Mushroom Pizza
Serves 4
Ingredients:
- 400g canned chopped tomatoes
- 2 tablespoons olive oil
- 240g mushrooms, wiped and thinly sliced
- 2 small cloves garlic, finely chopped
- Salt and black pepper
- 1 teaspoon dried oregano
- 2 x 23cm pizza bases
- 2 tablespoons finely grated Parmesan
- 150g mozzarella, roughly chopped
Method:
1. Put the tomatoes into a saucepan and cook over a medium heat for 15-20 minutes, stirring from time to time, until the sauce has reduced and thickened
2. Put the oil into a frying pan and heat over a medium heat for 1 minute. Add the mushrooms, garlic, salt, pepper and oregano and cook, stirring from time to time, for 7 - 10 minutes, until tender.
3. Meanwhile, preheat the oven to the highest setting - usually 240C. Lay the pizza bases side by side on a large baking tray. Pour half of the tomato sauce onto each base and spread to the edges, using the back of a spoon.
4. Scatter half of the cooked mushroom mixture evenly over each pizza. Sprinkle over the Parmesan and scatter the mozzarella on top. Bake for 8-10 minutes, until the mozzarella is golden and the topping is bubbling.
Old Banger
Serves 4
Ingredients:
- 1 large potato, cut into 1cm slices
- 1 tablespoon vegetable oil
- onion, chopped
- 4 vegetarian sausages, halved crosswise
- 1 small parsnip, sliced
- 1 apple, peeled, cored and sliced
- 1 small carrot, sliced
- 1 small zucchini, sliced
- 1 tablespoon tomato puree
- 200mL vegetable stock
- 100mL apple juice
- Black pepper
- 1 tablespoon milk
Method:
1. Preheat the oven to 190C. Boil the potato slices for 10-15 minutes, until just tender, then drain. Meanwhile, heat the oil in a heavy-based frying pan. Add the onion and sausages and fry for 5 minutes or until the onion has softened and the sausages have browned.
2. Add the parsnip, apple, carrot, zucchini, tomato puree, vegetable stock and apple juice, then stir well. Season, then transfer to an ovenproof dish. Arrange the potato slices over the top and brush with milk. Cook, covered, for 40 minutes. Raise the heat to 220C, then uncover and cook for another 20 minutes to brown the potato.
Mushroom And Black Olive Risotto
Serves 4
Ingredients:
- 25g dried porcini mushrooms
- 3 tablespoons olive oil
- 1 onion, chopped
- 225g large open mushrooms, chopped
- 1 cup Arborio rice
- 450mL vegetable stock
- 2 tablespoons black olives, pitted and roughly chopped
- Salt and pepper
- 2 tablespoons black olive paste
- Fresh Parmesan to serve
Method:
1. Cover the porcini with 200mL boiling water, then leave to soak for 20 minutes. Drain, reserving the water, and set aside. Heat the oil in a large heavy-based saucepan, add the onion and fresh mushrooms and fry for 4-5 minutes. Add the rice and stir to coat with oil. Fry for 1-2 minutes.
2. Add the porcini and the reserved liquid to the rice with 225mL of the vegetable stock and the olives. Simmer, covered but stirring occasionally, for 10 minutes or until the liquid has been absorbed.
3. Stir in 100mL of the stock and cook for 5 minutes, covered, until absorbed. Add the rest of the stock, the seasoning and the olive paste and cook for 5 minutes, uncovered, stirring constantly. Remove from the heat and leave to rest, covered, for 5 minutes. Shave over the Parmesan, using a vegetable peeler, then serve.
Mixed Mushroom Risotto
Serves 4-6
Ingredients:
- 2 tablespoons butter
- 500g mixed mushrooms (oyster, shiitake, flat, enoki, Swiss), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 leek, finely sliced
- 4 cups vegetable stock
- 2 cups Arborio rice
- cup white wine
- Rind of 1 lemon, finely grated
- cup pecorino cheese, grated
- cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
Method:
1. In a pan, heat the butter, add the mushrooms, and cook for a few minutes. Remove from the heat and set aside.
2. Heat oil in a large heavy-based saucepan, add the garlic and leek, and cook for 5-6 minutes. Meanwhile, place stock in a saucepan and simmer gently.
3. Add the rice to leek and garlic and stir for 1 minute, to coat the rice. Add white wine, and cook, until liquid is absorbed. Start adding stock, a ladle at a time, stirring continuously, until liquid has absorbed. Continue adding stock a ladle at a time until stock is used and rice is cooked.
4. Stir in mushrooms, lemon zest, cheese and parsley, and serve immediately.
Barbeque Sweet Potato Steaks
This easy vegetarian recipe is for vegan people because it use steak sauce and that is why vegetarian addicted will not cook this recipe.
Ingredients (use vegan versions):
- sweet potatoes
- steak sauce - Lea & Perrins is. Trader Joe’s too.
Directions:
Buy potatoes that are straight and plump. I’ve done this with both
orange and yellow flesh varieties with good success. You may even be
able to use regular potatoes.
Slice sweet potatoes the long way into around 1/4″ (1 cm?) slices.
Brush with steak sauce. Let sit for a little while
Place on BBQ (Turn once).
The potatoes get that wonderful grill pattern on them too!
Recipe by Michelle Dick.
Serves:
Vegan Biscuits
Vegan biscuits are always a good choice for a sweet desert in your family. These vegan biscuits are not so full of fats like the one non vegetarian but you have to it them moderated even if the vegan biscuits are so good.
Ingredients (use vegan versions):
- 1 package prepared, frozen soy sausage crumbles or patties (I use Morningstar Farms)
- Up to 1/4 cup flour (preferably white but whole wheat works too)
- Up to 4 cups plain vegan soymilk (full fat or low fat works best but non fat may be used)
- packaged biscuit mix (check label for milk ing. - use 1/2 cup vegetable shortening and
- water to make biscuits)
- lots of pepper (and I mean LOTS)
- lots of salt or salt seasoning (I use Lawry’s or Johnny’s seasoning salt)
- 1/2 medium onion, finely chopped
- Up to 1/2 cup vegetable oil
Directions:
Prepare biscuits according to package directions - preheat oven to bake biscuits but let dough sit, covered (on counter or in refridgerator) while you prepare the gravy. Remember the secret to great biscuits is to use COLD margarine or shortening and to not overmix. Turn stove on to medium high, and preheat a drizzle of vegetable oil in the pan. When pan is hot, add chopped onions and saute until almost cooked. Add frozen sausage crumbles and continue to saute until cooked. Set aside cooked onion/sausage mixture in a bowl.
In the same pan, reduce heat to medium, and prepare a roux by mixing about 2-3 tablespoons flour with enough vegetable oil to make a heavy paste (about 1-2 tablespoons of oil). Add oil and/or flour to get the correct consistency. Stir and cook the roux for a couple of minutes over the medium heat, then slowly add about a cup of soymilk to the mixture, stirring continuously. You must stir continously to avoid lumps. Contiune to simmer the gravy over medium heat and add more soy milk as needed (this may require several cups of milk).
If you accidentally add too much milk, just add a bit more flour (not more than a teaspoon at a time). Also, the longer you cook the gravy, the more it will reduce and thicken. As the gravy is simmering and reducing, put the biscuits in the oven and bake according to package instructions. Add the onion/sausage mixture to the gravy and continue to stir and simmer until the biscuits are done. Add salt and
pepper to taste - you will probably find that you’ll use more salt and pepper than you expected.
Halve the warm biscuits and pour gravy mixture over them and serve. Yum!
Serves: 3-4
Preparation time: 45 minutes
