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Posts posted by lindagray

  1. Vegan Brownies

    Seriously, who can pass up a plate of fudgy brownies?! 
    These vegan brownies are fudgy, chewy, and uber chocolatey. Plus they’re quick and easy, and made with everyday ingredients!



    1/4 cup pureed or well-mashed avocado
    1/4 cup avocado oil or extra-virgin olive oil
    1 cup white whole wheat flour (or all-purpose flour)
    1/2 cup unsweetened cocoa powder
    3/4 cup cane sugar (or granulated sugar)
    1 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup water (I like to instead use 1/2 cup brewed coffee + 1/4 cup water)
    1 1/2 cups vegan chocolate chips


    Preheat oven to 350 degrees F (180 degrees F). Grease an 8-inch square pan with cooking spray.

    In a large mixing bowl, whisk together the pureed avocado and olive oil until smooth. Add in the flour, cocoa powder, sugar, baking soda, salt, and water (or coffee + water). Stir until smooth. Fold in 1 cup of the chocolate chips.

    Pour into the prepared pan and spread the batter evenly throughout the pan. Sprinkle with an additional 1/2 cup of dark chocolate chips on top. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean (there may be some melted chocolate chips in there).  If you overbake, the brownies will have a cake-like texture.

    Remove and let the brownies sit out for at least 20 minutes before serving. Cut and serve, or cover and store for up to 3 days.



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  2. Coconut Vanilla Macaroons

    In a pinch? These creamy macaroons can be made in 15 minutes flat. 
    Guilt Free Coconut Vanilla Macaroons – homemade, coconut desserts that melt in your mouth. Light, organic, healthy and easy to make. {Vegan + Gluten Free}

    Prep Time    5 min     Cook Time   15 min


    2 cups unsweetened shredded coconut
    1 cup unsweetened almond milk
    4 tbsp raw cane sugar
    1 tbsp coconut flour
    1 tbsp almond flour
    1 tsp vanilla extract


    Preheat the oven to 350°.

    Line a baking sheet with parchment paper.

    In a heavy saucepan over medium heat, whisk together the coconut milk, and sweetener (do not boil, just heat)

    Add flours and stir until combined evenly and clump free.

    Now increase heat and boil this mixture. Boil for approximately 3 minutes (or until thick).

    Remove from heat and stir in vanilla and shredded coconut.

    Scoop mixture by spoonfuls onto the baking sheet (approximately 1 tbsp)

    Bake for about 15 minutes, or until golden brown.

    Cool then eat!



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  3. Soft-Baked Vegan Sugar Cookies

    Brighten up the day with these rainbow-colored cookies. 

    Makes 14, 3½ inch cookies.

    2 cups unbleached, all-purpose flour
    1 teaspoon baking powder
    ¾ teaspoon baking soda
    1 teaspoon sea salt*
    3 tablespoons sprinkles
    1 cup organic cane sugar
    ½ cup neutral vegetable oil such as Sun Coco
    ¼ cup water
    1 teaspoon apple cider vinegar
    ½ teaspoon vanilla extract


    In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat.

    In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated.

    Add wet ingredients to the flour mixture and stir until well combined. Cover bowl with plastic wrap and refrigerate the dough for one hour. (You can skip this step, but it keeps the cookies from spreading too much when baked.)

    Preheat the oven to 375 F. Line two rimmed cookie sheets (one half sheet if you have it) with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or 2 tablespoon measuring spoon to portion dough into small mounds. Press down gently on the mounds with your palm to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet. (Keep the second sheet refrigerated while the first batch bakes.)

    Bake for 8 to 10 minutes. The cookies should be puffed up and very lightly browned on the bottom (but not on the edges or tops). Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack. Repeat with remaining sheet.

    Cookies will deflate slightly while cooling. Store in an airtight container for up to 5 days.

    * I use a fairly coarse sea salt as the default seasoning in most of my recipes. If you use a finer salt, I'd recommend starting out with a ½ teaspoon and working your way up from there.




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  4. Vegan Strawberries and Cream Cupcakes

    Cap off an afternoon of strawberry picking (or grocery shopping) by whipping up a dozen of these fruity cupcakes.

