Sunday, 16 October 2011

Vegetarian Chili

This is another meal that bf makes



4 - 6 portions rice

For the sauce:

175g/6oz green lentils
2 tablespoon sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 teaspoon chilli powder
1 teaspoon cumin seeds
1 red & 1 green pepper, stalk & seeds removed & chopped
2 carrots, peeled & chopped
2 x 400g/14oz can chopped tomatoes
1 heaped tablespoon tomatoe purée
300ml/1/2 pint vegetable stock
100g/4oz frozen peas
3 tablespoon vegetarian pesto
175g/6oz mushrooms, wiped & quartered
1 courgette, chopped
salt & freshly ground black pepper
1 can kidney beans, drained & cooked


1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.

2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, until the onions are softening.

3. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time.

4. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).

5. Add the mushrooms and courgettes and simmer for 5 minutes more.

6. Season to taste.

7. Add the cooked kidney beans and simmer for 5 more minutes.

8. Serve with cooked rice.


There are lots of vegetarian pestos out there, this has been cooked with a basil pesto and a tomato pesto.

Spicy South African Curry

This is one that bf makes and it is really yummy!



6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 teaspoon salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained

To serve:

Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges


1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.

2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.

3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges


My bf used 4 dried slices of apricots for one apricot. Don't let the prunes put you off. It is sweet, so the lemon squeezed over it conteracts the sweetness and also totally changes the flavour but it does make it yummier!!

Lentil Loaf

The meaurements for this loaf are in cups. I used measuring cups for the quanity, if you don't have any measuring cups they are available very cheaply.

(cups and teaspoons are level)



2 cups water,
1 teaspoon salt
1 cup of lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheddar cheese
1 egg
4 1/2oz spaghetti sauce or other tomato based sauce for pasta
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Add salt to the water and boil in a saucepan

2. Add lentils and simmer covered for 25-30 minutes. Until lentils are soft and most of the water is evaporated

3. Remove from heat

4. Drain and partially mash lentils

5. Scrape lentils from the pan into a mixing bowl and allow to cool slightly

6. Stir in onion, oats and cheese until well mixed

7. Beat the egg and add the egg, sauce, herbs, salt and pepper

8. Mix well

9. Well-grease a loaf tin and spoon the mixture into it

10. Smooth the top with the back of a spoon

11. Bake at 180°C for 30 - 45 minutes until top of loaf is dry, firm and golden brown

12. Test the loaf is cooked by inserting a table knife into the middle of the loaf, if it comes out clean it is cooked

13. Cool in the loaf tin on a wire rack for 10 minutes

14. Run a sharp knife around the edges of the loaf tin, then turn it upside down onto a plate

This loaf is best served cold and served in chunky slices.


welcome to bunny's veggie patch :)

this blog will have my tried and tested veggie recipes & maybe some other veggie related stuff.

i've been a veggie for just over 3 years now and my body told me to become a veggie. i am meat and fish intolerant. despite this i now wouldn't thank you for meat & fish. i do feel healthier.

anyway i hope you enjoy the recipes that i put up here & if you try them do let me know :)


bunny xxx