Vegetarian Recipe Spot

Good Morning

I am going to update my blog by adding some indian vegetarian recipes for you.

Vegetarian Recipe Spot

Wellcome To Vegetarian Recipe Spot

Aloo Gobi Recipe

Ingredients

• 3 potatoes, chopped
• water for boiling
• 1 cauliflower, chopped
• 1/2 onion, sliced
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 2 bay leaves
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/3 cup water

Preparation

Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain. Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes. Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and water. Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking. Serve your vegetarian aloo gobi alone or with rice if desired.

Vegetarian Recipe Spot

Pineapple and Potato Curry Recipe

Ingredients

• 3 cloves garlic
• 1/3 cup water
• 1 tsp ginger
• 2 tbsp curry powder
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 onion, chopped
• 4 medium potatoes, chopped
• 2 tbsp olive oil
• 1 cup pineapple, crushed or chunks
• 1 cup coconut milk
• rice

Preparation

Combine garlic, water, ginger, curry powder, soy sauce and sesame oil in a food processor or blender and process until smooth. Sautee onion and potatoes in olive oil for 4 to 6 minutes, or until onions are soft. Add garlic and spice mixture and allow to simmer for 15 to 20 minutes, covered, stirring occasionally. Add pineapple and coconut milk and simmer, uncovered for five more minutes. Serve over rice.

Vegetarian Recipe Spot

Veggie Personal Pizzas

Ingredients

• uncooked pizza dough or English muffins
• soy or dairy cheese
• pizza sauce
• toppings such as mock pepperoni or sausage slices, olives, mushrooms, and pineapple

Preparation

I'll leave the amounts up to you on this one, depending on the age and number of your children. Prepare a pizza dough the night before your party or gathering or, buy ready-made uncooked dough. Provide each child with a baseball sized amount. Kids can mold and shape the dough themselves into their own pizza crust. For a simpler alternative, use English Muffin halves as ready-to-go crusts. You can buy a can of pizza sauce ormake your own. For a healthier version, puree vegetable marinara to use as sauce. Depending on the age of your little guests, you can have kids squeeze pizza sauce onto their pizza from a plastic squeeze bottle or spread on from a bowl. Have kids assemble their own personal pizzas! Bake at 425 degrees for 10-15 minutes or, if using English muffins, bake 5-10 minutes or until cheese is melted.

Vegetarian Recipe Spot

Mexican Seitan Fajitas

Ingredients

• 1 package seitan, about 1 pound, cut into strips
• 1 red bell pepper, cut into strips
• 1/2 onion, chopped
• 3 cloves garlic, diced
• 1/2 tsp chili powder
• 1/2 tsp paprika (optional)
• 1/2 tsp cumin powder
• 2 tbsp soy sauce
• 3 tbsp olive oil

Preparation

Sautee onions and garlic in olive oil until onions are soft, about 3-5 minutes. Add remaining ingredients and allow to cook, stirring frequently for 7-10 minutes, until seitan is thoroughly cooked. Wrap in flour tortillas and serve plain or with taco sauce, guacamole, cheese and sour cream and enjoy

Vegetarian Recipe Spot

Veggie Jambalaya

Ingredients

• 1 Tbsp. oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 2 cups water
• 14 oz. can diced tomatoes, undrained
• 8 oz. can tomato sauce
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. fennel seeds, crushed
• 1 cup uncooked long grain rice
• 15 oz. can butter beans, rinsed and drained
• 15 oz. can red beans, rinsed and drained

Preparation

In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8

Vegetarian Recipe Spot

Sweet and Salty Butternut Squash Recipe

Ingredients

• 1 medium butternut squash, peeled and chopped
• 3/4 cup vegetable broth
• 2 tsp soy sauce
• 1 tbsp maple syrup
• rice or other whole grains (optional)

Preparation

In a large soup or stock pot, combine the butternut squash with all of the other ingredients. Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving. Serve over rice, or another whole grain if desired. This sweet and salty squash is also tasty on its own

