Vegetarian Side Dishes - Easy Cheesy Vegetarian

Roasted Butternut Squash Salad

Becca Heyes — Wed, 20 Nov 2024 13:17:29 +0000

I’m here to argue that salad isn’t just for the summer! This roasted butternut squash salad is the perfect salad to enjoy in the autumn or winter, with warm ingredients that make it feel hearty, but still light (is that an oxymoron?).

Just like with all of my other salad recipes, this butternut squash salad contains plenty of yummy bits. I’m not here for a bowl that’s 99% lettuce – I need flavour! Texture! Nutrition! And this salad has a bit of everything.

As well as warm roasted veggies, this salad has toasted pine nuts, a touch of lemon, and finely grated goat cheese. As you toss the cheese through the salad, it coats the warm veggies and brings a touch of its tangy, salty flavour to the entire bowlful. Just wonderful.

How to Serve this Butternut Squash Salad

This salad could function as either a side dish, or as a meal in its own right.

If you’re using it as a side, this recipe would easily serve two people, alongside a tasty vegetarian protein option, or some pasta, or any other meal that needs a little something extra.

Alternatively, it makes a great light lunch – it makes a generous plateful for one person. It’s probably not filling enough to be your main meal of the day, but it was a lovely lunch to munch on while I was working.

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

butternut squash – I chopped up about half of a medium-sized fresh squash. You can buy it pre-chopped if you’re short on time.
red onion
arugula (rocket)
pine nuts
hard cheese – I used a hard goat’s cheese, but any similar cheese would be great, e.g. a vegetarian parmesan-style cheese.
dried oregano (or similar dried herbs – whatever you like best)
garlic
lemon (I used fresh lemon, but a bottle of lemon juice will also work)

You could easily add extra ingredients to this butternut squash salad, or swap out any of the ingredients you’re less keen on. Since the butternut squash and red onion are roasted together for this salad, any other vegetables that can roast up at the same time would be an easy addition. For example:

mushrooms
eggplant (aubergine)
bell peppers
canned chickpeas

You could also add any other raw ingredients that sound good – this really is an adaptable recipe! Some pecans, diced apples, dried cranberries, pumpkin seeds, or any other fun mix-ins would all work well here.

Becca’s Top Tip

This autumnal salad is great eaten straight away, while the roasted veggies are still warm. However, any leftovers are just as good eaten cold from the fridge the next day!

Recipe Video

Printable Instructions

Roasted Butternut Squash Salad

Roasted butternut squash salad is a great autumn / winter salad, with goat cheese and pine nuts, and heaps of flavour.

Course Light lunch, Side Dish

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 246kcal

Author Becca Heyes

Ingredients

340 g (~ 3/4 lb) butternut squash
1 Tbsp olive oil
1/2 tsp salt
1 small red onion
2 cloves garlic, unpeeled
1/2 tsp dried oregano (or mixed herbs)
1 Tbsp pine nuts
1 large handful fresh arugula (rocket)
30 g (~ 1 oz) hard goat’s cheese, finely grated
1 Tbsp fresh lemon juice

Instructions

Heat the oven to 190°C (Gas Mark 5 / 375°F).
Remove the peel from the butternut squash – a peeler usually works well, unless the skin is particularly tough (in which case, use a knife). Cut the squash into bitesized dice (1-2 cm pieces), and lay them out on a baking tray. Toss with some olive oil, and sprinkle with a little salt. Roast for around 15 minutes, until slightly softened.
Peel and slice the red onion. Cut one end from each garlic clove, but leave them otherwise unpeeled. When the butternut squash has roasted for about 15 minutes, add the onion and whole garlic cloves to the tray, and sprinkle with the dried oregano. Return the tray to the oven for a further 10 minutes.
Toss the vegetables, then add the pine nuts, and return to the oven for a final 5 minutes. The squash should be tender and the pine nuts should be just starting to brown.
Remove the garlic cloves from their skins (they should squeeze right out), and mash the cloves a little with a fork. Add everything to a bowl, along with the arugula, grated cheese, and a squeeze of lemon juice. Mix well to combine.
Serve warm, or store in the fridge until needed, and serve cold.

Video

Nutrition

Recipe FAQs

Can I use a different kind of squash?

Yes – if you can’t find butternut squash, then any other winter squash will also work, including pumpkin, or even sweet potato.

How should I store any leftovers?

Store any leftovers in an airtight tub in the fridge for up to 3 days. If the warm and cold ingredients are already mixed together, then it’s tasty served cold. If you’ve kept the warm and cold ingredients separate, then you can reheat the warm ingredients before mixing and serving.

Can I make a vegan winter salad?

The only part of this recipe that’s not vegan is the goat cheese. If you’d like to make a vegan salad, you can skip the goat cheese, but make sure you add some extra flavour with a different ingredient instead – such as some fresh herbs, or your favourite vegan dressing.

Other Salad Recipes

Healthy Vegetarian Recipes

Roasted Butternut Squash Salad

Extra Special Tabbouleh Salad with Halloumi

Peach and Mozzarella Salad with Rocket

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

The post Roasted Butternut Squash Salad appeared first on Easy Cheesy Vegetarian.

Slow Cooker Corn Casserole

Becca Heyes — Wed, 13 Nov 2024 12:32:30 +0000

I’ve always remembered a corn casserole recipe that an American family friend once cooked for us. It was a long time ago now, but it was so delicious that I still dream about it (not literally, unfortunately). So this is my version, which I think does a pretty good job of paying homage to the original. The flavours are incredible – it’s slightly sweet, slightly salty, with just a touch of heat.

This recipe seems so American to me (a non-American), perhaps because of the slight sweetness, which seems to be a quite a common thing in American food. It actually works so well, and the wonderful puddingy mixture holds it all together beautifully.

How to Serve Corn Casserole

This sweetcorn casserole is intended to be a side dish – perhaps as part of a Thanksgiving or Christmas feast. A scoop of this would be amazing on a plate with a vegetarian main course, some roast potatoes, and a couple of other vegetable dishes (roasted green beans are a good option!).

Since this corn casserole is quite a rich dish, with plenty of flavour, it’s a good idea to serve it alongside some more simple dishes (like simply boiled or roasted veggies), so they’re not competing for attention on the plate!

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

canned sweetcorn
eggs
plain flour
milk
butter
cheddar cheese
sugar (optional, but it gives a lovely hint of sweetness)
pickled red jalapeños (again, optional, but they bring so much flavour)

Becca’s Top Tip

If you don’t have a slow cooker, you might like to try an oven-baked version of this dish instead – like my cheesy sweetcorn pudding.

Recipe Video

Equipment

This corn casserole recipe requires a slow cooker. I use a digital Crock-Pot with a 4.7 litre (~ 5 quart) capacity. If your slow cooker is a significantly different size to mine, you may need to adjust the cooking time of this recipe slightly (and possibly double it up, if you have a particularly large pot!).

I’ve had my slow cooker since 2014 (!), and it’s never failed me. I would highly recommend it. You can get it on Amazon UK, or here’s a similar one from the same brand on Amazon US:

Crock-Pot Slow Cooker

If you're in the UK or Canada, click the link to see a local product.

