Recipes and meal ideas
To get you started, we’ve included a few ideas for delicious lunches
on the go and an easy teatime dish for the whole family to enjoy (whether
they’re going veggie too, or not). Hundreds more recipes can be
found at www.vegsoc.org/cordonvert/recipes or in our quarterly members’ magazine
The Vegetarian. You can also call The Vegetarian Society on 0161 925
2000
for copies of a variety of recipe booklets.
|
Roast Mushroom & Aubergine Wrap
Place mushrooms, pieces of aubergine, courgette and tomato in a baking
tray and drizzle with olive oil. Bake until tender, at 200 C/400 F/Gas
Mark 6. Once cooked, leave to cool, add a few pitted olives and wrap
with a flour tortilla or use to fill a pitta.
|
The Hallelujah Baguette!
Fry a few slices of halloumi on a high heat until golden brown. Pop into
a baguette, along with some chopped sun-dried tomatoes, fresh salad leaves
and a few springs of fresh mint.
|
Mushroom Coronation Ciabatta
Gently fry a punnet of oyster mushrooms in olive oil with 4 or 5 spring
onions (sliced) and 1tbsp of curry powder. Stir in1 tsp of sweet chutney
or apricot jam, cool then add 2 tbsp of mayonnaise. Chill the mixture
and use to fill a ciabatta or soft white rolls.
|
The RLT
Veggies don’t have to miss out on old favourites – grill or
fry some vegetarian rashers (or make your own by frying thinly sliced tempeh
with soy sauce), sandwich between sliced bread on a bed of crisp lettuce
and sliced tomato, add veggie mayo or relish to taste. |
Grated Carrot and Sultana Sandwich with Peanut Butter
Lightly toast 2 slices of granary bread and allow to cool. Spread one slice
with margarine and one with peanut butter. Grate a carrot, mix with a
handful of sultanas and pile onto the peanut butter. Add some shredded
iceberg lettuce and finely sliced onion if you wish. Sandwich and scoff!
|
Avocado and Houmous Bagel
Fill your bagel with lashings of houmous and a layer of mashed or sliced
avocado. Top with slices of tomato and cucumber and a good dose of coarse
ground black pepper.
|
 |
|
