The Vegetarian Cookbook - Carr, Andrew

8/12/2019 The Vegetarian Cookbook - Carr, Andrew

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MY QUESTVegetarian food has been a

passion of mine for manyyears. It's often stereotyped inthe media or amongst friendsas being quite a restrictivelifestyle, but that simply isn'ttrue. The aim of thisvegetarian recipe cookbook is

to debunk the myths and toshow the world that there ismore to life than a plate of

veg! And don't worry if you'reBritish or American, I'vewritten the ingredientmeasurements for both of you. I've been experimenting withfood for years, always


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Desserts A crafty little listof taste bud topping teasers.5 Minute Wonders Are youin a rush? In need of a quicksnack? Look nowhere else!.


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SOME OF MYFAVOURITERECIPESSpicy Coconut PumpkinSoup - When people think of vegetarian soups, they thinkof bland, under-seasoned root

vegetables in a murkycoloured water. This SpicyCoconut and Pumpkin Soup

recipe, always reminds me of my Mum in the kitchen,pottering around by the stoveduring Halloween. She was theone that sparked my cookingcraze in the first place. Overthe years, I've slightly


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tweaked the ingredients tohelp it give it more of a kick.Don't be afraid to make theserecipes your own though, addto them, adjust them, givethem the personal touch. Roquefort Pear Salad -Having been fortunate to eat

in many restaurants acrossEurope, very few have reallydelivered me that wow factorwhen it comes to salads. Thisrecipe is inspired by a mealthat I ate in Paris oneSummer's eve. It's a perfect

combination between tasteand exuberance, both naughtyand nice. When it comes to

cooking from scratch, I know itcan be quite tempting to skipand ingredient or two to savea few pennies, but this is one


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salad you have to just give into. Top Tip: to make the pearseven more delicious, trypoaching them first, beforeadding them to your salad. Green Pizza - I tend to find inmost Pizzerias that Vegetarianpizzas have every single

vegetable in the world, dicedup and plonked on top, or youhave to just settle for theboring cheese and tomatooption. This is terriblyfrustrating as I love to eatpizza; there are days where I

wake up wishing I was Italian.But back to the pizza, therecipe I've chosen to display is

one of the lengthier ones tomake, but also one of thenicest. A good friend of minecooked this for me once, and


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after the first bite, I knew I hadto ask for the recipe. Withinthe cook book, you'll also learnhow to make your very ownpizza dough from scratch because nothing tastes asgood as FRESH pizza.


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CONTENTSSOUPSWatermelon GazpachoSpicy Coconut & PumpkinSoupCream of Asparagus Soup

ortellini Tomato and Spinach

SoupRosemary & Chickpea SoupCurried Carrot SoupFrench Onion Soup GrilledCheese SandwichRoasted Red Pepper SoupCream of Cauliflower SoupCurried Zucchini Soup SALADSRoquefort & Pear SaladArtichoke & Tomato SaladSpinach Salad With Warm


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Maple DressingAsian Cucumber SaladAlmond-Raspberry TossedSaladAlfresco Bean SaladWarm Vegetable Salad APPETIZERS/STARTWild mushroom tartletsBaked Stuffed RomanoPeppersFingerling Potatoes with Dulse

alapeo PoppersBaked Aubergines WithWalnuts And SpicesPeach and Mozzarella FrescaBruschettaPepper & Feta Parcels

ENTREES/MAINCOURSESBarbecued Portobello


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MushroomsBean QuesadillasChinese Noodles WithAsparagusHomemade Black BeanBurgersIndian Peanut CurryPerfect Pizza Dough

omato & Basil Pizza

Green PizzaSpicy Vegetable PizzaBaked RavioliLinguine With Asparagus andEgg DESSERTSBlueberry & Coconut CakeBaked Nectarines WithPistachio & Marsala

Cranberry & Orange MuffinsAvocado & Lime SorbetPeanut Butter Bombs


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5 MINUTEWONDERSBlueberry & CucumberSmoothieMelted Dark Chocolate &

Banana PaniniRaspberry PancakesMount NachoPita Tacos


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WATERMELONGAZPACHOSERVES 6+

What better way to start, thenwith a rather refreshingwatermelon gazpacho. This isa very popular request bythose who know me, when itcomes to family get-togethersand parties.

8x Cups (2kg) of DicedSeedless Watermelon1x Medium Seedless EnglishCucumber Cup (75g) of Chopped Flat-Leaf Parsley


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3x Tablespoons of Red Wine orSherry Vinegar2x Tablespoons or DicedShallots1x Lime's Juice an Orange Bell PepperFinely Chopped Cup (75g) of Fresh Basil2x Tablespoon of Extra Virgin

Olive Oil1x Teaspoon of Kosher Salt2x Teaspoon of Green TabascoSauce (or more if you wish) Food Processor:

1. Place all of the ingredientsin to a food processor andblend to your desiredthickness. This might need tobe done in batches,depending on the size of yourprocessor.


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2. Taste, and adjust with salt,pepper and the Tobascosauce.

3. Leave in the fridge for 2hours or overnight. Then

serve! Enjoy!

Immersion Hand-HeldBlender:

1. Place all of the ingredientsin to a very large bowl. Tip,before blending, try crushingthe watermelon with a spoonto help release the liquidquicker.2. Blend to your desiredthickness.

3. Taste, and adjust with salt,pepper and the Tobascosauce.


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4. Leave in the fridge for 2hours or overnight. Thenserve! Enjoy!


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1x Teaspoon of Cumin1x Small handful of FreshCilantro/Coriander a Tablespoon of CrushedRed Pepper / Chilli Flakes1x Tablespoon of VegetableStock3x Cups (750ml) of Water1x Can of Pumpkin Puree

1x Can of Light Coconut Milk1x Salt and Pepper Seasoningto your taste 1. The first thing you will needto do is to finely dice the onionand ginger, then add them to

a large pot, along with theminced garlic and olive oil.Cook over a medium heat until

the onions are soft andtransparent (5-7 min).

2. Add the cumin and red

pepper to the pot It's


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important to let the spicesheat through, as this helps torelease their flavours andaromas, so allow them to cookfor 1-2 minutes.

3. Now add the pumpkinpuree, coconut milk,vegetable stock and water.

he amount of water and stockmight vary for you, so checkwith the packet and addenough so that you produce

three cups (750ml) worth of broth. Stir until everything iscombined and continue tocook until everything isheated through (about 5-10minutes). Taste, then seasonwith salt and pepper.

4. Grab yourcilantro/coriander and removethe leaves from the stems,


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before roughly chopping theleaves. Now stir them in toyour soup and serveimmediately. If you like yoursoups extra smooth, tryblending it first before serving,but bet careful, it's hot.Enjoy!


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2x Tablespoons of Soy Sauce1x Salt and Pepper Seasoningto your taste3x Cloves of Garlic,Crushed/Minced2x Cups (500ml) of VegetableStock/Broth Cup (70g) of UnbleachedFlour

2x Teaspoons of Dried Basil1x Dash of Nutmeg (Optional)

1. Chop the asparagus in topieces, putting the tips to oneside for later. Add the

asparagus, sliced onion, garlicand vegetable stock/broth to alarge saucepan and bring to a

boil. Then reduce to amedium heat and leave tosimmer for 15 minutes.

