Put cilantro into a blender a few bunches at a time
It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
Gradually add all other ingredients except the oils
3 cups finely chopped mixed fresh fruit such as peaches pears strawberries
Steps:
In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled
Amazing Vegetarian or Vegan Lasagna | Vegetarian Recipes
1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
1/4 cup chopped parsley
1 lb firm tofu
1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
1 tablespoon nutritional yeast flakes
parmesan cheese
Steps:
Cook lasagna noodles according to the package directions
Saute onion and garlic in oil until tender Add vegeburger or gluten
Stir in speggetti sauce and parsley; simmer for 5 minutes
Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
Bake for 1 hour at 350 degrees F or 180 degrees Celsius
Andreas Viestad's Ultimate Hot Orange Chocolate | Vegetarian Recipes
Add chopped apricots custard powder cinnamon and mixed spice Stir to combine Add blueberries Stir again
Lay filo pastry in a baking dish Fold in half Spread filling mix down one side Carefully fold the strudel Lightly brush the top of pastry with milk Bake for 15-15 minutes or until golden brown If pastry begins to brown too fast lower the heat a little
Remove from oven and dust with icing sugar Serve with yoghurt or reduced-fat ice cream
Peel amp; chop the apple into bite-sized pieces Place apple
apple juice
raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
Pour soy creamer or milk etc into center of bowl amp; enjoy
Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
core them first
then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
Dab peanut butteror almond butter on to the back of the lady bug
then stick raisinsor craisins onto the dabs for spots If using cheerios
place raisins inside of cheerios and stick on peanut butter dabs
Use this method to make eyes too Stick one end of each pretzel stick into a raisin
then press the other end into the apples to make antennae
Cut the squashes in half vertically and arrange them face-up on a sheet pan Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour Remove the squash when its tender and soft Set aside to cool
Chop up the onion garlic and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat Saute for about 10 minutes until the vegetables begin to soften stirring frequently Add in the vegetable stock coconut milk and a sprinkle of salt and pepper Chop up the sage and thyme and add it to the pot and stir Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe Drop the cooked squash into the soup Pour in the maple syrup optional and stir
Puree the soup with an immersion blender or with your food processor or blender When the soup is smooth its ready to eat Adjust seasonings to your taste
Tip 1 Try adding a little curry powder to this recipe for an extra kick of flavor I love curry seasonings in squash soup and I bet it would be a nice addition if youre a curry lover
Tip 2 This makes a pretty thick soup If you like it a little thinner you can always increase the amount of vegetable stock in the recipe
In a large mixing bowl whisk together lime juice brown sugar salt and white pepper Add the cubed avocado and toss to coat Now add the mango red onions cilantro mint chile and chopped cashews to the bowl
Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing
Tony Chachere's Seasoning or other favorite seasoning salt
garlic powder
salt
1 lemon
Steps:
Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy
Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
In a medium bowl toss sweet potatoes with olive oil salt garlic powder and chipotle chile powder
Spread potatoes on a baking sheet Avoid crowding so potatoes get crisp Bake 15 minutes Turn and bake an additional 10-15 minutes Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking
Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely
Banana Bread With Coconut Rum | Vegetarian Recipes
until a tester toothpick or thin knife blade comes out clean After cooling for 10 min
remove from pan and cool on a rack
A note on Xylitol Xylitol is a great option for people who want to cut calories it has 40% less calories than sugar It is not an artificial sweetener; it is what gives berries their sweet taste It doesnt cause a sugar rush It also helps fight calories Xylitol may be used as a 11 substitute for sugar However
Xylitol is EXTREMELY TOXIC FOR YOUR PETS
so please do not share Xylitol treats with your furry friends
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary
BBQ Grilled Squash and Zucchini | Vegetarian Recipes
1/2-1 cup kraft honey barbeque sauce this is specifically what Donna used but any HONEY bbq will do
5 -10 medium squash or 5 -10 medium zucchini
Steps:
Oil the grill surface or spray with Pam Preheat grill to medium
Cut veggies into spears Place them in a casserole dish large enough to hold them and roll them around a bit
Pour enough bbq sauce onto the spears to coat Toss to coat evenly This can also be done in a zip-top bag
When the grill is hot about 10-15 minutes before placing your meat on the grill place the vegetable spears lengthwise across the grates so they will not slip through Grill brushing on extra bbq sauce
Cook until heated completely through and done to you liking I like serving them hot but tender-crisp
1 cup of kraft Italian dressing or your favorite brand
Steps:
First of all its important to have every thing at hand First chop all ingredients that need chopping You will need a saute pan and a small pot
In saute pan place all of the olive oil on medium heat
add onions
garlic and butter for about 5min stir untill onions are soft
Then add everything from the saute pans including
honey
brown sugar
rice vinegar
soy sauce
amp; salt in pot on medium heat For about 20 min stirring continuously
Then add Jalepeno and kraft dressing into the pan for about 5min
Refrigerate/marinade meat for an hour When BBQing the meats it is best wrapped in foil poked with holes for the first 10 mins then placed on grill with lid on adding sauce as much to youre liking
This recipe is sooooooo good it goes with any and everything but especially as a great marinade for pork and chicken
2 cups pinto beans if you're using canned beans be sure to drain and rinse or 2 cups great northern beans if you're using canned beans be sure to drain and rinse
2 tablespoons extra virgin olive oil I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin
1 tablespoon prepared horseradish I prefer 2
2 scallions trimmed and minced
1 dash salt to taste
1 teaspoon crushed garlic
Steps:
Combine beans olive oil horseradish and scallions in a blender or food processor and blend until smooth adding a little water if necessary
Taste and season accordingly
Transfer to serving bowl
Serve with pita wedges veggies or crackers of choice
Time to make does not include cooking beans
Bell Peppers Stuffed With Orzo amp; Cheese | Vegetarian Recipes
In a large mixing bowl cream butter and sugar Add eggs and vanilla beat until smooth In a separate bowl combine flour baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some
Fill greased or paper-lined muffin cups approximately half full I used a one ounce scoop to measure the batter Press 4 to 6 blueberries into muffin batter
For filling in a small mixing bowl beat cream cheese sugar and vanilla till well blended Fold raspberries into cream cheese mixture until well blended Using a teaspoon take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger If batter sticks to spoon dip spoon into warm water in between each muffin
For topping blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly Sprinkle over batter
Bake at 375 degrees for 20 to 25 minutes 25 to 30 for jumbo muffins or until top batter is firm and centers are bouncy Cool for 10 minutes before serving Refrigerate leftovers To warm place in microwave on med for 10 - 15 seconds
Heat oven to 350 degrees Grease bottom of a 9x5x3 inch loaf pan Mix sugar and butter in a medium bowl Stir in eggs until blended Add bananas and water; beat 30 seconds Stir in remaining ingredients except nuts just until moistened Stir in nuts Pour into pan Bake until wooden pick inserted in center comes out clean about 55 to 60 minutes; cool 5 minutes Cool completely before slicing or it might fall apart and be difficult to slice into pieces
120 calories per slice
DO NOT USE SELF RISING FLOUR the baking soda and powder lets it rise on its own
425 g john west blueberries well drained and placed onto absorbent paper towelling
100 g ground almond meal
