VEGETABLE

RECIPES
GARCIA, CORAZON
SAN JOSE, AILA MAE
RIVERA, CRISTY
ZEA, KRIS DANIELA
MOICO, RIZA MAE
SANTOS, VERA CLARISSE

10~BONIFACIO MRS. SAN

PEDRO
 VEGETABL
E
SOUP
A soup made from a mixed variety of
vegetables,
typically carrots, celery, tomatoes,
and beans.
 Creamy Italian Sausage and Broccoli
Soup

INGREDIENTS

 3 spicy Italian sausages, casings removed

 1 tbsp. extra-virgin olive oil, plus more for drizzling
 2 cloves garlic, minced
 1 large onion, diced
 1/4 tsp. dried thyme
 kosher salt
 Freshly ground black pepper
 1 15-oz. can chickpeas, drained and rinsed
 1/4 c. white wine
 1/4 c. heavy cream
 32 oz. low-sodium chicken stock
 1 small head of broccoli, cut into small florets, stems sliced into 1/4" pieces
 1/4 c. chopped parsley

DIRECTIONS

1. In a large pot over medium heat, brown sausage until crispy, breaking it up using a
wooden spoon. Transfer to a bowl and set aside.
 2. Increase heat to medium-high and add 1 tablespoon oil, garlic, onion, and thyme;
season with salt and pepper. Sauté until softened, about 4 minutes.

3. Add chickpeas, white wine, cream, and stock; bring to a boil and simmer until chickpeas
are tender, 5 to 8 minutes.

4. Toss in broccoli and sausage; simmer until broccoli is bright green and cooked al dente,
about 2 minutes. Garnish with parsley and drizzle with olive oil. Serve immediately.

Butternut Squash And White Bean Soup

INGREDIENTS

 1 tsp. ground coriander

 1 piece fresh ginger
 kosher salt
 Pepper
 1 small onion
 1 small butternut squash
 2 clove garlic
 6 sprig fresh thyme
 ½ c. couscous
 ¼ c. dried apricots
 ¼ c. roasted pistachios
 1 scallion
 ¼ c. fresh flat-leaf parsley
 1 can cannellini beans
 1 can chickpeas

DIRECTIONS

1. In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1
teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and
cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.
 2. Twenty minutes before serving, place the couscous in a medium bowl. Add 1 1/4 cups
hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots,
pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.

3. In a medium bowl, mash half the cannellini beans with a fork until fairly smooth. If the
slow cooker is on low, turn it to high and stir in the mashed beans, then add the
remaining beans and chickpeas and cook until heated through, about 3 minutes. Ladle
the soup into bowls and top with the couscous mixture.

Moroccan Carrot Soup

INGREDIENTS

 5 c. vegetable broth
 3 c. leftover cooked carrots
 1 tsp. salt
 1 tsp. ground cumin
 ½ tsp. ground coriander
 ½ tsp. ground cinnamon
 ¼ tsp. ground allspice
 ¼ tsp. cayenne pepper
 ¾ c. plain low-fat yogurt
 ½ c. toasted pepitas (shelled pumpkin seeds)
 6 tbsp. olive oil
 Freshly ground pepper

DIRECTIONS

1. In a food processor or blender, purée broth and carrots until smooth.

 2. Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to
10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired
consistency.

3. Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of
pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper.

Chunky Sweet Potato Soup

INGREDIENTS

 2 tbsp. olive oil

 1 medium onion
 1 medium red pepper
 3 clove garlic
 1½ tsp. ground cumin
 ½ tsp. smoked paprika
 ¼ tsp. ground cinnamon
 salt and pepper
 1 qt. lower-sodium vegetable broth
 2 lb. sweet potatoes
 2 can lower-sodium black beans
 2 c. water
 1 lime
 1 Hass avocado
 ¼ c. packed fresh cilantro leaves
 DIRECTIONS

1. In 5- to 6-quart saucepot, heat oil on medium. Add onion and red pepper; cook 5
minutes, stirring. Stir in garlic, cumin, paprika, cinnamon, and 1/2 teaspoon salt. Cook 2
minutes, stirring.

