Recipes tagged with: vegetarian

    Brazil Nut Roast

    Brazil Nut Roast

    One of the mainstay, classic recipe's of the early vegetarian movement. This was one of the most popular main courses that I used to make in the 80's when I owned and ran a vegetarian restaurant. It is also a delicious way for vegans to ensure that they add plenty of protein to their diet. You can adapt this recipe for any type of nut that you fancy and also try changing the vegetables and herbs that you use. Grating the vegetables keeps it light and prevents it being the chaffy, dry creation so mocked in the past. If you are not bothered about the recipe being vegan, use butter instead of the oil. Add a beaten egg too, it will be even lighter.

    • Time: 15 minutes to prepare. 40 minutes cooking time.
    • Complexity: easy

    Cheesy Vegetarian Scotch Eggs

    Cheesy Vegetarian Scotch Eggs

    This is just one of the best vegetarian scotch eggs you will ever eat!  Quite a claim I know but I created this recipe when I ran my own vegetarian restaurant in the 80's.  It has stood the test of time and still gets lots of oohs and ahhs when you put them on the table. Worth making lots because its a little bit of a fiddle to do just a few. Promise that they will all get eaten!

    • Time: allow 1 hour
    • Complexity: medium

    Feta and Peppadew Muffins

    Feta and Peppadew Muffins

    Savoury muffins are delicious as a savoury snack at any time of the day or served with soup instead of bread. They are also a great way to use up leftover cheese, cooked meat and cooked vegetables. Just substitute the Feta for any other cheese that you fancy and the Peppadew's can be substituted for cooked meat such as ham or bacon or vegetables. The jars of antipasti artichokes, courgettes etc stored in oil work well and remember to use the oil up in the recipe instead of the olive oil. Makes 15.

    • Time: 20 minutes to prepare. 20 minutes to bake.
    • Complexity: easy

    Fried Green Tomatoes

    Fried Green Tomatoes

    Perfect for using up those unripe tomatoes and great for breakfast or supper. I like them with hot sauce.

    • Time: 10 minutes to prepare and 5 minutes to cook
    • Complexity: very easy

    Halloumi Cheese on the Barbecue

    Halloumi Cheese on the Barbecue

    Halloumi cheese cooks very well on the barbecue as it doesn't melt into a puddle as soon as it hits the heat. Cut quite large cubes of cheese so it doesn't fall between the grid on the barbecue into the fire. Try marinading in lemon, garlic and oregano. Skewers work too, although halloumi is prone to break when you thread the skewer and try to turn them over. Grill to form a lovely brown crust.

    • Time: 10 minutes plus cooking time of about 10 minutes.
    • Complexity: very easy

    Jerusalem Artichoke and Carrot Soup

    Jerusalem Artichoke and Carrot Soup

    A favourite Winter soup which is vegetarian. Artichokes will discolour when peeled so place them into a bowl of cold water with a slice of lemon added to prevent them from discolouring.

    • Time: 30 minutes
    • Complexity: easy

    Leek and Parsley Soup

    Leek and Parsley Soup

    A simple and economical soup which is quick to make. Use oil instead of butter for a dairy free version.

    • Time: 30 minutes
    • Complexity: very easy

    Mushroom Berkeley (Sweet and Sour Mushrooms)

    Mushroom Berkeley (Sweet and Sour Mushrooms)

    This is an adapted recipe from The Vegetarian Epicure by Anna Thomas and a real favourite from my vegetarian restaurant days. Delicious on toast or with garlic bread this recipe can also suit vegans if you replace the butter for more oil and check that the mustard that you use does not contain honey or other non-vegan ingredient.

    • Time: 50 minutes.
    • Complexity: easy

    Parsnip Fritters

    Parsnip Fritters

    Crispy and light vegetarian, choux pastry fritters suitable as a starter, light supper or as nibbles with drinks. They take a little time to make but are well worth the effort.

    • Time: 50 minutes
    • Complexity: advanced

    Pea Flour Pancakes with Spinach and Feta Cheese

    Pea Flour Pancakes with Spinach and Feta Cheese

    Vibrant green pea flour pancakes stuffed and baked with a Greek style spinach and feta filling. You can make these the day before if you want to get ahead and have something ready to pop into the oven. The pancakes also work very well in place of sheets of lasagne in baked pasta dishes.

    • Time: 20 mins for the pancakes. 15 mins for the filling. 30 mins to bake.
    • Complexity: medium

    Potted Cheese

    Potted Cheese

    A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a great vegetarian recipe. Serve on toast or in a baked potato.

    • Time: 20 minutes plus time to chill
    • Complexity: very easy

    Red Bean and Cashew Rice

    Red Bean and Cashew Rice

    A savoury rice dish that can be eaten hot or cold. It makes a sustaining and filling vegan/vegetarian main course.

    • Time: 40 minutes
    • Complexity: easy

    Roasted Squash and Blue Cheese Pizza

    Roasted Squash and Blue Cheese Pizza

    The sweet flesh of squash and pumpkin works so well with blue cheese of any type. Perhaps not strictly a pizza but delicious. Use crusty bread for bases if you don't have time to make a dough. Try different cheese to replace the goats cheese. Experiment!

    • Time: 30 minute roasting time for the veg and 20 minutes to bake in the oven
    • Complexity: easy

    Spring Cabbage, Mushroom, Dill and Cream Cheese Pie

    Spring Cabbage, Mushroom, Dill and Cream Cheese Pie

    A delicious vegetarian pie which can be served with a dill flavoured béchamel sauce. Use shortcrust pastry or make a quick puff pastry topped pie (buy ready rolled puff pastry) Cook the cabbage filling, place in a dish and top with a puff pastry lid.  Creme fraiche can be added to the pie filling for a creamier finish.

    • Time: 40 minutes plus cooking time
    • Complexity: medium