Put cilantro into a blender a few bunches at a time
It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
Gradually add all other ingredients except the oils
3 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
3 cups finely chopped mixed fresh fruit such as peaches pears strawberries
Steps:
In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled
Amazing Vegetarian or Vegan Lasagna | Vegetarian Recipes
1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
1/4 cup chopped parsley
1 lb firm tofu
1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
1 tablespoon nutritional yeast flakes
parmesan cheese
Steps:
Cook lasagna noodles according to the package directions
Saute onion and garlic in oil until tender Add vegeburger or gluten
Stir in speggetti sauce and parsley; simmer for 5 minutes
Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
Bake for 1 hour at 350 degrees F or 180 degrees Celsius
Andreas Viestad's Ultimate Hot Orange Chocolate | Vegetarian Recipes
Add chopped apricots custard powder cinnamon and mixed spice Stir to combine Add blueberries Stir again
Lay filo pastry in a baking dish Fold in half Spread filling mix down one side Carefully fold the strudel Lightly brush the top of pastry with milk Bake for 15-15 minutes or until golden brown If pastry begins to brown too fast lower the heat a little
Remove from oven and dust with icing sugar Serve with yoghurt or reduced-fat ice cream
ice cream Double Creme To Serve or hot custard To Serve
Steps:
Preheat oven to 200 degrees Celsius
Place apple 2 tablespoons of water lemon juice and caster sugar in a saucepan Cover and cook over low-medium heat stirring occasionally for about 10 minutes until soft divide the apples between 8 cup size serving dishes
Mix the berries together and sprinkle over the apples pushing some of them into the apples
Place the brown sugar baking powder rolled oats and flour in a bowl and mix well
Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs
Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly Serve warm with ice-cream double crme or hot custard
Peel amp; chop the apple into bite-sized pieces Place apple
apple juice
raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
Pour soy creamer or milk etc into center of bowl amp; enjoy
Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
core them first
then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
Dab peanut butteror almond butter on to the back of the lady bug
then stick raisinsor craisins onto the dabs for spots If using cheerios
place raisins inside of cheerios and stick on peanut butter dabs
Use this method to make eyes too Stick one end of each pretzel stick into a raisin
then press the other end into the apples to make antennae
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
Cut the squashes in half vertically and arrange them face-up on a sheet pan Drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour Remove the squash when its tender and soft Set aside to cool
Chop up the onion garlic and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat Saute for about 10 minutes until the vegetables begin to soften stirring frequently Add in the vegetable stock coconut milk and a sprinkle of salt and pepper Chop up the sage and thyme and add it to the pot and stir Remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe Drop the cooked squash into the soup Pour in the maple syrup optional and stir
Puree the soup with an immersion blender or with your food processor or blender When the soup is smooth its ready to eat Adjust seasonings to your taste
Tip 1 Try adding a little curry powder to this recipe for an extra kick of flavor I love curry seasonings in squash soup and I bet it would be a nice addition if youre a curry lover
Tip 2 This makes a pretty thick soup If you like it a little thinner you can always increase the amount of vegetable stock in the recipe
In a large mixing bowl whisk together lime juice brown sugar salt and white pepper Add the cubed avocado and toss to coat Now add the mango red onions cilantro mint chile and chopped cashews to the bowl
Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing
Tony Chachere's Seasoning or other favorite seasoning salt
garlic powder
salt
1 lemon
Steps:
Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy
Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
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
In a medium bowl toss sweet potatoes with olive oil salt garlic powder and chipotle chile powder
Spread potatoes on a baking sheet Avoid crowding so potatoes get crisp Bake 15 minutes Turn and bake an additional 10-15 minutes Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking
Baked Penne With Tomatoes And Peas | Vegetarian Recipes
Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely
Melt butter start with 2 sticks - you can always melt another stick if needed and crisco together Coat the bottom and sides of a 9 x 13 baking pan completely
Layer phyllo dough for bottom crust Lay down 1 sheet of phyllo and completely brush with melted butter Continue until you have 6 buttered sheets of phyllo
Mix the nuts
sugar and cinnamon together Sprinkle some of this mixture over your bottom crust
Then lay down 2 layers of phyllo
one at a time - each sheet needs buttering Sprinkle another coating of your nut mixture Continue alternating with 2 layers of buttered phyllo and a sprinkling of the nut mixture Make sure you have at least 6 sheets of phyllo dough left for your top crust
Lay your 6 phyllo sheets
1 buttered at a time
to create your top crust Use remainder of butter over top of crust If you didnt have enough butter
you could melt more
Score pieces diagonally
Bake uncovered for about 30 minutes
or whenever browned
Turn oven down to 350 degrees F and cover baklava with foil Continue baking for another 30 minutes
Meanwhile make your syrup
Boil sugar and water together Add honey
lemon juice and brandy
Turn to low heat
stirring
until the mixture thickens This should take approximately 10 minutes Let cool
When baklava is done cooking
pour the cooled syrup all over the top
while the baklava is still hot Cool the baklava and finish cutting Keep in a cool place
until a tester toothpick or thin knife blade comes out clean After cooling for 10 min
remove from pan and cool on a rack
A note on Xylitol Xylitol is a great option for people who want to cut calories it has 40% less calories than sugar It is not an artificial sweetener; it is what gives berries their sweet taste It doesnt cause a sugar rush It also helps fight calories Xylitol may be used as a 11 substitute for sugar However
Xylitol is EXTREMELY TOXIC FOR YOUR PETS
so please do not share Xylitol treats with your furry friends
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
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary
BBQ Grilled Squash and Zucchini | Vegetarian Recipes
1/2-1 cup kraft honey barbeque sauce this is specifically what Donna used but any HONEY bbq will do
5 -10 medium squash or 5 -10 medium zucchini
Steps:
Oil the grill surface or spray with Pam Preheat grill to medium
Cut veggies into spears Place them in a casserole dish large enough to hold them and roll them around a bit
Pour enough bbq sauce onto the spears to coat Toss to coat evenly This can also be done in a zip-top bag
When the grill is hot about 10-15 minutes before placing your meat on the grill place the vegetable spears lengthwise across the grates so they will not slip through Grill brushing on extra bbq sauce
Cook until heated completely through and done to you liking I like serving them hot but tender-crisp
1 cup of kraft Italian dressing or your favorite brand
Steps:
First of all its important to have every thing at hand First chop all ingredients that need chopping You will need a saute pan and a small pot
In saute pan place all of the olive oil on medium heat
add onions
garlic and butter for about 5min stir untill onions are soft
Then add everything from the saute pans including
honey
brown sugar
rice vinegar
soy sauce
amp; salt in pot on medium heat For about 20 min stirring continuously
Then add Jalepeno and kraft dressing into the pan for about 5min
Refrigerate/marinade meat for an hour When BBQing the meats it is best wrapped in foil poked with holes for the first 10 mins then placed on grill with lid on adding sauce as much to youre liking
This recipe is sooooooo good it goes with any and everything but especially as a great marinade for pork and chicken
2 cups pinto beans if you're using canned beans be sure to drain and rinse or 2 cups great northern beans if you're using canned beans be sure to drain and rinse
2 tablespoons extra virgin olive oil I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin
1 tablespoon prepared horseradish I prefer 2
2 scallions trimmed and minced
1 dash salt to taste
1 teaspoon crushed garlic
Steps:
Combine beans olive oil horseradish and scallions in a blender or food processor and blend until smooth adding a little water if necessary
Taste and season accordingly
Transfer to serving bowl
Serve with pita wedges veggies or crackers of choice
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 large mixing bowl cream butter and sugar Add eggs and vanilla beat until smooth In a separate bowl combine flour baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some
Fill greased or paper-lined muffin cups approximately half full I used a one ounce scoop to measure the batter Press 4 to 6 blueberries into muffin batter
For filling in a small mixing bowl beat cream cheese sugar and vanilla till well blended Fold raspberries into cream cheese mixture until well blended Using a teaspoon take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger If batter sticks to spoon dip spoon into warm water in between each muffin
For topping blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly Sprinkle over batter
Bake at 375 degrees for 20 to 25 minutes 25 to 30 for jumbo muffins or until top batter is firm and centers are bouncy Cool for 10 minutes before serving Refrigerate leftovers To warm place in microwave on med for 10 - 15 seconds
Heat oven to 350 degrees Grease bottom of a 9x5x3 inch loaf pan Mix sugar and butter in a medium bowl Stir in eggs until blended Add bananas and water; beat 30 seconds Stir in remaining ingredients except nuts just until moistened Stir in nuts Pour into pan Bake until wooden pick inserted in center comes out clean about 55 to 60 minutes; cool 5 minutes Cool completely before slicing or it might fall apart and be difficult to slice into pieces
120 calories per slice
DO NOT USE SELF RISING FLOUR the baking soda and powder lets it rise on its own
Sift all the dry ingredients into a bowl and stir them up real good with a fork Cut the shortening into bits and stir it into the mix It should not look very good yet
Add the liquid and stir until a dough forms Gather the dough into a large ball without kneading it much too much kneading will yield bisquits that are not very flaky Roll it out on a surface floured with whole-wheat flour to about an inch 25 cm thick Cut it into round bisquits with a floured cookie cutter or a glass Or cut them
into any other shape you prefer Scones are often triangular for instance
Bake on an ungreased unfloured baking sheet at 475 degrees F for 12 to 15 minutes The bisquits edges should be browned but not black The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits
Bisquits are also quite tasty when warmed over They store well in the fridge and can be frozen Warm them up in the oven a toaster oven or the microwave
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
Blackberry, Honey, and Yogurt Pops | Vegetarian Recipes
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat stirring until sugar dissolves Move simple syrup to small bowl and chill until cold about 1 hour
Place blackberries in processor; puree until smooth Pour blackberry puree into strainer set over medium bowl Using rubber spatula press on solids to extract as much puree as possible Discard seeds in strainer
Measure 2 cups blackberry puree and place in another medium bowl for pops reserve any remaining puree for another use Add chilled simple syrup yogurt honey and lemon juice to puree; whisk to blend
Divide mixture among 10 molds each about 1/3 - 1/2 cup capacity Top with mold cover if available and insert stick into each If cover is not available cover top of mold with plastic wrap pulling taut; freeze until partially frozen then insert stick into center of plastic wrap and into pop mixture in each
Freeze pops until firm at least 8 hours or overnight
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops Remove pops from molds and serve
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
12 tablespoons unsalted butter at room temperature
1 1/2 cups sugar
3 extra large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 pint fresh blueberries picked through for stems
Steps:
Preheat the oven to 350F
Place 16 paper liners in muffin pans
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
In a separate bowl sift together the flour baking powder baking soda and salt
With the mixer on low speed add the flour mixture to the batter and beat until just mixed
Fold in the blueberries with a spatula and be sure the batter is completely mixed
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean
Heat oven to 350 Butter a 1-quart souffl dish Pour 2 tablespoons melted butter into the souffl dish Sprinkle 3 tablespoons brown sugar over butter Scatter 1 cup blueberries over sugar Set aside
In a medium bowl whisk together flour baking powder and salt
In another medium bowl whisk together remaining 2 tablespoons butter remaining 1/3 cup brown sugar and egg Whisk milk into the egg mixture Add flour mixture; whisk until batter is smooth
Pour half the batter into souffl dish Sprinkle remaining 1/2 cup blueberries over batter Spread remaining batter over blueberries Bake until a cake tester inserted in the middle of the cake comes out clean of batter about 45 minutes
Immediately unmold cake inverting it onto a serving dish Serve warm with vanilla ice cream if desired
Put peanuts spices salt and roughly 1/4 cup soy sauce in a pot and cover with water Cover pot and bring to boil Let simmer for 30-40 minutes stirring every 7-10 minutes if you dont the peanuts floating on top wont cook through When done peanuts should be a little crunchy yet smushy in your mouth and taste done leave peanuts to soak in the brine while they cool When cool drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil 2 teaspoons each max and serve cold
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
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
additional sugar such as apple or apricot for serving or clear jelly such as apple or apricot for serving
nutella
Steps:
PreparationIn a blender combine milk and eggs Mix on medium-high speed until foamy about 10 seconds Turn blender to low speed and remove feed top With blender going add sugar and salt Replace feed top and blend on high speed for a few seconds then turn blender back to low In the same manner add butter brandy and vanilla replacing feed top and blending for several seconds after each addition Turn blender off Add flour all at once and blend until just combined
Place crpe pan over moderately high heat With flexible spatula spread a tiny amount of butter in pan an alternative method is to brush the pan with melted butter using a pastry brush and heat until butter just begins to smoke Pour 1/4 to 1/3 cup batter into the pan As you pour quickly tilt the pan in all directions to spread a thin layer of batter across the bottom Pour in just enough batter to cover the pan
