Vegetables are so diverse and versatile. Celebrate the vast range and deliciousness of veggies with these meat-free dishes that really put the produce in the spotlight.
Rich Harris is a chef and food stylist that has developed his skills working on food TV programs in the UK. His most recent cookbook, Root and Leaf: Big, Bold Vegetarian Food, puts beautiful veggie-loaded dishes in the spotlight. We’re in love with how much this new book has inspired us to reconnect with the vast world of vegetables and never stop exploring new leaves or roots we haven’t tried. The book is loaded with dishes that play with color, texture and of course flavor to create vibrant vegetable dishes.
Here are some ideas from the book to inspire your next cooking adventure: (We truly had a hard time picking just a few to share here. The whole book is mouth-watering.) 
Crispy Chickpeas
Need a good snack that packs nutrients? Try these zesty crispy chickpeas on a salad, for a snack, or with happy hour drinks.
Whipped Yellow Peas with Spicy Aubergine and Fennel
Just look at this yellow bowl of sunshine! It’s a silky-smooth, comforting dish with spicy eggplant to bring it all together beautifully. Check out the recipe below!
Spinach and Blue Cheese Polenta with Slow-Roasted Tomatoes
This polenta is all about simple ingredeints. The secret? Roasting the tomatoes makes them jammy in a whole new way.
Chargrilled Broccoli with Miso Dressing and Hazelnuts
This beautiful broccoli side is about to get you really excited about broccoli. Who would have thought broccoli could do that? We love to eat this as a main dish too with beans or a fried egg on top.
Sweet Potato Cinnamon Rolls
Sneak some delicious sweet potatoes into your next breakfast treat. These rolls are fluffy, soft and perfect with coffee.
Whipped Yellow Peas with Spicy Aubergine and Fennel
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Silky smooth peas and tender aubergine meet in this vibrant dish. A touch of harissa adds a delicious kick.
Ingredients
- 1 cups (237 ml) dried yellow split peas
- 1 teaspoon ground turmeric
- 3 cloves garlic
- 1 teaspoon fine sea salt
- 3 cups (750 ml) Vegetable Stock
- 3 tablespoons extra virgin olive oil
- 4 medium aubergines
- olive oil
- 2 teaspoons cumin seeds
- 3 tablespoons tomato purée
- 1-2 tablespoons harissa paste
- 2 cups (454 ml) Vegetable Stock
- 2 teaspoons red wine vinegar
- 1 large fennel bulb
- pinch of sea salt
- juice of 1/2 lemon
Instructions
- Rinse the split peas and soak them in cold water for 1 hour. Drain and place in a heavy-based saucepan with turmeric, garlic, and salt.
- Pour in stock and bring to a boil. Reduce heat, cover, and simmer gently for 1 hour, or until almost all liquid is absorbed.
For the Soup
- Cut each aubergine into thirds widthways, then slice each piece into wedges.
- Heat oil in a deep frying pan and fry the aubergine in batches over medium heat (approximately 350°F/177°C) for 10 minutes until golden. Transfer to a plate lined with kitchen paper.
- Return all aubergine to the pan, increase heat, add garlic, and fry for 2 minutes.
- Add cumin seeds and fry for 1 minute. Add tomato purée and harissa to taste and fry for 2 minutes.
- Pour in stock (be careful, it will bubble), and cook for 3–4 minutes until most of the liquid is absorbed.
- Remove from heat and stir in vinegar.
- Thinly slice the fennel and toss with salt in a bowl.
- Massage the fennel for 1 minute until it softens slightly, then add lemon juice.
- Pour the cooked split peas into a liquidizer, add olive oil, and blend to a smooth purée. Add water if needed.
- Pour the purée into a clean pan and set aside.
To serve
- Gently reheat the split pea purée, divide between warmed bowls, spoon over the spicy aubergine, and top with fennel.
Notes
- For a richer flavor, use homemade vegetable stock instead of store-bought.
- If you prefer a milder dish, reduce the amount of harissa paste to 1 tablespoon.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 65
- Fiber: 15
- Protein: 15
Frequently Asked Questions
How do I achieve the best texture for the whipped yellow peas?
To achieve a silky-smooth texture for the whipped yellow peas, make sure to cook them until they are tender and then blend them thoroughly until creamy.
What type of eggplant should I use for the spicy aubergine in this recipe?
You can use any variety of eggplant, but for a spicier kick, consider using Asian eggplants as they tend to be sweeter and have a thinner skin.
How can I enhance the flavor of the slow-roasted tomatoes?
To enhance the flavor of the slow-roasted tomatoes, sprinkle them with salt and a drizzle of olive oil before roasting, which will help intensify their sweetness and create that jammy texture.
