Table of Contents

This is the table of contents of VEG: simple, stylish and seasonal vegetarian cooking, by Catherine Mason (Pauntley Press, 2001, ISBN: 0-9534897-2-8, price £12.99). Get your signed copy!

A selection of sample recipes from VEG is available online.

Sample recipes from Catherine's second vegetarian cookery book, Vegetable Heaven are also available online.

Recipes marked with a V are either completely vegan or can be made vegan.
Recipes marked with an L are low in fat.

ACKNOWLEDGEMENTS    11
INTRODUCTION    13
STARTERS AND SOUPS    21
   Purée of broad beans with fresh tarragon V L    22
   Melitzanosalata – Greek aubergine dip    23
   Mushrooms stuffed with Roquefort and walnuts    24
   Field mushrooms stuffed with hazelnuts and Torta di Dolcelatte    25
   Sushi rolls V L    26
   Fresh tomato and pepper salsa V L    28
   Tomato tartlets with crisp Parmesan topping    29
   Mushroom and aubergine wontons    30
   Soups – some ground rules for improvisation    32
   Spiced cream of pumpkin soup with Seville orange V    33
   Lovage soup    34
   Cream of cauliflower soup with walnuts V    35
   Cauliflower and potato soup with Indian spices V    36
   Carrot and coriander soup V    37
   Celery and celeriac soup with fennel V    38
   Cream of Jerusalem artichoke soup    39
   Simple winter vegetable soup V    40
   Spinach and potato soup with Indian spices V    41
   Cream of tomato soup with basil    42
   Plain and herb dumplings for soups and stews V    43
SALADS    45
   Garden leaf and herb salad with balsamic vinaigrette V L    46
   Artichoke, egg and tomato salad with pesto marinade    48
   Watercress, avocado and walnut salad V    49
   Summer bean salad V L    50
   Yellow courgette and rocket salad V L    51
   Warm flageolet salad with fresh herbs V L    52
   Pink grapefruit and watercress salad V L    53
   Guacamole V    54
   Pasta salad with green beans and tomatoes    55
   Pink beetroot salad with roasted walnuts and walnut vinaigrette V L    56
   Potato salad with chives and crème fraîche    57
   Potato salad with a parsley lemon dressing    58
   Warm lentil and mint salad V L    59
MAIN COURSES    61
   EGG DISHES    62
   Soufflée of chard and tomato    62
   Soufflée of small pumpkins, baked in their skins    64
   Sorrel soufflée    65
   Terrine of green and yellow beans with tomato    66
   Courgette and potato frittata    67
   Pumpkin and sweetcorn frittata    68
   PASTA    69
   Life without pasta?    69
   Fresh egg pasta    70
   Herb pasta    71
   Spinach pasta    72
   Saffron pasta    72
   Pasta with mushrooms, walnuts and avocado    73
   Pasta with Savoy cabbage, Dolcelatte and roasted walnuts    74
   Fusilli with courgettes, basil and pine kernels    75
   Dolcelatte, leek and lovage sauce for pasta    76
   Leeks and fusilli with pesto and white wine    77
   Pasta with mushrooms and rocket    78
   Red pepper and almond sauce for pasta    79
   Saffron ravioli filled with a purée of petits pois    80
   Fresh parsley lasagne layered with roast pumpkin and chard    82
   BEANS, LENTILS AND NUTS    84
   Slow-cooked Greek beans with tomatoes, herbs and red wine V L    84
   Lentils cooked in red wine with mint V L    86
   Couscous with saffron and butter beans V L    87
   Sweet-potato pie with Puy lentils in a wine sauce V    88
   Terrine of cashews, almonds and apples    90
   Refritos V L    92
   RICE AND OTHER GRAINS    93
   Risotto    93
   Leek and mushroom risotto    95
   Mushroom risotto with Marsala    96
   Pumpkin risotto with saffron    98
   Quinoa with braised Mediterranean vegetables, herbs and goat's cheese    100
   Risotto of leeks, petits pois and pine kernels    102
   Herb couscous V L    103
   Tarragon couscous with roasted pumpkin V L    104
   Baked spiced polenta with a fresh tomato sauce    105
