Low Fat Vegetable Samosas (vegan)

2 medium portion potato(es), peeled and cut into dice
1 spray low-fat cooking spray
1 small carrot(s), finely chopped
1 small onion(s), finely chopped
50 g cooked frozen peas, thawed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chilli powder
1/4 teaspoon turmeric, ground
1 teaspoon garlic, puree
1 tablespoon fresh coriander, chopped fresh (or mint)
1 pinch salt, to taste
1 serving pepper, freshly ground, black
5 sheet filo pastry, thawed if frozen

1. Cook potatoes and carrot in boiling, salted water until tender - about 10 minutes. Drain and partially mash them.
2. Mist non-stick frying pan with cooking spray. Sauté onion until softened, about 2 minutes.
3. Stir onion, peas, cumin, ground coriander, chilli powder, turmeric, garlic puree and fresh coriander or mint into potatoes and carrots. Season to taste. Cool completely.
4. Preheat oven to Gas Mark 4/180°C/350°F. Mist baking sheets with spray cooking oil.
5. Cut filo pastry sheets into strips, measuring approximately 30 cm x 10 cm (12 inches x 4 inches).
6. Place a tablespoon of mixture at one end of a pastry strip. Fold over and over to make a triangle. Repeat to make 20 samosas.
7. Mist with cooking spray, place onto baking sheets and bake for 25 - 30 minutes, until golden.

Low Fat Nut Roast (vegetarian)

1 spray low-fat cooking spray
75 g dried rice, long grain
75 g pistachios, shelled, chopped
1 tablespoon sesame oil, (or olive oil)
1/2 teaspoon cumin seeds
1 leek(s), large, trimmed and finely chopped
2 1/2 medium courgette, grated
225 g mushrooms, button, sliced
2 teaspoon soy sauce
3 medium egg(s)
100 g cheddar cheese, mature, grated
2 teaspoon fresh or dried herbs, mixed
1 pinch salt 1 teaspoon pepper

1. Preheat oven to Gas Mark 4/180°C/350°F. Mist a 900 g (2 lb) loaf tin with spray cooking oil.
2. Cook rice in lightly salted boiling water for about 12 minutes, until tender. Rinse with cold water and drain thoroughly.
3. Meanwhile, toast pistachio nuts until lightly browned.
4. Heat oil in a non-stick frying pan. Add cumin seeds, leek and courgettes. Sauté gently for 5 minutes. Add mushrooms and cook 5 more minutes, stirring. Add soy sauce. Season with salt and pepper.
5. Beat eggs in large mixing bowl. Add rice and nuts. Stir in vegetables, cheese and herbs. Mix well. Turn into prepared tin and level the top.
6. Bake for about 1 hour 15 minutes, until set and firm. Cool for 10 minutes before turning out.

Dolmades - Greek stuffed vine leaves (vegan)

220 g dried rice
160 g onion(s), chopped 1
0 g fresh dill, chopped
50 g fresh mint, leaves, chopped
2 stock cube, vegetable, made up 900ml with hot water
60 ml lemon juice, fresh 1
25 g Vine Leaves in Brine, about 32 leaves

1.Combine rice, onion, dill and mint in a large nonstick frying-pan and set pan over medium heat. Sauté until onion is soft, stirring frequently to prevent rice from burning, about 5 minutes. Add half of the of stock, reduce heat to low, cover and simmer until rice is tender, about 25 minutes. Stir in lemon juice and remove from heat.
2. Place vine leaves, shiny side down, on a flat surface. Top each leaf with 1 heaped teaspoon of rice mixture, placing filling near stem end of leaf. Fold in sides of leaf and then roll up from broad bottom to top. Place stuffed leaves side by side in a large pot, leaving no gaps (this prevents leaves from opening while cooking).
3.Pour remaining stock over top of leaves. Set pan over medium heat and bring to a simmer. Reduce heat to low, cover and simmer 1 hour. Remove from heat and let cool 30 minutes before serving. Serve 2 stuffed leaves per serving. (Note: Stuffed vine leaves may also be served chilled.)

