Tag: vegetarian

Stuffed Mushroom Caps

I kind a have love / hate relationship with
mushrooms. I remember few years ago I used to eat them quite often. But when I
was pregnant with my son, I absolutely hated any kind of mushrooms. So I
stopped buying them for almost a year. If you think I am kidding, than you are
wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?

I do regret it now, because of it my daughter now
do not eat mushrooms at all, but prior that she loved eating my creamy mushroom
soup at least once every other week. I do hope she grows out of it and she will
eat them again. Actually I haven’t made that soup for over two years now
(oops!), but I really should make a batch.


So when finally I felt like I could try to eat
mushrooms again, I almost immediately thought about these little mushroom
bites.  They are great appetizers or
party food and can be prepped ahead of time. Than when you are ready to serve, simply
stuff the mushrooms with a filling, bake for 20 minutes and serve. The other great
thing about these mushrooms that the filling combinations can be endless!  So what are you waiting for? Go, bake some
and fell in love with these stuffed mushroom caps! 😉 

Hungry for more? Follow me on Twitter, Instagram , Facebook and Pinterest for latest updates.
Mushroom Caps
Serves 6 as appetizer
24 white button mushrooms
250 g cream cheese, at room temperature
1 large garlic clove, minced
2 tbs chopped coriander
1 tbs chopped parsley
60 g grated mature cheddar cheese
Salt, pepper to taste
½ cup bread crumbs, divided in half
Olive oil
1.Preaheat oven to 180 C, line cookie sheet with grease-proof
2. With damp kitchen towel clean the mushrooms,
remove the stems and set aside.
3.In a large bowl combine cream cheese, minced
garlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs.
Finley chop mushroom stems and add to the cream cheese. Mix all until combined.
Season with salt and pepper.
4.Scoop about 1 tbs of cream cheese mix into the
mushroom caps. Sprinkle with remaining breadcrumbs and drizzle with little
olive oil.
5.Bake for 20-25 minutes or until browned. Leave
for a few minutes to cool before serving.
Like mushrooms? Why not to try these recipes 😉

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

Courgette and Aubergine Chutney


 Recently my local store had sale on courgettes. They were
pretty cheap, so my greedy inner voice told me it would be good idea to buy
whole lot of them. And I listened.  So
there they were, sitting in the fridge and waited for their fate. I have to say
I had no idea what to do with them and because of that I kid of regretted that
I bought so many. Lesson learned – do not buy large quantity of food unless you
know what you are going to do with them.

Anyhow, after a few days of ignoring them and a few days of
pondering what to do with them I made my mind. After seeing delicious looking
courgette chips on pinterest, I decided to try them out. Let me tell you, it
was B-I-G fail. I do not know what went wrong, but they tasted horrible. Good
thing I was only using few of the courgettes to try the recipe.  Yay for that!
And then I remembered my mom and grandma used to make
courgette and aubergine chutney. Every summer they would make big batches of
this chutney and canned it. We would eat it through the autumn and winter months.
And if we are lucky we would have one or two jars left in spring. It is usually
served as a side dish or, as I like to eat it, on toasted or fresh bread. Yum!
It is very easy to make this chutney, but the process itself
can take time as I fry each ingredient separately before putting them together
in one pot. I just think it tastes much better this way rather than dumping all
in one pot.  That is why I like to use
two frying pans to cut the cooking time. 
Firstly I like to prep my veggies before I start to cook. I
chop the onion, grate the carrots. Cut off each end of courgettes
and cut lengthwise in half then cut each half in half again, ending up with quarters, then just chop them up. I do not bother to peel courgettes
skin but if you like than do it. Then peel and chop the aubergines, chop the
bell pepper and tomatoes.
Now that you are done prepping your veggies, preheat two
frying pans over medium-low heat.  Add 2
tablespoons of oil into each pan. When the pan is hot, add onions to one and
courgettes to another. You may need to fry courgette in batches. When the onion
is softened a bit, add carrots. Fry for couple of minutes and then transfer to
medium/large pot. Same with the courgettes, fry until they are softened, then
transfer to the pot. Repeat same with aubergine, pepper and tomatoes. Add more
oil to the pans as needed. Just be aware that courgettes and aubergines soak a
lot of oil, you may add a little bit of water to the pans instead of oil.
After, when all of your veggies are softened and transferred
to the pot, add vegetable cube, or if you prefer season with salt and pepper. Stir
the veggies and then cover the pot with the lid; simmer on low heat for about
20-25 minutes or until veggies are done. For a little heat add one chilli
pepper to the pot, do not chop it, just add the whole chilli and when the chutney is
done, discard it.
Once cooled, transfer to an air-tight container and keep it
in the fridge for up to 5 days.
You can serve chutney warm or cold. Enjoy!
 Hungry for more? Follow me on Twitter, Instagram , Facebook and Pinterest for latest updates.

