Veggies 4 Everyone

Who said eating veggies is hard? You can make vegetarian meals as exciting as munching pork or chicken. As a matter of fact, you can prepare a luxurious vegetarian recipes for dinner that will turn your family appetizing for the delicious cuisines you have for them. Not only you are maintaining yourself healthy, you as well get to enjoy the best that veggie recipes have for you. There are so many veggie recipes that you can try, most of them are very simple to prepare and won’t cost you so much.

Arugula and Goat Cheese Pizza

Ingredients:

• 6 tbsp pesto sauce
• 3 fresh roma tomatoes, thinly sliced
• 2 cloves garlic, peeled & thinly sliced
• 1 medium – large unbaked pizza crust
• 1 (8 oz) pkg seasoned goat cheese
• 1 c fresh arugula
• 1 tsp olive oil

Directions:

• Preheat the oven as declared in pizza crust instructions.
• Spread out pesto on the crust, slice goat cheese into thin coins, and place across the pizza.
• Place tomato slices all over goat cheese and scatter with garlic.
• Then, brush crust’s edge with olive oil.
• Put pizza on preheated oven and back for up to 10 minutes.
• Check every no and again and remove the pizza when already golden.

Vegetarian Curry

Ingredients:

• 2¹/₂ tbsp curry powder
• 2 cloves crushed garlic
• 2 tbsp tomato paste
• 2 tbsp chopped fresh cilantro
• 1¹/₂ c water
• 1 (14.5 oz.) can diced tomatoes
• 1 cube vegetable bouillon
• 1 (10 oz.) pkg frozen mixed vegetables
• 1 tbsp olive oil
• 1 onion, chopped
• salt and pepper to taste

Directions:

• Set the stove on medium-high heat.
• Saute onion and garlin in hot oil until golden brown.
• Add and stir curry powder and tomato paste for up to three (3) minutes.
• Add and stir tomatoes, vegetables bouillon, frozen mixed vegetables and water.
• Add salt and pepper to taste. Cook for thirty (30) minutes until vegetables are well done.

Portobello Mushroom Stroganoff

Ingredients:

• 8 oz dried egg noodles
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 1¹/₂ c vegetable broth
• 1¹/₂ c sour cream
• 1 large onion (chopped)
• ¹/₄ c chopped fresh parsley
• ³/₄ lb portobello mushrooms (sliced)

Directions:

• Boil salted water, and cook egg noodles until firm before draining.
• Set stove in medium heat, and then melt butter on a large heavy skillet.
• Add onion and stir until softened
• Raise the heat to medium-high and add portobello mushrooms.
• Set aside the mushroom when it turns to limp and brown.
• Stir vegetable broths. And wait until it boils and cook until the mixture reduces to 1/3.
• Mix together the sour cream and flour before combining it with mushroom sauce.
• Place skillet to the stove and cook over low heat until sauce thickens.
• Add parsley and season to taste

From processed to fresh food, one of the most common ingredients used in dishes today are tomatoes. Aside from being a simple ingredient to a dish (e.g. tomato sauce or fresh sautéed tomatoes), tomatoes are now being used for many other purposes such as a cake flavor, a candy or even a juice drink.

Tomatoes are very popular for being a good heart-food; this has given tomato lovers one other reason to love this vegetable. So for those who love putting tomatoes into their dishes, here are some helpful tips in how to cook tomato right. Read on and get informed!

Tip # 1: Tomatoes are generally very soft vegetables and will require a sharp knife for slicing. If not, you could end up squashing the entire vegetable and spilling out the seeds – something that we want to keep away from. The best knife that you can use for slicing tomatoes is a sharp serrated knife.

Tip # 2: Stay away from aluminum cooking utensils when you are cooking tomatoes. Why? This is because tomatoes are acidic and the aluminum in your pans can react with this substance adding a bitter taste to your dishes. Aside from that, the reaction can also cause your tomatoes to loose color and look pale. In turn, the acid from your tomatoes can also discolor your aluminum pans.

Tip # 3: Tomatoes are acidic, so to bring out its color and flavor, you can add a pinch of salt or sugar during the cooking process. If you want to be more creative, you can also add shredded carrots to combat the acidity and at the same time add a little color to your dish.

Tip # 4: There are a wide variety of tomatoes available in the market today – each variety can perfectly fit any kind of dish you are making. Cherry tomatoes and grape tomatoes are the best choices for salads and raw dishes while plum tomatoes are the best choice for sauces.

The huge variety of tomatoes has almost made them a staple for any kind of dish. Aside from this, there is comfort in knowing that these vegetables are good for our heart and our health in general. So make use of this delicious vegetable and enjoy them in every meal!

