On a platter
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THE FOURTH COOKERY BOOK from Sunday Times No 1 bestselling authors Henry and Ian, aka ‘the vegan Jamie Olivers’, is packed with outrageously tasty, super speedy dishes made without meat, eggs or dairy. It’s perfect for weeknight dinners after a long day, fast breakfasts to supercharge the family, or Sunday meal prep for the week ahead.
In just 20 minutes flat, you’ll be creating fragrant curries, hearty stews, comfort food for cold nights , indulgent puds, tasty rice and noodle dishes, and one-pan wonders.
No fancy kit, no out-there ingredients. You’ll be able to get all the bits and pieces you need from your nearest major supermarket. Everything has been tried and tested and is bursting with flavour.
Let vegan food never be called bland, because – honestly? – this might just be their tastiest collection of recipes yet as well as their quickest.
Following is one of their recipes:
THE BIG QUICK ALTERNATIVE MEZZE PLATTER
DIPS! We love a dip. If we’re at a party and someone brings out dips and crudités, we’re straight over there, dipping away. If you’re wanting to up your dip game and impress guests at your next party, these recipes are gonna help you out. You’re definitely going to need a food processor here and, if you’re making them all, having a silicone spatula to hand would be very helpful to speed up the process. We’ve coupled the dips with crudités, flatbreads, pickled green chillies and dolmades because we love them. You can feel free to use whatever floats your boat.
Beetroot, Tahini & Dill Dip
2 cooked beetroot
1⁄2 lime
2 Tbsp tahini salt, to taste
For the topping: 1⁄2 tsp sesame seeds,
small handful dill
Squeeze the lime juice into the food processor, catching any pips with your other hand. Add the beetroot, tahini and a generous sprinkling of salt to the food processor. Blitz until smooth. Check seasoning and adjust if necessary.
Using a spatula, scrape the dip out into a serving bowl. Quickly rinse the food processor bowl and blade to use later. Sprinkle the sesame seeds over the dip. Roughly chop the feathery fronds of the dill, use to garnish the dip, then serve.
Pea, Feta & Mint Dip
1⁄2 lemon
80g petit pois, slightly thawed
100g vegan feta
3 Tbsp rapeseed oil handful fresh mint leaves
For the topping: 1 Tbsp olive oil, small handful mint leaves
Squeeze the lemon juice into the food processor, catching any pips with your other hand. Add the slightly thawed petit pois, feta, oil and mint leaves to the bowl of the food processor. Blitz until well combined, but still retaining some texture.
Using a spatula, scrape the dip into a serving bowl. Swirl the top of the dip with the back of a spoon to make a small indent, then drizzle over the olive oil and garnish with mint leaves. Serve.
Harissa (optional)
1 jarred, roasted red pepper
1⁄2 red chilli
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp cumin seeds
120ml olive oil salt, to taste
If making your own harissa, put the jarred red pepper, chilli, fennel seeds, coriander seeds, cumin seeds and a generous sprinkling of salt into the food processor. Blitz until smooth, then, with the processor still running, slowly pour in the oil. Check seasoning and adjust if necessary.
Using a spatula, scrape the harissa into a jar, leaving 1 tablespoon of the paste in the food processor bowl to use in the Muhammara (below). The harissa paste will keep in the fridge for up to 1 week.
Muhammara
2 Tbsp tomato purée
2 cloves
30g walnuts
1 tsp Lebanese 7 spice handful parsley stalks
1 Tbsp harissa (store-bought or homemade, see above)
For the topping: 10g chopped walnuts, small handful parsley leaves.
Put the tomato purée, cloves, walnuts, Lebanese 7 spice and parsley in the food processor along with 1 tablespoon of harissa (if you made your own harissa, this will already be in the bowl of the food processor). Blitz until smooth.
Using a spatula, scrape the muhammara into a serving bowl. Quickly rinse the food processor bowl and blade to use later. Sprinkle the chopped walnuts over the muhammara, then garnish. with the parsley leaves. Serve.
Crudites, Dolmades, Chillies & Flatbreads
6 flatbreads 1 carrot 1⁄2 cucumber
1⁄2 fennel bulb
6 celery sticks
1 bunch radishes with leaves
1⁄2 lemon
pinch of dried mint 300g jar pickled green chillies 280g tin dolmades
Preheat grill to high. Toast the flatbreads under the grill for 1–2 minutes, then set aside.
Slice the carrots, cucumber and fennel into long thin pieces for dipping. Separate and wash the celery sticks, slicing any larger ones in half lengthways. Rinse and half the radishes, retaining their leaves.
Arrange the vegetables on a platter, sprinkle over the dried mint and squeeze over a little lemon juice. Drain the pickled chillies and dolmades and transfer to small serving dishes.
Mixed Platter
1 x portion Beetroot, Tahini & Dill Dip 1 Tbsp Harissa
1 x portion Muhammara
1 x portion of Pea, Feta & Mint Dip crudites, dolmades, chillies & flatbreads, to serve
Start by removing the peas for the Pea, Feta & Mint Dip from the freezer and setting aside to thaw slightly until needed.
Next make the Beetroot, Tahini & Dill Dip. Now make the Harissa, if not using storebought. Make the Muhammara. Assemble the Pea, Feta & Mint Dip. Warm the flatbreads under the grill.
Prepare the crudites, dolmades and pickled chillies. Lay out your mezze dishes and serve. — Serves 4–6