Recipes to get ready for National Vegetarian Week
It takes place next month from May 20-26.
To celebrate a selection of recipe ideas perfect for a veggie feast have been put together.
Starters include Beetroot & Butterbean Hummus, the perfect centre piece for a sharing plate.
Serve this delicious dip with pitta crisps or crudités.
Mains include Tenderstem & Bengali Split Pea Curry with Caramelized Shallots.
Making a curry from scratch can seem a daunting task, but this is recipe easy enough to make on a Friday night without causing any stress.
It's also a really healthy option, too, as it is full of protein from the split peas and packed with nutrients from the Tenderstem broccoli.
Beetroot & Butterbean Hummus (serves 4-6)
250g cooked beetroot dipped in vinegar (not pickled)
1 tin butterbeans (410g), drained & rinsed
1-2 cloves garlic, crushed
Small bunch fresh chives, finely chopped (reserve a few for garnish)
3tbsp extra virgin olive oil
Sea salt & freshly ground black pepper
Chop the beetroot into small dice, set aside in a medium bowl.
In a food processor blitz the butterbeans with the garlic, chives and olive oil. Season to taste with sea salt & freshly ground black pepper.
Transfer into the bowl with the beetroot and gently fold through to mix. Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. Serve as a dip with pitta crisps, or part of a salad lunch spread.
Recipe from www.lovebeetroot.co.uk
Tenderstem & Bengali Split Pea Curry with Caramelized Shallots (serves 4)
1 large onion, roughly chopped
2-3 cloves garlic, peeled and sliced
2 cm piece fresh ginger, roughly chopped
2 tbsp vegetable oil
200g yellow split peas
200g Tenderstem, sliced into 3cm pieces
Small bunch coriander, roughly chopped
Freshly ground black pepper & sea salt
For the spice mix:
2 tsp cumin seeds
2 tsp fennel seeds
2 tsp fenugreek seeds
2 tsp mustard seeds
2 tsp nigella seeds
1-2tsp dried chili flakes, to taste
For the caramelized shallots:
300g shallots, peeled and cut into thin slices
3 tbsp vegetable oil
Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.
Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.
Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.
Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.
Whilst the curry is cooking, caramelize the shallots by stir frying with the oil in a large frying pan or wok over a medium high heat. Cook until golden and crisp, then drain on kitchen paper. Set aside.
Stir the Tenderstem through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.
Serve the curry topped with the caramelized shallots and sprinkled with the coriander. Great served with plain rice or naan bread.
Recipe from www.tenderstem.co.uk