STILTON MUSHROOMS Serves 4
4 large or 8 medium flat mushrooms, wiped clean
75g butter or vegetable margarine
3 cloves garlic, finely chopped
1 small onion, finely chopped
50g vegetarian stilton cheese
50g natural yoghurt
1 tsp Vecon vegetable stock
ground black pepper
Remove mushroom stalks, finely chop and gently sauté in half the butter or margarine
together with two cloves of garlic and the onion for 4 minutes. Transfer to a mixing bowl
and mash in the stilton cheese, yoghurt and Vecon, season with pepper. Melt remaining
butter or margarine in a frying pan and add last clove of garlic. Fry the mushroom and place
under a hot grill or in the oven until golden brown. Serve warm with a mixed salad garnish.
| LEMON RICE Serves 4
225g long grain brown rice
2 tsp Vecon vegetable stock
450g fresh spinach
juice and zest of 1 lemon
30ml vegetable oil
2 tsp turmeric
2tspns ground coriander
1 tsp mustard seed
1 tsp ground cumin
1 fresh red chilli, seeded and chopped
1 inch piece of fresh root ginger, peeled and chopped ground black pepper.
Boil the rice adding 1 tsp of Vecon to the water – there is no need to add salt. In a
separate pan, cover the spinach with water and cook for 4 minutes, adding the remaining
Vecon. Strain the rice and spinach, mix together, stir in lemon juice and zest. Heat the oil in
a frying pan and add the spices, chilli and ginger and allow to ‘crackle’. Pour spice mixture
over the rice and finish with black pepper.
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SALAD SOUP Serves 4
50g butter
2 medium onions, chopped
2 cloves garlic, chopped
2 large round lettuces
½ lemon, sliced
550ml stock made with 1½ tsps Vecon vegetable stock
white pepper
50g fresh parsley finely chopped
sour cream to serve
In a large saucepan melt the butter and sauté onions and garlic for 4 minutes. Wash lettuce
leaves, shake and place in the pan on top of the onion – you can use the outside leaves
when making this soup. Cover with lid and allow lettuce to seat on a low heat for 5
minutes, then add lemon slices, stock, pepper and parsley. Allow to simmer, covered, for
20 minutes, stirring occasionally. Remove lemon slices and blend or process to a smooth
puree. Serve hot or cold with a blob of sour cream. If you want a very thick soup, use
more lettuce.
| STEAMED FENNEL WITH ORANGE & GINGER SAUCE Serves 3-4
1 large head of fennel cut into 3 or 4 pieces
30ml sunflower oil
4 spring onions, sliced
1 clove garlic, crushed
1 inch piece fresh root ginger, peeled and chopped
juice and zest of 1 orange
1 tsp soy sauce
½ tsp Vecon vegetable stock
Steam fennel for 5-10 minutes until lightly cooked. Heat oil in a heavy-based pan, sauté the
spring onions until soft and stir in the garlic and ginger. Add orange juice and zest, soy
sauce and Vecon. Pour over the fennel, toss well and serve
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