American Food Recipes
Vegetarian Recipes
Roasted Cauliflower
How to Make Rosted Cauliflower recipe
Ingredients for Rosted Cauliflower recipe
pound cauliflower,about 1 medium-large head,
trimmed and cut into 1/4-inch-thick slices
Extra virgin olive oil, to coat
Sea salt
Coarsely ground black pepper
Method
Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl.Pour on enough olive oil to coat (a few tablespoons).
Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet.
Drizzle any remaining oil from the bowl on top.
Bake, turning once,
until caramelized on edges and tender, 25 to 30 minutes.
Serve warm or at room temperature, as a side dish.
You can also sprinkle it with a very good aged vinegar. Or,
cut florets into smaller pieces and add to salads.
Drizzle any remaining oil from the bowl on top.
Bake, turning once,
until caramelized on edges and tender, 25 to 30 minutes.
Serve warm or at room temperature, as a side dish.
You can also sprinkle it with a very good aged vinegar. Or,
cut florets into smaller pieces and add to salads.
Vegetable Pasta Bake
How to Make Vegetable Pasta Bake Recipe
Ingredients Vegetable Pasta Bake recipe
1 red pepper, seeds removed, cut into bite-size chunks1 yellow pepper, seeds removed, cut into bite-size chunks
1 aubergine, finely chopped
1 courgette, finely chopped
1 red onion, sliced
3 tbsp olive oil
150g/5½oz cherry tomatoes, halved
400g tin chopped tomatoes
2 garlic cloves, crushed
3 tbsp roughly chopped basil
300g/10½oz pasta, such as gemelli or penne
150g/5½oz ball mozzarella, drained and finely chopped
2 tbsp pesto
2-3 tbsp finely grated Parmesan, or a vegetarian hard cheese alternative
salt and freshly ground black pepper
Method
Preheat the oven to 190C/170C Fan/Gas 5.
Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Season with salt and pepper and cook for 45 minutes, turning twice, until the vegetables are tender and golden brown.
Add the cherry tomatoes, chopped tomatoes, garlic and basil and cook for 10–15 minutes.
Meanwhile, cook the pasta in boiling salted water according to pack instructions. Add 4–6 tablespoons of the pasta cooking water to the vegetables to loosen the tomato sauce.
Drain the pasta and stir into the roasted vegetables. Stir through the mozzarella and pesto, top with Parmesan and return to the oven for another 10 minutes, until the cheese has melted.
Chana Masala Recipe Veg dish
How to make Chana Masala Recipe
Recipe Time: 40 Min
Serves: 4 to 6
10 sprigs fresh cilantro, stems and leaves separated
1 (1 1/2-inch) piece ginger, peeled and chopped coarse
2 garlic cloves, chopped coarse
2 serrano chiles, stemmed, halved, seeded and sliced thin crosswise, divided
3 tablespoons vegetable oil
1 (14.5-ounce) can whole peeled tomatoes
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon fennel seeds
2 (15-ounce) cans chickpeas, undrained
1 1/2 teaspoons garam masala
1/2 teaspoon table salt
Lime wedges
Cut cilantro stems into 1-inch lengths. Process chopped onion,
cilantro stems, ginger, garlic and
half of the serranos in a food processor until finely chopped,
scraping down the sides of the bowl as necessary, about 20 seconds.
Combine the onion mixture and oil in large saucepan. Cook over medium-high heat,
stirring frequently, until the onion is fully softened and
beginning to stick to saucepan, 5 to 7 minutes.
Serves: 4 to 6
Ingredients for Chana Masala Recipe
1 small red onion, quartered, divided10 sprigs fresh cilantro, stems and leaves separated
1 (1 1/2-inch) piece ginger, peeled and chopped coarse
2 garlic cloves, chopped coarse
2 serrano chiles, stemmed, halved, seeded and sliced thin crosswise, divided
3 tablespoons vegetable oil
1 (14.5-ounce) can whole peeled tomatoes
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon fennel seeds
2 (15-ounce) cans chickpeas, undrained
1 1/2 teaspoons garam masala
1/2 teaspoon table salt
Lime wedges
Method
Chop three-quarters of an onion coarse; reserve the remaining quarter for garnish.Cut cilantro stems into 1-inch lengths. Process chopped onion,
cilantro stems, ginger, garlic and
half of the serranos in a food processor until finely chopped,
scraping down the sides of the bowl as necessary, about 20 seconds.
