Veggie Nachos Recipe.
15 oz (425g) Pre-Cooked or Canned Red Beans
1 oz (28g) Cilantro
2 oz (57g) Pitted Black Olives
4 oz (113g) Cheese Blend Mexican Style
4 oz (113g) Green Onions
2 Canned Jalapeños
1 Small (2 oz / 57g) Bell Pepper
2 Tbsp Sour Cream
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This simple veggie nachos recipe is a Grade A food. It contains high amounts of phosphorus, vitamin C, and dietary fiber…
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This is an easy and delicious way to make those tasty veggie spring rolls without the oil. They are also low in sodium, but are full of flavor. Enjoy!
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Veg Fried Rice Recipe is an Indo Chinese recipe, that combines the flavours of beans and carrots stir fried along with spring onions and tossed with par boiled rice and sauces and spices, to offer you a recipe that you can enjoy with any side dish viz, veg manchurian or schezwan sauces @ Veg Fried Rice Recipe
Hey guys, it’s Jenni! Lately, Meilani has become a very picky eater and doesn’t want any more veggies! So, today me and Meilani are making Hidden Veggie Muffins! Let me know how you guys sneak veggies into your kids diets in the comments below! And BTW, she totally liked the muffins after her nap, yaaaaass!
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Spicy Masala Veggie Burgers Recipe
Ever have a craving for a veggie burger with a slight ethnic twist? Try one Indian-style!
In India, veggie burgers are prepared in a multitude of ways. For instance, frankies, kati rolls, vada pav, and aloo tikki are all forms of veggie burgers. I decided to make my version of a veggie burger a little Indian (spiced with cumin and curry leaves) and a little American (served on a hearty roll). These burgers are nutritious—the tofu adds a good deal of protein, and the vegetables provide fiber and nutrients. Best of all: They’re vegan!
Remember to prepare the Indian Breadcrumbs and the Creamy Cilantro-Mint Chutney (below) before assembling and cooking the masala burgers.
Masala-Tofu Veggie Burgers With Creamy Cilantro-Mint Chutney
3/4 cup firm cubed tofu, well drained
Pinch of turmeric
Pinch of cumin powder
Coarse black pepper
Cayenne powder, optional
Pinch of hing (asafoetida powder), optional
1/2 Tbsp. vegetable oil
1/2 Tbsp. black mustard seeds (or alternatively, cumin seeds)
4–5 curry leaves, optional
1 medium white onion, finely chopped
1 red, orange, or green bell pepper, finely diced
1–2 cloves garlic, minced
3–4 small green chilies (any variety but serrano), according to your spice tolerance
1 tsp. turmeric
1 cup frozen peas and carrots, thawed
1 tsp. cumin powder
1 tsp. salt, or to taste
Juice of 1/2 lemon
1/2 bunch cilantro, washed and finely chopped
1 medium potato, boiled, peeled, and diced
1/2–3/4 cup Indian Breadcrumbs (recipe below)
1 red or white onion, cut into thick slices
1/2 cup Creamy Cilantro-Mint Chutney (recipe below)
4 Portuguese or other type rolls, toasted
1–2 beefsteak tomatoes, cut into thick slices
Sprigs of cilantro
Place the tofu, a pinch each of turmeric and cumin powder, coarse black pepper, the cayenne pepper, and the hing in a small bowl. Mix and set aside to marinate.
Place a large skillet generously coated with cooking spray over medium-high heat and add the vegetable oil. Add the mustard seeds and sauté for about 30 seconds or until you hear popping noises. Add the curry leaves. (Be careful―they also pop in the hot oil!) Add the onions and peppers and sweat them for about 30 seconds. Add the garlic, chilies, and turmeric. Sauté for 5 to 7 minutes, until the onions and peppers are soft. Add the peas and carrots mixture, cumin powder, and salt. Sauté for 7 for 10 minutes. The vegetables should be soft and cooked through.
Add the marinated tofu mixture. Sauté until slightly brown and soft enough that the tofu crumbles. Add the lemon juice and half the chopped cilantro. Add the potato and toss until everything is coated and soft. Adjust the salt and spices. Using a potato ricer, mash the mixture until mushy and the veggies are in small pieces. Set aside to cool.
Add a small amount of breadcrumbs and mix it in with your hands. Form the mixture into four thick patties. If the mixture does not hold together, add more breadcrumbs. Place the patties on a plate and cover with plastic wrap until ready to cook.
Place a small skillet coated with cooking spray over medium-high heat and cook one patty at a time for about 2 minutes on each side, until browned and crispy. At the same time in a separate pan, sauté the thick slices of onion until charred and slightly soft.
Spread a generous amount of chutney on each side of the rolls. Place the burgers on the rolls and garnish with onions, tomato, and cilantro sprigs. Serve each burger with a lemon wedge. (And maybe some reduced-fat chips, on the side!)
Makes 4 veggie burgers
2 end slices of white bread
1 tsp. cumin powder
1/4 tsp. turmeric
Coarse black pepper, to taste
1/2 tsp. garlic powder
Break up the bread slices into a food processor and pulse until finely ground. Sprinkle in the spices and pulse again.
Creamy Cilantro-Mint Chutney
1/4 cup cilantro-mint chutney (available at major grocery stores)
1/4-1/2 cup vegan sour cream
Salt and pepper, to taste
In a small bowl, mix together the chutney and vegan sour cream and add salt and pepper.
How to make Veggie Grape Leaf Wrap in easy steps. Veggie Grape Leaf Wrap Dolmeh Recipe
3 oz (85g) Grape Leaves
1 Bunch Parsley (1 oz / 28g)
1/4 Bunch Dill (0.3 oz / 8g)
1/4 Bunch Mint (0.4 oz / 10g)
1/2 Cup Rice
1/4 Cup (18g) Current Raisins
1/4 Cup (18g) Pine Nuts
1 Small Onion
4 Tbsp Olive Oil
Salt, Ground Chili Pepper, Paprika
1- Dice the onions.
2- Mince the parsley and dill and mint.
3- Heat the grape leaves in a microwave or simmer in water.
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Vegetable Grape leaf wraps can be served hot and cold, side or main course. Each wrap contains high amounts of vitamin C and very high amounts of vitamin B6. It is also very high in manganese. Manganese is a crucial element to our health. Its benefits ranges from bone health, skin and blood sugar.
Grape leaves are filled with antioxidants. They contains high amounts of vitamin A and K. They are high in fiber, calcium and iron.
Rice is also high in… Read More
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