Fresh produce – veggie recipes

Posted on 5 September 2014

Abigail Donnelly and Clement Pedro from TASTE magazine show us some creative vegetarian dishes to put the spring in your step – and colour on your table.

Confetti salad with Asian dressing
Serves 4
(Preparation: 30 minutes)

4 beetroot
3 celery sticks
1 spring onion
3 baby carrots
250g baby marrows
2 apples
1 baby purple cabbage, finely shredded
150g radishes, sliced
2 garlic cloves
5cm piece of ginger
100ml soy sauce
50ml rice vinegar
1 lime, juiced
Fresh coriander leaves and baby radishes to garnish

Wash the vegetables under cold water. Top and tail the beetroot, remove the skin, cut it into thin rounds and then chop into thin matchsticks. Make celery curls by slicing the celery sticks into slivers and storing them in ice-cold water to allow them to curl. Thinly slice the spring onion, add to ice water and set aside. Create ribbons by using a peeler lengthwise on the carrots and baby marrows, and set aside. Use a zig-zag cutter for the apples – cut them into thick slices and then cut each slice into thick sticks.
For the dressing, crush the garlic and ginger with a pestle and mortar. Add the soy sauce and rice vinegar, and stir to combine. Add the lime juice and mix thoroughly.
Combine all the prepared vegetables on a large serving platter as you like and drizzle with the dressing. Garnish with fresh coriander and baby radishes.

Here’s how to make it.

Asparagus soup
Serves 4
(Preparation: 5 minutes; cooking: 20 minutes)

1 tablespoon extra-virgin olive oil
3 leeks, washed and chopped
340g asparagus
1 organic liquid vegetable stock
15g Italian parsley
20g Parmesan cheese
Pea shoots
Freshly ground black pepper to taste

Heat the olive oil in a pot over medium heat and cook the leeks until soft, about five minutes. Cut the asparagus into thirds and add to the leeks. Cook for three to five minutes and add the vegetable stock. Once the asparagus has softened, add the parsley and Parmesan, and blend until smooth with a stick blender. Spoon into soup bowls and garnish with pea shoots and microherbs. This soup can be served warm or chilled, so it’s the perfect dish to make in advance.

Keen to give this one a try but don’t know where to start? Clement Pedro shows you how.

Did you know?
Asparagus is a very versatile vegetable. You can serve it blanched, grilled, raw, in a dip, salad or soup. This spring favourite isn’t only delicious but it’s also good for you because it’s high in vitamin A, folic acid and dietary fibre.

Curry spiced roasted cauliflower with turmeric yoghurt
Serves 4
(Preparation: 15 minutes; cooking: 20 minutes)

2 cauliflower heads, broken into florets
2 teaspoons ground coriander
2 teaspoons ground cumin
15ml extra-virgin olive oil
Sea salt, to taste
500ml plain fat-free yoghurt
2 teaspoons turmeric
1 pomegranate
1 lemon
Springs of fresh coriander

Preheat the oven to 180°C. Place the cauliflower on a greased baking tray. Sprinkle ground coriander and cumin over the cauliflower, drizzle with olive oil and toss to coat with the spices. Season with salt and bake for 15-20 minutes, or until the cauliflower is cooked but tender. Meanwhile, mix the yoghurt and turmeric and set aside. Once the cauliflower is cooked, add it to a serving dish and garnish with pomegranate rubies, a squeeze of lemon juice and fresh coriander. Serve with the turmeric yoghurt.

Did you know?
Cauliflower is a great starch substitute. Purée it to replace mashed potatoes or pulse in a blender, then cook lightly as a cauliflower rice.

Tomato and green bean salad
Serves 4
(Preparation: 20 minutes, cooking: 5 minutes)

200g ripe tomatoes
100g mozzarella cheese
100g green beans, blanched
2 garlic cloves, finely chopped
50g blanched almonds, roughly chopped
30g Italian parsley, roughly chopped
2 tablespoons extra-virgin olive oil
50ml red-wine vinegar
Freshly ground salt and pepper
Seasonal salad leaves

Slice the tomatoes into halves and quarters, depending on their size. Roughly tear the mozzarella and add it to the tomatoes. Scatter with green beans. Combine the garlic, almonds, parsley, olive oil and vinegar. Season with salt and pepper. Spoon the dressing over just before serving with seasonal salad leaves.

Did you know?
Tomatoes (and other red-coloured fruits and vegetables) contain an antioxidant called lycopene, which has a list of medical benefits. For instance, it helps act as an internal sunscreen, protecting you from the sun’s UV rays.

What’s your favourite meat-free recipe? Let us know on Facebook. To see the beautiful photos of the finished dishes read Mediclinic Family magazine.

The information provided in this article was correct at the time of publishing. At Mediclinic we endeavour to provide our patients and readers with accurate and reliable information, which is why we continually review and update our content. However, due to the dynamic nature of clinical information and medicine, some information may from time to time become outdated prior to revision.

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