I found this Adelady @vegetarian_recipe_blog on Instagram. I was dazzled by her awesome photos of vegan and vegetarian recipe delights. So I asked her if she’d be so kind to share five of her fave recipes with us…
She said, “YES”! So you should follow her too!
1. Pasta with Tomatoes and Herbs #vegan
350 g pasta of your choice
300 g can of chopped tomatoes with juice
1 large sweet onion, cut into strips
4 cloves of garlic, thinly sliced
½ teaspoon of red pepper or chilli flakes
2 tsps of dried oregano leaves
2 large sprigs of fresh basil, chopped
4½ cups of vegetable stock/Bouillon
1 tsp salt
2 tablespoons of extra virgin olive oil
Vegan parmesan cheese as a garnish (optional)
Place the raw pasta, onion, tomatoes, garlic and basil in a large saucepan or stock pot. Pour in the vegetable stock. Sprinke on top the oregano and pepper/chilli flakes. Drizzle the top with olive oil.
Cover pot and bring to the boil. Reduce heat to a simmer, then cook for about 10 minutes, stirring every couple of minutes.
Continue cooking until almost all the liquid has evaporated (although you can leave about an inch in the bottom of the pot, if you like). Season to taste with salt and pepper, and stir it through several times to distribute all the liquid from the bottom of the pot.
Serve garnished with vegan Parmesan if you like.
2. Zucchini Fritters
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately and Enjoy!
3. Cheese and Tomato Pide
cup warm milk
1 cup warm water
2 tsp sugar
4 and a 1/2 cups flour
1/2 cup olive oil
2 tsp yeast
Pinch of salt
Mix milk, yeast and sugar, set aside to allow the yeast to foam,takes 3-5 minutes. Add in water and oil, add in the flour and start kneading to form dough, drizzle with oil while kneading to prevent from sticking, cover and let rise. (takes about 40 mins to 1 hour)
any kind of pepper sliced
tomato sauce if desired
Once dough has risen, pull and make about 8 balls, flour the surface and roll out. Place on a greased baking sheet, and filled with sliced cheese, I use homemade tomato sauce and spoon over a few spoons, if you don’t have homemade tomato sauce, you may omit this step and just use fresh tomatoes.
Top with cheese, and peppers. Close up sides and pinch ends. Whisk the eggs and season with a little salt. Brush the dough with the eggs and then spoon over the tomatoes. You may sprinkle with pepper if you desire. Bake for 15-25 minutes in 175 degrees oven till golden brown.
4. Vegan Banana Pancakes
1 cup oats
1 cup soy milk (or your fave non-dairy)
0.3 cups wholemeal flour
2 tsp baking powder
1 large/2 small ripe banana(s)
Olive oil for cooking
Optional and awesome:
2 tbsp chia seeds
Vegan chocolate syrup
Put all the items into a large bowl and blend them.
Spray or drizzle oil in a non-stick pan, and spread around with a paper towel. Heat on a low-medium heat.
Pour in a small amount of the batter. Your pancakes should be small and thick.
Pop a lid on and let the pancake cook gently. When the side facing you starts to bubble, the other side is done. Time to flip!
Once flipped, let the other side cook too. Have a peek at the underside using the spatula after a minute or so. When it’s nice and brown it’s ready.
5. Red quinoa salad with cucumber, tomato & spinach
For the dressing
1/4 cup lime juice (or any citrus fruit you have)
2 tablespoons red wine vinegar
1 teaspoon agave nectar or honey
1/2 cup olive oil
salt & pepper, to taste
For the salad
1 cup red quinoa
2 cups water
4 Persian cucumbers, cut in half & sliced into half moons
1/2 cup cherry tomatoes, cut in half
1/4 red onion, thinly sliced
2 cups spinach
1/2 cup dried sour cherries (or cranberries, craisins, etc)
1/2 cup crumbled feta
1/4 cup pistachios
In a medium saucepan, combine the quinoa with 2 cups water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly. In a small bowl, whisk olive oil with lime juice, vinegar & agave nectar. Season with salt and black pepper. Set aside.
In a large bowl, add all of the salad ingredients, except for the feta & pistachio. Add cooled quinoa. Add the dressing and toss to coat.
Top with crumbled feta & pistachios before serving.