This dip is certainly a favourite in my household. It's great served with chips, vegetable sticks (e.g. carrots, celery, cucumber), or even biscuits.
Spinach-Cheese Dip:
Ingredients:
300g frozen chopped spinach, thawed, well drained
500g cream cheese, softened
30g dry vegetable soup mix (or vegetable stock powder)
250g can of water chestnuts, chopped
Method:
1. Squeeze spinach in several paper towels to drain thoroughly
2. In mixing bowl, beat cream cheese until smooth. Fold in spinach, soup mix and water chestnuts. Chill
3. Serve with chips or crackers.
NOTE: Can serve with chopped pecans mixed through.
Serves: well, it's too hard to say - it makes a bowl's worth of dip!
Rating: 4 stars
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!
Creamy Polenta with Parmesan
This dish is GREAT as a side dish, or as a replacement for mashed potato.
As a young person who suffers from Rheumatoid Arthritis, the nightshade family of foods (including potato) can really cause my body pain at times. This dish has been a great replacement.
Creamy Polenta with Parmesan:
Ingredients:
1 tsp salt
2 cloves garlic, crushed
1 cup instant polenta
1/2 cup cream
40g butter, chopped
1.3 cup grated fresh Parmesan cheese
1/4 tsp paprika, and extra to garnish
Parmesan shavings to garnish
Method:
1. Bring 3.5cups of water to the boil in a large, heavy-based saucepan. Add the salt and crushed garlic. Stir in the poleta with a wooden spoon, breaking up any lumps. Book over medium heat for 4-5 minutes, or until smooth, stirring often.
2. Add half the cream and cook for 2-3 minutes, or until the polenta is thick and comes away from the pan. Stir in the butter. Remove from the heat and stir in the Paremesan, paprika and the remaining cream. Transfer to a warm serving bowl and sprinkle with paprika. Garnish with Parmesan shavings and serve at once.
NOTE: Polenta must be served hot to keep its creamy, light consistency.
Serves: 6 (you can halve it easily)
Rating: 4 stars
As a young person who suffers from Rheumatoid Arthritis, the nightshade family of foods (including potato) can really cause my body pain at times. This dish has been a great replacement.
Creamy Polenta with Parmesan:
Ingredients:
1 tsp salt
2 cloves garlic, crushed
1 cup instant polenta
1/2 cup cream
40g butter, chopped
1.3 cup grated fresh Parmesan cheese
1/4 tsp paprika, and extra to garnish
Parmesan shavings to garnish
Method:
1. Bring 3.5cups of water to the boil in a large, heavy-based saucepan. Add the salt and crushed garlic. Stir in the poleta with a wooden spoon, breaking up any lumps. Book over medium heat for 4-5 minutes, or until smooth, stirring often.
2. Add half the cream and cook for 2-3 minutes, or until the polenta is thick and comes away from the pan. Stir in the butter. Remove from the heat and stir in the Paremesan, paprika and the remaining cream. Transfer to a warm serving bowl and sprinkle with paprika. Garnish with Parmesan shavings and serve at once.
NOTE: Polenta must be served hot to keep its creamy, light consistency.
Serves: 6 (you can halve it easily)
Rating: 4 stars
Sweet Potato & Sage Risotto
This recipe I tried a while ago. It's not a bad little meal, if you like standing over a stove stirring for 30 mins.
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
Sweet Potato & Sage Risotto:
Ingredients:
50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish
Method:
1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.
2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.
3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan
Serves: 4
Rating: 4 stars
Nut Roast/Nut Loaf
Ok, so this recipe originally made me think...I thought, it was trying to imitate meat loaf a little too much...but it proved me wrong.
The texture is crisp and crunchy, and it's certainly filling. The nuts give great calcium, and there's plenty of protein in this dish. Give it a go!
Nut Roast:
Ingredients:
Loaf:
2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
300g (10oz) field mushrooms, finely chopped
200g (6.5oz) raw cashews
200g (6.5oz) brazil nuts
1 cup (125g/14oz) grated Cheddar cheese
1/4 cup (25g/3/4oz) freshly grated parmesan cheese
1 egg, lightly beaten
2 Tbsp chopped fresh chives
1 cup (80g/2 & 3/4 oz) fresh wholemeal bread crumbs
Tomato Sauce:
30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can tomatoes, chopped
1Tbsp tomato paste
1 tsp caster sugar
Method:
1. Grease a 14x21cm (5.5x8.5in) loaf tin and line the base with baking paper. Heat the oil in frying pan and add the onion, garlic & mushrooms. Fry until soft & then allow to cool.
2. Process the nuts in a food processor until finely chopped, but do not over process. Preheat the oven to moderate 180*C (350*F)
3. Mix together the nuts, mushroom mixture, cheese, egg, chives & breadcrumbs. Press firmly into the load tin & bake for 45 mins or until firm. Leave in the tin for 5 mins, then turn out.
4. To make the sauce, heat the oil in a pan & add the onion & garlic. Fry for 5 mins, or until soft but not brown. Add the chopped tomatoes, tomato paste, sugar and 1/3 cup (80ml) water. Simmer for 3-5 mins, or until the sauce has slightly thickened. Season to taste with salt and pepper. Serve the tomato sauce with the sliced nut loaf.
Serves: 4
Rating: 4.5 stars!
The texture is crisp and crunchy, and it's certainly filling. The nuts give great calcium, and there's plenty of protein in this dish. Give it a go!