Cook crpe over moderately high heat until bubbles just begin to form on the exposed surface about one to two minutes Lift up the edge to check the cooking process if the crpe starts to burn before it is cooked through turn down the heat If it is not nicely browned after two minutes turn up the heat
When underside of crpe is browned flip and cook another minute or less until other side is browned Remove from pan and keep warm in the oven loosely covered with foil
Grease pan with a very small amount of butter and repeat process Continue until all batter is used stacking cooked crpes on a plate in the oven To serve sprinkle each crpe with sugar or spread with jelly and fold or roll up
Note
Making the batter for these crpes is relatively easy but cooking them can be laborious Once you have a gotten a feel for the procedure you will probably have to tinker with the heat and cooking time since every pan behaves slightly differently you can save time by using two pans at once Stagger the process so you are pouring the batter into one pan while a crpe is cooking in the other This way you will be able to closely attend to both but will finish in half the time
6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired
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
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
Brown Rice Salad With Black-Eyed Peas | Vegetarian Recipes
Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
Cool on rack
Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr | Vegetarian Recipes
Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr
2 lbs Brussels sprouts trimmed halved and sliced very thin
4 ounces smoked gouda cheese shredded 1 cup
1/2 cup pecans toasted and chopped
1/2 cup dried cherries chopped
Steps:
1 Whisk lemon juice mustard shallot garlic and teaspoon salt together in large bowl Slowly whisk in oil until incorporated Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours
2 Fold in Gouda pecans and cherries Season with salt and pepper to taste Serve
HOW TO SLICE BRUSSELS SPROUTS
You can use the slicing disk of your food processor or slice the sprouts with a chefs knife Follow these steps to do the latter safely and quickly 1 TRIM Trim the stem end of each sprout and then cut each sprout in half through the cut end 2 SLICEWith the flat surface on the cutting board thinly slice each half
Buckwheat Noodles with Mushroom Sauce | Vegetarian Recipes
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
Preheat oven to 375 In a mixing bowl cream the sugar and the butter together with an electric mixer When they are thoroughly mixed add eggs and beat one more minute
Sift the flour into a separate bowl together with the baking soda nutmeg and the cinnamon
Add the flour and the buttermilk to the first mixture mix at low speed until smooth To avoid lumps in the batter add the wet and dry ingredients alternately in small amounts
Make the nut topping Mix all ingredients together in a small bowl
Grease muffin tins with butter or margarine You can also use paper baking cups Fill each cup 3/4 full of batter Add a full rounded tablespoon of nut topping on top of each muffin cup of batter Bake immediately or the topping will sink to the bottom of the muffin
Bake at 375 for 20-25 minutes until golden brown A toothpick inserted in the middle of the muffin should come out dry Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly
Butternut Pumpkin Soup With Ginger and Coconut | Vegetarian Recipes
1 bunch dasheen leaves root vegetable of the Caribbean or tarrow root
15 okra soft tips cut into 1 inch pieces
2 stems chives chopped coarsely
1 onion medium sliced
1 sprig thyme stem and leaves
1 bunch celery chopped roughly
1 garlic clove crushed
1 whole hot pepper
1 pimentos chopped
2 1/2 cups coconut milk freshly squeezed coconut milk powder or frozen can be used
1/4 lb salted pork tail adding pig tail is optional Boil out salt 30 mins in water until tender and cut in to 1inch pieces
1 teaspoon sugar
2 teaspoons salt
Steps:
Separate leaves from stems Thoroughly wash leaves and strip the stems Tear leaves apart with hands into smaller pieces Chop stems into about 2 inches length
Add all the ingredients into a medium pot over medium heat Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink
Taste and season with salt amp; pepper if necessary
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients If not add a little warm water to bring to a soup consistency
Remove from heat and allow to cool for 15 minutes Remove the pork tails before blending
Using a hand blender blend the callaloo until all the ingredients are pureed
Store in a clean pot with pork tails and reheat before serving
Serve with rice stewed Caribbean chicken potato salad boiled provisions cole slaw pigeon peas and macaroni pie
In a bowl mix rice and carrots then add the egg and the milk Add onion and parsley
Form into cakes and roll in the bread crumbs
Use the oil to grease a baking dish and bake at 425 turning once for 15-20 minutes Or put the oil in a frying pan and fry them until lightly browned on both sides
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
1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup vegan butter or 1/2 cup margarine
granulated sugar topping or coarse sugar topping
whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts
Steps:
Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool
1 head cauliflower 750 g or 1 1/2 lbs frozen cauliflower 750 g
4 tablespoons butter
salt
pepper
Steps:
Remove tough core from base of cauliflower and break head into florets Place in a microwaveable casserole Add a couple of tablespoons of water and cover with the casseroles lid or another microwave-safe cover
Cook on High for 10 to 12 minutes or until quite tender but not yet sulfury smelling The cauliflower may also be steamed or boiled
Drain it thoroughly Puree in blender or food processor
2 tablespoons unsalted butter plus extra for brushing
1 tablespoon maple syrup
1 cup peas fresh or frozen
2 1/2 lbs rotisserie chicken meat cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts Just Unroll
salt and pepper
Steps:
Make the velout
Heat the oil and butter in a large saut pan over low heat Add the onions celery garlic bay leaf and thyme Saut 5 to 8 minutes or until the onions are transparent Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes Add the warm stock and milk whisking to combine Raise the heat and bring to a boil then reduce the heat to a low simmer Continue to simmer for 15 minutes Add salt and pepper to taste Remove the velout from the heat and strain Set the liquid aside
Make the filling and pie
Preheat the oven to 350 degrees
Heat the oil in a large saut pan over medium heat Saut the onions carrots celery and garlic until the onions begin to soften Add the chicken bouillon cube and white wine and reduce by half Add the potatoes and chicken velout and simmer for approximately 2 minutes Add the heavy cream and continue to simmer until the potatoes are tender Be careful not to burn the mixture Remove from the heat Fold in the butter maple syrup peas chicken and Parmesan cheese Add salt and pepper to taste
Divide the filling evenly into 4 oven-safe pie baking dishes Top each with pie dough Lightly brush the tops with the remaining butter and if desired sprinkle with pepper Bake for about 40 minutes or until the dough is golden brown
1 tablespoon coriander seed crushed spice grinder or mortar and pestle
fresh ground pepper to taste
1/2 teaspoon salt
1 tablespoon tomato paste
1 cup quinoa rinsed well
1 15 ounce can chickpeas drained and rinsed or 2 cups cooked
2 cups vegetable broth or reconstituted bullion
Steps:
In a small stockpot over medium heat saute the onions in olive oil for about 7 minutes Add the garlic and saute for 2 more minutes
Add the tomato paste coriander cumin black pepper and salt; saute for another minute
Add the quinoa and saute for 2 minutes
Add the chickpeas and broth; cover and bring to a boil Once the mixture is boiling lower the heat to very low cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally
1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
1 1/2-2 cups crushed ice cubes
whipped cream
additional hot cocoa mix
Steps:
Pour milk into blender
Add hot cocoa mix and ice
Blend first at low speed and then high speed until ice is finely crushed and slushy
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
Serve with a straw and enjoy
PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice
10 chipotle chiles stems removed and slit lengthwise
1/3 cup white onion 1/2 inch slices
5 tablespoons cider vinegar
2 garlic cloves sliced
4 tablespoons catsup
1/4 teaspoon salt
3 cups water
Steps:
Combine all ingredients in nonreactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup
Chocolate Chips and Toffee Cheesecake | Vegetarian Recipes
Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
Measure out the butter and chocolate and chop up ready for adding later
Put the cream
sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional
Heat oven to 375 In large bowl beat sugar 1 cup butter and the vanilla with electric mixer on medium speed until fluffy Beat in egg yolk until smooth Beat in flour and cocoa
Shape dough by rounded teaspoonfuls into 1 inch balls On ungreased cookie sheet place balls 1 inch apart With inxes finger or thumb make indentation in center of each ball
Bake 7-9 minutes or until set Immediately remove from cookie sheet to wire rack Cool completely about 30 minutes
In small bowl beat 1/4 cup butter and the powdered sugar on low speed until smooth Beat in milk peppermint extract and enough food color for desired color Spoon about 1/2 t filling into each cookie
Melt the chocolate chips and shortening and drizzle over the tops of each cookie
1 bunch fresh French haricots vert or 1 bunch green beans washed
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon finely grated orange zest
2/3 cup water
1 navel orange segmented without membrane
1 red grapefruit segmented without membrane
1 teaspoon sugar
2 tablespoons cold butter
salt and pepper
Steps:
Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans
1 1/2 lbs fresh asparagus as young and tender as possible
3/4 cup finely chopped pecans
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup soy sauce
1 teaspoon sugar
ground black pepper
Steps:
Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
Arrange in 1 or 2 layers in an oblong serving dish
Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
Sprinkle with pepper
Serve chilled
This dish can be made up to 36 hours ahead of serving time
1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
1/4 cup butter 1/4 cup
4 eggs
1/2 cup whole milk or almond soy or rice milk
Steps:
Slice challah bread into thick pieces
Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
Melt butter over medium heat in a skillet
Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
1 1/2 cups vegetable broth room temperature or chicken broth
1/2 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup grated parmesan cheese
sea salt
fresh ground black pepper to taste
truffle oil
Steps:
In a medium saucepan over medium-high combine the rice and 2 cups water Bring to a boil then cover reduce heat to simmer and cook for 20 minutes
Remove the pan from the heat leaving it covered The rice will not be completely cooked and there will be some water in the pan Set aside
In a large skillet over medium-high heat the oil Add the onion and mushrooms then saute until just starting to brown about 3 to 4 minutes Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan When the wine comes to a simmer add the bell pepper and the rice along with any liquid in the pan Stir well
Add the broth and stir well Bring to a simmer and cook stirring frequently to prevent sticking until the liquid has thickened and reduced about 10 minutes Stir in the cornstarch mixture then cook for another minute Stir in the cheese until melted Season with salt and pepper If desired drizzle with truffle oil just before serving
In a medium sized bowl; add the Cream Cheese Chopped Green Onions Minced Garlic Lemon Zest Lemon Juice Chopped Parsley and Salt Mix until well combined
Stir in 1 cup of the Shredded Parmesan Cheese
Gently stir in the Diced Roasted Red Pepper try not to mash them
Turn oven onto Broil
Cut Baguette into slices slices should be about 2 centimeters thick
Place Bread slices onto a cookie sheet drizzle Bread lightly with Olive Oil
Broil until Bread turns golden brown watch carefully this will burn easily
Remove the cookie sheet from the oven and turn over the bread slices they should be soft side up
Spread about 1 tbsp of the Cream Cheese mixture onto the soft side of the Bread Slices repeat for each Bread slice
Sprinkle the remaining Shredded Parmesan Cheese over the Crostini
Broil until the Cheese mixture begins to bubble being careful not to burn them
1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
1 egg lightly beaten
1 1/2 teaspoons lemon zest finely grated
1/2 teaspoon cinnamon
2 tablespoons sugar
olive oil for frying or clarified butter for frying
greek thyme honey or cinnamon sugar
Steps:
Prepare a stiff dough with the flour olive oil salt and water
Leave to rest covered for an hour
Crumble cheese
Mix well with egg zest cinnamon and sugar
Separate dough in two
Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
Using a water glass cut into small rounds 3 inches in diameter
Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
Repeat with remaining dough and cheese filling
Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
Fry pastries until golden brown
Drizzle with honey or sprinkle with cinnamon-sugar and serve hot
Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
Add peanut butter and process until smooth
Add melted chocolate and process until smooth
Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve
Crunchy Exploding Snack Beans/Spicy Chili Variation | Vegetarian Recipes
Crunchy Exploding Snack Beans/Spicy Chili Variation
Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature
1 lb seedless cucumber thinly sliced with peel 4 cups
Steps:
Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
Sprinkle remaining 1 T dill over top and serve cold
2 1/2 tablespoons sea salt or 2 1/2 tablespoons coarse kosher salt
2 lbs eggplants cut crosswise into 1/2-inch-thick about 2 medium
1 tablespoon olive oil
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
2 garlic cloves minced
pomegranate molasses for drizzling
2/3 cup pomegranate seeds
1/4 cup cilantro leaf
Steps:
Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt Add eggplant slices Place plate on eggplant to submerge; let soak 1 hour Drain eggplant; pat dry
Preheat oven to 350F Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat Working in batches saut eggplant until brown in spots and softened 2 minutes per side Transfer to large rimmed baking sheet Repeat with remaining eggplant adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet
Mix cumin and cayenne Sprinkle eggplant with cumin mixture Roast until golden and cooked through 30 minutes
Remove eggplant from oven; sprinkle with garlic Arrange eggplant on platter and drizzle lightly with pomegranate molasses Sprinkle pomegranate seeds and cilantro over Serve warm 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
Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving
Debbie's Spinach or Broccoli Quiche | Vegetarian Recipes
1 Place eggs in a single layer in a saucepan; add water to depth of 3 inches Bring to a boil; cover remove from heat and let stand 15 minutes
2 Drain immediately and fill the saucepan with cold water and ice Tap each egg firmly on the counter until cracks form all over the shell Peel under cold running water
