Vegetarian Dishes

Pasta With Green Vegetables (Pasta Primavera)

 

 

 

Research has shown that more and more people are eating vegetarian food. That’s not to say that there’s a massive increase in people becoming vegetarian, but the research shows that more and more people are eating at least one vegetarian meal per week. Some of this can be put down to the highly successful ‘meat free Mondays’ campaign, backed by lots of high profile celebrities, including the McCartney family and jamie Oliver, where you’re encouraged to leave out meat and have a vegetarian meal at least once a week, invariably making your diet healthier. So today’s recipe gives you the perfect

Couscous Salad

serves 4
200g couscous
750ml veg or chicken stock
600g sweet potato
1/2 pack mange toute
1/2 pack green beans
1 400g tin chickpeas drained and rinsed
large handful fresh chopped coriander
large handful fresh chopped mint
2 tbsp olive oil
salt and pepper

Roast the sweet potato in the olive oil and salt and pepper at 180’c in the oven until tender.
Blanche the green beans and mange toute in boiling salted water for 2 minutes.
Place the couscous in a bowl with the boiling stock, cover with cling film and leave for 10 minutes.
Mix all of the above with the chickpeas, mint and coriander. Then make the dressing below and mix well

My hearty, healthy Italian soup

Serves 6
5 tbsp olive oil
1 onion finely chopped
1 carrot finely chopped
1 stick celery finely chopped
1 leek finely chopped
3 cloves garlic finely chopped
800ml vegetable stock
50ml dry white wine
1 400g tin chopped tomatoes
1 400g tin cannellini beans drained and rinsed
200g small pasta shapes or broken spaghetti
1 cougette diced
1/2 bulb fennel diced
100g frozen peas
1/2 small savoy cabbage shredded
Couple of sprigs of rosemary, thyme and a bay leaf tied together with string
salt and pepper
6 slices of stale bread

Fry the onion in 3 tbsp of the olive oil gently for 10 minutes then add the celery, carrot, leek and 2 cloves of the garlic and fry

Spicy Chilli Bean Burger

Makes 6
2 x 400g tins beans (mixed, red kidney, cannellini, borlotti, pinto) drained and rinsed
½ onion finely diced
2 cloves garlic crushed
1cm root ginger peeled and grated
2 red chillies de-seeded and finely chopped
½ red pepper finely diced
½ yellow pepper finely diced
1 small carrot peeled and grated
½ small sweet potato peeled and finely diced
½ pack halloumi cheese finely diced
100g  chopped mixed nuts
½ tsp ground coriander
½ tsp ground cumin
½ tsp smoked paprika
½ tsp chilli powder
Zest 1 lime
1 tbsp soy sauce
2 tbsp fresh chopped coriander
1 egg
1 tbsp breadcrumbs
Salt and pepper
4 tbsp olive oil

Fry the onion, garlic ginger, fresh chilli, sweet potato and peppers gently in

Roast Mediterranean Vegetable Bruschetta

Serves 2
2 thick slices of day old bread
4 tbsp extra virgin olive oil or cold pressed rapeseed oil
1 clove garlic peeled and cut in half
½  large courgette cut in to thick slices
½ aubergine cut in to thick slices
½ red pepper cut in to large pieces
½ yellow pepper cut in to large pieces
½ red onion peeled and cut in to wedges
1 bulb fennel root removed and cut in thick slices
Salt and pepper
Dressed mixed salad to serve (optional)

Take all you sliced vegetables, place in a bowl, add half the oil, season with salt and pepper and toss well to coat all the vegetables.

Sweetcorn Fritters

Serves 4-6

200g plain flour
3 medium eggs
150ml milk
30ml double cream
1 tbsp baking powder
½ tsp table salt
1-2 red chilli (according to taste) de-seeded and finely chopped
1 bunch spring onions finely sliced
2 tbsp fresh coriander chopped
1 clove garlic crushed
1 tin sweetcorn drained
2 tbsp olive oil

Sieve the flour, baking powder and salt in to a large bowl and make a well in the middle, break in the eggs and mix well, gradually add the milk and cream until you have a smooth thick batter, if your batter is too thin add a bit more flour to it. Now mix in the sweetcorn, chilli, coriander, spring

Noodle Salad

Serves 6
For the dressing
1 tbsp sesame oil
2 tbsp groundnut oil
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp lime juice
1 clove garlic crushed
1cm root ginger peeled and grated
1 tsp fish sauce

In a bowl whisk together all the ingredients adding a little more soy sauce if you think it needs more salt and a little more lime juice if you think it lacks sharpness.

For the salad
1 stick celery sliced
125g mange tout sliced
1 red pepper sliced
1 bunch spring onions sliced
1 large carrot grated
550g cooked and cooled fine rice noodles
1 tbsp sesame seeds
Large handful fresh chopped coriander
Small handful fresh chopped mint
2 tbsp chopped unsalted

Mushroom, Leek and Potato Gratin

Recipe for Mushroom, Leek and Potato Gratin

Veggie Fish and Chips

Serves 2
1 packet of halloumi cheese cut lengthways in to 6 slices
Flour for dusting
Vegetable, sunflower or groundnut oil for frying

For the batter
75g plain flour
25g self raising flour
About 125ml lager or beer (decent stuff, drink the rest!)
Splash white wine vinegar
Salt and ground white pepper
Sieve the flours in to a bowl and add a pinch of salt and pepper, gradually whisk in the beer until you have a nice thick batter, slightly thicker than the consistency of double cream, then add the splash of white wine vinegar, whisk until there are no lumps.
Heat the oil to 180’c in a fryer or pan, Dust

Homemade Pizza

Makes 4 pizzas

600g tipo 00 or strong flour

2 tsp table salt

1 7g sachet dried yeast

2 tsp caster sugar

35 ml extra virgin olive oil

roughly 400ml lukewarm water

Sieve the flour and salt on to a large surface and make a large well in the middle. Add the water, olive oil, sugar and yeast in to a large jug and mix, allow to sit for 5 minutes or so. Now gradually add the liquid and begin to mix in to the flour, continue adding the water a bit at a time until you have a dough, knead the dough for about 10 minutes until