Week 3- Mother's Day Lunch

Hi and welcome again to our Vegetarian Kitchen. At last Spring has arrived - the daffodils are out in the parks and gardens in the South and we have actually seen the sun this week. About time too! I see on my calendar British Summertime begins on 27th March so things can only get better. Mother's Day is on Sunday 3rd April so we have recipes we hope mum will love so give her a day off from cooking with these easy recipes.

MOTHER'S DAY RECIPES

Starter: WALDORF SALAD

Main course: STUFFED RED PEPPERS

Pudding, afters or dessert: CHOCOLATE MOUSSE

INGREDIENTS
2 Red Apples (diced)
2 tablespoons Lemon Juice
2 oz Walnuts (chopped)
1 Stick Celery (chopped)
300g Carton Natural Yoghurt
4 Lettuce leaves

METHOD
Spoon lemon juice over apples to prevent them going brown. Mix all ingredients in a bowl.
Arrange on individual plates. Place lettuce leaves on each plate, pile the Waldorf Salad mixture on the lettuce. Serve.

ROAST RED PEPPERS

serves 4

INGREDIENTS:

2 Large Red Peppers
3 tablespoons oil
8oz (200g) Rice
1 Onion chopped finely
2 Fresh Tomatoes chopped
2 cloves Garlic (chopped or crushed)
Vegetable Stock (Oxo Green) made up to half pint
1 tablespoon parsley (dried) salt & pepper to taste.

METHOD
First, cook the rice. Always twice the volume of water to rice. Bring to boil, put on lid and simmer gently for 15 mins after which time all water should have been absorbed.
Next, cut peppers in half longways. Remove seeds and cores. Wash. Brush with oil outside and inside.

When rice is cooked, heat oil in pan, fry onions, tomatoes and garlic until soft. Remove from heat then add cooked rice and stir. Add a little vegetable stock to make a sticky mixture. Place the pepper halves in an ovenproof dish. Pile in rice mixture. Pour vegetable stock around the peppers. Cover with foil and cook for 45 minutes to 1 hour. (Gas Mark 4 or 180C/350F)

Serve with a green salad or mixed leaves.

CHOCOLATE MOUSSE

serves 4

INGREDIENTS
4oz Plain Dark Chocolate
4 Eggs separated

METHOD

 First, separate the eggs. Put yolks in a small bowl and beat. Whites in a separate bowl.
Break chocolate into pieces and put in a small bowl with 5 teaspoons water. Place over hot water and stir until chocolate is smooth.
Next remove chocolate from heat, add egg yolks and stir.Leave to cool.

Whisk the egg whites until stiff enough to stand in peaks then fold them into the chocolate mixture until smooth. Put the mousse into 4 individual serving dishes and leave to set in the fridge.

You could 'lace' the mousse with rum or brandy, or alternatively decorate with cream. It depends how indulgent you are.

EN JOY! HAPPY MOTHER'S DAY TO ALL MUMS on 3rd APRIL.

WALDORF SALAD

serves 4

Week 2- Vegetable Casserole

Hello and welcome again to our Vegetarian Kitchen. It is late March, cold and frosty and so this week we have a recipe for a hearty vegetable casserole with dumplings. The dumplings are optional so if you think the casserole is filling enough then don't add them. This recipe is also high in fibre and low in fat.

1 tin Chick Peas (400g)
1 tin Chopped Tomatoes (400g/14oz)
1 small Swede
2 large Carrots
2 Parsnips
1 large Onion
1 litre vegetable stock (OXO green)
1 teaspoon dried Oregano or Basil
Salt (according to taste)

METHOD
Firstly, peel and chop the swede, carrots and parsnips into chunks. (about 1") Peel and chop the onion. Drain the tin of chick peas. Next make 1 litre of vegetable stock with stock cube.
Put all the vegetables into a large casserole dish and mix. Add one tin of chopped tomatoes and stir then add the chick peas. Add vegetable stock and mix thoroughly. Make sure there is a lid on the casserole dish, but if not cover with foil.
Cook at Gas Mark 4 (350F/180C) for 1 hour or until the vegetables are soft.

4oz self-raising flour
2oz vegetable suet
4 tablespoons water to bind

METHOD
Mix all ingredients to a firm dough. Make 4 small dumplings. Add to the casserole and cook for a further 15 minutes.
Serve the casserole and dumplings with either a Pointed Cabbage (plenty in the shops at the moment) or your choice of 'greens'.

ENJOY!

DUMPLINGS

INGREDIENTS

VEGETABLE CASSEROLE

Serves 4

INGREDIENTS

Week 1- Spicy Lentil Soup

Hi, and welcome. Winter is still with us so this week the recipe is for a very nourishing and flavoursome spicy lentil soup. Great on a cold winter's day.

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INGREDIENTS

1 onion finely chopped

50g red lentils

1 small green chilli (if you do not like hot food leave out or include small amount!)

3 tablespoons vegetable oil

One half teaspoon turmeric

Salt according to taste.

1 Litre Water

Chopped parsley to decorate (or coriander)

METHOD

Firstly, wash the lentils. Put the drained lentils in a large saucepan with 1 litre water. Bring to boil, simmer covered for about 20 minutes. Remove from heat and allow to cool.

Next, fry the chopped onion and chlili for about 3 minutes until soft then stir in the turmeric quickly. Do not brown. Add some of the cooked lentils with liquid and stir rapidly then put all this mixture in the saucepan containing the lentils and bring to the boil. If necessary add more liquid for your desired consistency.

Add salt to taste, decorate with chopped parsley or coriander and serve with wholemeal rolls or bread.