3 Slice eggs in half lengthwise and carefully remove yolks Spoon Tofu Spread into egg whites Garnish if desired
4 Serve with lettuce cherry tomatoes and cucumber Optional
Tip For extra flavor use the Mexican Tofu Spread
Ingredients
6 large Eggs
Original Tofu Spread
1/2 sliced cucumber
1/2 cup sliced cherry tomatoes
2-3 leaves lettuce
Dash of Pepper
Garnish paprika/parsley
You can buy tasty Tofu Spread here https//tofuspreadcom
12 2 tbsps finely chopped coriander leaves to garnish
13 1/2 tsp garam masala powder
14 1/2 tsp coriander powder
15 water as required
Steps:
1 Heat oil in a wok
2 Once the oil is hot add cumin seeds and sesame seeds to it
3 Allow to crackle and turn lightly brown
4 Now fold in the chopped ginger and garlic and mix thoroughly Cook until the raw smell is gone and it is lightly browned After this fold in the chopped ivy gourd Remember to chop each of the ivy gourd into six slices each
5 Mix thoroughly and fold in salt to taste and turmeric powder
6 Cover and cook on low to medium heat for a few minutes until well-cooked
7 Now fold in all the spice powders that is red chilli powder garam masala powder and coriander powder Mix well
8 Allow to cook for a few minutes until tender Fold in sugar and mix well You may add some water as is required to cook the vegetable I prefer it to be dry
9 Garnish with fresh finely chopped coriander leaves and serve hot with Indian flatbreads
8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
1 medium onion cut in half and thinly sliced
1 cup cider vinegar
3/4 cup sugar
4 1/2 teaspoons kosher salt
2 teaspoons mustard seeds
1/2 teaspoon dry mustard
1/2 teaspoon turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
Steps:
Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
Boil 1 minute stirring frequently
Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
Cover and chill overnight before serving
You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks
Whisk flour and salt together In a stand mixer with dough hook
add warm water and oil Mix 5 minutes on medium Cut into 12 pieces and roll into balls with extra oil on your hands Let sit at room temperature for 60 minutes Preheat oven to 425F Roll out dough one ball at a time very
very thin or use a pasta maker Cut into shapes I find its easiest to do this on the baking sheet and place on baking sheet Bake for 6-8 minutes or until brown and crispy Let cool before eating
Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
Add the butter eggs amp; sugar amp; pulse a few times to combine
Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
Butter a 15 litre pudding basin amp; tip in all the mixture
Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
Serve with Ice Cream Creme fraiche or Chantilly Cream
FREEZER
Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before
1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
2 cups 2% low-fat milk the more milk fat the richer it will be
1/2 cup unsalted butter
1 18 ounce box devil's food cake mix such as duncan hines
1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies
Steps:
Preheat oven 350
In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
For a variation you can change cake mix baseand or add 1 cup chopped nuts
and mix until it gets lighter and fluffier If the butter is too hard
microwave it for about 40 seconds or make sure its soft enough to whisk
Add vanilla and milk to the butter and sugar mixture You can choose the amount of vanilla you want to use
Combine salt
flour and baking powder in a separate bowl Preferably a bigger one than the one in the which the sugar mixture is in
Combine the dry and wet ingredients
using either a whisk or your hands The dough should be a bit sticky at this point
Add extra flour as needed until dough becomes less sticky I used around 3 Tablespoons
because you dont want the dough to be too tough or sticky
Form 12 equal-sized balls
or vary it to the size you want The smaller the cookies
the more cookies you get
but dont make them too small or big Place the balls into the trays Flatten the balls a bit to help them expand Dont keep the balls too close otherwise they will stick together
Bake the cookies for 8-10 minutes
or until the bottom is golden brown
Eggplant Aubergine Casserole -- Perfect for Passover | Vegetarian Recipes
Eggplant Aubergine Casserole -- Perfect for Passover
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
Eggs with Garlic and Parsley Oil | Vegetarian Recipes
3 ounces high quality bittersweet chocolate finely chopped
1/4 cup unsweetened cocoa powder preferably Dutch-processed
1/4 cup water
1 tablespoon brandy
1/2 cup superfine sugar
1/2 teaspoon superfine sugar
1/4 cup heavy cream
1 1/4 teaspoons chocolate shavings
Steps:
In a blender or food processor puree the tofu until it is smooth
Put the chopped chocolate cocoa powder 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water Stir frequently until melted and smooth Remove from heat Mix in 1/2 cup of sugar a little at a time until smooth
Add the chocolate mixture to the tofu and puree until smooth and well blended Spoon the mousse into serving dishes cover and refrigerate for at least 1 hour
Whip the cream with a beater When the cream is almost completely whipped add the remaining 1/2 teaspoon of sugar and finish whipping Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve
Yield 5 servings serving size 1/2 cup of mousse 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate
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
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
Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
Mix well
In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
Seal and keep for about 2 weeks before using
Store in a dark dry and cool place
This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc
2 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
In large mixing bowl thoroughly combine cornmeal salt baking soda and Splenda Combine eggs milk starter and melted butter in a separate bowl Pour wet ingredients into dry ingredients and mix with a spoon until well blended
Pour into muffin tins and set aside for 30 to 45 minutes
Preheat oven to 375 degrees Bake about 20 minutes or until done and nicely browned Serve hot as soon as possible after baking
2 1/2 cups fresh strawberries hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi peeled cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts chopped
2 -3 tablespoons mini chocolate chips
Steps:
Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
Fold the ricotta cream into whipped cream
Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
Sprinkle with the pistachios amp;/or chocolate chips if using
Press the bean curd for 2 hours Dry with towels and cut into 9 pieces Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each Leave space between eachd Place in covered steamer pot in well aired room for 2 to 4 days Trust me you want it well aired It will develop a orangish yellow mold and have a slippery appearance and strong odor
Grind the crushed peppers peppercorns and fennel Add salt and mix well then pour into a dish Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd Repeat until done
Put into a wide-mouth jar and pull out skewers carefully Pour wine to cover and sprinkle salt mix on top Cover in keep in refrigerator IT will be ready to use in a week and will keep indefinitely
NOTE this is highly seasoned Use small portions If wine is too strong use salt dissolved in water It may be made without the spices and just the salt
Bring the stock to simmer The taste of the soup will be different depending on which stock you use You can also use 2 quarts water boullions
Clean and slice the leek white/light green part only Clean and chop the celery Peel the carrots and potatoes and dice them Put everything in the simmering stock Add salt marjoram oregano and basil Simmer for 1-1/2 hour
Take out a big bowl to hold the soup while you use the blender to puree/liquify it
VERY IMPORTANT Only fill the blender container half full and make sure the steam can escape on top I usually hold a paper towel over the top to prevent splatter You can also let the soup cool a bit before you puree/liquify it
Put the pureed/liquified soup back in the pot and reheat Taste and add salt and pepper if needed If you have fresh basil around chop some and sprinkle over the soup
Melt butter Cook onions very slowly in butter over very low heat stirring frequently Cook until they turn clear yellow about 1 hour
Add salt pepper and caraway to taste Let cool
Preheat oven to 400F
Thoroughly beat eggs and yolks into the sour cream Mix with the cooled onions
Pour into pie shell Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes until golden brown
Mrs G used to add about 1/4 teaspoon baking powder to the pie shell dough She did not use yeast which some German onion pie recipes use
These are the changes that I made from the original recipe that I found in a book the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs G used 3 whole eggs
The written recipe calls for 1 cup butter; I am guessing that it may not need that much
Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
Prepare a tall frosted narrow glass by filling with ice half-way
Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
3 ounces semisweet chocolate chopped
Steps:
Please note that this recipe calls for preserved ginger
which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
Place soft butter and superfine sugar in a mixing bowl and
using an electric mixer
blend butter and sugar together until fluffy
Slowly stir in flour
then chopped ginger
then chopped chocolate
The mixture will be crumbly
Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
about one hour
Dough keeps well in the fridge for several days
so theres no need to bake the whole batch up at one time if youre pressed for time
When ready to bake
preheat oven to 300F
Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
Cool cooked cookies on a wire rack; do not store until completely cool
Ginger-Grapefruit Juice Granita | Vegetarian Recipes
Mix biscuit mix and water until a soft dough forms If too sticky add a little mix up to 1/4 cup until it handles easily Knead gently on floured surface Roll out to about 1/4 inch thick
Spread butter over dough surface then sprinkle 1/4 cup sugar over the top
Roll up dough into a tight log and slice into 1/2 inch pieces
Mix milk with vanilla and the other 1/4 cup sugar Dip rolls in milk and place on baking sheet Bake at 350F for about 25 minutes or until golden on top
30 ounces frozen potatoes country style shredded potatoes only potatoes nothing else 0 fat
1 small onion peeled and finely chopped
2 eggs slightly beaten
1/2 cup flour
1 teaspoon baking powder
1 1/4 teaspoons salt
vegetable oil for frying
Steps:
Pour potatoes into large bowl and thaw about 1 hour
While still very cold add onion and eggs
stir in eggs until blended
Stir in baking powder
flour and salt
Heat some oil in frying pan over medium heat
Shape 1/2 cup in hand and place in oil
pack and shape gently with spatula
Cook 15 minutes on each side I like to cook mine slowly to ensure potatoes are cooked and evenly browned The less they are moved the less they tend to fall apart Check them gently every 5 minutes When browned evenly carefully flip them
repack with spatula and cook 15 minutes more
Drain on paper towel 1 minute
Transfer to warm serving dish I like to keep mine in the oven set at 200F
Coarsely chop the herbs that have been stripped from the stems In a smll bowl whisk together the red wine vinegar salt and pepper Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly
Add the chopped herbs then whisk the dressing again and test for seasonings
For the salad
Core and chop the tomatoes into 1-inch pieces Peel the cucumbers; cut each cucumber length-wise Scoop out the seeds with a teaspoon discard the seeds Cut the cucumber halves lengthwise into 2-3 strips then gather the strips together and cut them crosswise into 1/2-inch pieces
Cut bell pepper in half then half again Be sure to discard the seeds and slice into stripsBe sure to cut out any of the white ribsCut each strip into dice
Peel and trim the red onion Cut the onion cross-wise into thin rings Separate the rings
Cut the feta cheese into 1/2-inch strips Gather the strips together and cut cross-wise into cubes
Put the tomatoes cucumbers bell peppers and onion in a large bowl Briskly whisk the herb vinaigrette and pour it over the top of the salad With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing
Add the olives and the feta cheese to the vegetables and gently toss again Taste for seasonings
Allow the flavors to mellow before serving about 30 minutes
Greek Yellow Split Peas With Garlic Fava | Vegetarian Recipes
2 tablespoons dried oregano crumbled plus more for garnish
fresh ground black pepper
1 cup chopped fresh cilantro
2 -3 tablespoons pitted and chopped kalamata olives
4 -5 sun-dried tomatoes packed in oil drained and coarsely chopped
1 medium tomatoes cored peeled seeded diced and drained
2 -3 spring onions thinly sliced white plus most of the green parts
3 sprigs arugula coarsely chopped
3 sprigs fresh flat-leaf parsley coarsely chopped
extra virgin olive oil
Steps:
Place the split peas in a large pot add water to cover by 4 inches and bring to a boil Reduce the heat to low and simmer skimming often for 5 minutes Add the bay leaves and simmer for 40 minutes more stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more or until the peas are soft and almost dry
Puree the peas with a stick immersion blender or transfer to a food processor and puree Let the puree cool completely; it will thicken considerably
In a large mortar grind the garlic with the remaining 1 teaspoon salt into a smooth paste Add 2 cups or so of the puree and continue grinding to incorporate the garlic Or use a blender or a small food processor
In a large bowl combine the garlic mixture the remaining pea puree the oil 3 tablespoons each vinegar and wine the oregano and pepper to taste stirring vigorously to incorporate Taste and adjust the seasoning as necessary Cover and refrigerate for at least 3 hours or overnight
If the skordalia seems too thick add a little vinegar wine or water to thin Spread on a large plate sprinkle with oregano garnish with toppings of your choice and serve
Note Instead of yellow split peas you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans such as cannellini
soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm
Green Olive Sauce With Pasta, Fish or Omelet | Vegetarian Recipes
1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
fresh lemon juice
Steps:
In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
Add the both and cream and bring to a simmer
Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
You can keep this as is or for a more sauce like consistency feel free to blend/puree
Green Salad With Spinach, Artichokes and Avocado | Vegetarian Recipes
Place the portobellos gills up in a rimmed baking sheet Mix all the marinade ingredients together and spoon over the mushrooms Let marinate for at least half an hour
sporking the marinade back onto the mushrooms every ten minutes or so
Preheat your grill over medium high Spray it with nonstick cooking spray Place the mushrooms gills up on the grill and cover Cook for about 5 minutes; there should be grill marks on the caps Flip over and cook for about another 3 minutes Cooking time may vary Mushrooms will be done when you press the center with the tongs and its very soft and juicy To serve
let them sit on the cutting board for a few minutes to cool off for a bit
then slice into 1/2 inch pieces I like them best when sliced at an angle Serve warm
