VEGETARIAN DISHES

VEGETARIAN PIE

 

Boil 5 large potatoes and 3 onions.

When soft leave onions to simmer.

Mash the potatoes.

Add salt, butter and a little milk.

Put a layer of potatoes in a dish and 3 hard-boiled eggs, cut up, then more potatoes.

Place in the oven to heat up.

 

Sauce;

 Add to onions one dessert spoon flour, ¾ cup milk, salt and a piece of butter.

Stir till it thickens and serve with pie.

 

VEGETARIAN SOUPS

 

CLEAR VEGETABLE BOUILLON

Take turnips, carrots, parsnips, onions, cabbage, parsley, leek, tomatoes, celery, or any other vegetable you may have.

Wash and cut into small pieces.

Add sufficient water and a cup of lentils, cook for 2 to 3 hours.

Strain, add a little butter and Vegemite and seasoning to taste.

VEGETARIAN BROTH

½ cup dried green peas, soaked overnight, 1 small cup pearl barley, 1 small cabbage shredded finely, 2 large carrots, 1 turnip, 1 Spanish onion and 2 leeks all cut into very small pieces.

Add about 3 quarts of water and boil until vegetables are very soft.

Add a generous piece of butter, salt and, if the flavor of Vegemite is liked, a little may be added.

CREAM OF ONION

Peel, wash and slice 3 Spanish onions; gently stew in a little water for half an hour, then add a quart of milk. Allow to simmer for another half hour.

Thicken with a little soya bean flour.

Add salt to taste.

 

MARROW SOUP

1 small marrow, 1 onion, several sprigs fresh mint, 2 tomatoes, celery salt, 1/2 pint milk, soya bean  flour or pea flour; 1 teaspoon butter.

Scrub and cut up marrow, including peel and seeds, slightly brown the onion in the butter, add the marrow, tomatoes, mint and salt.

Bring this to the boil in about 2 pints of water, and let simmer for a further 40-50 minutes.

Rub through a coarse sieve.

Mix the flour to a paste with the milk and gradually pour on the soup.

Pour back into the saucepan and re-heat.

SPINACH CLEAR SOUP

Large handful of spinach

Boil in about 1½ pints of water.

Rub spinach through a fine sieve.

Brown a finely chopped onion in butter and add to spinach water.

Salt and Vegemite are added to taste.

NUT LOAF

2 cups   whole wheat   breadcrumbs, 1   cup finely   ground walnuts, 1 egg (well beaten with a pinch of salt), 2 cups milk, I small onion (finely chopped), ½ teaspoon sage (powdered).

Mix ingredients thoroughly.

Put into a loaf pan, dot with butter.

Bake in a moderate oven 30 minutes.

SPINACH FRITTERS

Spinach

1 tablespoon butter

1 egg

Breadcrumbs

Salt

Pepper

Cook spinach gently with a little salt (do not add water). When tender chop finely. Melt the butter in the saucepan, return spinach to the pan and mix thoroughly. Beat egg well, add spinach and enough bread­crumbs to bind, season with salt and pepper, form into cakes or balls and fry in boiling fat. Drain well and serve hot.

POTATO RISSOLES

3 large cooked potatoes, ½ lb. mixed nuts, 1 tablespoon butter, pepper and salt, 2 tablespoons milk, 1 tablespoon grated cheese, egg and breadcrumbs.

Roast the nuts slightly and put through the mill. Melt the butter in a small saucepan, sieve the potatoes and add with the prepared nuts, milk and seasoning. Mix thoroughly and turn on to plate to cool. Form into balls, dip in egg and breadcrumbs and fry in boiling fat. Drain well and serve hot.

 

HARICOT BEANS

14 lbs. haricot beans, 1 small onion, 1 teaspoon butter, parsley (finely chopped), salt and pepper.

Soak haricot beans overnight to soften them. Next day put in saucepan with plenty of cold water and the onion cut in four. Boil from 2 to 2½ hours, or until they feel quite soft. When ready drain in a colander and lift out the pieces of onion. Return to the pan and add the butter, parsley, pepper and salt. Shake the beans over the fire for a minute or two and serve them hot. A squeeze of lemon may be added, or they may be served with parsley sauce poured over them.

CARROTS EN CASSEROLE

6 young carrots, 2 level tablespoons butter, 1 cup cream, 1 egg yolk, little chopped parsley, pepper and salt. Place carrots, which have been cut into thin slices, in the casserole with the butter, salt and pepper. Just cover with water. Put on the lid of the casserole and simmer for 30 minutes. When the carrots are tender add the yolks of the egg and cream, beaten together, and the chopped parsley, stir carefully over the fire until thick, but do not boil. Serve hot en casserole.

EGGPLANTS AND BANANA SAVOURY

Wash and split open eggplant, take out a small quantity of the centre and stuff the centre with mashed bananas mixed with a little butter and paprika. Butter the baking dish and sprinkle lightly with breadcrumbs, place eggplant on this and bake in a moderate oven until tender.

Take some tomatoes and some cauliflower chopped into sprigs and a few finely chopped shallots, add the centers which were taken from the eggplants, mix altogether in a saucepan with 1 cup water. Cook gently-until tender. Pour on to eggplant and serve hot.

CURRIED BEANS AND TOMATOES

½lb soybeans, 1 small apple, 1 small onion, 1 dessert­spoon curry powder, 1 tablespoon sultanas, 6

 tomatoes. Soak beans overnight and cook in same water for 2 hours. Melt a little butter in a

saucepan, grate in the onion and when partly cooked grate in the apple and add the sultanas. Mix the curry powder with a small cup of vegetable stock or water and pour into the pan. Mix well then add the cooked beans. Draw all this into the middle of the pan — put the tomatoes around. When the tomatoes are cooked, turn it onto a fireproof dish, with the beans in the middle and the tomatoes arranged carefully around. Garnish with sprigs of parsley. Serve hot.

 

LEEKS ON TOAST

Wash and trim leeks, cook in a very little boiling water until soft. Season lightly and arrange on buttered whole-wheat toast.

LENTIL, “SAUSAGES”

½lb red lentils, ½ lb. grated cheese, 1 tablespoon grated onion, little salt.

Cook lentils until soft. Mix together all ingredients, form into the shape of sausages, dip in beaten egg and breadcrumbs and fry in deep fat. Drain well.

ONION AND TOMATO PIE

2 Spanish onions, 1 lb. tomatoes, 1 tablespoon   butter, breadcrumbs.

Peel onions and cover with boiling water for a few moments, then drain and wipe dry. Cut in slices and cook in butter until tender. Slice tomatoes, butter a fireproof dish and put a layer of tomato, then a layer of onion and a few breadcrumbs. Continue until dish is full, Sprinkle crumbs on top, adding a few bits of butter. Bake in a moderate oven until brown.

WALNUT PIE

Cooked unpolished rice

Ground walnuts,

Tomatoes,

Onion,

Breadcrumbs

Butter and sprinkle a few breadcrumbs in a pie dish. Place a layer of rice, then a layer of walnuts, a layer of tomato and a little grated onion. Repeat the process until the pie dish is full. Cover fairly thickly with whole-wheat breadcrumbs. Place a few pieces of butter on top and bake until brown in a moderate oven. Serve with tomato sauce.

NUT ROAST

1 cup of ground mixed nuts, 1 cup cold mashed potatoes. 1 teacup breadcrumbs, 1 onion finely chopped, Vegemite and seasoning, Mix all the ingredients together thoroughly, add the Vegemite, mixed with a little water if desired, bind with an egg. Place in a buttered casserole and bake until brown.