Printable Instructions

Slow Cooker Corn Casserole

This slow cooker corn casserole is the perfect side dish for your Thanksgiving or Christmas dinner! It couldn't be easier to make.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings people

Calories 231kcal

Author Becca Heyes

Ingredients

15 g (~ 1 Tbsp) butter
2 Tbsp plain flour
2 eggs
150 ml (~ 1/2 cup) milk
2 tsp white sugar
1/2 tsp salt
1/4 tsp black pepper
520 g (~ 3 cups) drained canned sweetcorn
1 Tbsp pickled red jalapeno slices, chopped (optional)
100 g mature cheddar cheese, grated (~ 1 cup when grated)

Instructions

Melt the butter in the microwave, and add it to the slow cooker pot, along with the flour, eggs and milk. Whisk well to combine.
Add the remaining ingredients, and mix thoroughly.
Cook on high for approximately 3 1/2 hours, or until the eggs have fully set and the mixture has just started to crisp up. I garnished mine with a little dried parsley.
Scoop into a bowl to serve.

Video

Nutrition

Recipe FAQs

Can this corn casserole be reheated?

Yes – if needed, it can be reheated in the microwave. Make sure it’s piping hot before serving, but don’t overdo it, or the corn can become a bit too chewy.

Can you freeze corn casserole?

This corn casserole is best eaten fresh, but if needed, it can be frozen in an air-tight tub for up to 3 months.

Other Slow Cooker Recipes

Vegetarian Side Dish Recipes

Slow Cooker Corn Casserole

Slow Cooker Mushroom Stroganoff

Slow Cooker French Onion Soup

13 Vegetarian Slow Cooker Recipes

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Air Fryer Cauliflower Steaks

Becca Heyes — Mon, 30 Sep 2024 13:36:33 +0000

For years, I thought cauliflower was bland and uninteresting – until I discovered roasted cauliflower, which flipped my opinion on its head. Cauliflower gains so much flavour when it’s roasted!

Then I got an air fryer, and now it’s even easier than ever to make seriously tasty roasted cauliflower! These air fryer cauliflower steaks are so straightforward to make, and the flavours are unreal – especially when they’re drizzled with the simple cilantro dressing.

The roasted cauliflower has plenty of flavour in itself (the crispy bits on the end of each floret are so good), and with the addition of those toasted spices, and the bright and zingy dressing… it all works so well together.

Why Cauliflower ‘Steaks’?

Cauliflower steaks are simply big slabs of cauliflower, cut through the stalk of the vegetable so that they hold together in one big piece. The word ‘steak’ is only there to describe the shape of the cauliflower – these cauli steaks are in no way intended to mimic a ‘real’ meat steak!

Cauliflower steaks look cool on the plate, but there’s absolutely no reason you couldn’t also prepare this recipe using loose florets of cauliflower instead, if that’s what you have. Just coat the florets in the same spice mix, and cook them just like you would a cauliflower steak.

How to Serve Air Fryer Cauliflower Steaks

I’ll be honest – these cauliflower steaks look pretty substantial, but they are definitely more of a side dish than a full meal. After all, you wouldn’t usually just eat a bowl of cauliflower for dinner, otherwise you’d still be hungry, and what’s the point in that?

Ideally, you’ll serve these cauliflower steaks with some form of vegetarian protein and some carbs, to turn them into a satisfying meal. Even just a big dollop of hummus goes a long way to making them more filling!

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Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

cauliflower – you’ll need a whole, large cauliflower so you can cut two thick steaks from the centre. However, you will end up with some loose florets left over, which you can use for another recipe (I can recommend cauliflower wings!)
spices – I used cumin and smoked paprika
honey (or agave, if you want vegan cauliflower steaks)
cilantro (fresh coriander)
lemon juice
garlic

Becca’s Top Tip

If you don’t have an air fryer, you could easily roast the cauliflower steaks in the oven instead.

Recipe Video

Equipment

I’ve tried a few different air fryers over the years, but I currently use the Ninja Foodi MAX air fryer , which has two different baskets. They can be used separately (with different temperatures and timings), or synced to be used in the same way. It’s so handy to be able to cook two different things at the same time – I can often cook a full meal for my family using just my air fryer.

Here’s the one I have on Amazon:

Ninja Dual Air Fryer

I love the two separate zones in this air fryer!

If you're in the UK or Canada, click the link to see a local product.

I also used a mini food processor to blitz up the dressing for these cauliflower steaks. If you don’t have one, you can chop the garlic and cilantro by hand, but using a food processor definitely speeds things up, and gives a smoother, more cohesive dressing.

I’ve had my mini food processor for years – here’s a very similar one on Amazon:

Sale

Mini Food Processor

If you're in the UK or Canada, click to see a local product.

Printable Instructions

Air Fryer Cauliflower Steaks

These air fryer cauliflower steaks are marinated in a tasty spice mix, and served with a zesty dressing. Such a delicious side dish.

Course Side Dish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 207kcal

Author Becca Heyes

Ingredients

For the cauliflower steaks

1 large cauliflower
1-2 Tbsp oil
1/2 tsp cumin
1 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper

For the dressing

1 small clove garlic, peeled
Small bunch fresh coriander (cilantro)
1 Tbsp olive oil
1 Tbsp lemon juice
1/2 tsp honey or agave

Instructions

Remove the leaves from the cauliflower, and cut the head in half, directly down the centre of the stalk. Cut each half again, just next to the stalk, to give two thick cauliflower steaks. The loose florets of cauliflower can be saved to use in another recipe.
In a small bowl, combine the oil, cumin, smoked paprika, and some salt and pepper. Mix well, then spread the spice mixture over both sides of each cauliflower steak. I found it easiest to use clean fingers for this!
Place the cauliflower steaks in the air fryer, and cook at 190°C (375°F) for approx. 15 minutes, turning over halfway.
While the cauliflower steaks are cooking in the air fryer, prepare the dressing. Add a small clove of garlic to a mini food processor, along with a handful of cilantro, olive oil, lemon juice, and honey (or agave, for a vegan version). Blitz thoroughly – you can add a splash of water to loosen the mixture if needed. If you don’t have a mini food processor, you can chop and mix by hand, but the end result is likely to be less cohesive.
When the cauliflower steaks are just tender in the middle, serve them drizzled with the dressing.

Video

Nutrition

Recipe FAQs

Can I prepare cauliflower steaks in advance?

Yes, you can easily cut and marinate the cauliflower steaks in advance, and store them in the fridge until you’re ready to cook them in the air fryer.

Can I reheat any leftovers?

These cauliflower steaks are best eaten fresh, when they’re nice and crispy. However, if you do have any pieces leftover, they can be reheated in the microwave.

Can I make this recipe vegan?

Yes! I used honey in my dressing, but you can easily use a vegan alternative, like agave.

Other Cauliflower Recipes

Vegetarian Side Dishes

Air Fryer Cauliflower Steaks

Honey BBQ Cauliflower Wings

Roasted Cauliflower Mash

Tex-Mex Cauliflower Rice

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Extra Special Tabbouleh Salad with Halloumi

Becca Heyes — Fri, 30 Aug 2024 14:48:55 +0000

Have you ever had tabbouleh? It’s the perfect fresh and tasty summer salad.