2. Add broth, potatoes, beans, water, and 1/4 teaspoon black pepper. Heat to boiling on
high. Reduce heat to medium, simmer 15 minutes.

3. Transfer 3 cups of soup to blender. Puree until smooth; return to pot. Stir in 1/2 teaspoon
salt. Serve, garnished with avocado and cilantro, with lime.

Mixed Vegetable Minestrone

INGREDIENTS

 2 tbsp. Extra virgin olive oil

 1 medium onion
 2 clove garlic
 salt
 Pepper
 1 can diced tomatoes
 4 c. water
 1 lb. carrots
 1 small bunch Swiss chard
 ½ lb. green beans
 1½ c. frozen shelled edamame
 1½ c. low-sodium white kidney (cannellini) beans
 1 c. tubetti
 ½ c. freshly grated Parmesan cheese
 6 tbsp. freshly grated Parmesan cheese
DIRECTIONS

1. In 5- to 6-quart saucepot, heat 1 tablespoon oil on medium until hot. Stir in onion, garlic,
1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cover and cook 4 to 5
minutes or until tender. Add tomatoes and water. Heat to boiling on medium-high. Add
carrots; cover and cook 10 minutes, stirring occasionally. Add chard and green beans;
cook 6 minutes or until beans are just tender, stirring occasionally. Add edamame and
white beans; cook 5 minutes or until edamame are just cooked through. (Can be
prepared to this point up to 2 days ahead; transfer to airtight container and refrigerate.
Reheat before continuing with recipe.)

2. Meanwhile, cook pasta as label directs. Drain well and stir into saucepot with soup. Stir in
1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Ladle into 6 soup bowls. Top each portion with 1 tablespoon Parmesan and 1/2 teaspoon
oil.

VEGETABLE
DESSERT
Hundreds of recipes for vegetable cakes and desserts,
plus healthy vegetarian and vegan meals.Veggie
Desserts cookbook out now.
 Eggplant Brownies

INGRIDIENTS: .

2 small whole aubergines/1 large weighing 400g

300g best dark chocolate you can find (minimum 70% cocoa solids) broken into pieces
50g good quality cocoa powder, plus extra for dusting
60g ground almonds
3 medium eggs
200g clear honey
2 tsp baking powder
1/4 tsp salt
1 x 23cm diameter x 7cm cake tin
A skewer
A microwave
A blender

METHOD: .

1) Preheat the oven to 180C/350F/Gas 4.

2) Line the tin with baking parchment and lightly brush the base and sides with a little oil.
 3) Cook the aubergine: prick all over with a skewer, place in a microwaveable bowl, cover
with cling film and cook on a high heat in the microwave for 8 minutes until limp.
4) Leave until cool enough to handle then skin, discarding any water.
5) Purée in the blender and then add in the chocolate. Heat a little more in the microwave if
the chocolate needs help melting.
6) Whisk all the other ingredients together in a large bowl.
7) Fold the melted chocolate and aubergine mixture into the bowl with the other ingredients.
8)Pour it into the tin, place in the bottom of the oven and cook for 30 minutes.(I had to bake it
for 50 mins)
9) Remove from the oven. let it cool in the tin and then invert it onto a rack to finish cooling
10) Sieve a little cocoa power on top and serve.

