Any other vegetarians on PS?

[MAC-W]

For those that eat cheese


Halloumi Kebabs
12oz Halloumi Cheese, cut into 1 inch cubes
1 green pepper
1 red onion
Button mushrooms

2-3 tbsp olive oil
2 tbsp chopped herbs
2 cloves garlic, crushed
1 lime, juiced
Cracked black pepper

1. Cut the pepper and onion to match the size of the cheese cubes
2. Combine the marinade ingredients
3. Add the cheese, pepper, onions and mushrooms to the marinade.
4. Mix all together, cover and place in fridge for 24 hours, stirring occasionally
5. Thread the halloumi mix onto skewers and BBQ until the cheese is edged brown (use the leftover marinade for basting).


Cheesy Potato Slices
2 or 3 large potatoes, with skin but scrubbed clean
Grated cheese of your choice (eg mild, tasty, mozzarella or blue vein)
Olive oil
Optional: sun dried tomatoes, basil pesto, olive pesto, finely sliced onion rings, etc.

1. Parboil the potatoes for about 10 minutes so that they're 'just' cooked but still firm
2. Allow potatoes to cool, then slice into ½ to 1 cm thick slices.
3. Brush both sides of potato slices with a little olive oil.
4. Optional: spread on a little pesto or place some sun dried tomatoes or onion rings on potato slices.
5. Top with grated cheese.
6. Barbeque on coolest part (edge) of the BBQ plate until bottom browns and cheese melts.

 

[MAC-W]

This has a cheese version and a non-cheese version. Personally I prefer the half and half


Barbequed Tomatoes
4 ripe tomatoes
½ cup chopped fresh herbs (basil, parsley and oregano are best)
½ cup grated fresh parmesan (alternatively couscous) (or a half and half mix)
3 cloves garlic, finely chopped
1 tbsp olive oil
Salt and pepper to taste

1. Cut the tomatoes in half crosswise, then remove and discard seeds
2. Mix herbs, cheese/couscous, garlic & oil together
3. If you want a spicy version, also add 1 tsp pepper sauce
4. Fill the tomatoes with the herb mixture
5. BBQ on medium heat for about 8 mins, until cheese starts to melt and tomato shells are tender (but not mushy)
6. Remove from BBQ with flat spatula

 

[MAC-W]

LOL, I've just noticed how many of my recipes are mentioning barbeque - what can I say - I'm Australian


For those that live in non-BBQ (ie cold) areas of the world, they can all be done on the grill as well.

 

[MAC-W]

One of my all time favourites (which is a bit of a pain to make but is sooooooo worth it)


White Tomato Mousse
• 500 g (30 oz) vine ripened tomatoes,
• 30 ml (1 oz) White balsamic vinegar
• 60 ml (2 oz) Virgin olive oil
• a few picked basil leaves
• a few picked oregano leaves
• a few chervil sprigs
• 20 g (2/3 oz) garlic cloves, sliced
• 20 g (2/3 oz) shallots, sliced
• Coarse salt
• Crushed Pepper

This should give approximately 250-300 ml (8-10 fl oz) clear flavored tomato “juice”.
• 240 ml (8 1/8 fl oz) tomato liquid
• 200 ml (6 3/4 fl oz) cream, whipped to a soft peak
• 3/4 tbsp agar-agar flakes

Wash and clean the tomatoes thoroughly and quarter them. In a bowl combine them with all ingredients and let them macerate for at least 5 to 6 hours in the refrigerator. Line a stainless steel bowl with a Muslin cloth. Place the tomatoes and all the liquid in a blender. Using the chopper function pulse the tomatoes to a coarse/rough puree. Pour into the cloth-lined bowl and with a butcher string tie the cloth together and hang the tomato mixture over the bowl. The white liquid draining out of the cloth will become the base of the mousse.

Soak the agar-agar in ice water until soft. Place 15 ml (1/2 fl oz) of the tomato liquid in a small bowl. Remove the agar-agar from the water and squeeze out well. Combine the agar-agar with the small amount of tomato liquid.

Over steam gently bring the mixture to temperature, while stirring softly until the agar-agar has completely dissolved. Do not boil or overheat, as the agar-agar will loose it’s gelling power if heated too much. Take away from the heat and combine little by little with the rest of the tomato liquid and then fold into the cream.


Serve with rye bread, quartered cherry tomatoes and ripped herb salad.

 

[MAC-W]

This one has cream in it, so is not suitable for vegans

Creamy Onion and Garlic Soup

4 tablespoons butter
1 ½ pound onions, peeled and thinly sliced
10 garlic cloves, minced
¼ teaspoon freshly grated nutmeg
6 cups vegetable broth
2 tablespoons dry Sherry
pinch cayenne pepper
1 ½ cup green onion tops sliced
2 cups heavy cream
Salt, to taste
2 tablespoons chives, sliced very thin

In medium saucepan over medium high heat sauté onions and garlic in butter until tender but not brown; add nutmeg, broth, Sherry, cayenne pepper and sliced onion tops; bring to a boil, cover and simmer 15 minutes. Puree in food processor, return soup to saucepan, add cream and heat without boiling.

garnish with chives and serve.

 

[anchor31]

Thank you for the recipes, keep them coming please! I'm not a vegetarian, but I serve at least one vegetarian dinner per week and would like to increase that to two... I like to try new things, and buying less meat might help with the grocery bill... I don't understand why some people have issues with vegetarianism either. As long as you don't start lecturing me about my eating habits, I don't care what you eat or don't eat.

 

[MAC-W]

This is a good one for cocktail parties

This is only suitable for ovo-lacto vegetarians

Mini-corncakes with avocado & lime salsa
(yields 30)
60 g corn flour
60 g plain flour
6 level tsp baking powder
1 egg, beaten
5 tbsp milk
20 g butter, melted
1 pinch chilli flakes
125 g sweetcorn kernels (fresh or tinned)
2 spring onions (finely chopped)
salt, pepper
vegtable oil for frying

For the salsa:
3 medium avocados
3 tbsp red pepper (finely cut)
1 garlic clove (crushed)
1 handful coriander leaves (chopped)
juice of 1 lime
salt, pepper
coriander leaves to decorate


1. Combine all the ingredients for the corn cakes in a mixing bowl, mixing the dough loosely with a fork.
2. Heat some oil in a non-stick frying pan.
3. Drop teaspoons full of the batter into the hot pan, flattening as much as possible into a round.
4. Fry until browning, then turn over and flatten to about half a centimetre with the aid of a spoon or fork.
5. Fry until browning, then lift and drain on some paper towel.
6. Fry in batches until you've used up all the dough.
7. Leave the corn cakes to cool before topping.
8. You can keep the corn cakes in a metal tin (to retain the crispness) for a day. You can also freeze the cakes and defrost, then crisp up in the oven before putting the topping on.
9. For the salsa, cut the avocados in half, retaining one of the stones. Scoop out the flesh with a spoon and mash up roughly in a bowl. Add the remaining ingredients and season to taste. Leave the avocado stone in the salsa until serving, this will prevent it from browning.
10.When ready to serve (and up to 30 minutes in advance), arrange a teaspoon of the salsa on each corncake, decorate with coriander leaves and serve.

 

[MAC-W]

OK that probably enough for now - dont want to hog the thread



For all non-metric peeps, I hope I got my conversions correct but please dont totally rely on the ounce / pounds measurements. Only the metric measurements are guaranteed correct.

There are loads of websites that will convert metric to US so it might be worth double checking my conversions just to be sure.