I am a vegetarian could you have any vegetarian recipes that I could cook for Christmas Day? ?!
Answers:
This would make a good side dish if you include cheese, if not omit it and just use the mushroom soup mix!.
Broccoli or Cauliflower Cheese!.
1 pkg!. frozen cauliflower or broccoli, or fresh!.
1 can cream of mushroom soup, or some other soup!.
1/4 c!. grated sharp cheese!.
Simmer the broccoli/cauliflower until just tender and place in a casserole dish!.
Pour in soup and top with cheese!.
Bake at 180C until the soup is bubbling and the cheese is melted an turning brown!. (15-20 minutes)
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Broccoli or Cauliflower Cheese!.
1 pkg!. frozen cauliflower or broccoli, or fresh!.
1 can cream of mushroom soup, or some other soup!.
1/4 c!. grated sharp cheese!.
Simmer the broccoli/cauliflower until just tender and place in a casserole dish!.
Pour in soup and top with cheese!.
Bake at 180C until the soup is bubbling and the cheese is melted an turning brown!. (15-20 minutes)
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Ravioli Crockpot Casserole is a super easy and delicious vegetarian main dish recipe!.
Ravioli Crockpot Casserole
INGREDIENTS:
1 onion, chopped
3 cloves garlic, minced
26 oz!. can or jar spaghetti sauce
8 oz!. can tomato sauce
2 (9 oz!.) pkgs!. refrigerated ravioli or tortellini
2 cups shredded mozzarella cheese
PREPARATION:
Place onion and garlic in bottom of 4-6 quart crockpot!. Add spaghetti sauce and tomato sauce and stir well!. Cover and cook on LOW for 8-9 hours until onion is tender!. Turn heat to HIGH setting and stir in refrigerated ravioli!.
Cover and cook on HIGH for 1 hour longer; then sprinkle with cheese and cook for 5-10 minutes until cheese melts and tortellini is tender!.
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or
eggplant parmigiana, Slice eggplant and sprinkle with salt and let rest until water comes out!. layer with tomato sauce and cheese (a veggie cheese of some sort) with spices and salt and pepper!. Bake at 350 til done!. I guess you can do this with other veggies too!.
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Ravioli Crockpot Casserole
INGREDIENTS:
1 onion, chopped
3 cloves garlic, minced
26 oz!. can or jar spaghetti sauce
8 oz!. can tomato sauce
2 (9 oz!.) pkgs!. refrigerated ravioli or tortellini
2 cups shredded mozzarella cheese
PREPARATION:
Place onion and garlic in bottom of 4-6 quart crockpot!. Add spaghetti sauce and tomato sauce and stir well!. Cover and cook on LOW for 8-9 hours until onion is tender!. Turn heat to HIGH setting and stir in refrigerated ravioli!.
Cover and cook on HIGH for 1 hour longer; then sprinkle with cheese and cook for 5-10 minutes until cheese melts and tortellini is tender!.
---
or
eggplant parmigiana, Slice eggplant and sprinkle with salt and let rest until water comes out!. layer with tomato sauce and cheese (a veggie cheese of some sort) with spices and salt and pepper!. Bake at 350 til done!. I guess you can do this with other veggies too!.
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Port and stilton Pate
55g/2oz butter or vegetarian margarine
1 bunch spring onions, finely chopped
60ml /2fl oz port
? lemon, zest only
125g/4oz vegetarian Stilton, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper
Method
1!. Melt the butter in a saucepan and gently sweat the spring onions until soft; add the port and simmer gently for 3 minutes!.
2!. Add the remaining ingredients and stir well!.
3!. Transfer to a blender and process until the mixture has bound!. Check the seasoning!.
4!. Divide between individual ramekins and refrigerate for at least 2 hours!. Serve with melba toast!.
