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Very Vegetarian

Posted by: Magic 1278 | 4 October, 2012 - 2:02 PM

KEVIN AND JANE'S KITCHEN

You don’t always need meat to light up a meal – try these vegetarian delights.

Brian's Vegetable Slice

Ingredients:
2 medium zucchinis grated
1 medium carrot grated
12 button mushrooms finely chopped
1 onion finely chopped (optional)
1 cup tasty cheese grated
5 eggs
1 cup wholemeal self raising flour
3 tablespoons extra virgin olive oil
3 tablespoons chopped parsley
1 teaspoon ground nutmeg (optional)
Salt and pepper to taste

Method:
• Line an 8inch (200mm x 200mm) square or a 10inch x 6inch (250mm x 150mm) rectangular tin with baking paper. Preheat fan forced oven to 160 degrees C.
• Blend the eggs, flour and olive oil. Add the other ingredients and mix thoroughly. Put the mix in the lined tray and cook for 30 to 40 minutes, or until slice is firm and browned on top. Remove the slice from the tray and cut into 12 pieces.
• Slice can be served hot or cold and goes well with a fresh salad. It can also be frozen for use later.
• If you are not strictly vegetarian, you can add a half cup of bacon pieces to the mixture.

Marie’s Simple Vegie Stir Fry

This is really about using whatever fresh vegetables you have on hand at the time. For example, Marie will chop up onion (into wedges), slice celery, carrots, capsicum and mushrooms, add snow peas (halved or whole), and some sliced cabbage.

Method:

• Boil rice, or prepare noodles.
• In your wok or frypan, brown a clove or two of crushed garlic in a teaspoon of vegetable oil, then add the vegies.
• Stir fry for 3 – 4 minutes.
• Mix together some soy sauce and chilli sauce.
• Stir in to the vegies.
• Serve with rice or noodles.

Carmen’s Broad Bean Omelette

Ingredients:
Broad beans (peel off outer layer if you wish)
Spring onions, chopped
Parsley chopped
Eggs, beaten
Salt and pepper to taste

Method:
• Gently fry the broad beans.
• Add spring onions.
• Pour over the eggs, parsley and add salt and pepper.
• Quickly mix and allow to set.
• Serve as an omelette or on toast.

Pearle’s Indian-Style Potatoes

Ingredients:
2 - 4 potatoes cut into chunks
¾ tsp cumin seeds
½ tsp mustard seeds
¼ tsp ground coriander
½ cup finely chopped Spanish onion
2 cloves garlic, crushed
1 tsp turmeric powder
1 green chili, chopped

Method:
• Boil potatoes and set aside.
• Using a little oil in a pan, fry the mustard and cumin seeds until fragrant.
• Add onion, cook 1 minute.
• Add garlic, chili, cook 1 minute.
• Add potatoes, turmeric and coriander powder.
• Season with salt if you like.
• Stir ingredients together and cook until potatoes are warmed through.

CLICK HERE to print these recipes

Kevin and Jane's Kitchen

Join Kevin and Jane in their KITCHEN every Thursday morning at 8:20am. Great recipe ideas, helpful kitchen hints and advice. Share in some gastronomic fun with Kevin and Jane.