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Category Archives: Vegetarian
Watermelon Curry
Watermelon Curry ¼ large seedless watermelon, cut in 1 ½ inch cubes 1 ½ red chili Pinch of turmeric ½ tsp coriander 1 tsp garlic puree 2 T oil ¼ tsp cumin seeds Sugar to taste 2-3 tsp lime juice … Continue reading
Posted in Appetizers, Indian Cuisine and Curries, Side Dishes, Vegetarian
Tagged curry, Watermelon
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Corn Casserole
6 ears of corn grated 2 eggs 1/4 cup milk 1 tsp salt 1 tsp pepper Beat eggs yolks thoroughly and mix with corn, add milk, salt and pepper. Beat egg whites until soft peaks form. Carefully fold whites into corn … Continue reading
Posted in Eat your vegetables, Side Dishes, Vegetarian
Tagged casserole, Corn, creamed
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Ravioli – Swiss Chard and Cheese Filling
6 cups Spinach or Swiss Chard stems and spines removed, finely chopped 12 T oil 12 eggs 1 cup grated cheese or mixture of grated parmesan and ricotta cheese 1 tsp nutmeg 1/2 tsp cloves parsley garlic marjarom grated bread crumbs Stuff … Continue reading
Posted in Helen's Kitchen, Italian Restaurant, Vegetarian
Tagged chard, Cheese, filling, ravioli
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Green Pasta – al verde pasta
My mom didn’t have a food processor when I was kid, so all this would have been hand chopped. I loved green spaghetti night. I didn’t have the original recipe, so I kept trying to find a recipe that came close. This … Continue reading
Posted in Dinner Time, Helen's Kitchen, Salads, Vegetarian
Tagged basil, Garlic, green, parsley, pasta, penne, spaghetti, verde
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Califlower and Potato Curry – allo gobi
Califlower and potato curry I have also had this with carrots added. Also excellent. Califlower is not my thing but while traveling, a friend ordered this dish and the memory is still with me. 1 ½ cups chopped fresh coconut (or substitute 1/2 … Continue reading
Posted in Eat your vegetables, Indian Cuisine and Curries, Vegetarian
Tagged califlower, curry, Potato
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Eggplant Parmesan – Parmigiana di Melanzani
1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices Salt Flout 1/4 to 1/2 cup olive oil 2 cups your favorite pasta sauce 8 ounces mozzarella cheese, thinly sliced 1/2 cup freshly greated Parmesan cheese Preheat oven to … Continue reading
Posted in Dinner Time, Italian Restaurant, Vegetarian
Tagged Eggplant, Parmesan, vegan
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Parsnip, Apple, Carrot, Macadamian Nut Soup
My Mom used to make parsnips. I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain! Serves … Continue reading
Posted in Soup Kitchen, Vegetarian
Tagged apple, carrot, chestnut, Macadamian, Parsnips
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Stuffed Portabello Mushrooms – Spinach, Ricotta and Mozzarella
4 large Portobello mushrooms 2/3 cup Ricotta cheese 10 oz bag spinach, cooked, squeezed and chopped 2 tbsp flour 1 large garlic clove, minced 1 medium onion, chopped 1 cup monterrey jack or mozzarella cheese, grated or finely diced 2 … Continue reading
Posted in Appetizers, Eat your vegetables, Vegetarian
Tagged mozzarella, Mushrooms, portabello, ricotta, Spinach
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Salsa Cruda and Spaghetti
 The combination of hot pasta and fresh, cool, ripe tomatoes, basil and garlic is fabulous. Do not serve cheese with this sauce. 3-4 large, ripe eating tomatoes 1/2 cup shredded basil leaves 1 clove garlic, minced 1/2 cup good olive … Continue reading
Tomato and Basil Topping for Bruschetta
 2 Diced tomatoes (Some recipes would have you peel the tomatoes, not happening in my kitchen. Who has that kinda time?) 5-10 Finely chopped or shredded basil leaves Finely chopped garlic (at least one clove) Splash with Champagne Vinegarette … Continue reading
Posted in Appetizers, Fan Favorites, Italian Restaurant, Vegetarian
Tagged Bruschetta, Tomato
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