Gourmet Vegan and Vegetarian Food: The Secret to Starting and Adhering to a Restricted Diet

The decision to become vegetarian or vegan is based on a wide variety of reasons relating to health and ethics. Within the vegetarian group there are many variations of diet restriction and the gourmet style recipes in this article are aimed specifically to help those people who also avoid cheese and other dairy, eggs and anything containing chemicals and other additives. There are some optional additions for those who eat fish and seafood. As such, these red pepper and mushroom terrine with polenta recipes are useful for people contemplating a liver cleansing diet or adhering to restricted diets relating to the blood type A requirements. Blood type A people can omit or substitute the calamari with fish, and omit the anchovy and tomato. Vegans can likewise omit the calamari and anchovy.

For those people just starting or having difficulty adhering to a vegan, vegetarian, blood type A or liver cleansing diet these recipes offer a tasty and interesting meal suggestion that can be appreciated even by dinner guests not on a restricted diet. The terrine and polenta is easy to construct and the size can be scaled up for entertaining or for providing bulk meals prepared in advance to save on time during a busy working week. The secrets are preparing meals that are suitable to be made in bulk, and choosing recipes that have a luxurious feel so that you don't feel you are missing out on great food due to the diet restriction. Serves 4 people as a side

Roasted Red Pepper and Mushroom Terrine with Red Pepper Oil Coulis

Ingredients (Serves 4 people)

2-3 large red peppers (or paprika if blood type A)

500g mushrooms

1 courgette

¼ large cauliflower

1 large handful spinach leaves or frozen equivalent

Salt and black pepper to taste

Procedure

Dry roast the whole red peppers in a hot oven at 200^oC until the skin is blackened. Cool, peel and deseed the peppers. Retain the oily juice and ¼ of the roasted red pepper for the coulis. Slice the mushrooms and sauté in a little olive oil until softened. Cool and drain away any excess fluid. Process the mushrooms with salt and pepper into small pieces. Cook the cauliflower in simmering water until soft but still firm. Blanch the fresh spinach in hot water until just wilted. Process the cauliflower with the spinach with seasoning of choice to a crumbly consistency. Cut the courgette lengthwise into 2-3cm thick slices and simmer lightly until just softened, then plunge into cold water. Assemble the terrine in loaf tin lined with plastic wrap. Place some of the courgette slices at the base, and then add the mushroom, pepper slices, and cauliflower in layers. Top with more courgette slices, cover with plastic wrap and press down. Add a weight to the top and refrigerate overnight, or several hours at least.

To make the coulis simple chop the retained pepper finely and add to the oily pepper juice with salt, pepper or chilli. Serve over, or surrounding, the sliced terrine. The terrine and the sauce can be eaten cold or warmed prior to serving.

Porcini Polenta with Caramelised Shallot

Ingredients (Serves 4 people as a side)

200g polenta

20g dried porcini or other mushroom

1 garlic clove

Salt and black pepper

2 French shallots

8 anchovy fillets (optional)

8 cherry tomatoes (optional)

Olive oil

Procedure

Add the polenta gradually to 1 litre simmering salted water with a little olive oil followed by the porcini, chopped garlic and seasoning, and cook for approximately 20 minutes until water has been absorbed and a thick paste. Pour into a tray with at least 3-4cm sides and refrigerate until firm. Cut into shapes with a biscuit cutter or knife and shallow fry in a pan coated with a little olive oil until golden.

Slice the shallots thinly and sauté in a pan with a little olive oil until caramelised and golden. Cut cherry tomatoes (if using) in half and place cut side down on hot pan until browned. Serve polenta shapes topped with shallots, anchovy fillet and tomato as a side to the Roasted Red Pepper and Mushroom Terrine. For those who eat seafood, serve the terrine and polenta as sides to seared calamari.

Seared Chilli Calamari

Ingredients (Serves 4 as a main)

500g cleaned whole baby calamari hoods

2 teaspoons Chilli flakes or powder

1-2 teaspoons salt

Olive oil

Procedure

Drain calamari if necessary and remove any excess moisture. This recipe uses very small calamari (4cm in length), and have been cooked whole, but chop into bite-sized pieces if necessary. Toss in salt and chilli. Heat 1-2 tablespoons olive oil in a non-stick pan, add calamari and cook quickly over high heat, tossing the calamari for around 2 minutes until evenly coloured. Serve immediately with Roasted Red Pepper and Mushroom Terrine and Porcini Polenta for a gourmet style meal that doesn't feel like a typical restricted diet.

Other Recipes for Restricted Diets
Home-made Baked Beans
Mushroom-stuffed Rolls
Celeriac Pesto Galettes
Braised Fennel Risotto
Carrot and Courgette Terrine