Welcome to vegetarian cooking Guide
Vegetarian Cooking Job Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
Easy Vegetarian Cooking - 2 Great Recipes
from: www.CookingSmarter.comEasy vegetarian cooking is as easy as taking an individual’s favourite recipes and substituting the necessary ingredients to make it easy vegetarian cooking. There are several ways to create easy vegetarian cooking. Individuals can select what ever way is best for them to create easy vegetarian cooking. Here are two delicious recipes for easy vegetarian cooking.
Enchilada Bake
12 ounce vegetarian burger crumbles
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
• Preheat the oven to 375°F.
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, two cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
• Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.
Shepherd’s Pie
4 medium potatoes, diced
2 Tbsp. margarine
1/4 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 medium onion, finely chopped
1 Tbsp. vegetable oil
12 oz. faux ground beef-style crumbles
1 10.5-oz. can Campbells mushroom gravy
1 6-oz. can mixed peas and carrots, drained
Salt, garlic powder, pepper, and cayenne, to taste
• Boil the potatoes for twenty minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
• In a medium pan, sauté the onion in the oil until translucent.
• In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
• Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.
Christine Gray is a recognized authority on the subject of Cooking. Her website Cooking Smarter provides a wealth of information on everything you will need to know about Vegetarian Cooking. All rights reserved. Articles may be reprinted as long as the content and links remains intact and unchanged.
Vegetarian Cooking Job News
Terry Foster: Heat up the barbecue for grilled veggies
Let me make a confession. I have no idea what a curry mung burger is. But it sure tasted good during the Burger War at Pine Knob Golf Club.
Read more...On the Menu -- Panda Garden in Ellensburg
The salt and pepper shrimp at Panda Garden does an excellent job of pairing the two basic spices.
Read more...Top 10 vegetarian restaurants: squash player James Willstrop
After 10 years on tour, the world No 1 squash player James Willstrop reveals his favourite vegetarian haunts.
Read more...Transcript Digest
Wings of Freedom walk-through tours of historic aircraft, noon-5 p.m. May 30, 9 a.m.-5 p.m. May 31, 9 a.m.-noon June 1, Buchanan Airport, 550 Sally Ride Drive, Concord. $12 adults; $6 for 12, under; free for WWII veterans.
Read more...