vegrecipes (original) (raw)

Carrot Ribbons & Sprue Asparagus	[Jul. 21st, 2015\|11:48 am]Veg Recipes
[Tags\|asparagus, carrots, olive oil, onions]This vegan, gluten-free and grain-free recipe is totally hassle free and convenient to make when you are tired and don’t really feel like cooking. You only need a big saucepan for steaming the Carrot Ribbons and the Young Asparagus. Steaming will take you less than 5 minutes, just enough time to slice the spring onion and the sun dried tomatoes, and crush a few cashew nuts for the topping. Serve and enjoy!IngredientsFor 2 persons* 6 Carrots, sliced lengthwise on a mandolin* 1 Bundle of Young Asparagus, washed and woody ends trimmed* 1 Spring Onion, sliced* 6 Sun-Dried Tomatoes, sliced* ½ Cup of Cashew Nuts* Extra virgin Olive Oil, for sprinkling* Nutritional Yeast, as topping* Salt and Pepper to tasteInstructions1) Place the Carrot Ribbons and the Young Asparagus Shoots in your steamer for about 4 minutes, until the vegetables soften, but remain crisp.2) Serve into 2 plates first the Carrot Ribbons, then the Asparagus. Add the Sun-Dried Tomatoes and the Cashew Nuts.3) Sprinkle with some Olive Oil and decorate with a few Nutritional Yeast flakes. Enjoy!
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[Jul. 21st, 2015|11:48 am]Veg Recipes

[**Tags**|asparagus, carrots, olive oil, onions]

This vegan, gluten-free and grain-free recipe is totally hassle free and convenient to make when you are tired and don’t really feel like cooking. You only need a big saucepan for steaming the Carrot Ribbons and the Young Asparagus. Steaming will take you less than 5 minutes, just enough time to slice the spring onion and the sun dried tomatoes, and crush a few cashew nuts for the topping. Serve and enjoy!IngredientsFor 2 persons* 6 Carrots, sliced lengthwise on a mandolin* 1 Bundle of Young Asparagus, washed and woody ends trimmed* 1 Spring Onion, sliced* 6 Sun-Dried Tomatoes, sliced* ½ Cup of Cashew Nuts* Extra virgin Olive Oil, for sprinkling* Nutritional Yeast, as topping* Salt and Pepper to tasteInstructions1) Place the Carrot Ribbons and the Young Asparagus Shoots in your steamer for about 4 minutes, until the vegetables soften, but remain crisp.2) Serve into 2 plates first the Carrot Ribbons, then the Asparagus. Add the Sun-Dried Tomatoes and the Cashew Nuts.3) Sprinkle with some Olive Oil and decorate with a few Nutritional Yeast flakes. Enjoy!

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cross posted only to my personal journal	[Aug. 11th, 2009\|08:15 pm]Veg Recipes
[Tags\|asparagus, leeks, milk alternatives, vegan] [Current Mood	accomplished] [Current Music	ani difranco - "loom"]Home-made Vegan-style Asparagus Leek Veggie Soup!1lb chopped steamed asparagus4 leeks, thoroughly washed, and chopped...ignore the leafy bits at the very end2 portabello mushrooms chopped into inch pieceshalf a zucchini chopped into 1/4 discs (1 inch size pieces)half a yellow squash chopped into 1/4 discs4 cloves garlic finely minced4 tsp fresh grated gingerabout 4 cups organic veggie stock (I mostly eyeballed these measurements)about 3-4 cups home made almond milk2 tbsp curry powderfresh ground pepper and sea salt to taste2 bay leavesSteam asparagus until just done, remove from heat and set aside. Sauté all other veggies together in a large frying pan with some olive oil until they begin to look translucent. About 4-5 mins. Ginger and Garlic included. Add the 2 tbsp curry powder half way through the sauté. Transfer veggie sauté into a very large soup pot or available equivalent. Add stock and almond milk and bay leaves. Bring to a simmer on medium for 15 minutes. Add asparagus and salt and pepper. Simmer another 10 minutes. Stir in 4tbsp cornstarch mixed with water to form a slurry into the soup and stir constantly to thicken. Serve it up!I also sautéed some red bell pepper and corn in some olive oil and pepper to add as a garnish to the top of the soup. This is unnecessary but it looked pretty and was pretty damn good!This soup got my father, an avid very vocal hater of mushrooms, to eat them and not even notice they were there! He went back for 3 helpings and didn't once mention them! Pretty proud of myself for this one. If any of you knew my dad you would know what a feat this really is. Hahahaha... I ended up with only about a bowl and a half of left overs at the end of the day. Successful dinner is successful!Suggested tips - if the curry leaves a slight bitter taste to the soup that you can't seem to get rid of, try adding a little agave nectar. Just a touch at a time and taste test your way there. It should get rid of any bitterness.
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Asparagus Omelette	[Jun. 18th, 2009\|09:52 am]Veg Recipes
[Tags\|asparagus, eggs, omelette] [Current Mood	full]I cooked this up today and thought i'd share as it was so yummy!Yummy, Quick Asparagus OmeletteServes 1 (double ingredients for 2)Ingredients:3 Free range eggs3 asparagus spears1 small red onionSalt and pepperOlive oilKnob of margarineMix eggs with a fork in a bowl with a little pepper.Finely chop onion and roughly chop asparagus. First fry the onions in olive oil and then after a minute add the asparagus and add a small knob of marge to soften the asparagus.When the onions have begun to brown add the eggs quickly and use a fishslice/spatula to gently push the sides in.Add seasoning and any favourite herbs.Resist the urge to flip the omelette and keep pushing in the sides till it’s strong enough to fold one half over the other.Flip over again to even the sides.Enjoy!(Can be served with a little tomato ketchup if something saucy or sweet is needed to accompany it)
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Asparagus Omelette

