“The definitive guide to vegetarian wholefood ingredients with over 300 classic and original recipes to choose from.
Appetizing and inspiring ideas for nutritious breakfasts, simple soups, low-cost family weekday meals, side dishes, special occasions, healthy salads, and wholesome and filling desserts, cakes and bakes.”
This is the second part of the vegetarian recipes I wanted to share. This book was given to me a little while ago and I have picked five recipes I am really keen to make in the next month.
‘A colorful medley of mushrooms and peppers in a spicy sauce, wrapped in tortillas and served with creamy guacamole.’
– 1 onion
– 1 red pepper
– 1 green pepper
– 1 yellow pepper
– 1 garlic clove, crushed
– 225g/ 8 oz/ 3 cups mushrooms
– 90ml/ 6 tbsp vegetable oil
– 30ml/ 2 tbsp medium chilli powder
– salt and freshly ground black pepper
(for the guacamole)
– 1 ripe avocado
– 1 shallot, coarsely chopped
– 1 fresh green chilli, seeded and coarsely chopped
– juice of 1 lime
– 4-6 flour tortillas, warmed
– 1 lime, cut into wedges
– sprigs of fresh coriander
1. Slice the onion. Cut the peppers in half, remove the seeds and cut the flesh into strips. Combine the onion and peppers in a bowl. Add the crushed garlic and mix lightly.
2. Remove the mushroom stalks. Save for making stock, or discard. Slice the mushroom caps and add to the pepper mixture in the bowl. Mix the oil and chilli powder in a cup, pour over the vegetable mixture and stir well. Set aside.
3. Make the guacamole. Cut the avocado in half and remove the stone and the peel. Put the flesh into a food processor or blender with the shallot, green chilli and lime juice.
4. Process for 1 minute, until smooth. Scrape into a small bowl, cover tightly and put in the fridge to chill until required.
5. Heat a frying pan or wok until very hot. Add the marinated vegetables and stir-fry over high heat for 5-6 minutes, until the mushrooms and peppers are just tender. Season with salt and pepper. Spoon the filling on to each tortilla and roll up. Garnish with coriander and serve with the guacamole and lime wedges.
‘Chilli flakes add a fiery touch to this simple southern Italian dish.’
Broccoli, Chilli and Artichoke Pasta.
– 350g/2 oz/ 3 cups dried gnocchi pasta
– 300g/ 1 1 oz broccoli florets
– 90ml/ 6 tbsp olive oil
– 1 large garlic clove, crushed
– 2.5-5ml/ 1/2-1 tsp dried chilli flakes
– 185g/6 1/2 cup artichoke hearts in oil, drained
– salt and freshly ground black epper
– 15ml/1 tbsp chopped fresh flat leaf parsley, to garnish
– grated Pecorino, for sprinking (optional)
1. Cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet until it is all dente. Add the broccoli for the last 3 minutes of cooking time. Drain, reserving a little of the cooking water.
2. Meanwhile, heat the olive oil in a large heavy-based saucepan and saute the garlic and chilli flakes for 1 minute.
3. Add the pasta, broccoli and artichoke hearts and cook for 2 minutes until hot. Add a little of the reserved pasta water if the mixture seems a little dry. Season and sprinkle with the parsley and Pecorino, if using.
The heart, blood and immune system will all benefit from the combination of garlic, chilli and broccoli in this dish.
‘The earthy flavours of the mixed mushrooms perfectly complement the two creamy cheeses in this delectable recipe.’
– 2.5ml/ 1.2 tsp active dried yeast
– pinch of granulated sugar
– 450g/ 1 lb/ 4 cups strong white flour
– 5ml/ 1 tsp salt
– 30ml/ 2 tbsp olive oil
(for the tomato sauce)
– 400g/ 1 4 oz can chopped tomatoes
– 150ml/ 1/4 pint/ 2/3 cup passata
– 1 large garlic clove, finely chopped
– 5ml/ 1 tsp dried oregano
– 1 bay leaf
– 10ml/ 2 tsp malt vinegar
– salt and freshly ground black pepper
(for the topping)
– 30ml/ 2 tbsp olive oil
– 1 garlic clove/ finely chopped
– 350g/ 12 oz/ 4 1/2 cups mixed mushrooms (chestnut, flat or button), sliced
– 30ml/ 2 tbsp chopped fresh oregano, plus whole leaves, to garnish
– 250g/ 9 oz/ generous 1 cup ricotta cheese
– 225g/ 8 oz Fantina cheese, sliced
1. To make the dough, put 300ml/ 1/2 pint/ 1 1/2 cups warm water in the measuring jug. Add the yeast and sugar and leave for 5-10 minutes, until frothy.
