EASY VEGETARIAN PASTA SAUCE

Ingredients:

2 Tbsp cold pressed olive oil

2 crushed cloves organic garlic

2 14.5oz cans fire roasted crushed organic tomatoes

¼ cup white wine (Riesling)

1 tsp honey

½ tsp dried organic sweet basil

Cracked salt and pepper to taste

Method:

In a medium saucepan, gently sauté garlic in the olive oil until softened. Add crushed tomatoes and stir. Then add all the remaining ingredients. Stir well, cover and bring to a boil on med-high heat. Reduce heat and simmer for 30 minutes. Cook the accompanying pasta of choice. Ladle the sauce over the pasta and serve with freshly grated Parmesan.

Serves 4-6

I would like to recommend De Boles Natural Gourmet Pasta Linguine to go with this recipe. The DeBoles brand is the best-packaged pasta I’ve ever tasted and has been selected by CHEFS IN AMERICA as AMERICA’S BEST. A tip when cooking pasta is to not add salt to it, as it tends to turn a lovely pure product into something that tastes more like seaweed. There is adequate salt in the sauce and the Parmesan cheese to enhance the flavor of the overall dish.

This Easy Vegetarian Pasta Sauce dish tastes like a top chef prepared it, but is easy enough for a novice cook to make. It’s also a healthy, vegetarian alternative for an evening meal.

For more of Jeannette’s free recipes and cooking tips go to http://www.cookingmajic.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Jeannette_Marcoaldi

You will need the following ingredients which are all fairly easy to acquire:

Basmati Rice (Two cups)
A cup of mixed vegetables – (potato, cauliflower, carrot, French beans, peas)
3 onions, thinly sliced
2 Green chillies (Deseeded, if you prefer your food milder)
One teaspoon of red chilli powder
2 tsp of cinnamon
4 cloves
4 tomatoes
½ teaspoon of black pepper powder
½ cup of yogurt
Olive Oil
½ teaspoon of mustard seeds
3 tablespoons Dry fruits (raisin, cashew nuts)

Method:

1. Boil the rice and dry fruits together.

2. Slice all the vegetables and fry them in the pan with the olive oil.

3. Then fry separately the mustard seeds, green chilli, cinnamon, cloves and black pepper powder for about a minute before adding the onions. Fry together until the onion browns.

4. Add the red chilli powder, stir and add some salt.

5. Then add tomatoes and fry until cooked.

6. Add the yoghurt and stir.

7. Add all the fried vegetables

8. Then add the cooked basmati rice and minutes, cook for a further five minutes.

And you are ready to rock and roll, throw into a few bowls, serve with some naan bread and ice cold glasses of milk and you have a meal fit for a king.

This recipe is designed as a satisfying meal for two people, if you require it for more people, simply increase the measurements of each of the ingredients proportionally.

Russell Shortt is a travel consultant with Exploring Ireland, the leading specialists in customised, private escorted tours, escorted coach tours and independent self drive tours of Ireland. Article source Russell Shortt, http://www.exploringireland.net

http://www.visitscotlandtours.com

Article Source: http://EzineArticles.com/?expert=Russell_Shortt

I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book!

This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate?

Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth.

The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease!

Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content.

Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children.

If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian.

This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it’s free!

VEGETARIAN LASAGNA

INGREDIENTS:

1 Package lasagna noodles

1 Jar favorite meatless pasta sauce

1 Small package lite mozzarella cheese
1 Fresh medium eggplant

3 Tomatoes

Parsley Flakes

1 Package frozen spinach

Salt and pepper

1 Small package of cottage cheese

METHOD:

Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.

Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours.
Defrost spinach and drain as much water out as possible. (Using a colander)

Cook lasagna noodles in oven at 180˚C until soft and tender

Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper

Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top

Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.

Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.

Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)

SERVES-4

Melissa Lastelle-Founder of http://www.TheVegetarianBible.com

Article Source: http://EzineArticles.com/?expert=Melissa_Lastelle

4 cloves garlic, minced

2 tablespoons olive oil

1 (28 oz.) can diced tomatoes with juice, undrained

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

1 (12 oz.) can or bottle beer

4 tablespoons chili powder

1 tablespoon mustard powder

1 teaspoon dried oregano

Freshly ground black pepper

1 teaspoon ground cumin

1/8 teaspoon hot pepper sauce

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can garbanzo beans, drained

1 (15 oz.) can pinto beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz.) can cannellini beans

1 (15 oz.) can whole kernel corn, drained and rinsed

2 cups cheddar cheese, shredded

Directions

In a 4-quart sized pot, saute the garlic in the olive oil.

