Two quick, bold and satisfying weekend meals that just happen to be vegetarian
While meat is a treat, I don't want to eat it too often. It usually takes longer to cook than vegetables, it's arguably less versatile and it's significantly pricier; plus, eaten in large amounts, it is damaging both to our health and to the planet. Luckily, Brits no longer only want meat and two veg; most of us now realise that, when cooked with the same care and attention as was once afforded to meat, vegetables can more than hold their own. So, this week, two quick dishes that are bold in flavour and satisfying in body. They'll leave you feeling time-rich, cash-rich and notably springier in the step. If only all of life were so simple.
Roast carrots and parsnips with split peas and yoghurtAromatic, warming Middle Eastern spices envelop sweet root veg. The garlicky, minty dressing adds a silky touch to the finished dish. . Serves four to six.
200g split peas
A few sprigs fresh thyme
3½ garlic cloves, peeled
Salt and freshly ground black pepper
2 tsp coriander seeds
1 tsp each nigella and cumin seeds
4-5 tbsp extra-virgin olive oil
300g each carrots and parsnips, peeled
125g Greek yoghurt
A squeeze of lemon
1 handful fresh mint leaves, to serve
Turkish chilli flakes, to serve
Heat the oven to 200C/390F/gas mark 6. Rinse the split peas under cold water and transfer to a saucepan with the thyme and two of the garlic cloves. Cover with cold water, bring to a boil and simmer gently for 35-50 minutes, until tender but not falling apart (cooking time will vary depending on the age of the peas). Take off the heat, season with a few pinches of salt and leave to cool.
Meanwhile, briefly warm the spices in a small pan and coarsely grind in a pestle and mortar. Add a garlic clove, crush into the spices with some salt, then stir in half the oil. Chop the carrots and parsnips - for this dish, I like fat wedges about half the length of the vegetables, but you may prefer smaller chunks. Pop into a large roasting tin with the spice paste, season, add a splash of water and roast for 30 minutes, until lightly coloured and just tender.
Wipe out the pestle and mortar with a damp cloth, then crush the remaining half-clove of garlic with a pinch of salt. Stir into the yoghurt with two tablespoons of oil and a squeeze of lemon. Drain the split peas and transfer to a bowl. Add half the yoghurt dressing, toss well and season to taste.
To serve, spoon a big dollop of peas on each plate, add the warm veg and top with a little more yoghurt, some roughly torn mint and a sprinkle of chilli flakes.
Asian-roast cauliflower with fresh cauliflower kimchi and sticky rice
I adore the umami-rich flavours in this. The cauliflower is roasted in sesame and soy until caramelised and glossy, and its crunchy leaves are turned into a tangy, bright and spicy fresh "kimchi". (To ferment the leaves as they do in a real Korean kimchi, see this week's endnote.) Use every part of the vegetable; it takes half an hour to make and it tastes as good as it is healthy. Serves four.
1 large cauliflower (choose one with as many leaves on it as possible, because you'll use these in the kimchi; if your cauli has few or no leaves, use Chinese cabbage instead)
2 tbsp sesame oil
2 tbsp soy sauce
Salt and freshly ground black pepper
300g sushi rice
For the 'kimchi' dressing
Fine sea salt
1 red chilli, deseeded and finely sliced
1 garlic clove, peeled and finely chopped
1 small thumb fresh ginger, peeled and finely chopped
1½ tbsp fish sauce
2 tsp soy sauce
1 tbsp rice-wine vinegar
Juice of 1 lime
2 tsp white caster sugar
3 spring onions, trimmed and sliced fine
Heat the oven to 220C/425F/gas mark 7. Throw away any tired outer leaves from around the cauliflower, reserving the perky inner ones. Break the cauliflower into smallish, 5cm florets, put in a large oven tray and pour in the sesame oil, soy and a generous pinch of salt. Mix to coat, then roast for 20 minutes, shaking the tray every five minutes or so.
Meanwhile, rinse the rice under cold water until it runs clear. Transfer to a saucepan with a pinch of salt and cover with 480ml boiling water. Bring back to a boil, cover and simmer for 15 minutes, until tender. Take off the heat and keep covered.
Cut the cauliflower leaves into 1cm slices, place in a bowl and sprinkle with a teaspoon of fine sea salt. Using your hands, massage the salt into the leaves for three minutes or so, until they begin to wilt, then transfer to a sieve and rinse off the salt. Place in a bowl and stir in the other dressing ingredients (adjust the sugar, soy and vinegar to your liking). This can be made a day ahead.
Spoon the rice on to the plates, top with the roast cauliflower and kimchi, and divide out the remaining dressing.
And for the rest of the week...Extra lentils, carrots and parsnips will provide useful ingredients for the week ahead - for instance, saute onion, garlic and a touch of chilli, add to leftover lentils and use as a soup base, and seasoned with the spices that you used in the carrots; sauteed diced chorizo, pancetta or plantain make fine toppings. To make a Korean-style kimchi, add some shredded Chinese cabbage and spring onions to the cauli leaves and salt for at least an hour, until soft but with some crunch, then rinse. Rub the marinade into the leaves, omitting the lime and using dried chilli instead of fresh (Korean gochugaru, Turkish or Mexican ancho work well). Leave to ferment, covered in its brine, for a day or two, then pop into the fridge and eat with fried rice, eggs or whatever else takes your fancy. It lasts for ages.
• Thomasina Miers is co-owner of the Wahaca group of Mexican restaurants.
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Thomasina Miers' roast carrots and parsnips with split peas and yoghurt: sweet British root veg in a blanket of Middle Eastern spices. Food styling: Maud Eden Photograph: Johanna Parkin/Guardian