Vegetarian cuisine - monthly recipes 2008 January - Indian home cooked meals:
Corn on the cob curry
Cauliflower, peas and potato curry
Grated sweet carrot with pistachios.
January’s recipes are provided courtesy of Maunika Gowardhan, who runs
Starters and Spicers, a bespoke Indian catering company. Details from www.starterandspice.co.uk.
February - nutrition, Indian style:
Tomato rasam (Indian style tomato soup)
Spinach, pepper and peas pilao
Cucumber raita (yoghurt accompaniment)
Recipes provided as above.  March - Indian home cooked meals:
Aloo palak (potato and spinach) gravy
Rice kheer (dessert).
Recipes provided as above.
April - leftovers:
Pav bhaji
Aloo tikki (fried potato cakes).
Recipes provided as above. May - nibbles and starters:
Tandoori paneer tikka
Indian sweet and spicy nuts
Stuffed peppers with sautéed potatoes.
Recipes provided as above. June - vegetarian diets for sportspeople The section provides ideas for different meals and a recipe for spicy bean burgers. Suggestions are taken from the Vegetarian & Vegan Foundation (VVF) guide to THE FOOD OF CHAMPIONS and the section is written by Dr Justine Butler, senior health campaigner at VVF.  July - sumptuous suppers:
Braised whole baby carrots & fennel
Lentil cakes in citrus broth
Fruit sushi plate.
Recipes reproduced courtesy of the book SUMPTUOUS SUPPERS
by Rose Elliot, Hamlyn which is available on SPECIAL OFFER to Yoga & Health readers. See page 45 of July 2008 issue for full details.
August - edible flowers:
Late summer salad with nasturtiums
Roasted peppers with sweet cicely
Hollyhock & nectarine salad.
Reproduced courtesy of EDIBLE FLOWERS by Kathy Brown, Aquamarine Books. Available on SPECIAL OFFER to Yoga & Health magazine
readers. Please see page 45 of the August 2008 issue for further details.
 September - Great Big Veg Challenge:
Dandelion tart
Rhubarb and oat crumble
Oven baked swede fries.
Reproduced courtesy of THE GREAT BIG VEG CHALLENGE by Charlotte Hume, published by Vermillion. Available on SPECIAL READER OFFER to Yoga & Health readers. See page 45 of the September 2008 issue for details.
Also in the September issue is Vital Veggies for Kids, by Jane Easton, Food & Cookery Co-ordinator for the Vegetarian and Vegan Foundation. This gives a number of tips for preparing and presenting
vegetables for kids. The articles also includes recipes for scrummy stir-fry and sausage pasta salad.
October -‘Pure and simple’:
Hot and sour soup
Fennel and potato stir-fry with peanuts
Wholemeal Tahini cake.
Recipes reproduced courtesy of PURE & SIMPLE: cooking for a busy lifestyle by Brahma Kumaris. November:
Miso soup
Tofu ‘fish’ fingers
Tasty tartar sauce
Plum and coconut charlottes.
 Adapted from ‘Vegan Barbeques and Buffets’ by Linda Majzlik and submitted by Dr Justine Butler, Senior Health
Campaigner, the Vegetarian & Vegan Foundation. December - Festive feast:
Luxury festive roast
Chocolate and brandy truffle torte
Cream ‘Not Cheese’ and cranberry parcels.
Recipes by Helen Rossiter, Viva! Assistant Editor. Top of page | 