Eggplant & Mushroom Pate (vegan)

1 eggplant
1 onion, chopped
1 clove garlic, crushed
250g mushrooms, chopped
45g oats
35g cashew nuts
generous pinch of cayenne
1½ tbsp lemon juice
2 tbsp chopped fresh chives

1. Prick the eggplant all over, then roast at 200° C for 30-45 minutes, until soft
2. Meanwhile, fry the onion for 5 minutes, until golden. Add the mushrooms and garlic, cover, and cook gently for 10 minutes.
3. Add the oats and cashew nuts, cover, and cook for a further 10 minutes
4. Scrape out the flesh from the aubergine, and put in a food processor with the mushroom mixture, lemon juice and cayenne. Season well, and process until smooth. Stir in the chives and serve.

Miranda's Bean Loaf (vegan)

1 leek, sliced
1 tablespoon grated ginger root
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 medium onion
3 medium carrots
1 clove garlic
3 tablespoon parsley
50 g sunflower seeds
24 g oat bran
1 tablespoon Vegetable Bouillon Powder
1 can organic Haricot Beans, In Water
1 can organic Red Kidney Beans, In Water


1. Preheat oven to 190C. Line the base of 900g loaf tin and squirt with spray oil.
2. Slice the leek, cook in a splash of water for 5 mins. Add the ginger, cumin & coriander, cook for another minute. Set aside to cool.
3. Grate the carrots & quarter the onion. Put in food processor along with the garlic, parsley, bouillon powder, sunflower seeds oatbran and half the beans (use either one of the cans or half and half of each). Blend until semi-smooth. Transfer to large mixing bowl, add the leeks and the remaining beans. Stir to combine and season with black pepper.
4. Spoon into the loaf tin, pressing down well. Bake for 40-45 mins until golden brown.

Roasted Pumpkin Salad (vegetarian)

1.5 kg pumpkin, peeled and cubed
2 punnets cherry tomatoes, halved
garlic cooking spray
200g green beans, trimmed and halved
150g baby spinach leaves
350g reduced-fat fetta cheese, crumbled
4 tbs Balsamic Dressing

1. Preheat oven to 200°C. Place the pumpkin and tomatoes in two separate baking dishes and spray both with garlic spray (tomatoes should be cut side up). Bake the pumpkin for 15 minutes, then add the tomatoes to the oven and bake both for a further 30 minutes, or until the pumpkin is golden and tender. Set aside to cool.
2. Cook the beans in boiling water until tender, drain and cool under cold water. Drain.
3. To serve, arrange the spinach leaves on a platter and top with the pumpkin, tomatoes, beans and fetta cheese. Drizzle with the balsamic dressing.

This recipe is from weight watchers. Serves 6. 1.5 points per serve

Lime Chilli Marinade (vegan)

Lime Chilli Marinade:
1/3 cup lime juice
1 tsp minced garlic
2 tsp minced ginger
1 tbs soy sauce
1 tsp minced chilli
2 shallots, chopped

This is great with tofu and also sweet potato. It is also great as a stir fry sauce and dipping sauce.

Thai Sweet Potato Soup (vegan)

2 onions, chopped
2 tsp minced garlic
2 tsp cumin seeds
1 tsp minced chilli
1.5 kg sweet potato, roughly chopped
1 ½ litres water
4 tsp vegetable stock
130ml light coconut milk
fresh coriander leaves

1. Coat a saucepan with cooking spray, heat and add the onion. Cook, stirring, for 2 minutes or until softened. Stir in the garlic, cumin and chilli. Cook a further 2 minutes. Add the sweet potato and cook for 2 minutes.
2. Stir in the water and stock. Bring to the boil, lower heat and simmer, covered for 30 minutes. Cool slightly.
3. Blend or process the mixture in batches until smooth. Return to the heat and stir in the coconut milk. Stir until heated through. Serve garnished with the coriander.

This recipe is from weight watchers. Serves 4. 5 points per serve.