Warm the milk in the microwave for 1 -2 minutes Grate the cheeses and crush the garlic Melt Butter in a large saucepan on medium heat Add flour and stir together Let cook for 2 minutes and then add milk and whisk until smooth Adjust heat and bring to a simmer Add crushed garlic cheeses and seasoning and whisk smooth until smooth and creamy adding a little more milk to thin if the sauce becomes too thick Only add salt after tasting as the chees and butter contain salt
3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
1/2 cup basil leaves chopped
4 cups vegetable broth
1/2 teaspoon black pepper to taste
3 portabella mushrooms
2 tablespoons onions diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried oregano
1 tablespoon garlic minced
1/4 teaspoon black pepper
1 tomatoes
5 3 ounce high-fiber rolls
5 ounces provolone cheese
Steps:
To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
Set aside to cool for at least 30 minutes No peeking
When peppers are cool remove and discard the skins slice into 1/4 pieces
In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
Add roasted peppers canned tomatoes undrained basil and vegetable broth
Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
Add pepper
Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
Add onion to the mushroom slices
In a small bowl whisk together the vinegar oil oregano garlic and pepper
Pour this liquid mixture over the mushroom mixture
Let stand at room temperature for 15 minutes or so turning twice
Preheat oven to 350 degrees
Bake mushroom mixture at 350 degrees for 20 or 30 minutes
Preheat broiler
Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
Set the top halves onto pan so they toast separately
1 cup whole grain all purpose baking flour or could sub more whole wheat pastry flour
2 cups unbleached all-purpose flour or use white whole wheat flour
4 teaspoons coarse salt
1 cup chopped fresh basil large chunks
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seed
1 tablespoon chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 egg white
Steps:
Soak millet in 1/2 cup warm water for 20 minutes set aside
In a separate bowl add 1/2 cup warm water and sprinkle yeast inches Add 2 teaspoons of honey and whisk together until combined Set aside for 10 minutes or until foamy/frothy
In a separate bowl add flours and salt and whisk together Once yeast is ready pour yeast into a mixing bowl fitted with dough hook Add melted butter 1 1/2 cups warm water and 3 TB maple syrup Mix until combined Then add 3 cups of flour mix Mix on low speed until smooth Then add in millet plus water in bowl and the rest of the seeds/oats and basil
Mix at low speed until combined Then add remaining flour until dough is combined and somewhat smooth
On a floured surface kneed dough for about 5 minutes until a smooth ball forms
Place dough in greased bowl and cover with plastic wrap Let rise for an hour or so I did about 1 1/2 hours
When dough has risen punch it down T hen divide dough into about 6 or 7 balls Form balls and place on cookie sheet fitted with a cooking mator parchment paper
Take your egg white and add a little water and brush the tops of the dough balls Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours to rise
Pre heat oven to 400 degrees and when the dough is ready bake for about 22-25 minutes rotating pan halfway through
Try not to pass out of excitement due to the most amazing smell that will fill your house
Pull out of the ovenand smile
Dont forget to brush with more butter straight out of the oven
1/3 cup butter or 1/3 cup shortening melted and cooled
2 tablespoons liquid honey
1 tablespoon minced chives or green onion tops
1 tablespoon minced fresh parsley
2 teaspoons dried basil or dried dillweed or dried marjoram
3 cups all-purpose flour
Steps:
In a mixing bowl stir yeast into milk until dissolved
Beat in salt eggs melted butter honey and all the herbs
Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
Place pan in a COLD oven; turn heat to 350F
Bake bread for 30 minutes or until golden
High Protein Yogurt amp; Berries | Vegetarian Recipes
In a bowl mix together the chopped tomatoes onion and bell pepper
Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
Top the slices with a sprinking of oregano about 1/2 teaspoon each
Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
Serve/eat hot; enjoy
Honey Graham Peanut Butter Crunchies | Vegetarian Recipes
Put the olive oil in a medium skillet over medium-high heat When it is shimmering add the garlic and saute for 20 seconds Add the mushrooms and salt and saute until browned in spots and cooked through but still retaining their shape
Add the vinegar and toss through; continue cooking until absorbed Taste and adjust seasoning Turn off the heat allow to cool slightly and garnish with the cilantro and an additional drizzle of olive oil Serve warm
Hootenanny Potatoes and Mushrooms | Vegetarian Recipes
or feel free to keep flipping and moving the potatoes around
Which ever method you prefer
is up to you
Just before the potatoes begin to brown
add the Cajun Seasoning amount is your preference
Make sure that all the potatoes are seasoned
After about another minute
add the mushrooms
You can add another amount of cajun seasoning if you want it extra spicy
After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
10 1/2 ounces lite silken extra firm tofu thinly sliced
1 large tomatoes thinly sliced
1 cup alfalfa sprouts or 1 cup radish sprouts
4 lettuce leaves
Steps:
Note Beginners may want to marinate the tofu in their favorite sauce such as Kens Sundried tomato dressing overnight or use a flavored tofu cutlet in place of the silken The one I use tastes just like fried chicken
Also note I omit the sprouts and use lettuce
In bowl mix the first three ingedients Spread on bread
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
1 cup salsa prepared chunky cilantro salsa or your choice
3/4 cup black beans cooked
8 eggs
1/2 cup monterey jack pepper cheese shredded
1/2 cup sour cream
Steps:
Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs
Hummus, Tomato and Olive Pasta Salad | Vegetarian Recipes
Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours
I Should Sell This Salsa Salsa | Vegetarian Recipes
8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
2 cups cold water
1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best
Steps:
Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice
Place lettuce in a large bowl and top with chopped tomato and pickle Set aside
Bring a skillet sprayed with nonstick spray to high heat on the stove Add onion and cook until slightly browned and softened about 3 minutes Transfer to the large bowl and set aside
Prepare Boca patty according to package instructions either in the microwave or in a skillet sprayed with nonstick spray Once just cool enough to handle chop into bite-sized pieces and transfer to a small bowl Add mustard and toss to coat Transfer the mustard-y burger bites to the salad bowl Evenly top salad with cheese and dressing Now EAT
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
Incredible Low Fat Homemade Noodles for Soup | Vegetarian Recipes
1 inch piece fresh ginger or1/2 teaspoon ginger powder
2 lemons
some chopped fresh coriander leaves
2 -3 teaspoons chili powder
1 -2 tablespoon oil any except olive or others that have strong flavour
1 1/4 teaspoons turmeric powder
20 soft buns as needed
25 g butter i use amul plus as much as you want to put on the pav salted is preferred
2 tablespoons pav bhaji masala or
50 g dry red chili
50 g coriander seeds
25 g cumin seeds
25 g black pepper
25 g cinnamon
25 g cloves
4 -5 black cardamom pods
25 g mango powder
10 g fennel seeds
1 star anise if available
1/4 teaspoon asafoetida powder also called 'hing'
Steps:
For the masala
Roast for about 1 minute all the spices separately One after the other in same pan is okIts just to dry them out fully and bring out their flavours Cool these completely
Grind them together This may make more quantity of masala than needed for this recipe Use 2-3 tbsp for this recipe
Store in air tight dry containers
For the gravy Bhaji
Just blanch together peas cauliflowercarrots
Mash the potatoes Finely chop and de-seed tomatoes Finely chop capsicum
Make a paste of ginger and garlic
In a large thick bottomed deep pan heat oil Add cumin seeds Let them pop a little
Add the ginger garlic paste sautee for a minute Add chopped onions
Add turmeric asefoteda and chilli powder Also add half of the pav bhaji masala 1 -1 1/5 tbsp
Sautee till the onion turns translucent Stir continuously to avoid sticking and burning it
Drop in the blanched vegetables tomatoes and potatoes and capsicum
With a hand masher or the back of a big ladle mash up all the vegetables inside the pan Add 1 cup water from the blanching Mash well
Add some more water if needed to create a thick gravy consistency Mash to bring it all together
Add salt and remaining masala Also add a dash of black pepper powder if you want more heat
Check for seasoning
Let it cook for 10 minutes approximately Stir occasionally
Put chopped coriander leaves and some butter Cover to keep its flavours
Heat a flat pan Slit the buns horizontally But not completely keeping the two sides hinged to each other Generously butter the buns on all sides if you wish
Place them on the hot pan till slightly golden changing to toast all the surfaces in turn It is a must to do this just before serving the dish as these do not taste as good if re-heated
To serve
Put some bhaji garnish it with some more coriander if you like butter and squeeze some lemon juice on top place 2 pavs with it and some chopped onion to go with
12 ounces dark chocolate broken into small pieces really good quality
5 eggs
1 cup superfine sugar
2 tablespoons superfine sugar
1 cup softened unsalted butter
1 cup water
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup whipped cream to serve
1 cup fresh raspberry to serve
chocolate curls
Steps:
Preheat the oven to 300F; line an 8-inch diameter shallow cake pan 2 inches deep with nonstick baking paper
then grease it with butter and sprinkle with flour
Beat the eggs with one third of the sugar until the mixture quadruples in volume this operation will require beating for around 10 minutes with an electric beater Heat the rest of the sugar in a saucepan with 1 cup water until the sugar dissolves into a syrup
Add the chocolate pieces and the butter Mix well When smooth
remove from the heat and leave to cool Pour the mixture over the eggs while it is still slightly warm and continue to beat gently until it is smooth no more than 20 seconds
Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water The water must come right up to the top of the mold
so that the cooking is uniform
Bake it for 30 minutes in the oven until it has set Check for doneness by gently placing the palm of your hand on the surface If it is not set
continue cooking
Cool the cake in the pan before turning upside down to unmold onto a cake plate Serve with a spoonful of whipped cream some fresh raspberries or just inhale the cake straight off the plate If youre feeling really crazy for chocolate
first cutting the large cloves in half Mix in the red bell pepper
In a large saucepan over medium high heat
place the vinegar and white sugar Place ground dry mustard and celery seed in the liquid mixture Add salt and peppercorns Bring to a boil Boil 5 minutes Stir in garlic and peppers Continue boiling 5 minutes Remove from heat
Place garlic and peppers in sterile container to within 1 inch of the top Fill with remaining liquid to within 1/4 inch from the top Seal and store in the refrigerator approximately three weeks before serving
Note
If you blanch the garlic you wont have to wait the whole three weeks
Italian Cabbage amp; Bean Soup | Vegetarian Recipes
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
Cook pasta according to al dente directions of package Drain and rinse in cold water Drain well Place in pot or bowl
Prepare caramel by heating 1/3 cup of oil and 1/3 cup of sugar in a small non-stick pan or pot Cook on high flame stirring continually with a wooden or candy spoon until the sugar is completely melted and looks like a dark brown liquid
Pour hot caramel over the noodles stirring with wooden spoon
Add eggs 3/4 cup sugar cinnamon and black pepper to noodles Toss well
Transfer to a greased casserole and cover with a lid or foil Bake 1 hour 15 minutes in preheated oven 350 degrees
To serve turn out onto a serving plate and slice as a cake
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
Khatta Channa a Punjabi Indian Speciality Chickpeas Dish | Vegetarian Recipes
Khatta Channa a Punjabi Indian Speciality Chickpeas Dish
1 cup peach jam the kind that has fruit pieces in it
Steps:
Heat oil moderately hot about 190c
Roll up tortillas loosely and fasten with a wooden toothpick to create a shell form so hollow in centre like a brandy snap then fry a few at a time until they are golden brown
Mix cinnamon and sugar
Mix together ricotta and jam
While shells are still warm roll in cinnamon sugar holding one of the ends dip in melted chocolate and roll in finely diced nut pieces
Fill the cannolis with the ricotta jam mixture
These are best filled with a pastry bag But a table knife heaped with mixture and slid in will work
Cut cabbage in one inch bands Separate leaves Place in large bowl Sprinkle with 2 T of salt save 1/2 T for final mix and mix salt in well making sure every leaf gets some Cover and let sit for 6 hours or so until cabbage is wilted Rinse well
After wilting I like to sift through and break in half vertically some of the larger thicker pieces of cabbage from closer to the base of the leaves Not required but I think it makes for a better balanced final product
Cut Daikon into matchstick pieces 1 to 2 inches long Chop green onions across in bands or lengthwise in strips as preferred Mince garlic and ginger I usually do this preparation while the cabbage is wilting
Mix everything in bowl then pack semi-tight in jars and put on lids
Store in cool dark place Check daily after 3 days continuing to check periodically until fermented to your taste Could take a week or so Refrigerate when down Keeps well in the refrigerator for a couple of weeks
The preparation time listed is in reference to the actual hands-on labor It does not take into account the wilting time or of course the fermentation time
1 1/2 cups pie filling poppyseed prune apricot raspberry
1 cup sliced almonds
1 cup powdered sugar
1 -2 tablespoon water
Steps:
In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
Stir in 1 3/4 cups of the flour until it forms a large ball
Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
Cover the dough and let rise about 5-7 minutes
Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
Now roll the refrigerated dough out again to a 12x8-inch square
Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
Spread half the filling on the middle of the dough and sprinkle with half of the almonds
Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
Repeat with remaining kringle
Allow kringles to rise for about an hour or until a fingerprint remains when touched
Bake at 350F for 20-25 minutes or until golden; cool on wire racks
Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm
Lalab Platter With Sambal Terasi | Vegetarian Recipes
1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
1 tablespoon lemon juice
2 cups cabbage sliced
1 large cucumber sliced
2 cups lettuce sliced
1 cup sour papaya sliced
2 cups green beans cut into 1 inch pieces
2 cups small tomatoes quartered
1 cup fresh basil minced
2 cups spinach leaves
1 green eggplant thick sliced small
Steps:
Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw
Layered Eggplant and Polenta Casserole | Vegetarian Recipes
