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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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Posted on 04.13.05 by Administrator @ 6:30 pm Edit This
Here’s a recipe for a really tasty nut roast that we had on Christmas Day last Christmas. It was very successful and popular with everyone, served with roast potatoes, steamed vegetables and a mushroom and brandy sauce… Walnut & Lentil Roast - serves 6 1 tbsp oil Heat oil in a pan, fry onion until soft. Add garlic, celery, lentils and water and bring to boil. Cover and simmer for 1 hour. Remove lid at the end if necessary to allow excess water to evaporate. Mix in the walnuts, breadcrumbs, parsley, soy sauce, egg and season to taste. Mix thoroughly. Line a loaf tin (500g/1lb) with foil and brush with oil. Spoon the mixture into tin, cover with foil and bake in pre-heated oven 190°C (375°F, Gas Mark 5) for about 50 minutes. Filed under: Vegetarian and High-fibre Comments: None |
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Posted on 04.09.05 by Administrator @ 9:39 pm Edit This
I make and eat soup throughout most of the year, except the middle of the summer (I guess it comes from growing up in chilly England!) and this is a favourite soup recipe of mine.. It’s great for lunches and suppers, served with wholemeal bread.. Pea Soup - serves 4 225g (8oz) dried split peas Soak split peas in water overnight. Drain and place in a large saucepan with the stock, onions, carrot, turnip, mint and salt and pepper to taste. Bring to the boil and simmer one and a half hours until the peas are soft. Cool, then blend in a liquidiser or push through a sieve until smooth. Add sugar to taste and reheat; serve hot. Filed under: Vegetarian and High-fibre and Low-fat and Soups Comments: None |
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Posted on 04.07.05 by Administrator @ 4:01 pm Edit This
Here’s a fruity little number for you, and just the thing for springtime! I’ve made and eaten a lot of different types of fruit salad and this is my firm favourite (I think it might be down to the wine)… Fresh Fruit Salad - serves 4 150 ml (5 fl oz) white wine Mix the wine, orange juice and lemon juice together. Put all the fruit in a bowl, pour on the liquid and chill for an hour or so. Stir in the nuts and serve with plain yogurt if desired. Filed under: Vegetarian and High-fibre and Salads Comments: None |
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Posted on 04.05.05 by Administrator @ 3:30 pm Edit This
I cook this quite regularly as it’s great served hot or cold and makes a good light supper or lunch. Lentil & Cheese Wedges - serves 6 225g (8oz) red lentils Cooks the lentils in the water until soft and all the liquid has been absorbed. Chop onion and fry in oil until soft. Combine all ingredients together and press into a greased sandwich tin (23cm/9″). Bake in pre-heated oven 190°C (375°F, Gas Mark 5) for 30 minutes. Cut in wedges and serve hot or cold with a green salad and crusty bread. Filed under: Vegetarian Comments: None |
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Posted on 04.04.05 by Administrator @ 7:41 pm Edit This
Here’s a handy little recipe for light lunches and suppers. I think it was supposed to be a breakfast dish originally but, as I’m a light eater in the morning, I’ve never tried it at that time of day. Let me know if you do! Potato Triangles - serves 4 500g (1 lb) peeled potatoes grilled tomatoes and mushrooms Boil the potatoes in salted water for 20 minutes until tender. Drain and mash with margarine and milk, season with salt and pepper. Stir in the drained sweetcorn and oats and knead into a dough. Roll out on a floured surface to 6mm (0.25 inch) thickness and cut into triangles. Use a heavy non-stick frying pan, lightly oiled if necessary, and fry triangles on a high heat, turning to brown both sides. Serve with the grilled tomatoes and mushrooms. You can also add garlic and onions for a good variation of this recipe. Filed under: Vegetarian Comments: None |
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Posted on 04.03.05 by Administrator @ 4:12 pm Edit This
Here’s a great vegetarian dish using choux pastry, mushrooms and nuts. The first time I made it, I wasn’t sure if it would work with the pastry just pushed to the edges of the dish, but it comes out of the oven looking and tasting good Mushroom Gougère - serves four 50g (2oz) margarine 150 ml (0.25 pint) water 65 g (2.5 oz) wholewheat flour 2 eggs 50g (2oz) grated Cheddar cheese (fat-reduced versions works fine) 2 tbsp oil 1 chopped onion 250 g (8oz) sliced mushrooms 2 crushed cloves garlic 1 tbsp wholewheat flour 150ml (0.25 pint) vegetable stock 75g (3oz) roughly chopped walnuts 2 tbsp chopped parsley salt and pepper Melt margarine in a pan, add water and bring to boil. All flour all at once and beat it until mixture leaves the sides of the pan. Allow to cool, add eggs one at a time. Beat vigorously until mixture is “glossy”. Add cheese and beat. Spoon the mixture around the edge of a greased 1.2 litre (2 pint) ovenproof dish. Heat oil in pan, fry onions until soft. Add mushrooms and garlic and fry for 2 minutes. Stir in flour, then stock and bring to boil while stirring. Cook for 3 minutes, until thickened. Reserve 2 tablespoons of walnuts - stir in the rest with the mixture and add parsley, salt and pepper to taste. Pour this mixture into the centre of the ovenproof dish - sprinkle remainder off walnuts on top. Bake in preheated oven 200°C (400°C, Gas Mark 6) for 40-45 minutes until pastry is golden brown and serve immediately. Filed under: Vegetarian Comments: None |
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