Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry : September 2014

Tuesday 30 September 2014

Vegetarian Burger Recipe Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Vegetarian Pasta Recipe Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Source Link(google.com.pk)

Pasta makes for an easy and economical vegetarian meal. Use your favourite vegetables to whip up a variety of vegetarian pasta recipes. For an extra dose of protein add lentils into the mix.
Penne with eggplant caponata
This pasta dish is an easy meat-free weeknight meal that's full of flavour.
    Ingredients
    2 tablespoons olive oil
    1 onion, chopped
    2 garlic cloves, finely chopped
    1 large eggplant (about 500g), cut into 2cm cubes
    2 x 400g cans chopped tomatoes
    2 teaspoons caster sugar
    1/2 cup (60g) pitted green olives
    1/3 cup (65g) drained capers
    2 tablespoons chopped fl at-leaf parsley
    400g penne or other short pasta
    2 tablespoons freshly grated parmesan
Step 1
Heat oil in a pan over medium heat. Add the onion and garlic and gently cook, stirring, for 5 minutes or until light golden. Increase heat to high, add eggplant and cook, stirring, for 2-3 minutes until golden, then add tomatoes, sugar and a little salt and pepper. Bring to the boil, then simmer over low heat for 15 minutes or until the eggplant is cooked and sauce thickens. Stir in the olives, capers and parsley.
Step 2
Meanwhile, cook the pasta according to packet instructions. Drain well, then toss with sauce and serve with parmesan.

Lentil and ricotta cannelloni
Ingredients
1 tablespoon olive oil
1 medium brown onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, peeled, finely chopped
2 garlic cloves, crushed
400g can diced tomatoes
400g can brown lentils, drained, rinsed
4 sheets fresh lasagne pasta
2 cups reduced-fat ricotta, crumbled
1 1/2 cups tomato and basil pasta sauce
1/4 cup finely grated parmesan cheese
Salad leaves, to serve
Method
Step 1
Preheat oven to 200°C/180°C fan-forced. Grease a 18cm x 29cm (base), 6 cup-capacity ovenproof dish.
Step 2
Heat oil in a saucepan over medium-low heat. Add onion, celery and carrot. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables have softened. Add garlic. Cook, stirring, for 1 minute. Add tomato and lentils. Cook, stirring occasionally, for 5 minutes or until sauce has thickened. Remove from heat.
Step 3
Cut lasagne sheets in half crossways. Place 1/4 cup lentil mixture along 1 edge of each piece. Top with 11/2 tablespoons ricotta. Roll up to enclose filling. Repeat with remaining lasagne sheets, lentil mixture and ricotta.
Step 4
Spread 1/3 cup pasta sauce over base of prepared dish. Arrange cannelloni, seam-side down, on sauce. Top with remaining sauce and ricotta. Sprinkle with parmesan. Bake for 30 to 35 minutes or until cannelloni is tender and cheese golden and melted. Serve with salad leaves.

Vegetarian Pasta Recipe Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Vegetarian Gravy Recipe Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Source Link(google.com.pk)

Basic Vegetarian Gravy Recipe. Making a vegetarian gravy can be a bit more of an art than an exact science, as timing, stirring and heat are everything! So add more or less liquid as needed, but remember, your vegetarian gravy will thicken slightly as it cools.

Ingredients

    2 tbsp margarine
    1 onion, diced
    2 tbsp flour
    1 tsp garlic salt
    2 tbsp cornstarch
    1 1/2 cups vegetable broth
    2 tbsp soy sauce
    1 tbsp nutritional yeast (optional)

Preparation

Heat the margarine over medium heat in a large skillet and sautee the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.

Add the vegetable broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.

Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring. Enjoy your vegetarian gravy! Use it to top off a homemade lentil loaf, mashed potatoes or for a vegetarian Thanksgiving.
User Reviews Reviews for this section have been closed.
User Rating:
even better flavor

Love this recipe for its simplicity. Use minced garlic instead of garlic salt or powder - its worth it. And don't skip the soy sauce - the added flavor and color make all the difference. Instead of taking the time cut the onions small, I puree the finished gravy in the blender. Do not strain. It ends up with a fine texture, but the flavor is incredible. We like this gravy more than ""real"" gravy.

Vegetarian Mushroom Gravy
We used a combination of mushrooms for a rich, full flavor, but you can substitute one pound of any variety you like.

