Love Making Tips - Restricted and special diets | Vegetarian - [1] [2]

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Cheese Fricadelle

* Prepare the tofu the same way as for Tofu Cutlets with Pineapple Ginger Glaze. Combine oliveo il & millet in a pot over moderate heat. toast the grains, stirring constantly, until darkened a few shades. Add water, bring to a boil, reduce heat, cover & cook until the millet is tender, about 20 minutes, add more water if necessary. Set aside for 10 minutes, then fluff with a fork. Individually steam vegetables until tender-crisp. In a bowl, mix seasoned tofu with salt, pepper, millet & vegetables. Mix gently. Moisten hands, divide mixture into 16 flattened balls & form into crack free patties, about 1/2" thick. Pat patties in breadcrumbs so they are coated on all sides. Set aside on waxed paper lined trays. Pan fry fricadelles over moderately high heat in a lightly oiled skillet for 5 to 7 minutes on each side. Keep warm in a 250F oven. Drizzle with chutney & & serve with rice pilaf & vegetables.
CHUTNEY: Combine all ingredients in a food processor & puree until silky. Force through a strainer; discard roughage.

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Hot Dogs

In blender grind chick peas and bread together. Mix in egg substitute, garlic, red peppers, salt and pepper.
Shape into finger length rolls and chill 1 hour. Heat the oil to 370 deg in deep fryer and carefully drop the "hot dogs" into it. Fry until browned; drain. Serve with mustard or hot chili sauce. Makes about 20.

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Stedda Tuna

In a food processor or by hand, chop celery, carrot, onion and green onion, parsley and dill until fine. Transfer into a medium bowl and set aside. By hand or in a food processor or blender, puree the tahini, lemon juice and soy sauce with 1/2 boiling water.
Add tahini mixture to chopped vegetables. Thoroughly combine by briskly beating with a fork. Add a little water, if mixture is too thick, then add kelp powder. Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable. If you can only get the watery varity, cut down on the water you add.

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5 Spice Tamales

Combine filling ingredients in a mixing bowl Fill and cook tamales according to \"Tamales: Basic Procedure\"
*** Vegetarian Gormet - Summer 1993, Don Matesz
****Hint Make your own Chinese 5 spice blend by mixing equal anounts of Star anise, Szechuan pepper, cloves, cinnamon, and fennel seed. Grind spices into a powder with amortar and pestle or a coffee grinder.

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Aleecha

Aleecha is a mixed vegetable stew. Quemam contains an ingredient not found in the US. I'd substitute dry berebere. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer. Add the oil and continue to simmer.
Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes.
Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat.
Serve at room temperature with Injeera.

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Alsatian Cassoulet

Preheat oven to 450 deg.
Combine all ingredietns, except flour, in a large roasting pan or casserole dish. Sprinkle top with flour.
Place in oven and cook, uncovered, for 30 minutes.
Reduce heat to 250 deg. Cover and cook for 20 hours, stirring occasionally. Serve hot.
Per serving: 442 cal; 43 g prot; 132 mg sod; 64 g carb; 5 g fat; 0 mg chol; 116 mg calcium

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Amaranth Stir Fry

Rinse and drain amaranth.
Dry roast amaranth in a hevy skillet over medium heat for 5 minutes.
Bring 3 cups water and salt to a boil. Stir in amaranth and return to a boil.
Lower heat and place a flame deflector or heat diffuser under the pot.
Cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally.
Heat a skillet and brush generously with oil. Add leeks and saute for 5 minutes.
Add mushrooms and peppers and saute for 10 minutes, stirring often.
Sprinkle with soy sauce and one teaspoon water.
Sprinkle bread crumbs over top of vegetables.
Place amaranth on top of crumbs. Cover and heat through.
Stir to combine all ingredients, place in a serving dish and garnish with scallions and pumpkin seeds.
Per serving: 340 cal; 11 g prot; 237 mg sod; 51 g carb; 11 g fat; 0 mg chol; 93 mg calcium

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Andromeda Vegetarian Chili

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.
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Asparagus Crepes With Mushroom Dill Sauce

CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate. Repeat with the rest of the batter, you should have 6 crepes. SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste. Remove from heat & cover. FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp. ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once.
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Autumn Harvest Couscous

