3 medium baking potatoes peeled and chopped into 1/2-inch- 3/4-inch chunks
1 cup frozen green pea
1 cup vegetable stock or 1 cup chicken stock
4 tablespoons ghee or 4 tablespoons clarified butter
2 tablespoons fresh ginger grated including juice
2 tablespoons fresh ginger peeled and finely minced
5 garlic cloves minced
1 medium hot green chili pepper minced
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seed
1/2 lemon juice of
1/3 cup fresh cilantro chopped
Steps:
Heat oil in a large wok karahi or deep nonstick pan over high heat Add onions and cumin seeds and cook until onions are translucent Then add the minced garlic chunks of ginger and chili pepper Saut for 2 minutes stirring frequently
Add all remaining spices including salt Stir well
Immediately add potato to pan Stir until coated in oil and spices Turn heat down to medium and saut potato for 3-5 minutes stirring frequently
Add chicken or vegetable stock then put lid on pan lower heat to medium-low and simmer for around 15 minutes
Add the cauliflower florets grated ginger and lemon juice Stir well Replace lid turn heat to low and let simmer for about 10 minutes If the ingredients are sticking to the pan you can add a bit more stock or 1/4 cup of water at this point
Add frozen peas to pan and stir ingredients Cover and simmer for 10 more minutes
Turn off heat Add half of the fresh cilantro and mix thoroughly Replace the lid then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice Garnish with remaining fresh cilantro
Amazing Vegetarian or Vegan Lasagna | Vegetarian Recipes
1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
1/4 cup chopped parsley
1 lb firm tofu
1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
1 tablespoon nutritional yeast flakes
parmesan cheese
Steps:
Cook lasagna noodles according to the package directions
Saute onion and garlic in oil until tender Add vegeburger or gluten
Stir in speggetti sauce and parsley; simmer for 5 minutes
Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
Bake for 1 hour at 350 degrees F or 180 degrees Celsius
2 tablespoons steak sauce or 2 tablespoons tomato paste
2 tablespoons olive oil
2 garlic cloves minced
1/4 teaspoon lemon zest grated
1/2 cup plain breadcrumbs
1/4 cup vital wheat gluten
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/3 cup marinara sauce
Steps:
Preheat oven to 375
Mash the kidney beans in a mixing bowl until no whole beans are left Add the soy sauce steak sauce 2 T olive oil garlic lemon zest bread crumbs wheat gluten and herbs and use a fork to mix everything together Use your hands to knead the mixture for about a minute until everything is really well combined and firm
Roll the bean mixture into walnut-sized balls 12-15 total Smaller ones have the best texture
Grease a rimmed baking sheet with olive oil Place the balls on the sheet and then drizzle them with a little more oil to coat Bake for about 15 minutes until lightly browned on the bottom then flip them and bake for another 10 minutes Remove them from the oven and pour about 1/3 c of your marinara sauce onto them flipping them around to coat Bake for an additional 5 minutes
Serve with spaghetti and additional marinara sauce
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
In a bowl mash beans with a fork; add the rice onion egg and 2 tablespoons salsa; mix well
Season if needed with salt and pepper
Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray
Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned
In a small bowl combine sour cream and remaining salsa; on bottom bun place a lettuce leaf burger sour cream mixture and slice of cheese; cover with top bun
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
Broken Florentine Lasagna BakeRachael Ray | Vegetarian Recipes
Melt the butter in a medium pot over medium heat Sprinkle the flour over the melted butter whisk to combine and cook for about 1 minute Slowly whisk the milk into the butter-flour mixture season with salt pepper and nutmeg and cook for a couple of minutes to thicken Stir in half the Parmigiano about 3/4 cup Set the sauce aside
Heat the EVOO in a large cast iron skillet over medium high heat Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor Add the chard and cook turning occasionally to wilt down 2 minutes Add the spinach a few handfuls at a time wilting each batch before adding more Season the greens with salt and pepper
Break the pasta sheets into large pieces Toss them into the pan with the greens and give them a good stir to incorporate them Pour the sauce into the skillet stirring again to incorporate everything evenly Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet Cover the skillet with foil transfer to the oven and bake the lasagna for 30 minutes Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese
Buckwheat Noodles with Mushroom Sauce | Vegetarian Recipes
