Cauliflower and Broccoli Cheese. Simple but so satisfying. Try frying thin courgette rings fast and line the dish with them. Also bake some cherry tomatoes and arrange round the edges of the finished dish.
Ratatouille Crumble. Aubergine, courgette, red pepper, red onion, carrot. These are cooked with tomato pulp, garlic, tomato puree, veg stock and topped with a cheesy crumble.
Rosemary and Parmesan Sodabread. No yeast, no kneading, plenty of butter when you take out of the oven or dip in olive oil.
Roasted Vegetable Wellington. Big mushrooms, red peppers, red onions, all roasted. Fresh spinach, wilted. Optional creamed leeks, also add your choice of grated cheese. All these things are layered and wrapped in puff pastry and baked.
Stuffed Field Mushrooms. Topped with boursin cheese, toasted cashew nuts, chopped onion, garlic, fresh chopped sage, sundried tomatoes. Topped with parmesan cheese and baked. The juices flow, who needs meat!
Onion Bajis. Emphasis on the sliced onion, which is mixed with gram (Chickpea) flour, garlic, curry paste, fresh coriander with added water and fried in vegetable oil.
Shredded vegetable filo parcels. We shred leeks, carrots, spring onions, fry them in a little butter, add some petits pois, sweetcorn kernels, allow to cool and wrap up in filo pastry and bake. You can make these in a long sausage shape and twist into a catherine wheel and fry as an alternative.
Vegetable Casserole with herby spinach dumplings. Just like a Beef Stew but with rooty, chunky and delicious vegetables instead. We use a variety of root veg and cook in a tomatoey sauce. When everything is almost cooked, we drop in veg suet dumplings which are made with the spinach and fresh sage.