Starters

Malaysian curry mee with coriander noodles

Serves 4-6, vegan 2. Cut 50g of the courgettes into ribbons using a potato peeler, set aside for garnish. 3. Cut the
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Celeriac and Pear Soup Mushroom and Celeriac Quiche One of the bonuses of this time of year is all the hearty
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Many of these recipes are from past issues of The Vegetarian. Join The Vegetarian Society and get the latest issues
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Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.
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Stir in the cashew nuts, then season, allow to cool slightly and purée in a food processor or blender.
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Stir in the split peas and cook for 2 minutes. Heat through gently, but avoid boiling. Garnish with fresh coriander and
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Make this simple seed spread as a filling for sandwiches or as a topping for toast. You could also serve it as a
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A hearty soup for a cold day. Make sure that the soup is boiling before adding the dumplings, otherwise they will not
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Heat through again gently without boiling, garnish with the chopped parsley and serve with Garlic Granary Bread (next
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The Swedish are fond of picking rosehips in the autumn and use them to make Dried edible rose petals, which can be
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Add the tamari, season to taste, and allow to cool slightly, before pureeing in a food processor or blender. Serve hot
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The flavour of fresh garden peas conjures up long summer days and sunshine. If you are unable to obtain fresh peas or
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Makes about 8 scones Snack or starter 1. Make the creamed cheese and chive topping by mixing the Philadelphia-style
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This can be served as a dip, for a starter with crusty bread or crudites, or with pasta.
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Serve this dish as a starter or part of a main course. Tagliatelle in a Fresh Basil & Walnut Sauce Green Sauce with
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