Vegetarian Paella
Heat oil in a large, heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally for 5-6 minutes, or until onion is soft. Add the saffron to the vegetable stock, then add the stock to the rice. Bring to the boil, then ... [... more]
Nestlé |
Lentils with Spanish Onion, Basil and Fetta
Bring the vegetable stock to the boil in a medium sized saucepan, reduce heat and add lentils. Simmer the lentils for approximately 10 minutes, or until tender. Place lentils in a large mixing bowl, and dress the lentils liberally with olive oil. ... [... more]
Australian Womens Weekly |
Ocean trout on asian noodle salad with wilted greens- ...
Saute kiffir lime leaf, coriander, and lemongrass in 2 tablespoons water or vegetable stock for approx. 1min or until fragrant Add lime juice, cooked warm noodles, tamari and the remaining water and toss together quickly. Finish off with ... [... more]
Australian Womens Weekly |
Risotto Presidente- SIMON HUMBLE
In a heavy-based saucepan lightly sauté the diced shallot and chopped garlic in a little extra virgin olive oil On a medium flame, lightly sauté the rice until "toasted" stirring with a wooden spoon. Add 750mls of hot vegetable [... more]
Australian Womens Weekly |
Warm Poached Egg with Truffle and Soft Polenta - PAUL WILSON
Heat vegetable stock with shaved garlic clove and any excess Parmesan rind you may have. Bring to the boil. Season to taste then pass into another pot. Whisk in polenta gradually, constantly whisking to a smooth paste. Reduce heat slightly and ... [... more]
Australian Womens Weekly |
Roasted Capsicum, Peanut And Tomato Soup
Warm the oil in a 3-litre saucepan over moderate heat. Add the onion and cook for a few minutes and then add the garlic, chilli, tomato, capsicums, coriander leaves and paprika. Bring to the boil. Add the vegetable stock, salt and pepper and ... [... more]
Australian Womens Weekly |
Maggie & George's Special Nut Roast
I was given this recipe by some very special friends, hence the title. It never fails, it is easy, versatile and scrummy. Feeds 6 easily. Stir in the wholemeal flour, then add the vegetable stock, yeast extract and soy sauce. Put this mixture in ... [... more]
International Vegetarian Union |
Niçoise Green Beans
Heat oil in frying pan; gently saute onions and celery until lightly browned. Boil or steam beans until tender, 10 mins; drain and set aside. I drained the tomatoes and used about 5T of the juice in place of 4T vegetable stock. Recipe By: Linda ... [... more]
International Vegetarian Union |
Hearty Bean and Vegetable Stew
Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy ... [... more]
International Vegetarian Union |
Everything Soup
1 onion, chopped and sauteed in a little vegetable margarine 2-3 cups of vegetable stock or water (to barely cover vegetables) Vegetables should total about 500g. Chop and simmer together for 20-25 minutes. This soup is never the same twice! 1 ... [... more]
International Vegetarian Union |
Noodles, Tofu and Wakami
Remove from bowl and chop, removing and discarding the tough rib. Stir-fry 1 min.Add the vegetable stock, tamari,and wakami and boil 2 min. Spoon equal portions of the tofu mixture and broth over each serving. Hi - here's what I came up with for ... [... more]
International Vegetarian Union |
Butter Beans with Mint and Tomatoes
Whilst the taste does suffer very slightly with the ommission of the oil, I find the addition of a very strongly flavoured vegetable stock (1/4 pint) redresses the balance well. Saute onions and garlic in a little of the stock until starting to ... [... more]
International Vegetarian Union |