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
Bulgarian Stewed Beans Fassoul Yahnia | Vegetarian Recipes
For the dough wash and peel your potatoes if they only have a very thin peel you can also leave it on because its very nutritious Grate them finely and add 1 ts salt and the dried herbs Then stirr in one egg and the polenta Set aside
Clean and peel your carrots and slice them Blanch for 2 minutes in boiling salted water
In a bowl combine two eggs sour cream/yoghurt curry powder a pinch of salt and the sugar Mix in carrot slices
Place potato-mixture in a greased 10 inch in diameter tarte dish Pat down and up the sides
Fill in carrot mixture and distribute evenly
Bake at 180 C/ 350F in the preheated oven for about 45 minutes or until filling has set and tarte is nicely browned on top
2 tablespoons unsalted butter plus extra for brushing
1 tablespoon maple syrup
1 cup peas fresh or frozen
2 1/2 lbs rotisserie chicken meat cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts Just Unroll
salt and pepper
Steps:
Make the velout
Heat the oil and butter in a large saut pan over low heat Add the onions celery garlic bay leaf and thyme Saut 5 to 8 minutes or until the onions are transparent Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes Add the warm stock and milk whisking to combine Raise the heat and bring to a boil then reduce the heat to a low simmer Continue to simmer for 15 minutes Add salt and pepper to taste Remove the velout from the heat and strain Set the liquid aside
Make the filling and pie
Preheat the oven to 350 degrees
Heat the oil in a large saut pan over medium heat Saut the onions carrots celery and garlic until the onions begin to soften Add the chicken bouillon cube and white wine and reduce by half Add the potatoes and chicken velout and simmer for approximately 2 minutes Add the heavy cream and continue to simmer until the potatoes are tender Be careful not to burn the mixture Remove from the heat Fold in the butter maple syrup peas chicken and Parmesan cheese Add salt and pepper to taste
Divide the filling evenly into 4 oven-safe pie baking dishes Top each with pie dough Lightly brush the tops with the remaining butter and if desired sprinkle with pepper Bake for about 40 minutes or until the dough is golden brown
Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature
1 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
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
Bring the stock and liquid smoke to a boil in a small pot Remove it from the heat add the TVP and let sit for 5 minutes
Warm the oil in a medium saucepan over medium-high heat Add the onion and saut for 1 minute Add red and yellow bell peppers and saut for an additional minute
Add the rehydrated TVP Taco Seasoning and water Cook until all the water has been absorbed and Taco Seasoning has been evenly distributed
Lightly toast the taco shells or soften the corn tortillas in a microwave for 30 seconds Fill with the TVP mixture and then top with tomatoes and taco sauce
Four Cheese Manicotti in Cream Sauce | Vegetarian Recipes
2 tablespoons Mexican crema or 2 tablespoons creme fraiche
pepitas green pumpkin seeds toasted and salted
Steps:
Char the chiles over a gas flame or on a very hot grill until blackened While still hot
wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
Trim the ends of the corn and stand on end on a plate With a sharp knife
scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
cook until translucent
stirring often Add the corn and corn juices
chiles
and 2 cups of the water Reduce the heat to low
cover
and simmer for 10 minutes
stirring a couple of times
Add the remaining 6 cups water
salt and rice Simmer for 45 minutes over low heat
Let the soup cool for 15 minutes Puree in several batches in a blender
until as smooth as velvet this may take a couple of minutes Add water
if needed
to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas
Fresh Spinach and Mushroom Manicotti | 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
Grilled Pineapple and Red Curry Quinoa | 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
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
Ina Garten's Roasted Vegetable Torte Barefoot Contessa | Vegetarian Recipes
Ina Garten's Roasted Vegetable Torte Barefoot Contessa
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
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
1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately
combine rice and water Bring to a rolling boil Reduce heat to medium-low and cover Simmer until all the water is absorbed
about 10 minutes Set aside
In a large skillet
heat 1 tablespoon of oil Add frozen veggies and cook for 1 minutes or so to soften This is also the stage where you would cook onions and garlic if you would like to add them
