Find us on Facebook
More keeppies by Sagittarius
Top 10 best vegitarian dishes by Sagittarius ,  Dec 2, 2013

Eggplant lasagna with chopped nut filling


  • 2 eggplants
  • 3-4 tbs. olive oil
  • 150 grams mixed nuts, chopped
  • 2 shallots, chopped
  • 1 tbs. paprika paste
  • 325 grams tofu , pureed
  • salt and pepper to taste
  • 4 tomatoes, sliced


  1. Slice the eggplants lengthwise, in thin slices and fry in the olive oil till lightly browned. (3-4 min.)
  2. Chop the nuts in a kitchen machine or food processor.
  3. Season to taste with salt, pepper and paprika.
  4. Puree the tofu adding the paprika paste, salt and pepper.
  5. Place 1 slice of eggplant on the bottom of an oven proof dish.
  6. Spread the tofu mixture on top and then some of the nut mixture.
  7. Repeat this again with a second slice of eggplant, tofu mixture and nuts.
  8. Top with a slice of eggplant the tofu mixture and sliced tomatoes and sprinkle a few nuts on top.
  9. Do the entire proceedure again for each “lasagna stack”.
  10. Place all in a preheated oven at 200 (C) and bake for 10 minutes.

“The Best” (Vegetarian) Lasagna


2 large onions, thinly sliced
4 sprigs of thyme
6 medium zucchini, sliced evenly into 1/3” rounds
3 plum tomatoes, sliced very thinly (less then 5 mm)
Lasagna noodles for 3 layers (no-bake or parboiled, up to you)
1/4 cup basil pesto (fresh or purchased)
1 pound ricotta cheese
1/2 cup grated Parmesan cheese
zest of 1 lemon
1/8 c + 1 T chopped parsley
8 oz shredded mozzarella
1 cup fresh breadcrumbs
1 T Dijon mustard
8 T olive oil
3 T butter
Optional: Greens from 1/4 pound ramps


1. Add 2 T olive oil and 1 T butter to a large skillet and heat on low until butter is melted. Add onions and leaves from 2 sprigs of thyme. Sauté over low heat about 1 hour until onions are caramelized. If not sweet to taste after 1 hour, increase the heat to medium till onions are browned.
2. Preheat oven to 300 °F. In a large bowl, toss zucchini slices with 4 T oil, and salt to taste. Arrange rounds on 2 baking sheets and bake 40 minutes until tender and slightly desiccated. Increase temperature to 400 and bake 10 minutes more until tops are browned.
3. In a medium bowl, mix ricotta with shredded parmesan, lemon zest, 1/8 c. parsley, and salt and black pepper to taste.
4. In a small pan, melt 2 T butter over medium heat until foamed. Add in leaves from remaining 2 sprigs of thyme, 1 T Dijon mustard, and 1 T finely chopped parsley. Remove from heat and whisk vigorously. Add in breadcrumbs, toss to combine, and set aside.
5. With all materials prepared, assemble the lasagna layers in a 9 x 13” baking dish, in the following order, remembering to lightly season between layers:
a. 1/3 of onions
b. 1/3 of zucchini
c. 1/3 of tomato slices
d. 1 whole layer of prepared pasta
e. evenly brush pesto over pasta in a very thin layer (use 1/3rd or less)
f. 1/3rd of ricotta mixture, spread evenly to edges of pan
g. If using, evenly cover ricotta mixture with 1 layer of ramp greens
h. 1/3rd of shredded mozzarella
6. Repeat to create 3 full layers, using up most of your ingredients (you may have some leftover, just eat it all in a sandwich). Over the top, sprinkle the breadcrumb mixture. Cover lasagna in aluminum foil and refrigerate overnight.
7. Preheat oven to 350 °F. Take lasagna out of refrigerator and place directly in the oven. Bake covered for 20 minutes, then remove foil and bake an additional 40 minutes till bubbly.

Spinach Artichoke-Stuffed Mushrooms Recipe


  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup Daisy Brand Sour Cream
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/3 cup shredded part-skim mozzarella cheese
  • 4 tablespoons shredded Parmesan cheese, divided
  • 3/4 teaspoon garlic salt
  • 30 to 35 large fresh mushrooms


  • In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic salt.
  • Remove stems from mushrooms (discard stems or save for another use). Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese.
  • Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. Yield: 30-35 appetizers.

