Ingredients:
- 1 tablespoon olive oil
- 1 or 2 cloves of garlic – peeled and pressed
- 1 medium onion – peeled and chopped
- ½ teaspoon chilli powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- 12 oz red lentils
- 1 medium carrot – peeled (if necessary) and grated
- 1 medium potato – peeled (if necessary) and grated
- 14 oz canned tomatoes – undrained and mashed or 1 lb ripe tomatoes – peeled and mashed
- ¾ pint vegetable stock
- 3 medium or 2 large egg whites
- 4 oz rolled oats
- Black pepper
Method:
- Heat the oil in a large pot/frying pan and add the garlic, onion, chilli powder, cumin, coriander and turmeric. Fry for 4 or 5 minutes until the onion is soft.
- Add the lentils, carrot, potato, tomatoes and stock and bring to the boil. Reduce the heat and cover. Simmer of about 30 minutes until the lentils are tender.
- Remove from the hob and allow to cool slightly.
- Put the egg whites into a bowl and beat until stick peaks are formed. Fold egg whites into the lentil mix.
- Stir the rolled eggs into the mix and season to taste with black pepper.
- Pre-heat the oven to Gas Mark 4 (180°C/350F).
- Spoon the lentil mix into a lightly greased loaf tin and bake for about 1 hour.
Serves 4 – Cut into slices and accompany with a mixed salad.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by 
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion – peeled and slices
- 2 largish garlic cloves – peeled and crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 medium carrots – peeled (if necessary) and cut finely
- 4 oz red lentils
- 14 oz can of tomatoes (undrained and mashed) or 1 lb ripe tomatoes (peeled and mashed)
- ¾ pint vegetable stock or water
- Either 1 teaspoon chilli sauce or 1 or 2 chilli peppers finely diced (watch your eyes)
- 1 lb pumpkin or potatoes (cut into ½” cubes)
- ½ medium cauliflower – broken into small sprigs
- Black pepper
Method:
- Heat the oil in a large saucepan/frying pan, add the onion, garlic, cumin, coriander, turmeric and carrots and fry for about 5 minutes until the onion is soft.
- Stir in the lentils, tomatoes and stock or water and bring to the boil. Reduce the heat, cover and simmer for about 15 minutes.
- Add the chilli sauce (or chillis), pumpkin or potatoes and cauliflower srpigs. Cook, uncovered, for about 20 minutes until the pumpkin and lentils are tender.
- Stir in some black pepper according to taste.
Serves 4 – Goes well with brown rice, basmati rice, crusty bread and/or some poppadoms. A spoonful of plain yogurt goes nice on the top of each serving.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- 1 oz butter
- 2 medium leeks (washed and sliced)
- 4 oz small mushrooms (quartered – stem left in)
- 1 small red pepper (de-pithed and finely chopped)
- 2 oz cooked short grain rice
- ¾ pint full or semi skimmed milk
- 2 medium eggs (lightly beaten)
- ½ teaspoon dry mustard
- 1 teaspoon Worcester sauce
- 1 tablespoon mayonnaise
- 4 oz grated mature cheddar
- 2 tablespoons fresh parsley – finely chopped
- 1 teaspoon paprika
Method:
- Melt the butter in a frying pan and add the leeks, mushrooms and red pepper. Lightly fry for 4 or 5 minutes until the leeks are soft.
- Remove from heat and stir in the cooked rice and transfer the mixture to a lightly greased deap ovenproof dish.
- Put the milk in a saucepan and bring almost to the boil. Remove from ring and whisk in the eggs, mustard, Worcester sauce, mayonnaise, cheese and parsley.
- Pour the milk mixture over the leeks etc. and sprinkle with paprika.
- Put into a pre-heated oven at Gas Mark 4 (180°C/350°F) for about 30 minutes until the custard is firm.
Serves 4 – Great with some wholemeal rolls and a green salad. Alternatively, a steamed green veg like french beans.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Submitted by Louise
Ingredients:
- 1 medium pumpkin
- 2 red peppers
- 1 ½ pints veg stock
- Water
- Salt and pepper
Method:
- Cut the pumpkin into melon slices and de-seed, cut peppers in half and de-seed. Season and drizzle with olive oil.
- Roast for approx 35- 40 mins in a pre-heated oven at Gas Mark 4 (180°C/350°F) for 30 to 40 mins.
- Take out of oven, remove pumpkin from skin, chop up into chunks, chop up pepper, add to liquidizer/blender with veg stock and blend.
- Then put in saucepan, heat through and simmer for 30 mins (if too thick, add some water).
Lovely winter warmer with a bit of fresh granary bread.
Filed under Recipe, Soup Recipes, Vegetarian Recipes by
Submitted by Dawn
- Take a few florets of Cauliflower and using a cheese grater grate into a microwaveable container.
- Add a couple of teaspoons of water to create a tiny bit of steam.
- Add a good knob of butter or margarine and microwave for about 4 mins.
- Take out of microwave and stir round to fluff up.
Serve with anything you would normally have rice with or some beef casserole etc….