and Aubergine Chutney
Makes approx 750ml
1 large onion, chopped
2-3 carrots, grated
4 courgettes (approx 1 – 1,5 kg), chopped
2 aubergines, peeled and chopped
1 red bell pepper, chopped
3 large tomatoes, chopped (you can use canned
tomatoes as well)
Oil for frying
Vegetable cube (if preferred can be used salt
and pepper)
1 chilli pepper
1.Firstly prep the vegetables. Chop the onions,
grate the carrots. Cut off each end of courgettes and cut lengthwise in half then cut each half
in half again, ending up with quarters,
then just chop them up. Then peel and chop the aubergines, chop the bell pepper
and tomatoes.
2.Preahet two frying pans over medium heat. Add 2
tbs of oil to each pan. To one pan add onions and fry until slightly softened, then
add carrots and fry for another minute. Transfer to a medium/large pot. To the
second pan add courgettes and fry until softened; you may need to do it in
batches. Repeat with the rest of the veggies, adding oil to the pan when
3.After all of your veggies are softened and transferred
to the pot, add whole chilli pepper and vegetable cube to it. Cover the pot
with the lid and let it simmer on low heat for about 20-25 minutes or until veggies
are done. Discard the chilli pepper when chutney is done.
4.Let the chutney cool before transferring to an
air tight container. Keep it in the refrigerator for up to 5 days.  Chutney can be served warm or cold. Enjoy!
Note: Courgettes and aubergines can soak up a
lot of oil, therefore you can add a little water to the pans instead of oil.

One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it. 
And I did.
Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in my mind. Actually I thought about two things.

One is pesto. Walnut and spinach pesto to be exact.  Spinach pesto is nice alternative to basil as it has milder taste and is as delicious as basil pesto.
With plenty spinach left I could only think about one thing to do with them. And that’s to make a soup.  Very simple but very soul warming soup.
That day our souls definitely were warmed and happy : )
Spinach and Coconut Soup
Prep time:  15 min
Total time: 40 min
Serves 4
25 g butter
1 onion, chopped
2 garlic cloves, chopped
1 large potato, cut in chunks
500 ml vegetable stock
400 g fresh spinach
250 ml coconut milk
Chilli flakes and black pepper to taste
In a large saucepan melt butter then add onion and cook for 5 minutes. Add garlic and continue to cook for another minute.
Add vegetable stock and potato to the saucepan, cover with lid and bring it to a boil. Reduce heat and continue to cook for 10 minutes or until potato is cooked.
Add spinach and cook for 2 minutes or until wilted.
Transfer soup into the blender and blend thoroughly. Return to the saucepan and add coconut milk, chilli flakes and black pepper. Bring to a gentle simmer then turn heat off.
Serve with fresh bread.
Walnut and Spinach Pesto
Prep time: 10 min
Total time: 10 min
Makes 1 cup
300 g fresh spinach leaves
50 g parsley, chopped
1 garlic clove
80 g walnuts
Salt and black pepper to taste
3-4 tbs olive oil
Put first 5 ingredients into the blender or food processor and blend thoroughly.
Slowly pour in oil to the mixture with machine still running.
Keep pesto in a fridge in a sealed container or jar, just don’t forget to top with more oil.