2 Place the contents of the


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saucepan in to a foodprocessor, or a large bowl if you will be using a hand-heldblender. Add the flour, milk,soy sauce, basil and nutmeg(optional) to the foodprocessor and blend until themixture is smooth.

3. Return the mixture to thesaucepan and add theasparagus tips you set asideearlier. Cook over a medium

flame until the soup hasthickened and is warmedthrough.

4. Serve immediately andseason to taste with the saltand pepper. Enjoy!


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ORTELLINIOMATO

& SPINACHSOUPSERVES 4

ortellini is a great pasta touse to help fill out soups, notonly does it offer great taste,but also a much needed

texture or calorie booster. 1x Tablespoon of Olive Oil1x Medium Diced Onion1x Garlic Clove Crushed5x Cups (1.25 Litres) of Vegetable Stock / Broth


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Cup (75g) of Freshly GratedVegetarian Parmesan10x Ounces (275g) of FreshSpinach Chopped1x Can of Whole Tomatoes,Chopped or Crushed9x Ounces (250g) of driedortellini1x Salt and Pepper Seasoning

to your taste1x Teaspoon of Thyme andOregano (Optional) 1. In a 3-quart (medium tolarge sized) soup pot, heatolive oil over medium high

heat. Once the oil is heatedthrough, begin to saut thediced onion and crushed

garlic, stirring regularly untilthe onions have turnedtranslucent. This usuallytakes around 5 to 7 minutes.


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2. Now add both thevegetable stock/broth and thecan of tomatoes. Turn theheat up to high and bring tothe boil.

3. Add the tortellini in to thesoup mixture and cook for thestated time in the packageinstructions.

4. A minute or two before thetortellini is cooked, add thechopped spinach and Herbs,then stir in. Taste your soup(careful it will be hot) thenadd the seasoning (salt andpepper) accordingly.5. Finally, serve immediatelyand garnish with the freshlygrated vegetarian parmesan.Enjoy!


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ROSEMARY &CHICKPEA SOUPSERVES 4

Quite a lot of ingredients for

such a simple named soup youmay be thinking. This is oneof my favourite hearty wintersoups. The thyme really helpsto elevate the chickpeas toanother level.

1 Tablespoons of Olive Oil1 Cups (375g) of OnionChopped

Tablespoon of Black Pepper Tablespoon of Salt1x Cup (250g) of Orange and

ellow Bell Peppers Chopped


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1x Can of Chickpeas Drained2x Garlic ClovesMinced/Crushed3x Bay Leaves1x Can of Diced Tomatoes6x Ounces (175g) of Orecchiette (shells ormacaroni)2x Tablespoons of Chives

1 Tablespoons of FreshRosemary2x Cups (500ml) of Water 1. Pre-Cook the pasta so thatit is al dente.

2. Heat the olive oil up over amedium heat, inside a largesaucepan. Then saut theonion, bell peppers and garlicuntil they have softened butnot browned.

3. Now add the can of un-


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drained tomatoes along withthe bay leaves and rosemary.Simmer on a low to mediumheat for 15 minutes.4. Then add the chickpeas,

salt, pepper and water.Simmer for 15 more minutes.

5. Add the pre-cooked pasta

along with the chives andsimmer one final time for 15minutes.

6. Serve immediately. Irecommend adding a fewscrapings of vegetarian

parmesan or your favouritehard Italian cheese over thetop. Enjoy!


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CURRIEDCARROTSOUPSERVES 4

his is another spicy littlenumber. You might betempted to use low-fatcoconut milk for this recipe,but I assure you, the soupsuffers. Save this one for a

special occasion and really goall out on it with full-fatcoconut milk. 3x Cups (750ml) of Water1x Can of Coconut Milk (notlow-fat version)


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2x Cups (500g) of Peeled andChopped Carrots1x Cup (250g) of Sweet OnionQuartered1x Potato (preferably Russet)Peeled and Cut in to Chunks1x Heaped Tablespoon of Instant Vegetable StockPowder

1x Teaspoon of Mild CurryPowder1x Potato (preferably Russet)Peeled and cut in to chunks1x Salt and Pepper Seasoningto your taste1x Handful of Freshly Chopped

Cilantro/Coriander (Optional) 1. In a 3-quart (medium to

large sized) soup pot, add thewater, stock powder, coconutmilk, curry powder and a dashof salt to the boil, over a high


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heat.

2. During this time, begin

pulsing the carrots, onion andpotato in a food processoruntil they are finely chopped.

Once you have finishedpulsing, add the ingredients toyour soup pot.

3. Once your soup has begunto boil again, cover the potand leave to simmer for 20minutes.

4. Finally, pure the soup witha hand-held blender or food

processor, until it becomes thethickness you desire. Garnishwith cilantro/coriander forextra flavour and season withsalt and pepper. Enjoy!


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FRENCH ONIONSOUPGRILLEDCHEESE

SANDWICHSERVES 4

I first tried one of these in aNew York Deli, and afterextensive pleading, the kindgentleman behind the counterfinally gave me the recipe.

he secret is not to rush thecooking of the onions. 8x Slices of Aged Gruyre

Cheese (minimum)


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8x Slices of Rye Bread withCaraway Seeds1x Salt and Pepper2x Large Onions Thinly Sliced1x Tablespoon of Olive Oil1x Tablespoon of Butter 1. Over a medium flame, addthe oil to a pan and heat

through. Then add the onions,and allow them to gentlycaramelize for 30 minutes. It'simportant not to let the onionssteam, so make sure the heatis high enough. And 30minutes may seem like a long

time, but the closer to the 30minute cooking period you getto, the more delicious and

caramelized they become.2. Near the end of the 30minutes, add the butter and

salt and pepper to season


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3. Assemble the sandwich:place a slice of cheese on topof a slice of rye bread. Layeron top of that the amazinglycaramelized onions. Then adda second layer of cheesefollowed by a second slice of bread.

4. Place your sandwich eitherin a Panini press, a GeorgeForeman style Grill, or under astandard grill/broiler. The

sandwich is ready once youcan see the cheese hasmelted. Enjoy!


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ROASTED REDPEPPER SOUPSERVES 4

Whether you choose to add a

couple of tablespoons of Pernod or not, this roasted redpepper soup is like nothingyouve tried before (unlessyouve tried roasted redpepper soup before). I preferto use roasted peppers

straight from the jar as theyusually come marinated indelicious oils and herbs, but

you can easily make your ownby slicing them in to quartersand roasting them in the oven.


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1x Stick (125g) of Unsalted-Butter6x Onions Finely Chopped1x Can of Crushed Tomatoes1x Tablespoon of Fresh Thyme a Teaspoon of Kosher Salt a Teaspoon of Black Pepper4x Cloves of Garlic,Crushed/Minced

4x Cans of Italian Plumomatoes in Juice4x Cups (1 Litre) of VegetableStock/Broth4x Jars of Roasted Red Peppers2x Tablespoons of Pernod orAnise-Flavouring (Optional)

1x Cup (250ml) of Sour Cream 1. In a 3-quart (medium to

large sized) soup pot, melt thebutter over a medium heat.hen add the onions and

soften them for 10 minutes,


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stirring every once in a while.

