VEGETARIAN RECIPES

GARLIC POTATO ROUNDS WITH PESTO AND SHAVED AVOCADO

Ingredients:

POTATOES

4 medium potatoes
Salt
Olive oil
4 cloves garlic, minced

 

Method:

POTATOES

Wash potatoes thoroughly, then cut into 1/2″ rounds. Parboil in lots of salted water just until they begin to soften. While potatoes are cooking, spread olive oil on a large, rimmed baking sheet and spread evenly with minced garlic. When potatoes are ready, drain and immediately place on tray, turning to coat. Let them sit for at least 1/2 hour to soak up all of the garlicky goodness, then fire up the grill. (You can also toss them with spice blends if you like, but I wanted to keep things basic.) Cook over medium-high heat, turning once, until the potatoes have nice grill marks on them and are cooked through. Liberal sampling is encouraged at this stage.

 

Ingredients:

PESTO

1 bunch radish greens, thoroughly washed and dried
1 clove garlic (or more, if you really like the stuff), chopped
Parmesan cheese (as much as you like)
A handful of nuts
Olive oil
Salt to taste

 

Method:

PESTO

Throw the first four ingredients into a food processor and pulse until well-chopped. While processor is going, add olive oil in thin stream until it’s the consistency you like. (I tend to make a thick version that I can thin out later.) Add salt to taste.

 

Ingredients:

ASPARAGUS

1/2 bunch thick asparagus spears, washed and dried
Oil (olive oil or even flavoured oils are fine)
Lemon juice
Salt & pepper

 

Method:

ASPARAGUS

Grasp the thick, woody end of the asparagus and run a vegetable peeler down the length of the spear to make ribbons. Toss together with remaining ingredients to taste, keeping the dressing light so it isn’t a mess to eat.

 

ASSEMBLING

Spread a little pesto on each potato round and top with a few asparagus ribbons. Devour.

 

Recipe by Confessions of a Readhead
www.confessionsofaredhead-shellye.blogspot.com.au


AVOCADO FRIES WITH CILANTRO LEMON DIPPING SAUCE

Ingredients:

AVOCADO FRIES

Oil for frying
2 avocados
2 eggs, beaten
1 1/3 cup bread crumbs
1 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon cumin

 

Ingredients:

CILANTRO LEMON DIPPING SAUCE

5 tablespoons mayonnaise
3 tablespoons fresh cilantro, chopped
Juice from 1/2 of lemon

 

Method:
In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce. For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

 

Recipe by Eva Kosmas Flores
Adventures in Cooking
www.adventures-in-cooking.com
www.facebook.com/adventuresincookingblog
www.twitter.com/evakosmasflores


ASPARAGUS FILO APPETISERS

Ingredients:
1 packet of filo pastry, defrosted
1 stick unsalted butter, melted
1 bunch asparagus, trimmed
1/2 cup parmesan cheese, grated
Coarse ground black pepper
1/2 cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons whole seed mustard
Salt and pepper to taste

 

Method:
1. If making immediately, preheat your oven to 350F.
2. In a small bowl, combine the mayonnaise, horseradish, capers and mustard. Taste and adjust seasonings. Reserve until ready to serve.
3. Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside.
4. Remove filo from the packet and place a barely damp towel over it to keep it from drying out. (If the towel is sopping the filo will get mushy. And that is no good.).
5. Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.
6. Divide the filo into 5 equal strips and then down the centre so you have 10 rectangles.
7. Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.
8. When ready, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.

