Potato leek soup (VEGAN)
(from Thais)
Ingredients
• 3 table spoon of olive oil
• 4 medium leeks, white and pale-green parts only, coarsely chopped
• 2 cloves garlic
• 4 medium Yukon gold potatoes, cut into 1-inch cubes
• 6 cups vegetable broth
• 2 teaspoon dry basil
• 1 bay leaf Continue reading Recipe – Potato Leek Soup
Crustless Spinach Quiche (Ovo-Lacto-vegetarian)
(from Thais)
Serve 12 to 15
This is in the “Very Easy” category, just mix and bake. This recipe is very forgiving, so adjust the amount of dairy and eggs to your taste, or use what you have at home. It goes well with a simple green salad.
Ingredients
• 3 tablespoons fine dry plain bread crumbs
• 1 package of frozen spinach
• 2 tablespoon unsalted butter
• 2 (10-ounce) package shredded cheese (I use a different cheeses and I like to add feta for the saltiness) Continue reading Recipe – Crustless Spinache Quiche
Spice Lentil Soup (VEGAN)
(from Thais)
Do not be intimidated by the number of ingredients, chances are you have them in your pantry, and if not you can substitute.
Ingredients
• 2 tablespoon of vegetable oil
• 1 pound dried lentils
• ½ cup dry apricot cut in small pieces (you can substitute dry prune)
• 2 teaspoons salt
• 1 large onion, finely chopped Continue reading Recipe – Spice Lentil Soup
Baked Quibe or Kibbeh
(from Thais)
It is a versatile and affordable dish, essential ingredients are: mint, olive oil, bulgur and ground meat.
In Brazil we use beef but in the Middle East they prefer lamb. The bulgur in this recipe might seem like a specialty ingredient, but it is actually in most supermarkets, near the rice, under the name Near East Tabouli Wheat Salad Mix (you won’t need the seasoning packet).
Ingredients
• 1 lb of ground meet (beef or lamb)
• 2 medium onions fine chopped
• 1 cloves garlic minced
• ½ pound of bulgur wheat
• 4 tablespoons of good olive oil
• ½ cup of mint fined chopped
• 2 teaspoons of salt
• ½ teaspoons of pepper
Preparation
1. Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl
2. Heat the oven to 400°F
3. Mix the bulgur with meat, onions, garlic, 3 Tb spoons of olive oil, salt and pepper
4. Press the mix in an oiled pie plate and add remains olive oil to the top of the mix.
5. Bake for about 1 hour