| Mod of Diet and Exercise!
Join Date: Oct 2001 Location: England
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My Mood:  Points: 163,544.51 Bank: 5,220,669.84 Total Points: 5,384,214.35 |  10 New Ways With Vegetables/vegetarian Recipes
I have just posted the nutritional information for loads of vegetables on the diet and exercise forum and added some recipes for vegetables. So I thought I would post some here:
SPICED AUBERGINES (EGGPLANT)
2 large aubergines, sliced
3 tablespoons olive/flaxseed oil
2 teaspoons each ground cumin, coriander, turmeric and cardamom
1 teaspoon sea salt
1 tablespoon lemon juice
¼ pint vegetable stock
Cut the aubergine slices into ½ in strips. Heat the oil in a wok, add the aubergines and soften over a medium heat for 5 minutes.
Sprinkle the spices and salt over the aubergines and stir-fry for a further minute or two. Then add the lemon juice and stock and cover with a lid. Turn the heat down low and cook gently, stirring occasionally, for 20-25 minutes, or until the aubergines are completely tender, even soft to the point of breaking up.
You can eat this either hot or cold but it is nice served hot on a bed of soft mixed leaves tossed in vinaigrette.
STEAMED COURGETTES (ZUCCHINI) WITH CRISP WALNUTS AND CRÈME FRAICHE
1lb (500g) courgettes, (zucchini) trimmed
50g walnut pieces, chopped roughly
175g crème fraiche
a little finely chopped dill, to garnish
Steam the courgettes until well cooked but still slightly crisp. Plunge into water to cool, then slice thinly.
Crisp the walnuts under a hot grill: spread on a grill tray and set under the grill for two to three minutes, tossing them occasionally. Take care not to let them burn. Cool.
Mix the nuts into the sliced courgettes, then combine with the crème fraiche and coat well. Sprinkle with chopped dill. Eat and enjoy.
BROCCOLI FLORETS WITH SESAME SEEDS, GINGER AND CORIANDER
1in piece fresh root ginger, peeled and grated finely
5 tablespoons olive/flaxseed oil
1 tablespoon of sesame seeds
a small bunch of fresh coriander, chopped finely
1kg broccoli
a spring of fresh coriander, to garnish
Mix the finely grated ginger into the oil with the seeds and chopped coriander. This is the dressing.
Cut the end stalks off the broccoli and set aside (you can use them in soups etc). cut the heads into tiny florets or slices and steam them for 1-2 minutes, or until soft but not mushy. Remove from the heat and leave to cool. Toss the cold broccoli in the prepared dressing and arrange in a serving dish. Serve as a salad at room temperature.
WINTER VEGETABLE SOUP
75g cannelloni or flageolet beans
75g chickpeas
1 onion, cut in half
a sprig of rosemary
1 bay leaf
50g fresh root ginger, cut in half and bruised
100g parsnips, cut into strips
250g turnips cut into strips
300g cabbage, sliced
250g carrot, cut into strips
250g leeks sliced
¼ pint of stock
Put the beans into a saucepan with the onion, rosemary, bay leaf and ginger and cover with the stock and any extra water needed. Bring to the boil and simmer for 45 minutes.
Prepare the rest of the vegetables; add the vegetables to the pan and simmer for a further 30 minutes. If necessary add more water.
You can add some pureed potatoes to the soup for thickening if your diet allows.
RED PEPPER AND TOMATO SOUP
2 large red peppers
500g tomatoes
3 tablespoons of flaxseed/olive oil
2 teaspoons mixed dried herbs
2 cloves
1 bay leaf
1 sprig rosemary
4 cloves garlic, peeled and chopped
1 medium onion, chopped
1 leek, chopped
½ pint vegetable stock
1 teaspoon sea salt
¼ pint crème fraiche
Steam or microwave the peppers until soft – about 5-6 minutes. Leave to cool, deseed and slice. Cover the tomatoes with boiling water, leave to stand for 3-4 minutes, then prick with a sharp knife and remove the skin.
