Vegetarian/Vegan RECIPES: Spinach, Mushroom and Savoury Puddings (boiled or steamed)...200yr old recipes as good today as then and great meat substitutes, savoury delights too.

These are wonderful ideas for entrees for lunch or dinner and are cooked stove top using boiling water.
Most came about by foraging among hedgerows, side of fields or using up leftovers.

These recipes have been tried and tested over generations during the past 200yrs so you KNOW they are good.

The first one primarily for Spring ONLY, as it is made with young nettles & young dandelion greens, you may substitute field (not the micro kind) spinach.
 The steamed ones are cooked in pudding basins as in image below:
 

Enjoy!


SPRING HERB PUDDING:  serves 2-3

Originally from Westmorland, North of England, where it is described as a "dainty" meaning tasty

1 bunch ( approx 2 cups leaves  and tender stalks) each of scallions, young nettles (or spinach), dandelion greens.
1/2 cup  mixed raspberry leaves, blackcurrant leaves  (here you may use  butter lettuce)
2 cups chopped cabbage leaves
1 cup pearl barley


Wash all the greens well, drain and then finely chop as for salad.
Add the barley and some salt & pepper to taste
Wrap in cheesecloth or a kitchen cotton towel and tie with string.
Boil for 2 hours.
Remove from boiling water and allow to drain/stand fro 20 mins.
Serve on hot plates with lemon wedges and smoked paprika

MUSHROOM PUDDING serves 2-3

 PASTRY FOR 1 x 9inch  TART 

GREASE A PUDDING BOWL/OVEN PROOF BASIN

Line with pastry and fill with  2-3 cups sliced mushrooms. (use any mixture of mushrooms)
Dot with 1/2 stick butter and salt & pepper to taste.
Add 2 tbsp water or white wine.
Cover with a crust and seal with parchment paper, tie with kitchen string and boil  1 1/2 hours.
Remove from boiling water and let stand for 20 mins before unmolding on to a warmed platter.
Serve with greens and mashed potatoes



SAVOURY OATMEAL PUDDING  serves 4-6

THIS ONE CONTAINS EGGS AND IS BAKED NOT BOILED

1 cup quick cook oatmeal
1 cup all purpose flour (or 50:50)
1 cup fresh breadcrumbs
1 1/2 sticks butter
5 large onions boiled
2 cups any cooked vegetable
2 eggs
milk for mixing
dried thyme and marjoram to taste

Mix all dry ingredients inc. herbs together in a large bowl.
Finely chop the cooked onions, and add along with the cooked vegetables and the beaten eggs.
Use sufficient fresh milk to make a soft batter, not watery.
Pour into a greased roasting pan and bake in 350F oven for 45-60 mins until golden brown and top is set.

Remove from oven, wait 20 mins and serve with ratatouille or any vegetable stew

These are delicious and in these trying times, very economical.

For all the recipes add more herbs, vegetables of choice.
Substitute Vegan Marg. for butter and nut milk for dairy.