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    Vegetarians for Dinner: Deliciously Simple Entertaining
    Vegetarians for Dinner: Deliciously Simple Entertaining
    Vegetarians for Dinner: Deliciously Simple Entertaining
    Ebook127 pages1 hour

    Vegetarians for Dinner: Deliciously Simple Entertaining

    By Ceridwen Clocherty

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    About this ebook

    Vegetarians for Dinner breaks down the sometimes rigid distinction between vegetarian and non-veggie dishes, showing that most food can be easily adapted to suit both dietary preferences. It covers cuisines from around the world, and focuses on creating simple vegetarian meals to which meat can easily be added. If you’ve got a group of people coming over for dinner, with only one vegetarian guest, and you are not sure how to make them feel gastronomically included, then this book is for you.
    LanguageEnglish
    PublisherBookBaby
    Release dateOct 20, 2014
    ISBN9781483541723
    Vegetarians for Dinner: Deliciously Simple Entertaining

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      Book preview

      Vegetarians for Dinner - Ceridwen Clocherty

      too.

      Soups, Breads & Starters

      There are so many things you could serve as a starter it is hard to know where to begin. It is important to start a meal with an entrée of some sort, no matter how small. A bowl of olives and some bread is perfect. The idea is to get those gastric juices flowing in preparation for the main meal.

      I have covered two of my favourite types of starter in this chapter – soups and finger food platters. For other starters, I suggest you look for inspiration further on in this book. The majority of the meals in the chapters to follow can easily be scaled down to starter size. Great examples of this would be samosas, filled ravioli or savoury slice with a roasted tomato sauce. Remember to keep starters simple and light.

      Soups

      There are so many different types of soup suitable for vegetarians that they deserve a whole book to themselves. They also freeze very well and can easily be adapted for a non-veggie dish with the addition of bacon, diced sausage, even meatballs.

      I have included a few of my favourites and the ones that are requested time and again by hungry wintertime guests. Serve them as a starter or as a meal all to themselves.

      Creamy courgette (zucchini) soup [with bacon bits]

      A lovely combination of vegetable and cream cheese.

      2 large zucchinis, chopped into cubes

      1 onion, finely chopped

      2 cloves garlic, chopped

      50g butter

      1 vegetable stock cube dissolved in 500ml boiling water

      125g creamy soft cheese such as Philadelphia (flavoured soft cheese also works well)

      freshly ground black pepper

      [3 rashers of bacon, grilled (broiled) and chopped into squares]

      Sauté the onion, zucchini and garlic in the butter over a low heat for 10 minutes, stirring frequently. Add the stock and bring to the boil. Reduce heat to a simmer and cook for a further 10-15 minutes. Purée until smooth, return to the pan, add the cream cheese and stir in until fully melted. Season as required. Serve the bacon bits in a separate bowl for the non-veggie guests to sprinkle over their soup.

      Chesterton soup with Parmesan toasts [with chorizo sprinkles]

      This classic soup was one of the first things I ever made in school cookery classes and has remained a firm family favourite ever since. Chop some chorizo up for the meat eaters to sprinkle over the top.

      For the soup:

      4 large potatoes, peeled and chopped

      2 onions, finely chopped

      4 cloves garlic, chopped

      50g butter

      300ml milk (full cream or Hi-Lo – with skim milk, the texture will not be as creamy)

      1 vegetable stock cube dissolved in 300ml boiling water

      freshly ground black pepper

      [chorizo, sliced]

      Sauté the onion, potato and garlic in the butter over a low heat for 10 minutes, stirring frequently. Add the stock and milk and bring to the boil. Reduce heat to a simmer and cook for a further 15-20 minutes until the potatoes are soft. Depending on taste, either serve the soup as it is, chunks and all, or purée until smooth (this will give a thicker texture – add more milk if desired and bring back to the boil). Don’t forget to season as required.

      For the toasts:

      any type of bread – for more formal occasions I like to use French bread or foccacia, but for a quick supper, anything will do butter or olive oil grated fresh Parmesan seasoning – freshly ground black pepper, Italian herbs, fresh chopped basil, etc.

      This is so easy – just toast the bread on one side under the grill (broiler), turn over and spread with butter or olive oil (depending on taste), sprinkle with cheese, season and grill (broil). Cut into triangles or soldiers and serve.

      Other suggestions for soup ...

      The basic method used for the two soups already featured works with almost any winter vegetable. Sauté your chosen vegetables in 50g butter then add 200ml milk and 300ml vegetable stock. The purée to the desired consistency. If you are cooking for a vegan guest, substitute the butter with vegetable oil and use 500ml stock instead of the milk and omit any cheese in the recipes. Remember you can also place a bowl of meat on the table for the meat eaters to add to their soup as required; suggestions are included below.

      Blue cheese and broccoli

      1 head of broccoli, cut into small florets

      1 onion, finely chopped

      100g Stilton cheese

      Sauté the onion and broccoli, add the liquid and continue as described above. Crumble in the cheese at the last minute.

      Cauliflower [with garlic prawns]

      1 head cauliflower

      1 red onion, finely chopped

      25g ground almonds

      [4-6 cooked prawns per meat eater]

      Sauté the onion and cauliflower. Add the ground almond to the stock mixture for a thick, nutty texture, add to the vegetable mix and continue as described above. Serve the prawns on top of the soup as required.

      Roasted capsicum (bell pepper) [with spicy chorizo]

      4 capsicums (bell peppers), chopped

      2 onions, finely chopped

      2 red chillies, seeds removed and finely chopped

      [chorizo, sliced]

      Half and grill (broil) the capsicum (bell pepper) until blackened; remove the skin. Use any colour or a combination; the sweeter yellow varieties work particularly well for this soup. Sauté with the onion and chilli, add the

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