Creamy Veggie Vermicelli Food

CREAMY VEGGIE VERMICELLI

Steps:

• In a large skillet, saute broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions., In a large saucepan, cook and stir the cream cheese and milk over medium heat until smooth. Add the Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat., Stir lemon zest into the vegetables. Drain vermicelli; place in a large serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.

VEGGIE VERMICELLI

Steps:

• Put the noodles in a heatproof bowl and cover with boiled water from the kettle. Leave for 3-5 mins to soften, then drain and plunge the noodles into a bowl of cold water to prevent them drying out. Set aside.
• Whisk all the dressing ingredients with 2 tsp cold water in a small bowl and season lightly. Put the carrots, cucumber ribbons, sugar snap peas and half the coriander in a bowl, then toss with half the dressing.
• Drain the noodles well, then toss with the vegetables. Divide between two plates, then top with the rest of the coriander and the peanuts. Serve with the remaining dressing on the side for drizzling over.

VEGETABLE VERMICELLI

Steps:

• Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

CREAMY VEGGIE VERMICELLI

Steps:

• In a large skillet, saute the broccoli and asparagus in butter for 8-10 minutes or until crisp-tender. Meanwhile, cook vermicelli according to package directions.
• In a saucepan, cook and stir the cream cheese and milk over medium heat until smooth and blended. Add Parmesan cheese, salt and pepper; cook 2 minutes longer or until blended. Remove from the heat.
• Stir lemon peel into the vegetables. Drain vermicelli; place in a serving bowl. Add vegetables and cheese sauce; toss to coat. Serve immediately.

VEGETABLE VERMICELLI UPUMA

Steps:

• Boil water in a pot.
• Add a little salt.
• Boil the carrots, beans and cauliflower in it for 10 minutes.
• Drain.
• Keep aside.
• Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
• of oil till slightly underdone.
• Drain.
• Refresh under cold water.
• Keep aside.
• Heat the rest of the oil.
• Add mustard seeds and curry leaves.
• Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
• Saute until the onion turns light brown.
• Add green chillies.
• Add the cooked peas, carrots, beans, cauliflower, capsicum and salt.
• Saute for 5 minutes.
• Add the cooked vermicelli.
• Stir gently.
• Cook for 5 minutes.
• Remove from heat.
• Squeeze lemon juice over it.
• Serve hot for breakfast!

CREAMY PAYASAM (VERMICELLI PUDDING)

Steps:

• Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
• Add 10 cashews and fry till light brown.
• Add the raisins and fry till swollen.
• Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
• Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre).
• Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
• Add the sugar, mix well.
• Sprinkle powdered cardomom pods and remove from heat.