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Recipe: Greek-style Lentil & Vegetarian Mince Penne 2007-11-27 17:29:52
Looking to add some lentils to your pasta, but don’t want a traditional style dish? This Greek
-style lentil pasta may be just the thing!
Most lentil pastas I’ve seen use lemon and keep it simple, but this pasta is more like a bolognese-type pasta but with greek spices.
Serves:
One
Ingredients:
60 gram canned lentils drained
75 grams vegetarian mince (I use Sanitarium but TVP could be used instead)
200 grams passata
1 tsp garlic
60 grams onion, diced
1 tsp oregano flakes
1/2 tsp parsley
pinch white pepper
1 vegetarian beef style stock cube (I use Massel)
1/2 small carrot grated
1 tbs dry sherry
1/2 tsp fennel powder
2 tbs water
70 grams corn & rice pasta (or your prefence for pasta)
(optional) fetta for garnish
Instructions:
Cook the pasta seperately and cool with cold water.
Place the onions and garlic in a pan and pour in the passata.
Crumble the stock through the passata, stirring to mix into the liquid.
Place in the spices and the mince, cooking for about 5 min Read more:Lentil
, Vegetarian
, Penne
Helath Focus: What is exactly is 200 calories? 2007-11-26 17:40:30 Ever wondered what 200 calories looks like? Wisegeek.com have come out with this great article. It’s certainly handy when you either need to fill 200 calories in your diet or you need something to eat and need to weigh up what is worth having!
73 grams of fries equals four slices of flax bread or 145 grams of cooked pasta! I know which would be more filling!
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Recipe: Butter Beans & Fetta Spiral Pasta 2007-12-06 17:20:49
Have you ever tried infused oils before? A couple of weeks ago, I headed to the Olive Grove Festival, near my home town. It’s a yearly festival, where you can try wines, beers and mostly fresh olives, oils and tapenades. It’s a great event and I absolutely love trying the wines, but favourite thing there is the olive oil. So many varieties from different regions and different styles.
It’s the first time I’ve had the infused oils, and, after picking up some garlic infused olive oil, I simply had to use it for this dish with butter beans and fetta.
Now, I’ve never really had butter beans as a feature in a meal before, and it’s certainly not going to be the last time now that I’ve had them like this.
It’s a light fresh dish that is great for a hot and sultry summer night. The basil and mustard add a sharp, but fresh bite to the meal, almost cleansing your palate.
Serve this pasta with a nice white wine!
Serves:
Dinner for two with a Read more:Butter
, Beans
, Spiral
, Pasta
Recipe: Vegetarian Lentil Rissoles 2007-12-04 17:14:43
What’s a barbecue without burgers on the barbie? Vegetarian
s certainly don’t have to miss out with the variety available in the shops at the moment, but these little numbers taste almost like the real thing apart from the fact there’s absolutely no meat in them!
Instead of placing these on the grill, I used a small fry pan and shallow fried them. They stick quite well together and only require the egg replacer to bind them!
Serves:
Makes 8 palm-sized patties
Ingredients:
120 grams canned lentils drained
360 grams vegetarian mince (such as TVP or Sanitarium)
1 tsp parsley flakes
1 tsp cumin seeds, crushed
6 tsp lemon juice
1 tsp salt
1/2 tsp fennel ground
1 tsp coriander ground
1 tsp white pepper ground
2 tsp garlic mince
3 tsp egg replacer
1.5 tbs natural set yoghurt
Breadcrumbs
20 mls skim milk
1 tsp egg replacer
1-2 tbs breadcrumbs
Instructions:
Place in the mince and lentils into a deep bowl.
Stir in the herbs, egg replacer, yoghurt and lemon juice. Mix Read more:Lentil
Recipe: Mushroom & Fetta Couscous 2007-12-02 15:28:43
For some reason, I always think couscous takes forever to make and is tasteless! But I’ve had a change of heart recently and found that this dish is quite the opposite. It’s full in flavour and the fetta seems to melt in your mouth with every bite.
After making this dish for one, I would suggest that there is enough for two to three serves as it makes quite a lot! You don’t realise whilst pouring the dry couscous in, but by the end, I was too full to finish the couscous off and left some for the next day!
Serves:
Two to three serves
Ingredients:
100 grams dry premium couscous
100 grams boiling water
1 tab of vegetable chicken-style stock (I use Massel)
white pepper
3 button mushrooms, sliced very thinly
pinch garlic flakes, crushed
1 tsp parsley flakes
1 tsp basil flakes
pinch cumin seeds, crushed
1/2 tsp onion powder
pinch fried onions
20 grams fetta
Instructions:
Break the stock and mix through with the couscous in a deep bowl.
Add the boiling water and sti Read more:Mushroom
What’s On The Menu: Week Starting 03/12/2007 2007-12-01 22:01:56
It’s that time of the year where we indulge in food and have loads of Christmas parties. To try and eat healthy, without eating too much becomes a little difficult during these times, but I’m trying to at least manage the days where I have nothing on and plan a little better the food.
The recipes this week are great for hot summer days on their own or as sides at a barbecue. Give these a try and you won’t be disappointed!
Quick links will be posted here:
Mushroom & Fetta Couscous
Butter Beans & Fetta Spiral Pasta
Vegetarian Lentil Rissoles
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Recipe: Saffron Fragranted Rice 2007-12-17 16:40:17
The silly season has arrived and it also means less time cooking and more time eating out, meeting and catching up with old friends, celebrating a new year arriving and the old year gone.
With this, the regular posts won’t be three new recipes each week, but I’ll try to do some weekly updates for the next couple of weeks - possibly more!
This current recipe is something I wanted to try last night. It’s a reduced fat version of ghee rice which is a little bit of a tradition in Sri Lankan and Indian dishes. This one here feels quite light and goes down well with a creamy or quite heavy main (pictured here is a slightly heavier version of paneer with tumeric). I’ll post the recipe for this one shortly!
Serves:
Two to three large serves!
Ingredients:
1 cup jasmine rice uncooked
1.5 cups water
60 grams brown onion, roughly chopped
2 tbs butter
1 beef-style stock (I use Massell)
2 cloves
3 cardamons, bashed to allow infusion
1 bay leaf
pinch saffron
Instructi Read more:Saffron
Delay this week 2007-12-09 15:49:06 There’s a slight delay this week, as it’s been quite hectic! Last week I had my 31st Birthday and I went away over the weekend. I’ll be sorting a few recipes out tonight but until then, apologies for the wait!
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