Ingredients
Olive oil
1 onion - very finely sliced
1 clove garlic - crushed
1 carton passatta
1 tub marscapone cheese
(1 packet veggie sausages - defrosted and sliced)
1 or 2 large handfuls of basil
250/300g pasta (fussilli or penne?)
(Some veggie stock if necessary)
Seasoning
2 slices of bread - grated
Grated cheese - veggie parmesan or mature cheddar or both!!
Method
Heat oil in a large pan. Soften onion and garlic slowly and thoroughly. Add the sliced sausages and allow to brown slightly. Add the passatta and basil and bring to the boil. Simmer. Take off the heat and add the marscapone and seasoning.
Put the pasta in a large casserole (with a lid) and add the tomato mixture. Stir in thoroughly. Cook slowly and gently for about an hour - make sure it doesn't dry out too much - add a tiny bit of stock and stir in if it does.
Meanwhile grate the bread and cheese.
About 20 mins before serving sprinkle the top with a layer of cheese and bread mixed together and cook with the lid off so it browns slightly.
Serve with salad.
Tuesday, 22 February 2011
Vegetable Lasagne
Ingredients
Olive oil
1 onion - diced
2 cloves garlic - crushed
1 carrot - diced
1 green pepper - diced
1 red pepper - diced
1 yellow pepper - diced
1 courgette - diced
5 or 7 chestnut mushrooms - diced
1 can chopped tomatoes
1 tbsp tomato puree
1 handful torn basil
(1 bag quorn mince - optional)
Seasoning
Butter/marg
Plain flour
Mustard powder
Milk
Grated cheese (veggie parmesan or mature cheddar or both!)
Seasoning
Lasagne sheets (I like the green ones)
Method
Heat the oil in a large saucepan. Soften the onion and garlic then add the veg in order of recipe list, letting it cook a bit before you add the next. (I cut the next veg and by then it is usually ready). Add the quorn last if using it. Add the tomatoes, puree, basil and seasoning. Bring to the boil and simmer.
While it simmers, melt the butter in a small pan. Add flour and mustard powder to make a roux and allow to cook gently. Very gradually work in the milk, stirring each splash in thoroughly. Season.
In a shallow, preferably rectangular dish, layer the tomato mixture and lasagne sheets, making the tomato layer as thin as you can. Once you have run out of tomato mix, top with white sauce. Cover this layer with the grated cheese.
Bake in the oven at 180C for about 45 mins.
Serve with salad.
Olive oil
1 onion - diced
2 cloves garlic - crushed
1 carrot - diced
1 green pepper - diced
1 red pepper - diced
1 yellow pepper - diced
1 courgette - diced
5 or 7 chestnut mushrooms - diced
1 can chopped tomatoes
1 tbsp tomato puree
1 handful torn basil
(1 bag quorn mince - optional)
Seasoning
Butter/marg
Plain flour
Mustard powder
Milk
Grated cheese (veggie parmesan or mature cheddar or both!)
Seasoning
Lasagne sheets (I like the green ones)
Method
Heat the oil in a large saucepan. Soften the onion and garlic then add the veg in order of recipe list, letting it cook a bit before you add the next. (I cut the next veg and by then it is usually ready). Add the quorn last if using it. Add the tomatoes, puree, basil and seasoning. Bring to the boil and simmer.
While it simmers, melt the butter in a small pan. Add flour and mustard powder to make a roux and allow to cook gently. Very gradually work in the milk, stirring each splash in thoroughly. Season.
In a shallow, preferably rectangular dish, layer the tomato mixture and lasagne sheets, making the tomato layer as thin as you can. Once you have run out of tomato mix, top with white sauce. Cover this layer with the grated cheese.
Bake in the oven at 180C for about 45 mins.
Serve with salad.
70's Cottage Cheese Flan
Ingredients
Shortcrust pastry case (homemade or shop bought)
1 tub of low fat cottage cheese
1 packet of vegetarian bacon - chopped up into small squares
6 free range large eggs
1 small can of pineapple pieces - drained
(a handful of finely grated vegetarian parmesan - optional)
Seasoning
Method
Beat the eggs in a large bowl and then add the tub of cottage cheese, chopped bacon, pineapple and parmesan if using. Mix it up and season. Pour into the pastry case and cook until firm and golden.
(You will either love this or be utterly repulsed by it!!)
Shortcrust pastry case (homemade or shop bought)
1 tub of low fat cottage cheese
1 packet of vegetarian bacon - chopped up into small squares
6 free range large eggs
1 small can of pineapple pieces - drained
(a handful of finely grated vegetarian parmesan - optional)
Seasoning
Method
Beat the eggs in a large bowl and then add the tub of cottage cheese, chopped bacon, pineapple and parmesan if using. Mix it up and season. Pour into the pastry case and cook until firm and golden.
(You will either love this or be utterly repulsed by it!!)
