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
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
Melt butter start with 2 sticks - you can always melt another stick if needed and crisco together Coat the bottom and sides of a 9 x 13 baking pan completely
Layer phyllo dough for bottom crust Lay down 1 sheet of phyllo and completely brush with melted butter Continue until you have 6 buttered sheets of phyllo
Mix the nuts
sugar and cinnamon together Sprinkle some of this mixture over your bottom crust
Then lay down 2 layers of phyllo
one at a time - each sheet needs buttering Sprinkle another coating of your nut mixture Continue alternating with 2 layers of buttered phyllo and a sprinkling of the nut mixture Make sure you have at least 6 sheets of phyllo dough left for your top crust
Lay your 6 phyllo sheets
1 buttered at a time
to create your top crust Use remainder of butter over top of crust If you didnt have enough butter
you could melt more
Score pieces diagonally
Bake uncovered for about 30 minutes
or whenever browned
Turn oven down to 350 degrees F and cover baklava with foil Continue baking for another 30 minutes
Meanwhile make your syrup
Boil sugar and water together Add honey
lemon juice and brandy
Turn to low heat
stirring
until the mixture thickens This should take approximately 10 minutes Let cool
When baklava is done cooking
pour the cooled syrup all over the top
while the baklava is still hot Cool the baklava and finish cutting Keep in a cool place
Beet Hash Cakes With Dill Vinaigrette | Vegetarian Recipes
1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
1 pinch salt
1 pinch pepper
1/4 cup sunflower oil olive oil won't work well here or 1/4 cup canola oil olive oil won't work well here
1 cup peeled and grated potato
3/4 cup peeled and grated beet
1/4 cup peeled and grated carrot
1 medium onion in 1/4-inch slices
1 tablespoon rice flour or all-purpose flour
1 egg
2 tablespoons sunflower oil or 2 tablespoons canola oil
sour cream or vegan sour cream to garnish
Steps:
Make dressing in a bowl
whisk together vinegar
garlic
dill
mustard
and salt and pepper until well combined Whisking constantly
add 1/4 cup oil in a thin
slow stream If the dressing still looks separated after all the oil has been added
a little more mustard whisked in should do the trick Set dressing aside
Make cakes in a bowl stir together potato
beet
carrot
and onion Add flour and egg and mix well
Heat 2 tablespoons oil in a skillet over medium-high heat When a drop of water sizzles in the oil
youre ready take about 1/4 cup of the beet mixture and flatten it out in the oil Put as many cakes in as you can without crowding the pan Once youve got them all in
cover and let cook 3-4 minutes Uncover
flip
re-cover
and cook the other sides 2-3 minutes Fry remaining mixture in batches
Serve with a liberal amount of vinaigrette and a dollop of sour cream
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat stirring until sugar dissolves Move simple syrup to small bowl and chill until cold about 1 hour
Place blackberries in processor; puree until smooth Pour blackberry puree into strainer set over medium bowl Using rubber spatula press on solids to extract as much puree as possible Discard seeds in strainer
Measure 2 cups blackberry puree and place in another medium bowl for pops reserve any remaining puree for another use Add chilled simple syrup yogurt honey and lemon juice to puree; whisk to blend
Divide mixture among 10 molds each about 1/3 - 1/2 cup capacity Top with mold cover if available and insert stick into each If cover is not available cover top of mold with plastic wrap pulling taut; freeze until partially frozen then insert stick into center of plastic wrap and into pop mixture in each
Freeze pops until firm at least 8 hours or overnight
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops Remove pops from molds and serve
Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce | Vegetarian Recipes
Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce
1 10 ounce package frozen chopped spinach thawed and well-drained
1 cup carrot shredded
1 cup zucchini shredded
3 cups part-skim ricotta cheese
1 egg
1 medium onion chopped
2 tablespoons oil
2 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1 cup chicken broth
1/2 cup parmesan cheese grated
Steps:
Cook lasagna according to package instructions; drain Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool
Combine fontina cheese
vegetables
2-1/2 cups of ricotta and the egg
Assemble Place layer of lasagna on bottom of 13 x 9 baking dish Spread with 1/2 of the cheese mixture Repeat layers
ending with lasagna
Sauce Saute onions in oil until tender Add flour and nutmeg Stir in broth and remaining ricotta Cook and stir until mixture comes to a boil Spoon over lasagna
Sprinkle with Parmesan cheese
Cover with aluminum foil and bake at 350 F for 45 minutes Uncover and broil about 2-3 minutes or until it is lightly browned
