VEGETARIAN RECIPE Tutorial

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Monday, December 1, 2008

ARRIBITTA (HOT VEGETARIAN SPAGHETTI)








ARRIBITTA (HOT VEGETARIAN SPAGHETTI) .....a great vegetarian recipe to try ! Nice one !
INGREDIENTS
  • 2 banana peppers, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 can black olives, chopped
  • 4 tbsp. olive oil
  • 1 can tomatoes with juice
  • 1 can artichoke hearts, chopped
INSTRUCTIONS
Put above in a pot and simmer to a boil. Serve over hot spaghetti noodles, and sprinkle with Parmesan cheese.Excellent with garlic bread, a crisp green salad and a dry white wine. This nice vegetarian recipe is ready to serve....enjoy it !

milanese-roasted-vegetable-lasagne.

VEGETARIAN VEGETABLE BEAN & CHEESE CASSEROLE











VEGETARIAN VEGETABLE BEAN & CHEESE CASSEROLE
...try this great vegetarian recipe...nice !

INGREDIENTS
  • 4 oz. uncooked cracked wheat (bulger), get at health food store
  • 1 3/4 c. boiling water
  • 2 packets instant vegetable broth & seasoning mix
  • 2 tsp. vegetable oil
  • 1/2 c. each diced red bell pepper & sliced scallions (green onions)
  • 2 sm. garlic cloves, minced
  • 9 oz. pkg. (2 c.) frozen artichoke hearts, thawed
  • 8 oz. rinsed, drained, cooked chick peas (garbanzos)
  • 2 c. canned Italian tomatoes
  • 2 tbsp. tahini (sesame paste) (oil may be substituted)
  • 2 oz. shredded Muenster cheese
  • Garnish (2 tbsp. chopped fresh parsley)

INSTRUCTIONS
In medium mixing bowl combine cracked wheat, water and broth mix; set aside.
In a 9" non-stick skillet heat oil; add bell pepper, scallions and garlic and cook over medium high heat until tender crisp, about 1 minute. Add artichokes and chick peas and cook, stirring frequently, for 1 minute. Add tomatoes and tahini and stir to combine. Reduce heat to low and let simmer until flavors blend, about 8 minutes.
To serve, stir cracked wheat mixture and arrange on serving platter; top with artichoke mixture. Sprinkle with cheese and garnish with parsley.
A GREAT vegetarian recipe. The vegetable bean & cheese are ready to serve...enjoy it !

lasagne-with-chestnuts-and-peppers.

VEGETARIAN TOSTADAS WITH AVOCADO AND CHEESE

VEGETARIAN TOSTADAS WITH AVOCADO AND CHEESE ...a nice vegetarian recipe to try !

INGREDIENTS
  • 4 flour tortillas (6 to 7 inches in diameter)
  • 1 1/2 tbsp. olive oil
  • 1 1/2 tsp. red wine vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 c. finely shredded lettuce
  • 1/4 c. diced ripe tomato
  • 2 tsp. minced seeded fresh jalapeno or other green chile pepper
  • 1/4 c. canned vegetarian-style refried beans
  • 6 tbsp. mashed ripe avocado
  • 1/4 c. crumbled reduced-fat goat cheese or feta or shredded reduced-fat Monterey Jack or Cheddar
  • 6 pitted jumbo olives, thinly sliced
  • 4 thin slices sweet onion, separated into rings

INSTRUCTIONS
Preheat the oven to 375 degrees. Brush the tortillas lightly on both sides with 1 1/2 teaspoons of the oil. Place on a baking sheet and bake until crisp and golden, 6 to 8 minutes.

In a small bowl, combine the remaining 1 tablespoon oil with the vinegar, salt, black pepper and 1 tablespoon plus 1 teaspoon water.
Whisk or beat with a fork until well blended.
In a medium bowl, toss the lettuce, tomato and jalapeno pepper. Pour the vinaigrette over the salad and toss.
Spread 1 tablespoon of the refried beans over each tortilla. Spread 2 tablespoons of the mashed avocado over the beans on each tostada. Top with the salad and garnish with the cheese, olive slices and onion rings. The vegetarian recipe is ready to serve. Enjoy the tostadas ! Nice !

vegetarian-vegetable-bean-cheese.

VEGETARIAN SAUSAGE

VEGETARIAN SAUSAGE ...a great vegetarian recipe to try ! Nice !

