Warm Aubergine Tomato Salad
Roast the capsicums over your stove top gas burners, or under oven grill, until skin turns evenly black. Immediately place in a plastic bag and let cool. Prepare the tomatoes by cutting a cross into the bottom of each and drop in boiling water ... [... more]
All Recipes AU |
Nile River Lentil Soup
Stir in lentils, ginger, cumin and coriander and coat with onion/garlic mixture. Bring to boil, reduce heat to low, cover pot and simmer for about 45 minutes (it may only take 30 minutes) or until lentils are tender. Take the pot off the burner, ... [... more]
International Vegetarian Union |
Gambas Al Ajillo - Garlic Prawns - EVA LOMBARDO, CAFE TAPAS
You will need a terracotta tapas dish for this recipe. INGREDIENTS Place terracotta tapas dish directly onto hot burner and heat. Fill dish half way with oil and add garlic, chilli and vegetable salt. When ingredients begin to cook and sizzle to ... [... more]
Australian Womens Weekly |
Barbequed Pizza
If you don't have an unglazed terracotta tile you can use a double layer of alfoil. INGREDIENTS Preheat the barbeque, turning on all three burners. Place an unglazed terracotta tile on the BBQ for 1/2 hour to heat. Knead lightly and divide the ... [... more]
Australian Womens Weekly |
BBQ tuna with pancetta and tomato sauce
Heat 2 teaspoons olive oil in small saucepan over medium heat on wok burner of barbecue. Add pancetta; cook, stirring until starting to brown. Add onion and garlic; cook, stirring 3 minutes or until softened. Deglaze pan with vinegar and red ... [... more]
Australian Womens Weekly |
Barbecued peaches
Toast almonds in non-stick frying pan on wok burner of the barbecue, or over the grill, shaking occasionally, until golden; transfer to a small bowl. Sprinkle sugar evenly over base of same pan. Place over high heat and allow to slowly melt and ... [... more]
Australian Womens Weekly |
Chillies rellenos
Light burner and blister skin of chillies until skin becomes blackened and charred. Turn chillies to blister evenly. Pre-heat oven at 220°C 200°C/fan-forced. Slice tops off chillies, remove seeds and set aside. In large frying pan heat oil and ... [... more]
Australian Womens Weekly |
Garlic Rice
Recipe can be doubled - original serves 4 - don't remember origin Have electric burner on MEDIUM - gas burner on MEDIUM TO LOW FLAME - Do not let burn. Place olive oil in nonstick skillet - just til melted - add garlic - saute for 2 minutes ... [... more]
International Vegetarian Union |
Vegetarian Recipes Around the World - Fudge
I have the BEST recipe for fudge, but I have to give my mother credit. Put all ingredients into a sauce pot and on medium low heat (on an electric burner, I use #4 or 5). As you are mixing, add about 1/2 cup to 1 cup soymilk to liquefy the sugar ... [... more]
International Vegetarian Union |
Rhubarb-Strawberry Jam
Mix equal parts sugar, 1/2" chunks rhubarb, and sliced strawberries in a saucepan large enough to allow for simmering and let sit on cold burner for one hour to bring out the juice. Bring mixture to boiling and cook for about 1/2 hour, ... [... more]
International Vegetarian Union |
Vegetarian Recipes Around the World - 20 minute healthy soup
My concoction out of time and intent on preparing something satisfying. When this basic sauce is done, add salt, pepper and grated ginger. Boil for 10 min., correct seasonings and add the chopped cilantro (or parsley) with the burner off. As a ... [... more]
International Vegetarian Union |
Quick Tofu Strips
Cut tofo into thin strips - 1/8" put soya sauce in a bowl, put the yeast in a bowl, Fry in pan (6 at a time) until firm and brown, turn every few minutes. coat a frying pan with veg. oil, turn on burner to medium heat, dip strips into soy sauce ... [... more]
International Vegetarian Union |
