VEGETABLE BOWLS RECIPES
VEGETABLE PAD THAI RECIPE: HOW TO MAKE IT
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside., In a large skillet or wok heat 2 teaspoons oil over medium-high heat. Add tofu; cook and stir until golden brown, 4-6 minutes. Remove and keep warm. Cook and stir carrots and snow peas in remaining 1 teaspoon oil until crisp-tender, 3-5 minutes. Add garlic; cook 1 minute longer. Add eggs; cook and stir until set., Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts.
Nutrition Facts : Calories 404 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 951mg sodium, CarbohydrateContent 59g carbohydrate (13g sugars, FiberContent 9g fiber), ProteinContent 20g protein.
SPICED PARSNIP SOUP | JAMIE OLIVER VEGETABLE RECIPES
There’s something wonderfully comforting about a nice bowl of soup. I’ve served this one with some quick, funky parsnip crisps, garam masala and a swirl of yoghurt and chilli oil. Delicious.
Total Time 50 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put 2 parsnips aside for later. Peel the onion, roughly chop with the remaining parsnips (keep the skins on) and peel and finely grate the garlic and ginger.
- Place the parsnips and onions in a large pan over a medium heat with 1 tablespoon of olive oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally.
- Add the garlic and ginger, then scatter over the cumin seeds, 1 teaspoon of garam masala and the lentils and cook for a further 5 minutes.
- Roughly snap in the uncooked poppadoms, then add the stock and simmer for 20 minutes, loosening with a splash of water, if needed.
- Meanwhile, speed-peel the reserved parsnips into ribbons until you reach the woody core (discard this bit), blanch for 30 seconds in fast boiling water, then drain and pat dry.
- Season with sea salt, then spread out in a single layer over a couple of oiled baking trays. Roast for 15 minutes, or until golden and crisp.
- Season the soup to perfection, ripple through the yoghurt and divide between warm bowls.
- Pick over the coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Feel free to drizzle with chilli oil for a warm glow.
Nutrition Facts : Calories 428 calories, FatContent 11.7 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 21.6 g protein, CarbohydrateContent 62.2 g carbohydrate, SugarContent 16.9 g sugar, SodiumContent 1.1 g salt, FiberContent 11.3 g fibre
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Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
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- Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
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