Rose Elliot - Rose Elliot’s Vegetarian Meals In Minutes

Collins

an imprint of HarperCollins Publishers

1 London Bridge Street

London SE1 9GF

www.harpercollins.co.uk

First published in paperback 1998; previously published

in 1994 as Rose Elliot’s Vegetarian Fast Food .

Text © Rose Elliot 1994, 1998

Photographs © David Armstrong 1994

All rights reserved

Editor: Jane Middleton

Text designer: Joan Curtis

Photographer: Dave Armstrong

Home Economist: Lyn Rutherford

Stylist: Róisín Nield

Illustrator: Lucinda Rogers

Indexer: Susan Bosanko

A catalogue record for this book is available from the British Library.

Publishing Director: Denise Bates

Senior Managing Editor: Angela Newton

Editorial Assistant: Lisa John

Rose Elliot asserts the moral right to be identified as the author of this work

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Source ISBN 9780007193196

Ebook Edition © JANUARY 2015 ISBN: 9780007405565

Version: 2015-01-26

HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication .

With book sales of three million, Rose Elliot is Britain’s bestselling vegetarian cookery anchor. She has earned the praise of vegetarians and non-vegetarians alike for the originality and imaginativeness of her recipes.

Her first book, Simply Delicious , was written in response to the many requests for recipes she received from visitors to the retreat centre run by her parents, where she then cooked. The book was widely praised and, since then, Rose has written many bestsellers. Vegetarian Christmas , Vegan Feasts , The Bean Book and Low Fat , Low Sugar are published in paperback by Thorsons.

Rose Elliot frequently contributes to national magazines, gives cookery demonstrations and broadcasts on radio and television. She lives with her husband, Robert, in Hampshire. Rose has always had a great interest in astrology and has practised this alongside her career as a cookery writer. With Robert she runs a computer-based astrological service which provides high quality personality profiles, forecasts and compatability charts. More details can be obtained from: Rose Elliot Horoscopes, PO Box 16, Eastleigh, Hampshire SO50 5YP.

COVER

TITLE PAGE

COPYRIGHT

STORECUPBOARD

BREAD

Introduction

Crostini & Bruschetta

Quick Pizzas

Snacks on Toast

Open Sandwiches & Pan Bagnat

Pitta Pockets

Tortillas & Poppadums

Croissants, Rolls & Sweet Ideas

EGGS, CHEESE & DAIRY FOODS

Introduction

Omelettes

Crèpes

Cheese Salads

Fried, Melted & Grilled Cheese

Puddings with Cheese, Cream & Yogurt

PASTA

Introduction

Tomato Sauces

Light Pasta Dishes

Cheese & Cream Sauces

PULSES, GRAINS & NUTS

Introduction

Beans & Lentils

Rice

Bulgur, Couscous & Polenta

Nuts

VEGETABLES

Introduction

Soups & Top-of-the-Stove Dishes

Gratins & Grills

Potato Wedges

Spiced Vegetable Dishes

Fritters & Fried Vegetables

Stir-Fries

Main-Course Salads

FRUIT

Introduction

Fruit Salads & Savoury Fruit Dishes

Cold Puddings

Hot Puddings

ABOUT THE PUBLISHER

Most of the recipes in this book are based on a combination of fresh ingredients and ingredients that keep well in a storecuboard, such as pasta, rice and spices. A well-stocked storecupboard saves time; after the initial stocking-up it’s just a matter of replenishing it when required. You don’t have to shop every day to make quick vegetarian meals: fresh vegetables and dairy produce keep very well in the fridge; herbs in jugs of water or growing in pots in a light place; and bread, if you want some in reserve, in the freezer. These are the ingredients I find most useful to have in stock, and many of the recipes in this book rely on them.

DRY GOODS

I like to keep in several packets of pasta in different shapes and a supply of split red lentils, which cook more quickly than other pulses and don’t need soaking. Various types of rice are also indispensable: brown basmati is the only wholegrain rice that cooks in under 30 minutes, and white basmati takes even less time. Bulgur wheat, couscous, instant polenta, chick pea (gram) flour, cornflour and dried breadcrumbs are worth having for occasional use, and flour (both white and wholemeal) and baking powder are storecupboard basics. Wheatmeal and amaretti biscuits keep fairly well and make a good base for various puddings. Dried fruits are useful for both sweet and savoury dishes, as are nuts, seeds, desiccated coconut, coconut milk powder and creamed coconut. Try to keep several types of nuts and seeds in stock, such as walnuts, hazelnuts, cashews, pine nuts, sunflower seeds and sesame seeds. If possible, store nuts in the fridge or freezer to prevent them from going rancid. In any case, buy them in small quantities.

CANNED AND FROZEN FOOD

Certain canned ingredients are invaluable for making fast food – green lentils, chick peas, different types of beans, canned sweetcorn (without added sugar), artichoke hearts and tomatoes in juice. Canned whole tomatoes are usually of better quality than the chopped ones and it’s easy to break them up quickly with a spoon once they’re in the saucepan. Canned chestnuts and unsweetened chestnut purée come in handy, whether it’s to make a hearty winter stew or whip up a luxurious quick pudding. I like the vacuum-packed canned whole chestnuts that are now available. It’s also possible to buy frozen peeled chestnuts. Other frozen foods I like to keep in stock are sweetcorn, petit pois and leaf spinach. Sticks of frozen double or whipping cream are useful, too, for when you need just a small quantity.