Spring Recipes for Vegetarians

Aubergine and Halloumi Wraps

This sandwich is perfect for an everyday lunch or a picnic!

Prep time

13 mins

Cook time

30-35 mins

Total time

43-48 mins

Author: Waitrose

Recipe type: Vegetarian, Gluten-Free

Serves: 20 (cocktail size)

Calories: 90 (per serving)

INGREDIENTS

· 2 aubergines, each about 250g

· 50ml extra virgin olive oil

· 4 tbsp sun-dried tomato paste

· 1 clove garlic, crushed

· 1 tbsp finely chopped oregano

· 200g essential halloumi, grated

· 200g tub of tomato salsa

· About 20 cocktail sticks

INSTRUCTIONS

1. Preheat the oven to 200°C, gas mark 6. Line 2 large baking sheets with baking parchment. Cut each aubergine length-ways into very thin slices (discarding the first and last slices as these will be mainly skin) to give about 10 slices from each. Place in a single layer on the baking sheets and brush with half the olive oil. Season and bake for 15 minutes. Turn the slices over, brush with the remaining oil and bake for a further 5-10 minutes until pale golden. Take care not to over brown the slices or they’ll be too crisp to roll.

2. Combine the tomato paste, garlic and oregano, and spread very thinly over the aubergines. Sprinkle with the cheese and roll up, starting from a thin end. Secure with cocktail sticks and place on a baking sheet lined with clean baking parchment. Chill for up to 24 hours, or until you are ready to reheat.

3. To serve, preheat the oven to 180°C, gas mark 4. Bake the wraps for 6-8 minutes to heat through. Transfer to a serving plate, along with a bowl of the tomato salsa for spooning over.

Caprese Sandwich with Parsley Pesto

This Caprese Sandwich takes a twist by being toasted with melted mozzarella, and creamy parsley pesto. This sandwich is perfect for an everyday lunch or a picnic!

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

Author: Jessica in the Kitchen

Recipe type: Vegetarian, dinner

Serves: 1 or 2

INGREDIENTS

· 1 personal loaf French bread (gluten free if you're gluten free)

· 1 medium tomato, sliced

· 3 slices fresh ball mozzarella cheese, halved

· 3 tablespoons Parsley Pesto

INSTRUCTIONS

1. Slice loaf in half. Add mozzarella cheese slices and tomato slices along the bottom of the sandwich.

2. Spread the parsley pesto on the top of the sandwich. Press the sandwich closed. Toast in a panini machine on medium for about 5 minutes, until crispy and cheese is melted.

3. Remove, cut in half and enjoy!

Cashew Thai Quinoa Salad with Peanut Ginger Sauce

This Cashew Thai Quinoa Salad is a colourful, crunchy vegan meal perfect for a light lunch or dinner! It’s loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce!

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Author: Jessica in the Kitchen

Recipe type: Vegan, Thai, dinner

Serves: 6-7

Calories: 193

INGREDIENTS

For the Quinoa Thai Salad

· 1 large carrot, juilenned

· 2 cups of cooked quinoa

· 200g of sliced red cabbage

· 104g chopped red bell pepper

· 104g chopped green bell pepper

· 2 cups of kale, removed from stems, dried and chopped

· ¼ cup of cashews, chopped

· ½ small lime

For the Peanut Ginger Sauce

· ½ tsp ground ginger

· 1 tbsp maple syrup

· 2 tbsp tamari or liquid aminos (gluten-free,low-sodium soy sauce)

· 1 tsp distilled white vinegar

· ½ tsp sesame seeds

· 1/3 cup natural peanut butter

· ¼ cup of warm water

· ¼ tsp crushed red pepper flakes

INSTRUCTIONS

For the Peanut Ginger Sauce

1. Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.

For the Thai Quinoa Salad

1. Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness.

2. Drizzle the sauce over the salad and mix everything in to combine.

3. Serve and enjoy!

Creamy Vegan Linguine with Wild Mushrooms

This recipe proves that you don’t need cream for a truly decadent pasta dish.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: The Good Housekeeping Test Kitchen

Recipe type: Vegetarian

Serves: 6

Calories: 430 (per serving)

INGREDIENTS

· 1 lb. linguine or fettuccine

· 6 tbsp olive oil

· 12 oz. mixed mushrooms, thinly sliced

· 3 cloves garlic, finely chopped

· ¼ cup of nutritional yeast

· 2 green onions, thinly sliced on an angle

INSTRUCTIONS

1. Cook linguine as label directs, reserving ¾ cups pasta cooking water before draining. Return drained linguine to pot.

2. Meanwhile, in 12-inch skillet, heat oil on medium-high. Add mushrooms and garlic; cook 5 minutes or until mushrooms are browned and tender, stirring. Transfer to pot with cooked, drained linguine along with nutritional yeast, reserved cooking water, ½ teaspoon salt and ¾ teaspoon coarsely ground pepper. Toss until well combined. Garnish with green onions.

Halloumi Tacos with Pineapple Salsa & Aji Verde

These amazing vegetarian tacos feature fried halloumi cheese, pineapple salsa and a drizzle of Peruvian green sauce. You’ll love this unlikely combination of flavors!

