Vibrant Vegetarian Recipes from Bazaar by Sabrina Ghayour

Another instalment in my offering of delicious recipes to inspire you to enjoy preparing and making your own meals. What I love about recipes is that you can either follow them to the very nth degree or you can read them, consider, and add, subtract or manipulate the ingredients or the quantities to meet your own tastes.
Bazaar Recipes

These fabulous recipes from middle-eastern inspired new cookbook, Bazaar by Sabrina Ghayour, published by Hachette Australia, Hardback $39.99. Photography by Kris Kirkham.


CARROT, FENNEL SEED
& RED LENTIL SOUP
WITH LABNEH & SESAME OIL
Carrot Fennel Soup Recipe


2 teaspoons fennel seeds
vegetable oil or ghee
50g fresh root ginger, peeled and finely
chopped or grated
1 onion, diced
500g carrots, scrubbed and cut into
rough chunks
2 fat garlic cloves, roughly chopped
1 teaspoon turmeric
2 litres boiling water
juice of ó lemon (about 2 tablespoons)
150g uncooked red lentils
4 tablespoons labneh or thick
Greek yogurt
4 teaspoons sesame oil
Maldon sea salt flakes and freshly
ground black pepper
couple of pinches of pul biber
chilli flakes, to garnish
SERVES 4

Toast the fennel seeds in a large, dry saucepan over a medium heat for
2 minutes, then drizzle in a little vegetable oil or ghee and add the ginger
and onion. Saut. until the onion begins to soften, without letting it brown.
Add the carrot to the pan and stir-fry until the edges begin to soften.
Now add the garlic, turmeric and a generous amount of salt and pepper
to the saucepan and mix well. Pour over the boiling water, adjust the
heat to bring the mixture to a simmer and simmer gently, without a lid,
for 45 minutes. Allow to cool slightly, then blitz the mixture using a handheld
blender or transfer to a food processor or blender. Return the soup to
the pan if necessary, adjust the seasoning, then stir in the lemon juice.
Set the pan over a medium heat and stir in the red lentils. Simmer, stirring
occasionally, for 30–40 minutes, or until the lentils are soft. If the soup
seems too thick, blitz half the mixture using the hand-held blender,
food processor or blender.
Divide the soup between 4 bowls. Dollop 1 tablespoon of labneh into
each bowl and drizzle 1 teaspoon of sesame oil over the top. Finish with
a sprinkling of pul piber and serve.

COURGETTE, PEA
& SPINACH SALAD
WITH PRESERVED LEMON DRESSING


150g fresh peas
50g pumpkin seeds
2 courgettes, coarsely grated
150g baby spinach leaves
For the dressing
2 teaspoons coriander seeds
4 preserved lemons
4 tablespoons olive oil
freshly ground black pepper
SERVES 4–6

 Bring a small saucepan of water to the boil, add the peas and blanch for
2 minutes. Drain the peas and rinse them in cold water, then drain well
and set aside.
Toast the coriander seeds for the dressing in a dry frying pan over a medium
heat for about 1 minute, until they release their aroma. Remove from the
heat, transfer to a pestle and mortar and crush them lightly, grinding just
enough to crack the seeds.
In the same frying pan, toast the pumpkin seeds for 3–4 minutes, or until
they are slightly charred around the edges and have some colour. Transfer to
a bowl and set aside to cool.
To make the dressing, you can either chop the preserved lemons very finely
and purée them by hand using a pestle and mortar, or blitz them in a mini
blender. Transfer them to a bowl, season with black pepper, stir in the olive
oil, then the crushed coriander seeds and mix well (you won’t need salt, as
the preserved lemons are already salty).
Put the grated courgette, spinach leaves and the peas into a large mixing
bowl, pour over the dressing and toss very lightly using your hands to coat
the leaves. Arrange the dressed leaves on a large platter and scatter with the
roasted pumpkin seeds. Serve immediately.

