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Your Vegetarian Recipe Selection

EASY CHOCOLATE TOFU PIE

Ingredients

1 pound silken tofu
1/2 cup unsweetened cocoa powder
1 cup white sugar
1 tablespoon vanilla extract
1/2 teaspoon cider vinegar
1 (9 inch) prepared graham cracker crust

Instructions

Preheat oven to 375 degrees F (190 degrees C). Blend tofu with an
electric mixer or in a food processor until smooth. Blend in
cocoa sugar vanilla and vinegar. Pour into prepared crust. Bake
in preheated oven for 25 minutes. Refrigerate for 1 hour before
serving. more

MARINATED VEGETABLE SALAD

Ingredients

3/4 cup white sugar
1 teaspoon celery seed
1/2 teaspoon ground black pepper
1 cup distilled white vinegar
1/4 cup canola oil
1 teaspoon salt
2 cups cucumbers peeled and thinly sliced
1 onion sliced into thin rings
2 cups thinly sliced carrots
1/2 cup chopped celery

Instructions

Combine sugar celery seeds black pepper vinegar oil and salt in a
screw-top jar. Shake well to mix. Combine vegetables in large
bowl. Pour dressing over vegetables and stir gently. Cover and
refrigerate several hours or overnight. more

HUMMUS & GARLIC TOAST

Ingredients

HUMMUS
14 ounce can chickpeas (garbanzo beans)
juice of 1 large lemon
2 tablespoons chopped parsley
5 tablespoon tahini
2 tablespoon olive oil
2 garlic cloves minced
salt and pepper
chopped parsley and black olives to garnish
TOASTS
1 loaf italian flatbread sliced
2 garlic cloves minced
1 tablespoon chopped parsley
4 tablespoons olive oil

Instructions

1. To make the hummus drain the chickpeas reserving a little of
the liquid and put them in a blender and process gradually adding
the reserved liquid and lemon juice. Blend well after each
addition until smooth. 2. Add the tahini and all but 1 teaspoon
of the olive oil. Add the garlic parsley season to taste and
blend again until smooth. 3. Spoon the hummus into a serving dish
and smooth the top. Drizzle the remaining olive oil over garnish
with chopped parsley and black olives. Set aside in the
refrigerator to chill while you are preparing the toasts. 4.
Place the slices of ciabatta on a broiler rack in a single layer.
5. Mix the garlic parsley and olive oil together and drizzle over
the bread slices. Cook under a hot broiler turning once for about
2-3 minutes until golden brown. Serve the toasts immediately with
the hummus. more

FRUITY EGG CURRY

Ingredients

# 6 hard-boiled eggs shelled
# 1 small apple peeled and chopped
# 1 small onion peeled and chopped
# 2 oz. (50g) sultanas
# 2 0z. (50g) butter
# 2 teaspoons of cornflour
# 2 teaspoons of curry powder
# half a level teaspoon of curry paste
# lemon juice
# salt
# 4 oz. (100g) Patna rice cooked for 12 minutes in boiling salted water

Instructions

# Cut the hard boiled eggs in half # Fry the onion and apple in
butter for a few minutes then add curry powder curry paste
cornflour and mix well # Continue cooking for a further 3-4
minutes # Add the stock and sultanas then stir until boiling #
Add the seasoning and lemon juice # Cover and simmer for about 20
minutes # Put the eggs into the sauce to heat through then place
on top f rice and pour the sauce over more

DRIED BEAN PATTIES

Ingredients

2 cups cooked dried beans
1 chopped onion
1/4 cup chopped parsley
2 egg yolks
2 tablespoons cream
1/4 teaspoon pepper
1 teaspoon salt
Flour

Instructions

Grind and mash beans. Add onion and parsley. Beat and add the egg
yolks then cream pepper and salt. Shape into balls and flatten.
Dip into flour. Chill for 1 hour or more. Saut? in butter until
brown.

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