Recipe submitted by: Michela Carissimi
Recipe Serves: 2 people     Prep Time: 15 minutes    Cook Time: 1 hr

Ingredients:
5 tbs olive oil
200 grams fresh mushrooms
200 ml white wine
200 grams peas
2 litres water
200 grams penne pasta
80 ml fresh cream
parmigiano cheese
parsley
garlic
salt and pepper           

Instructions:

Put in a saucepan: 3 tablespoons of olive oil, 200g of fresh, sliced mushrooms, a slice of garlic, salt andpepper. Make them boil in 200ml of water and 200ml of white wine. Let them cook for around 40 minutes.

For the peas:
Put in a frying pan 2 tablespoons of olive oil and a glass of water. Put 200 g of frozen peas and add two pinches of salt. Let them cook for at least 10 minutes when water has evaporated. When both peas and mushrooms are ready mix them together in a big frying pan.

For the pasta:
Put 2 litres of water in a saucepan, add half a tablespoon of salt and let the water boil. When boiling temperature is reached, add 200g of Italian pasta (“penne” is the best suggested for this kind of pasta, but if you don’t find this kind of pasta you can choose also fusilli or maccheroni). Let the pasta boil for 10 minutes.

When the pasta is ready, drain it and mix it in the frying pan where you have previously put mushrooms and peas. Put the frying pan over the stove (in a low heat). Mix gently the pasta and add about 80ml of fresh liquid cream, keep on mixing always in a low heat. Turn off the stove and spread parmigiano cheese all over the pasta and mix again. Finally, you can add some parsley to garnish the dish!

Delicious! … And… Buon Appetito!

Instructions:

Open the blanket of mozzarella, but do not remove the plastic (the sheets are usually sold with a plastic protector). If you do not, it is suggested that the blanket is placed on a thin plastic.

Then spread on the blanket, the arugula, minced dried tomatoes, tomatoes and lettuce and season with salt and oregano to taste. With the help of plastic wrap, roll the blanket like a jelly roll and refrigerate for about 1 hour.

Before serving, remove the plastic jelly roll and cut into thin slices.

To make the dish more beautiful, place the slices in the center of a platter decorating its edges with rocket leaves and chopped lettuce.

Instructions:

Preheat grill, or oven broil. Coat eggplants, zucchini, yellow squash, red and green peppers and portabella mushroom with 3 tablespoons of extra-virgin olive oil, sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.

Grill or broil eggplant, zucchini, yellow squash, and portabella mushroom for 1 ½ to 2 minutes on each side or just until tender and set aside to cool.

Place red and green peppers on grill or broil, grill for 3 minutes on each side or until tender. Cut into (1-inch-wide) strips and set aside to cool. Combine in a mixing bowl, ricotta cheese, egg, ¼ cup grated cheese, parsley, ½ of the basil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Cook the lasagna noodles according to package directions, omitting the salt and the fat.

Preheat oven to 375°

In a 13 x 9-inch baking pan 3 to 4-inch high, coat the bottom and sides with the remaining 3 tablespoons of extra-virgin olive oil.  Arrange 4 or 5 noodles overlaying each other on the bottom of the baking pan. Top the noodles with a ½ of each fresh tomato, eggplant, zucchini, yellow squash, red and green peppers and portabella mushroom. Spread ½ of ricotta cheese mixture over on top of the grilled veggies and with ½ of the fresh mozzarella cheese and sprinkle ½ of the remaining grated cheese.

Repeat the layer of noodles, veggies, ricotta, mozzarella and grated cheese, cover with remaining noodles and topped with fresh tomato and drizzle with the remaining extra-virgin olive oil.

Bake at 375° for 45 minutes to 1 hour. Let stand for 15 to 20 minutes before serving. Sprinkle with grated cheese, fresh basil and serve.

Ingredients:

1/2 cup button mushrooms, thinly sliced and sautéed in butter or light olive oil
10 oz frozen chopped spinach, thawed
4 eggs
3/4 cup cream
1 1/4 cup milk
Salt and pepper to taste
2 tbsp lemon juice
2 tbsp fresh basil, chopped
1/2 cup black olives, thinly sliced
1/4 lb vegetarian feta cheese, tiny cubes
Easy pie crust dough, 1 recipe*
1/2 cup fresh grated vegetarian cheddar cheese
Hollandaise sauce, 1 recipe*

Instructions:

Preheat oven at 375 degrees. Drain mushrooms, and pat off any oil or grease. Drain spinach and squeeze out as much moisture as possible. Mix the eggs, cream and milk. Add the salt, pepper, lemon juice and basil. Stir in spinach, mushrooms, black olives and feta cheese. Fill quiche crust and place the grated cheese on top.

Bake for 30 to 40 minutes or until a knife inserted in center comes out dry. Cool for at least 10 minutes before serving. Prior to serving, spoon a generous amount of Hollandaise over the quiche slice. Finely crumbled feta cheese may also be sprinkled over the top. Garnish with basil leaves and whole black olives.

* Both recipes appear in Linda McCartney’s book, Linda’s Kitchen: pie crust dough on page 179, and Hollandaise sauce on page 150.

Note: 1/4 cup freshly grated Parmesan cheese may be substituted for the cheddar.

Ingredients:

For the pastry:
250g flour
100g cold butter
1/8 litre cold water
Pinch of salt and baking powder

For the topping:
1 bush of celery (approx 500g)
2-3 onions or spring onions
5-6 eggs (Depending on size)
150g Vegetarian Parmesan cheese
Powder of black pepper and nutmeg
Optional bunch of chopped parsley

Instructions:

Mix flour, baking powder and pieces of cold butter and salt, add cold water slowly step by step while kneading until the pastry is even and homogenous. Store for approximately 30 minutes in the fridge.

Meanwhile prepare the topping: Wash and clean the celery, chop it into small pieces and blanch it for 5 minutes in a pot of boiling salt water, then take it out and chill with cold water. Peal the onions and chop them into small pieces. Grate the Parmesan finely. Put the eggs and the parmesan into a bowl and mix them well, add the finely chopped onions, the blanched celery and the spices as you please, and the optional chopped parsley.

Take the cooled pastry and push it into a baking dish, build a small rim on the wall. Add the celery topping equally in thickness. Transfer into a preheated baking oven for approximately 50 to 60 minutes until the pie is golden brown.

Ingredients:

¾ cup (uncooked) penne pasta
½ cup, about 12-14 grape tomatoes

About 10 cracked green olives

2 teaspoons olive oil
4-5 medium fresh basil leaves

¼ cup feta cheese, crumbled
Freshly ground black pepper to taste

Instructions:

Boil about 1quart of the cold water in a saucepan. Add the penne and set a timer for 9 minutes for al dente.