 

Recipe by Fresh Approach Cooking
www.freshcatering.blogspot.com.au


RAW ZUCCHINI, CARROT AND CASHEW SALAD ROLLS

Ingredients:

SALAD FILLING

3 medium organic zucchini, shaved thinly lengthways
1/2 organic carrot, julienned or grated
1/2 organic red capsicum, julienned or finely sliced
1 organic lebanese cucumber, julienned or finely sliced
1/4 cup organic  coriander leaves
1/4 cup organic mint leaves, roughly chopped

 

Ingredients:

CASHEW SOUR CREAM

1 cup raw organic cashews, soaked a few hours or overnight
1/4 teaspoon sea salt
1/2 tablespoon organic lemon juice (or cider vinegar)
1/4-1/2 cup filtered water

 

Ingredients:

GUACAMOLE

1 ripe organic  Avocado
2 tablespoons organic red onion, finely diced
1/2 lime, juiced
Dash of Tabasco, to taste
Salt, to taste

 

Method:

SALAD FILLING

In a large bowl, gently toss the salad to combine.

 

Method:

CASHEW SOUR CREAM

Drain the cashews, place nuts in a food processor add remaining ingredients then puree until smooth. Refrigerate until needed.

 

TO ASSEMBLE

To make one roll… on a clean bench or chopping board lay approx. 8 zucchini strips lengthways and close together, spread a spoon of each sour cream, guacamole and top with a small handful of salad and roll up tightly.  Repeat with remaining ingredients. Cut in half and eat straight away!

 

Recipe by Organic Empire
www.organicempire.com.au
www.facebook.com/organicempire
www.twitter.com/organicempire


CUCUMBER FETA ROLLS

Ingredients:
2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yoghurt
2 1/2 - 3 1/2 tablespoons finely diced sundried tomatoes or red bell peppers
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
Pinch of pepper, or to taste

 

Method:
1. Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
2. Add the feta and yoghurt to a medium bowl. Mash to combine using a fork. Add the bell peppers or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.
3. Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

 

Recipe by Good Life Eats
www.goodlifeeats.com
www.facebook.com/goodlifeeatsfans
www.twitter.com/goodLifeEats


SPICY ITALIAN STUFFED ZUCCHINI BOATS

Ingredients:
2 medium zucchini
2 garlic cloves, minced
1 medium tomato, seeded and finely chopped
1/2 cup finely chopped fresh mushrooms
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3/4 cups shredded Parmesan cheese, divided
2 teaspoons fresh basil, chopped

 

Method:
1. Preheat oven to 400° degrees F.
2. Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
3. Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.
Enjoy!

 

Recipe by The Comfort of Cooking
www.thecomfortofcooking.com
www.facebook.com/thecomfortofcooking
www.twitter.com/comfortcooking


CHEESY CAULIFLOWER TATER TOTS

Ingredients:
1 medium head of cauliflower
2 tablespoons heavy cream
2 tablespoons butter
1/3 cup shredded sharp cheddar
4 egg whites
Salt & pepper to taste
Oil for frying

 

Method:
Clean and trim the cauliflower, adding the florets to a microwave safe bowl. Add the cream and butter to the bowl. Microwave for 5 minutes. Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky – kind of like a cooked oatmeal consistency. Season with salt and pepper. Chill for at least half an hour. Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined. For best results, chill for another half hour or they won’t hold their shape as well. Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray. Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go. When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you’re skipping the frying) until puffed and slightly browned. Remove from the oven and serve – or heat 1/4 inch of oil in a saute pan and when it’s very hot add the tots. It doesn’t need long, a minute per side to turn them golden brown and crispy. Serve immediately.

 

Recipe by I Breathe I'm Hungry
www.ibreatheimhungry.com
www.facebook.com/ibreatheimhungry
www.twitter.com/IbreatheImhngry


VEGETARIAN MINI PIZZA

Ingredients:

DOUGH

1 cup lukewarm water
2 teaspoons instant dry yeast
2 teaspoons sea salt
2 1/2 cup spelt flour (we used light)
2 tablespoons olive oil

Ingredients:

TOMATO SAUCE

1 tablespoon olive oil
1 onion, chopped
1 clove garlic
2 tablespoons capers (drained)
A pinch of dried chilli
1 1/2 cup of canned tomatoes
1 tablespoon fresh or 1 teaspoon dried oregano
Salt & black pepper

Ingredients:

