30-Minute Vegetarian
Britain’s bestselling vegetarian cook helps you get a great meal on the table fast.Perfect for the busy home cook, Rose Elliot’s 30-Minute Vegetarian will help you make a delicious and quick vegetarian dinner, any night of the week.If you need fast and tasty food after a hard day’s work or a healthy dinner to feed family and friends; whether you are craving a comforting classic or fresh ideas for cooking with vegetables, you will find it in this book – 140 modern vegetarian recipes that can be cooked in half an hour or less.Recipes include …Celeriac soup with porcini and truffle oilBanana puddingWarm butternut squash salad with baby spinach leaves, chopped red onion and pine nutsThai bean and millet cakes with a hot red pepper sauceWhite chocolate cheesecake with lime and gingerUltimate red bean chilliGrilled Halloumi skewers with red and yellow peppers, with herby couscousRendang Malaysian vegetable and coconut curryBroad bean lasagnaFigs with warm honey and balsamic dressing, watercress and StiltonBlueberry crumbleOven-baked asparagus and pea risottoRed hot udon noodle stir fryEasy courgette tart
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To vegetarians, would-be vegetarians and vegans everywhere, with my love.
Contents
Cover
Introduction
Cook’s Notes
Soups & Starters
Chilled Beetroot Soup with Horseradish Cream
Celeriac Soup with Truffle Oil and Cheese Crisps
Creamy Swede Soup with Fried Onion and Cumin Topping
Tuscan Bean Soup
Butternut Squash Soup with Chilli Oil
Green Pea and Mint Soup
Mango and Red Chilli Salad
Grilled Chicory and Fennel with Tomato Marinade
Asian Pear Salad
Radicchio alla Griglia
Roasted Asparagus with Instant Hollandaise
Grilled Fennel with Goat’s Cheese and Olives
Little Goat’s Cheese Filo Parcels with Cranberry Sauce
A Trio of Dips
Stilton and Port with Black Pepper
Artichoke Hearts with Baby Mushrooms
Little Aubergine Fritters with Caper Sauce
Figs with Stilton and Warm Honey and Balsamic Dressing
Snacks & Light Meals
Warm Lime-roasted Sweet Potato and Couscous Salad
Bulgur, Edamame, Pea and Broad Bean Salad with Minted Yoghurt Dressing
Baby Green Bean and Butter Bean Salad with Garlic Croutes
Mexican Bean Salad
Warm Quinoa Salad with Broad Beans and Pomegranate
Warm Salad of Roasted Cauliflower, Watercress and Salty Cheese
Quinoa with Basil and Pine Nuts
Cauliflower Cheese with Mustard, Capers and Cherry Tomatoes
Superfood Salad
Warm Butternut Squash with Baby-leaf Spinach, Red Onion and Pine Nuts
Grilled Aubergine with Halloumi and Mint
Avocado and Roasted Potato Salad with Creamy Dressing
Omelettes
Omelette Toppings
Nut Pâté with Date and Mint Chutney
Beautiful Bruschette and Crostini
Tandoori Potato Skewers with Minty Raita
Onion Bhajees
Vietnamese Spring Rolls with Balsamic Reduction
Tempura Vegetables
Rösti Potato ‘Crisps’ with Soured Cream and Chive Dip
Spanakopita with Tzatziki
Everyday Suppers
Potato and Leek Gratin
Roasted Winter Vegetables with Spiced Lentils and Feta
Broad Bean Lasagne
Wholemeal Penne with Broccoli and Pesto
Quick Mediterranean Pasta
Spaghetti alla Puttanesca
Spaghetti with Lentil Bolognaise
Macaroni Cheese
Fried Rice with Cashew Nuts and Asparagus
Celery Rice with Toasted Almonds and Watercress and Carrot Sauté
Egyptian Rice and Lentils with Caramelised Onions and Pine Nuts
Oven-baked Asparagus and Pea Risotto
Borlotti Bean and Mushroom Stew
Red Bean Wraps
Lentil Chilli Croquettes with Dill Sauce
Ultimate Red Bean Chilli
Courgette Balls in a Spicy Sauce
Quick and Easy Courgette Tart
Tomato and Pesto Tart with a Walnut Crust
Chunky Chestnut Sausages
French Bread Pizzas
Asparagus Frittata with Caper Mayo
Tempeh Flat Cakes
Thai-flavoured Chickpea and Millet Cakes with Red Pepper Sauce
Red Hot Udon Stir-fry
Deep-fried Tofu with Lemon
Black Sesame-coated Tofu Triangles with Noodles and Pak Choy
Kerala Curry
Roasted Aubergine in Tomato Sauce with Melted Mozzarella
Food for Family & Friends
Rendang Malaysian Vegetable and Coconut Curry
Thai Stir-fry
Marinated Tofu with Purple Sprouting Broccoli and Tahini Sauce
Quick Dosa Masala with Fresh Tomato Chutney
Vegetable Curry with Bombay Potatoes and Dal
Stuffed Squash with Walnuts and Goat’s Cheese
Pointed Red Peppers Stuffed with Artichoke Hearts and Feta
Griddled Mediterranean Vegetables with Couscous, Hummus and Toasted Pine Nuts
Stuffed Brandied Field Mushrooms
Grilled Garlic Mushroom Skewers
Baked Stuffed Avocados
Grilled Halloumi Skewers with Red and Yellow Peppers and Herby Couscous
Creamy Leek Tart
Gratin Dauphinois
Red Onion Tarts
Spinach Tagliatelle with Walnuts
Wild Mushrooms in Cream with Potato and Celeriac Mash
Pappardelle with Wild Mushrooms
Wild Mushroom Risotto
Griddled Courgette and Red Pepper Rice Bowls
Almond and Pecan Roast with Sherry Gravy
Orange-scented Bulgur Pilaf
Wonderful Rice Pilaf
Mediterranean Strudel
Fast Falafel
Middle Eastern Salad Platter with Baba Ganoosh
Salads & Sides
Summer Salad of Beans and Herbs
Baby Spinach, Apple, Celery and Hazelnut Salad
Salad of Chicory, Fresh Dill, Wild Rocket and Avocado
Red Cabbage Casserole
Easy Crunchy Coleslaw
