Vegetable-recipes

Spring Vegetable Soup Recipe

Soups aren’t only reserved for winter – you can now create this light vegetable soup which is perfect alternative to a carb-loaded meal.

Garnish with lemon for a super-sweet flavour, and enjoy with a side of toasted bread for extra texture.

RELATED: Easy Pumpkin Soup Recipe

Serves 4

Ingredients

2 tablespoons olive oil

1 onion

2 cloves garlic

2 potatoes

100g asparagus

100g cabbage

100g fresh peas

2 cups vegetable stock

2 tablespoons creme fraiche

Method

  1. Heat the oil, then fry the onion until glossy. Add the garlic and vegetables, then cook until golden brown.
  2. Pour the vegetable stock and bring the entire mixture to a boil. Simmer, and pour in the creme fraiche. Season with salt and pepper, and serve with a side of warm toast.

Image via Taste

May 27, 2015

Rainbow Salad Veggie Bowls Recipe

One of the biggest food trends at the moment is most definitely a salad, but it doesn’t mean they have to be bland and boring!

Create this delicious vegetable bowl which not only tastes incredible, but is super-filling and looks perfect for Instagram, so don’t forget the hashtags!

RELATED: How To Make Mason Jar Salads

Ingredients

1 cup kale

1/2 cup cooked quinoa

1/2 cup beets

1/3 cup beets

3-5 broccoli florets

30g radish

30g beets (cubed)

1/2 avocado (sliced)

Juice of 1/2 lemon

Method

  1. Place the leafy greens at the bottom of your salad for the base.
  2. Arrange the vegetables, cooked grains, and finally the avocado on top.
  3. Dress with oil and lemon juice to finish.

Image via In My Bowl

March 5, 2015

Quick and Easy Mediterranean Vegetable Salad

Treat yourself to a delicious lunchtime snack of colourful vegetables which are tasty and filling.

Our delicious recipe takes only 2 minutes to prepare, and can be stored in the fridge for an instant lunch or dinner snack. For extra flavour, add a few sliced kalamata olives and sprinkled rocket over the top before with lemon juice before serving.

RELATED: 5 Mediterranean Foods To Try

Ingredients

5 cherry tomatoes (sliced)

1 roma tomato (sliced)

1/4 cup red capsicum

1/4 cup chopped zucchini slices

1/3 cup roasted peppers

1/3 cup kalamata olives (pitted and sliced)

1 cucumber (sliced)

1/2 cup rocket

Cos lettuce

1/2 lemon (for dressing)

1 tbsp olive oil

Salt and pepper

Method

  1. Wash and slice all of the vegetables, and place into a large bowl.
  2. Squeeze the juice from 1/2 a lemon, and season with salt and cracked pepper. Toss well, then serve. Feel free to serve the vegetables raw, or lightly grill the zucchini and red capsicum to enhance their flavour.

Image via National Times

February 10, 2015

Tomato, Eggplant and Zucchini Gratin Recipe

Gratins are fabulous any time of the year because they can be made with almost any ingredient, and are ready in less than 30 minutes.

Our recipe takes inspiration from a classic French dish mainly revolving around eggplant, tomato, and of course zucchini. The result is a creamy main meal with a slight crunch around the corners, and packed with colour and taste.

RELATED: Classic Nicoise Salad

Ingredients

1/4 cup extra virgin olive oil

1 medium eggplant

1.5 tablespoon Herbes de Provence

Salt and freshly ground pepper

2 medium zucchinis

2 ripe tomatoes

1/2 cup freshly ground breadcrumbs

1/2 cup grated Parmesan cheese

Method

  1. Preheat the oven to 400ºF (200ºC), and sprinkle some olive oil over a pan lined with baking paper.
  2. Slice the eggplant into diagonals and lay each slice over the tray. Brush with oil, and sprinkle lightly with salt and Herbes de Provence.
  3. Bake for 10-15 minutes or until the eggplant is soft in the centre. Take them out to cool.
  4. Slice the zucchini and tomatoes, and spread them out evenly over the eggplant. Seeason with salt and freshly ground pepper.
  5. Arrange each slice so that the previous row is still visible, this will allow them to cook evenly.
  6. Sprinkle with Parmesan cheese, breadcrumbs, olive oil, and grated cheese before cooking in the over for 30-40 minutes. Remove only until the top is golden or the centre is nice and soft.