Ingredients

    1 portobello mushroom
    1/2 pound shiitake mushrooms
    1/2 pound cremini mushrooms
    4 cups organic mushroom or vegetable stock
    4 tablespoons unsalted butter
    2 shallots, finely chopped
    1 tablespoon Marsala wine, (optional)
    3 tablespoons all-purpose flour
    1 teaspoon thyme leaves

Directions
Step 1
Remove stems from portobello, shiitake, and cremini mushrooms. Place stems and mushroom stock in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; set aside.
Step 2
Finely chop portobello cap, and set aside. Thinly slice shiitake and cremini. Place 3 tablespoons butter in a large saute pan over medium heat; add shallots, and cook until translucent, 3 to 5 minutes. Add chopped and sliced mushrooms, and cook until mushrooms are soft and browned, and all liquid has evaporated. Add Marsala, if using, and cook, stirring to loosen any browned bits on the bottom of the pan. Remove from heat, and set aside.
Step 3
Place the remaining tablespoon butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched stock; bring to a boil, whisking until thickened. Add the reserved mushroom mixture and thyme, and stir to combine. Serve hot.

Vegetarian Gravy Recipe Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Vegetarian Lasagna Recipes Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice

Source Link(google.com.pk)

This a hearty vegetarian lasagna recipe spiked with a touch of hot pepper heat and unexpected dots of sweetness from the golden raisins. And the best part? It tastes even better the next day. So plan ahead.

Layer brown rice lasagna noodles with meaty portobello mushrooms, sun-dried tomatoes, roasted peppers and spinach- with nutmeg, chili pepper and garlic and you have a crowd pleasing vegetarian lasagna.

Ingredients:

1 box brown rice lasagna noodles [10 to 12 noodles]

For the veggie filling:

2 tablespoons extra virgin olive oil
6 cloves garlic, chopped
5-6 portobello mushrooms, trimmed, sliced
2 tablespoons balsamic vinegar
1 lb. chopped spinach - fresh, or frozen, thawed
1/2 teaspoon nutmeg
Sea salt and fresh ground pepper
1/2 teaspoon red chile pepper flakes, or to taste
2 rounded tablespoons golden raisins
1/2 cup oil-packed sun-dried tomatoes, drained, chopped
1 cup jarred red and yellow roasted peppers, drained, chopped

For the cheese filling, combine and set aside:

1 1lb. container part skim ricotta or small curd cottage cheese
1 cup shredded Parmesan
Dash of nutmeg

For the sauce:

Combine in a large food processor and pulse until smooth:

1 28-oz. can Italian tomatoes with juice
1 cup roasted red peppers, drained
4 cloves garlic
1/4 cup oil packed sun-dried tomatoes, drained
1 tablespoon brown sugar or molasses
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon rubbed sage
1 teaspoon oregano
1 teaspoon basil
Sea Salt and ground pepper, to taste

For the topping:

4 to 6 oz. marinated or fresh mozzarella
chopped fresh Italian parsley

Instructions:

Bring a large pot of fresh salted water to a rolling boil and place the noodles in the pot, gently bending them into the simmering water as they soften. Cook for few minutes until softened but not quite done. You want them slightly tender and al dente. They will continue to cook when you bake the lasagna. Drain well and separate.
Meanwhile make your vegetable filling. Heat the olive oil over medium heat in a large skillet and add the garlic; cook for one minute. Add the mushrooms and stir-fry gently for five to seven minutes. Reserve eight of the prettiest slices of the lightly cooked mushrooms and set aside for the topping.
Add in the balsamic vinegar and toss lightly; add the spinach and stir to cook for a minute or two. Season with nutmeg, sea salt and pepper and red chile flakes. Add the raisins, sun-dried tomatoes and roasted peppers and stir to combine. Simmer gently until the excess liquid reduces and evaporates. Set aside.
Preheat the oven to 350ºF.
To assemble:
Pour 1 cup of the sauce into the bottom of a large lasagna dish and spread evenly. Lay three noodles flat in the bottom of the pan.
Spoon the veggie mixture evenly over the noodles and press flat. Top with three more noodles.
Spoon the cheese mixture onto the noodles and spread evenly. Add more shredded cheese if you need it. Top with three or four noodles. Press gently to flatten. Cover with the sauce and allow it seep in and around the edges.
Slice 4 to 6 oz. of marinated mozzarella and arrange the slices on the top. Top with the remaining portobello slices.
Garnish with fresh chopped Italian parsley. Cover loosely with foil.
Bake in the center of a pre-heated oven for 35 to 40 minutes. Remove the foil and continue to bake for 50 to 60 minutes until the noodles are fork tender and the filing is piping hot in the center. Allow the lasagna to rest for five minutes before slicing and serving.
Makes 6 to 8 servings.
This vegetarian lasagna was so good (it might even be our favorite).

Vegetarian Lasagna Recipes Vegetarian Recipes for Dinner for Kids Easy Chinese In Hindi for Lunch In Urdu Pasta Indian Curry with Rice