INGREDIENTS
  • 1 c. textured vegetables protein, available in health food stores or vegetarian section of store
  • 1 tsp. thyme
  • 1 tsp. sage
  • 1 tsp. turmeric
  • 1/2 tsp. ground coriander
  • 1/4 tsp. pepper
  • 1 c. boiling water
  • 1/4 c. whole wheat flour
  • 2 eggs
  • Oil

INSTRUCTIONS
Mix together protein and spices. Pour boiling water over the mixture and allow stand about 5 minutes, until water is absorbed. Stir in flour and eggs. Heat the oil over medium heat in skillet. Shape the mixture into small pieces and brown on both sides. 12 patties. The vegetarian recipe of sausage is ready to serve...enjoy the meal !

vegetarian-tostadas-with-avocado-

VEGETARIAN SAUCE WITH WHOLE-WHEAT PASTA

VEGETARIAN SAUCE WITH WHOLE-WHEAT PASTA ...an amazing vegetarian recipe...try ot !

INGREDIENTS
  • 2 tbsp. olive oil
  • 6 green onions, with tops, chopped
  • 1 lg. red or white onion, chopped
  • 4 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 2 ribs celery with leaves, chopped
  • 2 med. red, green or yellow bell peppers, chopped
  • 1 (16 oz.) can vegetarian beans or 1 (16 oz.) can kidney beans
  • 1 c. water
  • 1/2 c. dry red wine (optional)
  • 1/4 c. minced fresh parsley
  • 1 bay leaf
  • 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
  • 1 tbsp. chopped fresh basil or 1/2 tsp. dried basil
  • Freshly ground black pepper to taste
  • 12 oz. whole-wheat pasta
  • 4 oz. part-skim Mozzarella cheese, shredded

Serves 6. 1 1/2 c. per serving.

INSTRUCTIONS
In a large saucepan or Dutch oven, heat oil over medium-high heat.
Add onions and garlic and saute until onions are soft, 2 to 3 minutes. Add remaining ingredients, except pasta and cheese, and bring to a boil. Reduce heat and simmer, covered, about 1 hour,
stirring frequently. Remove bay leaf before serving.
Cook noodles according to package directions, omitting salt. Rinse and drain. Serve sauce over hot pasta. Sprinkle with 1 to 2 tablespoons shredded cheese per serving. The vegetarian recipe is ready to serve....great taste !

vegetarian-sausage.

VEGETARIAN BURGER LOAF

VEGETARIAN BURGER LOAF ..a nice vegetarian recipe...try this one !

INGREDIENTS
  • 1/2 c. butter
  • 1/2 c. chopped onion
  • 1/2 c. chopped celery
  • 2 tbsp. chopped green pepper
  • 1 clove garlic, minced or pressed
  • 1 can vegetarian burger (20 oz.)
  • 2 eggs, slightly beaten
  • 1/2 c. finely chopped pecans
  • 1/2 c. finely chopped cashews
  • 1/4 c. fine dry bread crumbs
  • 1/4 tsp. thyme
  • 1/4 tsp. nutmeg

INSTRUCTIONS
Melt butter in skillet. Add onion, celery, green pepper and garlic.
Cover and cook at medium heat until vegetables are tender but not brown. Combine cooked vegetable mixture with remaining ingredients.
Mix by hand or mixer until well blended.
Pour mixture into greased loaf pan (8 x 4 x 2 1/2 inches) or into a greased baking pan (8 x 8 x 2 inches). Bake at 375 degrees for 40-50 minutes. Allow loaf to cool 5 minutes for easier slicing. May be served with mushroom or tomato sauce. The vegetarian recipe is ready to serves 6 great persons....enjoy !
vegetarian-sauce-with-whole-wheat-pasta

VEGETARIAN BEANS AND RICE

VEGETARIAN BEANS AND RICE RECIPE ...a nice vegetarian recipe to try !

