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Vegetarian Recipes

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Spring thyme medley
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Essential cookware



Squash Bake


  • 2 large yellow crookneck squash
  • 1 egg
  • ½ cup cracker crumbs
  • 3 Tbs. butter
  • 1/3 cup canned skim milk
  • 1 tsp. of salt


  1. Preheat oven to 350 degrees.
  2. Cut squash in to slices no bigger than an inch in diameter.
  3. Boil squash until soft.
  4. Mash the squash with a potato masher or blend in a food processor.
  5. Add the egg, cracker crumbs, butter, skim milk and salt to the mashed squash and mix well.
  6. Put the squash mixture into a medium sized baking dish and bake for 30 minuets or until firm.




Carrot and Bamboo Stir-fry


  • 5 carrots, peeled and sliced lengthwise
  • 2 cups of bamboo shoots
  • 2 tbsp of sesame oil
  • 1 clove of garlic, grated
  • 1 tsp of coriander
  • 1 tsp of soy sauce
  • 1 large piece of ginger root, grated
  • 4 tbsp of white wine
  • 2 ½ cups of basmati rice, cooked


  1. On a low heat fry the coriander, ginger and garlic in the sesame oil for 2 minutes.
  2. Add the carrots, bamboo shoots, soy sauce and white wine.
  3. Cook on a medium heat for 7-10 minutes or until the carrots are tender.
  4. Serve over top of the rice.

Serves: 4 persons

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