Crowd Pleasers
Add the remaining port and continue to simmer for a couple of minutes. Pour in the wine and hot stock together with salt and the bay leaf. Wild mushroom soup with port Pumpkin and watercress gnocchi with green and purple basil Baked vegetables in ... [... more]
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Tofu and aduki filled cabbage leaves
Moroccan red cabbage Serves 4 - 5 Intro page Evening entertaining [... more]
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* All day breakfast baguette
Yes, it's true, vegetarians do eat shoots and leaves, and very nice they are too. But there's more, much more, to vegetarian cuisine than beansprouts and salad. The Vegetarian Society, with the help of Cordon Vert tutors Marise Maddison and Sarah ... [... more]
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Burmese-style vegetables
For the filling Evening entertaining Tofu and aduki filled cabbage leaves [... more]
Vegetarian Society |
Tofu and aduki filled cabbage leaves
Serves 4 as a main course (makes 12-14 stuffed leaves) For the sauce Intro page [... more]
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Rosti stacks with peach coulis
Although there are several elements to this dish, it is relatively easy to prepare and each stage can be made in advance and then refrigerated. The spicy peach coulis is an unusual contrasting taste. Halve the potatoes and cut the celeriac into ... [... more]
Vegetarian Society |
Lemon Curd Profiteroles
Make your own lemon curd as most of the ready-made ones contain battery eggs - it also tastes better and is quite quick and easy, which is just as well as a batch never lasts very long! Serves 4 (makes 12 profiteroles) Lemon curd: Zest and juice ... [... more]
Vegetarian Society |
Leek and Caraway Puree
This is an easy vegetable accompaniment to the Richmond Pie. Melt the butter or heat the oil and gently sweat the leeks with the caraway seeds for 10-15 minutes or until fairly soft. Drain then purée until quite smooth, adding the fromage frais ... [... more]
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Pumpkin & Watercress Gnocchi with Green & Purple Basil
These gnocchi are sunshine coloured with bright green and purple streaks. The watercress and spring onion cut through the sweet, thick consistency of the pumpkin and bring a crisp, fresh element to the gnocchi. Use a brightly coloured pumpkin ... [... more]
Vegetarian Society |
Dairy-free Chocolate Cake with Raspberries
You do need to use a good quality dark chocolate for the icing, though it does not need to be as high in cocoa content as for other recipes. A sweeter chocolate works better because of the bicarbonate of soda which can otherwise leave a slightly ... [... more]
Vegetarian Society |
Cordon Vert Recipes - Index
Many of these recipes are from past issues of The Vegetarian. Join The Vegetarian Society and get the latest issues sent direct. National Vegetarian Weeks [... more]
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Fresh Pea and Mint Soup
In Italy, zabaglione is always served hot, straight from the pan, but add some strawberries and cream, and it makes a delicious iced desert Sprigs of mint for decoration [... more]
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