Vegetarian Sharing Plates / Wholesome Nourishing Recipes

Start speaking a new language in 3 weeks with Babbel 🎉 &. Get up to 60% OFF your subscription ➡️ Here: https://go.babbel.com/t?bsc=usa-influ-promo&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_campaign=tishwonders&utm_content=Influencer..Mar-2024..USA-TATAM..1200m60-promo-yt-tishwonders-mar-2024

ROMESCO, BUTTER BEAN & MISO CAULIFLOWER PLATE

Miso cauliflower:
1 medium cauliflower
1.5 tsp. white miso paste
3 tsp. extra virgin olive oil
1 garlic clove
1 tbsp. tamari
1/2 tsp. honey
1 chilli (use seeds accordingly)

Butter beans:
500g butterbeans
25g fresh coriander (cilantro)
1/4 small red onion
1tsp. Cumin powder
1tsp. Lemon juice
Salt & pepper

Romesco sauce:
3 red peppers
40g blanched almond
80g sun dried tomatoes
1.5 tbsp. lemon juice
1 garlic clove
1/4 tsp. chilli flakes
1/4. tsp. paprika
salt

WHIPPED BASIL RICOTTA, SMASHED LEMON & HERB POTATO PLATE

Smashed potatoes:
500g baby potatoes
60 ml EVOO
1 tsp. oregano
1 tsp. garlic powder
1/4 tsp. paprika
1.5 tsp. lemon zest

Whipped ricotta:
125g ricotta
75g greek yogurt
35g basil
1.5 tbsp lemon juice
Salt

Toppings (optional):
Handful chopped chives

Quick pickled red onions
½ red onion
1/2 cup apple cider vinegar
1 tsp. sugar
Pinch salt

CRISPY LENTIL, ROASTED BEET + SQUASH, ROSEMARY & ALMOND CRUMB YOGURT PLATE

Yogurt base:
4 heaped tbsp. Greek yogurt

Roasted beets & squash:
1 medium/ large beetroot
½ butternut squash
15g roasting herbs of choice: rosemary, thyme
salt & pepper
extra virgin olives oil

Lentils:
250g puy or beluga lentils (I used merchant gourmet cooked lentils in pouch)
1 tbsp. butter
2 garlic cloves
1/2 tsp. Herbes du Provence
handful fresh parsley
1 tsp. lemon zest
Salt
extra virgin olive oil (optional)

Almond and herb crumb:
50g flaked almonds
1 sprig fresh rosemary
Salt

Three vegetarian sharing style recipes these recipes are perfect for sharing if you are hosting for family and friends but if you actually just want to impress yourself they’re also really enjoyable just to serve for one which is what I do a lot of the time I like you know make a

Big deal for myself hey for more of my recipes you can head over to my website go and check out my ebooks over there at ww. Tish wonders. co.uk the sponsor of this week’s video is Babel Babel is one of the top language learning apps in the

World I am currently in Brazil it is my first time traveling throughout this beautiful country it has given me the confidence to speak basic Portuguese in situations that I would have been completely lost otherwise ill now in danger I love that It prepares and teaches real life conversations I have

Found this to be super valuable whilst traveling throughout Brazil it has added so much to this trip of a lifetime click the link in my description to get 60% off your Babble subscription there are a few to choose from including a lifetime subscription drop me a comment and let

Me know which language you have wanted to try out there is no time like the present I’m telling you Babble is incredible head over to their website and check them out thank you so much to babble for sponsoring today’s video Let’s jump straight in to the first

Recipe let’s go we are going to kick things off with my miso roasted cauliflower butter bean and romesco salad so this was actually inspired from a balance bowl that I shared years ago I’ve taken elements from that bowl and I’ve created this sharing plate anybody who knows about a romesco knows that it

Is one of the most Divine sources that you can create topped with that miso roasted cauliflower you might think that the flavor pairing is quite unusual but that’s what I actually love about this it works so well the romesco and the Miso trust me on this one so for our

