Wednesday, 29 October 2008

Vegetarian Seafood Marinara

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

500g spaghetti
100g vegetarian fish
100g vegetarian sotong/ squids
100g vegetarian prawns
60g abalone mushrooms (shred)
60g button mushrooms (sliced)
7 tbsps olive oil
2 tbsps butter

For garnishing:
100g vegetarian ham
30g English parsley (chopped)

1. Cook spaghetti in a large pot of rapidly boiling salted water. Remove and drain off excess water. Pour it into a large bowl. Mix well with 3 tbsps olive oil. Set aside.
2. Heat up 4 tbsps olive oil and butter in a large frying pan. Add in vegetarian seafood and mushrooms. Stir-fry for 1 minute. Pour in the sauce, followed by spaghetti. Stir till the sauce coats the pasta. Garnish with vegetarian ham and parsley. Serve hot.

2 tbsps tomato paste
1 kg fresh red tomatoes
1 tsp oregano
1 tsp basil leaves (chopped)
1/2 tsp black pepper (ground)
3 tbsps olive oil

1 tsp salt
1 tbsp sugar


1. Cut a cross on the base of the tomatoes. Boil in boiling water for 5-8 minutes. Drain and leave it to cool. Peel off the skin and remove all the seeds. Blend and set aside.
2. Heat up 3 tbsps olive oil in a large frying pan. Add oregano, basil and black pepper. Stir fry for 5 seconds and then add the blended tomatoes and tomato paste. Simmer, stirring occasionally, for 10 minutes or till the sauce is not too watery. Add salt and sugar to taste. Set aside.

Different types of vegetarians:
(1) Vegan:
No animal foods of any type.

(2) Ovo-Vegetarian:
Eat eggs, but no dairy foods or animal flesh.

(3) Lacto-Vegetarian:

Eats dairy foods, but no animal flesh or eggs.

(4) Lacto-Ovo-Vegetarian:

Eats dairy foods and eggs, but no animal flesh.

(5) Pesco-Vegetarian:

Eats dairy foods, eggs and fish, but no other animal flesh.

(6) Semi-Vegetarian:

Eats dairy foods, eggs, chicken and fish, but no other animal flesh.

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