Posts Tagged “vegetarian”
From Whole Foods Market Serves 4 This is hearty, satisfying vegetarian fare that we’ve dished up in entrée-sized portions because all you need to make it a meal is a big green salad. Enjoy the flavors as you enjoy a very affordable meal! Ingredients 2 teaspoons extra-virgin olive oil 1/4 pound sliced button…
From BBC Food Our creamy broccoli soup with bubbling Stilton croutons is the perfect antidote to the winter blues. Ingredients 350g/12oz broccoli, florets and stalks cut into small pieces 400ml/14fl oz vegetable stock 25g/1oz butter 4 spring onions, finely sliced 50g/1¾oz Stilton, crumbled, or to taste 100ml/3½fl oz double cream salt and freshly…
From Whole Foods Market Makes 24 Generous-sized appetizers, flavorful and satisfying for any crowd, including vegetarians and vegans. Ingredients 2 cups (from 1 onion) thinly sliced red onion 1/2 cup apple cider vinegar 3 tablespoons sugar 3/4 teaspoon salt and 1/4 teaspoon ground black pepper, divided 5 whole cloves 1 (15-ounce) can black…
From Whole Foods Market Serves 4 to 6 This immune-boosting soup is made with a virtual garden of powerful ingredients that contain beneficial nutrients for your immune system. Ingredients 1 small yellow onion, chopped 4 cloves garlic, sliced 1 tablespoon extra-virgin olive oil 1 teaspoon ground turmeric 8 fresh shiitake mushrooms, stemmed and…
‘These brilliant sides have the potential to convert the entire family to Brussels and swede once and for all’ Serves: 6 Preparation time: 20 Minutes Cooking time: 30 Minutes Ingredients: 250g unsalted butter 5 cloves garlic, 1 crushed and 4 peeled Juice of ½ lemon 1 sprig of rosemary, leaves picked and chopped 3…
From Delia Smith It’s quite a long time since I made a quiche or tart for entertaining. I feel that serving them individually is prettier and more practical, and people seem to really enjoy them. This recipe contains a base of a very concentrated mixture of fresh mushrooms and dried porcini, and this is…
From Whole Foods Market Serves 8 An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking. Ingredients 1 tablespoon coconut oil 1 yellow onion, chopped 1 teaspoon ground ginger 1/2 teaspoon turmeric 1 pound lentils (about 2 1/4 cups) 1 cup…
From Stop and Shop Perfect for a New Year’s party! Ingredients: 1 ripe Hass avocado, peeled, pitted and diced 1 lime, juiced 1 ripe mango, peeled, seeded and diced 1 medium tomato, diced 1 small red onion, chopped 2 Tbsp chopped fresh cilantro Salt to taste Method Place the avocado in a medium…
From BBC Food Make the most of the short asparagus season with this simple yet delicious soup. Ingredients 2 tbsp olive oil 1 onion, finely chopped 400g/14oz asparagus, finely chopped 500ml/18fl oz hot chicken or veg stock salt and freshly ground black pepper 4 tbsp double cream Method Heat the olive oil…
From Delia Smith When a maître d’ in a smart restaurant, full of flourish and foreign inflections, is pushing the fresh ‘asparagoose’, there is only one question to be asked: is it English? Because English asparagus is without any doubt the best in the world. I once asked my friend Sudhir Dhanani, who isn’t…
From Delia Smith These delightful tartlets contain a combination of melted cheese, lightly sautéed asparagus tips and whole, lightly baked eggs. They are simple to prepare and just need popping into the oven 12-15 minutes before they are served. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from www.bookhamcheese.co.uk …
From Delia Smith Just to make the very most of the English asparagus during its very short season, I cook it every which way, hence this very simple but sublime tart. Serves 6 Ingredients 12 oz (350 g) asparagus 1½ oz (40 g) Cheddar cheese, finely grated 1 level tablespoon freshly grated Parmesan…
From Whole Foods Market Serves 8 A bit of grated beet adds a unique, colorful touch to this classic Passover condiment, a fruit and nut chutney that actually deserves a spot at any table any time! Serve with roasted meats or vegetables, and don’t fret if there are leftovers; charoset is tasty on a…
From Whole Foods Market Serves 8 (yields about 3 cups) Something between pico de gallo and Insalata Caprese, this fresh, flavorful dip might become your new summer favorite. Use fresh oregano or marjoram in place of some of the parsley, if you like. Ingredients 1 cup pitted green olives (about 30), drained…
Maria Elia is a chef who has graced our small screens and headed restaurant kitchens, and she has also penned several delightful cookbooks. Maria isn’t a vegetarian evangelist but The Modern Vegetarian reflects her passion for flavourful food and in this case those dishes just happen to be sans meat. We know we should all…
Burgers are comforting. We graze on mass-produced patties of variable quality, and I have never had an objection in principle to fast-food burgers as long as the customer eats them as a treat. We blame the mass-produced burger for rising obesity rates but one burger a month does not a chubby diner make. Part of…
Any self-respecting cookbook collector will already be familiar with the work of Sally Butcher. She charmingly penned Persia in Peckham, which was a worthy showcase for her wit and expert wordsmithery. That book had its focus on amazing Middle Eastern food of every dietary hue, set against the backdrop of Persepolis, the Aladdin’s cave of…
As regular readers will know, I am a great fan of this series of books from Apple Press. Always attractive and practical, these small and chunky volumes offer recipes on a single topic… 500 times! Now, I must confess my carnivore leanings right away. I have no vegan missionary zeal and I probably would never…
No, don’t just skip by this review. New Vegetarian Kitchen should not encourage shudders from meat-eaters. This book is a striking and mouth-watering showcase for dishes that just don’t happen to contain bits of fish or animals. Everyday meat-eating is a rare occupation in the 21st century, even for those who would not consider themselves…
I am not a vegetarian but I am a lover of good food. Vegetarian with a Vengeance is a full-colour cookbook with a slightly different slant on recipes. The authors are Scandinavians Christine Bille Neilsen and Tina Scheftelowitz, both food professionals, and they offer fun and delicious dishes that just happen to contain no meat….