Author Archives: Vegipes

Cashew Nut Roast With Herb Stuffing

Cashew Nut Roast With Herb Stuffing

Print Recipe

Cashews, onions and spices make this wonderful Nut Roast.

• CourseMain Course
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Cashew Nut Roast With Herb Stuffing Print Recipe Cashews, onions and spices make this wonderful Nut Roast. CourseMain Course CuisineAmerican Skill LevelMedium Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 2 Oz butter
• 1 Each onion Large, sliced
• 8 Oz Unroasted cashew nuts
• 4 Oz white bread crusts removed
• 2 Cloves garlic Large
• 7 Oz Water or light veggie stock
• salt
• freshly ground black pepper
• Grated nutmeg
• 1 Tbsp lemon juice

For The Stuffing

• 4 Oz White breadcrumbs
• 2 oz butter
• 1 Each onion Small, Grated
• 1/2 Tsp Thyme.
• 1/2 Tsp Marjoram.
• 1 Oz parsley Chopped

To Garnish

• Parsley sprigs
• Lemon slices

Servings:

Instructions

1. Preheat oven to 400˚F and line a 1lb loaf pan with a long strip of nonstick paper; use some of the butter to grease the tin and paper well.
2. Melt most of the remaining butter in a medium sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
3. Grind the cashew nuts in a food processor with the bread and garlic, and add to the onion, together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste.
4. Mix all the stuffing ingredients together.
5. Put half the cashew nut mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top.
6. Dot with the remaining butter. Stand the pan in another pan to catch any butter which may ooze out, and bake for about 30 minutes, or until firm and lightly browned. (Cover the roast with foil if it gets too brown before then.)
7. Cool for a minute or two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper.
8. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.

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Carrot Stuffed Cabbage Leaves

Carrot Stuffed Cabbage Leaves

Print Recipe

Carrots, potatoes, and rasins stuffed into cabbage leaves.

• CourseMain Course
• CuisineAmerican
• Skill LevelModerate

Servings	Prep Time
6	60 minutes

Servings Prep Time 6 60 minutes

Carrot Stuffed Cabbage Leaves Print Recipe Carrots, potatoes, and rasins stuffed into cabbage leaves. CourseMain Course CuisineAmerican Skill LevelModerate Servings Prep Time 6 60 minutes Servings Prep Time 6 60 minutes

Ingredients

• 1 Each Cabbage about 2 1/2 lb
• 2 Each Yellow Onios Medium, fineLove You chopped
• 1 Clove garlic Crushed
• 1 Tbsp oil
• 1 1/2 Cup carrots scrubbed and finely grated
• 2 Cup Cooked mashed potatoes
• 1/2 Cup raisins
• 1/4 Cup Fresh parsley finely chopped
• Salt and pepper to taste
• 3 Cups Carrot or tomato juice

Servings:

Instructions

1. Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
2. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)
3. Peel off 16 large leaves, trim coarse center ribs and set aside.
4. Saute onions and garlic in oil until clear but not brown.
5. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
6. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
7. Arrange in two layers at bottom of deep, flameproof dish.
8. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.

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Carrot Pate

Carrot Pate

Print Recipe

Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.

• CourseSide Dish, Snacks
• CuisineAmerican

Servings	Prep Time
6	45 minutes

Servings Prep Time 6 45 minutes

Carrot Pate Print Recipe Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables. CourseSide Dish, Snacks CuisineAmerican Servings Prep Time 6 45 minutes Servings Prep Time 6 45 minutes

Ingredients

• 2 Cups carrots Sliced
• 1/4 Cup onion Diced
• 1 Cloves garlic Silvered
• 1/4 Tsp Dill Weed
• 2 Tbsp olive oil
• 1/2 Cup Water
• 1 Tbsp Arrowroot Dissolved in 1 Tbsp Water
• 2 Tbsp White miso
• 1/4 Tsp sea salt
• 2 Tbsp Tahini optional

Servings:

Instructions

1. For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
2. The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
3. In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
4. Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
5. Puree until a smooth paste and return to the saucepan.
6. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
7. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
8. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
9. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.

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Caribbean Vegetarian Curry

Caribbean Vegetarian Curry

Print Recipe

Main dish vegetable salad from the Caribbean.

