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maltatoday, WEDNESDAY, 28 JANUARY 2015 14 Food Meat free January January is the month for healthy eating and while going meat-free may help you stick to your healthier regime, it can get a little bit boring as ideas start to wear thin. Last Friday's show of Gourmet Today saw a completely meat-free show with Pippa Mattei making some great vegetarian dishes and Sean Gravina taking it one step further with his recipes and going all-out vegan. Check out some recipes from the show, so delicious you'll forget it was meat- free! Don't miss Gourmet Today TV, every Friday on TVM at 18:40. Vegan chilli Gnocchi di spinachi Sean Gravina Ingredients • 2 tbsp olive oil • 1 medium onion, chopped • 1 large red bell pepper, chopped • 5 cloves garlic, minced • 4 tsp chilli powder • 250g pinto beans • 250g borlotti beans • 250g cannellini bean • 2 tins chopped tomatoes • 1 bay leaf • Vegetable stock • One-third cup fresh chopped coriander • Salt and pepper • Avocado • Tofu Method 1. In a large soup pot, heat olive oil over medium heat. 2. Add onion and red bell pepper; sauté the vegetables for 8 mins or until onion is soft and lightly browned. 3. Stir in garlic and chilli powder; cook for 1 min. 4. Add beans, tomatoes, bay leaf and vegetable stock. 5. Bring to a boil, lower the heat to medium-low and simmer partially covered for 30 mins or until beans are tender. 6. Remove from the heat and discard the bay leaf. 7. Adjust salt and pepper as needed. 8. Stir in coriander and serve topped with avocado and tofu. This recipe first appeared on Gourmet Today TV, aired on 23 January, 2015. Pippa Mattei Serves 12 as a starter or 6 as a main course Ingredients For the gnocchi • 1 kg Maltese ricotta • 1½kg fresh spinach, washed and stalks removed, or 1 kilo frozen spinach • 2 eggs • 6 tbsp Parmesan cheese, grated • A pinch of nutmeg • Salt and pepper • 100g flour (or as needed to thicken dough) For the sauce • 1kg fresh tomatoes • 6 cloves of garlic • 4 tbsp tomato puree (kunserva) • 2 tbsp sugar • 4 tbsp olive oil • Salt and pepper Method 1. Cook the spinach, then drain it very well squeezing out all the liquid then chop it up roughly. 2. Mix well with the ricotta, eggs, cheese, seasoning and flour to make a firm but soft dough. (You will need more or less flour, depending on how well you drained the spinach.) 3. Bring a large pan of water to a rolling boil. 4. Roll tbsp of the gnocchi mixture (making them the size of a large marble) in some flour. 5. Add a few of these at a time to the boiling water, and cook until they rise to the surface, then take them out with a slotted spoon and drain. 6. Serve immediately on heated plates with the tomato sauce and extra Parmesan cheese. 7. If you are not serving them right away, they can be placed in a well-buttered oven dish. 8. In this case, in a small pan, melt extra butter and cook some chopped garlic in it until golden, then pour over the gnocchi. 9. Sprinkle with extra parmesan cheese and heat in the oven or grill for 15 mins before serving either as is, or with some heated tomato sauce poured over. This recipe first appeared on Gourmet Today TV, aired on TVM on 23 January, 2015. oven dish. gnocchi. heated tomato sauce poured over.