National Vegetarian Week

The 11th May – 17th May marks National Vegetarian Week. National Vegetarian Week is all about enjoying delicious plant based food. During the current circumstances, a lot of us will have more time on our hands so why not try something new?

Our Executive Chef Paul Mattocks has created this dish especially for the Club Dining Room at the VSC, why not try it at home?

Below, Pastry Chef Alison Dabbs brings you dessert, in the form of a vegan lemon cake. 


Lentil Moussaka with Italian Tomatoes

Serves 4

Ingredients

2 aubergines
2 courgettes
1 large potato
200g green lentils (soak in cold water overnight)
2 carrots
1 red onion
¼ bunch of thyme
1 clove of garlic
2 tins of chopped tomatoes
2 plum tomatoes
olive oil
salt and pepper to taste
parmesan


1. Slice the aubergines, courgettes and potatoes 5mm thick, season with salt & pepper and brush with olive oil and place into a tray..

2. Pre-heat a frying pan or ribbed skillet on the stove.  Grill both sides of vegetables and potatoes until it is cooked. (Potatoes will need a bit longer)

3. Finely dice the onion & carrot and sauté together with the garlic and the thyme. Then add the lentils and chopped tomatoes and ½ pint water and simmer for 20 – 30 min until the lentils are cooked. Remove from heat, season and set aside

(If too watery you can add a spoon of tomato ketchup or tomato puree)

4. Layer an oven proof serving dish as follows: Lentils, Aubergine & Courgette, Lentils, Potatoes, Lentils, Aubergine & Courgettes until the tray is 80% full.

5.  Can Sprinkle with parmesan and cook in the oven for 25 min @ 180

6.  Use your imagination to serve. 

Like it spicy? Add some chilli flakes or some chillies to spice it up!


Vegan Lemon Cake

Makes 1 loaf

Ingredients

100ml vegetable oil (or lemon infused rapeseed oil by Supernature, which is really good in this recipe)
275g self - raising flour
200g caster sugar
1 tsp baking powder
Finely grated zest of 1 lemon
Juice of half a lemon
170ml cold water
For the icing.
150g icing sugar – sifted
Juice of half a lemon


1. Preheat the oven to 200c, 180c fan, gas 6.

2.  Lightly oil a 1lb loaf tin and line with baking parchment.

3. Mix the flour, sugar, baking powder, and lemon zest in a bowl.

4. Add the oil, lemon juice, and cold water to the dry ingredients and mix to a smooth batter.

5. Pour the cake mix into the loaf tin.

6.  Bake for 30 minutes or until a skewer comes out clean.

7. Leave the cake to cool in the tin.

8. To make the icing, mix the icing sugar with the lemon juice to make an icing that will coat the loaf and not just run off the cake. Smooth the icing over the top of the cake with a palette knife.

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