Gorgeous luxurious romesco we are going to be needing some red peppers if you don’t have time to chop up and roast red peppers you could definitely use jar peppers I personally prefer to roast my Peppers myself though we’ll also be needing some sundried Tomatoes which

Will add so much depth of flavor to our romesco sauce a key ingredient in a romesco are almonds I’m using some blanched almonds along with some chili flakes and some paprika but beans are the perfect add-on ingredient for this sharing plate salad if you want you could use chickpeas in place you could

Use white beans you could use any beans of choice any type of pulse or lentil that you enjoy will just work really well for this we’re going to keep the butter beans really simple with just lots of fresh coriander and some red onion lemon juice I’m seeing cauliflowers everywhere in the farmers

Market right now and they’re definitely in their Prime so for our miso cauliflower of course we’re going to be needing some cauliflower and some good quality miso that you enjoy that you enjoy the taste of so we definitely want to start by preparing our romesco which

Takes a few steps um the longest step is just putting these red peppers to roast which is just a case of chopping up the red peppers and putting them on a lined baking sheet swirling a little bit of olive oil seasoning with a little bit of salt just making sure all pieces are

Covered so you want to place the tray into a 190° celsus oven and leave in there for about 35 to 40 minutes you want to make sure that the peppers are cooked that they’ve released all their flavor all their sweetness and that they will be delicious once whizzed up for

This romesco sauce so for our miso col flow we are going to start off just by you can either chop it I decided halfway through that I didn’t want to chop I wanted to tear my cauliflower pieces off and just make sure you give your cauliflower Fett a good wash before

Placing on a flatlined baking sheet you probably need quite a large one for our miso cauliflower seasoning we are going to combine some extra and olive oil with some miso paste along with some tamari you could definitely use soy sauce tamari is just a gluten-free version of

Soy sauce throw some garlic and some red chili in there and just mix everything well so that seasoning over the cauliflower just making sure all pieces are properly covered really well and yeah place the cauliflower tray into the oven for about 25 to 30 minutes until the cauliflower is beautifully cooked

And golden the red peppers and cauliflower will both be in the oven roasting away so we’re going to continue by chopping up our ingredients and just combining everything for our butter bean the Butterbean layer in this salad so we’re going to grab a red onion we are

Going to finally finally chop it you can be really subtle with the red onion you don’t need too much and we’re also going to finally chop up our fresh coriander opposite of The Red Onion I like a lot of coriander but obviously just work these recipes you know to suit what you

Enjoy so drain off your butter beans and place them into a bowl followed on by the chopped Red Onion that fresh coriander some extra virgin olive oil some lemon juice some cumin powder some salt and some pepper and just mix everything well give the butter beans a

Taste adjust the seasoning if it is necessary if you feel to and just set them aside until we are ready to Plate up this salad so you can go ahead and remove those roasted red peppers from the oven they should be looking sweet and juicy and vibrant and just I

Personally keep the pepper skin on I actually like the flavor that it adds but that’s just preference so grabbing a high-speed blender or a food processor whatever you’re working with we are going to combine all of our romesco sauce ingredients roasted red peppers along with our sundried Tomatoes our

Almonds some lemon juice some chili flakes some paprika some salt and some extra virgin olive oil a good swell of extra virgin olive oil we are just going to whiz everything up until we reach our desired consistency there is nothing that compares say to R mesca sometimes

Forget how delicious it is and when I make it again I’m like oh my God why haven’t I made this in so long I say double the batch so you have extra in your fridge you will thank me later there will be no regrets about having heaps of this sauce dip whatever you

Want to call it readily available in your fridge so once your cauliflower is piping hot steaming looking something like this it will be time to remove it from the oven and all that is left to do is to Plate up this gorgeous gorgeous salad so we are going to grab that

Smooth romesco just swrl it on a plate place on those butter beans along with that cauliflower I topped mine with some fresh parsley some extra chili a drizzle of olive oil and oh my goodness I say that these are sharing plates but I could honestly eat the whole thing if