While the pasta is cooking, cut the grape tomatoes in ½ lengthwise and place on a serving plate.

Drain the cracked green olives and rinse with cold water. Add about 10 to the serving plate with the tomatoes.

Drain the pasta and then return to the pan. Add the olive oil and toss to coat.

Place the penne on the serving plate and gently mix with the olives and tomatoes. Sprinkle feta cheese over the penne mixture then season with black pepper. Tear the basil leaves onto the mixture and serve.

Ingredients:
1 tbsp olive oil
1 (small) onion, chopped
1 eggplant, peeled, chopped
3 tbsp tomato paste
1 can lentils, red or green or a mixture
500 ml vegetable stock
I can of chickpeas, cooked
1 tbsp lemon juice
1 tsp salt, or to taste

Instructions:

Heat a pot on high, add the oil, onions and eggplant. Stir-fry until the onions and eggplant are golden brown.

Add the tomato paste and cook, stirring constantly until the tomato paste is darker in color.

Add the lentils and stock or water. Mix very well. Cover and cook on medium-low until the lentils are very tender, about 45 minutes. When they are cooked well, transfer soup to a blender (two batches probably) and blend away. You can also use an immersion blender.

Add the chickpeas, salt and lemon juice. Mix. Cook for another 15 minutes. Taste for seasoning.

Ingredients:
24 oz mushrooms – use different varieties and sizes
(small button, steak cut, sliced small Portobello etc)
1 large onion – sliced
Stout
1 cup half and half
2 Tablespoons flour
Salt and Pepper to taste
Pie crust for two deep dish pies

Optional ingredients -
Soy sauce
Thinly sliced parsnip, potato, carrot
Mushroom or Stout gravy

Instructions:
As a vegetarian I wanted a hearty dish for a Holiday Entree so I took ideas from a few Stout, Beef, Veggie Pies and created my own. This is now a Holiday staple for us and even the non-veggies in my family love it.

Put the mushrooms into a bowl with enough Stout to cover and let
them sit in the refrigerator overnight.

Next day:
Sautee the onion in butter and oil until caramelized, with a slotted spoon add the mushrooms and continue to sauté until the mushrooms are cooked, (if using, add the sliced parsnip, potato, carrot and mix thoroughly, add some leftover Stout from the mushroom bowl to slightly cook the parsnips, potatoes, carrots if needed).

Salt and Pepper to taste, set aside in the fry pan to cool slightly. Add the flour to the half and half, stir constantly over med heat until it thickens. This mixture should be heavy and thick. Add to the cooled mushroom mixture, mix thoroughly, if the Stout is too bitter for your taste add 1-2 Tablespoons of soy sauce to cut the bitterness.

Put the mixture into the pie crust put the top crust onto the pie, flute the edges and put a few steam holes in the top crust. Refrigerate for at least 30 minutes then bake in a pre-heated 375F oven for 45 minutes. Let stand 5-10 minutes before slicing.

Gravy options:
If you have any leftover Stout from the mushroom bowl, add a little to the fry pan to loosen any drippings with a little flour, this makes a nice Stout gravy to poor over Pie Slices as they are served. Or you can use prepared Mushroom gravy, or you can serve without any gravy at all. It is just as good.

Ingredients:
1 packet of veggie crumbles
6 to 8 veggie bacon slices
1/2 cup sugar
3/4 cup brown sugar
1/2 cup catsup
Salt and pepper to taste
1 can kidney beans
1 can black beans
1 can of lima beans (or three bean types of your choice)
1 bell pepper
1 small onion both chopped well
2 tsp. vinegar

Instructions:

Sauté onion and bell pepper in a little olive oil till tender add veggie crumbles and cook till warmed through. Cook veggie bacon till crisp and crumble. Drain beans and put into a casserole dish. Add in cooked ingredients, sugar, catsup and vinegar. Mix well. Bake in 350 oven for 1 hour. Goes well with corn or garlic bread and a tossed salad.

Ingredients:
1 1/2 cups frozen sweet corn
1/2 cup butter, softened
1 pinch salt
3 tablespoons sugar
1/2 cup corn masa harina flour (corn flour)
2 tablespoons all-purpose flour

Instructions:

Preheat oven to 400°F.

Prepare the tamale cakes by chopping 1 cup of the frozen corn (Cooked) in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.

Add masa and flour and blend again. Mix in the remaining 1/2 cup of frozen corn kernels by hand.

Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.

Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.

Ingredients:
juice 1 organic orange, pineapple, sweet potato
1 cup pitted cherries [yellow sour ones]
1 tsp cranberries.

Instructions:

Pour from juicer into a blender and slowly pour in 1/2 cup of raw organic pine nuts and cashews as it blends until nuts are liquified completely [no crumbs].

There you have it by Deb Elliott

Quinoa with Stir Fried Veg and Seeds
Recipe submitted by: Caroline Dean @spoonfedsuppers
Serves 2      
Average Calories: 468      Average Saturated Fat: 2.8g
4 of your 5-a-day

Ingredients:
100g / 3 1/2 oz / 1 cup quinoa
1 tbsp olive oil
2 garlic cloves, crushed
25g / 1 oz / 1/3 cup blanched almonds
25g / 1 oz / 1/3 cup sunflower seeds
2 carrots, sliced
150g / 5 1/4 oz / 1 cup leeks, sliced thinly
150g / 5 1/4 oz / 1 cup broccoli, divided into florets
100g / 3 1/2 oz / 1/2 cup cherry tomatoes, halved
100ml / 4 fl.oz / 1/2 cup vegetable stock
1 tbsp tomato purée

Instructions:
(1) Cook the quinoa according to packet instructions. Then drain.
(2) Meanwhile, heat the oil in a wok and sauté the garlic, almonds and sunflower seeds for 2 mins. Stir often: don’t allow the almonds and seeds to burn, just toast them slightly.
(3) Then add in the carrots, leeks, broccoli and tomatoes. Stir fry for 3 mins.
(4) Add the stock and tomato purée to the wok. Combine well. Simmer for 10 mins over a low heat.
(5) Tip the quinoa into the wok and combine well. Then serve.

and here is the twit pic: http://twitpic.com/1a7p6k

Ingredients:
For the pasta –
2 cups all purpose flour plus 1/3 for dusting
½ teaspoon salt
2 beaten eggs (or egg substitute equivalent )
1/3 cup water
1 teaspoon olive oil

For the filling –
1 whole butternut squash (or other seasonal squash) Cooked, peeled, and cubed. Canned if need be.
½ cup ricotta cheese (or vegan substitute. A vegan sour cream and nutritional yeast works for a substitute as far as taste)
3 cloves garlic, peeled and smashed (more if you’re like me..)
1 teaspoon nutmeg
Salt and pepper, to taste

Instructions:
Prepare pasta by combining flour and salt in a large mixing bowl. Make a well in the center of flour mixture, add eggs, oil, and water, Mix together well. Turn dough out onto floured surface, kneading until smooth. Cover and rest for 10 minutes.

