VEGETARIAN RECIPES for newbies and the rest of us
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Hi, Folks! (MustangSally) Have you been @ Paul's site lately? http://www.paulmccartney.com/charities.php#1107/
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curried parsnip soup here is a very simple recipe that anyone can make even if you have never cooked before. 2 parsnips (peeled and sliced) 1 vegetable stock cube 1 or 2 teaspoons of curry powder according to taste salt and pepper approx pint of water place all ingredients into a pan bring to a boil and them simmer for 20 mins until parsnips are soft. place in food processor or use hand blender to remove lumps. then serve. how much curry powder you add is up to your personal taste but the curry and the parsniop complemnt each other well
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darrel:
curried parsnip soup here is a very simple recipe that anyone can make even if you have never cooked before. 2 parsnips (peeled and sliced) 1 vegetable stock cube 1 or 2 teaspoons of curry powder according to taste salt and pepper approx pint of water place all ingredients into a pan bring to a boil and them simmer for 20 mins until parsnips are soft. place in food processor or use hand blender to remove lumps. then serve. how much curry powder you add is up to your personal taste but the curry and the parsniop complemnt each other well
Thank you for posting! This is a very good soup and parsnip has a good source of vitamins especially Vitamin C. Post some more recipe, will ya?
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as requested here's another of my recipes Pasta sauce ingredients 1 clove of garlic chopped finely 1 onion chopped 4 button mushrooms sliced (optional) olive oil 1 tin chopped tomatoes 1 teaspoon sugar salt and pepper a dash of wine freash basil 1 oxo italian stock cube heat the oil in a pan and saute the onion and garlic till soft add the mushrooms and cook for a couple of mins add a dash of wine and the tinned tomatoes add in the stockcube the sugar and the salt and pepper simmer for 15 mins add the basil and serve with pasta and some vegitarian parmasan cheese. as an alternitive add a can full of water cook as above put through a blender and call it tomato soup Darrel
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nellie apple:
Hi, Folks! (MustangSally) Have you been @ Paul's site lately? http://www.paulmccartney.com/charities.php#1107/
Hi Nellie Hope you are doing well! Thanks for the link for Pauls charities site! He has done so much to promote vegetarianism. I am proud to be a fan
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darrel:
as requested here's another of my recipes Pasta sauce ingredients 1 clove of garlic chopped finely 1 onion chopped 4 button mushrooms sliced (optional) olive oil 1 tin chopped tomatoes 1 teaspoon sugar salt and pepper a dash of wine freash basil 1 oxo italian stock cube heat the oil in a pan and saute the onion and garlic till soft add the mushrooms and cook for a couple of mins add a dash of wine and the tinned tomatoes add in the stockcube the sugar and the salt and pepper simmer for 15 mins add the basil and serve with pasta and some vegitarian parmasan cheese. as an alternitive add a can full of water cook as above put through a blender and call it tomato soup Darrel
Hi Darrell I love your recipes! The parsnip Soup looks delicious! I love parsnips but don't see many recipes for them. Also the pasta sauce is great and looks fast and easy. I think your style of cooking would be very encouraging for new veggies as it is fast, easy and delicious so please keep posting some more of your recipes! Peace
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sausage and bean bake the ultimate comfort food based on the traditional sausage beans and mash but so much better, ingredients 1 packet of veggie sausages sliced Linda mccartney or quorn sausages are great 1 onion chopped 1 tin of baked beans 1 stock cube mashed potato grated cheese dried mixed herbs vegetable oil heat oil in a pan add onion and saute cook for a couple of mins add the sausages cook till the onions are soft add the beans and the stock cube bring to a simmer and cook for a couple of mins. remove from the heat add some grated cheese and stir well. transfer the mixture to a oven proof dish cover with mashed potato like you would with shepherds pie sprinkle with some more grated cheese and some dried mixed herbs cook in a preheated oven at gas mark 6 200 degrees c for 30 mins
