Archive for the ‘VEGETARIAN’ Category
Tomato & Onion Salad I
This is a basic salad that is Japanese in origin, and sounds like an excellent side dish. I made this on 19 Dec 2017, very good indeed!
Equipment
- Mandoline
Ingredients
- 500 grams cherry tomatoes, sliced in half, (1 lb)
- ½ small onion, thinly sliced, use a mandolin
- ½ - 1 green bell pepper, thinly sliced
- 2 tablespoons cooking oil, or olive oil
- 1½ tablespoons soy sauce
- 1½ tablespoons rice vinegar
- 6 shiso leaves, chopped, or basil or coriander
Instructions
- The tomatoes, onion, and bell pepper prepped.
- Mix together and add the oil, soy sauce, and rice vinegar and toss to coat everything.
- Sprinkle on the shiso or basil or coriander, serve.
Basic Applesauce (Slow Cooker)
I have never made applesauce before so I researched and found this, basically peeled, cored, and sliced apples and cooked with a bit of water, and if desired, sugar and salt as well. I made this on 14 Dec 2017, and wow is this better than from a jar! I have changed this up to a slow cooker recipe, which is perfect for the controlled heat.
Equipment
- Slow Cooker
- Potato Masher
Ingredients
- 6 medium apples
- ½ cup water
- pinch salt, small pinch
- ½ cup sugar, optional, not really needed
Instructions
- Add the water and a pinch of salt to your slow cooker and set to High setting.
- Peel, core, cut the apples in quarters, and slice. Put the apple slices in the slow cooker.
- Cover and cook until the apples are soft. Stir about every 15 minutes, after 30 to 45 minutes, mash with a potato masher. Add sugar if desired depending on how sweet you would like this. Cook to melt the sugar in and cook down to a sauce.
- Cook for another 30 minutes on Low setting, and you have the best tasting applesauce ever. Serve as a dessert or use as an ingredient in baking.
Notes
Used in Recipes Listed on this Site:
- Pig Pickin' Cake, made it, GO-TO recipe.
- Red Hot Applesauce Jello, made it.
- Applesauce Cookies, made it, GO-TO recipe.
- Applesauce Pie, made it, GO-TO recipe.
Red Lentil Curry (Masoor Dal)
This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Ingredients
- 2 cloves garlic, smashed and minced
- 1 cup dry split red lentils
- ½ cup onion, finely diced
- 1 cup fresh tomatoes, diced and drained
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 3 cups water
- 2 teaspoons lemon juice
- 2 tablespoons fresh cilantro, chopped, for garnish
For the Tarka
- 1½ teaspoons vegetable oil
- ¼ cup onion, thinly sliced
Instructions
- Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.
For the Tarka
- In a small pan, heat the 1½ teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
- To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.
Notes
Low cost per serving.
Easiest Cookies Ever
If nothing more, these do in fact sound interesting, and quite healthy. Just three ingredients. and just two if in a pinch.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
Ingredients
- 1 banana
- 1 cup quick cooking rolled oats
- handful raisins, optional, OR any dried fruit
Instructions
- Preheat your oven to 180° C (350° F), get out a baking sheet and line with parchment paper.
- Peel the banana and place in a bowl, add the oats, and any dried fruit. Using your hands mix everything together.
- For oven baking, just drop by spoonful's to make about 12 cookies, slightly flatten them down, bake for about 15-20 minutes or until slightly golden brown.
- For microwave cooking, shape spoonful's into flat cookie circles and cook for 30 seconds to 1 minute, making sure they do not burn.
Healthy Pancake & Smoothie
Provided by a good friend of mine, this is a single serving that is nutritious and healthy, perfect for after a long bike ride. For more servings, just adjust the serving size and the recipe will adjust for you.
Equipment
- Blender
Ingredients
Pancake
- 5-6 okra, good sized, trimmed, sliced
- 1 cup soy flour, fine organic
- 1 teaspoon baking powder
- 1 teaspoon Chaat Masala
- salt and pepper, to taste
Smoothie
- ½ fresh pineapple
- 1 tablespoon raw honey
- 1 tablespoon Chia seeds
Instructions
Pancake
- Mix together soy flour, baking powder, Chaat Masala, and 1 egg in a small bowl, season to taste with salt and pepper, add water to get the desired pancake mix consistency. Add sliced okra and mix.
- Heat a non-stick pan with a slight splash of olive oil to medium heat. Pour in the pancake mixture, after a few minutes, watch for bubbles to appear on the top and check the bottom, when golden brown on the bottom, carefully flip the pancake.
- When golden brown on the bottom, place pancake on a plate.
Smoothie
- Add to your blender, ½ a fresh pineapple, raw honey, and Chia seeds, blend until smooth.
- Pour into a large glass and serve with the pancake. A mild tomato based hot sauce pairs well with the pancake.
Notes
Healthy and nutritious. Easily under $1 per serving.
North African Vegetable Stew
Nutritious and healthy vegetable stew served with rice. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 1 teaspoon brown sugar
- 3 cloves garlic, crushed
- 2 tablespoons paprika
- 2 tomatoes, chopped
- 3 zucchini, sliced
- 2 potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1 can chickpeas, 410 gram can, drained
- 2 cups water
- 1 packet stew mix, Shortcut
- 2 tablespoons mint, chopped
- 2 tablespoons plain yogurt
Instructions
- Heat oil in a large pot and fry onion until soft then add the sugar and fry for about 5 minutes or until the onions start to turn golden brown.
- Stir in the garlic and paprika and cook for 30 seconds to release the flavour and aroma.
- Add all the vegetables and the water and allow to simmer on a low heat for 30 minutes or until the vegetables are cooked.
- Stir in the chickpeas and stew packet and simmer for a further 5 minutes.
- Before serving, garnish with mint and yogurt. Serve with rice or couscous.
Notes
Easily $1 or less per meal per person.
Shortcut: Stew Seasoning Mix.
