veg it arian
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7/31/2019 Veg It Arian
1/22
Healthy Vegetarian Recipes
1. Barley Cake Garni2. Bok Choy with Tofu3. Braised 'Three Precious Jewels'4. Braised Bamboo Shoots5. Braised Chinese Broccoli6. Braised Eggplant (Aubergines)7. Broccoli Salad8. Broccoli with Mung Bean Sprouts9. 'Coral' Cabbage10. Casserole of Vegetables11. Cheese Round12. Chick Pea and Mushroom Curry13. Chick Pea and Tomato Casserole14. Chinese Cabbage and Mushrooms
15.Chinese Cabbage and Straw
Mushrooms in Cream Sauce
16. Chinese Cabbage Casserole17. Chinese Noodle with Asparagus18. Chinese Pepper with Green Beans19. Chinese White Cabbage with Chilies20. Corn Pudding21. Country Hot Pot22. Courgette Fritters23. Crunchy Croquettes24. Cucumber and Cheese Mousse
56. Stir-Fried Cauliflower57. Stir-Fried Chinese Greens58. Stir-Fried Green Beans and Bean
Sprouts
59. Stir-Fried Green Cabbage60. Stir-Fried Leeks with Wooden Ears61. Stir-Fried Mixed Vegetables62. Stir-Fried Mushroom with Black Beans63. Stir-Fried Mushrooms and Bamboo
Shoots
64. Stir-Fried Sesame Vegetables65. Stir-Fried Snow Peas with Chinese
Mushrooms
66. Stir-Fried Bamboo Shoots with StrawMushrooms
67. Stir-Fry Pancake Stack68. String Beans in Garlic69. Stuffed Eggplant70. Stuffed Peppers with Herbes de
Provence
71. Sweet and sour veggies72. Sweet Potato and Parsnip Cakes73. Three Whites in Cream Sauce74. Tofu and Vegetable Kebabs75. Tofu Quiche76. Tofu Ragout
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7/31/2019 Veg It Arian
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25. Dry-Braised Bamboo Shoots withPreserved Snow Cabbage
26. Dry-Fried French Beans27. Eggplant and Vegetable Medley28. Eggplant Bake29. Eggplant with Parmesan and
Mozzarella
30. Fried Tofu31. Hot and Sour Cabbage32. Leek and Swiss Cheese33. Milanese Oat Cutlets34. Millet Pilaf35. Mixed Curried Beans36. Mushroom and Almond Croustade37. Mushroom Kebabs38. Noodles with Eggplant and Peanuts39. Nut Roast40. Pasta with Peas and Fennel41. Peanut Roast42. Pitta Crunch43. Poached Vegetables with Oyster Sauce44. Potato Fritters45. Red Onion and Cheese Tarts46. Savory Choux Fritters47. Savory Onion Dumplings48. Soya Goulash
77. Turlu Guvec78. Vegetable Burgers79. Vegetable Pie80. Vegetable Souffle81. Vegetarian "Shrimps"82. Vegetarian Chop Suey
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49. Soya Risotto50. Steamed Cauliflower51. Shredded Cabbage with Red and
Green Peppers
52. Spicy Cabbage Szechwan Style53. Spinach and Cheese Quenelles54. Spinach and Herb Loaf55. Stir-Fried Broccoli
Braised Chinese Broccoli RecipeIngredients :
450 g Chinese broccoli
3 tablespoons Oil
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Soy sauce
Method :
Trim off the tough leaves and blanch the rest in a slightly salted boiling water until soft.
Remove and strain. Heat a wok until hot. Add the oil and wait until it starts to smoke. Stir-
fry the broccoli with the salt and sugar for 1 -2 minutes. Remove and arrange neatly on a
long serving dish. Pour on the soy sauce and serve.
Braised Eggplant Recipe(Aubergines)
Ingredients :
275 g Eggplant (aubergines)
2.5 cups Oil for deep-frying
2 tablespoons Soy sauce
1 tablespoon Sugar
2 tablespoons Water
1 teaspoon Sesame seed oil
Method :
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Choose the long, purple variety of eggplant. Discard the stalks and cut the eggplant into
diamond-shaped chunks. Heat oil in a wok until hot. Deep-fry the eggplant chunks in
batches until golden. Remove with a slotted spoon and drain. Pour off excess oil leaving
about 1 tablespoon in the wok. Return the eggplant to the wok and add the soy sauce,
sugar and water. Cook over a fairly high heat for about 2 minutes, add more water if
necessary. Stir occasionally. When the juice is reduced to almost nothing, add the sesame
seed oil, blend well and serve.