Chestnut Bourguignon pie
125g/4oz dried chestnuts, soaked for 6-8 hours
2 bay leaves
1 sprig fresh rosemary or 1 tsp/5ml dried rosemary
210ml/7fl oz vegetarian red wine
300ml/10fl oz vegetable stock or water
25g/1oz butter or soya margarine
8 small pickling onions or shallots, peeled
125g/4oz chestnut mushrooms, wiped
125g/4oz button mushrooms, wiped
2 tsp Dijon mustard
2-3 tbsp tamari or soy sauce
freshly ground black pepper
fresh parsley, finely chopped
225g/8oz vegetarian puff pastry, thawed if frozen
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender - approximately 50-60 minutes!. Drain the chestnuts, reserving the liquid!.
3!.Melt the butter in a frying pan and sauté the onions until slightly browned!.
4!. Add the mushrooms and cook for a further 4-5 minutes!.
5!. Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover!.
6!. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little!.
7!. Stir in the mustard, tamari and black pepper to taste!. Cook for a further 5 minutes!.
8!. Check seasoning and adjust as necessary!.
9!. Spoon the mixture into a pie dish!. Roll out the pastry on a floured surface and place on top of filling!.
10!. Bake for about 20 minutes until golden!.
Christmas Toffee Pudding
170g/6oz figs, chopped
175ml/6fl oz boiling water
? tsp vanilla essence
2 tsp coffee essence
1 tsp bicarbonate of soda
85g/3oz butter
140g/5oz caster sugar
2 eggs
170g/6oz self-raising flour
For the sauce:
170g/6oz soft brown sugar
110g/4oz butter
6 tbsp double cream
30g/1oz walnuts, chopped
Method
1!. Preheat the oven to 150C/300F/Gas 2!. Place the figs in a bowl and cover with the water!. Add the vanilla and coffee essence's and the bicarbonate of soda!.
2!. In a bowl cream the butter and sugar together until fluffy!. Gradually add the eggs, a small amount at a time, beating well!.
3!. Fold in the flour and fruit together with the liquid and pour into a 1!.2 Litre/2 pint pudding bowl!. Place on a baking sheet and cook for 1 hour 10 minutes!. Place a plate on top of the bowl and invert!. Shake the bowl until the pudding turns out on to the plate!.
4!. Make the toffee sauce: melt all the ingredients together in a small pan and simmer gently!. Pour over the pudding to serve!.
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55g/2oz butter or vegetarian margarine
1 bunch spring onions, finely chopped
60ml /2fl oz port
? lemon, zest only
125g/4oz vegetarian Stilton, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper
Method
1!. Melt the butter in a saucepan and gently sweat the spring onions until soft; add the port and simmer gently for 3 minutes!.
2!. Add the remaining ingredients and stir well!.
3!. Transfer to a blender and process until the mixture has bound!. Check the seasoning!.
4!. Divide between individual ramekins and refrigerate for at least 2 hours!. Serve with melba toast!.
Chestnut Bourguignon pie
125g/4oz dried chestnuts, soaked for 6-8 hours
2 bay leaves
1 sprig fresh rosemary or 1 tsp/5ml dried rosemary
210ml/7fl oz vegetarian red wine
300ml/10fl oz vegetable stock or water
25g/1oz butter or soya margarine
8 small pickling onions or shallots, peeled
125g/4oz chestnut mushrooms, wiped
125g/4oz button mushrooms, wiped
2 tsp Dijon mustard
2-3 tbsp tamari or soy sauce
freshly ground black pepper
fresh parsley, finely chopped
225g/8oz vegetarian puff pastry, thawed if frozen
Method
1!. Preheat the oven to 200C/400F/Gas 6!.
2!. Place the soaked chestnuts, herbs and 150ml/5fl oz of wine in a saucepan with vegetable stock to cover and cook until just tender - approximately 50-60 minutes!. Drain the chestnuts, reserving the liquid!.
3!.Melt the butter in a frying pan and sauté the onions until slightly browned!.
4!. Add the mushrooms and cook for a further 4-5 minutes!.
5!. Add the chestnuts, the remaining red wine and sufficient chestnut cooking liquor to cover!.
6!. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little!.
7!. Stir in the mustard, tamari and black pepper to taste!. Cook for a further 5 minutes!.
8!. Check seasoning and adjust as necessary!.
