stovetop)

1 small celeriac, peeled, cut into 1 1/2 inch (4 cm) chunks

1 bunch radishes, any larger ones halved

1 bunch baby beets, peeled, any larger ones halved

1 bunch baby carrots, scrubbed, leaving 3/4 inch (2 cm) greens on top

Chermoula

3 tablespoons (45 ml) extra virgin olive oil

2 cloves garlic, finely chopped

2 teaspoons finely grated ginger

1 large red onion, coarsely grated

1/2 teaspoon chili flakes

1/2 teaspoon ground turmeric

1 1/2 teaspoons ground cumin

4 tablespoons (16 g) finely chopped parsley

4 tablespoons (4 g) finely chopped cilantro

3 tablespoons finely chopped preserved lemon rind

pinch saffron threads, soaked in 1 tablespoon (15 ml) hot water

Add the celeriac, radishes and beets to the slow cooker and toss to coat. Cook on high for 1 hour, then add the carrots and cook for a further 2 hours until the vegetables are tender. Check the seasoning.

ON THE STOVETOP

For the chermoula, heat the oil in a large, heavy-based saucepan over medium heat. Add the garlic, ginger, onion, chili, turmeric and cumin and cook for 5 minutes until the onion has softened. Stir in the parsley, cilantro, preserved lemon rind and the saffron with its soaking liquid.

Add all the vegetables and 1 cup (9 fl oz/250 ml) of water to the pan. Stir to coat in the chermoula, then reduce the heat to low, cover with a lid and cook for 40 minutes until the vegetables are tender. Check the seasoning.

◁ BLACK BEAN AND SPINACH ENCHILADAS

SERVES: 4

Preparation time: 25 minutes + overnight soaking

Cooking time: 2 hours 40 minutes (slow cooker) 1 hour (oven)

1 cup (7 3/4 oz/220 g) black beans, soaked overnight

1 tablespoon (15 ml) grapeseed oil or rice bran oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 bunch spinach, washed, coarsely chopped

2 cans (14 oz/400 g) chopped tomatoes

2 teaspoons ground cumin

1 tablespoon (7 g) smoked paprika

2 long green chilies, finely chopped

handful coriander (cilantro) roots and stems, cleaned, finely chopped

1 teaspoon raw sugar

2 teaspoons lime juice

1 1/2 cups (5 1/2 oz/150 g) grated cheddar cheese

12 corn or small flour tortillas

Chunky guacamole

2 ripe avocados, halved

3 1/2 ounces (100 g) cherry tomatoes

handful cilantro leaves, chopped

finely grated zest and juice of 1 lime

1 long green chili, finely chopped

Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion and garlic for 5 minutes until the onion is soft. Add the spinach and cook for 2 minutes until wilted. Season and add to the bowl of beans.

Add the tomatoes, cumin, paprika, chilies, cilantro roots and stems, sugar and lime juice to the pan. Cook for 2 minutes, stirring, then season. Stir 1 cup (9 fl oz/250 ml) of this tomato sauce and a third of the cheese into the bean mixture, then spoon 4 tablespoons onto each tortilla and roll up to enclose.

Evenly spread 1/2 cup (4 fl oz/125 ml) of the sauce over the base of the slow cooker. Lay the enchiladas on top, seam-side down, covering each layer with sauce and cheese. Cook on low for 2 hours.

For the guacamole, mash the avocados and tomatoes with a fork. Stir in the remaining ingredients and season to taste.

Serve the enchiladas with the guacamole.

IN THE OVEN

Put the beans into a large saucepan and cover with water. Bring to a boil, then simmer for 30 minutes until almost tender. Drain and rinse, then set aside in a bowl.

Meanwhile, preheat the oven to 350°F/gas mark 4 (180°C). Heat the oil in a large frying pan over medium heat. Cook the onion and garlic for 5 minutes until the onion is soft. Add the spinach and cook for 2 minutes until wilted. Season and add to the bowl of beans.

Add the tomatoes, cumin, paprika, chilies, cilantro roots and stems, sugar and lime juice to the pan. Cook for 2 minutes, stirring, then season. Stir 1 cup (9 fl oz/250 ml) of this tomato sauce and a third of the cheese into the bean mixture, then spoon 4 tablespoons onto each tortilla and roll up to enclose.