Broccoli Salad RecipeIngredients :
2 heads Fresh broccoli
2 tablespoons Vegetable oil
1 tablespoon Salt
2 tablespoons Light soy sauce
2 tablespoons Distilled white vinegar
2 tablespoons Sesame oil
1/4 teaspoon Salt
1 tablespoon White sugar
Method :
Separate the broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2
inch pieces cut slantwise. Bring 2.5 quarts water, 2 tablespoons oil and 1 tablespoon salt to
boil. Add the broccoli and boil quickly for 1 minute. Plunge into cold water to set color, drain
and place on platter or in a bowl. Using a small bowl, combine the soy sauce, vinegar,
sesame oil, salt and sugar. Pour the mixture over the broccoli and toss. This salad can be
served hot or cold.
Casserole of Vegetables RecipeIngredients :
2 tablespoons Wooden ears, dried
1 cake Bean curd (tofu)
100 g French beans or snow peas
100 g Cabbage or broccoli
100 g Baby corn or bamboo shoots
100 g Carrots
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4 tablespoons Oil
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Light soy sauce
1 teaspoon Cornflour mix with 1 tablespoon cold water
Method :
Soak the Wooden Ears in water for 25 minutes, rinse them and discard the hard roots, if
any. Cut the bean curd into about 12 small pieces and harden the pieces in a pot of lightly
salted boiling water for 2-3 minutes. Remove and drain. Trim the French (green) beans or
snow peas. Leave whole if small, cut in half if large. Cut the vegetables into thin slices or
chunks. Heat about half of the oil in a flameproof casserole or saucepan. When hot, lightly
brown the bean curd on both sides. Remove with a slotted spoon and set aside. Heat the
remaining oil and stir-fry the rest of the vegetables for about 1.5 minutes. Add the bean
curd pieces, salt, sugar and soy sauce and continue stirring to blend everything well. Cover,
reduce the heat and simmer for 2-3 minutes. Mix the cornflour with water to make a
smooth paste, pour it over the vegetables and stir. Increase the heat to high just long
enough to thicken the gravy. Serve hot.
Chick Pea and Mushroom Curry RecipeIngredients : Serves 4
50 g/2 oz split peas, soaked overnight30 ml/2 tbsp oil
25 g/1 oz/2 tbsp butter or margarine
2 garlic cloves, crushed
2 onions, chopped
15 ml/1 tbsp curry powder
45 ml/3 tbsp tomato puree (paste)
50 g/2 oz creamed coconut, grated
225 g/8 oz button mushrooms, quartered
400 g/14 oz/1 large can of chick peas (garbanzos)
Salt and freshly ground black pepper
Boiled rice, to serve
Method :
Cook the split peas in boiling water until tender, then drain. Heat the oil and butter or
margarine and fry (saute) the garlic and onions until soft but not brown. Stir in the curry
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powder to taste and cook for
1 minute, then stir in the tomato puree, coconut and mushrooms and cook for 5 minutes.
Add the chick peas and season to taste. Cover and simmer for 10 minutes until all the
ingredients are tender and well combined. Serve with boiled rice.
Chick Pea and Tomato Casserole RecipeIngredients : Serves 4
30 ml/2 tbsp olive oil
1 celery stick, chopped
1 carrot, chopped
1 onion, chopped
2 garlic cloves, chopped
100 g/4 oz shallots, cut into wedges
45 ml/3 tbsp dry white wine
400 g/14 oz/1 large can tomatoes, chopped
10 ml/2 tsp dried oregano
400 g/14 oz/1 large can of chick peas (garbanzos), drained
400 g/14 oz/1 large can of cannellini beans
Salt and freshly ground black pepper
15 ml/1 tbsp chopped parsley
Method :
Heat the oil and fry (saute) the celery, carrot, onion and garlic until soft but not brown. Add
the shallots and fry until just golden. Add the wine and cook for 2 minutes until it has
evaporated. Stir in the tomatoes and oregano and bring to a simmer, then stir in the chick
peas and beans and simmer gently for about 15 minutes until the sauce is thick. Season to
taste and serve sprinkled with the parsley.
