Ingredients:

For the pastry

200g Organic plain flour

½ tsp Salt

100g Organic unsalted butter (cut into small cubes)

1 tsp Cumin powder

For the filling

1 Courgette (cut in round slices)

½ Red onion (long slices)

50g Organic Cheddar cheese (grated)

200g Crème fraîche

4 Cherry tomatoes (cut in round slices)

2-3 Garlic cloves (roughly chopped)

1 tbsp Avocado oil

Few strands of fresh chives (roughly chopped)

Salt and pepper to taste

Makes:  8 mini eggless vegetable quiches             Cooking time: Approx. 1hr 30mins

Oven temp: 180^oc (350^of/ Gas Mark 4)    

For the pastry

In a bowl mix the flour, cumin powder, salt and then add the butter.  With your fingers rub the butter and flour mixture until the contents becomes a crumble consistency. Add a little water and blend together to form dough. Keep aside for few minutes.

Roll out the pastry and cut to fit into the pastry tin, using a fork prick the pastry. Put the baking beans or uncooked rice (wrapped in foil) in the centre of the tarts.  Place the tarts in a pre-heated oven and cook blind for 10 – 15 minutes.

Remove the baking beans / rice and cook for another 15 – 20 minutes until the pastry cases are golden brown.

For the Filling

Heat the avocado oil in a deep based pan, add the chopped garlic and sauté until they change colour.  Add the courgettes and onion and cook for few minutes.  Add the chives, salt and pepper, cook until the courgettes are slightly brown.

To make eggless vegetable quiche

In a bowl blend the cheddar cheese and Crème fraîche until a smooth paste like consistency is formed.  Add the cooked vegetables (leave some courgettes for the topping).  Mix well.

Pour the mixture over the pastry cases.  Add pieces of courgettes and cherry tomatoes on top and sprinkle with grated cheddar cheese.

Place in oven and bake for 30 minutes or until the topping turns golden brown.

Serve with salad and / or spicy potato wedges. Enjoy

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

Ingredients:

200g Organic plain flour

1 tsp Baking powder

1 tsp Bicarbonate of soda

100g Caster sugar or Organic Sugar (e.g. Rapadura whole cane sugar)

80g Organic unsalted butter

½ inch Vanilla pod (seeds scraped out)

200ml Organic yoghurt

Lemon icing

2 tsp Icing sugar

2 tbsp Organic lemon juice

Cooking time: Approx. 30mins           Oven temp: 180^oc (350^of/ Gas Mark 4)            

In a bowl place the butter and vanilla seeds together.  Melt the butter (either over the stove or placed on top of boiling water).  In a large bowl, mix all the dry ingredients.  Add the melted butter and mix well.  Pour the yoghurt and mix for 2 minutes.

Put the eggless cupcake mixture in cupcake cases, half fill the cases as the cakes will rise while baking. Place in the oven and bake for 15 minutes or until golden brown.

Place the eggless cupcakes on cooling tray. Once cooled mix the lemon icing together and brush over the eggless cupcakes.

Serve warm with custard or fruit sauce (e.g. strawberry sauce).

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

Often we stick to what we know best but when it comes to sandwiches it can be bit boring to have the same filling all the time, so now is time to try my avocado sandwich. 

Here’s a sandwich recipe worth making, even your non-veg friends will enjoy this filling of 3 layer toasted avocado sandwich, and it’s worth all the effort!

Ingredients:
2/3 ripe Avocados (scooped out and cut into long slices)
1 loaf of Bread (3 slices per sandwich)
1 Green pepper sliced length wise
1 Red pepper sliced length wise
Lettuce leaves
1 Cucumber cut into round slices

½ Red onion (sliced)

Few strands of dill – finely chopped
Butter or margarine (for spreading)
Cheddar cheese (grated)
Mild mustard sauce

Salt & pepper to taste

Time: 30 minutes             Makes: 8 mini sandwiches (cut into quarters)

Method:

Wash and cut the vegetables and grate the cheese, keep aside.

To make 1 avocado sandwich – Get two slices of bread and grill one side till slightly toasted, toast the third bread slice on both sides.

Butter the half grilled toast slices (un-grilled side).  Place one half grilled toast on chopping board, buttered side up. Fill it with lettuce; cucumber slices; some pepper slices; onion slices; some avocado slices. Spread a little mild mustard sauce over the avocados. Season with salt & pepper, garnish with dill; sprinkle grated cheese on top.

Butter the third toast (both sides), place it on top of the filled sandwich toast, and fill the top as above. Place the remaining half grilled toast on top (buttered side facing the vegetables).

Carefully cut the avocado sandwich in triangle quarters and place either on a baking tray or plate. Put the plate/tray in a hot grill / oven for about 5 minutes. Serve warm with your favourite crisps or nachos.

