Vegetarian recipes

Walnut and Oregano Velouté

2010-05-04T23:03:00.005-04:00

This Walnut and Oregano Velouté is light and creamy, full of delicious nutty flavor with a touch of aromatic sweetness of oregano. It is great as a soup and also can be used as a sauce for pasta or ravioli. This version is vegetarian, and a vegan version can easily be created with butter and cream substitutes.

Ingredients:

⅔ cup walnuts
2 tablespoons fresh oregano, chopped
2½ cups vegetable stock
2 tablespoons flour
3 tablespoons butter
½ cup cream
Salt, pepper to taste

Directions:

1.In a food processor, place walnuts and oregano and mix until the the walnuts are finely ground. Add to a pot and cover with stock. Bring to boil and then turn the heat to very low.

2. Meanwhile, heat butter in another pot until just starts to foam, then swirl in the flour and stir until a paste forms (do not brown). Add the walnut and stock mixture slowly, stirring, and cook for about 1 minute or until the mixture is smooth and just starts to thicken. Strain through a fine mesh strainer.

3. Add cream, season with salt and pepper to taste, and blend with an immersion blender.

Sweet Potato Salad

2010-05-04T22:26:00.004-04:00

Sweet Potato Salad (Serves:6)

Cook time: 30 minutes

Ingredients

¼ cup red wine vinegar
5 garlic cloves, 2 minced and 3 peeled but whole
2 teaspoons cumin
½ teaspoon smoked paprika
dash chili powder
1 teaspoon salt
½ cup extra-virgin olive oil
3 pounds sweet potatoes, peeled and cut into 1½ to 2 inch chunks
2 poblano peppers, seeded, roasted, skinned and diced*
2 cups corn
2 red bell peppers, diced
3 scallions, chopped
½ cup cilantro, chopped

Directions

1. Whisk together vinegar, seasonings and the two minced garlic cloves. Slowly whisk in olive oil; set aside. Boil sweet potatoes and remaining three whole garlic cloves in salted water just until fork tender – approximately 20 minutes. Drain and let cool, discarding garlic cloves.

2. In a large serving bowl, stir together vinaigrette, poblano peppers, corn, bell peppers, scallions and cilantro. Add sweet potatoes and toss together. Add additional salt and coarse black pepper to taste.

Avocado and Feta Cheese Salad Wraps

2009-09-03T11:33:00.002-04:00

Ingredients

1 ripe avocado, seeded and diced
1/2 cup crumbled feta Cheese
2 tsp. fresh lime juice
Freshly ground black pepper to taste
1/2 cup sliced scallions
2 Tbs. soy “Bacon” bits
1/4 cup sunflower seeds, preferably toasted
2 Tbs. fat-free soy mayonnaise
16 grape tomatoes
1 cup shredded leaf lettuce plus half head for garnish
4 8-inch low-fat plain or flavored flour tortillas

Directions

1. Preheat oven to broil.

2. Put diced avocado into a mixing bowl, and stir in feta Cheese, lime juice and black pepper. Add scallions, “Bacon” bits, sunflower seeds and soy mayonnaise, stirring gently to combine. Stir in grape tomatoes and shredded lettuce.

3. Spray tortillas lightly with nonstick cooking spray, and heat in oven until softened, for about 30 seconds. Remove from oven, and place each tortilla on individual plates.

4. To serve, line each tortilla with whole lettuce leaf, and mound salad mixture on top.

Tahini Salad

2009-05-19T12:40:00.002-04:00

A very quick and easy Middle Eastern salad that can be made in minutes. Sometimes I add a little cumin to this or sprinkle some cayenne pepper on the top.

Ingredients

1 (8 ounces) can Chickpeas (garbanzo Beans)
3 medium tomatoes
2 tablespoons tahini
1 tablespoon fresh lemon juice
salt

Directions

Strain the chick Peas and rinse in cold water.
Chop the tomatoes.

Mix together the chick Peas, tomatoes, tahini and lemon juice.

Add salt to taste and adjust the lemon and tahini to your liking.

Vegetarian Tofu Chili

2009-05-04T18:40:00.003-04:00

This is a delicious colourful chili with a perfect blend of many vegetables with tofu in a thick spicy tomato base. This original recipe came from Runner's World magazine, although I have altered it to suit my likings. Frying tofu gives it a more meat like texture. For those who like chili very spicy, more chili powder may be added.

Ingredients (Serves 5)

1 medium Onion, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1 teaspoon olive oil
16 ounces extra firm tofu, drained and crumbled
1 (19 ounces) can red kidney beans, drained
1 (19 ounces) can white kidney beans, drained
1 (28 ounces) can diced tomatoes
1 (14 ounces) can tomato sauce
3 medium carrots, sliced
2 tablespoons chili powder

Directions

Saute first 4 in meduium heat.

Add tofu and saute until crisp and lightly browned (10 min).

Add rest of ingredients (Beans, tomatoes, tomato sauce, carrots, and chili powder).

Boil, reduce heat and simmer 45 to 55 minutes.

Cheese Spinach Pie

2009-05-03T09:26:00.005-04:00

This is a simple one-dish meal, a cousin to Quiche Lorraine. It is just the thing needed for a night when you don't want to fuss. Since the pie can be frozen after baking, you can make this in advance to eat on nights when you don't have time to cook.
Cook Time: About 45 minutes

Ingredients (Serves: 4)

1/3 Cup chopped onion
1 tbsp. margarine
1/4 lb. sliced Swiss cheese
1 cup cooked, chopped spinach(drained)
3 large eggs
1/3-1/2 cup of milk
1/2 tsp. salt
dash pepper
9-inch pie shell

Directions

1.Cook onion in margarine until tender; cool. Lay slices of cheese over pie dough, follow with spinach, then onions.

2.Beat eggs, adding enough milk to make 1 cup. Add seasonings and pour over ingredients in the pie shell.

3.Bake in 400° oven about 35 minutes, or until a knife comes out clean. Serve piping hot.

Variations: Substitute cooked, chopped broccoli, green beans, zucchini, or peas for spinach.

Jicama Salad

2009-05-01T14:21:00.003-04:00

Jicama is a popular Latin American vegetable that tastes similar to an apple or a pear. The cilantro and lime juice give this recipe an added Latin flavor.
Cook Time : 10 minutes

Ingredients (serves 4)

1 large jicama, peeled and thinly sliced
1 small red onion, peeled and thinly sliced
2 Tbsp finely chopped cilantro
2 Tbsp finely chopped mint
3 Tbsp lime juice
1 tsp salt

Directions

1. Arrange jicama and red onion slices on a serving plate.

2. Sprinkle with salt, lime juice, mint, and cilantro.

Jicama looks like a turnip or a large radish with brown skin.
Look for jicama that are firm with dry roots and not bruised or flawed. Peel skin before eating or cooking.

Variations

Serve on top of mixed greens and drizzle with a light vinaigrette for a more traditional salad.

Curried Vegetable Pot Pie

2009-04-30T21:44:00.002-04:00

Ingredients

* 1 recipe pastry topping from Down-Home Vegetable Pot Pie
* 1 1/2 Tbs. vegetable oil
* 1 large Onion, chopped (1 1/2 cups)
* 1 clove garlic, minced
* 4 tsp. curry powder
* 1 head Cauliflower, cut in florets (4 1/2 to 5 cups)
* 1 large all-purpose Potato, peeled and diced (1 1/2 cups)
* 1 cup frozen Peas
* 1 3/4 cups vegetable broth
* 1 tsp. salt
* 1/2 cup canned crushed tomatoes or tomato puree
* 1/2 cup sour cream
* 2 1/2 Tbs. all-purpose flour

Directions

1. Prepare and refrigerate pastry. Lightly grease 10- or 11-inch deep-dish pie pan and set aside.

2. In 5-quart Dutch oven or flameproof casserole, heat oil over medium heat. Add Onion and cook, stirring often, until softened, 8 to 9 minutes. Stir in garlic and curry powder, reduce heat to low and cook, stirring, 1 minute.

3. Add vegetables, broth and salt and stir to mix well. Bring mixture to a boil. Cover, reduce heat, and simmer 4 minutes; stir in tomatoes.

4. In small bowl, mix sour cream and flour until smooth. Stir into vegetable mixture and simmer, uncovered, until thickened, 3 to 4 minutes. Transfer vegetables to prepared pie pan and let cool 15 minutes.

5. Preheat oven to 400ûF. On sheet of lightly floured wax paper, roll pastry into circle just slightly larger than pie plate. Invert pastry over pie pan, then peel off paper. Tuck edges of pastry inside edge of pan. Poke steam vents in pastry with knife. Bake until pastry is golden, 50 to 60 minutes. Let stand 10 minutes before serving.

Black Beans and Rice

2008-12-11T12:08:00.002-05:00

Black Beans and Rice
Serves: 4

Ingredients

1 1/2 tablespoons vegetable oil
1/2 medium onion, chopped
2-3 cloves garlic, pressed or chopped fine
2 cups cooked rice, cooled to room temperature
1 15 oz. can black beans, or about 2 cups of home-cooked black beans
1 cup broccoli florettes, chopped
1 cup tomato, chopped
1/2 cup mozzarella cheese, grated
2 tablespoons fresh cilantro, chopped

Directions

1. Sauté onions and garlic in vegetable oil for about 3 minutes.

2. Add broccoli, beans and rice. Cover and cook, stirring occasionally, until broccoli turns bright green.

3. Gently stir in tomato and cilantro.

4. Sprinkle cheese over mixture and let melt.

Guacamole

2008-12-11T10:51:00.004-05:00

Guacamole

Time: 15 minutes
Serves: 4

Ingredients

2 Ripe Avocados
1/2 cup chopped tomato
3 Tbsp chopped onion
Juice of half a lime
1/4 tsp salt

Directions

1. Cut each avocado in half lengthwise around the seed in the middle of the avocado.

2. Scoop the seed out of the middle with a spoon.

3. Use the spoon to scoop the avocado flesh into a bowl.

4. Mash the avocado with a fork until smooth.

5. Mix in the remaining ingredients until well combined.

Tips : Avocados must be ripe before they can be used for guacamole. A ripe avocado is black and slightly soft when touched.

