Roasted Pepper Salad

Roasted Pepper Salad – an easy five-ingredient recipe

This Roasted Pepper Salad is a very simple vegan recipe which showcases the rich, sweet taste of roasted peppers.   I think that sometimes less is more and that it is good to pick on one star ingredient and add a few others that really bring out its flavour. In this case, garlic, a citrus dressing and parsley transform the roasted peppers into a salad within minutes.

How I learned to love peppers

Making this recipe changed me from a pepper-hater to a pepper-lover in one bit. My previous experience of peppers had not been positive. When I was growing up, adding raw peppers to a green salad was a popular way of adding a bit of colour. It looked pretty but the taste of raw pepper did nothing for me. In fact it still doesn’t. My other early pepper-related experiences involved the stuffed peppers which were occasionally served for school lunches. And the less said about them, the better.

However, inspired by a delicious pepper pasta sauce that a friend cooked for me when I was a student, I realised that the key to pepper-eating bliss was to roast them! Roasting, either on a griddle, under a grill, in the oven or on a barbecue has a transformative effect on peppers. They become soft and savoury with a delicious smoky sweetness. All that is needed to transform them into a salad is a citrus dressing, a bit of garlic, parsley and some seasoning.

Roasted Pepper Salad

So why is this such a great salad?

Roasted Pepper Salad is one of my favourite salads – and not just for the taste! First off, it is very simple – only five ingredients including seasoning – and it is fool-proof to make (no fancy culinary skills required). Secondly, it is healthy. Roasting retains the flavour and nutritional value of the peppers and the calorie count is low (if you care about that sort of thing…). Finally, it is an extremely easy-going and versatile salad. You can make it a day or so in advance. It keeps in the fridge for several days. It can be served warm or at room temperature or cold. You can pimp it up with other ingredients – pine nuts for a bit of crunch, capers, olives, anchovies or some salty cheese such as feta are all good additions. Or you can just leave it simple. It is a fantastic side dish. I will also have it for lunch with just some crusty bread or maybe a green salad.

In praise of winter salads…

I firmly believe that salads are not just for summer. In fact, I tend to crave them just as much when the weather is colder. The salads that I make during winter tend to have more robust ingredients but also have a really strong hit of flavour. I really want something fresh, healthy but with a zing of flavour when it is cold outside.

I make Roasted Pepper Salad throughout the year – it is a great accompaniment to a summer barbecue – but I probably make it most frequently in the winter. Other winter salads and side dishes that I love include Spiced Carrots with Honey and Lemon, Red Slaw, Thai Cucumber Salad, Raw Beetroot and Carrot Salad, Roasted Beetroot with Yogurt and Tahini and Aubergine with Soy and Honey.

Roasted Pepper Salad

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Roasted Pepper Salad

Roasted Pepper Salad

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: for 6 people 1x
  • Category: Salad
  • Cuisine: English

Description

This is a very simple vegan salad which showcases the rich, sweet taste of roasted peppers.


Scale

Ingredients

  • 6 red,orange or yellow peppers
  • 1 clove of garlic (crushed)
  • 1 tablespoon of olive oil
  • Juice from half a lemon
  • Salt and pepper
  • Small bunch of fresh parsley

Peppers


Instructions

  1. Cut the peppers in half lengthwise.  Remove the stalks and seeds.
  2. Place the pepper halves skin-side up on a grill pan covered in foil.
  3. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.
  4. Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  5. When the peppers are cool enough to handle you should be able to peel off the charred skins.
  6. Roughly chop the skinned peppers and place in a bowl.
  7. Add the crushed garlic clove, olive oil and lemon juice to the peppers.  Season to taste with salt and pepper.
  8. Chop the fresh parsley and sprinkle over the peppers.

Roasted Pepper Salad


Notes

Good things to add to this salad include pinenuts, capers, olives, anchovies, salty cheese such as feta.

You can serve this salad hot, warm, room-temperature or cold.

You can make this salad a day ahead.  It will also keep in the fridge for several days.

Keywords: peppers, salad, vegan

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Sweetcorn Chowder

Sweetcorn Chowder with Smoked Paprika and Cayenne

This Sweetcorn Chowder is a hearty, vegetarian soup. It includes potatoes, which give it a thick, rib-sticking quality, which makes it perfect as a warming lunch on a cold winter’s day. To balance the sweetness of the sweetcorn, I have added smoked paprika which adds a smoky warmth and depth of flavour and also a touch of cayenne to give a bit more heat. Without these spices, and also the sour cream and chives which are added when it is served, I think this soup would be a bit too sweet and lacking in any complexity of flavour. My inspiration for the smoked paprika was my memory of the delicious, smoky corn cobs that we cook at our summer barbecues. I think that smokiness is a great flavour companion to sweetcorn.

