Spinach Avocado Stuffed Portobellos

Spinach Avocado Stuffed Portobellos

this recipe tastes delicious with either the large portobellos or small baby bellos or both. However, if you’re serving someone (or yourself) who isn’t used to the rich flavors of avocado and portobellos mushrooms, I recommend serving these up as appetizers using the baby bellos. They are delicious, bite-sized, and not too overwhelming. I probably wouldn’t use these as entrees, unless you or your guest are just in love with avocado and portobellos. 

get the full recipe at veganyumminess.com by lindsay

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Lentils with tamarind sauce

This lentil dish is easy to prepare and has all the wonderful flavours that Indian cooking has to offer

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Lemon-Zucchini Loaf with Lemon Glaze

It has a nice lemon flavor and the zucchini gives it a rich, moist texture. The glaze enhances the lemon flavor, too, so be sure to add the glaze! ~ NancyCreative.com

Lemon-Zucchini Loaf with Lemon Glaze by NancyCreative.com

LEMON-ZUCCHINI LOAF WITH LEMON GLAZE (makes one 9×5″ loaf)

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon
• 1 cup grated zucchini

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

• 1 cup powdered sugar
• Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

sourced: nancycreative.com

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Chilli Roasted Carrots

Roasted with chili powder and cumin then tossed with coriander (leaves) and lime juice, these carrots are bursting with zesty flavor. Serve them with simple roast chicken or eat on its own!

INGREDIENTS

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 kg carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh coriander
2 tablespoons lime juice

PREPARATION

Position rack in lower third of oven; preheat to 450ºF.
Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
Toss the carrots with cilantro and lime juice. Serve immediately.

sourced: eatingwell.com

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Shahi Pulao Royal rice dish

Photo: Marina Oliphant

"Serve with any Curry and Raita"

Ingredients :

2 tbsp ghee
2 bay leaves
2 cloves
1 piece cassia bark/cinnamon
2 cardamom pods
2 cups basmati rice, washed
1/4 tsp saffron strands
2 tbsp warm water
3 cups water
2 tbsp ghee
1/2 cup raw cashews
1 onion, sliced finely
1 small capsicum, cut into strips
1 carrot, julienned
1 tbsp garam masala
salt to taste
fresh coriander strands

sourced from: Free Recipes - Shahi Pulao Royal rice dish recipe - vegetarian - other vegetarian | cuisine.com.au

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Carrot Fritters

photo: Marina Oliphant

Ingredients:

• 1 1/2 cups grated carrots (about 1 large carrot)
• 1 1/2 cups corn kernels (frozen or canned will do but freshly cooked tastes better)
• 1 egg
• 2 spring onions, finely chopped
• 1 heaped tbsp parsley or coriander, chopped
• 1/2 cup coconut milk
• 1/2 cup self-raising flour
• 1/2 cup cornflour
• 1/2 tsp curry powder*
• Pinch salt
• Olive oil for frying

Method:

Combine the ingredients in a bowl. Heat a non-stick frying pan over medium heat with a little olive oil. Fry spoonfuls of the mixture until golden brown on both sides. Drain on kitchen paper.

Serve with avocado dip.

Makes 12-15 fritters.

Sourced: Cuisine.com.au

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Fried ricotta

These crunchy, golden little morsels make a great start to a meal with either a crisp green salad, some slow-roasted tomatoes or even sauteed mushrooms. Eat them while they're hot.

Ingredients

• 500g fresh ricotta*
• 2 whole eggs
• 1 tbsp grated parmesan
• salt and pepper
• flour for dusting
• olive oil for frying

* If the ricotta is very fresh, it will be a little wet and difficult to cut. Place in a colander and allow to drain for a few hours in the fridge.

Method
Slice the ricotta into 1cm-thick pieces and place on kitchen paper. Whisk the eggs together with the grated parmesan, a little salt and some pepper. Place flour in a bowl. Heat a large frying pan with enough olive oil to come 1cm up the sides. When hot, dust a few pieces of ricotta in flour, dip into the egg mix and ease into the pan. Cook a few slices at a time, turning so that they become golden on both sides. Remove with a spatula and sit them on kitchen paper while you cook the rest. Serve immediately.

Serves: 4 as a starter

sourced: Cuisine.com.au

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Baked Sweet Potato Falafel

photo: 101 Cookbooks

Baked Sweet Potato Falafel

These falafel are Leon's most popular veggie dish to date. They knew they wanted falafel on the menu, but chose not to have deep fryers. After some experimenting, this sweet potato and chickpea flour version was developed.

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total

1 1/2 teaspoons ground cumin

2 small cloves of garlic, chopped

1 1/2 teaspoons ground coriander

2 big handfuls of fresh cilantro/coriander, chopped

Juice of half a lemon

a scant cup (120g) gram /chickpea flour 

a splash of olive oil

a sprinkling of sesame seeds

salt and pepper

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. 

