Green Cookbook - Vegetarian recipes thread

[Bob]

This thread is for posting yummy recipes of good green dishes! If you find a good recipe online please copy it and post it here for others to enjoy.

Here are a few:

Coconut Cake

3 cups of self raising flour
2 cups caster sugar
1 c dessicated coconut
3/4 tsp salt
2 cups coconut milk
2/3rds of a cup of vegetable oil (something without a strong flavour)
1 tsp vanilla
2 tsp vinegar

Start by putting your oven on to heat up to 180 degrees. Grease and sprinkle a ring tin with flour.

In a mixer, combine the flour, dessicated coconut, sugar and salt. Stir in the coconut milk and oil and mix until you get a smooth batter. Just before pouring into the cake tin, stir in the vinegar - this step seems to be the key to getting a lovely light cake with a soft texture and golden crust.

Bake around 1 hour 15 min, until a toothpick inserted into the centre comes away clean. Don't open the oven at all until it has been in at least 30 minutes or the cake will sink! Cool briefly in the pan then turn onto a cooling rack. This cake is beautifully moist and needs no icing.

Moroccan Style Couscous

you need:

1 onion, chopped quite small
3 cloves of garlic, crushed
1 1/2 tsp ground cumin
1 1/2 tsp cinnamon
3 tsp curry powder
a couple of good handfuls of sultanas
1/2 tsp salt (optional)
freshly ground black pepper
olive oil
250g couscous
300ml boiling water
a bit of veg stock powder (optional)

In a frying pan, stir some olive oil, the onion, the garlic, salt, all the spices and curry powder all together and fry over a medium heat until the onion is a bit softer.

while this is on the heat, put the couscous in a bowl, add the veg stock if your using it and the water, stir well, cover and leave to stand for 5 mins.

fluff up the couscous with a fork, add the contents of the frying pan to the bowl, along with the sultanas and pepper. you may need a little bit more oil to make the spicy mixture mix in with all the couscous.

stir well and enjoy the deliciousness of spicy couscous.

[Bob]

Broad Bean Burgers

Serves four.

½ tsp each whole cumin, coriander and fennel seeds
25g spinach
4 tbsp olive oil
350g potatoes, peeled and diced
350g shelled broad beans
½ mild chilli, deseeded and chopped
2 garlic cloves, peeled and crushed
½ tsp turmeric
3 tbsp fresh coriander, chopped
40g dried breadcrumbs
1 free-range egg
50g plain flour
180g sour cream
2 tbsp chives, chopped
1 tbsp lemon juice
120ml sunflower oil
Salt and pepper

Put the seeds in a pan, dry-roast until they release their aromas, then grind. Wilt the spinach in a tablespoon of olive oil, chop and set aside. Boil the potatoes in salted water for five minutes, then add the beans and simmer for eight minutes more. Drain, transfer to a bowl and add the ground spices, chilli, garlic, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly. Add the spinach, coriander, breadcrumbs and egg, and stir. Fry a tiny bit of the mix in sunflower oil, taste and adjust the seasoning. Shape into fat patties (wet your hands first), coat in flour and chill for half an hour.

Stir together the cream, chives, final tablespoon of olive oil, lemon juice, salt and pepper. Heat the sunflower oil and fry the 'burgers' on a high flame for five minutes a side, until golden-brown. Serve with the sauce on the side and a lemon wedge.

If you want to avoid eggs, a little potato mash can be used to bind the ingredients instead of eggs and vegan sour cream is also available in some food stores.