Sweet, sweetcorn

My parents were very keen vegetable growers. They both loved to eat and to cook and they loved to produce home-grown vegetables to feed their family. Some vegetables, such as runner beans or onions, were good but not hugely better in taste to shop-bought versions. However, others such as new potatoes, peas, tomatoes and sweetcorn were so mind-blowingly different that it was almost like eating totally different vegetables.

Home-grown sweetcorn was one of my childhood favourites – young and eaten within hours of being picked so the natural sugars had not converted to starch – it was bursting with sweetness. This was in the 1970s and 1980s when supermarket veggies were not quite as good as they are now. Nowadays, the varieties of sweetcorn that are sold in shops are “supersweet”. The sweetness is good – no one wants un-sweetcorn – but it needs to be balanced. If you are cooking up a few sweetcorn cobs, here are some ideas to bring out the flavour.

  • Spice – As with this Sweetcorn Chowder recipe, adding some spice tempers the sweetness. Anything that adds a bit of warmth, such as paprika, is good.
  • Chilli – Adding a hit of chilli heat – either dried or fresh – is a great way to bring out the flavour of sweetcorn. Go as hot as you like.
  • Herbs – Adding a bit of herby greeness also balances sweetcorn’s sweeness. Coriander (cilantro), parsley or chives are good flavour partners. You need something with a bit of a punch.
  • Smoke – As with this recipe, sweetcorn loves a bit of smoke. Put it on the barbecue or grill it in the oven to give it that delicious smoky roasted flavour. Or you can cheat and add smoked paprika as I have done in this recipe.
  • Sour – Clearly, sour balances sweet! Add a squeeze of lemon, or even better lime, to make your sweetcorn’s flavour sing.
  • Fat – Not a healthy option but, as with many things, a big knob of butter will make it taste so much better.
  • Salt – A sprinkling of salt will bring out that delicious sweet flavour.

Other home-made soup recipes

I have lots of easy, vegetable soup recipes. If you like this Sweetcorn Chowder, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup or Jerusalem Artichoke Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple SoupMoroccan Spiced Sweet Potato Soup, Celeriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

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Sweetcorn Chowder

Sweetcorn Chowder

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This easy Sweetcorn Chowder is a hearty vegetarian soup.  The sweetness of the corn is balanced by smoked paprika and cayenne.  Serve with sour cream and chopped chives for extra flavour.


Scale

Ingredients

  • 1 onion
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic
  • 2 teaspoons of smoked paprika
  • Half a teaspoon of cayenne pepper
  • 3 medium-sized potatoes
  • 4 sweetcorn cobs
  • 700 ml vegetable stock
  • A little milk or water
  • Salt and pepper
  • Sour cream and chives to serve

Sweetcorn Chowder

 


Instructions

  1. Peel and roughly chop the onion.
  2. Heat the oil in a heavy-based pan and add the chopped onion.   Cook gently over a low heat for around 10 minutes until it is soft and golden.
  3. Peel and crush the garlic cloves and add them to the pan together with the smoked paprika and cayenne pepper.  Cook for two minutes.
  4. Peel and roughly chop the potatoes.
  5. Using a sharp knife, remove the corn kernels from the cobs. 
  6. Add the chopped potatoes and corn kernels to the pan.
  7. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 20 minutes.
  8. Blend the soup in a food processor or by using a hand blender.
  9. At this stage you can add a little milk or water to thin the soup to your desired consistency.  I tend to keep it quite thick and hearty.
  10. Season with salt and pepper.
  11. When you serve the soup you can add a teaspoon of sour cream and some chopped chives to each bowl.

Sweetcorn Chowder

 

 


Keywords: sweetcorn, chowder, soup,

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday  and  Mollie at Frugal Hausfrau.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Savoury Pancakes with Garlic Mushrooms

Savoury Pancakes with Garlic Mushrooms

Savoury Pancakes are a fantastic make-ahead vegetarian supper. In this recipe, I have made a simple filling of garlic-flavoured mushrooms and have included some fresh chives in the pancake batter. The pancakes are rolled around the filling, topped with grated cheese and then heated through in the oven. The finished dish is a bit like a baked pasta dish – lasagne or cannelloni – but using pancakes make it less heavy. The other advantage of using pancakes rather than pasta is that you can put additional flavourings, such as the chives, into the batter.