Nut Roast:
Ingredients:
Loaf:
2 Tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
300g (10oz) field mushrooms, finely chopped
200g (6.5oz) raw cashews
200g (6.5oz) brazil nuts
1 cup (125g/14oz) grated Cheddar cheese
1/4 cup (25g/3/4oz) freshly grated parmesan cheese
1 egg, lightly beaten
2 Tbsp chopped fresh chives
1 cup (80g/2 & 3/4 oz) fresh wholemeal bread crumbs
Tomato Sauce:
30 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
400g can tomatoes, chopped
1Tbsp tomato paste
1 tsp caster sugar
Method:
1. Grease a 14x21cm (5.5x8.5in) loaf tin and line the base with baking paper. Heat the oil in frying pan and add the onion, garlic & mushrooms. Fry until soft & then allow to cool.
2. Process the nuts in a food processor until finely chopped, but do not over process. Preheat the oven to moderate 180*C (350*F)
3. Mix together the nuts, mushroom mixture, cheese, egg, chives & breadcrumbs. Press firmly into the load tin & bake for 45 mins or until firm. Leave in the tin for 5 mins, then turn out.
4. To make the sauce, heat the oil in a pan & add the onion & garlic. Fry for 5 mins, or until soft but not brown. Add the chopped tomatoes, tomato paste, sugar and 1/3 cup (80ml) water. Simmer for 3-5 mins, or until the sauce has slightly thickened. Season to taste with salt and pepper. Serve the tomato sauce with the sliced nut loaf.
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
Lentil Soup
I got this recipe from my friend DH. Thanks so very much for this! It's a massive hit in my family now.
Lentil soup:
Ingredients:
1 cup of red lentils
1 litre boiling water
a little oil or butter
1-2 carrots (cut into about 1cm chunks)
2-3 stalks of celery (cut into about 1cm chunks)
1/2-1 onion (diced)
as much garlic as you want
1 tsp garam marsala
1 tsp cumin
1/2 tsp tumeric
1 tsp corriander (or seeds)
1 Tbspn cream
1 Tpspn cornflour
1 cup diced tomato
1 cup peas &/or corn
any other vegetable you want to put in
Fresh herbs (e.g. corriander, basil, parsley, etc)
Salt and pepper to taste
Method:
1. Combine lentils and boiling water. Leave to soak while you prepare the rest of the ingredients
2. In a hot saucepan combine oil/butter, garlic, carrots, celery and stir until celery is a bit tender
3. Add garam marsala, cumin, tumeric and corriander (if you don't have these, add an equivalent amount of curry powder) and allow the aroma of the spices to come out
4. Pour lentils and remaining water into above saucepan and stir
5. Allow to simmer for up to 20mins
6. Combine cream and cornflour, then add to the pot
7. Add tomato, corn and peas and any other cooked vegetables (you can put mushrooms, zucchini, etc in raw as it will cook through) and allow to simmer for a little while longer stirring as you do
8. Add herbs and salt and pepper to the mix and when they've lilted, it's ready to serve!! YUM!!!
It's great with fresh bread or damper and with a dollop of ricotta or cream cheese.
Serves: 4-6 people
Rating: 4.5 stars!
Lentil soup:
Ingredients:
1 cup of red lentils
1 litre boiling water
a little oil or butter
1-2 carrots (cut into about 1cm chunks)
2-3 stalks of celery (cut into about 1cm chunks)
1/2-1 onion (diced)
as much garlic as you want
1 tsp garam marsala
1 tsp cumin
1/2 tsp tumeric
1 tsp corriander (or seeds)
1 Tbspn cream
1 Tpspn cornflour
1 cup diced tomato
1 cup peas &/or corn
any other vegetable you want to put in
Fresh herbs (e.g. corriander, basil, parsley, etc)
Salt and pepper to taste
Method:
1. Combine lentils and boiling water. Leave to soak while you prepare the rest of the ingredients
2. In a hot saucepan combine oil/butter, garlic, carrots, celery and stir until celery is a bit tender
3. Add garam marsala, cumin, tumeric and corriander (if you don't have these, add an equivalent amount of curry powder) and allow the aroma of the spices to come out
4. Pour lentils and remaining water into above saucepan and stir
5. Allow to simmer for up to 20mins
6. Combine cream and cornflour, then add to the pot
7. Add tomato, corn and peas and any other cooked vegetables (you can put mushrooms, zucchini, etc in raw as it will cook through) and allow to simmer for a little while longer stirring as you do
8. Add herbs and salt and pepper to the mix and when they've lilted, it's ready to serve!! YUM!!!
It's great with fresh bread or damper and with a dollop of ricotta or cream cheese.
Serves: 4-6 people
Rating: 4.5 stars!
Path of the vegetarian
So, I've decided to dedicate this blogsite purely to my vegetarian recipes.
This way, I can direct my friends here, I can find my recipes on the go, and I can let others know of the wonders of vegetarian cooking!
I tried to go vego a few years ago, but I just didn't have the support, and I didn't know enough about being a vegetarian and how to eat properly, so I didn't get enough nutrients.
Being vegetarian is not about simply cutting out the meat in your diet. You've got to add other things in too! One of the biggest mistakes new vegetarians make is they replace the meat in their diet with cheese! Hello excess fat! Or, they think that tofu is the only protein you can get...wrong again.
I hope you enjoy my recipes. I will rate them as I go. Please feel free to do that too!
This way, I can direct my friends here, I can find my recipes on the go, and I can let others know of the wonders of vegetarian cooking!
I tried to go vego a few years ago, but I just didn't have the support, and I didn't know enough about being a vegetarian and how to eat properly, so I didn't get enough nutrients.
Being vegetarian is not about simply cutting out the meat in your diet. You've got to add other things in too! One of the biggest mistakes new vegetarians make is they replace the meat in their diet with cheese! Hello excess fat! Or, they think that tofu is the only protein you can get...wrong again.
I hope you enjoy my recipes. I will rate them as I go. Please feel free to do that too!
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