 SWEET POTATO, COCONUT
& THYME BAKE



750g sweet potatoes, peeled
2 fat garlic cloves, thinly sliced
4–5 sprigs of thyme, leaves picked
and roughly chopped, reserving some
for garnish
400ml can full-fat coconut milk
Maldon sea salt flakes and freshly
ground black pepper
SERVES 6–8


Preheat the oven to 220ºC (200ºC fan), Gas Mark 7. Select a large baking
tray or ovenproof dish about 26 x 20cm.
Using a mandoline slicer or a food processor slicing attachment set to
a medium thickness, thinly slice the sweet potatoes. Alternatively, thinly
slice by hand.
Use one-quarter of the sweet potatoes to create an overlapping layer in the
base of the baking tray or dish. Distribute one-third of the garlic and thyme
over the potato layer and season generously with salt and pepper. Repeat
this layering process, finishing with a layer of sweet potato slices. Pour
over the coconut milk, then gently press down on the contents of the dish
with a spatula to compress, season with salt and pepper and sprinkle with
the reserved thyme.
Bake for 20 minutes, then press down on the potato slices with the spatula
to submerge them in the coconut milk. Return the dish to the oven and
bake for a further 20–25 minutes. Serve immediately.





Deliciously Ella Plant Based Recipes

I don't know about you, but I am a total sucker for cookbooks. Sure, blogs and websites and instagram are all awesome inspiration and I regularly end up recreating dishes or even just condiments and seasonings I've seen online, but nothing beats the loveliness of a solid, old-fashioned cookbook.
plant based ella cookbook

My new kitchen helper is Deliciously Ella The Plant-Based Cookbook by Ella Mills (Woodward), published by Hachette Australia (RRP $32.99). All photographs by Nassima Rothacker.

The following recipes are my favourites from the book. I'd love you to tag me if you make them and want to share a photo to instagram! I'm at @cat13gram.

Vegan Deliciously Ella Plantbased Recipe Lentil Balls

HERBED LENTIL BALLS
WITH TOMATO RELISH
AND GARLIC CREAM


I know these may sound a little strange, but they taste amazing – especially
sitting in a bed of tomato relish and dressed with garlic cream. They’re
full of flavour thanks to the thyme, rosemary, parsley, garlic and onion.
I love them served simply with some brown rice and salad.

MAKES 10

150g dried green lentils
1 large onion, sliced
2 garlic cloves, sliced
2 tablespoons buckwheat flour
2 tablespoons olive oil
handful of parsley, roughly
chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt and pepper
for the tomato relish
6 tablespoons tomato purée
3 garlic cloves, peeled
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
100ml water
handful of parsley
pinch of ground cumin
pinch of chilli powder
pinch of smoked paprika
for the garlic cream
100g cashews, soaked for at least
3 hours then drained
10 tablespoons almond milk
3 garlic cloves, roasted (see
page 35)
splash of lemon juice

Preheat the oven to 200.C (fan 180.C).

Start by placing the lentils in a pan of boiling water. Cook for
20–25 minutes until tender but still with a slight bite. Once cooked,
drain and leave to cool to room temperature.

While the lentils are cooking, place the onion and garlic in a pan
over a medium heat with a drizzle of olive oil and some salt and cook
for 5–10 minutes, until soft. Then leave to cool to room temperature.

Place all of the ingredients in a food processor and pulse until
it forms a thick paste. Scoop balls of the mixture out of the food
processor using an ice-cream scoop, smooth them a little by rolling
them in your hands if you like, then place them on a baking tray
and bake in the oven for 35–40 minutes. Check the lentil balls are
cooked through by inserting a knife into the middle of one ball –
if it comes out clean they’re ready, if not bake for a little longer.

While the balls are in the oven, prepare the tomato relish and garlic
cream. Simply place all of the ingredients for the relish in a food
processor and some salt and pulse until smooth. Then do the same
for the garlic cream, adding salt and pepper to taste. Serve the
lentil balls piled high with the relish and garlic cream.

TIP
These are delicious served warm straight out the oven – if you’re
doing that then gently warm the tomato relish too.

