GO VEGGIE
IN A WEEK
MONDAY
Recipes from National Vegetarian Week, Sept.28 to Oct.4, 1992
Menu - serves 4 |
BREAKFAST
Because this is a special week, why not be good to yourself and start each day
with something more than a cup of black coffee and a piece of toast. Every
day try one of these different breakfast ideas that are hardly any more time-consuming
than that piece of toast! Fruit juice, grilled field mushrooms and tomatoes
an granary toast, tea or coffee.
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LUNCH
As much of the snack food we all eat throughout the day is vegetarian, these
lunch ideas will seem very familiar. Jacket potato filled with whatever you
fancy from this list: grated vegetarian cheddar and pickle, baked beans, houmous
and sliced tomatoes, avocado and cottage cheese.
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DINNER
(Recipe developed with KP Foods)
2oz / 50g salted peanuts
1 red pepper
2oz / 56g cashews
1 carrot
1 onion, chopped
4oz / 100g mushrooms
2tbsp vegetable cooking oil
6oz / 150g broccoli
1 clove garlic, crushed
2oz / 50g frozen sweetcorn
6oz / 150g cooked brown rice
1.
Sauté the
onion in the oil in a frying pan or wok for 2-3 minutes.
2. Add the garlic and continue to sauté for a further 2-3 minutes,
stirring
regularly.
3. Thinly slice the pepper and the carrot. Slice the mushrooms. Break the broccoli
head into tiny florets, peel the stalk and chop finely. Add these to the pan
with the sweetcorn. Stir-fry the vegetables for 5 minutes, or until the carrot
and broccoli have begun to cook.
4. Add the rice and the nuts to the vegetables and mix thoroughly. Continue to
stir-fry, stirring all the time, until the rice is hot. Serve immediately. Follow
with a fruit pie.
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back to Go Veggie in a Week index |
next page - Tuesday |
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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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