Ready to shake up your weekly menu? These 4 vegetarian recipes are anything but ordinary! From a golden mushroom, asparagus and pea tart to a creamy cauliflower mac and cheese – these veggie meals are packed with flavour, fun and flair. 

1. Mushroom, asparagus and pea tart  

Ingredients 

1 roll puff pastry, defrosted
250g cultured cream
2 tsp wholegrain mustard
2 Tbsp chopped fresh parsley or coriander
Salt and milled pepper
1 bunch asparagus tips, trimmed
1 punnet (250g) white button mushrooms, sliced
½ cup frozen peas
3 Tbsp melted butter  

Method 

1. Preheat oven to 200°C. 
2. Roll pastry out onto a lightly floured surface to about2mm  
3. Press the pastry into a greased23cm rectangular loose-bottomed tin. Prick the base with a fork. 
4. Combine crème fraîche, mustard and herbs. Season well. 
5. Spread mixture over pastry base and bake for 10 minutes. 
6. Add asparagus and mushrooms, then bake for 15-20 minutes and remove from the oven. Season. 
7. Scatter with peas, drizzle with butter and return to the oven for another 5-8 minutes. 
8. Slice and serve while warm. 

Recipe and photographs: courtesy of Fresh Living magazine. 

2. Chunky baba ganoush with onion rings  

Ingredients  

For the baba ganoush   

4 medium brinjals
2 whole garlic cloves
2 Tbsp olive oil
Salt and milled pepper, to taste  

For the onion rings   

6 Tbsp flax seeds, blended to a flour
7 Tbsp water
1 onion, sliced into rings
1 cup flour
Flax seeds, for crumbing 

For the tomato paste   

1 cup sun-dried tomatoes, soaked in water or oil
1 cup rosa tomatoes
¼ cup dates
½ large red onion
½ cup olive oil
1 tsp miso paste
Chilli, to taste  

To serve   

Olive oil
Chilli, chopped
Bread or crackers  

Method  

1. For the baba ganoush, preheat the oven to 180°C. Create 2 foil parcels, each with 2 brinjals a garlic clove. Drizzle with oil, season well and wrap tightly. Bake for 40 minutes. Open the foil packets and bake for another 20 minutes. Remove and set aside. 
2. For the onion rings, mix flaxseed flour with the water. This will be your “egg wash”. Dip the onion slices in the egg wash, then the flour to form a coating. Dip in flax seeds for a crispier  Fry the onions in 180°C oil for roughly 4-6 minutes, until golden and crispy. Leave in a warm oven until ready to serve. 
3. For the tomato paste, place all the ingredients in a blender and blend until smooth. Season with salt and pepper. 
4. To serve, place the brinjals on a plate, break open with a fork and mash the flesh. Season with salt, pepper and olive oil. Top with tomato paste, onion rings and fresh chilli. Enjoy with crackers or bread. 

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

3. Cucumber goddess sandwich   

Ingredients  

For the mayonnaise pesto   

¼ cup mayonnaise 
2 Tbsp basil pesto  

To serve   

4 slices seeded brown bread, toasted 
½ large cucumber, thickly sliced 
1 avocado, sliced 
Handful lettuce, washed 
Small handful micro herbs 
1 lemon, juiced 
Salt and milled pepper   

Method  

1. Combine mayonnaise and pesto.  
2. Spread two slices of bread with pesto mayo and top each with a layer of cucumber,avocado, lettuce and herbs.   
3. Finish each sandwich with a drizzle of lemon juice and seasoning. Close with remaining toast to create a sandwich.  

Chef’s tip: Bulk up this sandwich with shredded rotisserie chicken, ham or roast beef for a more substantial lunch.    

Words: Chad January
Photography: Zhann Solomons   

4. Cauliflower mac and cheese   

Ingredients   

2 Tbsp butter 
2 Tbsp olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs each thyme and rosemary 
1 large cauliflower, broken into florets 
2 cups milk 
1 cup cream 
2 cups grated Cheddar 
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks    

Method   

1. Preheat oven to 200°C.  
2. Heat butter and oil in a pan and sauté the onion until golden. 
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute. 
4. Pourin milk and cream, then simmer gently for about 10-15 minutes or until liquid is reduced by half.  
5. Mash cauliflower to create a sauce and stir through the cheese.  
6. Toss pasta through sauce and transfer into a greased ovenproof dish.  
7. Top with tomatoes and bake for 15-20 minutes or until golden and cheese has melted.

Recipe & photographs: courtesy of Fresh Living magazine 

Also read: Cosy vegetarian weeknight dinners (in under an hour) 

The post 4 Vegetarian recipes to add to your meal plan ASAP appeared first on MyKitchen.

Get ready to turn your Meat-Free Monday into a veggie extravaganza with our creative cauliflower recipes! Whether you’re craving spicy pitas or creamy mac ’n cheese, try these great recipes today!  