Lemon Risotto (vegan)

250g risotto rice
2 lemons
2 veggie stock cubes
1 big leek
1 courgette
Handful of mushrooms
cooking spray

1. Add boiling water to the stock cubes to make about a litre of stock.
2. Put 2 sprays of cooking spray in a pan with the zest of 2 lemons.
3. Lightly fry the rice in this for about 2 mins. Add about 1/2 the stock and the juice of two lemons and stir.
4. Chop the courgette into slices, quarter those slices and add to the pan. Slice the leek and add. Keep stiring and watching for 10 mins adding more stock when it looks a little dry (when you have done it several times you'll know how much to use and can just leave it).
5. After 15 mins quater the mushrooms and add, then leave for 5 mins.

Spicy Curried Rice (vegan)

145g basmati rice
350ml vegetable stock
1 tbsp vegetable oil
3 shallots, peeled and finely diced
1 tsp cumin seeds
1 tsp turmeric, ground
6 cardomon pods, split
½ red capsicum, deseeded and diced

1. In a medium saucepan bring the stock to the boil.
2. Stir in the rice and reduce to a simmer for 10-12 minutes or until all the liquid has absorbed.
3. Heat the oil in a small sauté pan.
4. Sauté the shallot for 2-3 minutes.
5. Stir in the spices for 1 minute.
6. Add the pepper and cook for a further 2-3 minutes.
7. To serve, fold the spice mixture through the cooked rice.

Spinach & Cheese Tart (vegetarian)

circle of rolled puff pastry
handful of spinach leaves
110g cheddar cheese, grated
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Line a chefs' ring on a baking tray with the puff pastry. Bake in the oven for 5-6 minutes, until slightly golden. Remove from the oven.
3. Layer the spinach into the shell and then top with the cheese. Season.
4. Return to the oven and bake for 10-12 minutes, or until melted. Serve

Super Quick Chick Pea Curry (vegetarian)

1-2 tbsp Greek-style yoghurt
splash of coconut milk
¼ pepper, diced
½ can of chickpeas
½ onion, sautéed
pinch of medium curry powder
pinch of chilli flakes
5-6 dried apricots, diced
salt and freshly ground black pepper

1. Heat the yoghurt and milk together in a pan for 4-5 minutes.
2. Add the pepper, chickpeas, onion, curry powder, chilli flakes and seasoning and stir together well.
3. Pour in a splash of hot water and simmer gently for 8-10 minutes.4. Remove from the heat and serve.

This can be made vegan by substituting the yogurt for soya yogurt.

Super Quick Stuffed Red Capsicum (vegan)

½ red pepper, de-seeded
knob of vegan margarine
¼ onion, peeled and chopped
1 garlic clove, peeled and chopped
55g rice, cooked
1 tbsp fresh dill, chopped
salt and freshly ground black pepper

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper onto a non-stick baking tray and roast in the oven for 8-10 minutes.
3. Meanwhile, gently melt the butter in a pan and fry the onion and garlic for a few minutes, to soften.
4. Stir in the cooked rice, fresh dill and seasoning and heat for a further few minutes.
5. Remove the pepper shell from the oven and transfer to a serving plate. Spoon the rice mixture in and serve.

Super Quick Chowder (vegetarian)

1 tbsp oil
2 ears corn on the cob, kernels removed
splash of white wine
280ml Vegetable Stock
Salt and freshly ground black pepper
85g quick-cook rice
handful of herbs, chopped

1. Heat the oil in a pan and add the sweetcorn kernels, heating for a few minutes.
2. Stir in the wine and pour in the chicken stock. Bring to the boil, then reduce the heat to a simmer.
3. Stir in the seasoning with the rice and fresh herbs.
4. Heat gently for 6-8 minutes.
5. Remove from the heat and spoon into a serving bowl to serve.

This recipe can be made Vegan by using vegan wine.

Delicious Tropical Smoothie (vegan)

100ml Soya Cream or double Cream
2 tsp icing sugar
½ can coconut milk
½ tsp ground cinnamon
20g mango, diced
1 tsp water
2 slices of mango and 2 mint leaves, to serve

1. Whisk the double cream lightly.
2. Fold in the icing sugar, coconut milk and cinnamon to combine.
3. Place into a blender along with diced mango and water and blend to combine.
4. Pour into a glass and garnish with mango and mint leaves to serve.