TOPPINGS

4 pre boiled potatoes
250g marinated artichoke hearts
100g olives
1 zucchini (marinated)
1 eggplant (marinated)
4 brown mushrooms, cut in quarters
1/4 fennel, thin slices
300g small tomatoes
2 small spring onions, divided in half
1/2 broccoli
100g goat cheese
Salt & black pepper
Fresh rocket, put it on after the pizza has been in the oven

 

Method:
Making the dough: Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1-2 hours.
Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chilli and saute for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.
Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Spelt flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Another trick is to roll them out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.
Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh rocket, salt and freshly grounded pepper. Serve immediately.

 

Recipe by Green Kitchen Stories
www.greenkitchenstories.com
www.twitter.com/gkstories


GRILLED BRUSSELS SPROUTS WITH WHOLE GRAIN MUSTARD

Ingredients: 
1 pound of Brussels Sprouts
2 tablespoons whole grain mustard
2 tablespoons Olive oil
Salt & pepper, to taste

 

Equipment needed: 
Bamboo skewers
BBQ or Grill pan

 

Method:
1. Bring a large pot of water to a boil. Blanch the sprouts (i.e. cook them in the boiling water) for 3-4 minutes. Remove sprouts from the boiling water and rinse with cold water (or plunge into an ice bath).
2. Remove sprouts from cold water and pat dry. Trim the bottom stems of the sprouts, and remove the outer leaves. Mix together the mustard, olive oil, salt, and pepper. In a small bowl, toss the Brussels Sprouts in the mustard sauce. Allow to marinate for 30 minutes.
3. Once sprouts have marinated, prepare them for grilling. Skewer sprouts, placing 3-4 sprouts on each skewer. (Note: Since the sprouts aren’t cooked all the way through yet, they are a bit tough to skewer. You can also place the sprouts directly on the grill without a skewer, if they are large enough to not slip through the grill grate.)
4. When the grill is nice and hot, place the skewered sprouts on the grill. Grill for 3-5 minutes on each side, or until the sprouts are nicely charred on all sides. When ready, remove the sprouts from the grill and toss with a bit more mustard sauce.
Enjoy immediately!

 

Recipe by Rosemarried
www.rosemarried.com
www.facebook.com/Rosemarried
www.twitter.com/rosemarried


GRILLED VEGETABLE PIZZA

Ingredients: 
2 cups small broccoli florets
2 cups thinly sliced zucchini
8 thin slices red onion
1/4 cup vinaigrette dressing
2 medium heirloom tomatoes, thinly sliced
2 (8- to 9-inch) frozen cornmeal or other pizza crusts, thawed
Pepper to taste
1/2 pound crumbled feta cheese
2 tablespoons mixed chopped herbs (such as basil, rosemary and oregano)

 

Method: 
Heat a grill. In a grilling basket, grill the broccoli, zucchini, and onions, brushing with vinaigrette dressing and turning often, until just tender.
Meanwhile, preheat the oven to 425°F. Arrange tomatoes on the pizza crusts, then arrange grilled veggies on top of the tomatoes. Season with pepper. Mix the feta cheese with the fresh herbs and sprinkle mixture over the vegetables. Bake until cheese is browned and vegetables are crisp, 15 to 20 minutes. Transfer to a cutting board, cut into slices and serve.

 

Recipe by Whole Foods Market
www.wholefoodsmarket.com
www.facebook.com/wholefoods
www.twitter.com/wholefoods


BAKED ZUCCHINI STICKS AND SWEET ONION DIP

Ingredients:

DIP

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
Salt and pepper to taste

 

Ingredients:

ZUCCHINI STICKS

3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup coarse, dry bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs
Olive oil spray
2 large eggs; or 3 egg whites, lightly beaten

 

Method:

TO MAKE THE DIP

1. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
2. Once the onions are a medium brown, remove from the heat and add the vinegar.
3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

 

Method:

TO MAKE THE ZUCCHINI STICKS

1. Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
2. Combine the bread crumbs, Parmesan, and pizza seasoning; set aside.
3. Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
4. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
5. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
6. Serve immediately, with sweet onion dip.