    Prep Time    20 mins    Cook Time    20 mins     Total Time   40 mins  Servings: 15 -16 cupcakes



    1 cup coarsely chopped strawberries
    1/2 cup melted Earth Balance butter measure when melted
    2 teaspoons vanilla extract
    1/2 teaspoon almond extract
    1 cup white sugar
    1 tablespoon apple cider vinegar
    1 teaspoon baking soda
    2 tablespoons cornstarch
    1/4 teaspoon salt
    1 and 3/4 cup white flour


    1/2 cup Earth Balance Butter
    1 & 1/2 to 2 cups powdered sugar
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1-2 teaspoons vanilla almond milk

    Optional: extra strawberries for garnish


    Preheat the oven to 350 degrees F.

    Grease a muffin tin with nonstick spray, fill with muffin liners, and then lightly grease the liners.

    In a blender or food processor, pulse the chopped strawberries a few times to get a thick puree.

    Add to a bowl with butter. Melt the butter, measure it in melted form to reach 1/2 cup, and then let cool to room temperature.

    Add in the vanilla extract, almond extract, sugar, and apple cider vinegar.

    In another bowl add the baking soda, cornstarch, salt and flour. Stir.

    Add wet to dry and mix until combined. Fill the muffin cavities 2/3rds the way full and then bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to completely cool.

    Meanwhile, prepare the frosting by beating straight out of the fridge butter with 1 cup powdered sugar until smooth. Add in the extracts and 1/2 to 1 more cup of powdered sugar (more powdered sugar for a thicker frosting and less for a lighter frosting). Beat until smooth slowly adding milk as needed to get to the right consistency.

    Frost the cupcakes and garnish with a sliced strawberry if desired.



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  5. Vegan Chocolate Pudding

    Upgrade the boxed stuff with this coconut milk and cacao version. 
    This super easy, 4 ingredient paleo and vegan chocolate pudding is so rich, creamy, and chocolatey that you won't believe it's dairy free, healthy, and refined sugar free! Top with coconut whipped cream for a perfectly dreamy chocolate dessert.

    Prep Time: 2 minutes    Cook Time: 5 minutes     Total Time: 7 minutes   Servings: 6 servings


    1 1/2 cups organic coconut cream from a can*
    1/2 cup raw cacao powder or unsweetened cocoa powder, sifted
    6 Tbsp pure maple syrup 6-8 Tbsp depending on how sweet you want it
    2 tsp pure vanilla extract
    generous pinch fine grain sea salt


    In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.

    The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.

    Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple if you'd like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.

    Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!

    Recipe Notes
    *You can use this canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk. For this particular recipe, I used the Thai Kitchen full fat canned coconut milk, just the cream part.

    Calories: 272kcal Fat: 21g Saturated fat: 19g Sodium: 5mg Potassium: 349mg Carbohydrates: 21g Fiber: 3g Sugar: 12g Protein: 3g Vitamin C 1.7% Calcium: 38% Iron: 2.4%



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  6. Peanut Butter Caramel Rice Krispies

    Forget marshmallows — these sweet treats are made sticky with fresh maple syrup. 

    Prep Time: 10      Total Time: 35      Yield: 9


    3/4 cup brown rice syrup
    1/4 cup maple syrup
    1/3 cup creamy peanut butter*
    1 teaspoon vanilla extract
    6 cups rice crisp cereal

    peanut butter drizzle

    2 tablespoons creamy peanut butter
    1 teaspoon maple syrup (or other liquid sweetener)
    1–2 teaspoons water, to thin, if needed


    Line an 9×9 square pan with parchment or wax paper.**

    Place the brown rice syrup and maple syrup in a large pot over medium heat. Bring to a rolling boil and cook for 1 minute, stirring often, being careful not to burn.

    Turn off heat and whisk in the peanut butter and vanilla, until smooth.

    Stir in the rice crisp cereal until thoroughly combined (can also mix in a large bowl, which I find to be easier. Simply add rice crisps to a large bowl and stir in the liquid until well combined.

    Scoop into pan and spread out evenly. Press down with lightly wet fingers or a spatula. Place in freezer to set for 10 minutes while you make the Peanut Butter Drizzle.

    In a separate small microwaveable bowl, mix together the peanut butter and maple syrup. Microwave in 30 second intervals just to warm, for easier mixing. Add 1 teaspoon water at a time, if needed. Mix until super smooth!

    Remove krispies from freezer and drizzle on the peanut butter. Place back in the freezer for 10 minutes or until firm. Slice into squares.

