Healthy Vegetarian Recipes

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Stir-Fried Cauliflower Stir-Fried Chinese Greens Stir-Fried Green Beans and Bean Sprouts

Barley Cake Garni Bok Choy with Tofu Braised 'Three Precious Jewels' Braised Bamboo Shoots Braised Chinese Broccoli Braised Eggplant (Aubergines) Broccoli Salad Broccoli with Mung Bean Sprouts 'Coral' Cabbage Casserole of Vegetables Cheese Round Chick Pea and Mushroom Curry Chick Pea and Tomato Casserole Chinese Cabbage and Mushrooms Chinese Cabbage and Straw Mushrooms in Cream Sauce

59. 60. 61. 62. 63.

Stir-Fried Green Cabbage Stir-Fried Leeks with Wooden Ears Stir-Fried Mixed Vegetables Stir-Fried Mushroom with Black Beans Stir-Fried Mushrooms and Bamboo Shoots

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Stir-Fried Sesame Vegetables Stir-Fried Snow Peas with Chinese Mushrooms

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Stir-Fried Bamboo Shoots with Straw Mushrooms

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Stir-Fry Pancake Stack String Beans in Garlic Stuffed Eggplant Stuffed Peppers with Herbes de Provence

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Chinese Cabbage Casserole Chinese Noodle with Asparagus Chinese Pepper with Green Beans Chinese White Cabbage with Chilies Corn Pudding Country Hot Pot Courgette Fritters Crunchy Croquettes Cucumber and Cheese Mousse

71. 72. 73. 74. 75. 76.

Sweet and sour veggies Sweet Potato and Parsnip Cakes Three Whites in Cream Sauce Tofu and Vegetable Kebabs Tofu Quiche Tofu Ragout

25.

Dry-Braised Bamboo Shoots with Preserved Snow Cabbage

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Turlu Guvec Vegetable Burgers Vegetable Pie Vegetable Souffle Vegetarian "Shrimps" Vegetarian Chop Suey

26. 27. 28. 29.

Dry-Fried French Beans Eggplant and Vegetable Medley Eggplant Bake Eggplant with Parmesan and Mozzarella

More Vegetarian Recipes Earn while waiting for the food

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Fried Tofu Hot and Sour Cabbage Leek and Swiss Cheese Milanese Oat Cutlets Millet Pilaf Mixed Curried Beans Mushroom and Almond Croustade Mushroom Kebabs Noodles with Eggplant and Peanuts Nut Roast Pasta with Peas and Fennel Peanut Roast Pitta Crunch Poached Vegetables with Oyster Sauce Potato Fritters Red Onion and Cheese Tarts Savory Choux Fritters Savory Onion Dumplings Soya Goulash

49. 50. 51.

Soya Risotto Steamed Cauliflower Shredded Cabbage with Red and Green Peppers

52. 53. 54. 55.

Spicy Cabbage Szechwan Style Spinach and Cheese Quenelles Spinach and Herb Loaf Stir-Fried Broccoli

Braised Chinese Broccoli Recipe

Ingredients :

450 g Chinese broccoli 3 tablespoons Oil 1 teaspoon Salt 1 teaspoon Sugar 1 tablespoon Soy sauce
Method :

Trim off the tough leaves and blanch the rest in a slightly salted boiling water until soft. Remove and strain. Heat a wok until hot. Add the oil and wait until it starts to smoke. Stirfry the broccoli with the salt and sugar for 1 -2 minutes. Remove and arrange neatly on a long serving dish. Pour on the soy sauce and serve.

Braised Eggplant Recipe

(Aubergines)
Ingredients :

275 g Eggplant (aubergines) 2.5 cups Oil for deep-frying 2 tablespoons Soy sauce 1 tablespoon Sugar 2 tablespoons Water 1 teaspoon Sesame seed oil
Method :

Choose the long, purple variety of eggplant. Discard the stalks and cut the eggplant into diamond-shaped chunks. Heat oil in a wok until hot. Deep-fry the eggplant chunks in batches until golden. Remove with a slotted spoon and drain. Pour off excess oil leaving about 1 tablespoon in the wok. Return the eggplant to the wok and add the soy sauce, sugar and water. Cook over a fairly high heat for about 2 minutes, add more water if necessary. Stir occasionally. When the juice is reduced to almost nothing, add the sesame seed oil, blend well and serve.