50 g hazelnuts chopped
2 tablespoons caster sugar
1/2 teaspoon cinnamon
10 sheets phyllo pastry
olive oil spray
icing sugar for dusting
Steps:
Drain the blueberries thoroughly in a colander add a bit of pressure by pressing down on them with the palm of your hand to release excess moisture and leave standing on absorbent paper towelling for a few minutes while you proceed with step two Then pat dry with the paper towelling
In a medium bowl combine the nuts sugar and cinnamon
Gently fold in the thoroughly drained John West Blueberries
Place the pastry sheet onto the bench with the longest edges horizontally in front of you spray 1 sheet of pastry with cooking spray arrange 2 tablespoons of the blueberry nut filling along the longest edge fold over and roll up
Spray the rolled pastry with more oil coil it around and gently ease it into a greased 12 x 1/2 cup muffin pan Repeat with the remaining pastry and filling
Spray the baklava with a little extra oil and bake in a preheated oven at 200C for 15 minutes
Dust with icing sugar and serve
SERVING OPTIONS Serve with honey maple syrup or a berry sauce
Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
In a medium bowl whisk together flour baking powder and salt
In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired
Put peanuts spices salt and roughly 1/4 cup soy sauce in a pot and cover with water Cover pot and bring to boil Let simmer for 30-40 minutes stirring every 7-10 minutes if you dont the peanuts floating on top wont cook through When done peanuts should be a little crunchy yet smushy in your mouth and taste done leave peanuts to soak in the brine while they cool When cool drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil 2 teaspoons each max and serve cold
Preheat your broiler and set the oven rack to the highest level so that your veggies are 2-3 inches from the heating element
Peel
deseed
and cut butternut squash I prefer to cut it into about 1/3 matchstick
but dicing works well also
Peel onions
cut in half and then into 1/4-1/3 strips
Scrub carrots and cut into large matchsticks or 1/4 coins
Put the veggies into a large bowl
drizzle with olive oil and toss to coat Sprinkle with all spices and toss again to even distribute spices
Spread veggies in a single layer on a large jelly roll pan You may have to do more than one batch
Broil veggies for 4-5 minutes
or until the first side gets medium brown Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender Repeat with any remaining veggies Serve as soon as possible
though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture
Brown Rice Salad With Black-Eyed Peas | Vegetarian Recipes
Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
Cool on rack
Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr | Vegetarian Recipes
Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr
2 lbs Brussels sprouts trimmed halved and sliced very thin
4 ounces smoked gouda cheese shredded 1 cup
1/2 cup pecans toasted and chopped
1/2 cup dried cherries chopped
Steps:
1 Whisk lemon juice mustard shallot garlic and teaspoon salt together in large bowl Slowly whisk in oil until incorporated Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours
2 Fold in Gouda pecans and cherries Season with salt and pepper to taste Serve
HOW TO SLICE BRUSSELS SPROUTS
You can use the slicing disk of your food processor or slice the sprouts with a chefs knife Follow these steps to do the latter safely and quickly 1 TRIM Trim the stem end of each sprout and then cut each sprout in half through the cut end 2 SLICEWith the flat surface on the cutting board thinly slice each half
Buckwheat Noodles with Mushroom Sauce | Vegetarian Recipes
Preheat oven to 375 In a mixing bowl cream the sugar and the butter together with an electric mixer When they are thoroughly mixed add eggs and beat one more minute
Sift the flour into a separate bowl together with the baking soda nutmeg and the cinnamon
Add the flour and the buttermilk to the first mixture mix at low speed until smooth To avoid lumps in the batter add the wet and dry ingredients alternately in small amounts
Make the nut topping Mix all ingredients together in a small bowl
Grease muffin tins with butter or margarine You can also use paper baking cups Fill each cup 3/4 full of batter Add a full rounded tablespoon of nut topping on top of each muffin cup of batter Bake immediately or the topping will sink to the bottom of the muffin
Bake at 375 for 20-25 minutes until golden brown A toothpick inserted in the middle of the muffin should come out dry Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly
Butternut Pumpkin Soup With Ginger and Coconut | Vegetarian Recipes
In a bowl mix rice and carrots then add the egg and the milk Add onion and parsley
Form into cakes and roll in the bread crumbs
Use the oil to grease a baking dish and bake at 425 turning once for 15-20 minutes Or put the oil in a frying pan and fry them until lightly browned on both sides
1 head cauliflower 750 g or 1 1/2 lbs frozen cauliflower 750 g
4 tablespoons butter
salt
pepper
Steps:
Remove tough core from base of cauliflower and break head into florets Place in a microwaveable casserole Add a couple of tablespoons of water and cover with the casseroles lid or another microwave-safe cover
Cook on High for 10 to 12 minutes or until quite tender but not yet sulfury smelling The cauliflower may also be steamed or boiled
Drain it thoroughly Puree in blender or food processor
2 tablespoons unsalted butter plus extra for brushing
1 tablespoon maple syrup
1 cup peas fresh or frozen
2 1/2 lbs rotisserie chicken meat cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts Just Unroll
salt and pepper
Steps:
Make the velout
Heat the oil and butter in a large saut pan over low heat Add the onions celery garlic bay leaf and thyme Saut 5 to 8 minutes or until the onions are transparent Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes Add the warm stock and milk whisking to combine Raise the heat and bring to a boil then reduce the heat to a low simmer Continue to simmer for 15 minutes Add salt and pepper to taste Remove the velout from the heat and strain Set the liquid aside
Make the filling and pie
Preheat the oven to 350 degrees
Heat the oil in a large saut pan over medium heat Saut the onions carrots celery and garlic until the onions begin to soften Add the chicken bouillon cube and white wine and reduce by half Add the potatoes and chicken velout and simmer for approximately 2 minutes Add the heavy cream and continue to simmer until the potatoes are tender Be careful not to burn the mixture Remove from the heat Fold in the butter maple syrup peas chicken and Parmesan cheese Add salt and pepper to taste
Divide the filling evenly into 4 oven-safe pie baking dishes Top each with pie dough Lightly brush the tops with the remaining butter and if desired sprinkle with pepper Bake for about 40 minutes or until the dough is golden brown
1 tablespoon coriander seed crushed spice grinder or mortar and pestle
fresh ground pepper to taste
1/2 teaspoon salt
1 tablespoon tomato paste
1 cup quinoa rinsed well
1 15 ounce can chickpeas drained and rinsed or 2 cups cooked
2 cups vegetable broth or reconstituted bullion
Steps:
In a small stockpot over medium heat saute the onions in olive oil for about 7 minutes Add the garlic and saute for 2 more minutes
Add the tomato paste coriander cumin black pepper and salt; saute for another minute
Add the quinoa and saute for 2 minutes
Add the chickpeas and broth; cover and bring to a boil Once the mixture is boiling lower the heat to very low cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally
1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
1 1/2-2 cups crushed ice cubes
whipped cream
additional hot cocoa mix
Steps:
Pour milk into blender
Add hot cocoa mix and ice
Blend first at low speed and then high speed until ice is finely crushed and slushy
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
Serve with a straw and enjoy
PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice
10 chipotle chiles stems removed and slit lengthwise
1/3 cup white onion 1/2 inch slices
5 tablespoons cider vinegar
2 garlic cloves sliced
4 tablespoons catsup
1/4 teaspoon salt
3 cups water
Steps:
Combine all ingredients in nonreactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup
Chocolate Chips and Toffee Cheesecake | Vegetarian Recipes
Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
Measure out the butter and chocolate and chop up ready for adding later
Put the cream
sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional
1 bunch fresh French haricots vert or 1 bunch green beans washed
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon finely grated orange zest
2/3 cup water
1 navel orange segmented without membrane
1 red grapefruit segmented without membrane
1 teaspoon sugar
2 tablespoons cold butter
salt and pepper
Steps:
Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans
1 1/2 lbs fresh asparagus as young and tender as possible
3/4 cup finely chopped pecans
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup soy sauce
1 teaspoon sugar
ground black pepper
Steps:
Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
Arrange in 1 or 2 layers in an oblong serving dish
Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
Sprinkle with pepper
Serve chilled
This dish can be made up to 36 hours ahead of serving time
Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
Add peanut butter and process until smooth
Add melted chocolate and process until smooth
Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve
Crunchy Yoghurt and Raspberry Pears | Vegetarian Recipes
Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature
1 lb seedless cucumber thinly sliced with peel 4 cups
Steps:
Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
Sprinkle remaining 1 T dill over top and serve cold
Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving
8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
1 medium onion cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
Steps:
Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
Boil 1 minute stirring frequently
Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
Cover and chill overnight before serving
You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks
Whisk flour and salt together In a stand mixer with dough hook
add warm water and oil Mix 5 minutes on medium Cut into 12 pieces and roll into balls with extra oil on your hands Let sit at room temperature for 60 minutes Preheat oven to 425F Roll out dough one ball at a time very
very thin or use a pasta maker Cut into shapes I find its easiest to do this on the baking sheet and place on baking sheet Bake for 6-8 minutes or until brown and crispy Let cool before eating
1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
2 cups 2% low-fat milk the more milk fat the richer it will be
1/2 cup unsalted butter
1 18 ounce box devil's food cake mix such as duncan hines
1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies
Steps:
Preheat oven 350
In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
For a variation you can change cake mix baseand or add 1 cup chopped nuts
and mix until it gets lighter and fluffier If the butter is too hard
microwave it for about 40 seconds or make sure its soft enough to whisk
Add vanilla and milk to the butter and sugar mixture You can choose the amount of vanilla you want to use
Combine salt
flour and baking powder in a separate bowl Preferably a bigger one than the one in the which the sugar mixture is in
Combine the dry and wet ingredients
using either a whisk or your hands The dough should be a bit sticky at this point
Add extra flour as needed until dough becomes less sticky I used around 3 Tablespoons
because you dont want the dough to be too tough or sticky
Form 12 equal-sized balls
or vary it to the size you want The smaller the cookies
the more cookies you get
but dont make them too small or big Place the balls into the trays Flatten the balls a bit to help them expand Dont keep the balls too close otherwise they will stick together
Bake the cookies for 8-10 minutes
or until the bottom is golden brown
Eggplant Pasta Sauce or Side Dish | Vegetarian Recipes
1 28 ounce can whole tomatoes drain and chop reserve liquid
1 cup chopped fresh mushrooms
1/2 cup red wine
1 tablespoon parsley
fresh basil leaves or 2 teaspoons dry basil
1 teaspoon sugar or to taste
salt pepper
Steps:
Saute onion
garlic and eggplant in oil for five minutes Add all other ingredients including reserved liquid from tomatoes and bring to a boil Lower heat and simmer for 30 minutes
I always cover and cook this longer an hour or more until it tastes right to me as I dont care for raw tasting tomatoes When its almost done
I uncover and cook a little longer so it thickens a bit Again
just a personal preference
Serve with freshly grated parmesan cheese
Ellie Krieger's Dark Chocolate Mousse | Vegetarian Recipes
3 ounces high quality bittersweet chocolate finely chopped
1/4 cup unsweetened cocoa powder preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup superfine sugar
1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons chocolate shavings
Steps:
In a blender or food processor puree the tofu until it is smooth
Put the chopped chocolate cocoa powder 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water Stir frequently until melted and smooth Remove from heat Mix in 1/2 cup of sugar a little at a time until smooth
Add the chocolate mixture to the tofu and puree until smooth and well blended Spoon the mousse into serving dishes cover and refrigerate for at least 1 hour
Whip the cream with a beater When the cream is almost completely whipped add the remaining 1/2 teaspoon of sugar and finish whipping Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve
Yield 5 servings serving size 1/2 cup of mousse 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate
Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
Mix well
In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
Seal and keep for about 2 weeks before using
Store in a dark dry and cool place
This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc
2 1/2 cups fresh strawberries hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi peeled cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts chopped
2 -3 tablespoons mini chocolate chips
Steps:
Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
Fold the ricotta cream into whipped cream
Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
Sprinkle with the pistachios amp;/or chocolate chips if using
Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
Prepare a tall frosted narrow glass by filling with ice half-way
Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
3 ounces semisweet chocolate chopped
Steps:
Please note that this recipe calls for preserved ginger
which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
Place soft butter and superfine sugar in a mixing bowl and
using an electric mixer
blend butter and sugar together until fluffy
Slowly stir in flour
then chopped ginger
then chopped chocolate
The mixture will be crumbly
Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
about one hour
Dough keeps well in the fridge for several days
so theres no need to bake the whole batch up at one time if youre pressed for time
When ready to bake
preheat oven to 300F
Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
Cool cooked cookies on a wire rack; do not store until completely cool
Ginger-Grapefruit Juice Granita | Vegetarian Recipes
30 ounces frozen potatoes country style shredded potatoes only potatoes nothing else 0 fat
1 small onion peeled and finely chopped
2 eggs slightly beaten
1/2 cup flour
1 teaspoon baking powder
1 1/4 teaspoons salt
vegetable oil for frying
Steps:
Pour potatoes into large bowl and thaw about 1 hour
While still very cold add onion and eggs
stir in eggs until blended
Stir in baking powder
flour and salt
Heat some oil in frying pan over medium heat
Shape 1/2 cup in hand and place in oil
pack and shape gently with spatula
Cook 15 minutes on each side I like to cook mine slowly to ensure potatoes are cooked and evenly browned The less they are moved the less they tend to fall apart Check them gently every 5 minutes When browned evenly carefully flip them
repack with spatula and cook 15 minutes more
Drain on paper towel 1 minute
Transfer to warm serving dish I like to keep mine in the oven set at 200F
soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm
Green Olive Sauce With Pasta, Fish or Omelet | Vegetarian Recipes
1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
fresh lemon juice
Steps:
In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
Add the both and cream and bring to a simmer
Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
You can keep this as is or for a more sauce like consistency feel free to blend/puree
Green Salad With Spinach, Artichokes and Avocado | Vegetarian Recipes
Place the portobellos gills up in a rimmed baking sheet Mix all the marinade ingredients together and spoon over the mushrooms Let marinate for at least half an hour
