ramsons - vegetarian recipes

ramsons vegetarian recipes

8 Holiday Meals that Skip the Meat

December 21 2015 Meatless Monday 

During the holiday season families around the world gather around the table to share a meal and get into the spirit of the season. While many traditional holiday feasts have meat on the table, this year could be the year you try out a meatless holiday! These savory, hearty meals are fit for any family banquet. Gatherers Pie, In My Bowl Youve heard of shepherds pie (usually made with lamb or mutton) and cottage pie ( a similar dish made with beef). Both are traditional foods of the winter months in many parts of the world, having a layer of protein and vegetables baked under a top layer of mashed potatoes. Turn this recipe into a meatless dish that has all the heartiness and flavor, with tons of nutritional value!   Mushroom Hemp Tartlets, Manitoba Harvest These tasty, crusty tartlets make an excellent starter or horderves for your festive meals. Made with hemp hearts (which add an extra boost of protein and savory umami flavor), mushrooms, and goat cheese, these morsels pair rich flavors with flaky pastry.   Vegducken, Epicurious Now famous on the internet for several seasons, the Turducken (a dish that consists of turkey stuffed with a duck stuffed with a chicken) now has a new twist: a meatless version! The Vegducken is a butternut squash stuffed with an eggplant stuffed with a zucchini. This recipe also includes gravy and stuffing recipes (all meatless, of course) that pair with your freshly-roasted Vegducken.   Wild Rice, Lentil & Cranberry Stuffed Delicata Squash, Oh My Veggies Your meatless main course becomes the main event of the evening with stuffed delicate squash! Go overboard this season with squash boats stuffed with wild rice, lentils and cranberries. Youll get all those holiday flavors and a heaping helping of vitamins and fiber.   Vegan Lentil Shepherds Pie, Ezra Pound Cake Another take on the classic shepherds pie or cottage pie, this lentil pie is 100% vegan and is sure to please even the most ravenous carnivores at your table. This recipe also uses a trendy twist on mashed potatoes for the top layer: cauliflower! Lots of chefs and cooks are experimenting with cauliflower in recipes that have ordinarily called for a variety of other ingredients. Use a mix of mashed potatoes and cauliflower for your version, or experiment with an all cauliflower mash for your table! Heres a note from the recipes creator, a two-cup portion is 400 calories, with 5.5 grams of fat, 16 grams of fiber, 19 grams of protein and more than 100 percent of your daily requirements for vitamins A and C.   Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms, Fat Free Vegan Have you discovered seitan? Seitan is made from heat, and has a wonderful texture that soaks up flavor as it cooks. This moist, stuffed seitan has all the flavors of its filling - walnuts, cranberries, mushrooms, and seasonings. Follow the recipes advice for reheating, using the microwave will help keep it moist, the oven will dry it out a bit.   Mushroom Wellington with Spinach, Ramsons & Bramble Youve heard of beef Wellington, a classic culinary feat for students learning to be professional chefs. This mushroom Wellington has all of the flavor and all of the artistry of a classic beef Wellington - just none of the beef! This version of the dish calls for walnuts and oats instead of plain bread crumbs, which adds whole grain vitamins and minerals to an already healthy dish.   Autumn Vegetables w/­­ Balsamic Glaze, Veggie Chick These hearty glazed vegetables make an excellent side dish for your holiday table, late night snack, omelet the next morning, and lunch the following day! Roasted fall/­­winter vegetables are a treat to eat at any meal when they are fresh and in season.   Anytime family gathers around the table its a time for celebration. Enjoy some of thee meatless recipes together, and have a happy holiday! The post 8 Holiday Meals that Skip the Meat appeared first on Meatless Monday.