Broccoli Salad Recipe

Ingredients :

2 heads Fresh broccoli 2 tablespoons Vegetable oil 1 tablespoon Salt 2 tablespoons Light soy sauce 2 tablespoons Distilled white vinegar 2 tablespoons Sesame oil 1/4 teaspoon Salt 1 tablespoon White sugar
Method :

Separate the broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise. Bring 2.5 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add the broccoli and boil quickly for 1 minute. Plunge into cold water to set color, drain and place on platter or in a bowl. Using a small bowl, combine the soy sauce, vinegar, sesame oil, salt and sugar. Pour the mixture over the broccoli and toss. This salad can be served hot or cold.

Casserole of Vegetables Recipe

Ingredients :

2 tablespoons Wooden ears, dried 1 cake Bean curd (tofu) 100 g French beans or snow peas 100 g Cabbage or broccoli 100 g Baby corn or bamboo shoots 100 g Carrots

4 tablespoons Oil 1 teaspoon Salt 1 teaspoon Sugar 1 tablespoon Light soy sauce 1 teaspoon Cornflour mix with 1 tablespoon cold water
Method :

Soak the Wooden Ears in water for 25 minutes, rinse them and discard the hard roots, if any. Cut the bean curd into about 12 small pieces and harden the pieces in a pot of lightly salted boiling water for 2-3 minutes. Remove and drain. Trim the French (green) beans or snow peas. Leave whole if small, cut in half if large. Cut the vegetables into thin slices or chunks. Heat about half of the oil in a flameproof casserole or saucepan. When hot, lightly brown the bean curd on both sides. Remove with a slotted spoon and set aside. Heat the remaining oil and stir-fry the rest of the vegetables for about 1.5 minutes. Add the bean curd pieces, salt, sugar and soy sauce and continue stirring to blend everything well. Cover, reduce the heat and simmer for 2-3 minutes. Mix the cornflour with water to make a smooth paste, pour it over the vegetables and stir. Increase the heat to high just long enough to thicken the gravy. Serve hot.

Chick Pea and Mushroom Curry Recipe

Ingredients :

Serves 4

50 g/2 oz split peas, soaked overnight 30 ml/2 tbsp oil 25 g/1 oz/2 tbsp butter or margarine 2 garlic cloves, crushed 2 onions, chopped 15 ml/1 tbsp curry powder 45 ml/3 tbsp tomato puree (paste) 50 g/2 oz creamed coconut, grated 225 g/8 oz button mushrooms, quartered 400 g/14 oz/1 large can of chick peas (garbanzos) Salt and freshly ground black pepper Boiled rice, to serve
Method :

Cook the split peas in boiling water until tender, then drain. Heat the oil and butter or margarine and fry (saute) the garlic and onions until soft but not brown. Stir in the curry

powder to taste and cook for 1 minute, then stir in the tomato puree, coconut and mushrooms and cook for 5 minutes. Add the chick peas and season to taste. Cover and simmer for 10 minutes until all the ingredients are tender and well combined. Serve with boiled rice.

Chick Pea and Tomato Casserole Recipe

Ingredients :

Serves 4

30 ml/2 tbsp olive oil 1 celery stick, chopped 1 carrot, chopped 1 onion, chopped 2 garlic cloves, chopped 100 g/4 oz shallots, cut into wedges 45 ml/3 tbsp dry white wine 400 g/14 oz/1 large can tomatoes, chopped 10 ml/2 tsp dried oregano 400 g/14 oz/1 large can of chick peas (garbanzos), drained 400 g/14 oz/1 large can of cannellini beans Salt and freshly ground black pepper 15 ml/1 tbsp chopped parsley
Method :

Heat the oil and fry (saute) the celery, carrot, onion and garlic until soft but not brown. Add the shallots and fry until just golden. Add the wine and cook for 2 minutes until it has evaporated. Stir in the tomatoes and oregano and bring to a simmer, then stir in the chick peas and beans and simmer gently for about 15 minutes until the sauce is thick. Season to taste and serve sprinkled with the parsley.