 

Recipe by King Arthur Flour
www.kingarthurflour.com
www.facebook.com/kingarthurflour


BEETROOT CHIPS

Ingredients:
2 medium beetroots
1 teaspoon extra-virgin olive oil

 

Method:
Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beetroots and slice 1/16 inch thick with a mandoline. In a large bowl, toss beetroots with extra-virgin olive oil.
On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beetroot in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beetroot begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in colour. Transfer to a wire rack; chips will crisp up as they cool.

 

Recipe adapted from original by Martha Stewart
www.marthastewart.com


LASAGNA CUPS WITH HOMEMADE PASTA

Ingredients:

LASAGNA CUPS

1 can of stewed or steamed whole tomatoes
1/8 teaspoon of Kosher salt,
1/8 teaspoon of dry oregano
1/8 teaspoon of ground garlic
1-2 dried bay leafs
Fresh spinach
Ricotta cheese
Park skim or low fat shredded mozzarella cheese
Lasagna pasta
Muffin pan

 

Method:

LASAGNA CUPS

In a medium sauce pan: combine whole tomatoes, salt, oregano, garlic, & bay leaves and bring to a boil. Mashed with a potato masher until just slightly mashed.
If you are using regular pasta, in a medium sauce pan bring water and salt to a boil and add pasta for about 10 minutes or until past is just soft enough.
Preheat oven to 325F and lightly coat muffin tin with spray or a rub of olive oil. On muffin pan: place one lasagna pasta against the edges of the muffin pan. Layer in about 1 tsp of tomato sauce, spinach, ricotta cheese and small lasagna pasta. Then add another layer of tomato sauce, spinach & mozzarella cheese.
Bake for 15-25 minutes or until past is slightly golden brown.

 

Ingredients:

FRESH PASTA

1 cup of all-purpose or whole wheat flour
1 egg
½ teaspoon of salt
1 teaspoon of extra virgin olive oil

 

Method:

FRESH PASTA

BY HAND USING A ROLLING PIN

In a medium bowl mix all ingredients together. Knead in a lightly floured surface for about 20 minutes. If dough is too dry add some water. If it’s too sticky, add more flour. Using rolling pin, begin to roll out dough into a large thin strip. Cut ends to make large squares using a knife. Let the pasta rest four about 10 minutes. In a large boiling pan, bring water with salt to a boil. Boil pasta for about 6 minutes.

 

BY MIXER USING A PASTA MACHINE

Using a mixer, add all ingredients until dough is not sticky. Place a ball of dough on the pasta machine setting, adjust it to #2 and put the pasta through. Keep passing it through the rollers, adjusting them thinner, until you reach the thickness you like. I usually stop at #5 or #6. Cut ends to make large squares using a knife. Let the pasta rest four about 10 minutes. In a large boiling pan, bring water with salt to a boil. Boil pasta for about 6 minutes.

 

Recipe by Angie
Little Inspiration
www.littleinspiration.com
www.facebook.com/alittleinspiration
www.twitter.com/BlogALI

 

Angie shares yummy food, easy DIY crafts, adventures of motherhood, and everything in between on her blog, Little Inspiration.


CHEDDAR POTATO ROLLS

Makes 14 x 30g rolls.
Ingredients:
140g cooked potato, well mashed.
300g bread flour
10g milk powder
80g cheddar cheese plus extra for topping
180g warm water
6g yeast
5g salt
20g sugar
30g soft butter

 

Method:
1. Combine 10g sugar, yeast and water in a jug and allow to stand for 10 minutes to activate.
2. Add all ingredient but butter in a large bowl.
3. Add yeast water mixture and knead together to form a rough ball.
4. Transfer to well floured surface and knead until it a solid ball but not completely smooth.
5. Now knead in 30g butter, and continue until it smooth and bouncy. I kneaded for 30 minutes, by hand.
6. Oil a bowl. Place dough in bowl and cover with cling wrap, leave for 1 hour or until doubled.
7. Punch down dough and divide it into 30g balls, Leave to rest for 10 minutes.
8. Shape as desired and cover with cling film. Leave the proof a second time for 1 hour.
9. Preheat oven to 200C Grate more cheese on top of the buns and bake for 30 minutes or until the internal temperature of the bun reaches 190F/87C
10. Turn on to cooling rack one done and leave for 10 minutes. Store in airtight box in a cool area.

