Vegetarian Recipes

Asparagus au Gratin

by Sophie Grigson
from Grigson

Fresh asparagus, creamy sauce and a crisp cheese-crumb topping make heavenly eating in this delightful recipe from Sophie’s mum, Jane Grigson

Servings: 6 (as a starter)
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 40 minutes

450g Asparagus, English
1 tbsp Butter
1 tbsp flour
220ml Milk, hot
2 slices cooked ham, chopped (optional)
4 tbsp double cream
1 pinch salt and fresh ground black pepper
1 pinch nutmeg, to taste
6 eggs, hard boiled and sliced
60g Gruyère cheese, freshly grated
1 tbsp breadcrumbs


1. Trim the asparagus and cook in a wide pan of lightly salted water until just tender. Drain well, and save 220ml of the cooking water to use in the sauce.

2. Melt the butter in a heavy saucepan and stir in the flour. Keep stirring for about 1 minute. Draw off the heat and add the milk, a little at a time, stirring thoroughly after each addition.

3. Stir in the measured asparagus water in larger splashes, until it has all been incorporated. Simmer gently for at least 15 minutes until thick. Stir in the ham and cream. Season with salt, freshly ground black pepper and nutmeg.

4. Arrange the asparagus in an oval gratin dish with the sliced hard-boiled egg on top. Pour the sauce over them, leaving a clear 1/2cm at the top of the dish, or the sauce will boil over and make a mess.

5. Set the oven to 180°C/gas 4. Mix the cheese and breadcrumbs together and scatter them on top of the sauce.

6. Dribble the melted butter over them and bake for about 20 minutes until the dish is bubbling and brown (this can also be done under the grill as long as both the asparagus and the sauce are still warm).


Therese's Butternut Soup

1 Large Butternut
2 Medium Onions
2 Leeks
2 Carrots
1 Granny Smith Apple
1 ½ tsps Curry Powder
Pinch of ground nutmeg
2 Chicken stock cubes
3 Cups water
1 cup milk
4 TBS Butter
salt & pepper to taste


Soften chopped vegetables & apple in butter.  Add the curry powder, nutmeg & chicken stock.

Cook for 20 minutes.  Puree in Liquidiser. Add the water & milk. Reheat. Add salt & pepper. Serve with swirls of fresh cream and chopped parsley.




Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
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Cut small, red thin-skinned potaotes in half crosswise and rub lightly
with Safeway Select Verdi Extra Virgin Olive Oil. Lay cut side down on
grill over high heat (you can hold your hand at grill level on 1 to 2 seconds);
Cover grill and open vents. Turn potatoes occasionally until browned and
tender when pierced, 30 to 40 minutes. Toss potatoes with more olive oil,
lemon juice, and lemon peel. Just before serving, stir in finely shredded
basil leaves and season to taste with salt and pepper.

  "Safeway Select, July/August 2000"

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4-5 large Eggplant
2-3 Cups Bread Crumbs
2-4 eggs beaten
Olive Oil
3 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 lb. Sliced Fresh mushrooms
1 lb bacon
1 large onion chopped
1 tsp. coarse ground black pepper
2 quarts Pasta sauce or Pizza sauce
3 tbs chopped garlic
3/4 cup finely chopped fresh herbs (parsley, oregano, thyme; whatever you

Cut bacon into pieces and fry until crispy.  Drain on paper towels.  Sauté
onions, garlic and mushrooms in olive oil.  Drain and set aside.  When both
mixtures are drained, combine in a bowl and set aside.

Wash eggplant and dry with clean cloth.  Cut off thin slice at both ends and
discard.  Do not peel.  Cut into 3 inch slices.  Dip in egg and then in
breadcrumbs.  Brown in olive oil on both sides until light brown.  Place on
paper towels to drain off excess oil.

Combine the three cheeses and herbs in a mixing bowl.  Set aside.

Mix pasta or pizza sauce with pepper.  Put some of the sauce mixture into a
baking pan lightly sprayed with cooking spray.  Alternately layer breaded
and browned eggplant, onion/mushroom/bacon/garlic mixture, cheese/herb
mixture, and sauce in pan.  Repeat until all ingredients are used up.  Cover
with heavy-duty foil.  Bake at 350 degrees for 1 hour.  Let rest 15 minutes
and then serve.

Leftovers, if any, freeze well.  This tastes very similar to veal parmesan.

LEMON COUS-COUS – James Martin

Serves 2

250g/9oz couscous
500ml/17fl oz chicken stock (vegetarians can substitute vegetable stock)
1 lemon, zested and sliced into wedges
2 tbsp fresh coriander, chopped
2 tbsp fresh parsley, chopped
1/3 banana shallot, finely diced
1 baby orange pepper, finely diced
1 bulb baby fennel, finely diced
salt and freshly ground black pepper, to taste


1. Place the couscous into a large mixing bowl.
2. Pour the chicken stock over the top of the couscous, and allow to sit for 3-5 minutes, or until the stock has been absorbed and the couscous is tender.
3. Add the lemon zest, chopped herbs, shallot, pepper and fennel.
4. Stir well, season to taste and garnish with the lemon wedges, to serve.

