Roasted Brussel Spouts

I am convinced that the best way to cook brussel sproats for any roast dinner is to roast them. Cut off the base and remove the rough outer leaves, put them in a roasting tray with some olive oil, salt, and pepper, and roast in the oven for about 40 mins until they start to char a little. They taste both a mixture of salty and sweet and are niceto snack on cold - honestly!!! Brussel sprouts can be nice!!

Festive Biscuits

For the lazy...decorate your own gingerbread men(well strictly they are asexual until you decorate them). Did this last night, lots of fun!!!

A Vegetarian Christmas

Christmas always poses as a bit of a quandry to the non-veggie cook who has been descended upon by a vegetarian or two for the biggest meal of the year. Having experienced 15 years worth of vegetarian Christmas meals I thought it might be nice to share what I think makes a good veggie alternative.

Firstly, I have absolutely no objection to having just the veggies - roast potatoes, parmasan baked parsnips, carrots (also good roasted!), sproats ect. ect. Although of course its not a good idea to roast them in goose fat! The major issue is the gravy, a roast dinnner just isn't a roast dinner without the gravy so always supply a healthy helping of veggie gravy with the meal (bisto gravey granuals with the hot water from the veggies and a splash of red wine works a treat!). Any vegetarian will love you for this!!

However, if you fancy serving up something a little bit special and different (please please no more nut roast or Linda McCartney Veggie Sausages!!!) I really recommend a recipe by Queen Delia, Cheese and Parsnip Roulade with Sage and Onion Stuffing. I have this most years for xmas and it is truely divine, loved by veggies and non veggies alike. It's a bit fiddly to make and you have to get hold of some sage derby cheese (go to the local deli) but it's well worth the effort. The recipe can be found in Delia's Vegetarian Collection and on her website. Delia's vegetarian recipes are wonderful for any special occaision. Now repeat the mantra after me after me . . . "the only way is the Delia way". . .

Roasted Butternut Squash and Red Onion Lasagne

This is a favorite amongst all my friends that I've cooked for and a good one to bring out at a dinner party. Simple to cook and impressive on the taste buds!

Ingredients
2 large butternut squashes
6 red onions
Lasagna pasta sheets
Tomato (passata/bolognaise) Sauce
Bechamel Sauce (home made or shop bought - if home made be sure to add
some nutmeg)
Parmasan Cheese
Mixed Italian Herbs
Extra Virgin Olive Oil
Salt & Pepper

Method
1. Peel and chop the squash and onions into chuncks (1 inch sq-ish)
2. Place in a baking tray and season with Italian herbs, salt and pepper,
drizzel with the olive oil and place in a preheated (200deg) oven until roasted (about 30-40 mins), mixing occaisionally whilst cooking.
3. Spread a layer of Bechamal sauce on the bottom of a lasagna dish then place a layer of lasagna sheets, then:
- A layer of tomatoe sauce.
- A layer of the vegatable mixture.
- A layer of lasagna sheets
- A layer of tomato sauce
- A layer of vegtables.
- A layer of lasagna sheets
4. Pour over the rest of the Bechamal Sauce and sprikle parmasan cheese on
the top and add a sprinkling of pepper.
5. Cook in the oven for 30 - 40 mins until the top has browned.
6. Serve with a fresh green salad, tomatoe salad, and crunchy bread.

(serves 6)

Introduction

The aim of this blog is to share my own veggie recipes, review other veggie recipes, and generally act as a placeholder for all my favorite veggie things. It's not a place where I am going to push my views on the ethics of being vegetarian and attempt to convert anyone. Quite frankly I'm not really sure why I am vegetarian, I just am and have no desire to revert back to my meat eating days. So enjoy! I hope you will find something to tickle your taste buds!