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Articles 1 to 12 of 32:
Artichoke & Kidney Bean Paella
Cook onion and garlic in oil 3-4 minutes, stirring frequently, until crisp-tender. Cook uncovered 5-10 more minutes, stirring occasionally, until rice and peas are tender. Heat oil in a 12-inch skillet over medium-high heat. Stir in broth and ... [... more]
International Vegetarian Union |
Cabbage with Juniper Berries
Add the onion, garlic and juniper berries and lightly cook for 5 minutes, until the onion is soft. Cover and cook the cabbage in its own juices for 10 minutes, stirring occasionally. The cabbage should be slightly crunchy and not soft. Serve ... [... more]
International Vegetarian Union |
Tomato-Basil Soup with Orzo
Here is another recipe from the October Vegetarian times which sounds delicious! If you still have a few ripe tomatoes, this soup is certain to bring back the August warmth. Saute onion, garlic and pepper 8 to 10 minutes, stirring frequently, ... [... more]
International Vegetarian Union |
Portobello Mushroom Fajitas
Heat oil, garlic, cumin, and salt in a 10-inch skillet over medium-high heat. Cook mushrooms and bell pepper mixture in oil for 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Spoon about 1/2 cup mushroom mixture onto each ... [... more]
International Vegetarian Union |
Wild And Brown Rice With Leeks, Asparagus And Corn
In a large cast iron skillet or Dutch oven, heat oil; add leeks, zucchini and garlic. Cook over medium heat about 7 minutes, stirring occasionally. Stir in water, brown rice, wild rice, carrots, peas, corn, parsley, thyme, pepper and salt. Cover ... [... more]
International Vegetarian Union |
Pasta e Fagioli
In a large heavy-bottomed pot, heat 2 tbsp of the olive oil over medium heat. Add onion and carrot and saute for 4 to 5 minutes, stirring frequently. Add to pot along with tomatoes, vegetable broth, and bay leaf. Cook partially covered for 1 1/2 ... [... more]
International Vegetarian Union |
Sweet Mango Chutney (Aam ki Chutni)
Reduce the heat to low, and simmer for 30 to 40 minutes, stirring occasionaly to prevent the ingredients from sticking to the bottom of the pan. Remove the pan from the heat and let the chutney cool before serving. Bring all the ingredients to a ... [... more]
International Vegetarian Union |
Summer Stew with Vegetables
Dissolve cornstarch in water. HERBS: thyme, tarragon or a mixture. In large pan, soften onion and garlic in oil, covered, over low heat. Then add the vegetables and brown 5-6 minutes, stirring and turning. Gradually add stock, stirring and bring ... [... more]
International Vegetarian Union |
Fiesta Pasta
In a 12-inch skillet, heat oil over medium heat and saute zucchini, onion, peppers, and garlic 5 minutes or until vegetables are tender-crisp, stirring occasionally. Reduce heat to low, simmer, uncovered, about 10 minutes, stirring frequently, ... [... more]
International Vegetarian Union |
Eggplant, Red Pepper & Spinach Curry
Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes. In a medium pot, heat oil/margarine. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly. In another pot, cook the [... more]
International Vegetarian Union |
Curried Yellow Split Pea Soup
Add other vegetables and saute 10 minutes, stirring occasionally. Rinse peas and bring to a boil with bay and water. Turn to simmer and cook until soft. Boil potatoes until soft. Heat oil over low/medium heat and add onion and garlic. Add curry ... [... more]
International Vegetarian Union |
Mediterranean Fusilli
Originally from Betty Crocker's Easy One-Dish Meals, Sept. 1995 Cook capers and garlic in oil, stirring constantly, until garlic is golden. Reduce heat, cover and simmer 20 minutes, stirring occasionally. 2 28-oz cans Roma (Italian pear-shaped) ... [... more]
International Vegetarian Union |
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