Daring Cooks January Challange – Hearty Winter Stew The French Way

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.
Garlic Confit
(Makes approx.480 ml)
360 ml olive oil
2 g salt
10 whole black peppercorns
5 sprigs fresh thyme
65 garlic cloves, peeled
1 bay leaf
Preheat oven to 150⁰C. 
In a large pot place all ingredients and pour in oil; make sure all garlic is covered with oil. 
Bake for 1 hour or until garlic is golden brown and tender. Let it cool.
To store transfer garlic and oil to a glass jar; cover with plastic wrap.
Can be refrigerated for up to 2 weeks.
Vegetarian Cassoulet
Prep time : 30 min
Cooking time : 1 h
(Serves 4-6)
3 medium leeks, white and pale green parts only
4 medium carrots, chopped
4 garlic cloves, chopped (from recipe above)
60 ml olive oil
4 thyme sprigs
2 parsley sprigs
1 bay leaf
1 g ground cloves
Salt, pepper to taste
2 cans white beans, rinsed and drained
960 ml water or vegetable broth
300 g fresh bread crumbs
80 ml olive oil
12 g chopped garlic
80 g chopped parsley
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash and pat dry.
In a large pot heat up oil over medium heat; add leeks, carrots, celery, garlic, thyme and parsley, cloves. Season with salt and pepper. Cook for about 15 minutes then add beans and pour in water. Cook for further 30 minutes, stirring occasionally, or until carrots are tender.
Preheat oven to 180⁰C.In a bowl toss breadcrumbs, oil and garlic until well coated. Spread in a baking sheet and toast for 12-15 minutes. Let it cool.
Return breadcrumbs to the bowl and stir in parsley. 
To finish cassoulet:
Discard herb sprigs and bay leaf .With potato masher mash some of beans to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Soybean Koftas with Tomato Sauce

(Serves 2-3) Ingredients: For koftas: 150 gram soybeans ½ of red onion, finely chopped 2 garlic cloves, minced 1 potato 3 tablespoons of chopped parsley Salt, pepper to taste 4 teaspoons of butter 30-50 grams of breadcrumbs

For tomato sauce: 1 can of tomatoes 1 garlic clove, minced 1 onion, chopped ½ teaspoon garam masala 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon ground pepper ½ teaspoon cayenne pepper Salt to taste Oil

Method: In cold water soak soybeans overnight. In a saucepan bring water to a boil, add soybean and cook for 40-45 minutes or until soft. Boil or steam the potato for 15-20 minutes or until tender. Preheat frying pan and add 2 tablespoons of butter. When butter is melted add onion and garlic, sauté for a few minutes. In a large mixing bowl combine soybeans, potato, onion, garlic, parsley and mash everything with potato masher or you can blend in a food processor/ blender. Season with salt and pepper. From the mixture form medium size balls, coat with breadcrumbs. Preheat frying pan and add rest of the butter then lightly fry soya koftas. For tomato sauce, in a saucepan add oil, onion, garlic and spices. Sauté for a minute then add tomatoes. Bring to a boil then reduce heat and add koftas. Simmer for 5 minutes. Serve immediately.

Spaghetti Bake

This is yummy vegetarian dish that can be enjoyed by vegetarians and not so vegetarians. Great way to use leftover spaghetti and easily can be adapted to your liking!

(Serves 3-4) Ingredients: 500 gram spaghetti 250 gram mushroom, chopped 1 onion, chopped 2 garlic cloves, minced 125 ml cream 100 ml milk 1 teaspoon mustard 3 tablespoons of flour 1 zucchini, sliced 50 gram white cheese, grated Salt, pepper to taste Oil

Method: Preheat oven to 200 degrees C. Grease baking pan. In a saucepan bring water to a boil, add salt and spaghetti; cook for 10 minutes then drain and set aside. In a skillet heat up oil; add onion, garlic and sauté for 5 minutes then add mushroom and continue to sauté for further 10 minutes; continuously stirring add flour then cream and milk, simmer for 10 minutes. To the sauce add mustard, season with salt and pepper. Transfer sauce to the spaghetti and mix all together. On the bottom of the baking pan arrange slices of zucchini. Place spaghetti mixture on the top of zucchini and press slightly. Bake for 25-30 minutes.