Well, this isn’t your usual tabbouleh salad – it’s made extra special with the addition of some of my all-time favourite ingredients: crispy halloumi, hearty chickpeas, salty olives, and lots more. Every bite has a different mixture of tasty ingredients – it’s pretty healthy, but totally irresistible at the same time (and that’s not always an easy combination to achieve!).

This tabbouleh is a total game-changer for this warm weather. I cooked up a big batch and it kept us going for a few days, served alongside something different each time – it’s so nice to have something tasty in the fridge that I can grab whenever I need a nice, quick side dish.

Because of the variety of ingredients in this tabbouleh, it can be served as a standalone meal, or as a side dish alongside something else. Check below for some serving ideas!

What Is Tabbouleh?

Tabbouleh is a salad that originated in the Eastern Mediterranean, that’s usually made from bulgur wheat, parsley, mint and tomatoes. It’s super simple, but with heaps of flavour.

The traditional tabbouleh recipe is undoubtedly delicious, but I decided to make this version even more tasty by adding a few additional ingredients, like chickpeas, olives, cucumber, and halloumi cheese. They make the salad more hearty too, so it can function as a whole meal on its own.

What is Bulgur Wheat?

If you’ve never had bulgur wheat before, you’re missing out! It’s similar to couscous, in that it’s tiny pieces of wheat-based grain, almost like tiny pieces of pasta. It’s mild and nutty, and just like other grains, it can take on any flavour profile you want it to.

Bulgur wheat is a whole grain, so it’s really good for you too.

What to Serve with Tabbouleh

A big batch of this extra special tabbouleh will probably last you a couple of days in the fridge (depending on how many people you’re serving!), so it’s perfect to cook in bulk. I like to have a few different things ready to serve alongside it. Here are a few ideas:

pitta bread and hummus (as in my photos)
falafel
tofu steaks
a simple green salad
homemade quiche

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

bulgur wheat. If you have the choice, go for a fine bulgur rather than a coarse one. Quinoa or couscous would also work, if that’s what you have on hand; check the cooking instructions on the packet if you’re using an alternative grain.
canned chickpeas
olives. I used a mixture of whole green olives and sliced black olives, which gave a nice variety of texture and flavour.
halloumi cheese. The halloumi will be served cold in this salad, and can become a little ‘squeaky’. I personally love this, but if you’re not a fan of cold halloumi, you could easily swap this for crumbled feta or any other cheese.
pine nuts (or an alternative nut or seed)
lemon juice (I used fresh)
fresh parsley and mint
tomatoes. Use good quality tomatoes with lots of flavour – the ones that smell like a greenhouse!
cucumber
vegetable stock. I used a stock cube, which I crumbled into hot water. You can use liquid stock if that’s what you have – just heat it up before adding to the bulgur.

Since I’ve already added lots of different ingredients to the traditional tabbouleh recipe, there’s no reason you couldn’t change up the recipe again with your own choices. The more you change, the further away from a ‘proper’ tabbouleh you will get, but it will always end up delicious, and I don’t believe in having too many rules when it comes to food!

Here are a few ideas for other no-cook ingredients you could add (but don’t use all of them at once!):

pumpkin seeds
tinned sweetcorn
soft goat cheese
crumbled feta cheese
sliced spring onions
diced red onion
balsamic vinegar
black beans
chopped cilantro (fresh coriander)
chopped basil
sun-dried tomatoes
cooked baby potatoes (or tinned potatoes)

Becca’s Top Tip

When I made my tabbouleh, I toasted the halloumi cheese and pine nuts in a pan to give them extra flavour. If you’re in a rush, you can easily add them raw instead, or swap them for an alternative ingredient.

Recipe Video

Printable Instructions

Extra Special Tabbouleh with Halloumi Cheese

An extra special version of tabbouleh with halloumi cheese, chickpeas, olives, and much more! A tasty, healthy vegetarian salad.

Course Appetiser, Light lunch, Side Dish

Cuisine Middle Eastern

Diet Vegetarian

Prep Time 15

Cook Time 5

Cooling Time 30

Total Time 50

Servings people

Calories 572kcal

Author Becca Heyes

Ingredients

200 g (~ 1 cup) bulgur wheat
400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
350 ml (~ 1 1/3 cups) vegetable stock (I use low salt)
6 inch piece cucumber
250 g (~ 9 oz) good quality tomatoes
Small bunch fresh parsley
Small bunch fresh mint
75 g (~ 2 1/2 oz) olives (black, green, or both)
3 Tbsp lemon juice (I used fresh)
3 Tbsp extra virgin olive oil
1/2 tsp black pepper
225 g (~ 8 oz) halloumi cheese
2 Tbsp pine nuts

Instructions

Place the bulgur wheat and the drained chickpeas in a mixing bowl, and add the hot vegetable stock. I used a stock cube, so I crumbled that into the bowl and added boiling water straight from the kettle. If you’re using liquid vegetable stock instead, bring it to the boil in a saucepan, and then add it to the bulgur. Mix to combine, cover the bowl with a plate or lid, and set aside. Give it a stir every 5 minutes or so.
While the bulgur is soaking, cut up the cucumber and tomatoes into small dice. Add it to a large mixing bowl (not the same bowl as the bulgur).
Sort through the mint and parsley, removing any particularly tough stems. Chop the leaves thoroughly.
Check on the bulgur mixture, giving it a good stir. It should have absorbed any excess liquid from the bowl. If the bulgur still tastes a little hard, add a splash more hot water, replace the lid, and leave to sit for a little longer. Once the bulgur is softened up to your liking, uncover the bowl, and allow it to cool for at least 10 minutes.
Add the (mostly) cooled bulgur mixture to the tomatoes, along with the chopped herbs, olives, lemon juice, extra virgin olive oil, and black pepper. Mix thoroughly to combine, and place in the fridge to chill fully.
Cut the halloumi cheese into 1cm dice, and add it to a dry frying pan over a medium heat. Cook for 5 minutes or so, stirring regularly, until the cheese has released its liquid. Add the pine nuts to the pan, and cook for a few more minutes, until both the cheese and the nuts are golden brown. They can burn quickly, so keep an eye on them.
Add the cheese and nuts to the salad. You can serve it immediately, while the cheese is still warm, or chill again to serve later.

Video

Nutrition

Recipe FAQs

Can I prepare this tabbouleh in advance?

Tabbouleh is the perfect salad to prepare in advance, and keep in the fridge to last you a couple of days. The only part you might prefer to cook fresh is the halloumi cheese. It goes a little squeaky as it cools, which I really enjoy, but if you prefer, you can cook and add the cheese just before serving.

How to serve leftover tabbouleh?

You don’t need to do anything special to leftover tabbouleh – it’s perfect served straight out of the fridge. If you don’t want to eat the exact same meal multiple days in a row, there are a few ideas for serving suggestions in the blog post above.

Is tabbouleh gluten-free?

