You could also try…
- Madras or balti curry paste for a spicier version.
- Using cauliflower instead of broccoli.
Super Spag Bol
Serves 4
Getting ready: 10 minutes 
Cooking time: 35 minutes
Shopping list
2 tablespoons vegetable oil
1 onion, peeled and chopped
1 red pepper (seeds removed), chopped
1 aubergine, chopped
1 packet vegetarian mince
1 jar pesto (green or red)
2 tablespoons tomato puree
2 teaspoons yeast extract
½ packet dried spaghetti
How to make it
Step one: Heat the oil in a large saucepan. Fry the chopped onion, red pepper and aubergine in the oil for about 10 minutes, stirring frequently, until reduced in size and softened. Add the mince and cook for a further three minutes.
Step two: Add the jar of pesto together with 1½ cups water. Cover and cook for about 20 minutes, until the liquid is absorbed.
Step three: Add tomato puree, yeast extract and black pepper (to taste). Serve with spaghetti, cooked according to the instructions on the packet.
You could also try…
- Adding 2 teaspoons chilli powder and serve with rice instead of pasta.
- Adding a little less water and more veg to make a cottage pie filling
Mexi Baked Tortilla
Serves 4
Getting ready: 15 minutes
Cooking time: 15 minutes
Shopping list 
2 tins red kidney beans, drained
squeeze lime juice (to taste)
5-6 teaspoons chilli sauce
4 spring onions, chopped
2 cloves garlic, finely chopped
quarter block cheddar cheese, grated
4 large tortilla wraps
1 pot sour cream or guacamole
How to make it
Step one: Heat oven to Gas 6/200C.
Step two: In a large bowl roughly mash the beans, lime juice and chilli sauce. Then add the spring onion and garlic.
Step three: Spread half the mixture onto one wrap, keeping a border around the edge, then sprinkle the cheese over and cover with the second wrap. Repeat using remaining wraps and mixture.
Step four: Place on a baking tray and cover loosely with foil. Bake for 10 minutes. Remove foil and bake for a further 5 minutes. Serve with sour cream or guacamole.
You could also try…
- Using jalapeno peppers instead of chilli sauce.
- Adding fresh herbs such as coriander
Chocolate Brownies
Makes 16-20 squares
Ingredients 
8 oz250g dates
4 oz100g margarinebutter - tutor uses margarine
1 free range egg, beaten
1 very ripe banana, mashed
2½ oz60g wholemeal flour
2 tsp baking powder
4 tbsp cocoa powder, sieved
3 oz110g walnuts, roughly chopped
1 tsp5ml vanilla essence
To decorate:
75g/3oz melted chocolate for coating.
walnut halves
Method
1. Preheat the oven to 180°C/350°F/Gas 4. Grease a square cake tin (about 18cm x 18cm/7" x 7").
2. Put the dates into a saucepan and add water to just cover them. Cook for 5-10 minutes or until softened. Puree the dates until smooth and allow to cool a little.
3. Cream together the dates and the butter/margarine while the dates are still warm, until light and fluffy.
4. Add the egg, the mashed banana and vanilla essence and mix well.
5. Sieve the flour, baking powder and cocoa powder and add to the mixture.
6. Fold in the walnuts and turn the mixture into the prepared tray.
7. Bake in the preheated oven for 30-35 minutes, or until the brownies feel fairly firm to the touch. Remove from the oven and leave to cool in the tin.
8. Melt some chocolate bar (about 75g/3 oz) in a bowl set over some gently simmering water. Spread the melted chocolate over the cooled brownies and decorate with the walnut halves. Leave to set. Cut into squares and remove from the tin.
Tiramisu
Serves 6-8
Ingredients 
150ml/ ¼ pint strong black coffee
30ml/ 2tbsp. brandy or Tia Maria
250g/9oz mascarpone cheese
300ml/ ½ pint double cream, whipped
30ml/2tbsp. soft brown sugar
150g/5oz plain chocolate, grated finely
200g/7oz vegetarian sponge fingers
To decorate
Chocolate coated coffee beans
Method
1. Make the coffee and leave until cold. Strain into a shallow bowl and add the brandy or Tia Maria.
2. Fold the mascarpone cheese into the whipped cream. Stir in the sugar and 2/3 of the grated chocolate.
3. Dip half the sponge fingers into the coffee quickly, one at a time and lay them in the base of a glass bowl.
4. Spoon half the mascarpone and cream mixture over the biscuits.
5. Repeat the layers.
6. Sprinkle the remaining 1/3 chocolate over the top and decorate with chocolate covered coffee beans.
Refrigerate for at least one hour (or overnight if possible).
© 2010 change2veggie.com
Veggie Recipes
