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Vegetarian Cooking Recipes - Menu 1
Free vegetarian recipes - menu 1

• Minestrone Soup

• Buckwheat Pilaf

• Savory Curry Muffins

• Tabouli

• Vinaigrette Salad Dressing

• Herb Rock Cakes

Minestrone Soup - great for cold winter days...

Ingredients:  

1/2 cup Lentils,  1/4 cup Barley Grain, 2 Tblspn Olive Oil, 1/2 tspn Asafetida Powder (Hing),  2 tspn fresh chopped Ginger,  1 medium Carrot,  2 medium Potatoes,  1 cup chopped Broccoli,  2 medium Zucchinis,  1 stick Celery,

1/2 cup fresh Peas,  1 cup tomatoes, peeled & chopped,  1 Tblspn fresh chopped Basil, 3 Tblspn Tomato Paste, Water,  2 Tblspn Raw Sugar or Honey,  1 Tblspn shell Pasta, 2 tspn Salt,  1 1/2 tspn Black Pepper,  1/4 cup fresh chopped Parsley,  sprinkle of Parmesan Cheese

Method - Rinse Lentils & Barley under water tap, place in a medium pot,  cover with water, and cook for approx 1/2 hour, or until soft.  In a large pot, heat Olive Oil. Sauté the Asafetida & Ginger until golden, then add the Carrot, Potatoes ~ cook for 2 mins, stirring regularly, add Broccoli, cook for 2 mins.  Add Zucchinis, Celery, Peas, Tomatoes & Basil.  Add Tomato Paste & enough Water to cover Vegetables well.  After approx 15 mins, add Raw Sugar & Pasta - leave to simmer for 20 mins.  Before serving, add Salt, Black Pepper, Parsley & Parmesan Cheese - Delicious!

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Savory Curry Muffins - Very delicious & light...

Ingredients:

100gms Butter,  1 cup Fresh or Tinned Corn,  1 large Onion, cut into small pieces,  1 1/2 cups Wholemeal Flour,  1 cup White Flour,  1/2 cup yellow Cornmeal,  6 tspns Baking Powder,

1 tspn Salt, 1/4 cup Sugar,  1 tspn Mild Indian Curry Powder,  2 tspns Parmesan Cheese,  1 cup grated Tasty Cheese,  1 cup Milk, 4-5 Tblspn Yogurt.

Method - Melt Butter in medium pot, add Corn & chopped Onion, cook until tender. In a mixing bowl, combine Wholemeal Flour, White Flour, Cornmeal, Baking Powder, Salt, Sugar, Curry Powder, Parmesan Cheese, Grated Tasty Cheese, Milk & Yogurt (yogurt makes Muffins soft).  At the last, add the Onion & Corn mix, and gently but quickly combine the muffin ingredients. Be careful not to over mix - this makes muffins tough.  Spoon the mixture into oiled muffin tins, nearly filling them.  Bake at 210 C for 10-15 mins, or until crusty & nicely browned. Leave to sit for 5 mins before removing from tins ~ serve warm with Minestrone Soup (above) & Salad!

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Buckwheat Pilaf - Highly nutritious & filling main dish...

Ingredients:
1 cup Buckwheat,
1 chopped Onion, 
1 sliced Carrot, 
1 sliced Zucchini, 
1 cup mixed diced vegetables (Broccoli, Cauliflower, Silverbeet etc.), 
1 can peeled tomatoes/3 Tblspn Tomato Paste, 
2 cups Water, 1-2 tspn Salt, 
1 tspn Asafetida, 1 tspn Basil, 
1 Tblspn Sugar & 
little Sunflower/Olive Oil/Ghee.

Method -  Roast the Buckwheat for one minute in a lightly oiled (Ghee/Sunflower Oil is suggested) large pot.  Add Onion, Carrot, Zucchini, diced vegetables & sauté for another minute or so.  Add Tomato Paste, Water, Salt, Asafetida, Basil & Sugar.  Lower heat and simmer for 30 mins until grain is full and tender.  Serves 4-6 people, very delicious.

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Tabouli - Yummy Bulghar Wheat Salad...

Ingredients: 

1 cup Bulghar/Burgher Wheat,  1/4 cup Olive Oil,  1/2 tspn runny Honey, 1 Lemon, freshly squeezed,  1/2 tspn Mustard Powder,  1 medium clove Garlic,

1-2 tspn Salt,  1/4 tspn Black Pepper,  pinch of Nutmeg,  Paprika & Chili Powder,  medium bunch of fresh Parsley Fresh chopped Corn ~ optional.

Method - Measure Burgher Wheat into medium pot. Cover with Boiling Water until grains are just covered. Leave to sit till all water has been soaked up ~ approx 15-20 mins.  Meanwhile, in a serving bowl, combine Olive Oil, Honey, Lemon, Mustard Powder, Garlic, Salt, Black Pepper, Nutmeg, Paprika & Chili Powder.  When Burgher Wheat is ready, place half the grains in a sieve & rinse under cold water, & squeeze grains firmly to remove all water (this is the magic method!). Place directly into the Olive Oil mixture. Repeat for the other half of Wheat until finished.  Add chopped Parsley, Salt to taste & mix thoroughly.  Best if left to sit for a while before serving - this allows the tastes to mix & settle. Serve with Salads, Crackers, Breads, Sandwiches! Add some fresh chopped Corn for variety! J   

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Vinaigrette Salad Dressing - always part of our main meal with salad, very delicious...

Ingredients:
1/2 cup Olive Oil, 
1/4 cup pure Cider Vinegar, 
juice of 1 large Lemon, 
1 dsstspn of runny Honey, 
1/2 tspn Salt, 
1 small clove of Garlic, 
1/2 tspn fresh or dried Basil, 
a pinch of Paprika, Nutmeg & Chili.

Method - Combine all ingredients, shake firmly in a jar to mix thoroughly.  Serve over salads or fresh steamed Vegetables.

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Herb Rock Cakes - made with Herbs...perfect to finish a meal...

Ingredients:

100 gms Butter,  petals of 6 Calendula Flowers, (read more on Calendula)  6 leaves of Pineapple Sage,  6 leaves of Rose or Lemon Pelargonium,  1 cup Raw Sugar,  1 1/2 cups Wholemeal Flour,  1/2 cup White Flour,

1 tspn Baking Powder,  1/2 cup Sunflower Seeds,  1/2 cup Pumpkin Seeds,  1 cup mixed Dried Fruit,  1/2 cup Milk,  2-4 Tblspn Yogurt.

Method - In a small pot, melt Butter & add chopped Calendula, Pineapple Sage, & Geranium, sit while preparing other ingredients.  In a mixing bowl, combine Raw Sugar, Wholemeal Flour, White Flour, Baking Powder, Sunflower Seeds, Pumpkin Seeds & Dried Fruit.  Add Butter & Herb to dry ingredients, then add Milk & Yogurt, until of a moist cookie consistency.  Drop spoonfuls onto a buttered/oiled baking tray, & cook for 15-20 mins at 200C.  Leave to cool slightly, serve warm with a slice of butter - Scrummy!

See Also: Vegetarian Menu 2

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We'd love to hear from you! Send us your vegetarian cooking questions/thoughts, which we can add to the growing list! Or use the form below. 

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