Vegetarians!! Got any recipes i can have please?!
Answers: I would like some tasty, easy to make vegetarian dishes please
I'm not vegetarian but that doesn't mean that I eat meat with every meal...
Here are some delicious recipes...
Mushroom Stroganoff
Ingredients
knob of butter
1 tbsp olive oil
110g/4oz mushrooms, sliced
1 garlic clove, peeled and crushed
85ml/3fl oz double cream
splash of red wine
salt and freshly ground black pepper
handful of fresh herbs, chopped
a few mangetout, sliced
Method
1. Heat the butter and oil in a pan and sauté the mushrooms and garlic for a few minutes, to soften and brown.
2. Stir in the cream, red wine and seasoning and reduce down for 8-10 minutes.
3. Stir in the fresh herbs and mangetout and heat for a further few minutes.
4. Remove from the heat and transfer to a serving plate to serve.
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Gnocchi with three sauces
Ingredients
For the gnocchi
1 large potato, peeled and diced
4 tbsp plain flour
For the stilton sauce
30g/1oz butter
2 tbsp plain flour
150ml/5fl oz milk
55g/2oz stilton
For the tomato sauce
1 tsp olive oil
1 beef tomato, diced
2 cloves garlic, crushed
1 tbsp double cream
2 tbsp basil, shredded
For the mushroom sauce
1 tsp olive oil
2 portabello mushrooms, sliced
1 garlic clove, crushed
1 tbsp white wine
2 tbsp double cream
1 tbsp chives, chopped
salt and freshly ground black pepper
Method
1. For the gnocchi, place the diced potato in a bowl with a tablespoon of water, cover with cling film and microwave for 8-10 minutes, or until soft.
2. Mash with the flour. Shape into a cylinder and cut into small pieces.
3. Heat a large pan of boiling water and cook the gnocchi in the boiling water for a few minutes, or until they float to the top. This is best done in small batches.
4. For the stilton sauce, melt the butter in a pan. Stir in the flour, to make a roux, and cook for a few minutes, stirring constantly.
5. Gradually stir in the milk and cook for 2-3 minutes more.
6. Remove from the heat and whisk in the cheese until it has melted. Season to taste, and toss with one third of the cooked gnocchi.
7. For the tomato sauce, place the oil in to a small pan, over moderate heat. Add the diced tomato and crushed garlic, season to taste, and cook for 2-3 minutes.
8. Add the cream and the basil, lower the heat and cook for a further 5-7 minutes. Remove from the heat, place in a liquidizer, and blend until smooth. Serve tossed with one third of the cooked gnocchi.
9. For the mushroom sauce, heat the olive oil in a small pan. Add the sliced mushrooms and crushed garlic, and sauté for 2-3 minutes.
10. Add the wine, the cream and the chives. Cook for a further 3-4 minutes, then serve tossed with one third of the cooked gnocchi.
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Baked stuffed aubergine with walnut and roquefort
Ingredients
6 aubergines
3 cloves of garlic, chopped
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt
freshly ground black pepper
60g/2?oz walnuts
50g/2oz toasted fresh breadcrumbs
200g/8oz Roquefort cheese
For the tomato sauce
1.5kg/3 lb 5oz ripe and meaty tomatoes (use large tomatoes or San Marzano) or 1 tin of tomatoes
4 tbsp olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
10 small fresh basil leaves, shredded
fresh chopped oregano
Method
1. Preheat the oven to 200C/440F/Gas 6.
2. Cut the aubergine in half, leaving the tops on and score the surface with a knife.
3. Place on a baking tray cut side up and drizzle with olive oil and salt and pepper. Bake for about 30 minutes until soft.
4. While cooking, sauté the onions and garlic in oil and add the tomatoes and herbs and cook to soften
5. Remove the flesh from the aubergines, keeping four of the skins to be stuffed
6. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season well.
7. Place back into the shells, top with the cheese and breadcrumbs and bake back in the oven to warm.
8. Brown the tops under a hot grill.
9. To make the tomato sauce, plunge the tomatoes into boiling water for one minute to loosen the skin. Remove the skin and cut the tomatoes in half. Discard the inner liquid and seeds, leaving only the flesh, which you coarsely chop.
10. Heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomato and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.
