Healthy Vegetarian Recipes 2021


Healthy Vegetarian Recipes 2021

Healthy Vegetarian Recipes

The following two Healthy Vegetarian Recipes are firm favorites in my household and a great stand-by for any occasion.

Spicy Beans

A Great Accompaniment to any Dish

Healthy Vegetarian Recipes

Serves 4:

500g of fine Haricot Beans (French Beans) topped and tailed.

2 tablespoons of vegetable oil

1 teaspoon black mustard seeds

1 chilli de-seeded and finely diced

2 small onions finely sliced

2 garlic cloves finely chopped

2 teaspoons grated ginger

1 teaspoon ground turmeric

1/4 teaspoon ground cardamom

110g carrots coarsely grated or finely ribboned

175 ml vegetable stock

25g desiccated coconut

25g chopped roasted hazelnuts

2 tablespoons of fresh chopped coriander

A shake of cayenne pepper to taste

Steam the beans for about 4 mins until just tender and put to the side.

Heat the oil in a frying pan and add the mustard seed, cover and cook over a medium heat until the seeds start to pop.

Add the onions, chilli, ginger, turmeric, cardamom and garlic.

Cook for about 4 mins stirring until the onions start to soften (not brown).

Add the carrots, coconut and stock and cook for 5 mins.

Finally return the beans to the pot, along with the hazelnuts and coriander and cook for 1-2 mins to allow all the flavours to come together.

Serve as an accompaniment to any main dish.

Healthy Vegetarian Recipes

Tomato Tart

It’s Fab on its own or as part of a Main Meal

Healthy Vegetarian Recipes

Serves 4:

4 sheets of filo pastry

2 tablespoons of olive oil

1/2 teaspoon ground coriander

1/2 teaspoon fennel seeds

1 teaspoon cumin seeds

2 cloves of garlic

1/4 teaspoon of chilli powder

3 spring onions sliced

6 large ripe tomatoes (or beef tomatoes) each cut into 4 thick slices

A few basil leaves shredded for decoration

Preheat the oven together with a non-stick baking tray to 220oC gas 7

Lightly brush the sheets of filo pastry with a little of the olive oil and fold them in half.  Stack them one on top of the other on yet another non-stick baking tray.

In a frying pan warm the rest of the oil over a medium heat.  Add the ground coriander, fennel seeds, spring onions, garlic and cumin seeds, and stir fry until the spices start releasing their fragrance.  Add the chilli powder and the tomatoes.  This should be done in two batches. Cook for 1 -2 mins. Do not break up the tomato slices. Reserve any cooking juices.

The pastry should fit the cool tin. Arrange the tomatoes on the pastry leaving a 5mm border of pasty. Set the baking tray on top of the hot tray in the oven to cook for 15 – 20 mins, until the pastry is crisp and golden.

Drizzle any reserved tomato juices over the tart along with the shredded basil leaves and serve.

The take home message about Healthy Vegetarian Recipes?

Do not be put off or phased by cooking vegetarian.  The truth of the matter is… that the fresher the ingredients, and the less you do with them in terms of cooking, the more the vegetables will retain their nutrition.  One of the nicest things about Healthy Vegetarian Recipes is the wonderful range of textures in the food, that you just don’t get or enjoy when eating meat.  Also there is an abundant supply of very healthy vegetarian recipes in book stores and magazine articles, so you should never be stuck for ideas.  There are some great healthy vegetarian recipes that are truly stunning, and what fun you will have discovering them.

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