I love all kinds of pancakes – both sweet and savoury. They are so quick and easy to make and so versatile. You get an almost instant hit of that “home-baked” satisfaction! When it comes to sweet pancakes or crepes, I have very traditional tastes – lemon and sugar is the only topping that I like – but I am a bit more flexible when it comes to savoury pancakes. If mushrooms are not your thing you could try ricotta and spinach or vegetarian or meat-based bolognese sauce.

Mushrooms, lovely mushrooms…

I am a huge mushroom lover. There is something about mushrooms, a savoury almost meaty flavour, which seems to please both vegetarians and non-vegetarians alike. As I cater to a household with a range of food preferences, I tend to use a lot of mushrooms! In my recipes, you can pretty much use any type of mushroom, or combination of mushrooms, that you happen to have available. However, there are a few rules of mushroom cooking that I think are worth bearing in mind.

  • First off, generally the larger the mushroom, the stronger the flavour. If you want a milder mushroom taste, stick to button mushrooms.
  • Secondly, make sure your mushrooms are fresh and perky. No one (and really, I mean no one) likes a slimy mushroom that has been sitting in your fridge for a couple of weeks. If you are going to keep your mushrooms for a few days, make sure that they can “breathe” – if they are wrapped in plastic, remove the covering.
  • Thirdly, (with reference to my second point), do not over-cook your mushrooms. They need to be cooked through and firm with a bit of a bite not sad, flaccid things which have been stewed for hours.
  • And finally, make sure you season them well – with salt and pepper and any herbs and spices that your like – in order to bring out their flavour. No one likes a bland mushroom. I think garlic is a particular friend to all types of mushrooms but they also go well with thyme and nutmeg.
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Savoury pancakes

Savoury Pancakes with Garlic Mushrooms

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Pancakes
  • Cuisine: English

Description

These savoury pancakes, filled with garlic mushrooms topped with sour cream and chives, are the perfect vegetarian supper.


Scale

Ingredients

For the filling

  • 2 onions
  • 50 g butter
  • 475 g mushrooms (I generally use chestnut mushrooms but you can use any sort)
  • 2 cloves of garlic
  • Salt and pepper

For the pancakes

  • 100 g plain flour
  • 1 egg
  • 275 ml milk
  • Salt and pepper
  • Fresh chives
  • A little vegetable oil

To serve

  • A little butter 
  • 150 ml sour cream
  • 100 g strong cheese (eg cheddar)

Savoury Pancakes with Garlic Mushrooms


Instructions

  1. First make the garlic mushroom filling as follows.
  2. Peel and chop the onion.  Heat the butter in a heavy-based pan, add the chopped onion and cook gently for 10 minutes until it is soft and golden.
  3. While the onion is cooking, remove the stalks from the mushrooms and chop them finely.  Slice the mushroom caps.
  4. After 10 minutes, peel and crush the garlic and add it to the pan together with the chopped and sliced mushrooms.  Cook for a further 5 minutes and then take off the heat and set aside.
  5. Next make the pancakes as follows.
  6. Sift the flour into a large mixing bowl.  Make a well in the centre and break the egg into it.   Stir the mixture and gradually incorporate the flour with the egg.  Then gradually add the milk and stir until all the flour is combined with it.  You will then have a thin batter with the consistency of double cream.   Season with salt and pepper.  Finely chop the fresh chives and add them to the batter.
  7. Heat a little vegetable oil in a heavy-based non-stick frying pan.  Then, using a ladle or large spoon, pour a portion of the batter into the pan.  Tip the pan so that it covers all of the base.   Leave to cook for around four minutes.  Then using a spatula or blunt knife, flip the pancake over to cook the other side and allow to cook for a further minute.  Then slide the pancake onto a plate.   Repeat until you have used all the batter.  There should be enough to make six medium-sized pancakes.
  8.  At this point, you have a choice.  Either you can simply put a tablespoonful  of the mushroom mixture on top of each pancake, add a teaspoon of sour cream and a few chopped chives, roll up the pancake and eat it as it is.   Or you can put the filled pancakes into a greased, oven-proof dish, top with grated cheese and bake in the oven set at 180 C (400 F or Gas Mark 4) for 10 minutes.   If you are eating them immediately, I would recommend the former and if you are making them ahead, I would recommend the latter.

