Entree

Sloppy Joes — Bubs’ Kitchen

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From Bub’s Kitchen!

I was web surfing yesterday(yes on New Years Day) and came across something old.  Sloppy Joes!  I use to love them when I was a kid.  When I made them.  My mom’s sloppy Joes were definitely different.  This recipe is reminiscent of how I made them.  I think that you will love this recipe!

Thanks Bub!

Marcey

Let me start by saying… these ain’t your mama’s manwiches and you’ll never use jarred, canned, or packaged sloppy joe mix again. These are hearty, rich, and full of flavor. Since my husband and I became pescetarians I haven’t even thought about making sloppy joes, but when I saw Beyond Meat crumbles in the grocery […]

via Sloppy Joes — Bubs’ Kitchen

Veggie Empanadas with Chimichurri

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The first time I had Empanadas was on a trip to Colombia. The dough was made out of cornmeal. No egg. Ground beef(I wasn’t a vegetarian then). I was not much on the cornmeal. I think that I would like the flour dough in this recipe better. This is definitely a must try!

Marcey

Blogging & Browning

Christopher: ‘This is a classic Argentinian pastry that is enjoyed all across South America. Traditionally they’d be filled with beef, but we felt after our Gaucho BBQ we could probably use a break from the meat and really you can fill them with anything. We’ve gone for a healthier baked option but if you’re feeling naughty you could deep fry them.’

These empanadas take: 1 hour max

Vegetarian Empanadas Vegetarian Empanadas

Get it:

For the Chimichurri:

Hand a red onion, diced

A large handful of parsley, roughly chopped

Six cloves of garlic, crushed

one cup of olive oil

Half a cup of red wine vinegar

One teaspoon of dried oregano

The juice of one lemon

Salt and pepper

 

For the veggie mix:

One onion, diced

Two cloves of garlic, crushed

Three peppers of mixed colour, roughly chopped

One teaspoon of cumin

One teaspoon of paprika

One tablespoon of red wine…

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Recipe: Pesto Fillets

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From Molly The Blogger!

Quorn is the best vegetarian product to replicate chicken or veal.  I have used it to make a wonderful piccatta dish.  Pot pie.  I have had friends eat these dishes without knowing that this was Quorn.  They could tell the difference.  The texture is perfect.  And the cutlet will pick up the flavors of other ingredients!

I saw this recipe and the word fillet in the title.  I thought it was for a fish type dish.  We call the Quorn cutlets where I am from.  Fish are fillets.

This looks super simple.  The ingredients are a perfect combination.  A must try!

Enjoy!

Marcey

 

 

I’ve had this recipe tucked away for a while now and I feel the world deserves to know about! I’m a vegetarian, and I picked this up from the Quorn cook book, so now I’m going to …

Source: Recipe: Pesto Fillets

Red onion, fennel & goat’s cheese flowers — The Inkslinger

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From The Inkslinger!

Goat purses?  I like that.  Whatever you cal this, it looks wonderful.  We have fennel growing wild throughout our yard.  Fennel is one of those plants that once you get it started, it self seeds everywhere.  With a little help from birds that is.

Recently, our community garden have gotten some goats.  Their plan is to start making goat cheese.  The creamy kind, not feta.  The thought of going and buying some cheese from them and then picking the fennel in our yard is so quaint and homey.  Eating the results are the big reward.  Yummm.

Enjoy!

Marcey

 

This recipe is inspired by a very similar one in which the ingredients are wrapped up completely in filo pastry, which is then twisted at the top to create a little parcel. These were called ‘goat’s purses’, which my boyfriend and I found hilarious, but our version is a little different and so I’ve given it […]

via Red onion, fennel & goat’s cheese flowers — The Inkslinger

Thai basil tofu

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Darn it!  I am still trying to get organized with being a mom again!  It’s worth it though!  Marcos is wonderful!  We are having so much fun together(along with a few hiccups!)  And I am laughing a lot more these days 😎

Here is a post I did a year ago.  It’s become a favorite for Jim and I.  I love the sauce.  And I always have basil in the yard.

 

Enjoy!

Marcey

 

 

Darn it!  This looks so good and I want to eat it right now!  Unfortunately, I have to go to a pot luck and won’t be able to try this until tomorrow!  Another way use up my basil.   Great pho…

Source: Thai basil tofu

Kashmiri Dum Aloo Biryani — MyYellowApron

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From The Blog My Yellow Apron.

I never really liked Indian food until I became a vegetarian.  All I had eaten as a meat eater was tandoori chicken.  Once I became a vegetarian, a whole new world opened up for me.  I became aware of how much I hadn’t tried before. 