Chinese Cabbage and Mushrooms RecipeIngredients :
8 Dried Chinese mushrooms
450 g Chinese cabbage leaves
3 tablespoons Oil
1 teaspoon Salt
1 teaspoon Sugar
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1 tablespoon Soy sauce
1 teaspoon Sesame seed oil
Method :
Soak the mushrooms in warm water for about 20 minutes. Squeeze them dry and discard
the hard stalks. Keep the water. Cut each mushroom in half or into quarters depending onthe size. Cut the cabbage leaves into pieces about the size of a large postage stamp. Heat
the oil in a wok, add the cabbage and the mushrooms and stir-fry until soft. Add the salt,
sugar and soy sauce and cook for a further 1.5 minutes. Mix in some of the water in which
the mushrooms were cooked and the sesame seed oil. Serve.
Chinese Cabbage and Straw Mushrooms in Cream Sauce
RecipeIngredients :
400 g Chinese cabbage
350 g Canned straw mushrooms or 225g fresh straw mushrooms
4 tablespoons Oil
1 1/2 teaspoon Salt
1 teaspoonSugar
1 tablespoon Cornflour mixed with 3 tablespoons cold water
125 ml Milk
Method :
Separate the cabbage leaves and cut each leaf in half lengthwise. Drain t he straw
mushrooms. If using fresh ones, do not peel them but just wash and trim off the roots. Heat
3 tablespoons oil in a hot wok and stir-fry the cabbage leaves for about 1 minute. Add the
salt and sugar and continue stirring for another minute or so. Remove the cabbage leaves
and arrange them neatly on one side of a serving dish. Heat the remaining oil until hot, then
reduce the heat and add the cornflour and water mixture and the milk and stir until
thickened. Pour about half of the sauce into a jug (pitcher) and keep warm. Add the
mushrooms to the remaining sauce in the wok and heat them thoroughly over high heat.
Remove the mushrooms and place them next to the cabbage leaves on the plate. pour the
sauce from the jug evenly over the cabbage and mushrooms and serve.
Chinese White Cabbage with Chilies RecipeIngredients : Serves
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1 1/2 kg Chinese white cabbage
3 Small fresh red chilies
2 Dried red chilies
1 1/2 teaspoons Szechwan peppercorns
2 teaspoons Salt
1/2 teaspoon Sesame seed oil
1 tablespoon Vegetable oil
Method :
Chop the cabbage coarsely, discarding the tougher parts. Coarsely chop the chilies, discarding the seeds.
Pound the peppercorns lightly. Place the cabbage in a large bowl, sprinkle evenly with the salt, chilies and
peppercorns. Toss to mix. Refrigerate for 2-3 days before serving. Sprinkle the cabbage with the oils, toss well and
serve.
Corn Pudding RecipeIngredients : Serves 4
15 ml/1 tbsp plain (all-purpose) flour
300 ml/4 pt cups milk
350 g/12 oz/1 large can of sweetcorn (corn), drained
1 egg white, whisked
Salt and freshly ground black pepper
Method :
Mix the flour to a paste with a little milk, then mix in all the ingredients, seasoning to taste
with salt and pepper. Turn into a greased souffle dish, cover with foil and bake in a
preheated oven at 180C/350F/gas mark 4 for 30 minutes until the centre is set.
Country Hot Pot RecipeIngredients : Serves 4
175 g/6 oz soya cubes
300 ml/0.5 pt/1.25 cups Vegetable Stock50 g/2 oz/0.25 cup butter or margarine
1 onion, chopped
1 leek, sliced
2 carrots, cubed
4 potatoes, cubed
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30 ml/2 tbsp tomato puree (paste)
25 g/1 oz/0.25 cup wholemeal flour
250 ml/8 fl oz/1 cup red wine
5 ml/1 tsp marjoram
5 ml/1 tsp thyme
225 g/8 oz button mushrooms
150 ml/0.25 pt single (light) cream
100 g/4 oz/1 cup blue cheese, crumbled
Salt and freshly ground black pepper
15 ml/1 tbsp chopped parsley
Method :
Soak the soya cubes in the stock for 30 minutes, then drain, reserving the stock. Heat the
butter or margarine and fry (saute) the soya until just browned, then add the vegetables
and fry for 2 minutes. Stir in the tomato puree and flour, then the wine, reserved stock,
herbs and mushrooms. Bring to the boil and simmer for 30 minutes. Stir in the cream and
cheese, season to taste and serve sprinkled with the parsley.
