KitchenAid website review!

Our first Website review is from kitchen aid.
It deserves a 8/10 score!
It has everything you need in the Kitchen from countertop appliences to small objects!
Also it has a good online shop Try it!
 
  www.kitchenaid.com

We are creating a contest!

We will soon create a contest for the best vegetarian recipe!
This first edition the main ingredient must be Corn!
Start preparing your recipes! we will soon give you more directions.
Obviously we will have a prize for the best recipes!
The main factors of evalutation will be:

• Easiness to cook
• Taste
• Health
• Cost of dish 

We currently are in Italy the Lasagna heaven! Enjoy!

Ingredients

1/2 cup grated carrot
1/2 teaspoon oregano
6 cooked lasagna noodles
1 (16 ounce) container ricotta cheese
1 (16 ounce) package frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups shredded part-skim mozzarella cheese
1/2 cup grated parmesan cheese

Directions:
1
Mix carrots, oregano, and spaghetti sauce together.
2
Mix Ricotta, spinach, and eggs together in separate bowl.
3
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
4
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
5
Repeat layers with remaining ingredients.
6
Bake in 350 degrees oven for about 45 minutes.

Different cuts of vegetables! Very important to follow the recipes we post!

Meatless delicatassen!!!

Vegiesoup you must try it!!!

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Directions

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately and enjoy!

Music is everywhere

Taking the creativity with vegetables to the extreme. These guys have got no vegetroubles.

Nostalgia

This is for the mums out there who have tryed to get their young ones to try new veggies :)

a nice watch also for us who can remember trying our first sprouts 

SUMMER

PERFECT way to satisfy your summer needs whilst staying healthy and avoiding the creamyness of ice creams.
SCRUMPTIONS & SIMPLE

Kitchen Gadgets

This handy gadget is perfect for those of us who find it hard to have two free hands at any one time. Also makes washing the dishes, that bit easier too. All the more time for a glass of wine :)

Italian Bean Casserole for more internation vegetarian dishes!!!!

This substantial casserole of two beans - borlotti and cannellini - will bring a hearty glow to all - and it’s suitable for veggies too.

Serves 8
Ready in just over 1 hour

• Vegetarian

INGREDIENTS

• 3 tbsp olive oil
• 4 celery sticks, roughly diced
• 4 medium carrots, roughly diced
• 3 leeks, trimmed, washed and sliced
• 2 garlic cloves, crushed
• 100ml white wine
• 2 x 400g cans chopped tomatoes
• Grated zest and juice of 1 lemon
• About 700ml vegetable stock, hot
• 410g can borlotti beans, drained and rinsed
• 410g can cannellini beans, drained and rinsed
• Small handful fresh oregano or fresh thyme, leaves picked and chopped, plus extra whole leaves to garnish

METHOD
How to make italian bean casserole
1. Heat the oil in a large casserole or saucepan over a medium heat. Add the celery and carrots and cook, stirring, for 7-8 minutes. Add the leeks, cook for 3-4 minutes, then stir in the garlic and wine. Let the wine cook out and reduce for a few minutes.
2. Tip in the tomatoes and lemon zest and season well. Add the stock, bring to the boil, then simmer fairly rapidly for 30-35 minutes, stirring occasionally or until the vegetables are just tender and the liquid has reduced and thickened.
3. Stir in the beans (add a dash of hot water, if necessary) and cook for 5 minutes. Remove from the heat and stir in the oregano or thyme and the lemon juice. It’s worth re-checking the seasoning now. Spoon the casserole into bowls and garnish with fresh oregano or thyme leaves.

Beany Vegan Sausages

The Gluttonous Vegan: ”Such a cheap dinner. I know you’ve got rice and beans in your cupboard, and I’m pretty sure you’ve got some ketchup and a variety of herbs and spices (plus maybe a chutney or some mustard). You can easily make this and be proud that you’ve made your own veggie sausages from scratch! You need to make this in advance to give it a chance to solid up, so make it tonight for tomorrow’s dinner.”
Makes 3-4 sausages
INGREDIENTS

• 200g brown rice
• 1 tbsp tomato ketchup
• 400g can beans, drained (I used butter beans but kidney beans would be just as good)
• Your choice of spices (I used ¼ tsp each of Cajun mixed spice, chilli flakes, garlic granules and mixed herbs for a spicy dog, but you could make any flavour you want)
• Salt and freshly ground black pepper

Method

1. Put the rice on to cook, and tip the drained beans into a bowl. Add the ketchup and spices to the beans and mash. Once the rice is cooked, add to the bowl and mash again, until everything is thoroughly mixed. (I know this doesn’t look especially appetizing but don’t let that put you off.) Season the mixture to taste with salt and pepper.
   
2. Lay out a piece of cling film and tip the mixture out onto it. Wrap it tightly and put it in the fridge to set overnight.
   
3. When you’re ready to cook it, unwrap and slice off a section. Put a frying pan over a low-medium heat and heat up some olive oil. Squeeze the cut-off section into a sausagey shape and put it gently into the oil. Fry for a few minutes until it’s browned all over and is keeping it’s shape, but don’t poke it too much, it’s a fragile little thing.
   
4. Once it’s cooked, put it into a bread roll and top with some caramelised onion chutney, mustard, ketchup - anything you like!
   

Tasty Lentil Burguer!

Lentil veggie burger, a quick “how to make” tutorial

Leek & Potato Soup From Wales

We continue with more traditional healthy foods!!!
A smooth, creamy vegetable soup that’s full of flavour. Make it into a meal with plenty of bread and butter.
Ingredients

• 1 tbsp vegetable oil
  
• 1 onion, sliced
  
• 225g/8oz potatoes, cubed
  
• 2 medium leeks,sliced
  
• 1.2 litres/2 pints vegetable stock
  
• 150ml/5fl oz double cream or crème fraîche
  
• salt and freshly ground black pepper
  

Preparation method

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.
   
2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.
   
3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.
   

Gaspacho! Directly from Portugal! or Spain!

mmmmmmm............ Delicious!!!!

This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. The flavor of gazpacho improves if allowed to chill overnight, but thereafter this soup has a short shelf life because the tomatoes sour very quickly. It this best prepared no more than a day or two before it will be eaten.



Ingredients:
3 cups finely diced plum tomatoes, juices reserved
2 cups finely diced cucumbers, peeled and seeded
1 1/4 cups finely diced onion
1 cup finely diced red bell pepper
1 tsp minced garlic
2 tbsp tomato paste
2 tbsp extra-virgin olive oil
2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
3 cups canned tomato juice
1/4 cup red wine vinegar, or as needed
Juice of 1/2 lemon, or as needed
1/4 tsp salt, or as needed
1/4 tsp cayenne pepper, or as needed
1 cup tiny croutons
1/2 cup thinly sliced chives or scallion greens


Preparation:

1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.

2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.

3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.

4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

Vegetarian dishes for kids: Funky Feta Skewers

Funky Feta Skewers

Ingredients:

• 1 large mango , peeled and chunkily diced into 10
• about 300g watermelon flesh, diced into 10
• 200g pack feta cheese , cut into 20 cubes
• 1 tsp poppy seeds , toasted
• 20 mini skewers , to serve
• 1 citrus fruit , to serve (optional)
• 1 lime

Put the mango on one plate, melon on another and feta on a third. Scatter some poppy seeds over each, and gently toss so the seeds stick. Assemble 10 skewers with cubes of mango and feta, and 10 skewers with cubes of melon and feta. Stick into citrus fruit, if you like, or arrange on a platter, and squeeze over the lime. Cover and chill unt

il about 20 mins before serving.