National Vegetarian Week begins 13th May and encourages all taking part to make the #veggiepledge to eat more vegetables and ditch the meat!

In celebration of this, the chefs at Five Rivers have unlocked Chef Rashpal’s prized recipe book to share with you our most popular vegetarian recipes for you to try at home.

Avocado Chaat (serves four)

Ingredients
Avocado chaat papdi chaat2 firm ripe Avocados
¼ fresh Cilantro leaves
½ cup store-bought Bhel Mix
½ Lime
2-3 tablespoons Tamarind Chutney (homemade or store bought)
¼ teaspoon Salt
½ Serrano or Jalapeño Pepper, thinly sliced
Cilantro leaves

Method

Make the tamarind chutney by soaking pulp in 2 cups warm water for 1/2 hour.
Use your hands to squish the pulp well.
Strain into a deep saucepan, discarding fibrous pulp.
Add jaggery or brown sugar to tamarind.
Season with salt and bring to boil over a medium flame.
Stick a wooden spoon in the saucepan so the chutney will not boil over.
Cook chutney for 20-30 minutes, stirring often, till thick like tomato sauce.
Pour chutney into a glass bottle.
Cool. Keep aside till needed.
Make the chaat when you are ready to eat.
Halve avocados.
Using a knife make vertical and horizontal cuts.
Use a spoon to scoop out avocado into a bowl.
Scatter bhel mix and sliced green Chile over avocados.
Drizzle 3-5 teaspoons of tamarind chutney.
Squeeze juice of half lime over the avocados.
Garnish with cilantro leaves and dig in!

Spiced Vegetable Noodles (serves four)

Stir fried noodles, incorporating finely diced fresh vegetables, bean sprouts and whole green chillies.

Ingredients
vegetarian spicy noodles3 Nests of Egg Noodles
2 Eggs Scrambled (optional)
1 Medium Onion (thinly sliced)
1 Clove Garlic (finely chopped)
1 Medium Red Chilli (thinly sliced)
1 Table Spoon Light Soy Sauce
2 Table Spoon Chilli Sauce
1 Tea Spoon Rice Vinegar
1 Table Spoon Sesame Oil
1 Table Spoon Tomato Ketchup
1/2 Tea Spoon Lemon Juice Salt and Pepper according to taste

Garnishes

Garnish with chopped spring onion leaves and serve

Method

Boil the noodles as per the instructions on the packet, drain and set aside.
Heat oil in a wok.
Add the onion, chili and garlic and sauté till the onions are soft.
Add the vegetables and stir fry until they have cooked through but still crunchy.
Add in the soy, chili sauce, tomato ketchup and rice wine vinegar.
Increase the heat and add the noodles and egg.
Season with salt and pepper, mix well to coat and stir fry for 2-3 minutes or till the noodles has heated through.

Tawa Tikki

Ingredients
Tawa tikki and channa1Kg White Potatoes
1tsp Garlic Paste
1tsp Ginger Paste
1 tsp Cumin seeds
½ cup of Gram Flour
½ cup of Corn Flour
Olive oil to cook in
Chilli to taste
Salt to taste

Method

Boil Potatoes whole for till soft throughout.
Leave the potatoes to cool for 30 minutes.
Once the potatoes have cooled grate these with a standard grater.
Mix garlic paste, ginger paste, cumin seed, salt, chilli, gram flour and corn flour mix well.
Form the mixture into 4” round cakes, cook in pan with oil till golden brown.

Channa Amritsari

Ingredients
1\2 kg White Chick Peas
250g Cooking Onions Diced
100g Tomato
2 Tea Spoons of Ginger Paste
2 Tea Spoons of Garlic Paste
50 ml Vegetable Oil
1 tea spoon Coriander Powder
1 tea spoon Cumin Powder
½ tea spoon Garam Masala
1 tea spoon Turmeric
½ tea spoon Cumin seeds
Red Chilli Powder to taste
Salt to taste

Method

Heat a pan with 50 ml of the vegetable oil, once oil is hot place finely chopped in the pan and cook till golden brown.
Once the onions are golden brown add Garlic & Ginger paste and fry for a further 2/3 minutes then add chopped tomatoes and all remaining spices, cook for a further 5 minutes.
Add the boiled chick peas to the paste and stir, cook for a further 2 minutes and serve.

Paneer Shashlik

Ingredients
½ kg Paneer
2 large Green Capsicum
2 large Red Capsicum
4 Raw/ Hard tomatoes
½ tbl spoon Ginger paste
½ tbl spoon Garlic paste
½ Turmeric Powder
½ tea spoon Garam masala
1 tbl spoon Raw Mango paste
½ tbl spoon Honey
½ Fresh Lemon
1 tbl spoon Corn Flour
1 cup Hanged yoghurt
½ cup Vegetable oil
Salt & Chillies as required

Method

Cut the Paneer, all capsicums, and tomatoes, into the same sized cubes/pieces.
Marinate all the spices; ginger, garlic, lemon juice, yoghurt, honey & oil – Mix well together. Leave for 2 hours.
Pan fry until golden brown.

Are you attempting one of our recipes? Why not snap your finished product and tag us using #FiveRiversVeggiePledge to be entered into a free prize draw to win a meal for two at our A La Carte restaurant?

Good luck and happy cooking!

The post National Vegetarian Week – 5 staple veggie recipes! appeared first on Five Rivers Outdoor.

This content was originally published here.