Casserole of Vegetables
Soak the Wooden Ears in water for 20-25 minutes, rinse them and discard the hard roots, if any. Cut the bean curd into about 12 small pieces and… Read More »
Vegetarian Chop Suey
Cut the bean curd into about 24 small pieces. Soak the Wooden Ears in water for about 20-25 minutes, rinse them clean and discard any hard roots. Cut… Read More »
The Two Winters
Try to select mushrooms of a uniformly small size. Soak them in warm water; squeeze dry and keep the water as mushroom stock. Cut the shoots into thin… Read More »
Imam Bayildi
Halve the aubergines lengthways. Scoop out the flesh, leaving substantial shells so they do not disintegrate on cooking. Chop the flesh and set aside. Sprinkle the insides of… Read More »
Tian de Courgettes
Remove the crusts from the bread and discard. Tear the bread into small pieces and place in a large bowl. Pour over the milk and leave to soak…. Read More »
Vegetable Kebabs with Tofu Sauce
Put the tofu in a blender or food processor with 15 ml (1 tbsp) oil, 10 ml (2 tsp) soy sauce, the lemon juice, garlic and sesame oil… Read More »
Stir-Fried Vegetables
Heat the oil in a wok or large deep frying pan. Add the garlic, ginger and chillies if using, and stir-fry for 1-2 minutes. Add the nuts and… Read More »
Glazed Vegetable Pastries
Layer the filo pastry squares over a buttered upturned Yorkshire pudding tin, brushing liberally with melted butter, to make 4 baskets. Bake at 190°C (375°F) mark 5 for… Read More »
Vegetable Curry
Chop the onion and ginger and place in a blender or food processor with the garlic and chillies. Puree until almost smooth. Heat the oil in a large… Read More »
Vegetable Korma
Chop the onion; finely chop the ginger. Heat the oil in a large, heavy-based saucepan. Add the onion, ginger and garlic and fry very gently, stirring frequently, for… Read More »
