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VEGETARIAN RECIPES |
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| Glamorgan Sausages |
Fresh breadcrumbs - 350g
Grated cheese - 220g
2 small Leeks
2 Tablespoons Fresh Chopped Parsley |
2 Teaspoons Mustard
3 Eggs
Plain flour
Vegetable oil - 1 tbsp |
- Wash, and very finely chop the leeks.
- Mix the breadcrumbs, cheese, leek, parsley and mustard together.
- Add eggs and mix thoroughly.
- Divide the mixture into 16 sausages then roll in the flour to coat.
- Heat the oil in a frying pan and fry for 5-10 minutes until golden brown.
- Serve hot or cold.
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| Chick Pea Balls |
8oz Chick Peas
3oz Breadcrumbs
1 small Onion
1 small Garlic Clove
Pinch of Mace or Garam Marsala |
½ teaspoon marjoram, oregano or mixed herbs
Water to cook the Chick Peas
1 Egg
Salt and Pepper
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- Soak peas overnight and cook for 1½-2 hours. Drain and mash (retain some of the water).
- Finely chop onion and crush garlic - cook a couple of minutes in a little oil.
- Add to the peas with crumbs and other ingredients, mix well.
- Roll into small balls with floured hands.
- Coat with egg and crumbs and fry in hot oil until golden.
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| Sev |
2 cups Bengal gram flour
2 tablespoons oil
1 pinch Soda bicarb
¼ teaspoon Asafoetida |
Salt to taste
Water to make dough
Oil to deep fry
Sev press or Potato Ricer |
- Mix all the above ingredients to make a gooey sticky dough.
- Grease hands with some oil for ease in handling dough.
- Grease the inside cylinder of press. Fill with dough and screw the top tight.
- Heat oil in heavy large frying pan.
- Hold the press about 8 inches above the hot oil. When it is hot, proceed to press and drop the dough through the press.
- Move your hands in circular motion to make a circle and keep coming in to form smaller circles and finish off when you come to center. You may cut off the dough with your fingers.
- Cook for about a minute or so, then carefully flip over the sev with a fork.
- Cook another minute, do not allow to become golden.
- Remove the sev when it still looks undone and whitish. Place on kitchen paper to drain and cool.
- Repeat until all the dough is used up.
- Store as is, or crush to small pieces. Store in an air tight container.
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| Mixed Bean Loaf |
| 1½lb Mixed Beans (Soya, Haricot, Red Kidney, Butter etc) |
4oz Mixed Dried Vegetables
2 Medium Onions
1 teaspoon Marmite
2 Eggs
4oz Chopped Mushrooms |
1 teaspoon Tomato Puree
1 teaspoon Marjoram
Salt and Pepper
Fresh White Breadcrumbs
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- Soak beans overnight. The following day put the beans and water in a saucepan and cook for 3 hours.
- Chop onions and fry in oil until transparent.
- Add dried vegetables to the beans approximately 20 minutes before the end of cooking.
- Drain the beans - keeping the fluid.
- Liquidise or mash the beans, dried veg, onions and mushrooms, adding about ¼ pint of the reserved fluid and the beaten eggs.
- Season, add herbs and puree and enough breadcrumbs to form stiff paste.
- Fill greased loaf tin and cover with foil, stand the tin in a bain marie (roasting tin ½ filled with water).
- Cook for 1½ hours in oven Gas Reg 4. Remove from oven and leave to go cold.
This was one of my mum's vegetarian basics, from it, plus additional ingredients, she could create a multitude of different dishes:
Moussaka, Shepherd's Pie, Sausages/Sausage Rolls, Burgers, Pasties,
Leek Pudding, Quiche, Stuffed Pitta Breads, Scotch Eggs, Pies, etc... etc...
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| Hummus |
8oz Chick Peas
Juice of 1 Lemon
Salt to taste
½ teaspoon freshly ground black pepper |
1 Garlic Clove - crushed
2oz or more Olive Oil
2oz or more Tahini
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- Soak the Chick Peas overnight, cook them until tender and mash.
- Blend all the ingredients to a smooth paste.
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| Harvest Pudding |
1 large chopped onion
½ oz butter
4oz fresh breadcrumbs
1 teaspoon dried sage
3 tablespoons milk
2oz grated cheese |
¼ pound mushrooms
4 oz cooked and mashed beans
2 eggs
salt and pepper
pinch dried mustard
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- Fry onion until soft, add mushrooms and cook for a minute or two.
- Put breadcrumbs in a large bowl and mix in sage, onion and mushrooms adding milk to moisten.
- Stir in the cheese, beans, egg yolks, seasoning and mustard. Mix well.
- Beat egg whites until stiff and fold them in lightly with a metal spoon.
- Turn mixture into a greased pie dish and bake at Gas Regulo 5 for 35 minutes.
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| Some Like It Hot Potatoes |
1 large baking potato
1 tablespoon oil
1 small onion, chopped
½ green pepper, seeded and diced
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½ teaspoon hot chilli powder
25 grams cheese, grated
225gram can tomatoes, chopped
1 garlic clove, crushed
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- Cut potato into quarters, then cut each quarter into three or four thick wedges. Cook the wedges in a pan of boiling water for about 10 minutes or until almost cooked.
- Preheat the grill to hot. Spread the potato wedges over a baking sheet and brush with a little of the oil. Cook under the grill for about 10 minutes or until golden and crispy, thurning occasionally.
- Heat the remaining oil in a small pan, add the onion, perrer and garlic and cook until softened. Stir in the tomatoes and chilli powder and cook uncovered for about 5 minutes or until thickened.
- Place the potato wedges in a shallow ovenproof dish and spoon over the sauce. Sprinkle with the cheese and grill for a few minutes until golden, then serve.
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| Felafels |
150 grams tinned chick peas
50 grams breadcrumbs
1 clove garlic, crushed
1 teaspoon ground coriander
1 egg, lightly beaten |
½ teaspoon dried thyme
½ teaspoon dried sage
seasoning to taste
A little wholemeal flour
vegetable oil for deep frying |
- Drain chick peas well, then grind them as finely as possible. Mix in the breadcrumbs, garlic, coriander, herbs and seasoning. Stir in the beaten egg, and leave the mixture to stand for 30 minutes.
- Divide the mixture into small even-sized pieces. Flour your hands, then shape the pieces into balls. Heat the oil to a high temperature. Drop the balls in a few at a time and cook for about five minutes, until browned. Drain, and pat with kitchen paper to remove excess oil. Serve hot or cold with hummus.
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I apologise that some recipes use imperial measurements, while others are metric.
If you have difficulty converting one to another, please try the adjacent link --> |
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