learn how to prepare 10 excellent vegetarian meals

Curried chickpea and spinach. I would not count this as a full meal since the spinach is the only new thing in this recipe. It was my first time cooking actual spinach. I have always had callaloo which is our green leafy vegetable (or more accurately herb).

Vegetarian gumbo

Vegetarian whole wheat pasta.

WEST AFRICAN BLACK EYE PEAS

16 oz raw black eye peas
8 cups water
1 teaspoon salt
1/8 cup canola oil
1 onion, chopped
3 carrots
2 Irish potatoes
spices and herbs
1 1/2 teaspoon curry powder

make a stew
1 teaspoon paprika

Stir fry with black beans.

Stewed red kidney beans and rice.

Chick pea curry.

Curried green lentils.

Broad bean pate (Only because I have a lot of beans in my freezer because I didn’t know they’d swell so much when boiled!)

BROAD BEAN PÂTÉ

2lb/900g broad beans, shelled

2tsp/10ml ground coriander
2tsp/10ml ground cumin
2tsp/10ml turmeric
2 cloves garlic, crushed
juice of 1 lemon
4tbsp/60ml olive oil
salt and pepper

1. Cook the beans in boiling water until tender, about 5 minutes. Drain, reserving the liquid.

2. Place the beans and spices in a liquidiser and blend for 30 seconds.

3. Add the lemon juice and garlic, thin the mixture with a little of the reserved liquid, to form a thick purée.

4. Gradually stir in the oil a little at a time, until the desired thickness of pâté is reached.

5. Season to taste and serve with crudités or bread and a sprinkle of turmeric.

Of course I will have to substitute for tumeric and coriander and cumin…We don’t usually get that here.

Meal One was a success. It was even enjoyed by my non-vegetarian family.

Since I have some beans left over I will try SWEET AND SOUR BROAD BEANS (I somehow feel silly for attempting to make something other than meat with sweet and sour sauce).

1lb/450g broad beans shelled
2 cloves garlic, crushed
1tsp/5ml fresh grated ginger
1 bunch spring onions
1 red pepper
1tbsp/15ml corn flour
1tbsp/15ml water

Sauce:

1tbsp/15ml soy sauce
3tbsp/45ml pineapple juice
2tbsp/30ml tomato purée
2tbsp/30ml white wine vinegar
2tbsp/30ml vegetable oil
2tbsp/30ml brown sugar