Josephine Ashby - Veggie Comfort Food

Veggie Comfort Food takes much of its inspiration from the edible plant kingdom with its rich array of colours, flavours, tastes and textures. The key ingredients are vegetables, pulses, grains, nuts, seeds and oils. Dairy products, eggs and honey are used in some recipes but most can be adapted for those who dont eat these foods. This collection of comfort-filled recipes has evolved over the past 25 years of experimenting with combining foods in creative ways. Over that time, the recipes have been tried, tested and devoured by large and small groups, families, friends and children of all ages.

On the whole, the recipes are fairly simple to put together so home cooks, as well as those catering for large groups, will find plenty of ideas whatever the mood, appetite or occasion. While many people may not wish to become fully vegetarian, there is a growing awareness of the benefits of reducing meat consumption not only to human health but also to that of the planet. The recipes in this book can be enjoyed by vegetarians, vegans and meat-eaters alike. Many of them are also gluten-free and dairy-free so there are plenty of options for those with food intolerances or preferences. The recipes are flexible and adaptable so feel free to substitute the ingredients suggested with those that are available locally, or with seasonal alternatives. With reduced food miles and increased freshness, seasonal food is both better for the environment and for us.

Farmers markets, box schemes, farm shops and local greengrocers make seasonal, locally grown fruit and vegetables widely available. While planning meals a week in advance may suit some people, for others this is unrealistic, and for those people in particular, one of the keys to eating delicious home-cooked meals every day is to keep a well-stocked kitchen. As well as a good range of fresh fruit and vegetables, there are some basics its worth having in the store cupboard. These include dried and canned pulses, a selection of whole grains and a range of nuts and seeds. Ingredients for enhancing the deliciousness of your meals include olive oil, toasted sesame oil, tamari soy sauce, mustard, creamed coconut, lemons, tahini, herbs, spices and cider vinegar. For those who eat animal products, eggs, cheese, yogurt and butter are also handy.

A final note regarding kitchen equipment. Most of the recipes can be made without the need for fancy kitchen gadgets. However, a food processor can be a blessing for the time-pressed cook. If a food processor feels like too big an investment, a hand blender is invaluable for making blended soups and dips. Apart from that, a decent knife will save many a cut finger, a good peeler can be a joy, and a wooden chopping board is a friend for life. Then away you go!

Whether its lunch at home or work, a late supper or Sunday brunch, these small plates are designed to be versatile and easy to put together.

The wraps, dips, patties, pancakes and fillings can all be mixed and matched according to taste. They work well in combination with each other to create a buffet or tapas-style meal in which diners can assemble their own tailor-made platters. Weather permitting, many can also be packed up and taken on a picnic.

The batter for these buckwheat pancakes can be made in advance and stored, covered, in the fridge for up to a day. It is good for making small pancakes but if you want to make larger ones, youll need to add a little more water or milk to create a thinner batter. Guacamole makes a good filling for savoury pancakes. DF* GF Serves 4 110g/4oz buckwheat flour tsp salt 1 free-range egg, beaten 240g/8oz natural soya yogurt (or other natural yogurt) 240ml/8fl oz water butter, olive oil or coconut oil, for frying For the guacamole 2 ripe avocados, peeled and stoned juice of 2 limes 2 ripe plum tomatoes, finely diced sea salt and freshly ground black pepper Combine the flour and salt in a mixing bowl and make a well in the centre. DF* GF Serves 4 110g/4oz buckwheat flour tsp salt 1 free-range egg, beaten 240g/8oz natural soya yogurt (or other natural yogurt) 240ml/8fl oz water butter, olive oil or coconut oil, for frying For the guacamole 2 ripe avocados, peeled and stoned juice of 2 limes 2 ripe plum tomatoes, finely diced sea salt and freshly ground black pepper Combine the flour and salt in a mixing bowl and make a well in the centre.

Combine the egg, yogurt and water in a jug, then gradually beat the mixture into the flour until you have a smooth batter. Leave to rest for an hour or more. Meanwhile, make the guacamole. Mash the avocado flesh in a bowl. Add the lime juice and mix well, seasoning with salt and pepper to taste. Cover until ready to serve.

Heat a little butter or oil in a frying pan and drop tablespoons of the batter into the pan. Cook for a few minutes until the undersides are starting to brown before gently turning them over and cooking the other side for a couple of minutes until browned. Remove the pancakes from the pan to a warm place and continue frying until you have used all the batter. Pile the guacamole on the pancakes and top with the tomatoes or roll up larger pancakes to serve. DF use soya yogurt and olive or coconut oil

The crunchiness of romaine and little gem lettuce leaves makes them ideal as wraps. However, pitta breads, tortillas and taco shells also make good vehicles for this creamy, crunchy filling.

Almond butter is available from health stores and some supermarkets, but if you cant find it, you can use other nut butters or tahini instead. DF GF V Serves 4 8 tbsp almond butter 4 tsp tamari soy sauce juice of 2 lemons about 200ml/7fl oz water 45 carrots, grated 150g/5oz alfalfa sprouts 150g/5oz mung bean sprouts 2 romaine or 4 little gem lettuces, separated into leaves sea salt and freshly ground black pepper Mix the almond butter with the tamari and most of the lemon juice until all the ingredients are combined, then gradually blend in just enough water to create a creamy consistency. Combine the grated carrots, alfalfa sprouts and mung bean sprouts in a bowl. Sprinkle with the remaining lemon juice and season with salt and pepper. Spread each lettuce leaf with almond butter and top with the carrot and sprout mixture. Eat immediately!