 

Recipe by The Moonblush Baker
www.themoonblushbaker.com


MELTED LEEKS AND RICOTTA TARTINE

Ingredients:

HOMEMADE RICOTTA

3 cups whole milk
1 cup cream
2 tablespoons vinegar
Salt

 

Method:

HOMEMADE RICOTTA

1. In a large pot combine the milk and cream and bring to a boil. Watch closely as it can boil over quickly and is a terrible pain to clean, spoken from multiple experiences.
2. Once the milk has come to a boil turn off the heat and add the vinegar. Give a quick and gentle stir before letting the mixture rest for 1 minute. You should notice almost instantly the little curds begin to form and separate from the whey. You’re making cheese – how crazy is that?!
3. Line a strainer with two layers of cheesecloth and place over a bowl large enough to catch the whey. Carefully pour the hot curds and whey over the cheese cloth. Let this drain for about 20-25 minutes or until it is the consistency you desire.
4. Add a bit of good quality salt. You don’t need much, if any, if you plan to use it for sweet recipes.
Before you cover and refrigerate your ricotta make sure to take a bite while it’s warm. There’s really nothing better.
5. Refrigerated this will keep for one week.

 

Ingredients:

MELTED LEEKS

1 large leek
2 tablespoons butter
Pinch chilli flakes
Salt

 

Method:

MELTED LEEKS

1. Thinly slice the white part of a large leek.
2. In a skillet melt the butter and then add the leeks. Add a pinch of salt and cook on medium-low until the leeks soften, become translucent and just start to caramelize.
3. Top a crisp piece of bread with fresh ricotta, warm leeks and a bit of chilli flakes.

 

Recipe by Not Without Salt
www.notwithoutsalt.com
www.facebook.com/NotWithoutSalt
www.witter.com/AshleyRodriguez


AVOCADO EGG ROLLS WITH CREAMY CILANTRO RANCH DIP

Ingredients:

AVOCADO EGG ROLLS

3 large ripe avocados, sliced
1 tablespoon chopped cilantro
1/4 cup sun dried tomatoes, packed in olive oil, chopped
1/2 teaspoon salt
Egg roll wrappers
Water (for sealing edges of egg rolls)
Oil (for frying)

 

Method:

AVOCADO EGG ROLLS

1. Heat 2-3 inches of oil until 350 degrees F in a heavy bottomed pot or a deep fryer.
2. Place sliced avocado, cilantro, and salt in a bowl and gently stir to combine.
3. Place an egg roll wrapper on a clean, dry surface, angled towards you like a diamond.
4. Put a few slices of avocado in the centre of the wrapper, and top with a couple pieces of sun dried tomatoes.
5. Using your finger dab a little water along the outer edges of the wrapper all the way around (to help seal the egg roll shut).
6. Roll up the egg roll by folding up the bottom corner halfway to cover the avocado mixture. Fold the right and left sides of the wrapper towards the center, creating what looks like an open envelope. Roll the base of the envelope (folded portions) towards the remaining corner. Make sure all edges are sealed shut.
7. Repeat with remaining egg roll wrappers until the avocado mixture is gone.
8. Place the egg rolls one or two at a time in the hot oil, and cook until they are golden brown (approximately 2-3 minutes).
9. Remove from oil to paper towels to drain.
10. Cut at an angle and enjoy!