2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms use button or cremini
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
16 ounces log precooked polenta sliced into 1/4-inch rounds
Steps:
Preheat oven to 400F degrees with rack in upper third
In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
Remove sauce from heat
Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
Transfer to a plate
Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
Repeat with sauce and another layer of eggplant
Finish by dotting with remaining tomato sauce
Cover with foil; bake until bubbling and juicy about 30 minutes
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
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
You will need to crush the cherries along with their pits I found it was easiest to use a heavy duty extra large zip lock adding a handful of cherries at a time and smash each cherry with a hammer Be sure to crust the pit well Push the pulp to the bottom of the bag and add the next handful
Leave covered in a dark place for 24 hours
After 24 hours boil the water and add the sugar Stir until sugar is dissolved Remove from heat
Put cherry mixture in a fine muslin bag or use a fine sieve and squeeze the juice into a bowl
Add the cherry juice to the sugar syrup mixture and set aside to cool
Add alcohol to the cooled cherry syrup
Pour into a jar with a tight fitting lid and place in a cool dark place for one week
After one week filter into a cool looking bottle seal and age it for at least six months before you pop the top
english mixed spice This is optional We added 1 1/4 teaspoons see a href=https//wwwgeniuskitchencom/recipe/mixed-spice-traditional-old-fashioned-english-pudding-spice-266688Mixed Spice - Traditional Old Fashioned English Pudding Spice/a
2 1/4 teaspoons active dry yeast
green dyed sugar
green candy sprinkles
green frosting
Steps:
DOUGH Place ingredients in your bread machine in the order specified by your operating manual
Remove from bread pan and proceed with recipe
SHAMROCKS Line 2 cookie sheets with parchment paper
Preheat oven to 400 degrees
First divide the dough into 8-16 pieces
To create the clover shape
take one piece of dough and divide into 3 sections Set as small piece of the dough aside for the stem
Next roll each piece into a 4 inch rope then twist the piece into a 5 1/2-6 inch rope Form the rope into a circle and pinch the ends to close Repeat
Now press the three pieces together into a clover shape and pinch the ends to connect them Roll the smaller piece of dough you set aside into a stem and attach
Using a wide spatula
carefully transfer the shamrocks to the baking sheet
Cover and place in a warm oven to rise for about 30 minutes Tip Although we have a proofing feature in our oven which I used for this recipe you can also turn on the oven to 200 degrees then immediately turn it off leaving the oven light on This will help the dough to rise a little
Sprinkle with green dyed sugar
green cake sprinkles
etc Some of the shamrocks we decorated with neon gel after removing from the oven
Bake approximately 20 minutes or until the shamrocks are lightly browned on top and bottom Baking time depends on the size of the pieces you make
Decorate with frosting or gel and set aside to cool on a wire rack
Yield varies depending on how much dough you have and how big the shamrocks are made Prep time does not include preparing the dough
Divide the popcorn and nuts between 2 ungreased 13 by 9-inch rectangular pans Make sure the popcorn and nuts are evenly mixed
In a medium saucepan cook the brown sugar butter corn syrup and salt over medium heat stirring constantly until bubbly around the edges Continue cooking for 5 more minutes and then remove the pan from the heat Stir in the baking soda until foamy Pour the mixture over the popcorn and nuts stirring until the corn is well coated Bake uncovered for 1 hour stirring every 15 minutes
2 tablespoons capers packed in salt rinsed drained
1/3 cup basil leaves roughly shredded
1/3 cup red wine vinegar
2 tablespoons raw sugar
5 g dark chocolate good quality
sea salt to taste
fresh ground black pepper to taste
extra virgin olive oil to taste
Steps:
Saut the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness
Add the sugar and mix well to combine deglaze with the vinegar and continue to cook until a little syrupy Remove from the pan and set aside
Add a good splash of extra virgin olive oil evoo to the pan and fry off the eggplant you may need to do this in batches if your pan isnt big enough adding a little more oil if needed and a little salt
When the eggplant is almost cooked all the way through with a rich golden colour add the diced tomatoes Reduce the heat and continue to cook until the tomato has softened a little
Add the onion and celery mixture along with all the liquid back into the pan with the eggplant Mix well and then add the olives capers sea salt and freshly ground black pepper
While the mixture is still warm add the chocolate so that it melts and stir in gently Then add the basil and adjust the seasoning if necessary
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 a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving
1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
1/4 cup pure maple syrup
1 large egg
1 tablespoon vegetable oil or more
Steps:
Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
Transfer pancakes to plates Serve with additional maple syrup or jam
Mashed Potato Gratin with Garlic and Onions | Vegetarian Recipes
Remove the papery covering of the garlic heads but do not peel and do not separate the cloves
Wrap well in foil and put them in the oven
Put the onions on a double sheet of foil but do not wrap them; put them in the oven
Pierce the potatoes in several places with a thin skewer or the tines of a fork
Place them directly on the oven rack
Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees
After an hour pull out the garlic heads unwrap and let cool for 5 minutes
Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl
After 1 1/4 hours pull out the onions and potatoes
If the onions are not very soft almost collapsed put them back in for a few minutes
Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze
Scoop the potato flesh into a bowl and mash it with a potato masher
With a sharp knife cut off the stem and root ends of the onions
Remove the skin and the first layer
Put the onions in a food processor and puree
Combine the potatoes garlic onion 1/4 cup of cream and salt and pepper in the bowl of a mixer
Beat with the paddle blade until smooth and blended then scrape the mixture into a large gratin bowl
Sprinkle the top with cheese
The recipe can be made ahead to this point and kept in the refrigerator covered for a day or so Bring to room temperature before proceeding Reduce the oven temperature to 350 degrees F
Pour the remaining cream over the mixture
Bake uncovered for 40-50 minutes or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency
Try to arrange to have some leftovers; this is very good when it is cold
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
Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
Blend the melon with the sugar until very smooth and frothy
Add the cream and blend further
Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
I have made this ice cream without the egg white sucsessfully
Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
In the meantime
mix together the butter
chili pepper
tomato puree
oregano
cilantro
chili powder
paprika and cayenne
When potatoes are cooked
drain the water Mash the potatoes a bit
Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
Add milk and cheese and mash together so that the cheese melts Season as needed
Adjust an oven rack to the middle position Heat oven to 375 Spread 1/2 cup sugar in a shallow dish for coating Set aside Whisk the flour
baking soda
spices
pepper and salt together in a large bowl Set aside
Beat butter
brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy
3-6 inutes Beat in egg yolk and vanilla until combined
about 30 seconds Beat in the molasses until incorporated
about 30 seconds
scraping down the side of the bowl and bveater as needed
Reduce mixer speed to low Slowly mix in the flour mixture until combined
about 30 seconds Dough will be soft Give the dough a final stir with a rubhger spatula to make sure it is combinewd
Using wet hands
roll 2 T dough at a time into balls
then roll in the sugar to coat Lay on two parchment-lined baking sheets
spaced about 2 inches apart Bake
one sheet at a tim
until edges set and tops are cracked but centers are still soft and underdone Peek thru cracks to check centers Its about 10-12 minutes Rotate the baking sheet halfway thru baking
Let cookies cool on sheet for 10 minutes You can serve them at this point or transfer to a wire rack
cooling completely before putting on the rum glaze
To make glaze
just mix the confectioners sugar and rum together until smooth Drizzle it over the cooled cookies Let set for 10-15 minutes before serving
NOTE if you want to make these w/o the rum glaze
you could also use a variation that has orange essence in it Just add 1 t grated orange zest to the dough when you add the molasses Process 2/3 cup sugar with 2 t grated orange zest in a food processor until fragrance
about 10 seconds Use that for rolling instead of the plain white sugar
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
Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
Combine flours flax seed baking powder baking soda and salt in large mixing bowl
Add brown sugar and mix until blended
In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
5 -6 medium bananas sliced fully riped
Steps:
Combine 1/2 cup sugar flour and salt in top of double boiler
Stir in 4 egg yolks and milk; blend well
Cook uncovered over boiling water stirring constantly until thickened
Reduce heat and cook stirring occasionally for 5 minutes
Remove from heat; add vanilla
Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
Bake at 425 degrees for 5 minutes or until delicately browned
Cool slightly or chill
Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish
2 tablespoons sugar optional if your nut butter is not sweetened
1 pinch salt
1 cup chocolate almond butter or other nut butter of choice
2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce
Steps:
Combine flours sugar and salt if using in a large bowl
Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
3 ounces porridge oats plus a spoonful for decoration
2 teaspoons baking powder
3 eggs beaten
6 ounces superfine sugar
1 cup corn oil
2 bananas finely chopped
Steps:
Preheat the oven to 350F Line a mini muffin tray with 24 cases
Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve
In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky
Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving
Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely
Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter
Olive Fritte Fried Olives With Cheese and Herbs | Vegetarian Recipes
6 ounces large ripe green olives drained and rinsed
7 1/2 ounces ricotta cheese room temperature
2 ounces goat cheese room temperature
1 garlic clove mashed into a paste
1 tablespoon lemon thyme chopped FINE
1/2 small lemon zest of
1 cup flour to dredge
1 egg beaten
1 cup breadcrumbs to dredge
vegetable oil or canola oil enough to fry
Steps:
Into a small bowl add ricotta goat cheese lemon zest lemon thyme and garlic Mix well to combine
Transfer the mixture into a pastry bag or zip lock bag if you do no have a pastry bag
Using a small long fine tip pipe the cheese mixture into the olive cavity Continue until all olives are filled
Place your oil into a large dutch oven frying machine or like and heat oil until it reaches 350 degrees
While the oil is heating prepare your dredging station
Place the flour egg and breadcrumbs into 3 SEPARATE small bowls
Place the stuffed olives into the flour and coat well
Using a large slotted spoon transfer olives to egg mixture
Coat well and then transfer to the breadcrumbs and coat well
Continue until all olives have been breaded
When the oil is hot place a spoonful of breaded olives into the oil and cook until golden this will go VERY quickly less than 30 seconds so remain close
When golden transfer olives to a plate lined with paper towels
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
Orange Glazed Sweet Potatoes With Pecans | Vegetarian Recipes
Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month
Boil Orzo 9 minutes and drain Make Alfredo sauce using 6 oz package according to directions Add garlic powder and cream of tater to sauce for flavor and to thicken Pour over Orzo and serve
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
Line a baking sheet with foil and spray with cooking spray
Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
Roast in a 200 F oven for about 2 hours
Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months
1/2 cup finely grated parmesan cheese plus more for serving
salt and pepper
1 -2 pinch crushed red pepper flakes
48 wonton wrappers from a 12-ounce package
1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
chopped parsley for sprinkling
Steps:
In a large skillet bring 1 cup water to a simmer over medium heat
Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
Chop and transfer to a medium bowl
Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
Repeat with the remaining wrappers and spinach filling
Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan
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
Pantespani - Greek Sponge Cake With Orange | Vegetarian Recipes
In a saucepan combine all syrup ingredients except the orange juice and orange flower water and bring to a boil Boil for 7-8 minutes Stir in orange juice and prange flower water remove from heat and allow to cool
Preheat oven to 340F 170C
Beat egg whites 1/2 cup of the sugar and the salt to stiff peak stage
In a separate bowl beat the egg yolks with the remaining 1 1/2 cups of sugar and slowly beat in all remaining ingredients
Use a spatula to scrape down the sides of the mixing bowl and when all ingredients have mixed in beat for 3-4 minutes
With a spatula gently fold in the egg whites until well blended
Lightly grease bottom and sides of a 15 3/4 X 12 inch or equivalent pan with the margarine dust with flour and transfer cake batter to the pan
Bake at 340F 170C for 55-60 minutes until a knife inserted into the middle comes out dry The top should be a dark gold color
As soon as the cake comes out of the oven cut into squares or diamonds Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top Allow to cool and absorb the syrup before serving
Note Do not open the oven during baking except to test for doneness
Greek pan cakes are baked in pans that are often larger than baking pans used in other countries The 15 3/4 X 12 inch pan may be available in your market as a roasting pan
2 tablespoons unsalted butter very cold and cut into small cubes
1 cup parmesan cheese finely grated
4 tablespoons sour cream
1 tablespoon heavy cream
Steps:
Combine the flour salt pepper and rosemary in a food processor Add the butter and pulse until the mixture resembles a course meal Add the parmesan and pulse to mix Add 1 tablespoon of the sour cream at a time pulsing each time Add the heavy cream and pulse until the dough comes together DO NOT OVER PULSE or the dough will get tough
Place the dough on a lightly floured surface and shape into a 2-inch round log Wrap w/ plastic and refrigerate at least 24 hours
Preheat oven to 325F Slice the log into 1/4 inch disks Place on parchment paper lined cookie sheet Bake until the crackers are golden brown and firm in the center about 23-35 minutes