2. Sift the flour and salt into a large bowl and make a well in the centre. Gradually pour in the yeast mixture and the olive oil. Mix to make a smooth dough. Knead on a lightly floured surface for about 10 minutes until smooth, springy and elastic. Place the dough in a floured bowl, cover and leave to rise in a warm place for 1 1/2 hours.
3. Meanwhile, make the tomato sauce. Put all the ingredients in a saucepan, cover and bring to the boil. Lower the heat, then remove the lid and simmer for 20 minutes, stirring occasionally, until the liquid has reduced.
4. To make the topping, heat the oil in a frying pan. Add the garlic and mushrooms and season with salt and pepper. Cook, stirring, for about 5 minutes, or until the mushrooms are tender and golden. Set aside.
5. Preheat the oven to 220c/ 425f/ gas 7. Brush four baking sheets with oil. Knead the dough for 2 minutes then divide into four equal pieces. Roll out each piece to a 25cm/ 10in round and place on a baking sheet.
6. Spoon the tomato sauce over each douch round. Brush the edge with a little olive oil. Add the mushrooms, oregano and cheeses. Season to taste. Bake for about 15 minutes, until golden brown and crisp. Garnish with oregano leaves.
Cook’s Tip: To freeze, allow to cool to room temperature after baking. Wrap in foil and freeze. Thaw completely and heat through in a warm oven before serving.
‘A popular vegetable rice dish that makes a tasty light supper. You can add baby broad beans instead of peas.’
Serves: Four to Six
– 225g/ 8 oz/ 1 cup basmati rice
– 30ml/ 2 tbsp oil
– 2.5ml/ 1/2 tsp cumin seeds
– 2 bay leaves
– 4 cloves
– 4 green cardamom pods
– 1 onion, finely chopped
– 1 carrot, finely diced
– 50g/ 2 oz/ 1/3 frozen peas, thawed
– 50g/ 2 oz/ 1/3 cup sweetcorn, thawed
– 25g/ 1 oz/ 1/4 cup cashew nuts, lightly fried
– 1.5ml/ 1/4 tsp ground cumin
1. Wash the basmati rice in several changes of cold water. Put into a bowl and cover with water. Leave to soak for about 30 minutes.
2. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes. Add the bay leaves, cardamoms and cloves and fry for a further 2 minutes.
3. Add the onion and fry for 5 minutes, until softened and lightly browned.
4. Stir in the carrot and cook for 3-4 minutes.
5. Drain the rice thoroughly and add to the pan together with the peas, sweetcorn and cashew nuts. Fry for the 4-5 minutes.
6. Add 475ml/ 1 6 fl oz/ 2 cups water, the ground cumin and salt to taste. Bring to the boil, cover and simmer for about 15 minutes over a low heat until all the water is absorbed. Leave to stand covered for 10 minutes, before serving.
Rhubarb and Raspberry Cranachan
– 350g/ 12 oz rhubarb
– 30ml/ 2 tbsp unsweetened orange juice
– 175g/ 6 oz/ 1 cup raspberries
– 30ml/ 2 tbsp pure fruit raspberry jam
– 25g/ 1 oz/ 1.3 cup porridge oats
– 25g/ 1 oz/ 1/4 cup mixed chopped nuts
– 2ooml/ 7 fl oz/ scant 1 cup light vanilla yogurt
1. Cut the rhubarb into chunks. Heat the orange juice in a saucepan and poach the rhubarb gently 8-10 minutes until just tender. Remove from the heat immediately. Allow to cool, then stir in the raspberries and pure fruit jam.
2. Spread the oats and nuts out on a baking sheet and toast them briefly under a hot grill.
3. Spoon the fruit mixture into four sundae dishes. Top each portion with yogurt, then scatter the toasted oats and nuts over the top.
Cook’s Tip: Early rhubarb, which is forced into growth, has thin red and pink stems, and a fresh flavour. Maincrop rhubarb has thick red stems, and a coarser, tart flavour.