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Author: Cookie and Kate

Recipe type: Mexican, Vegetarian, Main

Servings: 8

INGREDIENTS

· 8 small corn or flour tortillas

· 8 ounces halloumi cheese, sliced into ¼” wide rounds

· ¼ cup extra-virgin olive oil, for frying

· Pineapple Salsa

· Aji Verde

INSTRUCTIONS

1. In a medium skillet (I love to use cast iron) over medium heat, warm each tortilla on both sides until it’s warmed through and developing a few little golden spots. Stack each tortilla together under a clean tea towel to keep them warm.

2. Warm the olive oil in the same skillet over medium heat. Using kitchen tongs, carefully place slices of halloumi into the hot oil (be careful, the oil can splatter). Leave a little room around each piece of cheese so they don’t stick together (I usually cook the cheese in two batches). I recommend covering the skillet to contain any splatters.

3. Cook the cheese until the undersides are golden, about 2 to 4 minutes (if it’s taking forever to brown, raise the heat a bit; if it’s browning very quickly or you catch any whiff of smoke, turn down the heat). Carefully flip each piece of cheese with the tongs, recover the skillet, and cook until the other side is golden, about 2 to 4 minutes.

4. In the meantime place a few paper towels on an empty plate or cutting board to absorb excess oil. Place each piece of cooked cheese onto the plate and let the cheese cool down a bit before handling. Slice each piece of cheese into strips about 1″ wide for more even cheese distribution throughout your taco.

5. To assemble the tacos, place a few strips of cheese along half of your tortilla. Using a slotted spoon or serving fork, top the cheese with pineapple salsa. Finish each taco with a drizzle of aji verde. Serve warm!

6. If you intend to have leftovers, store the individual components separately and combine just before serving. You can gently warm the tortillas and cheese in the microwave. Assemble and enjoy.

Herbed Potato Salad

This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.

Prep time

20 mins

Cook time

5 mins

Total time

25 mins

Author: Cookie and Kate

Recipe type: Vegan, French

Serves: 6 (side dishes)

INGREDIENTS

- 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds

- 1 tablespoon fine sea salt

- ¼ cup olive oil

- ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish

- ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish

- 2 tablespoons fresh lemon juice

- 2 teaspoons Dijon mustard 2 cloves garlic, roughly chopped

- Freshly ground black pepper, to taste

- 3 stalks celery, chopped

INSTRUCTIONS

1. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.

2. Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

3. In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)

4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.

5. Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.

6. Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Mediterranean Couscous Salad with Raw Squash and Feta

This couscous salad with raw squash and bold Mediterranean flavors is a simple summer side dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Author: Cookie and Kate

Recipe type: Mediterranean, Vegetarian

Serves: 6 (side dishes)

INGREDIENTS

- 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)

- ⅓ cup pine nuts

- ⅓ cup extra-virgin olive oil

- 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)

- 1 large shallot, finely chopped (about ½ cup)

- 1 clove garlic, pressed or minced

- ½ teaspoon fine sea salt, to taste

- Freshly ground black pepper, to taste

- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

- 1-pint grape or cherry tomatoes, quartered

- 4 ounces feta cheese, crumbled (½ cup)

- ⅓ cup pitted and thinly sliced Kalamata olives

- 1 medium zucchini, sliced into super thin rounds

- 1 small yellow squash, sliced into super thin rounds

- ⅓ cup fresh basil or flat-leaf parsley, chopped

INSTRUCTIONS

1. Cook the couscous until al dente, according to package directions. Drain off any excess water.

2. Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.

3. In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.

4. Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.

5. Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavour, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.

Strawberry, Basil and Goat Cheese Salad with Balmasic Drizzle

This strawberry salad recipe is simple enough to make on weeknights. It’s also the perfect salad to bring to all of your summer parties!

Total time

15 mins

Author: Cookie and Kate

Recipe type: Vegetarian

Serves: 4 (side dishes)

INGREDIENTS

- 1-pound fresh strawberries, diced

- Optional: 1 to 2 teaspoons honey or maple syrup, to taste

- 2 ounces crumbled goat cheese (about ½ cup)

- ¼ cup chopped fresh basil, plus a few small basil leaves for garnish

- 1 tablespoon extra-virgin olive oil

- 1 tablespoon thick balsamic vinegar

- ½ teaspoon Maldon flaky sea salt or a scant ¼ teaspoon fine sea salt

- Freshly ground black pepper

INSTRUCTIONS

1. Spread the diced strawberries across a medium serving platter or shallow serving bowl. If the strawberries aren’t sweet enough to your liking, toss them with a bit of honey or maple syrup.

2. Sprinkle the crumbled goat cheese over the strawberries, followed by the chopped basil. Drizzle the olive oil and balsamic vinegar on top.

3. Finish off the salad with the salt, a few twists of freshly ground black pepper, and the reserved basil leaves. For the most beautiful presentation, serve the salad promptly. Leftovers will keep well in the refrigerator, though, for about 3 days.