additional sugar such as apple or apricot for serving or clear jelly such as apple or apricot for serving
nutella
Steps:
PreparationIn a blender combine milk and eggs Mix on medium-high speed until foamy about 10 seconds Turn blender to low speed and remove feed top With blender going add sugar and salt Replace feed top and blend on high speed for a few seconds then turn blender back to low In the same manner add butter brandy and vanilla replacing feed top and blending for several seconds after each addition Turn blender off Add flour all at once and blend until just combined
Place crpe pan over moderately high heat With flexible spatula spread a tiny amount of butter in pan an alternative method is to brush the pan with melted butter using a pastry brush and heat until butter just begins to smoke Pour 1/4 to 1/3 cup batter into the pan As you pour quickly tilt the pan in all directions to spread a thin layer of batter across the bottom Pour in just enough batter to cover the pan
Cook crpe over moderately high heat until bubbles just begin to form on the exposed surface about one to two minutes Lift up the edge to check the cooking process if the crpe starts to burn before it is cooked through turn down the heat If it is not nicely browned after two minutes turn up the heat
When underside of crpe is browned flip and cook another minute or less until other side is browned Remove from pan and keep warm in the oven loosely covered with foil
Grease pan with a very small amount of butter and repeat process Continue until all batter is used stacking cooked crpes on a plate in the oven To serve sprinkle each crpe with sugar or spread with jelly and fold or roll up
Note
Making the batter for these crpes is relatively easy but cooking them can be laborious Once you have a gotten a feel for the procedure you will probably have to tinker with the heat and cooking time since every pan behaves slightly differently you can save time by using two pans at once Stagger the process so you are pouring the batter into one pan while a crpe is cooking in the other This way you will be able to closely attend to both but will finish in half the time
6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired
Bulgarian Stewed Beans Fassoul Yahnia | Vegetarian Recipes
1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
1/4 cup butter 1/4 cup
4 eggs
1/2 cup whole milk or almond soy or rice milk
Steps:
Slice challah bread into thick pieces
Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
Melt butter over medium heat in a skillet
Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
1 1/2 cups vegetable broth room temperature or chicken broth
1/2 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup grated parmesan cheese
sea salt
fresh ground black pepper to taste
truffle oil
Steps:
In a medium saucepan over medium-high combine the rice and 2 cups water Bring to a boil then cover reduce heat to simmer and cook for 20 minutes
Remove the pan from the heat leaving it covered The rice will not be completely cooked and there will be some water in the pan Set aside
In a large skillet over medium-high heat the oil Add the onion and mushrooms then saute until just starting to brown about 3 to 4 minutes Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan When the wine comes to a simmer add the bell pepper and the rice along with any liquid in the pan Stir well
Add the broth and stir well Bring to a simmer and cook stirring frequently to prevent sticking until the liquid has thickened and reduced about 10 minutes Stir in the cornstarch mixture then cook for another minute Stir in the cheese until melted Season with salt and pepper If desired drizzle with truffle oil just before serving
1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
1 egg lightly beaten
1 1/2 teaspoons lemon zest finely grated
1/2 teaspoon cinnamon
2 tablespoons sugar
olive oil for frying or clarified butter for frying
greek thyme honey or cinnamon sugar
Steps:
Prepare a stiff dough with the flour olive oil salt and water
Leave to rest covered for an hour
Crumble cheese
Mix well with egg zest cinnamon and sugar
Separate dough in two
Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
Using a water glass cut into small rounds 3 inches in diameter
Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
Repeat with remaining dough and cheese filling
Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
Fry pastries until golden brown
Drizzle with honey or sprinkle with cinnamon-sugar and serve hot
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
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
Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
Add the butter eggs amp; sugar amp; pulse a few times to combine
Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
Butter a 15 litre pudding basin amp; tip in all the mixture
Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
Serve with Ice Cream Creme fraiche or Chantilly Cream
FREEZER
Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before
