Ingredients:
- 1 tablespoon olive oil
- 1 medium onion – peeled and slices
- 2 largish garlic cloves – peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 medium carrots – peeled (if necessary) and cut finely
- 4 oz red lentils
- 14 oz can of tomatoes (undrained and mashed) or 1 lb ripe tomatoes (peeled and mashed)
- ¾ pint vegetable stock or water
- Either 1 teaspoon chilli sauce or 1 or 2 chilli peppers finely diced (watch your eyes)
- 1 lb pumpkin or potatoes (cut into ½” cubes)
- ½ medium cauliflower – broken into small sprigs
- Black pepper
Method:
- Heat the oil in a large saucepan/frying pan, add the onion, garlic, cumin, coriander, turmeric and carrots and fry for about 5 minutes until the onion is soft.
- Stir in the lentils, tomatoes and stock or water and bring to the boil. Reduce the heat, cover and simmer for about 15 minutes.
- Add the chilli sauce (or chillis), pumpkin or potatoes and cauliflower srpigs. Cook, uncovered, for about 20 minutes until the pumpkin and lentils are tender.
- Stir in some black pepper according to taste.
Serves 4 – Goes well with brown rice, basmati rice, crusty bread and/or some poppadoms. A spoonful of plain yogurt goes nice on the top of each serving.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- 1 oz butter
- 2 medium leeks (washed and sliced)
- 4 oz small mushrooms (quartered – stem left in)
- 1 small red pepper (de-pithed and finely chopped)
- 2 oz cooked short grain rice
- ¾ pint full or semi skimmed milk
- 2 medium eggs (lightly beaten)
- ½ teaspoon dry mustard
- 1 teaspoon Worcester sauce
- 1 tablespoon mayonnaise
- 4 oz grated mature cheddar
- 2 tablespoons fresh parsley – finely chopped
- 1 teaspoon paprika
Method:
- Melt the butter in a frying pan and add the leeks, mushrooms and red pepper. Lightly fry for 4 or 5 minutes until the leeks are soft.
- Remove from heat and stir in the cooked rice and transfer the mixture to a lightly greased deap ovenproof dish.
- Put the milk in a saucepan and bring almost to the boil. Remove from ring and whisk in the eggs, mustard, Worcester sauce, mayonnaise, cheese and parsley.
- Pour the milk mixture over the leeks etc. and sprinkle with paprika.
- Put into a pre-heated oven at Gas Mark 4 (180°C/350°F) for about 30 minutes until the custard is firm.
Serves 4 – Great with some wholemeal rolls and a green salad. Alternatively, a steamed green veg like french beans.
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Submitted by Louise
Ingredients:
- 1 medium pumpkin
- 2 red peppers
- 1 ½ pints veg stock
- Water
- Salt and pepper
Method:
- Cut the pumpkin into melon slices and de-seed, cut peppers in half and de-seed. Season and drizzle with olive oil.
- Roast for approx 35- 40 mins in a pre-heated oven at Gas Mark 4 (180°C/350°F) for 30 to 40 mins.
- Take out of oven, remove pumpkin from skin, chop up into chunks, chop up pepper, add to liquidizer/blender with veg stock and blend.
- Then put in saucepan, heat through and simmer for 30 mins (if too thick, add some water).
Lovely winter warmer with a bit of fresh granary bread.
Filed under Recipe, Soup Recipes, Vegetarian Recipes by
Submitted by Dawn
- Take a few florets of Cauliflower and using a cheese grater grate into a microwaveable container.
- Add a couple of teaspoons of water to create a tiny bit of steam.
- Add a good knob of butter or margarine and microwave for about 4 mins.
- Take out of microwave and stir round to fluff up.
Serve with anything you would normally have rice with or some beef casserole etc….
Filed under Recipe, Vegetarian Recipes by
Ingredients:
- ½ lb dried butter beans
- 1 large onion
- 2 sticks of celery
- 1 large carrot
- 1 small lemon
- 2 bay leaves
- 1 to 1½ pints vegetable stock
- Salt and pepper
Method:
- Soak the butter beans in 1 pint of water, preferably overnight.
- Drain and reserve the water.
- Put the beans into a large saucepan. Peel and chop the onion and add to the beans. Chop the celery and peel (if necessary) the carrot and slice and add to the pan. Cut the lemon in half and grate the rind off one half and then squeeze both parts into the pan.
- Add 1 to 1½ pints of sock to the soaking liquid and make up to 2 pints. Pour over the beans and vegetables, season with salt and pepper, and put the bay leaves on the top.
- Cover the pan and bring to the boil and then reduce the heat and simmer gently for about 2 hours or until the beans are tender.
- Either pour into a blender/liquidiser and blend or push through a sieve.
- Return the soup to the pan and re-heat. Adjust seasoning and add more stock if too thick.