9!. Spoon the mixture into a pie dish!. Roll out the pastry on a floured surface and place on top of filling!.
10!. Bake for about 20 minutes until golden!.
Christmas Toffee Pudding
170g/6oz figs, chopped
175ml/6fl oz boiling water
? tsp vanilla essence
2 tsp coffee essence
1 tsp bicarbonate of soda
85g/3oz butter
140g/5oz caster sugar
2 eggs
170g/6oz self-raising flour
For the sauce:
170g/6oz soft brown sugar
110g/4oz butter
6 tbsp double cream
30g/1oz walnuts, chopped
Method
1!. Preheat the oven to 150C/300F/Gas 2!. Place the figs in a bowl and cover with the water!. Add the vanilla and coffee essence's and the bicarbonate of soda!.
2!. In a bowl cream the butter and sugar together until fluffy!. Gradually add the eggs, a small amount at a time, beating well!.
3!. Fold in the flour and fruit together with the liquid and pour into a 1!.2 Litre/2 pint pudding bowl!. Place on a baking sheet and cook for 1 hour 10 minutes!. Place a plate on top of the bowl and invert!. Shake the bowl until the pudding turns out on to the plate!.
4!. Make the toffee sauce: melt all the ingredients together in a small pan and simmer gently!. Pour over the pudding to serve!.
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Okay there is nothing wrong with asking questions about vegetarian and meat dishes!. I understand that some families have vegeartians and mea eaters all in the same house hold or family!. So here are a couple of good recipes!.
Zesty Potato Salad:
1 1/2 pounds red potatoes 1/4erd
1/2 cup italian dressing
1/4 spicy brown mustard
1 cup sliced celery
1/4 minced parsley
2 tbsp chopped green onion
Boil the potatoes until they are fork tender, drian!.
Meanwhile mix the dressing and mustard together with the parsley!.
Pour over the potatoes, celery, and green onions!. Toss to coat, cover and chill a couple of hours before serving!.
Add about 1/2 cup small chopped red bell pepper to this and it will be nice and Christmas-y looking and also very yummy!.
---------------
Or do this with red and green bell peppers:
Color full veggie sauté:
2 med red peppers julienned
2 med green peppers julienned
2 med zucchini julienned
4 med carrots julienned
1 tsp olive oil
4 cups thinly sliced cabbage
1/4 tsp salt
4 tsp cider vinegar
1/4 cup water
1 tbsp sesame seeds!.
In a large skillet, sauté the peppers, zucchini, and carrots in olive oil, for 5 min!. Add the cabbage, salt and pepper, sauté 1 min longer!.
In small bowl combine vin and water, pour over veggies!. Cook and stir for 2-3 min or until heated thru!. Sprinkle with sesame seeds!.
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Tangy Watermelon Salad:
4 cups seedless watermelon-cubed
2 tbsp olive oil
3 tbsp lime juice
1 tbsp red wine vinegar
3/4 crumbled feta cheese
1/4 cup coarsely chopped fresh mint or Italian parsley
Mix the oil, lime juice, and vinegar!. Toss the watermelon with the oil and lime mix!. Gently fold in feta cheese, and mint/parsley!.
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This is a really good soup and would be good if you are planning on having an otherwise heavy meal!.
Chinese Mushroom Soup:
2/3 Cup Water
? Cup Dried Shitake Mushrooms
4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)
1 ? Inches of Grated Gingerroot
2 Garlic Cloves Thinly Sliced
1 Tsp Onion Powder
1 Tbsp Soy Sauce
3 oz Fresh Crimini Mushrooms- Thickly Sliced
2 ? oz Vermicelli Noodles
4 Scallions Thinly Sliced On the Diagonal-Divided
Chopped Fresh Cilantro-For Garnish
1!.Bring the water to a boil in a large pan!. Remove the pan from the heat and add the shitake mushrooms!. Let the mushrooms soak for 10 min then remove from the water with a slotted spoon, chop coarsely and set aside!. SAVE the water!. Strain the mushroom water to remove any extra debris, and pour into a clean pan!.
