Simple Vegetarian Recipes

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450 g/1 lb small carrots
50 g12 oz butter
2 X 15 ml spoons/2 tbsp sesame seeds
1 X 15 ml spoon/1 tbsp snipped fresh chives
salt and freshly ground black pepper

Methods:

Leave tiny carrots whole, slice larger ones in half lengthwise. Boil in slightly salted water until just tender, drain.

Cook carrots or French beans in 4 x 15 ml spoons/4 tbsp water for about 8 minutes on HIGH, leave to stand for 5 minutes. Melt the butter on HIGH for 1 minute.

625 g/11/2 lb red cabbage, shredded
2 large cooking apples, peeled cored and chopped
1 large onion, sliced
50 g12 oz walnut pieces
50 gl2 oz raisins
1 x 15 ml spoon/1 tbsp brown sugar
1 x 5 ml spoon/1 tsp salt
3 x 15 ml spoons/3 tbsp red wine vinegar
2.5 ml/11/2 tsp dry mustard 150 ml/1/4 pint apple juice

Methods:

1. Pre-heat the oven to 170°C/325°F/ gas 3.
2. Mix all the ingredients in a casserole dish. Cover tightly and cook for 11/2-2 hours, stirring occasionally until the cabbage is tender.

450 g/ 1 lb okra
2 x 15 ml spoons/2 tbsp sunflower oil
1 onion, sliced
2 cloves of garlic, crushed
400 g/1 lb can chopped tomatoes
salt and freshly ground black pepper
juice 1 lemon

Methods:

Wash the okra and wipe off any hair using absorbent paper. Carefully trim off the stems, but do not cut into the okra itself as it releases a sticky fluid when cooking. Heat the oil and gently fry the onion until lightly golden, add the garlic and cook for 1 minute. Add the okra, tomatoes, seasoning and lemon juice and stir well. Bring to the boil, cover and cook for about 40 minutes, stir occasionally taking care not to damage the okra. When the okra is tender serve hot or cold as a salad.

The pitta bread in this recipe is toasted until crisp to give the salad a wonderful array of textures.

1 pita bread
1/2 iceberg lettuce, shredded
1/2 red pepper, cut into rings
3 tomatoes, chopped
225 g/8 oz feta cheese, diced 100 g/4 oz black olives
2 x 15 ml spoons/2 tbsp chopped parsley
1 x 15 ml spoon/1 tbsp fresh chopped mint
4 x 15 ml spoons/4 tbsp olive oil juice of 1 large lemon
2.5 ml/1/2 tsp ground cinnamon salt and freshly ground black pepper

Methods:

1. Grill the bread until it is dried out and crisp, cool and break into small pieces, set aside.
2. Place the lettuce, red pepper, tomatoes, feta, olives and herbs in a large salad bowl and toss.
3. Combine the oil, lemon juice, cinnamon and salt and pepper to taste in a small jar and shake until well mixed.
4. Pour over the salad and toss.
5. Just before serving, add the crisp bread.

1 quantity pancakes
900 g/2 lb spinach, washed and trimmed
225 g/8 oz ricotta or cottage cheese
salt and freshly ground black
Pepper
1 quantity Béchamel sauce
flavoured with nutmeg
Pre-heat the oven to 180°C/350°F/ gas 4.

Methods:
To prepare the filling, cook the spinach with just the water clinging to the leaves for about 5 minutes, until soft but still bright green. Cool slightly, press out all the water and chop. Mix together with the cheese, and seasoning to taste. Divide the filling between the pancakes and roll up. Place in an ovenproof dish and top with Béchamel sauce. Bake for 20 minutes, until the sauce is beginning to brown.

Variation

Pancake stack

Pre-heat the oven to 190°C/375°4as 5. Make the quantity of pancakes, half of the quantity of spinach and ricotta filling, and 1 quantity of tomato sauce. Lay a pancake on a heatproof plate and top with the spinach filling. Cover with another pancake, and spread that with tomato sauce. Continue layering in this way, ending with a pancake. Grate 50 g/2 oz Cheddar cheese over the top and bake for 20 minutes until the cheese is bubbling. Cut like a cake to serve.

Cook the completed croustade for 20 minutes on MEDIUM; brown under a hot grill, if desired.

This is a lovely, rich pasta sauce, perfect for all occasions and incredibly quick to make.

300 g/10 oz pasta shells (conchiglie)
1 x 15 ml spoon/1 tbsp oil
100 g/4 oz Gorgonzolg at room temperature
150 ml/ pint double cream salt and freshly ground black pepper

Methods:

Cook the pasta shells in plenty of rapidly boiling salted water, to which the oil has been added, until just tender, about 7-12 minutes. Beat together the cheese and cream using a wooden spoon. Place in a double-boiler over the cooking pasta until heated through and amalgamated (a heatproof bowl could be placed directly onto the pan provided the base of the bowl does not touch the water). Season the sauce taking care not to over-salt. Drain the pasta and toss with the sauce.

