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
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
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
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
Wash squash split in half lengthwise and scrape out seeds
Put the remaining ingredients into each half
Bake 45 minutes in covered pan containing 2 inches of hot water
Uncover; bake 15 minutes or until squash is tender and has browned
Steamed Acorn Squash Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash and cover with metal foil Cover pan with a tight-fitting lid Steam over medium heat 20 minutes or until squash is tender
Preheat Waffle Iron spray with non-stick spray if needed
In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings
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
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
if desired
Blueberry and Nut Baklava Spirals | Vegetarian Recipes
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
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
Add some olive oil to a frying pan to heat Mix together all the tortilla ingredients then add half of the mixture to the frying pan heat for 2 minutes on each side over a medium heat then set aside and repeat with the other half of the mixture
Add the chopped tomatoes and crushed garlic clove to a saucepan bring to the boil then reduce to a simmer and leave for 5 minutes
Spread the tomato mixture on top of the tortillas and add the rest of the toppings Place in the oven for 10 minutes to cook and then serve
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
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
1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
4 cups thinly sliced bok choy
salt and black pepper
Steps:
Place the noodles in a heatproof bowl and cover them with boiling water
Cover the bowl and set aside
Mix together the curry powder cumin turmeric and coriander in a small bowl
In a separate bowl combine the sherry soy sauce water and sugar and set aside
In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
Add the red onions and carrots and cook for 3 to 5 minutes stirring often
Add the bell peppers and continue to cook stirring for about another 4 minutes
Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
Drain the rice noodles which should be softened and add them to the saute
Stir until hot then season with salt and black pepper to taste
Serve with lime wedges and your choice of basil cilantro or scallions
Variations
For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
Enjoy
Dar's Corn, Tomato and Garbanzo Bean Mix | Vegetarian Recipes
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
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
Elbows With Chickpeas and Escarole | Vegetarian Recipes
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
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
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 Salad With Spinach, Artichokes and Avocado | 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
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
3 tablespoons almonds Tamari roasted chopped in halves
1 tomatoes chopped
1 1/2 tablespoons jalapenos diced
2 tablespoons lemon juice fresh
salt to taste
Steps:
Fry onion and garlic in oil until tender Add millet Cook three minutes stirring well Add two cups of water bring to a boil then lower heat to medium-low and cook covered for 25 minutes until tender
While millet cooks chop other ingredients
When millet is finished cooking turn off heat and add chopped ingredients to the pot Stir well
Serve on two big plates and sqeeze lemon juice liberally on top Enjoy
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
Cook the zucchini onions garlic and 2 tablespoons olive oil in a large saut pan over medium heat for 10 minutes until the zucchini is tender Season with salt and pepper
Brush the red and yellow peppers and eggplant with olive oil season with salt and pepper and roast on a baking sheet for 30 to 40 minutes until soft but not browned
In a 6-inch round cake pan place each vegetable in a single overlapping layer sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables
Begin with half of the eggplant then layer half of the zucchini and onions then all of the red peppers then all of the yellow peppers then the rest of the zucchini and onions and finally the rest of the eggplant
Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper Place a 6-inch flat disk another cake pan or the bottom of a false-bottom tart pan on top and weight it with a heavy jar Place on a plate or baking sheet it will leak and chill completely
Drain the liquids place on a platter and serve at room temperature
In a small container blend together the yeast amp; warm water amp; let set 5-10 minutes
In a shallow mixing bowl whisk together the flour salt anise seeds amp; sesame seeds then gradually pour in the yeast water stirring to combine well before adding another 1/2 cup of warm water amp; blending it into the flour mixture
Knead for aout 5 minutes or until the dough is firm amp; elastic
With lightly floured hands roll dough into a ball before flattening it into a disk about 6 inches wide amp; 1 inch thick amp; placing it on a floured baking sheet Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size
Fifteen minutes before the dough is ready preheat the oven to 400 degrees F
Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
Set the loaf on a wire rack to cool slightly then serve it warm or at room temperature Freezes well
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
1/4 cup cottage cheese low-fat or non-fat are fine
1/8 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1/8 teaspoon paprika or to taste
Steps:
Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top Do not discard removed portion
Use a spoon to remove any seeds remaining inside the tomato so that the result is not too runny
and pour out any remaining liquid
then use a knife to remove any seeds attached to the removed portion
and then chop that portion into small pieces and set aside
In a small bowl
combine all ingredients except for the now hollow tomato
and spoon the mixture into the tomato If served in a small bowl
its fine if some overflows
If desired
garnish with small sprig of cilantro and another dash of black pepper fresh ground is best or a dash of paprika
1 1/2 lbs russet potatoes peeled and cut into 1/2-inch cubes about 4 1/2 cups
1 lb Red Bliss potatoes unpeeled-cut into 1/2-inch cubes about 3 cups
1 cup low sodium chicken broth or 1 cup vegetable broth
1/2 cup heavy cream
1 1/2 teaspoons fresh thyme leaves minced
ground black pepper
1/4 cup fresh chives minced
3 tablespoons olive oil
6 medium garlic cloves sliced thin lengthwise
table salt
Steps:
TO MAKE SOUP BASE Melt butter in Dutch oven over medium heat When foaming subsides add leeks and cook until soft do not brown 5 to 8 minutes Stir in minced garlic and cook until fragrant about 1 minute Add garlic heads 6 cups broth bay leaves and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat Reduce heat and simmer until garlic is very tender when pierced with tip of knife 30 to 40 minutes Add potatoes partially cover pot and bring mixture to simmer over medium-high heat Take pot off heat and let rest 10 minutes Separate soup into 2 storage containers and freeze up to 1 month
TO REHEAT AND SERVE Run hot water over surface of storage containers to help release frozen blocks of soup Add soup and 1 cup broth to large Dutch oven set over medium-high heat Cover and cook stirring occasionally until soup is hot and potatoes are tender about 20 minutes Discard bay leaves Remove garlic heads; using tongs or paper towels squeeze garlic heads at root end until cloves slip out of their skins Using fork mash garlic to smooth paste in bowl
3 Stir cream thyme and half of mashed garlic into soup; heat soup until hot about 2 minutes Taste soup; add remaining garlic paste if desired Using immersion blender process soup until creamy with some potato chunks remaining Alternatively transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth Process more potatoes for thicker consistency Return puree to pot and stir to combine Season with salt and pepper and serve sprinkling each portion with chives and garlic chips
For Garlic Chips Heat oil and garlic in 10-inch skillet over medium-high heat Cook turning frequently until light golden brown about 3 minutes Using slotted spoon transfer garlic to plate lined with paper towels; discard oil Sprinkle lightly with salt
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
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
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
1 10 ounce box frozen chopped spinach thawed and drained
1/2 cup chopped geen onion
3 ounces feta crumbled
2 tablespoons chopped of fresh mint
1 tablespoon nonfat sour cream
4 sweet red peppers
Steps:
In a medium bowl mix the orzo tomatoes spinach green onions fetamint and sour cream; set aside
Preheat oven to 350 Coat a 9x9 baking dish with nonstick spray; set aside
Slice the tops off the peppers Remove and discard the membranes and seeds Stand peppers upright if necessary cut a small slice off the bottom so that they are stable Divde the orzo mixture among the peppers Place upriht in the prepared baking dish
Bake for 20-25 minutes or until heated through
Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried | Vegetarian Recipes
Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried
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 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
Pineapple, Banana and Coconut Smoothie | Vegetarian Recipes
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
Pumpkin, Pasta and Peanut Salad | Vegetarian Recipes
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
Cook quinoa as directed on package Quinoa takes about 15 minutes to cook
so you can prepare the other ingredients in the mean time
Dice Tomato Heat a pan over medium heat Saute tomato for a few minutes until tender while adding a dash or two more or less depending on your taste of Jalapeno sauce while you saute Remove from heat and pour tomatoes in a small dish Return pan to heat You will use the pan to toast the tortillas
Heat up refried beans on the stove or in the microwave
whichever you prefer If you are only making one serving
I recommend using only 1/2 the can
Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side
just enough so they are warm By this time
Quinoa should be done
Spread out tortillas on a plate Spread a layer of refried beans over each tortilla Next
spoon a tablespoon or two of quinoa on each tortilla Add a layer of the sauteed tomatoes Squeeze a fresh lime wedge over each Add a dash of salt
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
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
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
Enjoy
Roasted Eggplant Aubergine and Pepper Salad | 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
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
In large nonstick saucepan saute onion for 2 minutes or until translucent
Add ginger garlic dried red chile and turmeric Stir fry 1 minute Add rice and lentils Stir gently to mix
Add boiling water to cover ingredients by 1/2 inch Bring back to boil reduce heat and simmer covered 45-50 minutes or till liquid is absorbed and rice and letils are tender
Remove mixture from heat and let sit covered about 5 minutes Fluff gently with fork
Drizzle with lemon juice and garnish with chopped cilantro if desired
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
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
1 fresh hot green chili pepper cut into small pieces
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons canola oil
1/4 teaspoon black mustard seeds
2 red chili peppers
Steps:
Puree the quartered tomato with the garlic in a blender of food processor Set aside
Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
For the tempering oil
Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot
Tomato Sauce With Pine Nuts, Capers, Olives and Raisins | Vegetarian Recipes
Tomato Sauce With Pine Nuts, Capers, Olives and Raisins
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
2 heads garlic whole heads papery skin left on cut in half across the middle to expose each garlic clove
3 tablespoons vegetable oil use a mild flavored one
1/4 cup tamari soy sauce low sodium or 1/4 cup shoyu soy sauce low sodium
7 cups room temperature water preferably spring divided
1 -3 cup shiitake mushroom stems see description above
2 bay leaves
2 sprigs fresh parsley
1 teaspoon peppercorn
Steps:
Preheat the oven to 350F Spray and 11 X 13-inch backing pan with cooking spray
Place the onions carrots celery beets and garlic in the pan Drizzle with the oil and toss to coat the vegetables Pour over the soy sauce and bake until the vegetables are deeply browned almost burnt-looking about 1 hour
Transfer the vegetables to a large heavy soup pot Add 5 cups of the water and the remaining ingredients
Pour the remaining 2 cups of water into the baking pan and using the blade since of a spatula scrape up all those wonderful browned caramelized bits on the bottom Add this to the soup pot
Bring the water to a boil and then turn down the heat and simmer partially covered 30 minutes Cool slightly and strain
Vegan Mini Carrot Cake Muffins | Vegetarian Recipes
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
Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
Add more beer or water and stir as the mixture thickens
Add the meatless crumbles
Stir to mix and add enough liquid to keep it from sticking at all
Sprinkle the spices on to the most liquid areas and stir
Remove from heat
Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
Stir corn into the bean mixture and heat through
Stir in salsa now if you prefer
Spoon the mixture over the waiting hot chips
Top with the tomatoes and sliced romaine lettuce
Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy
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