Jaime Oliver's Best Pasta Salad (vegan)

310g small shell-shaped pasta (egg-free)
3 garlic cloves
225g yellow cherry tomatoes
225g red cherry tomatoes
1 handful black olives, pitted
2 tablespoons fresh chives
1 handful fresh basil
½ cucumber
4 tbsp white wine vinegar
7 tbsp extra virgin olive oil
sea salt and freshly ground black pepper

1. Bring a large pan of salted water to the boil. Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
2. Put the garlic to one side for the dressing.
3. Put the pasta in a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
4. Squash the garlic cloves out of their skins and pound in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

This recipe as you can see has been borrowed from Jaime Oliver and it's fab and tastes delicious.

Mixed Vegetables in Coconut Milk (vegan)

2 Tbsp vegetable oil
1 small onion, finely diced
2 cloves of garlic, crushed
1 red chili, finely chopped or ½ tsp chili powder
1 tsp grated lemon rind
275ml vegetable stock or water
450ml coconut milk
100g French beans cut in 1 inch slices
100g aubergines, cubed salad and pressed for 30minutes, rinsed and drained.
100g cabbage coarsely chopped
Salt to taste

Heat the oil in a heave saucepan; add the onion and garlic and sauté until the onion is softened. Add the chili and lemon rind, stir and cook for 2 to 3 minutes. Add the stock or water and the coconut milk and bring to a low boil, stirring. Put in the French beans and simmer for 3 minutes. Add the aubergines and simmer for anptjer 3 minutes. Finally ass the cabbage and the salt and simmer until all the vegetables are just tender.

Mixed Vegetables in Coconut Milk (vegan)

2 tbsp vegetable oil
1 small onion, diced
2 cloves of garlic, crushed
1 red chilli, finely chopped or ½ tsp chili powder
1 tsp grated lemon rind
275ml vegetable stock or water
450ml coconut milk
100g French beans cut in 1 inch slices
100g aubergines, cubed salad and pressed for 30minutes, rinsed and drained.
100g cabbage coarsely chopped
Salt to taste

1. Heat the oil in a heavy saucepan; add the onion and garlic and sauté until the onion is softened. Add the chili and lemon rind, stir and cook for 2 to 3 minutes.
2. Add the stock or water and the coconut milk and bring to a low boil, stirring. Put in the French beans and simmer for 3 minutes. Add the aubergines and simmer for anptjer 3 minutes.
3. Finally add the cabbage and the salt and simmer until all the vegetables are just tender.

Zuchinni & Lemon Pasta (vegan)

375g egg-free bow tie pasta
1tbsp vegan margarine
3/4C Olive Oil
1 small brown onion, sliced
2 cloves garlic, crushed
1 cups coarsely grated green zucchini
2 cups coarsely grated yellow zucchini
3tsp finely grated lemon rind
1/3 cup lemon juice
1/3 cup coarsely chopped chives
½ C walnuts, toasted and chopped coarsely

1. Cook the pasta in large saucepan of boiling water, uncovered, until just tender and drain.
2. Heat butter and 1 tbs of oil in large frying pan; cook onion and garlic until onion softens.
add zucchini; cook over high heat, stirring until the zucchini is just tender, remove from heat.
3. Add pasta to zucchini mixture with remaining oil, rind, juice, chives and nuts; toss to combine.

This pasta dish is great for summer and super filling. You can also cut down the fat by substituting the butter for cooking spray and cutting down on the oil content.

Welcome

Hiya, Welcome to my new blog. My reason for starting this up is that basically I am a serial recipe collector... i'm terrible.. I have thousands stored on my computer.

I have recently become a Vegan and became even more addicted to cooking and recipe collecting.

Hopefully on this blog you will find some new and exciting ways to be a VEGAN & Vegetarian.

Please Note: All recipes are marked either vegetarian or vegan.