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100 classic vegetarian recipes

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100 classic vegetarian recipes

Soups

1 large cupful red lentils, 1 turnip, 2 medium onions, 3 potatoes, 1 carrot, 1 leek, 1 small head celery, parsley, 1 lb. Tomatoes, 3½ quarts water.

Wash and cut up vegetables, but do not peel. Boil until tender, then strain through coarse sieve and serve. This soup will keep for several days and can be reheated when required.

4 oz. Semolina, 2 chopped onions, 1 tablespoonful gravy essence, 2 quarts water or vegetable stock.

1 lb. Spinach, 1 tablespoonful gravy essence, 1 quart water.

Cook spinach in its own juices (preferably in double boiler). Strain from it, through a hair sieve or colander, all the liquid. Add essence and serve.

1 lb. Spinach, 1 lb. Can tomatoes, 1 tablespoonful nut-milk (mapleton's), 1½ pints water.

Dissolve nut-milk in little water, cook all ingredients together in double-boiler for 1½ hours, strain and serve.

4 ozs. Pea-flour, 2 potatoes, 1 large onion, 1 tablespoonful gravy essence, 2 quarts water.

Cook potatoes, (not peeled), and onion until soft. Skin and mash potatoes and chop onion. Mix pea-flour into paste with little water. Boil all ingredients together for 20 minutes, then serve.

4 ozs. Pea-flour, 1 lb. Tin tomatoes, 1 chopped leek, 1 quart water.

Mix pea-flour into paste with little water. Boil ingredients together 30 minutes, then serve.

2 ozs. Rice-vermicelli, 1 tablespoonful nut-milk, 1 dessertspoonful gravy essence, 1 quart water.

Boil vermicelli in water until soft. Dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve.

2 ozs. Pea-vermicelli, 1 tablespoonful nut-milk, 1 tablespoonful tomato purée, 1 quart water.

Boil vermicelli in water until soft, dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve.

4 ozs. Pot-barley, 1 onion, 1 tablespoonful gravy essence, 2 quarts water, corn flour to thicken.

Cook barley until quite soft; chop onion finely; mix a little corn flour into paste with cold water. Stir into the boiling soup. Boil all ingredients together for 20 minutes, then serve.

4 ozs. Pot-barley, 1 dessertspoonful nut-milk, 1 chopped onion, 1 dessertspoonful tomato purée, 1 quart water.

Cook barley until soft; dissolve nut-milk in little water; boil all ingredients together for 20 minutes, then serve.

1 lb. Tin sugar-corn, ½ lb. Tin tomatoes, 2 chopped onions, 2 ozs. Corn flour, 1 quart water.

Boil onion until soft; mix corn flour into paste with cold water. Place sugar-corn, tomatoes, onions, and water into stew pan; heat and add corn flour. Boil ingredients together 10 minutes, and serve.

Savory dishes

3 ozs. Mixed grated nuts, 3 ozs. Breadcrumbs, 1 oz. Nut butter, 1 chopped onion, 1 large cupful canned tomatoes.

Mix ingredients together; mould into rissoles, dust with flour and fry in 'nutter.' serve with gravy.

8 ozs. Red lentils, 3 ozs. 'grape nuts,' 1 small onion, 1 teaspoonful gravy essence, breadcrumbs.

Cook lentils until soft in smallest quantity of water; chop onion finely; mix all ingredients, using sufficient breadcrumbs to make into stiff paste; form into cakes and fry in 'nutter.' serve with gravy.

1 vegetable marrow, 3 ozs. Grated nuts, 1 onion, 1 oz. 'nutter,' 1 cup breadcrumbs, 2 teaspoonfuls tomato purée.

Cook marrow, taking care not to allow it to break; when cold, peel, cut off one end and remove seeds with spoon. Prepare stuffing:—chop onion finely; melt nut fat and mix ingredients together. Then stuff marrow and tie on decapitated end with tape; sprinkle with breadcrumbs and bake 30 minutes. Serve with gravy.

1 head celery, 4 slices whole-meal bread, nut butter.

Slice celery into suitable lengths, which steam until soft. Toast and butter bread, place celery on toast and cover with pea, bean, or lentil sauce, (see recipe no. 39).

4 ozs. Pot-barley, 1 lb. Tin tomatoes, 1 chopped onion, 2 tablespoonfuls olive oil.

