Real vegetarian food, served in an imaginary world...

Monday 26 December 2022

Fantasy Veggie Dinner Guest - SYLVIA PLATH

Sylvia Plath, literary icon of the 1960s, is Zelda's latest dinner guest. 

She only lived to be 30, but her short stories, poems and exceptional novel, The Bell Jar, ensured her place as one of the most respected writers of the 20th Century. 

Mushrooms, one of her most famous poems, is an extended metaphor for the struggle she - and other women - had to be heard and taken seriously.

Overnight, very
Whitely, discreetly,
Very quietly

Our toes, our noses
Take hold on the loam,
Acquire the air.

Nobody sees us,
Stops us, betrays us;
The small grains make room.

Soft fists insist on
Heaving the needles,
The leafy bedding,

Even the paving.
Our hammers, our rams,
Earless and eyeless,

Perfectly voiceless,
Widen the crannies,
Shoulder through holes. We

Diet on water,
On crumbs of shadow,
Bland-mannered, asking

Little or nothing.
So many of us!
So many of us!

We are shelves, we are
Tables, we are meek,
We are edible,

Nudgers and shovers
In spite of ourselves.
Our kind multiplies:

We shall by morning
Inherit the earth.
Our foot's in the door.


Serves 2 - 4 

4 quorn fillets
600ml vegetable stock
2 leeks, cleaned, split in half and roughly chopped
6 chestnut mushrooms, sliced
2tbsp olive oil
25g butter
1tbsp plain flour
150g low-fat soft cheese
4tbsp double cream

Heat the stock in a saucepan and poach the quorn fillets for about ten minutes.
Remove the fillets and set aside, keeping the stock warm.
Meanwhile, place the leeks and mushrooms in a large pan with the butter and oil.
Cook over a low heat until softened.
Add the flour and stir well to coat. 
Then add enough of the stock to make a gravy which just covers the vegetables.
Stir in the soft cheese and add the double cream. 
Replace the fillets and heat through, allowing the sauce to thicken a little.
Serve with rice, potatoes or additional vegetables of your choice.

Saturday 24 December 2022


 Serves 2 (can be multiplied)

4 Quorn fillets
1 red onion, peeled and chopped finely
1tbsp oil
2tbsp soft cheese
5tsp cranberry sauce
vegetable stock

Heat the stock and add the quorn fillets. Poach for about 10 minutes.
Remove and dry.
Cook the onion gently in the oil until soft.
Transfer to a bowl and mix with the soft cheese and the cranberry sauce.
Cut 2 squares of cooking foil. Lay one on the table and place one of the fillets in the middle. 
Top with half of the cranberry mixture.
Place another fillet on top and roll up lengthways. Pinch and twist the ends to make a cracker shape. 
Repeat and then place both on a baking tray.
Cook at Gas 7/ 220˚C for about 20 minutes.
Place on plate to serve if accompanying with veg and trimmings. 
Or, unwrap in advance and serve with a mix another 2tsp of cranberry sauce with some hot water.

Monday 19 December 2022


Great for a party.

To make
Paneer Sticks
Sticky Sausages on Sticks
Potatoes with Coriander Seeds
Chilli Chickpeas
Yogurt Dip with Red Onion and Coriander

Serve with
Bombay Mix
Mini Poppadoms
Naan Breads (cut into smaller pieces)
Mango Chutney
Lime Pickle
Yogurt and Mint Dip
Cubes of Hard Goat's Cheese on Sticks

Paneer Sticks
150g plain yogurt
2tbsp harissa paste
1tbsp lime juice
2tsp dried mixed herbs
2 packs paneer cheese

Cut each pack of paneer into 18 chunks, giving 36 in all.
Mix the yogurt with the harissa, lime juice and herbs.
Use to coat the panner in two batches.
Place three chunks on each skewer (six skewers in all).
Place under a hot grill, turning to ensure even cooking.
Remove from the skewers.
Allow to cool and place on the cocktail sticks.

Sticky Sausages on Sticks
vegetarian cocktail sausages
2tbsp Mango Chutney

Mix the mango chutney with a little hot water in a bowl.
Cook sausages according to packet instructions. Take out ten minutes before end and place in the bowl.
Place back in oven for the rest of the cooking time.
Allow to cool and serve on sticks.

Chilli Chickpeas
1 can chickpeas, drained, rinsed and dried
2tbsp olive oil
1tsp chilli powder

Place everything in a bowl and use hands to make sure that the chickpeas are well coated.
Spread on a baking tray and cook for about 30 minutes at Gas 6/ 200˚C, turning half-way through.

Yogurt Dip with Red Onion and Coriander
4tbsp natural yogurt
1 small red onion, very finely chopped
handful of coriander leaves and stalks

Mix the yogurt with the onion and coriander stalks and most of the leaves.
Top with the remaining leaves.

Potatoes with Coriander Seeds
2tbsp oil
2tbsp coriander seeds
1tsp chilli powder
1tbsp tomato puree
100g hot water
potatoes, peeled and cut into cubes (about 500g)

Par boil the potatoes until almost soft. Drain and set aside to steam a little. 
Heat the oil and add the coriander seeds. 
Fry until they start to pop, then add the chilli powder, tomato puree and hot water and mix all together well.
Add the potato pieces and stir to coat, keeping on the heat.
They are ready when they are soft and dry.

Serve on platters.