Vegetable Lasagna

2008-12-08T11:08:00.004-05:00

Ingredients

1 medium zucchini, sliced
1 cup mushrooms, sliced
1 medium onion, chopped
1 clove garlic, cut in small pieces
2, 8-ounce cans tomato sauce
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon pepper
1 large tomato, chopped
l cup low-fat cottage cheese
1 cup mozzarella cheese, shredded, (try part-skim)
6 lasagna noodles, uncooked

Directions

1.Preheat oven to 400 degrees F.

2.Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside.

3.Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce.

4.Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving.

Eggplant Lasagna

2008-09-18T16:52:00.004-04:00

Ingredients (serves 4)

1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 cup canned crushed tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon salt (optional)
1 medium eggplant, sliced very thin
8 ounces shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 425°F.

2. In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender, about 2-3 minutes. Transfer to an 8x8 or 9x13 baking dish.

3. Sauté the garlic for 1 minute. Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.

4. Spread a layer of this mixture over the onion layer.

5. Add a layer of eggplant and follow with a layer of tomato.

6. Sprinkle 1/3 of the mozzarella cheese over top.

7. Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.

8. Cover with aluminum foil and bake for 25 minutes, or until vegetables are tender.

9. Uncover and bake 10-15 minutes, or until layer of cheese is light brown

Naan bread recipe (video recipe)

2008-09-16T19:35:00.004-04:00

How to make Naan bread, watch the video for directions. One of the best Naan bread recipe, by Manjula.

Ingredients (serves 6)

2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

Golden tofu salad

2008-09-16T16:58:00.004-04:00

The Golden Tofu Salad is a delicious salad with carrots and hijiki (black seaweed used in Japanese cooking, very high in calcium)

Ingredients

3 tablespoons dried hijiki seaweed
1 cup water
12 ounces firm tofu
1 tablespoon sesame oil
1 tablespoon soy sauce or tamari
1 tablespoon sesame oil
1/2 teaspoon fresh ginger, grated
2 tablespoons rice vinegar
1/4 teaspoon sea salt
2 medium carrots, julienned
3 scallions, sliced thinly, sprinkled with
1/8 teaspoon sea salt, and pressed lightly

Directions

1. In a small saucepan, soak hijiki for 10 minutes. Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.

2. Remove from heat and allow to cool. Meanwhile, drain the tofu and slice the cake horizontally.

3. Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water. A cast iron skillet or heavy book is ideal. Drain the tofu for at least 15 minutes.

4. Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil. Remove from pan and sprinkle with tamari. Set aside to cool.

5. In a large bowl, whisk together vinegar, oil, ginger, and salt. Add seaweed, tofu, and veggies. Toss well and allow flavors to marry for at least 30 minutes.

Miso Soup with Tofu and Green Onions

2008-09-12T12:47:00.004-04:00

Ingredients (serves 4)

5 cups low sodium vegetable broth
2 green onions, finely chopped
2 teaspoons grated fresh ginger root
1 clove garlic, thinly sliced
3 tablespoons light-colored miso paste
6 ounces firm tofu, drained and cut into 1/2-inch cubes

Directions (30 minutes)

1. Bring broth to a boil in a medium saucepan over medium-high heat. Stir in the green onions, ginger, and garlic. Reduce heat, cover and simmer for 10 minutes.

2. Add the miso paste and stir until dissolved. Add the tofu, cover and simmer for 10 minutes before serving

Lentil walnut veggie burgers (video recipe)

2008-09-04T16:44:00.000-04:00

How to make Lentil Walnut Veggie Burgers, watch the video for directions.

Fattoush salad

2008-09-04T16:32:00.003-04:00

Fattoush is a delicious Lebanese Bread Salad

Ingredients (serves 4)

Nonfat cooking spray
2 whole wheat pita bread rounds (6-7" in diameter)
1/2 head romaine lettuce, shredded
1 large cucumber, cubed
15 cherry tomatoes, halved
4 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh mint, minced

Dressing
1/4 cup olive oil
1/4 cup fresh-squeezed lemon juice
1 clove garlic, chopped
Salt and pepper, to taste (optional)

Directions

1. Preheat oven to 350º. Cut the pita bread in half then separate the layers. Lightly spray with nonfat cooking spray then place on a baking sheet and bake for about 7-8 minutes or until golden brown. Remove from oven then break the bread into bite-sized pieces and set aside.

2. In a small bowl, whisk together all dressing ingredients and set aside.

3. In a medium bowl, add the romaine, cucumber, tomatoes, parsley, and mint. Lightly toss to combine. Drizzle the dressing over the salad and toss until well-coated.

Add the bread pieces and toss until combined then serve.

3 Bean Salad

2008-09-04T16:16:00.004-04:00

Ingredients (serves 6)
1 cup frozen cut green beans
1 15-oz. can cut wax beans
Half a 15-oz. can of red kidney beans, rinsed and drained
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1 clove garlic, minced

Directions
1. Cook green beans according to package instructions then drain.

2. In a large bowl, combine green beans, wax beans, kidney beans, bell pepper and onion.

3. In a medium sized bowl, whisk together the vinegar, sugar, oil, dry mustard, black pepper and garlic then pour over bean mixture.

4. Toss to combine then cover and refrigerate for at least 3-4 hours before serving.

Oven Roasted Tofu and Vegetables

2008-08-27T12:42:00.001-04:00

Ingredients

16 oz extra firm tofu, drained
3 tbsp balsamic vinegar
2 tsp vegetable oil
2 tbsp Sugar
1 clove garlic, minced
1/2 tsp each dried oregano, crushed, and salt
1 sweet red pepper, quartered
1 medium Onion, quartered
3 medium Mushrooms, quartered
chopped parsley for garnish

Directions

Cut tofu in half vertically then horizontally. Drain on several layers of paper towels to remove as much liquid as possible.

If desired, score surfaces to allow more marinade to penetrate tofu. Combine vinegar, oil, Sugar, garlic, oregano and salt; mix well.

Place tofu and vegetables in a shallow baking pan leaving enough space between the pieces for even roasting; brush with vinegar mixture.

Let stand 30 minutes, brush again and let stand 30 minutes longer. Bake tofu, pepper and Onion at 500 F 30 to 35 minutes.

Turn once halfway through baking time. Add Mushrooms during last half of roasting time.

Transfer to platter and sprinkle with parsley.

From : United Soybean Board

Healthy Banana Bread (video recipe)

2008-08-21T14:40:00.006-04:00

John Gabaldon Shows You How To Cook Healthy Banana Bread (Fat free and sugar free)

Watch the video for directions

Grilled Tofu and Mushroom Brochettes

2008-08-21T14:32:00.006-04:00

Ingredients (serves 4)
1 lemon
1 garlic clove, crushed
3 tablespoons olive oil
4 tablespoons white wine vinegar
1 tablespoon fresh rosemary, chopped
1 tablepoon cilantro, chopped
1 tablepoon fresh thyme, chopped
10 1/2 oz. package of firm beancurd (tofu)
12 oz. white button mushrooms
salt and pepper, to taste

Directions
1. Wash outside of lemon thoroughly with warm water and soap. Pat dry then grate peel and set aside. Slice lemon in half and squeeze out juice into a medium sized bowl.

2. Add the garlic, oil, vinegar and chopped herbs with the lemon juice and mix well. Add salt and pepper to taste.

3. Clean mushrooms with a damp cloth to remove any excess soil. Slice mushrooms in half and set aside.

4. Using a sharp knife, slice the tofu into medium sized chunks. Thread tofu alternated with sliced mushrooms onto metal or wood skewers. Place brochettes into a shallow pan and pour the lemon-herb marinade over the skewers, coating evenly. Cover with plastic wrap and refrigerate for 1-2 hours.

5. Prepare grill. Remove brochettes and set aside marinade for basting. Cook brochettes over a hot grill, brushing often with the reserved marinade for about 6 minutes or until cooked through.

6. Serve with an extra sprinkling of chopped fresh herbs and lemon wedges.

Cucumber yogurt dip

2008-08-21T14:07:00.009-04:00

Serve this Greek-style dip with baked pita chips or whole wheat pita bread.

Ingredients (serves 6)
2 cups plain low-fat yogurt
2 large cucumber, peeled, seeded, and grated
½ cup nonfat sour cream
1 Tbsp lemon juice
1 Tbsp fresh dill
1 garlic cloves, chopped
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots

Directions
1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.

2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.

3. Arrange tomatoes, cucumbers, broccoli, and cucumber on a colorful platter. Serve with cucumber dip.

You can add other fresh cut vegetables : radishes, asparagus, cauliflower, or zucchini.

Sundried Tomato Hummus

2008-08-19T21:51:00.002-04:00

Hummus is a great item to take with you for lunch or for a snack. Bring along dippable veggies, such as carrots and broccoli, to eat with the delicious hummus.

Ingredients (serves 8)

2 (15 oz) cans garbanzo beans, rinsed and drained
1/3 cup fat-free yogurt
1/4 cup tahini (sesame seed paste)
3 garlic cloves
1/2 cup chopped and drained sundried tomatoes packed in oil
1 tsp dried oregano leaves
2 tsp lemon juice

Directions

1.Process garbanzo beans, yogurt, tahini, and garlic in food processor until smooth.