2. Now add the garlic and

cook for 2 minutes. Then addthe plum tomatoes with theiruice, the stock and also the

crushed tomatoes. Bring tothe boil and simmer for 5minutes.

3. Add the roasted redpeppers and if you are usingPernod, add it now, along withthe thyme, salt, pepper andsimmer for 5 more minutes.4. Now strain the soup (be

careful it's hot) in to a largebowl. Use a food processor topure any solids that are leftover, then add them to yoursoup liquid. Now blend theentire soup mixture and strainone last time to remove any


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solids.

5. Serve right away. Add a

generous helping of sourcream and any leftover thymefor garnish. Enjoy!


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CREAM OFCAULIFLOWERSOUPSERVES 4

Cauliflower soup is a relativelynew pleasure of mine; in thepast Id only ever used it tomake a cauliflower cheeseside dish for Sunday roastdinners. Theres quite a lot of

ingredients listed, everyoneone of them as important asthe last. I really recommendthis soup for dinner partiesand special occasions. 1 Cups (375g) of Cauliflower


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1x Cup (250g) of Diced Onion a Cup (125ml) of VegetableStock a Cup (125ml) of CarrotShredded1x Teaspoon of Onion Powder1x Tablespoon of Dried Parsley1x Cup (250g) of Cashew Nuts1x Tablespoon of Olive Oil

6x Cups (1.5 Litres) of Water2x Extra Cups (500ml) of Water1x Cup (250g) of Celery2x Cups (500g) of PotatoesDiced Teaspoon of Garlic Powder

2x Teaspoon of Salt1x Cup (250g) of Frozen Peas1x Salt and Pepper Seasoning

to your taste 1. Chop the asparagus in topieces, putting the tips to one


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side for later. Add theasparagus, sliced onion, garlicand vegetable stock/broth to alarge saucepan and bring to aboil. Then reduce to amedium heat and leave tosimmer for 15 minutes.2. Place the contents of thesaucepan in to a foodprocessor, or a large bowl if you will be using a hand-heldblender. Add the flour, milk,

soy sauce, basil and nutmeg(optional) to the foodprocessor and blend until themixture is smooth.

3. Return the mixture to thesaucepan and add the

asparagus tips you set asideearlier. Cook over a mediumflame until the soup hasthickened and is warmed


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CURRIEDZUCCHINI SOUPSERVES 4

ou might be noticing a theme

by now, the word curried.For me, adding a little spice toa dish is a great way toprevent soups from beingbland. With a little spice andcorrect seasoning, every soupyou make should be a burst of

flavour for the senses. 1x Medium Diced Onion

2x Medium Zucchinis Sliced orChopped1x Small Garlic Clove Crushed1x Small Carrot Shredded


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1x Tablespoon of Butter2x Tablespoons of CurryPowder1x Pinch of Cayenne Pepper4x Cups (1 Litre) of VegetableStock a Cup (125ml) of Heavy/Double Cream1x Salt and Pepper Seasoning

to your taste 1. In a 3-quart (medium tolarge sized) soup pot, melt thebutter over medium high heat.Once the butter has melted,saut the diced onion and

crushed garlic, stirringregularly for 3 minutes.

2. Add the curry powder andcayenne pepper, then stir for30 seconds. Add thesliced/chopped zucchini,

reducing the heat to medium


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Stir occasionally for 5-6minutes or until the Zucchinihas become soft.

3. Add the vegetablestock/broth and bring to a

boil. Once boiling, reduce theheat to a simmer and cook for20 minutes. Now leave to coolfor a few moments, then witheither a hand-held blender ora food processor, blend thesoup in to a pure.

4. Return the pure (if youremoved it from the pot), stirin to the pure theheavy/double cream and on amedium heat, heat through for3-5 minutes. Season to taste

by adding the required saltand pepper.

5. Either serve immediately or


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leave to chill in the fridge for 4to 6 hours. Enjoy!


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ROQUEFORT &PEAR SALADSERVES 6

Little nuggets of Roquefort

cheese in this salad are thegems that bring this salad tolife. The saltiness of thecheese and the sweetness of the pear are bothcomplimented by the choppedcaramelized pecans.

3x Pears, Peeled, Cored andChopped

5x Ounces (150g) of RoquefortCheese Crumbled a Cup (125g) of Green/Spring Onions, Sliced


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2. Transfer the nuts on to waxpaper / a baking sheet (becareful they are hot!) andleave to cool.3. Chop the pecans in to

smaller pieces.4. In a small mixing bowl, addthe red wine vinegar, extra

virgin olive oil, remainingsugar, mustard, choppedgarlic and pepper. Mixeverything together with afork.5. Layer the lettuce, avocado,

Roquefort cheese,green/spring onions and pearsinside a large serving bowl.

6. Pour the salad dressingover the top and sprinkle withthe caramelized pecans.Enjoy!


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ARTICHOKE &OMATO SALADSERVES 10

his is a great little salad forpeople to help themselves to.ry lightly toasting a couple of

slices of ciabatta and scoopingsome of the salad on top.Delicious! 5x Large Tomatoes Cut in toWedges1x Jar of Marinated Artichoke

Hearts, Drained Teaspoon of Salt2x Tablespoons of White WineVinegar


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4x Tablespoons of Extra VirginOlive Oil2x Tablespoons of FreshChopped Parsley1x Jar of Sliced Ripe Olives,Drained Teaspoon of Pepper2x Garlic Cloves Crushed

1. In a small mixing bowl, addthe artichokes, parsley, olives,garlic and white wine vinegar.Give them a good mix.

2. On a separate servingplate, lay the tomato wedgesout in a decorative fashionand lightly season them withthe salt and pepper.

3. Coat the tomatoes with thedressing you made in thesmall mixing bowl.


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4. Drizzle the extra virgin oliveoil over the salad generouslyand serve immediately.Enjoy!


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SPINACH SALADWITH AWARM MAPLEDRESSINGSERVES 4

A decent cider vinegar is amust for this salad. You onlyneed a little, but a little goes along way when it comes to

taste. Cup (75g) of Pecans,Chopped1x Cup (250g) of Freshly TornSpinach Teaspoon of Salt


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1x Shallot, Finely Chopped2x Tablespoons of MapleSyrup1x Cucumber, Peeled, Seededand Finely Sliced2x Tablespoons of Extra-VirginOlive Oil Teaspoon of Pepper Cup (75ml) of Cider Vinegar

Cup (75g) of Grated/Crumbled Gouda orCheddar 1. On a low heat, toast thepecans in a dry frying pan,making sure to stir them every

once in a while. After 2-3minutes, remove from the panand leave to cool in a bowl.

2. Add the spinach andcucumber to a salad bowl andgently mix with your hands.


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3. Using the same frying panas before, add a little oil andraise the temperature to amedium heat. Cook theshallot for 4 minutes or untilsoftened.

4. Add the maple syrup andcider vinegar to the frying panand bring it to boil. Now is agood time to add your salt andpepper seasoning.

5. The dressing is now ready,but very hot, so carefully pourit over the spinach andcucumber. Toss the salad andlightly sprinkle the pecans andcheese over the top. ServeImmediately. Enjoy!


