Vegetarian and Vegan Recipes

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Vegetables are good for health and rich source of vitamins, minerals and fiber. Vegetarian recipes need not be bland, boring or unpalatable. Here are some vegetarian and vegan recipes recipes from GOURMETRECIPE COLLECTION. Enjoy!
http://www.gourmetrecipe.com
http://www.gourmetrecipe.com/recipes/roasted-asparagus
http://www.gourmetrecipe.com/recipes/spiced-red-cabbage-with-apples
http://www.gourmetrecipe.com/recipes/stuffed-delicata-squash-for-two
http://www.gourmetrecipe.com/recipes/vegan-borscht
http://www.gourmetrecipe.com/recipes/black-bean-and-corn-salsa
http://www.gourmetrecipe.com/recipes/grilled-vegetables

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Vegetarian and Vegan Recipes

  1. 1. Gourmetrecipe Collection Vegetarian and Vegan Recipes
  2. 2. Vegetarian and VeganVegetarian and vegan restaurants are on the growth due to a union of many factors:the increasing positive publicity going meatless is getting from health professionals;sexy and gorgeous Hollywood celebrities who attest that they’re that way because theyavoid from consuming meat; and there’s the millions of individuals who just wish to eatmore healthily. Some are involuntary to do so because their doctors have told them togo easy on the steak and bucket of fried chicken while others make a proactive choiceof feeding themselves and their children healthy food while they’re still young and freefrom any lifestyle ailments.
  3. 3. Though many mainstream restaurants are trying to tap into this increasing marketsection by contributing vegetarian and vegan options in their menu (usually denotingthese dishes with a leaf icon), there are strict vegans who are not at ease eating inestablishments which offer animal products and by products in their menu.It is not amazing that vegetarian restaurants have posters, leaflets and flyers as well aspublications with articles and citations the benefits of eating a plant-based diet: thedecrease in the incidence of many diseases including different types of cancer, heartproblems, diabetes and obesity. Add to that a strengthened immune system, loweredcholesterol levels and weight loss and even age reversal due to fresh fruits’ andvegetables’ high antioxidant content. Those who take their stuff seriously know that just using fruits and vegetables is only winning half the battle. With commercialized farming methods, one doesn’t know anymore the levels of pesticides and artificial fertilizes that have been sprayed or watered on their salad greens or fresh fruit platter. And for this, there’s also another way of life fast gaining popularity with the seriously health conscious.
  4. 4. Going organic is a way of safeguarding that one’s food is free from possible harmfulchemicals that can cause disorder on one’s health especially when there’s sensitivitiesand allergies towards artificial chemicals.It is now common to see vegetarian restaurants also emphasizing whether their dishesare prepared using organic ingredients. Raw food restaurants are quite particular onthe materials they use because they do not cook their foods and as such vegetablesmust absolutely be free from harmful bacteria and parasites and for this organic is theway to go.New and recognized vegetarian restaurantsmarket themselves likewise to mainstreamrestaurants with the additional promotionof healthy living. If communicatedproperly, a vegetarian restaurant can piquethe notice of meat eaters and make themappreciate the taste, texture and nutritionaladvantage of an exclusive plant-basedmeal. Adapting them is a totally differentmatter though. Vegan restaurants mayhave a tougher time convincing thembecause even eggs, milk and other dairyproducts are excluded in the menu.
  5. 5. Improvements include creating meat-like texture using vegetables and soy proteinproducts. An effective menu for a chef is when a carnivore consumes a meatlessmeal without realizing it.Here are some Vegetarian and Vegan Recipes that you could enjoy, fromGOURMETRECIPE COLLECTION:
  6. 6. Roasted AsparagusPreparation InstructionsPreheat the oven to 350-degrees. Clean theasparagus under cold water and lay on atowel or paper towels to dry. Place theasparagus in a large bowl. Drizzle a goodamount of olive oil over the asparagus,enough to cover the entire batch. Add a bit ofsalt. Add a bit of pepper. Add a bit of lemonpepper With your hands, gently move theasparagus and spices around the bowl toensure all the spears are covered with oil andspices. Spread the vegetable evenly on a Servings: 4baking sheet. Cook in a hot 350 oven for Preparation Time: 2 minutesapproximately 7 minutes. Roasting the Cooking Time: 5-7 minutesasparagus that short amount of time will Recommended Wine: White or Redallow the "snap" in the asparagus to remain. Difficulty Level: EasyRoasting them too long will result in stringy,tough asparagus, so if you do prefer yourasparagus softer, keep a good eye on them Ingredients:and test regularly for desired preference the 1 bulk of asparagus, salt (to taste),longer they cook. pepper (to taste), lemon pepper (to taste), Olive Oil (to cover)