Meanwhile, peel, seed, and cube cooked squash. (Save scraps in a freezer bag to make your own easy, money saving vegetable broth!!) Blend together with a hand mixer or food processor, adding in ricotta cheese, garlic, and nutmeg. Add salt and pepper to taste. I like the texture cracked peppercorns give the filling.

Cut pasta dough into thirds, working each section with a rolling pin. The idea is to get the dough as thin as working possible. Use your best judgment. The thicker the dough is rolled out, the thicker it will be cooked. Using a biscuit cutter, cut circles out and place onto a covered cookie sheet pan. Dough should yield about 2 dozen, or enough for 12 large ravioli. Fill with 1 teaspoon of filling; top with second square. Use the edge of a fork to press the pasta together.

Let ravioli rest 10 minutes before cooking. Bring large pot of water to a rolling boil. Drop 5 ravioli in at a time, cooking in 4 minute intervals. Drain well. Top with sage butter sauce. ½ cup of butter, or butter flavoured veggie spread. Taste is key. Sautee a few sprigs of fresh sage until you can smell the herbs and butter.

Serve cooked ravioli over vegetable medley, or whatever suits your fancy. These little gems are also great fried or toasted.

Step 1. Press and Shred Tofu 6 ounces Organic Extra Firm Tofu
½ cup Organic Cornstarch
¼ teaspoon Fine Sea SaltWrap the Tofu in 2 paper towels. Press the Tofu down, leaving something heavy (such as a heavy can or big book) on top to squeeze out as much moisture as you can. Let the water drain out of the Tofu for 20 minutes. Remove paper towels. And cut the Tofu into shreds. Set aside. Place the Cornstarch and Sea Salt into a small paper bag. Set aside.

Step 2: Chop and Roast Peanuts (Optional)1 1/2 cups Organic Raw Unsalted Peanuts

Preheat oven to 325 degrees.
Place Raw Peanuts into Food Processor. Process until Raw Peanuts are in chunky pieces. Line a Cookie Sheet with a piece of Parchment Paper or Foil. Spread Chopped Peanuts in a single layer on Cookie Sheet. Bake for 12 – 15 minutes or until Peanuts are golden brown and you can smell them roasting. Allow to cool completely.

Step 3: Make Earth Mama Salad Dressing (Store leftover Dressing in covered Jar in refrigerator.)1 cup Apple Cider Vinegar
1 cup Organic Olive Oil
2/3 cup Light Organic Agave
½ cup Organic Fresh Italian Parsley or Fresh Organic Herb of Your Choice
1/3 cup Organic Stone Ground Mustard
¼ cup Organic Raw Unsalted Walnuts (Optional)
1 teaspoon Fine Sea Salt
½ teaspoon Black Pepper
½ teaspoon Smoked Spanish Paprika
¼ teaspoon Garlic Powder
In Blender, blend together all ingredients. Place in a jar or container. Place in refrigerator.

Step 4: Chop and Mix Cabbage and Italian Parsley 3 cups Shredded Organic Cabbage Green
2 cups Shredded Organic Cabbage Red
½ cup Chopped Fresh Italian Parsley Leaves
Grate Cabbages by hand or using Food Processor. Roughly chop Fresh Italian Parsley Leaves. Mix Cabbages and Parsley together in a large bowl. Place in refrigerator.
Step 5: Slice and Fry Onions ½ Large Organic White Onion – Thinly Sliced
1 cup Organic Cornstarch
½ teaspoon Fine Sea Salt
2 cups Organic Oil of Your Choice
In a large sauce pan, heat oil until it reaches around 280 degrees. Place the Cornstarch and Sea Salt into a small paper bag. Gently separate Onion Slices and place Onion Slices into bag. Shake bag gently. Test the oil with one Onion Slice, adjusting the heat as necessary so the slices fry quickly but do not burn. Fry the Onions in a single layer. Turn over when bottom half starts to brown. Fry until both sides have achieved desired browning. Place Fried Onion Slices on to 2 pieces of Paper Towels on a plate, to drain excess oil from Fried Onions. Repeat until all of the Onion Slice are cooked; this may need to be done in several batches. Once completed, Salt to taste. Set aside.
Step 6: Fry Tofu Sea Salt to TasteDirections:
In the same large sauce pan, reheat oil until it reaches around 280 degrees. Gently separate and place Tofu Shreds into bag containing Cornstarch and Sea Salt. Shake Tofu Shreds and Cornstarch mixture together gently. Test the oil with one cube of Tofu, adjusting the heat as necessary so the cube fries quickly but does not burn. Fry the cubes in a single layer, making sure the pieces do not touch, until crisp on all sides. Place Fried Tofu on to 2 pieces of Paper Towels on a plate to drain excess oil from Fried Tofu. Repeat until all of the Tofu pieces are cooked; this may need to be done in several batches. Once completed, Salt to taste. Separate any Tofu Shreds that may have stuck together while frying.
Step 7: Complete Beautiful Salad In a large bowl, mix Cabbage Mix and Fried Onions together well. Add ¼ cup of Earth Mama Salad Dressing at a time to Cabbage Fried Onion mix. Taste. Repeat until you obtain the desired amount of dressing on your salad. Place Salad on Serving Platter. Place Fried Tofu Shreds over top of Salad. Finish by sprinkling Chopped Peanuts on top.

Tip Name: Egg Free Baking TipUse 1 Tablespoon of Soyogurt or Non-Dairy Yogurt as a substitute for each Egg in a recipe when baking cookies, muffins and brownies.

      
Ingredients:
1 sweet red pepper, quartered and seeded
2 tbsp. olive oil
1 sweet onion, diced
3/4 c. quinoa, rinsed and drained
1 1/2 c. vegetable bouillon
1 tsp. cumin
dash cayenne pepper, more if desired
salt, to taste
1 c. fresh or frozen corn kernels
2 15oz. cans black beans, drained and rinsed
1/2 c. cilantro, chopped

Instructions:
Broil quartered red pepper until blackened. Cool, peel
skin and dice pepper.
Saute onion in olive oil until translucent. Add garlic
and cook another minute.
Add quinoa; cook with onion mixture for a few minutes,
stirring occasionally. Add bouillon, cumin, cayenne
and about 1 tsp. salt. Cover, reduce heat and simmer
for 20 minutes.
Stir in red pepper and corn. Continue simmering until
fresh corn is tender or frozen corn is warm, approximately
5 minutes. Add black beans and cilantro. Stir and heat
through. Garnish with cilantro sprigs and serve.

