Baking Vegetarian

Wholemeal Tartlets with Mushroom Filling

Wholemeal Tartlets with Mushroom Filling
  • ½ cup wholemeal plain flour
  • ½ cup white plain flour
  • 45g butter
  • 1 teaspoon grated lemon rind
  • 1 egg yolk, lightly beaten
  • 2 tablespoons lemon juice
  • Approximately ⅓ cup grated tasty cheese
  • 30g butter
  • 5 green shallots, chopped
  • 375g mushrooms, chopped
  • 1 tablespoon white plain flour
  • ¼ cup skim milk
  • ¼ cup grated parmesan cheese
Pastry: Lightly grease 12 shallow patty pans. Sift flours into medium bowl, rub in butter. Stir in rind, egg yolk and enough juice to mix to a firm dough. Turn pastry onto lightly floured surface, knead lightly until smooth, cover, refrigerate for 30 minutes. Roll pastry out thinly, cut out 12 x 8cm rounds, press into prepared pans, trim edges
  1. Cover each case with greaseproof paper, fill with dried beans or rice. ba«e in moderately hot oven for 5 minutes. Remove beans and paper, bake further 5 minutes or until golden brown, cool. Place 1 level tablespoon of filling into each case, sprinkle with tasty cheese. Bake in moderately hot oven for about 10 minutes or until cheese has melted
Mushroom Filling: Melt butter in medium saucepan, add shallots and mushrooms, stir over low heat for about 5 minutes (or microwave on HIGH for about 4 minutes) or until liquid has evaporated. Stir in flour, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute). Remove from heat, gradually stir in milk, stir over high heat (or microwave on HIGH for about 2 minutes) until mixture boils and thickens; cool. Stir in parmesan cheese.
  1. Makes 12.
  2. Total time: 2 hours


Pasta Vegetarian

Vegetarian Lasagna

Vegetarian Lasagna
If you are looking for the best vegetarian lasagna recipe available on the internet then you have come to the right place! I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book! This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate? Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth. The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease! Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content. Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children. If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian. This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it¡¯s free!
  • 1 Package lasagna noodles
  • 1 Jar favorite meatless pasta sauce
  • 1 Small package lite mozzarella cheese
  • 1 Fresh medium eggplant
  • 3 Tomatoes
  • Parsley Flakes
  • 1 Package frozen spinach
  • Salt and pepper
  • 1 Small package of cottage cheese
  1. Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.
  2. Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours.
  3. Defrost spinach and drain as much water out as possible. (Using a colander)
  4. Cook lasagna noodles in oven at 180¢ªC until soft and tender
  5. Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper
  6. Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top
  7. Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.
  8. Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.
  9. Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)
  10. SERVES-4
  11. Total time: 2 hours
Melissa Lastelle-Founder of Article Source:



Lentil Burger Mix

Lentil Burger Mix
  • 225g Lentils
  • 2 Onions, loosely chopped
  • 2 tablespoons vegetable oil
  • 2 cups wholemeal bread crumbs
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of chopped sage
  • 1 tablespoon of chopped thyme
  • 2 eggs
  • 115g grated cheddar cheese
  • Sea salt, Ground pepper
  1. Cook lentils in 0.675 litres of water (roughly three times the lentils volume) for 15 minutes
  2. Fry onion and garlic in oil. Add to the breadcrumbs in a large mixing bowl
  3. Add herbs, salt, pepper and mix
  4. Add eggs, cheese and lentils, and form into patties
  5. Cook as you would normal burgers (Grill, fry etc)
  6. Total time: 45 min




Falafel is a versatile mixture that can be used in replacement for meat (In say burgers or kebabs), or eaten on its own with sauce.
  • 1¼ cup chick peas, Soaked overnight
  • 4 spring onions, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons water
  • 4 large parsley sprigs
  • ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper
  • Oil for deep frying
  1. Drain the chick peas and place in a blender/food processor with the spring onions, garlic, water and parsley. Blend to a puree.
  2. Stir in the remaining ingredients, with salt and pepper to taste, then turn into a bowl and leave for 1-2 hours (To dry out slightly)
  3. Form the mixture into walnut sized balls and flatten slightly
  4. Heat the oil in the pan/deep dryer, add falafel and fry for about 4 minutes (Or until golden)
  5. Drain on kitchen paper and serve hot.
  6. Total time: 1 hour 30 min

Curried Chickpeas

Curried Chickpeas
This dish is delicious served on its own or as part of an indian meal.
  • 4 cups cooked chickpeas
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 Tablespoon butter
  • 1 Teaspoon fresh ginger, grated
  • 1 Teaspoon Turmeric
  • 1 Teaspoon ground cumin
  • ½ Teaspoon cinnamon
  • ½ Teaspoon ground cloves
  • ¼-1/2 teaspoon chilli powder
  • 425g can of whole tomatoes
  • 1 Teaspoon salt
  • Sugar (Optional)
  1. Soak 1½ cups of dried chickpeas in water overnight, then boil for 2 hours (or until tender)and drain. Alternatively you could use 4 cups of canned chickpeas, drained.
  2. In a large pot, cook the onion and garlic in butter until transparent, then stir in the seasonings (turmeric, cumin, cinnamon, cloves and chilli) and cook for a few minutes longer.
  3. Add the tomatoes, then the chickpeas and cook gently for about 15 minutes.
  4. Stir and break up slightly with a potato masher to thicken the mixture, if you'd like. Add salt and a little sugar to taste.
  5. Serve with rice or a green salad.
  6. Total time: 40 min


Vegetables and Salads Vegetarian

Stuffed Eggplant

Stuffed Eggplant
  • 1 cup Rice
  • 1 medium Eggplant
  • ¼ cup Oil
  • 1 Tomato, diced
  • 1 Green capsicum, diced
  • 1 sm Onion, finely chopped
  • 1 Garlic clove, crushed
  • Salt and Pepper to taste
  • ¼ tablespoon Basil
  • 2 tablespoon Butter
  1. Cook the rice. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a ½" (1 cm) shell. Dice the eggplant flesh. Place eggplant shells cut side down in a large pan with about ½" (1 cm) boiling, salted water. Cover and steam 3 minutes. Drain and reserve.
  2. Heat oil and cook diced eggplant, tomatoes, capsicum, onion and garlic until tender. Add cooked rice and seasonings, and stir to combine. Stuff mixture into the eggplant shells and dot with butter.
  3. Bake in a preheated, 180C oven about 35 minutes or until eggplant shells are tender. Makes two main dish servings.