Vegetable Dishes -

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Vegetable Dishes

Recipes

American Salad
9 ml/ 3 fl oz olive oil 3 ml/ 1 fl oz white wine vinegar Salt 2 large potatoes 3 celery stalks 1 lettuce 2 large, firm tomatoes, thinly sliced 12 black olives 150-200 ml/ 5-7 fl oz
Baby Cauliflower and Broccoli Cheese
350g/12oz dried casareccia (long curled shapes) Dash of olive oil 50g/2oz butter Salt and freshly ground black pepper 6 baby cauliflowers 6 baby broccoli spears 1 quantity Cheese Sauce
Broccoli-Red Pepper Vegetable Mix
1 (1 lb/500 g) bunch broccoli 1 red pepper ⅓ cup (75 ml/50 g) long-grain con¬verted (parboiled) rice ¾ cup (175 ml) vegetable stock, divided 2 tbsp (30 ml) canola or vegetable oil 4 green
Buddha’s Delight
5 cups of broccoli, florets only 3 carrots, medium in sized and sliced thinly 1 ½ cups of snow peas, washed and trimmed 1 ½ cups of corn, baby style 1 cup of water chestnuts ½ cup of bamboo
Butternut Squash Gratin
1 butternut squash, about 1 kg/2 ¼ lb 450 ml/ ¾ pint béchamel sauce 1-2 teaspoons chilli powder Salt and pepper 50 g/2 oz Cheddar cheese,
Cauliflower with Beetroot Mayonnaise
Tsvetnaya Kapusta Pod Mayonezom Iz Svyokly
1 head cauliflower ½ teaspoon fresh lemon juice 1 tiny beetroot (about 1 oz/30 g) Salt to taste 1 ¼ pint (150 ml) mayonnaise (preferably home-made) 2 teaspoons prepared
Cauliflower with Mustard and Horseradish Mayonnaise
Tsvetnaya Kapusta Pod Mayonezom Iz Gorchitsy I Khrena
1 head cauliflower 5 tablespoons mayonnaise (preferably home-made) 5 tablespoons soured cream 2 tablespoons hot mustard 1 teaspoon fresh lemon juice ⅛ teaspoon salt White pepper to taste
Classic Mapo Tofu
1 x 14 ounce block of tofu, silken and cut into small cubes ½ cup of chicken broth 2 cups of broccoli, florets 2 tsp. of soy sauce 1 tbsp. of sesame oil 1 tsp. of sugar, white 2 cloves of
Crêpes Stuffed with Sauerkraut
¾ cup (175 ml) milk 2 eggs Salt ¾ cup (175 ml/100 g) coarsely ground whole grain flour 1 cup (250 ml/200 g) sauerkraut 4 tsp (20 ml) canola or vegetable oil ¾ cup (175 ml/200 g) light
Curried Tempeh with Spinach
6 cups prewashed baby spinach 1 can (14 ounces) pure "lite" coconut milk 1 package (8 ounces) tempeh, cut into ½ -inch cubes ½ cup chopped yellow onion 3 red (or green) jalapeño peppers, seeded
East Indian Potato-Cauliflower Curry
2 firm potatoes 1 small cauliflower 1 tbsp (15 ml) oil 1 tomato 1 small green chili pepper 3 green (spring) onions 1 clove garlic 1 tbsp (15 ml) chopped fresh ginger 1 tbsp (15 ml) garam
Georgian Caviar
Caviar Patrijani
4 cups water 2 large (1½ lbs) eggplants 2 medium (1 cup) ripe tomatoes quartered 2 (1 cup) red or green sweet pepper, cored, seeded 2 tablespoons corn oil 2 medium (1 cup) onions, chopped 2
Healthy Jade Vegetables
3 cups of broccoli, chopped with stems included 2 cups of snow peas, rinsed and trimmed 2 cups of bok choy, mini variety, rinsed and trimmed 2 cloves of garlic, crushed and minced 1 onion,
Honeyed Carrots With Sweet Potatoes
4 medium (480g) carrots 2 small (400g) sweet potatoes 50g butter, melted 1 tablespoon olive oil 1½ teaspoons ground cumin 1 teaspoon cumin seeds ¼ cup (60ml) honey 2 tablespoons chopped
