One Shop Mall 

   

Discounts And Coupons 
 

 

<< Previous    1  2  [3]    Next >>

  Print This Page

Vegetarian Recipes 

Red Onion and Goats Cheese Pastry (V)

Ingredients:

1 large red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons dried thyme
One 15 ounce package of ready puff pastry
½ cup goat’s cheese, cubed
1 egg, lightly beaten
Salt and black pepper

Directions:

Heat the oil in a large non-stick frying pan.  Add the onions and sauté over low heat for approximately 5 minutes.  Add the thyme, salt and pepper if using and sauté for another 1 to 2 minutes.  Remove from heat and set aside to cool.

Preheat the oven to 375F.  Unroll the ready pastry and cut it into four rounds.  Place the pastry rounds.  Flatten the rounds and score a border inside the edge of each round. 

Now divide the onion mixture among the four rounds and top with an even amount of goat’s cheese.  Brush the edges of the pastry with the beaten egg.  Bake in a hot oven for approximately 20 minutes.  Serve with a green side salad.
 

 Rosemary and Cannelloni Bean Bruschetta (V)

Ingredients:

2/3 cups canned cannelloni beans, drained and rinsed
5 fresh tomatoes, diced into small pieces
3 tablespoons olive oil
2 sun-dried tomatoes, drained and finely chopped
1 garlic clove, peeled and crushed
2 tablespoons chopped fresh rosemary
Salt and pepper
Fresh basil leaves to garnish, chopped
12 slices of sliced Italian bread (ciabatta or alternatively you can use French bread)

Directions:

Heat a little oil on a frying pan and add the sun-dried tomatoes, garlic and rosemary. Sautee over low heat for a minute or two, taking care not to let the garlic burn.  Add the tomatoes and beans and cook for a further 2 minutes or until heated through. Season with salt and pepper. 

To serve, place the bread slices under a hot grill for 30 seconds to 1 minute on each side (until slightly browned and toasted).  Top each slice with a little bit of the bean mixture, drizzle with olive oil and garnish with a few fresh basil leaves.

Roasted Root Vegetable Soup (V)

Ingredients:

1 small butternut squash, peeled and cubed
1 large parsnip, peeled and cubed
2 carrots, roughly chopped
2 leeks, roughly chopped
1 red onion, quartered
3 bay leaves
4 thyme sprigs
3 rosemary sprigs
¼ cup olive oil
5 cups vegetable stock
Salt and black pepper to taste
Sour cream or low-fat plain yogurt to serve

Directions:

Preheat the oven to 350F.  place the olive oil in a non-stick baking tray and add all the vegetables (including bay leaf, thyme and rosemary).  Toss well until vegetables are coated in oil.  Spread the vegetables out in a single layer and roast in the hot oven for approximately 50 to 60 minutes, or until tender.  Turn vegetables occasionally during roasting. 

Remove from oven and discard herbs.  Place the remaining vegetables in a large saucepan and pour the stock over the vegetables.  Bring to a boil, then reduce heat and simmer for approximately 10 minutes.  Remove soup from heat and let cool down slightly.  Transfer to food processor and blend on high  until smooth and creamy.

Return the soup to the pan and heat through.  Season with salt and pepper and serve garnished with a swirl of sour cream or plain yogurt.

Spicy Red Lentil and Coconut Soup (V)

Ingredients:

2 red onions, finely sliced
1 small chili, seeded and finely sliced
2 garlic cloves, peeled and crushed
2 tablespoons olive oil
1 bay leaf
1 cup of red lentils, rinsed and drained
1 teaspoon ground cilantro (also known as coriander)
1 teaspoon paprika
4 ounces coconut milk
Juice of 1 lime
3 spring onions, finely sliced
1 cup fresh cilantro
Salt and black pepper to taste

Directions:

Heat the oil in a large pan and add the chili, onion, and bay leaf.  Cook for approximately 4 minutes.  Add the garlic and cook a further 1 minute.  Set aside.

Place the lentils in a large saucepan of boiling water.  Boil on high for 10 minutes.  Drain and return to rinsed pan.  Add the cooked onions, chili, bay leaf, ground cilantro, paprika and coconut milk.  Now add 3 ¾ cups water and mix well.  Bring to a boil, then reduce heat and simmer for approximately 30 to 40 minutes or until the lentils are tender.

