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Posted on 05.03.07 by Administrator @ 1:59 am
Here’s a scrummy spring recipe for you that will appeal to vegetarians and carnivores alike simply because it’s sooo tasty! Falafel in Pitta 225g/8oz dried chickpeas, soaked overnight in water To serve: Drain the chickpeas and place in a food processor with the tahini, salt, baking powder, cumin, coriander, cayenne, garlic, watercress and lemon juice. Whizz until very finely chopped but not puréed. Preheat the oven to 220C/Gas Mark 6. Place a large roasting tin in the oven to heat up. Shape the mixture into 16 balls, then flatten slightly into patties. Add the oil to the roasting tin, return to the oven for 2 mins, then carefully add the falafel, tossing to coat in hot oil. Bake for 20 mins, turning once until crisp and golden. Whilst they cook, roughly chop half the remaining watercress and stir it into the yogurt with the garlic and season to taste. Lightly toast the pittas on each side, cut each in half and open up each half to make a pocket. Fill the pitta pockets with falafel, remaining watercress and the yogurt sauce. Serve whilst warm. Filed under: Vegetarian Comments: None |
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Posted on 02.13.07 by Administrator @ 5:46 am
Here’s a great new vegetarian recipe for you to try. This really is tasty and will convince even the most hardened meat-eater that veggie food can taste delicious! Artichoke & Pine Nut Risotto 600ml/ 1pt vegetable stock Heat the stock to a bare simmer and keep simmering over a very low heat. Bring a pan of water to the boil and add the green beans for three minutes. Remove from the water, drain and set aside. In a large frying pan, heat the olive oil and add the onion. Cook for 2 minutes then add the garlic and sauté for a couple of minutes. Add the rice and cook for a further 2 minutes, stirring constantly. Begin adding the stock a ladle at a time, allowing the rice to absorb all the stock before adding more and continue stirring. When half the stock has been used, add the wine and oregano, stirring constantly. Continue adding the remaining stock for about 20 minutes until cooked. When the last ladle of stock has been added, add the beans, pine nuts, artichoke hearts and herbs. Cook for an additional few minutes until the rice is the texture you like. When cooked, remove the pan from the heat, stir in the Parmesan if using, season to taste and serve immediately. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 10.06.06 by Administrator @ 8:40 am
Salads can be one of the most nutritious and healthy meals you can choose, but always remember to beware of high-fat dressings, mayonnaise and too much oil. Here’s a healthy, enormously tasty salad that also happens to be easy to prepare… Watercress, Feta and Red Salad 125g red/ brown rice Empty red/ brown rice into a pan and pour in 1pt of boiling water. Cover and simmer for 25 minsthen pour rice into a colander, drain and rinse under the cold tap. Mix cooked rice with the orange segments, feta and watercress. Serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 05.26.06 by Administrator @ 2:42 am
People have been writing to me just recently requesting more beans and pulses recipes, so here’s a delicious chickpea stew recipe my next door neighbour gave me last week. Chickpea Stew 2 tbsp olive oil Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates. Add the tomatoes and cook for another two minutes to soften. Remove from the heat and check for seasoning. Stir through the spinach and top with yoghurt. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. Bake in a moderate oven for 10-12 minutes or until crisp. Serve with the stew on a warmed plate. Filed under: Vegetarian and Soups Comments: None |
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Posted on 05.18.06 by Administrator @ 2:54 am
Here’s a recipe my aunt gave me. She’s a strict vegetarian and also a wonderful cook! Mixed Vegetable Gratin 2lb / 1kg mixed vegetables such as cauliflower, broccoli, carrots, potatoes, leeks Preheat the oven to 350°F/180°C/gas mark4. Wash and slice the leeks and carrots, divide the cauliflower and broccoli into florets, and cut the potatoes into small pieces. Steam them until just cooked but still fairly firm to the bite. Place in a large buttered casserole dish. Melt the butter in a pan, stir in the flour and cook for 1 minute. Remove from the heat and gradually add the milk and water. Return to the heat and stir until thickened. Add the crushed garlic, two cheeses and seasoning to taste. Pour over the vegetables and bake in the oven for about 20 minutes or until heated thoroughly. Serve immediately with a side salad. Filed under: Vegetarian Comments: None |
