Dayplan

Nut Dishes

23. Hazelnut and mushroom bake

8 servings

300g cooked brown rice
100g mushrooms (chopped)
1 large onion (diced)
1 large carrot (grated)
150g hazelnuts (chopped)
100g wholewheat breadcrumbs
1 tablespoon sunflower oil
1 tablespoon soya sauce
½ level teaspoon miso
½ level teaspoon celery seed
75 ml water (hot)

Heat the oil in a heavy pan. Add the onion, mushrooms, carrots, celery seed and soya sauce. Cook for 10 minutes. Pour the mixture into a large mixing bowl, add the cooked rice, breadcrumbs, nuts and sage. Stir thoroughly. Dissolve the miso in the hot water and stir this into the mixture. Pour the mixture into a 2 lb loaf tin and bake for 1 hour at 190C, gas mark 5.

24. Peanut pasta

4 servings

200g wholewheat spaghetti
100g peanuts
15g butter
25g vegetarian parmesan-style cheese, grated
2 cloves of garlic, crushed
freshly milled black pepper
2 tablespoons freshly chopped chives or spring onions

Boil the spaghetti until cooked. Drain and add the butter. Shake the pan to ensure thorough mixing of these ingredients. Add the garlic and peanuts and freshly milled black pepper. Serve in a hot dish sprinkled with parmesan-style cheese and fresh chives or spring onions.

25. Peanut stir-fry

4 servings

1 medium green pepper
1 medium red pepper
100g mushrooms
1006 celery
100g spring onions
100g carrots
25 ml peanut oil
100g peanuts

Dressing

1 clove of garlic
1 lemon (zest and juice)
10g fresh peeled ginger
1 green chilli (de-seeded)
50g pineapple cubes (canned in own juice)
4 tablespoons soya sauce
1 tablespoon wine vinegar
1 tablespoon clear honey

Clean vegetables and discard unwanted parts; cut into strips about 5 cm long and 5 mm thick. Heat oil in a wok. Add vegetables and nuts and cook for 5 minutes. Put the peeled garlic, peeled ginger, green chilli, pineapple cubes, lemon zest and juice, soya sauce, vinegar and honey into a blender and liquidize thoroughly. Pour dressing over stir-fried mixture, mix and serve hot or cold.

26. Spicy nutty rice

4 servings

200g brown rice
100g flaked almonds
100g mushrooms (sliced)
1 large onion (diced)
1 red pepper (diced)
2 sticks celery (diced)
50g sultanas
1 tablespoon sunflower oil
2 cloves garlic (crushed)
1 heaped tablespoon freshly chopped root ginger
1 level tablespoon ground coriander seeds
Freshly milled black pepper
600 ml water freshly boiled

Take a heavy pan with a lid. Heat the oil, add the garlic, ginger and onions and fry for 5 minutes. Add the red pepper, mushrooms, celery and sultanas and cook for a further 5 minutes. Add the spices and rice and stir to ensure the rice grains are coated with oil. Add the boiling water and leave over a gentle heat for about 40 minutes. Stir in the almonds and cook for a further 5 minutes.

back to vegetarian menu : back to vegan menu