8 oz (225g) carrot, grated1 oz (30g) fresh parsley, chopped1 oz (30g) fresh basil, chopped4 oz (115g) pine nuts, toasted2 oz (55g) ground almonds2 tsp vegetable bouillon½ pint (280 ml) water 1. Preheat the oven to 220ºC/425ºF/Gas 7.2. Cook the rice in boiling water. Drain and setaside.3. Prick the aubergines and put in a verylightly greased baking tray. Place in thepreheated oven for 15 minutes to softenthem.4. Allow the aubergines to cool a little. Cut inhalf lengthways and scoop out the middleleaving about ½ cm attached to the skin.Place the aubergine shells back in the bakingtray and chop the aubergine you scooped out.5. Heat the oil and gently sauté the celery for 10 minutes. Add the carrot and choppedaubergine and sauté for a further 5 minutes.6. Take off the heat and stir in the cooked rice,parsley, basil, pine nuts, ground almonds,vegetable bouillon and water. Keep a littleparsley and a few pine nuts back for decoration.7. Place the rice mixture in the aubergineshells. Cover the dish with foil and place in apreheated oven at 200ºC/400ºC/Gas 6 for 40minutes. Garnish with parsley and pine nuts,and serve with tomato and garlic sauce,recipe below. Serves 6Tomato Garlic Sauce1 lb (450g) tomatoes1 tablespoon olive oil1 medium onion, chopped finely1 clove garlic, crushed1 dssp soya sauce or to taste1. Blanche the tomatoes for 60 seconds inboiling water, then remove skins and chop.2. Heat the oil, add the onions and sautégently for 10 minutes. Do not brown. Add thegarlic and sauté for a further minute.3. Add the tomatoes and gently bring to theboil. Reduce the heat and cook for 10 minuteswith the lid on, stirring occasionally.4. Liquidise and add the soya sauce. Reheatand serve. You can omit the garlic if preferredand make this a plain tomato sauce.
Wild Mushroom and Creamy Spinach FiloTartlet
12 squares of filo pastry, approximately 12cmx 12cm eacholive oil for brushing the filo1 oz (25g) vegan margarine4 oz (100g) red onion, finely chopped⅛ tsp ground cayenne pepper 3½ oz (100g) wild mushrooms, medium sliced¼ tsp grated nutmeg7 oz (200g) soya cream7 oz (200g) baby leaf spinach1. Brush the top of each of the filo squareslightly with olive oil.2. For each tartlet, arrange three squares (oilside up) in a greased, individual tartlet tin(approx 9cm diameter), with each layer rotated compared to the previous one, so thecorners are offset, creating a star shape.3. Bake the filo cases at 190
for 7-9 minutes, until golden brown.4. Place the vegan margarine into a saucepanand melt over a low heat. Add the onion andcook gently for 2-3 minutes without colouring.Add the cayenne pepper and stir in.5. Add the mushrooms and put the lid on thepan. Cook gently for a further 3-5 minutes.6. Stir in the nutmeg, soya cream andspinach. Cook covered, over a gentle heat,for 10 minutes, then remove the lid and cookfor a further 10 minutes, until the spinach iswilted and tender and the soya cream hasreduced slightly.7. Spoon the mixture into the prepared tartletcases, and serve. Serves 4
Baked Red Cabbage and Apple
1 tbsp rapeseed or other vegetable oil2 medium onions, finely chopped1 large red cabbage1 medium cooking apple1-2 pints (½-1litre) apple juicemaple syrup/sugar - optional