| Vegetarian Recipes
CREOLE-STYLE VEGETARIAN JAMBALAYA
1/2 cup olive
Heat the oil in
a large heavy pot over medium heat. Add the onions, shallots, bell peppers
and garlic and saute until tender, about 5 minutes. Add the eggplant, squash,
and zucchini, and saute until they're tender, ahother 5 minutes or so. Add
the tomatoes. Season with salt, Creole seasoning and additional cayenne if
desired. Add the bay leave, then add the rice and stir for 2 to 3 minutes.
Add the vegetable stock/tomato mixture, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the jambalaya while it's cooking. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix thoroughly.
Garnish with some
fresh long chives, and serve with a salad and good beer.
Place the crumbled cheese into a butter-lined saucepan. Top with the finely cut peppers, grated or sliced tomatoes and butter. Cover with a lid and stew for some 15min. Beat the eggs in a cupful of water, pour over the dish, cover and cook until a yellow crust is formed. Serve with paprika.
Brown the chopped onions in oil and some water, place in baking dish. Add the finely cut peppers, tomatoes, French beans, aubergines, paprika, salt and some water. When tender, add the potatoes cut into circles and some more warm water. Bake in moderate oven. Sprinkle with finely chopped parsley before serving.
3 teaspoons vegetable
Preheat oven to
350 degrees F (175 degrees C). Heat oil in a medium skillet. Saute onion
and garlic until soft. Add the beans and mash. Gradually stir in the water
and heat until warm. Remove from the heat and stir in the chili powder, cumin,
mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet
potatoes evenly between the warm flour tortillas. Top with cheese. Fold up
tortillas burrito style. Bake at 350 degrees F (175 degrees C) for 12 minutes.
1 (16 ounce) package
Bring a large
pot of salted water to boil, add spaghetti and return water to a boil. Cook
until spaghetti is al dente; drain well. Mix broccoli, corn, mushroom, carrots
and sauce together in large sauce pot. Cook on medium heat for 15 to 20
minutes or until vegetables are soft (not too soft). Stir occasionally to
keep sauce from sticking. Serve sauce over spaghetti.
2 cups water
In a medium sauce
pan bring 2 cups lightly salted water to a boil. Add the white rice. Bring
to a boil, reduce heat to low, cover and simmer for about 20 minutes or
until rice is tender. In a large saucepan (wok pans also work well)
heat oil over medium-high and saute yellow onion, green onions, garlic, habeneros,
and bell pepper until onions become translucent. Add seitan and saute another
5 minutes. Add black beans and tomatoes. Heat through. In a medium size
mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup
6 medium firm
Cut a thin slice from the top of each tomato. Scoop out most but not all of the pulp. Set pulp aside. Sprinkle tomato cavities with salt. Toast the bread slightly to keep it firm and give it color; cut into small cubes. Spoon butter over cubes of toast and sprinkle with brown sugar. Add 1/2 of the pulp you set aside to toast cubes quickly and fill tomatoes with mixture. Place in greased baking pan and bake uncovered at 350° for 25 to 30 minutes.
1 tbsp sugar
Melt butter in
pan and add flour, stir to avoid lumps Add milk stirring gradually to avoid
lmups, then add grated cheese Add corn and sugar, put in onion Add egg last
to hold ingredients together.
An Australian version of a Spanish classic
1 medium cucumber
Peel the cucumber and cut the flesh from the seeds. Discard the seeds and dice the flesh. Set aside. Strain the canned tomatoes and reserve the juice only. Remove the crust from the bread slices. Place the slices in a bowl. Pour about half the reserved strained tomato juice over the bread and leave to soak. Peel the garlic and put into a blender, crush the garlic. Add the coriander,paprika,basil leaves (washed) and black pepper. Blend well. Add the bread, tomato puree and lemon juice. Slowly add the olive oil, mixing constantly. Pour this mixture into a chilled serving bowl. Add the remainder of the strained tomato juice, the cucumber flesh and enough cold water to make a thickish consistency. Drain the juice from the canned corn and add the corn to the bowl. Wash and cut the bell pepper, remove the seeds. Finely chop one half of the bell pepper. Add this to the bowl. Cover and place in the refrigerator until you are ready to serve. Allow 4 hours for all the flavors to mingle.
Vegetarian Garlic Soup With Cilantro Dumplings
1. Add all soup ingredients together and simmer for about thirty minutes. 2. While soup is simmering, prepare dumplings. Mix dry ingredients together. Add remaining ingredients and mix into a stiff batter. Drop batter into boiling soup about 1/2 teaspoon full at a time. When dumplings float (which should only take a minute or so), they are cooked and your soup is ready to be served.