|
Vegetarian
-
1 large head of garlic, split
in half horizontally -
1
teaspoon olive oil -
3
large baking potatoes peeled & quartered -
3
tablespoons low-fat margarine -
1
cup low-fat milk or soymilk salt to taste -
1/4
teaspoon ground white pepper Drizzle
garlic with oil. Wrap securely in foil and roast in preheated oven (350°F) gas
mark 4 for 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins;
refrigerate. Discard skins. Cover potatoes with water, add salt and bring to a
boil. cover; cook for 20 to 30 minutes, or until fork-tender. Drain, reserve cooking
water. Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk.
Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes
are fluffy and light but still hold shape. Back
to top
Leek
and Corn Stuffed Peppers (Serves 4)
-
8 medium peppers -
4 tablespoons water -
4 large Leeks white and palest
green parts only chopped and rinsed -
2
tablespoons shallots minced -
2
garlic cloves minced -
4
cups corn kernels cooked -
1/4
cup fine bread crumbs -
1/4
cup parsley minced -
1
teaspoon ground coriander -
Salt
and pepper to taste -
Wheat
germ for topping -
Paprika
for topping Carefully
cut away the top stems of the peppers and remove the seeds. Cut a very thin slice
from the bottoms so that the peppers can stand. Arrange, standing snugly against
one another for support, in one or two very deep casserole dishes or a roasting
pan. Heat the tablespoons of water in a large skillet. Add the leeks, shallots,
and garlic. Saute over medium heat, covered, lifting the lid to stir occasionally,
unil the leeks are tender. Stir in the remaining ingredients except the toppings.
Cook, stirring, another 5 minutes. Distribute the stuffing among the peppers.
Top each with a sprinkling of wheat germ, followed by a dusting of paprika. cover
the casserole or roasting pan and bake for 40 to 50 minutes, in a preheated oven
at 350°F gas mark 4 or until the peppers are tender but still firm enough to stand.
Arrange in a circle on a large platter surrounding the wild rice pilaf. Serve
at immediately. Back to top
Spaghetti
with Aromatic Pesto (Serves 4)
-
350g (12oz) Spaghetti -
1 clove garlic -
4 good sprigs basil -
30ml (2tbsp) freshly chopped parsley
-
30ml (2tbsp)
freshly chopped chives -
15g
(½oz) pine kernels -
15ml
(1tbsp) freshly chopped marjoram -
90ml
(6tbsp) good olive oil -
25g
(1oz) grated Parmesan cheese -
25g
(1oz) grated Pecorino cheese -
salt
and freshly ground black pepper Cook
pasta according to pack instructions. Meanwhile, blend the remaining ingredients
together in a blender or food processor. Use a little of the pasta water to cream
down the pesto then drain the pasta and return to the pan. Toss the pesto into
the pasta and serve. Back to top
Find More Vegetarian Recipes ©
copyright vcg 2000 | |