    Bars will hold their shape quite well at room temperature, but they can be stored in the fridge too. Wrap up leftovers and store in the fridge for 5 to 7 days, or in the freezer for up to 1 month.

    These get even better the next day, enjoy!


    *Can sub peanut butter for almond butter or sunflower seed butter.
    **An 8×8 square pan is fine too; they will just be a little thicker!



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  7. Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust

    When it comes to cheesecake, a solid crust is a no-brainer — and this crunchy pretzel crust is next level.
    Creamy vegan chocolate tofu cheesecake with a sweet and salty peanut butter pretzel crust. Absolutely to die for & almost no bake!

    Recipe type: Vegan, Gluten Free, Dessert    Prep time:  20 mins    Cook time:  10 mins    Total time:  30 mins


    For the peanut butter pretzel crust:

    100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces)
    1/2 cup creamy natural peanut butter
    2 tablespoons coconut oil (or vegan buttery stick), melted
    1 tablespoon coconut palm syrup or maple syrup

    For the filling:

    1 package (1 pound) Nasoya organic silken tofu
    12 ounces vegan dark chocolate (72% is great)
    1 teaspoon vanilla extract
    2 tablespoons of fresh coffee (to enhance chocolate flavor)

    Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired


    Preheat oven to 350 degrees.
    In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute. Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined. Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.
    Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.
    First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.
    Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powdered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness. Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream!



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  8. No-Bake Lemon Tarts

    Toss aside the store-bought crust and make your own with cashews, coconut, and lemon zest. 

    Prep Time 20 minutes   Chill Time 2 hours    Total Time 2 hours 20 minutes     Servings 3 mini tarts     Calories 357 kcal


    For the crust

    1 cup shredded coconut
    ¾ cup raw cashews
    2 tablespoons coconut oil melted
    2 tablespoons maple syrup
    2 tablespoons lemon juice
    1 teaspoon lemon zest

    For the filling

    1 cup raw cashews soaked in cold water for at least 4 hours
    ½ cup lemon juice
    ⅓ cup coconut oil
    ¼ cup canned coconut milk
    ¼ cup maple syrup
    1 tablespoon lemon zest
    1 teaspoon vanilla extract
    ¼ teaspoon sea salt

    Lightly grease three 4.75” tart pans or one 9” tart pan with coconut oil.

    For the crust, combine the shredded coconut and cashews in a food processor or high powered blender and pulse to combine and break up the cashews into smaller bits. Add the coconut oil, maple syrup, lemon juice, and lemon zest and pulse to combine, until it’s fully moistened and sticks together.

    Press evenly along the bottom and up the sides of your prepared pan/s. Set aside.

    In the same food processor or blender (no need to wash between), combine all of the ingredients in the filling. Turn the food processor or blender on medium-high and blend for 2 to 4 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once it’s smooth, taste and adjust the maple syrup or lemon juice if desired, depending on your tastes.

    Pour the filling into the prepared crust and smooth the top.

    Place in the refrigerator for at least 2 hours to set before serving. Serve chilled, and keep any leftovers in the refrigerator (or freezer for longer storage).



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  9. Vegan Chocolate Chip Cookies

    You'll want to sneak a spoonful of this egg-free cookie dough (shh, we won't tell!). 
    Thick and chewy vegan chocolate chip cookies. These are wonderful!

    prep    10 mins     cook 10 mins    inactive 15 mins    total 35 mins    yield 16 cookies


    1/2 cup coconut oil, solid (be sure it is not melted at all)
    1 and 1/4 cups light brown sugar, packed
    2 teaspoons vanilla extract
    1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
    1/4 cup unsweetened applesauce
    2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 cups chocolate chips (use vegan chocolate chips if vegan), divided
    Flaky sea salt, optional


    Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

    In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

    Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.

    Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.


    If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.



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  10. Basil-Berry Lemonade Sorbet

    Infused with a homemade basil syrup, Daphne Oz's berry sorbet is seriously refreshing.
    Freshen up your weeknights with this pretty-in-pink sorbet

    YIELDS:    6 servings    PREP TIME:   0 hours 5 mins   TOTAL TIME:    0 hours 20 mins

    1 c. sugar
    1 c. lightly packed fresh basil
    6 c. frozen mixed berries
    3/4 c. lemon juice (from about 4 lemons)

    In medium saucepan, combine sugar and 1 cup water. Heat on high until sugar dissolves, stirring occasionally. Add basil. Remove from heat, cover and let stand 15 minutes. Strain syrup into medium bowl, discarding basil. Refrigerate until cold.

