Vegetable Pie

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chop and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

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Turnip Puff

Ingredients

• 3 medium turnips, peeled and cubed
• 4 tablespoons butter, divided
• 2 eggs
• 3 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 1/2 cup dry bread crumbs

Directions

• Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain.
• In a small bowl, combine the turnips, 2 tablespoons butter and eggs. Combine the flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish.
• Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Serve immediately.

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Vegetable Hakka Noodles

Ingredients

Hakka Noodles (Vegetarian) - 1 packet
Peppers/Capsicum ( Red, Green & Yellow) - Half of each cut into cubes
Firm Tofu - 1.5 lbs cut into small cubes
Shredded carrot (optional) - 1/2 cup
Shredded cabbage (optional) - 1/2 cup
Soy Sauce - 4 tbs
Chilly Sauce - 2 tbs
Tomato Ketchup - 3 tbs
Salt & Pepper - to taste

Preparation

Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside
Fry tofu cubes in 1 tbs oil in an open pan until tofu cubes turn brownish. Keep aside.
Fry the peppers/capsicum cubes until the sides become browned. Keep aside.
Saute shredded carrot & shredded cabbage for about 15 seconds in the same pan (optional).
Heat a deep vessel. Add the noodles, tofu, peppers. Mix well. Add soy sauce, chilly sauce & tomato ketchup. Mix until the sauces coat the noodles well. Remove from stove.
Serve Immediately.

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Okra And Tomatoes

Ingredients:

1 lb fresh okra or 2 x 10 oz packages, frozen
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
2 cups chopped tomates, blanched and peeled (or one large can of good quality diced tomatoes with juice - adjust water accordingly)
1/4 cup chopped fresh parsley
1 tsp sugar
1 lemon, juice of
2/4 water or wine
salt & pepper
parsley sprigs for garnish

Directions:

Wash okra and pat dry. Cut off stems, taking care not to expose the seeds in the pods. Set aside. Heat a saute pan over medium high heat, add olice oil, onion and garlic. Saute until lightly brownbed and soft. Stir in okra, chopped tomatoes, parsley, sugar

, lemon juice, water or wine, salt and pepper. Bring to a boil, cover and reduce heat to medium low. Simmer for 30 minutes or until okra is tender. Place in a serving dish and garnish with parsley.

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Mushroom Canapes

Ingredients

2 teaspoons oil

1 teaspoon(s) finely chopped garlic
1 teaspoon(s) finely chopped ginger

1 small onion(s) sliced fine
2 cup(s) sliced mushrooms
1 tomato(es) chopped fine
½ teaspoon(s) red chilli flakes
12 canapes or cracker biscuits
salt and pepper to taste

Method

1. Heat the oil in a pan. Add the garlic and ginger. Fry briefly. Add the sliced onions and fry for about 5 minute(s) or till the onions become soft.
2. Add the mushroom slices, tomatoes, chilli flakes, salt and pepper. Mix well and saute. Cook on medium heat for about 4 minutes or till dry. Let cool.
3. At serving time, spread the mushroom topping on the canapes or cracker biscuits.

TIPS:

• The mushroom topping can be served on toasted bread. Sprinkle the cheese on top and keep in a warm oven till the cheese melts. Serve hot immediately.
• Any left-over preparation like re-fried beans can also serve as a topping and help make this snack in a jiffy!

Serve topped with: grated cheese

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Veggie Sausage Casserole

Ingredients

675g potatoes, peeled and cubed
30ml vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
salt and pepper to taste

Method

1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.

2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.

3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.

4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.

5. Season with salt and pepper and serve with crusty bread.

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Cauliflower In Red Sauce Over Pasta

Ingredients

• 1 large head cauliflower (trimmed to just florets)
• 1 onion, chopped
• 3 garlic cloves chopped
• 2 tablespoons olive oil
• 1 teaspoon dried basil (or Italian Seasoning)
• 28 ounces crushed tomatoes
• water
  
• 1 lb dry pasta
• salt
  
• 1/4 cup parmesan cheese, grated (plus more for serving)
• 1/4 cup fresh basil, chopped

Directions

Bring a large pot of salted water to a boil and cook according to package directions, make sure that your pasta is a little undercooked as you will finish it with the 'sauce'. While the pasta is cooking, trim medium sized florets from large head of cauliflower. Sautee onion, garlic and dried basil in olive oil till translucent and soft. Add cauliflower florets and continue sauteeing another 2-3 minutes. Add crushed tomato, cover and simmer until cauliflower is tender. Drain pasta, return to large pot, pour tomato/cauliflower mixture over the pasta and return to heat. Allow the pasta to soak up some of the sauce while it finishes cooking. Remove from heat, stir in 1/4 grated parmesean or locatelli and fresh basil. Serve with additional gated cheese if desired.

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Spinach Lasagna

Ingredients:

2 egg whites.
26 oz of prepared spaghetti sauce.
24 oz of ricotta cheese.
10 oz of Lasagna noodles, cooked.
10 oz of frozen spinach, thawed and chopped, then squeezed dry.
2 cups of mozzarella cheese, grated, reserve ½ cup.
¾ cup of Parmesan cheese, grated and divided, reserve 2 tablespoons.
½ teaspoon of salt.
½ teaspoon of black pepper.
Olive oil.

Preparation Instructions:

Preheat your oven to 350°F (175°C).

Prepare a 9-inch by 13-inch oven proof baking dish for lasagna.

