Tag Archives: olive oil

La Vernia News / Recipes / The vegetarian grill

… Lightly brush the vegetables with olive oil and put them directly on the grill, turning until tender. Try larger hunks, like half a green pepper, large slices of squash or portabella mushroom caps, which are large enough to sit on the grates without falling through. A grill basket, aluminum foil pan or kabobs also can be used. If you prefer steamed veggies, wrap them in aluminum foil with a little olive oil and your favorite marinade or spices. Seal and place on grill, turning occasionally, for …

Ducasse and other top French chefs offer allergy-free vegetarian menus | Executive Living | The Australian

… an artichoke and a salad,” says Piet Huy­sentruyt, owner of Likoke in the southern French town of Les Vans, a one-star restaurant in the Mich­elin Guide. “Now it’s no longer a problem. It’s second nature.” The Mediterranean diet — low in meat and high in fish, vegetables, herbs and healthy olive oil — has come to the rescue. A recent gathering in the southern French city of Montpellier of 58 chefs from 10 countries — the sort of Michelin-starred elite who scrutinise every dish …

The Lonesome Vegetarian: Tastes of Turkey and Ethiopia give meatless diners some global options | The Star Telegram The Star Telegram

… cooked in olive oil. There’s also the stew-like soslu patlijan, sauteed eggplant in a tomato-onion sauce, and a good version of the familiar baba ghanoush (eggplant pureed with tahini, garlic, etc., similar to hummus). The long list also includes red lentil soup with vegetables and herbs; zucchini pancakes made with carrot and parsley; a fried cigar-shaped pastry stuffed with salty white cheese and parsley; two yogurt dishes; and falafel, hummus, dolmas and tabbouleh. All these are available …

Seven Things You Can Grill That Arent Meat – NDTV Food

… interesting side dishes than a bun, a tomato and some wilted romaine lettuce. Peaches The king of grilled deserts. You can lightly brush each halves with olive oil before throwing them on the grill, before filling them with homemade whipped cream (and a swirl of maple syrup), or really good pistachio ice cream. Other options include simple brown sugar and a few drops of vanilla extract. To continue reading this article and to access the recipe, please click on this link: Source: Seven Things …

A perpetual quest for the perfect veggie burger | The Japan Times

… using leftover juicer pulp, a couple of cans of mixed beans, generous sprinklings of curry spices and olive oil. You can make a minced tofu burger and add finely diced mushrooms, or use mushrooms, tofu and mixed beans all at once. There are as many combinations and ratios as you’re willing to experiment with. And to my meat eating friends who might not have given veggie burgers a try yet: these are for you, too. Trust me, once you’ve tried a truly delicious veggie burger comprising a …

Recipe: Vegetarian pumpkin & spinach lasagne | Stuff.co.nz

By Fiona Smith, posted 16th March 2015 PUMPKIN & SPINACH LASAGNE, Serves 6 INGREDIENTS 1kg pumpkin, peeled, deseeded, cut into pieces 150ml whole milk 50g parmesan cheese, grated 250g ricotta cheese 2 eggs, lightly beaten 1/4 teaspoon freshly ground nutmeg 1 tablespoon olive oil, plus extra for greasing 1 onion, finely chopped 500g spinach, stems removed, leaves chopped 500g fresh or instant lasagna sheets METHOD 1. Put the pumpkin in a steamer over boiling water and steam for 20 minutes …

Nigel Slater’s five vegetarian recipes | Life and style | The Guardian

… 250g blood oranges 3 olive oil 30ml white wine vinegar 1 tbsp spinach leaves 100g Toast the sesame seeds in a dry, shallow pan till golden then remove from the heat. Brush the honey on the surface of the feta then place the cheese flat side down in the sesame seeds and press gently. Turn the cheese over, brush the surface generously with honey then turn and pat down gently to cover with seeds. Place the sesame-covered cheese on a piece of tin foil then place in a baking dish. Bake for 10 …

Vegetarian Lasagna Goes Green – NYTimes.com

… greens range from pale to dark, but whatever their intensity, they are emblematic of the season. Leaves and shoots are finally pushing up from the earth. We eat them with glee, not only for their life-affirming and tonic qualities, but also because they are delicious. Spinach, dandelion, mustard and turnip greens are all wonderful lightly steamed or simply wilted in olive oil. A whisper of garlic and a suspicion of crushed red pepper complement but do not mask their flavor. I don’t like to …

Vegetarian Thanksgiving: Pomegranate Salad – NYTimes.com

… her mother-in-law formed a bond, and Ms. Sheli said she was “instantly hooked on her and her salad!” This pomegranate salad is also the perfect dish to offset some of the heavier, creamy vegetarian side dishes common during the holiday. The jewel-like pomegranates, combined with Romaine lettuce and roasted sesame seeds, are tossed with a homemade dressing of honey, date syrup, pomegranate juice and olive oil. “Kids will like it because it has that sweet element to it,” Ms. Sheli said. A …

Vegetarian Thanksgiving: Bread Salad Inspired by Stuffing – NYTimes.com

Panzanella is a Tuscan summer bread salad, often made to use up stale bread. The typical panzanella consists of chunks of stale bread and tomatoes, cucumbers, onion and basil, dressed with olive oil and vinegar. So why are we talking about a summer salad for Thanksgiving? Reader Jessica Benoit offers this fall version of panzanella, inspired by her first Thanksgiving abroad and thoughts of the traditional stuffing her family ate during holidays in New England with extended family. In 2011, Ms. …

Vegetarian Thanksgiving: Really Big Beets – NYTimes.com

… turkey on Thanksgiving for her meat-eating friends, she notes that “lately people have been bringing vegans as guests.” She wanted to serve an exciting main course for her vegan guests, “that one big thing” to put at the center of the plate. Shopping at the Union Square Farmers’ Market, she found a basket of “ginormous” beets. Inspired, she took them home and seasoned the beets with quality olive oil, sea salt and fresh pepper, wrapped them in foil and roasted them — for a very …

Vegetarian tagine recipe will make believers out of carnivores | The Miami Herald

… borrowing traditions from North African Muslim communities and Southern Europe. It uses lots of lemon, olives, olive oil, lentils, lamb, chickpeas, nuts, and fresh and dried fruits. Sephardic cuisine, to me, does more with spices, heat and flavors than Ashkenazi cuisine. So while my mostly Ashkenazi schoolmates were eating gefilte fish , kugel , and matzoh ball soup, my French Moroccan mother was serving up boulettes  (stewed Moroccan meatballs), salade cuite  (cooked red pepper and tomato …

Make the most of summer sweet corn with these 10 vegetarian recipes : TreeHugger

… in seconds. Try a Mexican twist with chile powder and lime, or go for garlic powder, a bit of olive oil and a dash of salt. Corn on the cob with maple-chipotle glaze If you’re feeling a bit more ambitious about your cobs, check out this recipe for the barbecue. The glaze has a sweet-and-spicy flavor that pairs perfectly with corn. via Make the most of summer sweet corn with these 10 vegetarian recipes : TreeHugger. …

Vegetarian lasagne

I discovered this great recipe, absolutely full of good stuff, at this website. I’ve posted the ingredients, but follow the link for the full recipe. Enjoy.   Packed with veggies, this lasagne makes a hearty weeknight dinner. Ingredients:  800g butternut pumpkin, peeled, cut into 1cm-thick slices 1 1/2 tablespoons olive oil 1 medium brown onion, finely chopped 2 garlic cloves, crushed 1 medium red capsicum, chopped 2 medium zucchini, halved, sliced 1 medium eggplant, chopped 200g …

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