background preloader

Vegetarian

Facebook Twitter

Homemade Raisins. There are two things that you should definitely try during the summer, when temperatures are high and you don’t really feel like cooking: baking cookies in your car and making homemade raisins. The former requires an 100F-or hotter day to work well. The latter simply requires a very warm sunny day, fresh grapes and patience. Homemade raisins are easy to make and the finished product is well worth the effort. Raisins are formed when most of the water contained in a grape evaporates, leaving behind a slightly shriveled fruit that has a very high sugar content. They can take up to several days to dry out and go from “juicy grape” to “plump raisin,” and as long as you check on them once in a while, it is virtually impossible to over-dry them. To make raisins, start with a bunch of fresh grapes. Minty Pineapple Fried Rice. This is a tropical fried rice, not your usual Asian style fried rice. There is no soy sauce or any of the bottled Asian sauces usually used in fried rice recipes such as oyster and stir-fry sauces.

Instead, this lighter, healthier version uses coconut oil, fresh ginger, garlic and mint to flavour the dish. The vegetables are whatever you want them to be, I used carrots as well as some baked tofu. Frozen peas would make a nice addition too and if you are not vegetarian I would add some crab meat, shrimps or pork, they all go nicely together with the pineapple. Added bonus for this recipe for being a one pot meal, on this case a wok. As with any fried rice recipe, this dish is a perfect opportunity to clean up your fridge and use up leftovers. I didn't have any macadamia nuts on hand, but I bet it would taste great here, besides adding a crunch to the texture too.

One note on coconut oil: extra-virgin coconut oil is a healthy alternative to hydrogenated oils. Serves 1 You will need: Note: Chef Michael Smith | Recipe | Sweet Potato Chickpea Curry. This is one of our all-time favourite dishes, a brightly flavoured bowl of half stew, half soup and all flavour. Its spicy aromas are so tasty and addictive that you’ll never notice it doesn’t include meat. This dish is at its best when it’s served over rice. Ingredients a splash vegetable oil 1 large onion, diced 3 or 4 cloves garlic, chopped a small knob frozen ginger 1 teaspoon Thai curry paste 2 sweet potatoes, cubed 1 19 ounce can chickpeas 1 14 ounce can coconut milk 1 cup orange juice 1/2 cup peanut butter or any other nut butter a sprinkle sea salt 1 cup frozen green peas several handfuls baby spinach a bunch chopped cilantro Instructions Add a splash or two of vegetable oil to a stockpot over medium-high heat.

Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter and salt. The Can O' Beans Lunch: Avocado-Lime Black Beans | Apartment Therapy The Kitchn. Chickpea Casserole with Lemon, Herbs & Shallots Cookbook Recipe | Apartment Therapy The Kitchn. This reheats beautifully. It is often my go-to lunch; I love it with a good green salad and some crisp white wine for dinner, too. It's very satisfying; those chickpeas make for a more filling meal than pasta or rice. I haven't frozen this particular dish, but I have no reason to think that it wouldn't freeze well.

Chickpea Casserole with Lemon, Herbs & Shallots Cooked chickpeas form the toothsome base of this delicious dinner casserole. It's vegetarian and so very nice for a meatless supper. But with its herbed and lemony creaminess, it also makes a great side dish for roasted chicken or grilled pork chops. Serves 6 to 8 1. 2. 3. 4. Vegetable & Mint Summer Rolls with Peanut Sauce | Apartment Therapy The Kitchn. Here is one of our favorite Asian dishes for a summer lunch or warm evening -- fresh spring rolls (also called summer rolls). Heaps of fresh mint, shaved vegetables, and light rice noodles wrapped up all ready for a spicy, tangy peanut sauce. They are healthy and light, and so refreshing in the heat of summer. Want to see how to make these? They're super easy. This was our first experience with rice paper wrappers, and they were surprisingly easy to use. Because we didn't include any shrimp or meat in these summer rolls, we wanted a hearty dipping sauce.

And don't be scared of rice paper wraps! How To Make Vegetable Summer Rolls with Spicy Peanut Sauce makes 8 rolls What You Need IngredientsFor the Spicy Peanut Sauce:2 tablespoons creamy organic or natural peanut butter2 tablespoons rice vinegar1 tablespoon soy sauce2 teaspoons sugar1/2 teaspoon of red pepper flakes1 to 2 tablespoons water, to thin out the sauce, if necessary Instructions 1. 2. 3. 4. 5. 6. Mafalde Pasta w/ Green Veg & Lemon. Loading ... There is an abundance of lovely fresh green vegetables around at the moment, including my absolute favourite, asparagus. My beautiful sister cooks a deliciously simple asparagus spaghetti with lemon and cream and I just love a good simple vegetable pasta, so decide to try something similar. For this easy pasta recipe I combine asparagus, zucchini and peas with a little chilli, garlic, herbs and a nice amount of lemon for a fresh, light and tasty vegetarian pasta dish.

You could certainly try a variation of vegetables including, squash, broccoli, eggplant, green beans or even rocket and baby spinach. This is a very colourful and satisfying dish, great for a lunch when entertaining or a light evening meal. Preparation time: 25minsServes 4 Cook the pasta to the packet instruction in plenty of rapidly boiling water, strain and set aside. Meanwhile prepare the asparagus by snapping off the woody ends, slice in half lengthways and then slice into thin strips. Yummy & Healthy: Chickpeas as the Main Ingredient | Apartment Therapy The Kitchn.

Pineapple curry fried rice | saltbird.com. No one does summery sweet and savory better than the Hawaiians. They have a bit of experience when it comes to golden sun and leisure. This makes a perfect dinner to serve al fresco with some prosecco and a syrupy sunset. It uses up left over rice, simply dressed up with fresh pineapple, ginger, and garlic. Also, you get to roll up your sleeves and butcher a pineapple. The cashews and curry really add something extra to the traditional Hawaiian flavors. I’ve never been to the Hawaiian isles so this is, of course, all by word of mouth.

Also! Pineapple Curry Fried RiceIngredients: 2.5 cups cooked brown rice 1 cup cashews 1/4 cup dried cranberries 4 oz seitan or tofu chopped and browned 4 green onions 1 yellow onion 1 cup pineapple Method: In a small bowl, stir together the soy sauce, pineapple juice, brown sugar, lemon juice, and salt Over medium high heat, heat oil in a large wok or sauté pan. Cook diced tofu in oil for 4-5 minutes until browned and bouncy. Enjoy!