INGREDIENTS
  • 4 tbsp. olive oil
  • 12 slices Morningstar Farms breakfast strips, cut into thin strips
  • 1/4 c. Bacos
  • 1 c. onion, chopped
  • 1 c. chopped green peppers
  • 1 c. sliced celery
  • 1 lg. clove garlic, minced
  • 2 c. crushed tomatoes
  • 4 pkgs. golden George Washington broth
  • 1 tbsp. vegetarian Worcestershire sauce
  • 1/4 tsp. hot sauce
  • 1 tsp. crushed thyme
  • 2 bay leaves
  • 1 c. long grain rice
  • 1 (19 oz.) can cannellini beans

INSTRUCTIONS
Saute breakfast strips in oil, add Bacos, saute for 3 minutes. Add rice, onion, green pepper, celery, garlic. Saute 3 minutes. Add tomatoes, Worcestershire sauce, hot sauce, thyme, bay leaves, rice.
Stir golden George Washington broth into 2 cups water. Add to rice mixture. Cook on medium high, covered for 15 minutes. Remove bay leaves, add beans. Cover and cook 5 minutes longer. The vegetarian recipe is ready to serve....! Enjoy !
vegetarian-burger-loaf.

HAMBURG-VEGETARIAN MASHED POTATO CASSEROLE

HAMBURG-VEGETARIAN MASHED POTATO CASSEROLE ...a nice vegetarian recipe...try this one!

INGREDIENTS
  • 1 med. onion
  • 1 lb. hamburg
  • 1 can Campbells vegetarian soup
  • 6 med. potatoes
  • Parsley
INSTRUCTIONS
Cook and mash potatoes. Add salt and pepper to taste. Cook hamburg and onion until brown and drain. Line bottom of dish with hamburg mix. Put vegetable soup on top of mixture (do not dilute soup). Put mashed potatoes on top of soup mixture. Sprinkle with parsley. Bake at 350 degrees for 1/2 hour. The vegetarian recipe is ready to serve....great one !

VEGETARIAN STROGANOFF

VEGETARIAN STROGANOFF

INGREDIENTS
  • 1 lb. Vegetarian Burger
  • 2 tbsp. corn oil butter
  • 2 c. sliced fresh mushrooms
  • 1/2 c. chopped onion
  • 1/2 c. water
  • 2 tsp. Worcestershire sauce
  • Paprika
  • 1 tsp. instant beef-flavored bouillon
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 2 tbsp. flour
  • Hot cooked noodles

INSTRUCTIONS
Season Vegetarian Burger to taste, form in small balls. In a medium skillet, brown balls in corn oil over medium-high heat, stirring occasionally. Add mushrooms and onion; saute for 3-4 minutes or until onion is tender and crisp. Stir in water, Worcestershire, bouillon and salt; bring to boil.
In a small bowl, stir together sour cream and flour; stir into mixture. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. The vegetarian recipe is ready to serve over noodles; sprinkle with paprika...nice ! Enjoy it !

CHINESE HAMBURGER HASH (VEGETARIAN)

CHINESE HAMBURGER HASH (VEGETARIAN)

A nice vegetarian recipe to try !
INGREDIENTS
  • 1 lb. Vegetarian Burger
  • 2 tbsp. corn oil
  • 2 med. onions, chopped
  • 1 c. celery, sliced
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 1/2 cans warm water
  • 1/2 c. uncooked rice
  • 1/4 c. soy sauce
  • Dash of black pepper
  • 1 can crisp Chinese egg noodles

INSTRUCTIONS
Saute onion and celery in salad oil. Add Vegetarian Burger and soups, add uncooked rice, soy sauce and pepper. Turn into ungreased baking dish. Cook, covered, 30 minutes at 350 degrees. Remove cover and bake 30 minutes longer. Add large can Chinese egg noodles on top and bake
additional 15 minutes. The vegetarian recipe makes 6 servings. Enjoy it !

VEGETARIAN POTATO AND LEEK SOUP












VEGETARIAN POTATO AND LEEK SOUP

A nice vegetarian recipe to try !
Vegetarian Recipe INGREDIENTS
  • 4 - 5 organic Yukon potatoes
  • 2 whole leeks
  • 4 cups vegetable stock
  • 1 tsp freshly ground nutmeg
  • freshly chopped chives (for garnish)
  • salt and pepper, to taste

Vegetarian Recipe INSTRUCTIONS
Cube the potatoes and bring them to a boil in the stock.
When potatoes are almost finished, finely chop the leeks and sauté them a small amount of olive oil until they have softened and are sweet. Add leeks to potatoes. Cook for a few more minutes until potatoes are soft.
Add nutmeg, puree whole mixture in a blender. The vegetarian recipe of potato leek soup is ready to serve garnished with chives and a drizzle of olive oil...nice ! Enjoy it !