    In blender, puree frozen berries, lemon juice and cooled basil syrup until smooth. Transfer to metal 8-inch square baking pan. Cover with plastic wrap and freeze only until firm enough to scoop (about 2 hours). If sorbet is too hard to scoop, let stand at room temperature until slightly thawed.

    Nutritional information (per serving): About 195 cals, 1 g protein, 53 g carbs, 1 g fat, 4 g fiber.



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  11. Cauliflower Cheese Pie

    "This cauliflower cheese pie is made with a delicious potato crust."
    The crust for this delicious pie is made from grated potatoes. Lots of Cheddar cheese goes…

    Ingredients      4 servings

    2 cups shredded potatoes
    1/4 cup grated onion
    1 egg, beaten
    1 teaspoon salt
    1 tablespoon all-purpose flour
    1 1/2 tablespoons olive oil
    1 tablespoon vegetable oil
    1 onion, chopped
    2 cloves garlic, minced

    salt and pepper to taste
    1/2 teaspoon dried basil
    1/2 teaspoon dried thyme
    1 head cauliflower, coarsely chopped
    1 1/2 cups shredded Cheddar cheese
    2 eggs, beaten
    1/4 cup milk
    1/4 teaspoon paprika


    Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch baking dish or pie pan.

    To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes. In a medium size mixing bowl, combine potato, onion, egg, salt and flour. Transfer the mixture to the prepared pie pan, and pat it down with a rubber spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake for another 10 minutes. Remove crust from oven, and reduce the oven's temperature to 350 degrees F (175 degrees C).

    To make the filling: In a large frying pan over a high heat, heat the oil until hot. Reduce the temperature to medium and saute onion, garlic, basil, thyme, salt, pepper and paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan and cook for 15 minutes.

    Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk and eggs together in a small bowl, and then pour over the vegetables and cheese. Sprinkle paprika over the mixture.

    Bake for 35 to 40 minutes, or until the custard is set and the top of the pie is slightly browned.

    Per Serving: 428 calories; 26.9 g fat; 28.5 g carbohydrates; 21 g protein; 185 mg cholesterol; 953 mg sodium



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  12. Easy Vegetable Pot Pie

    "This pie takes only a few minutes of preparation time. The filling is made using a can of cream soup and a can of mixed vegetables mixed with a little thyme. The kids are sure to love this savory pastry."
    Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream…

    Ingredients        6 servings

    1 (10.75 ounce) can condensed cream of potato soup
    1 (15 ounce) can mixed vegetables, drained
    1/2 cup milk
    1/2 teaspoon dried thyme

    1/2 teaspoon ground black pepper
    2 (9 inch) frozen prepared pie crusts, thawed
    1 egg, lightly beaten


    Prep    5 m     Cook    40 m     Ready In    45 m

    Preheat oven to 375 degrees F (190 degrees C).
    In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.

    Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired.

    Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

    Per Serving: 380 calories; 21.1 g fat; 40.8 g carbohydrates; 6.1 g protein; 35 mg cholesterol; 873 mg sodium



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  13. Pear and Gorgonzola Cheese Pizza

    "A very interesting appetizer pizza. Sounds strange, but everyone will love the unique combination of fragrant pears and distinctive Gorgonzola." 
    Here's an appetizer that's exciting and unique! Fresh pears and Gorgonzola cheese star as…

    Ingredients    8 servings

    1 (16 ounce) package refrigerated pizza crust dough
    4 ounces sliced provolone cheese
    1 Bosc pear, thinly sliced

    2 ounces chopped walnuts
    2 1/2 ounces Gorgonzola cheese, crumbled
    2 tablespoons chopped fresh chives


    Prep    10 m    Cook     15 m    Ready In   25 m

    Preheat oven to 450 degrees F (230 degrees C).

    Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.

    Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

    Per Serving: 287 calories; 12.9 g fat; 31 g carbohydrates; 11.6 g protein; 19 mg cholesterol; 585 mg sodium



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  14. Pita Pizza

    "As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust."
    As an appetizer or light lunch, these mini pizzas are easy to make and use readily available…


    6 pita breads
    1 (6.5 ounce) can tomato sauce
    1 (4 ounce) can sliced black olives, drained
    1 ounce diced pimento peppers, drained
    2 small tomatoes, thinly sliced

    4 ounces shredded mozzarella cheese
    4 ounces blue cheese, crumbled
    1 pinch dried basil
    1 pinch dried oregano
    1 pinch crushed coriander seed


    Prep    5 m     Cook    8 m     Ready In    13 m

    Preheat oven to 425 degrees F (220 degrees C).

    Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with black olives, pimento peppers, tomatoes, mozzarella cheese, blue cheese, basil, oregano and coriander.

    Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

    Per Serving: 158 calories; 5.7 g fat; 19.5 g carbohydrates; 7.5 g protein; 13 mg cholesterol; 514 mg sodium



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  15. Easy Vegetarian Red Beans Lasagna

    This recipe is really easy, quick, delicious, and only requires a few ingredients. This exciting twist on lasagna features beans, Gruyere cheese, and a delicious bechamel…


    Original recipe yields 4 servings
    1 tablespoon olive oil
    1 small onion, chopped
    1 clove garlic, minced
    1 (15 ounce) can red beans, drained
    1 (14.5 ounce) can diced tomatoes, drained
    ½ red bell pepper, chopped
    1 teaspoon dried basil
    1 teaspoon dried oregano
    salt and pepper to taste
    3 tablespoons butter
    3 tablespoons all-purpose flour
    1 ½ cups cold milk
    ½ cup grated Parmesan cheese
    4 no-boil lasagna noodles
    4 ounces shredded Gruyere cheese


     Step 1
    Preheat oven to 350 degrees F (175 degrees C).

     Step 2
    Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally.

     Step 3
    Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.

     Step 4
    Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.

     Step 5
    Bake 20 minutes in the preheated oven, or until lightly browned.

    Prep:   20 mins   Cook:   35 mins   Total:    55 mins

    Per Serving:  496 calories; 27 g total fat; 71 mg cholesterol; 800 mg sodium. 39.9 g carbohydrates; 23.9 g protein



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  16. Vegetarian Four Cheese Lasagna

    "This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella." 
    Fresh pasta sheets baked with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan…


    2 cups peeled and diced pumpkin
    1 eggplant, sliced into 1/2 inch rounds
    5 tomatoes
    1 pint ricotta cheese
    9 ounces crumbled feta cheese
    2/3 cup pesto

    2 eggs, beaten
    salt and pepper to taste
    1 (15 ounce) can tomato sauce
    fresh pasta sheets
    1 1/3 cups shredded mozzarella cheese
    1 cup grated Parmesan cheese


    Prep   15 m     Cook    1 h     Ready In   1 h 15 m

    Preheat oven to 350 degrees F (175 degrees C).

    Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.

    In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

    Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

    Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

    Per Serving: 451 calories; 29.5 g fat; 20.4 g carbohydrates; 28.8 g protein; 124 mg cholesterol; 1176 mg sodium



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  17. Pub-Style Vegetarian Chili

    "A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews." This flavorful and gently spicy vegetarian chili with black beans and plenty of vegetables can…


    1/3 cup olive oil
    2 cups sliced fresh mushrooms
    1 cup finely chopped onion
    1 cup chopped carrot
    3/4 cup chopped green bell pepper
    1/4 cup chopped celery
    1 tablespoon minced garlic
    1 tablespoon chili powder, or more to taste
    1 tablespoon ground cumin
    1 1/8 teaspoons salt

    3/4 teaspoon ground black pepper
    3/4 teaspoon dried basil
    3/4 teaspoon dried oregano
    1 (28 ounce) can whole peeled tomatoes with juice
    3 cups black beans, undrained
    1/2 (6 ounce) can tomato paste
    1/4 cup red wine
    3/4 teaspoon hot pepper sauce (such as Tabasco®)
    2 cups water


    Prep   30 m    Cook    25 m    Ready In   55 m

    Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.

    Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.

    Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

    Per Serving: 224 calories; 10 g fat; 27.2 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 929 mg sodium.


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  18. Delicata Creamy Squash Soup

    "A rich and creamy soup, great for cold winter nights." Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock,…


    3 delicata squash, halved lengthwise and seeded
    1 onion, chopped
    3 cups vegetable broth
    1 1/2 cups heavy whipping cream

    2 tablespoons butter
    salt to taste
    ground black pepper to taste


    Prep  20 m    Cook   1 h 15 m   Ready In  1 h 35 m

    Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

    In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

    Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.

    Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

    Per Serving: 417 calories; 31.6 g fat; 34 g carbohydrates; 4.4 g protein; 110 mg cholesterol; 344 mg sodium



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  19. Vegetarian Tortilla Stew

    "Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions."
    A delicious tortilla soup for vegetarians! The veggie chicken is optional, but adds a nice…


    1 (19 ounce) can green enchilada sauce
    1 1/2 cups water
    1 cube vegetable bouillon
    1/2 teaspoon garlic powder
    1/4 teaspoon chili powder
    1/4 teaspoon ground cumin
    1 (15 ounce) can pinto beans, drained and rinsed

    1/2 (16 ounce) can diced tomatoes
    1 cup frozen corn
    1/2 cup vegetarian chicken substitute, diced (optional)
    4 (6 inch) corn tortillas, torn into strips
    1 tablespoon chopped fresh cilantro
    salt and pepper to taste


    15 m  Cook   15 m   Ready In   30 m

    In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

    Per Serving: 347 calories; 13.9 g fat; 42.5 g carbohydrates; 16.4 g protein; 25 mg cholesterol; 565 mg sodium

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  20. Julia's Watermelon Gazpacho

    This cold gazpacho soup, made with watermelon and no tomato, has a sweet,…


    6 cups cubed seeded watermelon
    2 English (hothouse style) cucumbers, chopped
    2 red bell peppers, chopped
    1 onion, chopped
    1/2 jalapeno pepper, finely chopped
    1/4 cup lemon juice

    2 tablespoons olive oil
    3 tablespoons chopped fresh mint
    2 tablespoons minced fresh ginger
    3 tablespoons honey
    1/2 cup pineapple juice
    20 small mint leaves


    Prep   40 m   Ready In   40 m

    Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

    Per Serving: 100 calories; 3 g fat; 19 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 4 mg sodium.


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  21. Tarte tatin

    They say this French apple tarte was made by mistake in 1898 by Stephanie Tartin when trying to make a traditional apple pie. When she accidentally left the apples in sugar and butter too for long in the pan, in a hurry to rescue the dessert she put the pastry base on top of the burning fruit and placed the pan in the oven. She supposedly served the upside-down tart to her guests at Hôtel Tatin and the result turned into the hotel’s signature dish. Although the tarte’s origin is disputed, the delicious result is not.


    900g (around 6) Braeburn apples, peeled, cored and cut into quarters (you could also use Cox’s Orange Pippin or Adam’s Pearmain)
    100g caster sugar
    60g unsalted butter, diced
    30g unsalted butter, melted
    300g all-butter puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork


    Pre-heat your oven to 180°C/160°C/gas 6.

    Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and diced butter to a brown caramel. The Emile Henry dish is ideal for making sure the caramel stays dark but doesn’t burn.

    Arrange the apple quarters very tight, around the edges first, with the core facing up and towards the centre, then fill in the middle part of the mould the same way, press with your hands gently to ensure there are no gaps, and brush with melted butter.

    Cook in the preheated oven for 30 minutes.

    Remove from the oven and place the disc of puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.

    Cook in the oven for a further 40 – 45 minutes until the puff pastry is golden brown and crisp.

    Allow to cool at room temperature for about 1 hour before de-moulding, apple-side up, on to the serving platter.


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  22. Ratatouille

    Ratatouille is another internationally recognised French dish, hailing from the southeastern French region of Provence. It is a stewed vegetable recipe that can be served as a side dish, meal or stuffing for other dishes, such as crepes and omelettes. The vegetables are generally first cooked in a shallow pan on a high heat with a small amount of fat, and then oven-baked in a dish. French chefs continually debate the correct way to cook ratatouille: some do not agree with sauteing all the vegetables together, such as Julia Child, and argue that the vegetables should be cooked separately and layered into a baking dish. The ingredients consist of tomatoes, garlic, onions, zucchini, eggplant, carrots, bell peppers, basil, marjoram, thyme and other green herbs. A similar dish popular in the French Basque country is piperade, which typically adds ham and sometimes eggs to the stewed vegetable mix.


