All Simple Vegetable RecipesBlogs about simple vegetable recipes

Mixtures of mashed root vegetables are always popular, and using quark gives this vegetable puree a lovely creamy flavor. The quick cooking time retains the fresh taste of the vegetables.
Ingredients:

• 450g (I lb) mixed carrots and parsnips, diced
• 75g (3 oz) quark
• 10m1(2 tsp) sesame oil
• salt and black pepper
• 15-30ml (1 -2 tbsp) sesame seeds

1. Put the carrots and parsnips in a large bowl with 30ml (2 tbsp) water. Cover and cook FULL for 5 minutes 600W (4 minutes 700W; 6 minutes. 500W). Leave to stand for 2-3 minutes to finish cooking then drain.
2. Liquidize the carrots and parsnips with the quark and sesame oil, then season well with salt and pepper.
3. Sprinkle the sesame seeds thickly over the base of a small dish and then cook FULL for 2 minutes 600W (11/2 minutes 700W; 21/2 minutes 500W), shaking the dish halfway through.
4. Spread the puree over the top of the seeds, then cook full for 30 seconds to reheat. Turn out and serve in wedges.

Mixed pickle salad

• To make lentil stew a really filling meal or to stretch it for a crowd, put 1/2 a cup of cooked white rice into the bottom of each bowl before spooning in the lentil stew.
• Garnish with diced tomatoes, a sprinkle of chopped peanuts, or some chopped fresh parsley—or all three.

Simple Four Onion Salsa Recipe

• To make a simple eggplant Parmigiana, top each eggplant steak with just a dollop of tomato sauce and a slice of mozzarella cheese.
• Put back under the heat for just a minute to melt, but not brown, the cheese, and serve right away.
• Save leftovers to heat in the microwave and make into a sandwich on a sliced baguette.

Easy Vegetable Recipes

Of Indian origin, this deliciously flavoured recipe traditionally uses lamb and lentils. Here the ‘meat’ is whole chestnuts, making it ideal for vegetarians. If you can get to a delicatessen, the cooked dry, or vacuum-packed, chestnuts are the closest in flavour and texture to the fresh nut. Canned whole chestnuts are available from large supermarkets.

Serves 4
Preparation time: 10 mins.
Cooking time: 25 mins.

• 5 tablsp cooking oil
• 2 teasp coriander seeds, crushed
• 1/2 teasp chili powder
• 1 teasp turmeric
• 1 teasp cumin
• 1 aubergine, cut into chunks 1 onion, peeled and chopped 4 oz (100g) red lentils
• 14 oz (397g) can chopped tomatoes
• 15 oz (425g) whole chestnuts, drained but reserve liquor if canned
• 12 oz (350g) spinach, washed and sliced
• Salt and pepper
• 511 oz (150m1) carton natural yoghurt
• Fresh coriander for garnish (optional)

1. Heat the oil in a large saucepan and add the next six ingredients.
2. Fry gently for 5 minutes, stirring well, then add the lentils, tomatoes, chestnuts and the liquor made up to ‘A pt (150m1) with water.
3. Pile the spinach on top with a generous shake of salt and pepper. Bring to the boil, put on a lid and simmer gently for 20 minutes, stirring occasionally.
4. Stir in the yoghurt and serve garnished with chopped coriander if liked.
5. Serve accompanied with brown rice or naan bread.

vegetarian recipes

As a child, I found broccoli among the least offensive of vegetables, so my mother fed it to me frequently, and consequently, though I didn’t hate it, I got sick and tired of it.
It was a happy day when I met Sesame Broccoli in a Chinese restaurant. Soy sauce and toasted sesame oil don’t mask the flavor; they heighten it. And so far, I haven’t tired of Sesame Broccoli.

