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Linda's recipes

New Orleans Okra

From: Linda McCartney’s Home Cooking, p. 138

Sautéed okras, simmered in a tasty tomato sauce.

Okras were another of the vegetables not usually found in our grocery store around the corner. So when I discovered some while visiting a small greengrocer’s in the city center (yes, I do like looking around grocery shops and could spend ages discovering all the vegetables, fruit, pulses and spices to be found there…) I knew that this recipe would be next.

I was a bit worried as the okras are chopped before cooking, which makes them release a slimy juice that is usually not wanted in okra dishes. Surprisingly, with this recipe the okra juice just blended with the tomato sauce and the consistency was find. As the sauce is simmered for quite some time it gets a very round taste and the sliced okras are just beautiful to look at: on the cut they look like little flowers.

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Burgers Chop Suey

From: Linda McCartney’s Home Cooking, p. 89

Veggie burgers covered with asian-style veg and baked in the oven.

This is one of the many burger-based dishes in the book and I have to admit that I do tire of all those burgers. To make a change (and also because it goes well with the asian-style veg) I used smoked tofu instead of the burgers. The combination of veg and tofu was great, but baking the veg after cooking did overcook it and it lost some of its taste and all of its bite. I also did not like the starchy sauce the veg gets mixed with and would have preferred a lighter version with just soy sauce and maybe some curry powder. Why not stir-fry the veg and tofu next time and season with soy sauce and some light spices and serve with some rice or rice noodles?

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Burgers with Parsley Butter

From: Linda McCartney’s Home Cooking, p. 91

Ready-made burgers, served with parsley butter- just what the recipe promised 🙂

I made this recipe using home-made black bean burgers, and served it with a green salad. It tasted good but this would be the kind of meal I do not need a recipe for- frying a burger and adding some flavoured butter is not magic… But still, my family did enjoy it and the chances are that I would not have cooked this had it not been for my project…

Vegan and gluten-free: The recipe can be both vegan and gluten-free if the burgers are vegan and/ or gluten-free.

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Wild Rice and Peas

From: Linda McCartney’s Home Cooking, p. 133

A mixture of wild and white rice, cooked in vegetable stock, with petits pois.

A quick and easy rice dish with ingredients usually at hand. It is full of flavours but subtle enough to be eaten with a main course.
I used frozen peas and added them when the rice had finished cooking and just warmed them through.

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Mushroom and Rice

From: Linda McCartney’s Home Cooking, p. 112

This is a more basic variation of the “Rice in Tasty Vegetable Stock” on p. 118. It is great served with a main course and is a more interesting side dish than just rice- the mushrooms add a lovely umami flavour.

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Watercress and Lettuce Salad

From: Linda McCartney’s Home cooking, p. 78

A fresh salad with sharp watercress and lettuce, with a mustard vinaigrette.

I had never actually tried watercress and it has been on my mental shopping list since I started my “cook all of Linda’s recipes project”. Yesterday, I visited a huge farmer’s market in central Hamburg with my daughter and found- watercress! I loved its sharpness and crunch and will certainly keep it on my mental shopping list 🙂

I thought that the onion and garlic were too dominant in the dressing and I would recommend using a very simple vinaigrette with mustard, olive oil and white wine vinegar for this salad.

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Rice in Tasty Vegetable Stock

From: Linda McCartney’s Home Cooking, p. 118

This is a recipe for a vegan risotto with mushrooms. Reliable, easy to make and very tasty. Great to accompany a salad or main course.

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Beefless Pie

From: Linda McCartney’s Home Cooking, p. 85

A traditional beef pie without the beef 🙂 TVP gives a beefy texture and all meat-eaters around the table loved the pie.

I thought that the recipe relies to heavily on TVP and I was worried that there might not be enough taste in the filling. So I added half a bulb of fennel, 3 sticks celery and one carrot (all finely chopped) to the filling. I also used a glug of red wine for the sauté and flavoured the filling with a dash of Worshestershire Sauce. This gave a wonderful taste and also more filling to be enjoyed.

Vegan: Make sure your pie-crust ist vegan.

Gluten-Free: Use a gluten-free pie crust (e.g. my recipe for shortcrust pastry).

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Greek Beefless Stew

From: Linda McCartney’s Home Cooking, p. 100

A stew with vegetable burgers and potatoes, cooked in tomato-flavoured vegetable stock.

This stew needs a more interesting and balanced flavour. The cinnamon is too dominant, and adding some bay leaves and juniper berries gives a deeper flavour. I think that adding some chopped green peppers to the stew would be good.

Gluten-Free: Make sure the burgers you are using are gluten-free.

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Bisque of Mushroom

From: Linda McCartney’s Home Cooking, p. 52

A creamy soup with an intense mushroom flavour and nice texture. It can be served as a starter or with bread and a salad as a light lunch. Serves 6-8 as a starter and 4 as a main course.

I reduced the butter to 25g for the white sauce and 15g for the mushrooms, and took 100g of cream.

Vegan: Both milk and cream can be substituted for plant-based alternatives. I used oat milk and oat cream and the taste was very balanced. The non-vegans at the table did not notice they were not eating dairy and enjoyed the soup very much.

Gluten-Free: For best results, use rice flour.