From: pjh@eng.cam.ac.uk (Philippa Hogben)
Newsgroups: rec.food.veg
Subject: Recipes sans fromage. 8-)
Date: 9 Sep 92 16:58:51 GMT
Reply-To: pjh@eng.cam.ac.uk
Organization: cam.eng

Last week somebody (sorry, no references - the articles have expired here) requested
a recipe for a lasagne without cheese and somebody else mentioned that all vegetarian 
recipe books seem to use cheese in virtually every recipe. In my usual laid back style - and thinking "better late than never" I culled a few non-cheesy recipes from my 
collection, including one lasagne. All the recipes are from book by Sarah Brown. I
can supply titles and ISBNs if anybody requests.

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Spiced Savoury Crumble (Serves 4)

4oz (110g) peas                         1/2tsp chilli powder
8oz (225g) celery, trimmed & chopped    1/2tsp root ginger, grated
8oz (225g) carrots, scrubbed & diced    8oz (225g) onions, peeled & chopped
8oz (225g) courgettes, washed & diced   1-2 cloves garlic, crushed
2tsp cumin                              2tbsp oil
2tsp corriander                         1tbsp tomato puree
1tsp turmeric                           3/4 pint (400ml) dark vegetable stock

Crumble topping
3oz (75g) wholewheat flour              3oz (75g) oats
2oz (50g) margarine                     2tbsp oil

Pre-heat oven to Gas Mark 5, 375F, 190C 
Mix spices to paste with 2-3tbsp water. Heat oil and fry onion and
garlic until soft. Add spice paste and cook 5-8 mins, stirring
frequently. Mix in vegetables.  Cook 2 mins. Add tomato puree, stock
and salt and pepper to taste.  Bring to boil, cover and cook 15 mins
over a gentle heat. Transfer to lightly greased 3 pint (1.75ml)
ovenproof dish.

Meanwhile prepare topping. Rub margarine into flour. Stir in oats then mix 
in oil. Season to taste, sprinkle over vegetables and bake 25-30mins.
Serve immediately. [Though I have found it keeps well and can be
reheated without problems.]

Notes: 1) to avoid confusion, I had better mention that courgettes are also known as 
          zucchinis.
       2) I don't think the above selection of vegetables is mandatory - I suggest
          you put in or leave out whatever you like. For example, I usually omit the 
          celery and frequently forget the peas (I usually remember when the crumble
          is in the oven).
       3) I sometimes think that this recipe doesn't use enough topping. I usually end 
          up using half the quantity of vegetables but use the whole amount of topping.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Lasagne with Black Eye Bean Sauce (Serves 4)

8oz (225g) black eye beans (or haricot) soaked.
2tsp (10ml) olive oil                 1tbsp (15ml) soya sauce
1 onion, finely chopped               salt & pepper
2 cloves garlic, crushed              6oz (175g) wholemeal lasagne (*)
1tsp cumin seeds                      1tsp (5ml) lemon juice
12oz (375g) tomatoes, chopped         1/2 pint (300ml) natural yoghurt
2tbsp (30ml) tomato puree             1tsp (5ml) arrowroot or cornflour

(*) I normally use the type that says it  doesn't need to be cooked
first but (according to a discussion here last week) you can use the
"normal" type without cooking them first aswell. Alternatively, if you
prefer, cook the lasagne as normal before using.

Pre-heat oven to Gas Mark 6, 400F, 200C 

Put beans in a large pan, cover with fresh water and bring to boil.
Boil fast 10 mins then reduce heat and simmer 35-40 mins until cooked.
Drain, reserving 1/2 pint (300ml) cooking liquid. Heat oil in a medium
pan and gently fry onion and garlic until onion is soft but not browned. 
Add cumin, beans and tomatoes. Cook 5 mins. Add reserved cooking liquid, 
tomato puree, soya sauce and seasoning. Bring to the boil, reduce heat
and simmer 10 mins.

For topping mix 1tbsp yoghurt with arrowroot in a small pan to give a
smooth paste. Stir in remaining yoghurt. Bring to boil over a moderate
heat.

Grease a 3 pint (1.8l) ovenproof dish. Spread ~4tbsp bean sauce over
the bottom. Layer lasagne, half the bean sauce, lasagne, remaining
bean sauce, remaining lasagne. Cover with the yoghurt. Bake 40 mins
until browned.

[I have just noticed as I was typing this in that it doesn't say what
to do with the lemon juice. I will check up tonight and post the
information tomorrow]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quick Red Lentils (Serves 4)

8oz (225g) split red lentils         1tsp (5ml) turmeric
1 onion, finely chopped              1 bay leaf
1 clove garlic                       1 pint (600ml) water
2 sticks celery, finely chopped      2tsp (10ml) lemon juice
1tsp (5ml) ground cumin              1tbsp (15ml) shoyu
1tsp (5ml) garam masala              1/2 oz creamed coconut, finely chopped
1/4 tsp chilli powder

Put lentils in a pan with onion, garlic, celery, cumin, garam masala,
chilli powder, turmeric, bay leaf and water. Bring to boil, cover and
simmer gently 20-25 mins until all liquid is absorbed. Remove bay leaf
and beat until smooth. Add lemon juice, shoyu and creamed coconut.
Check seasoning and serve.

This is amazingly adaptable. For example, I don't normally add the
celery (because I don't normally have any) and last night I added
peas. It still tasted fine. I also tend to be a bit haphazard with the
spices and the last three ingredients so just add more or less of them
as you like. Serve with rice, pasta or just bread, it goes well with
everything. It also _is_ very quick and required very little effort.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I hope these will be of use to somebody.

Philippa.


---
Philippa Hogben   pjh@eng.cam.ac.uk  (Reverse if mailing from Janet)
Any mistakes are mine, all mnie.

I am not a .sig virus. I am a free bug.