Remove veggies to a large bowl Stir in rice
oats
walnuts
cheese
flour
basil
salt and pepper into vegetable mixture Add the egg and stir until starchy
about 1 minute Make sure to beat the egg BEFORE adding to the other ingredients Otherwise your patties wont bind as well
Using a 1/3 cup dry measure
scoop and form mixture into 8 patties
In the same large skillet you cooked the veggies
heat the remaining 2 tablespoons of oil over medium heat Cook patties in oil until browned on one side
about 3 minutes Turn over and continue cooking until browned and cooked through
about 2 minutes
Serve however you like - I suggest inside of pita bread
Meatless, Microwave, Spaghetti Pie | Vegetarian Recipes
8 -10 large medjool dates seeds removed and quartered on the long axis
1 14 ounce can garbanzo beans drained
1 cup couscous
1 1/4 cups vegetable stock
1 lemon reserved for juice
1 tablespoon white sesame seeds
1 tablespoon black sesame seed
3/4 cup fresh cilantro leaves chopped
sea salt
black pepper
Steps:
Preheat oven to 375F Place the carrots
honey
cinnamon
sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
stir in garbanzo beans and cook an additional 5 minutes
While the carrots are roasting
prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
Combine the carrots and couscous
lemon juice
date quarters
toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
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
Heat griddle and drop about 1/4 cup batter onto griddle
Spread lightly with a spoon
When bubbles begin to appear around outside edge and break
turn with a spatula and cook on other side
I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
For me
the temperature usually ends up somewhere between medium and medium-high
Pasta and White Beans in Light Tomato Sauce | Vegetarian Recipes
3 tablespoons soy sauce low-sodlum if you are a salt watcher
2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
1 tablespoon honey or 1 tablespoon rice syrup
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
10 ounces spiral shaped pasta or 10 ounces rotini pasta cooked drained and kept warm
1 1/2 cups frozen green peas thawed
chili oil or Tabasco sauce
Steps:
Add the first 7 ingredients to a blender or food processor
Process until smooth
Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well
Add in chili oil or Tabasco sauce to taste if you want a spicier flavor
note--the peanut butter sauce thickens as it stands Mix in a little water if the dish sits awhile before serving or before serving leftovers the next day
Penne Pasta With Chicken, Grape Tomatoes and Zucchini | Vegetarian Recipes
Penne Pasta With Chicken, Grape Tomatoes and Zucchini
In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper
1 Whisk together orange juice concentrate hoisin sauce soy sauce and chile-garlic sauce in small bowl
2 Heat oil in wok or large skillet over high heat Add green beans and stir-fry 3 minutes Add 3 Tbs water; stir-fry 3 minutes more Add cabbage baby corn bell pepper edamame and water chestnuts; stir-fry 4 minutes Stir in green onions and orange juice mixture; cook 1 minute more
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
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
Roasted Vegetables With Tomato Coconut Sauce | Vegetarian Recipes
3 cups sliced mushrooms or 3 cups portabella mushrooms
2 cups seitan strips thinly sliced
ground black pepper to taste
egg-free pasta one normal sized package
3 tablespoons vegan sour cream
Steps:
Gravy Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin smooth paste Whisk in the broth or water and garlic granules Cook over medium-high heat stirring constantly until it thickens and comes to a boil Remove from heat and beat in the tahini and vegan sour cream Cover the saucepan and set aside
Place oil in a large skillet and heat over medium-high When the oil is hot saut the onion and garlic for 10 minutes
Add the mushrooms and cook stirring often for 5 to 7 minutes
Stir the seitan strips and the reserved gravy into the onions and mushrooms Reduce heat to low and stir often about 5 to 10 minutes until the seitan is heated through
Season the stroganoff with ground pepper Serve at once over egg-free noodles
Seitan Roulade With Oyster Mushroom Stuffing | Vegetarian Recipes
Make the seitan In a large bowl combine flour and vegetable stock Stir to make a soft dough Knead for 3 minutes and let rest for 5 minutes
Place seitan in a shallow baking dish Cover with soy sauce and marinate for 30 minutes at room temperature
Preheat oven to 375 degrees Fahrenheit In a large skillet over medium heat heat olive oil Add onion cover and cook stirring a few times until softened about 5 minutes
Add mushrooms vegan sausage parsley thyme salt and pepper Stir for 5 minutes longer then transfer to a large bowl Stir in the bread and mix well Add a small amount of water if the stuffing mixture is too dry Set aside
