see the increasing interest in vegetarian cooking. It’s always a thrill when people tell me, as they often do, that because of my books they’ve become vegetarian, started a restaurant, opened a health shop, or written a book. I also love it when, at just about every book signing or demonstration I do, at least one person approaches me, often with a baby, child or even teenager in tow, saying they were raised on my Vegetarian Mother and Baby Book. That book, which has had many reprints and new editions, grew from my own experience of bringing up my three daughters as vegetarians (as I was myself). Now, at the time of writing, I have six grandchildren, also vegetarian.
What everyone is asking for now is vegetable-based meals that can be made quickly and easily, and this book, 30-minute Vegetarian, is my answer. There are 140 recipes ranging from fast starters and snacks, wonderful soups, to luxurious, indulgent desserts, with main courses for every occasion and lots of exciting side dishes too. I’ve arranged the mains according to how we like to eat them at home, so there’s a section of everyday suppers, and another of meals for friends and family … mix and match as much as you like, add to them, put your own stamp on them, enjoy them.
All the recipes can be made in 30 minutes, some in much less time, others just within the time frame. I admit it: I’ve pushed it to the limit in a handful of recipes, relying on advance preparation of the ingredients before starting the timer in order to get them done. I hope you’ll bear with me on these: they are all special, worth that extra bit of preparation time, and I really wanted you to have them.
I hope you will enjoy making and eating all the dishes as much as I have enjoyed creating, tasting and testing them: have fun, have a feast, celebrate!
Measurements
Both metric and imperial measurements are given for the recipes. Use one set of measurements only, not a mixture of the two.
Oven and grill
Preheat the oven to the specified temperature; if using a fan-assisted oven, follow the manufacturer’s instructions for adjusting the temperature. This usually means reducing the temperature by 20°C (65°F). Grills also need to be preheated.
Ingredients
As a general rule, buy the best ingredients you can afford on the day. Prefer ‘whole’ products, such as wholemeal flour and brown rice, over more highly processed ones. Look at labels. A good rule of thumb is the fewer and simpler ingredients in the list the better: no preservatives, stabilisers, emulsifiers and so on, and nothing with an unpronounceable name!
Always wash vegetables before use. Leaves intended for a salad need to be dried after being washed, such as in a salad spinner, so excess water doesn’t spoil the final dish.
The recipes in this book are purposely low in sugar; I prefer to use brown rice syrup (from good wholefood shops) or maple syrup for sweetness. For seasoning I use sea salt and freshly ground black pepper, either coarse or fine.
For these recipes, use medium eggs (free-range, of course) unless otherwise stated.
Cheese and dairy
Cheese was traditionally made using rennet taken from the stomachs of slaughtered calves; some cheeses, such as Parmesan, Gorgonzola, most Gruyères and Roquefort, still are. However, for most cheeses there are vegetarian versions, made using rennet derived from plant sources. These include hard Italian cheeses, often in the economy ranges of supermarkets, which can easily replace Parmesan. Read the packets, or ask at the cheese counter for advice. Note that most bought pesto contains Parmesan and is therefore not vegetarian, but vegetarian and vegan versions are available. When buying soft cheeses and yoghurts, look out for the addition of gelatine in some; these, of course, are not vegetarian.
Flavourings
Worcestershire sauce and most Thai pastes contain fish paste; vegetarian versions are available. As always, it’s important to read the label. The soy sauce I use is Clearspring’s Japanese shoyu soy; according to the label, it’s ‘made to a traditional recipe using whole soya beans and aged in cedarwood kegs over two summers’. Soy sauces range in quality as much as wine. It can make a great difference to a dish, so buy the best.
Alcohol
Many alcoholic drinks on sale in pubs and on the high street have been made using animal products to clear them of cloudiness in a process called ‘fining’. Products used include gelatine, egg white, fish oil, and shells of lobsters and crabs. However, alternative finings are available and there are many wines and other alcoholic drinks that are vegetarian and vegan. Sometimes the labels will tell you this; otherwise, wine merchants and the internet are useful sources of information.
Vegan recipes
Many of the recipes in this book are naturally vegan and are labelled as such. Many more can easily be made vegan by the slight changes suggested below the recipe in ‘Make it vegan’.
Soups & Starters
Chilled Beetroot Soup with Horseradish Cream
Celeriac Soup with Truffle Oil and Cheese Crisps
Creamy Swede Soup with Fried Onion and Cumin Topping
Butternut Squash Soup with Chilli Oil
Grilled Chicory and Fennel with Tomato Marinade
Roasted Asparagus with Instant Hollandaise
Grilled Fennel with Goat’s Cheese and Olives
Little Goat’s Cheese Filo Parcels with Cranberry Sauce
Stilton and Port with Black Pepper