sporking the marinade back onto the mushrooms every ten minutes or so
Preheat your grill over medium high Spray it with nonstick cooking spray Place the mushrooms gills up on the grill and cover Cook for about 5 minutes; there should be grill marks on the caps Flip over and cook for about another 3 minutes Cooking time may vary Mushrooms will be done when you press the center with the tongs and its very soft and juicy To serve
let them sit on the cutting board for a few minutes to cool off for a bit
then slice into 1/2 inch pieces I like them best when sliced at an angle Serve warm
Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
1/3 cup butter or 1/3 cup shortening melted and cooled
2 tablespoons liquid honey
1 tablespoon minced chives or green onion tops
1 tablespoon minced fresh parsley
2 teaspoons dried basil or dried dillweed or dried marjoram
3 cups all-purpose flour
Steps:
In a mixing bowl stir yeast into milk until dissolved
Beat in salt eggs melted butter honey and all the herbs
Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
Place pan in a COLD oven; turn heat to 350F
Bake bread for 30 minutes or until golden
High Protein Yogurt amp; Berries | Vegetarian Recipes
In a bowl mix together the chopped tomatoes onion and bell pepper
Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
Top the slices with a sprinking of oregano about 1/2 teaspoon each
Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
Serve/eat hot; enjoy
Honey Graham Peanut Butter Crunchies | Vegetarian Recipes
Put the olive oil in a medium skillet over medium-high heat When it is shimmering add the garlic and saute for 20 seconds Add the mushrooms and salt and saute until browned in spots and cooked through but still retaining their shape
Add the vinegar and toss through; continue cooking until absorbed Taste and adjust seasoning Turn off the heat allow to cool slightly and garnish with the cilantro and an additional drizzle of olive oil Serve warm
Hootenanny Potatoes and Mushrooms | Vegetarian Recipes
or feel free to keep flipping and moving the potatoes around
Which ever method you prefer
is up to you
Just before the potatoes begin to brown
add the Cajun Seasoning amount is your preference
Make sure that all the potatoes are seasoned
After about another minute
add the mushrooms
You can add another amount of cajun seasoning if you want it extra spicy
After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
1 cup salsa prepared chunky cilantro salsa or your choice
3/4 cup black beans cooked
8 eggs
1/2 cup monterey jack pepper cheese shredded
1/2 cup sour cream
Steps:
Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs
Hummus, Tomato and Olive Pasta Salad | Vegetarian Recipes
Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours
I Should Sell This Salsa Salsa | Vegetarian Recipes
8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
2 cups cold water
1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best
Steps:
Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice
Place lettuce in a large bowl and top with chopped tomato and pickle Set aside
Bring a skillet sprayed with nonstick spray to high heat on the stove Add onion and cook until slightly browned and softened about 3 minutes Transfer to the large bowl and set aside
Prepare Boca patty according to package instructions either in the microwave or in a skillet sprayed with nonstick spray Once just cool enough to handle chop into bite-sized pieces and transfer to a small bowl Add mustard and toss to coat Transfer the mustard-y burger bites to the salad bowl Evenly top salad with cheese and dressing Now EAT
Incredible Low Fat Homemade Noodles for Soup | Vegetarian Recipes
12 ounces dark chocolate broken into small pieces really good quality
5 eggs
1 cup superfine sugar
2 tablespoons superfine sugar
1 cup softened unsalted butter
1 cup water
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup whipped cream to serve
1 cup fresh raspberry to serve
chocolate curls
Steps:
Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
then grease it with butter and sprinkle with flour
Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
Add the chocolate pieces and the butter Mix well When smooth
remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
so that the cooking is uniform
Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
continue cooking
Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
top the cake with chocolate curls too ;
Italian Cabbage amp; Bean Soup | Vegetarian Recipes
1 cup peach jam the kind that has fruit pieces in it
Steps:
Heat oil moderately hot about 190c
Roll up tortillas loosely and fasten with a wooden toothpick to create a shell form so hollow in centre like a brandy snap then fry a few at a time until they are golden brown
Mix cinnamon and sugar
Mix together ricotta and jam
While shells are still warm roll in cinnamon sugar holding one of the ends dip in melted chocolate and roll in finely diced nut pieces
Fill the cannolis with the ricotta jam mixture
These are best filled with a pastry bag But a table knife heaped with mixture and slid in will work
1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
1 tablespoon lemon juice
2 cups cabbage sliced
1 large cucumber sliced
2 cups lettuce sliced
1 cup sour papaya sliced
2 cups green beans cut into 1 inch pieces
2 cups small tomatoes quartered
1 cup fresh basil minced
2 cups spinach leaves
1 green eggplant thick sliced small
Steps:
Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw
1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately
english mixed spice This is optional We added 1 1/4 teaspoons see a href=https//wwwgeniuskitchencom/recipe/mixed-spice-traditional-old-fashioned-english-pudding-spice-266688Mixed Spice - Traditional Old Fashioned English Pudding Spice/a
2 1/4 teaspoons active dry yeast
green dyed sugar
green candy sprinkles
green frosting
Steps:
DOUGH Place ingredients in your bread machine in the order specified by your operating manual
Remove from bread pan and proceed with recipe
SHAMROCKS Line 2 cookie sheets with parchment paper
Preheat oven to 400 degrees
First divide the dough into 8-16 pieces
To create the clover shape
take one piece of dough and divide into 3 sections Set as small piece of the dough aside for the stem
Next roll each piece into a 4 inch rope then twist the piece into a 5 1/2-6 inch rope Form the rope into a circle and pinch the ends to close Repeat
Now press the three pieces together into a clover shape and pinch the ends to connect them Roll the smaller piece of dough you set aside into a stem and attach
Using a wide spatula
carefully transfer the shamrocks to the baking sheet
Cover and place in a warm oven to rise for about 30 minutes Tip Although we have a proofing feature in our oven which I used for this recipe you can also turn on the oven to 200 degrees then immediately turn it off leaving the oven light on This will help the dough to rise a little
Sprinkle with green dyed sugar
green cake sprinkles
etc Some of the shamrocks we decorated with neon gel after removing from the oven
Bake approximately 20 minutes or until the shamrocks are lightly browned on top and bottom Baking time depends on the size of the pieces you make
Decorate with frosting or gel and set aside to cool on a wire rack
Yield varies depending on how much dough you have and how big the shamrocks are made Prep time does not include preparing the dough
Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans Make sure the popcorn and nuts are evenly mixed
In a medium saucepan cook the brown sugar butter corn syrup and salt over medium heat stirring constantly until bubbly around the edges Continue cooking for 5 more minutes and then remove the pan from the heat Stir in the baking soda until foamy Pour the mixture over the popcorn and nuts stirring until the corn is well coated Bake uncovered for 1 hour stirring every 15 minutes
2 tablespoons capers packed in salt rinsed drained
1/3 cup basil leaves roughly shredded
1/3 cup red wine vinegar
2 tablespoons raw sugar
5 g dark chocolate good quality
sea salt to taste
fresh ground black pepper to taste
extra virgin olive oil to taste
Steps:
Saut the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness
Add the sugar and mix well to combine deglaze with the vinegar and continue to cook until a little syrupy Remove from the pan and set aside
Add a good splash of extra virgin olive oil evoo to the pan and fry off the eggplant you may need to do this in batches if your pan isnt big enough adding a little more oil if needed and a little salt