    5 pounds eggplant
    5 pounds zucchini
    5 pounds fresh onion, peeled, halved, and thinly sliced
    1 quart extra-virgin olive oil
    2 Tablespoons crushed garlic
    2 tablespoons chopped fresh mixed herbs: rosemary, savory, peppermint, thyme, and celery
    1 bay leaf
    1/2 Tablespoon sugar (beet sugar or evaporated cane juice for vegan ratatouille)
    1 teaspoon salt
    1 teaspoon freshly ground black pepper
    2 cups dry yet fruity white wine, such as a Provencal Bellet (if making vegan ratatouille, make sure the wine is vegan)
    2 pounds ripe red tomatoes, cored and seeded
    5 pounds red bell peppers
    A few drops of red wine vinegar (see note about wine)
    3 Tablespoons chopped mixed herbs for garnish: basil, parsley, thyme, and celery


    Prepare at least one day in advance, giving the ratatouille time to mellow. Note that the cooking time is 4 hours.

    1. Stem and peel the eggplant. Cut the flesh into 1" cubes and place them in a deep kettle filled with very salty water. Keep submerged with a non-corrodable palte for at least 1 hour. Stem and peel the zucchini. Cut flesh into 1" cubes and place in a deep colander. Toss the zucchini with salt and let stand 1/2 hour.

    2. Meanwhile, in a very large heavy skillet or heavy-bottomed roasting pan cook the chopped onions and 1/2 cup water in 1 cup olive oil until the water has evaporated and the onions are soft and golden, about 30 minutes. Add the garlic, chopped herbs, bay leaf, sugar, salt, pepper, and 1 cup of the wine. Cook over medium heat, stirring often, for 10 minutes.

    3. Coarsely chop the tomatoes with their skins in the work bowl of a food processor. Add to the skillet and continue cooking at a simmer 1 1/2 hours. Whenever the onion-tomato mixture starts to stick or burn, "spot deglaze" with a few tablespoons water and scrape with a wooden spoon.

    4. Grill the peppers; when cool, peel, stem, seed and cut into small pieces. Set aside. Rinse and drain the eggplant and zucchini and lightly press dry with toweling.

    5. Slowly heat the remaining 3 cups of olive oil in a wide pan or fryer until medium-hot. Add the zucchini in batches, and fry until golden on all sides. Transfer the zucchini with a slotted spoon to a colander set over a boil to catch any excess oil. When all the zucchini has been fried, fry the eggplant in the same manner. From time to time return the "captured" oil in the bowl to the pan.

    6. Spread the zucchini, eggplant, and peppers over the simmering onion-tomato mixture and pour in the remaining wine. Cover and cook at the simmer for 1 1/2 hours. From time to time remove the cover to help evaporate some of the liquid. Place a colander over a large bowl and pour the contents of the skillet into it to drain. Stir carefully to avoid crushing the vegetables while trying to encourage any trapped oil and juices to drain. Quickly cool down the captured juices in order to remove as much oil as possible. If there is a lot of juice, boil it down until thick. Reserve all the frying oil and oil from the vegetables for later use. Pour the juices over the vegetables, taste for seasoning, add vinegar if necessary, and carefully stir to combine. Serve hot or cold. Sprinkle with fersh herbs.


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  23. Nicoise salad

    Salade niçoise is a typical French salad from the Provence region, which can be served as a side dish or a light meal on its own. It’s typically a combination of lettuce, fresh tomatoes, boiled eggs, (canned or fresh) tuna, green beans, Nicoise Cailletier olives and anchovies, although many variations exist.


    450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick
    8 new potatoes, cooked and quartered lengthways
    4 plum tomatoes, roughly chopped
    115g/4oz extra fine French beans, topped, cooked and drained
    4 little gem lettuce hearts, quartered lengthways
    1 red onion, finely sliced
    4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
    6 anchovy fillets cut lengthways into thin strips
    16 pitted black olives in brine
    8 basil leaves, ripped

    For the dressing or marinade

    105ml/7tbsp extra virgin olive oil
    3 tbsp aged red wine vinegar
    2 tbsp freshly chopped parsley
    2 tbsp freshly snipped chives
    2 garlic cloves, peeled and finely chopped
    1 tsp salt
    1 tsp ground black pepper


    To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.

    Place the tuna in a shallow dish and pour over half of the dressing. 
    Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.

    Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.

    Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.


