Caramelised Onion Quasidillas

No cheese, doesn’t need it. This will feed four twice (or eight right now), maybe three if you’re ravenous! Keep the rest for lunch tomorrow – keep the filling and tortillas separate and take five minutes to make a great meal.
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Ingredients
8 wholemeal or multigrain tortillas
4 medium onions
2 large peppers (red or yellow)
4 tablespoons olive oil
200g aduki beans, soaked and boiled
100g cannelini beans, soaked and boiled
100g split peas
(Or replace the cannelini beans and split peas with chickpeas)
1 tablespoon nutritional yeast
1 teaspoon miso
1/2 mild chilli, sliced thinly
1/2 teaspoon smoked paprika
1 tablespoon fresh lime juice
Optional- vegan cheese (not necessary)

Salsa-
200g cherry tomatoes
Bunch of coriander
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 small chilli (to your taste)

Two really perfect avocados if you can get them

Method
Whizz up the cannelini beans and split peas with 1 tablespoon of olive oil, 1/2 a cup of water, the nutritional yeast, paprika and miso to make a houmous-textured paste.
Preheat the oven to 200c.
Slice the onions and the peppers thinly. Put the onions in a heavy pot with 2 tablespoons of olive oil. Cook very slowly over the lowest flame for 30-45 minutes until dark and sweet.
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Leave them alone as much as you can. If you’re pushed for time then you can throw the onion in with the aduki beans and peppers below.
Roast the aduki beans, chilli and the peppers for 30 minutes in the remaining 1 tablespoon of olive oil.
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Chop the tomatoes, the chilli and the coriander, mix with the rest of the salsa ingredients.
When you are ready to eat…
Heat a cast iron pan and lay out four tortillas, spread your ‘houmous’ over them and divide the peppers and beans, and the caramelised onions, into four little heaps.
Put one of the tortillas in the pan and add the onions, peppers and beans. Vegan cheese too if you want it, make sure it melts.
Put a plain tortilla on top and allow to cook for 2-3 minutes until the centre is quite hot, flip carefully and toast the other side for another 2 minutes.
Repeat with the other three quesadillas.
Cut into ‘pizza’ slices and serve with a dollop of salsa on top.
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I couldn’t get good avocados but I I had them I would put them in too…

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Nut/Bean Roast

A Sunday Roast, very flexible so substitute in the nuts or beans you like.
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Ingredients
Loaf:
100g dried aduki beans
100g dried cannelini beans
50g cashew nuts
50g almonds
1/2 medium onion
2 slices of toasted bread
1/2 courgette
1/2 carrot
2 tablespoons vital wheat gluten (not essential but it helps it all hold together)
1 teaspoon dried oregano
1 teaspoon dried thyme

Glaze:
1 tablespoon tomato ketchup
1 tablespoon golden syrup
1 tablespoon nutritional yeast
1 tablespoon soy sauce

Method

The night before…
Soak the beans in one bowl and the nuts in another.

The morning…
Boil the beans for 45 minutes
Drain the nuts
Put the toast, gluten, carrot, courgette, onion, half the nuts and half the beans into the blender and blend until smooth. Add the remaining herbs, beans and nuts, and pulse until mixed but with remaining texture.
Oil a loaf tin and bake for 30 minutes at 180c.
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You can eat it at this point, but it improves if you let it cool and turn it out onto a baking sheet… And then…
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Mix the glaze ingredients together and pour over the top of the loaf, bake at 200c for 20 minutes. Make sure it doesn’t burn.
Serve with roast potatoes, onion gravy and vegetables.

Onion Gravy
Ingredients
1 large onion, thinly sliced
1 tablespoon olive oil
200ml vegetable stock
1 tsp arrowroot
Method
Fry the onion slowly in the oil, stir a little and then put the lid on. Don’t touch it for 10 minutes to let the onion caramelise. Add the stock and a roux made from the arrowroot and a little water. Cook for 5 minutes until glossy and thick.

Beany Vegetable Flatbread

This bread has loads of good nutrition and hearty flavour.
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Serve with salads, for a picnic or for children.

Serves 2 as a substantial snack, light lunch or supper with side dishes.
Ingredients
100g refreshed starter
300g white flour
Tablespoon dried oregano
Pinch salt
200g beany stew*
Coarse salt
Vegan Choritzo, finely chopped (optional)
Drizzle of olive oil

* Make a simple stew another day, the exact ingredients aren’t important. For this flatbread I used a big scoop of a stew containing:
75% Cannelini beans
Roasted tomatoes
Roasted onions
Roasted green pepper
Spinach
Leave as much sauce behind in the pot as possible.

Method
Knead everything together except the coarse sea salt, the beans and vegetables will disintegrate.
The dough shouldn’t be too wet, add flour if necessary.
Allow the dough to rest for an hour and then roll it out, using extra flour to dust the table and rolling pin.
Sprinkle over the salt and Choritzo, then drizzle generously with olive oil. Allow to rest for another half hour (or longer), then bake for 30mins at 229c.
This won’t rise much, but it will crisp and be rich and satisfying. You won’t need much with this.