2.Stir in sun-dried tomatoes and herbs; season to taste with lemon juice.

3.Refrigerate two hours before serving.

Austrian Vegetarian Shepherd's Pie

2008-04-08T12:23:00.005-04:00

Ingredients

1 teaspoon Parsley
4 ounces Aduki Beans, soaked
2 ounces Brown Rice, soaked
water, for boiling
1 tablespoon Vegetable Oil
1 medium Onion, chopped
8 ounces Carrots, thinly sliced
1 tablespoon Soy Sauce
2 tablespoons Tomato Paste
1 teaspoon Garlic Powder
1/2 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
275 ml Bean Stock
salt & pepper
1 lb potatoes, Mashed

Directions

Wash the Beans and Rice in plenty of cold water.

Combine about 4 cups of water with Beans and rice and cook for 5o minutes or until the Beans are soft.

Drain, reserving the stock for later.

Heat oil in a Skillet.

Fry the onions for 3 minutes.

Add the carrots and cook covered for 5 minutes.

Add the cooked Beans and rice.

Stir well and let saute for a few minutes, ensuring that the mixture does not burn.

Combine the Soy Sauce, tomato paste, herbs and stock.

Mix well and pour into the skillet.

Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning.

Add more stock if necessary.

Transfer into a casserole.

Top the cooked vegetables with mashed potatoes.

Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.

Serve with vegetables or a green salad.

Tofu and broccoli with peanut sauce

2008-03-12T23:28:00.005-04:00

Really delicious and nutritious. This is a Mollie Katzen recipe.

Tofu and broccoli with peanut sauce

Ingredients

The Sauce

1/2 cup unprocessed Peanut butter
1/2 cup hot water
1/4 cup cider vinegar
2 tablespoons tamari
2 tablespoons blackstrap molasses
1/2 teaspoon cayenne pepper

The Sauté

1 (1 lb) bunch fresh Broccoli
3 tablespoons oil
8 cloves garlic, minced
1 lb tofu, cut into small cubes
3 dashes salt
2 cups thinly-sliced onions
1 cup coarsely-chopped raw peanuts
2-3 tablespoons tamari

Directions

The Sauce

In a small saucepan, whisk together the Peanut butter and hot water until uniform in consistency.

Whisk in the remaining ingredients. Set aside.

The Sauté

Cut off the bottom half-inch of the Broccoli stems.

Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.

Cut the stalks diagonally into thin slices.Coarsely chop the flowerettes. Set aside.

Begin heating the large skillet.

When it is hot add 1 tbsp of the oil.

Add half the garlic. salt lightly.

Sauté over medium heat for 1 minute, then add the tofu chunks.

Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.

Transfer it, including whatever liquid it might have expressed, to the saucepanful of Peanut sauce. Mix together gently.

Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Add the remaining garlic. salt lightly.

Add the onions, and some black pepper.

Sauté, stirring frequently, over medium heat, until the onions are soft.

On another burner, begin heating the peanut-tofu sauce on a low heat.
It shouldn't actually cook-it only needs to be warmed through.

Add the Broccoli and the chopped peanuts to the skillet.

Add 2-3 tbsp tamari and stir-fry over medium-high heat until the Broccoli is bright green and just tender.

Pour the heated Peanut sauce over the sauté.

Toss everything gently until everything is coated with everything else.

Serve over long-grained white or brown rice (basmati is good).

Corn Soup - Tibetan Style

2008-03-07T13:12:00.005-05:00

Corn soup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile.

Corn Soup - Tibetan Style

Ingredients

1/2 onion, chopped
1 tablespoon butter (or use oil if preferred)
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 inch fresh ginger, finely chopped
1 tomato, chopped
1 square (12 oz.) firm tofu
3 cobs fresh corn and 1 tablespoon cornstarch, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained
4 cups water
1 green onion, chopped

Directions

Sauté the Onion in butter or oil in a soup pot until brown and soft. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water.

If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water.

If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking.

Sprinkle chopped green onion on each serving.

Cabbage with Onions

2008-03-07T13:03:00.006-05:00

Cabbage with Onions (Chou Lyonnais in french) :

A tasty side dish from French Country Kitchen - Ann Hughes-Gilbey

Ingredients

1 head green cabbage or white cabbage (about 2 lbs.)
3 sliced onions
1 tablespoon butter
2 tablespoons olive oil
2 teaspoons brown sugar
1 teaspoon sea salt
black pepper (as much as you wish)
caraway seeds

Directions

Shred the cabbage, discarding the outside leaves and the stock.Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.

Sweat the onions in the oil, when transparent, turn up the heat to brown slightly.

Stir in the brown sugar, salt and pepper. Cook until coloured a little more, then incorporate the cabbage, reheat.

Sprinkle lightly with caraway seed, if desired, when serving.

Apple Cinnamon Couscous

2008-02-18T11:03:00.004-05:00

Ingredients

1 cup apple juice
2 tbl dried apples diced
2 tbl Raisins
1 tsp cinnamon or to taste
1/2 cup couscous

Directions

Put apple juice, dried apple, Raisins and cinnamon in a saucepan. Bring to a boil.

Stir in couscous, cover, and remove from heat.

Let stand 5 minutes.

Fluff couscous with a fork and serve.

Finnish Carrot Pancake with Cranberry Sauce

2008-02-18T10:42:00.012-05:00

The Finnish name for the carrot pancake is Porkkanapannukakku. The Finnish name for the cranberry sauce is Karpalokastike.

Ingredients

1 1/2 cup carrot grated
1/2 cup Onion grated
1/2 cup dry bread crumbs or wheat germ
4 lrg eggs
1/4 cup milk
1/2 cup flour white, Wheat or Rye
1 1/2 tsp salt or less to taste
1/2 tsp thyme scant
1/2 tsp nutmeg scant
1/4 tsp ground cumin
freshly ground pepper to taste
1 tbl canola oil

cranberry sauce :

12 oz fresh cranberries or lingonberries
1/2 cup maple syrup up to 2/3 cup
1 x orange
1/2 tsp ground ginger
1/2 tsp ground cardamom
1 dsh cinnamon

Optional : sour cream

Directions

For the carrot Pancake: In a mixing bowl, combine the grated carrots, grated Onion and bread crumbs or wheat germ. Toss to mix evenly.

Preheat the oven to 450 deg F. In a blender or by hand, combine the eggs, milk, flour and seasonings until smooth.

You may need to scrape down the sides of the blender or bowl once or twice. In a large mixing bowl, combine the carrot mixture and the contents of the blender.

Heat about a tablespoon of oil in a heavy 9" or 10" cast iron skillet, or similar heavy shallow baking dish that can go in the oven. Heat the oil in the skillet.

When quite hot but not smoking, pour in the pancake mixture; make sure the carrots are evenly distributed.

Place the skillet in the preheated oven. After 20 minutes, lower the oven temperature to 350 deg F and continue to bake for another 10 - 15 minutes. The pancake should be light brown, puffy and crisp.

Serve immediately, topped with cranberry sauce and sour cream, if desired.

To prepare cranberry sauce :

Wash and drain the cranberries. Remove any soft or discolored Berries, and any stems or leaves. Wash the orange, and grate the orange rind only (avoid the bitter white pith) squeeze the juice from the orange.

You are looking to obtain about 1/2 cup of juice and grated rind combined. Mix all the ingredients in a medium saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.

May be made ahead. Serve hot or cold. Commercial whole berry cranberry sauce or commercial cranberry/orange relish can be substituted, if you must.

Chili non carne

2008-02-17T11:18:00.002-05:00

Ingredients

1/2 cup dry kidney beans (or other bean if preferred)
1/4 cup bulgur
1 small red and 1 small white Onion, cubed
1 1/2 tbsp minced garlic (or more, if you like)
1/2 cup celery, cubed or sliced
1/2 cup carrots, cubed or sliced
1 tbsp chili powder (start with a 1/2 tsp if you aren't a spicy food freak, and add a little at a time until it's just right for you)
1 tbsp cumin (1/2 tbsp to start)
1/2 tsp cayenne pepper
1 tbsp each of fresh basil and oregano, chopped fine
1 yellow squash, cubed (spaghetti squash works best)
1 zucchini, cubed
1 green and 1 red bell pepper, cubed
1 cup sliced Mushrooms
1/2 cup cubed tomatoes
1/2 cup tomato paste

Directions

Soak Beans overnight. Drain, rinse, and cook in 3 cups fresh water over medium heat until tender (about 45 minutes). Drain and reserve cooking liquid.

Bring 1/2 cup water to a boil and pour over the bulgur in a bowl. Let stand 30 minutes to soften the grain (water will be absorbed).

Place 2 cups water in a soup pot and add the onions, carrot, celery Squash and spices. Cook over low heat until the carrots are almost tender, then add the zucchini, peppers, Mushrooms and cook for 5 minutes.

Stir in the kidney beans, tomatoes and the reserved cooking liquid from the Beans. Cook for about 30 minutes more or until the veggies are tender. Add the bulgar to the pot at this point.
Mix the tomato paste with water until smooth, then stir into the vegetable mixture.

Season to taste. Add more water if necessary until the desired consistency is reached.

Pulse Chutney

2008-02-17T11:12:00.003-05:00

Pulse Chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot.

Ingredients

2oz / 50g green mung beans
1 1/2 inch / 3 1/2cm piece of ginger root
4 green chili peppers
salt
lemon juice

Procedure

Soak the green mung beans for 3 to 4 hours. Allow to sprout. Mince the green chilies and fresh ginger and salt. Grind to a paste in a mortar and pestle or food processor. Season with lemon juice.

