Week 3- Cassoulet

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.

CASSOULET
Serves 6

 INGREDIENTS

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)

METHOD

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. 

Week 2 2013- Vegetarian Minestrone Soup

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)

INGREDIENTS

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

METHOD

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.

ENJOY!

WEEK 1 2013 STORE CUPBOARD

A NEW YEAR WITH OUR VEGETARIAN KITCHEN   -

HAPPY 2013
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!!
TINS
Chick Peas
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.
STAPLE FOOD
Rice
Couscous
Pasta
Lentils (red and green)
HERBS
Basil
Parsley
Coriander
Fresh herbs should be used if possible, if not dried.
SPICES
Turmeric
Cumin
Paprika
Mustard Seeds
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.

Week 49- Minestrone Soup

Hi and welcome to our Vegetarian Kitchen.  This week our recipe is for another Italian classic - Minestrone Soup.   The most delicious Minestrone Soup I tasted was many years ago in a small Italian cafe tucked away behind Covent Garden. Covent Garden was London's fruit and vegetable market, opening around 1670, but today Covent Garden is famous for its restaurants, large central piazza, shops, fashionable boutiques and night life.  Our Minestrone will, of course, be made with Vegetable Stock.

MINESTRONE SOUP
(serves 6 to 8)

INGREDIENTS

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) Macaroni
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

METHOD

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.
Real comfort food for a cold Autumn night.

Week 48- Italian Bean Soup With Pasta

Hi, and welcome to the Vegetarian Kitchen.  Autumn is still here, in all its glory and if you are lucky enough to have a park near you take a walk and see all the glowing colours - red, orange, gold and brown and after a walk what is more warming than soup? Bean soups are very popular in Italy and this is one of my favourites.  Of course the Italian cook would use dried beans, which would be soaked overnight, and then cooked the next day  but we see nothing wrong with using tinned beans.

ITALIAN BEAN SOUP WITH PASTA
SERVES 6

INGREDIENTS

400g (drained weight 240g) tin Black Eye Beans
400g tin chopped tomatoes
1 onion chopped
3 cloves Garlic chopped or crushed
2 tablespoons olive oil
1 litre vegetable stock (made with OXO Green or stock cube of your choice)
80g of tiny pasta shapes (eg shells)
Half teaspoon dried Oregano
Salt & Black Pepper
Grated Parmesan

METHOD

Heat the oil in a large saucepan, gently fry the onion, add garlic, cook for a few minutes to soften.  Add the tomatoes and stir, add stock, oregano and salt and black pepper. Bring to boil.
Add the black eye beans and pasta and simmer for about 15 minutes.
Sprinkle  with Parmesan cheese and serve. 
ENJOY!

Week 47- Curried Parsnip Soup

Hi, and welcome to our Vegetarian Kitchen.  Autumn is here, season of mists and mellow fruitfulness bringing shorter days and cold nights and what could be nicer than a warming bowl of soup.   This week our recipe is for a lovely spicy Parsnip Soup.

INGREDIENTS

2 Large Parsnips
3 oz Butter
1 medium size Onion (chopped)
2 cloves Garlic (minced or chopped)
1 Litre Vegetable Stock (Green OXO or stock of your choice)
1 rounded  teaspoon curry powder
Half Pint Single Cream
Salt &Pepper to taste
Chopped coriander or Parsley to garnish.

METHOD

Peel and slice the Parsnips.
Heat the butter gently, add onion and cook until the onion is soft, add garlic, heat for a few more minutes.  Stir in curry powder, cook for 1 minute, add parsnips and stock.  Bring to the boil and simmr until the parsnips are cooked (about 20 minutes).  Liquidise the soup.
Return the soup to a clean pan.  Stir in the cream and season.  Garnish with chopped coriander or fresh parsley.

Week 46- Pickled Onions

　

WEEK 46

PICKLED ONIONS

Hi, and welcome to our Vegetarian Kitchen. A warm welcome to any gardeners who would like our recipe for their home grown shallots. They are in the supermarkets now and here is our very simple foolproof recipe for Pickled Onions. There is no need to soak in salted water for days nor blanche. These wil be ready for Christmas.

INGREDIENTS

1 lb (450g) SHALLOTS

1 LITRE (570ml) MALT VINEGAR

3 teaspoons allspice

1 teaspoon Black Peppercorns

METHOD

Boil vinegar and spices in saucepan. Leave to get cold.

Make sure jars are clean and dry with air-tight lids. Do not use metal lids. If you have one use a Kilner Jar.

Peel the shallots, take off outside skin and one more skin. Immediately put in jars, pour over malt vinegar and spices and cover and seal tightly.

Store for 6 - 8 weeks in cool,dry place.

Delicious with Ploughmans Lunch - A hunk of bread, cheese, pickle and your own Pickled Onions.