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Posted on 06.06.05 by Administrator @ 4:38 pm Edit This
I have adored aduki beans since I was a child - my mother used to make a soup with them and I love the fact that even once they’re well-cooked, they keep a certain crispness to the skin. The texture islovely and is great in soups and salads. Here’s a great recipe for you try - remember to soak the beans overnight… Aduki Bean Salad - serves 6 250 g (8 oz) aduki beans, soaked overnight Boil the beans for 45 minutes until tender (make the first 10 minutes a rapid boil, then turn down and simmer). Drain and stir in the dressing and leave to cool. Add remianing ingredients, season to taste, mix and serve. Filed under: Vegetarian and High-fibre and Low-fat and Salads Comments: None |
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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 05.30.05 by Administrator @ 5:26 pm Edit This
As I think I’ve already told you, I’m a bit of a bean addict. I love all the beans and pulses, especially lentils. Well, this is a great haricot bean recipe that uses fresh green beans too. It’s delicious and ideal as a side dish or as a light lunch with some crusty bread… 175 g (6 oz) dried haricot beans (soak overnight) Cooked the haricot beans in boiling water for an hour until tender then drain. Cook the green beans in boiling water (salted to taste if desired) until tender. Mix the oil and lemon juice together, season to taste with salt and pepper and stir in the parsley. Mix the beans together, pour the dressing over and serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 05.17.05 by Administrator @ 6:44 pm Edit This
“More salads!” I hear you cry! Well, you asked for them so you’ve got them. It’s definitely the time of year for lighter, cold meals and snacks, so here’s a nice variation on the traditional coleslaw recipe… Cashew Coleslaw - serves 6 250 g (8 oz) shredded white cabbage Place the cabbage, celery, apples, spring onions, cashews and parsley in a mixing bowl. Mix the mayonnaise and yogurt together and pour over the salad, toss thoroughly and serve. Filed under: Vegetarian and Salads 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 05.07.05 by Administrator @ 3:29 pm Edit This
This is a recipe my mum gave me when I became a vegetarian - she told me that it’s a Provencale dish and the name ‘Tian’ comes from the actual earthenware dish that it is traditionally cooked in… Tian - serves 4 2 tbsp olive oil Heat the oil in a oan and fry onions until soft. Add garlic and courgettes and fry for 5 minutes. Add spinach, rice, eggs, Gruyere cheese and season with salt and pepper to taste. Mix well and spoon into a greased 1.2 litre (2 pint) ovenproof dish. Sprinkle with breadcrumbs and parmesan and bake in a pre-heated oven 180°C (350°C, Gas Mark 4) for 35 minutes Serve with a green salad and crusty bread. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 05.06.05 by Administrator @ 3:32 pm Edit This
This soup is great lunch for the summer and makes a delicious starter to a more formal meal. Don’t forget to allow two hoursfor chilling it in the fridge before serving… Chilled Yogurt & Mint Soup - serves 4 300 g (10 oz) natural yogurt Place yogurt and tomato juice in a bowl and mix thoroughly. Add milk, garlic, cucumber, chopped mint and season with salt and pepper to taste. Place in the fridge to chill for 2 hours. Garnish with sprigs of mint to serve. Filed under: Vegetarian 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 04.28.05 by Administrator @ 3:41 pm Edit This
I’ve just bought myself a beautiful organic spearmint plant and it’s inspired me to try out some new recipes with mint. Here’s one we had yesterday as a side dish with some chicken… Potato & Mint Salad - serves 4 500 g (1 lb) new potatoes Boil the potatoes in their skins until tender. Drain and mix with the dressing while warm, then leave to cool. Add the radishes and chopped mint and serve. Filed under: Vegetarian and Salads Comments: None |
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