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Vegetables Recipes

A Big Bowl of Red
Ingredients:

1 tbl canola oil 1 lrg yellow onion, diced 1 x green bell pepper, seeded and diced 1 x red bell pepper, seeded and diced 1 cup sliced celery 2 x cloves garlic, minced 28 oz canned crushed tomatoes 16 oz canned red kidney beans 15 oz canned stewed tomatoes, diced 3 tsp chili powder, up to 4 1 tbl dried oregano 2 1/2 tsp ground cumin 1 tsp paprika 1 tsp salt 1 tsp bottled hot sauce, up to 2 1/2 tsp ground black pepper

Procedures:

* MAKES 4 TO 6 SERVINGS. VEGAN * This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying. * Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving. * Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired. * Makes 4 to 6 servings.

Note:


Barbecued Vegetables
Ingredients:

red/yellow peppers, whole courgettes, sliced in half lengthways aubergine, thickly sliced sweet potatoes, thickly sliced onions, cut in half MARINADE 75 ml olive oil 1 lrg clov garlic, crushed 30 ml mixed summer herbs, finely chopped salt and freshly ground black pepper

Procedures:

* 1. In a screw top jar combine the marinade ingredients together, shaking well. * 2. Brush the vegetables with the marinade and leave to one side for at least half an hour to enable the flavours to develop. * 3. Before barbecuing brush the vegetable pieces once again with the marinade and sprinkle over some extra seasoning. * 4. Barbecue over a grill, turning frequently. * 5. Alternatively, pierce each whole vegetable with a fork, place on a square of foil, add 2tbsp of marinade, wrap the square of foil around the vegetable and cook in the coals until soft.

Note:


Barbecued Vegetables with Peanut Sauce
Ingredients:

1 med Pepper, any colour 1 lrg Carrot 2 1/2 x Florets cauliflower 1 x Chunky onion or shallots 1 tsp Garlic powder 1/4 tsp Turmeric powder 1 1/2 tsp Salt 1 tsp Sugar 2 tbl Oil PEANUT SAUCE 146 gm Peanuts, roasted and blended 1/4 tsp Cumin powder 1/4 tsp Coriander powder 1/2 tsp Chilli powder 1 1/2 tbl Water 3 tbl Sugar 1/2 tsp Salt

Procedures:

* Peanut sauce: Add all the spices and peanuts, water, salt and sugar. * Keep stirring into a thick and tasty sauce. * Clean and rinse the vegetables and cut into bite sized pieces. Mix vegetables with garlic, turmeric, salt, sugar and oil. Skewer the vegetables and barbecue, dip into sauce and serve.

Note:



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