Eating vegetarian meals doesn’t mean just eating salad and fruit. Vegetarian meals can tempt your palate and entice your taste buds. But, without knowing how to prepare these sumptuous meals you’re left to pulling out an apple or tossing a simple salad. Below are several meals, salads and appetizers that will have your family and guests asking for seconds.
Broccoli And Artichoke Medley – serves 4
14 oz can artichoke hearts
1/8 c butter
8 oz cream cheese (soft)
1 1/2 tsp lemon juice
2 ea 10 oz. broccoli chopped
cracker crumbs
Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained.
Combine butter, cream cheese and lemon juice. Add broccoli that’s been cooked and drained. Pour mixture over artichokes. Top with crumbs.
Bake uncovered 25 minutes, 350 degree oven. For added zip include either garlic powder, Worcestershire, salt, or Tabasco.
Ginger’s Fried Rice – serves 2
1 tbsp olive oil
4 scallions, thinly sliced
1 garlic clove, chopped
3/4 inch piece fresh ginger, grated or finely chopped
1 egg
1 cup cooked long-grain rice
1/2 cup frozen peas
1 tbsp soy sauce
Ground black pepper
Heat the oil in a wok and stir in rice for several minutes until it has begun heating through. Remove the rice and cook the scallions, garlic and ginger for 2 minutes. Crack in the egg and scramble with a chopstick for a couple of minutes until just set.
Stir in the rice and peas and continue to cook for a further 4 minutes until piping hot.
Season with soy sauce and a few twists of black pepper and serve.
Cilantro Hummus with Crispy Garlic Pita – serves 6
2 garlic cloves , roughly chopped
2 mild red chilies, seeded and roughly chopped
large bunch cilantro, roughly chopped
2×15 oz cans chick peas, drained
juice of 1 lime
4 tbsp olive oil
salt and ground black pepper
For the crispy garlic pita:
3 tbsp olive oil
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
4 white pita breads
Place the garlic, chilies, and cilantro in a food processor and whizz until finely chopped. Add the chick peas and whizz until well blended. With the motor running, squeeze in the lime juice and drizzle in the olive oil to make a fairly coarse paste. Add water if a thinner consistency is desired. Season well to taste and spoon into a serving bowl.
Meanwhile, mix together the olive oil, garlic, and parsley and season. Heat one side of the pita breads, under a hot broiler about 1 minute until well browned.
Turn over the bread, then use a knife to slash the softer surface 4-5 times without cutting through the bread. Brush with the herb and oil mixture and return to the broiler until bubbling and toasted about 1 minute.
When cool, break into pieces and serve with the yummy hummus.
Hearts of Palm with Orange-Saffron Dressing – serves 4
12 hearts of palm, rinsed and sliced into disks
1/2 tsp oregano
1/4 tsp saffron threads, crumbled
2 tbsp orange juice
2 tbsp white wine vinegar
1 tbsp peanut oil
Place hearts of palm in a serving bowl.
In a small custard cup, soak oregano and saffron in 1 tbsp of orange juice. Let stand for 2 minutes. In a small bowl, whisk together remaining juice, vinegar, and oil. Add oregano, saffron, and orange juice to dressing and pour over the hearts of palm.
Marinate for 1 hour before serving.
Garlic and Parsley Frittata – serves 1
2 tbsp milk
2 eggs
1 tbsp chopped fresh parsley
1 garlic clove, crushed
Pinch of dried chili flakes
1 slice bread, torn into small pieces
Sea salt and ground black pepper
1 tbsp olive oil
1 tbsp freshly grated Parmesan
Watercress salad, to serve
Beat together the milk, eggs, parsley, garlic, and chili flakes; add the torn bread and some salt and pepper; set aside for 4 minutes let the bread completely soften into the mixture.
Heat the oil in a frying pan and pour in the egg mixture. Cook for 3 minutes or until golden and almost set.
Slide the frittata on to a plate, then turn the pan over on top of the plate and carefully flip over so you can cook the other side. Scatter over the parmesan. Cook for a further couple of minutes until the underside is golden, the cheese has melted and the frittata is cooked through.
Serve with a fresh, crisp watercress salad and a glass of your favorite Chianti.
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