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leeks in a blanket ingredients 1 packet of veggie bacon 1 packet of baby leeks or 2 leeks cut into 2 inch long segments white sauce grated cheese boil leeks till soft allow to cool a little roll a slice of veggie bacon round then and place in a shallow oven proof dish cover with white sauce and top with grated cheese bake in oven for 20 mins at gas mark 6 great served with ........ minted new potatoes ingredients new potatoes knob of butter dried mint boil the new potatoes in a pan till soft drain potatoes add knob of butter to pan allow to met add potatoes and a teaspoon of dried mint stir well over a low heat for 3 mins serve glad you have liked my recipies so far
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balsamic peas ingredients some frozen peas knob of butter salt and pepper dash of balsamic vinegar add the peas to some boiling water cook for a couple of mins drain peas add butter to pan allow to melt over a low heat add peas and balsamic vinegar and salt and pepper bring to boil and serve
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darrel:
balsamic peas ingredients some frozen peas knob of butter salt and pepper dash of balsamic vinegar add the peas to some boiling water cook for a couple of mins drain peas add butter to pan allow to melt over a low heat add peas and balsamic vinegar and salt and pepper bring to boil and serve
A good side dish. I love balsamic vinegar on my salad. Thanks for posting
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Hi Hope everyone is doing great! I love the recipes you posted!. Thinking about the Parsnip Soup recipe you posted Darrel I have a parsnip recipe for you...I hope you all like it POTATO PARSNIP HASH 2 medium Yukon gold or russet potatoes (about 10 ounces), scrubbed 1 large parsnip, (about 5 ounces) 2 scallions (white and green), chopped 2 tablespoons minced flat-leaf parsley 1/2 teaspoon salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste. Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes. Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve. I made this with scrambled eggs...delish! Peace and Love
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great going to try this at the weekend sounds nice thanks
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this is one i made yesterday, mostly because i had nothing else in the house but it turned out to be pretty tasty! You take; 5 garlic cloves 2 large onions 225 gram quorn pieces 1 large red pepper 1 small chili pepper 2 tablespoons of coriander 200 grams green beans 300 grams white rice Boil the rice. chop the red pepper, the chili pepper, the onions and the green beans in pieces, fry them with olive oil.add the quorn pieces. crush the garlic with a garlic press and add the garlic and the coriander to the rest. When the rice is ready, add the rice to the other ingredients, let it cook for a while, add lots of salt and you're ready . By the way, 5 garlic cloves may be too much for some people, but i like a lot of garlic in my food..
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Penny Lane:
this is one i made yesterday, mostly because i had nothing else in the house but it turned out to be pretty tasty! You take; 5 garlic cloves 2 large onions 225 gram quorn pieces 1 large red pepper 1 small chili pepper 2 tablespoons of coriander 200 grams green beans 300 grams white rice Boil the rice. chop the red pepper, the chili pepper, the onions and the green beans in pieces, fry them with olive oil.add the quorn pieces. crush the garlic with a garlic press and add the garlic and the coriander to the rest. When the rice is ready, add the rice to the other ingredients, let it cook for a while, add lots of salt and you're ready . By the way, 5 garlic cloves may be too much for some people, but i like a lot of garlic in my food..
Hi Penny Lane ...thanks for posting this recipe , it looks great, I love hot spicy food! I confess I didn't know what quorn was, as I had not seen it here in the US. But, looked it up in wiki : http://en.wikipedia.org/wiki/Quom ......it looks interesting! Will have to check in stores here. Please post some more recipes! Peace
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Mustang Sally Howdy! BTW, I found this site and it's quite intersting http://www.justforkidsonly.com/hhhealthyfood2.htm Enjoy browsing
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mustangsally10:
Penny Lane:
this is one i made yesterday, mostly because i had nothing else in the house but it turned out to be pretty tasty! You take; 5 garlic cloves 2 large onions 225 gram quorn pieces 1 large red pepper 1 small chili pepper 2 tablespoons of coriander 200 grams green beans 300 grams white rice Boil the rice. chop the red pepper, the chili pepper, the onions and the green beans in pieces, fry them with olive oil.add the quorn pieces. crush the garlic with a garlic press and add the garlic and the coriander to the rest. When the rice is ready, add the rice to the other ingredients, let it cook for a while, add lots of salt and you're ready . By the way, 5 garlic cloves may be too much for some people, but i like a lot of garlic in my food..