[Jun. 18th, 2009|09:52 am]Veg Recipes

[Tags**|asparagus, eggs, omelette] [Current Mood**

full]I cooked this up today and thought i'd share as it was so yummy!Yummy, Quick Asparagus OmeletteServes 1 (double ingredients for 2)Ingredients:3 Free range eggs3 asparagus spears1 small red onionSalt and pepperOlive oilKnob of margarineMix eggs with a fork in a bowl with a little pepper.Finely chop onion and roughly chop asparagus. First fry the onions in olive oil and then after a minute add the asparagus and add a small knob of marge to soften the asparagus.When the onions have begun to brown add the eggs quickly and use a fishslice/spatula to gently push the sides in.Add seasoning and any favourite herbs.Resist the urge to flip the omelette and keep pushing in the sides till it’s strong enough to fold one half over the other.Flip over again to even the sides.Enjoy!(Can be served with a little tomato ketchup if something saucy or sweet is needed to accompany it)

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mediteranian rice and roasted asparagus	[Jan. 29th, 2009\|06:43 pm]Veg Recipes
[Tags\|asparagus, bay leaves, dinner, garlic, lemon, olive oil, oregano, pepper, red onion, rice: brown, salt, tomatoes, vegan] [Current Location	my office] [Current Mood	chipper] [Current Music	landslide, stevie nicks]Okay y'all, I have GOT to share what I made for dinner because it took almost no work, was 100% vegan, and was frickin' yummy. Roasted asparagus and Mediterranian Rice. Trust me, it sounds less interesting than it is.You'll need:1 cup long grain brown rice1 medium red onion, siced really small2 tsp bay leaves1 tbs oregano8 oz. fire roasted, diced, tomatossaltpepper1 can (16 oz) chick peas (garbanzo beans)lemon juice3-5 cloves minced or sliced garlicOne can asparagusolive oilsaltFor the Rice, I went ahead and just started my brown rice. I used 1 cup of long grain brown rice, and 2.5 cups water, went ahead and let that get working towards a boils. Chopped up and added a medium sized red onion. I ground up about two teaspoons worth of bay leaf (maybe a little less), and tossed it in. Added approx. a tbs of oregano, and some salt and pepper. By then it was almost boiling, so I went a head and covered my pot and went to hw (lol). I set the timer for about 45 minutes. When there was about 25 minutes left, I pulled out my small casserol (what, like 6 by 9 or whatever is small). Poured in a can of drained asparagus, sprinkled a copious amount of chopped garlic on in with it (probably approx. 4 tbs or so). Coated by hand all of it with a bit of olive oil, sprinkled the top with salt, and popped it in the oven (by this time the rice mixture had about 17 minutes left). I left all well enough alone for ten minutes, went back and added to the rice mix some lemon juice (to your taste), a can of drained chick peas, and half a can of fire roasted tomato, and let it heat the rest of the way for the remainder of the time, whatever it was (only like five minutes left). When the timer went of I pulled out the veggies, took the rice of the stove (perfect timing, because the moisture was just about simmered out, but there was enough to be kind to the combination of ingredients). It was freaking tasty is all I have to say!
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