Any good vegetarian/oganic recipes?!
Any good vegetarian/oganic recipes?
I do not eat meat and would like to try a new recipe, thank you!
Answers:
Sean's Falafel and Cucumber SauceSUBMITTED BY: Sean
"This is a great recipe for falafel. Everyone that I have made it for loves it. Yum!!"
Original recipe yield:
4 servings
PREP TIME 20 Min
COOK TIME 10 Min
READY IN 1 Hr
PHOTO BY: BODIA US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
DIRECTIONS
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
Wine Tip
Try with a Pinot Noir or Sauvignon Blanc.
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Source(s):
http://allrecipes.com/recipe/seans-falaf...
http://search.yahoo.com/search?search=ve...
eew i hate veg stuff. go grab a turkey leg
I love this healthy vegetarian chili, and I'm not even a vegetarian.
Ingredients:
1 small onion, diced fine
1 20oz can crushed tomatoes
1 16oz can kidney beans, drained
1/2 bag Morningstar Farms veggie crumbles OR 3 packets Boca meatless crumbles, thawed
1 Tbsp white vinegar
3-4 splashes Worcestershire sauce
cumin, black pepper, and cayenne pepper to taste
cooking spray
To prepare:
Place a medium saucepan over medium heat. Spray with cooking spray and add diced onion. Sautee onion until soft, 6-8 minutes. Reduce heat to medium-low, add crushed tomatoes and veggie crumbles, stir to combine. Bring to a simmer, add vinegar and 3-4 splashes Worcestershire sauce, stir. Add cumin, cayenne, and black pepper until desired flavor is achieved. Fold in beans and heat 2-3 minutes until beans are warmed through. Serve immediately topped with fat free cheese or fat free sour cream. Makes approximately 5 servings.
I like to take the leftovers and put them over veggie dogs for chili cheese dogs!
Take one med-large eggplant and put some holes in it all over with a fork. Place on a sheet of aluminum foil and throw in a pre-heated oven at 225C and bake about 50-60 minutes, until the skin is crisp and soft inside.
while it is baking sautee some crushed garlic, onions and tomatoes in extra-virgin olive oil, some mushroom slices if you wish as well. Leave all of it in the pan (covered) until the eggplant is ready.
when the eggplant is done baking and slightly cool enough to peel, peel away the skin, Now take a knife and chop the flesh into medium-sized cubes, heat the pan with the onions and tomatoes to medium-high. Add the cubes and stir, adding a dash of the extra-virgin olive oil, salt, and pepper to taste. The cubes may break down while doing this, but its yummy whether they stay in cubes or not.
After about 3 minutes, turn off the heat and squeeze in the juice of half a lemon, and anymore extra-virgin olive oil you wish to add. you can also add some chopped parsley.
I usually eat this with pita bread.