Thursday, October 11, 2012



Vegetarian Recipes INGREDIENTS
  • 1 medium eggplant, fresh
  • 1 pkg. frozen spinach
  • 1 pkg. lasagna noodles
  • 1 pkg. (pint, sm. one) low-fat cottage cheese
  • 1 jar Favorite meatless sauce
  • 1 sm. pkg. Mozzarella lite cheese
  • Salt and pepper
  • Several plump tomatoes
  • Parsley flakes

Vegetarian Recipes INSTRUCTIONS
First of all defrost spinach, drain as much water out with a colander as possible.
And then cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Next is to place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color. Enjoy the lasagna !

Sunday, August 12, 2012

Cauliflower Soup

Try this cauliflower vegetarian soup recipe....great taste !

  • 1 potato
  • 1 onion
  • 1 cauliflower
  • 28g / 1oz butter
  • 1 pint vegetable stock
  • 1 pint milk
1. First of all chop the potato and onion, heat the butter in a saucepan until melted, then add the potato and onion and sauté.
2. And then bung in the florets of cauliflower and continue to sauté.
3. Next is to sdd stock. Boil and simmer for 20 minutes.
4. Add milk. Blend in a liquidiser.
5. Add salt and pepper, and then the vegetarian soup is ready to serve. Enjoy for starters !

Saturday, June 16, 2012

Beetroot & Caraway Soup

Try this nice vegetarian soup....beetroot caraway soup ...nice one !

Vegetarian Recipe Ingredients
  • 30ml/2tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • ltsp caraway seeds
  • 450g/1lb raw beetroot, diced
  • 1 potato, diced
  • 30ml/2tbsp cider vinegar
  • 900ml/1½pt vegetable stock
  • salt & freshly ground black pepper
  • sour cream or Greek yoghurt to garnish
Vegetarian Recipe Instructions :

1. First of all Heat the oil, add the onion and sauté gently, then add the garlic and caraway seeds.
Cook for a further 3 minutes, stirring occasionally.Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender.
2. And then Season to taste, allow to cool slightly, and then puré in a food processor or blender.
3.Next Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving. Accompany with sweet rye bread...and the beetroot vegetarian soup is ready to serve ..enjoy !

Friday, December 23, 2011



Try this vegetarian recipe..the asparagus fettucine with peanut sauce ....great !

Vegetarian Recipe Ingredients:

  • 375g/12oz fettucine pasta
  • 225g/8oz asparagus, trimmed and cut into 2.5cm/1 inch pieces
  • 225g/8oz french beans, cut into 2.5cm/1 inch pieces
  • 15ml/1tbsp groundnut oil
  • 1 large red chilli, deseeded and finely chopped
  • 1 clove garlic, chopped
  • 2.5cm/1 inch root ginger, chopped
  • spring onions, chopped
  • 30ml/2tbsp water
  • 30ml/2tbsp shoyu
  • 30ml/2tbsp crunchy peanut butter
  • 15g/1/2 oz basil, torn
  • 15ml/1tbsp toasted sesame oil
  • 25g/1 oz plain peanuts, roasted and chopped

To garnish: extra basil leaves

Vegetarian Recipe Instructions:

Cook the pasta according to the instructions on the packet, drain and keep warm.
Steam the asparagus and green beans for 5 minutes.
Heat the oil in a wok and quickly fry the chilli, garlic, ginger and spring onions for 1 minute. Add the asparagus and green beans, mix well and cook for 2 minutes.
Cream the water, shoyu and peanut butter together and stir into the vegetables with the basil and sesame oil. Add the warm pasta and toss well to combine. Turn into a serving dish and sprinkle with the peanuts. Garnish with basil leaves and the
vegetarian asparagus fettucine is ready to serve...hmm..nice one. Bon apetit !

Wednesday, December 7, 2011

Vegetarian French Onion Soup

Vegetarian French Onion Soup

Try this nice vegetarian soup..the French Onion Soup...a classic one !