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  24. Confit de canard

    Confit de canard is a tasty French dish of duck – although goose and pork can also be used – and is considered one of the finest French dishes. The meat is specially prepared using a centuries-old preserve and slow-cooking process (confit), where the duck meat is marinated in salt, garlic and thyme for up to 36 hours and then slow-cooked in its own fat at low temperatures (an alternative to deep-frying). It is typically served with confit roasted potatoes and garlic on the side. Today this French dish is served all over France, although it is considered a specialty of the Gascony region.

    I pondered this recipe for six months, mulling over in my head whether it was even allowable to make a cheat's version of such a classic French dish ... especially one that is famed for its fat! I quizzed a lot of people about it and invited them to taste the recipe. The overwhelming majority considered this a legitimate substitute for the real thing.

    Serves 6
    473 calories per serving

    6 duck legs, skin on and bone in, weighing 250g each
    a little salt, for the skin

    For the marinade:
    6 garlic cloves, peeled and finely minced
    plenty of freshly ground black pepper
    ½ tsp freshly grated nutmeg
    3 tbsp fresh thyme leaves

    Preheat the oven to 220ºC /425°F/gas mark 7 and put a full kettle on to boil.

    While the kettle is heating up, bash up all the marinade ingredients in a mortar and pestle.

    Place the duck legs skin side up on a wire rack over the sink and pour the boiling water over them. You will see the fat visibly tighten and shrink. Next, pat the skin dry and sprinkle a little salt over it. This will help to make it crispy.

    Spread the marinade mixture on the flesh side (ie the underside) of each of the duck legs and sit them, skin side up, in an ovenproof baking dish.

    Put in the top of the oven for 10 minutes, then reduce the temperature to 100C / 200F / gas mark ¼ and move the dish down to a rack in the bottom of the oven.

    Cook the duck for 3 hours in total. Serve hot from the oven.

    Cooking tip
    If the skin is not crispy enough, I like to give the duck legs a 3-minute blast under the grill at the end. What's magical about this recipe is the combination of crunchy skin and melt-in-your-mouth flesh.

    Skinny secret
    I got the idea for this method from the Chinese recipe for Peking duck: pouring boiling water on the duck legs means that the skin tightens and crisps under the blast of heat and forms a hard shell. The fat therefore has to run through the meat before coming out of the other side. This is a marvellous way of maintaining moisture throughout the meat without having to poach the legs in goose fat, as in "real" duck confit recipes ...


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  25. Flamiche

    Flamiche means ‘cake’ in Flemish and this dish originates from northern France, near the border with Belgium. It has a puff-pastry crust filled with cheese and vegetables and resembles a quiche. The traditional French filling is with leeks and cream. There is also a pizza-like version of flamiche, which is without the top crust of the pie. For a southern French twist, try the thin crusty pissaladière which is topped with anchovies, onions and olives.

    For the pastry

    900g plain flour
    340g chilled unsalted butter
    or lard, diced
    3 egg yolks
    6-8 tbsp ice-cold water
    1 beaten egg for glazing
    5 young, fresh leeks, washed, split lengthways and sliced
    3 tbsp butter
    250g Wensleydale cheese, crumbled into small pieces
    250g smoked bacon, cut into cubes and sautéed (optional)
    6 egg yolks
    600ml single cream
    2 pinches of grated nutmeg
    leaves from 10 sprigs (80g) of fresh tarragon, chopped

    To make the pastry, put the flour and salt in a bowl and rub in the fat lightly but thoroughly with your fingertips until the mixture resembles breadcrumbs. Work in the egg yolk and enough cold water to form a dough (this can all be done in a food processor, if you prefer). Leave to rest for 30 minutes in the fridge, then roll the pastry out thinly on a floured work surface to about 2mm thickness. Line a baking tray to a depth of about 2cm, prick the pastry with a fork, brush the edges with beaten egg to glaze, then put back in the fridge to chill.

    Preheat the oven to 190C/gas mark 5. In a pan, cook the leeks in the butter until just soft (about five minutes) then allow to cool. Put the cheese, bacon, eggs, cream, nutmeg and tarragon in a bowl and mix well. Add the leeks and season with a little salt and pepper. Pour into the prepared pastry case (you will not need to blind-bake the pastry) and bake until puffed and lightly golden on the surface. Cut into squares while still warm and serve.


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