Meat-free Archives

Beans recipes

Sweet potato dhal with yoghurt flatbread

13⁄4 hours

Cabbage recipes

Turmeric-and-chilli cauli floret pitas with cabbage slaw

15 minutes

Dip recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Italian recipes

Three-cheese cannelloni

1 hour

Three-cheese cannelloni

Serves 3 to 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ standing time

Cooking Time 1 hour

Ingredients

For the pancakes, beat:

3 free-range eggs
90 g flour
A pinch salt
3⁄4 cup water

For the tomato sauce:

1 onion, finely chopped
1 clove garlic, crushed
2 T olive oil
1 x 400 g can whole peeled tomatoes
2 T tomato paste
1⁄2 cup water, stock or wine
1⁄2 t dried oregano
sea salt and freshly ground black pepper, to taste

For the filling, mix:

250 g ricotta
150 g mozzarella, shredded
1⁄3 cup Parmesan, grated
sea salt and freshly ground black pepper, to taste
1⁄3 cup grated Parmesan, plus extra for serving
Italian parsley, finely chopped, for sprinkling

Method

Allow the pancake batter to rest for 30 minutes. Heat a 20 cm nonstick pan, pour in 1⁄4 cup batter and cook on one side only until set but not browned. Repeat wth the remaining batter, separating the pancakes with sheets of baking paper.

To make the tomato sauce, gently soften the onion and garlic in the olive oil. Crush the tomatoes with the juice and add with the remaining ingredients. Simmer, almost covered, fairly briskly, stirring occasionally, for 20–30 minutes, or until slightly reduced and thick. Check the seasoning. Blend until fairly smooth.

Spoon 2 T filling down the centre of the cooked side of each pancake and roll up. Spoon half the sauce into a lightly oiled ovenproof dish (about 25 x 15 cm), then place the filled pancakes on top. Spoon over the remaining sauce and sprinkle with the Parmesan.

Bake at 190°C for 20 minutes, or until hot and bubbling. Add a sprinkling of parsley and pass around the extra Parmesan at the table.

Cook's note: Wrap these easy-to-make pancakes around a delicious cheesy filling.

Strawberry tart with lemon posset

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Crispy pork rashers with cabbage

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Slow-cooked cowboy beans

Fattoush salad with koftas

Sweet potato dhal with yoghurt flatbread

Turmeric-and-chilli cauli floret pitas with cabbage slaw

Warm artichoke dip

Pealaffel in korma curry

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Squid-ink pasta

Three-cheese cannelloni

Three-cheese cannelloni

Ingredients

Method