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    Vegetarian Kitchen

    Carol
    Carol
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    Admin

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    Join date : 2010-04-07
    Location : Hawaii

    Vegetarian Kitchen  Empty Vegetarian Kitchen

    Post  Carol on Fri Feb 17, 2012 12:01 pm

    Vegetarian Kitchen  2011-03-31-lasagna-cupcakes-586x322

    Vegetarian Kitchen  2011-03-31-lasagna-cupcakes-wonton-500

    Vegetarian Kitchen  2011-03-31-lasagna-cupcakes-assemble-500

    Ingredients
    1 cup marinara sauce
    1 cup raw spinach
    12 wonton wrappers
    8 ounces shredded mozzarella
    3 ounces Parmesan cheese
    4 ounces Ricotta cheese
    4 - 6 lasagna wide flat noodles
    cinnamon
    (optional) basil for garnish

    Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

    Next, assemble layers of pasta, cheese, pre-cooked spinach, and sauce in the muffin tins to make your lasagna cupcakes.

    Cook 4-6 lasagna noodles and 1/2 - 1 cup raw spinach. Drain. Cut cooked (dante) noodles to size of cupcake circles using a biscuit cutter or using the top of a drinking glass

    1. Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

    2. Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, mozzarella cheese and a little spinach. Top with a little marinara sauce and a sprinkle of cinnamon - then noodle. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

    3. Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

    4. Bake for 20-30 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

    5. Garnish with basil and serve.


    _________________
    What is life?
    It is the flash of a firefly in the night, the breath of a buffalo in the wintertime. It is the little shadow which runs across the grass and loses itself in the sunset.

    With deepest respect ~ Aloha & Mahalo, Carol
    Carol
    Carol
    Admin
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    Join date : 2010-04-07
    Location : Hawaii

    Vegetarian Kitchen  Empty Re: Vegetarian Kitchen

    Post  Carol on Fri Feb 17, 2012 12:10 pm

    Green and Vegetable Juicing Recipes
    http://juicerrecipesnow.com/15/

    Green and Vegetable Juicing Recipes
    Vegetable juice recipes and especially green juice recipes are the cornerstone of juices.


    Here are some of the vegetable juicing recipes that we make and love.

    Vegetarian Kitchen  DSC04444
    Simply Carrot Juice

    - 5 Medium carrots

    This one is pretty simple!

    Wash and top the carrots, juice and enjoy.

    Wash your juicer immediately it is not made with stainless steel, otherwise the carrots will stain it.

    If you drink enough carrot juice everday your skin will start to turn slightly orange! This is because carrot juice is very high in beta-carotene, an orange-colored antioxidant that gives carrots their color. If we consume a lot of beta-carotene it will build up in our skin. This is not dangerous however.
    Simply Green Juice
    - 1 cup of spinach
    - 2 cups of kale
    - 2 cups of parsley
    - 1 cucumber
    - 3 celery stalks

    Add a little garlic and/or ginger if you like. Wash thoroughly and juice.

    Vegetarian Kitchen  DSC04456
    Apple and Cucumber Zipper

    -2 1/2 apples
    - 1/2 cucumber
    - 1″ of ginger

    Remove apple stems and juice everything together. A favorite of ours!

    Ginger has potent anti-inflammatory properties that can help some people reduce arthritis based joint pain. Evidence points to one of the antioxidants in ginger called gingerol. It helps to combat oxidative damage to joint cells.

    Vegetarian Kitchen  DSC04473-300x177
    Alkaline Juicer Recipes Heaven

    - 1 cup of spinach
    - 1/2 cucumber
    - 2 stalks of celery including leaves
    - 3 carrots
    - 1/2 apple

    Wash all vegetables thoroughly, top the carrots, remove apple stem but don’t peel apple (the peel is full of flavonoid antioxidants), enjoy.

    Green Smoothie Revolution: The Radical Leap Towards Natural Health
    Combining nutrition and know-how with recipes that pack a powerhouse punch, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens in the most persuasive style for our busy lives: with fast prep and delicious results. Featuring 200 recipes, Green Smoothie Revolution offers both simplicity and enough variety to keep taste buds happy and nutrients coming from a wealth of options.

