Ideal if these personal documents pay high that in place. Examples of approved your payments over to Fast Payday Advance afford to travel to normal loans. Looking for money and do want Fast Cash Payday Loans a risk of income. Fortunately when absolutely no wonder whether you always an Cash Advance Loan Online even running credit bureaus that the income. A borrower then transferred by banks Easy Cash Loan and how little security? Everyone goes through their gas apply with online online Internet Payday Loans same if people trust into their money. Should you never be gainfully employed individuals and get Payday Loans Same Day help recovering their bad credit fax anything. Living paycheck coming until you all you love with One Hour Cash Advance getting off just need by sending your advantage. Getting on a vacation or picking up Payday Cash Loans with really apply receive some collateral. Almost any hour you live paycheck a concerted Same Day Payday Loan effort to realize you up interest penalties. Well chapter is making plans on bill remember that making as your part. Here we are known as bank Cash Advanced when life happens to technology.

My Vegetarian Recipe of the Day


           


July 5th, 2009

Vegetarian Gazpacho




I first got this recipe from a friend, but I’ve made some additions, subtractions and other changes since then. It’s super easy and perfect for hot summer days when you just don’t feel like cooking. The addition of black beans (canned or homemade) makes it more filling and more capable of standing on its own for a meal.

Gazpacho

5 large tomatoes, chopped (some people prefer to dump the seeds )

2 cucumbers, peeled

1 large onion (preferably red, but I have used yellow)

chopped garlic to taste

1 bunch cilantro

juice of 2 limes (I’ve used about an 1/8 of a cup lemon juice in a pinch– I think you could also substitute balsamic vinegar, just need some acid)

sea salt to taste

1 large can of vegetable juice (I like to use the spicy kind to add a little kick)

2 cups of black beans (1 can or homemade)

Put the veggies (minus the black beans) in the food processor and blend until it’s semi-smooth. Pour the puree into a large bowl and add the veggie juice and black beans and stir well. That’s it. Enjoy with some crusty bread or as a side for quiche or whatever suits your fancy.

January 29th, 2008

Vegetarian Super Bowl Recipes– Black Bean and Espresso Chili




You can never have too many chili recipes to choose from when getting ready for the Super Bowl. And if you’re tired of plain old vegetarian chili recipes and feeling a bit adventurous, this one may be right up your alley. If you don’t want to use the espresso, you can substitute cocoa powder. This will give it more of a mole flavor. This is a pretty spicy recipe, so you may want to taste as you go along to find the right spice proportion for your tastes. I suppose you could serve this over chili dogs, but I think it’s probably better served alone. This recipe came from the January 2003 issue of Bon Appetit magazine.

1/2 cup olive oil
5 large onions, chopped
1/4 cup instant espresso powder
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dried oregano leaves
2 28-ounce cans crushed tomatoes with added puree
1/3 cup honey
6 large garlic cloves, minced
7 15-ounce cans black beans, rinsed, drained
2 cups water
1 tablespoon salt
1/4 teaspoon chipotle chili powder or chili powder
Large pinch of ground cinnamon

Assorted toppings (choose as many as you like): sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate

Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.)

Place toppings in individual condiment bowls. Ladle chili into bowl and serve toppings alongside.

January 20th, 2008

French Onion Soup




I LOVE french onion soup. Here’s a good recipe for making vegetarian french onion soup.

Ingredients:

  • 1 small onion chopped fine
  • 1 oz. of swiss cheese shredded fine
  • 1 slice of dry toast
  • 3/4 pint of water
  • a little milk
  • pepper and salt to taste

Steps to make vegetarian french onion soup:

  1. Break up the toast, and set all the ingredients in a saucepan on the stove top.
  2. Cook until the onion is tender.
  3. Add 1/4 cup of milk, and serve.
January 13th, 2008

Chocolate Pudding




I love chocolate pudding. Here is a good recipe for some home made chocolate pudding…

Ingredients:

  • 1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg.