Chickpea Burgers

2008-02-17T11:06:00.002-05:00

Ingredients

2 large egg whites or 1/4 cup dry bread crumbs
1/2 cup or more sesame seeds
1/2 tsp. curry powder
1 Tbs. canola oil
2 green onions, finely chopped
3/4 cup finely chopped white or cremini Mushrooms
3 large cloves garlic, minced
1 cup cooked or canned Chickpeas, drained and 1/2 cup liquid reserved
1/3 cup sunflower seeds

Directions

In medium skillet, heat oil over medium heat. Add green onions and Mushrooms and cook, stirring often, until soft, about 5 minutes. Remove from heat.

In food processor or blender, combine garlic, Chickpeas and reserved Chickpea liquid and process until smooth. Transfer to large bowl and combine with Mushroom mixture. In food processor or blender, process sunflower seeds to make a coarse meal.

Add to Chickpea mixture along with curry powder; mix well. Stir in egg whites or bread crumbs (mixture will be soft).

On a large baking sheet, make 8 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.

Grill patties on a well-oiled vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side until browned. Serve right away.

Stewed Vegan Maki

2007-04-02T20:47:00.000-04:00

I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional - but very good. Please enjoy.

Ingredients

1/4 cup (60ml) Fine Shredded Carrot
1/4 cup (60ml) Thin Julienned Onion
1/4 cup (60ml) Fine Diced Celery
1/4 cup (60ml) Thin Julienned Daikon
2 tablespoons Miso
2 oz (55g) Sake
1/2 cup (120ml) water
1/2 teaspoon Rice Vinegar
1/2 teaspoon Wasabi
1 1/2 cups (360ml) Sushi Rice
2 Nori

Instructions

In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.

Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often.

Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.

Pour the 'sauce' over the vegetables and mix thoroughly.

Let cool.

Mix in vinegar.

Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this.

Roll tightly. Should serve 3-4.

Source : Wiki.

Mung Beans and Brown Rice

2007-03-30T17:44:00.000-04:00

Ingredients

1/2 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon tumeric
1 cup dry brown rice
1 cup mung beans (dry)
5-1/2 cups water
1-1/2 teaspoons cumin
1 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon powdered ginger
1 teaspoon salt
1 cup finely chopped cabbage
1 cup chopped green pepper
1 cup finely shredded carrots

Marinade

1-1/2 cups oil
1/3 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon soy sauce
1 tablespoon honey
1 teaspoon basil
1/4 teaspoon oregano (ground)

Preparation

Heat the oil in a large pan.

Add the mustard seeds.

When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.

Add the rest of the spices and water.

Simmer about 45 minutes, most of the water will be absorbed.

Remove from heat and add vegetables.

Make the marinade and pour mix in.

Zucchini Pasta Bake

2007-03-30T17:40:00.000-04:00

Ingredients (servings : 4 ; Time : 60mn)

400g of any kind of small pasta
250g Cheese
2 Eggs
200mL Milk
50g butter
3 medium zucchini
Vegetarian Stock
Salt and pepper

Process

Cook the pasta as directed on the packaging

Add the eggs, milk, salt, and pepper together in a mixing bowl

Grate the cheese and add to the mixture

Melt the butter and add to the mixture

Boil a small amount of water and add the stock, then stir it into the mixture

Grate the zucchini and stir through the mixture

Once the pasta has cooked, stir it into the mixture

Grease up an oven tray and spread the ingredients from the bowl even in it.

In an electric oven, bake at 200 degrees celcius for about 30 minutes, or untill the pasta bake is firm all the way through.

Fiddlehead-Portobello Linguine

2007-03-30T16:36:00.000-04:00

This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results.
It goes well with a simple salad, crusty bread.

Ingredients

1 pound fiddleheads, cleaned and trimmed
2 cloves garlic, minced
1 tablespoon olive oil
1 small onion
1 large portobello mushroom cap
170g (6 ounces) oil-packed sun-dried tomatoes (approx)
half a box of linguine
1 tablespoon toasted pine nuts
2 tablespoons parmesan cheese
salt and pepper to taste

Procedure

Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.

Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.

Add the onions and sauté until they start to wilt.

Add the mushrooms and sun-dried tomatoes.

Continue to sauté for another 5 minutes or so.

Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover.

Let sweat for about 10 minutes (or so).

During this have the linguine begin to cook so that it is ready when the topping is ready.

In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.

Serve immediately.

About Fiddlehead :

Fiddleheads, also known as fiddle greens, are the coiled growing tips of ostrich ferns. They are more often available in spring.
The flavor is unique and vegetative, being somewhat like asparagus, green beans and artichokes. The texture is pleasantly chewy. Fiddleheads are reputed to be a good source of vitamins A and C.
Preparation is simple. The ferns should be rinsed and the stem ends trimmed before steaming, simmering or sautéing. They also can be pickled or eaten raw.
Fiddleheads should be eaten soon after purchase, although they may be stored for a few days, tightly wrapped, in the refrigerator, if need be.
Most of the greens sold as fiddleheads are immature ostrich ferns (Matteuccia struthiopteris) of northeastern North America, which are safe for most people to eat. However, if wild-gathered, care should be taken to ensure that the fiddleheads are ostrich ferns and not bracken (Pteridium aquilinum), which is considered carcenogenic. Fiddleheads must be broken off with the flick of the wrist and never cut, as cutting prevents the plant from regenerating.
In preparation for eating, the fiddleheads must be cleaned of their brown-colored silk, which resembles the inside skin of a roasted peanut, but is not tasty. This is most easily accomplished with the aid of a garden hose, and some sort of screening device.
Blanching the fiddleheads is a must if they are to be frozen (which the recommended way of storing them, for up to eighteen months) and is also preferable if they are to be eaten immediately. This removes the bitterness from the plant, which can cause stomach upset for some. Blanching is done is by bringing the cleaned fiddleheads just to a boil in a large pot of water, and then immediately rinsing them and disposing of the water. One will notice that the water has turned black.
After the rinse, either return them to the pot (with fresh water) to resume cooking, or plunge them in ice cold water to stop the internal cooking process, and then place them in freezer bags, and then into the freezer.
Cooked fiddleheads are done when they have lost their crunchiness, but not become soggy. This is al dente cooking. Served with real butter, and salt, some people also like to add a little cider vinegar. Their subtle flavor interpolates between sweet, mild asparagus and an un-bitter version of cooked baby spinach.

Wilted Greens

2007-03-30T16:30:00.000-04:00

This recipe is incredibly quick to prepare, rich in flavor, and makes a great side dish. The butter adds flavor but can be excluded for vegan/low-fat diets.

Ingredients (Servings : 2 ; Time : 5-10 minutes)

½ to 1 T unsalted butter
1 to 2 T olive oil
1 T chopped garlic or shallots
1 head (3-4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard)
soy sauce

Directions

Rinse greens thoroughly. Melt butter and olive oil in a wok or sauté pan over Medium High heat.

Add garlic and sauté until golden. Stir in tat soi and cook - stirring constantly - until lightly wilted.

Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.

When ready to serve, toss with about 1T of soy sauce.

Lasagne with bean sauce

2006-05-24T13:03:00.000-04:00

Ingredients (4 Servings)

1/2 Tbsp. olive oil
1/2 small onion, minced
1 (15. oz) can of navy beans, drained and chopped
1/2 tsp. Oregano
1/4 tsp. pepper
6 lasagna noodles
1 cup cottage cheese
1 clove garlic, minced
1 cup tomato sauce
1 cup tomato puree
1 Tbsp. tomato paste
1/2 tsp. dried basil
4-6 oz. package of Mozzarella cheese, grated
1/4 cup grated Parmesan cheese

Procedure

Cook noodles.

Start preheating oven for 350 degrees.

Saute garlic and onions.

Add the chopped beans and cook for 5 minutes.

Add tomato sauce, tomato puree, tomato paste, oregano, basil, and pepper and cook for 5 minutes.

In a 13 x 9 in. baking dish form a layer using half the noodles, cottage cheese, and mozzarella.
Repeat to form a second layer.

Sprinkle top with Parmesan cheese.

Bake uncovered at 350 degrees for 25 minutes, until noodles are tender and sauce is bubbling.

Date nut bar

2006-03-26T11:15:00.000-05:00

Ingredients

1 C nuts, ground (e.g., pecans)
1 C seeded dates, ground
1/2 C sugar
3 egg whites
1/2 t salt
1 T cream
1 C flour
1 t baking powder
1.5 C confectioner's sugar
1/4 C lemon juice
1 t vanilla extract

Directions

- Bars
Grind the nuts and dates; sift in the granular sugar.
In another bowl, whip egg whites until stiff.

Gradually add the sugar mixture, whipping constantly.
Fold in the cream. Sift the flour.

Resift the flour with the baking powder and fold into the egg mixture.
Grease and flour baking sheet.

Pat dough 1/2″ thick on baking sheet and bake for 10 minutes at 350°F.

- Glaze
Mix confectioner's sugar with lemon juice and vanilla in a blender. When the cookies are still hot, spread the glaze over them

Gazpacho

2006-03-19T01:44:00.000-05:00

Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day in Andalucía.

This is the classic gazpacho recipe, but there are many other variations.

Gazpacho is typically served along with the main course, or afterward.
Some Spaniards serve it in a glass, as a beverage to accompany the meal.