 

Ingredients:

CREAMY CILANTRO RANCH DIP IN A MASON JAR

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon minced garlic
Juice of 1 lime
1/4 cup chopped cilantro
1 green onion
1/2 of a jalapeno
1/2 teaspoon salt
1 tablespoon ranch mix

 

Method:

CREAMY CILANTRO RANCH DIP IN A MASON JAR

1. Place all ingredients into a regular mouthed mason jar.
2. Attach the rubber ring and blades of your blender to the top of the mason jar. Screw on tightly. Blend until smooth.
3. Lasts up to 2 weeks in the fridge.
Enjoy!

 

Recipe by You Wash... I'll Dry
www.iwashyoudry.com
www.facebook.com/Iwashyoudry
www.twitter.com/iwashyoudry


SHAVED CAULIFLOWER SALAD

Ingredients:
1/2 head of a large cauliflower
1 medium sized radicchio, cored
6 inner celery stalks with leaves
1/4 cup chives
1/4 cup flat-leaf parsley leaves
1/2 cup honey glazed walnuts
2 teaspoons Dijon mustard
1/4 cup olive oil
Juice of 2 lemons
Juice of 1 orange
1 teaspoon water
4-5 medjool dates, pitted
Salt and pepper

 

Method:
1. Break out your mandoline and shave the cauliflower as thin as the setting allows. Shave the radicchio by hand with a sharp knife. Place in a mixing bowl. Remove celery leaves and toss into the bowl. Cut the remaining stalks into thin matchsticks and add to the mix. Add parsley leaves and chopped chives.
2. For the dressing, combine all ingredients in a high-powered blender and puree until smooth. Mix with the veggies and add lemon zest or more citrus juice and salt to your liking.
3. For the walnuts, preheat the oven to 350.’ Massage walnuts with honey and sprinkle with salt. Bake for 10 + minutes or until just toasty. Combine with salad mixture and serve at room temperature.

 

Recipe by Happyolks
www.happyolks.com
www.facebook.com/Happyolks
www.twitter.com/happyolks


VEGGIE LASAGNA

Ingredients:
2 tablespoons olive oil
12 ounces baby spinach
2 red peppers, sliced
2 yellow peppers, sliced
1 onion, sliced
1 pound mushrooms, sliced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
2 1/2 cups ricotta cheese
1 cup Parmesan cheese, grated
3 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 egg
1 box no boil lasagna noodles
2 cups mozzarella cheese
2 jars roasted peppers
1/4 cup flat leaf parsley, chopped

 

Method:
1. In a large saute pan, heat olive oil over medium-high heat. Add onions and mushrooms and cook until they soften, about 5 minutes. Add red and yellow peppers. Cook until soft, about 10 minutes.
2. Add spinach and season with 1/2 teaspoon each salt, pepper, and red pepper flakes. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside.
3. In another bowl, mix together ricotta cheese, Parmesan cheese, garlic, oregano, basil and remaining salt, pepper, and red pepper flakes. Set aside.
4. To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture. Add a layer of vegetables. Add slices of fresh mozzarella and shredded mozzarella. Repeat until you have used all of the ingredients. Top with chopped parsley.
5. Bake in a preheated 350 degree oven for 1 hour covered with foil. Remove the foil and bake an additional 20 minutes. Let rest for 20 minutes before slicing.

 

Recipe by Baked Bree
www.bakedbree.com/veggie-lasagna
www.facebook.com/bakedbree
www.twitter.com/bakedbree


MUSHROOM CROQUETTES

Ingredients:
4 tablespoons extra virgin olive oil
1 shallot, finley chopped (or 1/2 onion)
200g fresh mushrooms, finely chopped
100g butter
150g all purpose flour
800-900ml milk
Salt
Pepper
Nutmeg
2 eggs
1 cup bread crumbs
Extra virgin olive oil, for frying

 

