Vegetarian recipes with zest. We know you will love these dishes. There's nothing better for the healthy minded than our vegetarian recipes. Tasty cuisine with the flare of spices is what you'll discover withour vegetarian recipes.
Cheese with Oregano
Ingredients:
•1 lb panela or mozzarella cheese
•6 cloves garlic (crushed)
•1/2 cup corn oil
•1/3 cup olive oil
•2 tbsp ground oregano
How to:
•Place the cheese in an ovenproof dish
•Pierce outside the cheese with a fork
•In a small bowl, combine the garlic, olive and corn oil and oregano till well blended
•Pour over cheese
•Refrigerated, covered for at least 4 hours (overnight works best)
•Baste cheese with oil at least 4 to 5 times during process
•Preheat oven to 350 degrees
•Bake cheese for 15 mins or till slightly soft
•Serve warm with crackers or sliced bolillos (hard bread rolls)
Black Eyed Peas Mexicana
Ingredients:
•1 can of black eyed peas (rinsed and drained)
•1 medium ripe tomato (chopped rough) makes about 3/4 cup
•1 small green bell pepper or capsicum (chopped)
•1/3 cup fresh salsa (use ready-made if prefer)
•2 tbsp fresh cilantro (chopped)
•4 green onions (sliced fine)
•1 clove garlic (crushed)
How to:
•Combine all ingredients into a bowl and mix well
•Cover and refrigerate for at least 2 hours in order to blend all flavors
Roasted Garlic Soup
Ingredients:
• 2 large heads of garlic (cut in 1/2 crosswise plus 1 tbsp finely chopped garlic)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 white onion (chopped fine)
• 6 cups chicken canned chicken broth
• 1/4 tsp ground pepper
• Fresh parsley (chopped) - garnish
How to:
• Preheat oven to moderate temperature
• Place halves garlic heads in small pan, cut sides up and drizzle 1/4 tsp olive oil over each
• Season with salt and pepper
• Cover pan with aluminum foil and bake till golden brown (50 to 60 mins)
• Remove foil and let stand till cool enough to handle
• Squeeze garlic from skins (it'll pop out easily) and reserve
• Heat remaining oil in skillet
• Add onion and cook over medium-high heat, stirring often till golden (7 mins)
• Add chopped fresh garlic and cook till garlic just changes color (2 to 3 mins)
• Put mixture into blender
• Add reserved roasted garlic and 2 cups of chicken broth
• Puree till smooth
• Pour roasted garlic and onion puree into large saucepan
• Whisk in remaining 4 cups chicken broth and season with salt & pepper
• Bring to boil, reduce heat and simmer (15 mins)
• Serve hot with garnish parsley
Spiced Chili Corn
Ingredients:
• 3 whole corn cobs (sliced in 3 cm rounds)
• 40g butter (melted)
• 1 tbsp tomato paste
• 1/4 tsp chili powder (or to taste)
• 2 tbsp fresh coriander (chopped)
• sour cream (to serve)
How to:
• Fill a pot with enough water and boil the corn
• Reduce heat and simmer till corn is soft
• Drain, set corn aside
• Combine butter, coriander, chili and tomato paste in a large bowl
• Add corn in bowl
• Mix well
• Serve immediately with a dollop of sour cream
Spinach Cheese Tortillas
Ingredients:
• 1 can chunky Mexican-style tomato sauce
• 1 package frozen chopped spinach (thawed & drain)
• 1 cup ricotta cheese
• 3 tbsp fresh cilantro (chopped)
• 1 egg (beaten)
• 4 flour tortilla
• 1/2 cup Cheddar Cheese (shredded)
• 1/8 red pepper sauce
• 1 tbsp fresh parsley (chopped)
How to:
• Heat oven to moderate
• Grease a square baking dish
• In a saucepan, mix the tomato sauce and 3 tbsp cilantro
• Heat it to boiling, reduce heat to low and simmer (5 mins)
• In another bowl, mix spinach, ricotta cheese, egg and pepper sauce
• Fold to incorporate everything well
• Spoon 1/2 mixture down the center of each tortilla
• Roll up tortilla, place seam side down in dish
• Spoon tomato sauce over tortillas
• Sprinkle with cheese
• Bake uncovered about 30 mins or till heated through
• Sprinkle with parsley and serve warm
Grilled Vegetable Tortillas
Ingredients:
• 1 tbsp butter
• 1 1/2 cup Colby-Monterey Jack cheese (shredded)
• 6 whole wheat flour tortillas
• 1/2 cup red capsicum (diced)
• 1/2 cup yellow capsicum (diced)
• 1/2 cup chayote or zucchini (diced)
How to:
• In a small bowl, mix both capsicum and chayote
• Spoon about 1/4 cup of the vegetable mixture down in the centre of each tortilla
• Top with 1/4 cup of the cheese
• Fold the tortilla into thirds over the filling
• In a skillet, melt butter over medium heat
• Place at least 3 filled tortillas at a time, using the steam side down first onto the butter
• Cook for 6 mins, turning after 3 mins till golden brown