Ingredients
1 lb /450 g tomatoes
1/2 lb / 225 g green peppers
1/2 cucumber
a few cilantro leaves
clove of garlic
1/4 chilli pepper, seeds removed (optional, leave out if you want a milder soup)
2 oz / 50 g white bread, 2-3 days old (also optional, leave out for a thinner soup)
1/2 mild Spanish onion
1 tbsp balsamic vinegar
2 tbsp olive oil
1/3 pt iced water
Sea salt and black pepper
Ice cubes

Garnish

2 tomatoes, skinned
1/2 green pepper
1/4 peeled cucumber
2 slices stale white bread, crusts removed

Method

Skin the tomatoes and cut into quarters. Remove seeds and stalks from peppers. Peel the cucumber and cut into chunks. Tear up the bread and soak it in water for 30 minutes and then squeeze it dry. Cut up the onion.

Blend all the ingredients until roughly chopped, not too fine, because the soup should have texture and discernible vegetable bits. Pour into large bowl with some ice, add salt and pepper. Then prepare the garnishes.

Dice the bread and fry it in a little olive oil until brown. Chop the other vegetables finely. Serve in separate little bowls on the table, so that guests can sprinkle on their own toppings.

Serve chilled, preferably on a hot day and within sight of the sea.

Rigatoni pasta with Ricotta in Tomato Cream Sauce

2006-03-19T01:36:00.000-05:00

Pasta with Ricotta cheese in a tomato cream sauce topped with parmasean cheese and parsley.

Ingredients (serve 6)

16 ounces Rigatoni (or other) pasta
2 tablespoons olive oil
1 tablespoon butter
1 cup onions, finely chopped
3 garlic cloves, minced
1 can (28 oz) plum tomatoes, drained and chopped
1 1/2 cups tomato sauce
2 tablespoons basil, finely diced
1/2 teaspoon oregano, finely diced
1/2 teaspoon salt
1/8 teaspoon black pepper
16 ounces ricotta cheese
1 cup heavy cream
1 1/2 teaspoons granulated sugar
1/4 cup parsley, chopped.
1/2 cup parmesan cheese, grated

Procedure

In a large pot bring 2 quarts of lightly salted water to a boil.

Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.

Over medium heat, melt butter and heat oil in a large skillet.

Lightly saute onions and garlic cloves, don't brown. Cook about 5-minutes.

Drain canned tomatoes, dice and add to skillet with onions and garlic.

Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.

Stir in ricotta cheese. Mix well and simmer for 5-minutes.

Stir in heavy cream and sugar. Mix well and simmer 5 minutes.

Remove from heat and add to cooked Rigatoni pasta. Mix well.

Stir in chopped parsley and sprinkle grated parmesan cheese over top.

Serve hot.

Pumpkin Pie

2006-03-19T00:25:00.000-05:00

Pumpkin pie is a traditional American holiday dessert. The pie consists of a pumpkin based custard baked in a single pie shell. The pie is traditionally served with whipped cream.

Ingredients

2 cups Milk, scalded
2 cups Pumpkin, cooked and strained
1 cup Maple syrup
1/8 cup Sugar
1 Tbsp. Flour
½ tsp. Salt
1 tsp. Ginger
1 tsp. Cinnamon
1/4 tsp (optional). Nutmeg
2 large Eggs, beaten
1 unbaked nine inch pie shell

Procedure

Blend above ingredients, except the pie shell, together.
Pour into the unbaked pie shell.
Bake at 350 °F (175 °C) for 45 minutes.
Let cool and serve.

Notes, tips, and variations

This recipe replaces much of the sugar normally found in a pumpkin pie recipe with maple syrup. Use only real 100 percent maple syrup, not maple flavored pancake syrup, as their sugar content is different. You can use brown sugar instead of maple syrup.
Prepare the raw pumpkin by scraping out the inside, skinning and cutting into 1" cubes. Bake at 350 °F (175 °C) for an hour and then turn off the heat. Leave the pumpkin in the oven for another hour or two, this will reduce the moisture content. The pumpkin may also be steamed but might end up with too much moisture, resulting in a runny pie. A 10" diameter pumpkin will make 4 to 6 pies.
Pumpkin pie has no top crust, which makes most forms of decoration impossible, but for a more aesthetically-pleasing pie, put dollops of real whipped cream on each slice, or add a decorative rim to the side crust with artfully layered dough cut-outs, in the shape of fall leaves, squash or pumpkins.

Crêpe

2006-03-09T12:11:00.000-05:00

A crêpe is a thin pancake. It originates from Brittany, a region in the west of France, where it is traditionally served with apple cider. It used to be cooked on flat rocks (where the name comes from).
Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively); they may then be rolled or folded, and filled with different ingredients.

This recipe for sweet crêpes is an easy one to start with (for about 20 crêpes)

Ingredients

1 cup (230 mL) plain flour
1/2 cup (115 mL) milk
1/2 cup (115 mL) water
4 eggs
2 tbsp (15 mL) oil or melted butter
1 pinch of salt

Variations

Sweeter Crêpe: Add 2 teaspoons sugar and 1 teaspoon vanilla
Chocolate Crêpe: Add 2 tablespoons chocolate sauce

Procedure

Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the oil or butter, the salt and a bit of milk.

Mix and slowly incorporate the flour, you should get a thick paste. Then continue mixing and slowly add the rest of the milk, mix well to avoid making lumps.
You may add a bit of liqueur (traditionally brandy or fleur d'oranger) for more taste.
You may even replace part or all of the milk with beer!

Heat a crêpe pan (non-stick recommended), grease it with some butter, and pour some batter while rolling the pan to make the crêpe as thin as possible.

A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately.
At the right temperature, the water will seem to "dance" on the pan.

Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then turn it over to cook the other side; with some practice, you can flip it in the air by swinging the pan.

Serve with caster sugar, jam, spreads, etc.
Crêpes can be filled and folded into triangles or rolled up.
Some tasty fillings include:
sugar and lemon
raspberry jam & chocolate sauce
nutella & sliced banana
nutella & chopped hazelnuts
whipped cream
chocolate, caramel or butterscotch sauce
peanut butter
sugar and butter, possibly with lemon or cinnamon
strawberries, fresh or frozen
cream cheese and brown sugar

Quiche

2006-03-09T12:00:00.000-05:00

A quiche is a baked, unsweetened custard pie, often made with savory fillings.
Originally served in Germany, quiche was adopted by neighboring France and is now considered a traditional French dish.
The French (and now English) word quiche comes from a dialectal form (Küchle) of the German word for cake (Kuchen).
Quiche became popular in Britain after World War II and in the United States during the 1960s and 70s.

Ingredients

Servings 6 ; Time :75 minutes

5 chicken eggs
1 1/3 cup (320 mL) cream (approximately 30% fat)
1/2 cup (120 mL) condensed cream of mushroom soup
1 teaspoon (5 mL) chopped fresh tarragon
1 dash ground nutmeg
1/4 teaspoon (1.25 mL) salt
1/8 teaspoon (0.7 mL) ground pepper
1 prepared frozen pie crust
3/4 cup (180 mL) freshly-grated Swiss cheese

Procedure

Preheat oven to 375° Fahrenheit (190° Celsius)

Place the eggs, cream, condensed soup, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogenous mixture

In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full

Bake the quiche for 35-40 minutes; a toothpick or fork inserted into its middle should come out "clean"

Remove the quiche from the oven and let it cool for at least 20 minutes before serving

Warnings

The quiche mixture may drip over the edge of the pie crust while cooking; place it on a cookie sheet or place foil on the oven rack below it

The quiche will continue to cook after it is removed from the oven; be careful not to overcook it or cut it before it has had a chance to set

Half-and-half (cream with approximately 12% fat) can be substituted for regular cream to make this dish less fattening; however, be cautious of using milk because low-fat dairy products curdle more easily
A Joe Jarvis Recipe

Tabouli

2006-02-14T18:52:00.000-05:00

This is a fairly simple recipe for this sweet, chewy Mediterranean salad. Everyone who makes it has a different variation.

Ingredients

1/4 cup bulgur
1 bunch fresh parsley (preferably flat leaf), finely chopped
1/2 bunch fresh mint. Pick leaves only, finely chopped
1 large diced tomato
1 small chopped onion
1 lemon juice
1/4 cup olive oil
½ tsp salt, or to taste
½ tsp pepper, or to taste

Procedure

Place the bulgur in the lemon juice and set aside for 15 minutes.

When the bulgur is soft, mix all the ingredients: bulgur, parsley, mint, tomato, onion. lemon juice, salt and peper. Add olive oil last, and toss well. You may need to add lemon juice if needed.

Notes, tips, and variations

Tabouli is delicious when fresh. The flavor deteriorates if you allow it to sit for some time.

Pancakes (Vegan)

2006-02-14T18:48:00.000-05:00

You can serve your vegan pancakes with Syrup, Jam, or Nutella.

Ingredients

1 cup flour
2 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
1 cup soy milk
Vegetable oil

Procedure

Mix all dry ingredients; flour, baking powder, sugar, and salt.
Mix soy milk into the dry ingredients.

Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.

Pour pancake batter on griddle to form 4 to 5 inch circles. Bubbles should start forming.

When the underside is light brown, flip the pancake.

When the other side is light brown, serve.

Variations

Banana pancakes: add one well mashed banana to the batter.
Chocolate pancakes: add 1/2 cup chocolate chips to the batter.
Walnut pancakes: add 1/2 cup roughly chopped walnuts to the batter.
Cranberry pancakes: add 1/2 cup dried cranberries to the batter.
Any of the above ingredients can be mixed together.

Warnings

Don't overmix. Overmixing will produce gluten which will inhibit rising and make the pancakes rubbery.