Cauliflower bread with avocado slices 

Makes 1 loaf // Cooking time 1 hour 10 minutes 

 
Ingredients 

1 cauliflower
1 cup egg whites (±8 eggs)
2 whole eggs
½ cup coconut flour
1 Tbsp grated Parmesan
1 Tbsp mixed herbs
1½ tsp baking powder
½ tsp salt
½ tsp paprika
½ cup cheddar, grated
Avocado, to serve  

Method 

1. Preheat oven to 220°C. Grease and line a loaf tin.
2. Discard cauliflower leaves. Chop florets into chunks. Pulse in a food processor until it resembles rice.
3. Add remaining ingredients, except the cheddar and avocado, and blend.
4. Spoon the mixture into the loaf tin, smooth out the top and sprinkle with both cheeses.
5. Bake for 10 minutes at 220°C, then decrease the temperature to 180°C and bake for another 45–50 minutes, until a skewer comes out clean.
6. Allow the loaf to cool for 15 minutes, then turn out on to a board to slice. Serve as is or lightly toasted with plenty of avocado.

Recipe & styling: Brita du Plessis
Photography: Kendall-Leigh Nash // HMimages.co.za 

Crunchy spiced cauliflower pitas 

Serves 4 // Cooking time 15 minutes

Ingredients 

½ cup vegetable oil
1½ Tbsp chilli flakes
1 red chilli, chopped
1 head cauliflower, cut into florets
1 cup breadcrumbs 
1 Tbsp Moroccan spice mix
2 eggs, beaten
¼ cup golden syrup 

To serve  

4 pitas, heated 
180g tub hummus
Handful coriander 
¼ red onion, thinly sliced    

Method 

1. Preheat oven to 220°C. Line a baking tray with baking paper. 
2. Carefully heat the oil in a pan over medium heat until smoking. Remove from the heat and allow to cool for 1 minute. Stir in the chilli flakes and chilli and set aside to infuse. 
3. While the oil is infusing, steam the cauliflower for 4 minutes. 
4. Mix the breadcrumbs and Moroccan spice together.
5. Dip cauliflower into the beaten egg and then into breadcrumbs. Once evenly coated, place on the prepared tray. Bake for about 10 min, until golden brown. 
6. Mix the syrup into the chilli oil. Drizzle half over the crispy cauliflower and toss to coat. Add more if needed.
7. To serve, spread pitas with hummus. Top with crispy cauliflower and drizzle with remaining chilli oil. Garnish with a handful of fresh coriander and sliced red onion.

Recipes & styling: Jezza-Rae Larsen
Photography: Chanelle Manuel/HMIMAGES.CO.ZA 

Cauliflower and coconut soup with chilli oil 

Serves 4 // Cooking time 30 minutes 

Ingredients 

1 cauliflower, chopped
⅓ cup olive oil
1 onion, chopped
5 cloves garlic, crushed
3 red chillies, seeded and chopped
3 cups vegetable stock
400ml tin coconut cream
Salt and black pepper
Toasted coconut flakes, to garnish  

Method 

1. Set aside a few cauliflower florets for garnishing.
2. Heat 2 Tbsp olive oil in a large pot over medium heat. Fry the onion for 5 minutes, until translucent. Add the garlic and 1 chopped chili, and fry for 1–2 minutes, until fragrant.
3. Add the chopped cauliflower and vegetable stock. Bring to a simmer, then reduce the heat to low, cover the pot and simmer for 20 minutes, until the cauliflower is tender.
4. Heat a drop of oil in a pan and fry the reserved cauliflower florets for a few minutes, until they are slightly charred.
5. To make the chili oil, place the remaining olive oil and chilies in a pan over medium heat. Fry until chilies are slightly browned. Pour the oil out of the pan and allow to cool down.
6. Purée the soup with a stick blender. Add the coconut cream and season with salt and pepper.
7. Serve with charred cauliflower florets, toasted coconut flakes and a drizzle of chili oil.

Recipe & styling: Amerae Vercueil & Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Cauliflower Nachos 

Serves 6 // Cooking time 25 minutes

Ingredients 

1 large cauliflower
2 Tbsp olive oil
½ tsp ground cumin
½ tsp chilli flakes
½ tsp turmeric
Salt and black pepper
400g tin black beans (or corn)
Handful coriander, roughly chopped
2 tomatoes, diced
1 red onion, diced
Squeeze lemon juice
½ cup grated Cheddar
¼ cup pickled jalapeños 

Method 

1. Preheat oven to 200°C.
2. Break the cauliflower into florets, then cut into 1 cm-thick slices.
3. Toss with oil, cumin, chilli flakes, turmeric, salt and pepper. Bake for 20 minutes, until crispy. Put the grill on.
4. For the salsa, combine beans or corn, coriander, tomatoes and onion. Add a squeeze of lemon juice.
5. Place on an ovenproof serving dish. Top with Cheddar and pop under the grill until melted.
6. Serve topped with salsa and jalapeños.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto 

Cauliflower mac and cheese  

Serves 4-6  

Ingredients  

2 Tbsp butter 
2 Tbsp olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
3 sprigs each thyme and rosemary 
1 large cauliflower, broken into florets 
2 cups milk 
1 cup cream 
2 cups grated Cheddar 
1 packet (500g) macaroni, cooked
1 punnet vine or cherry tomatoes 
3 slices crusty bread, torn into chunks   

Method  

1. Preheat oven to 200°C. 
2. Heat butter and oil in a pan and sauté the onion until golden. 
3. Add garlic, herbs and ¾ of the cauliflower and fry for 1 minute. 
4. Pour in milk and cream, then simmer gently for about 10-15 minutes or until liquid is reduced by half. 
5. Mash cauliflower to create a sauce and stir through the cheese. 
6. Toss pasta through sauce and transfer into a greased ovenproof dish. 
7. Top with tomatoes and bake for 15-20 minutes or until golden and cheese has melted.