When the eggplant is almost cooked all the way through with a rich golden colour add the diced tomatoes Reduce the heat and continue to cook until the tomato has softened a little
Add the onion and celery mixture along with all the liquid back into the pan with the eggplant Mix well and then add the olives capers sea salt and freshly ground black pepper
While the mixture is still warm add the chocolate so that it melts and stir in gently Then add the basil and adjust the seasoning if necessary
In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving
1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
1/4 cup pure maple syrup
1 large egg
1 tablespoon vegetable oil or more
Steps:
Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
Transfer pancakes to plates Serve with additional maple syrup or jam
Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
Blend the melon with the sugar until very smooth and frothy
Add the cream and blend further
Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
I have made this ice cream without the egg white sucsessfully
Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
Combine flours flax seed baking powder baking soda and salt in large mixing bowl
Add brown sugar and mix until blended
In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
2 tablespoons sugar optional if your nut butter is not sweetened
1 pinch salt
1 cup chocolate almond butter or other nut butter of choice
2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce
Steps:
Combine flours sugar and salt if using in a large bowl
Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
3 ounces porridge oats plus a spoonful for decoration
2 teaspoons baking powder
3 eggs beaten
6 ounces superfine sugar
1 cup corn oil
2 bananas finely chopped
Steps:
Preheat the oven to 350F Line a mini muffin tray with 24 cases
Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve
Old Fashioned Scottish Apple and Ginger Chutney | Vegetarian Recipes
In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky
Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving
Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely
Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter
Olive Fritte Fried Olives With Cheese and Herbs | Vegetarian Recipes
6 ounces large ripe green olives drained and rinsed
7 1/2 ounces ricotta cheese room temperature
2 ounces goat cheese room temperature
1 garlic clove mashed into a paste
1 tablespoon lemon thyme chopped FINE
1/2 small lemon zest of
1 cup flour to dredge
1 egg beaten
1 cup breadcrumbs to dredge
vegetable oil or canola oil enough to fry
Steps:
Into a small bowl add ricotta goat cheese lemon zest lemon thyme and garlic Mix well to combine
Transfer the mixture into a pastry bag or zip lock bag if you do no have a pastry bag
Using a small long fine tip pipe the cheese mixture into the olive cavity Continue until all olives are filled
Place your oil into a large dutch oven frying machine or like and heat oil until it reaches 350 degrees
While the oil is heating prepare your dredging station
Place the flour egg and breadcrumbs into 3 SEPARATE small bowls
Place the stuffed olives into the flour and coat well
Using a large slotted spoon transfer olives to egg mixture
Coat well and then transfer to the breadcrumbs and coat well
Continue until all olives have been breaded
When the oil is hot place a spoonful of breaded olives into the oil and cook until golden this will go VERY quickly less than 30 seconds so remain close
When golden transfer olives to a plate lined with paper towels
In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving
Orange Glazed Sweet Potatoes With Pecans | Vegetarian Recipes
Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month
Boil Orzo 9 minutes and drain Make Alfredo sauce using 6 oz package according to directions Add garlic powder and cream of tater to sauce for flavor and to thicken Pour over Orzo and serve
Line a baking sheet with foil and spray with cooking spray
Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
Roast in a 200 F oven for about 2 hours
Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months
1/2 cup finely grated parmesan cheese plus more for serving
salt and pepper
1 -2 pinch crushed red pepper flakes
48 wonton wrappers from a 12-ounce package
1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
chopped parsley for sprinkling
Steps:
In a large skillet bring 1 cup water to a simmer over medium heat
Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
Chop and transfer to a medium bowl
Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
Repeat with the remaining wrappers and spinach filling
Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan
Pantespani - Greek Sponge Cake With Orange | Vegetarian Recipes
In a saucepan combine all syrup ingredients except the orange juice and orange flower water and bring to a boil Boil for 7-8 minutes Stir in orange juice and prange flower water remove from heat and allow to cool
Preheat oven to 340F 170C
Beat egg whites 1/2 cup of the sugar and the salt to stiff peak stage
In a separate bowl beat the egg yolks with the remaining 1 1/2 cups of sugar and slowly beat in all remaining ingredients
Use a spatula to scrape down the sides of the mixing bowl and when all ingredients have mixed in beat for 3-4 minutes
With a spatula gently fold in the egg whites until well blended
Lightly grease bottom and sides of a 15 3/4 X 12 inch or equivalent pan with the margarine dust with flour and transfer cake batter to the pan
Bake at 340F 170C for 55-60 minutes until a knife inserted into the middle comes out dry The top should be a dark gold color
As soon as the cake comes out of the oven cut into squares or diamonds Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top Allow to cool and absorb the syrup before serving
Note Do not open the oven during baking except to test for doneness
Greek pan cakes are baked in pans that are often larger than baking pans used in other countries The 15 3/4 X 12 inch pan may be available in your market as a roasting pan
Grind almonds or sesame seeds to a fine powder in a coffee grinderor food processor but use grinder if using sesame seeds Move to a food processor and add remaining ingredients and pulse until all is well incorporated I sometimes use red miso
its good too
Store in an airtight container in the refrigerator
Will keep for a month or longer in the fridge Also may be frozen
This can easily be doubled or quadrupled
Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes | Vegetarian Recipes
Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes
2 ounces black mission figs finely chopped about 6
1 tablespoon argan oil
2 teaspoons mild honey
3/4 teaspoon black pepper coarsely cracked
Steps:
Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup
Peach and Roasted Red Pepper Bruschetta | Vegetarian Recipes
1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
1 garlic clove minced
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
salt freshly ground black pepper
1 baguette sliced on the diagonal
Steps:
Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts
Peanut Butter and Banana Sandwich | Vegetarian Recipes
First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately
1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat
2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes scrubbed and peeled
1/2-1 tablespoon paprika
1 lemon juice of
1/4 cup butter approximately
salt to taste
fresh minced parsley for garnish
Steps:
Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender
Transfer potatoes to large mixing bowl
Add remaining ingredients and mix in well Break up the potatoes into bite size chunks Youre not mashing the potatoes unless you want to But this is what Mom dictated so I listen and obey
Taste and adjust seasoning as necessary Transfer potato mixture to serving bowl
Garnish with fresh minced parsley
Enjoy
NOTE The leftover potatoes make perfect potato pancakes the next morning for breakfast Add an egg and some flour to the potato mixture
mix well and fry in a little bit of oil until golden
5 -5 1/2 lbs pumpkin preferably a cheese or pie pumpkin
5 cups sugar
2 large lemons juice and zest of minced
1 large lemon sliced thin
Steps:
DAY BEFORE CANNING Cut the pumpkin into large chunks
discarding the stems
seeds
and stringy innards attached to them Pare the skin from the chunks Slice each chunk into pieces 1/2 to 3/4 square
as evenly as you can Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar
lemon juice and zest
and 1/2 cup water Cover and let the mixture sit overnight
or a few hours longer
at room temperature It will give off a good bit of liquid
DAY OF CANNING Prepare 5 or 6 half-pint canning jars by washing thoroughly Place the jars on a rack in a boiling water canner
but DO NOT add water yet
Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat Reduce the heat to a bare simmer and cook
covered
until the pumpkin pieces are quite tender
but still hold their shape and have become somewhat translucent in a glaze of thick syrup
about 30 minutes
As soon as you have reduced the heat for the pumpkin mixture
fill the canner with water; water should be at least 1 inch above the tops of the jars You may need to add 1 cup of white vinegar if you have hard water in your area Boil the jars for 10 minutes to sterilize It will take about 20--30 minutes for the water to come to a boil Start timing from the time it reaches a good steady boil
While pumpkin is cooking
blanch the lemon slices in a small saucepan of boiling water
just enough to soften them
and drain Stir the lemon slices into the chips just before removing the preserves from the heat
Once the jars have sterilized and the pumpkin is ready
remove jars from canner to a surface covered in heavy towels or layers of newspaper NEVER place hot jars on a bare countertop
as the difference in temperature could cause jars to shatter Spoon the chips into the hot jars
leaving at least 1/4-inch head space
Process the jars in a boiling water canner for 10 minutes Refrigerate jars after opening
1 small head cauliflower trimmed and cut into bite-size florets about 5 cups about 1 lb/450 g
4 tablespoons becel with avocado oil margarine melted and divided
1 small red onion chopped
1 cup uncooked quinoa
2 tablespoons chopped of fresh mint
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1 large avocado peeled and sliced
1/4 teaspoon crushed red pepper flakes
Steps:
1 Preheat oven to 425 220C Combine cauliflower and 4 tsp 20 mL margarine and arrange on two-thirds of a rimmed baking sheet Combine red onion and 2 tsp 10 mL margarine and arrange on remaining third of baking sheet Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes
2 Meanwhile cook quinoa according to package directions Fluff with a fork and stir in mint Combine remaining margarine turmeric cumin and red pepper flakes and stir into quinoa Divide quinoa between 4 bowls Top each evenly with cauliflower red onion and avocado
Quinoa With Edamame, Parm, and Egg | Vegetarian Recipes
In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper
1 Whisk together orange juice concentrate hoisin sauce soy sauce and chile-garlic sauce in small bowl
2 Heat oil in wok or large skillet over high heat Add green beans and stir-fry 3 minutes Add 3 Tbs water; stir-fry 3 minutes more Add cabbage baby corn bell pepper edamame and water chestnuts; stir-fry 4 minutes Stir in green onions and orange juice mixture; cook 1 minute more
1/4 cup brown sugar or Splenda brown sugar baking blend
1/4 cup vegetable oil
2 eggs
1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Steps:
Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
Preheat oven to 375F gas mark 5 190C
Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
Combine dry ingredients in a large bowl
Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin
Toss the raspberries in a bowl with sugar and leave for 1 hour
Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves
If you are packing this in a thermos pre-heat the thermos by filling it with boiling water and letting it sit while you do the following
First re-constitute the soup with an equal amount of water Stir well
Grate the vegetables into the pot Add the lentils Season to taste
Bring to a boil reduce heat and simmer 5 minutes Pack into a thermos and go Or simmer 2-3 more minutes and eat right away
Tip You can grate the vegetables into the pot the night before and leave them there covered until ready to go
Variations Grate zucchini instead of parsnip Add minute rice couscous or cooked pasta Replace the lentils with canned red beans pinto beans or black beans
NOTE You must use RED lentils in this recipe Green lentils take much longer to cook Red lentils cook very quickly
1 cup carbonated lemon-lime beverage I used Hansen's Key Lime Natural Soda or 1/2 cup fresh lime juice
4 cups fresh baby spinach leaves washed and dried
2 green onions thinly sliced
1/2 cup crumbled feta cheese
1/2 cup pine nuts or 1/2 cup walnuts toasted
raspberry vinaigrette dressing
Steps:
Place the sliced pears in a non-reactive bowl along with the soda or lime juice Toss to coat well to keep the pears from oxidizing turning brown
Place the washed baby spinach leaves in a salad bowl Add the green onions feta and nuts NOTE Do not add the nuts to the salad until just before serving
Drain the pears and discard the liquid
Add the drained pears to the salad bowl and toss to blend
Serve salad with raspberry vinaigrette on side
Red Pepper and Garlic Dip for Vegetables | Vegetarian Recipes
3 shallots halved or 1 large red onion cut in wedges
1 butternut squash halved seeded and cut into 1/2-inch slices
1/2 lb Brussels sprout halved
4 -6 garlic cloves
6 tablespoons extra virgin olive oil
salt
fresh ground black pepper
1/2 cup dried lentils rinsed Daphne uses black lentils
1/2 yellow onion
1 bay leaf
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 lb arugula or spinach
Steps:
Preheat oven to 400F
In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls of the olive oil and season with salt and pepper Toss to coat Pour vegetables onto a sheet tray and roast in the oven for 30 minutes tossing once halfway through
Meanwhile prepare the lentils by putting them into a small saucepan and covering with water by 2 inches Add the onion and bay leaf Bring to a boil then simmer covered for 20 minutes or until tender Drain and discard the onion season with salt and pepper and set aside
Once the veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
Preheat oven to 230C/ 450F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer
Place the tomatoes cut side up and brush with the olive oil scatter the garlic and oregano on top season with salt and pepper and bake about 45 minutes
The tomatoes should be soft and charred around the edges
Roasted Potatoes and Tomatoes | Vegetarian Recipes
olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
salt and pepper
1/2 teaspoon fresh rosemary or herbs of choice
Steps:
Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
Remove from oven; cut it in half or open it up
Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper
stir together the shortening and corn syrup Mix in the salt and vanilla flavoring
then gradually mix in the confectioners sugar until it is a stiff dough If you are using a stand mixer
use the dough hook attachment Otherwise
knead by hand If the dough is sticky
knead in more confectioners sugar until it is smooth Store in an airtight container at room temperature or in the refrigerator
To use
roll out on a clean surface that has been dusted with confectioners sugar until it is 1/8 inch thick or thinner if you can Drape over frosted and chilled cakes and smooth the sides down
or cut into strips to make bows and other decorations
15 ounces fire-roasted diced tomatoes and green chilies
1 1/4 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
Steps:
Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes Add garlic and saute until onions are translucent adding more broth as necessary Add coriander cumin cardamon turmeric and ginger stirring to coat onions and cooking until fragrant about 2 minutes Add chickpeas and tomatoes with remaining broth stirring to combine Turn heat up to high and bring to a boil Once boiling reduce to low and simmer 15 minutes Turn off heat and stir in paprika and garam masala and let sit for 5 minutes
Salad Dressing for Teenage Boys And Their Families | Vegetarian Recipes
Salad Dressing for Teenage Boys And Their Families
In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
Toss in the onions Add the crushed garlic
Grate second cabbage and add it to the crock with the rest of the salt
Using your hands crush the mixture until liquid comes out of the cabbage freely
Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
Clean off the scum repack and check every three days
In about a week the kraut should be ready Dont worry if the garlic turns blue it happens
Sauteed Squash With Herb Dressing | Vegetarian Recipes
1 lb summer squash yellow and green cut into 1/2-inch rounds