Evenly spread 1 cup (9 fl oz/250 ml) of the sauce in a large roasting pan. Place the enchiladas on top, seam-side down, then spoon over the rest of the sauce and cheese. Bake for 25 minutes until golden.

For the guacamole, mash the avocados and tomatoes with a fork. Stir in the remaining ingredients and season.

Serve the enchiladas with the guacamole.

◁ LENTILS WITH CHARD, DILL AND FETA

Serve this as a side dish or a fresh and filling lunch. Remember the feta will be salty, so go easy on the salt when seasoning.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 3 1/4 hours (slow cooker) 35 minutes (stovetop)

2 cups (14 oz/400 g) puy-style lentils, rinsed

4 cups (35 fl oz/1 L) vegetable stock

2 cloves garlic, finely chopped

1 lb 10 oz (750 g) rainbow chard, leaves finely shredded, stems cut into 3/4 inch (2 cm) dice

handful coarsely chopped dill

2 scallions, thinly sliced

7 ounces (200 g) feta, broken into pieces

extra virgin olive oil and lemon wedges, to serve

Top with the remaining dill, scallions and feta. Serve with olive oil and lemon wedges.

ON THE STOVETOP

Put the lentils, stock and garlic in a large, heavy-based saucepan and bring to a boil, then reduce the heat to simmer. Cook for about 15 minutes until the lentils are almost tender. Stir in the chard, cover with a lid and cook for a further 10 minutes until wilted. Season with salt and pepper, then stir in half of each of the dill, scallions and feta.

Top with the remaining dill, scallions and feta. Serve with olive oil and lemon wedges.

◁ BOSTON BEANS

This is a twist on the classic Boston baked beans, which are usually made with pork. Smoked paprika adds similar depth of flavor without the meat. This makes a great breakfast on brisk mornings.

SERVES: 4

Preparation time: 5 minutes + overnight soaking

Cooking time: 8 1/4 hours (slow cooker) 3 1/4 hours (stovetop)

13 ounces (375 g) great northern, navy or haricot beans, soaked overnight, drained and rinsed

1 onion, finely chopped

2 cups (17 fl oz/500 ml) vegetable stock

2 tablespoons (30 ml) maple syrup

2 tablespoons (30 ml) treacle or molasses

1 tablespoon (7 g) smoked paprika

1/2 teaspoon cayenne pepper

2 cloves garlic, finely chopped

2 tablespoons (30 ml) dijon mustard

1 can (14 ounces/400 g) chopped tomatoes

1 fresh or dried bay leaf

toasted crusty bread and parsley leaves, to serve

Transfer the contents of the saucepan to the slow cooker. Add the remaining ingredients and cook on low for 8 hours until the beans are tender.

Serve with toasted crusty bread and parsley.

ON THE STOVETOP

Put all the ingredients into a large, heavy-based saucepan. Pour in 2 cups (17 fl oz/500 ml) of water and bring to a boil, then reduce the heat to a simmer and cover with a lid. Cook for 3 hours until the beans are tender, stirring occasionally. Remove the lid for the last hour of cooking and add some more water if needed.

Serve with toasted crusty bread and parsley.

◁ PARSNIPS AND CARROTS WITH BLACK BEAN SAUCE

You should be able to find fermented black beans at Asian grocers and larger supermarkets. Their pungent saltiness brings these root vegetables to life.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 2 hours (slow cooker) 35 minutes (stovetop)

1 tablespoon (15 ml) sesame oil

4 tablespoons (60 ml) Chinese rice wine

2 tablespoons fermented black beans, rinsed and coarsely chopped

2 tablespoons (15 g) finely grated ginger

1 1/2 teaspoons black peppercorns, coarsely ground

2 cloves garlic, minced

1 teaspoon raw sugar

1 tablespoon (15 ml) tamari or light soy sauce

1 tablespoon (15 ml) malt vinegar

3 parsnips, quartered and tough cores removed

4 carrots, cut into chunks

sliced scallion and steamed rice, to serve

Serve with scallion and steamed rice.

ON THE STOVETOP

Heat the oil in a wok or large frying pan over medium–high heat. Cook the parsnips and carrots for 10 minutes until lightly golden, then reduce the heat to low.