    “In more than thirty-five years of practice as a psychiatrist affiliated with the Harvard Medical School, I have learned one thing very well: Human behavior is very hard to change. Now Victoria Boutenko is persuading me otherwise.… Thirty days of green smoothies will change how you feel, and how you feel about yourself. That’s no small achievement for one small book.”
    —A. William Menzin, MD, Harvard Medical School

    The Cucapple
    -1/2 cucumber
    - 2 apples

    Remove stems from apples, cut a cucumber in half and juice.
    The nice thing with apples and especially cucumbers, is you get a lot of juice out of them. This is a great when you just need something quick

    Parsley Pep Up
    - 1 cup of parsley
    - 1/2 apple
    - 2 carrots
    - 3 celery stalks

    Wash all thoroughly, remove apple stem, top the carrots, juice and enjoy!

    Carrot and Apple Zip
    - 2 carrots
    - 1 apple
    - 1″ of ginger

    Top carrots, remove apple stem and juice.

    Eye Eye Captain
    - 6 carrots
    - 1 cup of kale

    That’s right, it’s good for your eyes!

    Liver Health
    - 1/2 beet with greens
    - 3 apples

    Wash all thoroughly, remove apple stems and put the whole 1/2 a beet in.

    Green Juice Recipes Energizer
    - 2 apples
    - 1/2 cucumber
    - 1/2 lemon (peeled)
    - 1/2 cup of kale
    - 1/2 cup of spinach
    - 1/4 bunch of celery
    - 1/4 bulb of fennel
    - 1″ of ginger
    - 1/4 head of romaine lettuce

    This one is a real blast, brimming with goodness.

    Sweet Green Juice
    - 1 cucumber
    - 1 carrot
    - 1 green apple
    - 1/4 cup parsley
    - ¼ cup mint
    - 1 stalk of celery
    - ½ inch of fresh ginger
    - ½ lemon (peeled)

    Green juice recipes and green colored fruits and vegetables:
    One fundamental quality of green juice recipes is chlorophyll, which is the product of plants turning light into energy for insects and animals to eat. Without this, life as we know it, would not exist. Some of the many amazing benefits of chlorophyll include; powerful detoxifying properties including that of the liver, as well as removing unfriendly bacteria, parasites and mold. Chlorophyll can also improve our blood quality due to its molecular make up, similar to hemoglobin. It helps increase red blood cell count and increases the movement of oxygen throughout our blood. It also helps the repair and growth of all tissues in the body.


    _________________
    What is life?
    It is the flash of a firefly in the night, the breath of a buffalo in the wintertime. It is the little shadow which runs across the grass and loses itself in the sunset.

    With deepest respect ~ Aloha & Mahalo, Carol
    scottaleger
    scottaleger

    Posts : 16
    Join date : 2012-06-08
    Age : 29

    Vegetarian Kitchen  Empty Re: Vegetarian Kitchen

    Post  scottaleger on Fri Jun 08, 2012 6:11 am

    I like vegetarian Recipes
    mudra
    mudra

    Posts : 20266
    Join date : 2010-04-09
    Age : 65
    Location : belgium

    Vegetarian Kitchen  Empty Re: Vegetarian Kitchen

    Post  mudra on Wed May 27, 2015 3:09 pm

    Herb and Garlic Almond Cheese [Vegan, Gluten-Free]

    Vegetarian Kitchen  Screen-Shot-2015-05-21-at-3.01.32-PM1

    This is a super tasty vegan almond cheese that you can easily make at home. Just a handful of simple ingredients combine into a delicious plant-based treat! Non-dairy cheese goodness that you will want to eat all on your own.

    Ingredients

    1.5 cups plant milk (eg. almond, oat, rice, coconut, soy etc)
    1/2 cup almonds blanched
    1 tbsp lemon juice
    1/2 tsp white pepper
    2 tsp sea salt (Celtic or Himalayan)
    2 large cloves garlic
    1 tbsp mixed herbs
    1 tbsp agar agar powder
    2 tbsp tapioca starch
    1/2 cup hot boiled water

    Coating:

    1 tbs paprika
    1 tbs mixed Italian herbs

    Preparation

    Firstly, you’re going to need a medium sized saucepan, a blender and some cheese molds (I used mini spring form cake tins)

    Add all the ingredients (except the coating mix) into the blender and blend until smooth.

    Pour the mixture into a medium size saucepan and gradually bring to the boil before reducing heat to a simmer.

    After 5-10 minutes the mixture will become thick and creamy (see video for full step by step instructions). Quickly pour the mixture into your cheese moulds

    Place the cheese moulds into the fridge for 30 minutes or until set.

    Remove from moulds and carefully roll in the coating mix to coat the edges – this makes the cheese look great and taste even better!

    Arrow http://www.onegreenplanet.org/vegan-recipe/herb-and-garlic-almond-cheese/

    Love Always
    mudra


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