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Vegetarian Recipes

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Potato Cakes

Ingredients:
  • 500g (1 lb) cooked potatoes, mashed
  • 30g (1 oz) butter
  • 2 tsp salt
  • 100g (4 oz) flour

Directions:

Add the butter and salt to the potatoes and work in the flour. Knead the dough until it forms a ball. Roll the dough on a floured board to a thickness of 1/2 cm (1/4 in). Cut circle shapes using a plate. Cut these circles into 4 quadrants.

Cook on a hot oiled pan till both sides are brown.

Delicious served with butter.

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Colcannon

Ingredients:
  • 250g (1/2 lb) diced potatoes
  • 250g (1/2 lb) shredded green cabbage
  • 5 tbsp milk
  • 1 large chopped leek
  • pinch of nutmeg (ideally freshly grated)
  • 1 tbsp melted butter
  • salt and pepper

Directions:

Cook the cabbage in salted water for 8 - 10 minutes. Drain.

Bring the milk to the boil and add the potato and leek. Simmer on a reduced heat until cooked. Remove from the heat and add the nutmeg, pepper and salt. Mash this all together.

Add the cabbage to the mashed leek and potato and mix well.

Spoon the mixture into a serving dish. Make a well and pour in the melted butter.

Serve immediately.

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Stuffed Peppers

Ingredients:
  • 2 peppers
  • 3 cups of cooked rice
  • 2 tablespoons of olive oil
  • 1 medium onion
  • 2-3 cloves of garlic (crushed)
  • 2 tablespoons of pine nuts
  • 1 tablespoon of pesto
  • grated mozarella and cheddar

Directions:

Slice the peppers lengthwise and remove the seeds. Place on a baking tray.

Fry the onion and garlic in the olive oil for five minutes. Add in the pine nuts and fry until the onion is soft.

Remove from the heat and stir in the rice, pesto and grated cheese.

Fill the peppers with the mixture and bake in a moderate oven until pepper flesh is soft.

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Puy Lentils & Rice

Ingredients:
  • 100g of puy lentils
  • 100g of rice
  • 2 cups of water
  • 2 tablespoons of olive oil
  • 25 g butter
  • 2 medium onions
  • 2-3 cloves of garlic (crushed)
  • 2 teaspoons of ground coriander
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • pinch of cayenne pepper
  • 4 tomatoes (chopped)
  • 2 tablespoons of lemon juice
  • pepper & salt to taste
  • parsley

Directions:

Soak the lentils for several hours. Cook the lentils till soft (about 40 minutes).

In another saucepan fry the onion and garlic in the oil and butter until soft. Stir in the spices. Add the rice. Add the water, tomatoes and lemon juice. Simmer until the rice is cooked. (It may be necessary to add more water). Stir in the cooked lentils. Season with salt and pepper. Garnish with parsley.

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Curried Nut Roast

Ingredients:
  • 225g nuts (hazel, brazil or walnuts) finely chopped
  • 225g tomatoes (peeled & chopped) or tin tomatoes
  • 2 medium onions finely chopped
  • 1 medium green pepper finely chopped
  • 75 g wholemeal breadcrumbs
  • 1 clove garlic crushed
  • 1 tsp dried mixed herbs
  • 1 tbsp mild curry powder
  • 1 egg beaten
  • salt & pepper to taste
  • cooking oil

Directions:

Fry onion and pepper gently in oil until soft - approx 10 minutes.

Mix nuts, breadcrumbs, garlic, herbs, curry powder and seasoning in a large bowl.

Stir in onions, pepper & tomatoes very thoroughly. Add beaten egg and bind mixture together.

Pack mixture into greased loaf tin and bake in an oven at 220° C till golden (30 - 40 mins).

Serve with rice and yoghurt, mango chutney or fresh tomato sauce.

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Potato and Cauliflower

Ingredients:

  • 4 Potatoes
  • 1/2 Cauliflower
  • pepper corns
  • salt & pepper
  • dash of lemon juice
  • coriander
  • mint
  • oil

Directions:

Quarter the potatoes and break the cauliflower into little florets.

Boil the potatoes in water until they are just about 1/4 cooked. Add the cauliflower florets at this stage. Remove from the heat and drain when the potatoes are half done.

Put some oil/spray in a non stick wok on high on the hob. When hot and burning add 2 or 3 pepper corns. Add in the potatoes and cauliflower. Keep tossing it so as not to break the potatoes. When cooked turn off the heat and add salt to taste, pepper and a dash of lemon.

If the potatoes and califlower are not crisp place under the grill for a few minutes.

Roughly chop coriander and mint and toss it into the wok and let the veg absorb the flavour of the herbs.

Serve.

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Click here for recipes from the Clare Island Retreat Centre.

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