VEGETARIAN RECIPES for newbies and the rest of us
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Hi
2: This is one of my favorite recipes and I make it all the time so I'm posting it for MACCAS MEATLESS MONDAY
FALAFEL PITAS 1/4 cup fine dry bread crumbs 1 15 ounce can garbanzo/chickpeas, rinsed and drained 1/2 cup chopped onion 2 cloves garlic, minced 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 cup snipped fresh parsley (I use Italian flat leaf parsley) 2 tablespoons all purpose flour milk 1 tablespoon olive or veg oil 2 large pita rounds (I love whole wheat but whatever) halved crosswise some lettuce leaves 1 small tomato, chopped or sliced some cucumber, if you want some plain yogurt (I like greek style best for this, but any kind is fine) set aside the bread crumbs in a shallow dish. I put the next seven ingredients into a food processer (or you can do it by hand..I'm lazy
) and process until mixture is coarsely ground. Shape the mixture into 4- 3inch diameter round patties, carefully brush with the milk, then coat both sides with the bread crumbs In a large non-stick skillet heat oil over medium heat. Add patties, cook for about 8-10 minutes or until patties are lightly browned, turning once. Add more oil if you need it. To serve, fill the pita halves with the patties, lettuce, cucumber and tomato, drizzle with yogurt I am going to make this today...I wish you all could join me
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Brown Sugar Glazed Carrots 4 medium carrots 2 tablespoons butter 2 tablespoons brown sugar mint or thyme (optional) Wash & scrape or peel carrots. Cook in boiling salted* water until tender. Drain & cut in slices. Melt butter. Add brown sugar. Add carrots. Cook until slightly browned & glazed. Add a teaspoon of chopped fresh mint leaves or thyme to butter & sugar mixture, if desired. *Adding salt to boiling water is a personal preference. I do not add salt unless it makes a marked difference in taste.
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Hi GG
2:
Welcome back from your vacation, sounds like you all had a great time
Thanks for the carrot recipe, I have always loved carrots. I like them raw, juiced, on their own as with your recipe and I cook with them alot. Here is an authentic Italian meatless tomato sauce recipe that uses carrots for sweetening...it is delicious and a very rich sauce. BASIC TOMATO SAUCE 1 medium onion cut into 1/4-inch dice 4 cloves garlic, minced 6 tablespoons virgin olive oil 4 tablespoons fresh thyme (or 2 tablespoons dried) 1/2 medium carrot, finely shredded 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices Salt, to taste Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 8-10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately or the sauce may be refrigerated for up to one week or frozen for up to 6 months. Enjoy
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Hi Sally! Thanx! It was great getting away but good to be home again!
Fried Zucchini Wash desired amount of zucchini. Slice into strips lengthwise. Dip in egg & then in breadcrumbs. Place a 1/4 cup olive oil (or more if necessary) in frying pan. Heat oil. Place breaded zucchini in oil & fry til golden brown. Place on papertowels or paper bags & drain. Serve & enjoy. Makes a great side dish!
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Hi GG
I love fried zucchini but I've never made it...I will try this soon. thanks
I'm also thinking that your fried zucchini would go great with the tomato/marinara sauce I posted above as a dipping sauce. Hey, great minds think alike
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Hello girls! The recipes sound good. Here's a Summer Casserole 2 lg. zucchini 2 lg. summer squash 2 cups Italian bread crumbs 1 cup grated Parmesan cheese (I like parmiggiano reggiano) 1 medium can stewed tomatoes. Slice squash and place in ungreased 9 x 12 inch pan. Add one layer of zucchini, sprinkle with bread crumbs and grated cheese. Add one layer of summer squash and sprinkle with bread crumbs and cheese. Continue the layers and top with remaining crumbs and cheese. Pour tomatoes on the top. Bake at 350 degrees for 30 minutes, or until squash is done.
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Hi Sally! The fried zucchini recipe is one my mom used to make. She never wrote anything down & this is one of the few I still remember. I like your idea of adding tomato sauce for dipping!
