All posts tagged: vegetarian

Grilled Cheese and Tomato Soup For One

To my fellow waifs and strays eating lunch on their own every day of their sad locked down little lives, this one goes out to you. I often catch myself having a hankering for something like tomato soup but simply cannot be arsed with the obligation to eat soup every day for a fortnight having made it in family-sized quantities. If you find yourself in the same position, I’ve got you. This is delicious. It makes one single serving, it took me half an hour and (as with pretty much everything I ever do) very little effort. Note before starting: you’ll need a stick blender or similar For the soup:1/2 an onion, finely chopped2 cloves garlic, minced10 cherry tomatoes, chopped300ml veg stockSplash of cream (optional) For the grilled cheese:2 slices bread (whatever you like best)A little slather of mayonnaise1 handful grated cheese (your fav, I used vegan smoked cheddar) 1 – Begin by starting the soup. Cook the onion in a teaspoon of butter on a low heat for 5-10 minutes until translucent. Add the …

Red Pepper + White Bean Orzo with Saffron + Paprika

This recipe should, I hope, encapsulate everything you ask me for most frequently. Vegetarian (vegan, in fact), but not relying on pretend meat for its protein (not that I’m averse to pretend meat, as you know). A small list of ingredients, not a particularly labour intensive affair and – everybody’s favourite – cheap. I’d say this would comfortably serve three for lunch. In my sad little locked down case, of course, that means one serving is poured into a bowl and two are portioned away in plastic boxes for later in the week. I tend to serve it with greens on the side, too, because I am just that sort of person these days. Serves 3 175g orzo1 red pepper, finely chopped1 onion, finely chopped1 can cannelini or butter beans3-4 cloves garlic, minced700ml stock (I use chicken but feel free to use veg)1 tbsp paprikaLarge pinch of saffronSalt, to taste 1 – Heat 1 tbsp oil in a saucepan on a medium heat and add your pepper and onions. Sprinkle with salt then cover, and …

Beetroot + Potato Rosti

This recipe might only be suitable if you’re almost exactly the same kind of cook as me. I cook mostly for myself, have no qualms about how long something might take but frequently find myself cutting corners just to see if I can get away with it. The corner I cut here might upset people who cook properly. I can’t be bothered to drain the potatoes. I simply do not have the energy or kitchen towel backstock to rinse and moisture-squeeze and dry adequately. The moisture-squeezing is, I understand, essential for optimum crispiness. However, I’ll take a sort-of-crispy rosti over all that effort so early in the morning any day. Here, all you need to do is mix together grated root veg and fry it very, very slowly. Making it low maintenance provided you don’t mind hanging around near the kitchen for an hour. I work in the same room as I cook, so to me this is the perfect working from home breakfast. Some of you may not, therefore it might be less than …