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Delicious Vegetarian meals Everyone wil Love.

Updated on February 7, 2018
tonymead60 profile image

Tony is a curry addict. Ask him what he wants—the answer will always be a curry. He has travelled to India many times in search of recipes.

Welcome to my kitchen

Hi there, glad you can join me. I’ve been working on some ideas for recipes for my vegetarian and vegan friends. My cooking is mostly Indian recipes some that I make up and some that I copy an idea but give it a bit of a twist, I also like to cook a little bit of Italian when my friend Fabio is here to guide me. So what I have done is come up with a mixture of foods that I hope will provide some food for thought as well as for dinner.

I recently published a couple of vegetarian recipes on a hub, so I will refer you to them to start with, just use the link.

Super Delicious Starter.

serve with an assortment of toppings
serve with an assortment of toppings | Source


Delicious Starter

Here’s a good starter, and I know there are hundreds of recipes for avocado, but I think this will interest you. We certainly enjoyed it.

Obviously you need an avocado for each diner.

I blended a number of different nuts together first, pecan, pistachio, walnuts, almonds. Added a little lime juice a couple of tablespoons of crème fraiche and mixed it all together with the flesh scooped from the avocados. We also added a little cress and finely chopped up Greek Basil, please note not ‘baysel’.

We finely chopped some feta cheese and sprinkled that on top, with some Parmesan.

There many options, try it with different cheese, dates, pineapple is divine.

I love the colour, when you top with something it just looks great. We added a few raisins and more cress.

Beautiful fresh herbs

fresh basil and cress
fresh basil and cress | Source
crush the nuts
crush the nuts | Source

Vegetable Curry

Any curry can be made into a veggie curry, simply leave out the meat, but your diners need something to focus on.

Veggy Kedgeree

kedgeree but without the fish.

The veg,

Aubergine, gherkin or courgettes. Chop them into cubes and then place in a colander, sprinkle a little salt over them, place a plate on top with something to weigh it down, a tin of beans will do. The water should slowly start to drip out of the veg.

2 white onions finely chopped.

3 garlic cloves crushed and chopped.

About an inch of fresh ginger or try lemon grass stalks.

Gently fry them all together finally add the aubergine mix into the pan.

You can add cubes of carrot, potato, and parsnip if you like.

How to boil your eggs.

If you don’t eat eggs, leave this bit out; I promise you will still have a great meal.

First boil six eggs, I know a lot of people boil the water and then add the eggs, which chills the water and it has to be re-boiled; instead of that add your eggs to the cold water, bring it to the boil and then time it, for seven minutes. Put the eggs straight into cold water to stop them cooking too much, because you want them slightly soft. Get them out of their shells and slice in half.

For the gravy

2tsp of fennel seeds

2tsp of mustard seeds

Oil whatever you like, I use a mixture of olive, rapeseed, and mustard.

Heat the oil and put in your seeds, when they start to crackle take your pan off the heat because they will soon burn if left.

Sprinkle into the oil; 1tsp turmeric, 1tsp cumin, 2tsp coriander, mix into a paste adding a little water if there is not enough oil. Place it back on the heat keep mixing, wait for the aroma to really fill your head and then add 300gms of parried tomatoes or passata. Keep stirring this will spoil in a few seconds if left.

Boil 2 cupfuls of long grain, preferably Basmati rice until almost soft, don’t let it go mushy make sure it is dry when finished. Add a little salt to the rice as it cooks, also add ½ a teaspoon of black and green cardamom, a single clove, a star anise and a teaspoon of mace.

Chop some green leaves of baby spinach, parsley, coriander,

Okay let’s put it all together, stir the mixed veg into the rice, and then pour your gravy mix over everything, now add the greens and place the eggs on top.

Aubergine long-boats

Aubergine long boats.

My friend Fabio brought a couple of aubergines with him, I have to admit that I’m not a particular fan of this vegetable, but Fabio’s said he had a fairly good ideas for making a really tasty dish.

ready for the oven
ready for the oven | Source

Word Recognition

Nothing to do with the cooking, but I thought I’d share this with you; I often use a word recognition programme to help with the typing, but sometimes it types some pretty bonkers interpretations of what I am saying. It just did a real classic, the sentence from above ‘I have to admit that I’m not a particular fan’ it wrote as I have crabmeat and article pan’ sometimes I think that it is easier just to type myself.

Instructions for Longboats

  1. Mix together the dates, rice, cheese and Basil.
  2. Beat egg and add it to the above mixture.
  3. Add seasoning.
  4. Fill your longboats with the mixture. Make sure you squash it down.
  5. Sprinkle more cheese on top.
  6. Sprinkle paprika or cinnamon over the cheese.
  7. place on tray
  8. place in preheated oven. Gas Mark 5 or 190 C or 370 F for twenty-five minutes.
  9. When the cheese has melted and ingredients are cooked remove from oven.
  10. Garnish with Basil leaves, or try Corriander. sprinkle cinnamon, nutmeg, or paprika for effect.


