Spinach and Apple soup

1 small onion, chopped 25g wholemeal flour 570ml stock 450g spinach, shredded 225g apple puree 280ml unsweetened soy milk Pinch nutmeg Lemon juice Saute onion Add flour, cook to roux Add stock slowly, simmer for 10mins Add spinach, cook until tender Cool slightly, add apple Blend Warm in pan, add milk slowly Add salt, pepper, nutmeg and lemon juice

wild rice soup

50g wild rice 420ml water 2 onions chopped 2 sticks celery, chopped 1/2 tsp dried thyme 1/2 tsp dried sage 850ml stock 2 tsps stock paste 1 tbsp soy sauce 6 small potatoes, chopped 1 carrot, diced Cook rice Saute onions, add celery , thyme and sage. Cook for 5-10 mins Add water, stock paste, soy and potatoes Simmer for 20mins until potatoes are cooked Blend Add carrot & rice Warm. Blend again maybe

Oatlet cookies

100g porridge oats 100g plain flour 85g sunflower seeds 25g sesame seeds 1/2 tsp mixed spice 100g marge 1 tbsp brown sugar 1 tsp golden syrup or molasses 1/2 tsp baking soda 1 tbsp boiling water 200g carob drops Mix oats, flour, sunflowervseeds, sesame seeds and spice togetherr Melt marge, sugar & syrup over gentle heat Add baking soda & boiling water to syrup mixtute, stirvwell Pour syrup mix over oaty stuff and mix Place spoonfuls of mixture well apart on a greased baking tray Bake for 10 mins at 190 deg c or gas mk 5 Allow to cool Melt carob drops in a bowl over hot water and place a teaspoon on each cookie Leave to set. Stote in airtight tin (surely "eat").

Kompot

225g dried prunes
225g dried apricots
100g dried figs
100g raisins
100g blanched almonds
50g pine kernels
1 tsp cinnamon
1/4 tsp nutmeg
100g brown sugar
1 tbsp culinary rose water
Juice & zest 1 orange

Stone prunes and chop roughly
Halve apricots
Quarter figs
Put everything in a bowl 
Cover with cold water
Stir well and keep in cool place for 1-2 days, stirring a couple of times per day
Mix well again and serve

Pipers Pie

• 450g potatoes, boiled and mashed
• 175g mung beans
• 225g leeks, chopped
• 1 onion sliced
• 1/2 tsp dill
• 1" fresh ginger, finely chopped
• 1 tbsp concentrated apple juice
• 1 tsp miso

1. Boil up mung beans 15-20 mins until soft
2. Grease casserole dish, put in leeks, onion, dill, ginger and apple juice. Mix well.
3. Drain beans. Keep the water
4. Add beans to dish
5. Dissolve miso in bean water, add to dish - not toonwet! Whatever that means
6. Cover and cook for 30-45 mins, stirring and adding stock if necessary at gas mk 6 / 200 deg c
7. When done, top with potato and grill / oven the top brown

Green lentils with fresh ginger and spices

175g green / Continental lentils Water or stock to cover 25g marge or 1tbsp soya or sunflower oil 1 med onion peeled and finely chopped 1" fresh ginger, finely chopped 1 tsp garam masala 1 tsp cumin seeds 1 tsp coriander seeds, crushed 1 tsp green cardamom pods, seeds removed and crushed 1 med carrot scrubbed and diced 400g chopped toms 50g mushrooms chopped 1 tbsp soy sauce 1 tbsp cider vinegar Salt & pepper Chopped parsely or coriander for garnish Wash lentils bring to boil in water / stock. Turn off heat, cover & leave Fry onion, ginger & spices until onion soft Add to the lentils, bring to the boil and start to add the other vegetables, allowing several mins between each addition, 1st carrots, then toms, then mushrooms Stir frequently adding stock / water as necessary. Around 25mins, add soy sauce, vinegar and salt & pepper Cook for a while longer

Chickpea burgers

450g cooked chickpeas / 2 tins 1 onion, finely chopped 2 clove garlic, crushed 2 medium potatoes, cooked and mashed 2 tbsp soy sauce 1 dstsp lemon juice Black pepper Wholewheat flour Mash chickpeas in a big bowl Add onion, garlic, potato, soy sauce, lemon juoice and pepper, mix well Flour hands and shape mixture into burgers Coat each burger with flour and refrigerate for 1 hour Fry them until golden

