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Enchilada Vegetarian|French Style
Ingredients:
Enchiladas:
1 box of enchiladas containing corn patties & spicy tomato sauce,
1 yellow pepper, red and, green
Gouda cheese
Grated Gruyere
Salt, olive oil, and butter in the dish
4 to 6 large potatoes.
Cheddar cheese
Cream
Salt
Procedure:
French Style Enchilada
Cook the potatoes in aluminum paper 40 minutes in oven at 200 ° C.
Slit the cooked potatoes and add cream. Add slice of cheddar.
Cut peppers into small cubes bring them back to the stove for 20 minutes.
Mix tomato sauce and spice. Dilute in water.
Put half the peppers, mix well, and cook until it is done.
Prepare enchiladas. Remove the enchiladas one by one. Put two tablespoons of pepper; cover plenty of Swiss cheese and a slice of Gouda. Close, spread a tablespoon of tomato sauce, and a spicy pinch of Gruyere.

Wrapped the potatoes in aluminum foil and bake 40 minutes in an oven at 200 ° C.
Once the potatoes are cooked; take it out in the oven and open the foil. Slit open the potatoes then put cream and a slice of cheese.

While the potatoes cook, prepare enchiladas:

Wash peppers and cut into small cubes . Bring them back to the stove for 20 minutes.

Open Kit tomato sauce and spice packet. Add a little water to dilute.
Put in half the peppers, mix well, and cook until it's done.

Prepare enchiladas:
Remove the enchiladas one by one. Put two tablespoons of pepper, cover plenty of Swiss cheese, and a slice of Gouda. Spread a tablespoon of tomato sauce and a slice of Gruyere.

Turn the oven to 180 ° C for 15 minutes, cook enchiladas and potatoes topped with cheddar.
nellie

POTATO BOULANGERE

Ingredients:
800grams potatoes, thinly sliced
2 medium onions, very thinly sliced
150 ml stock
100 ml milk
Fresh rosemary
40g butter or 100g grated cheese
Seasoning

Starting and finishing with a layer of potatoes sprinkled with rosemary,
layer the potatoes and onions in an ovenproof dish. Mix the stock and milk
and pour over the top. Dab the butter over the top, or sprinkle with grated cheese.
Cover with foil and cook in an oven preheated to 180º C for about 45 minutes – 1 hour
until the potatoes are softened. Then take the foil off and continue to cook for 30
minutes or so until the under potatoes are tender, the top ones going golden and crispy,
and most of the liquid has gone.

Credit: Spanish Vegetarian

Arroz con Chorizo Vegetariano
Ingredients

4 tablespoons olive oil,
1 tablespoons dried oregano 1teaspoons sweet paprika
1vegetarian chorizo sausage thinly slice (I make homemade vege-sausage)
Procedure:
1 yellow onion, chopped
2 garlic cloves, minced
1 chopped red bell pepper
1 bay leaf
2 cups Jasmine rice
1 15 oz. can diced tomatoes
5 cups low-sodium vegetables broth 1 cup pimento
1 cup chopped green olives

Heat olive oil in a pan and fry the chorizo over medium heat until it is crispy. Remove the chorizo with a slotted spoon and drain on paper towels. Saute the onion, garlic, bell pepper and throw in the bay leaf cooking until the vegetables are very soft and almost dissolved. Stir in the jasmine rice. Add the tomatoes and broth, season with salt and pepper. Put back the chorizo in the vegetable mixture, boil, and simmer for 5 minutes. Transfer the mixture in a baking dish adding pimento, sweet paprika and cook for 20 minutes until the rice is tender and has absorbed the liquid. Sprinkle the olives on top of the rice before serving. [nellie]

Pumpkin Bisque
Ingredients:
1 tablespoons unsalted butter
2tablespoon olive oil
2 garlic cloves, chopped
2 leeks sliced and thoroughly rinsed
1 celery stalk, diced
1 small onion, diced
3 1/2 cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts vegetable stock
1 tablespoon sea salt
freshly ground black pepper to taste
3 Tablespoons cooking sherry

Procedure:
Melt the butter in a pan over medium heat.
Add the leeks, garlic, celery and onion
Cook at least 10 minutes by stirring occasionally, until the onion is translucent.
Add the pumpkin, herbs, and vegetable stock.
Bring to a boil.
Add cooking sherry, season with salt and pepper.
Reduce to low heat and cook until the pumpkin is tender.
Remove the herbs and puree the soup in a blender or food processor until smooth.

Serve with croutons or a swirl of cream. [nellie]

Roasted Cauliflower w/Dill & Apple
Ingredients

1 1/2 lbs.cauliflower cored and separated into florets.
1 apple cored and diced
1 medium thin sliced yellow onion.
4 tbspoon light olive oil
Reisin de Corauntz [currants]
Coarsed chopped dill
Salt to taste.

Procedure:
Preheat oven to 450°F.
Toss cauliflower, apple, onion, olive oil,
pepper and salt in a shallow baking dish
and spread the ingredients out into a single layer.

Bake for 30 minutes stirring until brown.
Add currants and bake 10 minutes more.
Sprinkle dill weed and serve.[nellie]

Carrot-Apple salad

Ingredients:
2 cup shredded carrot
2 large diced apples
2 tsp lemon juice
1 cup raisins
1 cup low-fat mayonnaise/yogurt

Combine all ingredients.
Chill thoroughly.
Serve on salad greens. [nellie]

Our Favorite Fruits

Selected Vegetarian Recipes on Food Network

The Late Master Chef Julia Child

Curry of Spinach and Eggplant
A vegetarian Indian curry, redolent with spices.

Author:

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