  7. 7. Spiced Red Cabbage with Apples Servings: 5-6 Preparation Time: Approx. 10 minutes Cooking Time: Approx. 30 minutes Difficulty Level: Easy Ingredients: 1 head red cabbage, 1 large apple, 1/4 tsp. salt, 1/4 cup white vinegar, 1 cup water, 1/4 cup sugar, 4 whole cloves, 1 tsp. whole allspice, 1 stick cinnamonPreparation Instructions:Chop cabbage and apple, leaving peel on the apple. Mix all ingredients together in alarge saucepan. Cook over medium-high heat, simmering until cabbage is tender,about 30 minutes. Remove cinnamon stick and cloves and serve.
  8. 8. Stuffed Delicata Squash for TwoServings:2 Preparation Instructions:Preparation Time: 1 hour, Cooking Time: 1 hour Preheat the oven to 400F. Place the delicataRecommended Wine: Reisling halves, cut-side down on a well-oiledDifficulty Level: Average cookie sheet and bake for 1 hour. In a sauceIngredients: ½ raw barley, 1¼ vegetable broth, 1 pan, combine the raw barley and thedelicata squash (split down the middle, seedsremoved), 1 shredded red cabbage OR kohlrabi, vegetable broth, bring to a rolling boil, then1 chopped apple, 6 cremini mushrooms (diced), allow to simmer for 20 minutes. While the1 small yellow onion (diced), 1 clove garlic barley cooks, wash and prepare the(minced), ½ pumpkin seeds (hulled), ½ C tart vegetables as indicated in the ingredientsapple juice, 1 tsp prepared mustard, ¼ cooking list. In small bowl, combine the apple juice,oil mustard and cooking oil. During the last 10 minutes of baking the squash, combine the barley, cabbage, apple, mushroom, onion, garlic, pumpkin seeds, juice, mustard, and cooking oil in a large skillet. Sauté lightly until onion is translucent and apples are soft. Set aside. Remove squash from oven, being careful of the steam. Flesh should be tender and easily pierced with a fork. Set the squash halves, cut-side up, on serving dishes and fill each half with the barley mixture until they are well-filled. Serve and enjoy.
  9. 9. Vegan Borscht Ingredients: 1 onion, diced, 2 cloves garlic, minced, 2 tbspServings: 8-10 cooking oil, 3 large yellow beets, diced, 3 largePreparation Time: 30 minutes red beets, diced, 2 large potatoes, roughlyCooking Time: 40 - 45 minutes chopped, 1 C celeriac (celery root), roughlyRecommended Wine: Pinot Noir chopped, 1/2 C fennel bulb, roughly chopped, 10Difficulty Level: Easy C water, 2 C red wine, 1 tbsp tamari sauce, 2 tsp each: celery seed, allspice, 1/4 C balsamicPreparation Instructions: vinegar, 1 bunch beet greens, washed andIn a very large soup pot, saute onions chopped into ribbons, 1 bunch fresh dill OR 2-4and garlic in cooking oil. Add beets, tbsp dried dill. Fresh dill, capers, vegan sourpotatoes, celeriac, fennel, water, wine, cream, or other garnishestamari, celery seed and allspice to thepot. Bring to a boil, then reduce heatand allow to simmer, covered, for halfan hour, or until beets are easilypierced with a fork. Add vinegar, beetgreens, and dill and simmer for afurther five minutes, until greens arebright in the pot. Serve as is, or garnishwith fresh dill, capers, and/or vegansour cream, and enjoy.
  10. 10. Black Bean and Corn SalsaIngredients:1 tbsp. olive oil, 2 large onions,chopped, 3 bell peppers, 1 green and 2red, chopped, 1 tbsp. garlic, chopped, 1tbsp. fresh cilantro, chopped, 1 tsp.ground red pepper, Salt to taste, 1 canblack beans, drained, 1 can wholekernel corn, drainedPreparation Instructions:Pour the olive oil into a large skillet.Add onions, peppers and spices. Over Servings: 3 cupsmedium heat, sauté until the onions Preparation Time: 5-10 minutesand peppers are tender, 5-10 minutes. Cooking Time: Approx. 30 minutesAdd beans and simmer for about 20 Difficulty Level: Easyminutes.
  11. 11. Grilled Vegetables Ingredients: 4 medium potatoes, 12 asparagus spears, 1 Servings: 4-6 large tomato, 1/2 lb. fresh green beans, 1 Preparation Time: 5 minutes small onion, 1 clove garlic, Olive oil, Pepper Cooking Time: 10-12 minutes to taste, Choice of fresh herbs to taste Difficulty Level: Easy Preparation Instructions: Prepare vegetables: Cut potatoes into wedges; cut asparagus spears into thirds; cut tomatoes into wedges; cut beans into 1- inch pieces; dice onion; and mince garlic. Place prepared vegetables on a sheet of aluminum foil approx. 2 feet long. Drizzle vegetables with olive oil and season with pepper and your choice of fresh herbs. Wrap the vegetables in the foil, leaving a small opening to let out steam. Place foil on preheated grill. Cook 10-12 minutes or until potatoes are tender.
  12. 12. LINK LISTS:http://www.gourmetrecipe.com/recipes/roasted-asparagushttp://www.gourmetrecipe.com/recipes/spiced-red-cabbage-with-appleshttp://www.gourmetrecipe.com/recipes/stuffed-delicata-squash-for-twohttp://www.gourmetrecipe.com/recipes/vegan-borschthttp://www.gourmetrecipe.com/recipes/black-bean-and-corn-salsahttp://www.gourmetrecipe.com/recipes/grilled-vegetables

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