2!.Add the stock and mushroom/chicken base to the mushroom liquid and bring to a boil!. Add the ginger; garlic all mushrooms, soy sauce, onion powder, and ? of the scallions!. Cover and let simmer for 10 minutes!.
3!.Meanwhile soak hot noodles in a bowl of hot water for 10 minutes (or according to pkg directions)!. Drain and add the noodles to the soup!. Let simmer for an additional 3 min!. Sprinkle remaining scallions over the soup and garnish with the cilantro!.
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Or make a salad of baby spinach, pomagranite seeds either bblue cheese or feta crumbles, and possible slivered almonds-pine nuts, and a balsamic vinegarette!.Www@FoodAQ@Com
Zesty Potato Salad:
1 1/2 pounds red potatoes 1/4erd
1/2 cup italian dressing
1/4 spicy brown mustard
1 cup sliced celery
1/4 minced parsley
2 tbsp chopped green onion
Boil the potatoes until they are fork tender, drian!.
Meanwhile mix the dressing and mustard together with the parsley!.
Pour over the potatoes, celery, and green onions!. Toss to coat, cover and chill a couple of hours before serving!.
Add about 1/2 cup small chopped red bell pepper to this and it will be nice and Christmas-y looking and also very yummy!.
---------------
Or do this with red and green bell peppers:
Color full veggie sauté:
2 med red peppers julienned
2 med green peppers julienned
2 med zucchini julienned
4 med carrots julienned
1 tsp olive oil
4 cups thinly sliced cabbage
1/4 tsp salt
4 tsp cider vinegar
1/4 cup water
1 tbsp sesame seeds!.
In a large skillet, sauté the peppers, zucchini, and carrots in olive oil, for 5 min!. Add the cabbage, salt and pepper, sauté 1 min longer!.
In small bowl combine vin and water, pour over veggies!. Cook and stir for 2-3 min or until heated thru!. Sprinkle with sesame seeds!.
--------
Tangy Watermelon Salad:
4 cups seedless watermelon-cubed
2 tbsp olive oil
3 tbsp lime juice
1 tbsp red wine vinegar
3/4 crumbled feta cheese
1/4 cup coarsely chopped fresh mint or Italian parsley
Mix the oil, lime juice, and vinegar!. Toss the watermelon with the oil and lime mix!. Gently fold in feta cheese, and mint/parsley!.
------------
This is a really good soup and would be good if you are planning on having an otherwise heavy meal!.
Chinese Mushroom Soup:
2/3 Cup Water
? Cup Dried Shitake Mushrooms
4 Cups Chicken or Vegetable Stock (OR 2 Cups Chicken Base and 2 Cups Mushroom Base)
1 ? Inches of Grated Gingerroot
2 Garlic Cloves Thinly Sliced
1 Tsp Onion Powder
1 Tbsp Soy Sauce
3 oz Fresh Crimini Mushrooms- Thickly Sliced
2 ? oz Vermicelli Noodles
4 Scallions Thinly Sliced On the Diagonal-Divided
Chopped Fresh Cilantro-For Garnish
1!.Bring the water to a boil in a large pan!. Remove the pan from the heat and add the shitake mushrooms!. Let the mushrooms soak for 10 min then remove from the water with a slotted spoon, chop coarsely and set aside!. SAVE the water!. Strain the mushroom water to remove any extra debris, and pour into a clean pan!.
2!.Add the stock and mushroom/chicken base to the mushroom liquid and bring to a boil!. Add the ginger; garlic all mushrooms, soy sauce, onion powder, and ? of the scallions!. Cover and let simmer for 10 minutes!.
3!.Meanwhile soak hot noodles in a bowl of hot water for 10 minutes (or according to pkg directions)!. Drain and add the noodles to the soup!. Let simmer for an additional 3 min!. Sprinkle remaining scallions over the soup and garnish with the cilantro!.