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ASIANCUCUMBERSALADSERVES 2

his is a delicate little numberthat packs a punch. Get yourchopsticks ready! a Large English Cucumber,

hinly Sliced

a Medium Sweet RedPepper, Julienned a Teaspoon of Salt4x Teaspoons of Rice WineVinegar Teaspoon of Sesame Oil a Teaspoon of Honey


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Teaspoon of Pepper Teaspoon of Soy Sauce 1. Add the soy sauce, honey,sesame oil, salt, pepper andrice wine vinegar to a mediumsized mixing bowl. Mix theingredients with a fork.

2. Now add the remainingingredients, the slicedcucumber and red peppers.

hen coat them in the

dressing.3. Cover the bowl in plasticwrap / cling-film and place inthe fridge for 30 minutes.Over this period, check onyour salad twice and mix

again with a spoon.4. The salad is ready to beserved. Enjoy!


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ALMOND &RASPBERRY

OSSED SALADSERVES 6-8

If youre not a fan of almonds,you can always substitutethem for pecans. This saladhas both sweet and sourelements and is a great way touse raspberries in a salad.

2x Large Romaine Lettuces a Cup (125g) of Sliced

oasted Almonds Cup (60g) of White WineVinegar2x Teaspoons of Extra Virgin


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Olive Oil1x Cup (250g) of FreshRaspberries a Cup (125g) of SeedlessRaspberry Jam Cup (60g) of Honey 1. Using a blender or foodprocessor, add the white wine

vinegar, honey, raspberry jamand extra virgin olive oil andmix.

2. Add the lettuce, almondsand raspberries to a largemixing bowl. Then drizzleover the blended dressing andtoss repeatedly until the saladis thoroughly covered.

3. Place in a fridge to keepcool until you need to serve it.Enjoy!


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ALFRESCO BEANSALADSERVES 12

his is another great party

salad. It can be made well inadvance and left to chill in thefridge until you need it. Cup (75ml) of Lime Juice4x Teaspoons of Olive Oil a Teaspoon of Chilli Powder

1x Small Yellow OnionChopped1x Can of Red Beans, Rinsed

and Drained1x Can of Sweet Corn, Drained1x Can of Chickpeas1x Can of Black Beans, Rinsed


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and Drained2x Medium Tomatoes, De-Seeded and Chopped1x Small Red Onion Chopped1x Handful of Freshly ChoppedCilantro / Coriander1x Salt and Pepper Seasoningto your taste

1. Take the olive oil, chillipowder, salt, pepper, limeuice and mix together in a

large bowl.

2. Now add the remainingingredients and toss the saladin the dressing, thoroughlycoating it.

3. Place in a fridge to keep

cool until you need to serve it.Enjoy!


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WARMVEGETABLESALADSERVES 4-6

Sometimes its nice to trysomething different, not allsalads need to be cold. Thewarm red peppers add greatcontrast in temperature andtexture, whilst not

compromising on taste. 2x Whole Red Peppers3x Cups or (750g) of Red andWhite New Potatoes1 Cups (375g) of GreenBeans, Trimmed and Halved


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every couple of minutes(careful they are hot) and cookthem until their skins havebecome blistered. This usuallytakes between 8 and 10minutes. Once cooked, placethem in a seal-able plastic bagand allow them to rest for 10minutes.

3. During this resting period,fill a large pot full of slightlysalted water and bring it to

the boil over a high heat. Addthe potatoes and allow themto cook for 10-12 minutes.

4. Removed the potatoes andput them to one side to cool.hen in the same salty water,

add the green beans and cookthem for 3 minutes, beforealso removing them andputting them to one side


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WILDMUSHROOM

ARTLETSSERVES 4

People tend to be quite scaredof pastry, especially if theydont use it very often. Thislittle number is a perfectintroduction in to the world of pastry. Puff pastry is

notoriously difficult to make,so I whole heartedlyrecommend you buying pre-made, shop bought pastry, butust this once!

1 Cups (375g) Block of All-


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Butter Puff Pastry Cup (75g) of Flour forDusting1x Small Handful of ParsleyLeaves, Chopped1x Garlic Clove, FinelyChopped1x Salt and Pepper Seasoningto your taste

1x Ounce (25g) of Butter1x Cup (250g) of WildMushrooms, Cleaned andSliced1x Ounce (25g) of Parmesanor Preferred Cheese1x Egg, Beaten

1. Pre-heat your oven to gasmark 6 / 200 Degrees C.

Sprinkle the flour on a cleankitchen work surface, and rollthe puff pastry out on top of it.

2 Now cut 4 circles out in the


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pastry, approximately 12-15cm wide. Place them on abaking tray that has beenlined in baking paper and putthe tray in a fridge to cool

3. Now heat a large frying panuntil hot. Add the butter andmushrooms. Gently sautuntil there is no liquid (fromthe mushrooms) left in thepan. Now season with salt andpepper and place them in a

mixing bowl. Add the cheese,parsley, garlic and mixthoroughly.

4. Take the tray out of thefridge and score a 1cm borderaround the edge of each tart.

Now spoon the mushroom mixin to the centre of each circle.

5. Brush the edges of the tarts


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them for 20 minutes.

3. Whilst the peppers are

cooking, blitz the slice of bread in a food processor untilit's become nothing more than

tiny crumbs. Add the cheese,chilli, capers, parsley pinenuts and remaining oil, thenblitz again briefly so thateverything is mixed.4. Put the spinach leaves in acolander and pour boiling hotwater over them (over a sink)so that they become wilted.Now press the leaves hard sothat they lose as much fluid aspossible.

5. Spoon the spinach in to thepeppers and layer on top thedelicious breadcrumb mix.Place the peppers back in the


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FINGERLINGPOTATOESWITH DULSESERVES 12

For those who are feelingexperimental, I recommendyou try this dish. Dulse, if youdont already know, is a kindof sea lettuce, often red incolour.

12x Fingerling Potatoes,Cleaned and Dried2x Teaspoon of HorseradishSauce1x Tablespoon of VeganMayonnaise


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2x Tablespoons of RegularCashew Nut Cream2x Tablespoons of FreshChives, Finely Chopped1x Teaspoon of Paprika1x Salt and Pepper Seasoningto your taste1x Tablespoons of VeganMargarine

1x Teaspoon of Canola Oil1x Small Piece of Dulse2x Tablespoons of Olive Oil 1. Pre-Heat your oven to GasMark 5 or 180 Degrees C.

2. Place the potatoes on to abaking tray and coat in OliveOil. Bake for 20 minutes.

3. Whilst the potatoes arebaking, add the horseradish,mayonnaise, cashew cream,salt, pepper to a small mixing


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bowl and gently stir.

4. Heat a small non-stick

frying pan over a medium heatand add the canola oil. Onceheated, add the dulse and

cook for 1-2 minutes, or untilcrisp, turning once or twice inthe process. Once cooked,placed on a paper towel andleave it to cool, beforebreaking it in to small pieces.

5. Remove the potatoes fromthe oven and cut in half lengthways. (Be careful asthey will be hot). Using aspoon, scoop the centre of thepotatoes out so that a thinshell is left.

