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24th-30th May 2004 is National Vegetarian week.


Although there are hundreds of Vegetarian and Vegan recipes on the site already, looking back over the last few months’ updates, I have to admit (shamefully) that I seem to have neglected Vegetarians, especially where main courses are concerned. SO, to commemorate National Vegetarian Week (24th to 30th May 2004) I’ve decided to put things right.


Even if you're not a vegetarian, you probably already eat more vegetarian dishes than you think: things like Rice stuffed peppers, cauliflower cheese, omelettes and frittatas, lots of pasta dishes, certain quiches and soufflés not to mention many MANY homemade cakes, breads and desserts. I guarantee you there are loads of vegetarian recipes you could try and you wouldn’t even miss the meat or fish.


Mmmm, that’s one little bug-bear I have. I do wish people who eat fish wouldn’t call themselves vegetarians. Apart from the fact they’re NOT (they're non meat eaters),  personally, I don’t like being preached to by people who haven’t quite got it ‘morally’ right.


Having said that, there's no moralising here, just great tasting food. And not just great tasting. The Vegetarian Society has very kindly given me permission to use a couple of their recipes with photos! Wait ‘til you see the Mediterranean Tian recipe below: it’s fit for a King and worthy of any dinner party - vegetarian or not.


I also have to admit that there are a couple of things I hadn't really taken into consideration about true vegetarianism which may be of general interest to you, especially if you're cooking for a vegetarian friend or member of the family. Of course, it depends on how "vegetarian" they are, but you'll see what I mean.

The stuff below probably won't cause too many moral dilemmas with "non meat eaters", but for a true vegetarian they matter and according to statistics 5% of people living in the UK are vegetarians: that's about 3 million (source :Vegetarian Society UK),  so it's likely that you know at least one.


For instance, many people think of cheese as being vegetarian, however many cheeses are made with rennet which  is usually processed from the stomachs of calves, so true vegetarians only eat cheeses made with rennets of non-animal origin. Same goes for some wines and "real" ales which have been fined with isinglass (very fishy). Another "pitfall" ingredient is Worcestershire sauce - traditionally it contains anchovies, although there are now some which are made without.


Gelatine is also obtained from animal sources and although you may think it's easy to avoid, it's worth noting that it is contained in many pre-manufactured foods such as some low fat yoghurts,  some tinned orange drinks (which, incidentally doesn't always appear on the ingredients list) and some margarines which can also contain fish oils.

Be all that as it may, for the rest of us non-veggies, cooking vegetarian needn't be too taxing on the ingredient cupboard and can add a wonderful dimension to our diets. Have a'll probably be pleasantly surprised.


Below are the two recipes which the Vegetarian Society have given me permission to reproduce. I've chosen these two from their wonderful selection to prove that vegetarian food needn't consist of nut cutlets or mung beans and can be both homely everyday eating or worthy of a gourmet dinner party. I just LOVE Tian recipe....looks good enough to eat doesn't it ?


Happy Cooking!

Florence Sandeman, Editor



Mediterranean Tian of Asparagus and Aromatic Almond Quinoa

with Piquant Pomegranate and Orange Dressing


Serves 4 - Prep Time: 20 mins. Cooking Time: 45 mins   Vegan

4 large red peppers
110ml/3 ½ fl oz olive oil
1 clove garlic, crushed
1 medium (275g) aubergine
1 large (275g) courgette
200g/7 oz thin asparagus (trimmed)
75g/3 oz blanched almonds (whole)
5ml/1 tsp Ras el Hanout spice (or All Spice)
50g/2 oz quinoa (uncooked and rinsed)
30ml/2 tbsp flat leaf parsley, finely chopped
30ml/2 tbsp dill, finely chopped
½ small orange, zest and juice
45ml/3 tbsp pomegranate molasses


Equipment: Griddle Pan, Small Frying Pan, Medium sized saucepan and 4 x 80mm/3 1/8” dia, 60mm/2 3/8” high bottomless cooking rings.


1. Heat the oven to 200°/400°F/Gas 6.

2. Place red peppers in a baking tray and roast until the skins are beginning to blacken (approximately 30 minutes). Take out of the oven, place in a bowl and cover with cling film. When they have cooled sufficiently remove the skin and seeds and cut into halves.

3. Heat the griddle pan. Mix the garlic with 90ml/3 fl oz of the oil. Thinly slice the aubergine and courgette (no more than 4mm/ ¼ “, on a diagonal if thin).

4. Brush all vegetables, except pepper, with oil mixture and griddle until lightly charred. Keep warm in the oven until ready to assemble the tian.

5. Heat 5ml/1 tsp of oil in a small frying pan and add in the spice. Toast the nuts in this mixture until well coated and turning golden. Remove from the pan, cool slightly and chop roughly.


Cordon Vert School -  NVW 2004

© Copyright The Vegetarian Society 2004



Tortilla Beany Bake

Serves 4-6  Total prep and cooking time: Approx 30 mins

5 Herb flavoured wraps (large)
2 medium Red onion, thinly sliced
170g/6 oz Frozen spinach (will defrost to 75g/3 oz)
350g/12 oz Tinned Flageolet beans (drained weight)
300ml/10 oz Half fat crème fraiche (or natural yoghurt)
425g jar Ready made tomato pasta sauce
100g/4 oz Vegetarian cheddar cheese, grated

You will also need a circular ceramic baking dish deep enough to hold the Tortilla layers.


