Allen - Fabulous Vegetarian Recipes: Discover Best 30 Lip-Smacking, Delicious Vegetarian Recipes!

Fabulous Vegetarian Recipes Discover Best 30 Lip-Smacking, Delicious Vegetarian Recipes! BY: Allie Allen Copyright 2020 Allie Allen Copyright Notes This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions. The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing. My Gift to You for Buying My Book! I would like to extend an exclusive offer to receive free and discounted eBooks every day! This special gift is my way of saying thanks. If you fill in the subscription box below you will begin to receive special offers directly to your email.

Not only that! You will also receive notifications letting you know when an offer will expire. You will never miss a chance to get a free book! Who wouldnt want that? Fill in the subscriber information below and get started today! https://al ie-al en.getresponsepages.com/ Table of Contents Introduction Looking for vegetarian recipes that arent bland or boring? If so, this book is the perfect thing for you! Filled with 30 delicious vegetarian recipes that are chockful of flavor and oomph, youll find anything but boring here! From delicious Veggie Lasagna to Mushroom Cornish Pasties, theres everything for absolutely everyone and every occasion in this book! In addition, all of the recipes here are detailed and come with step-by-step instructions, making them super easy to prepare! So, what are you waiting for? Choose a recipe and lets get started! Green Cabbage Salad This salad is like a coleslaw and tastes absolutely delicious! Makes: 4 servings Prep: 5 mins Cook:Ingredients: 1 large head green cabbage 1 cup fresh mayonnaise cup crumbled blue cheese Half a red onion, diced cup golden raisins cup shredded Parmesan cheese 1 tart green apple, peeled, sliced, and diced Directions: Finely shred the cabbage into a bowl. Toss lightly with the remaining ingredients and serve slightly chilled. Veggie Lasagna By seasoning and browning all of the vegetables together before layering them in the pasta; you draw out the moisture and caramelize and intensify their sweetness, so your veggies are extra flavorful. Makes: 8 servings Prep: 25 mins Cook: 1 hrs. Ingredients: 2 tbsp extra-virgin olive oil 1 small yellow onion, chopped 8 ounces white button mushrooms, stemmed & quartered Coarse kosher salt & freshly ground black pepper 1 pound red bell peppers, cored, seeded, and chopped 1 pound zucchini, trimmed and chopped tsp crushed fennel seeds or fennel pollen 1 pound ricotta cheese 2 tbsp chopped flat-leaf parsley 2 ounces freshly grated Parmesan cheese (about cup) 1 large egg 8 ounces low-moisture mozzarella cheese (not fresh), shredded 1 recipe (4 cups) Classic & Simple Red Sauce, warm 15 dry lasagna noodles, cooked and cooled Directions: Cook vegetables: Preheat the oven to 375F and position a rack in the center.

Heat 1 tbsp of the oil in your large skillet over med-high heat until shimmering. Add the mushrooms & cook, stirring occasionally, until any liquid is evaporated and the mushrooms are lightly browned, 8 to 12 minutes. Add the onion, 1 tsp salt & tsp black pepper, and cook, stirring occasionally, about 5 minutes. Add the remaining oil and the bell peppers, zucchini, and fennel seeds or pollen and cook, stirring occasionally, for about 10 minutes longer. Season generously with salt and pepper. Make the cheese mixture: In a medium bowl, combine the ricotta, parsley, and half of the Parmesan and season to taste with tsp salt and tsp pepper.

Stir in the egg and half of the mozzarella. Make the lasagna: Spread half cup of the sauce of red in a 9 x 13-inch dish. Arrange 5 of the noodles, in the dish. Spoon 1/2 of the ricotta mixture onto the noodles, spreading to an even layer, followed by half of the vegetables. Top with 1 cups of the sauce. Arrange another 5 on top, followed by the remaining ricotta mixture and vegetables and another 1 cups sauce.

Arrange the remaining noodles on top and spread with the remaining sauce. Cook the lasagna: Sprinkle the remaining mozzarella & Parmesan on top & bake until the top is browned and crusty around the edges and the cheese is bubbling, about 45 minutes. Let the lasagna rest 20 minutes before cutting into squares and serving. Asparagus & Fontina Frittata A delicious frittata recipe with asparagus and cheese. Makes: 6 servings Prep: 10 mins Cook: 15 mins Ingredients: 6 eggs 1/2 tsp salt 1 tbsp olive oil 2 tbsp whipping cream 1 tbsp butter 1 lb. asparagus, trimmed & cut into " pieces 1 medium tomato, seeded & diced 1/4 tsp black pepper 3 oz fontina cheese, diced Directions: Whisk together the above-mentioned eggs, cream, salt, and pepper together in a bowl & set aside until needed.

Heat a skillet over med heat, & then add the oil and the butter. Once melted, add asparagus and saut for about 3 minutes. Increase the heat to med-high. Add the tomato & cook 2 mins longer. Put the egg mixture on top and cook until the eggs begin to set. Sprinkle with the cheese.

Reduce to med-low & cook an additional 2 mins. Next, place the skillet under the broiler. Then, cook until the eggs are set & the cheese is golden-brown on top, about 5 mins. Remove & let the frittata rest 2 minutes. Slice as a pie and serve. Baked Onions These onions are a great vegetarian starter, satisfyingly packed with almonds.

They also make a delicious accompaniment for a roast joint of meat. Makes: 4 servings Prep: 20 mins Cook: 20 mins Ingredients: 4 large onions (or 8 small onions), peeled but with the root left intact cup butter Stuffing: cup butter 2 shallots, peeled and finely diced 2 garlic cloves, peeled and finely crushed cup toasted flaked almonds 1 tbsp chopped sage 1 tbsp chopped parsley 1 tsp picked thyme leaves tsp freshly grated nutmeg, plus extra for serving 4 slices white bread, crusts removed, in crumbs