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| Vegetarian Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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A DIFFERENT RICE SALAD
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1 C. brown rice 1 1/2 C. water Vinaigrette 6 Tbsp. vegetable oil 2 Tbsp. olive oil 3 Tbsp. lemon juice 1 Tbsp. red wine vinegar 3 each garlic cloves, minced Salt and pepper 1 Tbsp. soy sauce 1 pinch cayenne, to taste 1 tsp. basil ˝ C. pineapple, chopped Vegetables 2 each scallions, chopped finely 1/4 medium green bell pepper, diced 1/4 C. raisins, optional 1 medium carrot, julienned | Rinse rice and drain well. Combine rice and water. Bring to a boil, reduce heat and simmer for 45 minutes, or until the rice is cooked and the water has been absorbed. While the rice is cooking, prepare the vinaigrette. While the rice is still hot, stir the rice into the vinaigrette and stir well. Add the vegetables and mix. Cover tightly and refrigerate until ready to serve. VARIATION: Substitute the lemon juice with orange juice. |
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A LUCKY ACCIDENT
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3 small carrots, diced 2 small parsnips, diced 1 medium turnip, cut in chunks 2 each celery stalks, diced celery leaves from 1 large onion, stuck with 2 cloves 1 can tomatoes with liquid 1 can tomato paste 1 small bunch flat leaf parsley 1 each bay leaf Fresh rosemary and thyme Black peppercorns | Put 3 quarts of water in the bottom of a large stock pot with a pasta Insert. Add the tomato liquid and tomato paste. Put all of the other Ingredients in the pasta insert. Bring to a boil over high heat, Lower the heat, cover and simmer for about 3 hours. Lift out the Pasta insert, letting out the liquid fall back into the pot. Press Down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids. |
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A PILGRIM'S LENTIL POTTAGE
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2 tsp. olive oil 2 cloves garlic, finely chopped 1 medium onion, chopped 8 C. cold water 1 1/2 C. lentils, rinsed in cold water and drained 3 Tbsp. ketchup 1/8 tsp. ground cloves 1 1/2 tsp. salt Black pepper | Soften vegetables in oil in soup pot. Add water, lentils, ketchup, cloves and salt; bring to a boil. Reduce to low, cover and cook until lentils are tender, about 45 minutes, adding more water if needed. Season. If desired, add vinegar, wine, or lemon juice for flavor. |
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AAM LHASSI
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1 C. diced fresh mango 1/2 C. orange juice chilled 3 Tbsp. clear honey 2 C. rich milk chilled 1 pinch garden rose petals, optional Combine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes. | Pour milk into processor and process till it has expanded and become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired. Serve immediately. |
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ABIDJAN CABBAGE SALAD
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4 C. thinly sliced cabbage 1 C. shredded carrot 1 C. pineapple chunks juice of 1 lemon juice of 1 orange 1/4 tsp. salt 1/3 C. vegetable oil | Place cabbage, carrots and pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing and the vegetables. Refrigerate or serve immediately. |
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ACAPULCO RICE
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16 ounce tomato sauce 1/2 C. water 3 tsp. chili powder 1 1/2 C. minute rice 1/2 C. crushed tortilla chips 1/2 C. shredded cheddar cheese | Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired. |
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ACORN SQUASH BAKED WITH PINEAPPLE
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3 each acorn squash, halved 2 Tbsp. dry sherry 2 Tbsp. brown sugar 6 Tbsp. olive oil 1/2 C. crushed pineapple, drained 1/4 tsp. ground nutmeg 1 tsp. salt | Preheat oven to 425 degrees Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish. Put 1 tsp. each of sherry, brown sugar, and oil in each squash half. Cover and bake for 30 minutes or until tender. Scoop squash out of shells but leave a wall about 1/4 inch thick. Mash squash and combine with remaining 4 Tbls. oil, pineapple, nutmeg and salt, beating well to blend. Spoon back into shells and return to oven to bake for 15 minutes more. |
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ACORN SQUASH STUFFED WITH APPLE COUSCOUS
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1 C. couscous 1 C. apple juice 1/4 C. prunes, pitted and chopped 1/4 C. dried cranberries 1/4 C. dried apples 1/4 C. apple juice concentrate, thawed 1/4 tsp. cardamom, ground 1 Tbsp. maple syrup 4 each acorn squash, halved and seeded 1/4 C. pecans, toasted and chopped, optional | Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes. Stir in the fruit, apple juice concentrate, cardamom and maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 degrees. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve. |
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ACORN SQUASH WITH PINE NUTS
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2 each acorn squash, halved 2 Tbsp. pine nuts 1 each garlic clove, minced 1/4 C. green onions, sliced 1 1/2 tsp. oil 1 C. mushrooms, sliced 1/2 C. zucchini, diced 1/2 C. yellow squash, diced 1 C. tomatoes, diced 2 tsp. lemon juice 2 tsp. oregano 2 tsp. basil 1/4 tsp. salt 1/2 tsp. black pepper | Preheat oven to 375 degrees. Place squash, cut side down, on a baking sheet and cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside and discard the seeds and strings. Sauté pine nuts and green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash and tomatoes and sauté until just about tender, 5 minutes or so. Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately. |
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ADAS CAREH (LENTIL BUTTER)
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1 C. uncooked lentils 1/2 tsp. salt 2 1/4 C. water 1 Tbsp. olive oil 6 each green onions, sliced 1 small garlic clove, minced 1 1/2 Tbsp. parsley 1 dash cayenne 1 dash turmeric 1/4 C. water, as needed | Combine water, lentils, salt in a pot. Cook till lentils are soft. Drain, reserve stock. Heat oil in skillet and sauté onions and garlic till onions are translucent. Add parsley and spices and cook another minute. Set aside. Combine lentils, cooking water and onion mixture in a food processor, adding more water a Tbls. at a time as needed till the mixture reaches a spreadable consistency. Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip. |