      
Ingredients:
1 fresh poblano pepper, seeded and diced
1 small onion, diced
1 clove garlic, pressed or minced
1 tablespoon olive oil
1 medium potato, diced
8 ounces corn (fresh, frozen or drained canned, but definitely GMO free and organic)
Veggie broth
1/4 teaspoon ground cuminOptional garnishes:
Cilantro leaves
dallop of sour cream
grated mild cheddar or colby

Instructions:

Saute the onion, garlic and poblano pepper in the oil until softened. Add the potato, corn and cumin and stir well. cover the veggies with broth and simmer 15 minutes. Soup is cooked when the potato is done. You may double, triple or quadrouple this recipe.

Optional: You can run a hand blender in it quickly to make a more "chowdery" feel.

Garnish with one of the above when you serve it. goes very nicely with chips and guacamole or bean dip.

      
Ingredients:
Mixed salad greens, philippine mango, sweet cherry tomatoes, strawberries, pineapple, cranberries and raisins.

Japanese Salad dressing:
Olive Oil – 2 tblsp
Japanese Riken Shiso Leaf and Seasoning Non-Oil salad dressing (Aojiso Dressing)
–1 tsp.
A few drops of lemon juice (optional)

Instructions:
Beat until slightly thicken in texture.
(You may add a small drop of sesame oil and rice wine vinegar if you wish).Manger Sain!

Tip Name: How to wash salad greens and fruits

Tip: Just before serving:
1. Hold the salad greens and fruits under running water to remove dirt.
2. Prepare a clean container filled with fine grain sea salt cold but not freezing water solution. ( Just not too much sea salt as the surface of vegetables and fruits are porous).
3. Soak for about 2-4 mins then rinse throughly in running water.
4. Take your salad for a spin in a spin & dry salad spinner and wipe dry your fruits with recycled paper towels.
5. For wax coating on fruits, simply peel off the skin just before eating or serving.
If you need to cut fresh fruits ahead of time and avoid oxidization, remember to pour a small amount of citrus juice e.g pineapple or lemon juice over the cut fruits.

      
Ingredients:
1 eggplant, cut into 3/4 inch slices
1 1/2 tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce

Instructions:

1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
3. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
4. In a 9×13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

      
Ingredients:
1 lb or 1/2 kilo penne or any dried pasta you like
3 cups cherry tomatoes, halved
1 medium onion, chopped
4 cloves of garlic, chopped
1/4 teaspoon dried oregano
2 tablespoons of fresh italian pasley, chopped
1/2 teaspoon of sugar
1/2 cup parmesan cheese
1 tablespoon butter
olive oil, salt, pepper

Instructions:
Bring water to a boil in a big saucepan.

In a medium bowl mix cherry tomatoes, onion and garlic. Add olive oil, about 3-4 tablespoons, and season with salt, pepper, sugar and oregano. Mix well so all the veggies get well coated.

Transfer veggies to cookie sheet lined with aluminum foil for easy clean up. Roast veggies in oven at 350 F for 10-12 min or until tomatoes start to release its juices.When water is boiling add one handful of salt, add the pasta and stir. I let the water come back to a boil, cover the pan and turn off the heat and let it stand for 12-14 min, stirring occasionally so pasta won’t stick, or you can follow the instructions on the box.Remove veggies from oven and let cool for 5 min. Drain pasta reserving 1 cup of pasta water. Return pasta to saucepan. Add 1 tablespoon of olive oil and stir to prevent from sticking.

Put veggies in a blender with all juices it rendered, add some pasta water if necessary, about 1/2 cup. Blend until it becomes a nice and smooth sauce. Season to taste with salt and pepper.

Add butter, roasted cherry tomato sauce, parmesan cheese and parsley to the pasta, toss well to combine. Serve immediately with extra parmesan on top.

It is really a yummy dish, you can taste the sweetness of the roasted veggies. Hope you enjoy it as much as I do.

Tip
Tip: Extra flavor – You can add some pitted chopped kalamata olives for extra flavor.

For some heat, add some crushed red pepper flakes to the tomatoes before roasting.

You can use plum tomatoes, I use cherry tomatoes because they are very sweet.

      
Ingredients:
One large Onion…
Broccoli, Mushrooms, Diced Carrots, Green Beans and, dare I say, some frozen corn…
Cooked Tofu (it’s the brown stuff from your local shops)
Hard-core Chinese Soy sauce (visit your local Asian emporium)
Sweet n Sour sauce (Asian emporium again folks)…
Egg Noodles

Instructions:
Start with a large onion, cut into rings and start browning off in some rice bran oil.Add some fresh veggies… Broccoli, Mushrooms, Diced Carrots, Green Beans and, dare I say, some frozen corn…

Once that lots cooking add some cooked Tofu (it’s the brown stuff from your local shops), sliced into small cubes and stir-fry…

Add some of that fantastic hard-core Chinese Soy sauce (visit your local Asian emporium) and continue stirring…

By now your mix should be looking nice and dark which would be a good time to add a few drops of Sweet n Sour sauce (Asian emporium again folks)… and stir like a dry Martini…

Now, while all that’s been happening you will have lightly boiled some egg noodles… Add the egg noodles to the main wok and stir in absorbing all the juices and colour of the mix…

This is a good time to suggest that during the cooking process you should have had at least two glasses of Merlot…

Serve Tofu mixed with veggies on egg noodle base and sprinkle some grated cheese over the top… microwave on high for two minutes and serve with a generous dollop of sour cream… Very cool!

All measurements of ingredients follow the Linda McCartney tip of guestimating quantities rather than a measuring etc…

      
Ingredients:
To cook this simple and tasty dish you need:
3 medium potatoes
2 carrots (better 1 yellow and 1 red)
1 onion
200g. of red lentils (washed properly)
olive oil, salt, spices, parsley, pepper to taste

Instructions:
Boil water in a medium saucepan. Cut potatoes, carrots, onions into small cubes and add them to the pan. Let them cook over high heat about 6-7 min. Wash letils and add them to the pan. Reduce the heat to minimum and cook about 7-8 min. Add salt, spices, olive oil and parsley to taste at the end.

So you see, it´s very easy!

Bon Appetit!

      
Ingredients:
1 medium onion, chopped
2 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
1 head cauliflower, cut into small florets
3 eggs, lightly beaten
2 tablespoons italian parsley, chopped
2 cups potato french fries (oven-fried or from frozen, heated)
1/4 cup parmesan cheese, grated
3 tablespoons olive oil
salt, pepper

Instructions:
Bring a medium saucepan of water to a boil. Add salt and cauliflower and cook for 3-4 minutes or until tender. Do not over cook. Drain cauliflower.

