The ingredients in these recipes are in both imperial and metric measurements. There is also a printable Conversion Tables to refer to.
Soups
Bean and barley soup
Chick pea soup
Pea soup
Split red lentil soup
Main Courses
Casseroles, bakes and savoury dishes
Baked aubergines
Brown lentil loaf
Cheesy bean pot
Cottage pie
Pinto bean hotpot
Moussaka
Spicy lentil casserole
Vegetable casserole with dumplings
Rice and pasta dishes
Fried rice
Pasta with tomato, butter and basil
sauce
Quorn curry
Spaghetti Bolognese
Stir-fried vegetables
Tagliatelli with garlic, mushroom and wine sauce
Pastry, quiches and batter recipes
Broccoli and mushroom quiche
Old fashioned cheese pie
Savoury pancakes
Two pepper potato pie
Miscellaneous
Frittata
Omelette
Easy seeded bread
Salads
Apple and chick pea salad
Avocado salad
Carrot, cashew nut and apple salad
Chinese salad
Hot bean salad
Warm mushroom salad
Vegetable side dishes
Broccoli au gratin
Broccoli with lemon crumbs and roasted garlic
Cabbage with onions
Cauliflower cheese
Cauliflower with sultanas and onions
Oven chips
Pan fried potatoes in poppy seeds
Roast potatoes and parsnips
Sprouts with onions
Two beans in sesame
Sauces and dressings
French dressing
Mustard sauce
Onion and mushroom gravy
Smoked cheese sauce
Sundries
Shortcrust pastry
Salsa
Easy seeded bread
Chinese Dishes
This new section to the web site introduces the art of basic Chinese cooking, which we feel goes hand in hand with vegetarian food, being low in fat and cholesterol.
The Chinese consume far more bean curd (tofu) and Soya in their diets than we do in the West and this could account for the fact that they do not suffer heart disease or strokes and have never heard of a hot flush!!
Along with all the health benefits, the explosion of taste achieved with small amounts of ingredients is unbelievable.
Authentic sauces, available only at Chinese supermarkets, give stronger flavours. Watch out for Oyster Sauce, there is a non vegetarian one and a vegetarian one.