VEGETARIAN NACHOS

VEGETARIAN NACHOS
A nice vegetarian recipe to try !
INGREDIENTS
  • 1 bag Nacho Cheese Doritos
  • 1 cup shredded Colby cheese
  • 1 jar Pace Picante Sauce (chunky)
  • 1 jar jalepenos
  • 2 tbs. sour cream
  • 1 small can black olives
INSTRUCTIONS
Take about 20-25 chips and place onto a microwavable safe plate.Spread 1 cup Colby cheese onto the Doritos. Do not add sour cream until after heated. Heat in the microwave for 30 seconds to 1 minute (depending on microwave).

Spread Pace Picante sauce on top of the melted cheese and Doritos. Garnish with 2 heaping tablespoons of sour cream, black olives, and jalepenos.

Serve. Enjoy this fast and easy dish. It's a great meal at a cheap price for larger families. The kids will love it. Add lettuce or any other variety of ingredients to your liking. The vegetarian recipe is ready to serve...enjoy it !

VEGETARIAN CHICKPEA PATTIES

VEGETARIAN CHICKPEA PATTIES
A great vegetarian recipe....try this one !
INGREDIENTS
  • 2 15-oz cans chickpeas
  • 1 1/2 cups quick oats
  • 3 cloves garlic, minced
  • 1 tablespoon chopped parsley
  • garlic and onion powder, to taste (if desired)
  • pinch freshly ground black pepper
  • 2 to 3 tablespoons vegetable oil
  • salt, to taste

INSTRUCTIONS
Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste.

Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties.

In a heavy skillet, heat oil and fry patties until golden brown on each side, for a total of 20 minutes or so. Thinner patties will cook in less time. The vegetarian recipe is ready...enjoy it !

VEGETARIAN SPRING ROLLS

VEGETARIAN SPRING ROLLS
A nice vegetarian recipe to try !!
INGREDIENTS
  • 20 sheets spring roll wrappers
  • 2 carrots
  • 1 white cabbage
  • 1 cup dry flavoured soy mince
  • 300 g beansprouts
  • salt pepper
  • oil for frying
  • for dip:
  • soy sauce
  • white vinegar

INSTRUCTIONS
Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste.Wrap into spring roll sheets and then fry in oil.
Delicious with a soy sauce and white vinegar dip. The vegetarian recipe of spring rolls is ready...enjoy it !

SPICY VEGETARIAN CHILE

SPICY VEGETARIAN CHILE
A nice vegetarian recipe to try !
INGREDIENTS
  • 1 to 5 habanero peppers (your heat preference)
  • 4 carrots
  • 2 stalks of celery
  • 1 granny smith apple (takes the heat off the habanero)
  • 1 red onion
  • ½ spanish onion
  • 2 to 3 cloves of garlic / add more if you wish
  • 4 tablespoons olive oil / more or less, up to you
  • 1 28oz can tomato sauce
  • 1 6oz can tomato paste
  • 2 15oz cans diced tomatoes
  • 1 can red kidney beans
  • 1 can black beans
  • 1 can pink beans
  • 4 tablespoons black pepper / or to taste
  • 4 tablespoons salt / or to taste
  • 8 tablespoons chili powder / or to taste
  • 2 tablespoons cayenne pepper
  • 6 tablespoons of sugar (takes the acid out of the tomato)

INSTRUCTIONS
Peel then grate the carrots with the large end of the cheese grater.
Do the same with the celery (don't peel me) and the Granny Smith apple.
Dice the onions and slice the garlic. Remove seeds and chop the Habanero peppers into small or large pieces, your preference.
Brown the garlic and the onions for about 7-10 minutes. (Note: be careful not to overbrown garlic!)
Add the grated carrots and celery and cook for a few minutes more.
Add spices, beans, tomato sauce and tomato paste. Let the paste dissolve into the sauce then add the sugar. Then add the chopped Habaneros and simmer for 20 minutes.
If you are using 5 this chili is super hot. The vegetarian recipe spicy is ready to serve...enjoy it !

spicy-spinach-mushroom-enchiladas

VEGETARIAN CHIMI CHANGAS

VEGETARIAN CHIMI CHANGAS another nice vegetarian recipe to try !

