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Astar's Recipe - Vegetarian recipes - 1 October

Zucchini Roulade

Sent in by Rosemary

30g margarine or butter
500g (approx) zucchini grated
4 eggs, separated
1 tsp chopped thyme
1 tbsp chopped parsley
Salt and pepper
Parmesan cheese

2 tbsp oil
1 onion chopped
200g (approx) mushrooms, sliced (I find the slightly older or flatter ones give the best flavour)
1 tbsp flour (or packet mushroom soup)
1/2 cup milk

Melt the margarine in a pan. Add zucchini and fry until lightly coloured.  Place in bowl with egg yolks, herbs and salt and pepper.

Whisk whites until fairly stiff, fold in two tablespoons of the zucchini mixture to lighten then carefully fold in the rest.

Tip into lined and greased Swiss Roll tin. Spread evenly.

Cook in preheated oven 200deg until risen and firm.


Heat oil in pan, fry onions until soft, add mushrooms and fry. Stir in flour (or soup mix), then gradually add milk, salt and pepper to taste.

Turn roulade, when cooked, onto greaseproof paper sprinkled with parmesan, spread with filling and roll up

Reheats well.

African Beans

From the Animal Liberation cookbook. Steffen Lai is an animal liberationist who has been instrumental with some gorgeous recipes. Here is one. It is quick and easy and tastes absolutely incredible.
1 1/2 cups black-eyed beans (can use precooked beans of any type - I usually use canned black-eyed beans)
2 onions, diced
2 tbsp oil
1 can crushed or diced tomatoes
1 can coconut cream
2 tsp paprika
1/2 tsp chilli powder
1/2 tsp cumin
2 tsp sugar (I use brown)
salt and black pepper to taste.
If using raw beans, boil them in 4 times the water for 30-45 mins, or until they can be easily mushed against the roof of your mouth. Drain.
In another saucepan, add oil and saute diced onions until clear.
Add the can of tomatoes. Chop first if tomatoes are large.
Shake can of coconut cream and add.
Follow with and herbs and spices.
Stir until they form a smooth creamy sauce.
Serve with brown rice and vegetables such as roast potatoes, pumpkin and steamed broccoli. For a lighter lunch, with warm crusty bread. Tastes even better the next day. Delishimo!

Vege burgers
2 cups cooked red or brown lentils
1 cup cooked rice
1 large onion finely chopped
1 large tomato chopped or better still homemade tomato relish about 2 tbsp or to taste
2 large eggs beaten
wheatgerm - you need enough to form a stiff pattie consistency
or - use flour - but if gluten intolerant - use rice flour or mashed potatoes
2 tbsp freshly chopped fresh herbs
olive oil for cooking
Optional - a tablespoon or two of peanut or almond butter - almond butter is a wonderful addition and great protein booster.
Into a large bowl mix to combine above ingredients well.

Form into balls, flatten, set aside.
Heat oil in a large fry pan. Cook until crisp and golden on both sides.
Serve with homemade chutney or mustard pickels, tomato sauce, along with a fresh green salad.