Chinese Cabbage and Mushrooms Recipe

Ingredients :

8 Dried Chinese mushrooms 450 g Chinese cabbage leaves 3 tablespoons Oil 1 teaspoon Salt 1 teaspoon Sugar

1 tablespoon Soy sauce 1 teaspoon Sesame seed oil

Method :

Soak the mushrooms in warm water for about 20 minutes. Squeeze them dry and discard the hard stalks. Keep the water. Cut each mushroom in half or into quarters depending on the size. Cut the cabbage leaves into pieces about the size of a large postage stamp. Heat the oil in a wok, add the cabbage and the mushrooms and stir-fry until soft. Add the salt, sugar and soy sauce and cook for a further 1.5 minutes. Mix in some of the water in which the mushrooms were cooked and the sesame seed oil. Serve.

Chinese Cabbage and Straw Mushrooms in Cream Sauce Recipe

Ingredients :

400 g Chinese cabbage 350 g Canned straw mushrooms or 225g fresh straw mushrooms 4 tablespoons Oil 1 1/2 teaspoon Salt 1 teaspoonSugar 1 tablespoon Cornflour mixed with 3 tablespoons cold water 125 ml Milk
Method :

Separate the cabbage leaves and cut each leaf in half lengthwise. Drain t he straw mushrooms. If using fresh ones, do not peel them but just wash and trim off the roots. Heat 3 tablespoons oil in a hot wok and stir-fry the cabbage leaves for about 1 minute. Add the salt and sugar and continue stirring for another minute or so. Remove the cabbage leaves and arrange them neatly on one side of a serving dish. Heat the remaining oil until hot, then reduce the heat and add the cornflour and water mixture and the milk and stir until thickened. Pour about half of the sauce into a jug (pitcher) and keep warm. Add the mushrooms to the remaining sauce in the wok and heat them thoroughly over high heat. Remove the mushrooms and place them next to the cabbage leaves on the plate. pour the sauce from the jug evenly over the cabbage and mushrooms and serve.

Chinese White Cabbage with Chilies Recipe

Ingredients :

Serves

1 1/2 kg Chinese white cabbage 3 Small fresh red chilies 2 Dried red chilies 1 1/2 teaspoons Szechwan peppercorns 2 teaspoons Salt 1/2 teaspoon Sesame seed oil 1 tablespoon Vegetable oil
Method :

Chop the cabbage coarsely, discarding the tougher parts. Coarsely chop the chilies, discarding the seeds. Pound the peppercorns lightly. Place the cabbage in a large bowl, sprinkle evenly with the salt, chilies and peppercorns. Toss to mix. Refrigerate for 2-3 days before serving. Sprinkle the cabbage with the oils, toss well and serve.

Corn Pudding Recipe

Ingredients :

Serves 4

15 ml/1 tbsp plain (all-purpose) flour 300 ml/4 pt cups milk 350 g/12 oz/1 large can of sweetcorn (corn), drained 1 egg white, whisked Salt and freshly ground black pepper
Method :

Mix the flour to a paste with a little milk, then mix in all the ingredients, seasoning to taste with salt and pepper. Turn into a greased souffle dish, cover with foil and bake in a preheated oven at 180C/350F/gas mark 4 for 30 minutes until the centre is set.

Country Hot Pot Recipe

Ingredients :

Serves 4

175 g/6 oz soya cubes 300 ml/0.5 pt/1.25 cups Vegetable Stock 50 g/2 oz/0.25 cup butter or margarine 1 onion, chopped 1 leek, sliced 2 carrots, cubed 4 potatoes, cubed

30 ml/2 tbsp tomato puree (paste) 25 g/1 oz/0.25 cup wholemeal flour 250 ml/8 fl oz/1 cup red wine 5 ml/1 tsp marjoram 5 ml/1 tsp thyme 225 g/8 oz button mushrooms 150 ml/0.25 pt single (light) cream 100 g/4 oz/1 cup blue cheese, crumbled Salt and freshly ground black pepper 15 ml/1 tbsp chopped parsley
Method :

Soak the soya cubes in the stock for 30 minutes, then drain, reserving the stock. Heat the butter or margarine and fry (saute) the soya until just browned, then add the vegetables and fry for 2 minutes. Stir in the tomato puree and flour, then the wine, reserved stock, herbs and mushrooms. Bring to the boil and simmer for 30 minutes. Stir in the cream and cheese, season to taste and serve sprinkled with the parsley.

