Vegetarian Cooking And Living Made Easy

Wednesday, January 26, 2011

Vegan Recipes

Recipes For Vegetarian Dishes

Author: Isabel Robson

Using fresh and organic ingredients can really improve your cooking, especially with these vegetarian dishes. Here are two quick and easy recipes for tasty vegetarian meals.

Portuguese Vegetarian Omelet

  • 25g green beans, chopped
  • 25g fresh coriander, chopped
  • 1 tbs olive oil
  • 1 tbs fresh dill, chopped
  • 1 large onion, diced
  • 4 small new potatoes
  • 4 large eggs
  • 1/2 sweet red pepper, chopped
  • 1 clove garlic, minced

Peel the potatoes and slice into 1/2 cm thick slices. Boil them for about 5 minutes, then drain. In a small mixing bowl, beat the eggs while adding coriander and dill.

Saute onion and garlic in olive oil, then add beans and pepper to the pan. Cook for another couple of minutes then pour in the beaten eggs. Continue to cook over low heat until the eggs are cooked and firm.

To brown the top of your omelet, place under your oven's grill for 1 or 2 minutes. Serve your omelet hot along with a salad, or have it cold. You could even use it to make a sandwich on freshly-baked bread.

The garlic in this recipe can help reduce cholesterol, lower blood pressure and help fight infections. You'll get a good dose of vitamin B12 from the eggs, which is vital for a healthy red blood cell supply.

Makes 4 servings. Preparation time is 20 minutes.

Sweet and Sour Quorn

  • 100g Quorn brand stir-fry chicken pieces
  • 2 small potatoes, peeled and chopped
  • 1 fresh mango, cubed
  • 50g peas, boiled
  • 50g sweet corn kernels, boiled
  • 1 red pepper, diced
  • 2 tsp turmeric
  • 2 tomatoes, diced
  • 3 cloves of garlic, minced
  • 1/2 onion, chopped
  • 1 bay leaf
  • 2 tbs olive oil
  • 2 tbs white port
  • 1 tsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp mustard seeds
  • 1 tsp caraway seeds

In a deep frying pan, stir together Quorn pieces, olive oil, vinegar, soy sauce, mustard and caraway seeds, bay leaf, port and turmeric. Cook on high heat for about 3 minutes. Add red pepper, tomatoes, onion and garlic. Reduce heat to low, and stir frequently.

Add 500ml of water to the pan. Add the potatoes and mango. Keep cooking until the potatoes begin to get soft. When the sauce starts to get thick, add the peas and corn. Cook another 2 minutes then serve hot over a bed of fresh cooked rice.

Makes 2 servings. Preparation time is 20 minutes.

About Author:

Isabel Robson is the editor of, the resource for healthy vegetarian, vegan and pescatorian recipes. Find more vegetarian dinner recipes at her site.

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