----------
Or make a salad of baby spinach, pomagranite seeds either bblue cheese or feta crumbles, and possible slivered almonds-pine nuts, and a balsamic vinegarette!.Www@FoodAQ@Com
Smoked Eggplant - Bharta
Bharta is a smoked eggplant dish popular in the villages of Punjab!. It is usually served with salad greens and bread!.
Yield 4 servings
Time 90 minutes
Tools -
* knife
* cookie sheet
* plate
* non-stick frying pan
* wooden spoon
Ingredients -
* large eggplant (about 1? pounds)
* 4-5 T peanut, canola, or olive oil
* 1 c minced onions
* 2x1 inch piece of fresh ginger, peeled and grated or minced
* 1 c ripe tomatoes, peeled and chopped
* 1? t ground cumin
* 1/8 to ? t cayenne
* ? t salt
* 2-3 T cilantro, chopped
Directions - Preheat oven to 450!.
Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush or drizzle with a bit of oil!.
Bake or grill: If baking, place eggplant face up on cookie sheet and put in oven!. If grilling, place eggplant face down over medium heat!.
Cook for 40-50 minutes, until eggplant is black and soft!. (Smaller eggplants will take less time!.) Transfer to plate to cool, then scoop out the flesh (discard the skin) and coarsely chop!.
Heat oil in frying pan over medium-high heat, add onions, and sauté, stirring frequently, until they begin to turn brown!. Add ginger and stir for one minute, then add tomatoes!. Cook, stirring frequently, for 3-5 minutes, until slightly reduced!. Stir in cumin, cayenne, and salt, then add chopped eggplant!. Reduce heat to medium and cook for 10-15 minutes!. Stir in cilantro and serve hot!.
Notes - Bharta can also be served at room temperature as a dip and chilled as a spread!.Www@FoodAQ@Com
Bharta is a smoked eggplant dish popular in the villages of Punjab!. It is usually served with salad greens and bread!.
Yield 4 servings
Time 90 minutes
Tools -
* knife
* cookie sheet
* plate
* non-stick frying pan
* wooden spoon
Ingredients -
* large eggplant (about 1? pounds)
* 4-5 T peanut, canola, or olive oil
* 1 c minced onions
* 2x1 inch piece of fresh ginger, peeled and grated or minced
* 1 c ripe tomatoes, peeled and chopped
* 1? t ground cumin
* 1/8 to ? t cayenne
* ? t salt
* 2-3 T cilantro, chopped
Directions - Preheat oven to 450!.
Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush or drizzle with a bit of oil!.
Bake or grill: If baking, place eggplant face up on cookie sheet and put in oven!. If grilling, place eggplant face down over medium heat!.
Cook for 40-50 minutes, until eggplant is black and soft!. (Smaller eggplants will take less time!.) Transfer to plate to cool, then scoop out the flesh (discard the skin) and coarsely chop!.
Heat oil in frying pan over medium-high heat, add onions, and sauté, stirring frequently, until they begin to turn brown!. Add ginger and stir for one minute, then add tomatoes!. Cook, stirring frequently, for 3-5 minutes, until slightly reduced!. Stir in cumin, cayenne, and salt, then add chopped eggplant!. Reduce heat to medium and cook for 10-15 minutes!. Stir in cilantro and serve hot!.
Notes - Bharta can also be served at room temperature as a dip and chilled as a spread!.Www@FoodAQ@Com
Boulangere Potatoes
Ingredients
4 large potatoes thinly sliced
3 medium sweet potatoes thinly sliced
2 onions peeled and thinly sliced
A few sage leaves
300mls [ 1/2 pint ] vegetable stock
Pre heat oven to 180c / 350f then grease a large oven proof dish!.
You then layer the potatoes and onions and season each layer with salt and pepper!.
Next add some chopped sage and pour the stock over!. Cover the top of your dish with foil and place in the oven!.
Cook for 2 hours remove the foil for the final 30 mins until the top goes golden and tender underneath!.
You now have Boulangere potatoes
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Here are a few good sides for your dinner:
BRAIDED SWEET POTATO BREAD
Makes 2 loaves
A delightful, russet-colored bread with a gentle hint of thyme!.