INGREDIENTS
  • 2 cloves garlic, chopped
  • 10 medium mushrooms, sliced
  • 1 large green pepper, sliced
  • 1 medium-large onion, sliced
  • 1 15 oz can black beans
  • 1/2 cooked white or brown rice
  • 1 cup mozzarella cheese, shredded
  • 10" tortillas
  • cooking oil
  • garlic powder
  • black pepper
  • crushed red pepper
  • onion salt

INSTRUCTIONS
In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black
beans together. In another pan heat about 1/2" inch of cooking oil.
Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. The vegetarian recipe food is ready to serve. Nice and tasty!! Enjoy the feast !

lasagne-with-chestnuts-and-peppers.

Saturday, September 13, 2008

MILANESE ROASTED VEGETABLE LASAGNE

MILANESE ROASTED VEGETABLE LASAGNE

Try this favourite vegetarian recipe of vegetables for roasting, apart from the traditional ones of course, are aubergines, peppers, courgettes, tomatoes, onions, fennel, garlic and shallots. All sorts of lasagne are available these days. Try and make the Tomato Sauce the day before as it improves with age.

INGREDIENTS
  • 12 sheets of lasagne, precooked in boiling water, then drained
  • sliced tomatoes, to garnish
Milanese Tomato Sauce:
  • ½tbsp/23ml olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 green pepper, cored, deseeded and diced
  • 4oz/125g field mushrooms (porcini if possible), chopped
  • 8 basil leaves, torn into pieces
  • 2 tsp dried oregano
  • 1 bay leaf
  • 6floz/175g full-bodied vegetarian red wine
  • 2 tbsp tomato purée
  • 14oz/2 x 425g cans chopped tomatoes
  • 8oz/250g fresh tomatoes, skinned, deseeded and chopped
Filling:
  • 2tbsp/30ml extra virgin olive oil
  • 1 large aubergine, quartered
  • 2 large courgettes, quartered
  • 1 large red pepper, cored, deseeded and quartered
  • 1 large yellow pepper cored, deseeded and quartered
  • 1 fennel bulb, quartered
  • 4 shallots or small onions, halved
  • 1 tbsp dried thyme or similar herb
  • fine sea salt and freshly ground black pepper
Cheese Sauce:

  • 1¼pints/750ml milk
  • 3oz/75g butter
  • 2oz/50g unbleached plain white flour
  • 1 free-range egg yolk (optional)
  • 2oz/50g vegetarian Gorgonzola, Dolcelatte or Stilton cheese, grated
  • 2oz/50g mature vegetarian Cheddar cheese, grated
  • 2oz/50g vegetarian Mozzarella cheese, grated
  • ½ tsp cayenne pepper
  • 2tbsp/30ml soured cream (optional)
  • fine sea salt and freshly ground black pepper

Method

1. Make the tomato sauce well in advance. Heat the oil in a pan, sautée the onion until soft then add the rest of the vegetables and herbs and cook for a further 5 minutes.Add the wine and cook gently to reduce by half.Stir in the tomato puree quickly followed hy the canned and fresh
tomatoes.
Bring to the boil then gently simmer for at least 1 hour (2 hours would be better).
Set the sauce aside to cool, then refrigerate.
2. The filling is simple to make. Brush a baking sheet with olive oil; brush each piece of vegetable
with oil and arrange on the baking sheet. Season with dried herbs, salt and pepper.
Roast in a pre-heated oven, 200°C/400°F/Gas Mark 6, until cooked, about 40-60 minutes. Set aside to cool. When cool, you may wish to cut the vegetables further.
3. Make the cheese sauce by warming the milk in a large heavy saucepan. Melt the butter in another saucepan, add the flour and cook for a few minutes without letting it colour.
Then gradually add the warmed milk, stirring constantly to keep the mixture smooth.
When all the milk has been added let the sauce simmer very gently for about 10 minutes.
Stir in the egg yolk, if using, cheeses and seasoning and remove from the heat.
Add the soured cream and adjust the seasoning, it necessary.
4. To assemble the lasagne, brush the bottom of a 3 litre (5 pint) ovenproof dish generously with olive oil.Place 4 sheets of lasagne on the bottom of the dish and top with half of the tomato sauce, half of the roasted vegetables and one-third of the cheese sauce. Top this with 4 more sheets of lasagne and repeat the process until you have one-third of the cheese sauce left, with which to top the remaining layer of lasagne.Garnish with the tomato slices.

