Vegetarian Food

This great vegetarian curry is for cauliflower lovers and it shows that vegetarian cooking is full of many healthy options and that vegetrain meals can be tasty, healthy and fun . Consider at least 2-3 vegetarin meals each week , if not all the time as a way of a healthy lifestyle

2 lb cauliflower

1 1/2 oz butter

1 inch green ginger

1 onion

1 teaspoon turmeric

1 teaspoon curry powder or curry paste

1 teaspoon paprika

2 teaspoons salt

pinch of chilli powder

1 teaspoon garam masala

Break cauliflower into sprigs and cut into 1/2 inch pieces while keeping some of the stalk with the flowers

Wash and drain , in a frypan heat the butter and chopped ginger and onion, add the turmeric, curry powder / curry paste and the paprika,  , now adding the cauliflower and sizzle for 5-10 minutes , then adding salt and chilli powder then keeping pan lid covered on low heat until tender (frequently turning) with spatula to avoid crushing

Remove lid allowing liquid to be evaporated , then add garam masala 5 minutes before taking off heat , this vegetarin curry can be the center of the meal with rice of choice served around the outside of the plate/bowl , you can also try zucchini instead of the cauliflower for the perfect vegetarian curry
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A yummy vegetarian pie recipe to enjoy with  4 friends

Shortcrust pastry

6 oz plain flour

pinch of salt

1 1/2 oz magarine

1 1/2 oz cooking fat

50 mils cold water

For the filling

3 oz soft white bread crumbs

1/2 pint boiling milk

2 eggs

4 oz grated cheddar cheese

2 oz chopped walnuts

1 teaspoon worcestershire sauce

seasoning of choice

Some onion rings for top garnish

Sieve the flour and salt, rub in the fat until fin breadcrumbs, then mix to a stiff dough with the water

Turn on floured board, knead lightly until smooth , then roll out thinly

Line the ring on a baking tray and bake for a quick 15 minutes to get started

Start filling by putting crumbs into basin and add boiling milk, let stand for 5 minutes and then beat until smooth beating in eggs, cheese, walnuts and worcestershire sauce and seasoning

Then fill pastry case and cook for a further 30 minutes in a medium oven temperture and then enjoy this vegetarian recipe with friends once filling is firm , add onion rings for presentation on top of vegetarian pie, eat hot or cold

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Vegetarians  .. always enjoy tasty salads , here is another

1 cup rice

1/2 cup french dressing

1 tablespoon of curry powder blended with the french dressing

1 dice white onion

1/2 cup sultanas

1/2 cup diced celery

1/2 cup large green pepper

Boil rice with a couple of drops of vinegar or lemon juice to prevent sticking

Strain and place in salad bowl,while still warm mix in the french dressing and curry powder

Once cool add and mix in the onion,sultanas,celery and green pepper for a tasty vegetarian salad
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A great vegetarian meal for 4 people, you need

4 oz butter

1 1/2 lb potatoes (old or new) is ok

Seasoning of choice

1 lb tomatoes

1 medium onion

2 oz soft breadcrumbs

Melt the butter in a large saucepan

Peel the potatoes and cut into slices about 1/8 of an inch thick

Toss in the butter and add seasoning of choice until each slice is covered with butter and seasoning

Put tomatoes into boiling water for 1/2 minute and then into cold water so the skins are easy to remove

Grate the peeled onion and then mix with tomatoes and some more seasoning

Arrange in layers in a dish with potatoes being the top layer

Sprinkle breadcumbs and any leftover pan butter over the top

bake until potatoes are soft and the top is a golden brown , approx i hour baking and you have

vegetarian gypsy potates

For 3 people , this is a wonderful desert for any healthy vegetarian to enjoy after main meal

4 egg yolks

80 mils water

1/4 teaspoon salt

4 egg whites

1 oz butter

Filling

castor sugar

Adults (rum) Flambe

Glazed peaches

Beat eggyolks until stiff and fold into yolk mixture

Heat the butter in the pan

Pout in one third of mixture, then cook over low heat until fluffy and lighty browned

on the bottom (about 5 minutes) this is for one souffle

Finish in the oven until golden brown 12-15 minutes

Serve on warm platter, open and insert filling, sprinkle castor sugar and for adult flambe spinkle with rum

and ignite for a great vegetarian desert

2oz butter

1/2 – 1 cup almonds, blanced and slivered

1 teaspoon curry powder

3 cups rice drained and salted

Melt butter in pan , add almonds and curry powder, saute until golden, tossing constantly.

Add hoot rice and toss lighty to mix, Arrange rice to one side of plate and add refreshing salad to

other side of plate and also serve with bread roll

Shortcrust Pastry

12 oz flour (plain)

Pinch of salt

3 oz margarine

3 oz cooking fat

80 mls cold water

For Filling

12 oz seedless raisins

8-12 oz grated cheese of choice

1 egg

2 tablespoons milk

pinch salt

shake cayenne pepper

Sieve flour and salt. Rub in fat until like fine breadcrumbs then mix to a stiff dough with coold water.

Turn on to floured board, knead lighty until smooth.

Roll out pastry, use just over half to line the flan ring or tin.

Fill with a layer of raisins then sheese, then a little of the egg beaten with milk and seasoning

Continue to fill each layer

Cover top with the rest of the pastry

Seal the edges and decorate with pastry leaves.. etc

Brush the top with the little bit of egg white left in the shell

bake about 40mins in hot oven

4 oz. of ground rice, 4 eggs, 1 pint of milk, jam, some sifted sugar, and powdered

cinnamon; butter or oil for frying. Make a batter of the milk, eggs, and ground rice.

Fry thin pancakes of the mixture, sprinkle them with sugar and cinnamon, place a

dessertspoonful of jam on each, fold up, sprinkle with a little more sugar; keep hot

until all the pancakes are fried, and serve them very hot. When the pancakes are

golden brown on one side, they should be slipped on a plate, turned back into the

frying-pan, and fried brown on the other side.