8 vegetarian recipes from my hard drive. More to come.

[Llelwyn]

Basic Indian Tomato Gravy

Ingredients
5 tomatoes, chopped large
1 onion, diced small
1 tablespoon oil
1/2 teaspoon ginger paste
5 cloves garlic, pounded
1 teaspoon chili powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
Salt to taste

Procedure
Fry the onions in hot oil until they start to brown.
Add the ginger and garlic and stir, then add the powdered spices. Blend well.
Throw in the tomatoes and salt to taste.
Turn the flame down to medium and cover for 10 minutes.
This will form a spicy gravy to which you can add any mixture of vegetables (or chicken). If using cooked vegetables, keep the pot on the flame until they are uniformly heated; for uncooked vegetables, cook as long as necessary. For raw chicken (Not applicable in this forum!) be sure to cook for at least 20 minutes.
Serves 4.


Notes, tips, and variations
I like to add a little cayenne and cumin, and leave out the chili powder.

(Though "chili powder" in Indian recipes IS cayenne, ie. powdered chilies!)

I tried using lamb with this gravy, but the flavors conflict. I would recommend sticking with chicken or vegetables for this recipe. Also, depending on the freshness of your spices, you may want to add extra spices in the same ratio to achieve a stronger flavor.  

[Llelwyn]

Veggie Burgers

• PREP TIME: 15 min.
• COOK TIME: 20 min.
• SERVES: 8

1. 2 teaspoons olive oil
2. 1 small onion, grated
3. 2 cloves crushed garlic
4. 2 carrots, shredded
5. 1 small summer squash, shredded
6. 1 small zucchini, shredded
7. 1 1/2 cups rolled oats
8. 1/4 cup shredded Cheddar cheese
9. 1 egg, beaten
10. 1 tablespoon soy sauce
11. 1 1/2 cups all-purpose flour

NUTRITION INFO
Serving size: 8 servings

COOKING DIRECTIONS
1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.
Yield: 8 servings (Serving size: 8 servings)  

[Llelwyn]

Onions Baked with Rosemary and Cream

Original recipe yield:
6 servings
PREP TIME 20 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 20 Min

INGREDIENTS
• 6 medium yellow onions, with peel
• 2 cups chicken stock (vegetable stock)
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste
• 3 sprigs fresh rosemary, chopped
• 1/2 cup heavy cream

DIRECTIONS
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
3. Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 135
• Total Fat: 10.1g
• Cholesterol: 27mg
• Sodium: 304mg
• Total Carbs: 10.5g
• Dietary Fiber: 2.1g
• Protein: 1.9g  

[Llelwyn]

Baked Miniature Pumpkins

Original recipe yield:
1 miniature pumpkin

INGREDIENTS
• 1 small sugar pumpkin
• 1 teaspoon brown sugar
• 1/2 teaspoon butter
• 2 pinches ground cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
3. Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

NUTRITION INFORMATION
Servings Per Recipe: 2
Amount Per Serving
Calories: 79
• Total Fat: 1.3g
• Cholesterol: 3mg
• Sodium: 14mg
• Total Carbs: 17.8g
• Dietary Fiber: 1.7g
• Protein: 2.3g  

[Llelwyn]

Fried Green Tomatoes

Original recipe yield:
6 servings
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min

INGREDIENTS
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 5 green tomatoes, sliced 1/2 inch thick
• 1 cup crushed saltine crackers
• 2 eggs, beaten
• 1/2 cup butter

DIRECTIONS
1. In a small bowl, stir together the flour, salt and pepper. Place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
2. Melt the butter in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. Add more butter to the pan, if necessary. Serve hot!  

[Llelwyn]

Wine Soaked Mushrooms

Original recipe yield:
4 servings
PREP TIME 7 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 7 Min

INGREDIENTS
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound button mushrooms, sliced
• 2 medium onions, sliced
• 3 cloves garlic, chopped
• 2 teaspoons dried thyme
• 1 (750 milliliter) bottle red wine
• 1 (14.5 ounce) can beef broth (veggie, or vegetarian "beef")
• 1 tablespoon white sugar
• 1 pinch salt and pepper to taste

DIRECTIONS
1. Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
2. Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping.

NUTRITION INFORMATION
Servings Per Recipe: 4
Amount Per Serving
Calories: 261
• Total Fat: 7.1g
• Cholesterol: 8mg
• Sodium: 473mg
• Total Carbs: 17.1g
• Dietary Fiber: 2.5g
• Protein: 4.6g  

[Llelwyn]

Cumin-Spiced Red Lentil Burgers

• SERVES: 4
1. 1 1/2 cups red lentils
2. 1/4 cup extra-virgin olive oil, plus
3. 2 tablespoons extra-virgin olive oil
4. 1 small onion, finely chopped
5. 3 medium carrots, finely chopped
6. 3 garlic cloves, minced
7. 1 1/2 teaspoons ground cumin
8. 1/4 teaspoon cayenne pepper
9. 3/4 cup plain dried bread crumbs
10. 1/4 cup coarsely chopped parsley leaves
11. 2 large eggs, lightly beaten
12. 1 tablespoon kosher salt
13. 1/2 teaspoon freshly ground pepper
14. 1 cup plain low-fat yogurt
15. 1 teaspoon fresh lemon juice

NUTRITION INFO
Serving size: 4 servings
1. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
2. Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
3. Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
4. Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
Yield: 4 servings (Serving size: 4 servings)  

[Llelwyn]

CURRY CUMIN POPOVERS
Gourmet, January 1996
Makes 6 large or 9 medium popovers.
ingredients
1/2 teaspoon cumin seeds
2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon unsalted butter, melted
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon curry powder
preparation
With a mortar and pestle or in an electric coffee or spice grinder coarse 1/4 teaspoon cumin seeds.

Preheat oven to 375°F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.

In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy, whisking ground cumin seeds and curry powder into batter. Divide batter among tins, sprinkle whole cumin seeds over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more.
Gourmet, January 1996