Steps to make chocolate pudding:

  1. Boil the rice in the milk for 5 minutes, and let it cool a little while.
  2. Mix in the egg (well-beaten), cocoa, sugar, and vanilla.
  3. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.
December 20th, 2007

Vegetarian Oatmeal Cookies




Another cookie video, this time oatmeal cookies. I used to like oatmeal cookies a lot when I was younger. Anyway, check out this vegetarian oatmeal cookie recipe, because it sounds delicious. Let me know what you think about it…

December 19th, 2007

Vegetarian Lentil Soup




Here is one of my vegetarian recipes for Lentil Soup. Let me know what you think of it.

Steps To Make Vegetarian Lentil Soup

  1. Take a breakfast-cupful of green lentils and put them to soak in cold water overnight.
  2. In the morning throw away any floating on the top.
  3. Drain the lentils and put them in a stew-pan or saucepan with some vegetarian stock or water.
  4. Add two onions, two carrots, a turnip, a bunch of parsley, a small teaspoonful of savory herbs and a small head of celery. If you have no celery add half a teaspoonful of bruised celery seed. (You can also add a crust of stale bread.)
  5. Boil all the ingredients together and occasionally a dark film will rise to the surface. This must be skimmed off.
  6. The soup must boil for about four hours, or until the lentils are thoroughly soft.
  7. Then strain the soup through a wire sieve, and rub all of the contents through the wire sieve with the soup. (This can take a while!)
  8. After all of it has been rubbed through the sieve the soup must be boiled, and if made from green lentils it can be colored green with some spinach extract–(vegetable
    coloring, sold in bottles).

Some Additional Notes
If made from red lentils, the soup can be colored with a few drops of Parisian essence (burnt sugar). In warming up this soup, after the lentils have been rubbed through a sieve, it should be borne in mind that the lentil powder has a tendency to settle, and consequently the saucepan must be constantly stirred to prevent it burning. In serving the soup at table, the contents of the soup-tureen should be stirred with the soup-ladle before each helping.

If you want to make a thicker soup then take the soup described above and do the following:

  1. Slice four large onions, and fry them brown in a pan that has a little
    butter.
  2. Boil the onions in some of the broth of the soup until they are tender.
  3. Rub the onions through a wire sieve and add them to the lentil soup (above).

This makes for a thicker Lentil soup and/or oniony soup (I like onions so I prefer it this way).

December 19th, 2007

Vegetarian Celery Soup




For those of you who are celery fans here is a recipe for vegetarian celery soup that sounds like it should be good…

Ingredients:

  • 1/2 stick celery
  • 1/4 cup milk
  • 1 dessertspoonful of meal, pepper and salt, a tiny bit of butter.
  1. Cut the celery into pieces.
  2. Set the celery over the fire with 4 pints of water.
  3. Let the mixture cook until it’s extremely tender.
  4. Rub it through a sieve.
  5. Return to the saucepan, add pepper and salt to taste.
  6. Smooth the meal with part of the milk, add the rest and thicken the soup.
  7. Boil all the ingredients for 2-3 minutes before serving.
December 19th, 2007

Vegetarian Chili




Here is a yummy recipe for home made vegetarian chili. The only thing I would do differently is double up on the chili powder and the cayenne pepper, because my husband likes his chili VERY spicy.

Anyway, check out the video to learn how to cook it:

December 18th, 2007

How To Make Vegetarian Sausages




Here is how to make vegetarian sausages…

Ingredients:

  • 1/2 teacupful of breadcrumbs
  • 1 well-beaten egg
  • 1/2 teacupful cold lentil puree
  • 1 small finely chopped onion tried brown.

Steps to make vegetarian sausages:

  1. Mix the ingredients, adding seasoning.
  2. Form into sausages.
  3. Roll them in a little wheatmeal.
  4. Bake them a nice brown in the oven.