Sausage and Puy Lentil Stew - would probably work in a slow cooker
Ingredients
Olive oil
1 large onion - sliced or diced
1 or 2 garlic cloves - crushed
2 or 3 carrots - peeled and grated
1 can chopped tomatoes
1 tbsp tomato puree
1 packet of Quorn or Linda McCartney style sausages - defrosted and sliced in 1 inch pieces
2/3 cup of puy lentils - rinsed
A little veggie stock if necessary
Seasoning
Method
Heat oil in a large pan. Soften onion and garlic then add sliced sausages and brown. Add grated carrots and cook for few minutes. Add lentils, stir and cook for about a minute. Add tomatoes, seasoning and tomato puree. Bring to the boil and simmer. Either leave to simmer on hob or transfer to casserole dish with lid and cook on low heat, slowly, in the oven. Add stock if it looks too dry.
Serve with mashed potato.
Olive oil
1 large onion - sliced or diced
1 or 2 garlic cloves - crushed
2 or 3 carrots - peeled and grated
1 can chopped tomatoes
1 tbsp tomato puree
1 packet of Quorn or Linda McCartney style sausages - defrosted and sliced in 1 inch pieces
2/3 cup of puy lentils - rinsed
A little veggie stock if necessary
Seasoning
Method
Heat oil in a large pan. Soften onion and garlic then add sliced sausages and brown. Add grated carrots and cook for few minutes. Add lentils, stir and cook for about a minute. Add tomatoes, seasoning and tomato puree. Bring to the boil and simmer. Either leave to simmer on hob or transfer to casserole dish with lid and cook on low heat, slowly, in the oven. Add stock if it looks too dry.
Serve with mashed potato.
Spanish "Chicken"/Quorn - would probably work in a slow cooker
Ingredients
Olive oil
1 large onion - diced or sliced
2 large cloves garlic - crushed
1 green pepper - sliced
1 can chick peas - drained and rinsed
1 can chopped tomatoes
1 tbsp tomato puree
1 bag quorn pieces
a few sprigs of thyme
Seasoning
Method
Heat the oil in a large pan. Soften the onions and garlic gently. Add the green pepper and soften. Add the quorn, tomatoes, tomato puree, chick peas, thyme and seasoning. Bring to the boil and simmer. Either continue to cook on a low heat on the hob or transfer to a casserole dish with a lid and cook slowly in the oven until soft and tender.
Serve with rice.
Olive oil
1 large onion - diced or sliced
2 large cloves garlic - crushed
1 green pepper - sliced
1 can chick peas - drained and rinsed
1 can chopped tomatoes
1 tbsp tomato puree
1 bag quorn pieces
a few sprigs of thyme
Seasoning
Method
Heat the oil in a large pan. Soften the onions and garlic gently. Add the green pepper and soften. Add the quorn, tomatoes, tomato puree, chick peas, thyme and seasoning. Bring to the boil and simmer. Either continue to cook on a low heat on the hob or transfer to a casserole dish with a lid and cook slowly in the oven until soft and tender.
Serve with rice.
Lentil Bolognaise
Ingredients
Olive oil
1 onion - diced
2 cloves of garlic crushed
1 cup of red lentils
1 can of chopped tomatoes
1 tbsp tomato puree
A good handful of torn basil
Seasoning
A little veggie stock if necessary
1/2 tsp of sugar if necessary
Method
Heat the oil in a medium saucepan. Soften the onions in the oil gently and then add the garlic and, again, soften gently. Add the lentils, stir well and cook for about one minute. Add the tin of tomatoes, tomato puree, basil and seasoning. Bring to the boil and simmer for about ten minutes, until the lentils are soft. Stir occasionally and add a little stock if it becomes too dry. Taste and adjust seasoning. Add a tiny bit of sugar if there is any bitterness.
Serve with wholemeal spaghetti.
Olive oil
1 onion - diced
2 cloves of garlic crushed
1 cup of red lentils
1 can of chopped tomatoes
1 tbsp tomato puree
A good handful of torn basil
Seasoning
A little veggie stock if necessary
1/2 tsp of sugar if necessary
Method
Heat the oil in a medium saucepan. Soften the onions in the oil gently and then add the garlic and, again, soften gently. Add the lentils, stir well and cook for about one minute. Add the tin of tomatoes, tomato puree, basil and seasoning. Bring to the boil and simmer for about ten minutes, until the lentils are soft. Stir occasionally and add a little stock if it becomes too dry. Taste and adjust seasoning. Add a tiny bit of sugar if there is any bitterness.
Serve with wholemeal spaghetti.
Monday, 21 February 2011
Veggie Stovies (DH style) - might work in a slow cooker
Ingredients
Olive oil
1 packet of quorn mince
2 medium onions - diced
2/4 carrots - diced
8 large potatoes - diced
1/2 pint or more of veggie gravy
Method
Heat the oil in a large pan. Soften the onions, then add the carrots and soften them. Add the quorn and cook for a few minutes. Add the potatoes and the gravy and cook until the potatoes are soft, making sure it doesn't dry out (it should be a bit runny).
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
Olive oil
1 packet of quorn mince
2 medium onions - diced
2/4 carrots - diced
8 large potatoes - diced
1/2 pint or more of veggie gravy
Method
Heat the oil in a large pan. Soften the onions, then add the carrots and soften them. Add the quorn and cook for a few minutes. Add the potatoes and the gravy and cook until the potatoes are soft, making sure it doesn't dry out (it should be a bit runny).
Serve with pickled beetroot, buttered oatcakes and a glass of milk.
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