Cook the sauce on MEDIUM for 3 minutes, stirring once. If you are anxious to reduce your fat intake, use a buttermilk-based cream substitute in this dish.

To freeze pasta dishes, undercook the pasta by about 2 minutes. To serve, place in a covered dish in a moderately hot oven until heated through, stir occasionally. Alternatively, cook on HIGH in the microwave for 5 minutes, leave to stand for 2 minutes, stir, then heat for 2 minutes and leave to stand again, stir. Repeat the 2-minute cycle until hot. Reheat pasta dishes that have not been frozen in a double boiler over simmering water or in the microwave on HIGH.

300 g/10 oz penne
1 x 15 ml spoon/1 tbsp oil 100 g/4 oz frozen peas
I quantity rich Béchamel sauce with Nutmeg grated Parmesan cheese

Bring a pan of salted water to the boil. Add the oil (to stop the pasta sticking together). Drop in the penne and cook rapidly for 5-7 minutes, until the pasta is soft but still a little undercooked. Add the peas and cook for a further 3 minutes until both penne and peas are cooked. Drain thoroughly. Toss in the rich Béchamel sauce and sprinkle with Parmesan cheese to serve.

For non-vegetarians add chopped smoked ham to the sauce.

Tofu is made from pressed soya bean curd and is very high in protein. Smoked tofu has more flavor than regular tofu and is available from health food stores. This dish may he served as part of a Chinese meal or as a main dish on its own, with noodles or rice.

2 x 15 ml spoons/2 tbsp
vegetable or peanut oil
1 X 5 ml spoon/1 tsp grated root ginger
225 gl8 oz smoked tofu, cut into I cm/1/2 inch cubes
175 g/6 oz Chinese leaves, shredded
4 spring onions, finely sliced 100 g/4 oz beansprouts
100 gl4 oz mushrooms, sliced 1/2 red pepper, deseeded and sliced
Sauce
2 X 15 ml spoons/2 tbsp dark soy sauce
2 x 15 ml spoons/2 tbsp red vinegar
1 x 15 ml spoonsl 1 tbsp sugar
2 x 15 ml spoons/2 tbsp water 2 x 5 ml spoon/2 tsp cornflour

Methods:

1. Mix together all the ingredients for the sauce.
2. Heat the oil in a wok or large frying pan and fry the ginger for 1 minute. Add the tofu and stir fry over a gentle heat until it begins to turn brown. Remove to side of wok, or remove from frying pan altogether using a perforated spoon. Add all of the prepared vegetables and stir fry over a high heat for about 3 minutes, keeping the vegetables moving all the time. Pour over the sauce, return the tofu to the pan, and cook until the sauce thickens, stirring constantly.

Variation

Stir-fried vegetables with cashews

Omit bean-curd and substitute 100 g/4 oz cashew nuts, fry in the oil as instructed for bean-curd until browned, then remove from the wok.

Vary this dish for non-vegetarians by marinating 2 sliced chicken breasts in a quantity of the sauce for at least 30 minutes. Drain and stir fry separately, and keep warm. Add with the tofu when the vegetables are cooked.

If unable to obtain smoked tofu, use regular tofu and marinate in a quantity of the sauce, omitting water and cornflour, for at least 1 hour. Drain and add cornflour and water to the sauce and cook the tofu.

2 cantaloupe melons
300 ml/1/2 pint dry white wine
2 x 15 ml spoons/2 tbsp Marsala
sprigs of mint to garnish

Methods:
Cut the melons in half and remove the seeds. Make melon balls using a melon ball scoop, or cut the flesh into even-sized chunks. Place the melon balls in individual bowls and pour over equal amounts of wine and Marsala. Leave to chill and marinate for at least 1 hour before serving, garnished with sprigs of fresh mint.

Melon balls may be frozen in their marinade, but as they lose their crispy texture slightly upon defrosting, serve still slightly frozen.

Serves 4

cucumber, washed

salt and freshly ground pepper

25 g (1 oz) butter or margarine

1 onion, skinned and chopped

30 ml (2 tbsp) chopped fresh mint

50 g (2 oz) fresh white breadcrumbs

1 egg yolk

1.4 kg (31b) loin of lamb, boned

soured cream dressing, to serve (optional)
Methods:

• Roll up the meat and tie with fine string at regular intervals. Place the joint in a roasting tin and cook in the oven at 180°C (350°F) mark 4 for about 1 hour.
• Coarsely grate the cucumber, sprinkle with salt and leave to stand for 30 minutes. Drain well. Melt the butter in a frying pan. Add onion and cook gently for about 5 minutes. Stir in the cucumber, mint, breadcrumbs, yolk and seasoning; cool for 30 minutes.
• To serve, remove the string and carve into thick slices.
• Garnish with mint sprigs and serve with soured cream dressing if liked. Eat hot or cold.