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Cooking, Recipe and Food Blog

Tips For Going Vegetarian

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People can decide to go vegetarian for a variety of reasons. Whether it is to lose weight, to support animal rights, or simply to try something new, it’s certainly something that can a challenge if you are used to eating meat.

Depending on how much you eat, it may be a jolting transition for your body. Going from meat for every meal to only getting your proteins from grains, vegetables, and non-flesh animal products can be a shock. Therefore, follow these tips when making the switch from carnivore to vegetarian. [Read more…]

3 Tips for Getting The Freshest and Healthiest Produce

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One of the most frustrating things as a consumer is coming home from the store expecting to be completely satisfied with your purchase only to discover that you’ve been oversold. This is especially true when it comes to the food we buy. Spending all that time looking for the perfect produce at the grocer’s or farmer’s market and then coming home to discover what you picked isn’t actually fresh can be very disappointing. To keep this from happening to you, here are three tips that will help you bring the freshest and healthiest produce home each and every time. [Read more…]

Is Veganism an Option for You?

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In man’s quest for a healthy body, we usually turn to our food diet for answers. This is quite logical since our state of health is generally a result of what we take in our body and our lifestyle. In today’s modern world, veganism is a dietary and lifestyle option that seeks to go back to the basics.

Vegetable basket w fruit-02

Image Source

What is Veganism?

Veganism is in a sense  considered a stricter form of vegetarianism. It extends beyond the consumption of purely plant products but also encompasses the rejection of  any food and other items which involves animals and their derivatives in production. It goes with the principle of non violence to any living thing.

A vegan diet is said to offer protection against the development of certain degenerative diseases. However, there is a concern with vitamin B12 deficiency in regular vegan food preparation and its efficiency in providing nutrients for developing bodies such as those of children. Is a vegan diet suitable for you then? [Read more…]

Going Totally Organic Part 2: How Will My Garden Grow?

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image by galant

Remember all the great things about being able to grow your own food? If not, head on over to Part One of my Guide to Growing Your Own Food posts. In this next installment, I’ll share with you guys some tips about choosing where and how to garden in an urban setting and as well as some how to’s when growing vegetables in either cold or tropic climates.

Cold Climate Gardening

If you live in cold climate, invest in a glass house to protect your plants from the frost. You can also use dark mulch to keep the soil warmer during winter. Hedges, stone walls and trellises are also great ways to shield your garden from cold wind. Here are some frost resistant veggies you can plant:

  • French beans
  • Beetroot
  • Broccoli
  • Brussells
  • Cabbage
  • Cauliflower
  • Peas
  • Spring Onions
  • Silverbeet
  • White Turnip
  • Brussells
  • Carrot

Tropical Climate Gardening

The best thing to do when gardening in a warmer climate, is to plant vegetables that like the rise in temperature. Plants that are common in the US won’t thrive when planted in a tropical setting. Here is a list of some vegetables you can switch to when faced with moving to a warmer climate.

  • Asian Greens
  • Bell Peppers
  • Cassava (starchy tubers)
  • Ceylon Spinach
  • Cucumbers
  • Eggplant (aubergine)
  • Okra
  • Pumpkins
  • Radish
  • Squash
  • Sweet Corn
  • Tomatoes
  • Water Chestnuts
  • Zucchini

You don’t really need that much space to have your own garden. For those who live in apartments, you don’t even need a patch of land. Vegetables are quite resilient and can grow comfortably in containers. As long as your plants can get enough sunlight, water and soil, then they are good to go.

1. Find a spot that gets 6-8 hours of sunlight a day.

2. Shallow-rooted vegetables need only about 8 inches of soil while deep-rooted ones need around 12 inches. Grab some terra cotta pots, wooden boxes or even window boxes are great for these.

3. Make sure containers have a drain and can support the plant as it grows. Use well-draining potting mix with a little fertilizer.

4. Do not choose translucent/transparent containers as the sun can easily dry out roots.

 

Vegan/Vegetarian Temptations for the Meat Lover

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I’ve often thought about how my life would be different if I were a vegetarian. As someone who has grown up with eating a lot of meat, it’s a daunting endeavor. For one, I wouldn’t know where to start. I’ve seen recipes and pictures of food that people claim taste like meat but are actually tofu. There are also a lot of restaurants that offer a vegetarian menu. But as an outsider, I don’t really have an idea about which foods to eat.