Savoury bean pot

2 tbsp oil 2 stock cubes 2 med onions, chopped 2 eating apples, peeled and grated 2 medium carrots, grated 3 tbsp tom puree 280ml water 2 tbsp white wine vinegar 1 tbsp dried mustard 1 tsp oregano 1 tsp cumin 1 dstsp brown sugar 450g cooked red kidney beans Heat oil, add stock cubes, onions, apples and carrots, saute for 5 mins Mix tom puree with water and add, together with everything but the beans Stir well, simmer for 2 mins Add beans and put into casserole dish Cover and oven it for 35-40 mins at gas mk 4 or 180 deg c Check it has enough water at 20 mins

Courgette and carrot layer

• 450g carrots,cooked mashed and seasoned
• 1 medium onion
• 450g courgettes, finely chopped
• 100g almonds, finely chopped or ground
• 75g wholemeal breadcrumbs
• 1 tsp stock in a little boiling water
• 1 tsp mixed herbs
• 1 tbsp tom puree
• 1 tbsp soy sauce
• Black pepper

1. Grease 450g loaf tin
2. Fry onion and courgette, add everything except the carrot
3. Place half courgette mixture in the tin and press down
4. Put the carrot in
5. Put the rest of the courgette mixture in
6. Cover with foil and bake for 1 hour at gas mk 4 / 175 deg c
7. Allow to cool for ten mins before serving

Turned out a bit wet, probably I put too much stock in. Would survive leaving the foil out. Losing the almonds would reduce the calories, they're something like 600cal on their own.

Sweet potato and french bean pasties

225g wholemeal shortcrust pastry 1/2 onion, finely chopped 1 clove garlic 1/2 tsp fresh ginger 1/2 tsp chilli 1/4 tsp turmeric 1/2 tsp ground cumin 1 tsp ground coriander 1/4 tsp mustard powder 1 medium sweet potato cooked and diced 100g French beans chopped into 1cm bits 2 tbsp water or stock Fry onion and garlic until soft Add ginger and all the spices and stir Add potato, neans and water/stock cook gently for 4-5 mins until beansnbegin to cook Allow mixture to cool and season well Roll out pastry into 4 circles Place 1/4 of the filling in the centre of each circle and dampen edges of pastry with water Join the pastry together over the filling Make a small hole in each pasty and glaze with milk / marge Bake for 15-20 mins at 200 deg c or gas mark 6

Butter bean roast

225g dried butter beans 2 large onions 175g mushrooms, sliced 100g cooked rice 1 tbsp fresh parsley, chopped 1 tsp dried mixed herbs Soak beans overnight, cook until soft 90 mins Mash them Slice onions finely, fry, and when browned fry the mushrooms too Mix everything Bake in a greased loaf tin at gas mark 5 or 190c for 30 mins or until brown on top

Nutty potato cake

450g potatoes 15g marge Bit of soya milk 75g mixed nuts, finely ground 25g sunflower seeds, finely ground 2 tbsp spring onions, finely chopped Wholemeal flour for coating Peel potatoes, boil and mash with marge and milk Add nuts, seeds, onions and pepper Form 8 cakes, add a bit more soya milk if not sticking Coat with flour, fry in as little oil as poss

indian vegetable curry

Spices 2 tsps turmeric 1 tsp cumin 1 tsp mustard seeds 1 tsp fenugreek 4 tsp coriander 1/2 tsp chilli 1 tsp ginger 1 tsp black peppercorns 450g onions finely chopped 1/2 pint unsweetened soya milk 2 tbsp white wine vinegar 400g chopped toms, liquidised 1 tbsp tom puree 2 tsp brown sugar 1 tsp veg bouillon or stock cube in a bit of water 900g chopped mushrooms or mixed veg (mushrooms, cauli, carrots, potatoes, okra) grind spices should make 3 tbsp Fry onions and add the spices Add milk &vinegar -stir well Add toms, tom puree, sugar and stock Bring to boil and simmer for 1 hour Add veg and cook until tender - 30 mins ish

