VEGGIE GRAVY

VEGGIE GRAVY Hi and welcome to our Veggie Kithen at Christmas. If you have a nut roast, veggie escallops, or anything which may be dry, please try our delicious veggie gravy. This recipe is on our blog. It is delicious. Happy Christmas to all, and we wish you a healthy New Yea

XMAS VEGGIE MEZE

Hi and welcome to our Veggie Kitchen. Christmas will soon be here and we would suggest a celebration meal of a MEZE. A small meze would be a selection of dishes ideal to serve with drinks. A larger meze would be several substantial dishes. SMALL MEZE Dips HUMUS TAHINI Aubegine Dip Guacamole Salsa Dishes of olives, crudite (sliced raw carrot, cucumber, cauliflower.) PITTA BREAD (cut in slices for dipping) Fried or grilled HALOUMI A tomato salad (sliced tomatoes with olive oil and fresh basil) Green Salad A LARGE MEZE This is for a celebration meal. All the above plus MOUSSAKA (this recipe is on this blog) STUFFED VINE LEVES (Dolmades) SPINACH QUICHE (recipe on this blog PILAFF (recipe oon this blog) You choose from our selection, perfect with red or white wine. HAPPY CHRISTMAS AND A HAPPY NEW YEAR

Vegetarian Gravy

Hi, and again welcome to our Vegetarian Kitchen. Recent cold weather means hot, comfort food so this week we are doing a vegetarian gravy which is a great accompaniment to any classic dish such as veggie pies and nut roasts. Vegetarian Gravy (serves 4) INGREDIENTS- 1 medium white onion 2 oxo vegetarian stock cubes Boiling water (500ml) 2 tablespoons of paprika 2 tablespoons of soy sauce 1 tablespoons of hoisin sauce Salt and pepper to season Milk (200ml) 1 tablespoon plain flour 2 tablespoons of vegetable oil METHOD- 1) Chop the white onion. 2) Heat up the vegetable oil and add in the chopped onion once the oil is hot. Fry until golden. 3) Add two stock cubes to 500ml of boiling water . Add the stock to the cooked onions. 4) Now (in a separate mug) add the flour to the milk and mix to create a thickening. 5) Add the thickening to the onions and stock and mix together. 6) Now add the flavourings- soy sauce, hoisin, paprika and salt and pepper and mix in. 7) Simmer gently for 15 minutes.

Vegetarian Bolognese Sauce

VEGETARIAN BOLOGNESE SAUCE Hi and welcome to our Vegetarian Kitchen. This week we have our own recipe for vegetarian Bolognese Sauce. This sauce is the most well known of Italian sauces - most people have had Spaghetti Bolognese but is also used with other pasta dishes e.g. Lasagne. INGREDIENTS 450g Quorn vegetarian mince 400g Tinned Chopped Tomatoes 3 cloves Garlic 2 tablespoons Olive Oil 1 small onion chopped Half Pint vegetarian stock (Oxo Green) 1 teaspoon dried Basil or chopped fresh Basil Salt & Black Pepper METHOD In a large saucepan heat the oil, fry the onion gently for 1 minute, add the garlic, fry for 1 minute. Add the mince and fry gently. Add chopped tomatoes and stir. Add Vegetarian Stock and bring to boil. Add Basil and salt and pepper. Simmer gently for about 15 minutes, stirring occasionally. SERVE with pasta of your choice

VEGGIE TANGINE

Welcome to our Vegetarian Kitchen and this week we are thinking of sunshine which leads us to the cuisine of North Africa, Morocco, for our recipe this week - "Vegetable Tangine". It is a lovely spicey dish, with the addition of fruit which is typically Moroccan. "Tangine" 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 TANGINE serves 4 to 6 INGREDIENTS 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 METHOD 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 preepare. Simply empty couscous into bowel, 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.