Tasty veggie dinner recipes for good eaters?

[Brookville]

My kids eat well but help!, they are recently going off their dinner staples: steamed salmon, jacket potatoes / sweet potatoes with tuna. And I have hit a brick wall in terms of creativity here.

I'd love some new ideas for dinner that are relatively quick to prep although I don't mind batch-cooking on the weekend.

Haven't done much veggie cookery so would be interested in your ideas, thanks!

Thanks, Rudy is it the Rogan Josh? That's all I could find online. I haven't got his books but I've got Nigel Slater's 30 minute one.

Spanish chickpeas, veggie biryani, risotto, veggie saus casserole, spinach and ricotta cannelloni, home made pizza, 9 veg pie, beans on toast, veggie burgers and chips, pasta peas and pesto are some of our favourites.

Spicy peanutty black-eye beans

Very quick to make and very cheap, you can leave out the chilli if they don't like spicy. But if they cant eat peanuts it won't really work without them:

1 onion chopped
1 large can or two small cans of black-eye beans rinsed and drained
1 can chopped tomatoes
1-2 tablespoons peanut butter
pinch of chilli flakes/powder
Rice
lemon juice
oil

Fry the onions till soft and golden. Add tomatoes and blackeye beans, heat through till they bubble. Stir peanut butter through until it melt in. Serve with rice drizzeld with lemon juice.

This can be made in about 15-20 minutes.

Thanks, Rudy, I'm just cutting and pasting it now. Eager to do this one!
cowbiscuits that sounds delicious. I love L.American black beans Children not put off by the sight of them?

Enchiladas with refried beans. Delicious!

corrie do you do that whole thing of soaking beans overnight etc? I've always intended to; bought the dried black beans, procrastinated so long they went out of date...

You can buy them reay cooked in cans.

My DS is only 18 months so not learnt to be a fussy eater yet (I'm hoping he won't)

Dhal and chapattis is brilliant, Dhal is Fab, so cheap and easy, and its worth having a few batches of dhal in freezer. There are loads of recipes for Dhal on the internet. Very good with added spinach and sweet potatoes (roast the sweet pots)

Also, Lentil spag bol- Like spag bol but with cooked brown lentils instead of mince. You have to cook the lentils seperatly from the tomato sauce or it doesn't work.

Roast veg and feta pasta- Roast meditrranean veg in oven- red onion, courgette, pepper, aubergine, cherry tomato, then about 10 minutes before it's finished, add chopped feta. It melts all lovely and then stir your drained pasta through the oven dish, and the veg juices and melted cheese all blend and make a lovely sauce.

I recommend the book Veg by the Hugh Fearnley-Whittingstall

We had his Sweet Potato and Peanut Gratin last week for the first time and it was delish.

INGREDIENTS
Serves 4-6
2 lb sweet potato
*2 tbsp sunflower oil
1 fresh red chilli, seeded and finely chopped
3 cloves garlic, finely chopped
**1 cup double cream (subbed it with low fat cream cheese)
sea salt and freshly ground pepper
1/2 cup crunch peanut butter (only had cashew nut butter)
finely grated zest of 1 lime, plus about 2 tsp juice

METHOD
Preheat oven to 375°F and lightly oil a large gratin dish. Peel the sweet potatoes and cut them into slices a bit thinner than 1/8 inch. In a large bowl, toss the potato slices with 1 tablespoon of the oil, the chile, garlic, cream, and some salt & pepper.

Arrange half the sweet potato slices evenly in the gratin dish. You do not have to layer them piece by piece, but try to ensure that the slices are mostly lying flat.

Beat the peanut butter with the remaining 1 tablespoon of oil, the lime zest, and the lime juice. Spread this mixture in dollops over the sweet potatoes in the dish. Cover evenly with the remaining sweet potato slices. Pour over any cream remaining in the bowl.

Cover the dish with foil and bake for about 20 minutes, then remove the foil. Bake for a further 30 minutes or so, until the sweet potatoes are completely tender and the top is browned and crisp. For extra crispness, you can finish under the broiler for a couple of minutes, but watch carefully. Serve hot, with a crisp, leafy salad to balance the sweet richness of the gratin.

A quick tip for beans and pulses that need soaking/boiling. I soak the whole lot, then bag it into portion sizes and freeze them. Tinned is more convenient though.

Thanks Jam just returned to see your fabulous recipe. I'm feeling inspired. Fridge full of veg and feta. Now to find time to cook