Grind almonds or sesame seeds to a fine powder in a coffee grinderor food processor but use grinder if using sesame seeds Move to a food processor and add remaining ingredients and pulse until all is well incorporated I sometimes use red miso
its good too
Store in an airtight container in the refrigerator
Will keep for a month or longer in the fridge Also may be frozen
This can easily be doubled or quadrupled
Pasta and White Beans in Light Tomato Sauce | Vegetarian Recipes
2 ounces black mission figs finely chopped about 6
1 tablespoon argan oil
2 teaspoons mild honey
3/4 teaspoon black pepper coarsely cracked
Steps:
Combine all ingredients mix until well combined and fluffy Chill Serve with apple slices crackers or flat-bread or Belgian endive leaves Makes about 3/4 cup
Peach and Roasted Red Pepper Bruschetta | Vegetarian Recipes
1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
1 garlic clove minced
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
salt freshly ground black pepper
1 baguette sliced on the diagonal
Steps:
Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts
Puree fruit by placing sliced fruit in food processor and processing until smooth
Combine fruit pures in a medium bowl Heat water and sugar stirring until sugar dissolves Add to pures with lime or lemon juice to taste
If you have popsicle molds fill them leaving some room at the top to allow for expansion set the lids in place and insert the sticks through the holes
If you dont have popsicle molds fill small cups or empty yogurt tubs about 3/4 full stretch plastic or foil across the top and make a small slit to insert sticks Freeze until firmly set 3 to 4 hours To remove the pops first remove the lids or wrap then squeeze the sides of the molds twisting them slightly to dislodge the pop If necessary rinse the outside of the molds under hot water first
First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately
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
1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat
carefully distribute filling mixture into pastry-lined muffin cups
Fill each pastry cup 3/4s of the way full
The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
Bake for 20-25 minutes
Immediately
and very carefully using the tip of a pointed knife
gently knudge out each tassie out of its cup and transfer to a rack to cool
If they cool in the pan too long
they are more difficult to remove
Your first couple may break those are the ones I eat on the spot- the rewards of making them
but you will soon learn just the right move to remove them perfectly
Penne Pasta With Chicken, Grape Tomatoes and Zucchini | Vegetarian Recipes
Penne Pasta With Chicken, Grape Tomatoes and Zucchini
2 cups tomatoes diced can also use canned Italian style
2 small onions diced
1 cup potato water
1 cup milk
4 tablespoons butter or 4 tablespoons margarine
4 tablespoons flour
1/2 lb cheddar cheese grated
Steps:
Boil potatoes with salt until firm but not overcooked I leave the skins on mine
thats up to individual preference
Drain potatoes making sure to reserve the potato broth/water for sauce Place drained potatoes into 10x13 baking dish spray dish with pan release if desired
To make sauce melt butter in pan over low heat
Add flour and mix well
Add broth and milk slowly
continuing to stir as it heats
Add cheese
continue to mix until all cheese is melted
Pour cheese sauce over cooked potatoes If you like your potatoes cheesy you can double to sauce recipe
Bake at 350 degrees for approximately 30 minutes
Can also be made in a crockpot
on low for about 4 hours before you are ready to use them
50 g cheddar cheese grated See a href=https//wwwgeniuskitchencom/recipe/peters-cheese-sauce-207024Peter's Cheese Sauce/a for preparation of sauce
Steps:
Preheat oven to 200C/400F
Generously butter the inside of a 9X13 baking dish and set aside
Peel the potatoes and thinly slice along with the onions and mushrooms using a food processor or mandoline
Layer half the potatoes into the bottom of the baking dish then half of the onions followed by half the mushrooms Season with salt and pepper Repeat layers with remaining veggies and season with salt and pepper
Pour cheese sauce over potatoes and cover with aluminum foil
Bake for 1 1/4 hours Remove from oven and take foil off Put a single layer of sliced tomatoes on top if using Sprinkle with remaining 50g cheese and return to oven for 15 minutes turning on broiler/grill for the last 3-5 minutes to brown cheese
Variation This recipe also works well with orange sweet potato kumera
If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
Yum
Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
I use the slicing blade of my food processor
Line the bottom of the dish with a single layer of overlapping potato slices
Sprinkle generously with salt pepper and nutmeg
Repeat this layering and sprinkling process until you have used all of the potato slices
In a large jug combine cream and milk and stir well
Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
Check occasionally
If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
Pre-set your oven to 180C 350F
Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula
2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes scrubbed and peeled
1/2-1 tablespoon paprika
1 lemon juice of
1/4 cup butter approximately
salt to taste
fresh minced parsley for garnish
Steps:
Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender
Transfer potatoes to large mixing bowl
Add remaining ingredients and mix in well Break up the potatoes into bite size chunks Youre not mashing the potatoes unless you want to But this is what Mom dictated so I listen and obey
Taste and adjust seasoning as necessary Transfer potato mixture to serving bowl
Garnish with fresh minced parsley
Enjoy
NOTE The leftover potatoes make perfect potato pancakes the next morning for breakfast Add an egg and some flour to the potato mixture
mix well and fry in a little bit of oil until golden
4 16 ounce containers soy cream cheese softened such as Tofutti
16 ounces silken tofu
3/4 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla
1/3 cup flour
1 cup sugar
Steps:
Preheat oven to 350F
Mix gingersnap crumbs and margarine and press into the bottom of a springform pan Wrap outside of pan with foil and let chill in refrigerator
In food processor or high-speed blender combine all soy cream cheese with silken tofu and blend until smooth Add remaining ingredients blending briefly after each addition Pour into springform pan
Place springform pan inside a large deep baking dish Fill the baking dish with hot water taking care not to disturb the springform and transfer to oven
Bake for 50 minutes then turn off the oven open the oven door and let sit for about 1 hour
Remove both pans and transfer springform to refrigerator Chill covered for at least 3 hours
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
Put pumpkin thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer
Add half of the oil and toss gently to coat well Season liberally with sat and pepper and roast in a preheated oven 200C 400F Gas Mark 6 for 30 minutes until charred and softened
Meanwhile heat remaining oil in a deep saucepan Gently fry onion celery and chili for 10 mins or until softened
Add the stock bring to a boil and simmer covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings return to boil and simmer for 5 minutes
Discard thyme sprigs then transfer the soup to a food processor or blender and puree in batches until smooth Keep warm
Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste or use a mortar and pestle Spoon the soup into warmed bowls and swirl a llittle pistou in each one
6 tablespoons vegan margarine 90 g I use Earth Balance
3/4 cup soymilk 02 liter
2 tablespoons melted margarine 30 g
1/4 cup sucanat 60 g
1 tablespoon ground cinnamon 15 g
1 teaspoon margarine softened 15 g
1 cup vegan powdered sugar 225 g
soymilk
Steps:
Mix dry ingredients first then cut in margarine
Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm
Quick and Healthy White Bean Hummus | 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
You can add the lettuce
queso fresco
and/or sour cream if youd like
Delicious
and good for you as well
Quinoa With Edamame, Parm, and Egg | Vegetarian Recipes
In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper
1 Whisk together orange juice concentrate hoisin sauce soy sauce and chile-garlic sauce in small bowl
2 Heat oil in wok or large skillet over high heat Add green beans and stir-fry 3 minutes Add 3 Tbs water; stir-fry 3 minutes more Add cabbage baby corn bell pepper edamame and water chestnuts; stir-fry 4 minutes Stir in green onions and orange juice mixture; cook 1 minute more
1/4 cup brown sugar or Splenda brown sugar baking blend
1/4 cup vegetable oil
2 eggs
1 cup flour use 1 1/2 cups if you keep and use the cranberry soaking liquid
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Steps:
Soak dried cranberries in 1/2 cup water overnight Soak oats in 1 cup buttermilk overnight in the fridge
Preheat oven to 375F gas mark 5 190C
Stir brown sugar oil and eggs into the soaked buttermilk and oats mixture
Combine dry ingredients in a large bowl
Add the wet ingredients to the dry stirring until moistened and let stand while preparing the tin We use a pop-over tin and this makes 6 muffins but a regular muffin pan can be used if you adjust the cooking time Lightly spray or oil the tin Fill the cups to the brim Bake for 20-25 minutes or until browned and firm or they pass the toothpick test Let cool slightly after removing from the tin
Toss the raspberries in a bowl with sugar and leave for 1 hour
Blitz the raspberry and sugar mix in a food processor then push the puree through a sieve and discard the pips
Mix the puree with the finely grated zest and juice of the lemons and add the chilled soda water Taste and add extra sugar if required Serve over ice and decorate with mint leaves
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
If you are packing this in a thermos pre-heat the thermos by filling it with boiling water and letting it sit while you do the following
First re-constitute the soup with an equal amount of water Stir well
Grate the vegetables into the pot Add the lentils Season to taste
Bring to a boil reduce heat and simmer 5 minutes Pack into a thermos and go Or simmer 2-3 more minutes and eat right away
Tip You can grate the vegetables into the pot the night before and leave them there covered until ready to go
Variations Grate zucchini instead of parsnip Add minute rice couscous or cooked pasta Replace the lentils with canned red beans pinto beans or black beans
NOTE You must use RED lentils in this recipe Green lentils take much longer to cook Red lentils cook very quickly
1 cup carbonated lemon-lime beverage I used Hansen's Key Lime Natural Soda or 1/2 cup fresh lime juice
4 cups fresh baby spinach leaves washed and dried
2 green onions thinly sliced
1/2 cup crumbled feta cheese
1/2 cup pine nuts or 1/2 cup walnuts toasted
raspberry vinaigrette dressing
Steps:
Place the sliced pears in a non-reactive bowl along with the soda or lime juice Toss to coat well to keep the pears from oxidizing turning brown
Place the washed baby spinach leaves in a salad bowl Add the green onions feta and nuts NOTE Do not add the nuts to the salad until just before serving
Drain the pears and discard the liquid
Add the drained pears to the salad bowl and toss to blend
Serve salad with raspberry vinaigrette on side
Red Pepper and Garlic Dip for Vegetables | Vegetarian Recipes
3 shallots halved or 1 large red onion cut in wedges
1 butternut squash halved seeded and cut into 1/2-inch slices
1/2 lb Brussels sprout halved
4 -6 garlic cloves
6 tablespoons extra virgin olive oil
salt
fresh ground black pepper
1/2 cup dried lentils rinsed Daphne uses black lentils
1/2 yellow onion
1 bay leaf
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/2 lb arugula or spinach
Steps:
Preheat oven to 400F
In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls of the olive oil and season with salt and pepper Toss to coat Pour vegetables onto a sheet tray and roast in the oven for 30 minutes tossing once halfway through
Meanwhile prepare the lentils by putting them into a small saucepan and covering with water by 2 inches Add the onion and bay leaf Bring to a boil then simmer covered for 20 minutes or until tender Drain and discard the onion season with salt and pepper and set aside
Once the veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
Enjoy
Roasted Broccoli With Ancho Butter | Vegetarian Recipes
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
The night before cube the potatoes and put them in a large saucepan with salted cold water and place in the refrigerator overnight
Roast the garlic Preheat the oven to 350 degrees F peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool
For the garlic paste Pop garlic cloves from their skins and place cloves in a blender along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency
For the potatoes The next day add some more salt and then bring to a boil over high heat
Cook until tender about 10 minutes
Drain well place potato cubes in a food mill and grind to remove skins
Alternatively smash the potatoes with a large fork or potato masher
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown
Add the garlic paste and cook quickly
Add the cream season to taste with salt and pepper and bring to a boil
Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk
Add the remaining butter by tablespoons until taste suits you stirring after each addition
Preheat oven to 230C/ 450F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer
Place the tomatoes cut side up and brush with the olive oil scatter the garlic and oregano on top season with salt and pepper and bake about 45 minutes
The tomatoes should be soft and charred around the edges
Roasted Potatoes and Tomatoes | Vegetarian Recipes
olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
salt and pepper
1/2 teaspoon fresh rosemary or herbs of choice
Steps:
Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
Remove from oven; cut it in half or open it up
Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper
Roasted Tomato Black amp; Tan Soup | Vegetarian Recipes
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
stir together the shortening and corn syrup Mix in the salt and vanilla flavoring
then gradually mix in the confectioners sugar until it is a stiff dough If you are using a stand mixer
use the dough hook attachment Otherwise
knead by hand If the dough is sticky
knead in more confectioners sugar until it is smooth Store in an airtight container at room temperature or in the refrigerator
To use
roll out on a clean surface that has been dusted with confectioners sugar until it is 1/8 inch thick or thinner if you can Drape over frosted and chilled cakes and smooth the sides down
or cut into strips to make bows and other decorations
Saute mushrooms in 1/4 cup olive oil until just tender
Drain the mushrooms toss with lemon juice and transfer to a bowl
Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent
Add the garlic and saute for a few more minutes until the onions are golden but not browned
Stir in the pepper thyme marjoram and bay leaves and saute for another minute
Drain the tomatoes and reserve 1/3 cup of juice Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice vinegar cayenne salt and sugar
Simmer on low heat covered for 20-25 minutes stirring occasionally
Allow the marinade to cool for serveral minutes and then pour it over the mushrooms
Chill covered for at least 12 hours Bring the mushrooms to room temperature before serving
