New Vegetarian Recipes 1
| Lentil, Cheese and Carrot Wedges |
| Equally delicious hot or cold. Good For picnics. For a
buffet double the quantities and make 2 x 9" cakes. |
| |
8oz/225g red lentils
¾pint/450ml water
1oz/25g low-fat margarine
1 large onion, chopped
2 medium carrots, grated
4oz/100g grated vegetarian cheese
1 tsp dried mixed herbs
1 free-range egg
1oz/125g wholemeal breadcrumbs
salt and black pepper to taste |
1.Preheat oven to 190°C/375°F/gas mark
5.
2. Cook the lentils in the water until
soft and all the water has been absorbed.
3. Melt the margarine and fry the onion until transparent.
Add the carrots and all the other ingredients and cook for another 10
minutes.
4. Press into a greased 9"
sandwich tin. Bake in the oven for 30 minutes.
Serve either hot or cold cut into wedges.
Serves 4 |
| Courgette Eggah |
| This delicious egg dish is thick and well filled. It is
baked, cooled and then cut into thin wedges. |
| |
4oz/100g butter
1 large
onion, finely chopped
2 cloves garlic,
crushed
1lb/450g courgettes, thinly
sliced
9 free-range eggs. lightly
beaten
2 tbsp fresh parsley, finely
chopped
½tsp
turmeric
salt and freshly ground black
pepper to taste |
1. Preheat the oven to 190°C/375°F/gas mark
5. Melt two-thirds of the butter in a heavy frying pan and sauté the
onion and garlic until softened.
2. Add the
courgettes and cook while stirring over a medium heat until they are lightly
browned and all the liquid has evaporated from the pan.
3. Allow the mixture to cool and transfer to a
bowl.
4. Stir in the eggs, parsley,
turmeric and salt and black pepper to taste.
5. Melt the remaining butter and brush it on the inside of
a 9" non-stick casserole dish. Pour the egg mixture in and bake for 30 minutes
or until nicely set.
6. Remove the dish
from the oven and if you wish brown the top under a hot grill. Allow to cool.
7. Turn the eggah on to a serving dish and cut into thin wedges. |
| Falafel |
| Spiced chickpea croquettes, fried golden brown. Serve with
wedges of lemon. Falafel are usually very popular, so it's worth making extra
quantities. |
| |
1lb/450g chickpeas, soaked overnight,
drained
3 cloves garlic
2 tsp coriander
2 tsp
cumin
2 tbsp chopped
parsley
sea salt to taste |
1. Cook the chickpeas in plenty of fresh water until
soft. Put a quarter of the chickpeas into a blender with the garlic, coriander,
cumin and parsley.
2. Liquidise and keep
adding a few more chickpeas and then blending until they are all used. Add
extra water as necessary.
3. Season with
salt and transfer to a bowl. Take dessertspoonfuls of the mixture and shape
into round, flattish, croquettes.
4. Heat a
small amount of oil in a frying pan and fry the falafel in batches for 2-3
minutes or until golden brown all over.
Drain well and serve.
Serves 4-6 |
| Carla's Vegetable Loaf |
| Great for Xmas dinner. |
1½tsp butter/margarine
5oz/150g fresh breadcrumbs
10oz/300g canned, unsweetened chestnut
purée
1 onion, finely
chopped
1 large potato, cooked and
mashed
1 small turnip
2
free-range eggs, lightly beaten
½tsp
salt
½tsp pepper
½tsp dried sage
½tsp dried basil |
1. Preheat the oven to 180°C/350°F/Gas Mark
4.
2. Lightly grease a 1lb / ½kg
loaf tin with the butter or margarine. Set aside. Combine all the remaining
ingredients, beating them together.
3.
Spoon the mixture into the loaf tin. Place in the oven and bake for 50 minutes
to 1 hour until brown and firm. Remove from oven and place a warmed serving
dish over the top. Turn the loaf gently out onto the plate. |
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