Slow Cooking for Vegetarians

As I put together each of the recipes in this section, I found myself wondering, 'Is this a dish to start a meal, or is it suitable as an accompaniment? Or is it really a snack?' The answer, as I soon realised, is that many of them are suitable to be all three. While the choice is yours, I have included what I hope are helpful serving suggestions in the introduction to each recipe.

Aromatic Rice with Ginger and Chillies

This recipe is so versatile - a great accompaniment to curries and other spiced dishes, but also good served cold as part of a buffet. It makes a good side dish for a barbecue too; because it is slow cooked you won't have to keep running between kitchen and garden to check on it!

SERVES 4

15 ml/1 tbsp olive oil
25 g/1 oz/2 tbsp butter or margarine
5 ml/1 tsp mustard seeds
6 curry leaves
2.5 cm/1 in piece of fresh root ginger, peeled and very finely chopped
2 garlic cloves, very thinly sliced
5 ml/1 tsp salt
350 g/12 oz/1½ cups easy-cook basmati rice
4 small red or green chillies, or a mixture of both

Preheat the slow cooker on High.
Heat the oil and butter or margarine in a pan, add the mustard seeds, curry leaves, ginger, garlic and salt. Cook, stirring, for about 2 minutes without browning.
Add the rice and whole chillies and cook, stirring, for 1 minute.
Stir in 750 ml/1¼ pts/3 cups of water and bring just to the boil. Transfer to the slow cooker and stir gently.
Cover and cook on High for 1 hour, then stir gently. Replace the lid and continue to cook for 30 minutes to 1 hour, until all the liquid has been absorbed and everything is tender.
Serve immediately.

Vegetable Couscous with Lemon and Mint

This is a delicious, aromatic accompaniment to vegetarian dishes. If you don't have fresh mint, use 5 ml/1 tsp of dried mint and add it with the stock. To make this a main meal, serve it topped with thinly sliced red onion, cubes of Mozzarella cheese and a few black olives.

SERVES 4-6

45 ml/3 tbsp olive oil
2 leeks, thinly sliced
1 carrot, thinly sliced
1 celery stick, thinly sliced
1 garlic clove, finely chopped
600 ml/1 pt/2 cups vegetable stock
225 g/8 oz/1½ cups couscous
Finely grated zest of 1 lemon
Juice of 1½ lemon
100 g/4 oz cherry tomatoes, halved
1-2 tbsp/15-30 ml finely chopped fresh mint

Preheat the slow cooker on High.
Heat 15 ml/1 tbsp of the oil in a pan, add the leeks, carrot, celery and garlic and cook, stirring occasionally, until softened but not browned.
Add the stock, bring just to the boil and transfer to the slow cooker.
Cover and cook on Low for 5-8 hours until all the vegetables are tender.
Stir in the remaining ingredients, cover and cook for a further 5-10 minutes until the liquid has been absorbed and the couscous is fluffy.
Gently stir in the remaining oil and serve immediately.

Butternut Squash with Fragrant Ginger and Coriander Sauce

Which squash you buy will depend on the shape and size of your slow cooker. For a change, instead of serving the squash whole, scoop the cooked flesh out of the skin, mash it with the sauce and serve it topped with buttered crumbs or croûtons.

SERVES 2

1 acorn or small butternut squash
600 ml/1 pt/2 cups vegetable stock
2.5 ml/½ tsp ground cumin
4 cm/1½ in piece of fresh root ginger
45 ml/3 tbsp double (heavy) cream
30 ml/2 tbsp chopped fresh coriander (cilantro)

Halve the squash lengthways and scoop out the seeds.
Pour the stock into the slow cooker and stir in the cumin.
Roughly grate the ginger, skin and all. Gather the gratings in one hand and, holding them over the slow cooker, squeeze tightly so that the juice runs through your fingers into the stock. Once every last drop has been squeezed out, discard the gratings.
Lay the squash, cut side down, in the liquid.
Cover and cook on Low for 4-5 hours until the squash is very tender.
Carefully transfer the squash to a serving dish and keep warm.
Tip the juices into a shallow pan, bring to the boil and bubble until reduced to about 75 ml/5 tbsp. Add the cream and bubble for 1 minute. Stir in the coriander.
Serve the squash with the sauce spooned into the cavities.

Fennel with Tomatoes, Lemon and Parmesan

This makes a very tasty side dish but it is also ideal as a starter if you serve it with chunks of fresh crusty bread. As a change from Parmesan cheese, try using slices of Mozzarella instead, grilled until melted. If possible, choose short, fat fennel bulbs.