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Posted on 12.24.05 by Administrator @ 9:23 am
Here’s a winter-warmer for you - spicy red cabbage. And remember that cabbage is one of the very healthy cancer-busting vegetables. Eat up! Spicy Red Cabbage 1 large red cabbage, shredded Place all ingredients, except the redcurrant jelly into a large saucepan, bring to the boil, cover and simmer gently for about 1 hour or until the cabbage is tender. Season well, stir through the redcurrant jelly and serve. Filed under: Vegetarian and High-fibre and Low-fat Comments: None |
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Posted on 12.20.05 by Administrator @ 10:49 am
Thanks to Mary from Brighton who sent me this tasty recipe - I hope you all enjoy it as much as I did… 85g bag watercress, chopped Put the stock in a saucepan and bring to the boil. Reduce the heat and allow the stock to simmer. Heat the butter and oil in a casserole dish over a moderate heat. Add the shallots and cook for 1-2 minutes. Add the garlic and cook for a further minute. Add the mushrooms and thyme and mix well. Add the rice and stir for about 1 minute until the grains are well coated. Pour in the wine and stir until completely absorbed. Add 1 ladle of the hot stock and simmer until completely absorbed. Continue to add the stock as before, for a further 18-20 minutes until the rice is al dente. Stir in most of the watercress (save some to garnish) and season with salt and pepper. Remove from the heat, cover, and rest for 2 minutes, then remove the thyme sprigs. To serve, spoon into warmed bowls, scatter with the goat’s cheese and garnish with the remaining watercress. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 11.21.05 by Administrator @ 4:43 am
Here’s a lovely winter recipe for you - but be warned, it makes a HUGE turreen of soup! You’ll need a large suacepan and lots of hungry mouths… Mediterranean Bean Soup 500g of mixed dried beans soaked in water over night (eg. white and green haricots, red kidney beans, aduki beans, all types of lentils, split peas, chickpeas…) Soak the beans overnight, then drain and rinse. Put the beans and all the other ingredients into a large pan with the water or stock. Boil for ten minutes, then cover and simmer for an hour and a quarter until the beans are tender. If you wish to add soup pasta, add in and stir ten minutes before the end of cooking. Season and serve in warmed soup bowls with crusty bread. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 11.09.05 by Administrator @ 3:55 am
As the evenings draw in and the weather cools down, a hot spicy soup is just the thing to warm you up and lift your spirits! Here’s a great recipe for you, packed with nutrition and tasty too… Spiced Lentil Soup - serves 4 225 g / 8 oz red lentils, washed and drained Simmer the lentils, onion, bay leaf, celery and stock in a large covered pan for 40 minutes. Discard the bay leaf and stir in the turmeric and ginger. Season to taste with salt and peppe and stir well. You can either serve this soup as it is, with a rough texture, or blend it smooth. Serve with croutons or crusty bread. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 10.12.05 by Administrator @ 5:35 am
Here’s a yummy lentil recipe and these lentil cakes are great served with a tomato sauce and a salad or vegetables. You can serve them hot or cold, just like vegeburgers. Lentil Cakes - serves 4 175g /6 oz split red lentils Simmer the lentils, bay leaf, cumin, tomatoes and stock in a pan for 30-40 minutes until the lentils are soft and the water has been absorbed. Remove the bay leaf and beat the mixture until smooth. Heat the oven to 190°C (375°C, Gas Mark 5) and grease a baking sheet. Mix the almonds, breadcrumbs and bran and beat half of this into the lentil mixture. Season to taste with salt and pepper, stir in the parsley and beat in the egg. Flour your hands and divide the mixture into eight flat round cakes. Spread the other half of the breadcrumb mixture on a plate and coat the lentil cakes on both sides. Place the cakes on the baking sheet and bake for 25 minutes until golden brown. Filed under: Vegetarian and High-fibre and Low-fat Comments: None |
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