Serves 2

• 1 large bunch broccoli
• 1 clove garlic
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons sesame seeds

1. Bring a pot of salted water to a boil. Trim the broccoli into long florets, including the stems. When the water is boiling, drop in the broccoli and cook for about 5 minutes until it’s tender but still bright green (not the dark green of overcooked broccoli).
2. Push the garlic through a press into a serving bowl. Add the soy sauce, sesame oil, and sesame seeds. Stir the dressing with a fork.
3. When the broccoli is cooked, drain it well and add it to the serving bowl. Toss to coat with dressing. This is as good of room temperature as it is piping hot.

Simple Vegetable Recipes

Some items that you can steam are nonetheless better boiled, so don’t drive yourself crazy trying to steam whole potatoes or artichokes. Most root vegetables, such as potatoes, celeriac, beets, and turnips, cook best and fastest when surrounded by boiling water. If you start steaming them, you may be standing over the pot an hour later, poking their firm flesh with a knife and cursing, so save yourself the hassle and boil.

Cooking with root vegetables

The number of quick and tasty sauces which can be made to create interesting pasta dishes is limited only by your imagination. All the following recipes can be prepared and cooked in less time than it takes to down a gin and tonic after a hard day’s work! You’d pay a fortune for such a meal at an Italian restaurant!

Dried pasta, sold in packets, is the most commonly used. However, many people consider fresh pasta superior in flavour, and although more expensive, it is now available from large supermarkets and speciality shops.

Depending on appetite, allow between 2-3 oz (50-75g) of pasta per person. Dried varieties take about 8-10 minutes to cook, fresh takes less time. Cook in boiling salted water to which a little oil has been added. This prevents the pasta clogging together when cooked.

Vegetable Recipes

Serves: 8-10
Preparation time: 10 minutes
Cooking time: 40 minutes

Pancakes need moist fillings otherwise the overall dish will be too dry. This creamy tomato and mushroom stuffing, which is spiced ‘hot’ with chili, is just the thing. Serve with boiled brown rice to give added texture.

Ingredients:
2 tablespoon oil
6 oz (175g) mushrooms, roughly chopped
1 onion, peeled and chopped
1/2 pt (300ml) pancake batter
12 oz (350g) tomatoes
1 tablespoon tomato puree
1 chili, finely chopped
5 fl oz (142ml) carton soured cream
2 oz (50g) packet cashew nuts (optional)
Salt and freshly ground black pepper

Method:

1. Prepare the pancake batter

2. Heat the oil and gently fry the onion and mushrooms until tender, about 12 minutes.

3. Meanwhile, skin the tomatoes by spearing with a fork and dipping in boiling water for one minute. The skin then easily peels off. Roughly chop the flesh.

4. Stir the tomato flesh, tomato purée, nuts (if using), chili, salt, pepper and soured cream into the mushroom mixture and cook gently for a further 8 minutes.

5. Make and cook the pancakes as per stages 3 and 4 overleaf.

6. Divide the tomato mixture between the pancakes and roll up.

Tip: Unfilled pancakes can be cooked well in advance. They keep in the fridge for 2-3 days or they can be frozen by layering up the pancakes in between greaseproof paper and then wrapping the whole lot in foil. The pancakes will defrost in a very short time and can then be re-heated in a low oven.

Vegetable Recipes

• Potatoes are a staple food in the diet.
• A lot of nations have survived on almost nothing else other than potatoes for many years in times of famine, undermine the nutritional value of this underrated vegetable.
• Eighty per cent of the weight of a potato is water and 20 per cent starch.
• Potato has a totally undeserved reputation as being a fattening food. The potato itself is a low-calorie food, containing just 1(X) calories per 100 grams — it is the fat and sauces we add to this humble vegetable that pile on the weight and inches.
• Potatoes provide vitamin C, B complex vitamins, calcium, iron and potassium. All the nutrients are found in or near to the skin of the potato.

Boil, Bake and microwave Potatoes

• Slice the avocado way around the long way and twist to pull apart.
• The side will have the large pit.
• Holding it in one hand, tap the pit with the sharp edge of your knife blade.
• The blade will stick into the pit enough to let you twist it out with ease.
• If the skin doesn’t peel off, scoop the avocado  with a spoon and chop the scooped flesh.

Savory Pumpkin Souffle