SERVES 4

2 large fennel bulbs
30 ml/2 tbsp olive oil
400 g/14 oz/large can of chopped tomatoes
Salt and freshly ground black pepper
Finely grated zest and juice of ½ lemon
10 ml/2 tsp sugar
150 ml/¼ pt/2/3 cup vegetable stock
60 ml/4 tbsp freshly grated Parmesan cheese

Trim the fennel and cut lengthways into quarters, leaving the base intact and reserving any fronds from the tops.
Heat the oil in a frying pan (skillet), add the fennel and cook over a high heat until golden brown on all sides. Lift out and arrange in the slow cooker in an even layer.
To the pan, add the tomatoes, seasoning, lemon zest and juice, sugar and stock. Bring just to the boil and pour over the fennel.
Cover and cook on High for 5-8 hours until soft and tender.
Carefully spoon the fennel and sauce into a shallow flameproof dish.
Sprinkle with the Parmesan and put under a hot grill (broiler) until bubbling and golden brown.

Beans with Oregano and Balsamic Dressing

This is a wonderfully versatile recipe you will want to make again and again. You can serve it hot or at room temperature, spooned onto a bed of crisp salad leaves, as a perfect starter or light lunch. I also like it with a plain or herb-filled omelette to make a satisfying supper.

SERVES 4-6

225 g/8 oz/1¼ cups dried beans, such as haricot (navy), borlotti or red kidney, soaked overnight in plenty of cold water
2 bay leaves
15 ml/1 tbsp dried oregano
60 ml/4 tbsp olive oil
15 ml/1 tbsp balsamic condiment
Salt and freshly ground black pepper
1-2 tbsp/15-30 ml fresh oregano leaves
A few thinly sliced red onion rings, to garnish

Preheat the slow cooker on High.
Drain the beans, put into a large pan and cover with cold water. Bring to the boil and boil rapidly for 10 minutes.
Drain the beans and put into the slow cooker with the bay leaves and dried oregano. Stir in 2 litres/3½ pts/8½ cups of boiling water.
Cover and cook on High for 8-12 hours until the beans are tender.
Drain the beans, discarding the liquid.
Combine the remaining ingredients and pour over the hot beans, stirring gently.
Scatter the red onion rings over before serving.

Lentil Dhal with Onion, Garlic and Cumin

The combination of fragrant spices in this dhal makes it delicious enough to eat on its own with naans or other Indian breads to mop it up. But it is also good served with basmati rice, mango chutney and raita, or a selection of curries or vegetable kebabs.

SERVES 4-6

250 g/9 oz/1½ cups split red lentils
2.5 cm/1 in piece of fresh root ginger, peeled and grated
5 ml/1 tsp ground coriander (cilantro)
1.5 ml/¼ tsp ground turmeric
1.5 ml/¼ tsp chilli powder
60 ml/4 tbsp olive oil
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
5 ml/1 tsp cumin seeds

Preheat the slow cooker on High.
Put the lentils into the slow cooker with the ginger, coriander, turmeric and chilli powder. Pour in 900 ml/1½ pts/3¾ cups of boiling water and stir.
Cover and cook on Low for 8-10 hours or until tender. Stir once or twice after 4-5 hours if possible.
Heat the oil in a frying pan (skillet), add the onion, garlic and cumin seeds and cook quickly, stirring frequently, until crisp and brown.
Drizzle the onion mixture over the dhal and serve immediately.

Bulghar Wheat with Golden Onions

Though the miso is optional, it does give the bulghar a wonderful flavour. Serve the dish hot as an accompaniment to savoury tarts or vegetarian sausages. Or serve cold as a starter or light lunch, with chopped tomato, cucumber and celery and crumbled Lancashire or Feta cheese stirred in.

SERVES 4-6

25 g/1 oz/2 tbsp butter or margarine
1 onion, thinly sliced
175 g/6 oz/1½ cups bulghar (cracked wheat)
450 ml/¾ pt/2 cups vegetable stock
5 ml/1 tsp brown rice miso (optional)

Preheat the slow cooker on High.
Melt the butter or margarine in a pan, add the onion and cook gently, stirring occasionally, until softened and golden brown.
Put the bulghar into the slow cooker.
Stir the stock and miso (if using) into the onion and bring just to the boil.
Pour the onion mixture over the bulghar and stir gently.
Cover and cook on High for 1 hour until all the liquid has been absorbed.
Fluff up with a fork before serving.

Basmati Rice with Saffron, Broad Beans and Herbs

A very pretty dish that takes its attractive colour and subtle flavour from the delicious saffron. Serve it as an elegant starter or light meal just as it is, or as an accompaniment to grilled goats' cheese, quiche, stir-fried vegetables or delicately flavoured casseroles.

