Vegetarian Korma~~ ! :)

Ingredients

·      2 teaspoons canola oil

·      1 small onion, diced

·      1 teaspoon minced fresh ginger or 1/4 teaspoon dried ginger

·      4  garlic cloves, minced or 1 teaspoon garlic powder

·      4 carrots, cubed

·      2 large russet potatoes, cubed

·      1 jalapeno pepper, seeded and chopped

·      3 tablespoons crushed cashews

·      4 ounces tomato sauce

·      1 teaspoon salt

·      1 tablespoon curry powder

·      1/2 tablespoon  garam masala

·      1/2  green bell pepper, chopped

·      1/2 red bell pepper, chopped

·      4 ounces skim milk

·      4 ounces half-and-half cream

·      1 bunch cilantro (optional)

          Directions:

·      Prep Time: 40 mins

·      Total Time: 1 1/4 hr

·      1 
cook carrots and potatoes in water in the microwave for 10 minutes.

·      2
 While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.

·      3
 Mix in ginger and garlic & continue cooking for 1 minute.

·      4
 Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.

·      5
 Add seasonings: salt, curry powder and garam marsala,.

·      6 
Cook and stir occasionally until potatoes are tender, 5 minutes or so.

·      7 
Stir in green and red pepper, skim milk and 1/2 and 1/2.

·      8
 Reduce heat to low, cover pan and simmer for 10 minutes.

o   9
 Garnish with cilantro, if you wish, and serve with naan.

Feature : Hannah Smith :)

"I am a vegetarian because I feel that animals have feeling and that if we are able to live without killing something unnecessarily, we should do so. :)" Hannah Smith

Im featuring my Bff from high school Hannah Smith. She is a vegetarian and has been for almost 10 years now. She is an amazing person and a wonderful friend, but she has also had troubles trying to get in all the nutrients that she needs. She takes daily vitamins to help regulate her though. Hannah and I played volleyball and soccer together throughout high school. She is a very active person as you can see by the picture I posted of her. I love her to death, and she is an inspiration to all veggie lovers :)

Here are two of her favorite recipes :) ENJOY!!

Ingredients

•                1 (15 1/4-ounce) can whole kernel corn, drained

•                1 (14 3/4-ounce) can cream-style corn

•                1 (8-ounce) package corn muffin mix (recommended: Jiffy)

•                1 cup sour cream

•                1/2 cup (1 stick) butter, melted

•                1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Ingredients:

•               1 onion, chopped

•               6-8 mushrooms, sliced

•               3 cloves garlic

•               1 tbsp olive oil

•               8 oz frozen shortcrust pastry

•               1/2 block firm tofu

•               1 tsp soy milk

•               salt and pepper to taste

•               1/2 cup shredded vegan cheese

•               3-4 tomatoes, sliced thin

Preparation:

Preheat the oven to 400 degrees. Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes. Press the pastry into a quiche dish and bake for 5 minutes. In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth. Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry. Layer the sliced tomatoes across the top of the quiche. Bake for 50 minutes to an hour, or until done

Peanut Rice :)

Prep time: 5 min. Cook time: 40 min. Total: 45 min.


Ingredients

1 cup of long grain jasmine rice

1/2 cup of Thai peanut sauce

1/2 cup frozen sweet peas

1 medium red bell pepper 

STEP 1: In a medium saucepan bring 1 cup of jasmine rice and two cups of water to a boil over high heat with a lid in place. As soon as it reaches a rolling boil, reduce the heat to warm and let simmer for 30-40 minutes (with the lid in place) or until all of the water has absorbed. 


STEP 2: While the rice cooks, finely dice the red bell pepper. When the rice has finished cooking, mix in the peanut sauce, peas and red bell pepper. I would suggest putting all of the ingredients into the pot with the rice and then stirring only once because the more times you stir, the more sticky and glutinous the rice will become. 


STEP 3: Serve warm. If desired, you can garnish with fresh cilantro, green onions or a drizzle of sesame oil (as pictured). 


NOTE: Be sure when you are buying your jasmine rice that you get long grain jasmine rice because short or medium grain varieties will be too sticky. If you try to stir the peanut sauce and vegetables into a short grain rice you might end up with a starchy ball of rice dough! 


Curried Carrot Soup!! :)

Its Snowing!! Thought warm food would be yummy!!!

Ingredients

•                1 tablespoon extra virgin olive oil, 1 turn of the pan

•                2 tablespoons butter

•                1 medium onion, chopped

•                1 1/2 pounds packaged baby carrots, from produce section

•                6 cups chicken stock, available on soup aisle

•                1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder

•                1/4 to 1/2 teaspoon ground cayenne pepper

•                Coarse salt

•                1 cup sour cream

•                Plastic condiment bottle or medium plastic food storage bag

•                6 blades fresh chives, cut into 1-inch pieces

Directions

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

California Grilled Veggie Sandwhich

Total Preparation Time: Less than 15 minutes

Ingredients: Vegetables

Actual Cooking Time: Less than 15 minutes

Number of Servings: 4

Origin: American

Special Features: Quick to Prepare (under 30 minutes)

Vegetarian

Nutrition Content: Good Source of Calcium

Meal Type: Lunch

Ingredients

1/4 cup Mayonnaise

3 cloves Garlic, minced

1 tbsp Lemon juice

1/8 cup Olive oil

1 cup Sliced red bell peppers

1 Small zucchini, sliced

1 Red onion, sliced

1 Small yellow squash, sliced

2 (4-x6-inch) focaccia bread pieces, split horizontally

1/2 cup Crumbled feta cheese

Preparation

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. 

Set aside in the refrigerator.

2. Preheat the grill for high heat.

3. Brush vegetables with olive oil on each side. 

Brush grate with oil. 

Place bell peppers and 

zucchini closest to the middle of the grill, 

and set onion 

and squash pieces around them. 

Cook for about 3 minutes,

turn, and cook for another 

3 minutes. The peppers may take a bit longer. 

Remove from 

grill, and set aside.

4. Spread some of the mayonnaise mixture 

on the cut sides of the bread, and sprinkle 

each with feta cheese. Place on the grill, 

cheese side up, and cover with 

lid for 2 to 3 minutes.

Watch carefully so the bottoms don't burn.

5. Remove from grill, and layer the with vegetables.

Enjoy as open faced 

grilled sandwiches

Nutrition Information

Calories: 219 ; Total Fat: 16g ; Saturated Fat: 4.5g ; Carbohydrates: 15g ; 

Vitamin C: 8o mg ; Calcium: 121 mg ;Fiber: 2g

Old Classic!! Bruschetta :) 1 of my Favorites!!

This is one of my Favorite dishes ever!! I love it! Its simple and fast to make. Plus its delicious!! :)

I hope you enjoy.

Usually, I don't make mine this complicated. I normally cut up some French bread, mozzarella cheese, tomatoes, and get out some basil and garlic. Then put the basil, garlic, and tomatoes on the cut up bread, and then put the cheese on top of it all. Then I cook it for like 5-10 min in the oven or until the cheese is melted .. But I'm simple like that I gave you a more complex and probably more delicious recipe. :) 

Well have fun! :) Eat Up! 

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.