7:37 PM
Vegetarian
Ingredients
How to Make? View on Pointless Food Here!
Vegan and Vegetarian Recipes!
11:51 PM
Vegetarian
(from Vegie Food by Murdoch Books)
Ingredients:
1:07 AM
Vegetarian
2 large tomatoes
2 green chillies
2 dry red chillies
1/2 tsp cumin seeds
1 tbsp coriander seeds
1/4 tsp tamarind paste
1/2 tsp mustard seeds
Few curry leaves
1 tbsp fresh/frozen grated coconut
1/2" piece of ginger
1 tbsp jaggery (or to taste)
1 handful cilantro
A pinch of asafoetida
Salt to taste
3 tbsp oil (preferably coconut oil)
1:04 AM
Vegetarian
Ingredients:
1/2 cup vegan margarine
2 tablespoons olive oil
4 cups sliced onions
32 oz vegetable broth
2 cups water
2 cloves garlic, crushed
1 teaspoon sugar
1 teaspoon dried thyme
salt and pepper to taste
toasted wheat bread
vegan cheese (optional)
1:01 AM
Vegetarian
Ingredients:
12:57 AM
Vegetarian
vegan, makes 1 big pot - servings: about 5-6 bowls
Ingredients:
How to Make? View More on http://kblog.lunchboxbunch.com Here!
6:18 AM
Vegetarian
Ingredients:
6:15 AM
Vegetarian
Ingredients:
2 cups cut corn
4 tablespoons Margarine, (cut into small pieces)
1 tablespoon salt
3 tablespoons cornstarch, plus ½ cup water
3 teaspoons black pepper
2:46 AM
Vegetarian
2 teaspoons olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 celery stalks, chopped
1 tablespoon mild Indian curry powder
400g can diced tomatoes
1 litre vegetable stock
1/2 cup dried green lentils, washed, drained
2 red capsicums, chopped
2 (230g) small eggplants, chopped
plain yoghurt and coriander leaves, to serve
1:31 AM
Vegetarian
2 Tbsp extra virgin olive oil
1 large onion, peeled and chopped
2 pounds carrots, peeled and sliced
1 inch of fresh ginger, peeled and grated
7 cups vegetable broth
white pepper
Sour cream (optional)
Parsley sprigs, for garnish
In a large pot. heat up the olive oil under medium-high heat. When the pot is warmed up, toss in the chopped onion, stirring occasionally.
When the onions have become translucent, toss in the carrots and ginger. Stir occasionally, until the carrots have become soft.
Pour in the vegetable broth, and cover the pot. Turn the heat to high, and bring to a boil. Once it starts boiling, keep it simmering under medium-high heat for about 20 minutes.
Remove from heat. With a hand blender, blend the the soup together until completely smooth. Place the pot back on the stove, keeping it warm under low heat until ready to serve.
To serve, garnish with leaves of parsley, with an optional dollop of sour cream.
When using the hand blender, be safe. Make sure the blades are fully submerged in the soup so that the blades do not fling hot soup into the air. Otherwise, it can get quite uncomfortable if hot soup lands on your arm.
Optional: If you don’t care much for a vegan or low-fat diet, feel free to substitute 1 cup of vegetable stock with 1 cup of half and half or whipping cream to the pot after step 4. This will give the soup a creamier texture and a fuller taste.
6:51 AM
Vegetarian
Vegetable Miso Soup Recipe. This is a quick and easy miso soup filled with plenty of vegetables. It's still a very light soup, so it makes a good starter or a warming afternoon snack.
Ingredients:
2 cups tomatoes, diced
1/4 cup sesame oil
1 leek, sliced
1 1/2 cups shiitake mushrooms, sliced
6 cups vegetable broth
2 tbsp diced wakame or other seaweed
1 package silken (soft) tofu, cubed
1 tbsp soy sauce
3 tbsp miso
2 scallions (green onions), sliced
Preparation:
In a large pot, sautee the tomatoes, leek and mushroom for 1-3 minutes.
Add vegetable broth, seaweed and tofu and bring to a slow simmer. Add the tofu, soy sauce, miso and scallions and reduce heat to low.
Stir well to dissolve and mix the miso. Allow to cook for at least 8 more minutes.
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