Sizzling Santas in Blankets



Ingredients

6 vegetarian or vegan* sausages (if frozen defrost before use)
12 sun-dried tomatoes in olive oil
12 cocktail sticks

Method

1. Preheat oven 180C/350F/gas mark 4.
2. Cut each sausage in half.
3. Wrap each sausage-half in a sun-dried tomato and secure with a cocktail stick.
4. Place in a lightly oiled roasting tin and cook in oven for 20-25 minutes until nicely browned.

Copyright: The Vegetarian Society 2005

Ingredients:

4 large mushrooms
1 block/220g/8oz smoked tofu, mashed with a fork
little vegetable oil
1 small onion, finely chopped
1 clove garlic, crushed
½tsp turmeric
1 tbsp shoyu
little nutmeg
pepper to taste
chopped parsley

Method:

1 Wipe the mushrooms carefully. Remove the stalks, chop them finely and keep to one side.

2 Put the mushrooms into a pan large enough to hold them in one layer, add a little water and steam cook until they have softened a little.

3 Remove from the pan and leave to drain.

4 Heat the oil and fry the onion and garlic until golden.

5 Add the chopped mushrooms stalks together with the turmeric, shoyu, nutmeg and pepper and cook for a couple of minutes.

6 Remove from the heat, mix with the tofu and pile on the top of the mushrooms.

7 Put into on ovenproof dish and bake at 375°F/190°C/gas mark 5 for 20 minutes, garnish with the chopped parsley and serve immediately.

Summer Tagine

Can be vegan*
Serves 4
Prep Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

1 kg vine tomatoes, skinned, deseeded and chopped
250g green beans, blanched and cut into 2 cm pieces
175g podded broad beans, blanched and peeled to remove
tough outer skin
1 medium onion, finely chopped
4 tbsp olive oil
1 tsp cardamom seeds
1 tsp ground cinnamon
2 tbsp tomato puree
2 tsp runny honey* or light muscovado sugar

To garnish

35g toasted walnuts, chopped
1 medium lemon, cut into wedges

Season to taste

Method

1. Saute the onion in 2 tbsp olive oil until soft before adding the tomatoes and spices. Cook gently until the tomatoes start to break up and then add the puree, the other 2 tbsp oil and a little water if the sauce seems too thick. Season well.

2. Add the green beans and simmer gently for 15-20 minutes until cooked but still crunchy, adding a little water if necessary.

3. Finally stir in the honey and the broad beans and simmer for a further 5 minutes, at which point the sauce should be quite thick.

Serve with a fruity couscous with fresh herbs.

© The Vegetarian Society 2007

Grilled Marinated Tofu

Reprinted with permission, The Enlightened Kitchen, John Wiley & Sons, Inc. ©Marie Oser 2002

6 Servings
2 (16 oz. pkg.) very firm tofu, cubed

MARINADE:
1 1/2 cups vegetable broth
1/4 cup Tamari
1 tsp. vegetarian Worcestershire sauce
1 tsp. granulated garlic
3 Tbsp. white miso
1/3 cup dry vermouth
1 tsp. dried thyme

Combine the marinade ingredients in a medium bowl, and set aside. Wrap the tofu in a clean kitchen towel and squeeze out excess liquid, Making one cut crosswise through the width of the block and then two cuts horizontally and then vertically. Each block of tofu should yieldi 18 cubes. Place the cubes into a non-reactive (glass or ceramic) 9” by 13” pan and cover with marinade. Cover the pan and refrigerate several hours--up to 24 hours. Prepare a medium-hot fire in the grill and spray the grill (or rack) with olive oil cooking spray. Grill the tofu until browned and a slight crust forms, about 5 minutes per side. Serve hot

Recommended vegetables for the grill: quartered ears of corn, Japanese eggplants cut into 1/2 “ rounds, trimmed asparagus spears, 3/4” thick onion wedges, 3/4 “ thick bell pepper strips, and large carrots sliced on the diagonal.

Grilled Marinated Tofu
Nutrition Analysis: per serving: 4 ounces
Calories 115 Protein 6g., Carb 2g, Fiber 1g, Fat 7g, Chol 0.0mg, Calcium 100mg, Sodium 64mg.