Eggplant Aubergine Casserole -- Perfect for Passover | Vegetarian Recipes
Eggplant Aubergine Casserole -- Perfect for Passover
1 19 ounce can fava beans or 2 cups young fresh fava beans out-of-the pod and steamed
1 medium English cucumber coarsely chopped
1 large roma tomato coarsely chopped
1 cup pitted kalamata olive chopped
1 medium red onion finely chopped
1 head romaine lettuce finely chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dried sweet basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup flat leaf parsley finely chopped
coarse-ground black pepper
sea salt
Steps:
Combine fava beans chopped cucumber tomato olives red onion romaine and parsley in a bowl
For the dressing combine olive oil red wine vinegar water and the remainder of the spices in a lidded jar
Shake jar until dressing ingredients are thoroughly mixed
Pour dressing over salad and mix ingredients until well coated
Refrigerate at least 1 hour before serving
Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation
Makes 4 main dish or 6 side-dish servings
Variations on a Theme If fava beans are not available or not in season substitute 2 cups cooked cannellini white kidney or Great Northern white beans in the recipe
2 thinly sliced red jalapenos keep seed for more heat
3 long green chili pepperoncini peppers
3 -5 garlic cloves peeled and sliced super thin
fresh thyme sprig
2 bay leaves
3 tablespoons unrefined salt
6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow
Steps:
Prepare brine by dissolving the salt in water
Mix all the ingredients except the brine in a large bowl
Add them to the Fermenting Vessel of choice check description above packing them down as you go
Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
Be sure to secure towels with a very tight rubber band or the ring from the canning jars
Place the jar out of direct light
Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
If to your taste transfer the jars to the refrigerator
Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
This doesnt need to be done in my home because we help ourselves to it daily
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
Fresh Spinach and Mushroom Manicotti | Vegetarian Recipes
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
Bring the stock to simmer The taste of the soup will be different depending on which stock you use You can also use 2 quarts water boullions
Clean and slice the leek white/light green part only Clean and chop the celery Peel the carrots and potatoes and dice them Put everything in the simmering stock Add salt marjoram oregano and basil Simmer for 1-1/2 hour
Take out a big bowl to hold the soup while you use the blender to puree/liquify it
VERY IMPORTANT Only fill the blender container half full and make sure the steam can escape on top I usually hold a paper towel over the top to prevent splatter You can also let the soup cool a bit before you puree/liquify it
Put the pureed/liquified soup back in the pot and reheat Taste and add salt and pepper if needed If you have fresh basil around chop some and sprinkle over the soup
Melt butter Cook onions very slowly in butter over very low heat stirring frequently Cook until they turn clear yellow about 1 hour
Add salt pepper and caraway to taste Let cool
Preheat oven to 400F
Thoroughly beat eggs and yolks into the sour cream Mix with the cooled onions
Pour into pie shell Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes until golden brown
Mrs G used to add about 1/4 teaspoon baking powder to the pie shell dough She did not use yeast which some German onion pie recipes use
These are the changes that I made from the original recipe that I found in a book the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs G used 3 whole eggs
The written recipe calls for 1 cup butter; I am guessing that it may not need that much
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
Great No-Grate Potato Pancakes | 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
Coarsely chop the herbs that have been stripped from the stems In a smll bowl whisk together the red wine vinegar salt and pepper Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly
Add the chopped herbs then whisk the dressing again and test for seasonings
For the salad
Core and chop the tomatoes into 1-inch pieces Peel the cucumbers; cut each cucumber length-wise Scoop out the seeds with a teaspoon discard the seeds Cut the cucumber halves lengthwise into 2-3 strips then gather the strips together and cut them crosswise into 1/2-inch pieces
Cut bell pepper in half then half again Be sure to discard the seeds and slice into stripsBe sure to cut out any of the white ribsCut each strip into dice
Peel and trim the red onion Cut the onion cross-wise into thin rings Separate the rings
Cut the feta cheese into 1/2-inch strips Gather the strips together and cut cross-wise into cubes
Put the tomatoes cucumbers bell peppers and onion in a large bowl Briskly whisk the herb vinaigrette and pour it over the top of the salad With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing
Add the olives and the feta cheese to the vegetables and gently toss again Taste for seasonings
Allow the flavors to mellow before serving about 30 minutes
Greek Yellow Split Peas With Garlic Fava | Vegetarian Recipes
2 tablespoons dried oregano crumbled plus more for garnish
fresh ground black pepper
1 cup chopped fresh cilantro
2 -3 tablespoons pitted and chopped kalamata olives
4 -5 sun-dried tomatoes packed in oil drained and coarsely chopped
1 medium tomatoes cored peeled seeded diced and drained
2 -3 spring onions thinly sliced white plus most of the green parts
3 sprigs arugula coarsely chopped
3 sprigs fresh flat-leaf parsley coarsely chopped
extra virgin olive oil
Steps:
Place the split peas in a large pot add water to cover by 4 inches and bring to a boil Reduce the heat to low and simmer skimming often for 5 minutes Add the bay leaves and simmer for 40 minutes more stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more or until the peas are soft and almost dry
Puree the peas with a stick immersion blender or transfer to a food processor and puree Let the puree cool completely; it will thicken considerably
In a large mortar grind the garlic with the remaining 1 teaspoon salt into a smooth paste Add 2 cups or so of the puree and continue grinding to incorporate the garlic Or use a blender or a small food processor
In a large bowl combine the garlic mixture the remaining pea puree the oil 3 tablespoons each vinegar and wine the oregano and pepper to taste stirring vigorously to incorporate Taste and adjust the seasoning as necessary Cover and refrigerate for at least 3 hours or overnight
If the skordalia seems too thick add a little vinegar wine or water to thin Spread on a large plate sprinkle with oregano garnish with toppings of your choice and serve
Note Instead of yellow split peas you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans such as cannellini
Green Lentil and Spinach Salad | Vegetarian Recipes
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
1 cup whole grain all purpose baking flour or could sub more whole wheat pastry flour
2 cups unbleached all-purpose flour or use white whole wheat flour
4 teaspoons coarse salt
1 cup chopped fresh basil large chunks
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seed
1 tablespoon chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 egg white
Steps:
Soak millet in 1/2 cup warm water for 20 minutes set aside
In a separate bowl add 1/2 cup warm water and sprinkle yeast inches Add 2 teaspoons of honey and whisk together until combined Set aside for 10 minutes or until foamy/frothy
In a separate bowl add flours and salt and whisk together Once yeast is ready pour yeast into a mixing bowl fitted with dough hook Add melted butter 1 1/2 cups warm water and 3 TB maple syrup Mix until combined Then add 3 cups of flour mix Mix on low speed until smooth Then add in millet plus water in bowl and the rest of the seeds/oats and basil
Mix at low speed until combined Then add remaining flour until dough is combined and somewhat smooth
On a floured surface kneed dough for about 5 minutes until a smooth ball forms
Place dough in greased bowl and cover with plastic wrap Let rise for an hour or so I did about 1 1/2 hours
When dough has risen punch it down T hen divide dough into about 6 or 7 balls Form balls and place on cookie sheet fitted with a cooking mator parchment paper
Take your egg white and add a little water and brush the tops of the dough balls Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours to rise
Pre heat oven to 400 degrees and when the dough is ready bake for about 22-25 minutes rotating pan halfway through
Try not to pass out of excitement due to the most amazing smell that will fill your house
Pull out of the ovenand smile
Dont forget to brush with more butter straight out of the oven
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
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 1/2 cups pie filling poppyseed prune apricot raspberry
1 cup sliced almonds
1 cup powdered sugar
1 -2 tablespoon water
Steps:
In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
Stir in 1 3/4 cups of the flour until it forms a large ball
Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
Cover the dough and let rise about 5-7 minutes
Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
Now roll the refrigerated dough out again to a 12x8-inch square
Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
Spread half the filling on the middle of the dough and sprinkle with half of the almonds
Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
Repeat with remaining kringle
Allow kringles to rise for about an hour or until a fingerprint remains when touched
Bake at 350F for 20-25 minutes or until golden; cool on wire racks
Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm
Layered Eggplant and Polenta Casserole | Vegetarian Recipes