Sweet Corn Bacon Ice Cream with Cacao

Nibs

INGREDIENTS

 2 cups sweet corn kernels

 1 cup heavy cream
 2 cups whole milk
 1/3 cup light brown sugar
 1 teaspoon vanilla
 1/2 teaspoon salt
 5 egg yolks
 1/2 lb. bacon, cooked and chopped
 1/3 cup cacao nibs
INSTRUCTIONS

1. Combine the corn, heavy cream, milk, brown sugar, vanilla and salt in a medium sauce pan. Bring to a simmer
for 5 minutes, stirring often. Turn off heat and let sit for an hour.
2. After an hour, transfer the mixture to a blender and blend on high until smooth.
3. Pour the mixture through a fine mesh sieve back into the saucepan discarding the solids.
4. Turn the heat to medium and let the mixture heat back up.
5. Meanwhile, whisk together the egg yolks in a bowl.
6. Once the mixture is hot, slowly pour about 1 cup into the egg yolks, whisking constantly.
7. Pour the egg yolk mixture back into the sauce pan and stir over medium heat until the mixture thickens enough
to coat the back of a spoon or spatula.
8. Transfer to a bowl, bring to room temperature then cover and refrigerate for at least 6 hours until fully chilled.
9. Pour the chilled mixture into your ice cream maker and churn according to manufacturerâ??s directions.
10. Add the chopped bacon and cacao nibs during the last minute of churning.
11. Transfer the ice cream to a freezer safe container and freeze for 1-2 hours before serving.

Chocolate Beet Cake with Beet Cream

Cheese Frosting

INGREDIENTS:

2 medium beets, unpeeled but trimmed of their 3/4 cup granulated sugar
greens
2 large eggs
1 teaspoon vegetable oil
1 teaspoon pure vanilla extract
6 ounces (3/4 cup) unsalted butter, softened, plus
more for greasing the pans 2 cups all-purpose flour, plus more for dusting the
pans
1 cup packed brown sugar
2/3 cup unsweetened natural cocoa powder
1 teaspoon baking soda 1 teaspoon salt

1/2 teaspoon baking powder 1 1/4 cups buttermilk

 For the Frosting: 4 to 5 cups powdered sugar, sifted

1 cup (2 sticks) unsalted butter, softened 2 tablespoons finely grated beets, mashed with a fork

8 ounces (1 brick) cream cheese, softened 1 teaspoon pure vanilla extract or scrapings of one
vanilla bean pod
1-2 teaspoons milk, depending on desired 1/2 teaspoon fresh lemon juice
consistency
pinch of salt

Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F.

Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets
in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven. Roast until
beets are tender when pierced with a knife, about 1 hour.

Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just
using a paring knife) once completely cooled.

Using a box grater, grate the peeled beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake
and 2 tablespoons for the frosting. Set aside.

OVERNIGHT VEGETABLE SALAD

INGREDIENTS

 1 can (16 ounces) tiny green peas, drained

 1 can (14-1/2 ounces) French-style green beans, drained
 1 can (7 ounces) white or shoepeg corn, drained
 1 medium onion, finely chopped
 3/4 cup finely chopped celery
 2 tablespoons chopped pimientos, optional
 3/4 cup sugar
 1/2 cup vegetable oil
 1/2 cup white wine vinegar
 1/2 teaspoon salt

 1/2 teaspoon pepper

DIRECTIONS

In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining
ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate
overnight. Yield: 10-12 servings.

VERY VEGGIE LASAGNA

INGREDIENTS

 2 medium carrots, julienned

 1 medium zucchini, cut into 1/4-inch slices
 1 yellow summer squash, cut into 1/4-inch slices
 1 medium onion, sliced
 1 cup fresh broccoli florets
 1/2 cup sliced celery
 1/2 cup julienned sweet red pepper
 1/2 cup julienned green pepper
 1/2 to 1 teaspoon salt
 2 tablespoons canola oil
 2 garlic cloves, minced
 3-1/2 cups spaghetti sauce
 14 lasagna noodles, cooked and drained

 4 cups (16 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer.

Spread 3/4 cup spaghetti sauce in the greased 13-in. x 9-in. baking dish. Arrange seven noodles over sauce,
overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers.

Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand fo

VEGETABLE
(MAIN COURSE)
 SUMMER VEGETABLE MEDLEY

INGREDIENTS

 1/2 cup butter, melted

 1-1/4 teaspoons each minced fresh parsley, basil and chives
 3/4 teaspoon salt
 1/4 teaspoon pepper
 3 medium ears sweet corn, husks removed, cut into 2-inch pieces
 1 medium sweet red pepper, cut into 1-inch pieces
 1 medium sweet yellow pepper, cut into 1-inch pieces
 1 medium zucchini, cut into 1/4-inch slices

 10 large fresh mushrooms

DIRECTIONS

In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat.

Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5
minutes longer or until the vegetables are tender. Yield: 6-8 servings.

SPICY GRILLED EGGPLANT

INGREDIENTS

 2 small eggplants, cut into 1/2-inch slices

 1/4 cup olive oil
 2 tablespoons lime juice

 3 teaspoons Cajun seasoning

DIRECTIONS

Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes.

Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.Yield: 8
servings.

Ginataang Langka with Alimasag

Ingredients

 3 pieces blue crabs, cut in half

 2 (20 oz.) cans unripe jackfruit, chopped
 2 (33g) packs Knorr Ginataang Gulay Recipe Mix
 1 cup malunggay leaves
 2½ cups water
 2 tablespoons fish sauce
 3 pieces chili pepper (optional)
 4 cloves garlic, crushed
 1 small yellow onion, chopped
 1 thumb ginger, sliced into thin strips
 3 tablespoons cooking oil

Instructions

1. Heat oil in a pot.

2. Saute garlic, onion, and ginger.
3. Add jackfruit. Continue to saute for 3 minutes.
4. Combine Knorr Ginataang Gulay Recipe Mix with 1 cup water. Mix well.
5. Add chili pepper and pour the Ginataang Gulay mixture into the pot. Stir. Let boil. Cook in medium heat for 10 to 12
minutes while stirring every 5 minutes.
6. Add crabs. Cover and cook for 10 minutes.
7. Put the malunggay leaves into the pot and pour-in the fish sauce. Stir and then cook for 5 minutes or until the liquid
eveporates completely.
8. Transfer to a serving plate. serve.
9. Share and enjoy!

Tortang Talong with Ground Pork

Ingredients

 2 Chinese eggplants
 3 eggs
 6 to 8 ounces ground pork
 1 medium tomato, chopped
 1 medium onion, chopped
 2 cloves crushed garlic, minced
 8 tablespoons cooking oil
 ½ teaspoon salt
 ⅛ teaspoon ground black pepper

Instructions

1. Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin
off and arrange in a plate. Flatten each piece using a fork. Set aside.
2. Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato.
3. Add ground pork. continue to cook until the pork turns light brown. Season with salt and ground black pepper. Transfer
to a clean plate and set aside.
4. Heat remaining oil in a clean pan.
5. While the oil is being heated, crack eggs and place in a bowl. Beat until smooth.
6. Dip a piece of eggplant into the bowl with egg. Make sure that the entire eggplant gets completely coated.
7. Gently slide the eggplant into the pan.
8. While one side is frying, arrange half of the ground pork mixture over the eggplant. Pour 2 tablespoons of beaten egg
to cover the pork mixture. Tip: Scoop oil from the pan using a spoon and pour over the eggplant. This will partially cook
the beaten egg on top, which will act as a binder to prevent the meat mixture from falling apart.
9. Flip the eggplant over to cook the opposite side. Note: you can use a wide spatula, or you can temporarily transfer the
eggplant to a plate. If using the plate method, empty the oil from the pan first. Hold the pan in one hand and the plate
on the other. Cover the plate with the pan and quickly flip the pan so that it facing up. The side with ground pork should
be facing down at this point. Continue to cook in medium to high heat until the tortang talong with ground pork is fully
cooked. Do the same step for the remaining eggplant.
10. Transfer to a serving plate. Serve.
11. Share and enjoy