Words by: Chad January
Photography: Fresh Living Magazine 

The post 5 cauliflower recipes to brighten your meat-free Monday  appeared first on MyKitchen.

Wholesome and healthy, get a nutritious spin with this all-time classic vegan mac ‘n’ cheese with this delicious veggie mock version!

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
1 large potato, diced
1 carrot, diced
1 cup diced butternut (±140 g)
1 cup coconut milk
3 tbsp coconut oil
1 tsp paprika
½ tsp cayenne pepper
1 clove garlic, crushed
300 g wholewheat fusilli, cooked

METHOD
1. Place potato, carrot and butternut in a pot. Fill with water until the vegetables are just covered. Simmer until they are tender.
2. Add all the remaining ingredients, except pasta. Simmer for 5 minutes.
3. Blend the mixture until smooth; season with salt and pepper. Return to the pot and simmer for 20–30 minutes, until thickened.
4. Stir the cooked fusilli through the sauce and serve.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Healthy vegan mac ‘n’ cheese (the kids will love it) appeared first on MyKitchen.

We know plenty of people have started adding ham and bacon to their macaroni cheese. We bulked ours up with brown mushrooms, eggs and smoked paprika. Keep it vegetarian and try our smoky mac & cheese for dinner tonight.

SERVES 6 // COOKING TIME 50 min

INGREDIENTS
85g butter
⅓ cup flour
1L milk
200g mature cheddar, grated
Salt and pepper
250g brown mushrooms, sliced
Olive oil, to fry
1 tsp smoked paprika
1 tsp chopped thyme
500g macaroni, cooked as per packet instructions
2 eggs
1 tbsp chopped parsley

METHOD
1. Preheat oven to 200°C.
2. Place the butter and flour in a pot. Cook for about 2 minutes, whisking constantly. Add the milk slowly, while whisking.
3. Simmer the sauce over low heat until it thickens. Add two-thirds of the cheese and season well with salt and pepper.
4. Fry mushrooms in oil until browned, 10 minutes. Season well and add paprika and thyme.
5. Stir the mushrooms through the cooked pasta, along with the white sauce, eggs and parsley.
6. Spoon into an ovenproof dish, top with the remaining cheese and bake for 20–30 minutes.

The post Smoky mac & cheese appeared first on MyKitchen.

Did you know that you could make mac and cheese with instant noodles? We’re giving it a try this meat-free Monday. Introducing, our mac-noodles and cheese!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 packets mushroom-flavoured two-minute noodles
1½ cups milk
1 cup cream
3 tbsp flour
200g cheddar, grated
½ cup breadcrumbs

METHOD
1. Preheat oven to 180°C and grease a 20 × 20 cm ovenproof baking dish.
2. Boil the noodles with the mushroom seasoning in a large pot for about 2 minutes, until cooked. Drain, but don’t rinse. Set aside.
3. Whisk together milk, cream and flour in a bowl. Add half of the cheese.
4. Add in the noodles, then pour the mixture into the baking dish.
5. Mix the remaining cheese with the breadcrumbs and sprinkle over the noodles.
6. Bake uncovered until the sauce bubbles and the cheese is golden, about 20 minutes.
7. Remove from oven and leave to stand for 10 minutes. Serve.

The post Mac-noodles and cheese appeared first on MyKitchen.

Everyone knows broccoli and melted cheese are a match made in heaven. This is a great way to enjoy your favourite comfort dish and still get in your greens, not to mention this macaroni cheese is budget-friendly to boot.

SERVES 4 // COOKING TIME 30 mins

INGREDIENTS
60g butter
3 tbsp flour
2 garlic cloves, peeled and crushed
2½ cups milk
1 tsp mustard
200g cheddar, grated
Salt and pepper
½ broccoli, broken into florets
500g macaroni, cooked as per packet instructions

METHOD
1. Preheat oven to 200°C.
2. Melt the butter in a large pot over medium heat, then whisk in the flour and garlic. Fry for 1 minute then remove from the heat and whisk in the milk slowly, a little at a time.
3. Return the pot to the heat, stirring constantly until the mixture begins to thicken. Turn off the heat when it starts to bubble. Stir in the mustard and 150g of the cheese, and season.
4. Bring a pot of water to the boil. Add the broccoli and cook for 2 minutes.
5. Toss the macaroni with the cheese sauce, then spoon it into a large oven dish. Stud with the broccoli florets and sprinkle with the remaining cheese. Bake for 10 minutes until golden and bubbling. Season with pepper and serve warm.

The post Broccoli-studded macaroni cheese appeared first on MyKitchen.