5. Place in a preheated oven, 180°C/350°F/Gas mark 4 and bake for about 45-55 minutes, or until the top is golden. Allow the lasagne to stand for 10 minutes betore serving with the Grilled Salad and Swiss Chard. And this fantastic vegetarian recipe of roasted lasagne is ready for a great feasts...nice taste indeed ! Enjoy it with friends !

Another great recipe : Chipotle-spiced-shrimp

LASAGNE WITH CHESTNUTS AND PEPPERS











LASAGNE WITH CHESTNUTS AND PEPPERS

Another amazing vegetarian recipe to try...the lasagne with chestnut and peppers...nice !
Ingredients:
  • 30ml/2tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 100g/4oz mushrooms, chopped
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 175g/6oz cooked chestnuts (canned or vacuum packed), mashed
  • 15ml/1tbsp tomato puree
  • 2tsp fresh herbs e.g. marjoram or oregano, finely chopped
  • to taste salt and pepper
  • a little red wine (or vegetable stock)
  • 6-8 sheets spinach lasagne
  • 50g/2oz butter
  • 50g/2oz plain white flour
  • 450g/ ¾ pint milk
  • 100g/4oz vegetarian cheddar cheese, grated
INSTRUCTIONS
1. Preheat the oven to 190C/375F/gas 5.
2. Heat the oil in a medium sized saucepan and fry the onion for 2 minutes. Add the garlic and saute for 1 minute. Add the chopped mushrooms and peppers and saute for several minutes.
3. Stir in the mashed chestnuts, tomato puree and herbs. Add a little stock or red wine, but don’t make the mixture too runny. Season to taste and simmer for 2 minutes. Allow to cool.
4. Put half the chestnut mixture in the bottom of a rectangular ovenproof dish. Cover with pieces of lasagne making sure they do not overlap. Repeat the layers.
5. Make a cheese sauce, season to taste, add a little freshly grated nutmeg if desired and pour over the top of the final layer of lasagne. Bake in the preheated oven for about 40-45 minutes
until the lasagne has cooked and the sauce is golden brown on top. The vegetarian recipe of lasagne is ready to serve...have a nice feasts ! Enjoy it !

Try this other great recipes : Yogurt-Almond-Ice-Cream

Cheese & Onion Bread Bake

Another great vegetarian recipe to try....the classic cheese and onion bread cake ! Great one !
Ingredients
  • 1tbsp corn oil
  • 1 large onion, finely chopped
  • ½tsp thyme
  • 4½oz / 125g reduced-fat vegetarian Cheddar cheese, grated
  • 3oz/75g vegetarian parmesan cheese, grated
  • 1dsp freshly chopped chives
  • 8 medium slices of wholemeal bread, crusts removed
  • 3 medium free-range eggs
  • 18floz/500ml skimmed milk
  • black pepper
Method
1. Preheat the oven to 100°C/375°F/Gas mark 5 and brush an oblong baking dish with a little oil.
2. Heat the remaining oil in a frying pan and fry the onions with the thyme over a gentle heat, stirring occasionally, for 15-20 minutes until very soft and just turning golden. Mix the cheeses and the chives in a small bowl.
3. Put 4 slices of bread on the bottom of the prepared dish ensuring that they fit exactly.
4. Cover with the onion mixture and half the cheese mixture. Put the other slices of bread over and cover with the remaining cheese.
5. Whisk the eggs and milk together in a bowl and season with pepper. Pour this over the bread and cheese mixture.
6. Bake for 30 minutes, or until puffed up and golden....hmmm..what an amazing recipe to try..great and delicious...Enjoy it !

Try this other great recipe : Warm-Chocolate-souffles

BAKED MUSHROOMS FILLED W/ SPINACH, BRIE AND WALNUTS











Try this vegetarian baked mushrooms with spinach brie and walnuts..great combination !
Ingredients:
  • 4 field or portabello mushrooms, wiped and stalks removed
  • 45ml/3tbsp olive oil
  • 225g/8oz baby leaf spinach
  • 40g/1 ½ oz walnuts, chopped
  • 100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces
  • to taste salt and black pepper
  • to serve mixed salad leaves and cherry tomatoes (halved)
Method:

1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.
2. Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.
3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill and cook until the cheese is bubbling and golden.
4. Serve on a bed of mixed salad leaves and garnish with cherry tomatoes.
Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).
And the vegetarian baked mushroom is ready to serve...great taste of baked mushrooms! Enjoy !

Try this other great recipe : Vanilla-poached-peaches
 

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