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Jamie Oliver, renowned cookbook author and television celebrity, is back with an all-vegetable, plant-powered cookbook.

With global inspiration, Ultimate Veg: Easy and Delicious Meals for Everyone (2020, www.flatironbooks.com) shows how easy and delicious it is to add more vegetables into your cooking whether you’re looking to embrace a meat-free day or two each week or live a vegetarian lifestyle.

From simple suppers to dinner-party worth, Angry Green Bean Salad, Brilliant Bhaji Burger, Greens Mac ’n’ Cheese, Mediterranean Vegetable Rice, Mushroom Stroganoff, My Veggie Moussaka, Roasted Tomato Risotto, Veggie Pad Thai, Stuffed Curried Aubergine, Super Spinach Pancakes, etc., will illustrate how tasty veggies can be.

Amazing Veggie Chili

 

2 red onions

2 sweet potatoes (8 ounces each)

3 mixed-color peppers

4 large ripe tomatoes

Olive oil

1 teaspoon cumin seeds

1 teaspoon smoked paprika

4 cloves garlic

1 lemon

One 15-ounce can cannellini beans

Hot chili sauce

1-1/3 cups black rice

1 bunch of fresh mint (1 ounce)

4 small flour tortillas

1/4 cup plain yogurt

 

Preheat a grill pan to high. Peel onions, scrub sweet potatoes and seed peppers. Cut off a small chunk of each and put aside with one tomato (this is for the salsa later). Roughly chop the rest of the veggies into 1-1/2 inch chunks and halve the remaining tomatoes, then chargrill, working in batches.

Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin seeds and paprika.

Peel, roughly chop and add the garlic, finely grate in the lemon zest and add grilled veggies bit by bit as they’re ready, stirring regularly.Tip in the beans (juices and all), and 1-1/2 cans’ worth of water, then add around 1 tablespoon chili sauce (or to your liking). Season with sea salt and black pepper, simmer 30 minutes or until thickened and reduced.

Meanwhile, cook the rice in a pan of boiling salted water per package instructions.

Pick 2 sprigs of mint leaves and very finely chop with the salsa veggies, then toss with the lemon juice and season to taste with salt and pepper.

Warm tortillas on the grill and ripple a good few shakes of chili sauce through the yogurt

Serve the chili with the black rice, salsa, yogurt and tortillas, and pick over the mint leaves.

Serves four. 

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