Cucumber and Cheese Mousse Recipe RecipeIngredients : Serves 4
1 cucumber, diced
Salt175 g/6 oz/0.75 cup full-fat soft cheese
5 ml/1 tsp chopped onion
Salt and freshly ground black pepper
15 ml/1 tbsp powdered gelatine
150 ml/0.25 pt water
30 ml/2 tbsp white wine vinegar
15 ml/1 tbsp caster (superfine) sugar
A pinch of ground mace
150 ml/0.25 pt double (heavy) cream, whipped
Method :
Sprinkle the cucumber with salt and leave pressed between two plates for 30 minutes. Mix
together the cheese and onion and season to taste. Dissolve the gelatine in the water over a
pan of hot water and stir into the cheese. Drain the cucumber and mix with the wine
vinegar, sugar and mace. Fold the cucumber and cream into the cheese mixture, spoon into
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a greased 900 ml/1.5 pt/3.75 cup ring mould and leave to set.
Eggplant and Vegetable Medley RecipeIngredients : Serves 4
1 eggplant (aubergine), sliced
Salt and freshly ground black pepper
15 ml/1 tbsp oil
2 leeks, sliced
1 large potato, sliced
50 g/2 oz mushrooms, sliced
0.5 small cabbage, sliced
400 g/14 oz/1 large can of tomatoes
5 ml/1 tsp paprika
75 g/3 oz/ 4 cup smoked cheese, sliced
50 g/2 oz/1 cup fresh breadcrumbs
50 g/2 oz/3 cup cashew nuts, ground
25 g/1 oz/2 tbsp butter or margarine,melted
Method :
Lay the eggplant slices on a plate, sprinkle with salt, cover and leave for 30 minutes. Heat
the oil and fry (saute) the leeks until soft. Place the potatoes in a layer in a base of an
ovenproof dish. Add the leeks, then the mushrooms and cabbage. Drain the eggplant andplace on top. Puree the tomatoes and their juice with the paprika in a food processor or
blender and pour over the vegetables. Layer the cheese on top. Mix the breadcrumbs and
nuts with the melted butter or margarine and season to taste. Sprinkle over the vegetables
and bake in a preheated oven at 180C/350F/gas mark 4 for 1.25 hours.
Eggplant Bake RecipeIngredients : Serves 4
90 ml/6 tbsp olive oil
1 onion, sliced
2 garlic cloves, crushed
400 g/14 oz/1 large can of tomatoes, chopped
15 ml/1 tbsp chopped parsley
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Salt and freshly ground black pepper
4 eggplants, thinly sliced
350 g/11 oz Mozzarella cheese, shredded
15 ml/1 tbsp chopped marjoram
15 ml/1 tbsp chopped basil
150 ml/0.25 pt White Sauce
25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
Method :
Heat 45 ml/3 tbsp of the oil and fry (saute) the onion and garlic until soft but not brown.
Add the tomatoes and parsley, season with salt and pepper and leave to simmer for about
15 minutes until thickened slightly. Meanwhile, bring a large pan of salted water to the boil,
add the eggplants and boil for 2 minutes, then drain well and pat dry on kitchen paper
(paper towels). Spoon half the tomato sauce into the bottom of a shallow ovenproof dish.
Cover with half the eggplants and top with half the Mozzarella. Sprinkle with the marjoram
and basil and season with salt and pepper. Repeat the layers, then pour the White Sauce
over and sprinkle with the Parmesan. Cook in a preheated oven at 200C/400F/gas mark 6
for about 30 minutes until heated through and golden on top.
Mixed Curried Beans RecipeIngredients : Serves 4
100 g/4 oz/0.5 cup butter or margarine
2 onions, chopped
2 garlic cloves, crushed
15 ml/1 tbsp ground coriander (cilantro)
5 ml/1 tsp garam masala
5 ml/1 tsp chili powder
400 g/14 oz/1 large can of tomatoes, chopped
5 ml/1 tsp sugar
300 g/11 oz/1 medium can of red kidney beans, drained
300 g/11 oz/1 medium can of borlotti beans, drained
300 g/11 oz/1 medium can of haricot (navy) beans, drained
Salt and freshly ground black pepper
Method :
Melt the butter or margarine and fry (saute) the onions until just browned. Add the garlic
and fry for 1 minute, then add the coriander, garam masala and chili powder and fry for a
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few seconds. Stir in the tomatoes and sugar and simmer for 10 minutes. Stir in the beans,
season to taste and heat through thoroughly before serving.
