Eats
Shoots and Leaves
|
| Yes, it's true, vegetarians do eat shoots and leaves, and
very nice they are too. But there's more, much more, to vegetarian cuisine
than beansprouts and salad. The Vegetarian Society, with the help of Cordon
Vert tutors Marise Maddison and Sarah Kearns, created a booklet called
"Eats Shoots and Leaves" to show everyone that vegetarian cuisine can raise
to every occasion. Here we present a selection of recipes from that booklet. |
Recipes
The Eats Shoots and Leaves booklet was arranged so the recipes were
divided into categories and a few of the recipes (marked with *) came
from features already on our website: |
Greet
the day with great breakfasts
Sunshine
Smoothie
Mushroom
and tomato pitta boats with tofu scramble
* All
day breakfast baguette |
Simple
perfection for lunch or tea
Roast
courgette and basil soup
Burmese-style
vegetables
Special
sweet and sour sausages
Red
pepper and fennel frittata |
Small
bites, snacks or starters
Savoury
banana drop scones
Crispy
tempura with vodka & orange dipping sauce
Watercress
and mushroom pate
Spiced
black rice cakes |
Entertaining
evenings
Chilli
and lime roulade
Smoked
cheese crepe souffles
Tofu
and aduki filled cabbage leaves
Vegetarian
kievs with Moroccan red cabbage
Malaysian curry mee with coriander noodles |
Pudding,
pudding, pudding!
Vanilla popovers with Kirsch & elderflower
summer fruits
Sweetly spiced carrot and walnut steamed puds |
The published booklet also included some recipes that were
already on our website. If you would like to try them, please follow the
links below:
All day breakfast baguette
Darkly divine chocolate fudge cake
Rhubarb and ginger filo flowers |
|
 |
| Clicking on the
symbol above will always take you back to the main recipe index for
our entire website |
|
|
|
|