Prepare lasagna noodles and directed on the package, then rinse and drain.

Drizzle a bit of olive oil over the noodles to prevent them from sticking together.

Combine parmesan cheese, ricotta cheeses with the egg whites, salt and pepper in a large mixing bowl.

Pour ¼ cup of spaghetti sauce in the bottom of the baking dish and spread it out using a spatula.

Cover the sauce with a single layer of lasagna noodles.

Spread about half the cheese mixture over the noodles, and then cover with about half of the spinach and shredded mozzarella cheese.

Finish this layer with half of the remaining spaghetti sauce.

Add a second layer of noodles, topping with the remaining cheese mixture, spinach, and mozzarella cheese.

Top with the final layer of noodles and remaining spaghetti sauce.

Sprinkle the reserved Parmesan cheese over the top and bake for thirty minutes.

Remove from oven and allow to set for 10-12 minutes, then slice and serve.

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Vegetable Pita Pizza

Ingredients :

2 Garden Sausage patties

olive oil spray

1 15 ounce can crushed tomatoes or premade natural pizza sauce

1 tsp garlic powder

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme

6 whole wheat pitas

1 cups Veggies pack, cut into 1/4 inch pieces

1 to 2 roasted red peppers, chopped

1 cup sliced green onions

6 black olives, pitted and chopped

1/4 cup grated Parmesan cheese - optional

Method :

Heat the Garden Sausage in a hot skillet sprayed with olive oil spray. Approximately 3 minutes on each side will be needed. Dice into 1/4 inch pieces and set aside.

Combine the crushed tomatoes, garlic powder, basil, oregano, and thyme in a saucepan. Bring to a simmer and cook 3 minutes. (Or use premade natural pizza sauce).

Preheat the oven to 375F. Spread each of the pitas with tomato sauce, then top with Veggie Pack, pieces of red peppers, green onions, and olives. Sprinkle with the diced Garden Sausage. Place on a baking sheet and bake until the edges just begin to brown, about 10 minutes. Sprinkle with Parmesan cheese if using and serve.

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Chicken Stew with Vegetables

Ingredients:

• 1 chicken breast, skinless, boneless, cut in small, thin stripes (the smaller, the better, because the faster it will get cooked)
• 1 big onion, finely chopped
• 2-3 green onions, cut small
• 1 medium sized celery root, peeled, diced small
• 1 medium size potato, diced small
• 1/2 can diced tomatoes in tomato sauce
• 2 garlic cloves, peeled
• 1 teaspoon olive oil
• Red hot chili pepper powder (or freshly ground red chili flakes)
• Salt, pepper

Cooking method:

Take a large pan or a wok, heat the oil, then stir fry the onion with a little bit of added water, so the oil doesn’t get too hot.

Stir fry the onions for 4-8 minutes When the onion gets soft and almost transparent add the potatoes and the celery root pieces and cook everything together for 5 minutes.

Add the chicken breast chunks and continue cooking, stirring quite frequently in the first two minutes, then cover the pan and let the food simmer for about 10 minutes.

Now add the tomatoes in sauce, the green onion, garlic, chili, salt and the pepper, stir well and continue cooking for another 10 minutes with the pan covered.

Serve hot, with a sprinkle of freshly ground pepper on top.

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Chili Baby Corn

Ingredients:

• 200 grams baby corn - cut into half
• 5 green chilies - chopped
• 50 grams onion leaves - cut about 10 cms
• 1 capsicum - cut length-wise about 0.5 cm
• 1 onion - cut length-wise
• 2 big garlics - chopped
• Salt as per taste
• A sprinkle of sugar (can be replaced with 1 tsp sweet soya sauce)
• 1.5 tbs soya sauce (salty)
• 1.5 tbs tomato sauce
• 3 tbs flour
• 2 tbs oil to cook
• Enough oil to fry

How to cook:

• Mix the baby corn with the flour after washing, make sure that it mixed well. Keep aside for about 10 - 15 minutes
• Heat the oil and fry the baby corn until the color turned golden
• Heat 2 tbs oil and fry the chopped garlic until the good smell come out
• Add the capsicum, onion and chillies, cook for about 4 minutes in medium flame
• Add the soya sauce, tomato sauce, sugar and salt, mix well
• Add the fried baby corn and mix well
• Add the onion leaves
• Serve hot

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Vegetable Manchurian

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation:

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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Mixed Vegetable Curry

Ingredients:

4 potatoes
1/2 cup boiled peas
3 small carrots, chopped
9-10 florets of cauliflower
10-12 french beans, chopped
2 tomatoes finely chopped
2 onions finely chopped
1 tbsp coriander leaves finely chopped
2 tsp. lemon juice
2 tbsp oil
Salt to taste

Grind to a paste:

3 green chillies
1 tsp red chillies
1/2 tsp turmeric powder
1" ginger
4 garlic flakes
1 tsp cumin seeds
1 tsp coriander seeds

Preparation

Heat oil in a pan,add onions and fry till golden brown. Add tomatoes, cook for 5 minutes. Add paste and stir for two minutes. Add chopped vegetables and salt Add 2 cups water and cook till vegetables are done. If dry is desired, wait till all water evaporates. Add lemon juice. If a more liquid recipe is required, add 1/2 cup stock or water or even tomato juice. Bring to boil and simmer for 2-3 minutes. Garnish with coriander leaves Serve hot with steamed or jeera rice

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