Party Fare - canapes, buffet dishes, drinks etc
Don't panic! Whether you are new to vegetarian Christmas catering, or an old-hand looking for a new idea, we have plenty of help and loads of recipes on our website. here's a catalogue of our Christmas features. A number of the Countdown to ... [... more]
Vegetarian Society |
Richmond Pie
This robust pie is filled with a mixture of chestnuts, walnuts and dried mushrooms. The filling is best prepared a day in advance. The pastry too can be prepared in advance and frozen. If you make it on the day, leave plenty of time so you can ... [... more]
Vegetarian Society |
Pumpkin & Watercress Gnocchi with Green & Purple Basil
Nadine Abensur is the driving force behind the Cranks culinary revolution and in The New Cranks Recipe Book she shares her talent for culinary creation. Never has vegetarian cuisine been so exciting and cosmopolitan. [... more]
Vegetarian Society |
New Food For A Vegetarian Family/Mitchell Beazley £16.99
Simon Hope has been a vegetarian restauranteur for some 18 years, during which time he and his wife Kate have also produced three children, making him ideally qualified to tackle the issue of catering for a growing family. His book New Food For A ... [... more]
Vegetarian Society |
Italian Spinach and Ricotta Gnocchi
It can be difficult to get a good vegetarian Parmesan and you will often find that a vegetarian Pecorino is a much tastier alternative. Heat the oil in a saucepan, add the onion, fennel or celery, if using, and the garlic and cook gently until ... [... more]
Vegetarian Society |
What's New?
Youth Recipes - this link takes you to our Young Veggie website This symbol means that the recipe was developed by our Cordon Vert staff. Clicking on the symbol will take you to pages of information about the Cordon Vert school. This symbol ... [... more]
Vegetarian Society |
Golden Pine Kernal Pilau
Turmeric and paprika add a warm glow to this pilau with the pine kernels giving a unique flavour. Serve on its own or with the Spiced Spinach and Tofu (previous page) to make a striking main course. Check on the liquid content during cooking and ... [... more]
Vegetarian Society |
Dairy-free Chocolate Cake with Raspberries
You do need to use a good quality dark chocolate for the icing, though it does not need to be as high in cocoa content as for other recipes. A sweeter chocolate works better because of the bicarbonate of soda which can otherwise leave a slightly ... [... more]
Vegetarian Society |
Strawberry & Fresh Fig Brulé
After a substantial main course, a light and fruity dessert is required. This variation of an old standard is always popular, so it's probably best to double the recipe and make 8 servings. Only use figs if they are prefectly ripe - if you can't ... [... more]
Vegetarian Society |
Apricot and Pecan Crumble
Apricots and marmalade make a tangy combination which works well in a fruit crumble. Then put the mixture including all the liquid into a greased oven-proof dish. Bake the crumble at 350°F/180°C/gas mark 4 for 20-25 minutes. Bring to the boil in . [... more]
Vegetarian Society |
For the base:
This is a cross between a cake and a pudding. Use a deep sided dish (8 inches) as the mixture rises considerably. For the base, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour. ... [... more]
Vegetarian Society |
Leek Mousse
This elegant starter is made from leek purée wrapped in leek leaves. When cold it slices well and is easy to serve. Blanch the outer leaves in boiling water for 2 minutes until soft, then remove. Take one leaf, cover a section of the base of the .. [... more]
Vegetarian Society |