1. Heat the oven to 190°C/375°/Gas 5.

2. Grill the wraps on both sides until beginning to crisp.

3. Sauté the onion in a little oil.

4. Mix the spinach, beans and crème fraiche together.

5. Layer the Tortilla in the following order: wrap, 1/3 tomato sauce, ½ an onion, wrap, ½ the bean mixture, wrap, 1/3 tomato sauce, ½ an onion, wrap ½ the bean mixture, wrap 1/3 tomato sauce and cheese.

6. Bake for 15-20 minutes.

Store cupboard - NVW 2004

© Copyright The Vegetarian Society 2004



Below is a small Selection taken from the 100's of Vegetarian recipes on this site

Please note Recipes4us' recipes are not endorsed by the Vegetarian Society as they carry strict criteria before lending their approval e.g. certain ingredients like cheese and wine must be stated to be "vegetarian" and eggs must be stated as "Free Range"  but so long as you bear this in mind when viewing our recipes,  they are strictly vegetarian. You can find lots more vegan and vegetarian recipes in the special categories e.g. Vegetarian Hors d'ouevre, Soups and Main Courses and throughout the site or you can use the search form  to find them....there are HUNDREDS!


Starters and Soups

Pepper Frittata (Flat Omelette)   Veg  HT  MC   Italian   10mins

Salada de Tomate    Veg  CD  HD  Brazilian  10mins

Fried Camembert with Raspberry Sauce   Veg  HT  HD  20mins

Quinoa Vegetable Soup Veg HT SP Peruvian 25mins

Asparagus Milanese   Veg  HT  HD 30mins

Mushroom Bisque    Veg   HT   SP   30mins

Broccoli and Stilton Soup    Veg HT SP English 50mins

Lentil and Lemon Soup        Veg   HT  SP   70mins

Leek Mousse Veg HT HD ACC Welsh 80mins


Main Course

Tofu Teriyaki      Veg   HT  MC   10mins plus marinating

Linguine with Red Onion Sauce    Veg   HT  MC  15min

Creamed Rigatoni    Veg   HT  MC   20mins

Quorn Kebabs    Veg   HT  MC   20mins plus marination

Aubergine Pasta Bake    Veg HT MC 40mins plus standing

Cannelloni with Mushrooms     Veg   HT   MC   40mins

Scented Butternut Squash Risotto    Veg   HT   Italian   40mins

Vegetable and Coconut Curry       Veg   HT   MC   55mins

Chestnut and Red Wine Pate en Croute   Veg   HT   MC   70mins

Lentil Tagine    Veg   HT   MC   Moroccan   75mins

Celeriac Bake    Veg   HT  MC   80mins

Turkish Stuffed Peppers    Veg   CD   MC   Turkish   80mins plus cooling



Roasted Asparagus       Veg  HT  ACC  15mins

Apricot Couscous        Veg   HT   ACC   Moroccan   20mins

Waldorf Salad       Veg   CD  ACC   20mins

Broccoli with Almonds    Veg  HT  ACC  25mins

Cauliflower with Coriander      Veg  HT  ACC  25mins

Vegetable and Herb Salad      Veg   CD  ACC   30mins

Aubergines A La Toulousaine     Veg    HT  ACC   French    35mins plus standing

Coconut Rice       Veg   HT  ACC   35mins

Carrots with Vanilla     Veg  HT  ACC  Mexican  40mins

Potato Rosti with Bean Salsa      Veg    HT  MC   40mins

Sweet Potato Fry        Veg  HT  ACC  West Indian  40mins

Turkish Green Beans     Veg   HT   Turkish   40mins

Herbed Rice with Raisins        Veg   HT  ACC  50mins plus standing

Pommes Anna    Veg   HT  ACC   70mins

Lentil and Parsnip Bake     Veg   HT  ACC   120mins



Oranges with Grand Marnier       Veg   CD   DP   10mins plus marinating

Bananas with Cinnamon Coconut Sauce       Veg  HT  DP  Indonesian  15mins

Coconut Stuffed Peaches        Veg   HT  MC   15mins

Maple Ice Cream        Veg   CD  DP   20mins plus freezing

Ottoman Rice Pudding    Veg   CD   DP   Turkish   30mins plus cooling

Poires Helene     Veg  CD  DP  French  40mins plus chilling

Flamed Apple Calvados Pancakes     Veg   HT    DP   70mins

Manchester Tart           Veg   HT   DP   English   70mins

Steamed Ginger Pudding     Veg   HT  DP   105mins


Cakes, Breads and Pastries

Chocolate Oatmeal Cookies      Veg  CD  CBF 10mins plus chilling

Peanut Butter Biscuits     Veg  CD  CBF  English  25mins

Apple Sultana Muffins      Veg    CD  CBF   35mins

Blueberry Muffins      Veg  CD  CBF   40mins

Chocolate Buns       Veg   CD  CBF   45mins

Date 'n Nut Drops      Veg   CD   CBF   55mins

Honey Nut Biscuits     Veg   CD  CBF   55mins

Rosemary Bread    Veg   CD  CBF   60mins plus proving

Eggless Sultana Cake     Veg    CD  CBF   80mins

Rustic Cheese Bread      Veg  CD  CBF  85mins

Cherry Pine Nut Biscotti     Veg  CD  CBF  Italian  90mins

Chocolate Éclairs      Veg   CD  CBF   90mins

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