What are some easy vegatarian meals?!
What are some easy vegatarian meals?
I want to become a vegatarian but I don't know what to eat! I know, "vegetables" but I want to make something creative. So far I've been eating yogurt, breads, rice, etc.. Any suggestions?
Answers:
Char-grilled Balsamic Tomatoes with Olive Ciabatta
INGREDIENTS:
6 LARGE TOMATOES, HALVED
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3TBSP OLIVE OIL
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3TBSP BALSAMIC VINEGAR
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11/2TBSP SHOYU/LIGHT SOY SAUCE
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SALT AND PEPPER TO TASTE
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6 SPRING ONIONS, TOPPED AND TAILED
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OLIVE CIABATTA BREAD CUT INTO 12 THICK SLICES
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2 CLOVES GARLIC, PEELED
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EXTRA OLIVE OIL FOR GRILLING AND DRIZZLING
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FRESH BASIL LEAVES TO GARNISH METHOD:
1. Score the cut surface of the tomatoes and place in a dish. Mix together the olive oil, balsamic vinegar, soy sauce and salt and pepper, and pour evenly over the tomatoes. Leave to stand for 30 minutes.
2. Brush the spring onions with olive oil.
3. Grill the spring onions and the tomatoes, skin side down, over the coals for 10-15 minutes until cooked. At the same time, lightly toast the ciabatta bread on both sides.
4. Rub one side of each piece of toast with a clove of garlic.
5. Chop the cooked onions into small pieces.
6. Scatter the cooked tomatoes with onions and torn basil leaves and arrange the slices of ciabatta on the side. Drizzle with olive oil and serve.
Colcannon
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Ingredients
1.5 kg/3 lb potatoes, peeled and cubed
450g/1 lb green cabbage, shredded
100g/4oz butter / margarine
a little milk / soya milk (optional)
1 small onion, peeled and finely chopped
salt and pepper to taste
Method
1. Boil the potatoes until cooked. Drain and mash well, incorporating half of the butter / margarine and a little milk if liked.
2. Steam the cabbage until tender and mix into the mashed potatoes.
3. Melt a knob of the remaining butter in a small frying pan and fry the onion until starting to colour. Stir into the mashed potato mixture.
4. Season the mixture well and serve in mounds on individual plates. Make a well in the centre of each mound and add a knob of butter.
Note: If you prefer, rather than steaming, you can gently fry the shredded cabbage with the onion and add to the potatoes together.
Brown Lentil Chilli
by Sarah Brown
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Serves 4
This warming chilli is great served with baked potatoes or rice. Be careful to warn guests about the whole chillies, or take them out as you serve out portions.
Ingredients
1tbsp sunflower oil
1 onion, chopped
2-3 cloves garlic, crushed
1tsp cumin seed
1tsp coriander seed
2 sticks celery, chopped
2 carrots, peeled and diced
1 red or green pepper
8oz / 225g courgettes, diced
8oz / 225g mushrooms, chopped
6oz / 175g brown lentils
3 whole dried chillies
2tsp chilli powder
14oz / 400g tin chopped tomatoes
1tbsp tomato puree
2 pints / 300ml vegetable stock
?tsp ground cumin
salt and pepper
Method
1. Heat the oil and fry the onion and garlic until quite soft.
2. Add the cumin and coriander seeds and cook until the seeds begin to pop.
Add the vegetables and sweat for about 10 minutes.
3. Add the lentils, chillies and chilli powder. Stir in well and cook for 2 minutes.
Pour over the tomatoes and stock or water.
4. Stir in the tomato puree and boil. Simmer for 50-60 minutes.
5. Add more stock if necessary.
Add the ground cumin, season to taste and cook for another 10 minutes.
BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS
Serves 4
Ingredients:
4 field or portabello mushrooms, wiped and stalks removed
45ml/3tbsp olive oil
225g/8oz baby leaf spinach
40g/1 ? oz walnuts, chopped
100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces
to taste salt and black pepper
to serve mixed salad leaves and cherry tomatoes (halved)
Method:
1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.
2. Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.
3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill and cook until the cheese is bubbling and golden.
4. Serve on a bed of mixed salad leaves and garnish with cherry tomatoes.
Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).
also click on the vegetarian society they have grat recipes