Our Seasonal Vegetarian Recipes
|
| Little gem lettuce leaves | 8 |
| Onion finely diced | 100g |
| Sesame oil | 2tbs (30ml) |
| Garlic crushed | 2 cloves |
| Carrot finely diced | 50g |
| Green pepper finely diced | 50g |
| Mushrooms finely diced | 75g |
| Fresh ginger grated | 1 inch piece |
| Light soya sauce | 2 tbs (30ml) |
| Toasted cashew pieces | 25g |
Method
- Fry the onion till soft, add the garlic and other vegetables.
- Stir fry on a high heat for a couple of minutes
- Add the ginger and soya sauce and cook for another minute
- Spoon mixture into lettuce cups and sprinkle with the cashews.
- Serve immediately
Pasta with spring greens browned garlic and chilli
Serves 2 as a main course
Vegan (without the vegetaila)
| Spaghetti or linguine | 150g |
| Spring greens shredded | 75g |
| Olive oil | 4tbs (60ml) |
| Garlic thinly sliced | 6 cloves |
| Red chilli flakes | 1tsp (5ml) |
| Dried basil | 1tsp (5ml) |
| Cherry tomatoes halved | 6 |
| Tomato puree | 1tbs (15ml) |
| Rock salt | large pinch |
| Vegetalia shavings (any vegetarian parmesan type cheese) |
Method
- Boil the pasta according to the packet (usually 8 minutes)
- Steam the greens over the cooking pasta
- When the pasta is almost done, heat the oil in a large frying pan
- When hot add the sliced garlic and chilli flakes, brown (not burn) the garlic
- Add the greens, basil and cherry tomatoes and continue to stir.
- Mix in the tomato puree and the drained pasta.
- Put in a dish and sprinkle with the salt and vegetalia (optional)