Vegetarian Recipe Ingredients
For the soup:
  • 1tbsp vegetable oil (safflower or sunflower)
  • 1tbsp butter or margarine
  • 3 medium onions, finely sliced into rings
  • 2tsp sugar
  • 1 dessertspoon plain flour
  • 1¾pt Marigold Vegetable Bouillon
  • sprig of thyme
  • 1tbsp soya sauce
  • freshly ground black pepper
For the topping:
  • 4 slices of French bread
  • 2oz / 50g vegetarian cheddar cheese, grated
Vegetarian Recipe Instructions
1. Melt the oil and margarine in a pan.
2. Add the onion and sugar and cook until brown.
3. Stir in the flour and cook for a minute before adding the stock, sprig of thyme, soya sauce and black pepper.
4. Simmer the soup for 10 minutes, then remove the thyme. Continue cooking for a Further 20 minutes.
5. Toast the bread on both sides, top with the grated cheese and grill until melted.
6. Put a slice of bread and cheese into each soup bowl and spoon the soup over the top.
And the vegetarian soup is ready to serve at once....enjoy !
Try this other great recipe : Rhubarb-Pecan-Muffins

Tuesday, December 6, 2011

Vegetarian Broccoli and Dolcelatte Soup

Vegetarian Broccoli and Dolcelatte Soup

Vegetarian Recipe Ingredients
  • 15ml/1tbsp olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 350g/12oz broccoli, roughly chopped
  • ½tsp cumin seeds
  • 75g/3oz split red lentils, washed and picked over for stones
  • 1tsp vegetarian pesto (optional)
  • 900ml/1½pt vegetable stock
  • 75g/3oz vegetarian Dolcelatte
  • salt & freshly ground black pepper
Vegetarian Recipe Instructions:

1. Heat the oil and gently fry the onion and garlic for 5 minutes until soft and transparent.
Add the broccoli and cumin seeds and cook for a further 2 minutes.
2. Stir in the lentils, pesto and vegetable stock, bring to the boil, then simmer for 20 minutes until the lentils are cooked. Allow to cool slightly then purée in a food processor or blender.
3. Return to pan and gently reheat. Crumble the Dolcelatte into the soup, season to taste and serve with sesame croûtons. The vegetarian soup is ready for serve...great one ! Nice !

Try this other great recipe : Grapes-and-walnuts-with-lemon-sour

Monday, August 1, 2011

Spicy Spinach Mushroom Enchiladas

Try this vegetarian recipe the ....Spicy Spinach Mushroom Enchiladas..!

Vegetarian Recipe Ingredients

* 2 portabella mushroom caps, diced
* 2 large white mushrooms, diced
* 4 cups fresh spinach, chopped
* 1 medium onion, diced
* 1/2 teaspoon cumin
* 1/2 teaspoon garlic powder
* salt, to taste
* crushed red pepper flakes, to taste
* 2 cups red enchilada sauce
* 3 cups reduced-fat cheddar cheese
* 12 corn tortillas

Vegetarian Recipe Instructions :

1.Preheat oven to 350 degrees.Link
2.Spray a large skillet with nonstick cooking spray and heat over medium heat.
3.Add onions, cumin, garlic powder, salt, and crushed red pepper, and saute until onions are clear and soft, stirring frequently.
4.Add mushrooms and stir to combine. Cook over medium-low heat until mushrooms are cooked through, stirring occasionally.
5.Add spinach and 1/2 cup enchilada sauce. Cover, reduce heat to low and cook until spinach is wilted. Remove from heat.
6.Stir in 1 cup cheese to spinach and mushroom mixture. Roll up 1/2 cup of mixture in each corn tortilla and place each enchilada seam-down in ungreased 9x13 pan.
7.Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese.
8.Bake uncovered at 350 degrees for 15-20 minutes.
9.Serve with sour cream and salsa...hmmm....nice taste !

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