Image and Recipe via Food Beest, Blogher

January 21, 2015

Meat-Free Mondays: Vegetable Fritters

These delicious vegetable fritters are a great vegetarian recipe the whole family will love, and an easy way to use up leftover vegetables. Serve with tzatziki and salad on the side.

Ingredients
1 zucchini
1 x220g can sweetcorn kernels, drained
1 small carrot
1 small Spanish onion
¼ cup self-raising flour
½ tsp ground cumin
¼ tsp cinnamon
3 eggs, separated
Olive oil cooking spray
Tzatziki to serve
Cherry tomatoes and salad greens to serve

Method
1. Preheat oven to 150c. Grate zucchini, carrot and onion and place in a large bowl along with the drained corn. Add flour cumin and cinnamon.

2. Stir egg yolks through and season to taste with freshly ground black pepper. Whisk egg whites to firm peaks and gently fold through fritter mixture. Spray a large frying pan with olive oil and heat over medium heat.

3. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden. Remove from pan and keep warm in oven. Repeat with remaining mix.

4. Serve immediately with tzatziki, cherry tomatoes and mixed green leaves on the side.

What’s your favourite way to use up leftover vegetables?

July 15, 2013

Meat-Free Mondays: Creamy Mushroom Quinoa Risotto

Quinoa is an easily digestible grain which contains more protein than any other grain – almost twice as much as rice. It makes a delicious addition to this mushroom risotto recipe.

Serves 4

Ingredients

300ml boiling water

15g mixed dried mushrooms

900ml vegetable stock

2 tbsp olive oil

200g white closed cup mushrooms,sliced

200g brown closed cup mushrooms,sliced

1 onion,chopped

2 cloves garlic,crushed

175g quinoa

175g arborio rice

100ml dry white wine

25g freshly grated Parmesan cheese

2 tbsp snipped fresh basil leaves or rosemary leaves

Method

1. Place the dried mushrooms in a bowl,cover with the boiling water and leave to soak for 10mins,drain,reserving the liquid and chop the mushrooms. Place the chicken stock in a large pan,add the dried mushroom liquid and slowly bring to the boil,leave on a gentle simmer.

2. Heat half the oil in a large pan,add the mushrooms and sautÈ over a high heat for 2-3mins until golden brown. Transfer to a plate and set aside.

3. Add the remaining oil to the pan,add the onion and sautÈ for 2-3mins. Add the chopped dried mushrooms,garlic,quinoa and rice and stir for 30 seconds. Add the wine and gently simmer,stirring until the liquid has evapourated.

4. Add a ladleful of the hot stock to the rice mixture and cook,stirring until the liquid has been absorbed. Repeat until the rice is tender and the stock has all been used about 15-20mins. Stir in the reserved mushrooms, Parmesan and basil or rosemary and remove from the heat. Serve.

What’s your favourite quinoa recipe?

June 17, 2013

Meat-Free Mondays: Mushroom Curry

You won’t miss the meat in this delicious cardamom-scented mushroom curry. It takes less than 20 minutes to make – serve with basmati rice and naan bread.

Ingredients

400g mushrooms, sliced finely

1 onion, sliced finely

3 cloves garlic, sliced

2-4 tomatoes, chopped

1 tsp fresh ginger, chopped finely

¼ fresh chili, de-seeded and sliced finely, or ¼ tsp chili powder

½ tsp ground cumin

4 green cardamom pods, crushed

1 tsp garam masala

1 tbsp fresh coriander, chopped

120ml tomato juice or water

Oil or ghee

Salt

Method

1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.

2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the coriander leaves and salt. Stir these in well.

3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft. Serve with basmati rice and naan bread.

What’s your favourite vegetarian recipe?

March 11, 2013