Read + Write + Report
Home | Start a blog | About Orble | FAQ | Blogs | Writers | Paid | My Orble | Login

Vegetarian foods and recipes - November 2007

Stuffed Capsicums

November 15th 2007 21:58
This is a great dish if you have some leftover rice. The alternative to using rice is cous cous or boiled potatoes.

Makes for 2 persons
stuffed capsicums



Ingredients:
2 large capsicums, tops and insides removed
½ cup cooked rice
1 yellow squash, diced
1 carrot, diced
½ tomato, diced
¼ cup pinenuts
½ cup baby peas
French beans, diced

Seasoning:
Olive oil
1 piece garlic, diced
2 tablespoons vegetable stock
Fetta cheese
Black pepper seeds
Fresh parsley
Salt to taste

Topping:
½ can fresh tomato sauce
1 tablespoon breadcrumbs

1. Add the rice and all the ingredients (except capsicums) in a large bowl.
2. Add all the seasoning including olive oil, garlic, vegetable stock, fetta cheese, black pepper, parsley and salt.
3. Spoon the mixture into the capsicums, pressing the mixture down to ensure that is completely stuffed.
4. Place in a casserole dish and pour the tomato sauce over the stuffed capsicums. Sprinkle the breadcrumbs over the tomato sauce.
5. Place in a hot oven, covered with aluminium foil for 1 hour at 150C. Remove the foil and cook for a further 30 mins.

5. Serve with a side salad.

90
Vote
Add CommentsAdd Comments
[ Link ]
Posted By: Sheetal Shah - Category: No Category
   


Malaysian style curry with saffron cashew rice

November 15th 2007 03:49
malaysian style curry
Makes for 4 persons

Ingredients:
10 baby potatoes, peeled
3 yellow squash, quartered
1 large carrot, quartered
¼ cabbage, large pieces
French beans, halved
5 cherry tomatoes, forked

Seasoning:
Vegetable oil
½ onion, chopped fine
2 tablespoon Malaysian curry spice (from Asian grocers)
1 tablespoon Sweet paprika
5 Fresh curry leaves (from Asian grocers)
5 Fresh Thai basil leaves (from Asian grocers)
1 large tin coconut milk
Salt to taste
Optional: chilli powder to taste

For the saffron cashew rice:
1. Add 2 cups rice to a rice cooker.
2. Wash well and top with required amount of water.
3. Add 1 tablespoon ghee, 4 strands of saffron, a few pieces of cashew and salt to taste.
4. Allow to cook while the curry is being prepared.

For the Malaysian style curry:
1. Add oil to a large pot.
2. Add the onion, Malaysian curry spice, sweet paprika, curry leaves and Thai basil leaves to the hot oil and allow them to cook until the fragrance is released. Be careful not to burn the spice mixture.
3. Add the potatoes and fry in the cooked spices.
4. Add about 2 cups water and allow to boil for about 10-12 minutes.
5. Meanwhile, prepare the coconut milk by adding 1 cup water and a pinch of salt.
6. Add the rest of the vegetables to the pot and half the coconut milk. Allow to boil for a further 10-12 mins.
7. Taste the curry and ensure that there is enough spice to your taste. At this stage, you can add some chilli powder if you like.
8. Add the remaining coconut milk and allow to boil for a further 20-30 mins on a very low fire. The longer the curry is allowed to boil, the better it will taste.
9. Serve with the saffron cashew rice.
94
Vote
Add CommentsAdd Comments
[ Link ]
Posted By: Sheetal Shah - Category: No Category
   


Moroccan Chickpea bake

November 14th 2007 04:22
I first had this at one of my favourite restaurants, The Moroccan Soup Bar on St. George’s Rd in Fitzroy, Melbourne. It is a purely vegetarian restaurant that serves excellent food at an amazingly cheap price.

Makes for 4 persons

Ingredients:
2 tins organic chickpeas, drained and washed well
250ml vegetable stock
Crisped pitta bread (from Middle Eastern bakery or you can make this yourself by placing pitta bread in a hot oven for about 30 minutes)

Seasoning:
Extra virgin olive oil
2 large bay leaves
1 stick cinnamon
2 cloves
2 tablespoons Tahini
2-3 tablespoons yoghurt
Baharat seasoning (from Middle Eastern grocers)
Salt to taste

Topping:
½ tablespoon butter
Pinenuts
Slivered almonds
Fresh parsley

1. Add olive oil to a pan.
2. Add the chickpeas and cover with vegetable stock.
3. Add the bay leaves, cinnamon, and cloves and allow to boil for 20 minutes until most of the liquid has evaporated.
4. Add the Baharat seasoning and salt to taste.
5. Transfer the chickpeas to a casserole dish and add the Tahini and yoghurt.
6. Place in hot oven and cook at 180C for about 15 mins, until all liquid has evaporated.
7. Just before removing chickpeas from the oven, prepare the topping.
8. Add the butter to a pan. Toast the pinenuts and almonds for a few minutes until golden brown.
9. Remove chickpeas from oven and top with the toasted nuts, crisped pitta bread and fresh parsley.
10. Serve with some cous cous or as a side dish with spiced rice and vegetables.
84
Vote
Comments (7)Comments (7) Add CommentsAdd Comments
[ Link ]
Posted By: Sheetal Shah - Category: No Category
   


Squash, eggplant & spinach lasagne with a pesto topping

November 13th 2007 05:45
Makes for 4 persons

Ingredients


[ Click here to read more ]
94
Vote
Read MoreRead More Add CommentsAdd Comments
[ Link ]
Posted By: Sheetal Shah - Category: No Category
   


San Choy Bao (Lettuce Cup)

November 8th 2007 02:29
Makes for 4 persons

This is a favourite of mine with a lovely cup of Jasmine or Green tea. This can be served as an entrée, or eaten as one of many small dishes


[ Click here to read more ]
60
Vote
Read MoreRead More Add CommentsAdd Comments
[ Link ]
Posted By: Sheetal Shah - Category: No Category
   


More Posts
July 2008
2 Posts
June 2008
3 Posts
May 2008
3 Posts
Older Posts
42 Posts dating from February 2007
Email Subscription
Receive e-mail notifications of new posts on this blog:
[ View Blog Summary ] [ Create A New Post ]
Moderated by Sheetal Shah
Copyright © 2006 2007 2008 On Topic Media PTY LTD. All Rights Reserved. Design by Vimu.com.
On Topic Media ZPages: Sydney |  Melbourne |  Brisbane |  London |  Birmingham |  Leeds     [ Advertise ] [ Contact Us ] [ Privacy Policy ]