No, as bulgur wheat contains gluten. If you need to make your tabbouleh gluten-free, you can swap the bulgur for a gluten-free grain instead, like quinoa or rice.

Can I make this tabbouleh vegan?

Absolutely – just skip the halloumi cheese, or swap it for your favourite vegan cheese, and you’ll have a delicious vegan salad.

Other Chickpea Recipes

Vegetarian Salad Recipes

Extra Special Tabbouleh Salad with Halloumi

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

Easy Chickpea Stir Fry

Lemony Chickpea Casserole

The post Extra Special Tabbouleh Salad with Halloumi appeared first on Easy Cheesy Vegetarian.

Peach and Mozzarella Salad with Rocket

Becca Heyes — Tue, 23 Jul 2024 09:55:12 +0000

I always used to think I wasn’t a salad lover, but it turns out I just don’t like boring salads. And this peach and mozzarella salad is far from boring! Every ingredient in this salad brings something a bit different to the party:

fresh peaches and tomatoes bring a sweet juiciness
pumpkin seeds and homemade croutons bring a nice crunch
rocket leaves bring a peppery flavour
fresh mozzarella cheese brings a rich creaminess
and the balsamic dressing ties it all together and adds a nice tang

The combination is just *chef’s kiss*.

As with most of my recipes, you can switch up the ingredients of this peach salad however you like. I’ve added some ideas below!

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

salad leaves – I love to include rocket (arugula) in my salads, because it has a wonderful, peppery flavour. It can be a little intense on its own, so I like to use a mixture of different leaves – this time I used a bagged salad that included rocket, spinach, baby red leaf, and mizuna leaves.
fresh mozzarella
fresh peach (make sure it’s a nice ripe one)
bread – to make homemade croutons. One large slice, or two small slices, is plenty, and it’s totally fine to use slightly stale bread.
cherry tomatoes (or plum tomatoes, or similar)
pumpkin seeds
balsamic vinegar

If you’d like to use different ingredients, try to swap like for like, so you retain the balance of crunchy, sweet, tangy, etc. For example:

pumpkin seeds could be swapped for pine nuts, chopped walnuts, or cashews.
fresh mozzarella could be swapped for crumbled feta, cubes of marinated tofu, or halloumi cheese.
fresh peaches could be swapped for diced plums, apples, strawberries, or a similar juicy fruit.

Becca’s Top Tip

If you’re planning to prepare this recipe in advance, wait to add the dressing until just before serving, to avoid soggy leaves. I’d also recommend storing the croutons separately until you’re ready to serve, so the juicier ingredients don’t make them soft.

Recipe Video

Printable Instructions

Peach and Mozzarella Salad with Rocket

This peach and mozzarella salad is bursting with fresh summer flavour, including sweet peach, creamy cheese, and crunchy homemade croutons!

Course Appetiser, Light lunch, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 15

Cook Time 5

Total Time 20

Servings people

Calories 573kcal

Author Becca Heyes

Ingredients

For the croutons:

1 slice bread (or 2 small slices) – stale bread is fine
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper

For the dressing:

1 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil

To assemble:

90 g (~ 3 oz) salad greens, including rocket (arugula)
125 g (~ 4 1/2 oz) fresh mozzarella cheese
1 ripe peach
~ 8 cherry tomatoes
2 Tbsp pumpkin seeds

Instructions

Cut the bread into bitesized pieces, and add to a bowl. Drizzle with olive oil, and add plenty of salt and pepper. Mix thoroughly until well coated in the oil. Cook the croutons until golden brown and crispy. I cooked mine for 5 minutes in the air fryer at 200°C (400°F), but you could also bake in the oven for 5-10 minutes. However you cook them, keep an eye on them, as they can burn quite quickly. Set aside to cool.
To make the balsamic dressing, simply combine the balsamic vinegar and the extra virgin olive oil. The easiest way is to put them in a small jar with a lid, and shake hard. Alternatively, you can use a small whisk, or even a mini food processor. Keep mixing until the two ingredients have emulsified to give a cohesive dressing.
Cut the mozzarella, peach and tomatoes into bitesized pieces. When you're ready to eat, combine all of the salad ingredients in a bowl, including the cooled croutons and the dressing. Mix well.
Serve immediately after adding the dressing. If you'd like to prepare the recipe in advance, wait until serving to add the croutons and dressing to the other ingredients.

Video

Nutrition

Recipe FAQs

Can I prepare this salad in advance?

The recipe is so easy to make that ideally, you’ll prepare everything fresh, just before eating. However, if you want to get a headstart, you can chop the ingredients and get them ready before assembling. Store the cut ingredients in sealed tubs in the fridge. I would recommend combining the ingredients, especially the croutons and dressing, just before serving to avoid soggy croutons.

How should I store leftovers?

Leftovers can be stored in the fridge in an airtight tub for up to 3 days. However, leftovers may become a little soggy, so this salad is best eaten fresh if possible.

What should I serve with this peach and mozzarella salad?

This salad is great served on its own as a light lunch, or in a smaller portion as an appetiser. Alternatively, you could serve it as a side dish. It has plenty of flavour on its own, so serve it with something simple – perhaps some baked tofu, roasted chickpeas, or even just some fresh bread and butter.

Can I make this recipe vegan?

Sure – just swap the mozzarella for your favourite vegan cheese, or even cubes of tofu.

Can I make this recipe gluten-free?

Yes – just use your favourite gluten-free bread for the croutons, or use a shop-bought gluten-free crouton. Alternatively, you could swap the croutons for an alternative crunchy ingredient, like some more seeds or nuts (walnuts would be tasty!).

Other Salad Recipes

Summery Vegetarian Recipes

Roasted Butternut Squash Salad

Extra Special Tabbouleh Salad with Halloumi

Peach and Mozzarella Salad with Rocket

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

The post Peach and Mozzarella Salad with Rocket appeared first on Easy Cheesy Vegetarian.

Ricotta and Black Bean Stuffed Peppers

Becca Heyes — Mon, 01 Jul 2024 11:25:34 +0000

Stuffed peppers are such a classic vegetarian dish, and these creamy ricotta stuffed peppers are my all-time favourite version!

I wanted the stuffing mixture to require no pre-cooking whatsoever – so these stuffed peppers really couldn’t be simpler to make. Just mix up the filling ingredients, stuff them in the peppers, and bake. Simple, quick, easy!

When you dig into these peppers, you’re met with a seriously creamy mixture with spring onions, black beans, and my all-time favourite spice. Feel free to switch up the filling ingredients if you’d like to – see below for some ideas.

Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

peppers. I used regular bell peppers, but long pointed peppers would also work well. Any colour will be fine, but I find green peppers are the least tasty, so I prefer to use red, yellow or orange peppers.
black beans (canned)
ricotta cheese. If you can’t get ricotta, you could try cream cheese or mascarpone cheese instead.
spring onions. I use spring onions rather than regular onions because it means the stuffing mixture doesn’t need any pre-cooking. Spring onions have a more mellow flavour, which doesn’t need cooking beforehand.
tomato sauce. Any kind of tomato sauce will work (not ketchup though!). I used passata (sieved tomatoes), but a tomato-based pizza or pasta sauce will work well too. My slow cooker tomato sauce is also ideal.
grated cheddar cheese
smoked paprika (one of my favourite spices of all time)
garlic powder. Using garlic powder instead of fresh garlic again removes any need to pre-cook the filling for the stuffed peppers.