As I understand it, and please feel free to comment below with corrections or clarifications, vegetarians stay away from meat but are OK with dairy and eggs. Vegans, on the other hand, don’t consume anything that has come from animals (meat or any by-product like milk or eggs). Now, both concepts seem quite a challenge for me but as part of my research, I looked up appetizing dishes that either a vegetarian or a vegan may eat and would not seem like such an alien meal for someone like me.

Here are some vegetarian dishes I think might just convince me to try the vegetarian or vegan route:

image from compleattraveller.blogspot.com

Veggie Bean Burger – Though I’m not so certain about what comprises this delicious-looking burger (aside from beans?), I’m certain I’d enjoy taking a bite of it.

image and recipe from genxmoms.wordpress.com

Roasted Bell Peppers Stuffed with Quinoa -this looks like a fun and interesting dish. I’d love to taste one of these morsels. It seems like a fun party plate to serve to guests.

Everything on the cover of this book looks divine! I wouldn’t peg any of them as vegan at first glance. I’m guessing my sweet tooth will still survive even on a Vegan diet.

image and recipe from vegiehead.com

Tomato, olive and artichoke pasta – I’m a sucker for pasta and this looks delicious! I wouldn’t mind going vegetarian if I’m served this for breakfast, lunch and dinner.

Oven Roasted Ratatouille

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Oven roasted ratatouille is a pleasing dish which brings out the taste of the vegetables. Enjoy their succulent sweetness combined with a touch of aromatic rosemary.

Serves 6

Ingredients:

1/4 cup extra virgin olive oil

1 large eggplant, cut into 4cm pieces

2 zucchinis, trimmed and coarsely chopped

2 red onions, cut into wedges

1 red capsicum, seeded and cut into 4cm pieces

1 yellow capsicum, seeded and cut into 4cm pieces

5 garlic cloves, finely chopped

1 tablespoon chopped fresh rosemary

6 medium sized Roma tomatoes, quartered

1/4 cup chopped fresh continental parsley

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C. Pour the oil into a large baking dish and heat it in the oven for five minutes. Remove from the oven and add the eggplant, zucchini, onion, capsicums, garlic and rosemary. Toss until the vegetables are coated in oil. Place the tomatoes on top. Bake it in the oven or thirty to forty-five minutes or until the vegetables are tender. Remove it from the oven once again and season it with salt and freshly ground pepper. Stir in the parsley before serving.

 

Image from avlxyz

Quick and Easy Greek Pasta

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Quick and easy Greek pasta is a delectable recipe which you can prepare in minutes. Use any type of pasta if desired. I prefer using white wine instead of vinegar because of its aromatic flavor. I also like the way it enhances the taste of the tomatoes. Chili flakes or chili oil are great additions which can liven up the dish even more.

Serves 4

Ingredients:

1  8 oz. package spaghetti

1 10 oz. bag fresh spinach

1 small head of cabbage, quartered

1 8 oz. pack sliced fresh mushrooms

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

2 14.5 oz. cans diced tomatoes

1/4 cup chopped fresh basil

1 tablespoon chopped fresh parsley

1 6 oz. can sliced black olives, drained

Extra-virgin olive oil, or as needed

2 ounces crumbled feta cheese

Salt and freshly ground black pepper to taste

Crumbled feta cheese, for garnish

Fresh basil leaves, for garnish

 

Cook the pasta in a large pot of salted boiling water until it is al dente or according to package instructions. Drain and set aside.

In a large saucepan, heat the 1/4 cup of olive oil over medium flame. Cook the spinach and mushrooms in hot oil for ten minutes or until they give off moisture.  Add the red wine vinegar and the balsamic vinegar. Set the flame to high and bring it to a boil. Stir in the tomatoes, basil, parsley and black olives into the boiling vegetable and vinegar mixture.  Reduce the heat to low and simmer it for another 10 minutes or until all the flavors come together. Stir occasionally.

