August Guest recipe
Please visit:
http://www.cookveg.co.uk/ for more information.
Portabello Mushroom Burger
Serves 1
1 large portabello or field mushroom
2 tbsp olive oil
1/2 small garlic clove, crushed
1 crusty ciabatta roll
crisp lettuce
sliced tomatoes
salt and ground black pepper
houmous to serve
1. Place the mushroom in a shallow dish, add the oil, garlic and seasoning and toss until it is nicely coated. Leave to marinate for at least 10 minutes.
2. Cook the mushroom on a griddle pan for 8-10 minutes, turning once until browned on both sides and tender when prodded with a fork. Transfer to a plate, gill side down, and leave for five minutes.
3. Toast the ciabatta roll under the grill and fill with the lettuce and tomato. Top with the mushroom, spoon over the houmous and serve.
Roasted Vegetable and Watercress Linguine
Serves 4, Ready in 20 mins
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 red onion, chopped
2 tbsp olive oil
100g chestnut mushrooms, halved
2 courgettes, chopped
2 garlic cloves, crushed
2 tbsp pine nuts
225g linguine
85g bag watercress
1. Preheat the oven to 220C/400F/Gas 6. Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 minutes.
2. Add the mushrooms, courgettes and garlic, toss well and roast for a further 10 minutes. Add the pine nuts and return to the oven for a final five minutes until the pine nuts are golden and the vegetables tender and lightly charred.
3. Meanwhile, cook the linguine in boiling water for five minutes or according to packet instructions. Drain well. Toss the hot vegetables into the pasta along with the watercress. Serve immediately with a sprinkling of freshly ground black pepper.
Watercress, Mushroom and Cashew Stir-fry
Serves 4, Ready in 15 mins
1 tbsp vegetable oil
350g mushrooms, quartered
3cm piece fresh root ginger, peeled and grated
2 garlic cloves, finely chopped
3 spring onions, sliced
1/2 tsp dried chilli flakes
1 tbsp honey
2 tbsp soy sauce
2 tbsp cashew nuts
100g watercress, roughly chopped
1. Heat the vegetable oil in a wok or frying pan until almost smoking, add the mushrooms and cook over a high heat for 3-4 minutes.
2. Add the ginger, garlic, spring onions and chilli and stir-fry for a further two minutes before adding the honey, soy, cashews and watercress.
3. Toss to combine and stir-fry for a final 30 seconds to lightly wilt the watercress.
Serve immediately.
Restaurant reviews
We picked some of our favourites and would love to hear your thoughts
Veggie celebs...
Find out which famous faces have made the veg pledge!