Cook barley until quite soft in smallest quantity of water (in double boiler). Then add tomatoes and oil, and cook for 10 minutes. To make drier, cook barley in tomato juice adding only 2 or 3 tablespoonfuls of water.

Paste (recipe no. 59), marrow stuffing (recipe no. 14).

Line sandwich tin with paste; fill interior with stuffing; cover with paste or cooked sliced potatoes; bake in sharp oven.[pg 115]

Prepare the desired number by washing and cutting off stalk, but do not peel. Bake in oven 20 minutes, then serve.

4 ozs. Pot-barley, 2 onions, parsley.

Chop onions and parsley finely; cook ingredients together in very small quantity of water in double boiler until quite soft. Serve with hot beetroot, or fried tomatoes or potatoes.

1 cupful brown beans, 2 onions, 2 potatoes, 4 tomatoes, 1 oz. Sugar, 1 cupful red grape-juice, rind of 1 lemon, water.

Soak beans overnight; chop vegetables in chunks; boil all ingredients together 1 hour.

5 ozs. Tapioca, 4 potatoes, 3 small onions, paste, (see recipe no. 59), tomato purée to flavor.

Soak tapioca. Partly cook potatoes and onions, which then slice. Place potatoes, onions, and tapioca in layers in pie-dish; mix purée with a little hot water, which pour into dish; cover with paste and bake.

6 ozs. Unpolished rice, 1 chopped onion, 1 dessertspoonful tomato purée, breadcrumbs.

Boil rice and onion until soft; add purée and sufficient breadcrumbs to make stiff; mould into rissoles; fry in 'nutter,' and serve with parsley sauce, (recipe no. 38).

3 ozs. Pot-barley, 2 ozs. Rolled oats, 1 carrot, 1 turnip, 2 potatoes, 1 onion, 4 tomatoes, water.

Wash, peel, and chop vegetables in chunks. Stew all ingredients together for 2 hours. Dress with squares of toasted bread.

Steam some unpolished rice until soft; then distribute thinly on flat tin and brown in hot oven.

1 lb. Pine kernels (flaked), 4 tablespoonfuls pure olive oil, 2 breakfastcupfuls breadcrumbs, ½ lb. Tomatoes (peeled and mashed).

Mix ingredients together, place in pie-dish, sprinkle with breadcrumbs, and bake until well browned.

1 lb. Pine kernels (flaked), 1 cooked onion (chopped), ½ cupful chopped parsley, 8 ozs. Cooked potatoes (mashed).

Mix ingredients together, place in pie-dish and cover with layer of boiled rice. Cook until well browned.

8 ozs. Corn meal, 1 large spanish onion (chopped), 2 tablespoonfuls nut-milk, 1 dessertspoonful gravy essence.

Cook onion; dissolve nut-milk thoroughly in about ½ pint water.

Boil onion, nut-milk, and essence together two minutes, then mix all ingredients together, adding sufficient water to make into very soft batter; bake 40 minutes.

4 ozs. Unpolished rice, 1 lb. Tin tomatoes.

Boil together until rice is cooked. If double boiler be used no water need be added, and thus the rice will be dry and not pultaceous.

4 medium sized potatoes, 1 large onion (chopped), 1 dessertspoonful pure olive oil, breadcrumbs.

Cook onion and potatoes, then mash. Mix ingredients, using a few breadcrumbs and making it into a very soft paste. Roll into balls and fry in 'nutter,' or nut butter.

4 ozs. Brown haricot flour, 1 onion (chopped), 1 dessertspoonful pure olive oil, 1 tablespoonful tomato purée, breadcrumbs.

Cook onion; mix flour into paste with purée and oil; add onion and few breadcrumbs making into soft paste. Fry in 'nutter.'

These are made in the same way as recipe no. 30, substituting lentil-or pea-flour for bean-flour.

4 ozs. Lentils, 1 small onion (chopped), 1 oz. 'nutter,' or nut butter, 1 teaspoonful gravy essence, paste (see recipe no. 59).

Cook ingredients for filling all together until lentils are quite soft. Line patty pans with paste; fill, cover with paste and bake in sharp oven.

8 ozs. Red lentils, 1 onion (chopped), 4 tablespoonfuls pure olive oil, breadcrumbs.

Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set.

