Easy Vegetarian Recipes

Breakfast
Roasted Breakfast Potatoes

Serves 2 to 4

    * 4 medium baking potatoes
    * 1 tablespoon garlic powder
    * 1 tablespoon onion salt
    * 1 tablespoon paprika
    * 1 tablespoon cumin
    * 1 tablespoon dried parsley
    * 1 teaspoon cayenne (or more to taste)
    * 1 teaspoon black pepper (or more to taste)
    * 1/4 cup olive oil

Preheat oven to 450oF.

Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

For added flavor, top with salsa or picante sauce.


Egg-Free Breakfast Scramble

Serves 2

    * 1 14-ounce package extra-firm tofu, drained
    * 2 tablespoons vegetable oil
    * 1/4 teaspoon turmeric
    * 1 tablespoon garlic powder
    * 1 teaspoon onion powder
    * 1/2 cup nutritional yeast
    * salt and pepper, to taste
    * 1/2 pound mushrooms, chopped (optional)
    * 1 green onion, finely chopped (optional)
    * 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.


Carrot Muffins

Serves 6 to 8

    * 1 cup whole-wheat flour
    * 1 cup oat bran
    * 1 tablespoon cornstarch
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon all-spice
    * 1/2 teaspoon cinnamon
    * 2/3 cup grated carrots
    * 1/3 cup maple syrup
    * 1 cup water
    * 1/4 cup canola oil

Preheat the oven to 375oF.

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.

Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.


Fluffy Pancakes

Serves 4

    * 1 1/2 cups flour
    * 1/2 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 tablespoon sugar
    * 1 1/2 cups soymilk or water
    * 2 tablespoons vegetable oil

Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.

Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.


Tofu French Toast

Makes 6 pieces

    * 8 ounces silken tofu
    * 1/2 cup water
    * 1 teaspoon sweetener (molasses or maple syrup)
    * 1/2 teaspoon cinnamon
    * 1 banana
    * 6 slices of bread
    * fresh berries (optional)
    * maple syrup

Mix all the ingredients except the bread in a blender until smooth. Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.

Serve with fresh berries or maple syrup.





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You should try these breakfast recipes at home. It's easy to assemble, very healthy and delicious. Your family will loved this. Even your kids can help you cooking these easy recipes.

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Is there a better way to peel and devein shrimp?

Here is one way taught to me by a professional chef that I Can recommend to you.

The easiest way I know to peel and devein shrimp is to buy them already done. The problem with that is

    * They cost more money
    * They are less protected against freezing
    * There are times when you just want the shell and tail left on especially if you are going to barbecue them.

Buying Shrimp

Just so you know, almost all shrimp you buy at your local grocery store behind the glass have been frozen and defrosted for you. So why not just

wait until there is a great sale on frozen shrimp and purchase a bag to keep in your freezer. They are easy to defrost and it's great having them on hand for a quick appetizer or to use to make dinner.

Defrosting Mistake I've Made For Years

I typically defrost frozen shrimp by removing them from the bag, putting them in a bowl and running water over them. WRONG. I just learned that water should never touch the shrimp or they will lose flavor.

(And I'm not so sure shrimp has that much flavor to start with...it's all about what you cook or dip them in that makes them taste so good.)

A better idea would be to remove the shrimp you need, put them in a zip lock bag and either let them defrost in the refridgerator overnight or run them under cold water in the bag. You never want to defrost them in the microwave because you just may cook them some before you even get started.

What About the Peel and Tail?

Depending on how you are going to cook them and how you are going to present them determines whether I live them on or not. If I'm making a scampy or using the shrimp in a pasta dish, I like to remove both the peel and the tail.

Don't you just hate when restaurants leave the tail on and you don't know what to do with it. Is it polite to grab it with your fingers and what are you suppose to do with it once you bite it off?

Now if I'm going to grill shrimp, I sometimes leave the peel and tail on to keep the meat moist and then remove it just before serving or let my guests remove them. You have to be careful not to burn the shells or they can leave an unpleasant taste to the meat.

A quick and easy tip when grilling shrimp with just the tails is to wrap the tail in tin foil and remove it before serving. This will keep the tip from burning on a hot grill messing up the presentation.





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Deveining your shrimp is easy just follow these directions and you'll be ready to cook shrimp dishes.

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Raspberry Chocolate Heart Tart

Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that's perfect for Valentine's Day.


Ingredients

    * 1 purchased refrigerated pie pastry for 9-inch pie
    * 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    * 2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
    * 2 teaspoons vanilla extract
    * 2 cups raspberries, rinsed and dried
    * Sifted powdered sugar

Cooking Instructions

   1. Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
   2. Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
   3. Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
   4. Arrange raspberries over chocolate; sprinkle with powdered sugar.

Servings: 8 to 10




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You should serve this to your loved ones, they will enjoy this tart and easy to make..

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Blind cooking handy hints

Hints and Tips for blind sighted beginner Chefs

If you have partial vision, buy some black and some white dishes. Place dark ingredients in white dishes and light ingredients in black dishes. The contrast makes it easier to see ingredients.

Before cooking, measure out and arrange ingredients in dishes in the order they will be needed.

Invest in a Braille labeller and label all jars of food, ingredients, etc making a note of use by date.

The intensity of your hob can be assessed if you hold your hand about a foot above. Watch your sleeve, jumper, tie, long beard or low hanging nose hair etc.

The more that your cooking experience and skills grow, the more you’ll start looking for gadgets to aid your way. This is especially useful for the visually impaired and blind. Things like; finger cutting guards, slow cooker, talking microwaves, talking scales, bread makers (My favourite toy), bread slicing guide etc. not necessities but handy so write those Xmas lists now.

Buy garlic, chilli, ginger (in fact, most herbs etc) in tubes of paste as well as getting pre-chopped veg for ease to cut out the tedium of cutting veg. You can do all that messy stuff as your skill and confidence grows.
A mandolin slicer will work well though for veg etc but try to get one that attaches to a bowl to avoid messy floor.

When peeling garlic cloves or onions you’ll find it easier if you snip the ends off first then peel.

Fed up with buying fresh garlic then only using one clove. With this tip you can buy a lorry load of Garlic and not waste a bit. Peel it all, stick it in a blender, blend to a paste and then freeze in clove size blobs in cling film. These can then be carefully transferred into a plastic sealed container, labelled and returned to the freezer.
The above tip can be utilised for many other things including ginger, sun dried tomato etc. I got this tip from a good friend (Thanks Tehmina), she also uses a blend of garlic and ginger. Don’t ask me the proportions but it’s tasty.

If a bit of an otherwise good recipe frightens you, always look for alternative methods to avoid difficulties. Things like hot fat etc may be a little un-nerving when you CAN see, but when you can't it sounds like a fire spitting, hissing dragon/serpent. Oven, microwave or grill maybe a friendlier option.

Freeze chopped leafy fresh herbs such as basil, rosemary or thyme in ice cube trays. Place chopped herbs in a bag add water to barely cover them. Shake to cover properly then pour into ice cube tray to freeze. When needing herb throw them straight into your cooking to melt.

Always read full recipe beforehand. Things may need to thaw, set, etc, so check that you’ve allowed enough time.

If you're a beginner, start with very simple recipes. As confidence grows, then and only then, move on.

Keep notes (Recipes, good ingredient brands etc) as well as recording your notes on the results on recipes you try.





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This is very nice. This tips will really help those people who loves to cook and have eye defects. Hope that many people can apply these tips.

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