You can easily change up these ingredients to suit your preferences if you like, but make sure you choose ingredients that don’t need any pre-cooking, otherwise you’ll be adding extra steps to the recipe. A few examples of ingredients you could include:

Fresh or dried herbs (e.g. parsley, basil, cilantro)
Different spices – the smoked paprika I used could easily be swapped for ground cumin, chilli powder, or any other spice you love.
Different canned beans, e.g. kidney beans or chickpeas
Canned sweetcorn
Other vegetables that don’t need pre-cooking, e.g. finely chopped tomatoes, mushrooms, or frozen peas
Sliced olives or sun-dried tomatoes

Becca’s Top Tip

If you choose to add some extra vegetables to your stuffed peppers, don’t add too many. They will release liquid as they cook, and could make your stuffed peppers a bit soggy.

How Many People Does the Recipe Serve?

These stuffed peppers can be served as an appetiser, or as a more hearty meal. The number of portions you’ll get depends on how you’re serving it.

I’d recommend allowing:

1 pepper half per person as an appetiser
1 pepper half per person if served alongside several hearty side dishes
2 pepper halves per person if served alongside something light (or if you have a bigger appetite!)

How to Serve Creamy Stuffed Peppers

I served my black bean stuffed peppers with some white rice. It mixed so beautifully with the tomato sauce that I cooked the peppers on, and with the creamy ricotta filling.

A few other ideas for side dishes to go with stuffed peppers:

any other simple carb, e.g. pasta or crispy potatoes
a simple green salad
pitta bread and hummus
more roasted vegetables (or perhaps roasted veggie fattoush!)
couscous

Recipe Video

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Printable Instructions

Creamy Ricotta and Black Bean Stuffed Peppers

Super creamy ricotta and black bean stuffed peppers with a seriously simple no-cook filling! These are so quick and easy to make.

Course Appetiser, Main Course

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings pieces

Calories 263kcal

Author Becca Heyes

Ingredients

250 g (~ 9 oz) ricotta cheese
400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
3 spring onions, sliced
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
250 ml (~ 1 cup) passata or tomato sauce
2 bell peppers (I used yellow and red)
75 g (~ 3/4 cup) grated cheddar cheese

Instructions

Preheat the oven to 190°C (Gas Mark 5 / 375°F). In a mixing bowl, combine the ricotta, drained black beans, chopped spring onions, garlic powder, smoked paprika, and salt and pepper. Mix well to combine.
Spread the tomato sauce around the bottom of a baking dish – mine measured approximately 8 x 8 inches.
Cut the peppers in half, and remove the seeds in the middle. I like to leave the stalks on mine when making stuffed peppers, because I think it looks pretty, and it helps to keep the filling in. Don’t eat them though! Divide the black bean stuffing across the four pieces of pepper.
Place the stuffed peppers in the baking dish on top of the sauce. You can lean them against each other to keep them straight, if needed. If you have any of the ricotta filling left over, you can dollop it around the peppers. Top with grated cheese.
Bake for around 30 minutes, or until the peppers are just soft and the cheese is crisped up to your liking. Serve one or two pieces per person.

Video

Nutrition

Recipe FAQs

Can I prepare these stuffed peppers in advance?

Absolutely. Since there’s no pre-cooking involved, you can easily combine all the cold ingredients beforehand, and instead of baking straight away, store in the fridge for a day or so, until you’re ready to bake.

How should I store any leftovers?

I would recommend transferring any leftover pieces of stuffed pepper into an air-tight tub (after they have cooled), and storing in the fridge for up to 3 days.

How should I reheat leftovers?

Leftover stuffed peppers will be best reheated in the microwave.

Other Pepper Recipes

Healthy Vegetarian Recipes

Ricotta and Black Bean Stuffed Peppers

Mediterranean Vegetable Flatbreads with Goat Cheese

Feta and Roasted Vegetable Crustless Quiche

Pepper Fried Eggs (great fridge clearer!)

The post Ricotta and Black Bean Stuffed Peppers appeared first on Easy Cheesy Vegetarian.

Easy Spinach and Garlic Rice

Becca Heyes — Tue, 18 Jun 2024 10:52:05 +0000

I tend to make the same side dishes day after day – usually something like roasted potatoes or a simple salad. Delicious, but not the star of the show.

But every now and then, a simple side dish comes along that’s totally worth a little bit of extra effort. This spinach and garlic rice is unbelievably tasty, with heaps of buttery sautéed garlic, toasted pine nuts, and parmesan cheese… the flavour is seriously irresistible.

With a slightly more interesting side dish like this garlicky rice, you can afford to make the ‘main’ part of your meal a bit more straightforward – see below for some ideas of things you could serve it with!

Ingredients

Here’s what you’ll need to make this buttery garlic rice recipe. See the printable recipe card below for detailed ingredient quantities.

white rice. It needs to be a long-grain rice, e.g. basmati rice or jasmine rice
fresh spinach. Frozen spinach would also work!
onion
garlic. For a lot of recipes, I use pre-minced garlic puree, but for this garlic rice, I like to use fresh garlic, so I can use full slices. It’s hard to tell in the photo, but my garlic cloves were enormous, so I only used 3. If they were a more normal size, I’d probably have used 4.
parmesan cheese. Make sure it’s a vegetarian version!
pine nuts. These take on so much wonderful flavour if you toast them in the pan.

Becca’s Top Tip

If you like, you can add extra veggies to this rice dish. Some grated zucchini (courgette), for example, would be a nice addition, or some frozen peas.

How to Cook Rice

I’ve deliberately designed this recipe so you can cook the rice using your preferred method, before adding all that lovely buttery, garlicky goodness. I didn’t even know rice cookers existed until I was at least 20, so I use the same method I’ve always used.

I cook rice in the same way I’d cook pasta, in a saucepan with lots of water. I don’t measure the water – I just make sure the rice has plenty of room to move around as it cooks. Then, when the rice is cooked, I drain any excess water.

This method of cooking rice is very standard in the UK, but I know other parts of the world have their own ways of cooking rice. If you prefer, you can use a different method (e.g. the absorption method, or using a rice cooker).

Recipe Video

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Printable Instructions

Easy Garlic Spinach Rice

Easy cheesy spinach and garlic rice with toasted pine nuts – for those days when plain old white rice just isn't good enough!

