Vegetarian Recipe Spot

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

Vegetarian Recipe Spot

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Vegetarian Apple Stuffing Recipe

Ingredients

• 1 cup carrots, grated
• 1 cup celery, diced
• 1 cup diced onion
• 1/4 cup margarine
• 1 tsp poultry seasoning
• 1/4 tsp pepper
• 1/2 tsp salt
• 8 cups dry bread, cubed
• 2 apples, finely chopped
• 1/2 cup chopped walnuts
• 1 1/2 cups vegetable broth

Preparation

Pre-heat the oven to 375 degrees, Melt the margarine in a large skillet over medium heat. Cook the carrots, celery and onion until tender, about ten minutes. Stir in the poultry seasoning, pepper and salt. In a large bowl, combine the bread cubes, apples and walnuts, then add the carrot mixture. Add enough water or vegetable broth to moisten, tossing gently. Transfer to a casserole dish, cover, and bake for 20 to 30 minutes.

Vegetarian Recipe Spot

Wellcome To Vegetarian Recipe Spot

Vegan Roasted Red Pepper Pesto Recipe

Ingredients

• 2/3 cup canned roasted red peppers, drained
• 3 cloves garlic
• 1/3 cup walnuts or pine nuts
• 3/4 cup fresh basil, packed
• 3 tbsp nutritional yeast (optional)
• 1/4 cup olive oil
• dash salt and pepper

Preparation

In a blender or food processor, process all ingredients until smooth, adding more oil if needed. Serve over pasta or as a dip for crackers.

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

Thai Peanut Sauce

Ingredients

• 1/4 cup peanut buttein
• 1/4 cup water
• 1/4 cup soy sauce
• 2 tbsp lime juice
• 2 cloves garlic, minced and crushed
• 2 tbsp rice vinegar

Preparation

Combine all ingredients in a saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy. This recipe is perfect as it is, but you may want to thin it out a bit with more water, depending on what you're using it for.

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

Louisiana Vegetarian Gumbo Recipe

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 3 cups water
• 1 14 ounce can died tomatoes
• 1 1/2 cups okra, sliced
• 1 zucchini, sliced
• 1 tsp thyme
• 1 tsp file powder
• 1/2 tsp salt
• dash black pepper, to taste
• dash tabasco sauce, to taste
• 3 cups rice, pre-cooked

Preparation

Sautee the onion, bell pepper, celery and garlic in olive oil over medim heat in a large saucepan or soup pot. Allow to cool for about 5 minutes. Add the remaining ingredients, except rice and bring to a low simmer. Cover partially, and cook for 30 minutes, stirring occasionally. Serve generous portions of the gumbo over a bit of rice.

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

Creamy Vegetarian Shepherd's Pie Recipe

Ingredients

• 1 carrot, diced
• 1/2 cup broccoli, chopped small
• 1/2 cup cauliflower, chopped
• 1/2 cup green beans
• 1/2 cup green peas
• 1/2 cup mushrooms, sliced
• 2 tbsp margarine + 2 tbsp
• 1/4 cup flour
• 1 cup vegetable broth
• 2/3 cup milk or soy milk
• 2 tbsp chopped fresh sage
• salt and pepper to taste
• 4 potatoes, chopped
• 1/4 cup soy or regular yogurt
• 1/2 cup freshly grated parmesan cheese (optional)

Preparation

Pre-heat the oven to 375 degrees. Combine all the vegetables and steam just until tender. In a large saucepan, combine the steamed veggies, 2 tablespoons of margarine, flour, vegetable broth, soy milk and sage. Cook until the sauce begins to thicken and add a bit of salt and pepper, to taste. Set aside. Boil the potatoes until soft. Drain and mash with 2 tablespoons margarine, yogurt and cheese. Spread the vegetables in a large baking dish, and spread the potato mixture on top. Sprinkle additional parmesan cheese on top if desired. Bake for 30 to 40 minutes or until lightly golden.

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.

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.