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup safflower oil
1 teaspoon dried thyme
1 ? cups cooked, well-mashed sweet potato
3 tablespoons honey (or honey substitute, e!.g!. maple syrup)
1 cup soymilk
3 cups whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 ? teaspoons salt
soymilk to brush tops of leaves
Combine the yeast and the Water in a medium-sized mixing bowl and let stand for 10 minutes, or until dissolved!. Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk!. Stir gently until the mixture is smooth!.
In another bowl, combine the flours, cornmeal, and salt!. Make a well in the center and pour in the wet mixture!. Work together, using a spoon at first, then hands, until thoroughly combined into a dough!. Turn out onto a floured board and knead for 8 to 10 minutes, adding additional flour until the dough loses its stickiness!. Place in a clean bowl and cover with a tea towel!. Let rise in a warm place for 1 and ? hours, or until doubled in bulk!.
Punch the dough down and turn back out onto the board!. Divide into six equal pieces!. With hands, roll each piece into a long coil, about 1 inch in diameter!. To make each loaf, braid three coils and pinch the ends together!. Place the leaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour!. Brush the tops of the leaves with soymilk!. Bake in a preheated 350 degree oven for 40 to 50 minutes, or until the tops are golden and the leaves feel hollow when tapped!.
CREOLE GREEN SALAD W/ FRENCH DRESSING
Makes 8 to 10 servings
2 cups stemmed, torn spinach leaves
2 cups watercress leaves
2 cups torn chicory leaves
2 cups endive leaves (if large, cut in half)
1 small onion, minced, or 3 bunches scallions, minced
1 large celery stalk, finely diced
1 pint cherry tomatoes, hulled and halved
French Dressing (recipe follows), as needed
Combine the greens, onion or scallions, celery, and tomatoes in a large salad bowl!. Toss together!. Add enough dressing to lightly coat and toss again; or pass the dressing around separately so that guests may dress their own salad!.
French Dressing
FRENCH DRESSTNG
Makes about 1 cup
1/4 cup light olive oil
1/4 cup safflower oil
2 tablespoons wine vinegar
2 tablespoons tomato juice
1 tablespoon plus 1 teaspoon mayonnaise substitute
2 teaspoons honey (or honey substitute, e!.g!. maple syrup)
1 teaspoon paprika
freshly ground pepper to taste
1 to 2 cloves garlic, split lengthwise
Make the dressing at least an hour before it is needed!. It can also be made several days ahead of time, as it keeps well under refrigeration!.
Combine all the ingredients in a small mixing bowl and whisk together until smoothly combined!. Use garlic according to how garlicky you like dressings--two cloves steeped in the dressing for a day or more will produce a fairly pungent garlic flavor!. Transfer to a covered container or cruet and refrigerate until needed!.
WILD RICE PILAF WITH APPLES AND PECANS
Makes 8 to 10 servings
Wild rice, apples, and pecans just seem to belong together!. The texture will invigorate your palate!.
3 3/4 cups water
2/3 cup wild rice, rinsed
2/3 cup long-grain brown rice, rinsed
1 teaspoon seasoned salt
2 tablespoons margarine
1 cup chopped red onion
1/2 cup finely diced celery
2 medium tart apples, such as Granny Smith, peeled, cored, and diced
1/3 cup orange juice (from 1 large orange)
2 scallions, green parts only, thinly sliced
1/4 cup currants
dash each: cinnamon, nutmeg
freshly ground pepper to taste
2 tablespoons minced fresh parsley
? cup chopped pecans
Bring the water to a boil in a heacy saucepan!. Stir in the wild and brown rice and the seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 40 minutes!.
Heat the margarine in a very large skillet!. Add the onion and celery and sauti, until the onion is golden!. Add the apple and sauti· another 5 minutes!. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices!. Season to taste with pepper!.
Sautee over low heat, stirring frequently, another 5 minutes!. This may be done somewhat ahead of time to this point, then left covered off the heat until needed!. Just before serving, heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and pecans!. Mound in the center of a large serving platter and surround with the stuffed peppers, above!.
