Cabbage with Mango and Harissa Salsa (4)

An easy recipe from ” Mezcla” by Ixta Belfrage. You can serve it alongside some tofu, roast chicken or grilled fish or prawns. For a quick midweek dinner serve topped with a fried egg.

Oyster Mushroom Skewers with Chickpeas (2)

I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.

Oyster Mushroom Noodles (2)

A vegetarian noodle dish with Eastern European influences. Be patient when you are frying the onions- they need to be caramelised slowly so do not be tempted to rush them. My supermarket had no fresh egg noodles but they did have Lentil Protein Noodles and they worked well. Don’t be put of by the long list of ingredients- its quite easy to prepare. The recipe is from ” Mezcla” by Ixta Belfrage and is so good i will make it on repeat.

Potato, Cheddar and Spring Onion Rolls (makes 8-16)

In December my Community Orchard had a bring and share Christmas social. I wanted something that was easy to prepare and cooked these delicious rolls which everyone appreciated. They are very moreish and my photo doesn’t really do them justice. Do give them a try if you are looking for a vegetarian version of a ” sausage” roll- they are much better than shop bought versions. The recipe is from ” Notes from a Small Kitchen Island ” by Debora Robertson.

Rigatoni with Cavolo Nero (4)

A robust Sicilian winter pasta dish from Ben Tish which I found in ” Chefs at Home”.

Brussels Sprouts with Baked Eggs (4)

Its coming on Christmas They’re cutting down trees and Tis the season of Brussels Sprouts. I have to admit that they are one of my favourite vegetables and i always look forward to their appearance at my local Greengrocers. This is the first dish I cooked with them this year- a one pan recipe for brunch or supper from Gill Meller. But I will be posting a few more recipes to encourage you all to eat more of these delicious vegetables.

Courgette, Potato and Bechamel Bake (4)

A vegetarian main for those cooler nights from Rachel Roddy.

Pumpkin, Mushroom and Chard Gratin (4-6)

A delicious vegetarian supper from Debora Robertson.

Cauliflower Bhaji Chaat (4)

A delicious vegetarian supper from Meera Sodha.

Beetroot, Cheese and Walnut Crumble (4-6)

A comforting vegetarian supper or side dish from Ravinder Bhogal. Serve some salad alongside if it’s the main dish.

Root Vegetables as Fritters and Slaw (4)

Another recipe from ” Home Cookery Year” by Claire Thomson. It is very good serve with some vegetarian or meat sausages.

Courgette, Black Olive and Rice Gratin (4)

A summer favourite from Claire Thomson’s ” Home Cookery Year”. It is best served warm rather than piping hot. Serve with a green salad. You can use the same method and switch around the summer vegetables- baked cherry tomatoes, fried squash or blanched broad or green beans will all work well.

Brown Butter Beans with Tomato Sauce (4)

Another delicious vegetarian supper from ” Cook as You Are” by Ruby Tandoh. It can be served with a salad and brad to mop up the juices, or as part of a mezze spread.

Pasta with Sauerkraut, Onions and Soured Cream (4)

A Central European Pasta dish which I found in ” Cook as You Are ” by Ruby Tandoh, although she credits it to a tweet from Romanian food writer Irina Georgescu.

Beetroot and Lentil Chilli (4)

A comforting Vegetarian supper from ” Cook as You Are” by Ruby Tandoh. Serve with some steamed rice, tortillas or jacket potatoes, along with a dollop of soured cream or yoghurt.

Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Tag Archives: Vegetarian