Course Side Dish

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 420kcal

Author Becca Heyes

Ingredients

300 g (~ 1 ½ cups) long-grain white rice
2 Tbsp butter, divided
1 medium onion, finely diced
4 cloves garlic, thinly sliced
2 Tbsp pine nuts
2 large handfuls baby spinach, roughly chopped
1/2 tsp black pepper
50 g (~ 1 ⅔ oz) vegetarian parmesan-style cheese, finely grated

Instructions

Cook the rice using your preferred method, until cooked to your liking. I boil my rice in plenty of water for around 15 minutes, then drain. You can use a rice cooker if you prefer.
Meanwhile, melt 1 Tbsp of butter in a frying pan, and add the diced onion. Cook over a medium-low heat for 5 minutes, until slightly softened, then add the sliced garlic and pine nuts. Continue to cook for another 5 minutes, until the garlic and nuts are lightly toasted and everything is golden brown.
Add the roughly chopped spinach, cooking for a couple more minutes until the spinach has wilted. You can add it a handful at a time if there’s not enough room in the pan.
Melt the remaining butter into the spinach mixture to make it glossy and luxurious. Then combine the mixture with the cooked rice, plenty of black pepper, and the finely grated cheese. Mix well to combine. You can add a little salt if you think it needs it.
I like to serve this garlic rice topped with a few extra toasted pine nuts. Just cook a few nuts in a dry frying pan (or the same frying pan you used before – no need to wash) for a few minutes, tossing regularly, until golden brown. They can burn quickly so keep your eyes on them!

Video

Nutrition

What to Serve with Garlic Rice

Since this garlic fried rice does take a little more time and effort to make than plain boiled rice, you might want to serve it alongside something pretty simple. Generally, if I’ve spent time and energy preparing my side dish, I want a more straightforward main dish to go alongside it – and vice versa.

Here are a few ideas of simple proteins that would pair nicely with this rice dish:

fried halloumi
roasted chickpeas
tofu steaks
roasted veggies
a good dollop of hummus
creamy beans

Recipe FAQs

How to store leftover rice

Make sure any leftovers are cooled quickly, transferred to an air-tight tub, and placed in the fridge as soon as possible. Leftover rice should ideally be eaten within a day.

How to reheat leftover rice

This rice will reheat nicely in the microwave. Just make sure you always reheat rice very thoroughly to avoid food poisoning – see the Food Standards Agency for more details. Rice can only be reheated once.

Can I make this garlic butter rice vegan?

Absolutely – just skip the parmesan, and make sure you use a vegan butter.

Other Rice Recipes

Vegetarian Side Dish Recipes

Easy Spinach and Garlic Rice

Oven-Baked Asparagus Risotto

Caprese Risotto (Tomato, Mozzarella and Basil)

Spicy Black Bean Burritos

The post Easy Spinach and Garlic Rice appeared first on Easy Cheesy Vegetarian.

Easy Cheesy Potatoes Anna

Becca Heyes — Wed, 27 Mar 2024 15:26:45 +0000

I adore a good potato side dish, but even I get a little bored of roast potatoes after the first thirty-five or so. Enter: Potatoes Anna! These little stacks of thinly sliced potatoes, slathered in butter, are special enough to impress your guests (but still seriously easy to make).

Of course, I added a little grated parmesan between the layers of my Potatoes Anna (I have a cheese problem), but you can easily make them without the cheese, if you prefer. With some fresh chives and plenty of black pepper, they’re far more tasty than simple sliced potatoes have any right to be – especially considering there are only about 4 main ingredients!

What Are Potatoes Anna?

Potatoes Anna (or Anna Potatoes, if you like to live dangerously) are a French dish consisting of very thinly sliced potatoes which, in the words of Wikipedia, are ‘cooked in a very large amount of melted butter’. If you’re anything like me, that alone will be enough to convince you to make them. They’re unbelievably delicious – a bit like a less creamy (but equally luxurious) version of dauphinois potatoes.

The French name for Potatoes Anna is Pommes Anna, which has always confused me a bit, since ‘pommes‘ means ‘apples’. ‘Pommes de terre‘ (literally ‘apples of the earth’) actually means ‘potatoes’. If any French people would like to explain, please do!

Do I Need a Mandoline?

To make Potatoes Anna, the potatoes need to be sliced very, very thinly – pretty much as thinly as you can. If you have a mandoline, this is the perfect recipe to use it for, as it will give you perfectly thin, evenly sliced potatoes. Mine is a very simple handheld one a bit like this (Amazon UK* / Amazon US*), and it works wonderfully.

However, you certainly don’t need to rush out and buy a mandoline just for this recipe – mine sits in the drawer and only gets used a few times a year, so unless you regularly make potato gratin or similar, you probably won’t use it particularly often. A large, sharp knife and a bit of time and care will also give you beautifully sliced potatoes.

Ingredients

Here’s what you’ll need to make this recipe – there are only 4 main ingredients! You’ll also need some black pepper from the store cupboard. See the printable recipe card below for detailed ingredient quantities.

potatoes
butter – I used salted butter, but you could also use unsalted butter plus a pinch of salt.
parmesan cheese (make sure you choose a vegetarian version!)
fresh chives – or another finely chopped herb, like parsley or thyme. Dried herbs would work just fine too!

What Type of Potato Do I Need?

Potatoes Anna needs a semi-waxy potato, rather than a super fluffy one, so the slices hold their shape and stick together nicely. If in doubt, anything labelled as an ‘all-rounder’ or ‘all purpose’ will work perfectly.

Whatever potatoes you go for, the most important thing is that you don’t rinse the potatoes once you’ve sliced them. The starch that leaks out of the potatoes as you cut them will help to stick the slices of potato together beautifully.

Why Add Cheese to Potatoes Anna?

Of course, you don’t have to add cheese to your Potatoes Anna if you don’t want to – I’m aware that not everybody is as obsessed with the stuff as I am.

However, even just a small amount of grated parmesan really brings something extra special to this dish. Not only does it help to stick the potatoes together into neat little rounds, it also brings a wonderful savoury saltiness that permeates through every single layer of potato. Since potatoes really love to soak up flavours from around them, I’d recommend giving it a go!

Recipe Video

Step-By-Step Instructions

Here’s how to make these incredible buttery potatoes – see below for the printable recipe with detailed ingredients and instructions.

1. Thinly slice the potatoes – use a mandoline if you have one.
2. Thoroughly grease a non-stick baking tray with butter.
3. Make a little stack of potato slices, with pinches of butter, chives and grated parmesan in between the layers.
4. Repeat with the remaining ingredients.
5. Bake until crispy.

Variations on the Recipe

I made these little individual rounds of Potatoes Anna, because they cook quicker, and they make super cute little discs that are easy to serve up in neat little portions.

If you prefer, you can make one huge mega-Anna, with all of the potatoes cooked together in a large cake, which you then slice into triangles to serve. You’ll need a pie dish or large cake tin if that’s what you choose to do, and the potatoes will take a little longer to cook.

Recipe FAQs

Can Potatoes Anna be made in advance?

If you need to, you can prepare and cook your Potatoes Anna a day in advance, and reheat before serving. You can reheat them in the microwave, or heat them through in the oven to retain their crispiness. Just don’t bake them for longer than they need, or they will become over-crispy.

How should I serve Potatoes Anna?

Potatoes Anna makes a great simple side dish for all sorts of meals – basically any meal that you might otherwise serve with roast potatoes. I’d serve the potatoes with a couple of vegetable side dishes, plus a ‘main’ dish, like a lentil loaf or vegetarian casserole.

