Free Vegetarian recipes

 MANGO SALSA

• 2 tablespoons finely minced red onion
• 2 cups boiling water
• 1 ripe mango (about 6 inches long or about 1 1/2 cups minced)
• 2 tablespoons fresh lime juice
• 1 medium clove garlic, mined
• 1/2 teaspoon salt
• 2 tablespoons fresh cilantro
• optional: cayenne to taste

Place minced onion in a small strainer over bowl.
Slowly pour boiling water over the onion.
Let sit for 5 minutes.
This will soften its bite.
Combine all ingredients and mix gently.
Cover tightly and refrigerate

BEST EASY SALSA

 A can of Del Monte Fresh Cut peeled diced tomatoes

You can make this recipe under 15 mn, just have all the ingredients ready.Dice the tomatoes into smaller pieces.
Keep juice.
Mince the leaves of the cilantro bunch
(use the whole thing)
chop one medium size onion coarsly
chop the jalapeno pepper fine (can use more to taste)
1 small garlic glove chopped very very fine
salt and pepper to taste.

Mix all ingredients together- refrigarate for one hour.
You will LOVE this salsa – enjoy!

Serves: 10 to 12. Preparation time: 15 mn

BECHAMEL SAUCE 

Adapted from: LINDA’S KITCHEN by Linda McCartney (Little, Brown)
Serving Size: 6

• 4 ounces margarine OR soy margarine
• 3 tablespoons all-purpose flour
  – or less as needed
• 2 cups soy milk — warmed
• 1 pinch ground nutmeg
• sea salt
• freshly ground pepper

Melt the butter in a small, heavy-bottomed saucepan.
Gradually stir in the flour.
Add the warm milk slowly, stirring all the time until the sauce thickens.
Season to taste with nutmeg, salt and pepper and simmer over a very low heat for 5-6 minutes.Notes: Makes 2 cups. (PER SERVING: 178 cals, 15.5 g fat

SAUCE BORGUIGNONNE (RED WINE , TOMATO AND ROSEMARY SAUCE)

Serving Size: 8

• 1 cMinced onion
• 1 cPeeled & diced carrots
• 1/2c Diced celery
• 3 Garlic cloves – pressed or minced
• 3 c Water
• 1 tb Tomato paste
• 1 c Red wine
• 2 tb Dry red wine vinegar
• Salt — to taste
• 1 tb Chopped fresh rosemary — -OR- 1 t-Dried rosemary)
• 1/2ts Dried thyme
• 1 t Dried basil
• 1/2ts White pepper
• 1/3c Cold water
• 2 tb Arrowroot or cornstarch

Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot.
Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender.
Whisk together cold water & arrowroot until smooth & fully dissolved.
Slowly pour into simmering sauce, stirring constantly.
Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min.
If necessary, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency.Variations:
Substitute another cup of wine for one of the cups of water.
OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch

BREAD SAUCE WITH ROASTED GARLIC

Adding creamed roasted garlic to this traditional accompaniment to Christmas dinner lifts it out of the ordinary.
Your guests will be trying to guess the mystery ingredient.

• 1 head of garlic
• 45ml / 3tbsp olive oil
• 6 cloves
• 1 onion peeled and left whole
• 1 bay leaf
• 6 whole peppercorns
• 300ml / 1/2 pint soya milk
• 50g / 2oz fresh white breadcrumbs
• 15g / 1/2oz vegan margarine
• salt and freshly ground black pepper
• grated nutmeg

1. Pre-heat the oven to 200C/400F/Gas Mark 6.2. Break the garlic into cloves leaving the skin on.
Place in a small ovenproof dish drizzle with olive oil and bake in the oven for 15~20 minutes until tender when pierced with a knife. Remove from the oven and leave to cool.

3. Stick the cloves into the onion and place in a saucepan with the bayleaf peppercorns and soya milk.
Bring to the boil then take the pan off the heat and add the breadcrumbs.
Stir in the margarine and leave to stand for 30 minutes.

4. Squeeze the garlic out of their skins and mash until you have a creamy textured puree.

5. Remove the peppercorns onion and bayleaf from the sauce and stir in the creamed garlic.
Season to taste with salt pepper and nutmeg.
Re-heat gently to serve.

Tip: This sauce can be made in advance and frozen until required.

JERK SEASONING

Serving Size : 1

• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 1/4 teaspoon to 1/2 tsp. cayenne pepper

Combine all ingredients and store in an airtight container until ready to use.Makes about 2 tablespoons.