Feta and Kalamata Olive Baked Tomatoes

Look’s Amazing. I have to try this!

The Lazy Suzan

Feta and Kalamata Olive Baked Tomatoes

Here comes tomato season!  If I were to post my most frequently consumed tomato recipe here, the instructions would be one line: “eat it like an apple.” Since that’s not very riveting and I think perhaps you expect more from me, I’ve posted these Feta and Kalamata Olive Baked Tomatoes.

View original post 386 more words

Advertisements

Black bean and chilli stuffed courgettes

This looks delicious. I need to try this.

I recently spent a dreary winter’s day dreaming of hot Caribbean chilli and creamy fried black beans. By the time I’d got home from work I had a plan on how to make this midweek treat out of the remnants of my fridge and kitchen cupboards. This is excellent comfort food, black beans being super affordable and rich in protein, fibre and iron, not to mention antioxidants and micronutrients.

Ingredients

2 courgettes, halved lengthways
1 tin black beans, drained and rinsed
1/2 an onion, finely diced
4 cloves of garlic
A handful of fresh coriander and/or flatleaf parsley, roughly chopped
2 tbsp. hot sauce
3 tbsp. tomato purée
2 tomatoes, chopped into 2cm pieces
3 tbsp. Greek yoghurt or creme fraiche

Method

Preheat your oven to 180C.

Scoop out the flesh of the courgettes with a teaspoon (the remaining courgette skins should still be at least 2cm thick) and set…

View original post 276 more words

Vegetarian Butcher Shop?!

You read that right! Apparently there’s a vegetarian butcher shop! Rather than being a store that sells vegetables, they sell sausage, bologna, ribs, jerky, etc, all made from vegetables! It sounds very cool, and I’m rather disappointed that it’s in Minneapolis, so I won’t be able to make it a regular part of my meal planning. First Vegetarian Butcher Shop Opens in Minneapolis

Peace and health
Mark Masselli

Great Vegetarian and Glutten Free Gravy

We used a vegetarian gravy recipe on Thanksgiving, and we all really liked it. I thought I’d include it here:

CREAMY GOLDEN GRAVY
This gravy is made with brown rice flour instead of wheat flour. The great thing about using rice flour instead of wheat flour for thickening is that it doesn’t form lumps like wheat flour often does. This does not have to be stirred constantly to prevent lumps. I have walked away and forgotten to stir this gravy and it still comes out smooth and lump free because of the rice flour.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: makes 2 cups
2 cups vegetable broth
2 tablespoons soy sauce
2 tablespoons tahini
¼ cup brown rice flour
freshly ground black pepper
Place all the ingredients, except the pepper, in a small saucepan. Stir well to mix. Cook over medium–low heat, stirring occasionally until smooth and thick. Season with freshly ground black pepper to taste. Serve at once.
Hint: This may be made ahead and refrigerated. It will thicken slightly more when refrigerated. To reheat, place in a saucepan, add a small amount of water, whisk to combine and then heat slowly, stirring occasionally, until hot.

Recipe Found Here

Peace and health

Mark Masselli