Once the lentils are cooked add the lime juice, spring onions and fresh cilantro.  Season with salt and pepper if necessary and serve immediately. Garnish with a few spring onions and a swirl of coconut milk if desired.

Spicy Tofu Stir Fry (V)

Ingredients:   

1 large mango, peeled, stoned and diced into small cubes
Juice of one lime
½ small chili, seeded and finely sliced
2 garlic cloves, peeled and crushed
8 ounces of tofu, cubes
1 small red onion, finely sliced
2 tablespoons sesame oil
4 ounces of kale, finely shredded
3 ounces of cooked noodles

Directions:

Preheat oven to 325F.  mix the mango, lime juice, chili and 1 garlic clove in a large baking tray.  Add the tofu, mix well and set aside for 30 minutes so that tofu can absorb marinade.

Then place the tofu mixture in the oven for approximately 20 minutes. 

While that is baking, heat the oil in a wok and add the onion and sauté for approximately 4 minutes.  Add the remaining garlic and sauté another minute and set aside.

In a separate pan cook the noodles according to package instructions, drain and set aside.

Now add the kale to the garlic and onions and stir fry for 1 to 2 minutes.  Add the drained noodles to the wok and mix together well with the kale and garlic.  Now remove the tofu and vegetables from oven and add to wok.  Toss everything together well and serve.


 

Spinach and Chickpea Stir Fry (V)

Ingredients:

2 (14 ounce) cans of chickpeas, drained and rinsed
4 ounces baby spinach leaves
1 (14 ounce) can of chopped tomatoes
1 small red chili, seeded and finely sliced
2 garlic cloves, peeled and crushed
1 red onion, finely sliced
1 teaspoon ground cumin
2 tablespoons olive oil

Directions:

Heat the oil in a wok and add the cumin and onions, stir fry for approximately 5 minutes. 

Add the garlic and chili and stir fry a further 2 minutes.  Now add the chickpeas and tomatoes. 

Reduce the heat and simmer for approximately 10 to 15 minutes. 

Add the spinach 1 minute before removing from heat and stir through.  Serve with rice or noodles. 

Spinach and parmesan penne (V)

This dish is very quick and easy to make, yet makes and impressive substantial meal.  Try adding a few sliced mushrooms and a little chili for a change too.

Ingredients:

8 ounces of penne pasta
2 cups of baby spinach leaves, rinsed
1 ounce of grated parmesan cheese
2 garlic cloves, peeled and crushed
Juice of one lemon
3 tablespoons extra-virgin olive oil
Handful of pine nuts

Directions:

Cook the penne pasta according to package instructions and drain.

While the pasta is cooking heat 2 tablespoons of olive oil in a non-stick frying pan.  Add the garlic and sauté on low for approximately 2 minutes, stirring often and being careful not to burn the garlic.  Add the lemon juice and the spinach leaves. Sauté for another 2 minutes until the spinach leaves just wilt. Set aside.  Keep warm.

Once the pasta is cooked and drained place in a large bowl.  Add the remaining tablespoon of olive oil and season with a little salt and pepper.  Toss together with the spinach and garlic mixture and top with the parmesan cheese.  Serve sprinkled with a few pine nuts if desired.

 

Tomato and Garlic Frittata (V)

This is a basic frittata recipe. 

If you’d like you can also add a little feta cheese and sliced black olives, or maybe you’d prefer to add a little parmesan and baby spinach, or mushrooms and chives.  The combinations are endless but sometimes just a quick and basic recipe like this one hits the spot. 

Serve with warm whole wheat bread and a side salad for a full meal.

Ingredients:

2 garlic cloves, peeled and crushed
2 tomatoes, diced into small pieces
6 organic free-range eggs
1 tablespoon olive oil

Directions:

Place the olive oil in a hot non-stick frying pan.  Gently sauté the garlic for approximately 2 minutes, add the tomato and sauté a further minute. 

Now add the beaten egg and cook over low heat for approximately 5 minutes.  Place the pan under a hot grill until the top of the eggs sets and is lightly golden. 

Serve hot or cold.

 

  

 

<< Previous    1  2  [3]    Next >>

 

 Shop Now And Save

 Ebates Coupons and Cash Back

ebay Daily Deals Deep Discounts on the Top Brands, with free shipping

 

 Share This Site with Friends

  

Follow Us On Facebook


 Like Us On Facebook

 Add To Favorites 

 


 

 

 Inspirational Quote For Today