How to make Chickpea Eggplant Rice Burger

 Ingredients:

Filling:

1.5 cups Cooked Eggplant
2 cups Cooked Chickpea

1/2 Onion

1/2 Red Bell Pepper

1 cup Panko
2 tablespoons Flaxseed Meal

2 Eggs

1/2 cup Olive Oil

1/3 teaspoon Ground Black Pepper

1/3 teaspoon Salt

Rice Burger:

4 cups Cooked Japanese Rice

Instruction:

How to make Scramble Tofu Egg Wrap + Seaweed Tortilla from scratch (recipes)

Ingredients:

Wrap:

450 gram Whole Wheat Flour

160 ml Very Warm Milk

1/3 cup Vegetable Oil

1 piece Sushi Seaweed

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

Filling:

2 Sliced Cheddar 

180 gram Firm Tofu

4 Eggs

1/2 Red Bell Pepper

1/2 Onion

1 tablespoon Milk

1/3 teaspoon Dried Basil

1/2 tablespoon Onion Powder

1/3 teaspoon Salt

1/3 teaspoon Ground Black Pepper

Instruction:

Vegetarian - Spinach Cashew Tofu Soup

Ingredients:

8 ounces Spinach, rinsed and chopped

100 gram Tofu

1 cup Roasted Cashew

1 Onion

4 Garlic Gloves

20 gram Butter

1/2 cup Whole Milk

4 cups Water

1/2 teaspoon Salt

Instruction:

Spinach cream cheese puzzle pizza

Ingredients:

14 ounce Spinach, rinsed

1/2 Onion, diced

4 Garlic Gloves, diced

8 ounce Cream Cheese

1/2 cup Shredded Cheddar or Mozzarella

1 cup Whole Milk

1/2 teaspoom Salt

1/2 teaspoon Ground Black Pepper

4-5 Naan (for serving)

Instruction:

Pre heat the oven to 425F / 220C.

1. Sauté the onion and garlic with a teaspoon of vegetable oil in a frying pan over high heat, until they are fragrant.  Add the spinach, and sauté it for 10 to 15 minutes, or until the spinach is soften.  Drain the spinach and let it cool slightly.

  

2. Squeeze the excessive water out of the spinach.

3. On a choppinf board, finely chop it until it has no more big piece.  Set it aside.

4.  In a large sauce pan, pour the milk, and add the cream cheese and the shredded cheeder.  Cook it over low heat until the cheese is totally melted.  Add salt and pepper.

5. When the milk mixture starts to bubble, add in the chopped spinach.  Cook it for about ten minutes over low heat.

6. Transfer the spinach to a baking dish.  Bake it for about 20 to 25 minutes.  

7. Cut a piece of naan into a few pieces.  Apply a generous amount of the spinach cream cheese on top.  Serve in warm. 

Easy Potato Pie

Ingredients:

2 pounds White Potatoes

3 Carrot, peeled and cut into match stick sizes

2 Onion, thinly sliced

3 Eggs

1/3 cup Plain Flour

3 sprigs Dill, finely chopped

1/3 cup Vegetable Oil

1 1/3 tablespoons Salt

1 teaspoon Ground Black Pepper

Instruction:

Pre heat the oven to 350F/ 175C.

1. Peel the potatoes and rinse.

While I was looking away, my son managed to get a potato from the countertop and had a big bite of it.  He thought it was an apple.  He spilt it out right away.

2.  Use the peeler, peel each potato into thin slices.

3. Add the rest of the ingredients and mix well.

4. Bake it for about 70 minutes.  Serve in warm.

Mushroom Soup

Ingredients: about 8 servings

4 cups White Mushroom, rinsed and roughly chopped

4 cups Vegetable Stock

2 Potatoes, medium size, peeled and diced

1 Onion, diced

6 Garlic Gloves, diced

1 1/2 tablespoon Fresh Dill, chopped

1/4 cup Butter

1/3 cup Whole Milk

Salt to taste

Instruction:

1. Melt butter in a pot.  Add garlic and onion.  Sauté them for about 2 minutes over high heat.

2. Add mushrooms, potatoes, and dill.  Sauté them until the mushrooms are shrunk and the potatoes are softened, about 10 minutes.

3. Pour in vegetable stock.

4. Puree the vegetables until the soup is fine and smooth.

5. Cook the soup for another 10 minutes.  Scoop out the foam on the surface during the time.

6. Turn off the heat.  Stir in the milk and add salt to taste.  Serve in warm.

Green Frittata

Ingredients:

Egg wash:

6 Eggs

1 tablespoon Dried Basil

1/4 teaspoon Dried Thyme

1/3 tablespoon Paprika

1/3 teaspoon Salt

1/2 teaspoon Ground Black Pepper

Filling:

(any combinations of vegetables and cheeses work here)

1 cup Shredded Cheddar and Mozzarella mix

1 Zucchini, diced

1 Red Onion, Sliced

4 Garlic Gloves, minced

1 Red Bell Pepper, seeded and sliced

7 White Mushroom, diced

2 tablespoons Vegetable Oil

1/4 teaspoon Salt

Instruction:

Pre heat the oven to 450F/230C.

1. Heat up vegetable oil and salt in a frying pan over high heat.  Add onion and garlic.  Sauté it until fragrant, about 2 minutes.

2. Add the rest of the vegetables.  Sauté them until soften, about 10 minutes.  Turn off the heat.

3. In a baking dish, beat together all the ingredients of the egg wash.  Add in the vegetables, stir well.

4. Place the mixture into the oven.  Bake at 450F/ 230C for about 5 minutes.  Take it out, stir the egg mixture once again thoroughly with a folk, and then place it back to the oven.  Bake for another 10 minutes, or until the egg is firmed.  Serve in warm.