Vegetarian Recipes

Vine Leaves with Herb Stuffing
Directions: (continued)
Add more salt and pepper if needed, 1 tablespoon lemon juice and the chopped herbs. Turn out onto a plate to cool while you prepare the vine leaves.

You can find these in the delicatessen section of the grocery store or at a Greek shop. Soak them in a sink full of cold water for a minute or two, then gently separate them and lay on a wire rack to drain. If using fresh vine leaves, blanch them for 3 minutes in boiling water. Drain. When the stuffing has cooled, place a heaped tablespoon of the stuffing in the center of each leaf, then roll them up loosely leaving room for the rice to swell and tucking in the ends as you roll. Place a layer of unused leaves in the bottom of a broad pan and lay the filled leaves on them. Pour over the remaining olive oil, 2 tablespoons lemon juice, and 1-1/4 cups hot water. Lay a flat plate on top of the rolled vine leaves to press them down lightly, and cover the pan. Bring to the boil and simmer gently for 45 minutes. Leave to cool in the pan. To serve, lay the little rolls on a dish and sprinkle with a little more lemon juice. Serve as a first course, sidedish or cocktails.


		Vine Leaves with Herb Stuffing Directions: (continued) Add more salt and pepper if needed, 1 tablespoon lemon juice and the chopped herbs. Turn out onto a plate to cool while you prepare the vine leaves. You can find these in the delicatessen section of the grocery store or at a Greek shop. Soak them in a sink full of cold water for a minute or two, then gently separate them and lay on a wire rack to drain. If using fresh vine leaves, blanch them for 3 minutes in boiling water. Drain. When the stuffing has cooled, place a heaped tablespoon of the stuffing in the center of each leaf, then roll them up loosely leaving room for the rice to swell and tucking in the ends as you roll. Place a layer of unused leaves in the bottom of a broad pan and lay the filled leaves on them. Pour over the remaining olive oil, 2 tablespoons lemon juice, and 1-1/4 cups hot water. Lay a flat plate on top of the rolled vine leaves to press them down lightly, and cover the pan. Bring to the boil and simmer gently for 45 minutes. Leave to cool in the pan. To serve, lay the little rolls on a dish and sprinkle with a little more lemon juice. Serve as a first course, sidedish or cocktails.
RECIPES • Vegetarian Dishes Beans with Garlic and Herbs Ingredients: 1 cup navy beans 1 Bermuda onion 1 carrot 1 stalk celery sea salt and black pepper 1 clove garlic 3 tablespoons olive oil 1 tablespoon white wine vinegar 2 tablespoons chopped chervil 1 tablespoon chopped chives 1 teaspoon chopped lovage 1 teaspoon chopped summer savory Directions: Soak the beans in cold water for 3 to 4 hours or overnight. Drain them, and put them in a saucepan with plenty of fresh cold water. Bring to the boil slowly. Add half the peeled onion, the cleaned carrot and celery and cook until tender, adding salt towards the end of the cooking. As soon as the beans are soft, but not yet broken, drain them and discard the vegetables or keep them with the stock for making soup. Add more salt, as necessary, and lots of black pepper. While the beans are still hot, stir in the remaining half onion, thinly sliced, and the peeled and crushed garlic. Stir in the oil and vinegar and the chopped herbs. Serve soon after cooling; on no account chill. Herb Pudding Ingredients: 1/3 cup pearl barley 1/4 lb. nettles 1/4 lb. sorrel or spinach 1 bunch scallions 3/4 cup parsley 1/2 cup chopped mixed herbs: summer savory, marjoram, burnet, tarragon, chervil and dill sea salt and black pepper 1 egg Directions: Soak the pearl barley in cold water for 2 to 4 hours. Drain well. Wash the nettles, sorrel or spinach, scallions and parsley. Chop them quite finely and mix into the drained barley with the mixed herbs. Add salt and pepper, then turn into a colander lined with cheesecloth. Tie it up so that it forms a round shape and lower into a pan of boiling water, or stock. Simmer for 1 hour, or cook for 20 minutes in a pressure cooker. Lift out and drain for a moment in a colander. Untie the pudding then turn it into a bowl. Break it up, and stir in 1 beaten egg. Add more salt and black pepper, to taste, then turn into an ovenproof dish and bake for 15 to 20 minutes in a moderate oven (350 degrees F) until firm and lightly browned on top.	Herb Quiche Ingredients: 3/4 lb. basic pie dough, made with 2 cups flour or prepared pie crust 1 egg yolk FILLING: 1/4 lb. sorrel 1/4 lb. spinach 1-1/2 cups parsley 1 bunch watercress 1/4 cup chopped mixed herbs: tarragon, chervil, burnet and dill 2 eggs 2 cups light cream salt and black pepper 1/2 cup freshly grated Parmesan cheese Directions: Line a 9-10 inch pie pan with the pastry. Weigh down with foil and the pastry trimming and bake for 10 minutes in a hot oven 400 degrees F. Remove the foil and trimmings, brush the pastry all over with beaten egg yolk and put it back in the oven for a further 5 minutes. Take out and cool. Wash and drain the sorrel, spinach, parsley and watercress. Put them all into a large pan of boiling water and boil for 4 minutes. Drain well, pressing out the moisture with the back of a wooden spoon. When the greens are cool enough to handle, squeeze out the liquid between your hands. Chop the drained greens and add the mixed herbs to them. Beat the eggs in a bowl, add the cream and beat until blended, adding salt and pepper to taste and most of the grated Parmesan cheese, reserving a little to scatter over the top. Mix the egg mixture with the chopped greenstuffs and pour into the pie shell. Scatter the reserved cheese over the top and bake for 30 minutes in a moderate oven 350 degrees F. Serve immediately. Vine Leaves with Herb Stuffing Ingredients: 1/2 lb. onions 2/3 cup olive oil 1/2 cup Italian medium-grain rice 2-1/2 cups boiling water 2 tablespoons pine nuts 2 tablespoons seedless raisins salt and black pepper juice of 1 lemon 3 tablespoons chopped mixed herbs: dill, tarragon and parsley Directions: Peel and chop the onions. Heat half the oil in a frying pan and cook the onion until soft and golden. Wash and drain the rice and add it to the pan. Stir around for 2 to 3 minutes. Pour on 1-1/4 cups boiling water. Add the pine nuts and the raisins, and salt and pepper to taste. Simmer gently until the water is absorbed, about 8 to 10 minutes. (Continued in next column)