Cucumber and Cheese Mousse Recipe Recipe

Ingredients :

Serves 4

1 cucumber, diced Salt 175 g/6 oz/0.75 cup full-fat soft cheese 5 ml/1 tsp chopped onion Salt and freshly ground black pepper 15 ml/1 tbsp powdered gelatine 150 ml/0.25 pt water 30 ml/2 tbsp white wine vinegar 15 ml/1 tbsp caster (superfine) sugar A pinch of ground mace 150 ml/0.25 pt double (heavy) cream, whipped
Method :

Sprinkle the cucumber with salt and leave pressed between two plates for 30 minutes. Mix together the cheese and onion and season to taste. Dissolve the gelatine in the water over a pan of hot water and stir into the cheese. Drain the cucumber and mix with the wine vinegar, sugar and mace. Fold the cucumber and cream into the cheese mixture, spoon into

a greased 900 ml/1.5 pt/3.75 cup ring mould and leave to set.

Eggplant and Vegetable Medley Recipe

Ingredients :

Serves 4

1 eggplant (aubergine), sliced Salt and freshly ground black pepper 15 ml/1 tbsp oil 2 leeks, sliced 1 large potato, sliced 50 g/2 oz mushrooms, sliced 0.5 small cabbage, sliced 400 g/14 oz/1 large can of tomatoes 5 ml/1 tsp paprika 75 g/3 oz/ 4 cup smoked cheese, sliced 50 g/2 oz/1 cup fresh breadcrumbs 50 g/2 oz/3 cup cashew nuts, ground 25 g/1 oz/2 tbsp butter or margarine,melted
Method :

Lay the eggplant slices on a plate, sprinkle with salt, cover and leave for 30 minutes. Heat the oil and fry (saute) the leeks until soft. Place the potatoes in a layer in a base of an ovenproof dish. Add the leeks, then the mushrooms and cabbage. Drain the eggplant and place on top. Puree the tomatoes and their juice with the paprika in a food processor or blender and pour over the vegetables. Layer the cheese on top. Mix the breadcrumbs and nuts with the melted butter or margarine and season to taste. Sprinkle over the vegetables and bake in a preheated oven at 180C/350F/gas mark 4 for 1.25 hours.

Eggplant Bake Recipe

Ingredients :

Serves 4

90 ml/6 tbsp olive oil 1 onion, sliced 2 garlic cloves, crushed 400 g/14 oz/1 large can of tomatoes, chopped 15 ml/1 tbsp chopped parsley

Salt and freshly ground black pepper 4 eggplants, thinly sliced 350 g/11 oz Mozzarella cheese, shredded 15 ml/1 tbsp chopped marjoram 15 ml/1 tbsp chopped basil 150 ml/0.25 pt White Sauce 25 g/1 oz/0.25 cup Parmesan cheese, freshly grated
Method :

Heat 45 ml/3 tbsp of the oil and fry (saute) the onion and garlic until soft but not brown. Add the tomatoes and parsley, season with salt and pepper and leave to simmer for about 15 minutes until thickened slightly. Meanwhile, bring a large pan of salted water to the boil, add the eggplants and boil for 2 minutes, then drain well and pat dry on kitchen paper (paper towels). Spoon half the tomato sauce into the bottom of a shallow ovenproof dish. Cover with half the eggplants and top with half the Mozzarella. Sprinkle with the marjoram and basil and season with salt and pepper. Repeat the layers, then pour the White Sauce over and sprinkle with the Parmesan. Cook in a preheated oven at 200C/400F/gas mark 6 for about 30 minutes until heated through and golden on top.

Mixed Curried Beans Recipe

Ingredients :

Serves 4

100 g/4 oz/0.5 cup butter or margarine 2 onions, chopped 2 garlic cloves, crushed 15 ml/1 tbsp ground coriander (cilantro) 5 ml/1 tsp garam masala 5 ml/1 tsp chili powder 400 g/14 oz/1 large can of tomatoes, chopped 5 ml/1 tsp sugar 300 g/11 oz/1 medium can of red kidney beans, drained 300 g/11 oz/1 medium can of borlotti beans, drained 300 g/11 oz/1 medium can of haricot (navy) beans, drained Salt and freshly ground black pepper
Method :

Melt the butter or margarine and fry (saute) the onions until just browned. Add the garlic and fry for 1 minute, then add the coriander, garam masala and chili powder and fry for a

few seconds. Stir in the tomatoes and sugar and simmer for 10 minutes. Stir in the beans, season to taste and heat through thoroughly before serving.

