Showing posts with label stuffed. Show all posts
Showing posts with label stuffed. Show all posts
Saturday, May 3, 2014
Vegan Stuffed Red Peppers Recipe
These sweet pointed red stuffed peppers are a delightful treat to cook and eat.
If you want to impress with a very tasty vegan meal then my recipe is the vegan meal for you.
The red peppers are not stuffed with rice or potatoes, they are stuffed with a parsnip and zucchini filling with garlic soya yogurt and portobello mushrooms.
The gorgeous bright red peppers taste naturally sweet and roasted while the filling is creamy and delicious with a hint of garlic mushroom flavours. I use half of a teaspoon of my mild curry powder recipe which shows how small amounts of curry powder spices can season dishes in such a fantastic way without it even tasting of curry.
My vegan stuffed peppers recipe is easy to make and contains many healthy ingredients.
Red peppers contain more Vitamin C than oranges, parsnips are high in fibre and like the mushrooms and zucchinis contain many vitamins and minerals.
Ingredients for Vegan Stuffed Peppers Recipe
2 Medium Sweet Red Pointed Peppers
650g Parsnips (peeled, chunks)
150g Zucchini (peeled, small chunks)
1 Garlic clove (minced)
2 Flat Portobello mushrooms (diced small)
1/2 tsp Chef Jeenas Mild Curry powder
Rice bran oil or other oil
2 Tbsp Soya Yogurt
Salt to season
How to make Vegan Stuffed Peppers
Drizzle a little oil onto a baking tray.
Carefully slice two red peppers down the middle, remove and discard all of the seeds.
Place peppers onto the oven tray.
Put the zucchini and parsnips into a pan with some lightly salted water, bring to the boil and boil on a medium heat for 20 minutes or until all the vegetables have softened enough to mash.
While the parsnips and zucchini cook drizzle a small amount of oil into a small frying pan and gently fry the mushrooms for a few minutes stiring often - pour straight onto a plate.
Using the same pan use a very small amount of oil and fry the garlic for minute or two making sure that you constantly stir the garlic around the pan to prevent burning - add the curry powder keep stiring for one minute then take straight from the heat and pour onto the plate.You want the garlic to be cooked but not burnt.
If you over cook the garlic start again.
When the parsnips and zucchini are cooked drain all of the water away and mash.
Taste and add salt to season.
Taste and add salt to season.
Add the yogurt and keep mashing.
Stir the mushroom and garlic into the mash.
Spoon the parsnip and zucchini mash mixture into the peppers.
Once cooked serve with basmati rice.
Enjoy Chef Jeenas Vegan Stuffed Pointed Red Peppers Recipe.
See more of Chefs step-by-step vegan recipes:
Vegan recipes page 1
Vegan recipes page 2
Vegan recipes page 3
Vegan recipes page 4
Vegan recipes page 5
Vegan recipes page 1
Vegan recipes page 2
Vegan recipes page 3
Vegan recipes page 4
Vegan recipes page 5
Thursday, January 30, 2014
Vegetable cheese stuffed bread bun recipe
We can play as we wish with the bread bun recipe, we can make stuffed buns that are vegetarian or non-vegetarian or desserts. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft stuffed buns. These buns are perfect for break fast/lunch or dinner any time you will, i assure you that they will fill your stomach . I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.
Now coming to recipe
Directions:
For curry:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
For Bread:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
Now coming to recipe
Ingredients:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp
For Curry
Grated potato-1cup
Grated carrot-1cup
onions thinly sliced-1cup
green peas/batani-1/4cup
pepper powder-1/2tbsp
Salt to taste
Lemon juice 2tbsp
Others:
Vegetable oil--2tbsp
Mozzarella cheese
Directions:
For curry:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)
For Bread:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
Friday, January 17, 2014
RICE STUFFED MUSHROOMS
The origin of this recipe is fairly humble: Hubby was hungry for steak and I was not, so I stuffed some large button mushrooms full of leftover spicey red rice and topped them with Monterrey Jack cheese and baked them. They were so good, I ate way too much...the rest of them I re-heated (microwave) for lunch the next day and they were excellent.
I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice. 
I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese.
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
Delicous and good for you if you go easy on the cheese.
Read More..
I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice. I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese. Click Here for my Spicey Red Rice Recipe
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
Delicous and good for you if you go easy on the cheese.
Subscribe to:
Comments (Atom)