Vegan Deliciously Ella Plantbased Recipe

YELLOW THAI CURRY


Aubergines are one of my favourite ingredients to use in a curry as they
soak up all of the flavours like a sponge. I’ve lost count of how many
bowls of this curry I’ve eaten in the last few years; when I’m having a
busy week I pop into the deli and devour a bowl with brown rice – it’s
warming, hearty and always keeps me going for hours. This one also
happens to be one of Matt’s favourites too.

SERVES 4

for the curry paste
1/2 large onion, roughly chopped
1 red chilli, roughly chopped
1 garlic clove, roughly chopped
1 thumb-sized piece of ginger,
peeled and roughly chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 lemongrass stalk, bashed and
roughly chopped
1 lime leaf
31/2 tablespoons coconut oil

for the curry
2 red peppers, deseeded and cut
into bite-sized chunks
1 large aubergine, cut into bitesize
pieces
100g button mushrooms
100g baby corn, cut in half
olive oil
1 tablespoon coconut oil
2 x 400g tins of coconut milk
(see tip on page 174)
1 tablespoon tamari
handful of Thai basil,
roughly chopped
salt

Preheat the oven to 240.C (fan 220.C).

Place all of the paste ingredients in a food processor and blitz
until smooth.

Place the peppers, aubergine, mushrooms and baby corn in a baking
tray with a little olive oil and salt. Roast in the oven for 10–15 minutes,
so that they take on a bit of colour, then remove and leave to one side.

Next, place the coconut oil in a heavy-based pan over a medium
heat. Once hot, add the curry paste and cook for 5 minutes until
soft. Add the coconut milk and tamari and bring to the boil – then
lower the heat and simmer for 5 minutes. Remove from the heat and
blitz using a hand blender, then pass through a sieve to remove any
unwanted bits (if needed). Place back on to a medium heat and
add the roasted vegetables, then cook for a final 5 minutes. Try not
to overcook this curry – the sauce only needs this short cooking time
and there is a chance it could form a layer of oil on top if you cook
it for longer and reduce it too much.

Once everything is cooked through, sprinkle with a handful of chopped
Thai basil.

TIP
You could make a double batch of this curry and freeze half for
another day. It freezes so well and is really easy to cook straight
from the freezer – just place it into an oven set at 200C (fan 180C)
for 20–25 minutes until cooked through.


SPICY MISO AUBERGINE AND BROCCOLI SALAD


This salad was a real hit in the deli, and it’s one of my go-tos as well.
We used to serve it cool, but have recently discovered a new love of
serving it warm, straight out the oven and couldn’t recommend that
more. The dressing is partly what makes this so good and I use it a lot
in other dishes – the ginger, miso, sesame and lime mix is a real winner.

SERVES 2
AS A MAIN DISH,
4 AS A SIDE

2 medium aubergines, chopped
into bite-sized chunks
1 large head of broccoli, chopped
into florets
pinch of chilli flakes
handful of coriander, chopped
handful of sesame seeds
salt and pepper
for the miso dressing
4 tablespoons miso paste
juice of 1 lime
1 tablespoon rice vinegar
3 tablespoons sesame oil
1 thumb-sized piece of ginger,
peeled and grated

Preheat the oven to 240ºC (fan 220ºC).

For the dressing, blitz the miso, lime juice, vinegar, sesame oil,
ginger and some salt and pepper in a blender until smooth. If
you don’t have a blender, dissolve the miso paste in a tablespoon
of boiling water then stir through the other dressing ingredients.

In a large baking tray, mix the aubergine with the dressing and
roast for 30–35 minutes. At this point, remove the tray from the
oven and switch the oven over to the grill setting. Mix the broccoli
florets with the aubergine, then place the tray back in the oven for
another 10 minutes until the broccoli is lightly charred on top and
the aubergine is soft and golden.

Once cooked, remove from the oven, place in a serving bowl
and sprinkle with the chilli flakes, coriander and sesame seeds
before serving.