Filed under Recipe, Vegetarian Recipes by
Ingredients:
- 8 oz dried haricot beans
- 1 medium onion
- 8 oz carrots
- 2 sticks of celery
- 4 oz sliced salami
- 4 oz sliced garlic sausage
- 1 lb ripe tomatoes
- Salt and pepper
- 1 or 2 bay leaves
Method:
- Soak the haricot beans in 1 pint of water, preferably overnight, drain and reserve the water.
- Put the beans into a deep pan. Bring the reserved water up to a pint with stock or water and pour over the beans. Bring to the boil and then cover, reduce the heat, and simmer for about an hour until the beans are just tender. Drain the beans.
- Pre-heat the oven to Gas Mark 4 (350°F/180°C).
- Peel and slice the onion, peel (if necessary) the carrot and slice thinly. Chop the celery sticks finely. Cut the salami and garlic sausage into halves. Peel and coarsely chop the tomatoes.
- In a lightly greased casserole dish, layer the haricot beans with the onions, carrots, salami and garlic sausage. Put the chopped tomatoes on top and pour over ¼ pint of water or stock. Sprinkle with salt and pepper and put the bay leaves on top.
- Cover and bake in the oven for about 1½ hours, stirring occasionally.
Serves 4 – Another one that is great with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Recipe, Slow Cooking by
Ingredients:
- 8 oz dried butter beans
- 4 oz bacon
- 1 medium onion
- 2 sticks of celery
- 8 oz tomatoes
- 1 tablespoon paprika
- 1 small lemon
- Salt and pepper
- 4 oz mushrooms
Method:
- Soak the butter beans in1 pint of water, preferably overnight.
- Drain the butter beans and reserve the water.
- Chop the bacon, peel and slice the onion, chop the celery sticks, peel the tomatoes and cut into quarters.
- In a large pan, with a lid, gently fry the bacon until the fat runs. Add the sliced onion and celery chunks and fry, stirring frequently, for about 3 minutes or until well browned. Stir in the paprika and cook for another minute and then add the tomatoes.
- Add water or stock to bring the reserved water up to 1 pint. Add to the pan along with the grated rind and juice of the lemon. Bring to the boil and add the butter beans. Season with salt and pepper.
- Cover and reduce the heat and simmer for about 2 hours until the beans are tender.
- Slice the mushrooms and add them to the pan. Re-cover and continue cooking for about 15 minutes until the mushrooms are cooked.
- Serve hot.
Serves 4 – Great with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- ½ lb dried butter beans
- 1 large onion
- 2 sticks of celery
- 1 large carrot
- 1 small lemon
- 2 bay leaves
- 1 to 1½ pints vegetable stock
- Salt and pepper
Method:
- Soak the butter beans in 1 pint of water, preferably overnight.
- Drain and reserve the water.
- Put the beans into a large saucepan. Peel and chop the onion and add to the beans. Chop the celery and peel (if necessary) the carrot and slice and add to the pan. Cut the lemon in half and grate the rind off one half and then squeeze both parts into the pan.
- Add 1 to 1½ pints of sock to the soaking liquid and make up to 2 pints. Pour over the beans and vegetables, season with salt and pepper, and put the bay leaves on the top.
- Cover the pan and bring to the boil and then reduce the heat and simmer gently for about 2 hours or until the beans are tender.
- Either pour into a blender/liquidiser and blend or push through a sieve.
- Return the soup to the pan and re-heat. Adjust seasoning and add more stock if too thick.
Serves 4 – Hearty and filling, especially if accompanied by some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 1 large onion
- 4 medium-sized ripe tomatoes
- 1 tablespoon corn/vegetable oil
- 8 oz brown rice
- 1 pint vegetable stock
- Salt and pepper
- 8 oz shelled peas
- 2 tablespoons grated Parmesan
- 1 tablespoon chopped parsley
Method:
- Heat the oil in a deep saucepan/frying pan/wok.
- Peel and chop the onion and add to the pan. Fry lightly for about 3 minutes.
- Skin the tomatoes, cut them into quarters and add to the pan. Cover and cook for a couple of minutes.
- Add the brown rice, stock and salt and pepper to taste. Cover the pan and simmer for about 20 minutes, stirring occasionally.
- Add the peas and parsley to the pan and continue to cook, covered, for another 20 minutes or more until the rice is tender, the peas are cooked and all the liquid has been absorbed.
- Serve hot sprinkled with the Parmesan cheese.
Serves 4 – A substantial vegetarian meal on its own.
Filed under Bean, Pulses and Rice Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- ½ of a medium size white cabbage
- 1 large carrot
- 1 large onion
- 1 large cooking apple
- Salt and pepper
- ¼ pint chicken or vegetable stock
- 1 tablespoon white wine vinegar
Method:
- Cut the cabbage into 4 or 6 wedges and put them into a lightly greased casserole dish.
- Peel (if necessary) the carrot and thinly slice. Peel and finely chop the onion. Peel, core and slice the cooking apple. Add the above to the casserole.
- Season with salt and pepper and then pour in the chicken or vegetable stock. Add the tablespoon of vinegar.
- Cover the casserole and bake in a pre-heated oven at Gas Mark 5 (375°F/190°C) for 30 to 45 minutes until the cabbage is just tender.
Serves 4 and goes well with some sausages.
Filed under Recipe, Vegetarian Recipes by