Savoury Pancakes with Garlic Mushrooms


Keywords: pancakes, savoury, mushrooms, garlic, vegetarian, supper

This recipe has been shared on #CookBlogShare with A Strong Coffee  and #FiestaFriday with Fiesta Friday  and Jhuls at the Not So Creative Cook

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Spiced Sweet Potato Soup

Spiced Sweet Potato Soup – easy vegetable soup with a flavour of Morocco

This Spiced Sweet Potato Soup brings together my love of home-made vegetable soup with my love of Moroccan food. It is not a Moroccan recipe but uses spices used in North African stews or tagines. One of the reasons that I particularly like Morocan food is the combination of savoury and sweet ingredients (think Lamb Tagine with Apricots) and its gentle use of spice.

This very simple soup has all these elements. The sweetness of the sweet potatoes provides the perfect vehicle for the spices. Cumin, cinnamon and turmeric provide an exotic and warming note. If you want your soup to have a bit more heat, you can add some cayenne to the mix. I generally add half a teaspoon but you can either leave it out altogether or add more (although I wouldn’t go over one teaspoon) to give the soup a bit more heat. If you don’t have any sweet potatoes to hand, you can use butternut squash or pumpkin as alternatives.

Although I make this soup all year around, I particularly like to make it in January and February. Where I live, these are generally cold, rainy months. A bowl of tasty, healthy soup, sweet and savoury flavoured with gently spices is just what I crave. Not only does this soup taste good, it also looks cheerful with its rich orange colour. I eat it during the cold, English winter and dream of  Marrakech.

Other home-made soup recipes

I have lots of easy, vegetable soup recipes. If you like this Spiced Sweet Potato Soup, you might like some of the others. All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup or Jerusalem Artichoke Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Curried Parsnip and Apple Soup, Celeriac and Apple SoupMushroom and Chestnut SoupPumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Dukkah – an easy and versatile ingredient

I sprinkle a bit of home-made dukkah on the top of this soup. If you would like to make your own version of this versatile nut and spice mix, have a look at my easy dukkah recipe. It think it looks good as decoration on top of my soup but it also adds an extra punch of spicy flavour and fantastic crunchy texture. Dukkah is a traditional North African nutty roasted spice mix which can be used to add flavour and texture to all kinds of dishes. You can buy it ready-made but truly it is far better when you make it at home and it is extremely easy to make. If you are interested in making your own

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Spiced Sweet Potato Soup

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Spiced Sweet Potato Soup

Spiced Sweet Potato Soup

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 17
  • Total Time: 32 minutes
  • Yield: Serves 6 1x
  • Category: Soup
  • Cuisine: English

Description

This quick and easy Spiced Sweet Potato Soup is filled with Moroccan flavours.  Its rich, orange colour and savoury taste will warm you up on a cold winter’s day.


Scale

Ingredients

  • 25 g butter or 1 tablespoon of vegetable oil
  • 1 large onion
  • 4 sweet potatoes
  • Salt and pepper
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground turmeric
  • Half a teaspoon of cayenne (optional)
  • 500 ml of vegetable stock
  • A little yogurt and dukkah to decorate (optional)

Spiced Sweet Potato Soup


Instructions

  1. Peel and roughly chop the onions.

  2. Peel and roughly chop the sweet potatoes.

  3. Heat the butter or oil in a heavy-based pan and add the chopped vegetables.  Season with salt and pepper.

  4. Cook gently over a low heat for around 15 minutes until the vegetables are starting to caramelise.  

  5. Add the cumin, cinnamon, turmeric to the vegetables.  If you want the soup to have a bit of chilli heat, you can also add the cayenne at this point.  Cook for a further two minutes.  
  6. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 15 minutes.

  7. Blend the soup in a food processor or by using a hand blender. 

  8. The soup will be quite thick.  You can add a little additional water to thin it to your desired consistency. 

  9. When you are ready to serve the soup, reheat it gently and pour into individual bowls.  If you wish, you can decorate each bowl with a swirl of plain yogurt and a sprinkle of dukkah.

Spiced Sweet Potato Soup


Notes

This soup is vegetarian but can easily made vegan by using vegetable oil instead of butter and omitting the yogurt.

If you do not have any sweet potatoes, you can use butternut squash or pumpkin to make this soup.