Mount Carmel salad

100g carrots 1 green pepper 50g apricots 1 tbsp sesame seeds 225g beansprouts 4 tbsp French dressing 2 tbsp pineaapple juice Cut carrots into matchsticks Slice pepper thinly Sliver the apricots Toast sesame seeds Mix all together

Sprouted lentil salad

225g broccoli 1 red pepper 225g sprouted lentils 50g sultanas 4-6 tbsp French dressing 1 tsp fesh grated ginger Cover broccoli with boiling water and leave to stand for 5 mins Deseed and dice the pepper Mix it all up

Spinach salad

450g spinach 1 medium red cabbage 1 onion 100g apricots 6 tbsps french dressing 50g toasted sunflower seeds Wash spinach and drain Core & slice cabbage Slice onion Cut apricot into slivers Tear spinach leaves into bite size bits Mix it all Pour dressing and seeds

Cucumber and Pineapple salad

2 dstsps raisins 2 tbsp pineapple juice 275g cucumber 1 red pepper 150g pineapple 3 tbsp french dressing 1 tsp fresh mint 1 dstsp. Sesame seeds Soak raisins in pineapple juice for at least 30 mins Slice cucumber finely Deseed and chop pepper finely Cube pineapple Mix everything

Filo Crackers

Cvc p. 54 50g dried mixed friit 25g figs, chopped 50g ground almonds 50g dates, chopped 50g walnuts, chopped 1 tbsp brown sugar 1/2 tsp ground cinnamon Juice and zest of 1 orange 25g melted marg 16 sheets filo pastry, 20cm squares Mix fruit, figs, almonds, dates and walnuts in a mixing bowl. Add sugar, cinnamon, zest, juice and melted marge. Mix well. Use two sheets together for each cracker. Divide mixture into 8 portions.One in the centre of each sheet. Fold base of filo over filling and roll up. Twist ends like a xmas cracker. Bake at gas mark 6 / 200 deg c for 20 mins

The Complete Vegetarian Cookbook

The Complete Vegetarian Cookbook, in Association with Vegetarian Society.

Bulgar Boats

50g green lentils 100g Bulgar 1 red pepper 1 onion 50g pine nuts 2tsp dried salad herbs (tarragon, chives or parsley) Juice and rind of 1 lemon Boil lentils for 20 mins, watch out for overcooking Put bulgar in boiling water for 10 mins, until they have swollen Dice peppers and chop onion fine Drain lentils add to wheat with peppers, nuts, onion, herbs lemon juice and rind, salt and pepper.

Hungarian Goulash with Tempeh

Stolen from - Fresh from the Vegetarian Slow Cooker - p 86

• 2 tbsp olive oil
• 500g tempeh, cut into bits
• 1 onion
• 2 cups sauerkraut (*sigh* cups - I put it in a measuring jug and did 600ml & forgot to weigh it for this)
• 400g chopped toms - it says drained but I didn't
• 1 tbsp paprika
• 100ml white wine
• 1 tsp cumin seeds (or "caraway seeds" apparently)
• 2 tbsp tomato puree
• 500ml stock
• 150ml tofu sour cream (not that I used it)

1. Fry the tempeh to brown it
2. Cook the onions (it says fry but I boiled them and used the water in the stock)
3. Put everything but the sour cream into the slow cooker
4. Cook on low for 6 hours
5. Before serving, mix up the cream with 150ml of the juice and pour over the top
6. Serve with noodles, says wide but I've only got stringy that are two years old - life on the edge.

I had it with spring greens, was amazing.

Chirashizuchi - Japanese rice salad

Stolen from - World of Salads, page 144

• 225g long grain rice
• 2 tbsp white wine vinegar
• 1 tsp sugar
• 1 tsp fresh ginger, chopped
• 2 tbsp soy sauce
• 225g garden peas
• 225g carrots
• 1 portion Scrambled tofu

1. Soak the ginger in 1tbsp vinegar with the soy sauce and the sugar for one hour
2. Cook the rice. Add 1 tbsp vinegar & stir well
3. Slice the carrots and cook them and cook the peas
4. Mix everything together & leave it to stand for an hour - or just eat it

Scrambled Tofu

• 350g tofu
• 1/4 tsp turmeric
• 1/4 tsp English mustard

Fry the tofu with the turmeric and mustard.