Vegetarian dinner? - vegetarian dinner
What a good vegetarian meal --- more for vegans, who a meat eater, do not understand much of the soybean and a bunch of noodles or vegetables and fruit can be used at night? If you do not know what a night shadows ..... Please do not worry.
Wednesday, January 6, 2010
Vegetarian Dinner Vegetarian Dinner?
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http://www.foodnetwork.com/food/lf_hl_ve ...
See the bottom of the page for recipes.
http://www.foodnetwork.com/food/lf_hl_ve ...
See the bottom of the page for recipes.
Fried rice, everyone loves him! frzen fried vegetables, cabbage, onions, carrots, peas, broccoli, mung bean sprouts, spinach, bok choy or W / E with white rice or brown, add alittle oil to start, then a little soy sauce, excess salt, if necessary, and a Why is not vegan.
Pumpkin risotto Autaum
2 tablespoons olive oil
1 to 2 cups squash, finely chopped
1 onion, chopped
2 garlic cloves, minced
Dash vegetarian white wine (optional)
2 cups pearl barley, soaked at least an hour
Pinch of dried thyme
Pinch of sugar
6 cups boiling water
2 tablespoons Massel stock powder
Each ½ bunch basil, chopped
or
6 to 8 sage leaves
Tightening lemom (optional)
Instructions Heat olive oil in a large frying pan or wok, frying pan, add onions and squash and cook until everything is brown.
Add garlic, salt and pepper, sugar, thyme and sage, if desired.
Fry til everything is beautiful is caramelized and brown.
Add drained barley and white wine and stir until the wine has evaporated.
With water and stock powder.
Add whole basil leaves.
Simmer with a lid, if possible, for an hour, checking the water level, but should be slightly damp, but not a soup, risotto, as with the rice.
Sprinkle with lemon juice, if you want a bit of sharpness in the dish (optional).
With tomato slow oven (by sprinkling a few tomatoes in half out, serve with salt and sugar and garam masala, then sprinkle with a spray of olive oil and roast in oven with pilot light for 8 hours) and garlic fried mushrooms.
Pumpkin Bean Cannoloni years
2 cups grated butternut squash
- 2 cups chopped spinach
- 2 cups diced tomatoes
- 1 cup corn kernels
- 2 large flat mushrooms - sliced
- A handful of fresh basil and oregano - Shredded
- 1 teaspoon pepper
- 1 teaspoon chopped chilli
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- Half white onion - finely chopped
- Half a cup dried tomatoes
- 2 tablespoons canola oil margarine
- 2 tablespoons sliced black olives
- 1 cup of homemade tomato sauce
- 1 cup cream corn
- 1 tablespoon dried herbs
- 250 g cannelloni
Instructions for 1 minutes in the frying pan:
- Mushrooms
- Basil and oregano
- Pepper
- Chile
- Garlic powder
- Celery, salt
- Onion
- Sun, sun dried tomatoes
- Canola Margarine
- Black Olives
Pour into the pan and cook over medium heat for five minutes:
- Pumpkin
- Spinach
- Tomato
- Wheat
Remove mixture from pan and use it to fill the cannelloni.
Place it gently in a pan and cover evenly with a mixture of:
- Homemade tomato sauce
- Creamed Corn
Then cover with a mixture of dried herbs.
In a convection oven for:
Bake at 200 degrees for half an hour, 140 degrees, until they are brown.
For a standard oven:
Bake at 210 degrees for 40 minutes, then 150 degrees until they are brown.
Utensils
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