Add the remaining ingredients, along with 1/2 cup (4 fl oz/125 ml) of water. Cook for 25 minutes, stirring regularly, until the parsnips and carrots are tender.

Serve with scallion and steamed rice.

◁ QUINOA, KALE AND RICOTTA CAKE

You can mix it up and use spinach with the kale. We used a 22 cup (192 fl oz/5.5 L) slow cooker for this recipe. Remember that cooking times may vary depending on the capacity of your cooker, so if yours is bigger or smaller than this, keep an eye on things for the last hour or so of cooking.

SERVES: 6

Preparation time: 10 minutes

Cooking time: 4 1/4 hours (slow cooker) 1 1/2 hours (oven)

1 cup (7 oz/200 g) tri-color (red, black and white) quinoa or red quinoa, rinsed

4 cups (10 1/2 oz/300 g) finely shredded kale leaves

2 tablespoons (30 ml) extra virgin olive oil

2 scallions, thinly sliced

4 cloves garlic, finely chopped

1 lb 5 oz (600 g) ricotta

4 eggs, lightly beaten

1 cup (2 3/4 oz/80 g) finely grated parmesan

large handful coarsely chopped parsley

handful coarsely chopped mint

cucumber chunks and mint sprigs, dressed with olive oil and lemon juice, to serve

Put the quinoa into a saucepan and cover with 4 cups (35 fl oz/1 L) of water. Bring to a boil, then cover with a lid and reduce the heat to low. Cook for 10 minutes, then add the kale and cook for another 2 minutes. Drain the quinoa and kale, then refresh under cold running water.

Combine the remaining ingredients in a large bowl and season well with salt and pepper. Add the quinoa and kale and mix thoroughly, then spoon into the slow cooker, smoothing the surface of the cake.

Cover the lid of the slow cooker with a clean tea towel, securing the corners around the knob with string or an elastic band – this is to prevent any condensation from dripping onto the cake. Cook on low for 4 hours until set and cooked through.

Serve with cucumber and mint salad.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C). Grease and line a 8 1/2 inch (22 cm) springform cake pan.

Put the quinoa into a saucepan and cover with 4 cups (35 fl oz/1 L) of water. Bring to a boil, then cover with a lid and reduce the heat to low. Cook for 10 minutes, then add the kale and cook for another 2 minutes. Drain the quinoa and kale, then refresh under cold running water.

Combine the remaining ingredients in a large bowl and season well with salt and pepper. Add the quinoa and kale and mix thoroughly, then spoon into the pan, smoothing the surface of the cake.

Cook in the oven for 1 1/4 hours until set and cooked through. If necessary, cover with foil to prevent it from browning too much.

Serve with cucumber and mint salad.

◁ BUTTER MISO MUSHROOM RISOTTO

A modern Japanese twist on an Italian classic. This versatile risotto can also be made with other vegetables, such as squash and snow peas.

SERVES: 4

Preparation time: 5 minutes

Cooking time: 1 hour 50 minutes (slow cooker) 35 minutes (stovetop)

1 tablespoon (15 ml) sesame oil

10 1/2 ounces (300 g) sushi rice, rinsed

2 cloves garlic, finely chopped

2 scallions, thinly sliced, white and green parts kept separate

4 tablespoons (60 g) white miso paste

3 1/2 tablespoons (3/4 ounces/50 g) butter

14 oz (400 g) mixed Asian mushrooms, such as shiitake (stems discarded and caps sliced), shimeji and enoki

3/4 ounces (50 g) baby spinach leaves

toasted sesame seeds, to serve

Whisk the miso paste with 3 cups (26 fl oz/750 ml) of boiling water until dissolved, then pour into the slow cooker. Cook on high for 1 1/4 hours, stirring halfway through.

Melt 1 1/2 tablespoons (3/4 oz/20 g) of the butter in the frying pan over medium–high heat. Add the mushrooms and cook for 3 minutes until slightly softened.

Tip the mushrooms into the slow cooker, along with 3/4 cup (6 fl oz/185 ml) of boiling water. Stir well, then cook for 15 minutes. Stir in the remaining butter and the spinach leaves, plus another 3/4 cup (6 fl oz/185 ml) of boiling water if needed, and cook for 10 to 15 minutes until the spinach wilts and the rice is al dente. Check the seasoning.