Mushroom and Almond Croustade RecipeIngredients : Serves 4
100 g/4 oz/2 cups fresh breadcrumbs
100 g/4 oz/1 cup ground almonds
50 g/2 oz/0.25 cup butter or margarine
100 g/4 oz/1 cup flaked (slivered) almonds
1 garlic clove, crushed
2.5 ml/0.5 tsp dried mixed herbs
450 g/1 lb button mushrooms
450 ml/0.75 pt/2 cups soya milk
1 bay leaf
25 g/1 oz/0.25 cup plain (all-purpose) flour
150 ml/0.25 pt dry white wine
A pinch of grated nutmeg
Salt and freshly ground black pepper
15 ml/1 tbsp chopped parsley
Method :
Mix together the breadcrumbs and ground almonds and rub in the butter or margarine untilthe mixture resembles breadcrumbs. Add the flaked almonds, garlic and herbs. Press the
mixture into a greased pie dish and bake in a preheated oven at 230C/450F/gas mark 8
for 15 minutes until crisp. Keep warm. Meanwhile, put the mushrooms, milk and bay leaf in
a saucepan, bring to the boil and simmer for 5 minutes until the mushrooms are tender.
Remove the bay leaf. Blend the flour with the wine and stir in a little of the hot milk, then
mix it into the sauce, stirring well. Simmer for 5 minutes, then add the nutmeg and season
to taste with salt and pepper. Spoon on to the warm base and serve sprinkled with the
parsley.
Mushroom Kebabs RecipeIngredients : Serves 4
16 large button mushrooms
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2 red (bell) peppers, cut into 6
1 zucchini (courgette), sliced
1 banana, sliced
Salt and freshly ground black pepper
50 g/2 oz/0.25 cup butter or margarine, melted
Method :
Thread the mushrooms, peppers, zucchini and banana on to four skewers, beginning and
ending with a mushroom. Season to taste with salt and pepper and brush with the butter or
margarine. Cook under a low grill (broiler) for 15 minutes, turning and basting frequently,
until the pepper and zucchini are tender.
Noodles with Eggplant and Peanuts RecipeIngredients :
1 medium Eggplant, cubed
1 teaspoon Salt
450 g Fresh Chinese wheat noodles
2 tablespoons Chinese rice wine
1 tablespoon Cornstarch
1/4 cup Red wine vinegar
1/3 cup Water
1 tablespoon Minced fresh ginger root
1 tablespoon White sugar
2 tablespoons Vegetarian fish sauce
2 cups Onion, sliced
3 tablespoons Canola oil
4 cloves Garlic, minced
1 Red pepper, julienne
4 tablespoons Unsalted dry-roasted peanuts, chopped
1 tablespoon Fresh mint, chopped
Method :
Place the eggplant cubes into a colander. Add the salt and toss well. Let the eggplant drain
for 15 minutes, then rinse with water. Let the eggplant drain again in the colander. Bring a
large pot of water to a boil. Add the noodles and boil them for about 5 minutes or until they
are soft. Drain and rinse well with cold water. Let the noodles drain in a colander for at least
10 minutes. Combine the rice wine with the cornstarch in a small bowl. Mix well and set
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aside. Combine the red wine vinegar, water, ginger, sugar, imitation fish sauce and onions
in a saucepan. Bring the mixture to a boil, turn the heat to low and let the mixture simmer
for 5 minutes. Using a non-stick skillet, heat the remaining 1 1/2 tablespoons oil over
medium-high heat. When the oil begins to smoke, add the noodles, then place two or three
plates on top of them so that more surface are will brown. Let the noodles sit over medium-
high heat for 5 minutes. When the noodles have developed a golden brown curst on the
underside, remove the plates and turn the noodles over with a spatula and cook them 5
minutes on the other side. Then take the pan off the heat. Add the peanuts to the eggplant
mixture, and spoon it onto plates. Divide the noodles into 4 parts and place them atop the
vegetables and sauce. Sprinkle with mint and serve.