Method:
1. Heat the oil in a saucepan, and sauté the shallot until soft. Add chopped mushrooms, and sauté for 5 minutes more. Season with salt. Drain the liquid, and reserve both the mushrooms, and the liquid, which will be used to prepare the bechamel.
2. In the same saucepan, heat the butter. Stir in the flour and let it cook briefly, then whisk in the liquid from the mushrooms and shallot sauté we had reserved before, and then add milk gradually, stirring constantly. When this has formed a thick bechamel add the mushrooms and mix.
3. Spread the mixture in a moist large dish and put in the fridge until it is solid, for about 3 hours. (overnight would be best)
4. When ready to fry the croquettes, beat the eggs in a shallow dish and place the breadcrumbs in another. With moistened mushroom cookie cutter, cut croquettes into mushrooms, and then dip each one first into breadcrumbs, then into the egg and then in the breadcrumbs again.
5. Take care that they are well covered and leave to dry for about 15 minutes.
6. Deep fry the croquettes in extra virgin olive oil for approx 3 minutes or until golden brown.
7. Set on a paper towel to absorb the excess oil. Serve immediately.

 

Recipe by La Receta de la Felicidad
www.larecetadelafelicidad.com
www.facebook.com/LaRecetaDeLaFelicidad
www.twitter.com/SandeeA


CORN FRITTERS

Ingredients:
1/2 cup quick-cooking polenta, or fine-ground cornmeal
1 1/4 cups corn kernels, cut from 3 ears of corn
1 small shallot, diced fine (about 3 tablespoons)
1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
1/2 teaspoon cumin seeds, roughly smashed (optional — I omitted)
3/4 teaspoon salt, plus extra for seasoning
1/4 teaspoon black pepper, plus extra for seasoning
3/4 cup full-fat Greek yoghurt
1 1/2 tablespoons olive oil, plus extra for frying
1 to 4 eggs (depending on whether you want to make a fritter or a pancake)
1/4 cup chopped cilantro (or more or less to taste)
1/4 cup sour cream or crème fraîche

 

Method:
1. In a large bowl mix polenta with corn, shallots, jalapeño, cumin (if using), salt and pepper. Add yoghurt, 1½ tablespoons olive oil, 1 egg and chopped cilantro. Mix well with fork.
2. Here is where the “recipe” gets messy: If you like the texture of a pancake, separate the remaining 3 eggs. Place the whites in a bowl and beat to soft peaks; reserve the yolks for another purpose. Carefully fold whites into corn batter in two stages. Let rest 5 minutes. If you prefer the texture of a fritter (my preference), omit adding the whipped whites.
3. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Make 3 to 4 fritters at a time. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden. Season second side of fritters with a pinch of salt. Transfer to paper-lined tray. At this point, it would be wise to taste one. If you like the texture and seasoning, repeat the cooking process with the remaining batter. If you think the batter could use more corn, add more corn. If the batter needs to be bound together better, add another egg. Once you’ve achieved the right consistency, repeat the cooking process with the remaining batter or chill batter until you’re ready to start cooking.
4. Serve with sour cream or crème fraîche on the side.

 

Recipe by Alexandra's Kitchen
www.alexandracooks.com
www.facebook.com/alexandraskitchen
www.twitter.com/alexandracooks


SPINACH AND CHEDDAR MUFFINS

Ingredients:
30g butter
1 small onion, finely sliced
1 clove of garlic
1 chilli pepper, finely chopped
350g plain flour
2 1/2 teaspoons baking powder
A good grind of black pepper
200g cheddar, grated
250g milk
1 egg
130g spinach

 

Method:
1. Preheat the oven to 170°C. In a pan, melt the butter over medium heat and cook the sliced onion until soft. At the end, grate the garlic and throw the chilli into the pan and give a good stir to combine the flavours.
2. In a bowl stir the flour, baking powder, pepper and cheddar. In another bowl, whisk the milk and egg together, then pour onto the flour mixture using a wooden spoon to fold. The batter will be quite thick, and I must admit I like to use my hands to incorporate the cooled onions and spinach.
3. Divide into twelve muffin-cases and bake for 35 minutes. Remove the muffins from the tin and allow to cool on a rack.

