::the recipes::	Apple Streudel The Best Vegetarian Chili in the World Gazpacho Layered orange rice pudding with orange sauce Thai green rice Vegetable risotto	::see other pages:: ::info:: ::menu::
The Best Vegetarian Chili in the World NUTRITION INFORMATION Servings Per Recipe: 8 Amount Per Serving Calories: 485 Total Fat: 14.4g Cholesterol: 0mg Sodium: 2702mg Total Carbs: 65g Dietary Fiber: 20.6g Protein: 31.1g	INGREDIENTS · 1 tablespoon olive oil · 1/2 medium onion, chopped · 2 bay leaves · 1 teaspoon ground cumin · 2 tablespoons dried oregano · 1 tablespoon salt · 2 stalks celery, chopped · 2 green bell peppers, chopped · 2 jalapeno peppers, chopped · 3 cloves garlic, chopped · 2 (4 ounce) cans chopped green chile peppers, drained · 2 (12 ounce) packages vegetarian burger crumbles · 3 (28 ounce) cans whole peeled tomatoes, crushed · 1/4 cup chili powder · 1 tablespoon ground black pepper · 1 (15 ounce) can kidney beans, drained · 1 (15 ounce) can garbanzo beans, drained · 1 (15 ounce) can black beans · 1 (15 ounce) can whole kernel corn INSTRUCTIONS Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving. top of the page
Layered orange rice pudding with orange sauce Preparation time less than 30 mins Cooking time 10 to 30 mins	INGREDIENTS · 150ml/5fl oz double cream · 150ml/5fl oz whole milk · 200g/7oz basmati rice · 2 tbsp brown sugar · 1 vanilla pod, split, seeds scraped out · 30g/1oz butter · 1 orange, peeled and sliced into rounds · 3 tbsp double cream INSTRUCTIONS Preheat the oven to 200C/400F/Gas 6. 2. Place the 150ml/5fl oz cream, milk, rice, one tablespoon of the brown sugar and the vanilla pod and seeds into a saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 8-10 minutes, or until the rice is almost tender. 3. Remove the vanilla pod and discard. 4. In a small frying pan over a medium heat, melt the butter and add the orange slices. Cook for 2-3 minutes, or until the orange slices are warmed through. 5. Remove the orange slices, saving the butter and juice in the pan and place a third of the slices into the base of a small ovenproof dish. Cover the orange slices with half of the rice. Add another layer of orange slices, then the rice mixture and finish with a final layer of the sliced orange. 6. Sprinkle with the remaining one tablespoon of brown sugar and transfer the dish to the oven to bake for 8-10 minutes, or until golden-brown. 7. Meanwhile, in the same pan that the orange slices were cooked in, add the three tablespoons of double cream. Place over a medium heat and boil until it thickens slightly. 8. To serve, scoop the rice pudding into bowls and drizzle over the orange cream sauce. top of the page
Thai green rice Preparation time less than 30 mins Cooking time 10 to 30 mins	This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour. INGREDIENTS · 12fl oz/340ml basmati rice · 50g/2oz creamed coconut · 4 cloves garlic · 2 large or 3 medium-sized fresh green chillies · 4cm cube root ginger · 20g fresh coriander · 1½ tbsp groundnut or other flavourless oil · 3 x 2in/5cm pieces cinnamon stick · 6 whole cloves · 15 black peppercorns · 1½ oz/40g unsalted cashew nuts, halved · 2 medium onions, peeled and finely sliced · 4oz/110g fresh peas, or frozen and defrosted · 1½ level tsp salt, or to taste · 15fl oz/425ml hot water · 2 tbsp lime juice You will also need a 9in/23cm frying pan with a close-fitting lid. INSTRUCTIONS Begin by dissolving the creamed coconut in the boiling water, then place it in a food processor with the garlic, chillies, ginger and coriander stalks, whizzing until everything is finely chopped. Leave this aside while you heat the oil over a gentle heat in the frying pan, then add the cinnamon sticks, cloves, peppercorns and cashew nuts to the pan and sauté everything gently for about 1 minute. Next, add the onions and continue to cook over a medium heat until they become softened and pale gold in colour, which will take 8-10 minutes. Next add the rice, then stir once and cook for another 2-3 minutes. After that, add the coconut mixture, give everything a stir, and cook for a further 2-3 minutes. Now add the peas, salt and hot water, bring it all up to a gentle simmer, then cover with the lid. Turn the heat to low and let everything cook very gently for 8 minutes; use a timer here, and don't lift the lid. Then remove the pan from the heat, take the lid off and cover the pan with a cloth for 10 minutes before serving. Finally, remove the pieces of cinnamon, sprinkle in the lime juice and the finely chopped coriander leaves, then fork the rice gently to separate the grains. Garnish with the reserved whole coriander leaves. top of the page
Vegetable risotto Preparation time less than 30 mins Cooking time 10 to 30 mins	INGREDIENTS · 25g/1oz unsalted butter · 3 spring onions, finely sliced · 1 garlic clove, finely chopped · 100g/3½oz basmati rice · 50ml/2fl oz white wine · 300ml/10fl oz hot vegetable stock · 1 broccoli stalk, finely sliced · 50ml/2fl oz double cream · 25g/1oz parmesan, grated To garnish · 1tbsp spring onion, finely sliced salt and freshly ground black pepper INSTRUCTIONS 1. Melt the butter in a medium saucepan over a medium heat. 2. Sweat the spring onions and garlic for two minutes. 3. Add the rice and wine and bring to the boil. Cook until the wine is absorbed. 4. Add the stock and broccoli and cook for eight minutes. 5. When the rice is al dente, add the cream and most of the parmesan. Stir well and season to taste. 6. Serve in a warmed bowl with a sprinkling of parmesan. top of the page
Apple Streudel (Vegan) Cooking time: 50 minutes Serving size: 1 baking dish	INGREDIENTS Streudel · 1/2 cup brown sugar · 1/2 cup soy margarine · 1/4 teaspoon salt · 3/4 teaspoon baking powder · 3/4 cup rolled oats · 1 cup flour · dash of holiday spice (optional) Filling · 6 apples, peeled and sliced · 1/3 cup brown sugar · 2 tablespoons apple cider · 2 teaspoons cornstarch INSTRUCTIONS To make the streudel: Combine sugar and margarine until mixture is fluffy. Add remaining streusel ingredients and mix well. Set aside. To make the filling: Combine apples with sugar, cider, and cornstarch. Pour apple mixture into a greased baking dish. Crumble streudel dough over the apple mixture and bake at 375F for 40 minutes, or until golden brown. top of the page
Gazpacho (Vegan) Cooking time: 10 minutes + 90 minutes refrigeration Serving size: 6	INGREDIENTS · 2 tablespoon olive oil · 3 cup tomato or vegetable juice · 1 clove garlic, crushed · 1 onion, minced · 1 green bell pepper, minced · 2 medium tomatoes, diced · 1 medium cucumber, diced · 2 tablespoon red wine vinegar · 2 tablespoon lemon juice · 1 teaspoon minced fresh basil · 1 teaspoon dried tarragon · Pinch of ground cumin · Dash of hot sauce · salt and pepper to taste INSTRUCTIONS Combine all ingredients and refrigerate for 90 minutes. Serve chilled. top of the page