Vegetarian cuisine 2006 - monthly recipes  January - detox:
Breakfast scramble for one
Orange date scones
‘Creamy’ potato and leak soup
Cold & flu tea.
January recipes reproduced courtesy of THE GREAT AMERICAN DETOX DIET by Alex Jamieson,
published by Rodale.
February - energy foods:
Pancake batter
Fruit and nut spiced pancake filling
Ratatouille with polenta cakes
Polenta cakes.
February recipes are reproduced courtesy of the book ENERGY FOODS published by Duncan Baird Publishers, available on special offer to readers of Yoga & Health magazine. Please see page 42 of the February 2006 edition for details.
March - tofu:
Fragrant tofu and noodle soup
Spicy tofu with sesame seeds and chinese five spice - low saturated fat. April - Easter banquet:
Tuscan tomato bread pudding with peas and broad beans
Honey roast vegetables with cumin and fig couscous and olive sauce
Lavender yoghurt cheesecake with kaffir lime flavoured strawberries.
April recipes reproduced courtesy of PURE VEGETARIAN by Paul Gaylor, published by Kyle Cathie and available on special offer to readers of Yoga & Health. See page 44 of the April 2006 issue for details. May - From Alpha to omega - Omega 3-rich recipes:
Superbowl salad
Omega 3 vinaigrette dressing
Oriental Omega 3 dressing
Sumptuous spinach & smoky tofu salad
Easy-peasy chocolate mousse.
Recipes courtesy of Viva! June - Anti-ageing foods:
Magnificent quick muesli
Green salad with miso vinaigrette
Artichoke pasta with lemon and capers
Carrot, orange & banana semolina cake.
These are reproduced courtesy of the book ANTI-AGEING COOKBOOK by Robyn Martin, published by Ebury Press, and available on SPECIAL OFFER to Yoga & Health readers. See page 44 of the June 2006 issue for details. Please
note: not all recipes in this book are vege. July - peas and beans:
Runner bean salad with roasted tomatoes
Ginger sesame dwarf beans
Pea and bean salad
Peas with little gem and spring onions. August - The Great British Carrot:
Carrot and ginger soup with lemon herb cream
Carrot paneer and pea curry
Carrots roasted with parsnip, celeriac, lemons and coriander seeds Moroccan carrot purée with coriander and cumin. September - recipes for youngsters:
Vegetarian express soup
Monster mushroom burger
Mixed chopped Middle East salad
Baked banana with chocolate dessert.
Reproduced courtesy of Viva! See their website at www
.viva.org.uk/recipes/youth for more recipes. October - “Leeks, the healthy choice!”:
Leek and quorn stir fry with cashew
Curried leek and sweet potato soup
Balsamic salad of roasted leek and red pepper.
Recipes courtesy of Think vegetables website. November - biodynamic food:
Red hot soup, containing red peppers, garlic, onions, leeks, celery red chilli rosemary, carrots, potatoes and chopped tomatoes.
Butternut squash and semolina gnocchi
Plum compote.
Recipes and illustrations reproduced courtesy of THE
BIODYNAMIC FOOD AND COOKBOOK by Wendy Cook, Clairview Books and available on SPECIAL READER OFFER, see page 44 of the Yoga & Health magazine November 2006 issue.  December - ‘saints and sinners festive menu’:
Courgette Christmas candles (vegan).
Sin-free squash and pepper stacks (can be vegan or veggie vegan).
Beetroot and pomegranate halo soup (can be vegan).
Saintly stoved potatoes (vegan).
Angelic lemony leeks and sprouts.
Perfectly pious pannacotta (vegan).
Recipes are reproduced courtesy of the Vegetarian Society, and the Saints &
Sinners free recipe booklet is available from the Society’s website at www.vegsoc.org.
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