Easy Vegetarian Recipes Kitchen

Superfast, supertasty and super more-ish, this recipe comes from an Italian Chef who brought us a large sample to try  (and admire !) before we were "allowed" the recipe.  I use the word recipe loosely as all his recipes are show and tell rather than exact ingredients !  How to: Add to fry pan oil, chopped onion, red pepper , 1 - 2 chopped or sliced carrots or boiled potatoes and sliced zucchini.    Fry until nicely brown and almost cooked.   At the last moment add tomato ( canned or fresh), salt and pepper and a pinch of oregano. Add basil to serve.     Use  seasonal  vegetables to add to or expand this dish - we have tried aubergines, and mushrooms and celery and they all taste great.

Vegetarian Sausages    Note that amounts can be varied according to how many people you will be serving Ingredients Cold Mashed potatoes Breadcrumbs to bind Soy sauce of Tamari Worcestershire  sauce Mix  the lot together Roll into sausage shapes, or patties (or if you prefer thread onto kebab sticks to barbeque) Roll in breadcrumbs and fry until brown. Variations :  try cheese, herbs, pineapple (this is great with pineapple sage)

Home made Hummus with toasted pita bread sprinkled with herbs and cheese and pineapple or cheese and gherkin bites on toothpicks Today I had two invitations and was invited to take a plate - bring something festive they said ! I had done the obvious, club sandwiches, asparagus rolls to death and I wanted a new twist and it had to be quick, easy, preferably healthy and look fantastic and delicious. Go here to find 100 healthy raw snacks and treats Since one of the occasions was an exercise class I didn't want to take a plate of something we would all spend the next ten sessions working off and the other was a creative fiber group so it need to at least look artistic. After a rethink here are some quick ideas for a festive occasion finger food that won't involve slaving over a hot stove, can be prepared fast and will look great too How you present  your offering  will make or break it and you can get away with a very simple plate if it looks amazing.   Here are some ide...

We are suffering sugar overload already in our house and its not even Christmas. We have made four batches of Fudge There will probably not be any left by Christmas. The truth is all the batches  were delicious, They were also supposed to be give aways as Thank You gifts to helpful people over the year but we just had to scrape the pot, trim the edges and then there were those broken pieces that simple couldn't go to waste ! (I would post the recipe here but firstly, its not vegetarian and secondly I am thinking of your waistlines :)) Let me know if your would prefer the Fudge recipe instead of the link to regain your health and vitality and a trimmer shape and  friendly chocolate recipes and gluten free recipes  We have even taken to pulling the blinds to avoid the reflections of our increased girths in the windows ! Seriously, something needs to be done whilst we can still fit into the space reflected in the windows ...... A quick search on the net has fo...

Minestrone Soup with Parsley Pesto A tasty soup when you come in cold and starving hungry and want something hot and filling and very nutritious. Don't be put off by what looks to be a lot of ingredients as it can be prepared very quickly once you get used to the recipe and it will end up being a favorite soup Recipe 2 Tbsp oil 1 large onion, peeled and chopped 2 cloves crushed garlic 1 large carrot, chopped and diced 2 stalks celery, including leaves, chopped into small pieces 1 can tin of whole tomatoes including the juice (420gram tin) 1 1/2 Litres of vegetable stock (or water with 4tsp instant green herb stock) 1 bay leaf 1tsp dried oregano or 1tbs fresh chopped 2 Tbs tomato paste 1/2 tsp yeast extract such as Marmite or similar 2 tsp salt 1 tsp freshly ground pepper 1 cup cooked kidney, or haricot beans or chickpeas or baked beans, plus 1/2 cup cooking liquid 1/2 cups firm, cooked brown rice ( or I prefer pasta, the bows or penne type are good)...

Vegetarian Rice Casserole 1/4 Cup oil 1 Onion 1 large carrot 1 cup shredded cabbage or broccoli Handful of green beans and peas boiling salted water 1 cub shredded spinach leaves 1 cup shredded lettuce or mushrooms 15 oz can bean sprouts - or freshly sprouted is best 1 Tablespoon soy sauce 2 Tablespoons sesame seeds 1/2 cup finely chopped walnuts Sea salt to taste 1 cup brown rice 2 eggs Method: Cook rice in boiling water, drain and add briefly cooked beans, or peas ( or both) Heat oil and saute chopped onion and chopped carrot and cook until onion is tender. Add cabbage, beans, spinach and lettuce ( or mushrooms) Cook covered without added liquid until wilted. Add drained bean sprouts, sesame seeds, walnuts, salt and soy sauce. Cover and steam 3 minutes. Mix in the rice, toss lightly, reheat gently. Make a well in the center of vegetable mixture and add lightly beaten eggs. Cook, stirring, until eggs are cooked. Serves 4 - 6 This meal tastes delicious...

This is one of the quickest and tastiest salads and if you use all the different colored peppers, yellow, red, orange and green and serve in a glass dish it can look magnificent. How to: Grill or BBQ the peppers until the skin turns black Place in a bag or bowl to steam through enough to make the skin easy to remove. Slice the peppers Add salt and pepper to taste, Sprinkle Olive oil ( or avocado oil is nice too) and vinegar ( I use cider vinegar) Serve with herbs of your choice, spring onions etc