Hope your dinner turns out! Www@FoodAQ@Com
BRAIDED SWEET POTATO BREAD
Makes 2 loaves
A delightful, russet-colored bread with a gentle hint of thyme!.
1 package active dry yeast
1/4 cup lukewarm water
1/4 cup safflower oil
1 teaspoon dried thyme
1 ? cups cooked, well-mashed sweet potato
3 tablespoons honey (or honey substitute, e!.g!. maple syrup)
1 cup soymilk
3 cups whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 ? teaspoons salt
soymilk to brush tops of leaves
Combine the yeast and the Water in a medium-sized mixing bowl and let stand for 10 minutes, or until dissolved!. Stir in the oil and thyme, then the mashed sweet potato, honey, and soymilk!. Stir gently until the mixture is smooth!.
In another bowl, combine the flours, cornmeal, and salt!. Make a well in the center and pour in the wet mixture!. Work together, using a spoon at first, then hands, until thoroughly combined into a dough!. Turn out onto a floured board and knead for 8 to 10 minutes, adding additional flour until the dough loses its stickiness!. Place in a clean bowl and cover with a tea towel!. Let rise in a warm place for 1 and ? hours, or until doubled in bulk!.
Punch the dough down and turn back out onto the board!. Divide into six equal pieces!. With hands, roll each piece into a long coil, about 1 inch in diameter!. To make each loaf, braid three coils and pinch the ends together!. Place the leaves on a floured baking sheet, cover with the tea towel, and let rise until doubled in bulk, about 1 hour!. Brush the tops of the leaves with soymilk!. Bake in a preheated 350 degree oven for 40 to 50 minutes, or until the tops are golden and the leaves feel hollow when tapped!.
CREOLE GREEN SALAD W/ FRENCH DRESSING
Makes 8 to 10 servings
2 cups stemmed, torn spinach leaves
2 cups watercress leaves
2 cups torn chicory leaves
2 cups endive leaves (if large, cut in half)
1 small onion, minced, or 3 bunches scallions, minced
1 large celery stalk, finely diced
1 pint cherry tomatoes, hulled and halved
French Dressing (recipe follows), as needed
Combine the greens, onion or scallions, celery, and tomatoes in a large salad bowl!. Toss together!. Add enough dressing to lightly coat and toss again; or pass the dressing around separately so that guests may dress their own salad!.
French Dressing
FRENCH DRESSTNG
Makes about 1 cup
1/4 cup light olive oil
1/4 cup safflower oil
2 tablespoons wine vinegar
2 tablespoons tomato juice
1 tablespoon plus 1 teaspoon mayonnaise substitute
2 teaspoons honey (or honey substitute, e!.g!. maple syrup)
1 teaspoon paprika
freshly ground pepper to taste
1 to 2 cloves garlic, split lengthwise
Make the dressing at least an hour before it is needed!. It can also be made several days ahead of time, as it keeps well under refrigeration!.
Combine all the ingredients in a small mixing bowl and whisk together until smoothly combined!. Use garlic according to how garlicky you like dressings--two cloves steeped in the dressing for a day or more will produce a fairly pungent garlic flavor!. Transfer to a covered container or cruet and refrigerate until needed!.
WILD RICE PILAF WITH APPLES AND PECANS
Makes 8 to 10 servings
Wild rice, apples, and pecans just seem to belong together!. The texture will invigorate your palate!.
3 3/4 cups water
2/3 cup wild rice, rinsed
2/3 cup long-grain brown rice, rinsed
1 teaspoon seasoned salt
2 tablespoons margarine
1 cup chopped red onion
1/2 cup finely diced celery
2 medium tart apples, such as Granny Smith, peeled, cored, and diced
1/3 cup orange juice (from 1 large orange)
2 scallions, green parts only, thinly sliced
1/4 cup currants
dash each: cinnamon, nutmeg
freshly ground pepper to taste
2 tablespoons minced fresh parsley
? cup chopped pecans
Bring the water to a boil in a heacy saucepan!. Stir in the wild and brown rice and the seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 40 minutes!.
