Veggie Delight On Garlic Bread Food

NO-FUSS FANCY GARLIC BREAD

No-Fuss Fancy Garlic Bread image

Provided by Valerie Bertinelli

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

1/4 cup lightly packed fresh flat-leaf parsley leaves
1/4 cup lightly packed fresh basil leaves
1/2 teaspoon kosher salt
4 cloves garlic, roughly chopped
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup freshly grated Parmigiano-Reggiano
1 baguette

Steps:

Preheat the oven to 400 degrees F.
Add the parsley, basil, salt and garlic to a small food processor fitted with the blade attachment. Pulse the mixture until it's finely chopped. Add the butter and cheese and pulse to fully incorporate.
Cut the baguette in half through the middle and open the 2 pieces like a book, cut-side up. Spread the butter mixture evenly on each of the cut sides. Sandwich the 2 sides together and cut the baguette in half. Wrap each half in foil and place them on a rimmed baking sheet. Bake for 10 minutes.
Remove the baking sheet from the oven and turn the broiler to high. Carefully unwrap the foil packs and open the bread, exposing the buttered sides. Return the baking sheet to the oven and broil until the edges are toasted, about 1 minute. Cut each baguette quarter into 3 pieces and serve.

VEGETARIAN DELIGHT (STIR-FRY)

Vegetarian Delight (Stir-Fry) image

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken.

Provided by gnet9820

Categories Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons oil
2 garlic cloves, minced
1/4 cup sliced onion
1/2 cup sliced carrot
1 cup sliced cabbage
1 cup broccoli floret
1/2 cup cauliflower floret
1/2 cup sliced red bell pepper
1/4 cup sugar snap peas or 1/4 cup snow peas
1/4 cup mushroom
1/4 cup bean sprouts
2 tablespoons soy sauce
2 tablespoons sugar

Steps:

Heat a large skillet and add the oil and garlic (be careful not to burn the garlic). Add all the other ingredients except bean sprouts. Stir-fry for 4 minutes, until the vegetables are crisp and tender. (I set a timer to make sure not to over-cook the vegetables) Add the bean sprouts the last minute or so. Serve with jasmine rice.

Nutrition Facts : Calories 124.8, Fat 7.1, SaturatedFat 0.9, Sodium 525.5, Carbohydrate 14.5, Fiber 2.1, Sugar 9.7, Protein 3

VEGGIE BURGER DELIGHT

Veggie Burger Delight image

This is a veggie burger that I made up myself of off the basis of a few different recipes I know...a lot of it is my own adding though, because I like the textures. You can have this on Pita bread, regular bread, or on it's own with whatever you please! This would be excellent with a tahini sauce. I will update when I try with one from Zaar.

Provided by Sunday

Categories Low Cholesterol

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 cups dried garbanzo beans
1 cup mushroom, chopped
1/2 cup onion, chopped
1/4 cup fresh parsley, chopped
1/4 cup alfalfa sprout, chopped
1/4 cup tomatoes, cored and chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons fresh lemon juice
2 teaspoons green onions, cut crosswise
1 teaspoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon coriander seed, ground
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
salt (optional)
pepper (optional)

Steps:

Rinse, and soak the beans overnight or until they have doubled in size looking plump.
Drain the beans.
Preheat oven to 350 degrees.
Put the beans in a blender or food processor until finely chopped.
Take the onions, parsley, garlic, cumin, salt, corianer seeds, baking soda, ground red pepper and add to the blender or food processor. Make sure to pulse it so they are only coarsely chopped.
Empty into a bowl and stir in the flour.
Then add chopped mushrooms, tomatoes (with no pulp), alfalfa sprouts, salt and sesame seeds with hands not mixing too much otherwise they will not hold.
Now, with your hands, form enough to make either 4-6 patties (depends on the size you want), make sure your hands are wet as the miz will be easier to handle.
Place on an oiled baking sheet, and cook approximately 10 minutes on each side or until brown and heat through.
Enjoy!
NOTE: prep time doesn't include soaking the beans overnight.

Nutrition Facts : Calories 315.3, Fat 5.4, SaturatedFat 0.6, Sodium 472.7, Carbohydrate 53.3, Fiber 14.3, Sugar 9.7, Protein 16.4

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