15 ounces fire-roasted diced tomatoes and green chilies
1 1/4 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon paprika
Steps:
Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes Add garlic and saute until onions are translucent adding more broth as necessary Add coriander cumin cardamon turmeric and ginger stirring to coat onions and cooking until fragrant about 2 minutes Add chickpeas and tomatoes with remaining broth stirring to combine Turn heat up to high and bring to a boil Once boiling reduce to low and simmer 15 minutes Turn off heat and stir in paprika and garam masala and let sit for 5 minutes
Salad Dressing for Teenage Boys And Their Families | Vegetarian Recipes
Salad Dressing for Teenage Boys And Their Families
In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
Toss in the onions Add the crushed garlic
Grate second cabbage and add it to the crock with the rest of the salt
Using your hands crush the mixture until liquid comes out of the cabbage freely
Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
Clean off the scum repack and check every three days
In about a week the kraut should be ready Dont worry if the garlic turns blue it happens
Sauteed Squash With Herb Dressing | Vegetarian Recipes
1 lb summer squash yellow and green cut into 1/2-inch rounds
2 tablespoons olive oil
2 garlic cloves
2 tablespoons chopped mint leaves
10 basil leaves chopped
1 teaspoon lemon juice
2 tablespoons toasted pine nuts
1 teaspoon balsamic vinegar
flaked sea salt
pepper to taste
Steps:
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve
Sauteed Zucchini With Garlic, Chili and Basil | Vegetarian Recipes
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
5 ounces oka cheese 1 1/3 cups or 5 ounces mild cheddar cheese rind discarded and cheese coarsely grated 1 1/3 cups
1 1/2 cups heavy cream
3 sprigs fresh thyme
Steps:
Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F
Generously butter a 9 by 13 inch glass baking dish 3 quart capacity
Cut off necks of squash reserving for another use you will have about 3 lbs necks Peel squash and very thinly slice with a slicer
Layer 1/3 of the squash slices overlapping in baking dish and sprinkle with salt and pepper Sprinkle with half the cheese Repeat layering until all squash salt and pepper and cheese are in the dish There will be no cheese on top but do add salt and pepper to the final squash layer
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat Discard thyme and pour cream evenly over squash
Put a sheet of parchment paper over squash and poke a few holes in it with a knife Bake squash until tender about 45 minutes
Discard parchment and let squash stand about 10 minutes before serving
Scalloped Potatoes and Butternut Squash With Leeks | Vegetarian Recipes
Scalloped Potatoes and Butternut Squash With Leeks
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
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
Semi-Dried Tomatoes In the Oven | Vegetarian Recipes
1 cup dates soaked in 1-2 C water-save water and use in recipe
2 ripe bananas
1 cup unsweetened flaked coconut
2 tablespoons ground flax seeds
1 tablespoon cinnamon
1 tablespoon kosher salt to taste
1/2 cup raisins
3 tablespoons vegan butter or neutral oil
1/2 cup water
2 teaspoons vanilla
1/4 cup maple syrup
1 tablespoon oil
1 cup non-dairy chocolate chips
1/4 cup dried cranberries
Steps:
Soak dates in water for at least 30 minutes Blend dates soaking water and bananas until smooth
Combine ground flax with 1/4 C warm water and stir Let sit for 15 minutes to create a vegan egg If not using ground flax grind your chia seeds before mixing into water
Combine dry ingredients and mix in banana-date mixture and flax egg Stir to combine and add water if needed
Bake at 350 for 20 minutes in a 9x11 baking pan
Singapore Hot Spicy Sesame Noodles | Vegetarian Recipes
1/4 cup chunky peanut butter softened in microwave for 15 seconds on high
2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar
1 tablespoon dark sesame oil
2 cups shredded cabbage and carrot coleslaw mix
1 cup bean sprouts
4 scallions chopped on an angle
2 tablespoons toasted sesame seeds
Steps:
Cook pasta to al dente
then cold shock it by running it under cold water in colander
Drain the pasta very well Set aside
Prepare the Singapore Sauce by combining all the ingredients in a small bowl
In the bottom of a large bowl
whisk together soy
peanut butter
vinegar
oil
sesame oil and 2 Tablespoons of Singapore Sauce
Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce
Sprinkle scallions and sesame seeds throughout the salad
Shredded cabbage
mixed cabbage amp; carrot mix found in your produce dept The fresh bean sprouts are also found in produce dept To toast the sesame seeds place them in a non-stick pan on medium-low heat amp; watch them closely - about 3 minutes
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
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
8 cups reduced-sodium vegetable broth or chicken broth
1 1/2 cups red lentils rinsed see Tip
1/3 cup bulgur
2 tablespoons tomato paste
1 bay leaf
3 tablespoons lemon juice
fresh ground black pepper to taste
1 teaspoon paprika
1 teaspoon cayenne pepper
Steps:
Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat Add onion and cook stirring until softened 3 to 5 minutes Add garlic and cumin; cook for 1 minute
Add broth lentils bulgur tomato paste and bay leaf; bring to a simmer stirring occasionally Cover and cook over low heat until the lentils and bulgur are very tender 25 to 30 minutes Discard the bay leaf
Ladle about 4 cups of the soup into a food processor or blender and puree Return the pureed soup to the soup pot and heat through Stir in lemon juice and season with pepper
Just before serving ladle the soup into bowls Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately
TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes
MAKE AHEAD TIP - Prepare through Step 3 Cover and refrigerate for up to 2 days or freeze for up to 2 months
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
6 ounces baby spinach leaves washed and patted dry
2 cups strawberries washed hulled and sliced
3 ounces chevre goat cheese crumbled I used French feta instead
1 shallot sliced thinly
3 tablespoons extra virgin olive oil
2 tablespoons strawberry jam sweetened with fruit juice slightly warmed
2 tablespoons white balsamic vinegar
fresh coarse ground black pepper
Steps:
CARAMELIZED PECANS In a small saucepan combine the sugar and water Heat and stir on low until the sugar is dissolved
Increase heat to medium-high and boil mixture for 5-10 minutes without stirring; until syrup is golden brown Watch boiling process carefully Please be careful not to burn yourself
Arrange the pecans in a single layer on a lightly greased baking sheet
Drizzle the simple syrup over the pecans Stir to coat Allow to stand 20 minutes or so to cool and harden Chop coarsely once cooled
STRAWBERRY DRESSING Combine all dressing ingredients in a tight fitting jar with a lid and shake well Yield 1/2 cup
SALAD Meanwhile arrange the washed spinach leaves on six individual salad plates Top with pecan mixture strawberries cheese and shallots Serve dressing on side
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
2 cups bell peppers any combination of green yellow orange and or or red chopped
1/4 cup kosher salt
1 3/4 cups Splenda sugar substitute granulated
1 cup cider vinegar
2 tablespoons pickling spices
Steps:
Finely dice unpeeled cucumbers
pared peppers and pared onions and place all in large bowl
Sprinkle the salt over the vegetables
Cover with cold water and let stand for 2 hours
Drain vegetables well
In a large pot
combine Splenda
vinegar and pickling spices
Bring to a boil
Add vegetables to the pot
and adding
if necessary
just enough water to cover vegetables
Bring back to a boil and simmer for 10 minutes
Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
Heat a wok with half of the oil and then add two thirds of the butter and allow to melt
Next add the mushrooms starting with the largest Add the remaining oil as you need to
Next stir in the garlic and allow to cook for about a minute
Heat a griddle pan to smoking hot Then toast the sourdough until nicely lined on both sides
Next add the sherry to the wok allow the alcohol to burn off and then add the soy sauce sesame oil and hoi sin Stir really well and then stir in the remaining butter followed by the coriander and parsley
Finally remove from the heat and stir in the rocket
To serve lay a piece of toast on the centre of each serving plate and pile on the mushrooms Eat immediately
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
Stir-Fried Asparagus and Tomatoes | Vegetarian Recipes
1 tablespoon unsalted butter cold cut into small pieces
Steps:
Make the basil cream
Combine cream basil and sugar in a double boiler and stir until sugar dissolves about 4 minutes
Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for a more pronounced basil flavor
Strain through a fine sieve into a bowl Add mascarpone and whisk until medium peaks form
Cover and refrigerate until ready to serve up to 24 hours
Make the fried basil Heat oil in a deep skillet to 325 degrees
Fry basil a few leaves at a time for 12 seconds The leaves will cause the hot oil to spatter- use splatterguard
Drain leaves on paper towels and let cool completely Sprinkle both sides of the leaves with sugar Basil can be stored at room temperature overnight
Make the dough Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
Add ice water and mix until just combined dough will still be crumbly Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour or overnight
Preheat oven to 350 degrees
On a floured surface roll dough to 1/4 inch thickness Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet Refrigerate for 30 minutes
Make the galette Cut strawberries lengthwise into 1/4-inch-thick slices Reserve end pieces for another use want perfect even center slices for the concentric rings Toss slices with 1/4 cup sugar and the cornstarch and immediately arrange them in concentric circles on dough Start 1 inch from edge overlapping slices slightly Fold edge of dough over berries
Refrigerate for 15 minutes
Whisk egg yolk and water o male eggwash Brush dough with the egg wash and sprinkle with remaining 1 tablespoon sugar
Dot berries with butter
Bake until crust is golden brown 40 to 45 minutes
Transfer to a serving plate Serve warm with basil cream and fried basil
1 apple peeled cored and grated I like Granny Smiths
2 medium carrots peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth or water
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans of your choice
scallion
sour cream
Steps:
Preheat oven to 350 degrees
In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
Mix together the tomato paste with the stock or water
Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
Stir well cover and simmer for 5 minutes
Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
Garnish with swirls of sour cream and thinly sliced scallions if desired
NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry
Sweet and Sour Peppers with Pasta Bows | Vegetarian Recipes
525 g fresh corn kernels cut from 3 large corn cobs
1 small red onion chopped
2 eggs
3 tablespoons chopped coriander leaves cilantro
125 g plain all-purpose flour
1 teaspoon baking powder
sea salt
fresh ground black pepper
vegetable oil for frying
Steps:
Preheat the oven to 120C/250F/Gas 1
Place three-quarters of the sweetcorn kernels the onion eggs coriander flour baking powder salt and pepper in a food processor and process until combined
Transfer to a large bowl add the remaining sweetcorn kernels and stir to combine
Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high When the oil is hot drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for one minute on each side
Drain on paper towels and keep warm in the oven while you are making the rest of the cakes
Sweet Georgia Peaches and Cream Popsicles | Vegetarian Recipes
1/2 cup soy yogurt I like vanilla- or use 2% Chobani Greek yogurt
1/3 cup sugar raw or your favorite sweetner
1/3 cup vanilla unsweetened almond milk can use coconut milk or other milk of choice
1/4 teaspoon almond extract
1/8 teaspoon fine salt
Steps:
Halve and pit the peaches Cut the peach halves into 1/4-inch dice until you have 1 cup Place the diced peaches in a bowl; set aside
Cut the remaining peaches into rough 1-inch chunks and place in the blender Add the remaining ingredients and blend until smooth scrape down the sides of the blender as needed Pour the mixture into the bowl with the diced peaches and mix to combine
Divide the mixture evenly into the popsicle molds or disposable small plastic cups Insert the sticks and freeze until solid at least 5 to 6 hours
2 teaspoons other vegetable oil or 2 teaspoons broth
3 1/2 cups diced onions
4 garlic cloves minced or pressed
1 tablespoon minced fresh green chili pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans three 15-ounce cans drained
2/3 cup lightly packed cilantro leaf
2 tablespoons fresh lemon juice
1 teaspoon salt
12 10 inch flour tortillas
fresh salsa
Steps:
Preheat the oven to 350
Place the sweet potatoes in a medium saucepan with the salt and water to cover
Cover and bring to a boil then simmer until tender about 10 minutes
Drain and set aside
While the sweet potatoes are cooking warm the oil in a medium skillet or saucepan and add the onions garlic and chile
Cover and cook on medium-low heat stirring occasionally until the onions are tender about 7 minutes
Add the cumin and coriander and cook for 2 to 3 minutes longer stirring frequently
Remove from the heat and set aside
In a food processor combine the black beans cilantro lemon juice salt and cooked sweet potatoes and puree until smooth or mash the ingredients in a large bowl by hand
Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices
Lightly oil a large baking dish
Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla roll it up and place it seam side down in the baking dish
Cover tightly with foil and bake for about 30 minutes until piping hot
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
Sweet Potato Gnocchi With Blue Cheese Sauce | Vegetarian Recipes
3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
1 teaspoon maple syrup
1/4 teaspoon blackstrap molasses
1/2 cup textured vegetable protein gluten-free if needed for diet
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon crushed sage
1/2 teaspoon ground fennel
1/4 teaspoon black pepper
1/8 teaspoon cayenne
oil for frying
Steps:
Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally
1/4 cup cilantro minced feel free to cut down I just love cilantro
1 -4 garlic clove minced
2 teaspoons lemon juice
2 teaspoons vinegar
salt
Steps:
Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars
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
Tex-Mex Black Beans Saffron Rice | Vegetarian Recipes
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 1/2 cups raisins or other sticky dried fruit apricots also work great
1 egg
orange zest lots
cinnamon
Steps:
Preheat the oven to 350F
Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
Process the dried fruit in the same way
in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
it might help to slice them in half before adding them to the food processor When finished
add to the bowl with the pecan flour Add cinnamon and orange zest to taste
Add the egg to the mix
and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
Spray a cookie sheet with non-stick spray
or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
Bake for about 15 minutes
though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
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 firm tofu drained and broken into large chunks