1. Trim roots off leeks. Cut a 2-inch "X"{ throught he white bulb and a 3-inch "X" through the green ends. Place leeks in a bowl and cover with water and 1 T vinegar.Soak for 30 minutes to remove any sand.Drain and rinse under running water. Reserve.
2. While the leeks are soaking, prepare athe seasoned broth. Place broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks, cumin,ciurry powder, saffron and salt in a very large, heavy pot. Bring to a boil, reduce heat and simmer for 30 minutes.
3. Place reserved leeks, carrots, potatoes, turnips and onions into the broth. Bring to a boil, reduce heat and simmer for 30 minutes.
4. Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.
5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently so that vegetables don't break up. Cook for 30 minutes.
6. Just before serving, gently heat vegetables and broth through. Stir in 3 TBS of the chopped cilantro. Spoon cooked couscous into shallow bowls and top with vegetables and broth. Garnish with the remaining tablespoon of chopped cilantro. Serve hot.
Per serving: 526 cal; 9 g fat; 0 chol

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Baingan Bharta

Grill the eggplant (lightly oiled) on an open flame, turning it around fhen skin is charred...skin should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat) peel, cool slightly. mash with a fork.
Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatos. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and then add lemon juice. Garnish with remaining chopped tomatos and cilantro.
Do let me know if you are satisfied with the finished product :).

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Baked Spring Rolls

Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil. Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce. Toss again and set aside. Preheat oven 450. Place oil in a small dish. Dip 1 sheet of rice paper into warm water for 15-30 seconds, until soft. Place on a dish towel. Brush surface lightly with oil. Spoon 1/8 of the filling onto bottom edge of rice paper. Fold bottom edge of rice paper just to cover filling; brush surface lightly with oil. Fold in edges, then roll up, brushing surfaces with oil as you roll. Repeat with remaining rice paper sheets and filling. Place each roll seam side down on a foil lined cookie sheet. Bake spring rolls on the lowest oven rack for 15 to 20 mins, turning once, until lightly browned. Serve with plum sauce if desired.
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Bean Enchiladas

Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato sauce, chilies and garlic salt taste. Mix well. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine remaining tomato sauce; spoon over filled tortillas. Sprinkle remaining cheese over sauce. Bake at 350 F. 15 to 20 minutes or until thoroughly heated. Makes 12 enchiladas or 6 servings.
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Black Bean and Yam Pitas

~Black Beans. Cooked, drained, rinsed, cooled
~Sweet Potatoes or Yams. Peeled, cubed, cooked, drained, cooled
~Rice. Steamed and cooled.
* Chop, dice, etc. other ingredients. Warm the pita, if necessary, so that the pockets will open easily.
1. Saute ginger and garlic in oil for 1 to 2 minutes.
2. Add cayenne, onions, and cumin and saute until the onions are softened.
3. Add celery, bell pepper, and thyme and saute until tender.
4. Remove from heat. Set oven to 350F.
5. Add sweet potatoes, rice and beans to the pan. Add the juice mixture.
[----- The dish may be made ahead to this point -----]

6. Fill each pita pocket with bean filling; about 1 cup will be left out.
7. Arrange in an open pan. Tent with foil, optional. The pockets will be taco-crisp if you do not.
8. Bake 350F for 15-20 mins.
9. Make a stew with remaining bean filling by adding broth, finely diced mixed vegetables (from crudite mix) and chutney. Heat slowly and thoroughly.
Meal Planning *Serve a pita with the additional stew as a sauce; salsa: a mango, citrus salsa, or melon and cucumber; and thinly shredded lettuce.
*Per HALF-pita (about 4 oz): 283 cals, 3.0 g fat, 404 mg sodium. Serve two or one half with soup. *Variation: serve on rice with optional tortilla chips made from white or blue corn.

**CITRUS SALSA: tomatoes, red bell peppers, chili peppers, garlic, salt, lime or lemon juice, cilantro, pineapple chunks with juice but unsweetened (optional). Serve with melon.
**CUCUMBER MELON: 1/2 a cucumber; peel, seed and dice. Two slices of firm cantaloupe (crenshaw); chopped. Mix and stir in optional fresh lime or orange juice. Let stand 15 minutes. Serve with chopped fresh cilantro leaves.

