Global Vegetarian Kitchen Recipe Competition Winners
Congratulations to the five winners of the Global Vegetarian Kitchen Recipe Competition: Steve Lancaster, Terry Daly, Monica Horn, Lee Brinkman and Roberta Giles! The recipes are presented in the order they were submitted to us and each one is sure to make your tastebuds happy!
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The winning recipes:
Butter Bean Stew
from Mr Terry Daly
This is a warming and nutritious stew, made using autumn and winter vegetables. It is quick and easy to prepare and will taste great as soon as cooked and even better if prepared and left, then gently reheated when needed. This base recipe allows for other seasonal vegetables to be added or substituted with your favourites.
In a large saucepan, heat a little oil and fry the onions. When golden, add the carrots and leeks and fry for 3 minutes together. Next, add the lentils, bay leafs and stock. Bring to a boil and then simmer for 15 minutes. Next add the diced potatoes, drained butter beans and a generous seasoning of ground black pepper. Bring back to the boil and then simmer for 10 minutes. Check to see that all vegetables are cooked but not mushy and serve with warm crusty wholemeal bread.
Broccoli and Tofu in Garlic Sauce
from Monica Horn
Cut tofu into 1 inch cubes. In a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes. Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes. In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
Black Bean & Corn Salad
from Lee Brinkman
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Red Lentil Coconut Curry Soup
from Roberta Giles
In large soup pot: heat olive oil and add diced onion and crushed garlic. Cook until it looks transparent about 3 minutes add all the spices. Cook another 2 minute
Add tomatoes, coconut milk and bring to boil add lentils and reduce heat and simmer for 20 minutes or until the lentils are tender, stir occasionally as lentils will stick and might burn on bottom.
Add lemon juice and stir throughly, serve with fresh chopped cilantro sprinkled on top.