Arugula Walnut Pate With Belgian Endive
This is from 365 Ways to Cook Vegetarian. “Arugula, also called roquette, is a delicate and spicy green usually tossed into mesclun, or young lettuce mix. You can substitute watercress for the arugula…”
Polenta Ai Funghi
Delicious fluffy polenta with sautéed chanterelle mushrooms. It’s easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.
Minty Cheese Filled Pasta (Kärntner Kasnudel)
Another traditional dish from Austria, which is rather easy to make, even though a bit time consuming, but the effort is absolutely worth it. You can find this dish mainly in the south of Austria (I like to think it is a bit Italian-influenced) and sometimes it is the only vegetarian food (apart from salad) to find on a menu (countryside pubs and restaurants). Lucky me,that it is one of my favourites. This dish usually comes with fountains of melted, browned butter, you can either induldge or adjust, e.g. limit, the amount to your preferences :).
Chickpea Rissoles
When we opened our own little restaurant we were shocked at how much vegetarian food cost us to buy in. A friend gave us this recipe and they cost next to nothing compared to what we were paying for processed vegetarian which we had no idea of what they truly contained.
Meatless Rissoles
I’m not a vegetarian, but occasionally I cook vegetarian meals for my dad (He hates them, but they’re good for his diabetes!) These are Thai style rissoles, made with black eyed beans, and they’re absolutely delicious!
