Vegetables and Honey

by Janette Marshall
(England)

We as a family are not fully converted to vegetarianism "yet"! However, reading through your excellent website and trying some of your delicious recipes we are well on our way you’ll be pleased to hear.

Pasta and sundried tomatoes is now a popular choice thanks to you.

We are a family who are passionate about including honey in our diets as we believe it to be an important food source and additive to our diets.

I do know that most vegetarians enjoy eating honey but I believe the jury is still out as to whether vegans do. Most of us are privileged to the fact that we have freedom of choice as to what we eat and so long as we treat our body’s right with good nutrition we can literally eat ourselves healthy.

I thought I’d send you a couple of vegetarian recipes that we enjoy as a family and very much hope that you enjoy them too.

Keep up the good work and we’ll let you know when we are fully converted!

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Parsnip Cakes (Serves 4)

Ingredients

500g of nice fresh parsnips
50g of fresh breadcrumbs
1 tablespoon of oatmeal (fine oatmeal is best)
Half a grated onion
Seasoning (salt and pepper to taste)

Honey to bind, (runny honey) around a spoonful but keep drizzling in a little at a time until firm but not too soft.

A little beaten egg and a few extra breadcrumbs for coating before cooking.


Method

Peel and chop the parsnips and cook in boiling salted water until soft, drain them and then mash them up in a mixing bowl.

Add the breadcrumbs, oatmeal and onion and mix them all together.

Add a little seasoning (to taste) and bind together with the honey.

Shape these into little cakes or finger rolls and pop into the fridge for an hour or so until they’re firm and cold.

Fry in not too hot oil for a couple of minutes each side (turn frequently) and when golden brown transfer them to kitchen paper towel to drain.

Tip: This recipe works well with butternut squash or celeriac just as well.

Serve with a creamy parsley sauce and honey roast vegetables or salad of your choice. Delicious!

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Our Favourite Honey Roast Vegetables (Serves 4)

The choice is endless here as there are so many vegetables to choose from; however root vegetables are the best type to use.

Ingredients

Two large carrots
Four small red onions
One large red pepper
One yellow pepper
1 green pepper
Two large potatoes
4 large tomatoes
Two large zucchini
A good dollop of olive oil
2 spoonfuls of runny honey
Seasoning such as salt and pepper and herbs of your choice, we like rosemary.


Method

Wash and dry each vegetable and cut into small slices and chunks.

Pop into a large mixing bowl and stir in oil, honey and seasonings.

Transfer to an oiled baking tray and cook in a medium hot oven for around a half hour or so.

Turn them a couple of times whilst cooking to evenly brown them.

Tip: Honey’s health benefits are destroyed when heated to a high level. This can be warmed a little and added just before serving instead to preserve the goodness.

Serve with warm bread or rice. Delicious! Enjoy.