Keywords: soup, sweet potatoes, spices, Moroccan, vegetarian

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday 

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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Jerusalem Artichoke Soup

Easy and healthy vegetarian Jerusalem Artichoke soup

This Jerusalem Artichoke soup is extremely easy to make and showcases the delicious, nutty flavour of this much underused vegetable. In addition to the artichokes, it uses onions to add an additional depth of flavour and potatoes to thicken up the texture and, apart from some vegetable stock, that is it!

Why make your own soup?

I am a great fan of home-made vegetarian soups and make them all the year around. However, I think in winter, particularly after the excesses of Christmas and New Year, they are exactly what I want to cook and eat. They are very easy to make, requiring little or no culinary expertise, taste delicious and are a brilliant way to increase your intake of vegetables. There are lots of reasons why it is worth making your own soup rather than using ready-made soup from a packet.

  • It is very easy to make your own soup. You can also make it in advance and re-heat when you wish to eat it. It will keep for several days in the refrigerator and can be frozen for up to a year.
  • They are delicious and you can use vegetables or combinations of vegetables that you particularly like. Once you know the basic soup-making techniques you can use these to make all kinds of vegetable soup. Personally, I like to showcase one or two vegetables in each soup recipe, with one or two additional flavours, but you can let your imagination go with possible combinations according to your taste. In addition to Jerusalem Artichokes, I think that the following vegetables are really good soup ingredients: onions, leeks, potatoes, sweet potatoes, squash, beetroot, tomatoes, mushrooms, asparagus, peas and spinach. I am not overly keen on brassica-based soup (cauliflower, broccoli etc) but that is just a matter of personal taste!
  • They will contain lots of nutrients from the vegetables that go into them and also include a lot of vegetable fibre which is great for your digestion. You can control you can control the amount of salt and fat included which means that generally they are healthier that shop-bought equivalents.

Lots of lovely soup!

As you might expect, I have a lot of soup recipes! All my soups are vegetarian and all can be made vegan by substituting animal fats, such as butter, for vegetable fats. Some of them are pretty simple such as Fennel Soup and showcase a single vegetable. Others combine vegetables which have complimentary flavours such as Celeriac and Apple Soup, Mushroom and Chestnut Soup, Pumpkin and Sweetcorn Soup or Leek and Potato Soup. A few have more unusual combinations of flavours such as Curried Parsnip and Apple Soup, Beetroot Soup with Coconut or Butternut and Peanut Butter Soup. I also have a few chilled soup recipes, which are fantastic cold in the summer, but can also be served warm such as Asparagus and Pea and Tomato.

Easy Jerusalem Artichoke Soup recipe

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Jerusalem Artichoke Soup

Jerusalem Artichoke Soup

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 8 1x
  • Category: Soup
  • Cuisine: English

Description

This quick and easy vegetarian Jerusalem Artichoke Soup showcases the delicious nutty flavour of this under-used vegetable.


Scale

Ingredients

  • 50 g butter or 2 tablespoons vegetable oil
  • 1 large onion
  • 1 kilo jerusalem artichokes
  • Salt and pepper
  • 2 large potatoes (around 350 g)
  • 1 litre of vegetable stock

Jerusalem Artichokes


Instructions

  1. Heat the butter or oil in a large saucepan or casserole.
  2. Peel and roughly chop the onion and the jerusalem artichokes and add to the pan.  Season the vegetables with salt and pepper and fry them very gently for around 15 minutes until the onions are translucent and the artichoke pieces are beginning to soften.
  3. Peel and chop the potatoes and add to the pan with the onion and artichoke pieces.
  4. Add the vegetable stock and simmer for 20 minutes.
  5. Remove from the heat and allow to cool slightly. Blend the soup until smooth in a food processor or with a hand-held blender.
  6. If the soup is too thick, you can add a little water to thin it to the desired consistency. 

Jerusalem Artichoke Soup


Notes

You can make this soup vegan by just using vegetable oil. 

Keywords: soup, jerusalem artichokes, vegetarian, vegan

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Curried Parsnip Soup

Curried Parsnip and Apple Soup

A vegan soup which combines parsnips with a mild curry flavour and apple for a hint of sweetness

Fennel Soup - vegan or vegetarian

Fennel Soup

Easy vegetarian soup highlighting the aniseed taste of fresh fennel

Mushroom and Chestnut Soup

Mushroom and Chestnut Soup

Easy vegetarian soup combining mushrooms and sweet chestnuts

Pumpkin and Sweetcorn Soup

Pumpkin and Sweetcorn Soup

Delicious winter soup

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