I am always being asked for more Vegetarian recipes as more and more people go meat-free. My daughter has recently become Vegetarian and I am also trying to go meat-free at least twice a week.

Have you ever wondered how to make a Pakora? Any Vegetable goes well in a Pakora, including cauliflower and of course carrots.

Soup is very easy and cheap to produce and makes a great lunchtime snack if you’re busy. It doesn’t have to be carrot and potato, just see what you have left in your fridge or cupboards and have a go.

Buen Apetito

Carrot and Potato Soup

4 med potatoes peeled

3 med carrots peeled

2 med onions

Small amount of olive oil

Pinch salt and pepper

I pint boiling water

1 cup of saved water from the cooked vegetables

1 cup of cream or evaporated milk (or milk if no cream)

Pinch cayenne

Pinch celery salt

Dice potatoes, carrots and onions and fry in pan with olive oil. Add salt and boiling water. Cover and cook gently until tender (about 15 minutes). Drain thoroughly (retaining a cup of the liquid) Mash the vegetables thoroughly in the reserved cup of liquid.. Combine with cream. Heat just to scalding. Add cayenne and celery salt, reheat and serve at once.

Add paprika on top of each serving.

Vegetable Pakora

½ lb chickpea flour

1 tsp salt

1 tsp red chili powder

1 tsp coriander seed powder

¼ tsp baking soda

½ tsp black pepper

1 medium onion – chopped finely

1 cooked potato – ¼” cubes

Oil for deep-frying

Water – enough to make paste

Any firm vegetable like carrots, peeled and cut into long sticks and cooked until still firm.

Mix the first 6 ingredients in a bowl and add enough water to make a paste. Mix well. Take a spoonful at a time from the bowl of paste, cover the carrot/potatoes and onion and deep fry in hot oil till golden brown. Serve with dipping sauces.

Brown Rice Risotto

200g brown rice

400ml water

1 medium onion

Oil to fry

½ red pepper (optional)

200g sunflower seeds

Mixed herbs

Pinch salt

100g sweetcorn/frozen peas/mushrooms

Soya sauce to taste

1 rounded tsp Marmite

Cook the chopped onion in the oil until soft. Wash rice and drain. Add to the onions and cook for a couple of minutes turning all the time. Boil the water and add Marmite, soya sauce and herbs to the water and stir. Pour into the rice mixture and bring to the boil and simmer gently. After 15 mins add the chopped mushrooms, sweetcorn and peas and simmer for a further 20 minutes. Season to taste and mix in the red peppers. Serve with toasted sunflower seeds.

Carrot Cake

2 cups granulated sugar

1½ cups vegetable oil

4 eggs

3 cups grated carrots (about 7)

2 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

Cup chopped nuts

In mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well. Mix in carrots. Sift flour, baking soda, baking powder and cinnamon in a separate bowl. Add flour mixture to carrots mixture. Mix and add nuts. Pour into two greased and floured r. round cake pans. Bake in 325°F oven for 45 minutes to 1 hour or until cake test done. Sprinkle chopped nuts over top for garnish.

Roasted Pesto Portobellos

8 large Portobello mushrooms caps

2tbs extra virgin olive oil

2-3 cups breadcrumbs

1 tbsp pesto

1 tbs grated lemon zest

1 tbs balsamic vinegar

Quarter cup hazelnuts finely chopped

1/3 cup Parmesan cheese

Salt taste

Preheat oven to 180º

Gently remove stems from mushrooms. Finely chop the stems and set aside. Lightly brush the mushroom tops with olive oil. Grill top side up on a baking sheet and lightly salt. Take the chopped stems and mix with breadcrumbs, pesto, zest, vinegar and hazelnuts. Spoon 2 tbsp into each mushroom cap. Roast in oven for 5 minutes, sprinkle with parmesan and serve.