Ultimate Veg: Easy & Delicious Meals for Everyone [American Measurements]

By Jamie Oliver

NEW YORK TIMES BESTSELLER

Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes.

This edition has been adapted for the US market. It was originally published in the UK under the title Veg.

From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple.

Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.

Super-tasty, brilliantly simple, but inventive veg dishes include:

· AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt
· GREENS MAC 'N' CHEESE with leek, broccoli & spinach and a toasted almond topping
· VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle
· SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese
· SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg

With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion.

Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It will also leave you feeling full, satisfied and happy - and not missing meat from your plate.

“It's all about celebrating really good, tasty food that just happens to be meat-free.” Jamie Oliver

• Language: English
• Publisher: Macmillan Publishers
• Release date: Jan 7, 2020
• ISBN: 9781250267221

Jamie Oliver

Jamie Oliver is a global phenomenon in food and campaigning. During a two decade television and publishing career he has inspired millions to enjoy cooking from scratch and eating fresh, delicious food. Through his organization, Jamie is leading the charge on a global food revolution, aiming to reduce childhood obesity and improve everyone's health and happiness through food.

Book preview

CURRIES & STEWS

CRISPY CAULIFLOWER KATSU

LIGHT & DELICATE CURRY SAUCE, FLUFFY RICE, LIME-PICKLED CHILIES

SERVES 6 | 1 HOUR 15 MINUTES

2 heads of cauliflower (1¾ lbs)

3 fresh mixed-color chilies

3 limes

1 cup all-purpose flour

3 large eggs

1¾ cups fine breadcrumbs

1 onion

4 cloves of garlic

2-inch piece of fresh ginger

1 carrot

1 bunch of fresh cilantro (1 oz)

olive oil

1 heaping teaspoon garam masala

1 teaspoon ground turmeric

3 teaspoons mango chutney

2¼ cups basmati rice

Preheat the oven to 350°F. Cut 6 chunky cauliflower slices, straight through the stalks, around 1 inch thick (use up the leftover stalkless cauliflower by making my Simple pickle,). Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture). Meanwhile, finely slice the chilies and place them in a bowl with a pinch of salt. Finely grate over the zest of 2 limes, then squeeze over the juice and leave to lightly pickle.

Put ⅔ cup of the flour into one bowl, beat the eggs in another, and tip the breadcrumbs into a third. Coat the cauliflower slices in the flour, dunk in the beaten egg, then dip, press and coat in the breadcrumbs. Place on an oiled baking sheet and push down to compact. Bake for 45 minutes, or until golden and crisp.

Meanwhile, peel the onion, garlic, ginger and carrot, then finely chop with the cilantro stalks, reserving the leaves. Fry in a large pan on a medium heat with 1 tablespoon of oil and the spices for 15 minutes, stirring regularly. Stir in ⅓ cup of flour and the mango chutney, followed by 4 cups of boiling water. Whisk together, then simmer for 15 minutes, or to your preferred consistency, stirring occasionally. Taste and season to perfection with salt and black pepper. Cook the rice according to the package instructions, then drain. Serve the rice and sauce with the crispy cauliflower, chili pickle, lime wedges and reserved cilantro leaves.

For that 1980s retro feel, mold the rice in small bowls like I’ve done here – it’s pointless, but fun!

AMAZING VEGGIE CHILI

COMFORTING BLACK RICE, ZINGY CRUNCHY SALSA, CHILI-RIPPLED YOGURT

SERVES 4 | 1 HOUR 30 MINUTES

2 red onions

2 sweet potatoes (8 oz each)

3 mixed-color peppers

4 large ripe tomatoes

olive oil

1 teaspoon cumin seeds

1 teaspoon smoked paprika

4 cloves of garlic

1 lemon

1 x 15-oz can of cannellini beans

hot chili sauce

1⅓ cups black rice

1 bunch of fresh mint (1 oz)

4 small flour tortillas

¼ cup plain yogurt

Preheat a grill pan to high. Peel the onions, scrub the sweet potatoes and seed the peppers. Cut off a small chunk of each and put aside with 1 tomato (this is for the salsa later). Roughly chop the rest of the veg into 1½-inch chunks and halve the remaining tomatoes, then chargrill, working in batches.

Drizzle 1 tablespoon of oil into a large casserole pan over a medium-low heat and stir in the cumin seeds and paprika. Peel, roughly chop and add the garlic, finely grate in the lemon zest, and add the grilled veg bit by bit as they’re ready, stirring regularly. Tip in the beans (juices and all), and 1½ cans’ worth of water, then add around 1 tablespoon of chili sauce (or to your liking). Season with sea salt and black pepper and simmer for 30 minutes, or until thickened and reduced. Meanwhile, cook the rice in a pan of boiling salted water according to the package instructions. Pick 2 sprigs of mint leaves and very finely chop with the salsa veg, then toss with the lemon juice and season to taste with salt and pepper.

Warm the tortillas on the grill and ripple a good few shakes of chili sauce through the yogurt. Serve the chili with the black rice, salsa, yogurt and tortillas, and pick over the mint leaves. Enjoy!

Using veg raw to make a salsa as well as cooking it in the stew is incredibly resourceful and delicious.

MY CAULIFLOWER TIKKA MASALA

PANEER, SPICED YOGURT MARINADE, CREAMY CASHEW & SAFFRON SAUCE

SERVES 4 | 45 MINUTES

2 oz unsalted cashews

1 pinch of saffron

1 tablespoon mango chutney

1 lemon

2 tablespoons plain yogurt

1 teaspoon smoked paprika

olive oil

7 oz paneer cheese

½ a head of cauliflower (14 oz)

1 knob of unsalted butter

1 cinnamon stick

3 cloves

3 cardamom pods

4 cloves of garlic

1 onion

2-inch piece of fresh ginger

2 tablespoons sun-dried tomato paste

4 sprigs of fresh cilantro

Put the cashews, saffron and mango chutney into a pitcher, cover with 3 cups of boiling water and leave to one side to soak. Preheat the broiler to high. Finely grate the lemon zest into a large bowl, add the yogurt, paprika, a pinch of sea salt and black pepper and 1 tablespoon of oil, and mix well. Chop the paneer into ¾-inch cubes and break the cauliflower into florets (roughly the same size), then toss in the marinade. Tip into a large roasting pan and broil on the middle rack for 12 minutes, or until beautifully golden and gnarly at the edges.

Put the butter and 1 teaspoon of oil into a large casserole pan on a low heat with the cinnamon and cloves, and bash the cardamom pods, adding just the inner seeds. Peel, finely slice and add the garlic, and cook for a few minutes, stirring occasionally. Peel the onion and ginger, roughly chop, then place in a blender with the tomato paste and a good splash of boiling water, and whiz to a paste. Pour into the pan and cook for 10 minutes, stirring