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Feel like trying some tantalising vegetarian food options? Look no further!

Oyster Mushroom and Shallot Tart with Sun-Blush Tomato Pur?e (Serves two)

Ingredients

175g/6oz puff pastry.
Three shallots.
One clove garlic.
25g/1 oz butter/margarine.
100g/4oz oyster mushrooms.
50g/2oz button mushrooms.
Two tbsp brandy.
100g/4oz sunblush tomatoes.
salt and pepper, to taste.
One tbsp olive oil.

To garnish: sprigs of basil.
To serve: rocket and baby spinach or a mixed herb salad.

The Method

Preheat the oven to 200?C/400?F/Gas 6.

Roll out the pastry, and use to line two 10cm/4 inch loose bottomed flan rings. Place on a baking sheet, and bake blind for 10-15 minutes, until the pastry is golden.

Saut? the shallots, and one clove of garlic, in butter or vegan margarine, until golden (about 10 minutes, on a low heat). Add the mushrooms, and continue cooking, for another five minutes. Add the brandy, and cook for a further two minutes. Slice four pieces of sun-blush tomato, and stir into the mushrooms. Season to taste.

To make the pur?e: Saut? half the remaining tomatoes and the clove of garlic in olive oil, until very soft, then add 30 ml/two tablespoons of water, and continue cooking gently, for a further 5-10 minutes. Season, to taste, and then pur?e. Chop the rest of the tomatoes finely, and stir into the puree.

Divide the shallot and mushroom filling between the two tart bases, place on a baking sheet, and warm through in the oven, for five minutes. Place
each one on a warm plate. Gently heat the pur?e through, in a saucepan, and drizzle some around the tarts. Garnish with sprigs of basil. Serve with a spicy or herby salad. Extra pur?e can be served, in a jug, on the side.

Chocolate, Raisin and Amaretto Ice-Cream(Serves four to six)

Ingredients

50g/2oz raisins.
22.5ml/1?tbsps Amaretto.
22.5ml/1?tbsp maple syrup.
450ml/15floz soya milk.
100ml/7tbsp sunflower oil.
10ml/2tsp vanilla essence.
100g/4oz dairy free dark chocolate, coarsely grated.

The Method

Place the raisins in a small bowl, and pour over the Amaretto. Leave to soak, until most of the Amaretto has been absorbed.

Pour 300ml/10fl oz of the soya milk into ice-cube trays, and place in the freezer or freezer compartment of your refrigerator, for about four-five hours, or until frozen solid.

Put the remaining soya milk, and the remaining ingredients (except the grated chocolate) into a blender. Add the now-frozen soya milk cubes, and blend, until completely smooth. Stir in the coarsely grated chocolate.

The ice-cream can be served immediately, or returned to the freezer, if a firmer ice-cream is desired. Remember to allow the ice-cream to defrost, for about 40 minutes, or until the preferred consistency is achieved, before serving.

Asparagus Spears in Garlic Butter (Serves two)

Cook this at the last minute.

Ingredients

One packet/ bunch of fresh asparagus.
Five ml olive oil.
Three cloves of garlic crushed.
Salt and pepper

The Method

Wash the asparagus in fresh water. Carefully trim any thick stalks.

Heat the oil in a frying pan/griddle, and cook the asparagus for five minutes, turning occasionally.

Add the garlic, and continue to cook for a further two minutes.

Serve with a twist of salt and pepper.

Vegetarian Barbeque Sauce

A fantastic sauce that is easy and quick to make and will enhance any meal. It is a great one for the barbeque too!

What You'll Need

2 tbsp butter or margarine
1 cup chopped onion
? cup chopped celery with leaves
? cup chopped green bell pepper
1 tbsp minced fresh garlic
2 cans (14? oz each) whole tomatoes, drained and coarsely chopped
1 can (6-ounces) tomato paste
? cup red wine vinegar
3 tbsp molasses
2 lemon slices
2 tspn pepper sauce
2 tspn dry mustard
1 bay leaf
? tspn ground cloves
? tspn ground allspice

The Method

In a large, heavy, non-aluminium saucepan, melt the butter over medium heat. Add the onion, celery, bell pepper and garlic and saut? for about 6-7 minutes, stirring frequently, until tender. Stir in the remaining ingredients and bring to a boil over high heat. Reduce the heat to low; cover and simmer for 30 minutes, stirring occasionally, until the sauce is thickened. Remove from the heat. Remove and discard the lemon slices and bay leaf. Process everything in a food processor or blender until smooth and serve.

This sauce can be kept refrigerated for up to two weeks.

Information provided by The Vegetarian Society of the United Kingdom, Parkdale, Dunham Road, Altrincham, Cheshire WA14 4QG (telephone:0161 925 2000).

More information available in Recipe Ideas, Entertaining, Eating In, Vegetarian, Your Home