Mushroom and Almond Croustade Recipe

Ingredients :

Serves 4

100 g/4 oz/2 cups fresh breadcrumbs 100 g/4 oz/1 cup ground almonds 50 g/2 oz/0.25 cup butter or margarine 100 g/4 oz/1 cup flaked (slivered) almonds 1 garlic clove, crushed 2.5 ml/0.5 tsp dried mixed herbs 450 g/1 lb button mushrooms 450 ml/0.75 pt/2 cups soya milk 1 bay leaf 25 g/1 oz/0.25 cup plain (all-purpose) flour 150 ml/0.25 pt dry white wine A pinch of grated nutmeg Salt and freshly ground black pepper 15 ml/1 tbsp chopped parsley
Method :

Mix together the breadcrumbs and ground almonds and rub in the butter or margarine until the mixture resembles breadcrumbs. Add the flaked almonds, garlic and herbs. Press the mixture into a greased pie dish and bake in a preheated oven at 230C/450F/gas mark 8 for 15 minutes until crisp. Keep warm. Meanwhile, put the mushrooms, milk and bay leaf in a saucepan, bring to the boil and simmer for 5 minutes until the mushrooms are tender. Remove the bay leaf. Blend the flour with the wine and stir in a little of the hot milk, then mix it into the sauce, stirring well. Simmer for 5 minutes, then add the nutmeg and season to taste with salt and pepper. Spoon on to the warm base and serve sprinkled with the parsley.

Mushroom Kebabs Recipe

Ingredients :

Serves 4

16 large button mushrooms

2 red (bell) peppers, cut into 6 1 zucchini (courgette), sliced 1 banana, sliced Salt and freshly ground black pepper 50 g/2 oz/0.25 cup butter or margarine, melted
Method :

Thread the mushrooms, peppers, zucchini and banana on to four skewers, beginning and ending with a mushroom. Season to taste with salt and pepper and brush with the butter or margarine. Cook under a low grill (broiler) for 15 minutes, turning and basting frequently, until the pepper and zucchini are tender.

Noodles with Eggplant and Peanuts Recipe

Ingredients :

1 medium Eggplant, cubed 1 teaspoon Salt 450 g Fresh Chinese wheat noodles 2 tablespoons Chinese rice wine 1 tablespoon Cornstarch 1/4 cup Red wine vinegar 1/3 cup Water 1 tablespoon Minced fresh ginger root 1 tablespoon White sugar 2 tablespoons Vegetarian fish sauce 2 cups Onion, sliced 3 tablespoons Canola oil 4 cloves Garlic, minced 1 Red pepper, julienne 4 tablespoons Unsalted dry-roasted peanuts, chopped 1 tablespoon Fresh mint, chopped
Method :

Place the eggplant cubes into a colander. Add the salt and toss well. Let the eggplant drain for 15 minutes, then rinse with water. Let the eggplant drain again in the colander. Bring a large pot of water to a boil. Add the noodles and boil them for about 5 minutes or until they are soft. Drain and rinse well with cold water. Let the noodles drain in a colander for at least 10 minutes. Combine the rice wine with the cornstarch in a small bowl. Mix well and set

aside. Combine the red wine vinegar, water, ginger, sugar, imitation fish sauce and onions in a saucepan. Bring the mixture to a boil, turn the heat to low and let the mixture simmer for 5 minutes. Using a non-stick skillet, heat the remaining 1 1/2 tablespoons oil over medium-high heat. When the oil begins to smoke, add the noodles, then place two or three plates on top of them so that more surface are will brown. Let the noodles sit over mediumhigh heat for 5 minutes. When the noodles have developed a golden brown curst on the underside, remove the plates and turn the noodles over with a spatula and cook them 5 minutes on the other side. Then take the pan off the heat. Add the peanuts to the eggplant mixture, and spoon it onto plates. Divide the noodles into 4 parts and place them atop the vegetables and sauce. Sprinkle with mint and serve.

