Tag: vegetarian

Sweet Potato Quiche Crust

Sweet Potato Quiche Crust

Sweet Potato Quiche Crust, something different then a regular crust. This time with Sweet Potatoes. Not only tasty it’s actually healthier 🙂

Bok Choy

Bok Choy

Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Tomato Pie

Tomato Pie

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.

Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
 
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish.
  3. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
  4. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  5. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.
Tomato Pie
 
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Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It's not necessary to use these tomatoes, any tomato will do.
Author:
Recipe type: Dinner/Side Dish
Cuisine: Universal
Serves: 8
Ingredients
  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • ⅓ cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don't like a "juicy" pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  3. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
  4. Bake 30 minutes, or until topping and crust are golden brown.
Black Bean Burger

Black Bean Burger

First time I tasted a vegetarian burger was at Lenny’s. And I must say I didn’t miss the meat at all. I actually liked it a lot. I figured it can’t be to hard to make one, and here is my version of a Black Bean Burger.

Eggplant Parmesan

Eggplant Parmesan

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.