Vegetarian Moussaka Recipe

Vegetarian Moussaka Recipe

A traditional Moussaka uses meat, but this Vegetarian Recipe is an absolutely fantastic «vegetarianized» variation of the famous Greek Moussaka. It will simply melt in your mouth… This recipe is so good that any meat eater would love it too! A Moussaka needs quite a lot of prep time, so I have noted where it is OK to prep in advance. It also tastes amazing the next day, so if you need it for lunch, you might want to prep it and cook it a day in advance and then just heat it up in the oven and serve. The moussaka freezes well, but better before the Bechamel sauce has been added. Greek Vegetarian Moussaka Recipe Here’s What You Need The Vegetable Layers: 2 Medium Eggplants, sliced in ½ inch thick rounds. Sea salt. 2 Large Potatoes, peeled and sliced very thinly. (Uncooked) The Tomato Sauce: 1 cup dried Soy Protein 2 Tbs. Olive oil 1 tsp. Soy Sauce 1… Continue reading

Vegetarian Ravioli Sauce

ravioli sauce

with Tomatoes, Zuccini and Olives Here is a delicious and simple ravioli sauce with crunchy vegetables that can be made quickly for a hectic weekday. Ravioli is a great everyday vegetarian meal since it is easy to make and can be combined with a number of vegetarian sauces. Serve with fresh bread and a green salad for a complete meal. Vegetarian Revioli Sauce Ravioli is like a meal in itself, but a sauce makes it spectacular. This sauce is simple but tastes great together with fresh vegetarian ravioli like the spinach and ricotta filled that I used. The trick with the zucchini is to cut it in strips, this allows them to retain some crunchiness through the cooking which complements the larger ravioli bits so lovely. The tomatoes complements the zucchini, and for some extra flavor and saltiness, chopped black Kalamata olives suits perfectly. Another trick for making the sauce great, is to slowly saute the onions, never to let… Continue reading

Easy Sweet Corn Salad Recipe

This is a corn salad recipe that is perfect for any kind of salad buffet, picnic, grill parties, potluck dinners or just as a great side dish. It’s really simple and quick to make too! The recipe is calculated for 4 servings, but you can simply double it for a crowd. Corn salad is loved by all ages! This simple salad is done in no time at all, but it is tastier to refrigerate the salad for about 20 min before serving to let the flavors blend. If you don’t have the time for (or available) using fresh corn, I recommend frozen corn kernels. They are much tastier and crunchier than canned, almost like fresh. However, canned works fine as well. You can store the leftovers for 3-4 days in the fridge. Actually, the salad tastes even better the day after! Sweet Corn Salad Recipe   Here’s What You Need 2 cups frozen sweet corn kernels, or 1 can drained… Continue reading

Vegetarian Spinach Enchiladas

spinachenchilada

Make delicious and healthy vegetarian spinach enchiladas with spinach and ricotta cheese. Serve this lovely Mexican style vegetarian dish with a crisp green salad for a satisfying meal! Spinach Enchilada Recipe Enchiladas are a famous Mexican and South American comfort food. It is a simple meal with a corn tortilla wrapped around a filling of meat, vegetables or sea food, and then covered in a chili pepper and tomato sauce. The Spanish word «enchilar» means to add chili to or decorate with chili. The practice of wrapping tortillas around food dates back to at least the times of the Mayan, and it is easy to see how this tasty dish is so popular and have so many variations. This recipe is easy and healthy to make. You can also prepare in advance and even freeze the whole “enchilada”! Vegetarian Spinach Enchiladas Here’s What You Need Spinach Enchilada Ingredients 1 tbs olive oil 1 can chopped tomatoes 1 cup salsa ½… Continue reading

Vegetarian Stroganoff Recipe

stroganoffrecipe

Here is a delicious vegetarian Stroganoff recipe, using root vegetables, cream and tomato paste for a slightly unusual red sauce. Serve with rice for a delicious, easy and hearty vegetarian main meal. Stroganoff is a Russian dish originally made with beef served with a mustard and smetana or sour cream sauce. The first known recipe comes from a classic Russian cookbook from 1861. There beef, mustard and sour cream was used. A later variation adds tomato paste and onion.The recipe has become popular throughout the world with many variations of the original dish. There are typically two different kind of Stroganoff sauces, one made with mustard, and often mushrooms, and another using tomato paste, like this. For a vegetarian mushroom Stroganoff recipe click here! This is a tasty , healthy and frugal vegetarian version, using root vegetables, heavy cream and tomato paste for the red sauce. If you don’t have all the fancy root vegetables handy, the dish is as… Continue reading

