Vegetarianism

Aubergine Sandwich

Half a loaf of bread
1 aubergine, sliced
1 tomato
4 asparagus spears, cooked until tender – 5 minutes or more, depending on freshness and size
5-6 pitted olives
Salt and pepper to taste

1. Flour the aubergine slices and fry in very hot oil.
2. Slice open the bread and spread the aubergine on top. Season with a bit of salt and pepper.
3. Cut the olives in pieces and slice the tomato.
4. Place asparagus, olives and tomato on top of the eggplant.

Mushroom Sandwich

1/2 loaf of bread
1 small onion, chopped
50gr. mushrooms, sliced
1 medium ripe tomato
5-6 pitted olives
2 lettuce leaves
1 roasted red pepper
salt
Spices: pepper, oregano and thyme

1. Gently fry the onion and the mushrooms in some olive oil in a frying pan. Season with salt and spices.
2. Slice the tomatoes and cut the roasted pepper and the lettuce in strips.
3. Cut the bread in two, lengthwise, and spread the fried mushrooms over one half. Then place the tomatoes, the lettuce and the pepper on top, and add the olives. Cover with the other half of bread.

Veggie Sandwich

(makes 3 sandwiches)

3 slices of bread
2 tbsp. cooked sweetcorn
4 slices cucumber
10 pitted olives (green and/or black)
1 tomato
2 lettuce leaves
4 asparagus spears
1/2 avocado
2 slices of boiled beetroot
2 tbsp. mayonnaise made with soya milk

1. Spread the mayonnaise over one of the bread slices and mashed avocado over the other.
2. Spread the rest of the ingredients evenly over both of the slices. Place one on top of the other, then cover with the last slice.

Béchamel Sauce

2 tbsp. vegetable margarine or olive oil
3-4 tbsp. plain flour
1 l (13/4 pint) water
1 tbsp. thyme
Salt and white pepper to taste

1. Melt the margarine in a sauce pan.
2. Add the flour to make a thick paste, taking care not to let it burn .
3. Pour in the water and heat slowly. Keep stirring until the sauce thickens.
4. Add the thyme (crush it well between your fingers), and season with salt and pepper.

For a “cheesy” flavour, add 1 dl (1/2 cup) yeast flakes. Alternatively, you can use a pinch of nutmeg instead of the thyme. Another variation is to add a small, finely chopped onion to the sauce, which is lightly sautéd in the oil before the flour is added. Béchamel can also be made with soya milk instead of water, maybe reducing the amount of flour a little.

Guacamole

(serves 2)
Preparation time: 10 minutes

1 ripe avocado
half an onion, cut up finely
juice of 1 lemon
chopped parsley
garlic (not much, less than a clove)
salt and pepper to taste
olive oil

1.Peel and mash the avocado (with a fork, or in a blender – this will be a more liquid mixture).
2.Add the olive oil a little at a time, then the onion, parsley, garlic, salt and pepper. Mix all together well.

Serve straight away (or it will oxidize and change in taste) with chapattis or pitta bread, for instance.

Sandwich Spread

Preparation time: 20 minutes

2 dl. sunflower seeds
1/2 dl. sesame seeds
1/2 dl. almonds
1 bunch fresh dill
1/2 onion, finely chopped
1/2 tsp. thyme
2 tbsp. tomato purée
1 tsp. cider vinegar
1 stock cube
3/4 dl. water
1 tbsp. sunflower oil

1. Grind the seeds well. Add the rest of the ingredients and season with salt.

Chocolate Truffles

(Makes about 20 truffles)
Preparation time: 20 minutes, + cooling time (at least an hour)

5 bananas

1. Peel the bananas and put in the freezer.
2. Blend the bananas and, if necessary, add a tiny drop of water. If you wish you can season with vanilla essence. Serve immediately.

Coconut Sweets

Preparation time: 30 mins

3/4 dl. soya milk
1/4 dl. sunflower oil
200gr. (7 oz.) plain chocolate, finely chopped or grated
Flavouring*
Cocoa powder (optional)

*As flavouring you can use a liqueur, coffee, vanilla, freshly squeezed orange juice, finely chopped nuts (almonds, hazelnuts, pistachios…), pieces of dried fruit or berries… If you use a liquid flavouring, reduce the amount of soya milk accordingly.

