| Chilled Zucchini Cappuccino |
[Jun. 18th, 2015|11:52 am]
Veg Recipes
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Chilled Zucchini Cappuccino is an elegant, vegan recipe, easy to make and very healthy. Zucchinis, or courgettes, have an extremely high water content – more than 95% – which makes them ideal ingredients for recipes on a hot summer day. They are rich in nutrients, while being very low in calories. Zucchinis are good sources of vitamin A and anti-oxidant vitamin C, as well as minerals like potassium, manganese, iron and zinc.
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| Waffle Cone With Condensed Milk And Nuts |
[Jan. 4th, 2015|05:31 pm]
Veg Recipes
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Waffle Cone With Condensed Milk And Nuts by Dasha Malakhova.
Dough ingredients:
50g butter
50g butter
100ml milk
100ml milk
50g sugar
50g sugar
50g powdered sugar
50g powdered sugar
175g flour
175g flour
ground cinnamon
ground cinnamon
Stuffing:
1 can of sweetened condensed milk
1 can of sweetened condensed milk
50g macadamia nuts
50g macadamia nuts
50g peanuts
50g peanuts
50g hazel-nuts
50g hazel-nuts
50g English walnuts
50g English walnuts
Read instructions here |
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| Chermoula Squash Pies |
[Feb. 12th, 2013|08:23 am]
Veg Recipes
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| [ | Tags | | | baking, beans, cabbage, cilantro, cumin, ethnic: moroccan, flour: whole wheat, fresh herbs, garlic, ginger, green beans, lunch, olive oil, raisins, recipe, spicy, squash, tomatoes, vegetarian | ] |
I made these with extra pastry from yesterday's Cinder Banoffee Pie. It only had a little bit of sugar in it so I figured it would be fine for something savoury, and I thought the mixed spice would go well with something Middle Eastern. I've also just discovered harissa paste and smoked paprika, both of which are ambrosically delicious, and would never turn down an opportunity to use both of once; so, I decided to adapt this Daily Telegraph* recipe for chermoula squash as a pie filling. No pictures, because I didn't have the skill inclination to fold them into nice neat pie shapes, so they just looked like brown blobs. There was, however, much more to them than met the eye; inside they were sweet, spicy, golden and delicious.
( Recipe and ingredients under cutCollapse )
*Please don't think I'm a Conservative! I'm a card-carrying Guardian-reading leftie, but I use a lot of Telegraph recipes. This is because I believe it's a good idea to challenge my political beliefs by reading right- as well as left-wing news sources, but in practice I find all the right-wing news and comment articles too soul-destroying to read much of, so I mostly just read the food section. But it still counts.
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| Dress up your ramen (recipe + photo) |
[Nov. 9th, 2012|02:53 am]
Veg Recipes
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| [ | Tags | | | broth, cheap, college student, easy, eggs, food, noodles, one dish recipe, quick/easy/cheap/college, recipe, tofu, vegetarian | ] |
(Please ignore the unholy mess that is my desk. I'll clean it... After finals.)
Ramen, that ubiquitous staple of college students everywhere, can be cheap, easy, delicious, and nutritious with just a few small modifications. For example:
-Instead of using the sodium- and MSG-packed "flavoring" packet, make your own broth. The best recipe I've come up with is 2 cups water, 1/4 cup low-sodium soy sauce/tamari/Bragg's liquid aminos, 1 teaspoon lemon juice, Sriracha (or Tabasco) to taste, 1/2 teaspoon garlic powder, and either 1/4 teaspoon Liquid Smoke or 1 tablespoon nutritional yeast.
-Add flash-frozen vegetables, i.e. green beans, peas, broccoli, carrots, or any others you like (I used a stir-fry mix that included water chestnuts) when the broth starts boiling.
-To add protein, either crack an egg into the boiling broth and stir it vigorously to get little egg drops in the soup OR dry-fry a sliced-up cube of extra-firm tofu and add to the soup.
What is your favorite way to dress up the foods that you leaned on through lean times? |
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| What to do with the eggplant |
[Jun. 27th, 2012|10:51 am]
Veg Recipes
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I have some lovely eggplants from a local farmer, and not a really good idea about what to do with them. I'm freezing some of it (parboiled, cooled and frozen according to instructions) but still have some that need to be prepared.
I'm trying to avoid using the oven in the current heat wave, so am wondering what else one can do with an eggplant without baking it.
Ideas or recipes? |
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| EASY, Nutritionally Balanced Rice Pudding Recipe :) |
[Apr. 1st, 2012|03:13 pm]
Veg Recipes
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Ingredients easily interchangeable and turn out great each way!
