rosemary leaves - vegetarian recipes

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rosemary leaves vegetarian recipes

Wine soaked mushrooms and carrots with rosemary potato rösti and mustard halloumi

November 8 2014 The Everyday Vegetarian UK 

Wine soaked mushrooms and carrots with rosemary potato rösti and mustard halloumiThis is hearty, warming meal. Perfect for Autumnal evenings or Sunday lunch. Ingredients (serves 2) 2 large baking potatoes Handful of fresh rosemary 200g mushrooms (quartered) 150g carrots (I used baby carrots which didnt need chopping. If using large carrots - cut into one inch chunks) 1tsp mustard seeds 1tsp coriander seeds (crushed) Small glass of red wine 1tsp bullion powder Salt and pepper Cooking oil 6 slices of halloumi 1tsp sesame seeds 1tbsp plain flour 2 heaped tsp English mustard powder Method Pop the oven onto 180 degrees. Start by peeling and then grating the potatoes. Using your hands, squeeze the grated potatoes to get as much water out as possible. Season with a bit of salt and pepper. Take the rosemary leaves off the twig, and finely chop up. Add to the potato and give it a good mix. Lightly oil an oven proof dish and create two rösti shaped discs. Put into the oven. They need about 25 minutes to cook. Keep an eye on them. While the rösti is cooking, in a frying pan, heat the mustard seeds until they start to pop. Add the crushed coriander seeds and olive oil. Cook for another minute before adding the mushrooms and carrots. Add the glass of wine and a teaspoon of bullion powder. Pop onto a medium heat and cook for a good 20 minutes. Make sure it doesnt get too dry - if it does, add a splash of water. In a bowl, combine the flour, mustard powder and sesame seeds. Add the halloumi slices and make sure each slice is thoroughly coated. About five minutes before you are ready to serve, heat a second frying pan with plenty of oil. Fry the halloumi until each side is a golden brown colour. To plate up, place the rösti on the plate, followed by a spoon of the mushroom and carrot mixture. Dot some of the mushrooms around the plate. Finish by adding the halloumi slices on top.

Polenta bites with orange and mushroom ragout

December 6 2013 Veganpassion 

Polenta bites with orange and mushroom ragout I always wanted to make this and today we finally had mushroom ragout. It fits perfectly the season and when I discovered these fine mini-mushrooms I just had to snap them up. For 2 portions: 3 oz. polenta/­­semolina of maize (100g) 10 fl. oz. water (300ml) juice of half a orange salt, pepper, ginger Scald the polenta with water, season well, then add the orange juice and let simmer for about 15 minutes. Form 8 small bites out of the bulk and roast them golden-brown from both sides. 7 oz. tofu (200g) 3 tablespoons soy sauce 1 teaspoon "Ras el Hanout" 2 leaf of sage some rosemary leaves Dice the tofu and season well with soy sauce and Ras el Hanout. Chop the sage and rosemary finely, then add it to the rest. Let everything draw for some hours (over night if possible). 1/­­2 leek 1 shallot a small piece of celery paprika, pepper 1 tablespoon tomato puree 1 tablespoon starch 3 fl. oz. red wine (100ml) 7 fl. oz. water (200ml) 5 fl. oz. unsweetened oat based cream (150ml) 1 small carrot 12 oz. mini-mushrooms or mixed mushrooms (350g) Cut the leek, shallot and celery finely. Roast it well in olive oil together with the tofu. Add the tomato puree and caramelize it gently, then stir in the starch and deglaze with red wine. Pour everything into a saucepan and douse with water and oat cream. Chop and add the carrots and mushrooms. Let the ragout simmer for 15 minutes without a lid. Serve the polenta-bites with a small salad. Bon Appetit :-)


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