SERVES 4-6

A pinch of saffron strands
40 g/1½ oz/3 tbsp butter or margarine
225 g/8 oz leeks, thinly sliced
200 g/7 oz/generous ¾ cup easy-cook basmati rice
Salt
300 g/11 oz/medium can of broad (lima) beans, drained
30 ml/2 tbsp chopped fresh parsley
30 ml/2 tbsp chopped fresh coriander (cilantro)

Put the saffron into a measuring jug and pour over 600 ml/1 pt/2½ cups of boiling water. Leave to stand for 10 minutes.
Preheat the slow cooker on High.
Melt the butter or margarine in a pan, add the leeks and cook, stirring occasionally, until softened but not browned.
Stir in the rice and season with salt.
Add the saffron liquid and bring just to the boil. Transfer to the slow cooker and stir gently.
Cover and cook on High for 1-2 hours, stirring gently after 45 minutes, until almost all the liquid has been absorbed.
Stir in the beans and herbs, cover and leave to stand for 5-10 minutes. Fluff up with a fork and serve.

Coconut Rice with Garlic and Coriander

This is delicious served as an accompaniment to spiced dishes that have plenty of sauce to mop up. Remember that ordinary rice won't be very successful in a slow cooker so you should buy basmati rice labelled 'easy-cook' - and the rice must be rinsed well before adding to the crock pot.

SERVES 4-6

30 ml/2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
200 g/7 oz/generous ¾ cup easy-cook basmati rice
90 ml/6 tbsp desiccated (shredded) coconut
Salt
Chopped fresh coriander (cilantro), to garnish

Preheat the slow cooker on High.
Heat the oil in a pan, add the onion and garlic and cook, stirring occasionally, until softened but not browned.
Stir in the rice, coconut and 750 ml/1¼ pts/3 cups of water.
Season with salt and bring just to the boil. Transfer to the slow cooker and stir gently.
Cover and cook on High for 1-1½ hours, stirring gently after 1 hour, until all the liquid has been absorbed.
Serve immediately, sprinkled with coriander.

Italian-style Peperonata

This colourful Italian recipe needs little preparation and only needs a quick stir part way through cooking. Serve it as a starter or as an accompaniment to rice- or pasta-based dishes. To add protein and make this a lovely main dish, top it with stir-fried tofu.

SERVES 6

60 ml/4 tbsp olive oil
2 onions, thinly sliced
2 garlic cloves, finely chopped
2 red (bell) peppers, cut into 2.5 cm/1 in wide strips
2 yellow peppers, cut into 2.5 cm/1 in wide strips
400 g/14 oz/large can of chopped tomatoes
Salt and freshly ground pepper

Preheat the slow cooker on High.
Heat the oil in a large pan, add the onions and garlic and cook, stirring occasionally, until softened and lightly browned.
Add the peppers, then stir in the tomatoes and seasoning.
Bring to the boil and transfer to the slow cooker, pressing down the peppers and levelling the surface.
Cover and cook on Low for 7-10 hours until the peppers are very soft. Stir once or twice if possible after 5 hours.
Taste and adjust the seasoning before serving.

Buckwheat with Onion and Sugar Snap Peas

Buckwheat has a lovely nutty flavour - and it's actually a herb, not a grain as many people think. It cooks quickly, so be careful to keep to the time I specify. Serve it as a starter or light meal or to accompany grilled tomatoes, roasted vegetables or vegetables baked with cheese.

SERVES 4-6

30 ml/2 tbsp olive oil
1 large onion, thinly sliced
175 g/6 oz/1 cup buckwheat
600 ml/1 pt/2½ cups vegetable stock
A handful of sugar snap peas
Salt and freshly ground black pepper
15-30 ml/2-3 tbsp chopped fresh parsley
25 g/1 oz/2 tbsp butter or margarine

Heat the oil in a large pan, add the onion and cook, stirring occasionally, until very soft and golden brown.
Stir in the buckwheat. Add the stock, bring just to the boil and transfer to the slow cooker. Scatter the sugar snap peas on top.
Cover and cook on High for about 1-1½ hours, stirring gently after 1 hour, until tender.
Fluff up the buckwheat with a fork, add seasoning to taste and stir in the parsley and butter or margarine.
Serve immediately.

Baby Potatoes with Whole Spices and a Cream Sauce

The flavour explosion as the spice seeds burst in your mouth is sensational. I like to serve this dish before a curry, to tempt the appetite and excite the taste buds for the spices to follow. It's also good served with eggs, cooked in just about any way you like.