Pasta with Peas and Fennel Recipe

Ingredients :

Serves 4

150 ml/0.25 pt olive oil 400 g/14 oz fennel bulbs, diced 4 leeks, white parts only, finely chopped 150 ml/0.25 pt water 100 g/4 oz shelled peas Salt and freshly ground black pepper 400 g/14 oz pasta shapes 50 g/2 oz/0.5 cup Parmesan cheese, freshly grated
Method :

Heat the oil in a pan and fry (saute) the fennel and leeks for about 2 minutes. Add the water, bring to the boil, cover and simmer gently for 20 minutes. Add the peas and season with salt and pepper. Uncover and simmer for 10 minutes until the peas are tender. Meanwhile, bring a large pan of salted water to the boil, add the pasta and simmer for about 10 minutes until the pasta is just cooked. Drain well, then toss in the sauce and serve sprinkled with the Parmesan.

Soya Risotto Recipe

Ingredients :

Serves 4

50 g/2 oz/0.25 cup butter or margarine 1 onion, chopped

2 carrots, diced 0.5 celeriac (celery root), diced 1 leek, sliced 1 courgette (zucchini), diced 250 ml/8 fl oz/1 cup dry white wine Juice of 1 lemon 8 soya sausages 225 g/8 oz/1 cup brown rice 1 liter/1.75 pts/4.25 cups Vegetable Stock 4 tomatoes, skinned, seeded and chopped 250 ml/8 fl oz/1 cup creme fraiche Salt and freshly ground black pepper 15 ml/1 tbsp snipped chives
Method :

Melt the butter or margarine and fry (saute) the vegetables until soft. Stir in the wine and lemon juice, bring to the boil, cover and simmer for 5 minutes. Add the sausages and rice and fry until the rice is coated. Pour in 150 ml/0.25 pt of the stock, bring to the boil and simmer, uncovered, until the liquid is absorbed. Continue gradually adding the stock until the rice is tender; this will take about 20 minutes. Add the tomatoes and creme fraiche, season to taste and reheat, but do not allow the risotto to boil. Cover and leave to stand for 5 minutes, then serve sprinkled with the chives.

Shredded Cabbage with Red and Green Peppers Recipe

Ingredients :

450 g White cabbage 1 Green pepper (capsicum) 1 Red pepper (capsicum) 3 tablespoons Oil 1 teaspoon Salt 1 teaspoon Sesame seed oil
Method :

Thinly shred the cabbage. Core and seed the green and red peppers (capsicum) and thinly shred them. Heat the oil in a wok until hot. Add the cabbage and the peppers and stir-fry for 1 1/2 minutes. Add the salt and stir a few more times. Add the sesame seed oil to garnish and serve either hot or cold.

String Beans in Garlic Recipe

Ingredients :

400 g String beans 1 large clove Garlic 3 tablespoons Oil 1 teaspoon Salt 1 teaspoon Sugar 1 tablespoon Light soy sauce
Method :

Trim the beans. Leave them whole if they are young and tender, otherwise, cut them in half. Crush and finely chop the garlic. Blanch the beans in a pan of lightly salted boiling water. Drain and plunge in cold water to stop the cooking and to preserve the beans bright color. Heat the oil in a wok or frying pan. When it starts to smoke, Add the crushed garlic to flavor the oil. Before the color of the garlic turns dark brown, add the beans and stir-fry for about 1 minute. Add the salt, sugar and soy sauce and continue stirring for another minute at most. Serve hot or cold.

Stuffed Eggplant Recipe

Ingredients :

Serves 4

2 large eggplants (aubergines), halved 45 ml/3 tbsp olive oil 2 garlic cloves, crushed 1 onion, chopped 4 tomatoes, skinned, seeded and chopped 250 ml/8 fl oz/1 cup Vegetable Stock 225 g/8 oz soya granules 175 g/6 oz/0.75 cup low-fat quark 30 ml/2 tbsp tomato puree (paste) 5 ml/1 tsp chopped basil 5 ml/1 tsp dried oregano 15 ml/1 tbsp snipped chives 15 ml/1 tbsp chopped parsley 2 eggs, beaten

100 g/4 oz/1 cup Emmental (Swiss) cheese, grated Salt and freshly ground black pepper
Method :

Cook the eggplants in boiling salted water for 5 minutes, then drain. Scoop out a little of the flesh to make a boat shape, and crop the flesh. Heat the oil and fry (saute) the garlic and onion until soft but not brown. Add the chopped eggplant, tomatoes and stock, bring to the boil, cover and simmer for 5 minutes. Prepare the soya granules according to the instructions on the packet. Mix with the quark, tomato puree, herbs, eggs and cheese and season to taste. Place the eggplants cut-side up in an ovenproof dish. Spoon the mixture into the hollows, piling the rest on top. Pour over the tomato sauce and bake in a preheated oven at 200C/400F/gas mark 6 for 20 minutes. Serve immediately.