2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms use button or cremini
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
16 ounces log precooked polenta sliced into 1/4-inch rounds
Steps:
Preheat oven to 400F degrees with rack in upper third
In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
Remove sauce from heat
Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
Transfer to a plate
Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
Repeat with sauce and another layer of eggplant
Finish by dotting with remaining tomato sauce
Cover with foil; bake until bubbling and juicy about 30 minutes
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
You will need to crush the cherries along with their pits I found it was easiest to use a heavy duty extra large zip lock adding a handful of cherries at a time and smash each cherry with a hammer Be sure to crust the pit well Push the pulp to the bottom of the bag and add the next handful
Leave covered in a dark place for 24 hours
After 24 hours boil the water and add the sugar Stir until sugar is dissolved Remove from heat
Put cherry mixture in a fine muslin bag or use a fine sieve and squeeze the juice into a bowl
Add the cherry juice to the sugar syrup mixture and set aside to cool
Add alcohol to the cooled cherry syrup
Pour into a jar with a tight fitting lid and place in a cool dark place for one week
After one week filter into a cool looking bottle seal and age it for at least six months before you pop the top
Melon Gelato Normal or Gluten Free Version | Vegetarian Recipes
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
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
1 16 -24 ounce jar pasta sauce whatever your favorite is
10 ounces mozzarella cheese shredded
Steps:
Heat oven to 375 degrees F Fill a large pot of water and bring to a rolling boil Cook the pasta noodles until they are pliable and mostly cooked Remove and place in a bowl of cold water
While the water is coming to a boil slice the squash on a mandolin or thinly with a sharp knife Set aside
Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around Lay one noodle out on a cutting board or clean flat surface Top in the middle third with 6 slices of squash Fold the ends over the top and place folded ends down on the sauce This is a squash bundle Continue with the remaining noodles placing them next to each other in the sauce You should have 2 rows of 6 bundles each
Top with the remaining sauce and mozzarella Cover with aluminum foil and bake for 30 minutes until sauce is bubbly and cheese is melted
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
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
Variation This recipe also works well with orange sweet potato kumera
If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
Yum
Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
I use the slicing blade of my food processor
Line the bottom of the dish with a single layer of overlapping potato slices
Sprinkle generously with salt pepper and nutmeg
Repeat this layering and sprinkling process until you have used all of the potato slices
In a large jug combine cream and milk and stir well
Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
Check occasionally
If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
Pre-set your oven to 180C 350F
Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula
Pumpkin Soup With Coriander Pistou France | Vegetarian Recipes
Put pumpkin thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer
Add half of the oil and toss gently to coat well Season liberally with sat and pepper and roast in a preheated oven 200C 400F Gas Mark 6 for 30 minutes until charred and softened
Meanwhile heat remaining oil in a deep saucepan Gently fry onion celery and chili for 10 mins or until softened
Add the stock bring to a boil and simmer covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings return to boil and simmer for 5 minutes
Discard thyme sprigs then transfer the soup to a food processor or blender and puree in batches until smooth Keep warm
Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste or use a mortar and pestle Spoon the soup into warmed bowls and swirl a llittle pistou in each one
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
Add zucchini and pepper and cook for a further 10 minutes
When the vegetables are cooked adjust salt and pepper to taste
the vegetables should be quite dry
if not add 1/2-1 tbsp flour and stir well while cooking another minute
so the liquid is absorbed
Let cool 5 minutes
then add the mozzarella cubes to the ratatouille
Roll out puff pastry so to have a 40x25 cm I think its about 20x12 5 inches rectangle
put the rectangle on a cookie sheet lined with baking paper
pour ratatouille and mozzarella mixture in the center of the rectangle and roll up
sealing the edges very well
Brush with the beaten egg yolk