1. Blend the soya milk and the oil in the mixer.
2. Bring the soya mixture to the boil. Add the liquid flavouring.
3. Remove from heat. Stir the grated chocolate into the hot soya milk, continue until completely melted. If using any of the dry flavourings, add to the mixture and blend well. Let cool for 10 minutes.
4. Scoop up the still soft chocolate with a spoon and form little balls (you can also use an icing-bag or a cone formed from a greaseproof paper, which you fill with the mixture and then press out into small balls).
5. Let the truffles cool for a while in the fridge, or for several hours out of the fridge.
6. If you want, you can roll the truffles in cocoa powder.

Little Pony Chocolate Cake

Actually, this cake is nicer the day after, if you can wait that long! Make sure you haven’t invited too many friends – you’ll regret that!

5 dl. (101/2 oz.) flour
21/2 dl. (7 oz.) sugar
6 large tbs. cocoa powder
2 tsp. baking powder
12 tbsp. of sunflower/vegetable oil
21/2 dl. (8 fl oz.) hot water

Mix the first 4 ingredients thoroughly. Add the oil and then the water, but add this little by little, checking the consistency doesn’t become too liquid. The mixture should be of a consistency to drop slowly off the spoon. If you have put in too much water, just add a bit of flour.

Put a drop of oil in a jelly mould and make sure it covers the whole of the surface. Add the flour, which should stick to the oil. Pour away any excess flour. Put the mixture in the mould. Leave it in the oven for about 45 min. at around 175 degrees Celsius. Make sure only the lower part of the oven is on, otherwise the top will burn before it is cooked. When it seems ready, check by inserting a clean knife. If it is still moist inside, leave it for longer.

When it is ready, let it cool down. Then, you can split it in two and add a liqueur, or fortified wine (Port is delicious with it), jam, soya cream, chocolate topping, or an iced topping.. Put both parts together and ice the top if you want. Let it rest for a while before attacking it.

Swiss Roll

(serves 8)
Preparation time: 60 mins

3 dl. (6oz.) plain flour
13/4 dl. (5 oz.) sugar
11/2 dl. (1/4 pint) water
2 tsp. baking powder
2 tbsp. oil or vegetable margarine
Cardamom

1. Mix the flour and the baking powder together.
2. Add the oil, sugar and water. Stir until the batter is smooth.
3. Place a sheet of parchment paper on a baking tray, and spread the batter evenly over it.
4. Bake for 5-10 min. in an oven pre-heated to 225°C/Gasmark 7/435°F.
5. Sprinkle with sugar when cooked. Let cool. Turn out onto a sugared greaseproof paper.
6. Turn the paper upside down, carefully brush with a drop of cold water (with your fingers or a brush), then pull the paper off the sponge, taking care not to break it.
7. Spread jam or marmalade on the sponge, and if you wish, vanilla custard sauce. Roll up.

Omelette

(serves 2)
Preparation time: 30 mins
Serve with a green salad and bread.

3 dl. (101/2 fl oz.) soya milk
1 dl. (11/2 oz.) soya flour
1 dl. (2 oz.) plain flour
3 tbsp. fresh basil
1 clove of garlic, crushed
Salt and pepper to taste
1 onion, finely chopped
1 red and 1 green pepper, diced
4 cold boiled potatoes, sliced
Oil for frying

1. Mix all the ingredients for the batter and let sit for 15 min.
2. In a saucepan, fry the vegetables until tender.
3. Whisk the batter with a fork, then pour it over the vegetables. Lower the heat. Turn the omelette (use a plate or a lid to do this) and fry for a few minutes more.

Steamed Vegetables with Almond Sauce

(serves 4)
Preparation time: 30 mins

1/2 onion, finely chopped
1 clove of garlic, crushed
5 tbsp. olive oil
100gr. (4 oz) ground almonds
300 ml. (101/2 fl oz.) vegetable stock
1 tbsp. cider vinegar
1 tsp. sugar
juice of 1 lemon
Salt and pepper to taste
Steamed vegetables, such as broccoli, cauliflower, artichoke hearts, potatoes etc

1. Steam the vegetables.
2. Heat 1 tbsp of the oil in a saucepan and gently fry the onion and garlic for a few minutes.
3. Add the ground almonds, the stock and then let simmer for about 15 mins until creamy.
4. Add the remaining ingredients, except the vegetables, and season with salt and pepper.
5. Serve cold with the vegetables.

