Wednesday, June 11, 2014

40 Vegetarian Recipes Ebook

Vegetarian Recipes Ebook Cover

Free Vegetarian Recipes EBook

Inside this recipe eBook you will find a recipe for Summer Grilled Veggie Sub, Tofu Joe's, Apple Cider Nut Bread and more.

Download the Cookbook Now

Monday, June 9, 2014

Apple Berry Corn Cakes

Ingredients:

1 cup whole grain cornmeal
1/2 cup whole wheat flour
1/4 cup wheat germ
1 1/2 teaspoon baking soda
2/3 cup low fat buttermilk
1/4 cup & 3 tablespoons frozen concentrate apple juice
2 egg whites, slightly beaten
1/4 cup canola oil
1 2/3 cup fresh blueberries
Canola non stick cooking spray

Method:

Set up a muffin tin by spraying each portion with the cooking spray.
Preheat oven to 400 degrees.
Place the cornmeal, flour, wheat germ and baking soda in a large bowl.
Combine.
Place the buttermilk in an alternate bowl.
Add the juice, egg whites and oil to the buttermilk being certain to blend well.
Gradually add the buttermilk mixture to the cornmeal mixture.
Mix just until the dry mixture is moistened.
Gently fold in the blueberries.
Place batter in every muffin cup filling 2/3 full.
Bake 18 minutes or until golden brown and toothpick inserted in the center comes out clean.
Cool before removing individual berry corn cakes from tin.

A New Take on Potato Au Gratin

Ingredients:

2 1/2 pounds red potatoes, peeled and cut into slices
1 medium white onion, sliced thin
Salt and pepper to taste
1 teaspoon thyme, divided
1 1/2 pounds ripe tomatoes, sliced thin
4 garlic cloves, diced
2 tablespoons olive oil
1/2 cup white wine
1 cup vegetable broth
1 tablespoon unsalted butter, optional

Method:

Spray cooking oil spray on the bottom interior of a square casserole dish.
Layer the bottom of the casserole dish with the onion cuts.
Lay 1/2 of the potato cuts on top of the onions.
Include the salt, pepper and 1/2 teaspoon of thyme.
Place the tomato cuts on top of that.
Sprinkle with the garlic.
Include more salt and pepper and the remaining 1/2 teaspoon of thyme.
Place the remaining potato cuts on top.
Spread the olive oil equally over the casserole.
Include the wine.
Put enough broth in the casserole to bring the fluid 3/4 up the sides of the dish.
Dab the top with butter if desired.
Preheat the oven to 375 degrees.
Cover the casserole with foil.
Bake 45 minutes.
Remove the foil and check to verify the top layer of potatoes are beginning to become tender.
They ought to be moist to the touch.
Keep baking the casserole uncovered for 45 minutes or until golden brown.
When the casserole is done you should be able to insert a knife through the middle with no resistance.