beetroot, cabbage and apple, carrot, Chava Eichner, dairy-free, green beans, kale, lettuce, National Vegetarian Week 2014, pea, Pie, pine nuts, raisins, Vegan, Vegan Food photography, Vegetarian, Vegetarian food photography
Vegetables with a difference
No more over-boiled cabbage and dull carrots… these simply delicious ideas will add a whole new flavour dimension to your meals!
Side vegetables – Choose two or more to accompany your pie and potatoes
Preparation time 5 minutes
Cooking time 5-10 minutes( beetroot 65 minutes cooking time)
1/2 red cabbage, finely sliced
2 apples, peeled and cored and finely diced
1 tbsp vinegar
300g Carrots, peeled and cut into batons
300g Green beans
1 tbsp olive oil
1 garlic clove, crushed
1 tbsp olive oil
200g Kale, finely sliced
2 garlic cloves, crushed
50g pine nuts
1 tbsp oil
1 small onion, finely sliced
1 Chinese cabbage, shredded
3 tbsp single cream or vegan cream
4 fresh beetroots
2 tsp balsamic vinegar
Cabbage and apple
Place all of the ingredients into a large pan. Add 1 tbsp water and cover. Allow to cook for 15-20 minutes stirring from time to time. Season well with salt and pepper.
Carrots with orange
Place the carrots into a pan and add a quarter of the zest of an orange and all the juice. Cover and steam for 10 minutes turning from time to time. Season with a little salt and pepper.
Green beans with garlic
Steam the beans for 2 minute then transfer to a frying pan. Gently fry the beans with the garlic and a squeeze of lemon juice for 2 minutes.
Kale and raisins
In a large pan heat the oil then add the kale, garlic, raisins, pine nuts and a little lemon juice. Cover and steam for 7 minutes turning from time to time. Season with salt and pepper and more lemon juice if required.
Lettuce and peas
Heat the oil and gently fry the onions for 5 minutes then add the Chinese cabbage and continue to cook for 2 minutes. Finally add the peas and cream and cook for another minutes. Season well.
Trim the stems of the beets then boil for 10 minutes then place whole onto a baking tray with a little oil. Season with salt and pepper then roast at 180C for 40 minutes. Split into quarters and drizzle with balsamic vinegar and season with black pepper. Return to the oven for 15 minutes.
Recipes © The Vegetarian Society
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