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Black Bean Patties

The North American Indians made patties of black beans and cornmeal, cooking them over campfires. Brown rice has been added to give them more substance, though the Native Americans on the plains would have used wild rice. For a main dish, you can make or buy a mushroom gravy to serve over the patties, serving with a green vegetable and salad. Uncooked patties can be wrapped in wax paper and frozen, then for a quick meal you can defrost and fry or grill. This is a nice way to use up leftover rice or beans, but you can also cook some for the occasion. For breakfast, you can serve with warm maple syrup.
Cool the beans and rice, if you have just cooked them. Combine all the ingredients well. Add more cornmeal as needed to form a stiff dough. Form into patties. Add corn oil to a frying pan and fry, or grill over charcoal. Cooking black beans: put 1 cup dry black beans in 3 cups water and store overnight (a quart canning jar works well for this.) Bring to a boil in fresh water and simmer around 40 minutes. Cooking brown rice: place 1 cup brown rice in 2 1/2 cups water. Bring to a boil, then cover and simmer until water has disappeared, about 35 minutes. Let the rice rest with cover on an additional 10 minutes.

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Buckwheat Crepes

Prepare the Buckwheat Crepes and set aside.
Peel the onions, cut them in half lengthwise, and then slice them thickly. Heat a tablespoon of olive oil and a tablespoon of butter in each of two large non-stick pans, and divide the onions between them. Sprinkle about 1/2 teaspoon of salt over each batch and cook the onions on medium heat, stirring occasionally, until they are golden brown. This will take about 45 minutes. Add black pepper to taste.
Meanwhile, peel the apples, cut into wedges, and slice the wedges crosswise. When the onions are lightly browned and much reduced in volume, consolidate them into one pan. Add the Calvados to the onions and stir quickly to deglaze the pan. Add the sliced apples, and a touch more salt if needed. Continue cooking, stirring often, until the liquid is entirely gone, the onions are a deep caramel color, and the apples are tender.
Spoon 2 to 3 rounded tablespoons of the onion mixture across the center of a crepe, then sprinkle about 1/2 ounce of grated cheese over it. Roll the crepe loosely over the folling and place it seam side down on a buttered baking sheet. Continue filling and rolling crepes until all the onions and cheese are used up. You should have at least 16-18 filled crepes. Reserve any leftover crepes for another use.
Cover the crepes loosely with a piece of aluminum foil, and bake them in a 350 degree oven for 10-15 minutes, or until they are hot through and the cheese is completely melted. If you have filled the crepes earlier and kept them in the refrigerator for a while, adjust the oven time upward by at least 5 minutes.
Serve the crepes at once, with a green salad, and Cranberry-Jalapeno Sauce.

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Cashew Loaf

Blend first four ingredients in blender or put through food grinder, except the milk. If you grind the ingredients, pour soymilk over the top.
Add soy sauce, salt, parsley and celery seed and mix well. Place in well-greased baking pan and bake at 350 degrees until firm, about 40 minutes.
Approximately 325 cal per serving.

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Chick Pea Loaf

Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well.
Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well.
Place in a large baking pan or two small loaf pans & bake at 375F for 45 minutes.
Serve with a salad &/or vegetables on the side.

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Chickpeas Italienne

Rinse chickpeas, place in fresh water & cook for 50 minutes or till tender. Heat oil in large pot & saute onions & garlic for a few minutes. Add the tomatoes & tomato paste. Bring to a boil, lower heat & add the rest of the ingredients. Simmer for about 10 minutes or until the sauce has thickened.
Serve with mashed potatoes & green vegetables or pasta or rice. * Or substitute one large can of chickpeas, rinse well before using. ** Or use one pound of fresh tomatoes, diced.

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Corn Crepes

* if nopalitos can't be found, use diced small zucchini, lightly sauteed in a little butter and a drop of lemon juice Soften the goat cheese with a fork. Lightly beat the eggs and stir them thoroughly into the cheese.
Scald the corn kernels for about a minute, then drain them completely.
Stir together the cheese mixture, the corn kernels, and all the remaining ingredients except the melted butter. Taste, and add salt only if it is really needed.
To assemble and serve the crepes: Lightly butter a large baking sheet. Take one pliable crepe at a time and mound 2 rounded tablespoons of filling down the center of it, leaving plenty of room all around. Roll the crepe over the filling, folding in the sides envelope-style as you finish rolling it up. Fill and fold all the crepes this way. Arrange the crepes, seam side down, close together on the prepared baking sheet. Brush their tops lightly with melted butter. Bake the crepes for about 25 minutes at 350 degrees--they will be slightly puffed and golden brown.
Meanwhile, heat the mole to a simmer. Spoon about 1/2 cup of mole onto each plate, place one or two of the hot stuffed crepes on top of the mole, and garnish with a little dollop of sour cream and a few cilantro sprigs. Serve at once.
Serve 8-10 as a main course, 18-20 as little dish in a series of courses.

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