Monday, 28 January 2013
Welcome to our Vegetarian Kitchen. In GB we have had sub-zero temperatures and cold weather means hot, comfort food so this week we are doing a vegetarian Cassoulet. Cassoulet originally came from the Languedoc region of France and of course, the French Cassoulet would contain pork. However, we are doing a three-bean version which is just as tasty.
1 Tin 225g/8oz Haricot Beans (weight after tin has been drained)
1 Tin 225g/8oz Kidney Beans (weight after tin has been drained)
1 Tin 240g Black Eye Beans (weight after tin has been drained)
1 Tin 400g Chopped Tomatoes
1 Onion sliced
2 cloves Garlic crushed
1 Tablespoon Olive Oil or Veg. Oil
1 bouguet garni (or one teaspoon mixed herbs)
Half Pint Vegetable Stock (made with Green Oxo Veg. cube)
In a large saucepan, heat the oil, gently fry the onion, add the garlic, heat gently, then add all the drained beans, the chopped tomatoes, and stir. Add the vegetable stock and bring to the boil. Add bouquet garni (or mixed herbs). Add salt and pepper to taste. Simmer gently for about 15 minutes stirring occasionally.
SERVE with rice and wholemeal rolls.
Hi and welcome to our Vegetarian Kitchen. England is covered with snow and our local park is a winter wonderland. On Sunday children were making snowmen and sledging down the hill but it is freezing cold and so our recipe is for a real winter warmer - minestrone soup. This will warm you on the coldest day.
VEGETARIAN MINESTRONE SOUP
(serves 6 to 8)
225g/8oz Can Red Kidney Beans (drained)
1 Large Onion (choped)
2 Cloves Garlic (crushed)
4 small carrots (finely chopped)
2 stalks celery (chopped)
Quarter small cabbage (sliced)
1 tablespoon Tomato Puree
2 tablespoons Olive Oil
4 tablespoons grated Parmesan cheese
100g/4 oz) Macaro
100g/4oz Frozen Peas
3 Pints Vegetable Stock (use Green Oxo or cubes of your choice)
1 teaspoon dried Basil (or Oregano)
Salt and Black Pepper
Heat the oil in a very large saucepan. Gently fry the onion, add garlic and celery. Add all the vegetables except the Red Kidney Beans and Peas which will be added later. Add stock and stir thoroughly. Stir in tomato puree, add herbs and salt and black pepper. Bring to the boil, stir, then simmer for 20 minutes. Now add the Macaroni, red kidney beans and cooked peas. Bring back to boil.
Simmer for about 10 minutes until the Macaroni is tender.
Serve hot with grated Parmesan cheese on top.
Serve with wholemeal rolls or bread.
Tuesday, 15 January 2013
A NEW YEAR WITH OUR VEGETARIAN KITCHEN -
WEEK 1 2013 STORE CUPBOARD
Hi and welcome to our Vegetarian Kitchen. A New Year - a new beginning. At the start (probably week 1 or 2) we suggested you fill your cupboard with essentials. Below is a basic store cupboard. The supermarkets are full of fresh herbs, you can buy tiny pots of herbs to put on your windowsill and they last much longer than small packets. If you have all these tins, herbs and staple foods in your larder you will have a meal at your fingertips. No-one wants to go out on a cold night, in the snow, looking for chick peas or basil. Stock up now!!
Red Kidney Beans
Black Eye Beans
Tinned chopped tomatoes
Don't use dried beans, they take far too long to cook.
Vegetable Stock Cubes- Many available but OXO vegetable cubes are the cheapest.
Lentils (red and green)
Fresh herbs should be used if possible, if not dried.
Dried Chillies or Chilli Powder
Garam Masala (a blend of spices)
However, if any of these spices are difficult to obtain you can use Curry Powder.
Once you have these basic ingredients you add the vegetables to make the dishes we have created for you.