Try these recipes this National Vegetarian Week

Wednesday 17 May 2017 by Florence Evans These veggie recipes are quick, versatile and delicious, making them perfect for National Vegetarian Week and cooking up in your service apartment kitchen.

If you’re thinking of going veggie for National Vegetarian Week (May 15th to 21st), then it’s worth having an arsenal of recipes up your sleeve to ensure you don’t run out of ideas. What’s even better is when the dishes can be adapted to suit whatever vegetables you have to hand. So, here are a selection of the favourites we like to cook up in our serviced apartment kitchen without fuss, but with delicious results.

Vegetable risotto

Works well with butternut squash, asparagus or beetroot

1x onion

2x garlic cloves

Teaspoon of olive oil

Veg of your choice

1/3 cup of risotto rice per person

Juice of one lemon

Glass of white wine

2 pints of vegetable stock

Knob of soft goats’ cheese

Herbs of your choice

Salt and pepper

Risotto is not a dish to be rushed, but despite needing enough time to cook and plenty of stirring, it’s a simple one to make. Fry your onions in the olive oil, then add the risotto rice and garlic and stir until coated in the oil and cook for a couple of minutes. Pop your veggies in now, but remember that hard ones can often do with a bit of a boil first or a roast in the oven. Add the glass of wine and once it has been fully absorbed, put in the lemon juice. Then it is a case of ladling the stock in slowly, stirring throughout. Season with salt and pepper and herbs. Once all the liquid has been absorbed and the rice is the right consistency, turn off the heat and stir in the goats’ cheese, making a delicious creamy sauce.

Top tip: If you have boiled squash before going into the pan, use this water to make your stock, so that none of the goodness is lost.

Vegetable curry

1x onion

3x cloves of garlic

Teaspoon of olive oil

Teaspoon of curry powder

Teaspoon of garam masala

Teaspoon of cumin

Teaspoon of turmeric

5 crushed cardamom pods if you have them

Cinnamon stick

Bay leaf

Handful of coriander

Vegetables of your choice or a can of drained chickpeas (or a combination of both)

Can of chopped tomatoes

Can of coconut milk or cream

While you can buy curry paste off the shelf it’s not too difficult to make your own and once you’ve got a few dried spices, you can start playing around with quantities to suit your tastes. Fry off the onions in the oil and add the garlic and dried spices. Let them cook for a little while, as this will help the flavours to develop. Mix in your chopped vegetables and once browned, add the tinned tomatoes, cinnamon stick and bay leaf. When the liquid has evaporated, add the coconut milk and keep simmering away until the veggies have the right crunch and the sauce is at optimum consistency. If you’re adding chickpeas, do this now and throw in your coriander before serving.

Top tip: Mix two tablespoons of mint sauce into some natural yoghurt for a simple and tasty raita accompaniment.

Rice-stuffed peppers

1 leek or onion

2 teaspoons of olive oil

½ courgette, diced, or other veg of choice, chopped into small pieces

3 peppers, halved

½ can of chopped tomatoes

1 clove of garlic

1 teaspoon of cumin

1 teaspoon of paprika

½ teaspoon chilli powder

1 cup of rice

Grated cheese for the top

Stuffed peppers are a great way to enjoy several food groups all together in one neat pepper parcel. While your rice is boiling away, cook up the onions, garlic, vegetables and spices in a pan. Add the chopped tomatoes and the rice when it is still slightly firm. Spoon this mixture into the halved peppers and place in an oiled oven-proof dish. Add the cheese to the top of each one and bake until crispy. At 180 degrees C or gas mark 4, this should take about 15 minutes.

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