Vegetarian Recipes Collection
CanadaOnlineBusiness
A feast of delightful vegetarian dishes
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Copyright 2003 - CanadaOnlineBusiness
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Another CanadaOnlineBusiness.com Publication
Vegetarian Recipes Collection
A feast of delightful vegetarian dishes
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Vegetarian Recipes Collection
CanadaOnlineBusiness
A feast of delightful vegetarian dishes
©
Copyright 2003 - CanadaOnlineBusiness
Page
2
of
333
Basic knowledge
Fresh vegetables
Asparagus.
Asparagus spears have an intense, rich flavour – delicious served with melted butter.
Aubergines.
Differing in colour and shape, aubergines have a smoky flavour when cooked.
Beans.
Broad beans, green bean and runner beans can be steamed or lightly boiled in salted water until
al dente
.
Broccoli.
Quick and easy to prepare, broccoli can be eaten raw with dips, or cooked.
Cabbage.
There are many varieties of cabbage. Care should be taken not to over cook this vegetable.
Carrots.
Carrots have a sweet and fragrant flavour. They are just as delicious eaten raw as they arecooked.
Cauliflower
Cauliflower has a pleasant, fresh flavour.
Celeriac
Celeriac has a hint of sweet celery.
Celery
With its distinctive flavour, celery is an ideal ingredient for soups.
Chillies
Members of the capsicum family, these can be very fiery.
Courgettes
These are succulent and tender with a delicate flavour.
Cucumber
This has a crisp, refreshing taste.
Fennel
A crisp, delicious aniseed-flavoured vegetable.
Vegetarian Recipes Collection
CanadaOnlineBusiness
A feast of delightful vegetarian dishes
©
Copyright 2003 - CanadaOnlineBusiness
Page
3
of
333
Garlic
These firm, round bulbs have a very distinctive flavour.
Leeks
A versatile vegetable with a subtle, oniony flavour
Lettuce
There are many varieties of lettuce available. Most salads include this vegetable
Mushrooms
Whether cultivated or wild, mushrooms are essential ingredient for vegetation cooking
Onions.
Onions come in many different varieties. They can be sautéed, roasted or eaten raw in salads.
Parsnips.
A sweet root vegetable with a distinct earthy flavour.
Peas.
Sweet tender peas are unbeatable. Make the most of them when they are in season.
Peppers.
Green peppers have a fresh “raw” flavour whereas red, yellow and orange peppers are sweeter.
Potatoes.
Rich in carbohydrate, potatoes can be baked, boiled, fried, sautéed, mashed, roasted.
Pumpkins/Squashes.
These have fibrous fresh with a mild, slightly sweet flavour.
Shallots.
These small bulbs are ideal for using in sauces.
Spinach.
Rich in iron, spinach can be eaten raw in salads or cooked.
Swedes.
These are ideal for adding to soups and casseroles.
Sweetcorn.
Eaten on the cob with salt an a little butter, sweet corn is absolutely delicious.
Tomatoes.
These come from a variety of sizes and form the basis of many vegeterian dishes.
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