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 24th-30th May 2004 is National Vegetarian
week.
Although there are hundreds of Vegetarian and
Vegan recipes on the site already, looking back over the last few months’
updates, I have to admit (shamefully) that I seem to have neglected Vegetarians,
especially where main courses are concerned. SO, to
commemorate National Vegetarian Week (24th to 30th May 2004) I’ve
decided to put
things right.
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Even if you're not a
vegetarian, you probably already eat more vegetarian dishes than you
think: things like Rice stuffed peppers, cauliflower cheese,
omelettes and frittatas, lots of pasta dishes, certain
quiches and soufflés not to mention many MANY homemade cakes, breads
and desserts. I guarantee you there are loads of vegetarian
recipes you could try and you wouldn’t even miss the meat or
fish.
Mmmm, that’s one little bug-bear I have. I do wish
people who eat fish wouldn’t call themselves vegetarians.
Apart from the fact they’re NOT (they're non meat eaters),
personally, I don’t like being preached to by people who
haven’t quite got it ‘morally’ right.
Having said that, there's no
moralising here, just great tasting food. And not just great
tasting. The Vegetarian Society has very kindly given me
permission to use a couple of their recipes with photos!
Wait ‘til you see the Mediterranean Tian recipe below: it’s
fit for a King and worthy of any dinner party - vegetarian
or not.
I also have to admit that
there are a couple of things I hadn't really taken into
consideration about true vegetarianism which may be of
general interest to you, especially if you're cooking for a
vegetarian friend or member of the family. Of course, it
depends on how "vegetarian" they are, but you'll see what I
mean. |
The stuff below probably
won't cause too many moral dilemmas with "non meat eaters", but
for a true vegetarian they matter and according to statistics 5% of people living in the UK are vegetarians: that's
about 3 million
(source :Vegetarian Society
UK), so it's
likely that you know at least one.
For instance, many people
think of cheese as being vegetarian, however many cheeses
are made with rennet which is usually processed from
the stomachs of calves, so true vegetarians only eat cheeses
made with rennets of non-animal origin. Same goes for some
wines and "real" ales which have been fined with isinglass
(very fishy). Another "pitfall" ingredient is Worcestershire
sauce - traditionally it contains anchovies,
although there are now some which are made without.
Gelatine is also obtained
from animal sources and although you may think it's easy to avoid,
it's worth noting that it is contained in many pre-manufactured foods such as some low fat yoghurts, some
tinned orange drinks (which, incidentally doesn't always appear on
the ingredients list) and some margarines which can also
contain fish oils.
Be all that as it may, for the rest of us non-veggies, cooking
vegetarian needn't be too taxing on the ingredient cupboard
and can add a wonderful dimension to our diets. Have a
go....you'll probably be pleasantly surprised.
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Below are
the two recipes which the Vegetarian Society have given me permission to
reproduce. I've chosen these two from their wonderful selection to prove that
vegetarian food needn't consist of nut cutlets or mung beans and can be both
homely everyday eating or worthy of a gourmet dinner party. I just LOVE Tian
recipe....looks good enough to eat doesn't it ?
Happy
Cooking!
 Florence
Sandeman, Editor
Mediterranean Tian of
Asparagus and Aromatic Almond Quinoa
with Piquant
Pomegranate and Orange Dressing
Serves 4 -
Prep Time: 20 mins. Cooking Time: 45 mins
Vegan
 Ingredients
4 large red peppers
110ml/3 ½ fl oz olive oil
1 clove garlic, crushed
1 medium (275g) aubergine
1 large (275g) courgette
200g/7 oz thin asparagus (trimmed)
75g/3 oz blanched almonds (whole)
5ml/1 tsp Ras el Hanout spice (or All Spice)
50g/2 oz quinoa (uncooked and rinsed)
30ml/2 tbsp flat leaf parsley, finely chopped
30ml/2 tbsp dill, finely chopped
½ small orange, zest and juice
45ml/3 tbsp pomegranate molasses
Equipment:
Griddle Pan, Small Frying Pan, Medium sized saucepan and 4 x
80mm/3 1/8” dia, 60mm/2 3/8” high bottomless cooking rings.
Method
1. Heat the oven to 200°/400°F/Gas 6.
2. Place red peppers in a baking tray and roast until the
skins are beginning to blacken (approximately 30 minutes).
Take out of the oven, place in a bowl and cover with cling
film. When they have cooled sufficiently remove the skin and
seeds and cut into halves.
3. Heat the griddle pan. Mix the garlic with 90ml/3 fl oz of
the oil. Thinly slice the aubergine and courgette (no more
than 4mm/ ¼ “, on a diagonal if thin).
4. Brush all vegetables, except pepper, with oil mixture and
griddle until lightly charred. Keep warm in the oven until
ready to assemble the tian.
5. Heat 5ml/1 tsp of oil in a small frying pan and add in
the spice. Toast the nuts in this mixture until well coated
and turning golden. Remove from the pan, cool slightly and
chop roughly.
Cordon
Vert School - NVW 2004
©
Copyright The Vegetarian Society 2004 Tortilla Beany
Bake
Serves
4-6 Total prep and cooking time: Approx 30 mins
Ingredients
5 Herb flavoured wraps (large)
2 medium Red onion, thinly sliced
170g/6 oz Frozen spinach (will defrost to 75g/3 oz)
350g/12 oz Tinned Flageolet beans (drained weight)
300ml/10 oz Half fat crème fraiche (or natural yoghurt)
425g jar Ready made tomato pasta sauce
100g/4 oz Vegetarian cheddar cheese, grated |
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You will also need a circular ceramic baking dish deep
enough to hold the Tortilla layers.