Add in the diced tomatoes, tomato sauce, tomato paste, beer, chili powder, mustard powder, oregano, pepper, cumin and hot pepper sauce.

Stir in the black beans, garbanzo beans, pinto beans, kidney beans, cannellini beans and the corn. Bring to a boil; reduce heat and let chili simmer for 20 minutes.

Sprinkle cheese on top before serving.

=> Vegetarian Chili Recipes: Summer Vegetarian Chili

Here’s a deliciously light and healthy chili recipe that is full of flavor. This recipe features fresh vegetables, beans and seasonings. Serve over rice for a heartier meal.

2 tablespoons extra virgin olive oil

1 cup red onion, chopped

5 large cloves garlic, crushed or minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 cups fresh tomatoes, chopped

1 (15 oz.) can no-salt-added black beans, drained

1 cup water (or red wine)

1 cup bell pepper, chopped

1 cup zucchini, chopped

1 cup corn

1 cup white or Portobello mushrooms, chopped

1/8 teaspoon cayenne pepper

Salt and pepper to taste

1 cup fresh cilantro, chopped

Directions

In a pot, heat up the oil and add in the onion, garlic, chili powder and cumin. Saute over medium heat for 5 minutes, until the onion is tender. Add in the tomatoes, beans, water, belll pepper, zucchini, corn, mushrooms, cayenne pepper, salt and pepper. Bring to a boil; lower heat and simmer for 20 minutes, or until the vegetables are tender. You can add in more liquid if needed.

Garnish with fresh cilantro.

=> Vegetarian Chili Recipes: Red and Black Vegetarian Chili

Here’s a great low carb veggie chili recipe that’s not only healthy, but easy to make. This recipe makes a generous amount, so you may want to reduce the ingredients by half to suit your own needs.

1 (12 oz.) package frozen veggie burger crumbles

2 (15 oz.) cans black beans, drained and rinsed

2 (15 oz.) cans dark red kidney beans

1 (15 oz.) can light red kidney beans

1 (29 oz.) can tomatoes, diced

1 (12 oz.) can tomato juice

5 onions, chopped

3 tablespoons chili powder

1 1/2 tablespoons ground cumin

1 tablespoon garlic powder

2 bay leaves

Salt and pepper to taste

Directions

In a large pot, combine the veggie burger crumbles, black beans, kidney beans, tomatoes, tomato juice, onions, chili powder, cumin, garlic powder, bay leaves, salt and pepper.

Bring to a simmer and cover. Simmer for 1 hour.

Cha…cha…cha…it’s chili time! [http://www.best-chili-recipes.com]

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

Who said vegetarians can’t have burgers? Here’s a wholesome veggie version of burger that uses lots of vegetables and a little tofu. The patties are enriched with fibre and have low fat content. This vegetarian burger recipe’s suitable for vegans too! Here’s the recipe for you:

What you need:

* Corn Kernels – Half a cup
* Diced mushrooms – seven
* Scallions cut into cubes – three
* Olive oil – 3 tablespoons
* Minced garlic – 2 cloves
* Half of a red bell pepper – cut into cubes
* Cumin – 1 teaspoon
* Grated potato – 1 small
* A quarter cup of silken tofu
* Half a cup of bread crumbs
* Salt
* Pepper

How to make veggie burgers

First blend tofu in a food processor till you get a soft velvety texture.

Take a pan with 1 tbsp olive oil and stir fry the diced vegetables and corn for about five minutes. Then toss in cumin and garlic and stir it around for one more minute.

Take the pan off the heat and mix in the grated potato, carrot, tofu, salt and pepper. Blend in the bread crumbs till you see the ingredients firming up. Now make patties from this veggie mix and keep them in the fridge for a minimum of 60 minutes.

Now pour the remaining olive oil in a pan and let it get hot. Next, dip the patties one by one and fry both sides till they are done.

Make vegan burgers with these patties and enjoy.

These burgers are rich in fibre, carbohydrates, proteins and vitamins; have fun making this healthy snack.

Article Source: http://EzineArticles.com/?expert=Byul_Im