My Quick Dinner Recipes » Vegetarian

Vegetable Soup for a Crowd

admin — Fri, 10 Sep 2010 16:33:00 +0000

Serves about 12

Ingredients:

6 medium carrots, sliced

2 medium onions, chopped

1 sweet potato, peeled and cubed

2 celery stalks, sliced

4 parsnips, peeled and chopped

3 1/2 cups vegetable broth

2 cups fat-free evaporated milk

1 tsp dried tarragon

Salt and pepper to taste

Instructions:

Place all vegetables into a large pot. Add the vegetable broth. Bring mixture to a quick boil, then reduce the heat and simmer for about 30 minutes or until the vegetables are tender. Remove from heat. Puree the soup in a blender until smooth and return to the pot. Add the evaporated milk, dried tarragon and heat. Season with salt and pepper and serve immediately with crusty bread.

Gluten-Free and Dairy-Free Pancake Mix

admin — Sun, 11 Jul 2010 15:06:49 +0000

Makes about 4 Pancakes

Ingredients:

1/4 cup Gram flour (garbanzo bean flour, available in ethnic food shops)
1 cup cornstarch
1/2 cup tapioca starch
2 tbsp sugar, ideally fruit sugar
1 tsp baking soda
Cinnamon to taste
1 tbsp of mixed dried fruit (optional)

Instructions:

Place all ingredients in a mixing bowl, add water and stir until desired consistency. Pour mixture (one ladle at a time) into a hot frying pan and cook until nice and brown on both sides.

Serve with delicious maple syrup and/or fresh berries.

Creamy Vegan Cherry Dip Delight

admin — Mon, 05 Jul 2010 15:15:00 +0000

Ingredients:

2 cups of cherries, pitted
7 oz silken tofu, drained
1 tbsp honey

1/2 cup pineapple, finely chopped

Instructions:

Place all ingredients in a blender and blend until creamy. Pour into a bowl, cover and refrigerate for at least 2 hours.

Before serving, stir well.

Great for dipping! Serve with banana and pineapple slices, cut up kiwis, grapes, strawberries and any other fruit you can think of.

Homemade Veggie Burgers

admin — Tue, 29 Jun 2010 15:13:00 +0000

Makes 6 to 8 burgers

Ingredients:

1 can (about 15oz) of garbanzo beans
1 zucchini, grated
2 onions, chopped
2 carrots, grated
6 tbsp oats
2 gloves of garlic, crushed
Thyme
1 tbsp tomato ketchup
3 tbsp olive oil
Salt and pepper
1 egg (optional)
Flour

Instructions:

Preheat oven to 400 degrees Fahrenheit.

In a frying pan, heat 1 tbsp of olive oil and gently fry the zucchini, onions and carrots until almost soft. Add the crushed garlic and a sprinkle of thyme and cook for another few minutes.

Meanwhile, drain the garbanzo beans and place them into a large bowl. Mash them slightly with the back of a fork. Then add the oats, optional egg and the cooked vegetables and combine. Mix in the tomato ketchup and season with salt and pepper. Mix well.

Dust your hands with flour and shape 6 to 8 burgers. Place the burgers onto an oiled baking tray, brush with more olive oil if needed and bake in the oven for about 15 minutes.

Summer Sweet Corn on the Cob with Feta Butter

admin — Wed, 23 Jun 2010 15:11:00 +0000

Serves 6

Ingredients:

6 ears sweet corn

1/2 cup crumbled feta
3 tbsp unsalted butter, softened
2 tbsp fresh mint, chopped
2 1/4 tsp fresh thyme, chopped
Salt and black pepper to taste
Zest of 1 lemon

Instructions:

Place all ingredients (except the corn) in a bowl and mash until almost smooth. Transfer to a smaller bowl, smooth the top.

Grill or boil your corn until tender. Spread the butter mixture on the hot corn and serve immediately.

Chilled Rice Salad with Black Beans

admin — Sun, 20 Jun 2010 15:10:00 +0000

Ingredients:

2 cups cooked rice, cooled
1 cup canned black beans, drained
1 large tomato, chopped

1/2 cup salad dressing of your choice (preferably Italian)
1 tbsp lime juice
1 tbsp fresh parsley, chopped

Instructions:

In a large bowl, combine the rice, black beans, parsley and tomato. In a small jug, combine the dressing and the lime juice. Pour over the rice and toss.

Refrigerate for a few hours.

Best served on a bed of lettuce with fried tofu slices or as a side dish with BBQ meat.

Tomato, Mozzarella and Avocado Salad

admin — Thu, 17 Jun 2010 15:09:00 +0000

Serves about 4-5

Ingredients:

1 cup fresh mozzarella, cubed
1 large ripe tomato, diced

1/4 cucumber, diced
1/2 cup red onion, diced
1 avocado, diced
3 tbsp extra virgin olive oil
Salt

Instructions:

In a large bowl, combine all vegetables and the mozzarella cheese. Drizzle with olive oil, add salt. Toss well. Serve immediately with delicious crusty bread.

If you are not eating the salad right away, omit the avocado and only add it last minute to prevent it from turning brown.

Chilled Cucumber Soup

admin — Fri, 11 Jun 2010 15:07:00 +0000

Serves 4

Ingredients:

2 large cucumbers, peeled and de-seeded
1 small onion, chopped
16 fl oz milk, heated

8 fl oz vegetable stock, heated

1/4 tsp nutmeg
1 tbsp plain flour
Salt and pepper to taste
1 tbsp butter

Instructions:

Chop the cucumbers into chunks. Then heat the milk gently in a small saucepan.

In the meantime, in a large skillet, melt the butter and fry the onion and cucumber for a few minutes. Then add the flour and cook for a further minute, stirring constantly. Take off the heat.

Slowly pour on the heated milk and stock, stirring constantly. Add nutmeg and season with salt and pepper.

Bring the soup to a quick boil, then turn down the heat and simmer for about 20 minutes. Take off heat and leave the soup to stand for a while until cooled off. Blend in blender or food processor and adjust seasoning.

Refrigerate the soup in the fridge for at least 20 minutes and serve with a sprinkling of fresh mint and a swirl of cream.

Chickpea Salad

admin — Thu, 29 Apr 2010 15:13:00 +0000

Ingredients:

2 1/2 cups of cooked chickpeas
4 green onions, sliced
1 large carrot, grated
1/4 cup fresh parsley, chopped
1 tbsp natural yogurt
2 tbsp white wine vinegar
1 tbsp fresh basil, chopped finely

Instructions:

In a small bowl, combine yogurt, vinegar and basil. Add remaining ingredients, stir well and chill in fridge for a few hours before serving.

Serve with pita bread or grilled chicken.

Whole-Wheat Pasta Parmigiana

admin — Tue, 27 Apr 2010 15:12:00 +0000

Serves 4

Ingredients:

12 oz whole-wheat penne pasta
3 tsp extra virgin olive oil
1/2 tsp salt
1 lb mushrooms (of your choice), wiped and chopped
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
Juice of 1 lemon
1/2 cup Natural yogurt
2 oz Parmesan cheese (or more), grated
Salt and pepper

Instructions:

Cook pasta according to package instructions. Drain and set aside.

Heat olive oil in a large skillet, add the chopped vegetables and cook for about 5 to 7 minutes, stirring frequently. Add the cooked penne, lemon juice, yogurt, salt and pepper and combine. Place pasta mixture into an ovenproof dish, sprinkle with lots of grated Parmesan cheese and place under a broiler until the cheese is golden brown.

Serve immediately and enjoy!