Vegetarian recipe

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Vegetable recipes probably have a home on your table, but there are plenty of lesser-known root veggies that deserve a cameo during colder months. Create a more interesting home-cooked meal you'll be excited to dig into with the help of some seasonal produce.

http://www.gourmetrecipe.com
http://www.gourmandia.ca
http://www.gourmetrecipe.com/recipes/diet-choices/vegetarian-recipes/vegetarian-recipes

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Vegetarian recipe

  1. 1. Vegetarian RecipesWith the rapid increase of people who refrain from or totally avoid consuming meat,more and more restaurants are offering vegetarian options in their menu. Same goesfor airlines and cruise ships. These are usually priced more expensively that othermeal options and/or sometimes have to be requested ahead of time. Thoughvegetarians are rarely spoilt for choice in most restaurants, coffee shops and fast foodjoints, there are some that have a variety of vegetarian options or are flexible inconverting some of their dishes.Preparing home-made dishes that do not contain meat, poultry and seafood caninitially be challenging especially if one is used to this food group. Animal protein hasa distinct texture, flavor and aroma that are challenging to imitate but not impossible!Breakfast favorites like pancakes are naturally vegetarian unless served with baconrashers of sausage links. Most soups, salads, sauces, dips and dressings can be madewithout the addition of meat. Quick easy-to-prepare snack items can be made by justcombining fruits, grains.Beans and mushrooms provide excellent amounts of quality protein and when cookedin certain ways mimic the texture of meat. If one even prefers the look and mouthfeelor real meat, textured soy proteins or vegemeat are widely available in the market aswell.Grilling imparts a depth and smoky flavor to dishes. Salad greens like lettuce andvegetables like onions and peppers take on a totally different character when tossedon the grill with olive oil or a simple marinade. Miso, is a type of fermented foodmade from soybeans, barley or rice that originated in Japan is a staple in vegetariancooking.Make the most of what’s in season from your local market and compose a bouquet ofgreen leafy vegetables and root crops drizzled with creamy dressings and zestyvinaigrettes or create an assortment of fruits creatively sliced and presented with asplash of lemon juice. Fruits and vegetables can also be combined into a virtualgarden on a plate.The recipes presented here include some amounts of dairy products while completelyvegan–devoid of any animal products like eggs, cheese, milk and cream. By all means,convert these items into a vegan by replacing ingredients with nut milks, “cheeses”
  2. 2. and vegetable shortenings. Care has to be taken in embarking on a vegetarian diet asit is easy to encounter certain nutritive deficiencies.Butternut Squash with SageAdding sage and shallot to butternut squash makes for a flavorful side dish. Try usingany orange-fleshed winter squash, including pumpkin, for this recipe.Servings: 4Ingredients:1 tablespoon olive oil, 1 large shallot (peeled and sliced), 10 fresh sage leaves, 1 ½ lbs.butter nut squash (cut in half lengthwise), ½ teaspoon salt, 1 tablespoon granulatedsugarPreparation Instructions:Preheat the oven to 375 degrees F. Pour the oil in a frying pan and place it overmedium high heat. Add the shallot and sage. Sauté until the shallot is golden. Placethe squash in a baking dish and add about ¼ in. of water. Sprinkle the shallot mixtureover the squash. Season with salt. Cover with foil and place the squash in the oven.Bake for 30 to 35 minutes, or until tender. Sprinkle with sugar before serving.
  3. 3. Easy Tomato SaladSeasonality: June-September (Summer)Location: Ottawa (Eastern Forest Region)Enjoy this tangy salad as a side dish during dinner or as a quick and easy lunch duringthe day.Servings: 2-4Preparation Time: 20 minutesRecommended Wine: WhiteDifficulty Level: EasyIngredients:For Salad:3 ripe yellow tomatoes, washed and chopped into sixths, 3 ripe redtomatoes, washed and chopped into sixths, 3 ripe orange tomatoes, washed andchopped into sixths, 1 C fresh basil, washed and roughly chopped, 1 C fresh cilantro,washed and roughly choppedFor dressing: 2-3 cloves garlic, minced, 1 C plain yogurt (Greek style recommended),Preparation Instructions:Prepare tomatoes and herbs as per ingredients list. Blend minced garlic and yogurttogether. Toss tomatoes and herbs with dressing. Serve and enjoy.
  4. 4. Artichoke Spinach and Lemon PizzaArtichoke is very divine in looks and, is very tempting at the same time. These daysSeafood is extensively being used as pizza toppings and this one here is a treat forsure.Servings: 2Preparation Time: 10 minutesCooking Time: 35 minutesDifficulty Level: EasyIngredients:1 pizza dough or pre made pizza, 1 tablespoon extra-virgin olive oil, 200 grams softspinach leaves, 1 cup fresh tomato puree, 6 artichoke hearts, 200 gms gratedmozzarella cheese, 1/4 cup lemon zestPreparation Instructions:Use readymade pizza base or Prepare pizza base with pizza dough. Pre heat the pizzapans for 6-7 minutes. In a saucepan heat olive oil on high flame and add spinach andcook for about couple of minutes. Keep aside. Lace the pizza pans with oil. On thepizza base first spread tomato puree and evenly spread spinach, artichoke and cheeseon it. Bake it for about 20 minute for till it becomes golden and crispy. At the time ofserving sprinkle fresh grated lemon zest.OTHER LINKS:type of chili peppersmaking sour milk for bakingmanhattan cocktail wikiethiopian yirgacheffe wikidrinks made with apple vodka

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