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Vegetarian/Vegan recipes

Excerpt from my Article A Vegetarian Lifestyle for a Model Figure

When I first became a vegetarian there was not a lot of choice and certainly no ready made vegetable protein available in the supermarkets. Initially I had never even heard of tofu, but now I make a delicious tofu curry with sliced banana, zucchini, carrot, red onion and serve with rice and baby spinach leaves (hard or firm tofu is best). I make my own curry paste with flour, mild curry, a huge tablespoon of honey and water.

I recommend Linda McCartney’s prepared vegetarian sausages, vegetarian sausage rolls or vegetarian burgers which are available in the freezer section at supermarkets (they are available in Australia and the United Kingdom and Linda’s birthplace USA).

Lentil Pie (makes up four small or one large pie)

One cup of green lentils

One cup of red lentils

Chopped, medium size portion of pumpkin, potato, one medium size red onion, one carrot and a stick of celery.

Cold-pressed olive oil.

Frozen 25% reduced fat puff pastry for vegetarians; this contains only vegetable oils or you can make your own pastry.

Boil the lentils in two separate saucepans on low heat for up to 40 minutes, although red lentils take less time to cook, drain excess liquid.

In a large frying pan add some cold-pressed olive oil and all the chopped up vegetables and cook until light brown, then add the cooked red and green lentils to this mixture.

Line either four small pie containers or a pie plate oven dish with the olive oil and place a layer of puff pastry on the bottom, then add all the cooked vegetarian mixture and another layer of pastry on top.

Cook in a pre-heated oven on 200 celsius for an electric oven (180 celsius for fan forced oven) or for gas usually at a temperature up to 10-20 celsius lower for about 8 to 12 minutes until the pastry browns. Serve with salad greens or broccoli.