2 tablespoons olive oil
2 garlic cloves
2 tablespoons chopped mint leaves
10 basil leaves chopped
1 teaspoon lemon juice
2 tablespoons toasted pine nuts
1 teaspoon balsamic vinegar
flaked sea salt
pepper to taste
Steps:
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve
Sauteed Zucchini With Garlic, Chili and Basil | Vegetarian Recipes
Boil steam or microwave asparagus until tender; drain
Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
Serve asparagus and scrambled eggs sprinkled with tomato and parsley
1 1/2 cups flour plus a little more or less to adjust consistency
Steps:
Preheat oven to 500F
Mix starter
1 tbsp olive oil
salt
and flour together in a mixing bowl until it blends and forms a ball add more or less flour to adjust consistency; if you get it too dry just add a little more starter
Allow dough to rest for about 30 minutes dont look for it to rise
just to get the dough where it is easier to roll
Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan
turning the dough as you roll if you want a more even circle
Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes
then remove from oven
Before topping your pizza with any sauce
cheese
or toppings
brush the top of the crust all over with remaining olive oil as needed
using a pastry brush this helps keep soggy moisture out of the crust as it bakes
Top as desired and cook until browned and cheese is melted
If you use certain vegetables as a topping onions are the first thing that comes to mind you might want to cook those about halfway before topping the pizza with them or they will be too crunchy
1 apple peeled cored and grated I like Granny Smiths
2 medium carrots peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth or water
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans of your choice
scallion
sour cream
Steps:
Preheat oven to 350 degrees
In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
Mix together the tomato paste with the stock or water
Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
Stir well cover and simmer for 5 minutes
Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
Garnish with swirls of sour cream and thinly sliced scallions if desired
NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry
Sweet and Sour Peppers with Pasta Bows | Vegetarian Recipes
525 g fresh corn kernels cut from 3 large corn cobs
1 small red onion chopped
2 eggs
3 tablespoons chopped coriander leaves cilantro
125 g plain all-purpose flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil for frying
Steps:
Preheat the oven to 120C/250F/Gas 1
Place three-quarters of the sweetcorn kernels the onion eggs coriander flour baking powder salt and pepper in a food processor and process until combined
Transfer to a large bowl add the remaining sweetcorn kernels and stir to combine
Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high When the oil is hot drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for one minute on each side
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes
Sweet Georgia Peaches and Cream Popsicles | Vegetarian Recipes
1/2 cup soy yogurt I like vanilla- or use 2% Chobani Greek yogurt
1/3 cup sugar raw or your favorite sweetner
1/3 cup vanilla unsweetened almond milk can use coconut milk or other milk of choice
1/4 teaspoon almond extract
1/8 teaspoon fine salt
Steps:
Halve and pit the peaches Cut the peach halves into 1/4-inch dice until you have 1 cup Place the diced peaches in a bowl; set aside
Cut the remaining peaches into rough 1-inch chunks and place in the blender Add the remaining ingredients and blend until smooth scrape down the sides of the blender as needed Pour the mixture into the bowl with the diced peaches and mix to combine
Divide the mixture evenly into the popsicle molds or disposable small plastic cups Insert the sticks and freeze until solid at least 5 to 6 hours
Peel and dice the potatoes then boil them for about 15 minutes or until tender Drain and then mash thoroughly Leave to cool
Sift the flour and salt into a bowl then add the yeast caraway seeds and black pepper
Add the sweet potato and rub it in well
Add enough water to make a soft dough and knead until smooth and elastic
Leave the dough in a warm place until doubled in size 1-2 hours
Knock back the dough on a floured surface and knead again briefly Place in a greased loaf tin and leave to rise again for another 30 minutes
Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen golden brown and sounds hollow when tapped underneath
T V P Sausage Crumbles Vegetarian/Vegan/Gluten-Free | Vegetarian Recipes
T V P Sausage Crumbles Vegetarian/Vegan/Gluten-Free
3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
1 teaspoon maple syrup
1/4 teaspoon blackstrap molasses
1/2 cup textured vegetable protein gluten-free if needed for diet
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon crushed sage
1/2 teaspoon ground fennel
1/4 teaspoon black pepper
1/8 teaspoon cayenne
oil for frying
Steps:
Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally
1/4 cup cilantro minced feel free to cut down I just love cilantro
1 -4 garlic clove minced
2 teaspoons lemon juice
2 teaspoons vinegar
salt
Steps:
Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars
2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
2 tablespoons vegan sour cream like Tofutti
Steps:
Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato
Tex-Mex Black Beans Saffron Rice | Vegetarian Recipes
1 1/2 cups raisins or other sticky dried fruit apricots also work great
1 egg
orange zest lots
cinnamon
Steps:
Preheat the oven to 350F
Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
Process the dried fruit in the same way
in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
it might help to slice them in half before adding them to the food processor When finished
add to the bowl with the pecan flour Add cinnamon and orange zest to taste
Add the egg to the mix
and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
Spray a cookie sheet with non-stick spray
or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
Bake for about 15 minutes
though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
remove from the oven and place on a rack to cool
Threadgill's French Quarter Pasta Salad | Vegetarian Recipes
1 15 ounce can whole potatoes sliced or 3 peeled and sliced boiled potatoes
1 15 1/4 ounce can corn
1 14 1/2 ounce can tex mex diced fire-roasted tomatoes
1/3 diced onion
1 diced green bell pepper
2 cups grated cheese
1 15 ounce can ranch style beans
Steps:
Grease 9x13 pan Slice can of whole potatoes Dice onion and green bell pepper and grate cheese Layer ingredients in pan in the order they are listed Bake at 350 degrees for 20 minutes
1 28 ounce can plum tomatoes preferably San Marzano variety
2 tablespoons olive oil
2 garlic cloves chopped
2 tablespoons pine nuts
2 tablespoons golden raisins plumped in hot water then drained
1/2 cup black olives pitted and roughly chopped
2 tablespoons capers chopped
salt to taste
fresh ground black pepper to taste
Steps:
Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta
Combine tomatoes onion garlic celery parsley basil and bay leaf in a large pot Bring to a boil reduce to a simmer cover and cook until quite soft 1-2 hours
Remove bay leaves and puree soup with an immersion blender You can use a food processor or blender but both tend to add air and will make the soup distinctly pink instead of red
Add salt sugar and pepper Bring to a boil reduce to a simmer and cook uncovered 1-2 hours until thickened
Make a double layer pouch of foil for the olives Add citrus peel red pepper flakes and fennel seeds to olives then top with olive oil Seal the pouch and shake it to distribute the spices and oil Place in hot oven at any temperature or on outdoor grill to heat them through
Place the almonds in a small decorative serving dish
Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry In the last 5 minutes season the chick peas with paprika salt and pepper If you season them up too soon the paprika will blacken and become bitter
Place the chick peas in a small serving bowl
Place the olives on a platter and cut the pouch open to expose them Place the small serving dishes for nuts and chick peas on the platter alongside olives Place a ramekin or other small cup out to collect olive pits
1/2 persian cucumber can leave unpeeled if you prefer
3 small ripe roma tomatoes diced small
2 ounces raisins
2 tablespoons Italian parsley freshly chopped
2 tablespoons of fresh mint chopped
salt
fresh ground black pepper
1/2 teaspoon sumaq to taste
1 lemon juice of
