Vegetarian Page 5

Topics about Vegetarian

SGH BEAN CASSEROLE
Ingredients: 155 g/oz dried red kidney beans 155 g/ 5 oz dried black-eyed beans 1 tablespoon vegetable oil 2 cloves garlic, crushed 1 red onion, chopped 440g/14oz canned peeled tomatoes, undrained and mashed 1 tablespoon ground cumin 1 tablespoon dry mustard 2 tablespoons golden syrup 1 tablespoon tomato paste (puree) 2 carrots, thickly sliced 3 zucchini (courgettes), thickly sliced 440g/1 40z canned butter beans rinsed and drained 100 g /3 � oz shelled fresh or frozen broad beans 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano

SGH VEGETABLE PIE
Ingredients 1 25g/4 oz grated tasty cheese (mature Cheddar) 1 cup/60g/ 2oz breadcrumbs, made from stale bread Pastry 1 � cups/ 185g/6oz flour 90g/30z butter 1 egg, lightly beaten 1-2 tablespoons iced water Vegetable filling 1 tablespoon vegetable oil 1 onion, sliced 2 leeks, sliced 250g/8oz pumpkin flesh, chopped 2 potatoes, chopped � cauliflower, broken into small florets 1 parsnip, chopped 1 small head broccoli, broken into small florets 1 red pepper (capsicum), chopped 1/2 cup / 125 ml / 4 fl oz frozen peas 2 tablespoons chopped fresh basil

SNOW PEA SALAD
Ingredients: 200 g / 6 � oz prepared snow peas 1 mignonette lettuce 200 g / 6 � oz mixed bean sprouts 1 tomato peeled, seeded and cut into strips Dressing 3 tablespoons vegetable oil � teaspoon sesame oil 1 tablespoon soy sauce 1 tablespoon cider vinegar 1 teaspoon grated fresh ginger Freshly ground black pepper

SOY BURGERS
Ingredients: 6 multigrain rolls, split and toasted 6 lettuce leaves of your choice 30 g/ 1oz alfalfa sprouts 2 large tomatoes, sliced 1 raw beetroot, grated 4 tablespoons sunflower seeds, toasted Minted Soy Burgers 440g/ I 4 oz canned soy beans, rinsed and drained 1 cup/60g/2 oz whole meal breadcrumbs, made from stale bread 1 red onion, finely chopped 1 carrot, grated 3 tablespoons besan flour 3 tablespoons chopped fresh mint 1 tablespoon finely grated fresh ginger 1 egg, lightly beaten 75 g/2 � oz sesame seeds 2 tablespoons vegetable oil Creamy Dressing 1 cup/200g/6 � oz natural yoghurt 1 tablespoon chopped fresh coriander 1 tablespoon grated fresh ginger 1 tablespoons sweet chili sauce 1 clove garlic, crushed Freshly ground black pepper

SPICY BUCKWHEAT NOODLES
Ingredients: 500g/ I Lb buckwheat noodles 1 tablespoon olive oil 3 cloves garlic, crushed 1 fresh red chilies, seeded and chopped 200 g / 6 � oz rocket leave removed and shredded 1 tomatoes, chopped

SPICY BUCKWHEAT NOODLES
Ingredients 500g/ 1 lb buckwheat noodles 1 tablespoon olive oil 3 cloves garlic, crushed 1 fresh red chillies, seeded and chopped 200 g / 6 � oz rocket leave removed and shredded 1 tomatoes, chopped

SPINACH AND BASIL RISOTTO
Ingredients 500g / 1 lb spinach, stalks removed and leaves chopped 1 cup/250mL/8fl oz water 60 g / 2oz butter 1 large onion, finely chopped 2 cloves garlic, crushed 2 cups/440g/14oz brown rice � cup/125 ml / 4 fl oz white wine 5 cups/ � litres / 2pt hot chicken stock 30g/loz fresh basil leaves 2 tablespoons olive oil 4 tablespoons pine nuts, toasted

SPINACH PANCAKES
Ingredients: 8 spinach or silver beet leaves, shredded 1 cup / 125g/4oz flour 4 eggs, lightly beaten 155ml / 5 fl oz milk 30 g/ I oz butter, melted Spinach filling 2 teaspoons vegetable oil 2 cloves garlic, crushed 12 spinach or silver beet leaves, shredded 300g/9 � oz sour cream or natural yoghurt Freshly ground black pepper

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