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

1 cup Quinoa – (cooked in 2 cups of water and leave to cool)

1 lemon – squeeze the juice and keep it aside.

For the tempering

2 tsp Sunflower oil

½ tsp Asafoetida (hing)

1 tsp Mustard seeds

1 tsp Gram lentils

1 Green chilli – chopped [optional]

8-10 fresh curry leaves

1 tsp turmeric powder (haldi)

½ tsp Salt

A small bunch of fresh coriander leaves chopped – for garnishing

Cook the quinoa and keep aside to cool.

Heat the oil in a pan; add the asafoetida followed by mustard seeds.  Once the mustard seeds start spluttering, add the gram lentils, green chilli and the curry leaves. Stir continuously and cook until the gram lentils change in colour.

Add the lemon juice, salt and turmeric powder mix well. Remove from heat.

Mix the above with the quinoa.  Taste and adjust the salt and lemon juice to your taste.   Garnish the lemon quinoa with fresh coriander and serve hot.

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

Eggless Buns

250g Organic bread flour

½ tsp Mixed spices

1 tsp Ground cinnamon

75g Dried fruits (raisins, apricots, figs, etc – chop if necessary)

3.5g Dried yeast

125g Organic milk

25g Organic unsalted butter

1tsp Baking powder

100ml Home-made organic yoghurt

Pinch of salt

For the crosses

25g Organic plain flour

½ tsp Organic sunflower oil

½ tsp Tbsp Icing sugar

2 tbsp Water

For the glaze

20g Caster sugar

2-3 tbsp Organic milk

Cooking time: Approx 2hrs 30mins           Oven temp: 220oc (200of/ Gas Mark7)

Makes: Approx 12 small eggless hot cross buns

In a mixing bowl, combine the flour, mixed spices, ground cinnamon, baking powder and a pinch of salt.  Stir in the yeast, sugar and mixed dried fruits.  Heat milk and butter together in a pan until the butter melts and the mixture is lukewarm, pour this into the bowl and mix well.  Add the yoghurt and continue mixing to form a dough. Knead the dough for 5 – 10 minutes.

Put the dough in greased bowl, cover with clingfilm and leave in a warm place until doubled in size (up to 1.5 hours).

On a floured surface knead the dough for few seconds.  Pull out 12 pieces and shape into rolls.  Place the rolls onto a greased baking tray in a circular pattern (they’ll stick while baking).  Cover with greased clingfilm and leave to double in size in a warm place (approx 30 minutes).

For the crosses

Mix the flour with the oil , icing sugar and water to make a paste.  Using a piping bag or freezer bag with the corner snipped off.  Pipe the crosses on the top of the buns. Place in the pre-heated oven and bake for 15 minutes or until golden brown.

For the glaze

Prepare the glaze while the buns are baking.  Heat the sugar and milk in a pan until the sugar is dissolved, simmer for few minutes until sticky. As soon as the buns come out of the oven, brush the glaze on top of the buns.

Eat warm or leave to cool on a wire rack.

Enjoy

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

Sweet pastry

200g Plain flour

120g Unsalted organic butter – cut into cubes

20g Almond powder (optional)

1 tsp Caster sugar

3 tsp Cold water

Filling

Jam (raspberry, strawberry, blueberry etc)

Cooking time: approx 30 – 40 mins           Makes: Approx 12 mini jam tarts

In a bowl mix the flour, almond powder and sugar then add the butter.  With your fingers rub the butter and flour mixture until the contents becomes a crumble consistency. Add a little water and blend together to form dough.

Keep aside for few minutes. Roll out the pastry and cut to fit into the pastry tin.  Add few tablespoons of your favourite jam to the tart cases, bearing in mind not to fill the case completely as the jam will start bubbling once in the oven.

Place in the oven and cook for 30 minutes.

Alternative fillings

If you prefer to make tarts with other fillings here are some ideas:

Chocolate Tarts (for 6 mini tarts)

200g Single organic cream

60g Organic dark chocolate

Heat the cream in a pan until boiling, remove from heat. Add the chocolate and mix until the chocolate melts and blends with the cream.  Half fill the tarts with the chocolate mixture. Bake for 10 – 15 minutes. Decorate with white chocolate (optional)

Caramel Tarts (for 6 mini tarts)

1 Batch of caramel sauce

Half fill the tarts with caramel sauce. Bake for 10 – 15 minutes. Decorate with dark chocolate chocolate (optional)

ENJOY

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

200g Plain flour

120g Unsalted organic butter – cut into cubes

20g Almond powder (optional)

1 tsp Caster sugar

3 tsp Cold water

Few baking beans or uncooked rice

Cooking time:  40 minutes            Oven temp: 180oc (350of/ Gas Mark 4)

Makes: Approx 12 mini tarts

In a bowl mix the flour, almond powder and sugar then add the butter.  With your fingers rub the butter and flour mixture until the contents becomes a crumble consistency. Add a little water and blend together to form dough.