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Hi
2: everybody
Happy Maccas Meatless Monday
Thanks for these great recipes, you all are inspiring me
Over the weekend I tried the fried zucchini with the tomato/marinara sauce and also decided to make some fried mozzarella to go with it...it turned out awesome
FRIED MOZZARELLA CHEESE mozzarella cheese- I did not use fresh but the kind wrapped in plastic in the diary case-use as much as you want to fry, sliced into fingers 1 egg and 1 tablespoon milk, beaten together 1 cup or more if needed of Italian style bread crumbs 1/4 cup olive oil or more if needed heat oil in non-stick skillet over med-high heat. Dip the mozzarella fingers into the egg-milk mixture and then coat with the bread crumbs, then repeat-dip into the egg again and again coat with the crumbs. Fry in the oil until the sticks are light brown and heated through. Be careful not over fry as the cheese will melt and ooze out. these are good with the tomato sauce for dipping and also would be great as a side dish with Nellies casserole above
They add good protein so could round out a meal. My neighbors were over so I just made the fried zucchini and fried mozzarella and served with the tomato sauce for dipping we had beer with these and they loved it. Peace and love
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Hi, Viv! Great recipe for Happy Macca Meatles Monday
Here's the Dessert for today emailed to me by a friend. Serves 6-8 It can be vegan Ingredients: 225g/8 oz raspberries 200g/7 oz plain chocolate (vegan) 175g/ 6 oz creamed coconut 100g/4 oz unsalted butter or Tomor* 30ml/ 2tbsp crème de cassis 200g/7 oz vegetarian/vegan* rustic style biscuits, crushed For the coulis 225g/8 oz raspberries to taste icing sugar 30ml/ 2tbsp crème de cassis To decorate: reserved raspberries and sprigs of mint Method: 1. Lightly oil a 1 ½ lb loaf tin with a neutral oil and line the base and sides with baking parchment. 2. Reserve a few raspberries for decoration and roughly chop the rest. Set on one side. 3. Melt the chocolate, creamed coconut and butter/Tomor together over a gentle hea.t 4. Stir the crème de cassis, raspberries and crushed biscuits into the melted mixture and mix well. 5. Pour the mixture into the prepared tin and lightly press down. Cover and chill for 3 hours or quick freeze for 1-2 hours. 6. Make the coulis: puree the raspberries in a food processor. Add icing sugar to taste. Add the crème de cassis and puree again. Strain the sauce through a nylon sieve to remove all the pips. Taste and adjust the sweetness again if necessary. Chill until required. 7. Unmould the torte and cut into thin slices. Cut each slice in half diagonally and arrange with one half overlapping the other on individual serving plates. Decorate with reserved raspberries, coulis, and mint sprigs, and serve.
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Rice with Tomato Sauce Cook your favorite white rice as directed. Drain & return to suacepan. Add 16 oz. or less if desired of your favorite tomato sauce to rice in saucepan. Heat to desired temperature. Add Oregano & grated Parmesan Cheese to taste.
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nellie apple:
Hi, Viv! Great recipe for Happy Macca Meatles Monday
Here's the Dessert for today emailed to me by a friend. Serves 6-8 It can be vegan Ingredients: 225g/8 oz raspberries 200g/7 oz plain chocolate (vegan) 175g/ 6 oz creamed coconut 100g/4 oz unsalted butter or Tomor* 30ml/ 2tbsp crème de cassis 200g/7 oz vegetarian/vegan* rustic style biscuits, crushed For the coulis 225g/8 oz raspberries to taste icing sugar 30ml/ 2tbsp crème de cassis To decorate: reserved raspberries and sprigs of mint Method: 1. Lightly oil a 1 ½ lb loaf tin with a neutral oil and line the base and sides with baking parchment. 2. Reserve a few raspberries for decoration and roughly chop the rest. Set on one side. 3. Melt the chocolate, creamed coconut and butter/Tomor together over a gentle hea.t 4. Stir the crème de cassis, raspberries and crushed biscuits into the melted mixture and mix well. 5. Pour the mixture into the prepared tin and lightly press down. Cover and chill for 3 hours or quick freeze for 1-2 hours. 6. Make the coulis: puree the raspberries in a food processor. Add icing sugar to taste. Add the crème de cassis and puree again. Strain the sauce through a nylon sieve to remove all the pips. Taste and adjust the sweetness again if necessary. Chill until required. 7. Unmould the torte and cut into thin slices. Cut each slice in half diagonally and arrange with one half overlapping the other on individual serving plates. Decorate with reserved raspberries, coulis, and mint sprigs, and serve.