6. Use the potato that youhave just scooped out and putit in to the bowl with the


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1x Small Handful of Cilantro /Coriander1x Salt and Pepper Seasoningto your taste1x Cup (250g) of PankoBreadcrumbs1x Lime 1. Pre-Heat your oven to Gas

Mark 7 or 220 Degrees C.2. Cut your Jalapeos in half and remove all of the seeds

inside.3. In a small mixing bowl, mixtogether the two cheeses andcilantro/coriander. Then scoopthe mixture in to the emptyalapeo shells.

4. Line a baking tray with tinfoil and place the stuffedalapeos on top. Then


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BAKEDAUBERGINESWITHWALNUTS AND

SPICESSERVES 4

Aubergines, or eggplants asour American friends call it, isa particularly versatile yetunder used vegetable. Add asplash of yoghurt and a coupleof flat breads to the dish tohelp carry that much lovedMoroccan theme.

2x Aubergines / Egg Plants


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2. Cut your aubergines / eggplants in half lengthways, thencut them in half again. Runyour knife repeatedly throughthe fleshy sides, then brushwith olive oil all over. Place ona baking tray and cook for 40minutes.

3. During this cooking period,heat a small frying pan up to ahigh temperature and sautthe onions in a little oil, until

they have softened andbecome slightly caramelized.Now reduce the heat and addthe ground cinnamon, cuminand coriander /cilantro, alongwith a little more oil and cookfor a few more minutes.

4. Now stir in the choppedwalnuts and freshly choppedcoriander / cilantro. After a


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few minutes, remove theingredients from the pan andput to one side.

5. Once the aubergines / eggplants are cooked, remove

them from an oven and placethem on a serving dish.Sprinkle the newly createdmixture over the top of theaubergines, then drizzle alittle yoghurt over the top.

6. Serve immediately, alongwith the flat breads. Enjoy!


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PEACH &MOZZARELLAFRESCABRUSCHETTASERVES 16

hese can be prepared well inadvance; and by using peachas a core ingredient, it willgive you or your guests a

unique flavour combinationalong with the mozzarella andwalnut bread. 8x Slices of Walnut Bread4x Tablespoons of Extra VirginOlive Oil


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8x Ounces (250g) of FreshMozzarella2x Peaches1x Kosher Salt and PepperSeasoning to your taste 1. Toast your 8 slices of walnut bread, then cut themin to halves.

2. Now places the bread on toa serving tray and drizzle with2 tablespoons of Extra Virgin

Olive Oil.3. Now cut your freshmozzarella in to 16 equallysized slices. And place a pieceof cheese on to each slice of bread.

4. Now drizzle the remainingextra virgin olive oil over thetop of the bread and season


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PEPPER & FETAPARCELSSERVES 16

A pepper and feta parcel,

along with a healthy drizzle of extra-virgin olive oil, perhapsserved on a bed of rocket, ismy idea of food heaven. a Red Onion, Peeled andCut in to Wedges

16x Small Cherry Tomatoes1x Cup (250g) of Feta Cheese4x Tablespoons of Extra Virgin

Olive Oil1x Salt and Pepper Seasoningto your taste4x Baby Courgettes, Halved


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and Sliced16x Small Black Olives2x Tablespoons of ShreddedBasil4x Red Peppers, Halved andDe-Seeded 1. Pre-Heat your oven to GasMark 6 or 200 Degrees C.

2. In a bowl, mix together thecherry tomatoes, black olives,courgettes and onion.

3. Add the extra virgin oliveoil and crumble the feta andbasil over the top. Gently mixeverything together.4. Spoon some of the mixturein to one of the red peppers,then wrap carefully in tin foiland place on a baking tray.Repeat this process for the


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rest of the peppers andmixture.

5. Then place the baking trayin the oven and cook for 30minutes. For best results,

serve immediately whilst stillhot. Top Tip: Serve withcouscous and yoghurt for adelicious meal. Enjoy!


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BARBECUEDPORTOBELLOMUSHROOMSSERVES 4

Fancy a barbecue thissummer? What better way tofill a burger bun then with arosemary infused Portobellomushroom.

4x Portobello Mushrooms1x White Onion, FinelyChopped4x Tablespoons of BalsamicVinegar1x Sprig of Rosemary4x Tablespoons of Extra Virgin


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Olive Oil4x Cloves of Garlic, Crushed1x Salt and Pepper Seasoningto your taste 1. Run the mushrooms undertap water and clean themthoroughly.

2. Then remove the stems andplace the mushrooms on aplate with the insides facingup.

3. Add the oil, onion, garlicand vinegar to a small bowl.Remove the rosemary leavesfrom the stem and add themto the bowl. then mix. Pourthe liquid over the mushrooms

and leave them to marinadefor 60 minutes.

4. On a pre-heated BBQ,


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preferably at a medium heat,barbecue the mushrooms for10 minutes, turningfrequently. Serveimmediately. Enjoy!

TIP: These taste great whenused as burgers.


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1x Can of Vegetarian RefriedBeans4x Ounces (110g) of Cheddar4x More Tablespoons of Vegetable Oil 1. Heat a frying pan to amedium temperature, andsaut the garlic and onions in

oil until soft.2. Add the tomatoes, peppersand sweet corn to the pan and

cook for a couple of minutes.3. Lay a tortilla down on thework surface and spread onesixth of your refried beans andvegetable mixture inside it.

hen add some cheddar

cheese, before placing asecond tortilla on top of this,creating a kind of sandwich.Repeat the process 5 more


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times.

4. Reheat your frying pan over

a medium heat and add theremaining oil. One at a time,place an uncooked quesadilla

in to the pan and cook. Turnonce so that both sidesbecome golden brown. Theyare cooked when the cheeseinside has become soft andgooey. Repeat this process forthe remaining uncooked

quesadillas.5. Serve right away. Enjoy!

TIP: Serve with guacamoleand a healthy dollop of crmefresh or sour cream.


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CHINESENOODLESWITHASPARAGUSSERVES 12

Back to the Far East. This is arather simple dish to make, itust requires quite a fewprocesses to get to the end

result; but when you getthere, all of the wait will beworth it. 2x Cups (500g) of Wheat LoMein Noodles1x Cup (250g) of Asparagus


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2x Tablespoons of RapeseedOil2x Cloves of Garlic, Crushed1x Small Knob of Root Ginger8x Ounces (225g) of Spinach,Rinsed1x Salt and Pepper Seasoningto your taste8x fl oz (225ml) of Water

1x Tablespoon of Corn Flour2x Tablespoons of ChineseRice Wine or Sherry2x Tablespoons of Soy Sauce1x Tablespoon of FermentedBlack Beans, Rinsed Well1x Dessert Spoon of Toasted

Sesame Oil1x Pinch of Sesame Seeds(Optional)

1. Cook your lo mein noodlesal dente in a large pot of boiling water. Then drain and


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rinse with cool water, beforeleaving to one side.

2. Cut the bottoms of theasparagus stalks off anddiscard. Then cut the

remaining asparagus in to5cm pieces.

3. Heat 1 tablespoon of oil in a

large frying pan over amedium heat. Then saut thegarlic and ginger for oneminute.

4. Add the asparagus and half of the water and leave to

simmer for 2 minutes.5. In a small mixing bowl, addthe remaining water, rice wine

and corn flour and stirthoroughly.