You’re looking to add a vibrant dish a standout dish to a dinner table something that everybody will love guaranteed this one is for you this whipped basil rotta smashed lemon and her potato salad will have you on the edge of your seat I am warning you

This one is so damn good so for our whipped Basel ricotta we are going to combine some ricotta cheese along with some Greek yogurt and we are going to be using tons of fresh Basel I always say fresh basil is my feel-good herb just the smell of fresh basil just does

Something for me if you’re not a fan of Basil Dill in place would work really well and actually it would work really well with with the smashed potatoes any green herb that you enjoy this whipped ricotta will be incredible so for our smashed lemon and Herb potatoes I’m

Using some baby potatoes you can use any variety that you have on hand we’ll also be needing some lemons we will use the juice for the whipped basil Ricotta and we’ll use the zest for the smashed lemon and Herb potatoes to garnish this dish I made some quick pickled red onions and I

Also placed on top some chives to begin with I actually chopped up my baby potatoes which I’ve never done when I’ve made smashed potatoes by the way so I don’t know why I decided to do it this time but I would 100% definitely just keep them whole there is no need to chop

Them don’t do what I did just keep your baby potatoes whole and put them to boil in some good salted water so whilst our potatoes are boiling we will combine some extra virgin olive oil with some oregano some dried garlic powder and some paprika and just mix everything

Together we’ll also then add in some lemon zest so once your potatoes have softened you don’t want them falling apart completely but you don’t want them too hard you kind of want them somewhere in the middle it’s really difficult for me to give an exact time cuz everyone’s

Potatoes are going to vary they might need a little less they might need a little longer depending you just keep an eye on them so using a potato Smasher that’s what I found easiest to use you could use the back of a flat glass I just smashed my potatoes I drizzled over

All of that herb and lemon seasoning just making sure the potatoes were covered well I roasted these for quite a long time I’d say left them in there for about 50 minutes depending on how crispy you want them you can just play it by ear keep an eye on them make sure that

They don’t burn so whilst our potatoes are cooking we can put together our whipped Basel rotta which is very very simple we’re just going to grab a food processor and we’re going to place in our ricotta our Greek yogurt fresh garlic some Basel lemon juice and some

Salt and we’re just going to whiz everything up until we have have this gorgeous looking green whipped ricotta which will pair with so many dishes perfect as a side on a balance bowl or if you want to combine it with your breakfast maybe spread some on some

Sourdough and scrambled eggs it will be beautiful to Top This sharing plate I thought let me just quickly pickle some red onions but the quick way not the proper way the quick way with ingredients that I had on hand so I thinly sliced up some red onions and I

Combined them with some apple CDE vinegar some sugar and some salt very simple I just set them aside until it was time to serve so once the potatoes have fully crisped up to your liking you can go ahead and remove them from the oven the only thing left to do is to put

This sharing plate together this heavenly sharing plate so we’re going to grab that whipped basil ricotta we’re going to place on top those smashed lemon and Herb potatoes followed on by some quick pickled red onions if you choose to prepare them and I also chopped up some chives and just put

Those on top absolutely gorgeous when you serve this one up there won’t be a crumb left I’m telling you this one will be gone devoured enjoyed by anyone and everyone who tries it keeping that energy High just as I have with the other sharing plates that I’ve shown you

This one will not disappoint this is my crispy lentil roast beet and squash almond and Herb crumb salad this salad was put together very intuitively I love just freestyling in the kitchen that is the best way I think that you can create and this is a product of me freestyling

This one right here these are P lentils P spell p u y um you could use Beluga lentils if you’d prefer or if you have chickpeas they will work as well you could crisp them up in the same way that I’m going to crisp these lentils up you

Could do it in the oven but I’m going to show you how I just like to quickly do it in a pan really really simple beetroot has been calling me recently I kind of go through phases of just really having like this deep connection with it