Pasta with Peas and Fennel Recipe
Ingredients : Serves 4150 ml/0.25 pt olive oil
400 g/14 oz fennel bulbs, diced
4 leeks, white parts only, finely chopped
150 ml/0.25 pt water
100 g/4 oz shelled peas
Salt and freshly ground black pepper
400 g/14 oz pasta shapes
50 g/2 oz/0.5 cup Parmesan cheese, freshly grated
Method :
Heat the oil in a pan and fry (saute) the fennel and leeks for about 2 minutes. Add the
water, bring to the boil, cover and simmer gently for 20 minutes. Add the peas and season
with salt and pepper. Uncover and simmer for 10 minutes until the peas are tender.
Meanwhile, bring a large pan of salted water to the boil, add the pasta and simmer for
about 10 minutes until the pasta is just cooked. Drain well, then toss in the sauce and serve
sprinkled with the Parmesan.
Soya Risotto RecipeIngredients : Serves 4
50 g/2 oz/0.25 cup butter or margarine
1 onion, chopped
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2 carrots, diced
0.5 celeriac (celery root), diced
1 leek, sliced
1 courgette (zucchini), diced
250 ml/8 fl oz/1 cup dry white wine
Juice of 1 lemon
8 soya sausages
225 g/8 oz/1 cup brown rice
1 liter/1.75 pts/4.25 cups Vegetable Stock
4 tomatoes, skinned, seeded and chopped
250 ml/8 fl oz/1 cup creme fraiche
Salt and freshly ground black pepper
15 ml/1 tbsp snipped chives
Method :
Melt the butter or margarine and fry (saute) the vegetables until soft. Stir in the wine and
lemon juice, bring to the boil, cover and simmer for 5 minutes. Add the sausages and rice
and fry until the rice is coated. Pour in 150 ml/0.25 pt of the stock, bring to the boil and
simmer, uncovered, until the liquid is absorbed. Continue gradually adding the stock until
the rice is tender; this will take about 20 minutes. Add the tomatoes and creme fraiche,
season to taste and reheat, but do not allow the risotto to boil. Cover and leave to stand for
5 minutes, then serve sprinkled with the chives.
Shredded Cabbage with Red and Green Peppers RecipeIngredients :
450 g White cabbage
1 Green pepper (capsicum)
1 Red pepper (capsicum)
3 tablespoons Oil
1 teaspoon Salt
1 teaspoon Sesame seed oil
Method :
Thinly shred the cabbage. Core and seed the green and red peppers (capsicum) and thinly
shred them. Heat the oil in a wok until hot. Add the cabbage and the peppers and stir-fry
for 1 1/2 minutes. Add the salt and stir a few more times. Add the sesame seed oil to
garnish and serve either hot or cold.
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String Beans in Garlic Recipe
Ingredients :
400 g String beans
1 large clove Garlic
3 tablespoons Oil
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Light soy sauce
Method :
Trim the beans. Leave them whole if they are young and tender, otherwise, cut them in
half. Crush and finely chop the garlic. Blanch the beans in a pan of lightly salted boiling
water. Drain and plunge in cold water to stop the cooking and to preserve the beans brightcolor. Heat the oil in a wok or frying pan. When it starts to smoke, Add the crushed garlic to
flavor the oil. Before the color of the garlic turns dark brown, add the beans and stir-fry for
about 1 minute. Add the salt, sugar and soy sauce and continue stirring for another minute
at most. Serve hot or cold.
Stuffed Eggplant RecipeIngredients : Serves 4
2 large eggplants (aubergines), halved
45 ml/3 tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped
4 tomatoes, skinned, seeded and chopped
250 ml/8 fl oz/1 cup Vegetable Stock
225 g/8 oz soya granules
175 g/6 oz/0.75 cup low-fat quark
30 ml/2 tbsp tomato puree (paste)5 ml/1 tsp chopped basil
5 ml/1 tsp dried oregano
15 ml/1 tbsp snipped chives
15 ml/1 tbsp chopped parsley
2 eggs, beaten
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100 g/4 oz/1 cup Emmental (Swiss) cheese, grated
Salt and freshly ground black pepper
Method :
Cook the eggplants in boiling salted water for 5 minutes, then drain. Scoop out a little of the
flesh to make a boat shape, and crop the flesh. Heat the oil and fry (saute) the garlic andonion until soft but not brown. Add the chopped eggplant, tomatoes and stock, bring to the
boil, cover and simmer for 5 minutes. Prepare the soya granules according to the
instructions on the packet. Mix with the quark, tomato puree, herbs, eggs and cheese and
season to taste. Place the eggplants cut-side up in an ovenproof dish. Spoon the mixture
into the hollows, piling the rest on top. Pour over the tomato sauce and bake in a preheated
oven at 200C/400F/gas mark 6 for 20 minutes. Serve immediately.