• CourseMain Course, Salad
• CuisineCaribbean
• Skill LevelMedium

Servings	Prep Time
8	30 minutes

Servings Prep Time 8 30 minutes

Caribbean Vegetarian Curry Print Recipe Main dish vegetable salad from the Caribbean. CourseMain Course, Salad CuisineCaribbean Skill LevelMedium Servings Prep Time 8 30 minutes Servings Prep Time 8 30 minutes

Ingredients

• 3 Each Bananas Medium, green tip, peel
• 1 Each onion halved, thinly sliced
• 1 Each Apple tart, peeled, cored,
• 1 1/2 Tsp Lemon peel grated
• 1 Tsp Coriander
• 1/8 Tsp Red pepper ground
• 1 Can Kidney beans undrained, (15 oz)
• 1 Cup yogurt nonfat
• 3 Cup rice Hot, Cooked
• 3 Each green onions thinly sliced
• 1/4 Cup peanuts chopped
• 3 Tsp butter divided
• 2 Cloves garlic Large, pressed
• 1 1/2 Tsp Curry powder
• 1 Tsp Ginger ground
• 1/8 Tsp tumeric
• 1 Can Black eyed peas drained
• 1/3 Cup raisins
• 3 Each Eggs Hard-cooked, halved
• 6 Each Radishes thinly sliced
• 1/2 Cup cilantro chopped

Servings:

Instructions

1. Cut bananas in half crosswise, then lengthwise to make 12 pieces. Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.
2. Add 1 tsp butter to skillet. Saute onion, garlic, and apple until soft.
3. Combine curry powder, lemon peel, ginger, coriander, turmeric and red pepper. Stir into onion mixture.
4. Add black-eyed peas, undrained kidney beans and raisins.
5. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.
6. Place egg halves on rice. Surround with sauteed bananas.
7. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.

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Capetown Fruit & Vegetable Curry

Capetown Fruit & Vegetable Curry

Print Recipe

Apples, Zucchini, Green Beans make up this vegetable salad.

• CourseSalad
• CuisineAfrican
• Skill LevelMedium

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Capetown Fruit & Vegetable Curry Print Recipe Apples, Zucchini, Green Beans make up this vegetable salad. CourseSalad CuisineAfrican Skill LevelMedium Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 4 Cup onions Coarsely chopped
• 2 Tbsp Peanut oil
• 2 Cloves garlic minced
• 1 Tsp Ginger Fresh, Grated
• 1 1/2 Tbsp Ground cumin seeds
• 1 1/2 Tbsp Ground coriander seeds
• 1 1/2 Tsp cinnamon
• 1 Tsp Turmeric
• 1/2 Tsp Cayenne Pepper
• 1/2 Tsp Ground fennel seeds
• 1/4 Tsp Black cardamom
• 1/4 Tsp Ground cloves
• 2 Each Zucchini Medium, quartered & sliced
• 1 1/2 Cups Water
• 1 Cup Green beans
• 2 Each Tart Apples Firm, cored & cubed
• 1/2 Each red bell pepper
• 1 Cup Chopped dried apricots
• 1/2 Cup raisins
• 1/2 Cup Strawberry conserve
• fresh lemon juice.

Servings:

Instructions

1. Saute the onions in the peanut oil for 10 minutes.
2. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.
3. Add the zucchini & water & stir well so that the spices don't stick to the pot. Cover & simmer for 10 minutes.
4. Mix in the green beans, apple, peppers & dried apricots.
5. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking.
6. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice.
7. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice.
8. Serve on a bed of rice, topped with nuts & banana.

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Calabaza Soup

Calabaza Soup

Print Recipe

Squash and Bell Pepper soup.

• CourseSoup
• CuisineAmerican

Servings	Prep Time
8	60 minutes

Servings Prep Time 8 60 minutes

Calabaza Soup Print Recipe Squash and Bell Pepper soup. CourseSoup CuisineAmerican Servings Prep Time 8 60 minutes Servings Prep Time 8 60 minutes

Ingredients

• 1 1/2 lbs Calabaza squash peeled and seeded
• 1 Each Green bell pepper chopped
• 1 Cove garlic pressed
• 4 Each Scallions minced
• 6 Each thyme leaves
• 4 Each allspice Whole, crushed
• 1 Tsp cumin
• 1 Tsp Fenugreek
• 1 Each Tomato Large, Ripe, peeled and chopped
• 1 Cup Coconut milk
• Salt and Pepper
• Chili pepper to taste

Servings:

Instructions

1. Simmer all the ingredients except the salt, pepper and chili pepper, in 6 cups of water for 1 hour.
2. Strain the liquid into a bowl and allow the solids to cool.
3. Puree the cooled solids.
4. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
5. Add the seasonings while simmering and serve very hot.

Recipe Notes

Variation: Add 1/2 lb fresh okra after pureeing the vegetables above.

