Vegetarian food

Nowadays, vegetarians can enjoy food that's as exciting, colourful and full of flavour as the dishes enjoyed by meat-eaters. It wasn't always so! Delia has drawn on some of the best cuisines in the world to bring you a selection of vegetarian recipes that will have you spoilt for choice!

 
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Quick Stir-fried Spiced Red Cabbage with ApplesServes 2

Quick Stir-fried Spiced Red Cabbage with Apples

Red cabbage is wonderfully versatile – you can cook it long and slow and it seems to go on improving, or in the recipe below the opposite: fast cooking to retain some crunchiness and bite. Either way the apples and spices are essential.

 
 
Pasta with Tomato and MozzarellaServes 2-3

Pasta with Tomato and Mozzarella

Once you have made your fresh tomato sauce – a stage that can be done a day or two ahead – then this is a delightfully easy dish to make for lunch or supper.

 
 
Oven-baked Wild Mushroom RisottoServes 6 as a starter

Oven-baked Wild Mushroom Risotto

Like souffles, risottos won't wait, so serve immediately on warmed plates

 
 
Fresh Asparagus with Foaming HollandaiseServes 4 as a starter

Fresh Asparagus with Foaming Hollandaise

The marriage of asparagus and hollandaise was quite definitely made in heaven, and it seems sad to me that 'health' issues should bring about a divorce. Therefore I have set out to lighten the sauce somewhat by the addition of stiffly beaten egg whit

 
 
FrijolemoleServes 4-6

Frijolemole

This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.

 
 
Fried Halloumi Cheese with Lime and Caper VinaigretteServes 2 as a light lunch, or 4 as a starter

Fried Halloumi Cheese with Lime and Caper Vinaigrette

Ideally, this quick and easy storecupboard recipe should be enjoyed outside on a warm day: failing that, it will evoke memories of summer with every bite!

 
 
Four Star SlawServes 10

Four Star Slaw

The four 'stars' in this case are celeriac, carrot, cabbage and spring onion. The result is a very crunchy fresh-tasting coleslaw that can be made the day before, if you cover it with clingfilm and keep it in the refrigerator until needed.

 
 
Fresh Apricot PreserveMakes 3-4 lb (1.35-1.8 kg)

Fresh Apricot Preserve

This is my mother's recipe, and every year she waits patiently for the price of apricots to come down – which usually happens in August, especially at the end of a warm summer day when whole boxes are sold off at the markets by stallholders

 
 
Roasted Stuffed Apples with Thyme and Parsley

Roasted Stuffed Apples with Thyme and Parsley

This is the perfect accompaniment to Classic Roast Pork with Crackling, as the acidity of the apples offsets the richness of the pork perfectly.

 
 
Dried Fruit Salad with Yoghurt and NutsServes 4-6

Dried Fruit Salad with Yoghurt and Nuts

This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.

 
 
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