make a few cuts on the surface so the steam can get out and put in preheated oven 200C for 25-30 minutes or until pastry is golden and crisp you might want to put another lined cookie sheet on the lower rack as
depending on the freshness of the mozzarella you use
the strudel may produce some liquid and drip
Let the strudel cool a little before slicing and serving
Red Onion Tri-Mushroom Quiche | Vegetarian Recipes
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
Roasted Tomato Black amp; Tan Soup | Vegetarian Recipes
Saute mushrooms in 1/4 cup olive oil until just tender
Drain the mushrooms toss with lemon juice and transfer to a bowl
Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent
Add the garlic and saute for a few more minutes until the onions are golden but not browned
Stir in the pepper thyme marjoram and bay leaves and saute for another minute
Drain the tomatoes and reserve 1/3 cup of juice Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice vinegar cayenne salt and sugar
Simmer on low heat covered for 20-25 minutes stirring occasionally
Allow the marinade to cool for serveral minutes and then pour it over the mushrooms
Chill covered for at least 12 hours Bring the mushrooms to room temperature before serving
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 Zucchini With Garlic, Chili and Basil | Vegetarian Recipes
2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
salt freshly ground black pepper
Steps:
Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix
1 tablespoon smoked Hungarian paprika or 1 tablespoon regular paprika
2 teaspoons salt
1 tablespoon caraway seed
1 teaspoon dried thyme
1 teaspoon fresh ground pepper
6 garlic cloves minced
2 8 ounce packages tempeh diced into 1-inch pieces
3 large Spanish onions thinly sliced about 6 cups
1 1/2 teaspoons hot Hungarian paprika
6 ounces tomato paste
2 tablespoons cornstarch dissolved in
4 tablespoons cold water
Steps:
Preheat oven to 400F
In large saucepan bring vegetable broth to a simmer Turn off heat; cover to keep warm
In medium bowl combine oil vinegar cider 1 tablespoon paprika salt 1 1/2 teaspoons caraway seeds 1/4 teaspoon thyme 1/2 teaspoon pepper and 1 tablespoon garlic Add diced tempeh and toss to coat
In large shallow baking dish place tempeh with liquid in single layer Bake uncovered until all liquid has been absorbed about 25 minutes Check often making sure cooking liquid does not burn
Meanwhile in large Dutch oven combine onions 1 1/2 teaspoons hot paprika caraway thyme and pepper and 1/4 cup hot broth Cover and cook over medium heat until onions are softened about 10 minutes Add tomato paste and stir well Reduce heat to low and cook covered 10 minutes
In small bowl dissolve cornstarch completely in cold water and add to hot broth Stir with whisk increase heat slightly and return mixture to a simmer Cook whisking until broth thickens about 2 minutes
Add broth to pan with onions and stir until mixture is well blended Remove tempeh from oven and add to pan along with remaining cooking liquid; stir well
Cover pan and bake stirring occasionally 45 minutes Serve hot
Tortilla De Patatas -- Potato Omelet Spain | Vegetarian Recipes
In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
Pour excess oil into a small bowl amp; set aside
Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
Serve warm or at room temperature amp; enjoy
Traditional Scottish Brandy Wafers | Vegetarian Recipes
8 ounces cream cheese or use 2 pkgs low-fat cheese
7 -8 ounces swiss cheese shredded 200 gram
1 cup all-purpose flour
1/2 cup milk
4 eggs lightly beaten
1/2 teaspoon white pepper
1 dash hot paprika
salt and black pepper
Steps:
Preheat oven to 375 degrees F 190 C
For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
In a separate bowl mash the cooked carrots
In another bowl mash the cooked potatoes
In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
Mix contents of all three bowls well
Butter a deep 14x4-inch pan
Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
Spoon in the carrot mixture and bake 8 more minutes
Now spoon in the spinach mixture and bake 45 minutes or until everything sets
Turn off the oven but leave the quiche in the oven for 5 minutes
Remove from oven then let cool for at least 5 minutes before serving
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
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
Serve hot or cold
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
Veggie Pasta With Cheesy Fondue Sauce | Vegetarian Recipes
7 ounces emmenthaler cheese grated or a similar swiss cheese
1 tablespoon olive oil
9 ounces cherry tomatoes washed
salt
fresh ground black pepper
garlic bread to serve
Steps:
Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread
Very Green Salad With Herb Vinaigrette | Vegetarian Recipes
1 vegetable stock cube make up to 3 5 c with hot water
2 tablespoons tomato paste
14 ounces canned tomatoes
2 sprigs fresh rosemary plus 2 sprigs chopped to garnish
Steps:
Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
Serve hot garnished with a sprinkling of chopped rosemary