Vegetable Stir-Fry with Rice and Fried Bananas

(serves 2)
Preparation time: 40 mins

2 carrots, thinly sliced
1 courgette, thickly sliced
2 stalks of celery, thinly sliced
110gr. (4 oz.) mushrooms, thinly sliced
2-3 spring onions or 1 medium onion, diced
1 large, slightly unripe banana; peeled and sliced

1. Sauté the carrots for about 5-10 minutes in a large, thick bottomed pan.
2. Then add the courgette, celery and spring onions.
3. After another 10 minutes, when the vegetables are starting to get soft, add the mushrooms. Fry for 5 minutes.
4. Fry the banana separately , in a little oil. The riper the fruit is, the more difficult it is to fry.

Serve with approx. 11/2 dl (5 oz.) boiled rice per person

Rice and Fruit Salad

1/4 kg. long grain rice
2 peaches
2 oranges
1/2 pineapple
1 lettuce
1/2 l. animal-free mayonnaise

1. Boil the rice and let it cool.
2. Dice the peaches, pineapple and oranges, and tear the lettuce into bite-size pieces.
3. Mix all together and add the mayonnaise.

Rice Salad

1/4 kg. long grain rice
100gr. carrots
100gr. sweetcorn
1 medium green pepper
1 medium red pepper
1 small onion
1 tomato
100gr. raisins
olive oil
salt

1. Boil the rice. In the meantime, dice the peppers, tomato and onion finely.
2. Grate the carrot.
3. When the rice is ready, drain and mix with the other ingredients in a salad bowl. Dress with salt and oil.

Salad of Roasted Peppers and Onion

6 large red peppers
4 medium onions
1 kg. salad tomatoes
olive oil
salt

1. Cut the onions in half, and, together with the peppers, roast in the oven for about an hour at 180ºC/Gasmark 4/350ºF.
2. Peel the peppers once they have cooled enough so that you don’t get burnt. Cut the peppers and the onions into strips and place in a salad bowl.
3. Add the juice that the peppers have given off in the oven tray.
4. Wash the tomatoes and cut them into medium dice.
5. Mix everything together well and dress with olive oil and salt.

Cream of Leeks

6 or 7 leeks
1 bulb of fennel
2 or 3 potatoes
1 onion (optional)
salt and pepper
olive oil

1. Wash the vegetables well, peel the potatoes, chop up so that the cooking time is reduced and put everything into a pan with plenty of water.
2. Boil until all the vegetables are soft, then put through the mixer and season to taste.
Add a dash of olive oil if liked.

Lentil soup

(serves 4)
Preparation time: 1 hour
Serve hot with fresh bread.

4 dl. (10 oz.) red lentils
8 dl. (1 pint 8 fl oz.) vegetable stock
3 medium onions, finely chopped
2 courgettes, diced
4 carrots, diced
3 cloves of garlic, crushed
3 tbsp. olive oil
Thyme and basil, 2 tsp. each
Salt and pepper to taste

1. Wash the lentils in cold water until the water runs clear. Put them in a pot together with the stock and bring to a boil.
2. Add the vegetables and let it all simmer over a medium heat for about 20 minutes. Towards the end, add the garlic and the oil. Season with pepper and salt.

Vegetable Consommé

Onions or leeks
1 tomato
1 carrot
1 stalk of celery
1 potato
seasonal green vegetables
olive oil
salt
semolina (coarsely ground durum wheat)

1.Wash all the vegetables and put them in a pan with plenty of cold water. Bring to the boil. Cook for about three quarters of an hour.
2.Take out the vegetables and put aside. Put the pan of cooking water back on the heat and add a couple of teaspoons of semolina – not too many, as a consommé is not thick – after 6 to 8 minutes, take the pan off the heat.