You found my weakness Nellie thanks
This looks delicious
and doesn't require baking-perfect for the summer
This comes from the Food Network and boy does it look good, I will try it soon SQUASH AND ZUCCHINI CAKES 3 medium zucchini 3 medium yellow squash 1 cup toasted bread crumbs 1 cup shredded Parmesan 1/3 cup minced Vidalia onion 1 large egg, lightly beaten 1 1/2 teaspoons dried Italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup (1 stick) butter 1 jar store-bought marinara sauce ( your own) Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture. In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly. In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned. Place onto serving platter and serve with marinara sauce. Enjoy and have a great day
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Apple Walnut Salad Wash, Peel (or not if desired), Core & Slice 2 med size apples - whatever one prefers Wash & add a desired amount of either green or red seedless grapes Add 1/2 cup of shelled & chopped walnuts Add your favorite fruit dip in place of salad dressing Chill for 3-5 min. & Enjoy!
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Hi
2: I'm having lots of company for brunch this weekend....making this easy, delicious and ecnomical bread pudding. It doesn't take much time to put together and while it's baking you can put a salad and dessert together and set your table. WILD MUSHROOM BREAD PUDDING (serves 10) 3 tablespoons unsalted butter 3 cups thinly sliced sweet onions 2 teaspoons salt 1/4 teaspoon cayenne pepper fresh black pepper 1/2 pound assorted wild mushrooms, about 3 cups sliced (or just use baby portabellos, which are more affordable) 1 tablespoon chopped garlic 5 eggs 2 cups heavy cream 1/4 teaspoon Tabasco sauce 1 teaspoon Worcestershire sauce 8 slices, 1 inch cubed white bread, about 4 cups 1/2 cup grated Parmigiano-Reggiano (or parmesan) cheese Preheat oven to 350 degrees F. Grease a 2 quart glass rectangle pan with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/2 teaspoon cayenne, and black pepper and saute for about 4 minutes. Stir in the mushrooms and saute for about 3 minutes. Add the garlic and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs with the heavy cream, remaining 1 teaspoon salt, Tabasco, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed mushrooms. Add the bread cubes and mix well. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest for 5 minutes before serving. I'm also going to serve a drink I think it's call a pomaganate bellini. it's just procesco or champagne with pomaganate juice Yummy
Peace
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Hi, Ladies The recipes are quite good. I hope Paul will sneak in on this thread and read our recipes. Then, he will certify it as "The Vegetarians Favorite Dish."
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Hello
2: , and Happy Maccas Meatless Monday
I also hope Paul looks in to see our recipes
I hope he doesn't have to cook for himself today (I would be happy to help
) but, if he does here is a very fast, easy, delicious and healthy recipe. It is also very economical and vegan. VEGGIE COUSCOUS SALAD (serves 4) 2 tablespoons olive oil 1/2 cup diced (about 1/4 inch) zucchini 1/2 cup diced (about 1/4 inch) yellow spuash 1/2 cup diced (about 1/4 inch) onion (red is good here if you have it) 1 clove garlic, minced 1 can (15 ounces) chickpeas/garbanzos, drained & rinsed 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/2 teaspoon dried red pepper flakes (optional) 1/2 teaspoon salt pepper to taste 3 cups cooked couscous (this is one of the easiest things you could make-all you do is follow the directions on package. If you have veggie broth, it is great here-otherwise just use water. Also adding about 1 teaspoon olive oil is good. Cooks in 5 minutes
) 1'/4 cup chopped flat- leaf parsley Heat the olive oil in a large skillet and saute the squash, zucchini, onion and garlic for about 5 minutes (do not brown). Stir in the chickpeas and the spices, then gently stir in the couscous. Cook together until hot. Garnish with the parsley if desiredl. This can be served hot or cold and is great for a picnic! Have a Happy Day
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Lo, Viv! Paul would love you/us to serve this simple dessert for him.
Whipped Delight and Fruit Delight Whipped Delight and Fruit Delight Ingredients 1 pt Whipping cream 1 lg Banana sliced 1 tb Sugar 1 c Dates chopped 1 cn 16-oz pineapple tidbits 1/2 c Chopped nuts optional 1 cn 16-oz black cherries 2 c Miniature marshmallows Instructions for Whipped Delight and Fruit Delight Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve. Recipe by: LINDAS KITCHEN by Linda McCartney
2:
2: Happy Meatless Moday!
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[quote="nellie apple"]Lo, Viv! Paul would love you/us to serve this simple dessert for him.
