Veggie

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3Ingredients:

* 1 (10 ounce) package frozen Brussels sprouts

* 1 (10 ounce) package frozen broccoli florets

* 1 pound fresh asparagus, trimmed and cut into 2 inch pieces

* 1/4 cup butter

* 2 cups chopped fresh spinach

* 2 teaspoons garlic powder

* 1 teaspoon ground black pepper

* 1/2 cup dry bread crumbs

* 1 cup shredded Cheddar cheese

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Oriental stir fried beansIngredients
1 teaspoon sesame oil (2 Sins)
2 garlic cloves, crushed
1 x 2.5 cm/1 in piece fresh root ginger, peeled and chopped
1 red chilli, deseeded and chopped
2 tablespoons black bean sauce (1 1/2 Sins)
340 g/12 oz thin green beans or runner beans, cut in 5 cm/2 in lengths
113 ml/4 fl oz chicken stock made with Bovril or vegetable stock

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tex mex veggie burgersIngredients
57 g/2 02 long-grain rice (10 Sins on Original)
1 x 397g/14oz can sweetcorn (24 1/2 Sins on Original)
1 small red onion, finely chopped
1 red pepper, deseeded and finely diced
grated zest of 1/2 lemon or lime
1 red chilli, deseeded and finely chopped
3 tablespoons chopped fresh coriander
salt and ground black pepper
1 egg, beaten (optional)
Fry Light for spraying
salsa and very low fat natural fromage frais, to serve

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baked-celeryImperial
1 head of celery
9 fl oz boiling water
1 oz butter
1 chicken stock cube, crumbled
salt and freshly ground pepper
chopped fresh parsley

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5Ingredients
* 3 vine ripe tomatoes, thinly sliced
* 1 Vidalia, Maui Maui, or spanish onion, thinly sliced
* 1 clove, garlic, minced
* 1/3 C. Balsamic vinegar
* 1/3 C. olive oil
* 1 Tbl. dried basil
* 1 Tbl. dried marjoram
* 1/8 tsp. coriander seeds
* 1/8 tsp. dried mint
* 1 tsp. dried oregano
* 3 Tbl. sugar
* 1 tsp. salt
* 1 tsp. pepper

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Brazil-nut-ringIngredients:
* 25g (1 oz) Stork margarine
* 1 medium-sized onion, peeled and chopped
* 6 tomatoes, skinned and chopped
* 225g (8 oz) brazil nuts, ground
* 175g (6 oz) fresh brown breadcrumbs
* 2 x 15ml spoons (2 tablespoons) rolled oats
* 4 x 15ml spoons (4 tablespoons) tomato juice
* 2 x 5ml spoons (2 teaspoons) basil
* 2 x 5ml spoons (2 teaspoons) thyme
* 1 x 5ml spoon (1 teaspoon) salt
* Hot cooked broccoli, to garnish
* Freshly ground black pepper

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Vegetable-casseroleIngredients:
* 2 tablespoons vegetable oil
* 1 onion, finely sliced
* 2 teaspoons plain flour
* 250 g (8 oz) cauliflower flowerets
* 440 g (14 oz) can tomatoes
* 1 tablespoon paprika
* 1/2 green pepper (capsicum), seeded and roughly chopped
* 2 carrots, roughly chopped
* 2 courgettes (zucchini), roughly chopped
* 125 g (4 oz/2 cups) wholewheat pasta shells
* salt and pepper
* 155 ml (5 fl oz / 2/3 cup) Greek strained yogurt
* sprig of parsley, to garnis

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nut-roast_cIngredients:
* 500 g/ l lb. vegetable puff pastry, frozen or homemade;
For the Nut Roost:
* 2 large onions, peeled and chopped
* 50 g 12 oz pure vegetable margarine
* 450 g/1 lb. shelled brazil nuts, finely grated
* 225 g/ 8 oz soft fine breadcrumbs
* 1/2 teaspoon dried thyme
* 3 tablespoons lemon juice
* salt and freshly ground black pepper
* a good pinch each of grated nutmeg, ground cloves and ground cinnamon.

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steamed-brussels-sproutsImperial
1 1/2 lb Brussels sprouts, trimmed
salt
6 tablespoons water

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Smoked-Haddock-with-Ribbon-Noodles_cIngredients:
* 8oz (225g) ribbon noodles
* 1lb (450g) smoked haddock fillets
* 2oz (50g) butter
* 1 onion, chopped
* 1 good tablespoon flour
* 1 pint (600ml) milk
* salt
* freshly ground black pepper
* 4oz (100g) well-flavoured Cheddar cheese, grated

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Grilled-Baby-SweetcornIngredients:
* 500 g (1 lb) canned or fresh whole baby sweetcorn, drained
* 125 g (4 oz) butter
* 1 tablespoon lemon juice
* 1 garlic clove, crushed
* salt and pepper

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Braised-red-cabbage-with-ciIngredients
1  onion
2  apples
50 g/2 oz butter
800 g/1 1/2 pound red cabbage,
finely sliced
150 ml/5 fl oz orange juice
2 tablespoons soft brown sugar
1 tablespoon cinnamon
2 cloves
2 bay leaves
100 g/3 1/2 oz raisins

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Piquant-Tomato-RelishIngredients:
* 1 kg (2 lb) tomatoes, skinned and chopped
* 1/2 cucumber, chopped
* 4 celery sticks, sliced
* 6-8 small gherkins, sliced