Vegetarian Meals You Can Cook At Home..

Vegetarian Recipes -

I found some links for news and even some blogs that will share Vegetarian delights with you. Don't forget to come back though.

Stay In and Veg Out
By Rob Christopher
"Go Veggie! with Kay" is Chicago's first vegetarian TV cooking show and airs Sundays at 3 pm on Comcast Channel 25. Each show is 30 minutes and doesn't stop at just the main course; recipes for side dishes, salads and desserts are also ...
Chicagoist - http://www.chicagoist.com/

Vegetarian Cuisine - Hands On Cooking Class
Mar 18, 2007 (Sun): Vegetarian Cuisine $75 Per Person Sun, 3/18/07 3:00pm-6:00pm All of us have been told to eat more vegetables and here are some delicious recipes that will have you eating them more often and enjoying every minute. ...
Los Angeles Wine Tasting and... - http://www.localwineevents.com/Los-Angeles-Wine/

Hummus, Hommous, Humous.....
You've gotta try this recipe! All my friends beg me for it and tell me tales of hideous hummus recipes they have/are trying. I is so easy and soooo yummy, it will not fail. For the love of food give it a go! ...
Recipezaar: Vegetarian recipes - http://www.recipezaar.com

Dreena's orange- poppy seed muffins
By Johanna3(Johanna3)
Dreena love to use ground oats in some of her recipe, i love that so much. i always like to keep some already ground oats in the freezer so when i want to make one of her recipes i just have already one step ahead. :) ...
Tropical vegetarian family - http://tropicalvegetarianfamily.blogspot.com/index.html

Vegetarian Potato and Leek Soup Recipe
Heat the peanut oil in a saucepan over low heat. Add the onion, leek and thyme, season lightly with salt and pepper, and cook for 15 minutes. Add the stock and bring to a boil quickly over high heat. Lower the heat and simmer for 15 ...
New Recipes at CDKitchen - http://www.cdkitchen.com/recipes/new/

cholent 101
By burekaboy —(burekaboy —)
as with all jewish recipes, fry your onions and garlic in a little oil until lightly browned. do not overcook these. set aside on a plate. i push mine aside but it takes experience and you ... vegetarian kishke ingredients: 1/2 c oil ...
Is that my buréka? - http://is-that-my-bureka.blogspot.com/index.html

iCook risotto with black truffles
By aiste miseviciute
For the sake of precision i used the "Risotto al tartufo" recipe by an Italian food writer Ursula Ferrigno from her book " Risotto. 30 simple delicious vegetarian recipes from an Italian kitchen".( I highly recommend this book, ...
Moving Around the World - http://www.aistesite.com/weblog/

OUR POWER WAS OUT FOR 3 DAYS!
By Bryanna Clark Grogan
Tomorrow I will blog the photos and recipes that I made when the power was out, ... The kitchen journal of a vegan food writer...ideas and recipes that I'm working on; ... Moderator of the beginners' vegetarian forum on vegsource.com .
Notes from the Vegan Feast Kitchen - http://veganfeastkitchen.blogspot.com

North Africa!
By verb
Here are the recipes for my suggested menu for this week, all from Vegetarian Table: North Africa, one of the best of the "Vegetarian Table" cookbook series. Hlelem Bean, Chard, and Noodle Soup (Tunisia) 2T olive oil ...
cookingnight - http://www.cocovelocity.com/cookingnight/

---

For More Mouth Watering Meals Please visit Vegetarian Cooking Made Easy

Today's Vegetarian Christmas Recipes 30 November 2006

Broccoli cream cheese soup

Ingredients:

A head of broccoli; 1 large onion; 1 cup white section of leek (chopped); 50 gm butter; 2 cups vegetable stock; 100 gm low fat soft cheese; 2 tbsp fine oatmeal; 2 ripe pears, 50 gm flaked almonds (toasted); 2 cups milk; salt and freshly ground black pepper to taste

Method:

Snap the broccoli florets and chop the stalk into small pieces. In a heavy bottomed saucepan, melt the butter and add the chopped leeks, onion and broccoli stalk. Stir well and leave for ten minutes till limp and wilted. Then add chopped pears, oatmeal, almonds and milk, a little at a time, and stir well after each addition. Simmer for a while then add milk, stock and seasoning. Simmer gently for ten more minutes. In another pot, steam the broccoli florets for about 5 minutes. Cool the soup and blend the soft cheese and the soup in a food processor, until smooth. Put the soup back on the fire, add the boiled broccoli florets. Re heat gently and adjust the seasoning.

