Tagliatelle with Broccoli and Wild Mushroom Sauce
Put them in a small bowl and cover with hot water; leave for 15 minutes. Add the chopped fresh mushrooms and cook for a further 5 minutes. Chop finely then add to the fresh mushroom mixture with 4tbsp soaking liquid and continue to cook over a ... [... more] Vegetarian Society
Vegetable Couscous
Couscous is the fluffy grain of the Mahgreb -- the countries of North Africa. Traditionally, it is steamed above a spicy bubbling stew, and red hot harissa paste is stirred into the vegetable mixture just before serving the couscous [... more] Vegetarian Society
Burmese-style vegetables
Serves 4-6 Tofu and aduki filled cabbage leaves 3. Parboil potatoes for 10 minutes, then drain and dry thoroughly. 4. Heat 1 tbsp of oil in a large frying pan and saute the fennel and onion for 10-15 minutes until golden. 5. Add the garlic and ... [... more] Vegetarian Society
Leek and Caraway Purée
This robust pie is filled with a mixture of chestnuts, walnuts and dried mushrooms. The filling is best prepared a day in advance. The pastry too can be prepared in advance and frozen. If you make it on the day, leave plenty of time so you can ... [... more] Vegetarian Society
Fresh Pea and Mint Soup
This vibrant and colourful dish is familiar to anyone who has visited Spain. It should be made with Spanish Valencia rice, but you could use Arborio or rissotto rice instead. Many regional variations exist but rice and saffron are the two ... [... more] Vegetarian Society
