In this section of our Website we have original and adapted vegetarian recipies.
starting with an old favourite
Black Lentil Pie.
Ingredients.
500 grams of black lentils
50 grams butter.
2 onion, chopped
4 carrot, diced
1 head of celery, chopped
4 garlic clove, finely chopped
200g pack chestnut mushroom, sliced
1 tbsp mixed herbs
1 tablespoon mustard or 1 tbsp mustard powder
100ml red wine (optional)
1.7l vegetable stock
4 tbsp tomato purée
1 packet roll pastry
Black ground pepper
The white of an egg.
Heat the butter in a pan, then gently fry the onions, carrots, celery and garlic for 15 mins until soft and golden.
Turn up the heat, add the mushrooms, then cook for 4 mins more. Stir in the herbs, then add the lentils.
Pour over the wine and stock . Simmer for 40-50 mins until the lentils are very soft.
Be warned the sauce will suddenly thicken and catch on the bottom of the pan if not checked regularly.
(Optional, I think better with out) Now then stir in the tomato purée.
tip 1/2 the contents into a dish and allow to cool.
tip the rest into a contain allow to cool and then freeze
Add ground black pepper to the top of the mix, add Worcestershire sauce to the top of the mix.
When cool Add the pastry over the tine. sticking down with an egg white.
Cut slots in pastry to let the steam out.
When ready cook in the top of an oven for 40 minutes or golden brown at gas mark 5 or 6
(Optional in last 5 minutes add strips of strong cheese on top of pastry)
Red pepper & Onion Omelet
(1 serving)
Ingredients
1 Tablespoon vegetable or canola oil 1/2 of one large onion – chopped 1/4 cup chopped red pepper
3 large eggs
1 Tablespoon milk
1 pinch salt
grated Parmesan cheese – to garnish (Optional)
Heat the oil in a large frying pan over medium heat. Add the onion red pepper and saute until softened – about 4 minutes stirring occasionally.
Meanwhile in a medium bowl, beat the eggs, milk and salt together. Transfer the onions and red pepperto plate.
Reusing the same frying pan, increase the heat to medium-high and carefully run a wadded paper towel around the inside to clean.
Add the egg mixture. As the egg starts to set, lift the edges of the omelet with a spatula and gently tilt the pan so uncooked egg runs beneath.
When the top of the omelet is nearly set, spread the red pepper and onion over one side of the omelet. Add pepper to taste Carefully, flip the other side of the omelet over the fillings.
Turn off the heat and allow the omelet to cook an additional minute or two – flipping the entire omelet at least once. This will warm the filling ingredients and help make sure the egg on the inside gets completely set.
Slide the omelet onto a plate and serve
Lentil Chilli
ingredients:
50 grams butter
1.7 litres Vegitable Stock
2 medium yellow onion, chopped
1 large red bell pepper, chopped
200 grams brown mushrooms
5 cloves garlic, finely chopped
1 teaspoons salt-free chili powder
500g Lentils
1 large tin diced tomatoes
1 tin Chill sauce kidney beans
two teaspoons mixed herbs
2 Tablespoons tomato puree
Method:
Heat butter in large pot over medium-high heat. When hot, add onion and bell pepper; cook, stirring frequently for about 6 minutes. Stir in 3 tablespoons of the broth and continue to cook, stirring, until onion is soft and lightly browned. Stir in garlic and chili powder and cook 1 minute, Add mushrooms stirring constantly. Add lentils, add stock reduce heat to medium-low and simmer, partially covered, 50 minutes or until lentils are almost tender. Add Tomatoes, add puree. add tin of chill Kiney beans, cook 10 minutes longer.
Vegetarian Pastes
450g potatoes, peeled, chopped
250g broccoli, cut into very small florets
2 teaspoons olive oil
1 medium brown onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, peeled, finely chopped
1 small courgette finely chopped
1/2 cup frozen peas
3 teaspoons mild curry powder
6 sheets frozen reduced-fat shortcrust pastry, partially thawed
1 egg, lightly beaten
Step 1
Cook potato in a saucepan of boiling water for 8 to 10 minutes or until just tender, adding broccoli for last 2 minutes. Drain. Return to pan. Using a fork, roughly mash mixture.
Step 2
Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add celery, carrot and courgette Cook, stirring, for 5 minutes or until carrot starts to brown.
Step 3
Add potato mixture, peas and curry powder to pan. Stir to combine. Cool.
Step 4
Preheat oven to 200°C/180°C fan-forced. Grease 3 baking trays. Using an 11cm cutter, cut 4 rounds from each pastry sheet. Spoon 11/2 tablespoons mixture over centre of 1 pastry round. Brush edge with egg. Fold up sides to enclose filling. Press edges to seal and form frills. Stand on 1 prepared tray. Repeat with remaining mixture, pastry rounds and egg. Brush pasties with egg.
Step 5
Bake, 1 tray at a time, for 20 minutes or until golden. Stand for 5 minutes. Serve with sauce.
Cheese Sauce
25g/1oz butter
25g/1oz plain flour
400-500ml/14-18fl oz milk
salt and white pepper
80g/3oz cheese, grated (e.g. mature cheddar, Gouda, gruyère)
Method
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season with salt and white pepper.
Stir in cheese and allow to melt. Don t re-boil the sauce or it will become stringy.