The 90s Vegetarian
Ursula Ferrigno couldn't be further removed from the bean casserole/brown sandal/beard image of vegetarianism. Former principal tutor at The Cordon Vert Cookery School, Ursula is half Italian and her deep love of the native cuisine of Southern ... [... more]
Vegetarian Society |
Pineapple en salsa Chocolate de Ron
The name chocolate comes from the Aztec word for bitter water: xocolact, and it has been used in the traditional dishes and drinks of South America since the Mayan people started cultivating the cocoa bean in 600AD. Still used in Mexican ... [... more]
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Kidney Bean Salad
Drain, rinse, then boil quickly for 10 minutes Add to the tahini very slowly to make a paste, [... more]
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recipes by Chico Francesco
This is a Créole dish similar to a Spanish paella. It is traditionally quite hot and spicy but this recipe has been modified. An excellent way of making use of loose vegetables. Kaffir Lime Leaf, Black Eye and Aduki Bean Croquettes Rambutan, ... [... more]
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Beer Sauce
In Mexico sauces (salsa) are an integral part of a meal rather than just a condiment. Pineapple en Salsa Chocolate de Ron [... more]
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Hollandaise Sauce
Serve with vegetables such as asparagus, green beans and artichokes. [... more]
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Tofu Dressing
Stir in the spring onions and serve over salads. Brown Rice and Vegetable Pie Oatmeal and Raisin Cookies Tofu, Apricot and Rice Cream [... more]
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Kourabiedes -almond cakes
Dolmathes - stuffed vine leaves Lathero Keik - oil cake Greek Salad Go Greek intro page [... more]
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Guacamole
If preparing a few hours in advance, submerge the reserved avocado stone in the dish to prevent discolouration. Mix together all the ingredients and season to taste. Pineapple en salsa Chocolate de Ron [... more]
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Miso Soup
Simmer for a further 3-4 minutes, then serve garnished with the parsley and spring onion. [... more]
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Tofu, Apricot and Rice Cream
Brown Rice and Vegetable Pie Oatmeal and Raisin Cookies Millet and Chick Pea Bread Tofu Dressing Kidney Bean Salad [... more]
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Dolmathes - stuffed vine leaves
Lay a plate on top of the rolls so that they do not unroll during cooking. When the mixture is cool use ltsp to fill each vine leaf. [... more]
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