Sanitarium brand put out a great range of meat replacements. My favourite is the "devon" style roll called "Vegie Delights Deli Luncheon Smoked". Tastes so good on a sandwich, eaten plain, or even used in cooking!
Sweet Potato and Corn Fritters
Ingredients:
400g Sweet Potato, grated
6 Spring onions/shallots, thinly sliced
3/4 cup corn kernels, drained
4 slices Sanitarium Vegie Delights Deli Luncheon Smoked, finely diced
1/3 cup plain flour
3 free-range eggs, lightly beaten
1 tablespoon olive oil
3/4 cup reduced fat ricotta cheese
2 tablespoons chives, snipped
Method:
1. Place sweet potato, spring onions, corn, diced Vegie Delights roll, flour and eggs in a large mixing bowl and stir until well combined.
2. Heat oil in a large non-stick frying pan. Add heaped tablespoons of mixture and cook for 2-3 minutes each side or until golden. Remove and place on paper towel to drain.
3. Mix together ricotta and chives. Serve fritters with chive ricotta.
Serving Suggestion:
Serve fritters with a side salad consisting of lettuce, tomato, celery, carrot, cucumber, capsicum, and any other fresh vegetables.
Source: adapted from the Sanitarium, Vegie Delights website" http://www.vegiedelights.com.au/recipes/quicksnacks/sweet-potato-and-corn-fritters.aspx
Makes: approximately 20
Rating: 4
Showing posts with label ricotta. Show all posts
Showing posts with label ricotta. Show all posts
Monday, 8 September 2008
Saturday, 6 September 2008
Vegetable Triangles
Great for disguising vegetables from those who claim not to like them! This recipe should make approximately 20 triangles.
Vegetable Triangles
Ingredients:
1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry
Method:
1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.
2. Blend ricotta and egg together and slowly add to vegetable mix.
3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).
4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.
5. Bake in oven until the filo pastry browns.
Serves: 4
Rating: 4
Vegetable Triangles
Ingredients:
1 Tbsp oil
1 cup cooked, mashed sweet potato
1/2 cup cooked, mashed pumpkin
1 potato, diced small, and boiled till tender
1/2 cup spinach, steamed with all liquid drained out
1 cup tomatoes, diced
1 cup ricotta cheese
1 free range egg
1 onion
6 sheets Filo pastry
Method:
1. Combine oil with the next five ingredients and simmer for 5 minutes until onion and tomatoes are tender.
2. Blend ricotta and egg together and slowly add to vegetable mix.
3. Simmer for 5 minutes, then take off heat. (You can now freeze the mixture if you are not ready to use straight away).
4. Arrange filo pastry into strips and place a tablespoon of mixture into the corner and fold the pastry onto itself to form triangles.
5. Bake in oven until the filo pastry browns.
Serves: 4
Rating: 4
Monday, 7 April 2008
Soy Peanut Burger
Another variation on the vegetarian hamburger that doesn't involve dodgy lentil patties from the freezer section of Coles!
Soy Peanut Burger:
Ingredients:
300g can soy beans
60g ricotta cheese
2 Tbsp peanut butter
40g wholemeal breadcrumbs
1 Tbsp chilli sauce*
2 tsp ground cumin
2 Tbsp fresh coriander, chopped
4 medium wholegrain bread rolls
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc)
Method:
1. Place the soy beans in a medium bowl and mash. Add ricotta cheese, peanut butter, breadcrumbs, chilli sauce, cumin and coriander. Mix well. Shape into 4 patties and refridgerate for 30mins.
2. Coat a meadium non-stick frypan with cooking spray**. Heat frypan and cook the patties 2 mins on each side.
3. Place a patty on each bread roll with the mixed salad vegetables.
* Can use sweet chilli sauce
** Can use oil instead
Serves: 4
Rating: 4
Soy Peanut Burger:
Ingredients:
300g can soy beans
60g ricotta cheese
2 Tbsp peanut butter
40g wholemeal breadcrumbs
1 Tbsp chilli sauce*
2 tsp ground cumin
2 Tbsp fresh coriander, chopped
4 medium wholegrain bread rolls
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc)
Method:
1. Place the soy beans in a medium bowl and mash. Add ricotta cheese, peanut butter, breadcrumbs, chilli sauce, cumin and coriander. Mix well. Shape into 4 patties and refridgerate for 30mins.
2. Coat a meadium non-stick frypan with cooking spray**. Heat frypan and cook the patties 2 mins on each side.
3. Place a patty on each bread roll with the mixed salad vegetables.
* Can use sweet chilli sauce
** Can use oil instead
Serves: 4
Rating: 4
Saturday, 29 March 2008
Pasta with Ricotta, Herbs and Pumpkin
This recipe is really very easy, and the entire family will love it.
Pasta with Ricotta, Herbs and Pumpkin:
Ingredients:
300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts
Method:
1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.
2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.
3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.
4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.
5. Divide mixture into 4 serving bowls and garnish with pine nuts.
Serves: 4
Rating: 4.5 stars!
Pasta with Ricotta, Herbs and Pumpkin:
Ingredients:
300g peeled pimpkin, cut into 1.5cm cubes
250g cherry tomatoes, halved
350g pasta
200g broccolini, cut into florets (can use broccoli)
3/4cup smooth low fat or light ricotta
1/3 cup chopped herbs (e.g. parsley and chives)
Pine nuts
Method:
1. Preheat oven to moderate 180*C. Place the pumpkin on a large baking tray lined with non-stick baking paper. Spray with olive oil and season with sea salt and freshly ground black pepper.
2. Bake for 10 mins. Remove from oven and add the tomatoes to the tray. Return to the oven for a further 10mins or until pumpkin is soft and tomatoes are wilted.
3. Cook the pasta in a large saucepan of lightly salted boiling water according to the packet, or until al dente. Add the broccolini to the saucepan for the last 2 mins of cooking time. Drain well and then return to the pan.
4. Stir the ricotta and the herbs through the pasta, then add the roasted pumpkin and tomatoes. Gently toss to combine.
5. Divide mixture into 4 serving bowls and garnish with pine nuts.
Serves: 4
Rating: 4.5 stars!
Baked ricotta tarts
This recipe is so simple it's hard to believe that it will taste so GOOD!!
Baked ricotta tarts
Ingredients:
500g ricotta cheese
fresh herbs (e.g.garlic, corriander, chilli, etc) chopped
salt
Method:
Stir all together and put into greased muffin tins at 180*C for about 30mins or until firm
You can serve this as a side dish or as a main meal with veggies, salad, or anything else you can think of!
Serves: 2-4 people
Rating: 4.5 stars
Baked ricotta tarts
Ingredients:
500g ricotta cheese
fresh herbs (e.g.garlic, corriander, chilli, etc) chopped
salt
Method:
Stir all together and put into greased muffin tins at 180*C for about 30mins or until firm
You can serve this as a side dish or as a main meal with veggies, salad, or anything else you can think of!
Serves: 2-4 people
Rating: 4.5 stars
Subscribe to:
Posts (Atom)