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This being National Vegetarian Week, it’s a good time to think about getting hold of some new recipes.  The Vegetarian Society’s new free Receipe App is now available, with a collection of over 700 recipes.

Veg soc recipe app

The app is suitable for android and iphones and is easy to download from Google or Apple.  I particularly like the search function which allows you to select by diet type as well as meal type, or occasion.  By choosing both gluten-free and vegan, I got an impressive 200 recipes returned.  I can then keep those in place while I search for Christmas main course (7 suggestions),  or Greek starter (3 suggestions).  I also like the way you can search according to cooking ability, from simple recipes up to caterer level.  An extra keyword facility allows you to search by ingredient.  The layout is good – clear and easy to use.  I think this app is great inspiration for veggies and the perfect answer to anyone who asks ‘What can I cook for a vegetarian?’


These little vegan, gluten free nibbles are great with a spicy salsa, in a pitta with garlic mayo, or even with ketchup and chips!  The original recipe is surprisingly old, as it’s by Charles Walter Forward from 1891 and features in Early Vegetarian Recipes.  That’s why the measurement for the lentils appears here as a 1/2 pint!  It sounds odd to modern cooks, but I’ve found measuring out lentils in a pint jug to be pretty effective!  I find that a greater proportion of rice than in the original holds the mix together better, and I’ve coated them here in gluten free flour rather than breadcrumbs.  The flavouring I’ve used is as in the original, but they can also be spiced up with chilli, garlic or curry flavour for when you want to ring the changes!

Lentil Bites

1/2 pint shelled lentils
5 tblsp rice
1 onion, chopped
1 carrot, chopped into small pieces
1 pint water (and more if needed)
Handful of fresh parsley, chopped
1 tsp dried mixed  herbs
Salt and Pepper
Gluten free flour for coating (or use fine cornmeal)
Vegetable oil

Boil the lentils, rice and vegetables together until cooked and the mixture resembles a stiff paste.  Add the pepper, salt, chopped parsley, and dried herbs and stir in.  Leave the mix to cool completely.

Shape the mixture with your hands and a small spoon to make small patty shapes.  Sprinkle some gluten free flour onto a plate, then coat each of the patties in the flour.

Cover the bottom of a frying pan with oil, and heat thoroughly.  Fry the patties on both sides until brown.

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