Sweet and Sour Veggies Recipe

Ingredients :

1/4 cup Scallions, chopped 2 cloves Garlic, minced 1 cup Snow pea pods, de-stringed 1 small Yellow zucchini squash, sliced 1.5 cup Broccoli, cut into small pieces 350 g (12 oz) Straw mushrooms 1/2 cup Bean sprouts 1/2 cup Water chestnuts 1/2 cup Bamboo shoots 1/4 cup Red capsicum (pepper), chopped 1 small Canned pineapple chunks 1 small Canned mandarin orange slices 1 Ripe mango, peeled, seeded and sliced. Sauce 1.5 cup Tamari 3 tablespoons Cornstarch 2 tablespoons Water 2 teaspoons Fresh ginger, grated Pineapple juice (from the can)
Method :

Heat the wok with the cooking oil. Add scallions and garlic. Use enough oil so that it'll coat all the veggies but not too oily. Stir-fry until the garlic starts to turn brown. Add the pea pods, squash and broccoli. Cook for 3-5 minutes. Add the bean sprouts, water chestnuts, bamboo shoots and capsicum. Cook for another 2 minutes or until veggies are slightly tender but still crisp. Add the pineapple, oranges and mango. Cook for another 1 minute and the add the sauce. When the sauce starts to bubble, remove from heat. Serve with steamed white rice.

Sweet Potato and Parsnip Cakes Recipe

Ingredients :

Serves 4

450 g/1 lb sweet potatoes, diced 225 g/8 oz parsnips, diced 15 ml/1 tbsp plain (all-purpose) flour 2.5 ml/0.5 tsp grated nutmeg Salt and freshly ground black pepper 30 ml/2 tbsp milk 50 g/2 oz/0.5 cup rolled oats 50 g/2 oz/0.5 cup coarse oatmeal 30 ml/2 tbsp oil Green salad, to serve
Method :

Cook the sweet potatoes and parsnips in boiling salted water for 15 minutes until just tender, then drain and puree in a food processor or blender with the flour and nutmeg (or mash with a potato masher). Season to taste and shape into eight rounds. Brush with the milk and roll in the oats and oatmeal. Heat the oil and fry (saute) the cakes for 10 minutes until golden on both sides. Serve warm with a green salad.

Three Whites in Cream Sauce Recipe

Ingredients :

275 g Chinese cabbage hearts 275 g Canned white asparagus spears 2 Celery heats 1 tablespoon Oil 1 Spring onion (scallion), cut into short length

3 slices Ginger root, peeled 1.5 teaspoon Salt 1 teaspoon Sugar 0.5 cup Milk 1 tablespoon Cornflour mixed with 2 tablespoons cold water
Method :

Cut the cabbage hearts lengthwise into thin strips. Blanch them in boiling water until they are soft and remove. Arrange them neatly in the middle of a long serving dish. Drain and place the asparagus spears on one side of the cabbage hearts. Cut the celery hearts lengthwise into strips, blanch until soft and place them on the other side of the cabbage. Heat the oil over low heat and add the onion and ginger root to flavor the oil. Discard as soon as they start turning brown. Add the milk, salt and sugar and bring to the boil. Add the cornflour and water mixture to thicken, stir to make it smooth and pour evenly over the vegetables. Serve hot or cold.