SERVES 4

30 ml/2 tbsp olive oil
5 ml/1 tsp mustard seeds
5 ml/1 tsp fennel seeds
5 ml/1 tsp cumin seeds
2.5 ml/½ tsp coriander seeds
750 g/1¾ lb baby potatoes, halved
Salt and freshly ground black pepper
150 ml/¼ pt/2/3 cup vegetable stock
45 ml/3 tbsp double (heavy) cream
15 ml/1 tbsp chopped fresh parsley
15 ml/1 tbsp chopped fresh mint

Preheat the slow cooker on High.
Heat the oil in a frying pan (skillet), add the seeds and cook, stirring. As soon as they begin to pop and jump, add the potatoes and toss until well coated with the oil and seeds. Cook quickly, stirring frequently, until the potatoes are beginning to brown.
Transfer to the slow cooker, season with salt and pepper and pour the stock over.
Cover and cook on High for 1 hour or until the potatoes are tender.
Stir in the cream, cover and cook for 5 minutes.
Stir in the herbs and serve.

Slow-cooked Red Cabbage with Apple

Even if you're not cooking for 8-10 people, it's worth making the large quantity I give here because any that doesn't get eaten on the day will freeze so well and will just need reheating. It makes an excellent side dish served with hearty vegetarian burgers, sausages, pies and casseroles.

SERVES 8-10

1 small red cabbage, about 700 g/1½ lb, thinly sliced
2 onions, thinly sliced
1 large eating (dessert) apple, grated with the peel
150 ml/¼ pt/2/3 cup vegetable stock
30 ml/2 tbsp red wine vinegar
15 ml/1 tbsp sugar
Salt and freshly ground black pepper
50 g/2 oz/¼ cup butter or margarine

In a large bowl, combine all the ingredients except the butter or margarine and mix well.
Transfer to the slow cooker, packing the mixture down firmly.
Cover and cook on Low for 6-8 hours, stirring once or twice during the final 1-2 hours. All the ingredients should be very soft.
Cut the butter or margarine in pieces and stir into the cabbage, adjusting the seasoning to taste.
Serve hot or at room temperature.

Slow-cooked Caramelised Onions

These meltingly soft and luscious onions are so easy to prepare! They make a delicious accompaniment to cheesy baked vegetables and stir-fried tofu, a pizza topping along with black olives and cheese, as a tart filling, or stirred into rice or couscous.

SERVES UP TO 8

4 onions, about 900 g/2 lb, thinly sliced
60 ml/4 tbsp olive oil
15 ml/1 tbsp sugar
5 ml/1 tsp cumin seeds
Salt and freshly ground black pepper

Put the sliced onions into the slow cooker.
Drizzle the oil over and toss the onions until evenly coated.
Stir in the sugar and cumin seeds.
Level the surface, pressing the onions down so they are well packed.
Cover and cook on Low for 10-12 hours, stirring occasionally after the first 4 hours. The onions should be meltingly soft and pale golden brown.
Season to taste with salt and pepper before serving.

Barley in Pesto and Cream Sauce

I just love the velvety texture of pearl barley, particularly when served in this simple way. It makes a perfect accompaniment to pies and tarts, grilled mushrooms or roasted vegetables. It also makes a lovely light meal with a crisp green salad.

SERVES 4

225 g/8 oz/generous 1 cup pearl barley
3 tbsp/45 ml double (heavy) cream
3 tbsp/45 ml green pesto
Salt and freshly ground black pepper
50 g/2 oz/½ cup shavings of Parmesan cheese (optional)

Put the barley into the slow cooker and stir in 1 litre/1¾ pts/4¼ cups of boiling water.
Cover and cook on High for 1½-2 hours until the barley is just tender.
Drain and return the barley to the slow cooker.
Stir the cream into the pesto, pour over the barley and mix well. Season to taste with salt and pepper.
Serve immediately, topped with shavings of Parmesan, if using.

Slow-cooked Whole Oat Porridge

Whole oat grain is ideal for slow cooking porridge overnight. It will have a lovely texture and nutty flavour. I like it with a light sprinkling of sugar and ice-cold milk poured over the top - just spoon the hot porridge through the cold milk and enjoy! For a richer flavour, try it with cream.

SERVES 4-6

125 g/4½ oz/generous ½ cup whole oat grains
750 ml/1¼ pts/3 cups cold water
Sugar, to taste

Put the oats into the slow cooker and stir in the water.
Cover and cook on Low for 8-10 hours until the oat grains are
very soft.
Sweeten to taste with sugar.

Starters, Side Dishes and Light Meals