Garlic is probably one of the most popular spices / vegetables in the entire planet. Well loved for its pungent odor, garlic is being used to spice up practically every kind of dish in the world. For some, this may be as far as you know about garlic; but did you know that there are many other things that you should know about this world renowned spice? So for all you garlic lovers out there, if you want to learn more about your favorite spice, then this is the perfect article to read!

One important thing that you should know about cooking garlic is that the more you cut them up, the stronger the flavor will come out. Why is this so? Smaller pieces can expose more surface area of the cloves and thus releasing more of the flavor. So if you do not want your garlic to overpower your dish, then try not to cut them up too finely. On the other hand, if you want more of that spice in your food then the best way to squeeze that flavor out from your cloves in by finely chopping them up.

Another way that you can mellow down that strong pungent flavor is by cooking or baking the cloves themselves. The heat can turn garlic flavor into a delicate sweet and nutty taste – the perfect taste to flavor desserts such as ice cream and even pastries. The rule of thumb in sautéing or cooking garlic is to never overcook. Overcooked garlic can turn bitter and can ruin your entire dish. So put it over the heat in just a few minutes and after which – you can now proceed you’re your next ingredient.

The most useful kitchen tool that garlic lovers should have in their kitchens is a good garlic presser. Although there are many designs and brands available in the market, the best design to pick should be the ones that you can easily clean after use and can remove the peel during the pressing – this way you do not have to go through the trouble or removing the skin yourself.

So there you have it garlic lovers: added information about your favorite spice! Chop them, bake them or cook them whole – your dishes are definitely tastier with them around!

Asparagus is one of the few vegetables that are very abundant during the spring season. Generally, crops are harvested during the months of February to June, with April reaching the peak harvest. Harvesting is done in time when the fern leaves start to develop, picking is done especially by hand. There are male and female stems – where males are the most preferred cultivars for their larger stalks.

Today in the market, there is a large selection of asparagus varieties that we can choose from. Usually, asparagus are graded according to their size from jumbo, large, standard down to the small sizes. Although generally, all of these varieties taste the same, the differences for the selection are the size of each varieties and their color. So to familiarize yourself with the different asparagus varieties and how they are used for cooking, just keep in reading and find out what they are!

• Green asparagus – this kind of asparagus is the most common and is usually as thick as a regular pencil. This variety is the most popular kind in the United States.
• Violet or Purple asparagus – commonly found in England and Italy, this variety is known to have a very thick and sturdy stalk.
• White asparagus – this variety of asparagus is most well loved for its delicate taste. White asparagus are made by growing the usual varieties in confined areas – without the sun, causing the vegetable to grow without its usual pigments and hence, the white colored flesh.
• Wild asparagus – this variety can be seen growing in the wild all around Europe. Rarely available in the market, if you want to use this kind of variety in your dishes, then you need to spend a whole lot of time hunting for them in the outdoors.

Using these different varieties of asparagus is one way of adding color and lofeto your dishes. And a good dish should not be a feast for your taste buds but for the entire senses as well. So get creative and be ready to try these different varieties in your dishes today!

Acorn squash can be the perfect addition to vegetable dishes, most commonly loved for its sweet taste and wonderful, creamy texture. One of the biggest challenges when it comes to cooking this vegetable is that acorn squashes can be quite hard when not cooked right. So let us help you out, listed below are some great tips on how to cook acorn squash – the right way, and how to turn your boring vegetable dishes into something you would look forward having!

• The very first challenges cooks meet in acorn squash cooking is the slicing- acorn squash has a very sturdy body that will require a good sharp knife. A good technique that you can do is to pierce the entire body first, soften it by putting the vegetable in the microwave for one or two minutes and letting it cool down before cutting. After cooling, cut the entire body in a longitudinal manner (stem side down).
• Acorn squash are usually served with its shell on because its ribbed shape makes it very hard peel. But if you need the fleshy part alone, then you can cook the entire vegetable first – and remove the skin until it is tender enough to be scooped out.
• Boiling is a no-no in acorn squash since it can destroy the color and the flavor of the vegetable.
• If you want to cook the acorn squash whole, you can simply pop it in the microwave for one and a half hours at 350 degrees Fahrenheit. But before doing so, do not forget to pierce the vegetable all around its body to ensure that all of the heat gets completely inside the flesh. So how to know when you’re done? A thoroughly cooked vegetable will yield to very tender pressure. And once it’s done, you can let it cool and cut the entire vegetable in half.
• If you happen to buy a stringy squash, then do not worry. You can remove all of that string by simply putting it in the mixer for 20 minutes – first at high speed and switch to medium or low speed for the last 10 minutes.

Cooking acorn squash the right way is the key to making that perfect vegetable dish. So do not forget to follow these easy tips when cooking!