Place the uncooked seitan reserve the marinade between two sheets of plastic wrap and roll out with a rolling pin until it is approximately 1/4 inch thick Using your hands spread the stuffing over seitan to within 1/2 inch of the edges then roll it up In a lightly oiled shallow baking pan place rolled seitan seam-side down Pierce in several places with a fork
Pour the reserved marinade over the roast and bake uncovered for 40 to 45 minutes basting once after 20 minutes When the surface of the roast is firm and golden brown remove from oven and let rest for 10 minutes
Using a serrated knife cut the roast into 1/2-inch-thick slices Arrange on serving platter and serve with remaining marinade and your favorite vegan gravy
1 1/2 cups flour plus a little more or less to adjust consistency
Steps:
Preheat oven to 500F
Mix starter
1 tbsp olive oil
salt
and flour together in a mixing bowl until it blends and forms a ball add more or less flour to adjust consistency; if you get it too dry just add a little more starter
Allow dough to rest for about 30 minutes dont look for it to rise
just to get the dough where it is easier to roll
Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan
turning the dough as you roll if you want a more even circle
Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes
then remove from oven
Before topping your pizza with any sauce
cheese
or toppings
brush the top of the crust all over with remaining olive oil as needed
using a pastry brush this helps keep soggy moisture out of the crust as it bakes
Top as desired and cook until browned and cheese is melted
If you use certain vegetables as a topping onions are the first thing that comes to mind you might want to cook those about halfway before topping the pizza with them or they will be too crunchy
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
Spicy Fried Tofu with Peppers and Cashews | Vegetarian Recipes
2 cups red peppers de-stemmedde-seededcut into quarters lengthwiseand julienned
1 cup oranges or 1 cup yellow pepper de-stemmedde-seededcut into quarters lengthwiseand julienned
1 cup green pepper destemmeddeseededcut into quarters lengthwiseand julienned
1 cup green onion thinly sliced
2 jalapenos de-stemmedde-seededand diced
Steps:
Cut the block of tofu in half lengthwise
Turn each half cut-side down on the board and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half
This means that the block of tofu will yield 8 tofu cutlets
On a large cookie sheet place a clean lint-free towel or a layer of natural unbleached paper towels then all of the tofu cutlets in a single layer followed by another layer of toweling and finally place another large cookie sheet on top
Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour
This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer
In a small bowl place the cumin coriander Sucanat salt garlic powder paprika and cayenne pepper; stir well to combine and then set aside
Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl
Sprinkle the tofu with the reserved spice blend toss well to evenly coat the tofu cubes and set aside
In a dry wok or large non-stick skillet place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant
Remove the cashews from the wok and set them aside to cool
In the same wok heat the peanut oil add the cubes of tofu and stir-fry for 5-7 minute or until crispy and lightly browned on all sides
Remove the tofu cubes from the wok with a slotted spoon and set them aside
In the same wok stir-fry the red orange and green peppers for 2 minutes
Add the green onion and jalapenos and stir-fry an additional 2 minutes
Roughly chop the toasted cashews add them and the cooked tofu to the wok and stir fry an additional 1 minute
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
Heat 1 tbs of the oil in a frying pan and gently fry all but 1 tbs of the onion with the celery for 5 minutes until thay are soft Add the garlic and fry for another 2 minutes
Put the kidney beans in a bowl and mash them lightly with a fork to break them up Finely chop the peanuts in a food processor Pat the tofu dry on kitchen paper break it into pieces and add it to the nuts in the food processor Blend them until the tofu is crumbly then add the mixture to the beans together with the fried vegetables curry paste breadcrumbs and egg replacer and mix everything well to obtain a thick paste
Divide the mixture in the bowl into quarters and shape into burgers dusting your hands with flour if the mixture is sticky Heat the remaining oil in the pan and gently fry the burgers for about 4 minutes on each side until golden
Meanwhile chop the cucumber finely and mix it with the reserved tablespoon of chopped onion the parsley vinegar and sugar in a bowl Serve with the burgers
1/2 cup plain fat-free yogurt I use Fage 0% greek yogurt or 1/2 cup sour cream I use Fage 0% greek yogurt