2 tablespoons extra virgin olive oil
Steps:
Cook the couscous according to package directions Drain and set aside to cool
In a salad bowl combine the spring onions cucumber tomatoes and raisins with the cooked couscous along with the herbs Pour over the lemon juice and olive oil Season to taste with salt and black pepper
Toss ingredients together lightly Cover and chill until required
Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
Place in the oven for 3 minutes or until mixture has melted
The mixture should be sticky
Place the apples and cranberry on top
CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
In another bowl stir together flour and baking powder
Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
Spread it over the fruit in the pan
Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
Let cool on a wire rack for 20 minutes and then turn out onto a large platter
Vegan Chocolate and Banana Smoothie | Vegetarian Recipes
Melt chocolate chips in a double boiler or in the microwave for 30 sec intervals stirring after each 30 seconds until melted in a medium bowl
Stir in pumpkin vanilla oil and flaxseed to the melted chocolate
Mix all dry ingredients flour cocoa powder baking soda baking powder salt cinnamon nutmeg and cloves until well combined and stir in wet ingredients
Spread evenly into the pan batter will be thick and bake for 25 minutes or until toothpick inserted comes out clean Let cool
Ganache melt margarine and soymilk in a small bowl either in the microwave or on a double boiler Stir in chocolate chips and continue heating until melted and smooth
Spread over cake when cake is cooled refrigerate cake if you want ganache to set or dig in for melty chocolate-y heaven D
Preheat oven to 350 degrees Mix batter together until smooth in a mixer or by hand Form 1 to 2 inch balls in your hands and place on a cookie sheet These cookies wont spread out too much so you can place them close together Cook for 10-12 minutes
In large bowl combine flour yeast and salt Add warm water and olive oil knead about 5 minutes or until mixture is well combined and forms a ball Let dough sit for 10 minutes in a warm place
Roll out dough and fit to oiled cookie sheet or pizza pan Place in oven and bake for approximately 10 minutes or until very slightly browned
Remove from oven and let cool Add pizza toppings of your choice Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted Cool slice and serve
Slice the aubergines lay in a colander and sprinkle with salt Cover with a plate put a weight on top and leave to one side for the juices to drain out while you are preparing the rest of the vegetables
Peel and dice the potatoes peel deseed and chop the tomatoes and deseed and slice the peppers Heat half the olive oil wash and dry the aubergines and fry in the oil until crisp on the outside
In a separate pan fry the peppers and potatoes together in the remaining oil until just soft Then add the aubergines tomatoes and garlic Season and simmer for one hour
Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
When water is boiling slowly add the eggs to the water Heat until they are cooked
five-spice baked tofu sliced on an angle 1 cinnamon stick
1 1/2 cups sliced baby carrots
2 1/2 cups bite size broccoli florets
2 plum tomatoes diced
1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
1 teaspoon turmeric
1/2 cup Red Star nutritional yeast
1 tablespoon tamari
1/4 cup chopped fresh cilantro
serve this delectable dish with rice expressions jasmine rice
Steps:
Cube fresh pineapple and set aside Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat 30 seconds Add ginger garlic onions bell pepper and cinnamon Cook 2 minutes stirring frequently Add carrots tofu broccoli and pineapple cook mixture 5 minutes stirring occasionally Add wine and reduce liquid about 2 minutes Reduce heat to medium low Add turmeric corn soup yeast tamari and cilantro Mix thoroughly Cover and simmer 5 minutes Serve with Rice Expressions Jasmine rice
Veggie Burgers Low Fat and Low Cholesterol | Vegetarian Recipes
Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown
Very Green Salad With Herb Vinaigrette | Vegetarian Recipes
1 15 ounce can cannellini beans rinsed and drained
1 cup radish thinly sliced
3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
1 tablespoon mirin sweet sake or 1 tablespoon dry sherry
1 tablespoon Dijon mustard
2 tablespoons sesame oil
pepper freshly ground to taste
1/4 cup hazelnuts toasted peeled and crushed refer to directions below
Steps:
Soak the wakame in the water for about 15 minutes Drain slice off the tough ribs and discard; cut the tender parts into -inch squares Toss with the beans and radishes in a large bowl and set aside
In small bowl which together the vinegar mirin or sherry mustard oil and black pepper Toss with the beans radishes and wakame
Sprinkle with the toasted hazelnuts
TOASTING AND PEELING HAZELNUTS
Preheat oven to 350F
Spread the nuts on a baking sheet and bake for about 10 minutes or until toasted Wrap the nuts in a towel and let steam for 1 minute Rub the nuts with the towel to remove the skins then cool
Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
1 1/2 lbs wild mushrooms cleaned and finely chopped
1 tablespoon fresh thyme chopped
1/2 teaspoon salt more to taste
1/4 teaspoon fresh ground black pepper more to taste
6 cups vegetable stock
Steps:
Clean all the mushrooms before chopping wipe with damp paper towel
or remove dirt with small mushroom brush
Melt butter and olive oil in soup pot on medium heat
Add shallot
cook until beginning to caramelize
stirring infrequently
Add mushrooms
thyme
salt
and pepper; cook
stirring occasionally
until mushrooms have released their liquid and liquid has mostly evaporated
Add broth and any soaking liquid
scraping up browned bits Bring to a boil
reduce to simmer
and cook until mushrooms are tender Adjust seasoning
Remove from heat
cool slightly Puree soup with stand blender in batches or immersion blender until smooth Add more liquid if you want it thinner broth or water would do
Serve
NOTES I used a combination of fresh mushrooms including cremini
chanterelle
hen of the woods maitake
and beech bunashimeji For depth of flavor
I added some some dried shiitake mushrooms Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth discard sediment; if using shiitakes
discard stems too
they are tough Instead of separating the thyme leaves
you can just tie a bunch of sprigs together and fish the bundle out before pureeing The original recipes suggested leaving it half-pureed and rustic but I found it grainy so I pureed it completely This soup can be made ahead Reserve 1-2 cups broth and add it while reheating on medium-low This is what I did for garnish per serving When the butter and olive oil were hot
I cooked some pretty slices of cremini and reserved them On each serving I drizzled about 1 tsp cream
eyedroppered very few drops of truffle oil
sprinkled a couple of thyme leaves
and floated a reserved mushroom slice
Ww 4 Points - Grilled Portobello Burger With Basil Mayo | Vegetarian Recipes
Ww 4 Points - Grilled Portobello Burger With Basil Mayo
olive oil flavored cooking spray enough to coat mushroom
1/8 teaspoon table salt
1/8 teaspoon black pepper
4 medium mixed-grain hamburger buns
4 pieces jarred roasted red peppers drained water-packed
4 slices red onions
4 pieces lettuce
Steps:
Heat grill
In a small bowl combine basil mayonnaise and vinegar; set aside
Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper
Grill mushrooms over medium-hot coals about 6 minutes each side or until just soft to the touch
To serve split rolls and toast on grill Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls Layer each bottom half with one red pepper mushroom onion slice and lettuce leaf; top with remaining half of roll and serve
1 Make sauce Combine agave nectar or honey 1/3 cup water lavender pepper amp; a pinch of salt in a small saucepan Bring to a simmer over medium heat stirring until agave/honey has dissolved Remove from heat and cover Let steep for about 15-20 minutes Strain into a bowl and discard lavender and stir in lime juice
2 Add peach nectarine and plum to sauce and toss well Add berries and mint and toss gently to combine Refridgerate 1 hour or until chilled
Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
Add 400ml cold water cover and simmer for 15 minutes
Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
Serve with rice naan or chapatis and sprinkled with fresh coriander if desired
Zucchini, Tomato and Feta Gratin | Vegetarian Recipes