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Archive for the ‘Vegetarian’ Category

Egg Foo Yung

From the Ultimate Vegetarian Cookbook, this is one of our favorite light meals for those nights when we’re just sick of eating so much meat. This one-dish recipe cooks up quick and easy and tastes great. However it also works very well as a side dish. According to my husband, the rice is better if made a day ahead but it works for me if I make it just before preparation too. It may appear sticky but once mixed into the other ingredients, all trace of stickiness is gone.

30 min | 15 min prep

SERVES 4 (2)

• 3 eggs, beaten
• salt and pepper
• five-spice powder, a good pinch (optional)
• 3 tablespoons sunflower oil
• 4 green onions, sliced
• 1 clove garlic, crushed
• 1 small green pepper, seeded and chopped
• 4 ounces fresh bean sprouts
• 3 cups cooked jasmine rice
• 3 tablespoons light soy sauce
• 1 tablespoon sesame oil

1. Season the eggs and beat in the five spice powder, if using.
2. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
3. Cook rather like an omelette, pulling the mixture away from the sides and allowing the rest to slip underneath.
4. Cook the egg until firm and then tip out.
5. Chop the ‘omelette’ into small strips.
6. Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
7. Mix in the cooked rice and heat thoroughly, stirring well.
8. Add the soy sauce and sesame oil then return the egg and mix in well.
9. Serve immediately, piping hot.

Spinach & Feta Pasta

An all time favourite of ours and one I use often when needing a break from meat. It’s fast and easy to make and tastes wonderful. Some fresh crusty rolls for mopping up the juices is all that’s needed to finish this meal. I use a lot more of the red pepper flakes to add zing and probably more feta as well since it’s my favourite cheese. This a very filling dinner for those nights when we want to eat vegetarian and Ken requests this one frequently.

40 min | 25 min prep

SERVES 4 (or 2)

• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 3 cups chopped fresh plum tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted.
3. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Source: allrecipessuki