Keep aside for few minutes. Roll out the pastry and cut to fit into the pastry tin, using a fork prick the pastry. Put the baking beans or uncooked rice (wrapped in foil) in the centre of the tarts.  Place the tarts in a pre-heated oven and cook blind for 10 – 15 minutes.

Remove the baking beans / rice and cook for another 15 – 20 minutes until the pastry cases are golden brown.

Savoury pastry

As above omit the almond powder and sugar

Flavours

Add one of the following to your pastry mixture:

1 tsp Cumin powder

½ tsp Dried herbs

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

1 Courgette (grated)

2 small Potatoes (grated)

2-3 Garlic cloves (crushed)

60g Cornflour

1 tsp Chives (finely chopped)

½ tsp Dill (finely chopped)

½ tsp mild Mustard sauce

1 tsp Salt

½ tsp Black Pepper powder

3-4 tbsp Vegetable oil

Cooking time: 30 minutes                             Makes: 12 – 15 (depending on size)

In a bowl, combine the grated courgette, potatoes, garlic, herbs and seasoning. Mix well, add a little water if the mixture is too dry.

In a plate spread the cornflour.  Cover your hand in cornflour and grab a handful of the fritter mixture roll into a ball and cover with cornflour. Using your palm gently press down to flatten the fritter put aside continue until all the mixture has been used.

In a pan heat the oil and shallow fry all the fritter.

Serve the courgette fritters with homemade tomato sauce or guacamole dip.

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

400g Butternut Squash (cut into chunks and oven baked)

150g Red lentil (cooked)

1 Tsp Oil

1 Onion (chopped)

2-3 Garlic cloves (coarsely chopped)

1 Tsp Mustard mild sauce

1 Tsp Cumin powder

1 Tsp Salt

1 Tsp Black pepper powder

500 ml boiling water (or the excess water from the cooked lentils)

Few sprigs of fresh parsley (roughly chopped)

Garnish

Few sprigs of parsley

1-2 Tsp Single cream or Crème fraîche (half fat)

Cooking time: 60 – 70 minutes

Bake the butternut squash in the oven at 150 ^oC for 30 minutes or until slightly brown around the edges. Remove and keep aside. In a pressure cooker cook the lentil on medium heat for 10 – 15 minutes.

In a pan pour oil and sauté the onions until they turn brown, add the chopped garlic and cook for few more minutes until the garlic changes colour. Add the parsley, mustard sauce, cumin powder, black pepper and salt. Stir well and cook for another 5 minutes.

Add the baked butternut squash to the pan and with a spoon mash the squash as you stir in the onion / garlic mixture. Add the cooked lentils, stir and cook till the soup is boiling. Add the water to the soup.

With a hand blender, blend the soup to a smooth consistency. Bring to boil. Remove from heat.

If you prefer your Lentil and Butternut Squash soup to be thinner in consistency, pour the soup through a sieve into a larger pan.

Serve warm, garnish with parsley and cream or crème fraîche.  This soup is great with croutons or French bread.

Enjoy 

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.

1 batch of caramel sauce

140g of assorted nuts (e.g. almonds, hazelnuts, brazil nuts, macadamia, walnuts etc)

50g Desiccated coconut

50g Almond powder

To Decorate

25g Chocolate (dark, milk or white)

25g Desiccated coconut

Make the caramel sauce, keep aside.

Bake the nuts at 120^oC for 10 – 15 minutes or until a sweet nutty aroma comes out of the oven. Remove from oven allow to cool for a few minutes.

Roughly chop the roasted nuts.  Place the chopped nuts in a mixing bowl and pour 3 – 4 tbsp of caramel sauce, mix well so that the nuts are covered in the caramel.

Slightly grease a flat plate and using a table spoon drop small round clusters around the plate.  Make sure there is a little gap between the clusters.  Place your caramel nut cluster in the fridge for few hours.

Remove the caramel nut clusters from the fridge; if your clusters are too runny sprinkle either desiccated coconut or almond powder to bind the clusters together.

To decorate

Melt the chocolate, with a teaspoon, scoop melted chocolate and from a distance zig zag across the clusters to get a striped design on the caramel nut clusters.

Alternatively, drop your clusters onto the melted chocolate to have a chocolate base either on one end or cover completely in chocolate. If desired sprinkle desiccated coconut on top

Enjoy 

Lacto-Vegetarian Eggless Vegetarian Recipes - Lacto-Vegetarian Recipes for an egg free vegetarian and vegan diet.