Pumpkin Fritters

by Danny Boome
from Wild and Fresh

Danny Boome's light, spicy pumpkin fritters are perfect Hallowe'en fare, and a great accompaniment to pork roasts or game birds

Servings: 6-8
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 45 minutes, (working in batches)

1 litre vegetable oil, or frying
1 small pie pumpkin, peeled and deseeded
1 egg
300ml sparkling mineral water
150g plain flour
1 tbsp Baking powder
1/2 tsp Salt
1 tbsp sea salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp nutmeg, rated
pinch of freshly ground black pepper

1. Two-thirds fill a large saucepan with water and bring to the boil.

2. Pour the oil into a deep fryer and set to 190°C; or use a thermometer and deep, heavy-based saucepan set over medium heat.

3. Slice the pumpkin into 1cm wedges or half-wedges.

4. When the water is boiling, blanch the pumpkin slices, working in batches as necessary, until the wedges are tender. Remove with a perforated spoon and plunge into a bowl of cold water to halt the cooking process. Once cooled, drain the wedges on paper towel.

5. Whisk together the egg and mineral water. Gradually whisk in the flour, baking powder and 1/2 tsp salt to give a smooth batter.

6. In small bowl toss together the sea salt, cinnamon, cloves, nutmeg and black pepper and set aside to sprinkle onto the finished fritters.

7. When the oil has reached 190°C, dip the pumpkin slices into batter and drop carefully one by one into the hot oil. Work in small batches frying 4 or 5 at a time.

8. As the fritters begin to turn golden brown on one side, turn and allow to colour all over. Always make sure the oil remains at 190°C - if using an ordinary saucepan, raise or lower the temperature of your element as required. Drain the cooked fritters on paper towel.

9. Sprinkle the fritters with the seasoning and spice mixture while hot, and serve immediately.

Cooks Notes:
This recipe will work well with other firm squashes; blanching time will vary depending on density.

Stir-fried Toffee Pineapple

by Silvana Franco
from Good Food Bites

Conjure a simple dessert using store cupboard ingredients with Silvana Franco's delicious recipe for pan-fried pineapple chunks

Servings: 4
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 5 minutes

425g canned pineapple chunks, drained and patted dry
large knob of Butter
2 tbsp soft brown sugar
2 tbsp desiccated coconut
vanilla ice cream, to serve

1. Heat a large knob of butter in a frying pan.

2. Add in the pineapple, sugar and desiccated coconut.

3. Cook over a high heat for 4-5 minutes until golden brown.

4. Serve straight away, with scoops of vanilla ice cream.



Ricotta hotcakes – Bills Food

Preparation time over 2 hours

Cooking time less than 10 mins

Serves 6-8

For the honeycomb butter
250g/8¾oz unsalted butter, softened
100g/3½oz sugar honeycomb, crushed with a rolling pin (you can use a Crunchie bar for this)
2 tbsp honey

For the hotcakes
225g/8oz ricotta
170ml/6fl oz milk
4 eggs, separated
140g/5oz plain flour
1 tsp baking powder
a pinch of salt
50g/1½oz butter

o serve
banana or strawberries
icing sugar for dusting


1. Make the honeycomb butter first. Place all the ingredients in a food processor and blend until smooth. Shape into a log on cling film, roll, seal and chill in a refrigerator for two hours.
2. Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
3. Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
4. Lightly grease a large non-stick frying pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan (don't cook more than three per batch).
5. Cook over low to medium heat for two minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
6. Transfer to a plate and quickly assemble with other ingredients.
7. Slice one banana lengthways onto a plate, stack three hotcakes on top with a slice of honeycomb butter. Dust with icing sugar. You can use strawberries in place of the banana.
Note - hotcake batter can be stored for up to 24 hours, covered with plastic wrap in the refrigerator. You can store leftover honeycomb butter in the freezer and slice as required - it's great on toast!

 Show me more pancake recipes

Tender Artichoke Hearts

by David Rocco
from David Rocco's Dolce Vita

Enjoy David Rocco’s batter-covered artichoke chips as a light snack or as to accompany your favourite fried dish

Servings: 4
Level of difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes

8 artichokes
1 lemon, juice
50g plain flour
2 eggs, beaten
750ml extra virgin olive oil, for deep fat frying
1 pinch Salt

Remove the tough outer leaves of the artichoke and carve away the rough outer skin around the base and stem of the vegetable with a paring knife. Slice the artichokes about 1cm thick and rub each slice with lemon. Soak in a bowl of water with a dash of freshly squeezed lemon juice to prevent browning.

Fill a medium sized sauce pan about three quarters full with extra virgin olive oil (alternatively you can use a deep-fat fryer). Heat the oil on a medium heat on the hob.

Meanwhile, remove the artichokes from water and shake off as much water as possible before dredging into flour and beaten egg. Fry the artichokes until golden brown. Place on a paper towel to absorb excess oil and immediately season with salt. Serve while still piping hot.