6. Now add this mixture along


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with the soy sauce and blackbeans to the simmeringvegetables in the pan. Oncethe sauce starts to boil, addthe spinach leaves and waituntil they begin to wilt. Thenremove the pan from the heat.7. In a separate pan, heat theremaining rapeseed oil over ahigh heat. Divide yournoodles in to 4 piles and placethem in to the hot frying pan.

Press down on each pile sothat they become flattened.

8. Reduce the heat to mediumand continue frying theflattened piles for at least 5more minutes, so that they

become golden brown. Turnthem over and cook for 3 moreminutes.


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9. During this cooking time,reheat the vegetables andsauce for a minute or two.

hen add the sesame oil, saltand pepper to the vegetablemixture.

10. Place the flattenednoodles on to separate platesand spoon the vegetables andsauce over the top. For thatadded touch, try sprinkling acouple of sesame seeds too.

Enjoy!


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HOMEMADEBLACK BEANBURGERSSERVES 4

If the barbecued Portobellomushrooms didnt do it foryou, then these homemadeblack bean burgers certainlywill. Vegetarian burgers canbe quite dry at times, so to

prevent this, make sure yourburgers are firmly bound withthe egg. 1x Can of Black Beans,Drained and Rinsed a Green Pepper, Quartered


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a White Onion, Halved3x Cloves of Garlic, Crushed2x Ounces (50g) of DriedBreadcrumbs1x Egg1x Tablespoon of Chilli Powder1x Tablespoon of Cumin1x Tablespoon of Hot PepperSauce

1x Salt and Pepper Seasoningto your taste 1. Pre-Heat your oven to GasMark 5 / 190 Degrees C. Thenlightly oil a baking tray andplace it in the oven to pre-

heat.2. Add the black beans to amedium bowl and mash themwith a fork.3. Add the green pepper,onion and garlic in to a food


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processor, then blend untilfinely chopped. Remove thismixture and stir it in to themashed blacked beans.4. In a separate small bowl,

beat one egg, then add thechilli powder, cumin and chillisauce. If you require a mildertaste, leave out the hot peppersauce at this stage!5. Add the egg mixture to themashed bean mixture andgently stir. Then add thebreadcrumbs and mix until themixture has become stickyand holds its shape.6. Divide the mixture in to 4patties and place on the pre-heated baking tray. Bake for10 minutes each side. Enjoy!


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INDIAN PEANUTCURRYSERVES 4

Vegetables are the heart of

most Asian dishes; this peanutcurry is a nice play on that.his curry tastes so good, I

always eat the leftovers forlunch the following day. 13x Ounces (375g) of

Uncooked Brown Rice6x Cups (1.5 Litres) of Water1x Tablespoon of Olive Oil

1x Large Onion, Chopped4x Cloves of Garlic, Crushed3x Tablespoons of GratedFresh Ginger


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2x Cans (400g) of Choppedomatoes

1x Pinch of Cayenne Pepper10x Ounces (275g) of CrunchyNatural Peanut Butter1x Pinch of Salt 1. Boil water in a largesaucepan, then add the rice

and reduce to a low heat.Cover the pan and leave tosimmer until the rice hasbecome soft. This can take upto 30 minutes.2. In a separate largesaucepan, heat your olive oilover a medium to low heat.

hen add the onion and cookuntil soft and golden, stirregularly.3. Now add the garlic andginger and cook for 5 more


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HOW TO MAKEFRESHPIZZA DOUGHMAKES 4 PIZZAS

Pizza dough really is easy tomake. If you keep it thin, thenyou can guarantee that thedough will be cooked all theway through and will be niceand crisp when it comes out of

the oven. 1x Teaspoon of Sugar1x Packet of Active Dry Yeast2x Teaspoon Extra Virgin-Olive Oil, Plus a little more forbrushing later


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2 Cups (600g) of Bread Flour1x Handful of Flour for theWork Surface1x Pinch of Coarse Salt andGround Pepper1x Cup (250ml) of WarmWater1. Take one medium sizedmixing bowl and pour in to it

the warm water. Now add thesugar and yeast and leave toactivate (become foamy) forapproximately 5 minutes.

2. Add the oil and a pinch of salt to the mix and give it alittle whisk. Then add theflour and begin to stir themixture with a wooden spoon.Keep stirring until the mixturehas taken on a wet dough likeappearance.

3. Sprinkle flour over the work


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surface and begin to kneadthe dough until it becomesquite elastic. This usuallytakes just a couple of minutes. If your dough is stillquite runny after this time, tryadding just a little more flourto it and carry on kneading.

4. Add some oil to a newmixing bowl and place thedough ball inside. Roll itaround so that it is full

covered in oil, before coveringthe bowl in plastic wrap / clingfilm and leaving for 45minutes. The dough shouldhave risen to about twice itsoriginal size, push the doughdown with your fist, re-coverand leave to rise again foranother 30 minutes.

5. Finally, remove the dough


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from the bowl and place it onto a lightly floured worksurface. Cut the dough in to 4equal pieces and leave to restfor 15 more minutes. It'sfinished! Buon Appetito!


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OMATO &BASIL PIZZASERVES 2

Cheese and tomato pizzas are

popular across the world, butust by using fresh mozzarellaand a couple of basil leaves,youll lift this simple pizza tonew heights. 1x Ball of Pre-Made or Pre-

Bought Pizza Dough Cup (75ml) of TomatoSauce

2x Small Handful of BasilLeaves1 Ounces (50g) of Fresh

orn Mozzarella


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2x Tablespoons of Extra-VirginOlive Oil1x Pinch of Coarse Salt andGround Pepper1. Pre-Heat your griddle,broiler, grill or BBQ to amedium - high heat. Thencover lightly in a little oil.

2. Take your ball of dough(preferably it's warm) andplace it on a lightly flouredwork surface. Using your

hands, stretch it in to yourdesired size and shape. Nowbrush the top side with a littleoil and season with the saltand pepper.

3. Now place your dough on

the griddle, oiled side down.Or if you are using a broiler orBritish grill, place the doughoil side up, but on a lightly


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oiled wire rack if possible. Orif you are using a BBQ, placethe dough oiled side down,facing towards the coals.4. After a few minutes, flip the

bread. Using your hands to dothis is not advised as it will bevery hot. Let the dough cooknow for 1 or 2 more minutes.

5. Remove your pizza basetemporarily from the heatsource and begin to add yorutoppings. Evenly distributeyour tomato sauce for thebase, then sprinkle themozzarella and basil leavesover the top.

6. Cook for another 2 - 5minutes, or until the cheesehas melted. If cooking on agriddle or BBQ, try lightly


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GREEN PIZZASERVES 6

I first tasted this pizza inFlorence; and in my basicItalian, somehow managed to

get a list of the ingredients.After one or two small changesto make the pizza morefriendly to make, I present toyou this particularly delicious,wildly green, pizza. 1x Ball of Pre-Made or Pre-Bought Pizza Dough2x Cups (500g) of Chopped

Broccoli Florets Cup (75ml) of Water5x Ounces (150g) of Arugula,Chopped and Hard Stems


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Removed1x Pinch of Coarse Salt andGround Pepper a Cup (125ml) of Pesto1x Cup (250g) of TornMozzarella2x Tablespoons of Olive Oil1x Handful of Flour to Coverthe Work Surface

1. Pre-Heat your oven to 230Degrees C or Gas Mark 8 andplace one of the wired shelvesin the lowest positionavailable. Then brush a largebaking tray with the olive oil.

