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Many of these recipes are from past issues of The Vegetarian. Join The Vegetarian Society and get the latest issues sent direct. ... [... more]
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Spinach And Corn Salad
Freshly sprouted alfalfa beans make this an excellent fresh crunchy salad, perfect for alfresco dining. ... [... more]
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Salad Varigata
2 Mix all the dressing ingredients in a screw top jar and shake well. ... [... more]
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Potato Salad With Chopped Mint And Lemon Balm
2 Mix all the other ingredients and pour over the cold potatoes. ... [... more]
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Fennel Salad With Toasted Walnuts
This refreshing salad is made with autumnal ingredients. If you prepare it in advance, add the pears at the last minute or they will become soggy. ... [... more]
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Black Eyed Bean Hot Pot
Add the brussel sprouts, cooked beans, tomatoes, red wine or vinegar, bean stock and cook for 30 mins, or until the potatoes are soft, in a covered saucepan. ... [... more]
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Kidney Bean Salad
and simmer for another 45 minutes or until just tender. ... [... more]
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Greek Salad
2. Place in a bowl with the rest of the ingredients and stir well. ... [... more]
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Dolmathes
1. Drain the vine leaves of the brine from the packet, boil for 5 minutes in unsalted water then rinse in cold water. ... [... more]
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Baked Vegetables In Parchment
This is an unusual way of serving root vegetables with their sweetness gently brought out. Opening the bags to reveal the different vegetables is a real treat and especially pretty because the beetroot weeps some of ... [... more]
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Goat's Cheese And Hot Mushroom Salad
3. Mix the lollo rosso leaves with a little lemon juice and olive oil (about 1tbsp of each). Arrange the leaves on four plates. Spoon over the cooked mushroom mixture, then top with slices of goat's cheese. ... [... more]
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Grilled Salad With Mustard And Sherry Vinaigrette
3. Toss the radicchio in half of the vinaigrene dressing and pop it under a preheated grill with the walnuts, until it is browning around the edge. ... [... more]
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