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baking, food, recipe, vegetarian -

1 Tortillas plain pack of wraps 1 Brie wedge  10 tsp Cranberry sauce   Method Pre heat oven on 200ºC Use a circular cutter to cut 10 circular disc in the tortilla wrap then place them on the baking tray Cut the Brie into 2cm cubes making sure you have 10 cubes one per bake  Add one cube in the circular cut tortilla and then a teaspoon of cranberry sauce on top Bake for 18 minutes then remove and serve warm 

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Ingredients  1 red pepper chopped1 green pepper chopped2 onions finely chopped 3 garlic cloves pressed 3 tbsp tomato puree 100g red lentils 300ml vegetable stock 100g grated cheese 180g mixed nuts crushed 3 whole eggs 1 pinch paprika 1 pinch of salt 1 pinch of pepper     Method Place oil in a pan and bring to heat, first fry the peppers, onions, garlic together on medium heat for 3 mins add lentils and cook for a further minute making sure you keep them on the move so that they don't burn to the bottom of the pan, add tomato...

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  Ingredients  1 floret Broccoli stalked and chopped  100g Mushrooms sliced  2 Onions peeled and sliced  2 courgette diced  1 garlic clove sliced  3 tablespoons Mustard (wholegrain)                   2 tablespoons Lemon Juice                               1 Garlic clove crushed                                           White Sauce 50g Flour200ml Vegetable Stock100ml Milk50g Butter Recipe for making white sauce (click here)  Method  Make white sauce with recipe....

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Ingredients  200g  Purple broccoli chopped in half  2 Pok choi stalk removed  2 cloves garlic, whole 1 tablespoon rapeseed oil 1/4 cup vegetable stock 1 tablespoon soy sauce 1 tablespoon rice wine vinegar   Method   Heat the oil in your wok until hot. Turn the heat to down to medium then add the garlic cloves to the oil and fry until the cloves are golden brown. Add the broccoli making sure that you stir so that each stalk is evenly coated in the oil. Add vegetable stock, vinegar and soy sauce and immediately cover. Then steam the vegetables for 3...

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Ingredients 4 Chicory heads 2 tbsp rapeseed oil 4 tablespoons creamed horseradish  600ml  white sauce  recipe  40g Strong Swiss cheese grated  2 tablespoons white wine vinegar  Method Slice each head in half from root to tip. Warm the rapeseed oil in a large frying pan over a moderate heat, then place the halved chicory and saute frying both sides let both chicory brown slightly turning them over and making sure that the chicory does not colour too quickly. Add the white wine vinegar to the pan.  Make white sauce (follow this recipe - make double), add creamed horse radish to mixture. Place in baking dish and cover...

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