vegetarian recipes - spanishchef.net

Vegetarian Hearty Recipes

Vegetarianism encompasses the practice of following plant-based diets (fruits, vegetables, etc.), with or without the inclusion of dairy products or eggs, and with the exclusion of meat (red meat, poultry, and seafood). Abstention from by-products of animal slaughter, such as animal-derived rennet and gelatin, may also be practiced.

Vegetarianism can be adopted for different reasons. Many object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, along with the concept of animal rights. Other motivations for vegetarianism include health, political, environmental, cultural, aesthetic or economic. There are varieties of the diet as well: an ovo-vegetarian diet includes eggs but not dairy products, a lacto-vegetarian diet includes dairy products but not eggs, and an ovo-lacto vegetarian diet includes both eggs and dairy products. A vegan diet excludes all animal products, including eggs, dairy, and honey.

Various packaged or processed foods, including cake, cookies, chocolate and marshmallows, often contain unfamiliar animal ingredients, and may be a special concern for vegetarians due to the likelihood of such additions. Often, products are scrutinized by vegetarians for animal-derived ingredients prior to purchase or consumption. Vegetarians vary in their feelings regarding these ingredients, however. For example, while some vegetarians may be unaware of animal-derived rennet’s role in the usual production of cheese and may therefore unknowingly consume the product, other vegetarians may not be bothered by its consumption. The results of a 2009 International survey suggest the standard definition of vegetarianism is different in different nations. Vegetarians in some nations consume more animal products than those in others.

Semi-vegetarian diets consist largely of vegetarian foods, but may include fish or poultry, or sometimes other meats on an infrequent basis. Those with diets containing fish or poultry may define “meat” only as mammalian flesh and may identify with vegetarianism. A pescetarian diet, for example, includes “fish but no meat”. The common use association between such diets and vegetarianism has led vegetarian groups such as the Vegetarian Society to state that diets containing these ingredients are not vegetarian, due to fish and birds being animals.

Which brings us to the point of this article – What do you make for a vegetarian dinner guest that is a bit different to the usual stuffed mushrooms or salads? Here are three recipes which should provide you with new ideas to entertain your vegetarian guests as well as non-vegetarian.

RED ONION FLAN

1/2 teaspoon caraway seeds
1 teaspoon ground coriander
1 1/4 cups plain flour
1/2 cup grated parmesan cheese
90g butter, chopped
1 egg yolk
1 tablespoon water, approximately
1/2 cup grated parmesan cheese, extra
1/2 cup sour cream
2 eggs, lightly beaten

RED ONION FILLING
1 tablespoon olive oil
40g butter
4 medium (about 600g) red Spanish onions, sliced
1 clove garlic, crushed
1 tablespoon brown sugar
1 tablespoon red wine vinegar

Lightly grease 23cm flan tin. Heat seeds in dry pan. When seeds begin to pop, add coriander, cook, stirring, until fragrant; cool. Sift flour into bowl, stir in caraway mixture and cheese, rub in butter. Add egg yolk and enough water to make ingredients cling together. Knead dough gently on floured surface until smooth; cover, refrigerate 30 minutes.

Roll dough between sheets of greaseproof paper until large enough to line prepared tin. Lift pastry into tin, ease into side, trim edge. Place tin on oven tray, line pastry with paper, fill with dried beans
or rice. Bake in moderately hot oven 12 minutes, remove paper and beans, bake further 8 minutes or until browned; cool.

Sprinkle extra cheese into flan case, top with filling; pour over combined cream and eggs. Bake in moderate oven about 25 minutes or until set.

Red Onion Filling: Heat oil and butter in pan, add onions and garlic, cook, covered, over low heat about 10 minutes or until onions are soft. Stir in sugar and vinegar, cook, uncovered, further 10
minutes or until very soft; cool. Serves 6.

SPINACH SEASONED TOMATO TART

2 cups plain flour
60g butter
1 egg yolk
1/3 cup water, approximately
6 medium tomatoes (about 780g), peeled
2 teaspoons coarse cooking salt
6 eggs, lightly beaten
3/4 cup cream
1/2 cup grated parmesan cheese

SPINACH SEASONING

30g butter
1 medium (about 350g) Ieek, sliced
250g packet frozen spinach, thawed
125g mushrooms, chopped
1 cup (70g) stale breadcrumbs
2 tablespoons chopped fresh basil
1 teaspoon seeded mustard

Grease deep 25cm loose-based flan tin. Sift flour into bowl; rub in butter, stir in egg yolk and enough water to make ingredients cling together; cover, refrigerate 30 minutes.

Roll pastry on floured surface large enough to line base and side of prepared tin. Lift pastry into tin, ease into side, trim edge. Place tin on oven tray, line pastry with paper, fill with dried beans or rice.
Bake in moderately hot oven 15 minutes, remove paper, bake further 15 minutes or until pastry is browned and crisp; cool.

Cut tops from tomatoes, reserve tops; scoop out seeds and pulp; reserve pulp for another use. Sprinkle tomato shells with salt, place upside down on wire rack over tray, stand 30 minutes; pat dry with absorbent paper.

Fill tomatoes with spinach seasoning, replace tops, press down gently. Place tomatoes into pastry case. Pour over combined eggs and cream; sprinkle with cheese. Bake in moderate oven about
11/4 hours or until set.

Spinach Seasoning: Heat butter in pan, add Ieek, spinach and mushrooms, cook, stirring, until liquid is evaporated. Stir in breadcrumbs, basil and mustard. Serves 6.

LIMA BEAN CASSEROLE WITH SCALLOP POTATO TOP

2 2/3 cups (500g) dried lima beans
1 tablespoon oil
2 large (about 400g) onions, sliced
2 cloves garlic, crushed
2 teaspoons plain flour
2 cups vegetable stock
400g can tomatoes
1/2 cup tomato puree
1/4 cup tomato paste
1 teaspoon sugar
2 medium (about 240g) carrots, chopped
1 stick celery, chopped
5 (about 300g) new potatoes
15g butter, melted
1/2 teaspoon cumin seeds

Place beans in bowl, cover well with water, cover, stand overnight. Drain beans, add to large pan of boiling water, boil, uncovered, about 1 hour or until tender; drain.

Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft. Add flour, cook, stirring, until combined. Remove from heat, gradually stir in stock, undrained crushed tomatoes, puree, paste, sugar, carrots and celery. Simmer, covered, until carrots are tender; stir in beans.

Cut potatoes into 2mm slices. Pour bean mixture into ovenproof dish (8 cup capacity). Top with potato slices, brush with butter, sprinkle with seeds. Bake, uncovered, in moderately hot oven about 40 minutes or until potato slices are browned and tender. Serves 6.

Vegetarian, Raw and Vegan with Bill & Sheila

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