1 5 g packet Sazon Goya seasoning
salt and pepper
Steps:
Preheat oven to 350 degrees
Cut tops off tomatoes hollow out with a spoon
Sprinkle the interior of the tomato shells with kosher salt turn over onto paper towels Let sit 15 minutes This is to draw out the water in the tomatoes so theyre not soggy
In the meantime cook spinach until heated through I microwave mine and drain excess liquid Saute onion and garlic until soft
In a large bowl mix together the spinach onion garlic chicken breadcrumbs parmesan yogurt Sazon salt and pepper
I like my tomatoes salty so I just fill them with the mixture at this point If you prefer less salt rinse the salt out of the tomato shells and lightly pat dry before filling Sprinkle tops with a little more breadcrumbs and parmesan cheese if desired
Arrange in a non-stick baking pan and bake for 15 minutes Broil for 2 more minutes to crisp up the breadcrumbs
Stir Fried Vegetables and Tofu in Black Bean Sauce | Vegetarian Recipes
Stir Fried Vegetables and Tofu in Black Bean Sauce
1 230 g can sliced water chestnuts rinsed and drained
1 garlic clove crushed
2 teaspoons ginger grated
250 g Broccolini chopped coarsely
500 g choy sum chopped coarsely
2 tablespoons ketjap manis
1/2 cup black bean sauce
Steps:
Place noodles in large heatproof bowl; cover with boiling water Use fork to seperate noodles; drain
Drain tofu cut into 12 pieces Heat half the oil in wok and stir fry tofu in batches until lightly browned Drain on absorbent paper cover to keep warm
Heat half the remaining oil in same wok; stir fry eggplant til soft Add carrot capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok
Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender Add noodles sacues and eggplant mixture stir fry til heated through Add tofu; toss gently to combine
1 apple peeled cored and grated I like Granny Smiths
2 medium carrots peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth or water
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans of your choice
scallion
sour cream
Steps:
Preheat oven to 350 degrees
In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
Mix together the tomato paste with the stock or water
Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
Stir well cover and simmer for 5 minutes
Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
Garnish with swirls of sour cream and thinly sliced scallions if desired
NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry
Sweet and Sour Peppers with Pasta Bows | Vegetarian Recipes
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
2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
2 tablespoons vegan sour cream like Tofutti
Steps:
Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato
2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
1 large yellow onion coarsley minced
1/3 cup pickled jalapeno pepper finely minced
1/2 cup corn oil
1/4 teaspoon salt
16 corn tortillas
Steps:
Preheat oven to 350F
Lightly grease a 9x13 inch glass casserole dish
Combine the minced onions and jalapenos
Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread
1 15 ounce can whole potatoes sliced or 3 peeled and sliced boiled potatoes
1 15 1/4 ounce can corn
1 14 1/2 ounce can tex mex diced fire-roasted tomatoes
1/3 diced onion
1 diced green bell pepper
2 cups grated cheese
1 15 ounce can ranch style beans
Steps:
Grease 9x13 pan Slice can of whole potatoes Dice onion and green bell pepper and grate cheese Layer ingredients in pan in the order they are listed Bake at 350 degrees for 20 minutes
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
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 sweet potatoes into thin round slices and par-boil for four minutes
Strain toss with olive oil and a bit of black pepper and set aside
Saute the mushrooms and leeks
Add the rest of the vegetables and simmer to bring out flavour Some people like to roast the butternut squash slightly
In another pot bring veggie broth and soymilk just to a boil Slowly stir in flour and cornstarch reduce heat and continue to whisk until the mixture is thick Add salt and pepper to taste Sometimes I also like to add nutritional yeast
Mix sauce with veggies and pour into pie dish
Cover with sliced sweet potatoes overlapping slightly in a decorative fashion
Cover with tinfoil bake for 40 minutes at 350 degrees
Remove tinfoil bake for 20 more minutes so potatoes will brown
its too hot Somewhere between baby bath water and lukewarm is good Add flour
salt
and yeast Mix together
place in oiled bowl
flip to coat in oil
cover with lid or plastic wrap Let sit 1 hour
or until doubled in bulk Separate into balls Somewhere between a golf and tennis ball
depending on how big you want the runzas to be
I guess Let those rest at least 15 minutes
Preheat oven to 350 Lightly flour a work surface
