Vegetarian Recipes

Last week we talked about being environmentally friendly and read an article about how vegetarianism could help solve world food shortages. As part of this, students shared their favourite vegetarian (or pescatarian) dish.

Carp in aspic (A Polish dish on Christmas Eve)
by Kinga

1 carp - 1.5-2kg
1 carrot
1 parsely root
1 leek
1 onion
1 bay leaf
1/2 litre of broth (vegetarian or meat)
1 spoon of instant gelatin
salt/black pepper

Clean the fish and cut it into rings. Clean and peel the vegetables and cut into small pieces. Cook the vegetables in the broth with salt, pepper and the bay leaf for 20 minutes. Cook the rings of carp in water (salty) for about 25 minutes, slowly.
Take the fish out of the water and put it into a deep platter in which it will be serves. Take the vegetables out of the broth and put into the platter with the fish.
Add the gelatin to the broth and mix very well. Pour the broth slowly into the platter with the fish and put it in the fridge for a few hours.

Spaghetti aguo, olio e peperoncino
by Sara and Francesco

For three people:
360g spaghetti
Extra virgin olive oil
dried hot peppers
dried parsely
salt
garlic

The instructions for this are in a video which Sara will send to me soon - she promised!!!

Apple Curry
by Rayoung

Rice
Curry powder
Apples
potatoes
onions
mushrooms
carrots
broccoli
olive oil
salt
pepper
water

Curry:
Heat the olive oil in a deep saucepan, add chopped carrots, potatoes, mushrooms, onions and broccoli and stir fry.
Pour over enough water and boil.
Bring to the boil, put vegetarian curry powder or chunks into the saucepan.
Stir in the curry paste and vegetables. You can also add some coconut milk.
Add chopped apples and simmer for a further 4-5minutes.

South East Asian Rice:
Place rice under cold running tap water using a sieve and rinse until water runs clear.
Place rice in a saucepan, pour one and a half times the amount of water over the rice.
Stir the rice and when begins to be cooked, bring it to the boil.
Simmer gently.
If rice is cooked though, turn off the heat and cover the pan with a tight-fitting lid and leave for 5mins.

DongHee's Sweet sweetpotatoes!

Roberta explaining Vegetables with Couscous

Paulista's Cuscuz

by Elainy

3 cooked sliced eggs

2 sliced tomatoes

sliced palm

half cup of olive oil

2grated onions

8 chopped tomatoes without skin or seeds

2 chopped green peppers

1 cup of peas

pepper sauce

4 cups of cornflour

2 tablespoons of cassava flour

4 cups of boiling water

Decorate the bottom and sides of a greased cake form with a centre hold (26cm diameter) with a few slices of palm, tomato and egg.

 

 In a saucepan with the olive oil, cook and stir the grated onions, chopped tomatoes and green peppers. Add the sliced palm, peas and pepper sauce and mix. Pour in the boiling water, mix and bring to the boil. Add the cornflour and cassava flour slowly while mixing.

Put the mixture in the cake form, turn upside down in a dish and serve.

Aubergine parmigiana

by Naima

2 aubergines (eggplants)

400g mozzarella

300ml tomato sauce seasoned with herbs

1 egg, lightly beaten

bread crumbs

Cut the aubergines into slices lengthwise and put salt on them.

Dip the aubergine slices in egg and then in breadcrumbs, fry in hot oil and set aside.

In a baking dish, place the aubergine slices and sauce.

Top with cheese and bake in an oven to melt.

 If you cook any of these dishes let us know how it goes!

Thanks everyone.

Éadaoin