Vegetarian Recipes

Our Seasonal Vegetarian Recipes

 
Little gem cups of ginger vegetables

Serves 4 as a starter
Vegan

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)