Combine the onion mixture and oil in large saucepan. Cook over medium-high heat,
stirring frequently, until the onion is fully softened and
beginning to stick to saucepan, 5 to 7 minutes.
While the onion mixture cooks, process tomatoes and
their juice in the now-empty food processor until smooth,
about 30 seconds. Add paprika, cumin, turmeric and
fennel seeds to the onion mixture and cook,
stirring constantly, until fragrant, about 1 minute.
Stir in chickpeas and their liquid and processed tomatoes and bring to boil.
Adjust heat and simmer, then cover and simmer for 15 minutes.
While mixture cooks, chop reserved onion fine.
their juice in the now-empty food processor until smooth,
about 30 seconds. Add paprika, cumin, turmeric and
fennel seeds to the onion mixture and cook,
stirring constantly, until fragrant, about 1 minute.
Stir in chickpeas and their liquid and processed tomatoes and bring to boil.
Adjust heat and simmer, then cover and simmer for 15 minutes.
While mixture cooks, chop reserved onion fine.
Stir garam masala and salt into the chickpea mixture and cook,
uncovered and stirring occasionally,
until the chickpeas are softened and
sauce is thickened, 8 to 12 minutes longer.
Season with salt to taste.
Transfer to a wide, shallow serving bowl.
Sprinkle with chopped onion,
remaining serranos and cilantro leaves and serve,
passing lime wedges separately.
uncovered and stirring occasionally,
until the chickpeas are softened and
sauce is thickened, 8 to 12 minutes longer.
Season with salt to taste.
Transfer to a wide, shallow serving bowl.
Sprinkle with chopped onion,
remaining serranos and cilantro leaves and serve,
passing lime wedges separately.
Recipe notes: Because the sodium contents of canned chickpeas vary,
there is a small amount of salt in this recipe;
season with additional salt at the end if needed.
If you prefer a spicier dish, leave the seeds in the serrano chiles.
there is a small amount of salt in this recipe;
season with additional salt at the end if needed.
If you prefer a spicier dish, leave the seeds in the serrano chiles.
Sauteed green beans Recipe
How to make Green Beans Recipe
These sauteed green beans are the best way to cook green beans. It is a quick and easy method that makes perfectly tender and delicious garlic green beans. These make the perfect side dish for dinner and can be saved an reheated for another meal.
Ingredients for Green Beans Recipe
1 tbsp olive oil12 oz green beans
2 cloves garlic fresh
1/8 tsp salt - or to taste
1/8 tsp pepper - or to taste
Toppings (optional)
parmesan cheese
toasted pine nuts
crushed red pepper flakes
fresh chopped parsley
Method
Rinse and dry the green beans completely.
Break or cut off the ends of each bean.
Heat 1 tbsp of olive oil in a large skillet over medium high heat.
Once heated add the green beans and
cook for 6-7 minutes for thin green beans,
or 8-9 minutes for thick green beans,
stirring regularly until they begin to soften and brown slightly on the outside.
Use a garlic press to press in the garlic.
Then stir in the salt and pepper to taste and cook and additional 2 minutes.
Remove from the heat.
Garnish as desired and serve it.
Rinse and dry the green beans completely.
Break or cut off the ends of each bean.
Heat 1 tbsp of olive oil in a large skillet over medium high heat.
Once heated add the green beans and
cook for 6-7 minutes for thin green beans,
or 8-9 minutes for thick green beans,
stirring regularly until they begin to soften and brown slightly on the outside.
Use a garlic press to press in the garlic.
Then stir in the salt and pepper to taste and cook and additional 2 minutes.
Remove from the heat.
Garnish as desired and serve it.
What are green beans good for?
Green beans are high in vitamin K, and they also contain a decent amount of calcium. These nutrients are important for maintaining strong, healthy bones and reducing your risk of fractures. Getting enough folate isn't just important during pregnancy. The B vitamin is also important for reducing depression.Top 4 Vegetarian Recipes
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