Vegetarian Recipes

vegcooking:

Bean Burritos

Ingredients

450g can refried beans
1 cup rice, cooked
1 cup salsa
2 cups shredded cheddar cheese
12 (6 inch) flour tortillas
tomatoes, diced
lettuce
sour cream

Instructions

Pre-heat oven to 190ºC.

In a large bowl combine refried beans, salsa, cooked rice and 1 cup of cheddar cheese. Mix well.

Spoon about 1/3 of a cup of the mixture into the centre of a tortilla. Fold up both of the sides and grab the bottom end and roll up. Repeat until all burritos have been wrapped.

Arrange burritos in a greased baking dish, and top each burrito with cheddar cheese. Cover and place into the oven. Bake for 25 minutes. Serve with tomatoes, sour cream and lettuce if desired.

vegcooking:

Blueberry Cheesecake

Ingredients

1/4 cup pecans, finely chopped
1/4 cup almonds, finely chopped
1/4 cup walnuts, finely chopped
3/4 cup vanilla wafers, finely chopped
2 tablespoons melted butter
680g cream cheese
1 1/3 cups sugar
5 large eggs
450g sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 can blueberry pie filling

Instructions

Pre-heat oven to 160ºC.

Mix pecans, almonds, walnuts, vanilla wafers and melted butter. Press mixture into the bottom of a 9” spring form pan, and 1 1/2” up the sides. Set aside.

In a large mixing bowl, beat cream cheese until light and fluffy. Add sugar a little at a time and beat until creamy. Add one egg at a time, beating after each one. Add flour, vanilla extract and lemon juice. Mix well. Add sour cream and beat until smooth.

Pour cream cheese mixture over the crust. Place into the oven on the middle rack and bake for 1 hour and 15 minutes. When time is up, prop open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight. Top with blueberry pie filling.

Makes 8 servings.

vegcooking:

Jalapeño Corn Salsa

Ingredients

4 medium tomatoes, cut into quarters
3/4 of a white onion, cut into large chunks
1 cup white and yellow corn, cooked and cooled
1/4 - 1 cup jalapeños, sliced, lightly seeded

Instructions

Put tomatoes, onions and corn into a food processor and chop until slightly chunky.

Add jalapeños to taste. Chop for a few more seconds for chunky salsa or longer for a more liquid salsa.

Submitted by: Emilee.

vegcooking:

7 Up Bundt Cake

Ingredients

340g butter
3 cups white sugar
5 eggs
3 cups all purpose flour
2 tablespoons lemon extract
3/4 cup 7 Up
2/3 cup powdered sugar
1 tablespoon lemon juice

Instructions

Pre-heat oven to 160ºC. In a large bowl, cream butter and sugar for 20 minutes. Add eggs one at a time, beating well after each one. Add flour and lemon extract. Fold in 7 up. Pour into a greased 12-cup Bundt cake pan.

Bake for 1 hour and 20 minutes or until a tooth pick comes out clean. Remove from oven and allow to cool.

To make the glaze, mix powdered sugar and lemon juice in a bowl. When the cake has cooled, drizzle the glaze over it.

veggieparadise:

doublebagel: beautifuldirtyrich: anthonymichaelrojas:

Ingredients
1 pound dried fettucine
6 tbsp butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
Salt and pepper to taste
Fresh parsley, for garnish

Cooking Procedure:
1. Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain, reserving 1/4 cup of the pasta cooking liquid.
2. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender.
3. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
4. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid.
5. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste.
6. Sprinkle with remaining Parmesan and garnish with parsley, if desired.
7. Best served with toasted garlic bread.

charlenestraw:

Blueberry Muffins with Cinnamon Streusel
(Slightly adapted from Vanilla Sugar)

Makes 7 muffins

Muffin batter:

• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• Zest of 1 small lemon
• 1 cup fresh blueberries

Crumb topping:

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, melted
• 1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.

In a large bowl whisk together the flour, sugar, salt and baking powder.

In a separate bowl mix vegetable oil, the egg and milk, vanilla extract, and lemon zest. Combine well. Incorporate the wet ingredients into the dry ingredients. Do not over mix, the batter will be thick and slightly lumpy. Fold in blueberries. Fill muffin cups to the top.

To make the crumb topping by mixing the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes or until done.

(via)

vegcooking:

Blueberry Pancakes

Ingredients

2 cups white flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter, melted
1 cup fresh blueberries
butter or cooking spray

Instructions

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.

Allow melted butter to cool down and in another bowl beat eggs and buttermilk together. Whisk in the cooled melted butter.

With a spoon, gently mix the wet ingredients with the dry ingredients. Combine until you have a lumpy batter. Do not over mix.

Heat a pan or griddle to medium-high heat. Add a little butter or cooking spray. Pour 1/4 cup of the batter into the skillet to form a pancake. Sprinkle the top with blueberries and lightly press them into the pancake. Cook each pancake for about 2 minutes per side. Remove from the skillet and repeat until all the batter is gone. Keep pancakes warm in the oven while you are making them.

Makes 12 pancakes.

vegcooking:

Eggplant Bake with Tempeh Stuffed Mushrooms

Ingredients

1 large eggplant, peeled and sliced into 1/2” slices
tomato sauce
fresh mozzarella, sliced
fresh basil
1 1/2-2 cups ricotta

1 package white mushrooms, de-stemmed
1/2-3/4 package tempeh, crumbled
1/2 cup shredded mozzarella
Italian seasoning
1/4 cup tomato sauce
3 tablespoons bread crumbs
1/4 cup chopped onions, frozen

Instructions

Heat oven to 400 degrees.

Grease a lasagna pan and spread a small amount of tomato sauce on the bottom.  Place some of the sliced eggplant into the dish and top each eggplant with the ricotta. Place another eggplant round on top of the ricotta and top with tomato sauce. Place a slice of mozzarella on top of each stack and place in the oven for about 45 minutes.

Microwave the onions for about a minute, or until thawed. Combine with tempeh, mozarella, Italian seasoning, tomato sauce, bread crumbs in a bowl and mix. Set aside.

Grease a pan and place mushroom caps into the pan. Fill each cap with the tempeh mixture and place in the oven for about 25-30 minutes.

Just before serving, place a basil leaf on top of each egggplant stack then serve.