Vegetarian Archives - Kitchen Garden Magazine

Plant power: How to grow your own plant-based protein

How to grow your own plant-based protein this Veganuary

8th January 2024 Web Editor Features, Tips and Advice

Whether you’re vegan, vegetarian or just trying to cut down your meat and dairy intake, how about growing your own plant-based protein? Growing any of your own produce is one of the best ways to reduce your carbon footprint and if you’re making the switch to a plant-based diet then why not flex your green fingers? The experts at The…

A soup-er way to eat your greens!

18th October 2018 Steve Ott Recipes

The Vegetarian Society is dishing up some comfort grub as we head into the colder months… and you can grow most of the ingredients! When the season of colds and flu is upon us, we all have a favourite comforting dish that makes us feel better. The Vegetarian Society asked its members and supporters for their go-to culinary hugs and…

LENTIL BURGER WITH RED ONION

3rd June 2017 Steve Ott Recipes

A delicious and light vegetarian burger,perfect for enjoying al fresco. It is really simple to make as you throw all the ingredients in a food processor. No chopping required! SERVES 8 | Preparation time: 30 minutes | Cooking time: 30 minutes • 125g/4.5oz red lentils • 1 large red onion • 1 egg • 1 tbsp tomato paste • 1…

BEET BURGER

13th March 2017 Anna Pettigrew Recipes

Crispy on the outside, yummy and smoky flavoured on the inside, this recipe has everything you want from a burger. Serve it with potato wedges or a big salad for a lighter meal. MAKES 6 PATTIES Preparation time: 35 minutes | Cooking time: 30 minutes • 2 large beetroots (about 350g/12oz) • 1 large onion • 100g/3oz green lentils, cooked…

WATERCRESS & RED PEPPER RISOTTO

13th February 2017 Steve Ott Recipes

A bright and fresh dish using vibrant watercress and red peppers. Risotto is surprisingly simple to make, but the secret is to keep stirring SERVES 4 Preparation time: 10 minutes Cooking time: 35 minutes • 1 tbsp olive oil • 1 onion, finely chopped • 1 clove garlic, chopped • 400g/1lb risotto rice • 150ml/5fl oz vegetarian dry white wine…

Early evidence of vegetarian cookery

10th February 2017 Steve Ott News

A team of scientists has uncovered the earliest direct evidence of humans processing plants for food. Researchers at the Organic Geochemistry Unit in the University of Bristol’s School of Chemistry, working with colleagues in Italy, studied pottery dating from more than 10,000 years ago, from two sites in the Libyan Sahara, and detected residues of foodstuffs preserved within the fabric…

Thai Green Curry with Cauliflower

1st February 2017 Steve Ott Recipes

This aromatic vegetarian Thai green curry features this season’s best cauliflower. Full of flavour and simple enough for weeknight dinners. SERVES 4 Preparation time: 25 minutes Cooking time: 30 minutes • 2 tbsp coconut oil • 200g/8oz tofu, cubed • 1 medium onion, diced • 2 medium garlic cloves, thinly sliced • 3 tbsp Thai green curry paste • 1…

Baked leeks with sour cream and mustard

6th December 2016 Steve Ott Recipes

By Gaby Bartai. Leeks are a curious case; they’re definitely more of a ‘proper’ vegetable than the other alliums, but they rarely get served up as a vegetable side dish. Here’s a recipe to remedy that. Pair it with chicken or sausages (pork or vegetarian) and reassuring quantities of mashed potato. Ingredients (serves 2) A small knob of butter 400g (14oz)…

Parsnip Bread Pudding

30th October 2016 Steve Ott Recipes

Though bread pudding is typically a dessert, try this savoury take with buttery roasted parsnips. This dish makes an excellent side dish or a great main for vegetarians at Christmas dinner. SERVES 8-10 Preparation time: 15 minutes Cooking time: 45 minutes • 175ml/6fl oz oil, plus extra for greasing • 3 large eggs • 170g/6oz sugar • 280g/10oz self-raising flour…

Spicy Kale Pasties

12th September 2016 Steve Ott Recipes

These vegetarian pasties are great to make up for a picnic, or a party for easy one-handed eating! MAKES 6 pasties Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes You can get creative with the filling too – try adding cooked sweet potato or chickpeas. FOR THE DOUGH: • 225ml warm water •…

Rocket & Chickpea Salad

9th March 2016 Anna Pettigrew Recipes

A fresh and flavourful salad that is both colourful and filling. SERVES3-4 • 400g tin of chickpeas • 3-4 handfuls rocket • 100g (3½oz) feta, roughly chopped • 1 carrot, grated • 1 small red onion, finely chopped • ½ lemon, juice of • 1 handful basil leaves, torn • 1 tsp oregano • 1 garlic clove, minced • 1…

Rocket Falafel

8th March 2016 Anna Pettigrew Recipes

Make your own falafel with this easy recipe; serve warm with flat bread and mixed salad. SERVES 4 • 400g can chickpeas, rinsed and drained • 2-3 garlic cloves • 1 big handful of rocket • 1 tsp ground cumin • 1 tsp ground coriander • 2 tbsp plain flour • 1 small onion, roughly chopped • 1 tsp salt…

New Potato & Cherry Tomato Bake

8th March 2016 Anna Pettigrew Recipes

A hearty and delicious bake which is easy to assemble. SERVES 4 • 500g (1lb) new potatoes • 300g (10oz) cherry tomatoes • A few knobs of butter, plus extra for greasing • 4-5 thyme sprigs • 100g (3½oz) Gruyère, grated • 100g (3½oz) Parmesan (or vegetarian alternative), grated • 250ml (9fl oz) pot double cream • 200ml (7fl oz)…

Easy Garlic & Basil Pesto

7th March 2016 Anna Pettigrew Recipes

It’s always a great idea to have a pesto recipe on hand should you need to whip up a tasty pasta dish in a hurry. MAKES1SMALLJAR • 50g (2oz) basil • 30g (1oz) pine nuts, toasted • 30g (1oz) parmesan, or similar vegetarian hard cheese, freshly grated • 3 cloves garlic, crushed • 85ml (3fl oz) olive oil • ½…