Add the cooked pasta to the tomato and herb mixture and gently toss to coat the pasta. Continue to simmer it for another ten minutes or until the flavors bend together. Season it with salt and freshly ground black pepper. Drizzle more olive oil if desired. Stir in the 2 ounces of feta cheese. Divide the pasta among individual plates or place it on a serving platter. Sprinkle some feta cheese over the plated pasta and garnish with basil leaves. Serve immediately with garlic bread.

 

Image from: little blue hen

Baked Mushrooms with Thyme and White Wine

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Baked mushrooms with thyme and white wine is an aromatic recipe which would make a great appetizer or tapas. Serve it with crusty bread along with some balsamic vinegar. You may add a pinch of paprika for more spice.

 

Serves 2

Ingredients:

1 1/2 tablespoons minced onion

1 teaspoon minced garlic

1/4 teaspoon dried thyme

1 1/2 tablespoons white wine

1 tablespoon olive oil

8 ounces fresh mushrooms, seeded and quartered

Salt and pepper to taste

 

Preheat the oven at 375F/190C and then lightly grease a covered baking dish with oil.

In a large bowl, combine the garlic, onions, thyme, white wine and olive oil. Whisk until well combined. Add the mushrooms and gently toss to coat them. Season it with salt and pepper to taste.

Transfer the mushroom and marinade mixture to the greased baking dish. Cover and bake it for 35 minutes or until the mushrooms are soft and cooked. Stir occasionally. Remove from the oven and let it stand for 2 minutes. Spoon the baked mushrooms into a bowl or serving platter. Add more salt and pepper if desired Serve immediately.

 

Photo Courtesy Of: abyssalmissile

Fried Green Tomatoes

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We often see green tomatoes as inedible because they are not ripe enough. This applies to tomatoes that have just sprouted on the vines. Green tomatoes are best eaten when it have a faint tinges of red blush. It means that it is “ripe”, these interesting tomatoes barely turn red, and they just “blush” a bit. They have a firm texture, a tad of acidity and light tomato flavor.

Serves 4

Ingredients:

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

1 quart vegetable oil for frying

 

Wash the tomatoes and then dry them with a towel or using paper towels. After, cut off the ends and discard them. Slice the tomatoes into half inch thick rings.

Place the eggs and the milk in a medium sized bowl. Whisk until well combined. Put the flour on a plate and then combine the cornmeal, breadcrumbs, salt and pepper in another plate.

Dredge the sliced tomatoes in flour. Dip it into the egg and milk mixture and then coat with breadcrumbs. Shake off the excess.

Heat the oil in a large skillet over medium heat. Cook the tomatoes in batches, depending on the size, so that they do not crowd the pan. The tomatoes should not touch each other. Fry them 3-5 minutes or until they are golden brown. Flip them over at least once.

Transfer the fried green tomatoes to a plate lined with paper towels to drain the excess oil. Arrange them on a platter and then serve immediately.

 

Image from Vagabond Shutterbug


Easy Arugula Salad

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Easy arugula salad is a delicious salad dish which can be prepared in minutes. It has a mix of bitter, sour and sweet tastes and variety of textures. You may add fruits such as grapes or strawberries if desired. Serve with meats or a glass of wine.

 

Serves 4

Ingredients:

4 cups young arugula leaves, rinsed and dried

1 cup cherry tomatoes, halved

1/4 cup pine nuts

2 tablespoons grapeseed oil or olive oil

1 tablespoon rice vinegar

Salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

1 large avocado – peeled, pitted and sliced

 

Place the arugula, cherry tomatoes, pine nuts, oil, vinegar and Parmesan cheese in a large plastic bowl with a lid. Season it with salt and pepper to taste. Cover and shake to blend all the ingredients or gently toss to combine. Serve in a bowl or distribute it among individual plates. Top with avocado slices before serving.

 

Image from kirybabe

Floret Salad

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Floret salad is a delicious cold salad dish with a lot of crunch and a variety of textures. Make sure not to overcook the vegetables, so that they won’t crumble. Feel free to add sliced hard boiled eggs if desired. You can also use different kinds of dried fruit and nuts too.

