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Marinated Aubergine and Pear Sandwich

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Balancing the savoury marinade of the aubergine with the sweetness of the pear, this dish takes under 15 minutes, since it has all of the flavour of the marinating process without the time outlay. Serves 2.

Ingredients

For the Marinade

2 tbsp soy sauce or tamari
2 tbsp suitable-for-vegans BBQ sauce
2 tsp maple syrup
1 tsp onion granules
1 tsp smoked paprika

For everything else

1 aubergine/eggplant sliced into 1/8-1/4 inch slices
1 long sweet pointed pepper, sliced into strips
1 large handful greens (I used spinach and baby kale)
1/2 red onion, sliced
1 pear, sliced
1 suitable-for-vegans wholegrain demi baguette

Directions

1. Mix the marinade in a shallow bowl.
2. Heat a frying pan to medium low, and fill the bottom with a thin layer of water (or vegetable broth, if desired)–just enough to cover. Place the aubergine slices into the water and allow to soften–about 5 minutes.
3. Meanwhile, heat a health grill or a griddle pan to high. Chargrill the peppers until lightly blackened in spots and slightly softened. Remove when done, and transfer to a plate–they don’t need to be kept warm.
4. Transfer the aubergine slices to the marinade, toss, and then lift out with a slotted spoon, allowing the excess marinade to drip off. Add to the griddle pan and allow to cook enough to pick up some colour.
5. Halve the demi baguette. Fill with the vegetables, as desired, and enjoy.

Cranberry-Stuffed Marrow with Tahini-Miso Dressing

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A delicately flavoured recipe, lifted by a zingy umami dressing and the addition of dried cranberries to the stuffing. This serves 2.

Ingredients

For the Marrow

1 marrow
1 tsp oil (I used rice bran oil)
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1/3 cup chopped almonds, toasted
1/4 cup dried cranberries
100g couscous, cooked according to package directions
Salt and freshly ground black pepper

For the Dressing

1 tbsp tahini
1 tbsp yellow miso
2 tbsp warm water

Directions

1. Preheat the oven to 180C. Cut the marrow in half lengthways. Score each half about 3/4 way through lengthways and then widthways. Scoop out the cubes of marrow and set aside. Place the marrow in a roasting dish and cover with aluminium foil. Roast for 20 minutes.
2. Meanwhile, heat the oil in a frying pan over a medium low heat. Add the onion, peppers, and the marrow chunks. Cook until the onions and peppers are lightly softened. Add the almonds, cranberries, and couscous.
3. When the marrow is roasted, remove the foil and stuff with the pepper-couscous filling. Cover again with foil and return to the oven for 10 minutes.
4. Meanwhile, make the dressing by whisking all the ingredients together with a fork. Serve the marrow with a generous amount of dressing.

Smoky Tofu Stuffed Peppers

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A relatively easy dish, this serves 2 as a lunch or a side. Chiquino peppers are pictured, but I also made this dish successfully with bell peppers (capiscum); the same method and timing applies.

Ingredients

For the Tofu Filling

300g silken tofu
½ tsp garlic powder
1 tsp onion granules
2 tsp paprika
1 tbsp lemon juice
1 tsp salt or to taste
2 tsp mild chilli paste (I used chipotle and smoked paprika)
2 tbsp toasted sesame seeds

Everything else

400g sweet peppers
1/2 red onion, chopped
100g mushrooms (I used shiitake), finely chopped
50g kale, in bite-sized pieces

Method

1. Preheat the oven to 180C. Line a baking tray with a silicone sheet. Place all ingredients in a blender. Blend until smooth.
2. Meanwhile, in a pan over a medium-low heat sauté the onion and mushroom until the onions start to soften (about 2 minutes). Add the kale and 1/4 cup water. Sauté until the kale has softened or the water has absorbed.
3. Fill the peppers with the tofu stuffing and bake for 25 minutes.