Healthy vegetarian recipes for the New Year

PUBLISHED: 12:45 05 January 2010 | UPDATED: 16:30 20 February 2013

Poached pears with red wine and ginger sauce

Poached pears with red wine and ginger sauce

Kick-start the New Year with some of these healthy, delicious vegetarian recipes<br/><br/>Recipes created by the Cordon Vert Cookery School at The Vegetarian Society

Recipes created by the Cordon Vert Cookery School at The Vegetarian Society, Parkdale, Dunham Road, Altrincham, Cheshire, WA14 4QG,

Pick up a V-Healthy leaflet detailing the society's healthy eating plan as well as tips, budget solutions and nutrition information. For a free copy call 0161 925 2000.

Poached Pears with Red Wine and Ginger Sauce

4 hard pears
300ml/10fl oz red wine
25g/1 oz caster sugar
1 whole cinnamon stick
5ml/1tsp arrowroot
1 piece stem ginger in syrup, very finely chopped
15ml/1tbsp stem ginger syrup

Peel the pears, but leave the stalks intact. Slice a thin disc from the base of each pear, if necessary, to make it sit upright.
Place the pears on their sides in saucepan. Pour in the red wine, sprinkle over the sugar and add the cinnamon stick.
Bring up to simmering point, cover the pan and simmer very slowly for about one hour, turning now and again so that the pears cook evenly in the wine.
When the pears are cooked, transfer to a bowl to cool, leaving the poaching liquid in the pan. Remove the cinnamon stick.
Mix the arrowroot with a little water until it forms a smooth paste. Add this to the liquid in the pan over direct heat. Bring the syrup just up to simmering point so that it thickens slightly and becomes translucent.
Take the pan off the heat and stir in the chopped stem ginger and ginger syrup to taste. Leave to cool. Spoon the sauce over the pears, basting them well. Cover and chill thoroughly. Serve the pears in individual dishes with the sauce spooned over.

Sunshine smoothie with mango and orange

1 large orange
2.5 cm root ginger, grated
100g yoghurt or soya yoghurt
150g drained, tinned mango
(reserve juice or syrup)
2 tsp wheatgerm (optional)
1 tbsp porridge oats
1 tbsp cinnamon (optional)
2-3 drops vanilla extract (optional)

Use a zester to make a few shreds of zest for garnish. Grate more zest to give 1/4tsp grated orange zest. Squeeze juice from
the orange. There should be about
4 tbsps (60ml).
Wrap the grated ginger in a small square of muslin and twist hard to extract the juice
(or use a juicer)
Put all ingredients into a liquidizer and blend until smooth. Taste. Sweeten with a little of the reserved juice from the tinned mango if needed and blend again. Serve in glasses and garnish with the shreds of zest.

Tahini, Nut and Vegetable Rice Salad

450g cooked long grain brown rice
100g red cabbage, finely chopped or grated
1 small green pepper, seeded, thinly sliced and chopped
1 small carrot, scrubbed and grated
25g sultanas (or a seasonal fruit)
25g cashew nut pieces
50ml tahini (sesame paste)
50ml yoghurt or soya yoghurt
1 tbsp lemon juice
Salt and black pepper to taste

Combine the rice with the red cabbage, green pepper, carrot, sultanas and cashew nuts.
Combine the tahini, yoghurt and lemon juice. Season to taste with salt and black pepper. Pour the dressing over the salad and mix well.

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