Veggie Dishes

 

Veggie Recipes

Pizza Flan

6oz shortcrust pastry

1 tin tomatoes

1/2oz/12g butter

1 small onion

1 teaspoon 'Simply Sprinkle' Romana

2 eggs

4oz/100g grated cheese

 

* Prepare pastry and chill

* Meanwhile finely chop onion and sweat in butter (ie soften without browning)

* Add tomatoes and 'Simply Sprinkle' Romana

* Cover and simmer 15 mins. Leave to cool slightly

* Roll out pastry and line 7-8 inch flan dish

* Take tomato mixture, add beaten eggs and cheese (leaving some for top)

* Pour into pastry case, sprinkle with cheese and bake in hot oven (400C/Gas 7)

for 30 mins

Lush served with one of our yummy spud ideas and a green salad.

For variation, add olives and for non-veggie add anchovy essence.

 

Savoury Flapjacks

2oz/50g margarine or butter

5oz/125g oats

4oz/100g cheese (Cheddar or red Leicester)

1 egg

1 grated onion

1 grated carrot

1 teaspoon 'Simply Sprinkle' Athenian

* Seat onion in marg or butter.

* Once soft remove from heat and add all other ingredients together.

* Bake in rectangular tin at 220C/Gas 5 for 25 mins.

 

Spicy Couscous

2 tablespoons olive oil

8 oz/225g couscous

1 teaspoon 'Simply Sprinkle' Mexican

6 spring onions

Coarsely grated zest and juice of 1 lemon

12 fl oz/350 ml vegetable stock

* Heat 1 tablespoon of the oil, add 1 teaspoon 'Simply Sprinkle' Mexican and fry over gentle heat for 1 min, stirring

*Add stock and bring to the boil. Add onions and couscous and give a quick stir

* Cover the pan with a tight-fitting lid and remove from the heat to allow the couscous to absorb the liquid

* When ready to serve, add the other tablespoon of olive oil and the lemon zest and juice

 

Butternut squash and sweet potato curry

2 teaspoons vegetable oil

1 large onion, roughly chopped

1 butternut squash, seeded and cut into chunks

2 small sweet potatoes, cut into chunks

1lb/ 450g potatoes cut into chunks

1 cooking apple, cored and cut into chunks

1 teaspoon 'Simply Sprinkle' Hot & Tasty

17fl oz/500ml vegetable stock

2oz/50g raisins

4 tablespoons natural yoghurt

*Heat oil in a pan and sweat the onion

*Add 'Simply Sprinkle' Hot & Tasty and fry lightly for 1 min

* Add all other ingredients, bring to the boil, cover and simmer for 20-30 mins until vegetables are tender.

* Serve with a spoonful of yogurt, if liked, and/or  rice

 

Quicky Satay Sauce

7oz/200g carton of coconut cream

4 tablespoons crunchy peanut butter

1 teaspoon 'Simply Sprinkle' Hot & Tasty

Blend these ingredients for an instant Satay sauce

 

Butternut squash soup

1 tablespoon vegetable oil

1 Butternut squash, deseeded and roughly cubed

2 carrots, chopped

1 onion, chopped

1 stick celery, sliced

2 tablespoons red lentils

2 pts vegetable stock

1 teaspoon 'Simply Sprinkle' Hungarian

 

* Soften the vegetables in the oil without browning over a very low heat

* Add the teaspoon of 'Simply Sprinkle' Hungarian and lightly fry for 1 min.

* Add the lentils and the vegetable stock, bring to the boil, lower heat, cover and simmer for about 30 mins

* Blend to creamy consistancy

 

Leek and Potato Soup Egyptian

2oz/50g  butter

2 big leeks

2 potatoes

1 onion

1 teaspoon 'Simply Sprinkle' Egyptian

1 1/2 pts vegetable stock

1/2 pt milk

 

*Soften all vegetables in the butter over a low heat, add 'Simply Sprinkle' Egyptian, add liquids, bring to the boil, lower heat, cover and simmer 30 mins.

* Blend to a creamy consistency

The 'Simply Sprinkle' Egyptian gives this traditional soup a little bit of added interest and a lovely yellow hue.