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Roll with yummy vegetable dishes

The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes

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Cucumber Rice Paper Rolls

Cucumber Rice Paper Rolls

Fettuccine with Vegetable and Lentil Sauce

Fettuccine with Vegetable and Lentil Sauce

Tamari soy sauce

Tamari soy sauce

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Cucumber Rice Paper Rolls

THIS week we have two delicious vegetarian recipes which are very easy to prepare at home. First up are my cucumber rice paper rolls. The filling of the rolls are stir-fried vegetables. I like to use red or green peppers and carrots in the mix to give it lots of texture and flavour, but you can choose any vegetables. Also, feel free to add chickpeas, quinoa or even some chicken if you don’t want to stick to a vegetarian recipe. The veggies need to be sliced into thin sticks to allow them to be seared over high heat very quickly. The vegetable mix is then rolled into rice paper lined with fresh cucumber slices to make the perfect on-the-go lunch for everyone. Next is my fettuccine with vegetable and lentil sauce. For this, I like to use delicious tomato sauce with extra vegetables and lentils. The lentils help to bring the coating consistency to the sauce, as well as boosting your protein intake. The great thing about this recipe is that it should be enough for two meals. So once the sauce is prepared, simply pop half in a freezer bag, label it, and freeze until next week. Make sure to use a good quality tomato purée to enhance the tomato flavour — the rest of the vegetables will disappear in the background and provide fantastic nutrients and fibre. Finally, add a little bit of grated Parmesan over the pasta and sauce for the ideal vegetarian dish. Enjoy! Happy cooking, Kevin

CUCUMBER RICE PAPER ROLLS

Ingredients (serves 4):
■ 2 tbsp peanut butter
■ 3 tbsp soy sauce
■ 2 tbsp rice vinegar
■ 1 lime, juice and zest
■ 2 tbsp sesame oil
■ 1 cucumber, peeled into long ribbons
■ 100g red cabbage, shredded
■ 1 carrot, cut into sticks
■ 3 Brussels sprouts, chopped
■ 1 shallot, chopped
■ 1 red pepper, sliced
■ 2 garlic cloves, chopped
■ 1 tbsp Rivesci Cashew Chilli Crush, optional
■ 8 sheets rice paper, circular
■ Salad leaves to serve


Method:
1. In a bowl, combine the peanut butter, soy sauce, rice vinegar, lime juice and zest, and sesame oil until it’s a smooth paste.
2. In a wok, over high heat, drizzle some oil and add the red cabbage, carrot, Brussels sprouts, shallot, red pepper, and garlic. Sear for 2 minutes, stir, and then add the peanut butter and soy sauce mixture. Stir again to combine the sauce with the vegetables for an extra minute or so.
3. Remove from the heat and stir in some cashew chilli crush — if using. Set aside to cool for a few minutes.
4. Now build the rolls one at a time. Soak a sheet of rice paper in a bowl of warm water until softened. Remove and place on a kitchen towel to drain the excess water.
5. Lay cucumber ribbons in the middle of the rice paper leaving both edges free to fold the rice paper into a spring roll.

6. Add some vegetable mixture and roll the paper, folding in the edges toward the centre. Repeat for the remaining mixture.
7. Brush each roll with some sesame oil. Put the rolls into the fridge until required.
8. Serve on a bed of salad leaves with any leftover cucumber and extra cashew crush.


TOP TIP:
If you want to serve the cucumber rice paper rolls as a main course, simply add some quinoa to bulk them up.
The dressing for the vegetables is the highlight of the dish and will help those who are not overly keen to forget about the vegetables. It is made with peanut butter, soy sauce, sesame oil and some cashew chilli crush.
I always use the one made by Tipperary brand Rivesci, which you’ll find in select food stores nationwide or online at rivesci.ie. It is a chilli oil with toasted nuts and sesame seed which gives life to any dish — especially vegetarian.

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Fettuccine with Vegetable and Lentil Sauce

Fettuccine with Vegetable and Lentil Sauce

Fettuccine with Vegetable and Lentil Sauce

FETTUCCINE WITH VEGETABLE & LENTIL SAUCE

Ingredients (Serves 4):
■ 1 tbsp olive oil
■ 1 onion, chopped
■ 1 garlic clove, chopped
■ 1 tsp fresh herbs
■ 1 stick celery, chopped
■ 2 carrots, chopped
■ 1 leek, chopped
■ 1 courgette, chopped
■ 3 tbsp tomato purée
■ 2 x 400g tin chopped tomatoes
■ 100g red split lentils
■ 250ml water or vegetable stock
■ 400g fettuccine
■ 100g Parmesan, grated
■ Salt and pepper


Method:
1. Over medium heat, drizzle the olive oil in a large saucepan and add the onion, garlic and herbs. Sauté for 2 minutes to lightly colour.
2. Add the celery, carrots, leek, courgette and continue to sauté, stirring, for a further minute.
3. Next, add the tomato purée, chopped tomatoes, red lentils and water or stock and season well.
4. Bring the mixture to the boil and simmer for 15-18 mins. Remove from the heat, and using a handheld bender, blend until smooth. Check the seasoning and keep aside.
5. In a second saucepan, bring some salted water to the boil. Add the fettuccine and cook as per pack instructions.
6. Drain the pasta and return to the saucepan. Using a ladle, add the tomato sauce and stir to coat well.
7. Sprinkle some grated Parmesan over the pasta dish and serve immediately.
8. Freeze any leftover sauce until required.

TOP TIP: HOW TO EXPERIENCE THE SOY OF COOKING WITH A SPOONFUL OF TAMARI

TAMARI soy sauce is perfect for those on a gluten-free diet, as regular soy sauce can contain gluten.
Made from fermented soybeans, the traditional Japanese sauce adds great flavour to dishes with its saltiness and can be used in my cucumber rice paper rolls, or even in my pasta sauce recipe.
Adding honey and rice vinegar to tamari sauce will also give you a teriyaki sauce that’s absolutely delicious drizzled over roast chicken thighs or homemade coleslaw.

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