 

Serves 2

Ingredients:

2/3 cup fresh cauliflower, cut into florets

2/3 cup fresh broccoli, cut into florets

2 tablespoons chopped red onion

2 tablespoons raisins

2 bacon strips, cooked and crumbled

3 tablespoons mayonnaise

5 teaspoons sugar

1/2 teaspoon white vinegar

Salt and ground white pepper to taste

2 tablespoons whole cashews

 

Steam or blanche the cauliflower and the broccoli for five minutes or until they are cooked and crisp. Place them in a large mixing bowl. Add the onions, raisins and crumbled bacon.

In a small bowl, combine the mayonnaise, vinegar and sugar. Whisk well. Season it with salt and ground pepper to taste.

Spoon the mayonnaise mixture into the bowl of vegetables. Toss until the vegetables are coated. Cover the bowl and refrigerate it for at least an hour or up to overnight. Sprinkle cashews over it before serving. Serve chilled.

 

Image from irrational_cat

Alla Checca Pasta

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Alla checca pasta is a delectable pasta dish which can be prepared in a jiffy. All you have to cook is the pasta, toss in the sauce and you are all set. You may add some chili flakes to give the dish some kick.

 

Serves 4

Ingredients:

5 large tomatoes, seeded and diced

6 cloves garlic, minced

1/2 cup chopped fresh basil

1/2 cup olive oil

Salt to and freshly ground white pepper to taste

2 tablespoons grated Parmesan cheese

1lb. pasta

 

Place the tomatoes, garlic, basil and olive oil in a medium sized bowl. Season it with salt and pepper. Stir. Cover the bowl with a lid or plastic wrap. Let it sit for at least two hours or refrigerate it overnight.

Cook the pasta in a large pot of salted boiling water according to package instructions or until it is al dente. Drain well. Transfer it to a large bowl or pot. Add the tomato mixture over the hot pasta. Gently toss. Divide it among individual plates and top them with Parmesan cheese. Garnish with basil leaves before serving.

 

Image from citymama

Grilled Antipasto

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Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.

 

Serves 4-5

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

3 large eggplants, sliced

1 large zucchini

2 large white onions, peeled and cut into half

10 pieces fresh button mushrooms, stems removed

Crusty bread, sliced in 1/2 inch thick slices

Olive oil

Salt and freshly ground pepper to taste

 

Place all the vegetables on a tray.  Drizzle them with olive oil and generously season it with salt and pepper.

Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.

After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.

Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.

Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.

 

Photo Courtesy Of: Rubber Slippers In Italy

Roasted Carrots and Parsnips

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Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

 

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

 

Photo Courtesy Of:  Jon Mountjoy

Tamarind, Tomato and Cucumber Salad

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Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

 

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

 

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

 

Photo Courtesy Of: wEnDaLicious

Easy Vegetable Korma

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Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.

 

Serves 4

Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

1/4 cup curry paste

2 large potatoes, cut into cubes

600g butternut pumpkin, peeled, seeded and cut into cubes

3 baby eggplants, sliced

2 large tomatoes, roughly chopped

1 cup vegetable stock

1 cup green peas, frozen or canned

 

Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.

 

Photo Courtesy Of:  Shoshanah

Green Minestrone

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Green minestrone uses basic green vegetables to make up a delicious and healthy soup to warm up a chilly day. Use other veggies like spinach or add green bell peppers if desired.

 

Serves 4

Ingredients:

2 teaspoons olive oil

1 brown onion, finely chopped

4 garlic cloves, crushed

1/4 of a medium sized cabbage, outer leaves removed and finely shredded

4 cups water

1 teaspoon Vegetable Stock Powder

1 400g can cannellini beans, rinsed and drained

1 large zucchini, trimmed and cut into bite-sized pieces

250g broccoli, trimmed and cut into small florets

200g green round beans, trimmed and cut into bite sized pieces

1/4 cup chopped fresh continental parsley

2 teaspoons finely grated lemon rind

Salt and pepper to taste

 

Heat the oil in a large saucepan over medium heat. Sauté the garlic and onions for two to three minutes or until it becomes fragrant and the onions are translucent. Add the cabbage and stir-fry it for two minutes or until it wilts slightly.