Scatter with the green parts of the scallions and toasted sesame seeds to serve.

ON THE STOVETOP

Melt 1 1/2 tablespoons (3/4 oz/20 g) of the butter in a large, deep frying pan over medium–high heat and cook the mushrooms for 3 minutes until slightly softened. Remove and set aside.

Reduce the heat to medium and add the oil to the pan. Add the rice, garlic and the white parts of the scallions and stir for 1 minute until the rice grains are well coated.

Whisk the miso paste with 3 cups (26 fl oz/750 ml) of boiling water until dissolved. Add a ladleful of this miso stock to the pan and cook until the liquid has been absorbed before adding another ladleful. Continue adding the miso stock until the rice is almost al dente. Stir in the remaining butter, spinach leaves and mushrooms, plus another 3/4 cup (6 fl oz/185 ml) of boiling water if needed, and cook for 5 minutes until the spinach wilts and the rice is al dente. Check the seasoning.

Scatter with the green parts of the scallions and toasted sesame seeds to serve.

◁ LENTIL AND MUSHROOM MOUSSAKA

SERVES: 6

Preparation time: 20 minutes

Cooking time: 4 3/4 hours (slow cooker) 1 3/4 hours (oven)

3/4 cup (5 3/4 oz/160 g) puy-style lentils

2 lb 12 oz (1.2 kg) eggplants, cut into 1/4 inch (5 mm) slices

2 tablespoons (30 ml) olive oil, plus extra for brushing

1 onion, finely chopped

2 cloves garlic, finely chopped

14 ounces (400 g) portobello mushrooms, cut into 1/2 inch (1 cm) dice

2 tablespoons (8 g) finely chopped oregano

2 tablespoons (8 g) finely chopped parsley

1/2 teaspoon ground cinnamon

1 lb 9 oz (700 g) tomato passata

3 1/2 tablespoons (1 3/4 oz/50 g) butter

1/3 cup (1 3/4 oz/50 g) all-purpose flour

2 cups (17 fl oz/500 ml) milk

1 egg, lightly beaten

3 1/2 ounces (100 g) feta, crumbled

parsley and arugula leaves, to serve

Meanwhile, preheat the broiler to high and line a large baking sheet with foil. Lightly brush the eggplant with oil, season well and grill for 5 minutes each side until golden. Set aside.

Heat the oil in a frying pan over medium–high heat. Cook the onion, garlic, mushrooms, oregano, parsley and cinnamon for about 8 minutes until the onion is soft. Stir in the passata and lentils, then season and set aside.

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute, then gradually whisk in the milk. Cook for 4 minutes, stirring constantly, until the sauce thickens. Season to taste, then remove from the heat and whisk in the egg.

Lightly grease the slow cooker. Cover the base with a third of the eggplant slices, then spread over half the lentil mixture. Repeat the layers, finishing with eggplant. Pour over the sauce and scatter with the cheese, then cook on low for 4 hours. Serve with parsley and arugula leaves.

IN THE OVEN

Preheat the oven to 350°F/gas mark 4 (180°C) and grease a large baking dish. Add the lentils to a pan of water. Bring to a boil and cook for 10 minutes, then drain.

Meanwhile, preheat the broiler to high and line a large baking sheet with foil. Lightly brush the eggplant with oil, season well and grill for 5 minutes each side until golden. Set aside.

Heat the oil in a frying pan over medium–high heat. Cook the onion, garlic, mushrooms, oregano, parsley and cinnamon for about 8 minutes until the onion is soft. Stir in the passata and lentils, then season and set aside.

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for a minute, then gradually whisk in the milk. Cook for 4 minutes, stirring constantly, until the sauce thickens. Season to taste, then remove from the heat and whisk in the egg.

Cover the base of the baking dish with a third of the eggplant slices, then spread over half the lentil mixture. Repeat the layers, finishing with eggplant. Pour over the sauce and scatter with the cheese, then cover with foil and bake for 30 minutes. Carefully remove the foil, then return to the oven for another 30 minutes. Serve with parsley and arugula leaves.