2. Lightly flour a work surfaceand proceed to stretch or rollyour pizza dough out toapproximately the size of yourbaking tray. Now place it onthe tray and cook for

approximately 8 10 minutes or


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until it is lightly crisped.

3. During this cooking period,

heat a medium frying pan /skillet over a medium heat.hen add the broccoli and

water and cook for 2-3minutes so that the broccolibecomes crisp. Now add thearugula and stir until it iswilted. This usually takes 1-2minutes. Season with salt andpepper.

4. Remove the pizza base fromthe oven and generouslyspread your pesto over thetop, followed by the broccoli,arugula and cheese. Bakeuntil the cheese is fully

melted. Enjoy!


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SPICYVEGETABLEPIZZASERVES 2

he spice is back and backwith a vengeance. By thetime this pizza is ready to goin to the oven, its rathercolourful. If you wish to kickthe spice on this one though,

it doesnt detract from theflavour combination. 1x Ball of Pre-Made or Pre-Bought Pizza Dough4x Tablespoons of Olive Oil2x Large White Onion,


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Add the peppers and cook for2 minutes, followed by themushrooms and a further 3minutes of cooking.5. Pre-heat your oven to 200

Degrees C or Gas Mark 6.6. Carefully spread yourtomato based sauce over the

top of your pizza base, thencover it with your peppers andmushrooms.

7. Gently mix together thegrated cheddar cheese andmarjoram and sprinkle it over

the top of your pizza.8. Lightly brush your pizzatoppings with a little oil, then

place the pizza in the oven for15-20 minutes, or until thepizza base is cooked through.Enjoy!


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4. Meanwhile, boil a large potof water, add a little salt andcook your ravioli for half of thetime stated on thepacket/packaging. Then drainthe water and return the pastato the pot.5. Pour you sauce in to the potand mix thoroughly. Thenpour your pasta mix and saucein to a large enough ovendish, ready for baking.

Sprinkle the top of your pastawith the cheeses and anyleftover herbs.

6. Bake for 20-25 minutes oruntil golden. Enjoy!


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Vegetarian Parmesan, Plus ALittle More For Serving4x Large Eggs 1. Fill a large pot full of boilingwater and follow the cookinginstructions for the pastaaccordingly. During the lastminute of this cooking

process, add the asparagus.2. Whilst the pasta is cooking,heat a medium sized skillet or

pan with 2 inches / 5cm of water in, over a medium heat.hen crack each egg in to its

own small bowl and gentlypour them in to the skillet orpan. Cook for 4 minutes.

3. With a slotted spoon, liftthe eggs out of the water andtransfer them on to a papertowel.


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4. Now take 1 cup of thecooking liquid out and set it toone side. Drain the pasta andasparagus and return them tothe bottom. Then add thebutter and parmesan cheese.

oss the ingredients untileverything is coated.

5. Add a little bit of the pastawater that you set aside, andstir it in to the pasta mix, withthe aim of creating a thin

sauce.6. Divide your pasta mix in to4 bowls and place an egg ontop of each one. Season withsalt and pepper and sprinkle alittle parmesan over the top

for good measure. Enjoy!


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BLUEBERRY &COCONUT CAKESERVES 12

Warm blueberries are

beautiful. Warm blueberriesin a coconut cake are evenmore so. If youre not anexperienced baker, this mightbe a good place to start. 1x Cup (250ml) of Rice Bran

Oil, Plus a Little Extra3x Eggs1x Cup (225g) of Caster Sugar

1 Cups (300g) of Self-RisingFlour1x Pinch of Icing Sugar to Dust2x Teaspoons of Vanilla


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Extract2x Ounces (50g) of DesiccatedCoconut

Cup (175ml) of Soya Milk a Cup of Fresh or FrozenBlueberries1. Pre-heat your oven to 160Degrees C or Gas Mark 4.

2. Take a 22cm Bundt orringed tin and grease theinside of it.

3. In a large mixing bowl, addthe oil, eggs, sugar and vanillaand whisk.

4. In a separate bowl, mixtogether the flour and thecoconut. Then add the soyamilk and slowly fold themixture in to the egg mixture.Starting and ending with theflour.


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5. Once the mixture hasbecome a thick consistency,spoon a quarter of it in to thetin. Now add the blueberriesto the remaining mixture andmix well. Spoon theremaining mixture in to the tinand bake for approximately 70minutes, or until a knife comes

out clean, having been pokedin to the centre of the cake.ip: If the cake starts to

brown too quickly, cover itwith tin foil.6. Once the cake is cooked,remove it from the oven andleave to cool for 10 minutes.

hen turn the cake out on to awire rack and leave it to coolall the way through. Finally,dust with icing sugar. Enjoy!


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BAKEDNECTARINESWITHPISTACHIO &

MARSALASERVES 6-8

Warm nectarines straight outof the oven, complimented bya large spoonful of yoghurt arethe perfect comfort food. Theyare remarkable easy to make,and once they are in the oven,you can just sit back andrelax.

6x Nectarines Halved and De


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Stoned3 Ounces (100g) of AmorettiBiscuits (Optional)3 Ounces (100g) of Butter,Softened3x Pistachio Nuts, FinelyChopped1x Egg1x Cup (250ml) of Marsala

a Cup (125ml) of Greekoghurt or Crme Frache 1. Pre-heat your oven to 180Degrees C or Gas Mark 4.2. Put the nectarines fleshside up inside a baking dish.

3. Add the amoretti biscuits toa large bowl and crush them in

to small pieces with one end of a rolling pin. Then add theegg, caster sugar, pistachiosand butter. Now stir together


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and mix thoroughly.

4. With a spoon, push the

mixture in to the cavities of the nectarines, allowing themixture to slightly pile up on

top. Sprinkle with any leftoverpistachios then carefully pourthe Marsala around thenectarines, trying to avoidpouring it over the top of them.

5. Bake for 40-50 minutes oruntil a nice golden colour.6. Remove from the oven and

serve warm with a largespoonful of yoghurt or crme.Enjoy!


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CRANBERRY &ORANGEMUFFINSSERVES 12

Want to be able to take one of your creations out with you onthe go? Try making a tray fullof muffins for you and yourfriends. Theyre guaranteed tomake you the talk of the town,

well, the talk of your friends atleast!

Cup (70ml) of Vegetable Oil a Cup (110ml) of Soy orRice Milk Cup (50ml) of Orange Juice


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1x Tablespoon of Water1 Cups (400g) of Unbleached All Purpose Flour a Cup (110g) of GranulatedSugar2 Teaspoons of BakingPowder Teaspoon of Salt1x Cup (250g) of Fresh

Cranberries2x Teaspoons of GratedOrange Zest 1. Pre-heat your oven to 200Degrees C or Gas Mark 6.

hen oil a 12 cup muffin tray.

2. Mix together the soy milk,vegetable oil, orange juice andwater with a whisk

3. In a separate medium sizedbowl, add the baking powder,salt, flour and a 1/4 cup of


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sugar. Mix thoroughly.