Vegetarian Recipe Spot

Vegetarian Eight Treasures Recipe

Ingredients

• 3 pieces spicy pressed bean curd
• 4 dried mushrooms
• 50 grams (3 1/2 tablespoons) carrot
• 75 grams (5 1/4 tablespoons) wheat gluten
• 50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
• 75 grams (5 1/4 tablespoons) string beans
• 1 red chili
• 1/4 cup peanuts, or as desired
• 1 garlic clove
• 1 shallot
• 1 1/2 tablespoons hot bean paste
• 1 teaspoon rice wine
• Seasoning:
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon sugar
• 1/2 teaspoon hoisin sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon sesame oil
• pepper - a few shakes
• 50 ml (just under 1/4 cup) water
• Oil for deep-frying and stir-frying, as needed

Preparation

Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning. Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili. Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.
Boil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside. Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball.
Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning.
[br Turn off the heat, mix in the peanuts, and serve.

Vegetarian Recipe Spot

Gluten-Free Carrot Cornbread Recipe

Ingredients

• 2 cups corn mix
• 4 carrots
• 2 cups buttermilk
• 2 eggs
• 1/4 cup vegetable oil

Preparation

Preheat oven to 450 degrees. Place corn mix in a bowl. Peel and dice carrots until you have two cups. Boil until tender. Mash.
Beat carrots, buttermilk and eggs together. Place carrot mixture into corn mix and stir well. Grease a 9-inch by 13-inch baking pan with vegetable oil. Pour the balance of vegetable oil into corn mix and stir well. Pour into baking pans and bake for 30 to 35 minutes. Cut in squares and serve warm, Delicious if sliced and toasted.

Vegetarian Recipe Spot

Basic Breakfast Burrito

Ingredients

• 2 eggs
• 2 tbsp milk
• salt and pepper to taste
• 1 tbsp vegetable oil or butter or margarine
• 1/4 cup grated cheddar cheese
• 2 tbsp salsa
• 1 flour tortilla

Preparation

In a small bowl, whisk the eggs together with the milk until well beaten and season with salt and pepper. Heat the oil or butter in a skillet or frying pan over medium-high heat. Carefully add the eggs. Cook, mixing frequently, until you have scrambled eggs of the desired consistency. Warm the flour tortilla in the microwave for a few seconds just until warm and soft. Place the scambled eggs in the center of the flour tortilla, and top with cheese and salsa.

Vegetarian Recipe Spot

Vegetarian Pea and Vegetable Soup Recipe

Ingredients

• 1 tbsp salad oil
• 1 clove garlic, minced
• 1 carrot, chopped
• 2 pieces celery, chopped
• 1 small onion, chopped
• 2 cups vegetable broth
• 2 cups vegetable juice or water
• 1 16 ounce can tomatoes, undrained
• 1/4 tsp basil
• 14 tsp thyme or oregano
• salt and pepper to taste
• 1 15.8 ounce can crowder peas
• 1/2 cup elbow macaroni
• Parmesan cheese (optional)

Preparation

Heat oil in heavy saucepan. Add garlic, carrot, celery and onion. Sautee 5 minutes. Add broth, vegetable juice, tomatoes, basil, thyme, salt, pepper, and crowder peas. Bring to boil. Simmer 10 minutes. Add macaroni. Cook 10-15 more minutes, stirring occasionally until macaroni is tender. Serve in soup bowls topped with a sprinkle of Parmesan cheese, if required.

