Free Vegetarian recipes

BROCCOLI AND PINE NUTS WITH LEMON SAUCE 

• 1 bunch broccoli, trimmed and cut into florets
• 25g vegetable margarine
• 100ml vegetable stock
• 2 level tsp cornflour
• 2 tbsp lemon juice
• 40g toasted pine nuts

Place pine nuts on a tray under a medium hot griller and shake tray until nuts are just browned.
This happens very quickly so do not leave for long.
Steam, blanch or microwave broccoli until bright green, tender, but still firm.Heat margarine and stock in a sauté pan and bring to the boil.
Blend the cornflour into the lemon juice and whisk into the margarine/stock mixture a little at a time.
Bring back to the boil, whisking well, and simmer for 2 minutes.

The sauce should look smooth and glossy.
Fold in pine nuts.
Arrange broccoli in a heatproof dish, cover with foil and heat in oven for 10 minutes, or cover with plastic and microwave on high for 1 minute.
Pour sauce over and wait for the compliments!

3-Alarm Curried Cauliflower & Broccoli (Vegan)

Ingredients:
1 cup cauliflower florets
1 cup broccoli florets
2 cups potatoes cut into 1/2 inch cubes
2 Tbsp extra virgin olive oil
1 tsp cumin seeds
1 Tbsp flax oil (optional nutritional ingredient)
2 Tbsp grated ginger root
3 cloves garlic
1 tsp turmeric
1/8 tsp cayenne pepper (or more or less according to your taste
3 fresh roma tomatoes or canned Italian tomatoes
1 Tbsp curry powder

Directions:
Heat olive oil and sauté cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes , turmeric and chili powder and stir. Add tomatoes and simmer for about 5 minutes. Add cauliflower and broccoli and high heat for about a minute. Lower heat, cover and let simmer for about 15 minutes. Stir in the flax oil and serve. Serve with brown basmati rice.

Roasted Vegetables Marinara (Vegan)

Ingredients:
1/4 lb. green beans trimmed
1/2 head cauliflower, cut into bite-sized pieces
4 carrots sliced on the bias
1/2 pound new potatoes, washed and quartered
2 medium zucchini halved lengthwise and sliced into 3/4" pieces
1 sweet green bell pepper, sliced into 1/2 inch strips
1 sweet red bell pepper, sliced into 1/2 inch strips
1 medium onion, chopped into 1 inch pieces
1 cup sliced celery
1 large jar (1 quart/32 oz.) prepared chunky marinara sauce
4 cloves garlic, finely chopped
3-4 tablespoons extra virgin olive oil
4 tablespoons grated parmesan cheese (optional if vegan)
2 tablespoons balsamic vinegar
1 tablespoon fresh coarsely snipped rosemary or 1/2 tsp dried

Directions:
Combine marinara sauce with balsamic vinegar and rosemary. Set aside.
Par-boil or steam the tougher vegetables such as the beans, potatoes, carrots and celery until partially cooked, about 3 to 5 minutes. Drain. Lightly coat a large shallow baking dish (lasagna type pan) with olive oil or cooking spray. Place green beans, cauliflower, carrots, potatoes, zucchini, onion, sweet peppers, celery and garlic in the baking pan. Drizzle with olive oil and toss until vegetables are coated. Roast uncovered in a 400 degree oven for 40 minutes. After 40 minutes, add the marinara mixture to the roasted vegetables and toss very gently to coat vegetables with sauce. Top with parmesan cheese if desired. Continue roasting vegetables in sauce for an additional 15 minutes or until vegetables are tender to your taste. For a complete dinner, serve with a tossed green salad, french or italian bread and Martinelli's sparkling apple juice.

Good Shepherd's Pie (Vegan)

Serves 6-8

Ingredients:
3 large russet baking potatoes, peeled and cubed (about 4 cups)
1 cup dry lentils, rinsed
2 carrots, peeled and sliced into 1/4 inch rounds
3 cups savory vegetable stock or water
1 cup cows or soy milk
3 cloves garlic
1 large bay leaf
1 Tbsp butter or vegan substitute
Salt and freshly ground pepper to taste

Directions:
Simmer lentils, bay leaf, and garlic in 3 cups stock or water for about 40 minutes or until lentils are soft, adding more water if needed. Remove bay leaf. Mash garlic with a fork and mix thoroughly with the lentils. Season with salt and pepper to taste. While the lentils cook, steam or par-boil the carrots until just tender, drain, set aside. Steam or boil the cubed potatoes in boiling water for 10-15 minutes or until soft. Drain and add the milk and butter. Mash and beat by hand or with an electric mixer until fluffy. Season with salt and pepper. Preheat the oven to 350 degrees F. Press the lentil mixture into the bottom of a large baking dish. Cover with partially cooked carrots, then spread the mashed potatoes evenly over the carrots and lentils. Bake for 20-30 minutes, or until the potatoes start to get slightly brown and crusty.

