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Posted on 06.02.05 by Administrator @ 2:28 pm Edit This
Lentils and rice and all things nice… here’s a simple supper recipe that satisfies all the nutritional requirements of a vegetarian meal. I serve it with some plain yogurt for added ntrition and creaminess… Lentil Kedgeree - serves 4 350 g (12 oz) whole brown lentils, soaked and drained Cook the lentils in a pan of boiling water for 45 minutes until tender. Drain and put to one side. Cook the rice in boiling water, salted to taste, for 40 minutes or until tender. Drain and stir in the curry powder while hot. Mix the lentils and rice together, stir in the parsley and season to ttaste with salt and pepper. Serve with the onion and pepper rings on top. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 05.27.05 by Administrator @ 9:41 pm Edit This
I’m always looking for healthy desserts, something that satisfies a sweet tooth without going overboard on fat, and I think this dish fits the bill. It’s great as a winter warmer or a “comfort-food” dish and is as easy as pie to make! Figgy Rice Pudding - serves 4 40 g (1.5 oz) brown short-grain rice Bring the rice and milk to the boil in a pan, cover and simmer for 40 minutes or until the rice is tender and the milk has been absorbed. Stir in the sugar, allow to cool slightly and beat in the eggs. Grease an ovenproof dish. place the figs in the bottom and spoon the rice mixture over the top. Bake in a pre-heated oven 190°C (375°C, Gas Mark 5) for about 15 minutes until golden brown and serve immediately. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat and Rice Dishes Comments: None |
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Posted on 05.13.05 by Administrator @ 9:23 pm Edit This
I got a few e-mails just recently asking for more cake and dessert recipes, so here’s a nice pudding recipe for you - it doesn’t contain too much fat (about 5 g per serving) and has lots of healthy fruit and fibre in it. Enjoy Apple & Date Charlotte - serves 4 90 ml (6 tbsp) wholemeal breadcrumbs Heat the oven to 180°C (350°C, Gas Mark 4) then grease a 575 ml (1 pint) ovenproof dish and sprinkle the bottom with breadcrumbs. Put a layer of apples on top, sprinkle all the dates over them, then some more breadcrumbs. Make further layers of apples and breadcrumbs until they’re all used up - make sure you finish with a layer of breadcrumbs. Heat the honey, water, lemon rind and juice, cloves and margarine in a pan and mix until well blended. Pour over the pudding, pat down with the back of a spoon and bake for 1.5 hours until top is golden brown. Serve immediately. Filed under: Desserts, cakes, bread & biscuits and High-fibre Comments: None |
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Posted on 05.12.05 by Administrator @ 7:56 pm Edit This
I should warn you before you try to make hummus (if you haven’t made it before, that is) that I found it very messy and frustrating the first time. You see, I didn’t have a food processor and had to push the chick peas through a sieve. As I made it, I swore that I would never do it again. The truth was though, that it tasted so delicious once it was made that I’ve made it regularly ever since. And in case you’re wondering, no, I still don’t have a food processor and still make it with a sieve! Hummus - serves 4 225 g (8 oz) dried chick peas (soak them overnight) Boil the chick peas in plain water for 3 hours, or until tender. Add a little salt and the ground cumin towards the end of cooking. Puree the chick peas in a blender, food processor or through a sieve. Mix in the olive oil, lemon juice and garlic then season to taste with salt and pepper. Serve spread on wholemeal toast or with pitta bread and salad. Also makes an excellent dip with various raw vegetable sticks such as celery, carrots, peppers etc. Filed under: Vegetarian and High-fibre Comments: None |
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Posted on 05.11.05 by Administrator @ 6:12 pm Edit This
Well, it might be spring here, but it’s awfully cold right now! I made some nice minestrone soup yesterday for lunch to help us all warm up and I thought I’d share the recipe with you today. Don’t forget that you can use some of that wonderfully healthy Chinese leaf I was telling you about yesterday in this recipe as a substitute for the green cabbage… Minestrone Soup - serves 8 1 tbsp oil Heat the oil in a large pan and fry the onions until soft. Add carrots, celery, leek and garlic and cook for ten minutes. Add all the remaining ingredients plus salt and pepper to taste. Bring to the boil, then simmer for 40 minutes. Remove the bouquet garni and serve sprinkled with grated Parmesan. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 05.04.05 by Administrator @ 4:40 pm Edit This