Serves 4 – Hearty and filling, especially if accompanied by some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 1 large onion
- 4 medium-sized ripe tomatoes
- 1 tablespoon corn/vegetable oil
- 8 oz brown rice
- 1 pint vegetable stock
- Salt and pepper
- 8 oz shelled peas
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
Method:
- Heat the oil in a deep saucepan/frying pan/wok.
- Peel and chop the onion and add to the pan. Fry lightly for about 3 minutes.
- Skin the tomatoes, cut them into quarters and add to the pan. Cover and cook for a couple of minutes.
- Add the brown rice, stock and salt and pepper to taste. Cover the pan and simmer for about 20 minutes, stirring occasionally.
- Add the peas and parsley to the pan and continue to cook, covered, for another 20 minutes or more until the rice is tender, the peas are cooked and all the liquid has been absorbed.
- Serve hot sprinkled with the Parmesan cheese.
Serves 4 – A substantial vegetarian meal on its own.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- ½ of a medium size white cabbage
- 1 large carrot
- 1 large onion
- 1 large cooking apple
- Salt and pepper
- ¼ pint chicken or vegetable stock
- 1 tablespoon white wine vinegar
Method:
- Cut the cabbage into 4 or 6 wedges and put them into a lightly greased casserole dish.
- Peel (if necessary) the carrot and thinly slice. Peel and finely chop the onion. Peel, core and slice the cooking apple. Add the above to the casserole.
- Season with salt and pepper and then pour in the chicken or vegetable stock. Add the tablespoon of vinegar.
- Cover the casserole and bake in a pre-heated oven at Gas Mark 5 (375°F/190°C) for 30 to 45 minutes until the cabbage is just tender.
Serves 4 and goes well with some sausages.
Filed under Recipe, Vegetarian Recipes by
Ingredients:
- ½ lb cabbage
- 1 large onion
- 1 or 2 cloves of garlic (crushed)
- 1 large cooking apple
- ¼ teaspoon ground ginger
- 1½ pints vegetable stock (oxo cubes are fine)
- Salt and pepper
Method:
- Wash and shred the cabbage and put into a large pan.
- Peel and crush the garlic, peel and chop the onion, peel, core and chop the apple and put them all into the pan with the cabbage.
- Add the ground ginger, salt, pepper and the vegetable stock.
- Bring to the boil, cover, reduce the heat and simmer for about 10 minutes until the cabbage and apple is tender.
- Pour into a blender/liquidiser and blend until smooth.
- Return to the pan and re-heat.
- Serve hot.
Serves 4 – A lovely vegetarian soup.
Filed under Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 1 lb spinach
- 1 large onion
- Salt and pepper
- ½ teaspoon ground nutmeg
- 1 medium lemon
- 1 pint vegetable stock
- ¼ pint yogurt
Method:
- Wash and drain the spinach and remove any coarse stalks. Coarsely chop or shred.
- Peel and chop the onion and put the spinach into a pan with the onion, salt, pepper and nutmeg. Grate in the rind of half of the lemon and then squeeze in the juice from both parts. Pour in the vegetable stock and bring to the boil, cover, reduce the heat and simmer on a low heat for about 10 minutes.
- Pour the contents of the pan into a blender/liquidiser and blend until smooth.
- Return to the pan and stir in the yogurt. Re-heat but do not boil.
Serves 4 – Can be eaten hot or chilled. For a more luxurious soup, use creme fraiche instead of yogurt (but it does put the cost up).
Filed under Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 6 oz shortcrust pastry preferably made with wholemeal flour
- 1 lb spinach
- Juice of 1 small lemon
- ¼ teaspoon ground nutmeg
- Salt and pepper
- 2 large eggs – preferably free range
- 4 tablespoons plain yogurt
- ½ lb plain cottage cheese
- 2 tablespoons grated Parmesan cheese
Method:
- Roll out the pastry and use it to line a 8″ flan ring or dish. Prick all over and line with greasproof paper and weigh down with beans, breadcrumbs or rice. Pre-heat the oven to Gas Mark 7 (400°F/200°C).
- Place the flan ring on a tray and bake for 10 minutes and then remove the paper and beans/breadcrumbs/rice and return the flan ring to the oven for another 5 minutes to dry out and colour slightly. Remove from the casing.
- Reduce the oven temperature to Gas Mark 5 (375°F/190°C) and make the filling.
- Remove and discard the hard stalks from the spinach. Wash and put into a large saucepan with only the water that clings to the leaves from washing. Cover and cook on a low heat for about 10 minutes, stirring occasionally, until tender.
- Drain and press through a sieve using a wood spoon and then chop.
- Put the chopped spinach into a bowl along with the lemon, nutmeg and salt and pepper. Stir.
- In another bowl beat the eggs with the yogurt together and then stir into the spinach mix. Stir in the cottage cheese and parmesan and mix well.
- Spoon into the flan case and level the top. Bake on a tray in the oven for about 30 minutes until the filling is set and the top lightly browned.
Serves 4 – Makes a light vegetarian meal with the addition of a salad.
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