Harvest Curry (Vegan)

Ingredients:
1 onion, chopped
1 stalk celery, sliced
1 tsp salt
1 tsp curry powder
1/2 tsp pepper
1/4 tsp ginger
1/4 tsp cumin
1/8 tsp cayenne
2 medium sliced carrots
1/2 pound (1 cup) green beans, sliced
1 sweet bell pepper, chopped
1/2 head cauliflower, in bite-sized pieces
1/2 pound broccoli, in bite-sized pieces
1/2 pound butternut squash , in 1-inch cubes
2 Tbsp raisins
1 small parsnip, chopped
3/4 cup water

Directions:
Saute onion until soft. Stir in spices; cook for 1 minute. Add remaining ingredients except raisins. Cover and bring to boil; reduce heat and simmer until vegetables are tender (about 20 minutes). Remove cover, add raisins, increase heat and cook for a few more minutes to reduce pan juices. Serve piled on top of rice.

Turlu (Vegan)

An Armenian vegetable stew, a perfect use of the summers harvest.

Ingredients:
1/2 lb. green beans, cut in 2-inch pieces
1 medium eggplant, cubed
2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
1 bell pepper, chopped
2 potatoes, peeled and cubed
1 can tomato slices
1/4 cup olive oil
1/2 cup catsup
1-1/2 tsp honey
1-1/2 tsp basil
1/4 tsp black pepper
3 small zucchini
1 cup plain yogurt

Directions:
Combine beans, eggplant, onion, carrots, celery, bell pepper, and potatoes in a 5 qt. casserole dish. Add remaining ingredients (except zucchini and yogurt); stir gently. Cover dish, bake at 350F for 1.5 hours or until vegetables are almost tender, removing lid and basting vegetables with juices every 30 min. Add sliced zucchini to casserole, gently mix in. Bake casserole uncovered for 20 more min. Serve with a generous spoonful of yogurt on each serving.

The above 2 recipes courtesy of "Richard" on the Internet: Richard, if you're out there, I will gladly give you full credit if you let me know who you are!

Gratin of Yams, Apples and Leeks (Contains Dairy)

Serves 6

Ingredients:
1 1/2 cups whipping cream
2 large leeks (white and pale green parts only), halved lengthwise, cut into 1/4 inch thich slices
2 T chopped fresh thyme or 2 t dried
1 t salt
1/4 t ground white pepper
1/4 t ground allspice
1/4 t ground nutmeg
1 pound yams, peeled, cut into 1/8 inch thick slices
1 pound Granny Smith apples, peeled, halved, cored, cut into 1/8 inch thick slices
1 cup grated white cheddar cheese

Directions:
Preheat oven to 350 deg F. Butter 8-inch square baking dish. Bring cream and leeks to boil in large heavy saucepan. Reduce heat, cover and simmer until leeks are tender, about 15 minutes. Add thyme, salt, pepper, allspice and nutmeg.

Arrange 1/3 of the yams in bottom of buttered baking dish. Ladle 1/3 of cream and leek mixture over yams. Cover with half the apples. Sprinkle with 1/3 cup cheddar cheese. Arrange 1/3 yams over apples and cheese. Ladle 1/3 leek and cream mixture over yams. Cover with remaining apples. Sprinkle with 1/3 cup cheese. Arrange remaining yams on top. Ladle remaing leek and cream mixture over yams. Sprinkle on remaining cheese. Cover with foil and bake 30 minutes. Uncover and bake until brown, about 45 minutes. Cool slightly.

Red Cabbage Curry (Vegan)

Ingredients:
1 small head red cabbage, shredded
2 large red potatoes, cut into 1/2 in cubes
1 small red onion, finely chopped
1 tsp caraway seeds
2 Tbsp curry powder
1 cup grated carrots
1 Tbsp extra virgin olive oil
1/2 cup water or vegetable stock

Directions:
Steam potatoes until tender, set aside. Saute onions in oil until translucent. Add caraway and curry powder to onions, adding enough water to make a paste. Add potatoes, cabbage and carrots and about one half cup of water or stock. Cook until cabbage and carrots are just tender. Serve hot on bed of brown, basmati or jasmine rice.

Yam and Carrot Casserole (Contains Eggs)

8 Servings

Ingredients:
8 large carrots (about 3 pounds), peeled, coarsely grated
1 large russet potato, peeled, coarsely grated
1 large yam (red-skinned sweet potato), peeled, coarsely grated
2/3 cup raisins
1/2 cup (1 stick) butter(or substitute)
2/3 cup (packed) golden brown sugar (or sweetener of your choice)
4 large eggs
1 1/4 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon ground cinnamon

Directions:
1) Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish.
2) Combine carrots, potato, yam and raisins in large bowl.
3) Melt butter in heavy medium saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat; cool completely.
4) Whisk eggs, salt, baking powder and cinnamon into butter mixture. Pour over vegetables; mix well. Season with pepper.
5) Transfer to prepared dish. Bake until vegetables are tender and mixture is set in center and golden brown on top, about 1 hour 30 minutes.

This recipe from:
Bon Appétit Magazine
November 1995