Pour the water into the saucepan. Add the vegetable stock powder and cannellini beans. Set the heat to high and bring it to a boil. Stir occasionally. Reduce the heat to low and let it simmer for five minutes.

Place the zucchini, broccoli and green beans in the saucepan. Let it simmer for five minutes or until the broccoli is bright green. The vegetables must be tender but crisp. Do not overcook.  Season it with salt and pepper to taste.

Put the parsley and the lemon rind in a small bowl. Mix well. Ladle the soup into individual bowls and sprinkle it with the parsley and lemon rind mixture before serving. Serve immediately.

 

Photo Courtesy Of:  jyri

 

Stir-fried Vegetables in Black Bean Sauce

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Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

150g snap peas, trimmed

400g gai lan, coarsely chopped

200g green beans, trimmed and cut into 2 inch pieces

1 small head broccoli, cut into florets

4 cloves garlic, sliced thinly

1 fresh red chili, chopped finely

2 medium zucchinis, sliced thickly

2 tablespoons black bean sauce

1 tablespoon kecap manis or fish sauce

1 teaspoon sesame oil

1/2 cup unsalted roasted cashews, chopped coarsely

 

Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,

broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.

 

Photo Courtesy Of:   S.³

Farfalle with Broccoli

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Farfalle with broccoli is a delectable vegetable and pasta dish that you can enjoy with grilled meats. You may add some cream if desired.

 

Ingredients:

1 lb. farfalle pasta

2 heads broccoli, trimmed and cut to florets

1/4 cup extra-virgin olive oil

4 tablespoons butter

6 garlic cloves, chopped

5 anchovy fillets, diced

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

Olive oil

 

Cook the pasta in a large pot of salted boiling water for 6-8 minutes or according to package instructions. Stir occasionally so that the pasta won’t stick together. Drain the pasta and place it in a large bowl. Drizzle it with olive oil and gently toss until the pasta is coated in oil.

Next, place the broccoli in a medium sized saucepan half-filled with water. Set the heat to high and bring it to a boil. Once the broccoli is bright green and cooked, drain it and set aside. Reserve 1 cup of water.

Heat the olive oil in a large skillet over medium heat. Melt the butter in the oil and then add the garlic, anchovies and pepper flakes. Cook it for 3-5 minutes or until the garlic is lightly browned. Add the broccoli and pasta. Season it with salt and pepper. Pour in the reserved cup of water. Gently toss until well combined. Transfer to a serving plate or individual bowls. Sprinkle with Parmesan cheese before serving.

Photo Courtesy Of:  stu_spivack

Eggplant and Banana Dip

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Eggplant and banana dip is a Colombian dish also known as bromia. It is a great appetizer with a tangy and sweet flavor. This yummy dip makes a great spread too.

Ingredients:

2 large ripe bananas, peeled and diced

2 large eggplants, peeled and diced

2 tablespoons olive oil

3 tablespoons grated mozzarella

Salt and freshly ground pepper to taste

For the guiso:

1 cup tomatoes, chopped

2 cloves garlic

1 tablespoon white onions, chopped

1/2 tablespoon vegetable oil

For the pita chips:

3 pita breads

1/4 teaspoon cumin powder

Olive oil

 

Preheat the oven to 350F and lightly grease a baking dish.

Put the eggplants and bananas in the baking dish and drizzle it with olive oil. Place them in the oven and bake for 25-30 minutes or until soft.

While waiting for the bananas and eggplants to cook, heat the vegetable oil in a medium sized skillet over medium heat. Stir-fry the tomatoes, onions and garlic for 10 minutes or until the tomatoes are soft. Season it with salt and pepper.

Place the baked bananas and eggplants in a food processor or blender. Process it for 30 seconds or until combines. Do not over process or puree.

Transfer it to a medium sized bowl. Add the stir-fried tomato mixture and mozzarella cheese. Mix well. Put it in a serving bowl.

Next, cut the pita bread into wedges. Place them on a baking sheet and brush them with olive oil. Sprinkle it with salt, pepper and cumin powder. Bake the pita wedges for 10 minutes or until crisp. Transfer to a plate and serve with the eggplant and banana dip. Serve cold, warm or at room temperature.

 

Photo Courtesy Of: missmeng