Vegetarian Recipe Spot

Vegetarian Cabbage Rolls

Ingredients

• 6 large cabbage leaves
• 2 dried mushrooms
• 30 grams straw mushrooms
• 30 grams silver sprouts 1)
• 3 water chestnuts 2)
  
• 1/4 carrot
• a little dried fungus
• a little black moss
• Seasoning:
• 1/2 teaspoon rice wine
• 1/4 teaspoon salt
• Cornstarch Mixture:
• 40 ml water or liquid from the reconstituted mushrooms
• 1/2 teaspoon cornstarch
• Sauce:
• 40 ml water (or stock if desired)
• 1/4 teaspoon sugar
• 1/2 tablespoon vegetarian oyster sauce
• pepper to taste
• a few drops sesame oil
• 1 - 2 tablespoons oil for stir-frying, as needed

Preparation

Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften. Drain well. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save the soaking liquid to use if desired. Squeeze out any excess water from the mushrooms and cut off the stems. Soak the black fungus in warm water for at least 15 minutes. Rinse and trim the stems and cut off any stiff parts. Soak the hair moss in warm water for 20 minutes and drain well. Wash the water chestnuts and peel. Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms. Shred all the ingredients.

In a small bowl, mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. In separate small bowls, prepare the cornstarch/water mixture and the sauce.
Heat the oil on medium-high to high heat in a wok. When the oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions. Lay out a cabbage leaf and place a portion of the filling on the end. (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.) Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.

Steam the cabbage rolls on high heat for 5 minutes.

Heat oil in wok and when ready, add the rest of the sauce. Heat and pour on top of the cabbage rolls. Serve hot.
1)Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off. The purpose is to make a more attractive dish. If desired, you can skip this step and not trim the bean sprouts.
2)If unavailable, substitute bamboo shoot

Chicken Fried Rice

Ingredients

• 4 cups cold cooked rice
• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 green onion, diced
• Seasonings (add according to taste):
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed

Preparation

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Vegetarian Recipe Spot

Quick 7 Layer Dip Recipe

Ingredients

• 1 16 ounce container sour cream
• 1 package taco seasoning
• 2 16 ounce cans refried beans
• 1 16 ounce jar salsa
• 1/2 cup green onions, chopped
• 1 large tomato, chopped
• 2 avocados, diced
• 2 cups shredded cheese
• 1 4 ounce can sliced black olives
• 2 cups shredded lettuce
• tortilla chips

Preparation

Mix sour cream and taco seasoning. Chill in fridge for 30 minutes. In sauce pan, combine refried beans and salsa. Heat on medium until evenly blended. Let cool. Shred lettuce. Dice tomatoes, avocados, and green onions. Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, avocados, and green onions in that order evenly over each ingredient. Serve with tortilla chips.

Vegetarian Recipe Spot

Vegetable Fried Rice Recipe

Ingredients

• 1/4 cup soy sauce
• 3 tbsp dry white wine or rice wine
• 2 tbsp peanut oil
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 green bell pepper, diced
• 1/2 cup green peas
• 4 cups pre-cooked rice

Preparation

Whisk together the soy sauce and wine and set aside. Heat the peanut oil in a wok or large skillet. Add the garlic and fry for one minute, stirring. Add the carrot, green pepper and peas. Stir-fry for one or two more minutes, then add the eftover rice, stirring frequently. Pour the soy sauce and wine over the rice, and stir until well combined and the rice is hot. Enjoy your vegetarian fried rice

Vegetable Pita Pizza Recipe

Ingredients

2 Garden Sausage patties
olive oil spray
1 15 ounce can crushed tomatoes or premade natural pizza sauce
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
6 whole wheat pitas
1 cups Veggies pack, cut into 1/4 inch pieces
1 to 2 roasted red peppers, chopped
1 cup sliced green onions
6 black olives, pitted and chopped
1/4 cup grated Parmesan cheese - optional

Method

Heat the Garden Sausage in a hot skillet sprayed with olive oil spray. Approximately 3 minutes on each side will be needed. Dice into 1/4 inch pieces and set aside. Combine the crushed tomatoes, garlic powder, basil, oregano, and thyme in a saucepan. Bring to a simmer and cook 3 minutes. (Or use premade natural pizza sauce). Preheat the oven to 375F. Spread each of the pitas with tomato sauce, then top with Veggie Pack, pieces of red peppers, green onions, and olives. Sprinkle with the diced Garden Sausage. Place on a baking sheet and bake until the edges just begin to brown, about 10 minutes. Sprinkle with Parmesan cheese if using and serve.
Serves Six Persons