Heat the margarine in a very large skillet!. Add the onion and celery and sauti, until the onion is golden!. Add the apple and sauti· another 5 minutes!. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices!. Season to taste with pepper!.
Sautee over low heat, stirring frequently, another 5 minutes!. This may be done somewhat ahead of time to this point, then left covered off the heat until needed!. Just before serving, heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and pecans!. Mound in the center of a large serving platter and surround with the stuffed peppers, above!.
Hope your dinner turns out! Www@FoodAQ@Com
Roasted Pesto Portobellos
(serves 8)
Ingredients:
8 large Portobello mushroom caps
2 tbs!. extra virgin olive oil
2/3 cup breadcrumbs
2/3 cup pesto
1 tbs!. grated lemon zest
1 tbs!. balsamic vinegar
? cup hazelnuts, finely chopped
1/3 cup Parmesan cheese
salt to taste
Directions:
1!. Make sure the top oven rack is in place for roasting!. Preheat oven to 450°!. Prepare two baking sheets by lining them with aluminum foil!.
2!. Gently remove stems from mushrooms!. Finely chop the stems, set aside!.
3!. Light brush the mushroom tops with oil!. Set the mushroom caps, gill side up, on the baking sheets!. Lightly salt!.
4!. In a medium sized bowl, combine the stems, breadcrumbs, pesto, zest, vinegar, and hazelnuts!. Spoon approximately two rounded tablespoons of topping into each of the mushroom caps!.
5!. Roast the mushrooms on the top rack for 5 minutes!. Then, move the mushrooms to the lower rack!. Let roast for 10-15 minutes, until mushrooms are tender!.
After removing the mushrooms from the oven, sprinkle the Parmesan cheese over top of mushrooms!.
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(serves 8)
Ingredients:
8 large Portobello mushroom caps
2 tbs!. extra virgin olive oil
2/3 cup breadcrumbs
2/3 cup pesto
1 tbs!. grated lemon zest
1 tbs!. balsamic vinegar
? cup hazelnuts, finely chopped
1/3 cup Parmesan cheese
salt to taste
Directions:
1!. Make sure the top oven rack is in place for roasting!. Preheat oven to 450°!. Prepare two baking sheets by lining them with aluminum foil!.
2!. Gently remove stems from mushrooms!. Finely chop the stems, set aside!.
3!. Light brush the mushroom tops with oil!. Set the mushroom caps, gill side up, on the baking sheets!. Lightly salt!.
4!. In a medium sized bowl, combine the stems, breadcrumbs, pesto, zest, vinegar, and hazelnuts!. Spoon approximately two rounded tablespoons of topping into each of the mushroom caps!.
5!. Roast the mushrooms on the top rack for 5 minutes!. Then, move the mushrooms to the lower rack!. Let roast for 10-15 minutes, until mushrooms are tender!.
After removing the mushrooms from the oven, sprinkle the Parmesan cheese over top of mushrooms!.
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How about the mixed grilled garden vegetable recipe for the Christmas Day! Not just it will be a healthy addition to your menu, but the preparation too is quick and simple, as most of the ingredients needed are readily available in your own vegetable garden (if you have one)
Why don you check the recipe video and description here
http://www!.ifood!.tv/recipe/mixed_grilled!.!.!. Www@FoodAQ@Com
Why don you check the recipe video and description here
http://www!.ifood!.tv/recipe/mixed_grilled!.!.!. Www@FoodAQ@Com
http://www!.vegsoc!.org/info/xmas!.html
http://www!.theveggietable!.com/recipes/ch!.!.!.
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
Hope I Helped!Www@FoodAQ@Com
http://www!.theveggietable!.com/recipes/ch!.!.!.
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
Hope I Helped!Www@FoodAQ@Com
Here go here:
http://recipe!.aol!.com/recipe/browse/chri!.!.!.Www@FoodAQ@Com
http://recipe!.aol!.com/recipe/browse/chri!.!.!.Www@FoodAQ@Com
stuff a tomatoWww@FoodAQ@Com
turkey made out of carrotsWww@FoodAQ@Com