Beetroot and goat cheese Salad

What you need for this beetroot and goat cheese salad

- 75 grams of rucola
- 100 grams of cooked and grated beetroot
- 100 grams of goat cheese
- 30 grams of walnuts
- extra vierge olive oil

The combination of the sweet beetroot, the soft and creamy goat cheese and the rucola is just perfect. I love this salad! Perfect for summer days together with a for example a barbecue.

Learn how to make this beetroot and goat cheese salad after the jump. . .

Vegetable Broth/Vegetable Clear Soup


  • Chopped onion – 3 cups
  • Celery sticks -  4
  • Diced carrots – 3 cups
  • Bell peppers -  2
  • Tomatoes – 4 (I used roma tomatoes)
  • Garlic – 3 cloves
  • Cloves – 3 count
  • Bay leaf – 1
  • Black whole pepper – 6 to 7
  • Fresh Parsley – a bunch
  • Water – 2 litre

Method of Preparation:

  1. Chop the vegetabled into small cubes.
  2. In a deep bottomed pan, add a tsp of olive oil or any oil and add onions.
  3. Toss them for 3 minutes and add carrots, tomatoes and bell peppers.
  4. Let them cook for 5 minutes. Toss them in between.
  5. In a large vessel add 2 litre of water and allow it boil and add the tossed vegetables along with the other ingredients.
  6. Let them boil till they become half the quantity.
  7. Now pour the broth through a colander into a large container.
  8. The filtered liquid is your broth.
  9. You can use it for making any soups or store it in the refrigerator in an air tight container for future use.
  10. You can use up to 2- 3 weeks.
  11. Don’t waste the filtered vegetables. You can eat it just like that or toss it with some oil, green chillies and salt and have it as a side.
  12. I had it as a veggie clear soup with all the vegetables and some salt and pepper.
  13. It was very nice and tasty.



  • 16 ounces dairy-free vegan cheese
  • Cornmeal, for dusting
  • Whole-Wheat Crust, recipe follows
  • 1 jar pizza sauce (recommended: Muir Glen Organic Sauce)
  • 3 red bell peppers, stemmed, seeded, and cut into large chunks
  • 1 orange bell pepper, stemmed, seeded, and cut into large chunks
  • 2 medium red onions, cut into large chunks
  • 4 portobello mushroom caps, cut into large chunks



Preheat the oven to 350 degrees F.

Cut the cheese into large chunks that will fit in the shredder attachment of a food processor. Shred the cheese in the processor. Sprinkle cornmeal on a clean surface and roll out the dough until it is approximately 1/2-inch thick (should be about an 18-inch circle). Transfer dough to a pizza stone or rimless pan large enough to hold it.

Spread the sauce over the surface of the crust, leaving approximately 1/2-inch of crust around the edge. Sprinkle the cut vegetables on top of the sauce and then sprinkle the cheese over the veggies.

Bake for approximately 20 minutes, or until golden brown and bubbly. Serve hot


Whole-Wheat Crust:

  • 1 cup whole-wheat flour
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 1/4 cups warm water (about 110 degrees F)
  • 2 tablespoons honey

Sift the flours together in a medium sized bowl. Place the yeast in a separate bowl and pour the warm water over it; let stand for about 5 minutes. Combine all ingredients in the bowl of a stand mixer with the dough hook attachment, mixing for approximately 5 minutes. Set the dough aside to rise for approximately 2 hours.

Once the dough has risen, roll out the dough to a circle that is approximately 1/2-inch thick and about 18 inches in diameter.

Broccoli and Cheese Stuffed Potatoes


4 potato(es), russet

1 pound broccoli, fresh

2 cups cheese, cheddar, grated

salt and pepper, to taste


To cook potatoes in a slow cooker, wash the potatoes and prick each potato several times with a fork. Wrap each potato in foil and place in slow cooker. Cook on low for 8-10 hours depending on size of potatoes or on high for 4-5 hours. Otherwise, if using a conventional oven, bake at 400 degrees for about 1 hour. Wash broccoli and remove tough stem. Cut florets into bite side pieces. In a medium sauce pan, bring approximately 4 cups of water to a boil over high heat. Add broccoli and reduce heat to a simmer. Continue cooking broccoli until just tender. Remove broccoli from heat, drain and pour into a bowl. Slice the tops off of the cooked potatoes, add salt and pepper and soften potatoes with a fork. Top with broccoli and the shredded cheese and place in microwave for approximately 30 seconds to melt the cheese.