   Baked polenta layered with three sauces    106
   Baked rosemary polenta with a crisp red onion topping    108
   MAINLY VEGETABLES    109
   Aubergines and red onions roasted with Marsala V L    109
   Roasted celeriac with shallots, walnuts and soft goat's cheese    110
   Pattypan squash filled with walnuts and Roquefort    111
   Roasted baby aubergines with leeks and mushrooms V L    112
   Roasted Mediterranean vegetables with herbs and goat's cheese    113
   Onion and mushroom ragoût with Quorn L    114
   Egg and spinach pizza    116
   Calzone filled with Cavolo Nero, sun-dried tomatoes and herbs    118
   Buckwheat pancakes filled with spinach and sun-dried tomatoes    120
   Courgette ribbon noodles V L    123
   Sautée of mixed summer squash L    124
   Tomato and pepper ragoût with grilled goat's cheese    125
   Thai green curry V    126
   Winter vegetable stew V L    127
VEGETABLE ACCOMPANIMENTS AND SIDE DISHES    129
   Jerusalem artichoke and red onion sautée V L    130
   Celeriac gratin with Indian spices V L    131
   Celeriac mash with potatoes, celery and lovage V L    132
   Braised chicory with shallots, mustard and dill    133
   Clay-baked new potatoes with garlic and herbs V L    134
   Mashed potatoes with pesto, Parmesan and pine kernels    135
   Potato gratin with garlic and rosemary V L    136
   Red onions with Seville orange and Marsala V L    137
   Spiced red cabbage with Marsala and apples V L    138
   Roasted mushrooms and shallots with mustard and red wine V L    139
   Swede and parsnip mash with fresh herbs V L    140
DESSERTS    141
   Banoffi pie    142
   Chestnut syllabub    144
   Chocolate tofu mousse V    145
   Baked rhubarb and stem ginger pudding    146
   Hazelnut meringues    147
   Brandy mocha trifle    148
   Ices    150
   Vodka lemon sorbet V L    151
   Seville orange sorbet V L    152
   Strawberry sorbet V L    153
   Strawberry yogurt ice    154
BAKING    155
   Overnight bread – bread machine recipe V    157
   Olive and tomato focaccia V    158
   Saffron cardamom bread with dates and pecans V    160
   Crisp butter shortcrust pastry    162
   Almond apple cake    163
   French chocolate cake with ground almonds    164
   Chocolate biscuit cake    166
   Spelt cookies with dates and pecans    167
   Treacle flapjack    168
   Coconut caramel bars    169
BREAKFASTS    171
   Breakfast pancakes – U.S. style    172
   Oatmeal pancakes    173
   English apple and blackberry pancake topping V L    174
   Walnut French toast    175
   Fried banana sandwich    176
   Fried chocolate sandwich    177
   Coconut granola    178
   Breakfast bulgar with cardamom and sultanas L    179
   Rhubarb and stem ginger compôte V L    180
   Citrus and passion-fruit salad V L    181
SAUCES    183
   Roux sauce – basic method    184
   Cheese sauce    185
   Onion sauce with Marsala V    186
   Mushroom and herb sauce    187
   Garlic mushroom sauce    188
   Oriental peanut and sesame sauce V    189
   Sweet chilli dipping sauce V L    190
   Pesto    191
   Tomato coulis V L    192
   Summer tomato sauce with basil and cream    193
   Red onion and redcurrant relish V L    194
SNACKS, SANDWICHES AND TREATS    195
   Herb pancakes    196
   Pesto bread    198
   Avocado and walnut toast with cherry tomatoes    198
   Summer sandwich with walnuts, baby broad beans and Emmental cheese    199
   Torta di Dolcelatte, pear and macadamia sandwich    200
   Tomato open sandwich with basil and balsamic vinegar L    200
   Chocolate hazelnut spread V    201
   White chocolate cardamom truffles    202
FREEZER AND PANTRY    203
   Some useful things to freeze    204
   Herb butters    205
   Garlic butter with parsley    206
   Lemon parsley butter    206
   Thai green curry paste V L    207
   Vegetable stock V L    208
   Bramble jelly V L    209
INDEX    211