And right now I’m just in one of those moods um I’ve been steaming it pressure cooking it juicing it name it I’ve been using beetroot in every way possible um so we are going to actually roast it today which I love it just really brings the flavor out we’re going to roast it

Along with some butternut squash you’ll see that the ingredients in this salad just speaks for itself so we really don’t need to complicate things I’m going to serve this on a layer of Greek yogurt of course if you’re dairy free you can use an alternative and for that

Almond and Herb crumb just a really random creation I did I had these flaked almonds you’re going to see how I combine these with herbs it’s delicious like all of the other sharing plates that I’ve shared we are going to be needing lots of lemon and we are also

Going to be chopping up lots of fresh parsley you can use any green herb of your choice in place if you don’t have parsley so to begin with we are going to chop up our vegetables to put to roast so for me that included peeling and chopping up the butternut squash you

Could definitely leave the skin on the butternut squash if you want to again you can leave leave the skin on the beetro if you want to I actually chopped the beetroot a little bit thinner than the buttter squash cuz I find that beetro takes a little bit longer so just

So they cook in the same amount of time um yeah I chose to go smaller a little bit smaller with the beetroot and also a note about beet true do not worry about it staining your hands I find that it washes off really really easily so yeah don’t worry about having purple fingers

For a second it will be fine so follow through by placing the chopped beetroot onto the lined baking sheet and uh drizzle with some olive oil we’re going to use lots of fresh roasting herbs so I’ve got some Rosemary and some thyme so place your baking sheet into an

Oven of around 200° you’re going to leave it in there for about 30 minutes 35 minutes until the butternut squash and beetro are properly roasted whilst everything is roasting away we can just quickly toast our almond flakes this is just going to release the flavors make them even tastier once they’ve got a

Slight golden tint to them we are going to place them in a p Sal and water along with some fresh Rosemary or you could actually use the roasted rosemary from the vegetables once they’re cooked which would be so delicious plus a little touch of salt and just Crush everything

To make our almond and Herb crumb so start off by finally chopping up some garlic you want to be using a sharp knife with a steady hand so heat a pan on a low to medium heat um you’re going to place in a little bit of butter and

Then we are going to place in that thinly sliced garlic now we’re going to cook it on a really gentle gentle low heat until it has a little Golden Touch to it make sure you don’t burn the garlic really important don’t burn it we just want it golden just a

Little bit golden remove the garlic from the pan and just set it aside for a minute place in your lentils and season with some salt some her de provance you can even give it a little swell of olive oil if necessary um in that pan you’ll see that the lentils will get this

Crispy kind of texture that’s when we want to throw that golden garlic back in along with lots of lemon zest just continue to stir everything combine everything let those flavors run through those lentils and let the lentils just get even crispier the crispier the better I’m choosing to do this in a pan

Um but just a note you could definitely crisp lentils up in the oven if you don’t want to do them in the pan like I did to finish these lentils I finally chopped up lots of parsley and I just scattered the parsley in just combining everything one last

Time so remove that tray of roasted vegetables that butternut squash and that beetroot so to serve up the sharing plate let’s add a thick layer of Greek yogurt to start with topped with those roasted vegetables that butternut squash and beetro then we are going to scatter on top those crispy lentils with that

Crispy garlic and top with that herb and almond crumb drizzle a little bit of olive oil give it some more parsley if you want to and just in Joy again I just love the fusion of flavor and texture with this sharing plate the Simplicity of this dish yet the intricate layers

And flavors and textures that just work really amazingly together I am so confident that when you try out these sharing plates you will cook from a place of love you will feel the love running through the food and I just hope that these ideas just bring so much joy

To your life enjoying foods with the people that you love just a word that you can definitely enjoy these sharing plates if you’re just cooking for one treat yourself treat yourself well pour into yourself as you would do for others let me know in the comments what you

Think of these ideas let me know if you would like to see more for more of my recipes you can head over to my website go and check out all of my recipe ebooks over there I will see you all in my next video soon everyone take care Bye