Vegetarian Recipes: Find easy to make vegetarian recipes

Let's start with a quick Vegetarian soup.

CREAM OF FRESH TOMATO SOUP:

Ingredients:
2 lbs ripe tomatoes
1 small onion (about 3 oz), finely chopped
½ cup (4oz) celery, finely chopped
3 whole cloves
1 small bay leaf
Pinch of sugar (optional)
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
3 cups milk

Method:
Peel the tomatoes by plunging them into boiling water for about a minute or until the skins crack. Put into cold water and then peel. Coarsely chop the tomatoes.
Combine the tomatoes, onion, celery, cloves, bay leaf, and sugar in a medium-sized saucepan. Bring to a boil

and then lower the heat. Cover and simmer for 15 minutes.
Meanwhile, melt the butter in a large saucepan. Stir in the flour and salt. Cook 1 minute and stir in the milk. Cook, stirring constantly, until the mixture thickens and bubbles, about 2 minutes. Keep warm.
Purée the tomato mixture through a sieve or food mill. Stir the purée slowly into the saucepan with the thickened milk. Heat but don't boil. Serve hot.

Serves four.

Ready to eat... Some popular Australian cuisine.

DAMPER
This simple, crusty bread is the modern variation of a bread which was traditionally cooked in the ashes of fire. Like a giant biscuit or scone should be served immediately after it is made.

Ingredients:
3 cups self-rising flour
Salt
1½ cups milk

Method:
Preheat the oven to 400 degrees F. Grease a cookie or baking sheet.
Sift the flour and salt together. Add only enough milk to make a soft batter. Mix quickly into a dough. With floured hands, shape into a round loaf. Do not knead. Baste the top with the reserved milk.
Place the loaf on the greased baking sheet and bake in the oven until golden, about 45 minutes. While still warm, break into chunks and serve with butter.

Makes 1 loaf.

SUMMER SQUASH CASSEROLE:

Ingredients:
3-4 yellow or green summer squash
Salt
1 onion (about 4 oz), diced
2 tablespoons (1 fl oz) olive oil
1½ cups crackers, crumbled
1½ cups Swiss cheese, shredded

Method:
Grate the squash on a grater. Sprinkle with salt and let stand in a colander for about 15 minutes. Rinse the squash and squeeze out any remaining liquid. Put it into a large bowl and set aside.
Preheat the oven to 350 degrees F. Sauté the onion in the oil until translucent. Add the onion to the squash. Add about 1 cup of the cracker crumbs and about 1 cup of the Swiss cheese. Mix together very well and pour into an oiled oven-to-table baking dish.
Pour the remainder of the cracker crumbs and the cheese over the top. Bake about 45 minutes or until golden.

Serves four to six.

CREAMY TURNIPS:

Ingredients:
1½ lbs turnips
1½ cups (12 fl oz) heavy cream
Salt
Freshly ground black pepper
Freshly ground nutmeg
1½ cup (2 oz) Gruyére cheese, grated

Method:
Peel the turnips and slice into 1/8-in rounds. Cook the turnips for about 5 minutes in plenty of salted boiling water. Drain.
Preheat the oven to 375 degrees.
Pour the cream into a skillet and bring to a boil. Pour the sliced turnips into the skillet and toss gently to mix with the cream. Season with the salt, freshly ground black pepper, and a fresh grating of nutmeg.
Butter a shallow gratin dish and put the turnips and cream into the dish. Cover with the Gruyére cheese. Bake for about 30 minutes or until golden.

Serves four.