‘Make irresistible vegetarian dishes in your kitchen with this pocket-sized cookbook, dedicated to home-made, hearty food.
Featuring a huge range of recipes alongside mouth-watering images to help you cook the best veggie grub around.
From wholesome salads and warming soups, to delicious meals and sweet bakes, Vegetarian Recipes is ideal for passionate foodies.’

For almost a year now I have been vegetarian, after working at my first job and making a few friends who said I should give it a try. A lot of my friends back home are also vegetarian, so I thought ‘why not?’ and since then I have genuinely felt so much better.

I want to establish that this isn’t a blog post saying everyone should be vegetarian. I understand that people should eat what they want to eat, meat or not, and I have no problem with that. Whilst being vegetarian I have still worked with meat, most of my flatmates eat meat, and I will still cook meat for anyone who wants to have it with a meal. This post is just to share some recipes I really enjoy and some I would like to try from a cute book my family bought me for Christmas to take back to university with me.


Red Pepper and Asparagus Paella

Serves: Four
Preparation Time: Five minutes
Cooking Time: Thirty minutes

– 1 litre/ 1 pint 15 fl. oz/ 4 cups good quality vegetable stock
– 4 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves of garlic, crushed
– 10g/ 3 1/2 oz/ 1 cup asparagus spears, cut into short lengths
– 1 courgette [zucchini], sliced
– 200g/ 7 oz/ 1 cup paella rice
– 1 red pepper, sliced
– 2 tbsp flat-leaf parsley, chopped

1. Heat the stock in the saucepan.
2. Heat the olive oil in a paella pan and gently fry the onion for 5 minutes without browning.
3. Add the garlic and cook for 2 more minutes, then stir in the vegetables and rice and a little seasoning.
4. Stir well to coat with the oil, then pour in the stock and stir once more.
5. Arrange the pepper slices on top and bring to a simmer, then cook without stirring for 10 minutes.
6. Cover the pan with foil or a lid, turn of the heat and leave to stand for 10 minutes.
7. Uncover the pan and sprinkle over the parsley before serving.


Asparagus Risotto

Serves: Four
Preparation Time: Ten minutes
Cooking Time: Twenty-Five minutes

– 2 tbsp olive oil
– 40g/ 1 oz butter
– 1 onion, peeled and finely chopped
– 2 cloves garlic, minced
– 1 bunch asparagus, woody ends snapped off
– 320g/ 11 oz/ 1 1/3 cups risotto rice
– 100ml/ 3 1/2 fl. oz/ 1/2 cup dry white wine
– 1 litre/ 2 1/4 pints/ 41/4 cups vegetable stock
– 3 tbsp butter
– 120g/ 4 oz/ 1/2 cup vegetarian Parmesan, grated
– 1 lemon, juiced and grated zest
– salt and black pepper

1. Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2. Chop the asparagus into short lengths and add to the pan, then cook for a few minutes.
3. Add the rice and stir to coat in the butter. Pour in the wine and continually stir that rice while the wine is absorbed.
4. Once the wine has cooked in, reduce the heat and add the hot stock, a ladleful at a time, stirring continuously. This will give the risotto its creamy texture.
5. Keep stirring in the stock and tasting the rice. After 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
6. Season and remove from the heat. Add the butter and Parmesan and leave to melt into the risotto. Stir in the lemon zest and juice, then serve.


Spinach and Ricotta Cannelloni

Serves: Four
Preparation Time: Forty minutes
Cooking Time: Fifteen minutes

(For the filling)
– 2 tbsp butter
– olive oil
– 2 cloves garlic, chopped
– 1kg/ 2lb/ 4 1/2 cups spinach leaves
– 1/4 nutmeg, grated
– 400g/ 13 1/2 oz/ 1 1/2 cups ricotta
– 2 tbsp vegetarian Parmesan, grated
– salt and black pepper

(For the tomato sauce)
– 2 tbsp olive oil
– 1 clove garlic, chopped
– 2 x 400g can chopped tomatoes
– 1/2 bunch basil, chopped

1. Preheat the oven to 180c [160c fan]/ 350F/ gas 5.
2. To make the filling, heat the butter in a large pan with a little oil and cook the garlic for 2 minutes.
3. Add the spinach and nutmeg and stir until wilted.
4. Spoon into a sieve and press down firmly with a wooden spoon to extract as much liquid as possible. Once done, finely chop the spinach and leave to cool in a bowl.
5. Stir in the ricotta, Parmesan and seasoning.
6. Spoon into the tubes or onto the lasagne sheets and roll up to make 12 cylinders, then  lay in a greased baking dish.
7. To make the tomato sauce, heat the oil in a pan, then add garlic and tomatoes. Leave to simmer, topped up with a little water, for 10 minutes, then add the basil.
8. Spoon over the cannelloni and bake for around 15 minutes until bubbling.


Vegetable Kebabs

Serves: Four
Preparation Time: Twenty minutes
Cooking Time: Eight minutes

– 1 tbsp dried herbs de Provence
– 3 tbsp olive oil
– 1 red pepper, cubed
– 1 green pepper, cubed
– 1 large courgette [zucchini], thickly sliced
– 1/2 aubergine [eggplant], cubed
– 100g/ 3 1/2 oz/ 1 1/3 cups button mushrooms, thickly sliced
– 4 salad onions, halved

(For the dip)
– 1 tbsp lemon juice
– 1/2 tbsp cracked black pepper
– 4 tbsp mayonnaise

1. Put 12 wooden skewers in a bowl of water and leave to soak for 20 minutes
2. Meanwhile, stir the herbs into the oil and toss with the vegetables. Leave to marinate for 20 minutes.
3. Make the dip by stirring the lemon juice and black pepper into the mayonnaise.
4. Preheat the grill to its highest setting.
5. Thread alternative vegetables onto the skewers and spread them out on a large grill tray.
6. Grill the kebabs for 4 minutes on each side or until they are golden brown and cooked through. 


Stuffed Tomatoes

Serves: Four
Preparation Time: Ten minutes
Cooking Time: Ten-Fifteen minutes

– 40g/ 1 oz/ 1/4 cup butter
– 6 eggs, lightly beaten
– 6 tsp double (heavy) cream
– 1 tbsp parsley, chopped
– 4 large tomatoes
– salt and black pepper

1. Preheat the oven to 200c [180c fan]/ 400F/ gas 7.
2. Heat most of the butter in a pan until foaming, then stir in the eggs.
3. Cook gently, stirring thoroughly with a wooden spoon until lightly cooked with some liquid egg still left.
4. Stir in the cream and parsley, then season with salt and pepper.
5. Core the tomatoes and scoop a little of the flesh from inside, then spoon the egg into the cavity.
6. Place in a roasting tin and cook for around 10-15 minutes or until the tomatoes have softened, then serve.

If you’d like to check out more information about vegetarianism:



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