8 ozs. Small brown haricots, 2 tablespoonfuls tomato purée, 1 teaspoonful 'vegeton,' 2 ozs. 'nutter' or nut butter, 1 cup breadcrumbs.

Soak beans over night; flake in dana food flaker; place back in fresh water and add other ingredients; cook one hour; add breadcrumbs, making into paste; place in jars, when cool cover with nut butter; serve when set.

Cook 1 lb. Spinach in its own juice in double boiler. Toast and butter large round of bread. Spread spinach on toast and serve. Other vegetables may be served in the same manner.

Gravies and sauces

1 teaspoonful 'marmite,' 'carnos,' 'vegeton,' or 'pitman's vigar gravy essence,' dissolved in ½ pint hot water.

1 teaspoonful gravy essence, 1 small tablespoonful tomato purée, ½ pint water. Thicken with flour if desired.

1 lb. Spinach, 1 dessertspoonful nut-milk, ½ pint water.

Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water.

1 oz. Chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, ½ pint water.

1 teaspoonful pea-, or bean-, or lentil-flour; ½ teaspoonful gravy essence, ½ pint water.

Mix flour into paste with water, dissolve essence, and bring to a boil.

Puddings, etc.

1 lb. Whole-meal flour, 6 ozs. Sugar, 6 ozs. 'nutter,' or nut butter, ½ chopped figs, 1 teaspoonful baking powder, water.

Melt 'nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

1 lb. Breadcrumbs, 6 ozs. Sugar, 6 ozs. 'nutter,' ½ lb. Stoned and chopped dates, 1 teaspoonful baking powder, water.

Melt 'nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

1 lb. Whole-meal flour, 6 ozs. Almond cream, 6 ozs. Sugar, 3 ozs. Preserved cherries, 3 ozs. Stoned raisins, 3 ozs. Chopped citron, 1 teaspoonful baking powder, water.

Mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

½ lb. White flour, ¼ lb. Whole meal flour, ¼ lb. Mixed grated nuts, 6 ozs. 'nutter' or nut butter, 6 ozs. Sugar, 6 ozs. Sultanas, 2 ozs. Mixed peel (chopped), 1 teaspoonful baking powder, water.

Melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

½ lb. White flour, ¼ lb. Ground rice, ¼ lb. Corn meal, 4 ozs. Chopped dates or figs, 4 ozs. Chopped almonds, 6 ozs. Almond nut-butter, 6 ozs. Sugar, 1 teaspoonful baking powder, water.

Melt butter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours.

½ lb. Maize meal, 3 ozs. White flour, 3 ozs. 'nutter,' 3 ozs. Sugar, ½ tin pineapple chunks, 1 teaspoonful baking powder.

Melt fat, cut chunks into quarters; mix ingredients with very little water into batter; place in greased pudding basin and steam 2 hours.

6 ozs. Corn meal, 3 ozs. White flour, 2 ozs. 'nutter,' 2 ozs. Sugar, 3 tablespoonfuls marmalade, 1 teaspoonful baking powder, water.

Melt 'nutter,' mix ingredients together with little water into batter; place in greased pudding basin and steam 2 hours.

6 ozs. Whole wheat flour, 2 ozs. Cocoanut meat, 2 ozs. 'nutter,' 2 ozs. Sugar, 1 small teaspoonful baking powder, water.

Melt fat, mix ingredients together with water into batter; place in greased pudding basin and steam 2 hours.

1 cup tapioca, 6 large apples, sugar to taste, water.

Soak tapioca, peel and slice apples; mix ingredients together, place in pie-dish with sufficient water to cover and bake.

4 ozs. Rolled oats, 2 ozs. Sugar, 4 ozs. Sultanas, water.

Cook oatmeal thoroughly in double boiler, then mix ingredients together; place in small cups, when cold turn out and serve with apple sauce, or stewed prunes.

4 ozs. Breadcrumbs, 4 ozs. 'nutter,' 4 ozs. Flour, 4 ozs. Mashed carrots, 4 ozs. Mashed potatoes, 6 ozs. Chopped raisins, 2 ozs. Brown sugar, 1 dessertspoonful treacle, 1 teaspoonful baking powder.

Mix ingredients well, place in greased pudding basin and steam 2 hours.

½ lb. Whole meal flour, 1 breakfastcupful breadcrumbs, 4 ozs. Ground pine kernels, pignolias or almonds, ½ lb. Sultanas, 4 ozs. Sugar, water.