Ingredients:
1 cup (1 1/2 cups, for a thicker pudding) whole grain rice
4 cups of slim milk or sweetened soy milk
2/3 cup brown sugar or unsweetened applesauce (could easily go half and half for a nutritionally balanced & sweet taste)
1/2 tsp of salt
generous or preferred amount of cinnamon
Serving size: 4
Directions:
Preheat oven to 325 F (165 C). Bring 2 cups of water to a boil on stove top, pour in rice and bring to a medium temperature and let simmer for 5 mins.
Drain water, transfer rice into baking pan and pour in milk, sugar/applesauce, salt and preferred amount of cinnamon and stir. Bake for 1 3/4 to 2 hours, stirring every half hour interval. Once finished, stir and let cool.
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| Moroccan roasted tomato and chickpea stew |
[Mar. 25th, 2012|04:54 pm]
Veg Recipes
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Recipe and more info here
This photo was taken part-way through cooking - after stewing for about another hour, it was rich and sticky, and bursting with sweet Moroccan flavour. I'd definitely recommend it!
( RecipeCollapse )
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| Root vegetable stew -ish thing |
[Sep. 26th, 2011|11:07 am]
Veg Recipes
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| [ | Tags | | | beans, carrots, college student, potatoes, potatoes: sweet potatoes/yams, quick/easy/cheap/college, recipe, squash, stew, tomatoes, vegetarian | ] |
| [ | Current Mood |
| |  refreshed | ] |
Since moving back to uni this year I've decided to try and have a much healthier diet than I did last year (when I could eat pasta and pesto for three meals in a row very easily). So using some of the vegetables I had left in the cupboard/fridge yesterday, I made this (my recipe since I made it up as I went along :P):
Ingredients:
1/2 large brown onion, finely chopped
2 cloves garlic, finely chopped
1 sweet potato, cubed
1 red potato, cubed
1/2 butternut squash, cubed
3 carrots, cubed
1 tin of chopped tomatoes
1 tin of mixed beans (contained chick peas and 2 types of beans, don't remember which but doesn't really matter)
Mixed herbs
Soy sauce
Olive oil
Water or vegetable stock
Method:
In a fairly large pan, fry the onions and the garlic in a splash of olive oil. Don't let the onions caramelize, just go soft.
Next add the cubed sweet potato, red potato, butternut squash and carrots. I chopped all these whilst I was cooking, so they were left to cook with the onions and garlic for quite a while, but I don't think it would matter much if you chopped them beforehand and added them all in at once.
Add the tin of chopped tomatoes and a generous pinch of mixed herbs and dash of soy sauce and mix it all together. I then topped the pan up with water to make sure all the vegetables were covered since I didn't need that much, but if you think you need quite a bit and are worried about the flavour being dilluted, then use vegetable stock instead.
Place the pan lid on and leave to simmer until the vegetables are cooked (until they're soft). About five minutes before you're going to serve, add the tin of mixed beans. Once they've heated thoroughly, serve. If you think it looks too watery, take the lid off and increase the heat for a few minutes to try to evapourate some of the liquid.
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I really enjoyed this and it made enough for about three portions (so guess what I'm going to be eating for the next two days?). I hope that if you give it a go, you enjoy it! ^__^ |
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| Vegan Cranberry Sauce and Pumpkin-Seed Encrusted Baked Tofu (from PPK.com) |
[Nov. 24th, 2010|01:32 am]
Veg Recipes
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I don't even like cranberry sauce and this sounds delicious! But such is the Power of Isa: She can make anything sound orgasmically good. Actually, Vegan With a Vengeance a recipe for Thanksgiving-esque tofu that made me start drooling all over the page, and as I've said before, tofu generally has one of those textures I can't stomach. I've heard baking remedies this, so I'll give it a try soon.
( Nomz this way!Collapse ) |
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| Ms. Veggie Momma’s Signature Pasta Sauce |
[Nov. 10th, 2010|12:38 am]
Veg Recipes
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Here is a link to the quick fresh pasta sauce recipe I posted on my new blog (about vegetarian cooking, conception/pregnancy/parenting).
http://msveggiemomma.wordpress.com/2010/11/09/ms-veggie-momma%e2%80%99s-signature-pasta-sauce/
The recipe is vegan and gluten free. I also have two other recipes there. One for (lacto-ovo) Greek flavored roasted red pepper and quinoa veggie burgers and another for (vegan, gluten free) crockpot tamale pie. |
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