Whipped Delight and Fruit Delight Whipped Delight and Fruit Delight Ingredients 1 pt Whipping cream 1 lg Banana sliced 1 tb Sugar 1 c Dates chopped 1 cn 16-oz pineapple tidbits 1/2 c Chopped nuts optional 1 cn 16-oz black cherries 2 c Miniature marshmallows Instructions for Whipped Delight and Fruit Delight Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve. Hey
2: Nellie
I think Paul would love the dessert and so would I...yum...whipped cream
I read on the route 66 thread that Paul likes Spinach Quiche so here's a recipe for Paul (or Nancy?) to try from epicurious: Spinach ,red pepper and feta quiche http://www.epicurious.com/recipes/food/views/SPINACH-RED-PEPPER-AND-FETA-QUICHE-11515 Have a great weekend
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[quote="mustangsally10"]
nellie apple:
Lo, Viv! Paul would love you/us to serve this simple dessert for him.
Whipped Delight and Fruit Delight Whipped Delight and Fruit Delight Ingredients 1 pt Whipping cream 1 lg Banana sliced 1 tb Sugar 1 c Dates chopped 1 cn 16-oz pineapple tidbits 1/2 c Chopped nuts optional 1 cn 16-oz black cherries 2 c Miniature marshmallows Instructions for Whipped Delight and Fruit Delight Beat whipping cream sweetened with sugar until firm. Just before serving, gently fold in remaining ingredients and serve. Hey
2: Nellie
I think Paul would love the dessert and so would I...yum...whipped cream
I read on the route 66 thread that Paul likes Spinach Quiche so here's a recipe for Paul (or Nancy?) to try from epicurious: Spinach ,red pepper and feta quiche http://www.epicurious.com/recipes/food/views/SPINACH-RED-PEPPER-AND-FETA-QUICHE-11515 Have a great weekend
Have a great weekend too, Viv! Keep cool out there in Florida
Thanks for the url. I found this easy to fix cold soup which is great for today's hot weather here. (All I need is unsalted crackers, cranberry juice, and H20).
Chilled Golden Tomato Bisque 1 pound yellow tomatoes 1 1/2 cups reduced-sodium chicken broth 1/3 cup heavy cream 1 teaspoon mild honey 1 teaspoon Sherry vinegar Pinch of cayenne Garnish: chopped red tomato and basil Preparation: Coarsely chop tomatoes and purée in a blender with broth until smooth. Force through a fine-mesh sieve into a bowl, discarding solids. Whisk in cream, honey, vinegar, cayenne, and salt to taste. Quick-chill by setting bowl in an ice bath until cold, about 10 minutes Hey
2: Nellie
I think Paul would love the dessert and so would I...yum...whipped cream
He he he Paul and Nancy most probably are enjoying cooking under the sun
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More dessert recipes with heavy whipped cream for both of them or for us
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Hi
2: Happy Maccas Meatless Monday
Nellie Hi
I tried your Tomato Bisque above...it was delish and so easy! I used regular red (ugly) tomatoes instead of orange cause I couldn't find orange and subed veg. stock for the chick broth, of course. It's very good ...like an elegant gazpacho..thanks! Today for Meatless Monday, I'm going to post my breakfast/lunch
. I have this alot because it's so easy and good. GREEK PIZZA (serves 1) Take one pita bread (I like whole wheat-but anykind is fine) spread some hummus on top to cover bread, crop up some artichoke hearts (I have leftover) then add some thin strips of roasted red pepper. Sprinkle some crumbled feta cheese on top and bake on high heat about 400 until cheese melts a little and the pizza is hot. Enjoy
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mustangsally10:
Hi
2: Happy Maccas Meatless Monday
Nellie Hi
I tried your Tomato Bisque above...it was delish and so easy! I used regular red (ugly) tomatoes instead of orange cause I couldn't find orange and subed veg. stock for the chick broth, of course. It's very good ...like an elegant gazpacho..thanks! Today for Meatless Monday, I'm going to post my breakfast/lunch
. I have this alot because it's so easy and good. GREEK PIZZA (serves 1) Take one pita bread (I like whole wheat-but anykind is fine) spread some hummus on top to cover bread, crop up some artichoke hearts (I have leftover) then add some thin strips of roasted red pepper. Sprinkle some crumbled feta cheese on top and bake on high heat about 400 until cheese melts a little and the pizza is hot. Enjoy
Thanks Viv! I'm glad you tried it! Elegant Gaspacho! Great
Meatless Monday, indeed! I love your simple food for today.
I'm gonna get some ingredients today and cook it for supper. I know it's delicious and healthier than ever.