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Cajun Beans Over Cornbread

Cajun Beans Over Cornbread

Print Recipe

Quick and easy warm-me-up dish.

• CourseMain Course
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
6	20 minutes

Servings Prep Time 6 20 minutes

Cajun Beans Over Cornbread Print Recipe Quick and easy warm-me-up dish. CourseMain Course CuisineSouthern Skill LevelEasy Servings Prep Time 6 20 minutes Servings Prep Time 6 20 minutes

Ingredients

• Cornbread
• 8 Oz Stewed tomatoes
• 1 Tsp Dried minced onion
• Tabasco sauce
• 15 Oz Great north. beans canned
• 1 Tsp Vegetable bouillon
• 1/8 Tsp garlic powder.
• 1/2 Cup cheddar cheese or Tofu cheese shredded

Servings:

Instructions

1. Combine undrained beans, undrained tomatoes, and all ingredients except cheese in medium saucepan. Bring to a boil, reduce heat, and simmer 10 mins.
2. To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.

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Cabbage Curry

Cabbage Curry

Print Recipe

Quick and easy side dish.

• CourseSide Dish
• CuisineIndian
• Skill LevelEasy

Servings	Prep Time
8	30 minutes

Servings Prep Time 8 30 minutes

Cabbage Curry Print Recipe Quick and easy side dish. CourseSide Dish CuisineIndian Skill LevelEasy Servings Prep Time 8 30 minutes Servings Prep Time 8 30 minutes

Ingredients

• 2 Tbsp oil
• 1 Tsp Mustard seeds
• 1 Tsp Urad Dal
• 1 Tsp Cumin seeds
• 1 Each Jalapeño Chopped
• 1 Cup Mixed vegetables Peas, Carrots, Corn.
• 1 Each Cabbage Medium
• Pinch Salt to taste
• 1 Pinch Turmeric

Servings:

Instructions

1. Heat oil, mustard seeds, Urad Dal, cumin seeds, and green chili. Roast for a few seconds.
2. Add mixed vegetables and cabbage. Sprinkle salt and turmeric.
3. Cook on high heat for a couple of minutes, then cover and cook on low until done, about 20 minutes.

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Cabbage Cooked With Bean Curd

Cabbage Cooked With Bean Curd

Print Recipe

Shiitake mushrooms, Tofu, and Mirin sauce.

• CourseSide Dish
• CuisineJapanese
• Skill LevelEasy

Servings	Prep Time
6	60 minutes

Servings Prep Time 6 60 minutes

Cabbage Cooked With Bean Curd Print Recipe Shiitake mushrooms, Tofu, and Mirin sauce. CourseSide Dish CuisineJapanese Skill LevelEasy Servings Prep Time 6 60 minutes Servings Prep Time 6 60 minutes

Ingredients

• 3 Each Shiitake Mushrooms Large
• 2 Each Cakes medium tofu
• 1 Lbs Cabbage sliced
• 3 Tbsp oil
• 1/2 Tsp salt
• 2 Tsp soy sauce
• 1 Tsp Mirin sauce

Servings:

Instructions

1. Soak mushrooms in 3/4 c hot water for 1/2 hour.
2. Put tofu onto a paper towel & leave to drain for 30 minutes.
3. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips.
4. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir fry for 1 minute, till cabbage wilts.
5. Reduce heat to medium. Crumble tofu and add it to the skillet.
6. Add salt, soy sauce & mirin. Stir fry for another 5 minutes.
7. Serve warm.

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Cabbage & Dumpling Soup

Cabbage & Dumpling Soup

Print Recipe

Cabbage with Tofu Dumplings.

• CourseSoup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Cabbage & Dumpling Soup Print Recipe Cabbage with Tofu Dumplings. CourseSoup CuisineAmerican Skill LevelEasy Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 1/4 Lbs Frim tofu
• 4 Tbsp Water
• 1 Cup whole-wheat flour
• 1/8 Tsp black pepper
• 1/4 Tsp salt
• 1/2 Each Cabbage
• 1 Tbsp Corn oil
• 8 Cups Boiling water
• 1 Each Bay Leaf
• 1 Tbsp soy sauce
• Chopped scallions

Servings:

Instructions

Dumplings:

1. Blend tofu with water till smooth.
2. form into 1/2-inch balls & set aside.

Soup:

1. Mince core of cabbage & shred leaves finely.
2. Heat oil in soup pot. Add cabbage & saute over medium heat till golden.
3. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes.
4. The dumplings should be floating on the top at this point.
5. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup.
6. Simmer for another 5 minutes.
7. Serve, garnishing with scallions.

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