Mix ingredients together into a stiff batter; place in greased basin and steam 2 hours.

4 ozs. Semolina, 1 oz. Corn flour, 3 ozs. Sugar, rind of one lemon, 1½ pints water.

Mix corn flour into paste in little water; place ingredients in double boiler and cook for 1 hour, place in pie-dish and brown in sharp oven.

4 ozs. Ground rice, 1 oz. Sugar, ½ pint grape-juice.

Cook ingredients in double boiler, place in mould. When cold turn out and serve with stewed fruit.

6 ozs. Corn meal, 2 ozs. Sugar, ½ pint grape-juice, 1½ pints water.

Cook ingredients in double boiler for 1 hour; place in mould. When cold turn out and serve with stewed fruit.

4 ozs. Sago, 7 ozs. Golden syrup, juice and rind of two lemons, 1½ pints water.

Boil sago in water until cooked, then mix in other ingredients. Place in mould, turn out when cold.

4 ozs. Breadcrumbs, 1 oz. Corn flour, 2 ozs. Sugar, rind one lemon, 1 pint water.

Mix corn flour into paste in little water; mix ingredients together, place in pie-dish, bake in moderate oven.

1 lb. Prunes, 4 ozs. Sugar, juice 1 lemon, ¼ oz. Agar-agar, 1 quart water.

Soak prunes for 12 hours in water, and then remove stones. Dissolve the agar-agar in the water, gently warming. Boil all ingredients together for 30 minutes, place in mould, when cold turn out and decorate with blanched almonds.

¼ oz. Agar-agar, 3 ozs. Sugar, juice 3 lemons, 1 quart water.

Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar, and heat gently until agar-agar is completely dissolved, pour into moulds, turn out when cold.

This jelly can be flavoured with various fruit juices, (fresh and canned). When the fruit itself is incorporated, it should be cut up into small pieces and stirred in when the jelly commences to thicken. The more fruit juice added, the less water must be used. Such fruits as fresh strawberries, oranges, raspberries, and canned pine-apples, peaches, apricots, etc., may be used this way.

1 lb. Flour, ½ lb. Nut-butter or nut fat, 2 teaspoonfuls baking powder, water.

Mix with water into stiff paste. This is suitable for tarts, patties, pie-covers, etc.

Cakes

6 ozs. Entire wheat flour, 3 ozs. Nut-butter, 3 ozs. Sugar, 3 ozs. Almond meal, 10 ozs. Sultanas, 2 ozs. Lemon peel, 2 teaspoonsful baking powder.

Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

8 ozs. Ground rice, 4 ozs. White flour, 4 ozs. 'nutter,' 3 ozs. Sugar, 6 ozs. Stoned, chopped raisins, 1 large teaspoonful baking powder, water.

Rub 'nutter' into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

8 ozs. Corn meal, 6 ozs. White flour, 4 ozs. Sugar, 4 ozs. Nut-butter, 8 ozs. Preserved cherries, 2 ozs. Lemon peel, 2 teaspoonfuls baking powder, water.

Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

1 lb. Apples, ¼ lb. White flour, ½ lb. Corn meal, 4 ozs. 'nutter,' 4 ozs. Sugar, 2 small teaspoonfuls baking powder, water.

Cook apples to a sauce and strain well through colander, rejecting lumps. Melt fat and mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper.

½ lb. Maize meal, 3 ozs. 'nutter,' 3 ozs. Sugar, 1 teaspoonful baking powder.

Melt fat, mix all ingredients together into batter; bake in cake tins lined with buttered paper.

12 ozs. White flour, 4 ozs. Ground rice, 4 ozs. 'nutter,' or nut butter, 5 ozs. Sugar, 6 ozs. Mixed grated nuts, 2 teaspoonfuls baking powder.

Melt fat, mix ingredients together into batter, and place in cake tins lined with buttered paper.

2 sliced bananas, 1 tin pineapple chunks, 2 sliced apples, 2 sliced oranges, ½ lb. Grapes, ¼ lb. Raisins, ¼ lb. Shelled walnuts, ½ pint grape-juice.

1 lb. Picked strawberries, ¼ lb. Mixed shelled nuts, ½ pint grape-juice. Sprinkle over with 'granose' or 'toasted corn flakes' just before serving.