Other Potato Recipes

Easy Side Dish Recipes

Homity Pie (Cheesy Potato and Leek Pie)

Easy Vegetable Moussaka Casserole

Easy Cheesy Potatoes Anna

Creamy Potato and Spring Onion Soup

Printable Recipe

Easy Cheesy Potatoes Anna

These Cheesy Potatoes Anna are an easy potato side dish that's perfect for a special occasion like Christmas or Easter!

Course Side Dish

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings stacks

Calories 178kcal

Author Becca Heyes

Equipment

1 mandoline

Ingredients

680 g (~ 1 1/2 lb) potatoes
60 g (~ 2 oz) room temperature butter (I used salted)
50 g (~ 1 2/3 oz) vegetarian parmesan-style cheese, finely grated (~ 1/2 cup when grated)
Small bunch fresh chives, finely chopped
Black pepper

Instructions

Thoroughly grease a non-stick baking tray with room temperature butter, and set it aside.
Wash the potatoes thoroughly and remove any eyes or sprouts. I left the skins on my potatoes, but you can peel them if you prefer.
Slice the potatoes very thinly. A mandoline is the perfect tool for this (always use the finger guard!) – or, if you don’t have a mandoline, you can use a sharp knife. Avoid rinsing the potato slices because the starch helps them stick together during cooking.
Preheat the oven to 180°C (Gas Mark 4 / 350°F).
On the greased baking tray, form a circle with overlapping potato slices, measuring about 4 inches across. Dot the potato circle with pinches of butter, and sprinkle with finely grated parmesan, chopped chives, and a small pinch of pepper.
Repeat these layers (potato, butter, cheese, chives, pepper) on top, two more times, to create a stack of Potatoes Anna.
Repeat with the remaining ingredients to create a total of 6 stacks.
Bake in the oven for around 30 minutes, until the potatoes are tender and the edges are crispy and browned. Serve with additional fresh chives, if desired.

Video

Nutrition

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Potato and Mushroom Gratin with Brie

Becca Heyes — Wed, 11 Oct 2023 09:53:41 +0000

I feel the need to remind you that the ugliest food is often the tastiest – and this potato and mushroom gratin is the perfect example. It’s no looker, but my word, the flavours are unreal! Buttery garlic mushrooms, melt-in-your-mouth slices of potato, an ultra luxurious cream sauce, and slices of gooey brie that get a little caramelised on the edges… seriously, I beg you not to judge this mushroom gratin on its appearance!

This potato and mushroom gratin makes the perfect luxurious side dish – it’s like potato dauphinoise meets creamy garlic mushrooms, all baked up in one bubbly pan.

Serve this mushroom gratin alongside your favourite vegetarian protein, and plenty of extra veggies – just don’t bother going to too much effort with your other dishes, as this gratin will inevitably be the highlight of your plate regardless!

Why You’ll Love This Recipe

The flavours! Oh my… the flavours.
It reheats beautifully, so if you can resist eating it all in one sitting, you’ll be glad to have leftovers.
A special side dish like this mushroom gratin really takes a simple meal up a notch.
It’s easy to make, but extraordinary enough to serve for a special occasion, like Thanksgiving or Christmas.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil and black pepper. See the printable recipe card below for detailed ingredient quantities.

mushrooms
potatoes
brie cheese
cream
fresh parsley (just to garnish)
vegetable stock – or just use salt if you prefer!
garlic – I used minced garlic from a jar, but feel free to use fresh garlic if you prefer.
dried thyme
nutmeg

Becca’s Top Tip

I used a few different kinds of mushrooms – baby portobellos, chestnut mushrooms, and button mushrooms. It looks quite nice to have different sizes and shapes, but you can definitely stick to just one type of mushroom if you prefer!

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Cook mushrooms with plenty of garlic in a buttery cream sauce.

Step 2: Peel some potatoes and slice them as thinly as you can.

Step 3: In a baking dish, layer up the sliced potatoes, creamy garlic mushrooms, and slices of brie.

Step 4: Bake until the potatoes are soft and the brie on top is golden brown and crispy.

Becca’s Top Tip

If you’re not a fan of brie, you could easily swap it for some grated cheddar cheese instead.

Recipe FAQs

Can I prepare this dish in advance?

Yes – just layer the ingredients in the baking dish, then store in the fridge until you’re ready to bake and serve. If you’re baking the dish when it’s cold from the fridge, don’t preheat the oven – just place the dish in a cold oven and let them warm up gradually together.

How should I store any leftovers?

Leftover mushroom gratin should be stored in an airtight tub in the fridge for around 3 days.

How can I reheat any leftovers?

I would reheat leftover potato gratin in the microwave, as it’s quick and easy, and won’t cause the dish to dry out.

Potato and Mushroom Gratin with Brie

An ultra luxurious potato and mushroom gratin with caramelised brie – like potato dauphinoise but a million times better!

Course Side Dish

Cuisine French

Diet Gluten Free, Vegetarian

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings people

Calories 355kcal

Author Becca Heyes

Ingredients

1 Tablespoon oil
350 g (~ 3/4 lb) mushrooms, thinly sliced (I used a mixture of chestnut, baby portobello, and button)
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 vegetable stock cube, crumbled
450 g (~ 1 lb) potatoes
1 Tablespoon butter
250 ml (~ 1 cup) cream (I used single cream)
200 g (~ 7 oz) brie, sliced
Fresh parsley, to serve (optional)

Instructions

Heat a dash of oil in a deep frying pan, and add the sliced mushrooms. Cook over a medium heat for around 5 minutes, stirring regularly, until fairly soft. Add the next 5 ingredients (garlic through stock cube), and cook for a few more minutes.
While the mushrooms are cooking, peel the potatoes and slice them very thinly. If you have a mandoline, you can use that – otherwise, just use a large knife.
Add the butter and cream to the pan with the mushrooms, and bring to a gentle simmer for a minute or two, until the butter has melted and the ingredients are well combined.
To assemble the mushroom gratin, layer up the creamy mushrooms with the sliced potatoes and the sliced brie. My baking dish measured approximately 8 x 8 inches. The exact order of your layers doesn't matter too much, but here's how I layered mine:
– 1 or 2 tablespoons of cream spread around the bottom of the dish, to avoid sticking
– 1/3 of the sliced potatoes
– 1/2 of the creamy mushrooms
– Another 1/3 of the potatoes
– 1/2 of the brie
– The final 1/3 of the potatoes
– The remaining 1/2 of the creamy mushrooms
– The remaining 1/2 of the brie
Drizzle any remaining cream over the dish, trying to cover any potato edges that are exposed.
Cover the dish with a lid or some kitchen foil, and bake at 190°C (Gas Mark 5 / 375°F) for around an hour, or until the potato slices are completely soft. If you'd like to crisp up the topping a little, remove the lid, and return to the oven for a further 10 minutes, or until crisped up to your liking.
If you want to, garnish with fresh parsley before serving.

Nutrition

Other Potato Recipes

Vegetarian Potato Recipes

Homity Pie (Cheesy Potato and Leek Pie)

Easy Vegetable Moussaka Casserole

Easy Cheesy Potatoes Anna

Creamy Potato and Spring Onion Soup

The post Potato and Mushroom Gratin with Brie appeared first on Easy Cheesy Vegetarian.