Ramps Cauliflower Chimichurri

May 16 2015 seitan is my motor 

Ramps Cauliflower ChimichurriShame on me, ramps season is almost over again, isn’t it? I’m still pretty sad about the fact that I am not living next to that small forest in Göttingen, a small university town in Lower Saxony, anymore. Every spring there was an amazing garlic smell which would lead you directly to a giant ramps carpet. We could pick several bunches and there would still be much more left than anybody could wish for. And I knew exactly when ramps season started and when it ended. These days are over and whenever I see ramps now, it’s in a store. Although you can still pick them if you know the right place, they have also turned into a fancy herb you can buy at organic foods stores for way too much money and in way too small packages. Fortunately I have a wonderful neighbour who’s growing ramps and other herbs in her garden. She just gifted me with a huge bunch of both ramps and chives. If you’re not familiar with ramps (ramsons, wild leek, wild garlic), they have a similarily sharp taste as chives, but mostly they do taste like young garlic. It’s very easy to turn ramps into pesti or sauces. They will make every dish very aromatic and special only by adding a ridiculous amount of flavour. I had several pictures of our fantastic ramps pesto pizza topped with only grilled asparagus. I had to make those pictures fast, hungry people were waiting for me and of course not a single picture had turned out. So I wanted to redo the pesto and take some more pictures. But then I changed my mind and made a chimichurri sauce instead. (I’ll post the pesto recipe at the end of this entry, too.) Chimichurri is great for tofu, tempeh, or even seitan. But when I made the sauce it turned out I had been too quick with my meal planning. We had no tofu, no tempeh, no seitan. But a head of cauliflower! So here’s a recipe for a wonderful caulflower chimichurri that you can serve over some cooked grains or legumes. It’s also a great addition to a brunch table or a buffet. If you don’t have ramps on hand, you can make this with all kinds of herbs, especially fresh parsley, or use chives and scallions.   Print Ramps Cauliflower Chimichurri Ingredients1 small head cauliflower (300 - 400 g) 1 tablespoon vegetable oil 50 g (2 oz) fresh ramps, roughly chopped 3 tablespoons water 2 tablespoons white wine vinegar 1 tablespoon fresh lime juice 1 tablespoon vegetable oil 1 onion, minced 3 cloves garlic, optional 1/­­2 jalape?o or red chili pepper, chopped 1/­­2 teaspoon chipotle powder or smoked paprika salt to taste InstructionsPreheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Cut the cauliflower into florets about the size of a golf ball. Place on the baking sheet and drizzle or brush with oil. Bake for 15 minutes or until the cauliflower starts to brown. Toss from time to time. Meanwhile prepare the chimichurri sauce by combining all ingredients in a blender or food processor. Pulse until relatively smooth. Add salt to taste. Pour half of the sauce over the cauliflower and use a spoon to distribute the sauce well. Make sure to cover most of the vegetables in sauce. Bake for another 10-15 minutes. Remove from oven and serve. Pour more sauce over the cauliflower.3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­05/­­ramps-cauliflower-chimichurri/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com Pistachio Ramps Pesto Ingredients 40 g (1/­­3 cup) roasted and salted pistachios 30 g (1 oz) ramps 30 g (1 oz) chives 3 tablespoons water 2 tablespoons oil 4 tablespoons nutritional yeast flakes 1 glove garlic salt and pepper to taste Instructions 1. Combine all ingredients in a blender or food processor. 2. Blend until relatively smooth, season with salt and pepper. Ramps Cauliflower Chimichurri is a post from: seitan is my motor

Contest 2013 June Winners

July 6 2013 Manjula's kitchen 

Contest 2013 June WinnersI really enjoyed reading all the Father’s Day stories, along with the recipes submitted. They were all great. The recipe that stood out this month is from Adelina Srinivasan for her recipe of Beet Soup meets Sambar. 2nd place goes to Kanu for Chole Bhature. Listed below are the top five entries this month also. I would like to congratulate the winners and the top five participants: 1st Place: Adelina Srinivasan (Beet Soup meets Sambar) 2nd Place: Kanu (Chole Bhature) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Lucky - Pooja Joshi - S.Varathan - V. Janani - Janani Rangarajan - Bhawya Arun - Apurva K - Bini Basheer - Hanna - Kaleena I. Soorma - Seemantini - M Neha - Shivani Sachde - Deepalakshmi - Hidemi Walsh - Ashu - Aparna Anurag - Nancy Harbord - Archana Bhogaraju - Rameshwari Bansod - Suprabha s.k. - Gia - Razina - saijusadanandan - Apurva Srivastava - Lubna Karim - Sangeetha P N - Samantha Skelly - Ekta Sheth - Lynne Neumann - Aayushi - Shireen

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