The Vegetarian

 - this page is mainly for recipes which do not fit under any of the other headings!

Beetroot stirfry with honey and mustard

- a very quick recipe!

2 medium size beetroots
1/2 tablespoon Masterfoods wholegrain mustard
-or use black mustard seeds
1/2 tablespoon honey
1 teaspoon olive oil
handful of sprouts (pea or mung bean)
+/- red chilli flakes

Clean the beetroot and slice into small wedges (the smaller the wedges the quicker and easier to cook).

In a large nonstick wok, heat the olive oil and fry the mustard seeds for a second before adding the beets. Stir and add the honey. Be sure to keep stirring as you don't want anything to burn!

Continue to stir over high heat until the beets are soft and tender (taste test to make sure).

When the beets are soft, add salt to taste. Take off the heat and into a serving dish, add the sprouts and stir in while the beets are still hot. (The sprouts are mainly to add some variety and colour, not absolutely necessary)

Cauliflower and Broccoli - Spicy stir-fry

- a variation from the recipe in the Homestyle Vegetarian recipe book.

This dish is best eaten on the day it is made, it can be refrigerated and re-heated for 24hours, but does not store well.

1 tablespoon olive oil

1/2 a medium cauliflower - cut up into small florets

1 large head of broccoli - cut up into small florets

1 red onion - cut into 1centimetre wedges and separate the layers.

2 inches of ginger - sliced across the grain

3-4 cloves of garlic

1 teaspoon of ground cumin

2 teaspoons of ground coriander

1/2 to 2 teaspoons dried red chilli flakes - to taste


+/- 200g haloumi cheese, sliced into inch size pieces

1 tablespoon lemon juice

With a mortar and pestle, pound the garlic and ginger together (slicing the ginger cross-ways beforehand ensures the ginger breaks up without leaving long strands of fibre). (If you don't have a mortar and pestle then grate or chop finely)

In a large non-stick wok on high heat, with the oil, fry the garlic, ginger, cumin and coriander for a few seconds. Add the onion and fry until starting to turn translucent. Add the cauliflower and chilli flakes and a teaspoon of salt and continue to stir-fry for 3 minutes, stirring constantly. Then add the broccoli, shortly followed by the haloumi cheese. Remove from heat as soon as the broccoli starts to deepen in colour and the haloumi starts to melt. Drizzle over with lemon juice and plate up.

This dish is delicious with or without the haloumi cheese.

For a more Indian variation add two small tomatoes cut into wedges, at the time of adding the cauliflower, and use a teaspoon of tamarind diluted in a tablespoon of water instead of the lemon juice. Be careful with tamarind, each brand/type will be a different concentration, so add a little at a time and taste test.

Salt to taste and enjoy with rice



 Leafy stir-fry with garlic and onion

Try this recipe with kale, asian leaves... in short any sort of green leaf.

Follow the link above for the recipe.

 Mushroom and Sweet Chilli stirfry

- this is a simple dish but a favourite of my family. As usual the most essential ingredients are listed first.

500g of button mushrooms
500g of long yellow sweet chillies
1 medium onion
1 ripe tomato
2 teaspoons of corn flour dissolved in 2 tablespoons of water
2 teaspoons of light soy sauce (or 1 teaspoon dark soy sauce)
handful of curry leaves
1 teaspoon of cummin
1 teaspoon of mustard seeds
1 teaspoon of red chilli flakes (or 1/2 if want less spice)
2 cloves of garlic- chopped
1 stick of cinnamon - broken to 2cm pieces
oil (e.g. olive)  and salt (approx. 1/2 teaspoon).

Wash and slice the mushrooms. Wash and slice the long yellow sweet chillies into 2 inch strips. Wash and slice the tomato into thin wedges. Peel and slice the onion into thin wedges.

In a non-stick wok on medium high heat and a couple of teaspoons of oil. Add the onion, curry leaves, cummin, mustard seeds, garlic, cinnamon and chilli flakes. Stir on medium heat until the onion starts to brown.

Add the mushrooms and sweet chilli. Stir until the vegetables reduce in size. Stir in the tomato and simmer until the tomato starts to break up.

Add the dissolved corn flour and the soy sauce. Stir until the sauce thickens. Taste test and add salt to taste.

Note: when choosing sweet chillies be careful... the hot type and the sweet type of "long yellow capsicum" are impossible to tell apart. Pay attention to the signs and ask the grocer to make sure the capsicum is the sweet type not the hot type. (unless you want a very hot dish of course)

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