 

Recipe by Fanny
Foodbeam
www.foodbeam.com


CHEESY CAULIFLOWER PUREE

Ingredients:
1 head of cauliflower
2 tablespoons heavy cream
1 tablespoon butter
2 ounces dubliner or other sharp cheese
Salt and pepper to taste

 

Method:
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 tablespoons of cream and 1 tablespoon of butter. Microwave, uncovered, on high for six minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high. Remove from the microwave and put into a high speed blender or food processor along with the cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference.

 

Recipe by I Breathe... I'm Hungry
www.ibreatheimhungry.com
www.facebook.com/ibreatheimhungry
www.twitter.com/IbreatheImhngry


BAKED PORTOBELLO MUSHROOMS

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup freshly grated Parmesan cheese
1 teaspoon sweet paprika
1/4 cup fresh minced parsley
2 teaspoons kosher salt
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large stemmed portobello mushrooms
1-1/2 cups shredded part-skim mozzarella cheese
1 cup light tomato sauce
Cooking spray

 

Method:
1. Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2. Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3. In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4. Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5. Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. 

 

Recipe by One Perfect Bite
www.oneperfectbite.blogspot.com.au
www.facebook.com/OnePerfectBiteII
www.twitter.com/oneperfectbite


ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND STEWED GRAPE TOMATOES

Ingredients:
1 pound (about 2 medium sized) zucchini, coarsely grated
5 scallions, finely chopped
2 cloves garlic, very thinly sliced
3/4 cup all-purpose flour
1/2 cup whole milk ricotta cheese
1 tablespoon grated Parmesan cheese
2 teaspoons finely grated lemon zest
2 eggs
Kosher salt
Ground black pepper
Vegetable or olive oil for frying
Fresh mozzarella
Fresh basil for garnish

 

Ingredients:

STEWED GRAPE TOMATOES

2 pint grape tomatoes, rinsed
1 tablespoon red wine vinegar
1 teaspoon sugar
1/4 cup extra virgin olive oil
Salt and pepper to taste
Additional Italian seasonings of your choice

 

Method:
1. To prepare the zucchini fritters, mix the first 10 ingredients together in a large bowl until blended.
2. Heat oil in a very large skillet over medium heat and cook fritters in two batches. Drop 2 tablespoons of batter into mounds in the skillet. Do not crowd. Flatten slightly. Cook until browned, for 4 to 6 minutes on each side, turning over once. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
3. To prepare the stewed grape tomatoes, place olive oil in a large sauté pan over medium heat. When the oil is hot, add the tomatoes and season with salt and pepper. Continue cooking and continuously stirring tomatoes until the skins begin to break open (approximately 8 to 10 minutes). Add the sugar and vinegar and continue cooking for approximately 5 more minutes. Note: I found this process took longer than stated to thicken the tomatoes.
4. To assemble, place zucchini fritter on an appetizer plate and top with one slice of fresh buffalo mozzarella, 1 tablespoon of stewed grape tomatoes and fresh basil.

 

Recipe by Savoring Time in the Kitchen
www.savoringtimeinthekitchen.blogspot.com.au


STUFFED PORTOBELLO MUSHROOMS

Ingredients:
8 portobello mushrooms, stems removed
2 tablespoons olive oil
1 shallot, thinly sliced
1 small red pepper, chopped
3 cloves of garlic, minced
1 bag of fresh spinach
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
2 tablespoons Parmesan cheese
1 tablespoon balsamic vinegar
8-10 slices of Fontina cheese
Fresh parsley for garnish

 

Method:
1. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.
2. Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the grill in your oven.
3. Drizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina on top of each. Place under the grill for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately, garnished with parsley if desired and with crusty bread.

 

Recipe by How Sweet It Is
www.howsweeteats.com
www.facebook.com/howsweeteats
www.twitter.com/howsweetblog