Do any of you know any good horderves?!
Answers: I am having a party for my nephew and I have no idea what to make, I am having the hardest time finding a site that has any on them. We are also all vegetarians so any vegetarian ones would be very helpful. Thank you and have a nice day.
Potato Balls
Ingredients (use vegan versions):
4 med potatoes
1 cup frozen peas
4 green chillies (more if you like)
1 cubic inch ginger
1/2 cup chopped cilantro leaves
1/4 teaspoon asafoetida powder (optional)
1/2 teaspoon salt
2 cups flour
1 teaspoon red chilli powder
oil to deep fry
Directions:
Prepare batter:
1. Mix flour, red chilli powder and 1/2 tsp of salt in water to make a batter. Batter should be thick enough to coat the back of a spoon thickly.
Prepare Filling:
1. Boil potatoes well in water.
2. Peel off skin and mash potatoes.
3. Grind together green chillies and ginger to a fine paste.
4. Add peas, salt , ground paste, cilantro, asofoetida to the potatoes and mash together.
Put it all together:
1. Make balls of the potatoes mixture, 1 inch in diameter.
2. Heat oil enogh to deep fry.
3. Drop a bit of flour batter into the oil to check if it hot enough. If the batter rises up to the surface immedidately with a sizzle, you are good to go.
4. Dip each potato ball into batter, coating it smoothly with a thin layer of batter and fry till golden brown.
Stuffed cherry tomatoes
20 cherry tomatoes
salt 1 teaspoon
pepper 1 teaspoon
pinto beans can
green onions 3 stalks
paprika 1 teaspoon
Directions:
Split Tomatoes in half and scoop out the seeds. Next take the can of pinto beans and blend them in the food processor with the salt, pepper, paprika, and coarsely chopped green onions. Once done take out and put a little dollop of this delicious mixture into your halves of cherry tomatoes. I guarantee this a delicious recipe!
Stuffed shell finger food
Stuffed Shell Finger Food
Really simple recipe excellent for parties!
Ingredients (use vegan versions):
1 box large shell pasta
2 cans black beans drained and washed
1 bag frozen corn (white or yellow)
4 cloves garlic pressed
2 fresh cherry peppers chopped
1 cup shredded carrots (3-4 whole carrots)
1 jar your favorite salsa
your favorite shredded mozzarella or cheddar cheese alternative
1/2 cup your favorite red wine
1 teaspoon cumin
1/4 cup chili powder
1 teaspoon paprika
2 tablespoons of ground chipotle chili powder
olive oil
salt and pepper to taste
Directions:
In a large pot bring water to boil for shell pasta. Follow instructions for cooking times. Drain and allow to dry and cool.
Heat a large frying pan to medium heat. Add olive oil to coat the pan and allow the oil to heat up. Add garlic, peppers, and carrots to the pan and allow them to fry for at least 1 minute. Add frozen corn and all seasonings. Let cook for about 2 minutes. Add wine to deglaze the pan. Add beans and salsa. Lower the heat to a low setting and stir occasionally for approximately 10 minutes.
Once the pasta is finished and dried, grab the inside of the end of the shell with your thumb. This part needs to stay bare to allow for it to be a finger food. Take a teaspoon and scoop the bean and corn mixture into the shell. Place the finished shells in a glass cooking pan that is covered in aluminum foil (to keep the shells form sticking to the pan). Once the pan is full lightly sprinkle your favorite shredded vegan cheese alternative and bake in an oven at 350 for only about 5-7 minutes to allow the cheese to melt.
The ends of the shells will act as a sort of handle for guests to grab and enjoy!