Vegan Recipe: Quick and Tangy Artichoke Barigoule. Bar-eee-gooul!
It just rolls of the tongue, doesn't it? This is a dish of artichoke hearts stewed in white wine from the Provence region of France. It's light and tangy, perfect for spooning over a bowl of pasta or even just piling on a piece of toast for a mid-day meal. Our version takes advantage of frozen artichoke hearts so the whole dish comes together quickly and easily in just a few minutes. This is a great recipe to have in your pocket when preparing a meal for both vegans and meat-eaters. This is also a dish that improves overnight so the flavors have time to meld together.
Easy Artichoke Barigoule serves 4 to 6 1 large onion, sliced thinly1 medium carrot, diced small3 cloves garlic, minced1 teaspoon fresh thyme1 bay leaf12 ounces (about 3 cups) frozen artichokes1/2 cup dry white wine1/2 cup vegetable broth or water2 teaspoons drained caperszest from one lemon1/4 cup minced parsleyextra-virgin olive oilextra minced parsleylemon wedges. Vegetarian and Vegan Tofu Lasagna with Spinach Recipe - A low-fat and dairy-free lasagne recipe. Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful.
No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free and much lower in fat than other traditional lasagna recipes. See also: More vegetarian and vegan lasagna recipes Ingredients: 1/2 pound lasagna noodles2 10-ounce packages frozen chopped spinach, thawed1 pound soft tofu1 pound firm tofu1 tbsp sugar1/4 cup soy milk1/2 tsp garlic powder2 tbsp lemon juice3 tbsp minced fresh basil2 tsp salt1 32-ounce jar of tomato sauce Preparation: Prepare the lasagna noodles according to package directions.
Pre-heat oven to 350 degrees. Squeeze the spinach as dry as possible and set aside. Creamy Avocado Pasta. Oh…my….gosh.
Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: » Epic Sweet Potato Lasagne. I wanted to make a pasta-free lasagne – so I decided to create a sweet potato one.
It melted in our mouths, and it was one of the most mouthwatering baked dishes ever. An epic dish to serve to friends and family. It’s so decorative, and combines the idea of roast potatoes with a wonderful sauce, red Bolognese and a cheese sauce that really is very cheezy ! Serve with garlic bread and a crunchy green salad (actually my strawberry salad has lots of green, and really has all the edge you need to take this dish to another level). 2 Tbsp (30 ML) olive oil 3 spring onions (scallions), chopped 3 cloves garlic, chopped 1 400g tin tomato pulp 2½ cups vegan mince meat (I used Linda McCartney’s) (see below for gluten free mince) 6 to 8 sun dried tomato halves, chopped ¼ red pepper, chopped 2 Tbsp tomato paste ½ tsp smoked paprika (or UK) salt to taste. » My State of the Art Lasagne. I love nuts and incorporate them in many of my recipes, be they raw smoothies, salads, curries, burgers, pasta dishes, cakes and slices – you name it, and you’ll find them somewhere there.
Few people don’t like lasagne – everybody makes it differently, and that’s what makes it such an interesting and versatile dish. Here I have pushed the boundaries to create a lasagne you will probably want to eat for the rest of your life. All I can say is it’s centre is moist, it’s topping is crunchy, it’s flavour is too tasty for words, and the texture is just delectable.
Your taste buds will be filled with joyous gratitude as you tuck into this enormous feast of a dish – oh, and the aroma, the aroma will talk to you when you bring it out of the oven. State of the art Lasagne is in itself a work of art. Serves 6 portions. Place all the ingredients together and mix well in readiness for placing on top of lasagne later on. » Cheezy Zucchini and Pasta Frittata. Feb 02 This dish is in part inspired by a common Maltese dish, probably originating from a simple way to use up leftover spaghetti or other pasta in the fridge.
The pasta is fried with a beaten egg, some grated cheese, and a little salt – the result is a wonderful golden delight, often made with fine spaghetti. The remaining inspiration is the good old omelette, which combine with the true origins of a frittata – first fried, but not flipped, before placing in the oven until totally golden – I have drizzled mine with some wonderful extra virgin olive oil to be sure of this. TIP : This dish is easy to make, and once you have made it once, you are going to want to make it again, and to try out different variations. Try it with spinach instead of zucchini next time (make sure you drain all the water out of the spinach, and that it’s chopped well using kitchen scissors). Olive oil 150g (5 oz) cooked spaghetti or spaghettini, then cut into approx 2” or 3” pieces For the thick batter.
Scrumptious Spaghetti ‘Meatballs’ in Rich Tomato Sauce - Mouthwatering Vegan Recipes. Most people I know love ‘meatballs’ (we love the veggie equivalent), what fun !
Yummy, scrummy balls of nutritious, delicious ingredients, packed with vitamins and converted into delectable little balls, with a delightful texture and irresistible flavour. My mother also used to make delicious ones – sadly with meat – but these are the meatless ones, with just as much flavour and just as many thumbs-up points. I have always found the concept of meatballs in a rich tomato sauce to be a comforting prospect for lifting the spirits, as well as a ‘looking forward to’ label attached to a pleasurable sit-down meal – to share with either friends or family, or both. I suppose the added bonus of chewing into the tender balls, sucking in the spaghetti, and inevitably splattering the amazing sauce – all add to the pleasure of eating such a meal.
Vegan Tofu Lasagne recipe. Vegetarian Tomato Pasta Sauce recipe.