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Home / Recipes / Vegetarian(85 products)
Home / Recipes / Vegetarian(85 products)
By Victoria McGaugh - 27 June 2011

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Ingredients:
500g fresh broad beans

125g goats cheese orfeta, cubed
Salad Leaves
2 tbsp chopped fresh mint

4 tbsp balsamic vinegar dressing (or 1 tbsp olive oil and 3 tbspbalsamic vinegar)
Salt and pepper

1. Take the broad beans outof their casing and shells. Put the beans in boiling water for 3-4minutes until tender. Drain well and put into a bowl.
2. Mix together the oil,vinegar and mint and stir into the hot beans.
3. When the beans havecooled to room temperature, mix in the cheese and toss into salad leaves, andif you fancy it, some grilled courgette.

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Bathua is well loved in Indian cooking but virtually unknown in Britain. It's packed full of nutrients with a distinctive taste. Parathas make a great accompaniment to a curry and are quick and easy to make.

Ingredients

3 cups whole wheat flour
2 cups Bathua leaves
1 tsp salt
½ tsp cumin seeds
¼ tsp asafetida
½ tsp red chili powder
½ tsp chat masala
½ dry ginger powder
2 tsp oil for kneading the dough
1 cup ghee/oil to fry


Method

1. In a pan take 2 tbsp oil and heat it on moderate fire. Add cumin seeds and asafetida. When cumin stops spluttering add washed bathua leaves. Fry for 4-5 minutes until water is evaporated and bathua leaves are cooked.

2. Take whole-wheat flour in a large bowl. Add all the ingredients except ghee or cooking oil and knead the flour. You may require little water to knead the flour. Knead until you get smooth, medium-soft dough.

3. Add 2 tbsp of oil now and continue to knead. Once the dough is done, put it in a closed container and keep it in refrigerator for 15-20 minutes.

4. Divide the dough into equal sized portions and roll each portion into a ball between your palms. Use dry flour or oil to make smooth balls.

5. Lightly flour a rolling board and roll out each ball into a 6-7” circle.

6. Heat a griddle and put a paratha over it. Flip the paratha when you see tiny bubbles rising on the surface of the paratha. Drizzle a bit of ghee/oil on the top and spread well over the surface of the paratha. Flip again and drizzle some more ghee/oil on this surface too. The paratha is done when both sides are crispy and golden brown.

7. Serve hot crispy bathua paratha with with your curry of choice.
Source: eatslikeagirl.com

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Serves 1

300g potatoes, cut into half and then sliced (skins on or off – up to you)
3 large eggs, beaten
6 wild garlic leaves, shredded
3 tbsp olive oil
sea salt & pepper to taste

Heat the olive oil over a medium heat and add the potatoes. Coat thoroughly with the oil and cover the pan with a lid or plate. Leave to cook for 8 – 10 minutes. Stirring occasionally and turning potatoes as they brown half way through.
Beat the eggs and add the garlic, I like to cut mine finely with a scissors. Stir through.
Pour the eggs on the potatoes and cover with a plate again. Leave to cook for about 5 minutes and check the eggs, they should be cooked around the edges and starting toi solidify on top. When they get to this stage, cover the pan with a plate, turn it over, and slide the frittata back in to the pan, cooked side up.
Cook for a further 2 minutes and serve hot or cold depending on your preference.

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Watercress Soup


Watercress adds a peppery tang  to salads and livens up a sandwich but one of the best ways of using it is to make this vibrant green soup, brimming with nutrition.

 

Ingredients:

 

Watercress (200g)
Leeks (300g)
Potatoes (500g)
Onion x 1 (finely chopped)

Garlic x 1 clove (finely chopped)
Organic Ivy House Single Cream (148ml)

75g butter

1 ltr boiling water

 

Method

 

1.      Melt the butter in a large pan and add the finely chopped onion, garlic, leeks and diced potatoes. Coat in butter and sprinkle with salt. Cover with a lid and sweat the vegetables on a gentle heat for around 15 minutes, stirring occasionally.

2.      Add the watercress followed by the boiling water and season with salt and pepper to taste.

3.      Bring it to simmering point and cook with the lid on for a further 15-20 minutes.

4.      Leave to cool for a minute and then liquidise the mixture.

5.      Serve and drizzle with cream.

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Serves 1

For the hollandaise
2 egg yolks
2 tbsp white wine vinegar
2 tbsp water
200 g unsalted butter, melted
smoked sea salt, to taste

For the poached egg
1 egg
100 ml white wine vinegar
For the broccoli
250 g white sprouting broccoli

To serve
smoked sea salt

Whisk the egg yolks, vinegar and water together in a bowl over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Whisk continuously until the mixture starts to thicken.

Slowly drizzle in the melted butter, whisking continuously being careful not to let the mixture overheat, or the mixture will curdle. Season to taste.

Bring a large pan of salted water to the boil, and add the vinegar. Carefully crack in the egg and poach gently for 3 minutes.

Blanch the broccoli in boiling salted water for 2-3 minutes.