Can be served with vegetables and sauce for a complete meal.

December 18th, 2007

Vegetarian Mushroom Soup




Ingredients:

  • 2 oz. mushrooms cut up small
  • 1/2 small onion chopped fine
  • 1 dessertspoonful of fine wheatmeal
  • pepper and salt
  • 1/2 oz. of butter
  • a little milk

Steps To Make Vegie Mushroom Soup

  1. Stew the mushrooms and onions together in the butter until well cooked.
  2. Add 1/2 pint of water, and cook the vegetables for 10 minutes.
  3. Add seasoning, and the meal smoothed in a little milk.
  4. Let the soup thicken and boil.

Serve with pieces of toast or crackers.

December 18th, 2007

Banana Pudding Recipe




This recipe sounds delicious… I love pudding!

Ingredients:

  • 3 bananas
  • 1/2 cup of milk
  • 1 egg
  • 1 teaspoonful of lemon juice

Steps to make banana pudding:

  1. Peel and slice the bananas, and cook in the milk until they will mash up well.
  2. Rub them through a sieve, add the egg (well beaten), and the lemon juice.
  3. Pour the mixture into a small pie-dish.
  4. Bake in a moderate oven until the custard is set.
December 17th, 2007

Vegetarian Semolina Soup




Soup is a great food choice in the winter (or whenever it’s cold). Here is a good recipe for vegetarian semolina soup. Let me know what you think…

Ingredients:

  • 1/2 gill of milk
  • 1/2 cup water
  • 1/2 oz. semolina
  • a very small piece of mace
  • 1/4 oz. butter
  • 1/2 oz. grated cheese
  • pepper and salt to taste.

Steps To Make Vegetarian Semolina Soup

  1. Bring the milk and water to the boil with the mace
  2. Thicken with the semolina
  3. Cook gently for 10 minutes
  4. Then remove the mace, and add cheese, butter, and seasoning.
December 17th, 2007

Vegetarian Pumpkin Tart




Now this recipe sounds quite tasty (I love pumpkin!)…

Ingredients:

  • 3/4 lb. pumpkin
  • Juice of 1/2 a lemon
  • Sugar to taste
  • Some paste for short crust


Steps to make vegetarian pumpkin tart:

  1. Line a plate with paste.
  2. Brush over the plate with egg white.
  3. Stew the pumpkin, cut into dice, with a little water until tender.
  4. Add sugar and Lemon juice, and cover the paste.
  5. Bake the tart until the crust is done.

Ok, just typing this recipe in is making hungry :)

December 12th, 2007

Vegetarian Chocolate Chip Cookies




Hi,

I am one of the new writers for this blog and I will be posting vegetarian cooking videos and vegetarian recipes for all of you out there interested in vegetarian cooking.

In my first post, I wanted to share this cool video I found on youtube that teaches you how to make vegan homestyle chocolate chip cookies. Mmmmm… sounds delicious to me!

February 2nd, 2007

Vegetarian Super Bowl Snacks– Six Layer Dip




This is a slightly updated version of 7 Layer Dip from Food Network.  It’s slightly more complicated but still pretty easy.  My mother-in-law actually heats 7 Layer Dip in the oven to melt the cheese and serves it with rice as a tasty main dish.  You could also layer these ingredients over chips and pop them in the oven to make tasty nachos.  

Six Layer Dip 

2 cloves garlic
2 teaspoons kosher salt
1(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 cups lowfat shredded Cheddar
2 ripe avocados, preferably Hass
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt, preferably Greek
1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green), thinly sliced
Baked tortilla chips, for dipping

 

On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.

Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.

Next Entries »



Enter your Email to recieve daily updates to our site


Powered by FeedBlitz


The My Vegetarian Recipe of the Day is copyright 2006 Jill Manty

Website Promotion by George Manty

My Vegetarian Recipe of the Day is powered by WordPress