Autumn Showstoppers Vegetarian Menu Plan

19 Sep

Menu

  1. Vegetarian Jambalaya
  2. Spanish Omelette with salad
  3. Mushrooms Cacciatore with Rosemary Potatoes
  4. Butternut Squash in Filo Parcels
  5. Gnocchi alle Pere e Gorgonzola

1.

  • Tempeh  (or vegetarian sausages)
  • Cajun Seasoning (or cayenne plus oregano plus garlic)
  • 2 Onions
  • 6 sticks Celery
  • 3 Bell Peppers
  • Smoked Paprika
  • Brown Rice
  • Bouillon powder
  • 1 can chopped Tomatoes

2.

  • 500g white potatoes
  • 1 white onion
  • lots of olive oil
  • parsley
  • 6 eggs
  • salad leaves and cucumber to serve

3.

  • A handful dried porcinis or a small pouch dried mushroom mix
  • 6 portobello mushroom caps
  • fresh (or dried) thyme
  • 1 chilli
  • plenty of garlic
  • 2 red bell peppers
  • 1 onion
  • 1 cup dry white wine
  • 2 cans tomatoes
  • A few leaves basil
  • Rosemary
  • Potatoes

4.

  • butternut squash
  • paprika
  • allspice (or cinnamon)
  • 4 sheets filo pastry
  • 200g feta cheese
  • 1 egg
  • tinned sweetcorn
  • vegetarian Parmesan
  • butter

5.

  • 3 oz gorgonzola dolce cheese
  • 1 ripe pear, diced
  • 1 T butter
  • 2 T flour
  • light vegetable stock
  • milk
  • fresh gnocchi: 2x 400g packs feeds a small family

 

 

 

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