Tofu Scramble

2006-02-14T18:46:00.000-05:00

Ingredients

1/3 block tofu, soft, drained 15 minutes
1/2 small onion, diced
1 clove garlic, minced
1 sun dried tomato slice, diced, (usually come in packages sliced)
spinach, flat leaf, a small handful
red pepper
turmeric or curry (for a spicier dish)
Mrs. Dash or some other flavored salt (optional)
olive or vegetable oil (or veggie butter)
salt and pepper
flour tortillas, or vegan bread (1-3, optional)

Directions

Add about 1-2 tablespoon oil to sauce pan. Add onion, garlic and sun dried tomato to pan, cook until soft and golden.

While that is cooking, mash tofu until they get an even scrambled texture and add spices. I never measure, so use your own judgment on the spices.

I usually add 2 dashes red pepper, two dashes turmeric, salt the top of my mound twice and pepper it once, and add a pinch of flavored salt. Then mix it all in until evenly distributed.
When onion mix is cooked, add tofu and spinach. Heat through (until spinach is soft and wilted looking)

This makes 1-2 servings. I like it in a flour tortilla, like a breakfast burrito, or in vegan bread, like a breakfast sandwich, but eat as you like. I think it really tastes a lot like eggs.
Enjoy!

Serves: 1-2
Preparation time: 15 mins.

Rice with Tofu and Nuts

2006-02-09T15:21:00.000-05:00

Serves one as a main dish and 2 as a side dish

Ingredients

1/2 cup Basmati rice
1 cup diced firm tofu
2 tbsps olive oil
2 tbsps blanched slivered almonds
2 tbsps chopped cashews
1 tbsp raisins
1 bay leaf
4 peppercorns
1-inch piece cinnamon
2 cloves
2 cups water
Salt to taste

Procedure

Wash the rice with several changes of cold water. Drain.

Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.
Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.

Heat the oil in a pan.

Add the tofu and shallow-fry until for a few minutes on each side.
Scoop out of the oil and set aside.

To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.

Remove from heat.
Turn the rice into a serving bowl and fluu gently with a fork.
Fold in the tofu and the nuts gently and mix well.
Serve hot.

Skillet Cornbread

2006-02-09T15:13:00.000-05:00

Commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.

Ingredients

3/4 cup white all-purpose flour
2 1/2 teaspoons baking powder
1 to 2 tablespoons white sugar
3/4 teaspoons salt
1 1/4 cups yellow or white corn meal
1 egg
2 to 3 tablespoons melted butter
1 cup milk or buttermilk.

Procedure

Preheat the oven to 425°F

Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.

Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.

In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.

In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.

Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.

Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.

Hummus

2006-02-09T15:01:00.000-05:00

Hummus is a tasty and nutritious dip.

Ingredients

3 cups raw dried chickpeas (or skip the soaking and cooking steps, and use 7 cups of drained tinned chickpeas)
9 cups water (twice)
1 T cooking oil
3/4 cup (175 g) tahini
3/4 cup freshly squeezed lemon juice
12 cloves of garlic (peeled and roughly chopped)
1/2 cup extra virgin olive oil
1 T salt
1/2 t freshly ground black pepper
approximately 3/4 cup chickpea cooking liquid

Procedure

Soak the chickpeas in the water overnight, then drain (skip this step if you are using a pressure cooker).

Gently simmer the chickpeas with the next lot of water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 1 1/2 hours if using a pressure cooker).

Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later).

Rinse the chickpeas with plenty of cold water, while doing so, gently rub them between your hands to release the skins, they should float away with the rinsing water. After a several changes of water, and removing a majority of the skins, drain the chickpeas again.

Using a food processor (or other means), mix the lemon juce with the tahini.
Process (or mash) the chickpeas in batches, using the lemon juce and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth).

In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick).

Notes, tips, and variations

Use a pot that will hold several times the volume of the chickpeas and the water for cooking the chickpeas, because they will foam (the tablespoon of oil minimises that, however).
Use olive oil (or Canola oil, it's cheaper) instead of the reserved cooking liquid to thin the hummus, it's nicer, but not as good for you. Alternatively, mix in a tablespoons of olive oil into a serving before eating.
It's particularly good when eaten with sliced french stick (bread), but is also a nutritionally sound alternative to most other dips.
Hummus freezes really well, so consider making a double batch, and then freezing most of it in containers small enough to hold two servings (they can be defrosted overnight in the refrigerator, as needed).

Southwest Pasta

2006-02-09T14:53:00.000-05:00

Pasta tossed with spices and vegetables from the Southwest United States.

Ingredients

12 ounces seashell (or other) pasta
2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 (15 ounce)can sweet corn kernels, drained
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes with juice
1/4 cup salsa
1/4 cup sliced black olives, drained
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste

Procedure

In a large pot bring 1 quart of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes until pasta is al dente; drain water.

While pasta is cooking, over medium heat, heat olive oil in a large frying pan.

Cook onions and bell pepper in oil until lightly browned, about 10 minutes.

Stir in corn, beans tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.

Toss heated vegetables into pasta, mix well and serve.

Can be served warm or cold.

Aubergine and Onion Vegetable Pie

2006-01-31T12:13:00.000-05:00

Risotto

2006-01-31T11:54:00.000-05:00

Risotto (Italian for 'big rice') is an Italian rice dish, most popular in the north of Italy. Generally the rice is slowly cooked in stock, but other liquids can be used. What's described here is a basic risotto recipe. It can be eaten as is, but risotto is generally enjoyed with one or two ingredients added. Grated or ground parmesan cheese is almost always sprinkled on top.

Ingredients

400 g. risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best)
1 onion
1 clove of garlic
1 glass of dry white wine
some butter, around 25 grams (a good rich butter is best)

About a liter of stock/broth, but it's a good idea to have more than you need (as the needed amount is difficult to predict). What type of stock depends on the flavour you're trying to achieve, but since the flavour of the stock will become the main flavour of the dish, good stock is a wise investment. Canned is better than cubes or powder, low-sodium stock/broth is a good idea unless you're making rock-salt, stock is generally better than broth, homemade is usually best. Make sure the stock isn't too strong or too salty, as it will be greatly condensed. Make sure the stock is clear, too, or the texture of the risotto will become gritty.

Preparation

Make sure your stock is simmering before you begin. It's important that the temparature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little. A large thick pot is best for the risotto.

Finely chop the onion and garlic and sweat them very gently (cook over medium heat, without letting them brown) in some butter (you can use olive oil, but butter is preferred). This is known as a soffritto in Italy.

Add the rice and cook until it has a transparent look (this shouldn't take long). Add some salt and pepper.

Add the wine. A hot pan will help burn out the alcohol more quickly (and create a nice dramatic effect), but make sure you don't burn the rice or the soffritto.
As the wine cooks away you will see the remaining liquid getting thicker as it's absorbing the starch from the rice. When its more or less gone, add some stock. Do not add to much stock, the rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15 to 20 minutes.

Taste to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice. The choice between a liquidy risotto or a firmer one is a matter of personal preference.

When put on a plate, it should spread out slowly, if it sits still it needs some more stock, if there's liquid coming from the risotto, it needs to cook down a bit more.

When it's done, stir in the butter in small chunks at the time, taste to get the amount of butter right. Season with more salt and pepper to taste.
Let it sit for a minute, and then serve immediately. Risotto won't keep beyond the meal, but rehydrating it with some soup or stock can yield edible results.

Notes

This is only the most basic risotto recipe. Add ingredients only at the beginning (through the soffritto, when they need to cook with the rice) or at the very end (for ingredients that lose their flavour with too much cooking, such as herbs). If you want to use ingredients that require a very specific cooking time, like potatoes or broccoli, it's best to blanche them in advance, and add them to the risotto at the very end. It's very difficult to add them to the risotto halfway so that they will be cooked perfectly when the risotto is done. If you want the flavour of the stock to be present in these ingredients, blanche them in the stock. For some ingredients, like mushrooms, the cooking time isn't extremely important. These can simply be added to the risotto somewhere along the line.

Tips

Think of risotto as a way of making stock edible with a fork: the quality of the stock you use is the most important factor in the quality of your risotto.
Keep in mind that the color of the liquor will affect the rice. Using red wine will create a red risotto (which looks nice with fish or tomatoes).
Use cream cheese instead of butter. Saffron is often added to the stock.
Using large roasted breadcrumbs in stead of parmesan cheese will create a nice contrast in texture with the risotto. Put the breadcrumbs on top of the risotto at the last minute and don't stir or they will soak up to much moisture and loise their crunch.
After step 3 you can move the contents into a rice cooker with the stock and left to its own devices to finish it off. End result isn't quite as good, but the saving in effort makes it worthwhile.

Variations and Variaties

Replace some of the butter added during cooking with parmesan cheese or shaved parmesan on top of the dish before serving.

Mushroom risotto. Add mushrooms to the soffritto.

Cashew nut and cucumber risotto. Add chopped cucumber and roasted (unsalted) cashew nuts.

Fêta and rosemary risotto. Add the rosemary to the soffritto and stir small chunks of the fêta cheese through the risotto at the end. Use roasted breadcrumbs instead of parmesan.

Eggplant Pasta

2006-01-19T11:32:00.000-05:00

Eggplant Pasta – This tasty vegetable stew is great served with your favorite pasta.

Ingredients (serves 4)

1 eggplant (aubergine)
1 large onion
1 tbs olive oil
salt to taste
2 tins of peeled tomatoes
1 chili pepper
handfuls of fresh basil
dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) - often sold pre-mixed.
fresh garlic, crushed
pasta (your favourite)

Procedure

Slice eggplant and cover in salt – leave for at least 30 minutes.

Rinse salt, then squeeze until almost dry (removes sourness).