Courgette flowers filled with tomato fondue in tempura batter

Preparation time less than 30 mins

Cooking time 10 to 30 mins
Vegetarian Quick Recipe


Ingredients
100g/3½oz plain flour
40g/1½oz coriander
5g/¼oz baking powder
sparkling water
3 plum tomatoes
2 shallots
1 clove garlic
courgette flowers
flour, for coating
oi, for deep-frying

Method
1. Mix the flour, coriander, baking powder and enough sparkling water to make a batter the consistency of single cream.
2. Remove the skins and seeds of the tomatoes. Chop the shallots and garlic finely.
3. Slowly sweat off the tomatoes, garlic and shallots until all the moisture has evaporated.
4. Remove the stem of the courgette flowers and stuff with the tomato mixture.
5. Coat the flowers (stuffed) with flour, then the batter and then deep fry until golden.

Thanks to BBC Food

Blueberry Pie

Filling ingredients:
3 pints of blueberries, cleaned and stems removed
2 Tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 Tbsp unsalted butter, cut into small pieces

Egg wash ingredients:(Leave out for non dairy diet)
1 egg
1 Tbsp milk

1 Prepare crust. If you have made dough, on a lightly floured work surface, roll out half of the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan and put into the refrigerator to chill for about 30 minutes. If you have purchased frozen pre-rolled circles, allow them to defrost and place one of the circles on and in the pie pan.

2 Whisk egg and milk together to make an egg wash and set aside.

3 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place in the chilled bottom crust of the pie pan. Dot the top with butter pieces. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Heat oven to 425°F.

4 Remove from refrigerator. Brush the top with egg wash. Score the pie on the top with two perpendicular cuts (so steam can escape while cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Blueberries and Antioxidant Activity

Antioxidants are thought to help protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process. Fresh fruits, including blueberries, and vegetables contain many of these naturally occurring antioxidants such as Vitamins C and E. Blueberries contain 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries. In addition, blueberries contain anthocyanins and phenolics that can also act as antioxidants. Based on data from the USDA Human Nutrition Research Center on Aging (Boston, MA), blueberries are among the fruits with the highest antioxidant activity. Using a test called ORAC (Oxygen Radical Absorbance Capacity), researchers have shown that a serving of fresh blueberries provides more antioxidant activity than many other fresh fruits and vegetables.

Rhubarb and Strawberry Pie

* Pastry for a 2-crust 9" pie
* 1 cup sugar
* 1/4 cup flour
* 1/4 teaspoon salt
* 2 cups diced rhubarb
* 2 cups strawberries, hulled (& thick sliced *if desired*)
* 2 Tablespoons margarine

Line 9" pie dish with half the pastry.
Mix sugar, flour, and salt.
Sprinkle a bit on top of the pastry in the dish.
Combine rhubarb and strawberries; add sugar mixture.
Place in pastry-lined dish and dot with non dairy butter.
Roll out and place remaining pastry on top; trim edges and shape as desired.

Cut slits for steam to escape.
Bake in preheated 425F oven for 40-50 minutes.
Check edges after 30 minutes; if they are browning too fast, put foil strips on and continue to bake.

Variation:
Use 3/4 cup sugar, 3 cups rhubarb, and 1 cup pineapple chunks or tidbits, drained.

Here is a perfect family meal that uses several powerful anti-inflammatory ingredients, as well as cruciferous veggies and anti-oxidant beans. The sauce is rich and satisfying, the flavors mouth-watering, it’s simply the best for your health, and it promotes slimness, too. This great Vegetarian Curry has it all!
SIMPLE SOLUTION: INGREDIENTS

2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 teaspoons ginger, minced
1 cup crushed tomatoes
3 cups water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
8 cups cauliflower florets
2 cups cooked kidney or garbanzo beans
1 cup peas
1/2 cup parsley, chopped

1. In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.

2. Add the cauliflower, beans and peas, stirring to coat with sauce. Cover pot and simmer for 7-8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, then serve over rice, quinoa, or millet.

Serves 4.

Easy Recipes for New Vegetarians

All Recipes Serve 4
Black-Eyed Bean Pie

Ingredients

200g black eyed beans
1 bay leaf
1 medium onion
2 carrots
1 stick celery
400g boiled potatoes
1 clove garlic
1tbs oil
250ml veg stock/water
2tbs tomato puree
1 tsp Marmite
1tsp mixed herbs

Method
1. Wash beans and soak overnight.
Cook with bay leaf until tender (about 20 to 35 mins).
Chop vegetables press the garlic and cook gently together in the oil until just beginning to soften.
Add purée drained beans and herbs and mix well together.

2. Place bean mixture in a greased pie-dish and cover with boiled potatoes thinly sliced and dot with margarine.

3. Bake at 400°F/200°C/Gas Mark 6 for 30 mins.