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
Preheat the broiler and position an oven rack 8 inches from the heat
Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem Discard
Melt butter in a large saut pan Add minced shallots and cook over moderately high heat until softened about 1 minute Add prepared asparagus season with salt and pepper and cook briefly over moderate heat stirring occasionally until crisp-tender
Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction
Combine crme fraiche and grated gruyere cheese Spread evenly over asparagus When ready to serve broil until golden and bubbling shifting the dish for even browning about 1-3 minutes Sprinkle with tarragon and serve
Asparagus, Mushroom and Cheese Omelet With Herbs | Vegetarian Recipes
Tony Chachere's Seasoning or other favorite seasoning salt
garlic powder
salt
1 lemon
Steps:
Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy
Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
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
Peel each orange and finely dice the flesh discarding the tough core and any seeds I find it easiest to quarter each orange then peel
Hull and dice the strawberries
Put both fruits in a bowl and add the bourbon Add 1/2 tablespoon of the sugar and stir Leave to soak for about 30 minutes in the fridge Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours
Finely grate the chocolate until you have the required 4 tablespoons grated chilling it beforehand stops it from melting in your hands as you grate it
When the fruit has finished soaking whip the cream until it starts to stiffen
Add the remaining 1 tablespoon of sugar to the cream
Drain the fruit through a sieve pouring the juices and bourbon into the whipped cream Stir gently to mix
In four glasses put a layer of fruit then cream then chocolate flakes Repeat the layers of fruit cream and chocolate finishing with the chocolate If desired top with a fanned strawberry
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
1 head cauliflower 750 g or 1 1/2 lbs frozen cauliflower 750 g
4 tablespoons butter
salt
pepper
Steps:
Remove tough core from base of cauliflower and break head into florets Place in a microwaveable casserole Add a couple of tablespoons of water and cover with the casseroles lid or another microwave-safe cover
Cook on High for 10 to 12 minutes or until quite tender but not yet sulfury smelling The cauliflower may also be steamed or boiled
Drain it thoroughly Puree in blender or food processor
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 lb seedless cucumber thinly sliced with peel 4 cups
Steps:
Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
Sprinkle remaining 1 T dill over top and serve cold
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
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
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
Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
Prepare a tall frosted narrow glass by filling with ice half-way
Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
fresh lemon juice
Steps:
In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
Add the both and cream and bring to a simmer
Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
You can keep this as is or for a more sauce like consistency feel free to blend/puree
Green Salad With Spinach, Artichokes and Avocado | Vegetarian Recipes
Place the portobellos gills up in a rimmed baking sheet Mix all the marinade ingredients together and spoon over the mushrooms Let marinate for at least half an hour
sporking the marinade back onto the mushrooms every ten minutes or so
Preheat your grill over medium high Spray it with nonstick cooking spray Place the mushrooms gills up on the grill and cover Cook for about 5 minutes; there should be grill marks on the caps Flip over and cook for about another 3 minutes Cooking time may vary Mushrooms will be done when you press the center with the tongs and its very soft and juicy To serve
let them sit on the cutting board for a few minutes to cool off for a bit
then slice into 1/2 inch pieces I like them best when sliced at an angle Serve warm
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
Leaving root end intact trim tops from beets leaving about 1-inch 25 cm stem In saucepan of boiling salted water cover and cook beets for 25 minutes or until fork-tender
Drain and let cool enough to handle Slip off skins; quarter beets
Meanwhile thinly slice green onions; set light and dark green parts aside separately
In shallow Dutch oven or sauce pan heat oil over medium heat; cook light green parts of onions garlic coriander salt and pepper for about 2 minutes or until softened Stir in orange rind and juice; boil for 30 seconds or until reduced by half
Stir in beets; cook covered and stirring once for about 4 minutes or until beets are heated through Sprinkle with dark green parts of green onions
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
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
3 heads broccoli cut lengthwise into large spears stalks peeled 1 1/2-pounds