Wipe off water from saucepan and heat olive oil over medium-low heat. Add onions, season with salt and pepper and cook for 3-4 min or until onions are translucent. Add garlic and pepper flakes and cook for 2 minutes. Then add the cauliflower and stir to coat well with oil and onions. Add more olive oil if necessary. Season with salt and pepper again.

Add beaten eggs and stir until eggs are cooked thru. Do not over cook eggs. Turn off heat. Add parsley and french fries. Stir to combine. Finally add parmesan cheese and stir again. Check seasoning.

Serve hot or at room temperature.

Enjoy!

      
Ingredients:
ABOUT 1-2 CUPS RESERVED STARCHY "cooking" WATER (that the potatoes were boiled in)
3 CARROTS, PEELED AND CHOPPED
1 SMALL STALK CELERY, CHOPPED
2-3 GARLIC CLOVES, MINCED
½ RED or ½ WHITE ONION, CHOPPED
2 RUSSET POTATOES: BOILED, THEN CHOPPED
Dried THYME Dried
OREGANO Dried
PARSLEY
About 1 tablespoon
FRESH ROSEMARY, chopped
1 can GARBANZO BEANS or Red Kidney Beans, drained and cleaned
1 ½ CUPS BABY [porta] BELLA MUSHROOMS
ROMANO CHEESE ABOUT 1 CUP GRATED
BALSAMIC VINEGAR (OPTIONAL- OR can use RED WINE VINEGAR)
SALT AND PEPPERRED CHILI PEPPER FLAKESVEGETABLE STOCK, ABOUT 3 cups
1/2 CAN OF DICED TOMATOES (GARLIC FLAVOR-if preferred)
1 FULL CAN OF CORN (NOT CREAMED CORN)

Instructions:
Start by boiling the two potatoes in a sufficient amount of salted water in a medium-large pot (you can just put the potatoes in the water-filled pot from the start, even before the boiling). Meanwhile, in a different, separate medium sized saucepan, heat 2 tablespoons of Extra Virgin Olive Oil over low heat. Throw in the garlic, mushrooms, celery, carrot, and onion (all chopped, of course) to this saucepan. Turn the saucepan’s heat up to medium or medium high, and cover the saucepan with aluminum foil to let the veggies ‘sweat’ and soften up quicker.

After the potatoes have been boiling long enough for them to be softened (a good 15 to 20 minutes) remove the potatoes to a cutting board, let cool sufficiently, nd cut them up into bite sized pieces. (Be sure to reserve 1 to 2 cups of the potato boiling water for later use in the stock). Add these potato cubes to the veggies already sautéing in the hot saucepan. Stir all or these veggies together well and then season them with the fresh chopped rosemary, dried parsley, dried oregano, dried thyme, red chili flakes, and pepper. Continue heating up these veggies, covered, for about 5 or 6 more minutes, to get all of the flavors mixed and incorporated (and to continue softening the veggies up).
Now, mix about 1 or 2 cups of the reserved ‘potato boiling’ water in the big pot (that the potatoes were boiled in) with about 3 cups of veggie stock and 1 can of diced garlic flavored tomatoes. This mixture will become a nice, thick soup broth and flavorful ‘base’ for the veggies. Bring this liquid mixture in the pot to a boil (medium high heat) and then let simmer for a 3 short minutes to continue combining the flavors together. Take the vegetables out of the saucepan that they were sautéing in and mix them all at once into this hot stock mixture in the large pot. Let all of this combine well by continuing to cook it out for 3-5 minutes on medium or medium high heat. Mix in some balsamic or red wine vinegar here, if desired. Stir ½ cup shredded Romano cheese into the soup. Throw 1 can of drained garbanzo beans into the soup, stir. Add 1 cups of egg noodles here too (go for Whole Wheat egg noodles-they’re healthier). Allow the noodles to soften by letting them
cook in the so
up (all together in the pot) for about 8 to 10 more minutes.

Then serve in bowls with crackers or bread, garnished with additional Romano cheese if desired. Serve with a tall glass of cold water for an extra healthy, satisfying meal. You could serve with a salad too, if you would like! ENJOY!

      
Ingredients:
1 lg. jar spaghetti sauce
1 lb. broccoli, well drained
1 lb. spinach, well drained
Mushrooms, well drained
1 lg. carton cottage or ricotta cheese
1 egg
Parmesan cheese
Noodles

Instructions:

Spread a layer of spaghetti sauce in bottom of 9 x 13 inch pan, then a layer of noodles. Mix together broccoli, spinach and mushrooms. Spread over noodles. Mix together cottage cheese, egg and 1/4 cup Parmesan cheese. Spread over vegetable layer. Another layer of noodles. Spread remaining spaghetti sauce, sprinkle Parmesan cheese over top. Cover tight with foil and bake 45 minutes at 325 degrees. Remove foil and bake 15 minutes. Let stand 10 minutes before serving.

      
Ingredients:
1 avocado
1 small tomato
3 tablespoons of minced onion
1 small handful of coriander
A few drops of lemon

Instructions:

Open the avocado and you take out the pit with a spoon. Take out the pulp with the spoon.
Mince the tomato.
Mince the cilantro.
Smash the avocado with a fork and mix the avocado, onion, tomato and cilantro.
At the end you may add a few drops of lemon to the guacamole so that it doesn’t become brown.
You may eat it in a tostada or in a taco, with a tortilla or it can be served as a side dish.

      
Ingredients:
1 C fresh herbs; blend of any of the following:
basil, parsley, spice thyme, lemon thyme, lovage, dill, day lilly buds, squash blossoms, chives, wild strawberry leaves (for vitamin C), clover
2 tsp salt
50 grinds fresh pepper (pre-ground can cause cancer)
3 medium cloves garlic
1/4 cup pine nuts
1/4 cup walnuts
enough olive oil to blend (approx 1/4 cup)
approx 400 grams fettuccine noodles

Instructions:
Collect herbs. While pasta is boiling for ten minutes, peel garlic. Place some olive oil and all ingredients (except pasta) into blender. Blend. If too dry, add more olive oil. Scoop fresh sauce onto drained pasta. Garnish with olives and grated parmesan cheese if desired. Enjoy!

Tip
Tip: If you have time, go for a nice walk to collect wild herbs such as wild strawberry leaves, sweet clover, pink or white clover, day lilly buds. A nice peppery flavour can be added with nasturtium leaves, chives. You can go deluxe and use 1/2 cup pine nuts, but walnuts are much cheaper and blend well without noticable effect. If you go for a walk in the wild, make sure you know what herbs you’re picking! Some plants are poisonous!