4. Now add the two mixtures

together and gently stir thetwo with a spatula until theyhave combined. It's important

not to over stir at this stage. Then put to one side to rest.

5. Grab a small bowl and add

the cranberries, orange zestand remaining 1/4 cup of sugar. Give these a little mixthen fold them in to the mainmuffin mixture.6. Spoon the mixture in to the

muffin tray, filling eachsegment no more than twothirds.

7. Bake for 15-20 minutes oruntil firm to the touch. Enjoy!


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AVOCADO &LIMESORBETSERVES 4

A single scoop of avocado andlime sorbet is a great palettecleanser between meals. Thecreamy avocado and zingylime work surprisingly welltogether.

a Cup (125g) of Sugar1x Tablespoon of Lime Zest2x Cups (500g) of RipeAvocadoes, About 3

Cup (150ml) of Fresh Limeuice, About 3 Limes


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1x Cup (250ml) of Water 1. Add the zest and sugar to afood processor and blend for 2minutes.

2. Now add the avocado,water and lime juice and blenduntil the liquid is smooth.

3. Using a fine sieve, strainthe liquid in to a bowl andremove any solids. Cover thebowl in plastic wrap / clingfilm and place in the freezerfor 2 hours.

4. Remove the bowl from thefreezer and blend in the foodprocessor until it runs smoothagain. The reason for thisprocess is to help remove anyice crystals from the finalsorbet. Cover up the bowl and


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re-freeze.

5. Repeat this process 2 more

times over the next 2-6 hours.6. For obvious reasons, it'sbest served cold. Enjoy!


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PEANUT BUTTERBOMBSSERVES 12

hese are a culinary delight

for all ages, especially kids!hey are simple to make, but alittle time consuming. Eachone though is an explosion of flavour on the tongue. a Cup (125g) of Sugar

3x Tablespoons of Water1x Tablespoon of VegetarianMargarine

7x Ounces (200g) of Semi-Sweet Chocolate Teaspoon of Salt

Cup (135g) of Natural


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Peanut Butter Cup (65g) of Peanuts1x Cooking Thermometer 1. During this recipe, you willbe required to partiallysubmerge a saucepan in to anice bath. So it's best toprepare it now. Fill up a large

mixing bowl with cold waterand throw in some ice.

2. Now select a smaller

saucepan than your mixingbowl (so that it fits inside) andplace it over a medium heat.Now add the sugar, water, saltand margarine and stiroccasionally. Insert yourthermometer and continuestirring until the temperaturereaches 110 Degrees C(230F). When this happens,

partially submerge your


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saucepan in to the ice bath for10 seconds. This stops themixture from caramelizing.

3. Place the pan on a cool areaof your stove and carefully

begin whisking the peanutbutter in to the mixture sothat it remains smooth. Thentransfer the mixture in to amixing bowl and place in thefreezer for 15 minutes so thatit can cool.

4. Lay a sheet of wax / greaseproof paper on top of a bakingtray. Remove the mixturefrom the freezer and knead iton a clean, suitable surfaceuntil it becomes smooth and

pliable.5. With your hands, createlittle 2.5cm / 1 inch balls by


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11. Remove them from thefreezer. They should be storedin a cool dry place. Enjoy!


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2. Peel the bananas and chopthem in to slices.

3. Break the chocolate up into small pieces.

4. Cut the Panini breads inhalf lengthways.5. Arrange the banana sliceson top of the inside of thebreads. Then sprinkle thebroken chocolate pieces overthe top.

6. Drizzle the honey over thetop of the chocolate and finishby placing the other half of the breads back on top tomake a "sandwich".

7. Spray each side of thebreads with a dash of oil if youhave it, then cook for 3-4minutes. Enjoy!


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RASPBERRYPANCAKESSERVES 2

Pancakes are a lot easier to

make than you might think.hey go great will manydifferent fruits and toppings.If youre not in to raspberries,try blueberries. 1x Cup (250g) of Flour

1x Tablespoon of Sugar2x Tablespoons of BakingPowder

1x Pinch of Salt1x Cup (250ml) of Soy Milk2x Tablespoons of VegetableOil


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1. Pre-heat a frying pan over amedium heat.

2. In a mixing bowl, add theflour, sugar, baking powder

and salt and quickly mix witha wooden spoon.

3. Then add the soy milk and

vegetable oil and mix untilcreamy smooth.

4. Now pour or ladle some of

your batter mixture in to thepan so that it forms a minipancake. When you start to

see bubbles forming in themiddle, it's time to flip thepancake with a spatula.

5. Once your pancakes arecooked, sprinkle some freshraspberries over the top.Enjoy!


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MOUNT NACHOSERVES 4

In a rush to sit down and startwatching a movie? Forget thepopcorn, a mountain full of

deliciously topped nachos arewhat you need. Literally grabanything you like (althoughthe below recipe is myfavourite), stack theingredients up and melt thecheese over the top. Its awinner every time! 1x Bag of Corn Chips

1x Can of Kidney Beans1x Jar of Salsa a Cup (125g) of BlackOlives


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1x Handful of Cilantro /Coriander, Finely Chopped1x Lime a Cup of Green Olives a Jar of Jalapeos6x Ounces (150g) of Cheddar a Can of Sweet Corn1x Celery Stick, Chopped a Cup (125ml) of Crme

Frache 1. In a small mixing bowl, mixtogether the salsa and kidneybeans.2. On a microwavable servingplate, lay your corn chips outevenly.

3. Pour the salsa and kidney

beans over the top, thensprinkle the green olives,black olives sweet corn,alapeos and cheese over the


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PITA TACOSSERVES 2

What better way to end thenwith this great little snack.Perfect for packed lunches and

when you need to eat on themove. 2x Whole Wheat Pita Breads1x Portabella Mushroom,Chopped1x Red Pepper, Chopped2x Tomatoes, Chopped1x Avocado, De-Stoned,Skinned and Chopped

2x Lettuce LeavesAnd any other vegetables youmay enjoy.


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1. Lightly toast the pitabreads. Then cut them in half and open them up in topockets.

2. Depending on thevegetables you have chosen,you can either heat them in apan foor a couple of minutesor choose to keep them cold.Vegetables like peppers,mushrooms and eggplant /

aubergine work great onceheated through first.

3. So in this scenario, add to ahot frying pan the mushrooms,peppers, tomatoes andavocados and cook through for

2 minutes.4. Whilst the vegetables arecooking, line the inside of your


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Salads - Alaina SullivanAppetizers / Starters -UnknownEntres / Main Courses -George HirschDesserts Sale e Pene5 Minute Wonders - NourishingMeals

Spicy Coconut and PumpkinSoup Ms.GlazeAsparagus Soup - TimlewisnmOnions - GarryknightCucumbers - TavallaiRaspberries -ocelynarcentales

Poppers - ArtfulgourmetnycPeaches - MuffetBean Burgers - Wonderyort

Pizza Dough - Lisa BrewsterRavioli - JamieanneMuffin - emily.laurel504Peanut Butter Bombs -


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VeganBakingButternut Soup - Bunches andBitsAubergines -Lablascovegmenu

omatoes - Tsaami

Date post:	03-Jun-2018
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The Vegetarian Cookbook - Carr, Andrew

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