A soup-er way to eat your greens!

A soup-er way to eat your greens!

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

LENTIL BURGER WITH RED ONION

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

BEET BURGER

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

WATERCRESS & RED PEPPER RISOTTO

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

Early evidence of vegetarian cookery

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…