first_imgChef Martin AndersonThe rise of the vegetarian !!Not the latest title of a Hollywood Blockbuster but merely something that myself and I’m sure other chefs have noticed and addressed .I remember in the formative years of my career vegetarians were an elite and dare I say annoying group of individualS who loved to announce their arrival at events – ‘so what has the chef made for me , me , me !’ Of course you couldn’t blame them their menu choice ranged from cold cheese salad , omelettes, the ever popular stir fry ( basically anything that resembled raw vegetables , fried in oil & drowned in black bean sauce , served with rice )I had the pleasure of cooking for Mary Black (the singer!!) years ago and that’s what she had to eat.Also popular were tomatoes stuffed with ropey rice, deep fried aubergine slices with canned tomato sauce, not very imaginative.It was horrendous , a bit like egg mayonnaise and melon wedge still featuring on Banqueting menus !! What are ye like its 2015 , let’s shake things up and do some real cooking .Vegetarianism nowadays is not just about caring for how animals are treated but has taken over as a lifestyle choice and how we treat ourselves.The higher class vegetarian is called a vegan , no animal produce of any kind will pass their lips , soya , coconut , almond milk are available now , quorn has become the new protein & dairy free cardboard breads , raw salads & no leather shoes or trousers for this elite band of diners !!I’m not a nutritionist but I do wonder sometimes about the amount of meat some folk consume in a week , 4/6oz of meat or fish for a main course is recommend daily , that’s a serious amount of meat through the course of your lifetime & remember some of it isn’t even real meat !! I recently read a packet where the ingredients read 63% chicken , what was the rest of it ??There are several religions where it is forbidden to eat meat , the Hare Krishna’s for one do not consume or use any animal products at all …….and they are always happy !With the discovery of new foods on a daily basis and the availability of worldwide produce I’m delighted to say vegans and vegetarians are welcomed with open arms , spicy foods are always popular , pastas , grains and even the humble spud are all options . Indian , Thai & Malaysian foods have fantastic vegetarian ingredients , seeds , nuts , fruits & berries all play a major role in this style of cooking and are good for you , juices & smoothies have replaced meals and if ya need a shot of protein well boil an egg and horse it into you , technically unless the egg was fertilised it was never alive !!So have a think about replacing one or two meals a week with a vegetarian options or order something vegetarian the next time you are dining out , it’ll always be cooked fresh & ya might just annoy the Chef too !! Hare Krishna !!This week’s recipe is for Quorn stuffed peppers , a great alternative to meat and if you follow this recipe they will think they are eating real mince , everyone’s a winner !!Quorn stuffed peppers. Allow 1 pepper per person.You will need.Cooked rice of your choice , white , brown , wild or organic.Allow 60g of raw rice per pepper.Quorn mince 100g per pepper , make sure it’s defrosted & squeeze out and juice .Chopped onion cooked in a little lo-cal or rapeseed oil. ¼ of a small onion per pepper.A couple of chopped cloves of garlic .Fresh chopped herbs. (Coriander or basil )Cooked sweet corn or peas.Seasoning.1 pint of vegetarian Stock.Method.Remove the top from the pepper and set aside (keeping the stalk attached), scoop out the centre, and trim the bottom to enable the pepper to stand up, set aside.Combine the quorn, rice, onion, garlic, herbs, corn ,peas and seasoning in a bowl.Fill the mix into the pepper and place the top back on.Place the pepper in a deep dish and pour over the stock, cover with a lid or tin foil and roast until tender and the mix is heated through.Serve the peppers with a good tossed salad spooning some of the cooking liquor over them.Quorn is a vegetarian meat substitute , full or protein and flavour , add a chopped chilli to give that extra flavour if you wish.HE’S FRESH IN THE KITCHEN – RISE OF THE VEGETARIAN BY CHEF MARTIN ANDERSON was last modified: August 6th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:chef Martin Andersondonegallast_img read more