48
V
EGETARIAN
1 Place the oil, onion and garlic in a large bowl, heat
on HIGH for 2 minutes.
2 Add the carrots, red pepper and mushrooms, mix
well. Cook on HIGH for 3 minutes.
3 Stir in the remaining ingredients, mix well. Cook
on MEDIUM HIGH for 24-25 minutes, stir 3-4
times during cooking.
4 Remove the bay leaf before serving.
Serve hot with rice or as a filling for tacos.
SERVES 4-6 PREPARATION TIME - 20 MINUTES
30ml (2tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, crushed (see Tip, page 47)
225g (8oz) small carrots, chopped
1 large red pepper, seeded and sliced
100g (4oz) mushrooms, cut into quarters
5ml (1tsp) ground cumin
5ml (1tsp) dried oregano
10ml (2tsp) mild chilli powder
2.5ml (
1
/2tsp) cayenne pepper
225g (8oz) canned tomatoes
75g (3oz) tomato purée
225g (8oz) canned haricot beans
225g (8oz) canned red kidney beans
1 bay leaf
300ml (
1
/2 pint) hot vegetable stock
salt and pepper to taste
V
EGETABLE CHILLI
Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on HIGH for 1
1
/2-2
minutes until warm. Spoon in filling as preferred.
SERVES 4-6 PREPARATION TIME - 20 MINUTES
2tsp (10ml) olive oil
1 large onion, chopped
1 clove garlic, crushed
2 leeks, sliced
4oz mushrooms, thickly sliced
2tsp (10ml) chopped fresh basil
2tsp (10ml) chopped fresh oregano
225g (8oz) red split lentils
800g (28oz) canned chopped tomatoes
3
/4 pint (450ml) vegetable stock
1 bay leaf
salt and pepper to taste
12 sheets lasagne (spinach)
1 pint (600ml) cheese sauce (see page 58)
50g cheddar cheese, grated
R
ED LENTIL LASAGNE
1 Place the oil, onion and garlic in a bowl, cook for
2 minutes on HIGH.
2 Add the leeks, mushrooms, basil, oregano and
lentils and then cook for a further 5 minutes on
HIGH.
3 Stir in the tomatoes with the vegetable stock and
the bay leaf.
4
Cover and cook for 20 minutes on MEDIUM HIGH.
5 Season with salt and pepper then remove the bay
leaf.
6 Make the cheese sauce.
7 Put a layer of the lentil mixture into the base of a
deep, 24cm (8”) square dish. Cover with some
lasagne and then some of the cheese sauce.
Repeat, making the last layer cheese sauce, add
the grated cheese.
8 Bake for 20 minutes DUAL CONVECTION, 200°C
MEDIUM.
450g (1lb) tofu, drained
60ml (4tbsp) olive oil
100g (4oz) Mozzarella, thinly sliced
75g (3oz) Danish Blue, thinly sliced
1 quantity Spicy Tomato Sauce (see page 58)
1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to
make a pocket. Fill each pocket with sliced cheese,
place in a large flan dish. Pour in sauce.
3 Place on turntable, cook on MEDIUM for 12-14
minutes.
TUFFED TOFU WITH SPICY TOMATO SAUCE
S
SERVES 4PREPARATION TIME - 12 MINUTES
To Next Page
Loading...