When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 18 falafel, enough for 4 - 6.

Reprinted with permission from Leon: Ingredients and Recipes by Allegra McEvedy. (Conran Octopus Ltd. 2008)

Sourced : 101 Cookbooks

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Triple Creamy Vegan Potato Soup

Learn how to prepare a wonderful all vegan Triple Creamy Potato Soup! Loving Hut is the worlds fastest growing vegan 'fast-food' restaurant chain that is all about love and compassion to all beings + the food is organic, freshly prepared and delicious!

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Best-Ever Tofu Burger

Slices of frozen tofu provide the "chewiness" associated with a truly good burger, and the dark marinade lends a "meaty" flavor and moist juices. This "burger" has all the character of its high fat cousin, without the guilt. Serve on sprouted rolls with tofu mayonnaise.

Ingredients

2 lbs. medium-firm or firm tofu (NOT silken tofu), frozen at least 48 hours Marinade:  1 1/2 cups water 2 tablespoons soy sauce (regular or mushroom)  2 tablespoons ketchup (fruit-juice sweetened, cane-sugar sweetened, or organic)  2 teaspoons Marmite, Vegemite or other yeast extract (gives a "beefy" flavor) or 4 teaspoons red miso  1/4 teaspoon garlic granules 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon onion powder

Instructions

1. Thaw out the tofu. Slice each pound block into three thick slices. Place the slices on a cookie sheet covered with a couple of clean, folded tea towels. Cover the slices with more tea towels and another cookie sheet. Weigh this arrangement down with something heavy for about 15-20 minutes. Now the tofu slices are ready for marinating.  2. Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer. Cover and let marinate for several hours or days.  3. Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides. Or cook on an indoor grill. Serve on buns with all the trimmings.  sourced : Dr. Weil's Healthy Kitchen

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Lazy Day Peanut Noodle Salad Recipe

I used asparagus in this version, but you can use any of your favorite in-season vegetables. This time of year peas, asparagus, and carrots all make great additions to the noodles and peanut sauce. Heidi

Ingredients :

1 8 ounce package soba noodles
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements

3/4 cup creamy peanut butter
1/4 cup (brown) rice vinegar
2 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts
12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Method :

Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, and a big pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.

Gently toss the noodles, asparagus, spring onions, peanuts, and tofu with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

Serves 6 - 8.

Sourced : 101 Cookbooks

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Blue cheese quesadilla

Quick Vegetarian Snack!

Chef: Jill Dupleix Photo: Jennifer Soo

Ingredients :

• 750g English spinach leaves
• Sea salt and pepper
• 400g fresh mozzarella balls, drained
• 200g creamy blue cheese (eg. gorgonzola)
• 8 soft wheat flour tortillas

Method

Wash the spinach well and shake dry. Heat a dry non-stick pan, add the spinach and cook quickly, wilting it while evaporating the water.

Squeeze dry, finely chop and toss with sea salt and pepper. Slice the mozzarella finely and roughly crumble the blue cheese.

Arrange a few mozzarella slices over one flour tortilla, scatter with blue cheese and strew with spinach.

Top with a second flour tortilla, pressing down lightly. Cook in a dry non-stick frying pan over medium heat for about 2 minutes until lightly browned. Turn once, and cook the other side until the cheese has softened. Slide onto a board and cut into quarters. Repeat with the remaining tortillas.

Serves 4-6.

Source: CUISINE.COM.AU
The Sydney Morning Herald Tuesday June 14, 2005

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Garam Masala Tofu Scramble Recipe

This dish is gluten-free, dairy-free, and suitable for vegetarian, and vegans

Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon. On the tofu front, I actually like to use a firmer tofu which lends more structure in the end, softer water-packed work as well but lend a looser, and in some cases creamier texture.

a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, crumbled
1/4 cup chopped cilantro
1/3 cup pistachios, chopped

Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.

Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.

Serves 4.

sourced/recipe by Heidi from 101 Cookbooks

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Ultimate Veggie Burgers - Sprouted Garbanzo Burgers

How to make a better Vegie burger, the answer is found by Heidi Swanson from 101Cookbooks.com

When you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn't until I sat down to write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved

Filling ideas:
* Avocado Slices
* Cipollini onions - sweet and just the right size
* Sliced Roma tomatoes
* A sprinkling of smoked paprika
* Grilled vegetable

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can't find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more...

Ingredients :

• 2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
• 4 large eggs
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup chopped fresh cilantro
• 1 onion, chopped
• Grated zest of one large lemon
• 1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
• 1 cup toasted (whole-grain) bread crumbs
• 1 tablespoon extra-virgin olive oil (or clarified butter)

Method :

• If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

• Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts.

• Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties.

I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

sourced : 101Cookbooks.com

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