Thursday, 23 November 2017
LUNCH/SUPPER under 15 minutes
Hi and welcome to our Vegetarian Kitchen and this week we have lunch/supper dishes in under 15 mins. We all have days when we are too busy to spend hours in the kitchen or maybe want a quick meal before we go out in the evening. Fresh pasta is ideal on these occasions with a cooking time of only 3 to 5 minutes. Most supermarkets will sell fresh pasta in their chilled foods compartments and once home store it in the fridge. It will last 2 or 3 weeks if unopened. Here are our suggestions for a quick meal.
500g pack of fresh pasta (try penne or tagliatelle) (serves 4 to 6 people)
Grated Cheese (Parmesan or Mature Cheddar). Do not use Mozarella as it will become elastic.
Fresh cooked Peas (1 cup)
Fresh cooked Broad Beans (1 mug)
Olive Oil to drizzle over
Bring a large saucepan of boiling water to the boil, add pasta and cook for 3 to 5 mins. Drain in a colander. Return pasta to the saucepan. Add one or two of the above ingredients. eg Fresh basil leaves and cherry tomatoes: or a tablespoon of pesto with broad beans or peas.
Drizzle olive oil over pasta then serve immediately and add grated cheese.
If you have more time, try fried courgettes or fried mushrooms. Stir into drained pasta, add black pepper and salt to taste.
Wednesday, 15 November 2017
PEPPERONATA SAUCEHi and welcome to our Vegetarian Kitchen.
This week we have a taste of Italy - Pepperonata Sauce. This sauce is made with all those wonderful Mediterranean vegetables and is delicious served with anything.
3 Large Peppers (one yellow, one red, one green)
2 Cloves Garlic
500g Fresh Chopped Tomatoes
4 tablespoons Olive Oil
Salt & Black Pepper
Slice peppers into narrow strips. Chop the onion and garlic. Chop the fresh tomatoes.
Gently fry onions, add garlic. Add sliced peppers to pan and stir, and cook gently for 10 minutes. Stir occasionally. Add the tomatoes and stir. Cook very gently for 30 minutes until the sauce becomes thick and the vegetables are broken down. Stir during this process. If the sauce becomes too thick or sticks to the pan, add more Olive Oil.
Serve this sauce with pasta, with Quiche, veggie escallops or even veggie burgers.You decide!
Wednesday, 1 November 2017
Welcome to our Vegetarian Kitchen and this week we have a recipe from North Africa, Morocco, for our recipe this week - "Vegetable Tagine". It is a lovely spicy dish, with the addition of fruit which is typically Moroccan. "Tagine" is the name of the pot it is cooked in and most of you won't have one but any earthenware pot or casserole dish with lid will serve the same purpose. Even if it rains, you will have sunshine on your plate.
MOROCCAN VEGETABLE TAGINE
serves 4 to 6
350 to 400g QUORN CHICKEN STYLE PIECES
400g TIN CHOPPED TOMATOES
6 DRIED APRICOTS or 6 PRUNES (you decide)
500ml Vegetable Stock (GREEN OXO)
1 Large Onion (chopped)
2 or 3 Cloves Garlic (chopped finely)
LEMON (Juice of one half lemon)
30g Black or Green Olives
3 tablespoons of Olive Oil (or vegetable oil)
1 teaspoon Cumin
one half teaspoon Turmeric
Fresh Coriander leaves or Parsley to garnish
Salt & Pepper to taste
In a large saucepan heat olive oil, fry onion, garlic and Quorn pieces, add Turmeric and Cumin, add lemon juice. Stir. Add Tin Chopped Tomatoes and Vegetable Stock. Stir and bring to boil. Cut apricots in half and add these, together with olives. Taste and add salt & black pepper. Transfer to a casserole dish, cook in oven for about 45 minutes. GAS MARK 4 180C 350F
Remove from oven and decorate with coriander leaves (or parsley).
Serve with Couscous or if you prefer, boiled rice.
Couscous is easy to prepare. Simply empty couscous into bowl, add boiling water to cover and leave until water is absorbed. Stir, add lemon juice, salt and pepper.
This would go down very well with a glass of wine or, if you prefer, beer.