Chinese Soup With Tofu

Ingredients

* 1 tablespoon oil
* 2 medium carrots, cut into matchstick
* 1 medium onion, chopped
* 2 teaspoons ginger, grated
* 2 garlic cloves, minced
* 6 cups water
* 1/4 cup soy sauce
* 2 teaspoons rice vinegar
* 2 teaspoons sesame oil
* 1/2 teaspoon black pepper
* 12 ounces firm tofu
* 2 cups bok choy, chopped
* 2 cups Chinese cabbage, chopped
* 1 cup snow peas, cut in half

Preparation

In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender. Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally. While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes and enjoy delicious soup.

Vegetarian Recipe Spot

Pizza Base

1 lb. (450g) plain 85% wholemeal flour
1 sachet dried yeast
2 tbsp. olive oil
½ tsp. salt
6 fl.oz. (150ml) warm water

Put all the ingredients into a bowl and mix into a dough. Add more water or oil if necessary. Knead for 5 minutes to get air into the dough. Put into a bowl and cover with a damp cloth. Leave to rise for about half an hour while you make the topping. Punch down the dough, roll out into a circle on a baking sheet or pizza dish.

Topping

1 tin chopped tomatoes
1 or more cloves of garlic, finely chopped
1 small onion
3 tbsp. tomato purée
1 tsp. rosemary
1 tsp. Sage
2 oz. hard vegan cheese

Your choice of toppings. I recommend: sliced mushrooms, peppers, sweetcorn, olives, artichoke hearts, smoky tofu, vegan meat substitutes such as Cheatin' Ham. Fry onion until soft and garlic. Add tomatoes, herbs and puree and cook for a few minutes. Add a handful of wholemeal flour if you want to make the sauce thicker. Spread the sauce over the pizza base. Add toppings and cover with cheese.
Leave the pizza to stand in a warm place for 15 minutes whilst pre-heating the oven.
Bake at Gas Mark 9 / 250 °C / 470 °F for 15-20 minutes.

Vegetarian Recipe Spot

Chinese Vegetarian Chicken

Ingredients

• 1/2 lb soybean sticks
• 1 tablespoon baking soda
• 4 tablespoons oil
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons dark sesame oil

Preparation

Bean sticks are usually sold in 1 pound packages. Take half. Break into several sections. Place in bowl, sprinkle soda over them and cover with 8 cups hot water. When they begin to whiten and float to top anchor down with small plate and let soak for 4 hours.Drain sticks in colander. Rinse with warm water. Put back in bowl and cover with warm water and anchor. Let soak 4 hours. Drain just before cooking. Spray with warm water and press lightly to extract excess water. Heat wok or skillet over high heat until hot. Add oil, swirl and heat for 30 seconds. Scatter in bean sticks and stir rapidly to coat. Add soy sauces, salt and sguar and stir briskly for 30 seconds. Turn heat low, cover and let steam cook vigorously for 10 minutes. They should release enough liquid to prevent scorching. Uncover, stir in sesame oil and pour into bowl. Let cool.

Vegetarian Recipe Spot

Chinese Salad

Ingredients
2 chopped green onions
1/2 lb bean sprouts
1 cabbage, small, shredded
1 lb fresh mushrooms

Mix

1/4 cup sesame seeds
1/2 pkg Chow Mein noodles
1 pkg Ichiban noodles

Dressing

1/2 tsp pepper
1 pkg Ichiban seasoning
1/2 c oil
3 tsp vinegar
1 tsp Accent

Mix together and enjoy chinese delicious salad

I hope you all vegetarians enjoy with these recipes. if you have any suggestion about this blog so kindly tell me via mail.
vijeeku@yahoo.com