Cut into chip size pieces and fry in oil.

Add onion and cook briefly.

Add all other ingredients and simmer for 30 minutes.

Serve with Pasta.

Notes

The amounts of the various ingredients are not really important. Experiment and adjust to taste.
Often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
Serve with freshly cooked pasta. Spiral pasta is a good choice as it holds the sauce to itself.

Egg rice (indian recipe)

2006-01-19T11:27:00.000-05:00

Egg rice (Duration of cooking: 30 min)

Ingredients (serves 2)
2 cups rice
1 onion a little bit over a golf ball
2 medium sized green chili peppers
1 teaspoon ginger paste
1 teaspoon garlic paste
1/4 teaspoon spices (that ratio goes like ½ stick of cinnamon : 3 cardamon : 6 cloves)
1 teaspoon salt
2 eggs, beaten

Procedure

First cook rice and keep it aside
Sweat (saute over medium-low heat) onions and green chilies together
Add ginger and garlic paste
Add rice and mix everything well
Add salt
Add the spices powder
Add the beaten eggs.
Cook till everything is mixed well.

Garlic croutons

2006-01-10T23:53:00.000-05:00

Garlic croutons can be purchased but are much better when made from old bread. They are a crucial ingredient of Caesar Salad.

Ingredients

4 slices day-old French bread, cubed
2 cloves garlic, minced
4 tablespoons olive oil
Salt to taste
Makes enough croutons for 4 servings of salad.

Procedure

Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor

Preheat the oven to 350 degrees Fahrenheit (~180 degrees Celsius).

Strain the olive oil into a pan and fry the bread cubes in it, tossing to coat with oil.

Spread the bread cubes on a baking sheet and garnish with salt.

Bake for 10 minutes or until crispy and dry.

Storing Garlic ...

Fresh garlic heads will keep for a long time as long as they are stored in a cool dark place. Do not keep them in the fridge or they will start to sprout and become bitter. They can be frozen without ill-effect, or simply stored in a dark cupboard away from moisture. Garlic braids should be hung to prevent crushing any of the cloves.

If you want to store the cloves individually and ready for use, the garlic must be either dried or processed. One good way to freeze prepared garlic is to crush or mince it in a food processor and mix it with a little water, then freeze it in icecube trays so you can get cubes out as needed. Otherwise it can be frozen in olive oil, or frozen whole.

Never ever store garlic in olive oil at room temperature or leave garlic in oil to sit on the counter. Because garlic is grown in the ground it is frequently contaminated with botulism spores, which are almost impossible to remove.

Curried Rice

2006-01-10T23:47:00.000-05:00

Ingredients (Serves 3)

1 cup brown rice or white rice
2 tablespoons butter
1 teaspoon curry powder
1/2 chopped onion
1/2 cup raisins
2 cups water
3 vegetarian bouillon cubes

Preparation

Find a large saucepan or frying pan which has a lid, place on a medium heat, add butter, and then add chopped onion.

Cook the onion for a couple of minutes until it starts to brown slightly.

Add curry powder stir with onions for a minute.

Add vegetarian bouillon cubes, raisins, rice, and water.

Put on lid and simmer until water is absorbed.

Did you know ?

Curry Powder is an orange colored blend of spices. What spices are in the blend varies from one curry powder to another and even more so from one region to another. The flavour of curry powder is derived from the oriental 'curry' type of dishes.

Some common ingredients in curry powder are coriander seeds, cumin seeds, cardamom seeds, lemon seeds and fenugreek seeds

Bruschetta (Appetizer)

2006-01-10T23:24:00.000-05:00

Bruschetta is a dish coming from the Southern Italy culinary tradition.
There are many types of bruschetta, mainly involving special roasted and/or hard bread which may require particular preparation to be served.
This type of bruschetta is a meeting point between Northern and Southern Italy: it requires Tuscan (Toscano) bread, a kind of saltless bread originating in Tuscania, Italy, usually coming in blocks.

You can adapt this recipe to as many servings as you need. As a guideline, you can serve 1 or 2 bruschette per person.

Ingredients

Tuscan bread
Tomatoes or tomato sauce
Garlic
Oregano
Basil
Black pepper
Oil
Salt

Procedure

Pre-heat the oven at 200°C

Slice out a few 1cm-thick slices from the Tuscan bread (1 or 2 per person)

Put the Tuscan slices in the oven, until they become gold-looking (this takes a few minutes)

In the meantime, you can prepare the tomatoes, if you're going to use these instead of the tomato sauce; there are two alternatives: you can slice them finely (3mm-thick circa), or grossly (1cm-thick circa). If you slice them grossly, you can then cut them down into small cubes
Take the bread slices from the oven and rub them front and back with a slice of garlic, until they acquire an intense smell; then put the slices on a dish

Lay the fine tomato slices, or cubes, or a thin layer of tomato sauce on the upper side of the bread

Add a little oil, oregano, salt, black pepper and 2 or 3 leaves of basil

Serve hot!

Lentil soup

2006-01-09T12:45:00.000-05:00

Ingredients (serves 4)

1 or 2 Tbsp. Olive oil
1 Onion, diced
2 Carrots, diced
2 cloves Garlic, minced
1/2 lb dry red Lentils
6 cups water or stock
1 Bay leaf

Procedure

Pick over the lentils and remove any stones etc. Rinse well.

Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Cook for a few minutes, until the vegetables have started to soften, then add the garlic.

Add the lentils, bay leaf, and water to the pan. Simmer over low-medium heat for 20-30 minutes, until lentils are softened.

Optional Additions

Herbs and/or spices can be added to the sauteing vegetables, such as cumin, oregano, red pepper flakes.

Chili

2006-01-09T10:23:00.000-05:00

This is a kind of Chili that needs no meat (and uses no ersatz meat). Many variations are possible; the recipe is very flexible. The molasses gives this chili a somewhat Louisiana flavor.

Ingredients

2 cans red kidney beans
1 can black beans
1 can navy beans
1 can corn kernels
1 can tomato paste
1 medium tomato, chopped (canned diced tomato works too)
2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)
1 green bell pepper, chopped
1 red or yellow bell pepper, chopped
2 medium onions, chopped
4 medium cloves of garlic, chopped or crushed
10 mL chili powder
large pinch salt (to taste; not needed)
pinch of oregano
10 mL olive oil (or any other kind of vegetable oil)
50 mL molasses
chili garlic sauce (optional)

Procedure

In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown). Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.

Wash the slime from the cans off the beans. Add the beans and corn. Add the molasses. Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added. Let the pot simmer, covered, for at least 30 minutes - longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot.

Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy). Serve with bread; makes about 8 bowls, which are very filling. Keeps well, perhaps even better the second day.

Source : Wiki

Peanut Sauce

2006-01-08T16:45:00.000-05:00

Works very well with stir-fried tofu and greens or any steamed vegetables.

Ingredients

1/2 cup peanut butter
1-2 cloves of garlic
3 Tbsp. soy sauce
2 Tbsp. vinegar, rice vinegar or cider vinegar
1 Tbsp. brown sugar
1/4 tsp. salt
1/8 tsp. cayenne pepper (optional)
1/2 cup hot water

Mix all ingredients together, adding the water last.

Vegetable Paella

2006-01-08T16:41:00.000-05:00

Ingredients (serves 1)

50g (2oz) brown rice
1 small onion
1 small sweet green bell pepper (or 1/2 large)
2 small tomatoes
25g (1oz) mushrooms
3 tbsp sweetcorn, thawed if frozen, drained if canned
1/2 tsp dried thyme or marjoram
1 tsp lemon juice, or to taste
soy sauce and black pepper to taste
12.5g (1/2 oz) peanuts or nonsweetened peanut butter (optional)

Preparation

Put the rice into a pan with 250ml (8fl oz, 1 cup) boiling water. Bring back to the boil, then cover, reduce heat, and leave to simmer.

Meanwhile, chop the onion, pepper and tomatoes. Slice the mushrooms, halving them first if large. Add these vegetables to the rice; stir, re-cover and continue to simmer until the rice is almost tender (about 25 minutes from start of cooking).

Meanwhile, if using peanuts, place them in a bowl and crush them with the bottom of a small glass or cup.

Stir in the sweetcorn, herbs and lemon juice. Season to taste, cover and simmer for 5 minutes longer.

If using peanut butter, stir in and serve. If using peanuts, turn the paella onto a serving dish and sprinkle them on top.

Source : Kate's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery

Spinach and Potato Curry

2006-01-08T11:01:00.000-05:00

Recipe adapted from Sameen Rushdie's Indian Cookery. This works well with either fresh or frozen spinach. I have made it with kale as well; 10oz (275g) weighed without stalks.

Ingredients (Serves 3-4)

1 1/2 lb (700g) potatoes
1lb (450g) fresh spinach (weighed without stalks) or frozen thawed
1 medium onion
1 tsp grated fresh ginger root
2 garlic cloves
1/2 tsp turmeric powder
2 tsp cumin seeds
1 tsp red chilli powder (or to taste, and depending on its heat!)
2 medium tomatoes

Preparation

Scrub potatoes and boil them in their skins until almost, but not quite, done. Leave to cool, then cut into small cubes.

Meanwhile, if using fresh spinach or kale, remove the coarse stalks then rinse and cook gently for 10 minutes, in just the water clinging to the leaves in a covered pan. Cool and chop (reserve any remaining liquid). For frozen spinach, just defrost and chop.

Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes (keep them all separate). Measure the spices out into a little bowl.

Now brown the onion in a little vegetable stock or water until golden brown - about 10 minutes perhaps, topping up with hot water as necessary. Let it stick slightly from time to time to get that fried smell. Alternatively, brown in a little sunflower oil.