Mushroom Stroganoff Recipe

mushroomstrogan off

Although a Stroganoff made with mushrooms is very easy to make, there are some tricks to make it «Gourmet» tasty. First of all, most types of mushrooms will work; you don’t need anything «fancy», but make sure they are really fresh. The secret to a tasty sauce lies in the cooking and the slow browning of the mushrooms, onions and garlic together with fresh herbs. (If you do use dried herbs, use half the amount.) The pasta, which tastes so well with Stroganoff, should be cooked «al dente» and definitely not be overcooked- you want the feeling of different textures and not too soft and mushy. In this recipe I don’t use heavy cream or sour cream but Greek (light) yogurt and condensed canned (light) milk. I find this combination helps to bring out so much more flavor, and it is also low fat! Here is a fantastic vegetarian mushroom Stroganoff recipe that I hope you will like as much… Continue reading

Oven Roasted Vegetables

Let’s make a quick and very easy vegan recipe; oven roasted vegetables served with pasta! Roasted veggies are so good, they go with almost anything. Plus they fill your kitchen with a mouthwatering aroma! Arrgh! It is one of those days again- an empty looking refrigerator and nothing exciting at all in the freezer….what to dooooo… Not a fun day to cook at all. But, look again and here I found some peppers, a few tomatoes, a couple of onions, garlic, a carrot …hmmm…and in the cupboard I found some pasta. Gently roasting vegetables is a delicious and simple way to cook in a healthy way. The roasting process brings out all the taste and sweetness of the veggies (not to talk about the aroma!!), and the vegetables can be served in any number of ways. I like to mix the vegetables with cooked pasta directly in the pan so that all the juices gets absorbed. Serve this dish for… Continue reading

Vegetarian Meatballs

vegetarian meat balls

Here is my favorite vegetarian meatballs recipe. Serve them with pasta and marinara sauce, or with mashed potatoes and gravy, in a sandwich with red-beet salad, or any way you like! Being a vegetarian I can sometimes long for traditional comfort food, which many of us grew up with, although I don’t miss the real thing with meat. It is the texture, the nibble-bite-size, and the versatility I would miss. But I don’t. Because there are vegetarian meatballs like these! But don’t be fooled- there is nothing «meat-y» about these veggieballs! Trying to imitate meat is not usually a good idea in vegetarian cooking, but these vegetarian «meatballs» are using rice and lentils for texture and protein, as well as herbs and spices in such a perfect blend to make them delightfully tasty as «veggieballs», and may be loved by both vegetarians and meat eaters alike. Vegetarian Meatballs Recipe Here’s What You Need ¼ cup brown rice ½ cup lentils… Continue reading

How to Make Hummus

Middle Eastern Vegetarian Recipes

Learn how to make hummus from scratch! It’s easier than you might think. Hummus is a delicious and healthy dip recipe from the Middle East that today can be found all over the world. Basically it is a simple recipe with chickpeas, or garbanzo beans, mashed with garlic, lemon juice, salt and Tahini. Tahini is a paste made of ground sesame seeds. It works as a thickening agent in different dishes and sauces. It’s healthy, nutritious and tastes great. How to make hummus If you can’t find Tahini where you live, or for a low fat hummus recipe, I find hummus tastes good also without it, or you could mix in 2 tbs greek yogurt if you like. But the best way how to make hummus is no doubt with real Tahini. For the tastiest hummus recipe, you need as freshly dried chickpeas as possible. Old dried chickpeas take ages to cook and are not as tasty. The ones I… Continue reading

Speedy Vegetarian Lasagna

Speedy Vegetarian Lasagna

A delicious, three “colored” vegetarian lasagna with spinach, ricotta and tomatoes. Follow the steps below, and you’ll be done in almost no time! This 3 layer lasagna is both delicious and a quick supper too! Prep the ingredients in advance so that they are available immediately when you need them. Serve the lasagna with a crisp green salad for a complete meal. You can freeze any leftovers. Vegetarian Lasagna Recipe Here’s What You Need 12 sheets of No-boil lasagna noodles Tomato sauce: 1 Tbsp olive oil 1 yellow onion, chopped 1 can chopped tomatoes ½ vegetable broth cube 2 Tbsp tomato paste ½ tsp garlic powder 2 tsp dried oregano Spinach filling: 2 cups frozen spinach 1 package Greek Anthotyro or Ricotta cheese, about 1 cup. 1 tsp marjoram 1 Tbsp olive oil ½ tsp salt Cheese sauce: 3 Tbsp olive oil 3 Tbsp all purpose flour 2 cups low fat milk ½ tsp salt Small dash of white pepper… Continue reading