Tip: Window, small space herb gardens – Many herbs such as basil, parsley (good pesto ingredients) grow very well in a pot on a sunny window, a balcony, porch, or any small space you have.

      
Ingredients:
1 Can of Mock DuckPan fry it with some sunflower oil. Set aside.
The ingredients for the Cauliflower Rice:
Quarter of a Cauliflower Grated
Half a cup of Peas
A sprinkle of Bacon Flavoured Chips
1 Clove of Garlic
4 tablespoons of Sunflower oil. (The cauliflower really soaks it up.)
Veggie Salt to taste.

Throw the grated cauliflower, the minced garlic and the veggie salt into the pan together, then after about 5 minutes put the rest in, toss around for a couple of minutes then plate up with the, "Duck."

Tip:

To make the Cauliflower Rice, just add whatever veggies you have in the larder at the time, sometimes I add red onion, corn sliced straight off the cobb, broccoli, whatever’s there.

      
Ingredients:
2 glasses of wheat flour
0,5 glass of sugar
80-85 g margarine
baking "soda" blown out by a lemon juice or vinegar – in the tip of knife (very little) Filling:
800 g curds ( or a little bit more)
0,5 glass of sugar
5 eggs
vanilla,dried lemon pill( optional,if you prefer to use)

Instructions:
1.Baking "soda" – a little juice of lemon or vinegar is added to baking soda for taking away a "sharpness" of this soda.May be and must have been in England there is another kind of soda for these aims. Grind flour,sugar,margarine and soda.
(Not stay margarine in big pieces).2.Filling –
Beat up 5 eggs.Join curds,sugar,beaten up eggs and simply mix. Vanilla and dried lemon pill, if to add, will change a taste, really.
Lay out in the bottom of the frying pain for baking
a half of prepared flour ( pastry) and lift a little edges of pastry( make a very small walls around). Lay inside prepared curds and close a top by a flour that remained (second half of flour prepared) very carefully without forming thick seam between a bottom and top. And put it in the oven for 30 min.

This recipe is not ours own. It had been shared by someone.

      
Ingredients:
8 potatoes sliced thinly 1/4 inch or less
1/2 green pepper & 1/2 red pepper chopped
1 good size onion chopped
3 gloves grated garlic or garlic powder
salt & fresh ground pepper to taste
2 tblsp paprika
1 tblsp parsley
2 tsp seasoning salt
1/4 to 1/3 cup olive oil or vegetable oil
5 Cage Free, Free Range Eggs
8 oz Vegetarian Shredded Cheese
2 Tomatoes sliced

Instructions:
Put first 9 ingredients in large skillet cooked on high 5 mins turning not to burn, cover and lower heat to simmer until potatoes are fork tender. Sramble the eggs add a little maybe 1/4 cup water to egg mixture, raise heat and poor on top of potatoes cook until eggs are done and set. Arrange the tomatoes on top and sprinkle the cheese …. serve when cheese is melted.

You may add cooked chopped brocolli as well. Serve with vegetarian sausage or bacon and English Muffins or a Bagel w/vegetarian cream cheese

This makes a hearty Sunday breakfast/brunch or a great nightly meal.

      
Ingredients:

2 tea spoons Korean hot pepper paste
150-200g celery (chopped into little pieces)
30g Chinese dried mushroom + Chinese dark fungus (put them in water for 30+ mins before cook)
1 red onion chopped
100g Rice cake
olive oil

a bit salt + soy sauce

Instructions:

hit the pan to hot, add some oil, fried the onion, then put celery+mushroom+fungus in , add salt and soy sauce, stir fry till they become soft.

in another hot pan, put around100g water + 2 tea spoon hot pepper paste to boil rice cake til the rice cake get soft,
when the sauce begin to decrease , add the stir fried vegetables in, fry them till what u can see in the photo!

done!
good to serve with rice

      
Ingredients:
1 c. sifted all-purpose flour
1 1/2 teasp. baking powder
1/4 teasp. salt
1 c. finely cut pitted dates
1 c. chopped walnuts
3 eggs
1/4 c. salad oil
1 c. honey
Powdered sugar

Instructions:

The main course is not complete without dessert!
Sift together first three ingredients. Add dates and walnuts, and blend. Beat eggs with hand or electric beater until thick and lemon-colored. Add salad oil and honey; blend well. Add flour mixture, and stir until smooth. Pour into greased or oiled pan about 12" x 8" x 1". Bake at 350 degrees F. for 45 minutes, or until firm and brown. Cool slightly; then cut into sticks 1" x 3-2/3". Remove with a spatula and roll in powdered sugar. This recipe makes 18 sticks.

      
Ingredients:
2 tablespoons extra virgin olive oil
6 cloves garlic, sliced
1 teaspoon red pepper flakes
3 pounds assorted summer sqash (suck as zucchini, yellow crook neck (croquetts) , thinly sliced into disks
1/2 teaspoon of salt

Instructions:
In a large nonstick skillet set over medium heat, combine the oil, garlic, and pepper flakes. Cook, stirring occasionally for 2 to 3 minutes, or until the garlic begins to turn golden. Add the squash and salt. Toss to coat, Cover, reduce the heat to medium-low and cook for 30 minutes, stirring occasionally, until the squash begins to break apart.Uncover the pan and increase the heat to medium. Cook for 10 to 12 minutes longer, or until the liquid is almost gone. Divide evenly among 8 plates and sprinkle with sunflower seeds.

Serve with 4 oumces of Tofurkey sliced and rolled up, 1 cup sliced red pepper and 1/4 cup hummus

      
Ingredients:
3 1/2 cups chopped tomatoes
1/2 cup chopped cucumber
l/2 cup chopped red and green bell peppers
1/2 cup chopped red onion
l cup whole kernel corn, fresh or frozen
1 cup black beans, if fresh, cook first and then drain thoroughly
2 tablespoons chopped cilantro or regular parsley if cilantro not available
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon of fresh squeezed lime juice

Instructions:

Place black beans and corn in sieve and rince thoroughly to remove any salt. In the mean time chop vegeetables and place in a bowl. Add beans and corn. Toss gently with a couple of wooden spoons.

Mixs olive oil, red wine vinegar, and lime juice. Pour over salad and toss gently. Cover and chill for 2 hours or overnight. Serve with crusty mulit grain bread and vegetarian butter.