Add the ginger and garlic to the pan and stir for a moment. Add the spices, and a little more water if necessary. Cook for a few minutes, then add the tomato. Cook gently 3-5 minutes.

Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking. It's done whenever the potatoes are cooked to your liking and the spices have permeated the vegetables.

Source : http://www.earth.li/~kake/cookery

Some facts about spinach...

In popular folklore, spinach is a rich source of iron. In reality, a 60 gram serving of boiled spinach contains around 1.9 mg of iron. A good many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable. However, in terms of its nutritional value (the amount of iron actually absorbed by the body) the benefits of spinach have been greatly overstated. In the first instance, this is because the body cannot absorb the non-haem iron from vegetables as efficiently as the haem-iron found in meats, particularly lean meats. The body's absorption of non-haem iron can nevertheless be improved by consuming foods that are rich in vitamin C and by consuming some meat along with a meal. However, more importantly, spinach contains high levels of oxalate. This oxalate binds to iron to form ferrous oxalate. As a consquence, the amount of iron that can be absorbed from spinach is negligible.

The myth about spinach and its high iron content may have first been propagated by Dr. E. von Wolf in 1870, because a misplaced decimal point in his publication led to a iron-content figure that was ten times too high. In 1937, German chemists reinvestigated this "miracle vegetable" and corrected the mistake. It was described by T.J. Hamblin in British Medical Journal, December 1981.

Spinach also has a high calcium content. Once again, this is of negligable nutritional benefit because the oxalate in spinach also binds with calcium. By way of comparison, the body can absorb about half of the calcium present in broccoli, yet only around 5% of the calcium in spinach. Another negative for spinach is that oxalate can contribute to gout.
Spinach does have some things going for it however. It is a rich source of Vitamin A, Vitamin C, Vitamin E and several vital antioxidants. Recently, opioid peptides called rubiscolins have also been found in spinach. It is a source of folic acid, and this vitamin was first purified from spinach. To benefit from the folate in spinach, it is better to steam it than to boil it. Boiling spinach for four minutes can halve the level of folate. The nutritional benefits of spinach were discussed in detail in the Skeptic magazine, (Winter 2005).

Aubergine and Onion Vegetable Pie

2006-01-08T10:46:00.000-05:00

A vegetable pie using tomatoes, aubergines (eggplant), onions, and mushrooms. You can make vegetable pie with many kinds of vegetables.

Ingredients

Crust
For 4 or 5 persons, here are the ingredients:
250 g (1 cup) of flour
100 g (0.4 cups) of medium soft butter (leave it out for a half-hour before making the crust)
1 egg
some lukewarm water
a pinch of salt

Filling
1 or 2 aubergines (eggplants)
1 or 2 onions
4 tomatoes
150 g (0.6 cups) of mushrooms
some grated cheese
some milk
an egg yolk
near the end, some fresh cream

Preparation

Crust
Pour the flour into a large bowl.
Add the portions of butter.
Knead everything until the pastry is nearly consistent.
Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth.
It should not be sticky, and it should look shiny and medium yellow.

Filling
Cut the vegetables into thin slices.
Brown the vegetables in oil or butter, or you may steam them.
Begin with the onions and aubergines (eggplant), then the mushrooms.
Keep the tomatoes raw.

Putting it together
Butter the pie pan and shape the pastry into the pan.
Pre-heat the crust for about 10 minutes at medium heat after making small holes in the base of the pan.
So the pastry does not swell up, place some aluminum foil in a curved shape over the pastry.
Once the pastry is precooked take it out of the oven and arrange the cooked vegetables over the crust in whatever arrangement pleases you.
In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.
Cover with grated cheese.
Cook for 15 to 20 minutes at medium heat.

Some facts about eggplant :

Eggplant (also known as aubergine) is a shiny bulbous vegetable in the nightshade family that comes in green, white, or, more commonly, purple.

The eggplant itself is actually a berry, and its edible watertight skin and disc-like seeds show clearly its similarity to peppers and tomatoes. Unlike its cousins, however, the eggplant has a firm, dense flesh that is too bitter to eat raw. Eggplants range in size from large purple gourds bigger than a person's hand to tiny marble-sized green Asian eggplants.

The smaller varieties are said to be less bitter and to need less preparation. Many people find eggplant to be an acquired taste. Its versatility leads to eggplant dishes in many different cuisines, from Japan to India to Italy.

Carrot Paprika Spread

2006-01-07T21:05:00.000-05:00

Ingredients

oat flakes (or raw spelt flour) (250g)
tofu (250g)
1 (or more) carrot(s)
1 (or more) parpika(s)
1 (or more) onion(s)
magarine
rapeseed oil or other vegetable oil
soy sauce
mustard
catsup
garlic
pepper
soy lecithin powder

Procedure

Take equal amounts of oat flakes and tofu and mix the two ingredients and some water for the base substance.

The recommended amount is about 250g of both. You might want to add lecithin powder as an emulsifier. Mash (at least) one carrot, one paprika and one onion.

If you prefer larger pieces you can also cut some of it instead. Add a spoon of magarine and/or a spoon of rapeseed oil, or any other vegetable oil. Add mustard, catsup, garlic and pepper to taste.

Samosa

2006-01-07T20:55:00.000-05:00

Ingredients

1/4 kg potatoes and green peas combined
2 onions
2 twigs mint leaves
2 green chillis
2 twigs of cilantro (Coriander)
Maida (Wheat flour)
a little olive oil

Preparation

Steam the potatoes and peas separately.
Cut the onions into small slices.
Add some olive oil in a fry pan.
Add onions and cut green hot chillies and sauté the onions until it turns transparent.
Add the vegetables and sauté them while stirring, until they are completely cooked.
Add mint leaves and coriander leaves (cilantro).
Mix maida (Wheat flour) with water to make a stiff dough, knead it well.
Roll into even sized balls and make into round shape using a roller.
Cut into 2 semi-circles.
Place the curry and fold on three sides to make into a cone shape.
Deep fry until it becomes crisp.

Ratatouille

2006-01-07T20:45:00.000-05:00

Ratatouille is a traditional Provençal vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes, French bread, or as a side dish.

Recipe serves 3-4. Increase quantities to serve more, and add different vegetables as desired for variation.

Ingredients

Olive oil
1 onion
1 clove garlic
1 eggplant (aubergine)
1 green bell pepper
2 zucchinis (courgettes) (cucumber also works well)
6 medium tomatoes, ripe (juicy) and peeled
salt and pepper to taste
Herbes de Provence to taste

Preparation

Put a large casserole on the stove on medium heat.

Chop the onions and garlic. When the casserole is hot, add enough olive oil to just cover the bottom.

Add the onions and garlic and brown.
Chop the green pepper, zucchinis and egg plant. Add to the casserole. Stir from time to time.
Peel the tomatoes. Dice them or cut them into quarters, add to the casserole.

Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables - if so, perfect. If not, add water as needed (not too much).

Add salt, pepper and Herbes de Provence to taste. In general, 1 tbsp of salt, 1/2 tsp of pepper and 1 tbsp of the herbs will suffice.

Cover the casserole and let simmer on low heat for 45 minutes to 1 hour.

Bulgher Burger

2006-01-07T20:04:00.000-05:00

A Bulghur Burger is a tasty vegetarian burger made from bulghur.

Ingredients (6-8 burgers)

3 cups water
2 cloves Garlic
1 1/2 cups Bulghur
2 tablespoons Vegetable oil
1/2 cup Scallions, chopped
1/2 cup Carrots, grated
1/4 cup fresh Parsley, chopped
1/4 cup Tahini
2 tablespoons Tomato paste
2 tablespoons Soy sauce
1 teaspoon Dijon mustard
dash ground Black pepper

Preparation

Bring the water to a boil.

While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.

Add the boiling water. Return to a boil, cover, and reduce heat to low.
Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.

Preheat the oven to 375 °F (190 °C) if you plan to bake the burgers.
When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.

Cook them in a lightly oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes.

Variations

For a different flavour and more protein, add 1 cup of mashed cooked Chickpeas to the cooked bulghur along with the other ingredients, before forming the burgers.

Broccoli burger

2006-01-07T19:28:00.000-05:00

Broccoli burgers are a handheld foodstuff similar to hamburgers though produced with eggs, fruits and vegetables in place of beef.

Ingredients

2 large eggs
1 cup chopped broccoli
1/2 cup chopped toasted almonds
3/4 cup chopped red onion
1/2 cup seasoned dry bread crumbs
1/4 cup water
Salt and pepper, to taste
Toasted buns or bread
Mayonnaise
Lettuce

Preparation

In bowl beat eggs to blend. Stir in broccoli, almonds, onion, bread crumbs and water. Add salt and pepper to taste. On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick.

Bake in 375*F oven, turning halfway through cooking until each side is golden brown, about 25 minutes total. Serve on buns with mayonnaise and lettuce.

Some facts about broccoli...

Broccoli is a cool-weather crop that does poorly in hot summer weather. It is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. Common varieties are Calabrese and purple sprouting broccoli.

Broccoli is high in vitamin C and soluble fiber. Broccoli also contains the compound glucoraphanin, leading to an anticancer compound sulforaphane.

The word broccoli comes from the Latin brachium and Italian brocco meaning 'arm', or 'branch'. Broccoli is often referred to as a "cruciferous" vegetable. The Brassicaceae family (also known as the mustard or cabbage family) was formerly called the Cruciferae family, due to the fact that these plants often have four petals which can look like crosses.

Welcome to my Blog !

2006-01-07T19:08:00.000-05:00

You will find delicious vegetarian recipes. You can participate by sending your own recipes.
Oliver