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Delightful Vegetarian Recipes

Delightful Vegetarian Recipes

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Delightful Vegetarian Recipes

Lunghezza:
81 pagine
1 ora
Pubblicato:
Mar 22, 2015
ISBN:
9781311471239
Formato:
Libro

Descrizione

Are you an avid cook looking for Vegetarian alternatives?
Do you want to cook dishes that are easy to make?
Healthy lifestyle nowadays starts with the food you consume.
Your body derives energy from your daily consumption.
It is necessary that you eat your greens to maintain a healthy lifestyle.
This book consists of delightful vegetarian recipes that are easy to cook.
What are you waiting for? "Let us prepare these yummy delights"

Pubblicato:
Mar 22, 2015
ISBN:
9781311471239
Formato:
Libro

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Anteprima del libro

Delightful Vegetarian Recipes - Aly Tea

Delightful Vegetarian Recipes

Published by Bookmnemosynesthesia at Smashwords

Copyright 2015 Aly Tea

Contents

Main Dishes

Dinner

Snacks

Connect with me

Main Dishes

Bean enchiladas

Ingredients

• 1 tsp olive oil

• 2 onions, chopped

• 280g carrots, grated

• 2-3 tsp chilli powder (mild or hot, according to your taste)

• 2 x 400g cans chopped tomatoes

• 2 x 400g cans pulses in water, drained (we used mixed beans and lentils)

• 6 small wholemeal tortillas

• 200g low-fat natural yogurt

• 50g extra-mature cheddar cheese (or veg alternative), finely grated

Method

1. Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

2. Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

3. Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

Roasted chestnut & herb pesto pasta with mushrooms

Ingredients

• 100g cooked chestnuts

• handful each basil, parsley and mint, leaves only

• 50g parmesan, grated, plus extra to serve (optional)

• 2 garlic cloves

• 150ml rapeseed oil

• 500g dried pasta

• 1 tbsp olive oil

• 250g pack chestnut mushrooms, quartered

Method

1. Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.

2. Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

Cheesy broccoli pasta bake

Ingredients

• 1l milk

• 2 garlic cloves, bashed

• 2 bay leaves

• 500g dried pasta

• 350g broccoli, in small florets

• 75g butter

• 75g plain flour

• a little freshly grated nutmeg

• 1 tsp mustard powder

• small bunch parsley, roughly chopped

• 200g cheese, grated (cheddar, Parmesan, Gruyère, or a mixture)

Method

1. Bring the milk, garlic and bay leaves to the boil in a small saucepan, then remove from the heat and leave to infuse. Cook the pasta to al dente following pack instructions (if you’re freezing, cook for 1 min less), adding the broccoli for the final 2 mins. Drain.

2. Strain the milk into a jug. Heat the butter in the pan until foaming then stir in the flour for 1 min. Add the milk a little at a time, stirring or whisking constantly to remove any lumps. Bubble for 1-2 mins, stirring constantly until you have a thick, lump-free sauce.

3. Remove from the heat and stir in some nutmeg, the mustard powder, parsley, three-quarters of the cheese and seasoning. Combine with the pasta and broccoli and transfer to one large, or individual, heatproof dishes. Scatter over the remaining cheese and cool and freeze for up to three months, or heat the grill to high and cook for 2-3 mins until golden and bubbling. If frozen, defrost in the fridge overnight, then cook at 200C/180C fan/gas 6 for 30-40 mins until piping hot.

Fennel & lemon risotto

Ingredients

• 1 large fennel bulb, base trimmed

• 1 tbsp butter, plus a knob

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 140g risotto rice

• 175ml white wine

• 550ml hot vegetable stock

• zest 1 lemon

• 25g parmesan or vegetarian alternative, grated

Make it non-veggie

• small handful cooked, peeled prawns per portion

Method

1. Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.

2. Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.

3. Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.

4. When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve

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