GO VEGGIE
IN A WEEK
FRIDAY
Recipes from National Vegetarian Week, Sept.28 to Oct.4, 1992
Menu - serves 4 |
BREAKFAST
Fruit juice, scrambled free-range eggs on wholemeal toast, tea or
coffee.
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LUNCH
Veggieburger in pitta bread with salad.
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DINNER
(Recipe developed with Laiterie Triballat) 1lb / 400g pasta shells
3oz / 75g walnuts, finely chopped
1oz / 25g fresh basil, finely chopped
4oz /60g oyster mushrooms, finely sliced
1 clove garlic, crushed
1oz / 25g unsalted butter
7f1oz / 200ml fromage frais
salt and pepper
2oz / 50g grated vegetarian parmesan cheese
1. Cook the pasta shells in a large saucepan with plenty of bailing
water for 10-12 minutes.
2. Meanwhile, gently cook the mushrooms and garlic in the butter for 2-3 minutes.
3. Mix the basil and walnuts with the fromage frais and seasoning
4. Drain the pasta, and mix in the mushrooms and fromage frais mixture.
5. Sprinkle with the parmesan cheese and serve immediately.
Follow with a soya
fruit flavoured dessert.
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back to Go Veggie in a Week index |
next page - Saturday |
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Please
remember that this section is part of the National Vegetarian Week
archives! Any literature or special offers mentioned may no longer
be available
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