      
Ingredients:
1 tin chopped tomatoes
1 tin beans (your choice-chickpeas, black eyed peas, pidgeon peas, red kidney beans, mixed)
HALF a white onion
2 tsp cumin seeds
2 tsp garlic paste/puree
1/2 tsp ginger paste/puree
1/2 tsp turmeric (optional)
1/2 tsp cayenne pepper (optional)
salt-to taste (optional)

Instructions:
1. Chop the onion into small peices, fry in a NON-STICK saucepan on medium-low heat with cumin seeds until it begins to brown.
2. Whilst this is frying, you can prepare the tomatoes by making a pulp – mash or blend them with the juice.
3. Add the ginger + garlic paste to the onion and fry for around 15-30 seconds.
4. Add the pulped tomato, turmeric, salt and cayenne, and the tin of beans (drained).
5. Simmer until the beans are heated through – viola!

This contains around 20grams of protein and is very low in fat. Serves 1 person as a whole meal or 2 people as a meal portion. Can be served with bread, Quinoa or Rice. Try variations with different herbs/spices.

      
Ingredients:
3 tbsp olive oil
2 sticks celery finely diced
2 large carrots finely diced
1 large onion chopped
2 garlic cloves sliced
1 and a half pints of red wine
400g can tomatoes
8 sundried tomatoes in oil, drained and quarted
284ml tub fresh vegetable stock
1 tbsp fresh oregano
410g can borlotti beans drained and rinsed
410g can cannellini beans drained and rinsed.

Instructions:

Heat oil in large casserole pan. Tip in celery, carrots and onion fry for 8 mins untill starting to colour. add the garlic and the wine and bring to the boil, then simmer for a few mins untill the wine has reduced a little. Stir in the canned and sun dried tomatoes along with the stock and oregano. Bring back to the boil and simmer for twenty mins. Then tip in the beans and cook for a further 10 mins. Leave to cool. This casserrole can be kept in the fridge for up to two days.

      
Ingredients:
To prepare this delicious and simple dish you need:2-3 carrots
3 potatoes
1/4 of the head of white cabbage
1 pepper or paprika
1-2 violet onions
butter beans (qt. to taste)
salt and spices

Instructions:
Bring water to a boil in a medium saucepan. finely carrots, potates, cabbage, onions, pepper or paprika and
add them to the water.
Boil about 15 min. with a small fire.
Butter beans first pre-boil (around 2 hours or you can use ready canned
beans) and add them to taste to the saucepan in the end.
Add salt and spices to taste.
You can also add juice from the lemon’s half.

It will be more tasty and healthy with fresh green onion or ruccola in the
plate

As you can see you can cook the russian borsch without beets. I’ve called
this borsch "Tolstoy" because of the famous russian writer Leo Tolstoy who
was a strict vegetarian. It contais fresh vegetables and butter beans, which
bring health and wealth. In Russian the word "tolstoy" means also "fat". So
I think when we eat this borsch we become not fatter but more healthy anyway

Horoshego appetita! (good appetite to all of you!)

      
Ingredients:
11 oz soy meat chunks
1 Tbsp of minced garlic
3 Tbsp of minced onion
1 – 2 minced chilli
1/4 cup of minced lemongrass
2 Tsp of sugar
1 Tbsp of soy sauce
1 Tbsp Thai sweet chilli sauce (or mushroom sauce)
1/2 cup of water
2 Tbsp oil

Instructions:

Fry the vegetarian soy meat chunks until golden brown, drain the oil and
put aside.

Preheat a little oil, stir fry lemongrass, onion and garlic until fragrant,
then add to fried soy meat chunks.

Add sugar, soy sauce, Thai sweet chilli sauce, minced chilli and water.
Stir fry for a few minutes until sauce gets into soy meat and serve.

Tip:
I suggest getting Linda McCartney’s Vegetarian cookbooks. They
are wonderful and I cook out of them at least twice a week. I especially
love "Linda’s Kitchen" YUMMO!!!!!

Use the big pot to boil water for pasta, begin to heat water in one small
pot for frozen veggies when just about to cook pasta. Cook pasta about 6
minutes or until soft. half way through cooking pasta add frozen veggies to
cook for 4 minutes until separated and dark in colour. separately, Drain
cooked pasta and return to big pot without the water. repeat with veggies,
but add to pasta. heat tomato sauce in small pot for few minutes. add sauce
to middle of pasta and veggies. mix sauce well and try to chop down the
brocolli. Serve in bowls or dishes and save the leftover for lunch tomorrow!

Boil the noodles til just past al dente. In a large bowl or a 5 quart ice
cream container, put the onions, celery, peas, mushrooms and cashews. Add
the mayo, mustard, stevia or sugar, mix well. After draining and cooling
the macaroni, add the macaroni to the mix. Add the cubed cheese, cover and
put in the fridge for two-three hours for macaroni to sop up mayo. To
serve: put in a nice bowl, stir in the shredded carrots and cashews. Place
the halved tomatoes around the top to garnish. Goes well with veggie
burgers or veggie dogs.

Boil gnocci until they float – about 3 mins. drain. Saute green onion, red
pepper and zucchini in oil 1 to 2 mins. Add tomatoes and saute until skins
begin to shrivel, then add herbs and seasonings. Stir in gnocci, heat
through and sprinkle with shaved parmesan.

This is an easy home pizza recipe and a damn site cheaper and more
satisfying than ordering out. Enjoy!

Serve with a dollop of hummous and/or a dressed green salad on the side.

ps. because of the use of oil instead of ghee (clarified butter originally
used) this dish is safe for vegans!

1. Preheat the oven to 400 degrees Coat a 9 x 13" baking dish and a baking
sheet with nonstick cooking spray. Place the squash cut side down, on the
prepared baking sheet Bake for 30 minutes or until soft. With a fork,
scrape the squash strands into a bowl.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the
onion, garlic and basil and cook for 4 minutes. Add the tomatoes and cook
for 3 minutes.

3. Add the cottage cheese, mozzarella, parsley, salt,and the tomato mixture
to the bowl with the squash. Toss to coat, Place in the prepared baking
dish. Sprinkle evenly with the Parmesan and bread crumbs.

4. Bake for 30 minutes or untilk hot and bubbly. Sprinkle with 1/4 cup of
chopped walnuts.

Warm the oven to 130°.
Quarter the tomatoes lengthways (and into 8ths if on the big side).
Peel garlic clove, cut in half and rub all over the base of an oven-proof
dish and then discard.

Place tomatoes skin side down into the dish and dress with scant amount of
olive oil, salt and pepper. If the tomatoes aren’t quite ripe or a bit
flavourless sprinkle a small pinch of brown sugar along with the salt and
pepper.