11. When it has finished cooking, add some salt to taste, and liquidise. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
12. Serve the hot aubergines with the hot tomato sauce in warm bowls.
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Pecan, fig and chilli tart
Ingredients
1 packet short crust pastry
For the filling
4 medium heat red chillies, seeded and chopped
400g/14oz dried figs, stemmed and coarsely chopped
600ml/20fl oz white wine
45g/1?oz sugar
125g/4? unsalted butter
1.5fl oz/45ml whisky
1.5fl oz/45ml Amaretto
1 vanilla pod or 1 tbsp vanilla extract
85g/3oz coarsely chopped pecans
dash cayenne pepper
To serve
crème fra?che or vanilla ice cream
Method
1. Preheat oven to 190C/375F/Gas 5.
2. Remove the pasty from the refrigerator half an hour before you plan to bake it. Press the pastry into a 9-10 inch tart pan; make an even bottom layer, press up the sides, and extend a ? to ? inch ridge above the top edge of the tart pan.
3. Cover with parchment paper or foil, fill with pit weights or dried beans, and bake for 20 minutes.
4. Remove the paper and weights, re-cover only the edges, and bake for 10 to 15 minutes more until the crust is just turning very light brown. Remove from the oven and let cool to room temperature before filling.
Alternatively, use a shop-bought, sweet pastry case.
5. Place the figs, wine, and sugar in a heavy bottomed pan.
6. Bring to a boil over high heat. Reduce the heat to moderate and cook for 10 to 15 minutes or until the figs are tender and the liquid is syrupy.
7. Add the butter, whisky, vanilla pod seeds, pecans, cayenne pepper, and chillies; mix well until the butter is melted.
8. Remove from the heat and cool.
9. Fill the tart shell and serve, with a dollop of crème fra?che or vanilla ice cream.
your gonna love me for this...
http://www.google.com/search?client=safa...
Chickpea Curry (Chole)
This dish features chickpeas, with their faintly nut-like flavour and smooth texture. Chickpeas are rich in protein-nitrogen compounds. Cooked in this spicy sauce they're great served with Puffed Fried Breads (Pooris), with capatis, or with hot Boiled Rice.
DAL SOAKING TIME: overnight
PREPARATION TIME: 15 minutes
COOKING TIME: 1 hour
YIELD: enough for 4 to 6 servings
1 1/4 cups dried chickpeas
6 cups water
1 bayleaf
the seeds from 4 cardamom pods
6 whole cloves
5 black peppercorns
one 5 cm (2-inch) cinnamon stick, broken into bits
1 tablespoon cumin seeds
4 tablespoons ghee or oil
1 tablespoon fresh ginger, finely minced
1 teaspoon hot green chili, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon yellow asafoetida powder
3/4 teaspoon turmeric
2 teaspoons sweet paprika
1 tablespoon ground coriander
1 tablespoon fresh lemon juice
2 teaspoons salt
3 tablespoons chopped fresh coriander or parsley
Wash and drain the chickpeas; then soak well-covered in water overnight. Drain.
Place the chickpeas, water, and bay leaf in a heavy 3-litre/quart saucepan and bring to the boil over high heat. Reduce the heat to moderate and simmer the chickpeas for 1 hour or until they are butter-soft but not broken. Remove from the heat.
Drain, reserving the liquid. Remove the bay leaf.
Place 1/3 cup cooked and drained chickpeas in a blender or food processor with a little cooking liquid. Process to a smooth puree. Remove the chickpea puree and place it in a bowl. Set aside.
In a coffee grinder or blender or with a mortar and pestle, combine and crush to a powder the cardamom seeds, whole cloves, black peppercorns, cinnamon stick, and cumin seeds .
Heat the ghee or oil in a heavy 2-litre/quart saucepan over moderately high heat. When hot, stir in the fresh ginger and green chili and saute for 1 minute. Remove the pan from the heat and add the cayenne, asafoetida, turmeric, paprika, and ground coriander. Add the ground spice powder, chickpeas, lemon juice, salt, the pureed chickpeas, and enough reserved chickpea cooking-water to make a gravy. Simmer for 6 to 8 minutes; then remove, garnish with minced fresh coriander, and serve hot.
for Indian veg recipes go to
www.pachakam.com and click on veg.
See http://www.chooseveg.com/vegan-recipes.a... for tons of veg recipes... most are pretty simple, not too many ingredients.
There are countless great vegan and vegetarian recipes on Veggie Boards. You should check it out (it's free)!
http://www.veggieboards.com/boards/
vegcooking.com!Go here it has awesome recipies!^^
http://allrecipes.com/Recipes/Everyday-C...
http://www.toptastes.com/recipes/entrees...
http://vegkitchen.com/
http://www.webvalue.net/recipes/