Hi Penny Lane ...thanks for posting this recipe , it looks great, I love hot spicy food! I confess I didn't know what quorn was, as I had not seen it here in the US. But, looked it up in wiki : http://en.wikipedia.org/wiki/Quom ......it looks interesting! Will have to check in stores here. Please post some more recipes! Peace
Hi mustangsally! Here's the website of Quorn: http://www.quorn.com/ , its the name of a brand that produces vegetarian products, its my favorite.. i really recommend to try it some time, I think its available in the States! For this recipe I used 'Substitute Quorn Tenders'.. I like it because it has a meat-like texture but it doesnt taste like meat at all. My non-vegetarian friends all think it tastes great, which is surprising because they hate things like tofu.. I have loads of other recipes, its just hard for me to translate all the different vegetables and spices to english.. But ill try
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Penny Lane:
mustangsally10:
Penny Lane:
this is one i made yesterday, mostly because i had nothing else in the house but it turned out to be pretty tasty! You take; 5 garlic cloves 2 large onions 225 gram quorn pieces 1 large red pepper 1 small chili pepper 2 tablespoons of coriander 200 grams green beans 300 grams white rice Boil the rice. chop the red pepper, the chili pepper, the onions and the green beans in pieces, fry them with olive oil.add the quorn pieces. crush the garlic with a garlic press and add the garlic and the coriander to the rest. When the rice is ready, add the rice to the other ingredients, let it cook for a while, add lots of salt and you're ready . By the way, 5 garlic cloves may be too much for some people, but i like a lot of garlic in my food..
Hi Penny Lane ...thanks for posting this recipe , it looks great, I love hot spicy food! I confess I didn't know what quorn was, as I had not seen it here in the US. But, looked it up in wiki : http://en.wikipedia.org/wiki/Quom ......it looks interesting! Will have to check in stores here. Please post some more recipes! Peace
Hi mustangsally! Here's the website of Quorn: http://www.quorn.com/ , its the name of a brand that produces vegetarian products, its my favorite.. i really recommend to try it some time, I think its available in the States! For this recipe I used 'Substitute Quorn Tenders'.. I like it because it has a meat-like texture but it doesnt taste like meat at all. My non-vegetarian friends all think it tastes great, which is surprising because they hate things like tofu.. I have loads of other recipes, its just hard for me to translate all the different vegetables and spices to english.. But ill try
Hi Penny thanks for the link!. I checked it and found that there is a local source for quorn! I am very happy because I love to try new ingredients...I will let you know how it goes once I cook with it. We appreciate your translating your recipes...it is very interesting to see all the recipes from different countrys...Keep them coming! Peace
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i must try one of your veggie recipes one day.
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Beatlemaniac:
i must try one of your veggie recipes one day.
Hi Joanne great to see you here I hope all is going well!. I know you are a great cook and love spinach so I'm posting this recipe for you and all pasta and spinach lovers(which includes me). Take care Joanne...I hope you enjoy: SPINACH AND CHEESE SPICEY STUFFED SHELLS (serves 4) 1 tablespoon olive oil 1 large yellow onion, chopped 1 teaspoon dried basil, crumbled 1 teaspoon dried oregano, crumbled 1 bay leaf 2 cloves garlic, minced 1/4 teaspoon red pepper flakes Black Pepper and salt 1 can (1 pound) low-sodium tomatoes, chopped with their juice 2 tablespoons low-sodium tomato paste ( to make this faster and easier, just use a two cup container of prepared tomato sauce and omit above ingredients) 16 extra large shells 1/2 cup grated Parmesan cheese 1 cup part-skim ricotta cheese 10-ounce package frozen chopped spinach, thawed and drained 1/4 teaspoon ground nutmeg 1 egg white Heat the olive oil in a heavy saucepan over moderate heat for 1 minute. Add the onion, basil, oregano, bay leaf, half of garlic, red pepper, and salt and pepper; cook, uncovered, until the onion is soft-about 5 minutes. Remove 2 tablespoons of the mixture from the skillet and set aside.Reduce the heat to low, add the tomatoes and tomato paste, and cook, uncovered, for 20 minutes, stirring occasionally. Set aside. ( or use prepared tomato sauce) Meanwhile, cook the pasta shells according to package directions, omitting the salt. Rinse with cold water and drain. Preheat the oven to 375 degrees F. To prepare the filling, combine 1/4 cup of the Parmesan cheese in a medium-size bowl with the ricotta cheese, spinach, nutmeg, egg white, the remaining garlic and pepper, and the reserved onion mixture. Mix well. Spoon half the tomato sauce into an ungreased 9x9x2-inch baking dish. Spoon 3 tablespoons of the cheese filling into each shell, and place in the pan. Repeat until all the shells are used. Top with the remaining sauce. Cover with aluminum foil and bake for 25 minutes. Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer. peace and love...enjoy Viv
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I love it...I loved it...it's yummy because I had it yesterday for lunch and dinner Thanks for the recipe girl