  • Aubergine, Hollowed out
  • mushrooms, chopped in small cubes
  • celery, finely diced
  • celery salt, to taste
  • pepper, white or black
  • 1/2 teaspoon allspice
  • grated parmesan cheese, coursely grated
  • one egg, beaten
  • water cress, for garnish
  • Greek basil, for garnish
  • dates, chopped
  • rice, long grain

Cook Time

Prep time: 45 min
Cook time: 25 min
Ready in: 1 hour 10 min
Yields: a longboat per person.

Aubergine Longboats

5 stars from 1 rating of Aubergine Longboats.


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    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire

      Derdriu, you say the nicest things. Yes you are right about the pineapples, a fruit I do enjoy. I love pecan nuts in anything despite them being very expensive over here. I must admit that aubergines don't do much for me, and was a bit of an experiment, but I thought it was time to try making up some veggy recipes. Give me a nice pork chop any day.



      Hope you have a good Easter weekend.

    • profile image


      9 years ago

      Tony, What appetite-stimulating, hunger-inducing, stomach-growling recipes all in one convenient place! In particular, I appreciate the step-by-step directions and the illustrative "pretty pictures." It's especially the avocado and the aubergine which make me anticipate recipe trying out this weekend. They look delicious, scrumptious and very tasty. In terms of the avocado, I particularly favor the nutty mixture and the use of pineapples.

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire


      I'm afraid without a special dispensation from someone such as Sir Geoffrey Boycot or Patrick Stewart [star trek captain]. Boycot is a cricketing hero.

      starve (third-person singular simple present starves, present participle starving, simple past starved, past participle starved or rarely storven)

      They starved the child until it withered away.

      (transitive, UK, especially Yorkshire and Lancashire) To kill with cold.

      I was half starved waiting out in that wind.

      above is the wiki offering, and I must say I can't find anyhting else. It is not used much now apart from perhaps in the dales where they stick to older dialect.

      Brazil nuts in chocolate flavoured yogurt are fantastic.

      I don't know filberts, apart from I have some brushes which have a rounded top.



    • profile image


      9 years ago

      Tony, "oftcomed un's" refers to anyone not from Yorkshire? What is the etymology of that phrase? Do my Yorkshire ancestors count enough to relieve me of that epithet?

      What's the etymology of "we are starved", meaning "we are cold"? Perhaps because of the paucity of winter gardens?

      Sultanas are great, as grapes and as raisins, though I tend more towards grapes than towards raisins.

      My favourite nuts are Brazils as well; I've never tasted them covered with chocolate. My motto is that nothing comes between me and Brazil nuts.

      I also like filberts a lot.

      al see thee later cuz Scottie is beaming me up now.


    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire


      I love pecan nuts, but my favourite is Brazil, especially the choclate covered ones! I know I shouldn't eat them, butnow and again they really are a nice treat.



    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire


      what about, sutanas in your tv snack? I usually mix a few of those in for good measure, and olives, we buy some locally stuffed with almonds and anchovies, yummy.

      Panzanella Monday I think.

      We fortunately get very few tornados in this part of GB, over to the east where it is much flatter and more open they get some, but not as bad as you get in the States.

      No snow to speak of here this year, we are having a real mild spell, but I've just taken the dogs round the park and it is cold enough to freeze. We say 'we are starved' when we mean we are cold here, confuses oftcomed un's as we call anyone not from these sacred acres.


    • profile image


      9 years ago

      Tony, Dates and figs have never appealed to me, but perhaps I'll give them another chance. As for now, I'd have to make your telly snack without dates so I can focus on my real loves: celery, feta cheese, nuts (pecans and walnuts! hurray!).

      Your Panzanella should be a welcome recipe for using up stale bread.

      Apparently there's a tornado watch in a number of counties in Virginia, including mine! I walked to the library without an umbrella; enough rain fell to soak the parking lot but it's now been followed by sunshine. Heavy snow on Sunday --- only real snowfall this winter --- almost completely melted by mid-afternoon Monday. Strange winter but I like it, after the last two of heavy snows. How's your weather?


    • tonymead60 profile imageAUTHOR

      Tony Mead 

      9 years ago from Yorkshire

      HI Stessily

      nice to hear from you again, I hope that you are well.

      It's not easy coming up with something new, but there are some real good ones in the pipeline such as La Panzanella a real good way of using up stale bread.

      I love dates, I often make a tv watching mix with celery, assorted nuts, dates, feta cheese; very satisfying and quite healthy, pecan and walnuts in the mix mostly.

      look forward to seeing you soon


    • profile image


      9 years ago

      Tony, Intriguing recipes which should tantalize any meat eater.

      I boil eggs the way you do: "add your eggs to the cold water, bring it to the boil and then time it, for seven minutes." From my experience, it's the best way to achieve a perfect boil.

      Aubergine recipe sounds interesting. I'm not a fan of dates or figs, but I feel that they contribute to this recipe so when I make it, I will include them.

      Well done.



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