Best Vegetable Recipes Blog

Monday, March 30, 2015

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

1 heat the oil in a large pan and cook the onions and garlic for 2 minutes.
2 add the lamb and aubergine and fry for 3-4 minutes until the lamb turns creamy .
3 stir in the coconut milk, lime leaves and curry paste and simmer for 10 minutes.
4 add the shiitake mushrooms and water chestnuts and cook for a further 5 minutes.
5 stir in the soy sauce, fish sauce and basil leaves.
6 serve with plain rice and lime wedges for squeezing over.

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

1 heat approximately 1/3 of the coconut milk in a large pan.
2 when it starts to separate (an oily sheen will appear on the surface), add the curry paste, fish sauce, and sugar and stir to mix well.
3 add the cleaned mushrooms and cook 1 minute.
4 pour in the rest of the coconut milk and bring to a boil.
5 add the green beans and tofu, then reduce heat, and simmer gently for about 4-5 minutes.
6 add the kaffir lime leaves and hot chillies.
7 garnish with cilantro before serving.
8 serve with hot cooked rice, if desired.

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

1 add ingredients to bread machine in the order recommended by your manufacturer.
2 bake on whole wheat setting.

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

1 cut the tomatoes in chunks. soften the onion with a few drops of extra virgin olive oil. cook the tomatoes for about two hours. blend them with a food processor that seprates the skin from the juice. cook the sauce again at very low flame so that the sauce reduces more. add basil, sea salt, red pepper and extra virgin olive oil.

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

1 sort through beans and remove any rocks, discolored beans, etc.
2 rinse thoroughly.
3 soak beans in a plastic container overnight in just enough cold water (@2 cups) to submerge them completely.
4 preheat oven to 250 degrees f.
5 place a large cast iron dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes.
6 stir in the tomato paste and brown sugar.
7 mix chipotle salsa with the molasses and add to the bacon mixture.
8 drain the beans and reserve the soaking liquid; add the drained beans to the dutch oven.
9 place the soaking liquid in a large glass measuring cup and add enough vegetable broth to equal a total of 4 cups of liquid.
10 stir in bourbon, then add to the dutch oven.
11 bring to a boil over high heat.
12 when the beans reach full boil, add the cayenne, salt and pepper; give the whole a couple good stirs and cover pot with a lid.
13 place in preheated oven and bake for 6 to 8 hours, stirring up from the bottom once or twice, until the beans are tender.
14 notes:.
15 contrary to popular belief, the seeds of chiles actually carry very little heat.
16 capsaicin, the chemical compound that gives peppers their"pungency," is carried almost exclusively in the veins of the fruit.
17 tabasco now has a chipotle variety; whatever the brand, it must be a liquid hot sauce, not a chunky type salsa.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 place half the sweetcorn in a blender and whiz until smooth.
2 scrape into a bowl, add the remaining ingredients and beat until you have a thick batter.
3 heat enough oil in a frying pan for shallow frying.
4 use a teaspoon to put spoonfuls of batter in the oil and fry until golden.
5 this will take no more than 30 seconds on each side.
6 drain on paper towel.
7 don't make the fritters too big or they won't cook through.
8 mix the ingredients for the dipping sauce together and serve immediately.