Put the broccoli on a serving plate, then the poached egg. Drizzle over the hollandaise sauce and sprinkle with a pinch of the smoked sea salt.

Source: Market Kitchen


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Serves 2 very hungry appetites!

Duck eggs are nothing to be afraid of!  They don’t taste weird and they are easy to cook.  The whites are even whiter than hens eggs, and warrant gentle cooking as they are more fragile.  The large, orange yolks are super-rich and tasty.  Try using them in place of large hens eggs in sponge cakes, using 2 duck eggs for 3 hens eggs.  Here, a gently fried duck egg sits atop a tasty risotto – when you break into the egg yolk it runs unctuously into the creamy rice – delicious!

10g dried mixed wild mushrooms, soaked for 10 minutes in 100ml boiling water
250g closed cap mushrooms (open ones make the risotto grey!)
1 onion, finely diced
2 garlic cloves, crushed with a pinch of salt
2 tbsp olive oil
1 tbsp butter
200g Arborio or carnaroli rice
3 stalks thyme, plus a little for scattering
1 vegetable stock cube, dissolved in 1 pint water
125ml white wine
3 tbsp crème fraiche or soured cream
2 duck eggs
2 tbsp olive oil

1) Sweat the onion in olive oil and butter for 5 minutes over a medium heat. 

2)Wipe and quarter the fresh mushrooms, slicing thickly if they are large.  Add the garlic, salt and both types of mushroom (lifting the dried ones out of their liquor with a fork to avoid grit), stir and cover the pan, allowing it to cook for 5 minutes.

3)Add the rice and thyme, and stir well.  Add the wine and stir, then about a quarter of the stock.  Stir well and when the rice has absorbed most of the stock, add another quarter.  Keep going until all the stock has been absorbed and the rice is tender and creamy but with just a dot of chalkiness in the middle.  Turn off the heat, stir in the cream and put the lid on.

4) In a large frying pan, heat the 2 tbsp olive oil over a medium heat only.  Gently crack the eggs into the pan, one on each side.  Turn the heat down to about a quarter, and gently flip oil over the eggs with a spatula.

5) Once the white is properly set, pile the risotto into bowls.  Carefully slide a spatula under each wobbly egg and lay it on top of the rice, sprinkling with a few extra thyme leaves. 

If you’ve got any truffle oil in the cupboard, a little drizzle over the top adds a lovely earthy touch (but I didn’t on this occasion and it was still scrummy!)

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I have a real soft spot for cauliflower cheese – it was what my mum, sister and I used to eat in front of the Eurovision Song Contest every year while my dad made his excuses and went to his club!  This recipe goes further and combines interesting, nursery-comfort textures with plenty of healthy, seasonal vegetables.  This does very well as a vegetarian main course in its own right, or as an accompaniment to grilled meats or sausages.

 

1 cauliflower, cut into florets

600g potatoes, peeled and chunked

20g butter, for greasing

1 x 325g tin sweetcorn, drained

500g parsnips, peeled and grated

50g salted butter

4tbsp plain flour

175g Lincolnshire Poacher, or other strong tangy cheese

1 large free-range egg

1tsp cumin seeds

750ml milk

 

1) Preheat your oven to 200 centigrade  (180 in a fan oven).   


2)Steam the potatoes and cauliflower separately (the potatoes will take about 10minutes longer) until just tender.


3) Butter a large lasagne dish and tip in the cooked vegetables and the sweetcorn, mixing gently.


4) In a large saucepan, melt the 50g butter and add the flour. Cook this over a medium heat for about 5 minutes, stirring often.  Take the pan off the heat and add the milk little by little so that you avoid lumps.(If you still have a lumpy sauce, don’t despair – restaurant kitchens are full of conical sieves that they use for this purpose all the time! Personally I’ve been known to get out my soup whizzer and sort the problem that way!)

Keep stirring your sauce and return to the heat, it will thicken nicely as it comes to the boil.


5) Take 100g of the cheese and grate it into the pan, stirring to melt.  Taste the sauce and add a little salt and pepper if necessary.  Pour the cheese sauce over the vegetables and stir gently to mix.

 

6) In a large bowl, combine the grated parsnips with the egg.  Grate the remaining 75g cheese and mix this in. 


7) In a small dry frying-pan,toast the cumin seeds until you can smell their fragrance and add these to the bowl.  Give the lot a good mix with your hands and sprinkle it over the cheesy vegetables as evenly as you can. 


8)Bake this in the oven for 30 to 40 minutes until the top is crisp and golden and the sauce bubbling underneath.



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Before you make a face and discount this recipe, please bear in mind that I don’t like turnip.  It’s probably the only vegetable I dislike. So I decided to set myself a challenge and develop a turnip recipe that I would enjoy.  I’m happy to report that this was a great success – even my seven-year old daughter who hates turnip, said that this was lovely.  My dad, who is very fussy indeed, ate a whole one!


