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Early Vegetarian Recipes by Anne O'Connell

Thank you to everyone who commented on this blog over the last couple of weeks and we now have a winner of the National Vegetarian Week competition to win a copy of Early Vegetarian Recipes.

Congratulations to Yvonne at Krista, at the heart of it all.  I hope you enjoy the book!

PaellaThis recipe is adapted from a recipe published by the Vegetarian Society for their theme of ‘Share’ for this year’s National Vegetarian Week.  It was pretty simple to cook, filling and very tasty – perfect for sharing, in fact.

And to celebrate the week, DON’T FORGET to make a comment on the site to be in with a chance of winning a copy of Early Vegetarian Recipes!

Veggie Paella with Purple Sprouting Broccoli

200g Brown basmati rice
1/2 tsp turmeric powder
30g flaked almonds
1tblsp olive oil
1 onion, chopped
2 garlic cloves, crushed
200g purple sprouting broccoli
50g black pitted olives
200g button mushrooms, sliced
1 tblsp tomato puree
10 cherry tomatoes, halved

Put the rice and turmeric in a large pan of water, bring to the boil, cover and simmer for 10 minutes.

Meanwhile toast the almonds in a dry pan for 2 – 3 minutes.  In a separate frying pan, heat the oil and gently fry the onion for 5 minutes.  Add the garlic and broccoli and cook for a further 5 minutes.  Then add the mushrooms, olives and tomato puree and cook for 5 more minutes.

Add the cooked rice to the frying pan, mixing well and stir in the tomatoes.  Served sprinkled with the toasted almonds.

share-banner-newNext week is National Vegetarian Week in the UK and the theme this year is ‘Share’.  So in keeping with the spirit of the week, I’ll be sharing (or giving away) a copy of my book, ‘Early Vegetarian Recipes’!  All you have to do to enter is make a comment on this blog by Thursday 21st May and your name will be put in the hat!  The winner announced and contacted for their postal address on Friday 22nd May. Good Luck


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?’

Today is the start of National Vegetarian Week in the UK, and this year the week is all about waking up to a veggie breakfast!  Personally I’m a fan of porage, sometimes alone, or sometimes with toppings (banana and blueberry, a scoop of crunchy seeds, a drizzle of maple syrup…), but I do also sometimes break out to to include the full English, or go all summery with a bowl of yoghurt and fresh fruit.  Another healthy option is the Mango and Maple Granola below, which is packed full of protein, omega 3’s, vitamin E, B vitamins, zinc, magnesium, potassium and antioxidants.  Plus it tastes very nice!

Mango and Maple Granola

175g / 6oz oats (use gluten free if needed)
1 tblsp ground flaxseed
1 tblsp whole almonds
1 tblsp pumpkin seeds
2 tblsp sunflower oil
2 tblsp maple syrup
1 tblsp chopped dried mango
1tblsp chopped dates

Heat the oven to 140˚C / 275˚F / gas mark 1.

Put the oil and maple syrup into a pan and heat gently until mixed.  Add all the dry ingredients, except the mango and dates and stir until coated with the oil and syrup.  Spread the mixture into a large roasting pan.  Bake for 30 – 40 minutes, stirring occasionally, until browned all over.

Remove from the oven and stir in the mango and dates.  Leave to cool completely and store in an airtight container.


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