1/4 cup vegan mayonnaise
1 tablespoon umeboshi plum paste
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 cloves garlic roasted or 1/2 teaspoon fresh garlic crushed
1/4 teaspoon pepper to taste
1/8 teaspoon ground rosemary
Steps:
Place tofu in a saucepan and cover with water Bring to a boil reduce heat and simmer 5 minutes Drain well Chill uncovered in the refrigerator until cool enough to handle
Crumble tofu into a food processor and add remaining ingredients Blend until a very thick smooth paste forms stopping to scrape down the sides of the work bowl as necessary
Cover and chill several hours or overnight in order to allow the flavors to blend before serving
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
In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
Pour excess oil into a small bowl amp; set aside
Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
8 ounces cream cheese or use 2 pkgs low-fat cheese
7 -8 ounces swiss cheese shredded 200 gram
1 cup all-purpose flour
1/2 cup milk
4 eggs lightly beaten
1/2 teaspoon white pepper
1 dash hot paprika
salt and black pepper
Steps:
Preheat oven to 375 degrees F 190 C
For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
In a separate bowl mash the cooked carrots
In another bowl mash the cooked potatoes
In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
Mix contents of all three bowls well
Butter a deep 14x4-inch pan
Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
Spoon in the carrot mixture and bake 8 more minutes
Now spoon in the spinach mixture and bake 45 minutes or until everything sets
Turn off the oven but leave the quiche in the oven for 5 minutes
Remove from oven then let cool for at least 5 minutes before serving
Make a double layer pouch of foil for the olives Add citrus peel red pepper flakes and fennel seeds to olives then top with olive oil Seal the pouch and shake it to distribute the spices and oil Place in hot oven at any temperature or on outdoor grill to heat them through
Place the almonds in a small decorative serving dish
Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry In the last 5 minutes season the chick peas with paprika salt and pepper If you season them up too soon the paprika will blacken and become bitter
Place the chick peas in a small serving bowl
Place the olives on a platter and cut the pouch open to expose them Place the small serving dishes for nuts and chick peas on the platter alongside olives Place a ramekin or other small cup out to collect olive pits
1/2 persian cucumber can leave unpeeled if you prefer
3 small ripe roma tomatoes diced small
2 ounces raisins
2 tablespoons Italian parsley freshly chopped
2 tablespoons of fresh mint chopped
salt
fresh ground black pepper
1/2 teaspoon sumaq to taste
1 lemon juice of
2 tablespoons extra virgin olive oil
Steps:
Cook the couscous according to package directions Drain and set aside to cool
In a salad bowl combine the spring onions cucumber tomatoes and raisins with the cooked couscous along with the herbs Pour over the lemon juice and olive oil Season to taste with salt and black pepper
Toss ingredients together lightly Cover and chill until required
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
Upside Down Apple amp; Cranberry Coffee Cake | Vegetarian Recipes
Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
Place in the oven for 3 minutes or until mixture has melted
The mixture should be sticky
Place the apples and cranberry on top
CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
In another bowl stir together flour and baking powder
Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
Spread it over the fruit in the pan
Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
Let cool on a wire rack for 20 minutes and then turn out onto a large platter
3 cups spelt flour or 3 1/2 cups whole wheat flour
2 teaspoons baking soda
3/4 cup walnuts chopped
8 tablespoons flax seed meal
Steps:
1 First get your carrots grated
and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
otherwise blended smoothly works
then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
Now preheat your oven to 350 degrees F
3 In one big bowl
mix applesauce
spices
oil
syrups
egg replacer
salt
4 After carrot and raisin mix is simmered for 7-10 min
mix this in with 3
5 In separate bowl
mix flour
nuts
flax seed mill
and baking soda together
6 Add 5 to the fluidified mixture slowly
stirring well but not too much
7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
8 Pour ingredients into bowls
then set them into the oven
all on same rack if baking them together
9 Set your timer for 45 minutes
but a separate timer should be set for 15 min
which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
turn oven down to about 300 degrees F
10 Should be done after 45 min
set the cakes on cooling racks and wait about 15 minute to take your first bite
11 Enjoy
Vegan Chocolate and Banana Smoothie | Vegetarian Recipes
Melt chocolate chips in a double boiler or in the microwave for 30 sec intervals stirring after each 30 seconds until melted in a medium bowl
Stir in pumpkin vanilla oil and flaxseed to the melted chocolate
Mix all dry ingredients flour cocoa powder baking soda baking powder salt cinnamon nutmeg and cloves until well combined and stir in wet ingredients
Spread evenly into the pan batter will be thick and bake for 25 minutes or until toothpick inserted comes out clean Let cool
Ganache melt margarine and soymilk in a small bowl either in the microwave or on a double boiler Stir in chocolate chips and continue heating until melted and smooth
Spread over cake when cake is cooled refrigerate cake if you want ganache to set or dig in for melty chocolate-y heaven D
Vegan Mini Carrot Cake Muffins | Vegetarian Recipes
Preheat oven to 350 degrees Mix batter together until smooth in a mixer or by hand Form 1 to 2 inch balls in your hands and place on a cookie sheet These cookies wont spread out too much so you can place them close together Cook for 10-12 minutes
In large bowl combine flour yeast and salt Add warm water and olive oil knead about 5 minutes or until mixture is well combined and forms a ball Let dough sit for 10 minutes in a warm place
Roll out dough and fit to oiled cookie sheet or pizza pan Place in oven and bake for approximately 10 minutes or until very slightly browned
Remove from oven and let cool Add pizza toppings of your choice Return pizza to oven and bake approximately 10-20 minutes or until cheese is melted Cool slice and serve
Slice the 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
Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
When water is boiling slowly add the eggs to the water Heat until they are cooked
five-spice baked tofu sliced on an angle 1 cinnamon stick
1 1/2 cups sliced baby carrots
2 1/2 cups bite size broccoli florets
2 plum tomatoes diced
1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
1 teaspoon turmeric
1/2 cup Red Star nutritional yeast
1 tablespoon tamari
1/4 cup chopped fresh cilantro
serve this delectable dish with rice expressions jasmine rice
Steps:
Cube fresh pineapple and set aside Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat 30 seconds Add ginger garlic onions bell pepper and cinnamon Cook 2 minutes stirring frequently Add carrots tofu broccoli and pineapple cook mixture 5 minutes stirring occasionally Add wine and reduce liquid about 2 minutes Reduce heat to medium low Add turmeric corn soup yeast tamari and cilantro Mix thoroughly Cover and simmer 5 minutes Serve with Rice Expressions Jasmine rice
Veggie Burgers Low Fat and Low Cholesterol | Vegetarian Recipes
Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown
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
Very Green Salad With Herb Vinaigrette | Vegetarian Recipes
1 15 ounce can cannellini beans rinsed and drained
1 cup radish thinly sliced
3 tablespoons plain rice vinegar or 3 tablespoons white wine vinegar
1 tablespoon mirin sweet sake or 1 tablespoon dry sherry
1 tablespoon Dijon mustard
2 tablespoons sesame oil
pepper freshly ground to taste
1/4 cup hazelnuts toasted peeled and crushed refer to directions below
Steps:
Soak the wakame in the water for about 15 minutes Drain slice off the tough ribs and discard; cut the tender parts into -inch squares Toss with the beans and radishes in a large bowl and set aside
In small bowl which together the vinegar mirin or sherry mustard oil and black pepper Toss with the beans radishes and wakame
Sprinkle with the toasted hazelnuts
TOASTING AND PEELING HAZELNUTS
Preheat oven to 350F
Spread the nuts on a baking sheet and bake for about 10 minutes or until toasted Wrap the nuts in a towel and let steam for 1 minute Rub the nuts with the towel to remove the skins then cool
Preheat oven to 350F Line two cookie sheets with parchment paper
In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving
Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
1 1/2 lbs wild mushrooms cleaned and finely chopped
1 tablespoon fresh thyme chopped
1/2 teaspoon salt more to taste
1/4 teaspoon fresh ground black pepper more to taste
6 cups vegetable stock
Steps:
Clean all the mushrooms before chopping wipe with damp paper towel
or remove dirt with small mushroom brush
Melt butter and olive oil in soup pot on medium heat
Add shallot
cook until beginning to caramelize
stirring infrequently
Add mushrooms
thyme
salt
and pepper; cook
stirring occasionally
until mushrooms have released their liquid and liquid has mostly evaporated
Add broth and any soaking liquid
scraping up browned bits Bring to a boil
reduce to simmer
and cook until mushrooms are tender Adjust seasoning
Remove from heat
cool slightly Puree soup with stand blender in batches or immersion blender until smooth Add more liquid if you want it thinner broth or water would do
Serve
NOTES I used a combination of fresh mushrooms including cremini
chanterelle
hen of the woods maitake
and beech bunashimeji For depth of flavor
I added some some dried shiitake mushrooms Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth discard sediment; if using shiitakes
discard stems too
they are tough Instead of separating the thyme leaves
you can just tie a bunch of sprigs together and fish the bundle out before pureeing The original recipes suggested leaving it half-pureed and rustic but I found it grainy so I pureed it completely This soup can be made ahead Reserve 1-2 cups broth and add it while reheating on medium-low This is what I did for garnish per serving When the butter and olive oil were hot
I cooked some pretty slices of cremini and reserved them On each serving I drizzled about 1 tsp cream
eyedroppered very few drops of truffle oil
sprinkled a couple of thyme leaves
and floated a reserved mushroom slice
William Cai's Tomato and Egg Jiaozi Chinese Dumplings | Vegetarian Recipes
William Cai's Tomato and Egg Jiaozi Chinese Dumplings
Stuff dumpling skins with egg and tomato mixture and pinch sides together to form half-moon shape Seal well A bit of water on your forefinger helps
Bring large pot of water to a boil
Drop in dumplings in batches and boil until they float With slotted spoon remove to platter
Eat dumplings with chopsticks and dip in small bowls of black vinegar Dipping sauce may also contain soy sauce minced garlic chopped fresh cilantro and/or red chili flakes in oil
olive oil flavored cooking spray enough to coat mushroom
1/8 teaspoon table salt
1/8 teaspoon black pepper
4 medium mixed-grain hamburger buns
4 pieces jarred roasted red peppers drained water-packed
4 slices red onions
4 pieces lettuce
Steps:
Heat grill
In a small bowl combine basil mayonnaise and vinegar; set aside
Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper
Grill mushrooms over medium-hot coals about 6 minutes each side or until just soft to the touch
To serve split rolls and toast on grill Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls Layer each bottom half with one red pepper mushroom onion slice and lettuce leaf; top with remaining half of roll and serve
1 vegetable stock cube make up to 3 5 c with hot water
2 tablespoons tomato paste
14 ounces canned tomatoes
2 sprigs fresh rosemary plus 2 sprigs chopped to garnish
Steps:
Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
Serve hot garnished with a sprinkling of chopped rosemary
3 lbs yellow tomatoes halved and seeded about 9 medium
2 tablespoons olive oil divided
4 garlic cloves minced divided
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary minced
1 teaspoon fresh thyme minced
1 large onion chopped
1 cup vegetable broth
1/2 cup milk
1/2 cup heavy whipping cream
12 slices baguette 1/2 inch thick
1 tablespoon olive oil
2 tablespoons prepared basil pesto
1/2 cup crumbled goat cheese
1 teaspoon pepper
Steps:
Heat oven to 400F
Place tomatoes cut side down in a greased 15x12x1 inch baking pan Brush with 1 tablespoon olive oil Sprinkle with 2 teaspoons garlic salt pepper rosemary and thyme
Bake at 400 F for 25-30 minutes or until tender and skins are charredCool slightly then discard tomato skins
Process tomatoes in a blender until pureed in batches if needed Set aside
In a large saucepan or a saucepot saute onion in remaining oil until tender Add remaining garlic and saute 1 minute longer
Add broth and milk to pan and bring to a boil Carefully stir in tomato puree Simmer uncovered for 15 minutes to allow flavors to blend Stir in cream and heat through--do not boil
While soup is simmering make croutons Place bread on a baking sheet and brush with olive oil Bake at 400 F for 5-6 minutes or until golden brown Spread toasts with pesto and sprinkle with goat cheese and pepper Bake an additional 2 minutes
To serve ladle soup into bowls and top each serving with 2 croutons
1 Make sauce Combine agave nectar or honey 1/3 cup water lavender pepper amp; a pinch of salt in a small saucepan Bring to a simmer over medium heat stirring until agave/honey has dissolved Remove from heat and cover Let steep for about 15-20 minutes Strain into a bowl and discard lavender and stir in lime juice
2 Add peach nectarine and plum to sauce and toss well Add berries and mint and toss gently to combine Refridgerate 1 hour or until chilled
Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
Add 400ml cold water cover and simmer for 15 minutes
Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
Serve with rice naan or chapatis and sprinkled with fresh coriander if desired
Zucchini and Ricotta Frittata | Vegetarian Recipes
Preheat grill on medium-high Whisk the egg and garlic together in a large bowl Gently fold in the zucchini and ricotta and season with salt and pepper
Heat the oil in a 20cm-diameter non-stick frying pan over medium heat Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre
Cook under preheated grill about 6cm from the heat source for 2 minutes or until golden brown and just set Remove from grill and cut the frittata into 8 wedges and place on serving plates
Divide tomatoes among serving plates and sprinkle with basil Serve immediately
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, Pineapple, Ginger Jam Kicked up With Habanero's | Vegetarian Recipes
Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's
1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
5 cups sugar
3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
1 6 ounce box pineapple Jell-O
food coloring Red and yellow
Steps:
Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
Stirring all the while
Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
Add some red food coloring and more yellow to produce a color to your liking
Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift
Zucchini, Tomato and Feta Gratin | Vegetarian Recipes