Indian dishes were one of these things.  India is a BIG country and so has a wide variety of regional and traditional cuisines native to India. This is all influenced by soil type, climate, culture, ethnic groups and occupations. Each region has a cuisine that varies a lot from the other regions as they use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.  Like I said; India is a BIG country!

So here is an aloo(potato) dish that I love.

Enjoy!
Marcey

 

Okay!! Who hasn’t heard of Biryani? Almost everyone knows about this dish, right? There are many many varieties of biryanis out there, satisfying the tastes of Seafood lovers to Meat lovers to Vegetarians. And, everyone from kids to older folks, loves a good plate of well made biryani with some cooling raita on side. I […]

via Kashmiri Dum Aloo Biryani — MyYellowApron

Special deep-fried tofu — The Food Gallery

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From The Food Gallery Blog!

Believe it or not, I use to absolutely hate tofu.  Just thinking of it would make me gag.  I didn’t like that it was so bland.  I hated the rubbery texture.  There was no way that your would ever get me to eat tofu!

Then one day I went to a restaurant that we have on the island named the sky bar.  Jim dared me to try their Blue Diamond special.  It was fried tofu.  I gingerly put a piece in my mouth thinking the worst.  Instead, I got hooked on this dish.  I love going to the restaurant and this is what I order EVERY time!

I found out that most people and restaurants don’t know how to prepare tofu.  No wonder you don’t see it in a lot of restaurants.  I have since learned how to make tofu in many ways.  It has become a staple for our family meals!

 

Enjoy!

Marcey

 

Item: Special deep-fried tofu Date: January 27, 2016 Location: Asia Ma, Glasgow, Scotland This must be the first time I’ve seen such a huge chunk of tofu cooked at once! Topped with lots of scallions and fried garlic, it was a goodie😀

via Special deep-fried tofu — The Food Gallery

Recipe of the Week – 4th July 2016 – Moroccan Butternut Squash Couscous — Vegetarian Dad

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This is a really simple but very satisfying recipe that makes a great quick lunch. I made this as an alternative Sunday lunch to give me a break from gravy! This is very nice the next day served cold, too. Serves 4 Ingredients 1 large butternut squash, peeled, deseeded and cut into 2 cm dice […]

via Recipe of the Week – 4th July 2016 – Moroccan Butternut Squash Couscous — Vegetarian Dad

 

The first time I ever saw couscous was when my husband came home from a business trip to Paris.  He presented me with a box of couscous, raving how wonderful it was.  I looked at the box and then him.  “How do you cook it?”  He got the blank look that he gets when he doesn’t know the answer.  So the box went up on the shelf where it sat.  And it sat.  And it sat.

 

Fortunately the next time Jim went to Paris, I was able to go with him.  That is where I actually got to experience what couscous could be.  Did you know that there are Couscous restaurants in Paris?  Places where couscous is the main attraction?  This is where I got to see what you could do with couscous.  I was hooked.  Every since then, I am on the look out for recipes that are different, but look delish.  Here is one I found today!

 

Enjoy!

Marcey

Chipotle Black Bean Tostadas — Cheap, Healthy & Yummy

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Chipotle peppers in adobo sauce and tomato paste are both wonderful flavor enhancers that cost pennies. I rarely use an entire can of either, so I simply freeze the leftovers in a small plastic bag or a small plastic container. They thaw quickly and taste just the same as fresh out of the can. The […]

via Chipotle Black Bean Tostadas — Cheap, Healthy & Yummy

I had never tasted a chipotle pepper until about 5 years ago.  I found this recipe for tofu mole and it was an ingredient in not only the sauce, but also the marinade.  I had been eating hot peppers for years and thought no pepper was too hot for me.  I used the highest number of peppers recommended in the recipe. 

Holy moly!  It was hot!  I think that I drank a gallon of water to just stop the burning.  I have learned to adjust the amount of chipotle peppers to a level more bearable.  Now I am addicted to them. 

I use them in my chili.  I mince a little for scrambled eggs.  They add a nice kick in soup.  If you don’t want to  spend time mincing, the adobo sauce has the heat as well as a little extra flavor!

Enjoy!

Marcey

Paneer tikka — Chefinlove

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“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is .” – Alice Water Indian cottage cheese is called paneer and chunks are termed as tikka. Paneer tikka is the vegetarians alternative to chicken tikka or fish […]

via Paneer tikka — Chefinlove

I love paneer.  Much more so than cottage cheese.  This recipe combines the creaminess of the paneer with the spiciness of a tandouri sauce.  For those of us who are from the states, capsacium are peppers.  Kasturi methi is an herb that kind of taste like celery leaves and fennel.  I haven’t seen it where I shop.  What I do is crush celery seeds and fennel together.  I love that taste!

Enjoy!

Marcey