Tofu and Vegetable Kebabs Recipe

Ingredients :

Serves 4

350 g/12 oz smoked tofu, cubed 1 green (bell) pepper, seeded and cut into squares 1 orange pepper, seeded and cut into squares 1 courgette (zucchini), sliced Grated rind and juice of 1 lemon 60 ml/4 tbsp olive oil 15 ml/1 tbsp chopped parsley Salt and freshly ground black pepper 100 g/4 oz/1 cup cashew nuts 15 g/0.5 oz/1 tbsp butter or margarine 2 garlic cloves, crushed 1 shallot, finely chopped 5 ml/1 tsp ground coriander (cilantro) 5 ml/1 tsp ground cumin 15 ml/1 tbsp soft brown sugar 15 ml/1 tbsp desiccated (shredded) coconut 150 ml/0.25 pt creme fraiche
Method :

Thread the tofu and vegetables on to soaked wooden skewers and arrange in a shallow dish. Mix together the lemon rind and juice, the oil and parsley and season with salt and pepper. Brush over the kebabs and leave to marinate for 30 minutes. Toss the nuts in a dry frying pan (skillet) for a minute or two until golden brown, then remove from the pan and chop. Melt the butter or margarine in a saucepan and fry the garlic and shallot for a few minutes until soft but not brown. Remove from the heat and leave to cool slightly. Stir in the nuts and the remaining ingredients. Grill (broil) the kebabs for about 20 minutes, turning and basting with the marinade, until cooked through and golden. Serve with the cold sauce.

Vegetarian Chop Suey Recipe

Ingredients :

2 cakes Bean curd (tofu) 2 tablespoons Wooden ears, dried 175 g Broccoli 175 g Bamboo shoots 100 g Mushrooms 4 tablespoons Oil 1.5 teaspoon Salt 1 teaspoon Sugar 2 Spring onions (scallions), finely chopped 1 tablespoon Light soy sauce 2 tablespoons Rice wine or dry sherry 1 teaspoon Cornflour, mixed with 1 tablespoon cold water
Method :

Cut the bean curd into about 24 small pieces. Soak the Wooden Ears in water for about 35 minutes, rinse them clean and discard any hard roots. Cut the broccoli and bamboo shoots into uniformly small pieces. Heat a wok over a high heat, Add about half of the oil and wait for it to smoke. Swirl the pan so that its surface is well greased. Add the bean curd pieces and shallow-fry them on both sides until golden. Then scoop them out with a slotted spoon and set them aside. Heat the remaining oil and add the broccoli. Stir for about 30 seconds and then add the Wooden Ears, bamboo shoots and the partly cooked bean curd. Continue stirring for 1 minute and then add the salt, sugar, spring onions, soy sauce and wine. Blend well and when the gravy starts to boil, thicken it with the cornflour and water mixture. Serve hot.

Vegetable Souffle Recipe

Ingredients :

Serves 4

225 g/8 oz potatoes, diced 2 carrots, chopped 100 g/4 oz parsnips, chopped 100 g/4 oz cauliflower florets 100 g/4 oz broccoli florets 75 ml/5 tbsp single (light) cream 3 eggs, separated 100 g/4 oz/1 cup Cheddar cheese, grated Salt and freshly ground black pepper
Method :

Cook the vegetables in boiling salted water until tender, then drain and mash. Beat in the cream, egg yolks and cheese and season to taste with salt and pepper. Whisk the egg whites until stiff, then fold into the vegetables. Spoon into a greased 18 cm/7 in souffle dish and bake in a preheated oven at 200C/400F/gas mark 6 for 20 minutes until well risen and lightly brown. Serve immediately

Vegetable Pie Recipe

Ingredients :

Serves 4

900 g/2 lb courgettes (zucchini), chopped 250 ml/8 fl oz/1 cup oil 225 g/8 oz/2 cups Feta cheese, crumbled 3 eggs, beaten 25 g/1 oz/0.5 cup fresh breadcrumbs 15 ml/1 tbsp chopped dill (dill weed) Salt and freshly ground black pepper 400 g/14 oz filo pastry (paste)
Method :

Place the courgettes in a pan with half the oil, cover and simmer gently until very soft, then leave to cool. Add the cheese, eggs, breadcrumbs and dill and season to taste. Cover the pastry sheets you are not working with with a damp cloth to prevent them drying out. Brush the pastry sheets with oil and layer two-thirds of the pastry over a greased baking (cookie) sheet. Cover with the filling, then top with the remaining oiled pastry sheets and seal the

edges together well. Brush the top with oil, then bake in a preheated oven at 180C/350F/gas mark 4 for 35 minutes until golden brown.