and roll a bit of dough out to as thin a circle as you can manage without tearing it Its ready for filling
While the water-oat mix is cooling
get started with your filling First
get the cabbage shredding out of the way Then dice your onions
sing Im NOT crying Flight of the Conchords style as you go wink This will probably take you as long as the water to cool
if you are doing the shredding by hand When the bread dough is rising and has about 30 minutes left to rise
start with making the filling
Saute the onions until translucent 10-12m
and crumble in the beef I had to use a bread dough scraper to chop it up small enough to really work with
so it didnt stick to the pan If sticking does occur
add a little more oil When those are mixed together and heated through
add your cabbage I promise it cooks down
Stir those around a bit and let flavors meld When the cabbage is getting lighter in color and is softening
add your seasonings Let this simmer on a low temp as you work with the bread dough
and let the dough balls rest Roll out dough ball when it has rested
and fill with 1/3c to 2/3c 1/3 is about right for an 8 or 9 circle
so more if you made yours bigger Add additional Worcestershire and soy sauce as needed
filling should be moist but not WET
To fold the dough around the filling and make it look nice
I flipped one long corner over
flipped the short ones down Wet the last dough flap with water
flip up and press it inches Wetting it will help it stick and not open up It should look something like a burrito now Dust with flour on all sides so it wont stick to your pan and break open Place
seam side down
on a greased pan and start over Continue until you run out of dough or you run out of filling
2 cups rich vegetable broth or 2 cups canned broth
2 tablespoons chopped fresh parsley
1 teaspoon tamari or 1 teaspoon reduced sodium soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
salt freshly ground black pepper
1 3/4 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons butter
3/4 cup buttermilk or 3/4 cup plain soymilk
2 teaspoons honey
Steps:
Preheat the oven to 400F
Make the filling In a medium skillet over medium-high heat melt the butter the oil Add the onion and cook stirring often until soft about 5 minutes Add the celery broccoli bell pepper and green beans and cook stirring often until the vegetables are tender about 10 minutes Reduce the heat to low Sprinkle the flour over the vegetable mixture Cook stirring constantly for 2 minutes
Make the Broth In glass measuring cup combine the milk and broth Slowly add to the vegetable mixture while whisking constantly The sauce will start to thicken Add the parsley tamari thyme and sage Season to taste with salt and pepper Cook stirring constantly until thickened Remove from the heat transfer to a 2quart casserole and set aside
Make the topping In a large bowl mix the flour salt baking powder and baking soda Using a pastry blender or fork cut the butter into the flour mixture until it resembles coarse meal In a measuring cup combine the buttermilk and honey Add to the flour mixture stirring with a fork to form a stiff dough Add more buttermilk if the dough is too dry Knead lightly in the bowl for 3 to 5 minutes until the dough is no longer sticky Turn the dough out onto a lightly floured surface Roll out into a shape to cover the casserole dish
Lay the biscuit topping lightly over the filling Do not seal the edges Bake for 20 to 30 minutes until the crust is golden brown and the filling is bubbling
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
five-spice baked tofu sliced on an angle 1 cinnamon stick
1 1/2 cups sliced baby carrots
2 1/2 cups bite size broccoli florets
2 plum tomatoes diced
1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
1 teaspoon turmeric
1/2 cup Red Star nutritional yeast
1 tablespoon tamari
1/4 cup chopped fresh cilantro
serve this delectable dish with rice expressions jasmine rice
Steps:
Cube fresh pineapple and set aside Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat 30 seconds Add ginger garlic onions bell pepper and cinnamon Cook 2 minutes stirring frequently Add carrots tofu broccoli and pineapple cook mixture 5 minutes stirring occasionally Add wine and reduce liquid about 2 minutes Reduce heat to medium low Add turmeric corn soup yeast tamari and cilantro Mix thoroughly Cover and simmer 5 minutes Serve with Rice Expressions Jasmine rice
Veggie Burgers Low Fat and Low Cholesterol | Vegetarian Recipes
Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown
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
Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
Add 400ml cold water cover and simmer for 15 minutes
Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
Serve with rice naan or chapatis and sprinkled with fresh coriander if desired