Ginisang Sitaw Kalabasa at Malunggay with

Shrimp (Sauteed Squash with Shrimp)

Ingredients

 1 lb. medium shrimp, head and shell removed

 1 lb. butternut squash, cubed
 18 to 20 pieces snake beans (sitaw), cut into 2 inch pieces
 1 cup malunggay leaves
 1 cup chicken broth
 1 medium yellow onion, chopped
 4 cloves crushed garlic
 3 tablespoons oil
 Salt and ground black pepper to taste
 Instructions

1. Heat oil in a pan.

2. Once the oil gets hot, pan-fry the shrimp in medium heat for 1 minute per side. Remove from the pan. Set aside.
3. Using the remaining oil (add more if needed), sauté garlic and onion.
4. Add the squash. Stir-fry for 3 minutes.
5. Add the snake beans. Continue to cook for 1 minute.
6. Put the malunggay leave into the pot and then pour the chicken broth. Let boil. Stir. Cover and cook for 5 to 8 minutes.
7. Sprinkle salt and ground black pepper to taste.
8. Serve. Share and enjoy!

VEGETABLE
DRINKS
 Pressed Juicery’s Green Juice

Ingredients
 1 head romaine
 2 pieces of celery
 5 stalks kale (or other leafy greens)
 1 to 2 Fuji apples
 1 lemon
 1 Tbsp ginger
 ½ bunch of watercress
 1 dash of cayenne pepper

Instructions
1. Roughly chop fruit and vegetables, making sure to remove lemon peel. Place ingredients in juicer,
alternating between different types so that they blend together well. Add cayenne and stir.

SPINACH LEMONADE

INGREDIENTS:

8cups SPINACH

2 LEMONS
 1/2 CUCUMBER

1 PEAR

2 GRANNY SPEARS APPLE

INSTRUCTIONS:

Peel the lemon.

Core apples.

Juice everything.

Add a splash of agave nectar if you want to tame the sour/lemon flavor a bit. (optional)

Carrot-Orange Juice

INGREDIENTS

 1 medium yellow tomato, cut into wedges

 1 medium orange, peeled and quartered
 1 medium apple, cut into eighth

Apples Gala

4 large carrots, peeled

 Carrots Peeled Baby

Preparation:

1. Working in this order, process tomato, orange, apple and carrots through a juicer according to the
manufacturer's directions. (No juicer? See Tip.)

2. Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.

 No juicer? No problem. Try this DIY version of blended and strained juice instead: Coarsely chop all
ingredients. First, place the soft and/or juice ingredients in the blender and process until liquefied. Then, add
the remaining ingredients; blend until liquefied. Cut two 24-inch-long pieces of cheesecloth. Completely
unfold each piece and then stack the pieces on top of each other. Fold the double stack in half so you have a
4-layer stack of cloth. Line a large bowl with the cheesecloth and pour the contents of the blender into the
center. Gather the edges of the cloth together in one hand and use the other hand to twist and squeeze the
bundle to extract all the juice from the pulp. Wear a pair of rubber gloves if you don't want the juice to stain
your hands.

Spinach Juice

Ingredients

1 bunch spinach
2 apples
1/2 lemon, peeled (optional)

Directions

Put all ingredients in your juicer. A twin gear juicer such as the Green Star Juicer is best for extracting
greens.

Mix well and enjoy.

You don't have to add the lemon, it's good enough without it. But I just love lemon, so I always add a
little.

Tomato Juice

Ingredients

3 cups chopped tomatoes

1 stalk celery
1 cucumber
3 drops stevia (optional)
1/2 teaspoon himalaya sea salt
pepper
cayenne pepper
Directions

Juice the tomatoes, celery, cucumber in your juicer.

Add drops stevia if you like a sweeter taste, salt, pepper and cayenne pepper to taste.

If you like you can also add a 1/4 onion, fresh oregano and basil and red bell pepper