Sweet and Sour Veggies RecipeIngredients :
1/4 cup Scallions, chopped
2 cloves Garlic, minced
1 cup Snow pea pods, de-stringed
1 small Yellow zucchini squash, sliced
1.5 cup Broccoli, cut into small pieces
350 g (12 oz) Straw mushrooms
1/2 cup Bean sprouts
1/2 cup Water chestnuts
1/2 cup Bamboo shoots
1/4 cup Red capsicum (pepper), chopped
1 small Canned pineapple chunks
1 small Canned mandarin orange slices
1 Ripe mango, peeled, seeded and sliced.
Sauce
1.5 cup Tamari
3 tablespoons Cornstarch
2 tablespoons Water
2 teaspoons Fresh ginger, grated
Pineapple juice (from the can)
Method :
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Heat the wok with the cooking oil. Add scallions and garlic. Use enough oil so that it'll coat
all the veggies but not too oily. Stir-fry until the garlic starts to turn brown. Add the pea
pods, squash and broccoli. Cook for 3-5 minutes. Add the bean sprouts, water chestnuts,
bamboo shoots and capsicum. Cook for another 2 minutes or until veggies are slightly
tender but still crisp. Add the pineapple, oranges and mango. Cook for another 1 minute
and the add the sauce. When the sauce starts to bubble, remove from heat. Serve with
steamed white rice.
Sweet Potato and Parsnip Cakes RecipeIngredients : Serves 4
450 g/1 lb sweet potatoes, diced
225 g/8 oz parsnips, diced
15 ml/1 tbsp plain (all-purpose) flour
2.5 ml/0.5 tsp grated nutmeg
Salt and freshly ground black pepper
30 ml/2 tbsp milk
50 g/2 oz/0.5 cup rolled oats
50 g/2 oz/0.5 cup coarse oatmeal
30 ml/2 tbsp oil
Green salad, to serve
Method :
Cook the sweet potatoes and parsnips in boiling salted water for 15 minutes until just
tender, then drain and puree in a food processor or blender with the flour and nutmeg (or
mash with a potato masher). Season to taste and shape into eight rounds. Brush with the
milk and roll in the oats and oatmeal. Heat the oil and fry (saute) the cakes for 10 minutes
until golden on both sides. Serve warm with a green salad.
Three Whites in Cream Sauce RecipeIngredients :
275 g Chinese cabbage hearts
275 g Canned white asparagus spears
2 Celery heats
1 tablespoon Oil
1 Spring onion (scallion), cut into short length
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3 slices Ginger root, peeled
1.5 teaspoon Salt
1 teaspoon Sugar
0.5 cup Milk
1 tablespoon Cornflour mixed with 2 tablespoons cold water
Method :
Cut the cabbage hearts lengthwise into thin strips. Blanch them in boiling water until they
are soft and remove. Arrange them neatly in the middle of a long serving dish. Drain and
place the asparagus spears on one side of the cabbage hearts. Cut the celery hearts
lengthwise into strips, blanch until soft and place them on the other side of the cabbage.
Heat the oil over low heat and add the onion and ginger root to flavor the oil. Discard as
soon as they start turning brown. Add the milk, salt and sugar and bring to the boil. Add the
cornflour and water mixture to thicken, stir to make it smooth and pour evenly over the
vegetables. Serve hot or cold.