Hunan Style Bean Curd
1 ½ of a 14 ounce block of tofu, extra firm, cut into cubes 2 cups of broccoli, florets 1 cup of mushrooms, shiitake or Asian style and cut into large pieces 3 cloves of garlic, crushed and
Orange Scented Tofu Stir fry
1 box (12 ounces) extra firm tofu ¼ cup fresh orange juice 2 tablespoons soy sauce 1 tablespoon rice vinegar ½ teaspoon Splenda or other artificial sweetener 1 teaspoon Asian sesame oil ¼
Portobello Eggplant Pizzas
4 Portobello mushrooms (5 to 6 inches in diameter), stems removed 4 tablespoons extra virgin olive oil 1 eggplant (8 ounces), cut into ¼ - to ½ -inch-thick rounds ¼ cup freshly grated Parmesan
Provençal Green Beans with Pasta
30ml/2tbsp olive oil 3 cloves of garlic, crushed 1 onion, chopped 3tbsp chopped fresh thyme 450g/1lb haricot beans, topped and tailed 400g/14oz can chopped tomatoes 50g/2oz tomato
Roasted Vegetable Torte with Harissa Vinaigrette
Harissa Vinaigrette* ½ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon harissa sauce ½ teaspoon coarse salt ⅛ teaspoon freshly ground
Spanish Potato-Fennel Omelet
3 small firm potatoes 1 tsp (5 ml) olive oil 1 onion 1 large fennel bulb ⅔ cup (150 ml) milk 2 eggs Salt and freshly ground pepper 1
Spinach and Ricotta Tart
1 tablespoon extra virgin olive oil ½ cup chopped yellow onion 1 large clove garlic, minced 1 box (10 ounces) frozen chopped spinach, defrosted and squeezed dry 16 ounces ricotta cheese 1 cup
Stir-Fried Mangetout And Mushrooms
1 tablespoon olive oil 3 spring onions, sliced 175 g/6 oz mangetout 1 large garlic clove, sliced 1 teaspoon grated fresh ginger 125 g/4 oz mushrooms, sliced 1-2 teaspoons chilli sauce 1 scant
Stuffed Artichoke Bottoms
225g/8oz button mushrooms 15g/½ oz/1 tbsp butter 2 shallots, finely chopped 50g/2oz full- or medium-fat soft cheese 30ml/2 tbsp chopped walnuts 45ml/3 tbsp grated Gruyère cheese 4 large
Stuffed Baby Pumpkins
You will need to cook ⅓ cup (65g) long - grain rice for this recipe. 2 x 450g small golden nugget pumpkins 1 tablespoon olive oil 1 medium (150g) onion, finely chopped 2 cloves garlic,
Stuffed Courgettes
100g/4oz dried vermicelli (very thin spaghetti), broken into small pieces Dash of olive oil 4 medium-sized courgettes Finely chopped walnuts, to garnish For The Filling: 150ml/¼pt sweet
Stuffed Peppers
225g/8oz gnocchetti sardi (small dumpling shapes) Dash of olive oil 4 peppers, for stuffing Flat leaf parsley sprigs, to garnish For The Filling: 50g/2oz butter 6 spring onions, finely
Tri-coloured Purée with Pasta
4508/1lb dried spaghetti Dash of olive oil 50g/2oz butter 100g/4oz freshly grated Parmesan cheese Salt and freshly ground black pepper For The Sauces: 3 red peppers, seeded and
Vegetables In Coriander Sauce
2 tablespoons olive oil 250g celeriac, chopped 2 medium (300g) onions, sliced 3 cloves garlic, crushed 1 tablespoon ground cumin 2 teaspoons ground sweet paprika 1 teaspoon fennel seeds ½
Verdi Vegetables with Vermicelli
350g/12oz dried vermicelli (long, thin spaghetti) Dash of olive oil 25g/1oz butter 350g/12oz mangetout, sliced lengthways 225g/8oz courgettes, shredded lengthways 75g/3oz pimiento-stuffed