Place in the oven and ‘dry’ for 40 mins – they shouldn’t colour, just
shrink and get sticky. When the tomatoes are almost ready (after 30mins approx) deseed and chop
the chilli into very thin strips. Light beat the eggs with the chilli, salt and pepper and butter. Heat gently and scramble the eggs until almost over-done then add any one
of the following (depending how indulgent you’re feeling): knob of butter,
glug of cream, dollop of crème-fraiche, dribble of milk.

If the eggs are still cooking on the bottom of the pan, dunk the base in
some cold water.
Tear in the spinach and stir through to wilt. Grate in the nutmeg (if using).
Half toast the muffins then spread lightly with butter.
Put a spoonful of tomatoes onto each muffin half and squash down with the
back of a spoon so the juice and flesh leaks out.
Top with the egg mixture and season again if needed.
Eat piping hot with strong black coffee.

Heat the oven to 200 *C
Break the eggs and give them a good whisk.
Add the sliced leeks, walnuts and herbs.
Grease the cake tin.
Pour in the mixture and let it cook for approx. 25 minutes, till its set and
slightly browned on top.
Serve with the yogurt as a sauce and enjoy!

Put the potatoes, peppers, tomatoes, onions, garlic, cumin, coriander seeds and dried chilli in a large roasting tin. Throw in some in olive oil and season with salt and pepper. Put it in the oven at 200°C. After 30 minutes, give it a stir and add the chickpeas and courgettes. Cook for a further 15 minutes. Mix in some fresh coriander and serve with a dollop of natural yoghurt and a teaspoon of preserved lemon.

Preheat your oven to gas mark 5, about 190 degrees. Cut your butternut
squash in half, scoop out the seeds, cut the squash lengthways into half
inch chunks. Put the squash chunks on a baking tray. Dust generously with
crushed coriander seeds, salt, pepper and drizzle olive oil all over. Put
them in the oven for about 30 minutes. Chop one silverskin onion and one
clove of garlic and add to a splash of olive oil and knob of melted butter
which have been heated in a large deep pan. Once the onion and garlic have softened, add the risotto rice and stir, making sure each grain of rice is coated with oil / butter. Add two wine glasses full of dry
white wine or Amontillado sherry and simmer until the alcohol has reduced.
Make 2 pints of vegetable stock (I use Knorr vegetable stock cubes) and once
the alcohol has reduced from the pan start ladling in the hot stock. Turn
the heat down to a simmer and stir, stir, stir. Keep adding ladles of the
stock till it’s finished and the rice has cooked.

Continue adding ladlefuls
of stock, stirring continuously and allowing each ladleful to be absorbed
before adding the next. Well cooked risotto rice is soft but with a slight
bite in the middle. Season with salt and ground black pepper. Finely chop a
bunch of fresh sage leaves and add them to the butternut squash for the last
five minutes of baking. Once the squash is finished put it in a bowl and
mash it up a bit. Let it cool and, in the meantime, grate a generous lump of
vegetarian parmesan (ie without rennet). Add the squash and parmesan to the
risotto and stir in. Add about 3 or 4 tablespoons of crème fraîche (half fat
crème fraîche if you’re being good). Serve onto warmed plates with a tiny
dollop of extra crème fraîche and a sprinkling of extra sage leaves. For
extra crunch, toast some pine nuts in a hot pan and sprinkle over the top of
the risotto.

Yummy!

Serve the balls on a bed of spaghetti topped with shavings of fresh vegetarian parmesan style cheese.

Recipe submitted by: Tony Bishop-Weston
Recipe Serves: 1     Cook Time: 3 mins

Ingredients:              
3 dessertspoons soya or rice milk
2 dessertspoons Vegetable (rapeseed/canola) oil
1 heaped dessertspoon Drinking chocolate powder
1 heaped dessertspoon of soft brown sugar (or 1 dessertspoons of maple or agarve syrup)
1 heaped dessertspoon of self raising wholemeal flour

Instructions:
Into a Coffee mug pour in dessertspoons (cereal spoon) of ingredients in order above
(soya milk first)

Mix thouroughly with a teaspoon.

Microwave on full power (900-1000w) for 1 minute.

Allow to stand for a minute

Tip: Egg free Chocolate Cake in 3 Minutes

Add a spoonfull of ice cream and eat straight from the mug.

Use this delicious light fluffy chocolate cake recipe carefully or it could
change your life and your waistline.

Marinate then grill or pan fry in strips
and use this mighty protein to top a salad.

Toasting nuts lightly gives them more flavour in salads and other recipes – it’s well worth the few minutes it takes. Either heat them in a pan on the stove, without oil or anything, or put them under the grill or in a toaster oven for about 5 minutes. But keep your eye on them – they toast quickly.

Melt the butter and oil in a large saucepan, add the chopped onion and cook for about 5 minutes until the onion is soft. Add the peas and stir to coat them. Add the stock and water, turn up the heat and bring to the boil. Remove from the heat, add the mint leaves, salt & pepper. Blend and serve, or leave to cool and freeze in individual portions.

Combine all ingredients and let marinate one our in the refrigerator, and that’s all, serve with saltines or tortilla chips and enjoy this fresh mexican entree ideal for a summer lunch.

Butter Bean Salad


Recipe submitted by: Mary M
Recipe Serves: 2-4     Cook Time: 25 mins


Ingredients:              
1 cup butter beans
juice of 1 lemon
1 garlic clove chopped small
1 teaspoon olive oil
4 springs parsley finely chopped
add lemon and salt to taste

Instructions:
Rinse butter beans and place into large saucepan. Cover with water and bring to the boil. Drain in a sieve. Return the beans to the pot, cover again with fresh water and simmer until beans are well cooked, approx 25 minutes. Sieve beans and allow to cool. Meanwhile mix the garlic, salt, lemon juice and olive oil. Transfer beans into bowl, pour the dressing over and toss. Place them in a serving bowl and garnish with the chopped parsley.

Barbecued Sizzling Sausages
Recipe Submitted by: Linda McCartney Foods

When the flames have died down, cook sausages on the barbecue straight from frozen for approximately 9-10 minutes turning frequently (6-7 mins. if thawed). The McCartney family love these (and the quarter pounder burgers) marinated in BBQ sauce – mix all the following ingredients together. 350g ketchup, juice of 1 lemon, 150ml wine vinegar, 6 crushed garlic cloves, 2 heaped tbs soft brown sugar, 2 tbs olive oil, 2 tbs mild mustard, 2 tbs sweet cucumber relish.  Serve on a toasted bun, with a big mixed salad, potato salad and barbecued sweetcorn cobs. Sizzlingly good!

Place the soaked onion over the salad, we let this soak for
about ten mins,
basically the time it took to prep the salad and fry the
cheese then add the
halloumi and serve with LM burgers