Aug. 8th, 2009

aredridel: (Default)
[personal profile] aredridel
Blend 1 ripe avocado, 300 ml buttermilk, a spoonful of garlic powder, some chopped parsley, salt, pepper and a dash of lemon juice.

Has anyone ever used avocado in place of mayo this way before? I discovered it while trying to use up an avocado that was past its prime, and I thought it turned out wonderful.
[personal profile] gretel
Hi guys,

This community seemed a little empty so I thought I'd introduce myself. So hi! I'm a lacto-ova vegetarian (nearly 12 years now) from Perth, Western Australia. I'm not really all that much of a cook, but I do love finding quick and cheap recipes and making them healthier/vegetarian.

I bring a recipe, the one I made tonight, adapted from a omnivore recipe card I found at my local supermarket. The original idea is here if you are interested in creating a better adaptation or making suggestions. The link does contain embedded media though unfortunately.

Roasted Tomato and Zucchini Spirals
10 cherry tomatoes
1 zucchini
Salt and freshly ground black pepper
2 garlic cloves, minced
170g pitted kalamata olives (half a small jar, though this one did have sun dried tomatos in it, they didn't really add anything to the recipe)
handful coarsely chopped parsley (flat-leaf was recommended but I only have curled parsley growing so...)
500g wholemeal pasta (spirals was all we had in the house)
2 tsp plus 1 tbsp extra-virgin olive oil

  1. Pre-heat oven to 190º. Place tomatoes and thickly sliced strips of zucchini of on a small baking tray and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast tomatoes in oven for about 8 minutes, or until the skin begins to split and the zucchini looks tender. Remove the vegetables from the oven.
  2. Bring large pot of salted water to the boil. While water is heating, place the remaining 1 tablespoon of oil in a large heavy sauté pan over medium heat.
  3. Place minced garlic in pan and sauté for 1 minute or until its golden. Add the tomatoes and zucchini and sauté for 3 minutes. Add the olives and toss gently. Bring the mixture to a simmer and add the parsley.
  4. Meanwhile, cook pasta in the salted boiling water for 8 minutes or until al denté. Drain the pasta and toss in pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates and serve.
I have a more detailed post about the costings on my personal account which you should feel free to friend. The account is still a little bare, I'll get it looking nice eventually. :P

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