Breakfast
Serves 4, vegan option*
For
the mushroom & tomato boats
1
1/2 tbsp butter or *vegetable oil
325g small chestnut mushrooms (halved or quartered if necessary)
1 tsp coriander seeds, well crushed
1/2 tsp coarsely ground black pepper
2 cloves garlic, finely chopped
16 cherry tomatoes
1 tsp mild paprika
1 tbsp flat leaved parsley, roughly chopped
2 tbsp olive oil
1 tbsp vegetarian Parmesan-style cheese, finely grated (*omit for
vegan)
2 tsp dill, finely chopped or 1 tsp dried
4 pitta breads
Method
1.
Heat the butter or oil in a medium-sized saucepan. Add the mushrooms
and the spices and stir together. Cover and cook on a low heat for
6-7 minutes shaking the pan occasionally.
2. Add the garlic, tomatoes and paprika and cook uncovered for a further 5
minutes until the tomatoes start to split. Mix in the parsley.
3. Combine the olive oil, dill and cheese in a small bowl. Grill the
pitta slices, split open and brush the inside with the oil mixture
and grill until slightly crispy.
4. Pile a quarter of the mushroom and tomato mixture on top of each
pitta and serve immediately.
For
the tofu scramble
Vegan
285g
firm tofu
2 tbsp vegetable oil
2-3 sliced spring onions, including the green part
1 clove garlic, finely chopped
1/2 small red pepper, diced
1/4 tsp turmeric
1-2 tbsp soy sauce or tamari
cayenne or black pepper accoridng to taste
1.
Drain and crumble to tofu.
2. gently heat the oil then saute the sping onions, garlic and red
pepper for 2 minutes, stirring occasionally. Add the crumbled tofu
and turmeric and stir well until heated through.
3. Add soy sauce and pepper to taste.
© The
Vegetarian Society 2005 |
