The Pagan Heart Food of the Gods

May 2005 Issue

Food of the Gods: Going Vegetarian By Josh P.     One of our readers, Josh, sent in a truly delightful selection of vegetarian dishes this month. Not every meal needs to containe meat, a fact that Josh has reminded us of in a very tasteful fashion! Baked Squash 8 small zucchini-style squash 1 tbsp olive oil 4 oz soft goat cheese, sliced thin 1 bunch of fresh mint, chopped fresh cracked black pepper Preheat oven to 350 F. Trim zucchini and cut a slice top to tail, to the centre. Insert slices of cheese and some mint. Sprinkle the squash with oil and pepper Grease squares of alfoil, wrap each zucchini individually, and bake 25 minutes until tender French Apple Cake 1 lb cooking apples, cored, peeled and chopped 1 cup Self Raising flour 1 tsp baking powder 2/3 cup castor sugar 6 tbsp milk 4 tbsp melted butter 2 eggs 1 tsp fresh grated nutmeg Toppings: 6 tbsp butter 1/2 cup castor sugar 1 tsp vanilla essence 1 egg icing sugar Preheat oven to 325 F. Grease and line a deep 9" pan Place apples in pan Beat all ingredients to a smooth batter, pour over apples, and bake 40-45 minutes until golden Cream topping and spoon over the cake Cook 20-25 minutes until golden. Cool in tin, remove, dust with icing sugar Fruit Compote 1 cup dried Turkish apricots 2 cups fresh raspberries and blueberries 1 small ripe pineapple - peeled and cored 1 tbsp orange flower water Simmer apricots in 1/2 pint of water for 5 minutes and then cool Chunk the pineapple. Mix the fruits and flower water. Chill and serve Garlic Bean Dish 8 oz flageolet beans 1 tbsp olive oil 1 oz butter 1 onion, diced 2 garlic cloves, crushed 4 tomatoes, pelled and diced 12 oz green beans, topped, tailed, and sliced 2/3 cup white wine 2/3 cup vegetable stock salt and pepper Place the flageolet beans in a pot of water and bring to the boil. Reduce heat and simmer for one hour until tender. Drain Heat oil and butter and saute onion and garlic until soft. Add tomatoes and cook over gentle heat until soft Add flageolet beans, then green beans, wine, stock, and a pinch of salt. Cover and simmer 5-10 minutes until green beans are tender. Increase heat, reduce liquid, and season Mint Drink 3 sprigs fresh mint 1/2 tsp sugar 2 tbsp grapefruit juice 1/2 cup chilled tonic water 1/2 cup crushed ice 1/2 tsp lemon juice lemon slices Crush two sprigs of mint with the sugar and add to a glass. Cover with the ice Add juices and tonic and stir gently. Garnish with mint sprig and lemon slices Persian Rice and Lentils 1 lb basmati rinsed and soaked 2 onions - 1 diced, 1 thily sliced 2 crushed garlic cloves 2/3 cup grapeseed oil and 6 tbsp extra grapeseed oil 1 cup green lentils, soaked 2 1/2 pint vegetable stock 1/3 cup raisins 2 tsp ground coriander 3 tbsp tomato puree salt and pepper saffron strands 1 egg yolk, beaten 2 tsp yoghurt Boil rice for 3 minutes and drain Fry diced onion and garlic in 2 tbsp oil from the 2/3 cup for five minutes and then add lentils, stock, raisins, coriander, tomato puree, and seasoning. Bring to boil and simmer, covered, for 20 minutes. Set aside Soak saffron in a little hot water. Mix eight tbsp of rice with the egg yolk, yoghurt, and seasoning Heat the remaining oil from the 2/3 cup in a large saucepan. Spread the rice mixture over the base of the saucepan. Add the remaining rice and lentils in layers forming a pyramid ending with a layer of rice. Make three holes through everything and drizzle the extra oil over the rice and down the holes. Bring to a high heat, wrap the lid in a wet towel, and cover. Once steaming thoroughly, turn heat to low and cook for 30 minutes Fry sliced onion until well browned. Drain and set aside Stand covered rice in cold water for two minutes, them remove lid and remove a few spoonfuls of the rice only. Mix with the saffron water. Scoop out rice and lentils, mix and place on a platter. Break up the tahdeeg (baked golden rice and yoghurt) and place around the rice pile. Top with the saffron rice Sesame Egg Roll 3 eggs 1 tbsp soy 1 tbsp sesame seeds 1 tsp sesame oil salt and pepper 1 tbsp sunflower oil 3 oz garlic cream cheese 1 bunch watercress or English spinach, chopped Beat eggs, soy, sesame seeds, sesame oil, and seasonings. Heat oil in frypan and pour in the batter. Cook until firm Let stand a few minutes, then turn out onto a chopping board and cool Beat cheese until soft, season, and add watercress. Spread over egg, roll up tight, and wrap in cling wrap. Chill 3 hours and slice Vegetable Fritters and Tzatziki 1/2 cucumber, coarsely grated 8 oz natural Greek/Middle Eastern yoghurt 1 tbsp olive oil 1 tbsp chopped mint 2 tsp fresh lemon juice 1 garlic clove, crushed 2 tbsp fresh dill, chopped salt and pepper 1 large eggplant, thickly sliced 1 large zucchini, thickly sliced 1 small sweet potato, sliced 1 egg white, beaten 4 tbsp flour 2 tsp ground coriander ground cumin Mix cucumber, yoghurt, oil, juice, dill, mint, garlic, and seasoning. Set aside to chill Layer vegetables in a colander, sprinkle with salt and leave for 30 minutes. Rinse and pat dry Mix flour, spices, and seasoning. Dip vegetables in egg white, then flour, and set aside Heat 1 inch of oil and fry vegetables a few at a time until golden brown and crisp. Drain and keep warm Serve with tzatziki and hommous Zucchini Crown Bread 1 lb zucchini - coarsely grated 1 tbsp salt 5 cups plain flour 2 sachets fast-action yeast 4 tabsp fresh grated parmesan fresh ground black pepper 2 tbsp olive oil lukewarm water milk to glaze 1 tbsp sesame seeds Layer zucchini in colander and sprinkle with salt. Leave 30 minutes, rinse in cold water, and then pat dry Mix flour, yeast, parmesan, and pepper Stir in oil and zucchini, and add just enough water to make a firm dough Knead on a floured surface until smooth. Cover with oiled cling wrap and leave to rise in a warm spot Grease and line a 9" round pan. Preheat oven to 400 F When dough has doubled in size, punch down and knead lightly. Break into 8 potions, roll into balls. Place one ball in the centre of the pan and arrange the rest around it. Brush with milk and sprinkle with sesame seeds Let rise and bake 25 minutes until golden brown. Cool in the tin

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