Method
1. Heat the oven to 190°C/375°/Gas 5.
2. Grill the wraps on both sides until beginning to crisp.
3. Sauté the onion in a little oil.
4. Mix the spinach, beans and crème fraiche together.
5. Layer the Tortilla in the following order: wrap, 1/3
tomato sauce, ½ an onion, wrap, ½ the bean mixture, wrap,
1/3 tomato sauce, ½ an onion, wrap ½ the bean mixture, wrap
1/3 tomato sauce and cheese.
6. Bake for 15-20 minutes.
Store
cupboard - NVW 2004
© Copyright The
Vegetarian Society 2004
Below is a small Selection taken from the 100's of Vegetarian
recipes on this site
Please
note Recipes4us' recipes are not endorsed by the Vegetarian Society as they
carry strict criteria before lending their approval e.g. certain ingredients
like cheese and wine must be stated to be "vegetarian" and eggs must be stated as
"Free Range" but so long as you bear this in mind when viewing our
recipes, they are strictly vegetarian. You can find lots more vegan and
vegetarian recipes in the special categories e.g. Vegetarian Hors d'ouevre,
Soups and Main Courses and throughout the site or you can use the
search form to find
them....there are HUNDREDS!
Starters and
Soups
Pepper
Frittata (Flat Omelette) Veg HT MC Italian
10mins
Salada de Tomate Veg CD
HD Brazilian 10mins
Fried Camembert with Raspberry Sauce
Veg HT HD 20mins
Quinoa Vegetable Soup Veg HT SP Peruvian 25mins
Asparagus Milanese Veg HT
HD 30mins
Mushroom
Bisque Veg HT SP 30mins
Broccoli and Stilton Soup Veg
HT SP English 50mins
Lentil and Lemon Soup
Veg HT SP 70mins
Leek Mousse Veg HT HD ACC Welsh 80mins
Main Course
Tofu Teriyaki Veg
HT MC 10mins plus marinating
Linguine with Red Onion Sauce
Veg HT MC 15min
Creamed Rigatoni Veg
HT MC 20mins
Quorn Kebabs Veg HT
MC 20mins plus marination
Aubergine Pasta Bake Veg HT MC
40mins plus standing
Cannelloni with Mushrooms
Veg HT MC 40mins
Scented Butternut Squash Risotto
Veg HT Italian 40mins
Vegetable and Coconut Curry
Veg HT MC 55mins
Chestnut and Red Wine Pate en Croute
Veg HT MC 70mins
Lentil Tagine Veg
HT MC Moroccan 75mins
Celeriac Bake Veg
HT MC 80mins
Turkish Stuffed Peppers Veg
CD MC Turkish 80mins plus cooling
Accompaniments
Roasted Asparagus
Veg HT ACC 15mins
Apricot Couscous
Veg HT ACC Moroccan 20mins
Waldorf Salad Veg CD ACC
20mins
Broccoli with Almonds Veg
HT ACC 25mins
Cauliflower with Coriander
Veg HT ACC 25mins
Vegetable and Herb Salad
Veg CD ACC 30mins
Aubergines A La Toulousaine
Veg HT ACC French 35mins
plus standing
Coconut Rice
Veg HT ACC 35mins
Carrots with Vanilla Veg
HT ACC Mexican 40mins
Potato Rosti with Bean Salsa
Veg HT MC 40mins
Sweet Potato Fry
Veg HT ACC West Indian 40mins
Turkish Green Beans Veg
HT Turkish 40mins
Herbed Rice with Raisins
Veg HT ACC 50mins plus standing
Pommes Anna Veg HT
ACC 70mins
Lentil and Parsnip Bake
Veg HT ACC 120mins
Desserts
Oranges with Grand Marnier
Veg CD DP 10mins plus marinating
Bananas with Cinnamon Coconut Sauce
Veg HT DP Indonesian 15mins
Coconut Stuffed Peaches
Veg HT MC 15mins
Maple Ice Cream
Veg CD DP 20mins plus freezing
Ottoman Rice Pudding Veg
CD DP Turkish 30mins plus cooling
Poires Helene Veg
CD DP French 40mins plus chilling
Flamed Apple Calvados Pancakes
Veg HT DP 70mins
Manchester Tart Veg
HT DP English 70mins
Steamed Ginger Pudding Veg HT
DP 105mins
Cakes, Breads
and Pastries
Chocolate Oatmeal Cookies
Veg CD CBF 10mins plus chilling
Peanut Butter Biscuits
Veg CD CBF English 25mins
Apple Sultana Muffins
Veg CD CBF 35mins
Blueberry Muffins
Veg CD CBF 40mins
Chocolate Buns
Veg CD CBF 45mins
Date 'n Nut Drops
Veg CD CBF 55mins
Honey Nut Biscuits Veg
CD CBF 55mins
Rosemary Bread Veg
CD CBF 60mins plus proving
Eggless Sultana Cake Veg
CD CBF 80mins
Rustic Cheese Bread
Veg CD CBF 85mins
Cherry Pine Nut Biscotti
Veg CD CBF Italian 90mins
Chocolate Éclairs
Veg CD CBF 90mins
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