Mushroom Vinaigrette

Yet another from The Complete Vegetarian Cookbook

1 lb button mushrooms
1 C olive oil
4 T tarragon or basil white wine vinegar
2 tsp fine white (caster) sugar -- powdered sugar is probably the best substitute for this
1/2 tsp mustard powder
12 grinds black pepper
2 T chopped gherkin (more on this later)
2 T chopped parsley
2 T chopped capers

Trim ends of stalks of mushrooms. Brush muchrooms clean or wipe with a clean damp cloth and place in a large bowl.

Put olive oil, vinegar, sugar, mustard, pepper, and chopped gherkin, parsley and capers into a large screw-top jar and shake well until ingredients are mixed together.

Pour dressing over mushrooms, cover and allow to chill in refrigerator for 1 hour.

Mushrooms Vinaigrette are very appetixing served chilled as part of an antipasto.

Thai Mushroom and Coconut Soup

2 cups coconut milk
6 thin slices peeled ginger root
2 cloves garlic, crushed
2 stalks lemon grass
4 kaffir lime leaves, optional
salt to taste
1 T brown sugar
1 tsp minced chili
2 tsps chopped cilantro (coriander) root
8 oz mushroom cups, sliced
1/2 c lime juice
1/4 cup cilantro leaves, shredded

Place all ingredients except mushrooms, lime juice, and cilantro leaves into a pan and bring to a boil. Add the mushrooms to the pan and simmer until tender, about 10 minutes. Add lime juice and cilantro just before serving.

Asparagus and Avocado Soup

This recipe brought to you by The Complete Vegetarian Cookbook.

1 lb. asparagus spears
4 cups cold vegetable stock
1 large ripe avocado
2 tablespoons French dressing
6 tablespoons light sour cream
white pepper
3 tablespoons ground almonds (optional)

Snap tough stalks off the bottom of each asparagus spear. Cook by steaming, or poaching in water to cover in frying pan. Reserve a few heads and mix remaining asparagus to a puree in a blender or food processor with half the stock. Pour into a bowl. Cut avocado in half, remove stone and peel carefully. Slice avocado and mix to a puree with dressing and remaining stock. Add to asparagus puree. Stir in cream and pepper to taste. Cover and chill for 1 hour only for the best results.

Server cold, sprinkled with ground almonds if you life, garnished with reserved asparagus heads.

Artichokes with Mustard Mango Chutney

Pretty much sums it up.

To prepare artichokes:
Wash, trim stalk level with leaves, discard tough leaves from base and trim tops level with scissors. Cook by boiling in water with lemon juice or by steaming until tender.

Serve with chutney spooned over the top, or two the side as a dip. Avoid mayonnaise at all costs.

Vegetable and Cashew Curry & Mustard Mango Chutney

Both recipes are stolen from The Complete Vegetarian Cookbook by Anne Marshall. Deal with it.

Vegetable and Cashew Curry
1 large onion, chopped
1 plump clove garlic, crushed
2 T butter, or margarine, or Olive Oil
5 T good quality korma or medium-strength curry paste
2 carrots, sliced
1 cup coarsely chopped pumpkin
2 potatoes, coarsely chopped
1 3/4 cup (10 fl oz) can coconut milk
14 oz can tomatoes
1 cup green beans or sugar snap peas
10 oz can red kidney beans, rinsed and drained
4 T toasted cashew nuts

Gently fry onion and garlic in butter in a large, heavy based pan until soft and golden. Add curry paste and stir over heat for 1 minute. Add carrots, pumpkin, potatoes, coconut milk and tomatoes and bring to boil, stirring occasionally. Cover and boil slowly for 20-30 minutes until vegetables are tender. Wash and trim green beans and steam until tender-crisp. Stir green beans, kidney beans, and nuts into curry and heat through gently.

Serve accompanied by boiled rice, and mango chutney.

Mustard Mango Chutney
1 small onion, finely chopped
2 tsp mustard seeds
1/4 tsp sunflower oil
2 T sparkling apple juice
2 T rice wine vinegar
1 T brown sugar
2 tsp wholegrain mustard
1 mango, peeled and coarsely chopped
chives for garnish

Gently fry onion and mustard seeds until onion is soft. Add all remaining ingredients, bring to boil then cover and simmer for 15 minutes until thick and pulpy. Leave to cool to room temperature.