2 peeled, sliced tomatoes, 2 peeled, sliced apples, 1 small sliced beetroot, 1 small sliced onion, olive oil whisked up with lemon juice for a dressing.

1 sliced beetroot, 1 sliced potato (cooked), 1 sliced onion, 1 sliced heart of cabbage, olive oil dressing; arrange on a bed of water-cress.

Biscuits

The following biscuits are made thus:—melt the 'nutter,' mix all ingredients with sufficient water to make into stiff paste; roll out and cut into shapes. Bake in moderate oven.

These biscuits when cooked average 20 grains protein per ounce.

½ lb. Entire wheat flour, 4 ozs. Sugar, 4 ozs. 'nutter,' little chopped peel.

3-4 lb. Ground rice, 4 ozs. Sugar, 3 ozs. 'nutter,' vanilla essence.

½ lb. Maize meal, 4 ozs. Sugar, 3 ozs. 'nutter.'

(if made into soft batter these can be dropped like rock cakes).

½ lb. Banana meal, 4 ozs. Sugar, 4 ozs. 'nutter.'

½ lb. White flour, 3 ozs. Sugar, 2 ozs. 'nutter,' 4 ozs. Cocoanut meal.

3-4 lb. White flour, 4 ozs. Sugar, 4 ozs. 'nutter,' 6 ozs. Minced sultanas and peel 2 ozs. Almond meal.

½ lb. Entire wheat flour, 3 ozs. Sugar, 4 ozs. 'nutter,' 3 ozs. Minced figs.

(if made into soft batter these can be dropped like rock cakes).

8 ozs. White flour, 2 ozs. Ground rice, 3 ozs. Sugar, 4 ozs. Grated brazil kernels.

(if made into a soft batter these can be dropped like rock cakes).

¾ lb. White flour, 4 ozs. Ground rice, 4 ozs. Sugar, 5 ozs. 'nutter,' 6 ozs. Mixed grated nuts, 6 ozs. Mixed minced fruits, sultanas, peel, raisins.

1 lb. Rye flour, 8 ozs. Sugar, 8 ozs. Nut butter, 8 ozs. Sultanas.

¾ lb. Whole wheat flour, 2 ozs. Sugar, ½ breakfastcupful olive oil.

Breads (unleavened)

These are prepared as follows: mix ingredients with water into stiff dough; knead well, mould, place in bread tins, and bake in slack oven for from 1½ to 2½ hours (or weigh off dough into ½ lb. Pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about 1½ hours).

2 lbs. Entire wheat meal doughed with 1 lb. Apples, cooked in water to a pulp.

2 lbs. Rye flour, ¾ lb. Ground rice.

2 lbs. Finely ground whole wheat flour.

1 lb. Whole wheat flour, 1 lb. Cornmeal.

1 lb. Ground rice, 1 lb. Whole wheat flour, 1 lb. White flour.

2 lbs. Whole wheat flour, ¾ lb. Chopped dates.

¾ lb. Whole wheat flour, ¾ lb. White flour, ¼ lb. Chopped preserved ginger, a little cane sugar.

1 lb. Whole wheat flour, 1 lb. White flour, ½ lb. Cocoanut meal, some cane sugar.

1½ lbs. Whole wheat flour, ½ lb. White flour, ½ lb. Chopped figs.

½ lb. Ground rice, ½ lb. Maize meal, ½ lb. White flour, ½ lb. Sultanas.

1½ lbs. Rye flour, ½ lb. Currants and chopped peel, a little cane sugar.

Porridges

1½ lbs. Stoned dates minced, ½ lb. Mixed grated nuts.

1½ lbs. Figs minced, ½ lb. Ground almonds.

½ lb. Stoned raisins minced, 6 ozs. Mixed grated nuts.

½ lb. Preserved ginger (minced), ½ lb. Mixed grated nuts. 4 ozs. 'grape nuts.'

½ lb. Stoned prunes (minced), ½ lb. Grated walnuts.

8 ozs. Figs (minced); 4 bananas; sufficient 'wheat or corn flakes' to make into stiff paste.

8 ozs. Preserved cherries (minced); ½ lb. Mixed grated nuts; sufficient 'wheat or corn flakes' to make into stiff paste.

Also see

Ketogenic diet

External links

100 classic vegetarian recipes

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