◁ SWEET AND SOUR SOYBEANS

You can find dried soybeans at Asian supermarkets and health food shops. This easy recipe is a handy one to have up your sleeve as a vegan and gluten-free option.

SERVES: 4

Preparation time: 5 minutes + overnight soaking

Cooking time: 5 hours (slow cooker) 1 1/4 hours (stovetop)

2 cups (15 1/2 oz/440 g) dried soybeans, soaked overnight, drained and rinsed

1 carrot, cut into 1/2 inch (1 cm) dice

1/2 cup (4 fl oz/125 ml) rice wine vinegar

4 tablespoons (60 ml) rice syrup

3 tablespoons (45 ml) Chinese rice wine

2 tablespoons (30 ml) tamari sauce

1 1/2 tablespoons (12 g) finely shredded ginger

2 teaspoons sesame oil

chopped cucumber, snow pea shoots, toasted sesame seeds and steamed rice, to serve

Drain the soybeans and carrot, then return to the slow cooker. Add the remaining ingredients and cook for 1 hour until the beans and carrot are tender.

Serve with cucumber, snow pea shoots, sesame seeds and steamed rice.

ON THE STOVETOP

Put the soybeans in a saucepan and cover with cold water. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes until almost tender. Add the carrot and cook for a further 15 minutes until tender.

Drain the soybeans and carrot and return to the pan. Add the remaining ingredients and cook for 5 minutes until warmed through.

Serve with cucumber, snow pea shoots, sesame seeds and steamed rice.

◁ THREE CHEESE AND SWISS CHARD CANNELLONI

SERVES: 4–6

Preparation time: 20 minutes

Cooking time: 3 1/4 hours (slow cooker) 1 hour (oven)

4 tablespoons (60 ml) extra virgin olive oil

1 lb 10 oz (750 g) Swiss chard, leaves finely shredded, stems finely chopped

1 small red onion, finely chopped

3 cloves garlic, finely chopped

large handful basil, stems finely chopped, leaves coarsely chopped

2 tablespoons (30 g) tomato paste

2 cans (14 ounces each/400 g) chopped tomatoes

14 ounces (400 g) ricotta

1 cup (3 1/2 oz/100 g) finely grated parmesan, plus extra to serve

4 1/4 ounces (120 g) bocconcini or mozzarella, cut into small cubes

1 egg, lightly beaten

9 ounces (250 g) cannelloni tubes

Meanwhile, heat the remaining oil in a saucepan over medium–low heat. Add the garlic and basil stems and cook for 3 minutes until golden. Stir in the tomato paste and cook for a minute before adding the chopped tomatoes. Season with salt and pepper, then simmer for 10 minutes until thickened slightly. Transfer 1 cup (9 fl oz/250 ml) of the sauce to the slow cooker.

Add the cheeses, egg and basil leaves to the bowl with the chard and mix well. Season with salt and pepper, then transfer to a disposable piping bag or zip-lock bag. Snip off the corner and fill the cannelloni tubes, then place in the slow cooker. Pour over the remaining tomato sauce and cook on low for 3 hours until the pasta is tender.

Serve with extra grated parmesan.

IN THE OVEN

Preheat the oven to 315°F/gas mark 2–3 (160°C). Heat 3 tablespoons (45 ml) of the oil in a saucepan over medium–low heat. Add the garlic and basil stems and cook for 3 minutes until golden. Stir in the tomato paste and cook for a minute before adding the chopped tomatoes. Season with salt and pepper, then simmer for 10 minutes until thickened slightly. Transfer 1 cup (9 fl oz/250 ml) of the sauce to a large baking dish.

Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the chard stems and onion for 2 minutes, then add the chard leaves and cook for a further 2 minutes until wilted. Drain, squeezing out any excess liquid. Transfer to a large bowl and allow to cool.

Add the cheeses, egg and basil leaves to the bowl with the chard and mix well. Season with salt and pepper, then transfer to a disposable piping bag or zip-lock bag. Snip off the corner and fill the cannelloni tubes, then place in the dish. Pour over the remaining tomato sauce, then cover tightly with foil and bake for 30 minutes. Carefully remove the foil, then return to the oven for another 10 minutes until the pasta is tender.

Serve with extra grated parmesan.