Printed Recipe: www.usafireandrescue.com Combines vegetables, spices and red wine to make a delicious stew. Thank you to Stephanie for sending in this delicious recipe. Check out Stephanie’s Channel: www.youtube.com Facebook: www.facebook.com Twitter: www.twitter.com Thank you for subscribing! Happy Cooking!
Video Rating: 4 / 5
Vegetarian Giro d’Italia: Stamppot Boerenkool with Vegetarian Sausage
Image by megabeth
The Giro d’Italia begins today with an exciting burst of energy and lands us first in The Netherlands. That’s ok…shake it off. It’s a bit confusing because I know you were expecting an Italian recipe. However, the time trial stage is set in beautiful Amsterdam so sit back, relax and enjoy the ride. Besides, we’ll get to Italy soon enough. In the meantime, we’ll just have to dive in head first in the Land of Cheese! Cheese! Glorious cheese!
But one can’t live on cheese alone. Can they? Well, if one were to search for traditional Dutch foods you nearly get slammed in the face by a dish called “stamppot”. In short, stamppot is a farmers meal of mashed potatoes with vegetables mushed into veritable and absolute comfort food. Oh, yes, there is cheese in it but it doesn’t overwhelm the dish. It’s a versatile recipe using what you have on hand, so if you’ve got some potatoes and some vegetables hanging around you’ve got stamppot. This dish is served with a nice vegetarian sausage that you can quickly sear on the already hot griddle so it can be considered a one bowl meal.
Recipe and details on Veggin’ – www.megabeth.net/?p=4198
Vegetarian Giro d’Italia: Eggplant Curry with Gouda
Image by megabeth
Another day in the Giro keeps us in the Netherlands. So, I bring you a smoky eggplant and cumin dip that is a modern Dutch recipe featured in Chef Yolanda van der Jagt’s cookbook Lekker Hollands. The original recipe called for an olde remeker or aged boerenkaas cheese, unfortunately, I could not find it at my local store. I, instead, substituted a nice strong Gouda aged 3 years. It was a very nice match with the earthy flavor of the dip.
Recipe and details on Veggin’ – www.megabeth.net/?p=4233
Recipe: www.healthyveganrecipes.net Sea vegetables are an incredibly rich source of minerals, and nori sheets made into this vegetarian sushi recipe are a very yummy way to eat this highly nutritious food. Experiment with different fillings, make a variety and have fun sharing them with friends and family!
Video Rating: 4 / 5
A Vegetarian Tour de France: Chick-Peas Vinaigrette
Image by megabeth
This is fully loaded vinaigrette recipe is next up in this Vegetarian Tour de France. This recipe comes from what I find is in a cookbook amusingly called “Jean Hewitt’s International Meatless Cookbook: Over 300 Delicious Recipes, Including Many for Fish and Chicken.” Uh, yeah…anyways…
I substituted the red wine vinegar with champagne vinegar and it came out so good that we couldn’t wait the two hours to let the flavors soak in. In fact, it sat for about 15 minutes and was nearly eaten in one sitting. (I can’t really report on how the fully marinated leftovers tasted the next day as they were eaten by another party in this house…)
Recipe posted on Veggin’ – www.megabeth.net/?p=2424
Recipe: www.HealthyVeganRecipes.net This vegetarian burrito recipe is so easy to make that you will never need to buy a packaged burrito again! Using fresh ingredients and making them yourself means you know exactly what is going into your healthy vegetarian recipes, you avoid preservatives and you get the nutrients from the fresh vegetables.
Vegetarian Samosas
Image by Lys*
I followed Manjula’s recipe but made some changes:
1. After shaping the samosas I stored them in the fridge to fry them the next day (everybody at home was already full and it was late)
2. I added extra spices because I found the mixture bland…
I don’t know if frying them the next day makes a difference. I read here that it actually does!
"For samosas with a slightly blistered and bubbly crust, store them uncovered surrounded by the refrigerator overnight and fry them the next sunshine (the dough becomes soft and moist, creating small puffs contained by the dough when fried); or continue to the subsequent step and fry them right away for an equally good but smooth crust."
On the picture you can clearly see bubbles on the dough, and storing them in the fridge might be the explanation.
