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Homemade Aioli

Homemade Aioli

Aioli is a Provençal traditional sauce made of garlic, olive oil and egg yolks. It is a type of mayonnaise, which you may flavor in many different ways, making it a very versatile sauce/dip.  You can serve it with meats, fish, vegetables or with bread. Ingredients 2 Egg Yolks 1 Tablespoon Dijon mustard 1 1/2 Tablespoon […]

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Red Beet Salad

Red Beet Salad

Red beets are a very healthy vegetable containing tons of vitamin A & C, Betaine, folic acid, sodium, magnesium, calcium, iron and phosperous. Medical studies have shown that beets in your diet help protect your body against heart disease. Basically they are a great food. This is a very quick and easy salad/carpaccio to make, […]

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caponata

Sicilian Style Caponata

Caponata is a Sicilian eggplant dish consisting of chopped cooked vegetables, capers and olives, often served with seafood. The original recipe calls for vinegar and fried eggplants but I prefer the more simple version. There are many ways to prepare caponata and it can be served in a variety of dishes, such as a simple […]

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Homemade Granola Bars

Homemade Granola Bars

Homemade granola bars are a healthy snack for in between meals. Rolled oats provide lots of fiber, vitamin E and selenium while the dried fruits contain important vitamins and antioxidants. Nuts are high in protein and give you energy throughout the day. Pumpkin seeds are one of the highest vegetarian sources of zinc, while sunflower […]

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Yorkshire Pudding

Yorkshire Pudding is a traditional English “pudding” which is commonly served with roast meats and gravy. It is not a pudding in the conventional sense but can be describes as more similar to a souffle, but without the cheese. Ingredients 140g All purpose flour 4 Eggs 200ml Milk 1 Tea spoon salt Pepper Vegetable oil […]

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Spaetzle

Spaetzle are a typical German style pasta which is either served as a side dish for meat entrees or as a main course. Ingredients for Spaetzle 400g Flour (optional 25% of flour mixture can be semolina) 4 Eggs 250ml lukewarm water & milk (optional 25% of four mixture can be milk) 1 Tea spoon salt […]

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Buttermilk Cornbread

Native Americans were using ground corn for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in […]

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Fried Potatoes with Mushrooms Medley

This is a perfect side dish, that you may expand and turn into a full meal as well. Ingredients 500g Potatoes 500g Mushrooms mixed (porcini, oyster mushrooms, button mushrooms, shiitake, chanterelles, etc) 1 Onion Olive Oil & butter (for sauté) Salt & Pepper to taste 1/4 Cup of chopped parsley Preparation Peel the potatoes and […]

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Fresh Summer Lentil Salad

Lentils have been one of the first crops domesticated in the Ner East ca. 9,500 to 13,000 years ago. Nowadays there are many different types of lentils ranging in colors from yellow to red-orange to green, brown and black. They also vary greatly in size and are sold in many forms, with or without the […]

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Pesto di Pistacchio

There are many variations of the classic Genoa sauce of pesto. One of these is the Pesto di Pistacchio (pistachio pesto). Originally this can be found on the island of Sicily, where it is called “Pesto di Pistacchi del Bronte” from the area of Bronte, which is the Italian capital of the pistachio. Ingredients Pesto […]

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