 

500g turnips, peeled

175g mushrooms, diced finely

30g butter, plus a tablespoon for greasing the dish

2 cloves garlic, crushed

50g freshly grated parmesan cheese

100ml pear cider or dry apple cider


 

1) Preheat your oven to 200 centigrade, 180 fan.  Butter a gratin dish large enough to accommodate the turnips in one layer. Cut larger ones into pieces so that they are all approximately the same size.


2) Boil a kettle of water and put the peeled turnips in a large heatproof bowl, then pour the boiling water over them and leave for 20minutes.  Doing this takes out the bitterness from the turnips.


3) Meanwhile, melt the butter in  a frying pan and gently fry the mushrooms until they soften.  Add the garlic and sweat gently until the mushrooms are quite mushy.


4) Drain the turnips.  In the centre of each, carefully cut out a hollow big enough to accommodate about a teaspoonful of stuffing.  Place the turnips in the prepared gratin dish and divide the mushroom stuffing between them.


5) Pour the cider around the base of the turnips and sprinkle them with the parmesan.  Bake in the oven for 35-45 minutes.  Serve with the juices spooned over.


This makes a nice addition to a roast dinner or to go with grilled meats.



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Serves two, with some leftover sauce



This is a lighter tomato sauce than the type I make in winter, where all I have are tinned tomatoes.  The first of the summer's tomatoes don't need such agressive cooking and reducing, so I think a slug of white wine fits better with the altogether lighter, summery feel. Beef or large vine tomatoes are just in season now and this recipe shows that they don't have to be consigned to salads or grilled for breakfast.

1 onion, sliced
2 beef tomatoes (or any selection of tomatoes), approx 1kg, roughly chopped
Slug of white wine
Dried pasta of your choice, enough for two
Half a bulb or one spring-onion-esque stick of green garlic, sliced finely
Small handful of basil leaves, torn
150g tub of goats cheese
Rapeseed oil to drizzle
Onion flowers to scatter on top

1. Fry the onion until soft.

2. Add the roughly chopped tomatoes and the wine and let the sauce cook down for about 30 minutes to an hour, depending how much juice the tomatoes have. It will thicken but I'd suggest you don't reduce it too much or you'll lose the summery vibe.  If your tomatoes came on a vine, add the vine to the sauce and fish it out before serving: it will impart more tomatoey flavour to the sauce as it cooks.

3. About after 30-40 minutes of cooking the sauce, cook the pasta according to the packet instructions.

4.  When the pasta is cooked, drain but keep a little of the pasta water around the pasta.  This will help teh sauce stick to it.

5. Add the green garlic to the tomatoes and stir round.  Taste the sauce and add any seasoning you think you need.

6. Add most of the sauce to the pasta (or all of it if you're hungry!), tossing around over a very low heat to allow the pasta to soak up some tomato juice.  Add the torn basil leaves and toss about a bit more.

7. Divide the pasta and sauce between plates. Add spoonfuls of goats cheese, a sprinkling of onion flowers and a drizzle of rapeseed oil.


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I could cheerfully eat a big pile of Jersey Royal potatoes, steamed in their skins, with butter, on their own for dinner.  They are without doubt my very favourite potato.  This recipe offers an alternative to that classic way of eating them, whilst preserving that rich texture and earthy, voluptuous taste.  They go really well with slow-roasted pork, or any flavourful roasted meat.  Serves 8 generously, or you could halve it (I had guests – besides which I’m very greedy!)

2kg Jersey Royal potatoes, scrubbed but in their skins
1 tsp salt
60g salted butter
Large handful of fresh parsley, chopped
3 fat cloves of garlic, crushed
3 tbsp olive oil

1) Put your potatoes, whole, into a large pan with the salt and cover with cold water.  Bring to the boil and simmer until tender – the timing for this will depend on how big your potatoes are. 

2) Once they are tender, drain them in a colander.  Leave them to cool for about 10 minutes.

3) Put the drained potatoes into a large roasting dish and squish each one with your hands a little until they break open.  

4) Heat the oven to 190 degrees, 170 fan.  With your hands, squish together the butter, garlic and parsley until well mixed, then dot this over the potatoes with the oil.  Roast them in the oven for about an hour to an hour and 20 minutes until crispy on top, stirring now and again to even out the garlic a bit.

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Ingredients

2 – 2 ½ pints of vegetable stock
100g nettle leaves
2 tablespoons olive oil
4 shallots
250g Arborio rice
2 – 3 fat cloves of garlic, finely minced
Salt and pepper to taste

Method

Bring the stock to the boil in a large saucepan and drop in the nettles for 30 seconds, remove and cool them under cold water, drain and chop them quite finely. Lower the heat and keep the stock at a low simmer.
In a saucepan, heat the oil, add the shallots and cook until translucent then add in the rice and stir well to coat the grains. Cook the rice gently for a few minutes, stirring often, then add the garlic and nettles and cook for a couple of minutes, before adding a ladle of the stock, and continue to simmer until it is all but absorbed. Add another ladle of stock and carry on stirring until is absorbed and adding more until all of the rice is just cooked and the dish is still moist. This should take about 25 – 35 minutes. Season well and serve immediately with optional grating of hard cheese.

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