Eggplantcarrot

CARROT RING WITH MUSHROOM SAUCE
Serves 6
225g carrots, finely grated
175g vegetarian cheddar cheese, grated
100g crushed wholemeal wheatcrackers
2 free-range eggs, beaten
275ml skimmed milk
½ tsp mixed herbs
ground pepper
1 tsp VECON® vegetable stock

Filling:
50g lettuce leaf selection

Sauce:
1 clove garlic, crushed
1 small onion, chopped
175g mushrooms, finely slice
50g butter or vegetable margarine
15ml wholemeal flour
225ml skimmed milk
½ tsp VECON® vegetable stock
juice of ½ lemon
15ml soy sauce
15ml sherry
ground black pepper

You will need a well-greased ring mould for this recipe or alternatively improvise with a small cake tin placed inside a larger one. Stir the carrots, cheese and crackers into the eggs and milk with the herbs and pepper. Dissolve the VECON® in a little boiling water, add to the mixture and spoon into the ring mould. Place in a deep tray half filled with water and steam bake in a pre-heated over 180 C/350 F about 45 minutes, or until firm. Turn out of the mould and keep warm. Before serving fill with a selection of lettuce leaves.

Meanwhile, make the sauce. Saute the garlic, onion and mushrooms in the butter or margarine. Sprinkle in flour and gradually add the milk, stirring continuously. Add the rest of the ingredients and serve.

EGGPLANT SPAGHETTI

Serves 4
1 tsp salt
1 large Eggplant, sliced into rounds
225g wholewheat/white spaghetti
2 tsp VECON® vegetable stock
15ml onion, chopped
1 clove garlic, crushed
30ml olive oil
400g tinned tomatoes, chopped
50ml natural yoghurt
pinch nutmeg
pinch chilli powder
25g wholemeal breadcrumbs
25g sesame seeds
½ tsp oregano
ground black pepper

Sprinkle salt over the eggplant, cover and leave for 20 minutes, rinse thoroughly and towel dry. Meanwhile, cover the spaghetti with boiling water, add 1 tsp VECON® and cook until tender, drain well. Saute the onion and garlic in half the oil, add aubergines and cook until tender. Liquidise tomatoes with remaining Vecon and sir in yoghurt, nutmeg, chilli and cooked spaghetti. Pour the tomato mix into an oiled baking dish, cover with eggplant layer, finish with black pepper. Bake in a preheated oven 200C/400F for 15 minutes.