Tofu and Vegetable Kebabs RecipeIngredients : Serves 4
350 g/12 oz smoked tofu, cubed
1 green (bell) pepper, seeded and cut into squares
1 orange pepper, seeded and cut into squares
1 courgette (zucchini), slicedGrated rind and juice of 1 lemon
60 ml/4 tbsp olive oil
15 ml/1 tbsp chopped parsley
Salt and freshly ground black pepper
100 g/4 oz/1 cup cashew nuts
15 g/0.5 oz/1 tbsp butter or margarine
2 garlic cloves, crushed
1 shallot, finely chopped
5 ml/1 tsp ground coriander (cilantro)
5 ml/1 tsp ground cumin
15 ml/1 tbsp soft brown sugar
15 ml/1 tbsp desiccated (shredded) coconut
150 ml/0.25 pt creme fraiche
Method :
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Thread the tofu and vegetables on to soaked wooden skewers and arrange in a shallow dish.
Mix together the lemon rind and juice, the oil and parsley and season with salt and pepper.
Brush over the kebabs and leave to marinate for 30 minutes. Toss the nuts in a dry frying
pan (skillet) for a minute or two until golden brown, then remove from the pan and chop.
Melt the butter or margarine in a saucepan and fry the garlic and shallot for a few minutes
until soft but not brown. Remove from the heat and leave to cool slightly. Stir in the nuts
and the remaining ingredients. Grill (broil) the kebabs for about 20 minutes, turning and
basting with the marinade, until cooked through and golden. Serve with the cold sauce.
Vegetarian Chop Suey RecipeIngredients :
2 cakes Bean curd (tofu)
2 tablespoons Wooden ears, dried
175 g Broccoli
175 g Bamboo shoots
100 g Mushrooms
4 tablespoons Oil
1.5 teaspoon Salt
1 teaspoon Sugar
2 Spring onions (scallions), finely chopped
1 tablespoon Light soy sauce
2 tablespoons Rice wine or dry sherry
1 teaspoon Cornflour, mixed with 1 tablespoon cold water
Method :
Cut the bean curd into about 24 small pieces. Soak the Wooden Ears in water for about 35
minutes, rinse them clean and discard any hard roots. Cut the broccoli and bamboo shoots
into uniformly small pieces. Heat a wok over a high heat, Add about half of the oil and wait
for it to smoke. Swirl the pan so that its surface is well greased. Add the bean curd pieces
and shallow-fry them on both sides until golden. Then scoop them out with a slotted spoon
and set them aside. Heat the remaining oil and add the broccoli. Stir for about 30 seconds
and then add the Wooden Ears, bamboo shoots and the partly cooked bean curd. Continue
stirring for 1 minute and then add the salt, sugar, spring onions, soy sauce and wine. Blend
well and when the gravy starts to boil, thicken it with the cornflour and water mixture.
Serve hot.
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Vegetable Souffle RecipeIngredients : Serves 4
225 g/8 oz potatoes, diced
2 carrots, chopped
100 g/4 oz parsnips, chopped
100 g/4 oz cauliflower florets
100 g/4 oz broccoli florets
75 ml/5 tbsp single (light) cream
3 eggs, separated
100 g/4 oz/1 cup Cheddar cheese, grated
Salt and freshly ground black pepper
Method :
Cook the vegetables in boiling salted water until tender, then drain and mash. Beat in the
cream, egg yolks and cheese and season to taste with salt and pepper. Whisk the egg
whites until stiff, then fold into the vegetables. Spoon into a greased 18 cm/7 in souffle dish
and bake in a preheated oven at 200C/400F/gas mark 6 for 20 minutes until well risen
and lightly brown. Serve immediately
Vegetable Pie RecipeIngredients : Serves 4
900 g/2 lb courgettes (zucchini), chopped
250 ml/8 fl oz/1 cup oil
225 g/8 oz/2 cups Feta cheese, crumbled
3 eggs, beaten
25 g/1 oz/0.5 cup fresh breadcrumbs
15 ml/1 tbsp chopped dill (dill weed)
Salt and freshly ground black pepper
400 g/14 oz filo pastry (paste)
Method :
Place the courgettes in a pan with half the oil, cover and simmer gently until very soft, then
leave to cool. Add the cheese, eggs, breadcrumbs and dill and season to taste. Cover the
pastry sheets you are not working with with a damp cloth to prevent them drying out. Brush
the pastry sheets with oil and layer two-thirds of the pastry over a greased baking (cookie)
sheet. Cover with the filling, then top with the remaining oiled pastry sheets and seal the
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edges together well. Brush the top with oil, then bake in a preheated oven at
180C/350F/gas mark 4 for 35 minutes until golden brown.
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