Brown rice really is the most excellent food - low-fat, tasty, nutritious - so I thought I’d share another of my favourite rice salad recipes with you… Brown Rice & Walnut Salad - serves 6 175 g (6 oz) brown rice Cook the rice in boiling salted water for 40 minutes or until cooked. Drain and rinse. Put rice in a large salad bowl with all the other ingredients and mix well. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes and Salads Comments: None |
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Posted on 04.26.05 by Administrator @ 10:10 pm Edit This
As I’m sure I told you before, I just LOVE beans and pulses, and lentils are one of my favourites. Just call me an old hippy if you like, but that’s the way it is. And this is one of my favourite lentil recipes - we eat this all the time at home, often with variations of different vegetables, depending on what I’ve got in the fridge at the time. As my husband can’t tolerate spicy food very well, I usually chop up some cucumber, cut some mint and mix it with yogurt and cumin for a cool accompaniament, and serve the whole thing with brown rice, some mango chutney and sometimes chappatis, pitta bread or poppadoms… Lentil Curry - serves 4 225 g (8 oz) whole brown lentils Put the lentils in a pan with half the onion, 1 clove garlic and the stock. Simmer for 45 minutes until lentils are tender and have absorbed the stock. Boil or steam the cauliflower florets until tender and drain. Heat oil in a pan and fry the rest of the onion and celery for 4 minutes until osft. Add rest of garlic and curry spices and cook for a further 2 minutes while stirring. Add the cauliflower, apple, lemon juice and salt. Add the lentils and most of the parsley and serve, sprinkled with reserved parsley. Filed under: Vegetarian and High-fibre Comments: None |
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Posted on 04.23.05 by Administrator @ 4:46 pm Edit This
It’s nearly the end of April and it finally feels like spring is really here. It’s a glorious sunny day, warm with blue skies, so I thought it was the perfect day to share another healthy, tasty salad recipe with you… Brown Rice Salad - serves 4 225 g (8 oz) brown rice Cook the rice in boiling salted water for 40 minutes until tender. Drain through sieve and rinse with cold water. Leave to cool. Mix the rice with all the vegetables, dates, almonds and sunflower seeds. Mix the oil, apple juice, vinegar, bran, curry powder and garlic and add salt and pepper to taste. Pour dressing over salad, toss it and serve immediately. Filed under: Vegetarian and High-fibre and Rice Dishes and Salads Comments: None |
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Posted on 04.18.05 by Administrator @ 6:32 pm Edit This
Here’s another favourite recipe of mine using lentils (you know how much I love them!). This makes a great dinner, served with some salad and bread… Lentil & Mushroom Gratin - serves 4
2 tbsp oil
25 g (1 oz) margarine 75 g (3 oz) grated cheese (fat-reduced) Heat oil in pan and fry onions, carrot and celery for 10 minutes until soft. Add remaining ingredients for the lentil mixture plus salt and pepper to taste. Cover and simmer for about an hour, until lentils are tender. Prepare mushroom filling by melting margarine in a frying pan. Add mushrooms and fry for 2 minutes while stirring. Mix in the garlic, parsley and salt and pepper to taste. Place half the lentil mixture in an oiled ovenproof dish. Spread the mushrooms over the top, then the remainder of the lentil mixture on top of that. Sprinkle on the grated cheese and bake in a pre-heated oven 190°C (375°F, Gas Mark 5) for 20 to 25 minutes untilo the top is golden and bubbling. Serve with salad and crusty bread. Filed under: Vegetarian and High-fibre Comments: None |
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Posted on 04.14.05 by Administrator @ 3:26 pm Edit This
I’ve been a big fan of beans ever since I became a vegetarian when I was fifteen. I have occasionally eaten meat since, I must confess, but I still love dishes based on pulses. Here’s a great recipe based on the humble mung bean - cheap, nutricious and delicious… Mung Bean Risotto - serves 4 350 g (12 oz) mung beans, soaked in water overnight Drain the beans and rinse them. Heat 1 tablespoon of olive oil in a large suacepan and fry the onions until soft. Add the drained beans and rice and stir in. Pour in the vegetable stock, bring to the boil and simmer for 40 minutes until water has been absorbed and rice and beans are tender. Add the herbs and salt and pepper to taste and mix gently. Fry the pumpkin seeds in the remaining oil, serve the risotto with the seeds sprinkled on top. Filed under: Vegetarian and High-fibre and Low-fat and Rice Dishes Comments: None |
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