See Open Source Food for recipe.
Tagged: , vegetarian , dinner , recipe
Visit my blog for the recipe www.ledelicieux.com/2012/02/03/quinoa-with-zucchini-and-o…
Tagged: , food , food photography , recipe , vegetarian
This is not the traditional shepherds pie. It is anything but …first it is meatless and instead of using potato, this is topped sweet potato. I guess it is pretty obvious now that the "V" stands for vegetarian. Here is the recipe:
1 1/2 pounds sweet potatoes, peeled, cut into 2" cubes
1 pound butternut squash, peeled, seeded, cut into 2" cubes
1 medium potato, peeled, cut into 2" cubes
2 tablespoons from I Can’t Believe It’s Not Butter Sticks
2 tablespoons pure maple syrup
2 14oz Gimme Lean Ground Sausage
2 cups chopped leeks
1 cup frozen peas
3/4 cup frozen corn kernels
1/3 cup greek yogurt
1 large egg, lightly beaten
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
Cook sweet potatoes, squash and potato in large saucepan of boiling salted water until tender, about 20-30 minutes. Drain, return all to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add the I Can’t believe it’s not butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 400°F. Oil the 8 x 8 x 2-inch glass baking dish. Cook Gimme Lean sausage in large skillet over medium-high heat breaking up with back of spoon for about 10 minutes. Using slotted spoon, transfer sausage to large bowl; add another tablespoon of oil in skillet. Add leeks to skillet and sauté over medium-high heat until tender, approx. 7 minutes. Add softened leeks to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, yogurt, egg, curry powder and coriander.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and sweet potato topping begin to brown around edges, about 45 minutes to an hour.
Sprinkle with a little cinnamon before serving. (I crushed some Sour Cream and Onion Pop-Chips and topped it (as seen above) …..it adds a nice crunch)
Tagged: , squash , sweetpotato , recipe , vegetarian
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk (I made from powdered)
1/4 cup vegetable oil
1 cup frozen blueberries (rehydrated or fresh fruit would work too)
Mix dry ingredients and stir in wet. Fold in blueberries and pour into baking cups. Bake at 400F for 30 minutes.
Makes 12 muffins.
137 calories, 22g carbs, 2g protein, 5g fat each
$1.54 total, $0.13 per muffin
Breakfast of 2 muffins with 1 cup plain nonfat yogurt
$0.75 for meal, 395 calories, 63g carbs, 13g protein 10g fat
Tagged: , recipe , vegetarian , frugal , cheap , inexpensive
Vegetarian except for the Roasted hen
Vegan mushroom gravy; Nut & Mushroom Loaf; Mashed Rutatoes (potatos and rutabagas); Maple Glazed Butternut Squash; Shredded Brussel Sprouts with Pine Nuts.
Not pictured: Cole Slaw, Cranberry Relish; Pumpkinator Pie.
Refreshments: Aspall English Dry Cider; Brooklyn Local One Saison
Tagged: , Thanksgiving , vegetarian , recipe
Everyone knows the origin of Biryani is from the kitchen of Mughal Emperors. Once considered royal food, biryani has now come to every kitchen in our country however Hyderabad, Lucknow, Kolkata and Delhi are considered to be the main centers of biryani and one can find many variants of biryani in here.
Tagged: , vegetable , biryani , vegetarian , mughlai , recipe