Roasted Bell Peppers Stuffed with Quinoa

  • 1 tablespoon olive oil, plus more for oiling the pan
  • 1 red onion, chopped
  • 1/2 pound sliced mushrooms
  • 1 cup chopped carrots
  • 7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded
  • 1/2 cup chopped parsley
  • 1/4 pound baby spinach
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1 cup uncooked quinoa, rinsed and cooked according to package directions (Learn to Cook: Quinoa)
  • Salt and pepper to taste
  • 1/2 cup roasted, salted cashews

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

Simple Vegetable Stir Fry


3 tablespoons canola oil
1 medium onion, thinly sliced
1 tablespoon fermented black beans, lightly crushed
10 large fresh shiitake mushrooms, stems removed, caps cut into 1/4″ thick slices
3 garlic cloves, peeled and finely minced
2 tablespoons dark soy sauce
1 teaspoon raw or brown sugar
1/2 pound gai lan, thick stems removed and discarded, the rest cut into 2″ pieces
1/4 cup chicken or vegetable stock or broth
1 sweet red bell pepper, cored, seeded and cut into 1/4″ thick strips
2 tablespoons oyster sauce
1/4 teaspoon sesame oil


Heat wok until it smokes, then add canola oil, and allow to heat thirty seconds more, until the oil shimmers with movement.

Add the onion and stir fry about a minute, until it begins to take on color. Add the black beans,a nd stir fry for another thirty seconds or so.

Add the mushrooms, and continue stir frying. When the mushrooms shrink, after about a minute, add the garlic, soy sauce and sugar and stir fry for about another thirty seconds. Add the gai lan and the broth or stock, and bring mushrooms up to the top of the gai lan, scooping the greens close to the bottom of the wok. When the leaves to the gai lan brighten in color and wilt, add the bell pepper and stir fry for another thirty seconds.

Add the oyster sauce and stir fry to combine thoroughly and to heat it through. Remove from heat and drizzle with sesame oil, giving the dish a final stir before scooping it onto a heated platter and serving with steamed rice.

Vegetarian Ma-Po Tofu


Yields: 6 servings

1 (12-ounce) package silken tofu
3 tablespoons tapioca starch
2 tablespoons soy sauce
1 teaspoon black bean sauce
2 teaspoons chili garlic sauce, to taste
1 (14 ounce) can low sodium vegetable broth, as needed
2 green onions, thinly chopped
1 fresh Serrano chili pepper, sliced
1 teaspoon sea salt
1 cup shiitake mushrooms, sliced
½ cup carrots, shredded
½ cup red bell pepper, sliced
½ cup green beans, chopped
4 teaspoons garlic, finely chopped
4 tablespoons canola oil, as needed
1 teaspoon black peppercorns, freshly ground
1 tablespoon cilantro, coarsely chopped
1 teaspoon roasted sesame oil, optional


Drain the liquid from the package of tofu. Slice the tofu in two, horizontally. Silken tofu is very delicate and easily breakable. Gently cut the tofu into 1/2-inch square cubes. Set aside.

Mix the tapioca starch, soy sauce, about 1/3 cup of broth, chili garlic and black bean sauces. Set aside.

Heat about a tablespoon of oil in a wok.  When the oil is hot, add a teaspoon of garlic. As the garlic becomes slightly golden, stir-fry the green beans. When the color becomes almost translucent, season with 1/4 teaspoon of sea salt. This will help keep a nice green color. Cook for about another minute. Don't overcook the vegetables as they will continue cooking in the broth later. Transfer to a plate. Repeat the same procedure three times (oil, garlic, stir-fry the vegetables, season with salt, transfer to a plate) with the bell pepper, the carrots and shiitake mushrooms. Set the plate aside.

In the same wok, drizzle a little more oil. Place the slices of Serrano chili. This will help bring a nice fragrance to the dish. Add the remaining broth. Bring to a boil. Mix the tapioca mixture to prevent the starch from sticking to the bottom of the wok. Add the tapioca liquid to the boiling broth. Continuously stir the broth as it will thicken very quickly. 

Pour the vegetables and cubed tofu into the wok. Check the texture of the sauce, it should be thick and syrupy. If you find the sauce to be too thick, add 2 to 4 tablespoon of water. Cook for about 2 minutes. Add the sliced green onions. Stir gently as the silken tofu can break. 

Sprinkle with black pepper and the chopped cilantro. Drizzle with sesame oil.

Serve immediately with steamed rice. I served mine with brown rice for a healthier meal.