Brown rice risotto

Ingredients:

200g brown rice (washed); 400ml water(hot); 1 medium onion; ½ red pepper; 200g sunflower seeds; Mixed herbs; 100g sweet-corn/frozen peas; soy sauce and salt to taste

Method:

Wash rice and drain. Cook the chopped onion in the oil to soften, add the rice and cook for several seconds, stirring with a fork. Add hot water, soy sauce and mixed herbs. Bring to the boil and simmer gently. After 15 minutes add sweet-corn/peas and simmer for a further 20 to 25 minutes until the rice is almost cooked. Add the chopped and seeded red pepper and cook till done. Season to taste, top with toasted sunflower seeds and serve.

For More Mouth Watering Meals Please visit Vegetarian Cooking Made Easy

Beetroot & Pomegranate Halo Soup

Prep Time: 10 mins Cooking Time: 25 mins

Serves 4

Can be vegan

Calories per portion: 158 kcals (including garnish)Fat per portion: 5.4g (including garnish)

INGREDIENTS

1 tbsp light olive oil75g onion, finely chopped175g carrots, thinly sliced or small dice150g parsnips, thinly sliced or small dice½ tsp ground coriander800ml light stock350g cooked beetroot (not in vinegar), sliced4 tsp fresh dill, chopped1 pomegranateTo garnish4 tbsp plain/soya yoghurt2 tbsp walnut pieces (optional).

METHOD

1. Heat the oil in a large saucepan and sweat the onion, carrot and parsnip for 5 minutes until starting to soften. Add the coriander and cook for a further 2 minutes.
2. Add the stock and beetroot. Bring to the boil and then simmer for 20 minutes, adding 2 tsp of dill for the last 2 or 3 minutes.

3. Cut the pomegranate in half and extract the juice using a lemon squeezer. Blend the soup and add the juice to taste (up to 4 tbsp).

4. Garnish with the yoghurt, walnut pieces and remaining 2 tsp chopped dill. Serve with walnut bread or if nut free, granary or rye rolls (bread is optional and not included in calorie/fat count).

©The Vegetarian Society 2006

I'll post more as often as I can.

Ps For More Mouth Watering Meals Please visit Vegetarian Cooking Made Easy

Christmas Is Coming..

Courgette Christmas Candles

Prep and Cooking Time: 20 minutes
Makes 12 – 14 canapes

Vegan

Calories per canape: 14 kcalFat per canape: 1g

INGREDIENTS

1 large courgette (approx 200g), straight if possible45g vegan cream cheese (eg. Swedish Soft or Tofutti)2 artichoke hearts (in brine) drained & chopped2 sun dried tomatoes, drained of oil and chopped1 tsp lemon juice2 tsp chives, finely chopped.

METHOD

1. Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).

2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.

3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.

4. Lay the courgette strips flat and spread a tsp of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.

© The Vegetarian Society 2006

Hope that this is one of the meals that you'll enjoy this Christ Mass.

For More Mouth Watering Meals Please visit Vegetarian Cooking Made Easy

Welcome to my Blog - Vegetarian Recipes You Can Cook At Home!

I'm really excited to be able to share these recipes with you, how you can cook these meals at home.

I will share Vegetarian recipes for Snacks, Party Foods, Quiches & Savoury Pies, Pizza, Bread & Focaccia, Soups, and plenty more. Keep coming back to see what I have posted which as time allows will be often.

Bye for now

Brian

For Mouth Watering Vegetarian Meals Please visit Vegetarian Cooking Made Easy