Vegetarian food has now become part of everyday cooking. I serve at least three or four vegetarian options in the restaurant every day and I know they are a popular choice with everyone, not just non meat eaters.
The Nut Roast recipe can be prepared in advance and will hold in the fridge for a few days. The fillings in the Spinach Roulade can be changed to suit your own individual tastes e.g. roasted vegetables or creamed celeriac are really tasty options.
12oz Orange Lentils
2 Large Carrots, peeled & chopped
1 Red Pepper, diced
1 Yellow Pepper, diced
4 Celery Sticks, diced
2 Medium Onions, diced
½ Chilli, deseeded & chopped
2 Garlic Cloves, chopped
4oz Cheddar Cheese, grated
1oz Parmesan Cheese, grated
4oz Cashew Nuts, chopped
1tsp Ground Cumin
3oz Plain Flour
6 Free Range Eggs
Salt & Pepper
1 Bunch of Fresh Coriander, chopped
Cover the lentils with water and boil for 8 minutes, drain and leave aside. In a large saucepan, melt the butter with the garlic, chilli, cumin and all the vegetables and cook over a low heat for about 3 – 4 minutes, remove from the heat and add the lentils, eggs, cheese, nuts, flour and the salt & pepper. Add fresh coriander and pour mix into a 2lb greased loaf tin. Bake at 190° for 40 – 45 minutes. Allow to cool. This dish is best if cooked a day early and allowed to fully cool and can be kept in the fridge for 3 – 4 days. Serve sliced hot or cold with some delicious apple chutney.
6oz Fresh Baby Spinach
1 Large Onion, peeled and finely chopped
1oz Parmesan Cheese, freshly grated
2oz Plain Flour
¾ pint Milk
4 Free Range Eggs, separated
Handful of Sesame Seeds
3 Parsnips, peeled and chopped
1 Sweet Potato, peeled and chopped
Salt & Pepper
Wash the spinach and dry completely. In a saucepan melt the butter and gently cook the onion until soft, add the flour and stir. Gradually stir in the milk, keep on a low heat and cook until the mixture thickens. Remove from the heat and stir in the spinach, egg yolks, cheddar cheese and the salt & pepper. In a separate bowl whisk the egg whites until they form stiff peaks and stir into the spinach mix. Pour into a lined Swiss roll tin and sprinkle with sesame seeds and parmesan cheese and bake at 190°-200° for 10 minutes, turn and cook for a further 5 minutes until firm to touch. This needs to go into a fridge and be cooled completely before being rolled.
To make the filling: Boil the parsnip and sweet potato until soft, strain and add butter , salt and pepper and blend. Let this mix cool completely. Turn your roulade out on a piece of tinfoil and spread the parsnip and potato mix over the roulade and roll up.
This is delicious served warm with all your Christmas vegetables and potato.