Steps:
Preheat the oven to 450
In a heatproof medium bowl cover anchos with boiling water and let sit until softened about 20 minutes Drain the chiles and pat dry with towel Discard stems and seeds then coarsely chop
While the anchos are softening heat 2 tablespoons of the olive oil in a small skillet until shimmering Add pine nuts and cook over moderately high heat shaking pan for about 3 minutes or until lightly browned Add garlic cumin and coriander and cook stirring until the garlic is softened and the pine nuts are deep golden about 1 minute longer Set aside until cool
In a blender or food processor puree the pine nut mixture with the anchos and butter Season the ancho butter with salt and transfer to a bowl
In a large mixing bowl toss broccoli with the remaining olive oil and spread onto 2 large rimmed baking sheets Roast the broccoli in the upper and lower thirds of the oven for 15 minutes or until crisp-tender After 7 minutes swap shelves and rotate pans Transfer broccoli to a bowl and toss with the ancho butter Season with salt and return to baking sheets and roast for 10 minutes longer or until the broccoli is tender Arrange broccoli on a platter and serve warm or at room temperature
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 Sweet Onions Julia Child | 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 Vegetables With Garlic Aioli | Vegetarian Recipes
Place vegetables in a large roasting pan and mix through oil and garlic
Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp
Remove from oven and allow to cool down
Pile onto serving plates or platter
Spoon over Aioli and serve
TO MAKE AIOLI
Place yolks garlic and lemon juice in a food processor Blend until smooth With the motor running gradually add oil a little at a time The mixture will thicken If the oil is added too quickly the Aioli will curdle
Season to taste
Salsa Mexicana Fresh Tomato and Chiles | Vegetarian Recipes
1 lb summer squash yellow and green cut into 1/2-inch rounds
2 tablespoons olive oil
2 garlic cloves
2 tablespoons chopped mint leaves
10 basil leaves chopped
1 teaspoon lemon juice
2 tablespoons toasted pine nuts
1 teaspoon balsamic vinegar
flaked sea salt
pepper to taste
Steps:
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve
Sauteed Zucchini With Garlic, Chili and Basil | Vegetarian Recipes
one bunch beet with the tops red or yellow 3 medium sized beets
1/2 teaspoon salt
1/2 limes or 1/2 lemon
Steps:
Clean and dice beets
Clean green tops of beets
Crush and chop the garlic clove
Add the beets garlic salt into a HOT fry pan There is no need for oil because you are trying to braise the beets to keep the flavor
Turn the heat down to medium once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes The water will evaporate down chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted Serve right away and enjoy
Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14 | Vegetarian Recipes
Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14
Boil steam or microwave asparagus until tender; drain
Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
Serve asparagus and scrambled eggs sprinkled with tomato and parsley
1/4 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
Slice the aubergines lay in a colander and sprinkle with salt Cover with a plate put a weight on top and leave to one side for the juices to drain out while you are preparing the rest of the vegetables
Peel and dice the potatoes peel deseed and chop the tomatoes and deseed and slice the peppers Heat half the olive oil wash and dry the aubergines and fry in the oil until crisp on the outside
In a separate pan fry the peppers and potatoes together in the remaining oil until just soft Then add the aubergines tomatoes and garlic Season and simmer for one hour
Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
When water is boiling slowly add the eggs to the water Heat until they are cooked
3 1/2 cups zucchini shredded I used the food processor
4 tablespoons olive oil
1 onion chopped fine
2 garlic cloves minced
1 tablespoon vinegar
1/2 teaspoon sugar
5 eggs beaten
1/4 cup breadcrumbs
salt pepper
1 dash Tabasco sauce I did several dashes
1/2 teaspoon oregano I skipped the oreganoI don't know why
1/2 teaspoon sage
2 cups cheddar cheese shredded also works well with Swiss cheese
2 tablespoons parmesan cheese grated
2 tablespoons fresh parsley chopped fine
Steps:
Preheat oven at 325 degrees
Place shredded zucchni in a large colander and sprinkle with 1 tbls salt Let drain for 30 minutes Remove zucchini from colander and pat dry with paper towels
In a skillet over medium heat
saute in olive oil onion
zucchini and garlic until onion is clear Turn off heat
then stir in vinegar and sugar Let cool
In a bowl
whip eggs Add the remainder of ingredients and mix well
Pour mixture in 9x11 greased pan Bake at 325 degrees for 30 to 35 minutes or until top is set Allow to cool in the pan
then cut into 2 inch squares Serve cold or warm
I dont know
if it was my oven -- but it took closer to 45 minutes for it too set
Zucchini, Tomato and Feta Gratin | Vegetarian Recipes