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

Becca Heyes — Mon, 14 Aug 2023 13:53:56 +0000

This chickpea pasta salad is the perfect light, summery meal – the flavours are seriously irresistible. It’s packed with different tastes and textures, with fresh vegetables and plenty of tasty bits, all coated in a vibrant pesto dressing. Try to resist going back for ‘just one more bite’, I dare you.

This unbelievably tasty vegetarian pasta salad has got so many wonderful mix-ins, including (but not only!) fresh tomatoes, black olives, chickpeas, and crumbled feta cheese. Every bite is different, with a new little pop of flavour to discover in each mouthful. The addition of chickpeas make the salad extra hearty, with more protein and fibre than other pasta salads.

And if you don’t like any of the ingredients I’ve chosen, just switch them out for something different! It’s really customisable, and as long as you follow the simple formula below, you’ll end up with an incredible pasta salad.

Why You’ll Love This Recipe

It’s packed with flavour, different textures, and all kinds of goodness.
Pasta salad makes a great light meal for sunshiny days, but there’s no reason you couldn’t curl up with a bowlful at any time of year, if the weather’s not on your side!
You can switch out the ingredients depending on your personal preferences, what catches your eye in the store, or just what you have lingering in the fridge!
Chickpea pasta salad is the ideal meal to cook in bulk and then store in the fridge for a few days, serving big spoonfuls in lunchboxes, or just for a quick meal whenever you need one.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like salt and pepper. See the printable recipe card below for detailed ingredient quantities.

pasta. Any smallish shape is welcome here, such as macaroni, penne, conchiglie, fusilli, or farfalle (which is what I used). I would avoid long strands of pasta (like spaghetti, tagliatelle or mafalde), as they don’t work as well for pasta salad.
fresh pesto. Pesto is easy to find in jars for fairly cheap, but if you can splash out on a tub of the fresh stuff (or just make your own at home!), I promise it’s worth it – you can really taste the difference. I used basil pesto, but any variety will work well.
chickpeas – tinned ones, to make this a quick throw-together meal.
red onion
black olives
feta cheese
tinned sweetcorn
cherry tomatoes
fresh arugula (rocket)

Becca’s Top Tip

The only thing that needs cooking in this recipe is the pasta – so if you have any cooked pasta leftover from yesterday, this chickpea pasta salad will be even quicker to make!
To prevent cooked pasta from clumping as it cools, make sure you rinse it thoroughly in cold water, so the starch doesn’t stick it together. Then, just store it in the fridge for a day or two, until you’re ready to mix up your pasta salad.

Formula for a Perfect Vegetarian Pasta Salad

This type of recipe is just calling out for you to put your own spin on it. I won’t be offended if you want to switch things up a bit! You can easily change up any of the ingredients to suit your preferences.

My go-to formula for a tasty pasta salad is this:

pasta + protein + vegetables + leaves + tasty bits + dressing

If you stick to this simple formula, you’re sure to end up with a super tasty pasta salad. Here are some ideas!

Protein (choose 1 or 2). I used tinned chickpeas and some crumbled feta cheese – you could change these for tinned lentils, tinned black beans, chopped boiled egg, grated cheddar cheese, mozzarella balls, pumpkin seeds, chopped peanuts or cashew nuts, etc.
Fresh vegetables (choose 3+). Each vegetable brings a different flavour and texture to the salad, so try to choose a nice variety – as many different colours as you can (which helps it to look really good too!). I used tomatoes, sweetcorn and red onion. Other great veggies could be cucumber, spring onions, chopped bell peppers, or even finely chopped raw broccoli.
Leafy greens (choose 1). I like to add some greens to bring a bit of vibrancy to the pasta salad. I used arugula (rocket), but some baby spinach would be great too. Stick with a dark green leaf, rather than something light like iceberg lettuce, which can wilt and go soggy more quickly.
Tasty bits (choose 1 or 2). These are the ingredients that really bring a pasta salad to life with rich flavour. I used black olives – you could change them for sun-dried tomatoes, capers, pickled jalapeños, or fresh herbs like parsley or basil.
Dressing (choose 1). I used fresh basil pesto, which is my go-to for an ultra tasty pasta salad. Other types of pesto work well too (tomato and chilli pesto is amazing!). Alternatively, you can opt for a salad dressing such as a creamy Caesar dressing (just make sure you choose a vegetarian one, or make your own homemade Caesar dressing).

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Boil your pasta until it’s cooked al dente, then rinse it thoroughly with cold water to stop it sticking together.

Step 2: Add the pesto, and mix thoroughly.

Step 3: Add the remaining ingredients, and mix to combine.

Step 4: Serve chilled.

Becca’s Top Tip

Pasta salad is perfect for vegetarian packed lunches! Store the fully assembled salad in the fridge in a sealed tub for up to 3 days, and just scoop some into your lunchbox whenever you need it.

Recipe FAQs

Can I use gluten-free pasta in pasta salad?

Absolutely – pasta salad can easily be made gluten-free by using your favourite gluten-free pasta.

Can I prepare pasta salad ahead of time?

Definitely! Pasta salad is just as good the next day (or for up to 3 days after cooking), as long as you’ve stored it properly, in a sealed tub in the fridge.

Can I use dried chickpeas instead of tinned?

Yes – just fully cook the dried chickpeas as you usually would, and allow them to cool. Then prepare the recipe as written.

What should I serve with pasta salad?

If you’ve followed the formula above, your chickpea pasta salad will already contain a nice mixture of protein, carbs and vegetables, so you don’t need to serve anything else with it unless you want to. If you do fancy a side dish, a nice green salad always goes down well, or perhaps some garlic bread if you want something more substantial.

Chickpea Pasta Salad

This chickpea pasta salad is hearty and nutritious, and absolutely packed with vibrant flavours and textures!

Course Light lunch, Main Course, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 551kcal

Author Becca Heyes

Ingredients

250 g (~ 1/2 lb) uncooked pasta (or 500g / ~ 1 lb cooked pasta)
130 g (~ 4 1/2 oz / ~ 1/2 cup) fresh basil pesto
400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
1/2 red onion, diced
100 g (~ 1/2 cup) tinned sweetcorn
100 g (~ 3 1/2 oz) feta cheese, roughly crumbled
125 g (~ 4 1/2 oz) good quality cherry tomatoes, quartered
50 g (~ 1/3 cup) black olives, whole or sliced
60 g (~ 2 oz) fresh rocket (arugula)
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Boil the pasta in plenty of water until cooked al dente, then drain. Rinse thoroughly in cold water to remove any starch – this helps to avoid clumping.
Add the pesto to the cooked pasta, and mix thoroughly.
Add the remaining ingredients, including salt and pepper to taste. Mix well to combine. Serve chilled.

Notes

Store any leftovers in an air-tight tub in the fridge for up to 3 days.

Nutrition

The post Chickpea Pasta Salad with Pesto (20 Minute Meal!) appeared first on Easy Cheesy Vegetarian.

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