Heat the oil in a pan, add the herbs, cloves and bay leaf and soften over a low heat for 2 minutes. Then stir in the rosemary, garlic onion and leek. Cover and cook gently over a low heat for about 10 minutes, or until the mixture is well-softened. Remove the bay leaf and rosemary and discard.
Puree the tomatoes with the peppers and add to the pan. Stir well, then add the stock, and season with salt. Cover the pan, bring to the boil and simmer gently for a further 8-10 minutes. Return to the blend and puree until smooth. Stir in the crème fraiche just before serving and pour into bowls.
CRISPY SEAWEED
1 large outer cabbage leaf per person
olive oil/flaxseed oil
sesame seeds
5 spice powder
little sea salt
Remove the woody part of the stem from the cabbage leaves and discard. Shred the cabbage extremely finely using a sharp knife.
Heat the oil in a deep pan until very hot. Fry all the cabbage a little at a time. Lift out immediately it begins to brown and drain on kitchen paper. Sprinkle with the spice powder, seeds and salt while still warm. Serve as soon as possible as a side dish.
RED BEAN DIP WITH CHEESE
250g canned kidney beans
70ml soured cream
2 tablespoons tomato puree
2 cloves garlic, peeled and crushed
½ teaspoon chilli powder
1 teaspoon ground cumin
40g finely grated low fat cheddar cheese
salt
Drain the beans and put them into the small bowl of the blender. Add the rest of the ingredients and whiz until completely smooth. Season to taste with the salt.
Serve with lots of vegetable crudités.
ROASTED VEGETABLES WITH PESTO
1.25-1.5kg vegetables such as leeks, carrots, cauliflower, yellow peppers, squash, aubergines (eggplant), broccoli etc. cut into bite size pieces.
3-4 tablespoons flaxseed oil
4-5 tablespoons pesto sauce
Put the vegetables into a roasting pan and dribble the oil over them. Roast at 190c/350f/gas mark 5 for 40-50 minutes, turning occasionally until the vegetables are tender and browned.
Thin the pesto with a little more oil until it is the desired consistency. Serve the vegetables on warm plates and spoon some pesto over each helping.
This is really good served as a side dish to chicken or fish.
QUICK SAUTE OF CAULIFLOWER & CASHEW NUTS WITH SPINACH
1 tablespoon oil
1 medium cauliflower cut into small florets
750g leaf spinach
1 clove garlic, peeled and sliced finely
½ teaspoon finely grated fresh root ginger
2 ripe tomatoes, sliced
6 spring onions sliced
50g waterchestnuts, sliced
75g cashew nuts
1-2 tablespoons soy sauce
Heat the oil in a wok or frying pan, add the cauliflower and stiry fry over a high heat for 5-6 minutes.
Wash the spinach and cook in its own water; drain, then chop roughly. Add 2-3 tablespoons water to the cauliflower, cover with a lid and simmer over a low heat for a further 3-4 minutes. Turn up the heat a little and stir in the garlic and ginger. Chop and add the tomatoes, spring onions and waterchestnuts and cook for a further 2 minutes, then add the cashew nuts. Stir in soy sauce to taste.
Drain the spinach thoroughly, chop finely and season to taste with sea salt and pepper. Divide the spinach between 4 small dishes. Heap the stir friend vegetables over the top and it is ready to serve.
MIDDLE EASTERN AUBERGINES (EGGPLANT)
3 medium aubergines
salt
250g Greek yoghurt
6 spring onions, chopped finely
2 cloves garlic, peeled and crushed
50g crunchy peanut butter
the grated rind of 1 lemon
2 tablespoons chopped coriander
2 teaspoons ground cumin
a pinch of cayenne
a little flaxseed oil/olive oil, to brush
cut the aubergines lengthways into thin strips, sprinkle them with salt and leave to one side to “sweat” for about 30 minutes.
Mix together all the other ingredients, except the oil
Pat the aubergines dry on kitchen paper and place them on a large, flat baking sheet greased with the oil. Cover the aubergines with the spicy peanut butter topping and bake at 180c/350f/gas mark 4 for 25-30 minutes or until the aubergines are soft and the topping lightly browned. Serve hot or warm.
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