Vegetarian Recipes

Here are some simple but popular vegetarian dishes for you to try at home.

Black Bean Soup

Ingredients:

1 pound dry black beans
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno pepper, seeded and minced
1/4 cup dry lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chilli powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice

In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Drain, and rinse.
In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.
Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chilli powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.
Puree about half of the soup with a blender or food processor, then pour back into the pot before serving.


Grilled Ratatouille

Ingredients:

1 medium eggplant, about 1 pound
2 medium onions
1 medium zucchini or 2 small zucchinis, about 1/2 pound total
1 large green or red bell pepper
Olive Oil-Lemon Marinade (recipe follows), as needed
1 large ripe tomato, diced
1/4 cup chopped black olives
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 1/2 tablespoons olive oil
1 tablespoon wine vinegar
Salt and freshly ground pepper to taste
1/4 pound crumbly goat cheese, optional

Cut the eggplant into 1/2-inch-thick slices. Salt them and place in a colander for 30 minutes, then rinse and drain.
Peel the onions and cut in half. Steam or microwave until just tender. Cut the zucchini in half lengthwise.
Prepare grill. Brush the vegetables lightly with the Olive Oil-Lemon Marinade. Grill the eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill the onions and zucchini on both sides until marked with brown, and tender, about 10 to 15 minutes total. Place the bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Remove and place in a paper bag to steam.
When all the vegetables are cool enough to handle, chop into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, then remove the core and seeds. Cut into small squares.
Stir in the tomato, olives, herbs, olive oil, and vinegar, and toss well. Season to taste with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature.


Spaghetti and Tomato Bake

Ingredients:

8 oz.(225g) tomatoes, peeled and sliced
4 oz. (100g) cooked spaghetti
3 oz. (75g) grated cheese
Half a pint of white sauce (See Hookery Cookery Healthy Eating section)
1 egg
Salt and pepper
Pinch of tarragon
Pinch of sugar

Place half the tomatoes in a greased ovenproof dish
Add salt and pepper, a pinch of tarragon and a pinch of sugar
Cover with half the spaghetti and half the cheese
Repeat the layers finishing with cheese, reserving a little to sprinkle over the dish before baking
Make up the white sauce, cool a little then add the beaten egg
Pour the sauce over the top and sprinkle with remaining cheese
Bake for about 25 minutes in a moderate oven (325F, Gas Mark 3, 170C






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