Simple sweet corn cakes with avocado salsa – Bills Food

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Makes 12

525g/1lb 2oz fresh corn kernels, cut from 3 large corn cobs
1 small red onion, chopped
2 eggs
15g/½oz chopped coriander (cilantro) leaves
125g/4½oz plain (all-purpose) flour
1 tsp baking powder
sea salt and freshly ground black pepper
vegetable oil, for frying

For the avocado salsa
2 ripe avocados, stones removed and diced
15g/½oz coriander (cilantro) leaves
2 tbsp lime or lemon juice
2 tbsp finely chopped spring onions (scallions)
dash of Tabasco sauce, optional
sea salt and freshly ground black pepper

1. Preheat the oven to 120C/250F/Gas 1.
2. Place three-quarters of the sweet corn kernels, the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined.
3. Transfer to a large bowl, add the remaining sweet corn kernels and stir to combine.
4. Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high. When the oil is hot, drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three, for one minute on each side.
5. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes.
6. To make the avocado salsa, place all the salsa ingredients in a bowl and stir very gently to combine.
7. Serve the warm sweetcorn cakes topped with a spoonful of avocado salsa.

 Show me more sweetcorn recipes

Preserved Roast Lemon with Sweet Potatoe and Rosemary

Serves 4

1.5kg/3lb 5oz free-range chicken cut into 8 pieces
6 garlic cloves
4 sprigs fresh thyme
4 small preserved or pickled lemons, halved
15g/½oz butter

For the mash:
2kg/4½ lb sweet potatoes, peeled and thickly sliced
1 tbsp olive oil
1 tbsp chopped fresh rosemary
5-6 tbsp crème fraîche
salt and freshly ground black pepper

1. Preheat the oven to 200C/400F/Gas 6. Tuck the chicken pieces, garlic, thyme and lemons snugly in a roasting tin. Season generously with salt and pepper, then dot over the butter.

2. Roast for 40 minutes until golden brown and cooked through.

3. Meanwhile, place the sweet potatoes in a roasting tin and stir in the olive oil, rosemary and some salt and pepper. Roast for 30 minutes until tender and golden.

4. Roughly mash the sweet potatoes in the tin then stir in the crème fraîche with a wooden spoon.

5. Divide the chicken between plates, making sure everyone gets some garlic and preserved lemon. Serve the sweet potato mash on the side.

Vegetarian lasagne

Serves four

1 tablespoon olive oil
1 onion, peeled and chopped
1 red capsicum, seeded and chopped
2 cups chopped pumpkin
2 cloves garlic, crushed
100g mushrooms, sliced
2 bunches English spinach, trimmed, well-washed and roughly chopped
440g canned chopped tomatoes
Half a cup vegetable stock
2 tablespoons fresh basil or parsley, chopped
2 teaspoons chilli sauce
12 sheets instant spinach lasagne
45g grated Parmesan cheese
45g grated lite Mozzarella cheese

White sauce:
2 cups (500ml) low fat milk
2 tablespoons cornflour blended with three tablespoons water
1 teaspoon Dijon mustard
Freshly ground black pepper to taste

Preheat oven to 180°C

Heat oil in large non-stick frying pan over a medium-high heat. Add onion, capsicum and pumpkin and garlic and cook until vegetables soften.
Add mushrooms, tomatoes, stock, herbs and chilli sauce and bring to boil, reduce heat and simmer for eight to 10 minutes or until vegetables are all tender. Remove pan from heat and set aside.

To make white sauce, heat milk in saucepan over medium heat on stovetop stirring occasionally, until almost boiling. Stir in cornflour mixture and cook stirring constantly, until sauce boils and thickens. Add the mustard and pepper and stir through.

To assemble the lasagne spread a little of the vegetable mixture (about half a cup) in the base of a lasagne then line the dish with about four lasagne sheets, top with one third of vegetable mixture then spread with one third of the spinach and top with one third of the white sauce and sprinkle with a little parmesan. Repeat the layers finishing with a layer of sauce. Combine parmesan and mozzarella cheeses and sprinkle over the top of the lasagne.

Bake in oven for 30 minutes or until lasagne sheets are soft.

Zesty Black Bean Rice

Thai Rice Dish

This flavor packed recipe is back by popular demand! It makes a complete meal for your vegetarian friends.

Yield: 8 cups

Time: 25 minutes


1 box Coconut Ginger Rice
1/2 cup raisins
2 tablespoons vegetable oil
1 large carrot, chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
1 tablespoon chopped fresh ginger
1/2 pound snow peas, trimmed
1 15 oz. can black beans, rinsed and
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro


1 Prepare rice according to package directions. When done, stir in raisins.

Cover and set aside to stay warm.

2 Meanwhile heat oil in a large skillet. Add carrot, onion, red bell pepper and ginger. Stir fry until slightly soft, about 2 minutes. Add snow peas and stir fry until snow peas turn bright green, about 30 seconds.

3 Add black beans, cooked rice, sugar, salt, lime juice and cilantro.

Mix together until heated through and serve.

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