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Showing posts from June, 2012

Tofu soy slabs (vegetarian)

Blot tofu slabs dry.Mix soy sauce and sesame oil and brush slabs.Grill-bake the tofu for 15 mins until brown.Garnish with spring onions and sesame seeds.

Onion soup with Gruyere (vegetarian)

Fry the onions until brown, add a pinch of sugar.Simmer for 10 minutes.Add water and cornflour, stir until thick.Add several cups of water, one of wine, and thyme.Simmer until thick.Place rounds of Gruyere over bowls and toast in oven.

Mushroom and tofu miniloaf (vegetarian)

Fry onion, garlic, sundried tomato, oats and mushrooms.Add soy sauce, mustard, tomato paste, vinegar and Worcestershire and a bit of water, simmer to sticky.Puree tofu, cornflour and breadcrumbs to thick dry paste.Fold in mushroom sauce and cheddar.Grease pan, add mixture.40 mins @ 200°

Cheesy sweetcorn fritters (vegetarian)

Mix corn, grated gruyere, onion, garlic, parsley, cumin, flour, egg and extra eggwhite.Fry in eggrings.Serve with sour cream.

Avocado and nut dip (vegetarian)

Purée avocadoes with lemon juice, vanilla essence.Sprinkle chopped nuts and coconut flakes.

Brinjal surfboard wraps (vegetarian)

Bake oiled brinjal surfboards.Mix chunky cottage cheese, capers, olives, parsley and roll into surfboards.Make a tomato, onion, garlic, roasted bellpepper purée to accompany.

Stuffed Moroccan potatoes (vegetarian)

Parboil potatoes, core with an apple corer.Chop and mix any cooked vegetables, feta and add moroccan spices and fill the inner core of the potatoes.Make a paste with flour, ginger, garlic, oil, cottage cheese, salt and smear on the outside of the potatoes.40 mins @ 200°Serve with coriander.