Vegan Dinner Recipes: Fabulous And healthy Cuisine

Vegetarian recipes can be fun. These are also health benefitting and prepared in a manner to offer you the best of health benefits, vitamins, nutrients and other essential elements.

In case, you have been seriously thinking of quitting non vegetarian food, this article will provide you some very interesting recipes to choose from.

These recipes are delicious and rich in nutrients required by your body on a daily basis to stay healthy, fit and energetic all day long. Make sure that you prepare these recipes using fresh ingredients.

Roasted Tarts made from Pepper and Potato




Ingredients Required

* Frozen prepared piecrust One  9-inch
* 3 small gold potatoes
* Chopped roasted bell peppers 3/4 cup
* Sun-dried tomato tapenade ? cup
* Crumbled feta cheese 3 oz
* Crushed fennel seed1/2 tsp
* Crushed dried rosemary, 1/2 tsp
* Lightly beaten eggs, 2 large
* Olives, pitted and thinly sliced 4
* Basil leaves (optional)

Preparation Method

Allow piecrust to adjust to room temperature for about thirty minutes. Now unroll crust on a flat levelled surface. Cut it into eight wedges.

You need to roll each wedge into a ball. Taking 1ball, roll it properly using a rolling pin into a circle measuring 5 inch.

You need to fit this circle into a muffin tin. Make sure the tin is made out of non stick material. Repeat the procedure for other balls.

Now it is time to fill empty muffin cups with water. Make sure you just fill these halfway. This will help the dough cook well.

It is time to preheat oven to temperature of about 425 degree Fahrenheit. Prick potatoes using a knife microwave. The temperature should be high for about six minutes. Allow it to cool down. Now peel them and slice crosswise.

Put 1 slice of potato into each tart shell. These require being cut into perfect fit. Mix feta, peppers, and tapenade. Put pepper mixture (spoonful) into tart shell.

Cover each using potato slice. Now whisk rosemary and fennel into eggs. Spoon this mixture into tarts carefully.

Make sure you cover tart using a blob of left over pepper mixture and some olive slices. Bake it at about 425 degree Fahrenheit for about 25-30 minutes. Allow it to cool for about five minutes in pan. Garnish the dish with basil leaves.

Vegetable Stir-Fry with Black Sesame Tofu

Ingredients Required

* Cooked instant brown rice 1 1/2 cups
* Extra-firm tofu drained
* Black sesame seeds 1 1/2 tbsp
* Sesame oil1 tsp toasted
* Peanut oil, 2 Tbsp
* Asparagus 1, trimmed and cut into 2-inch pieces
* Packaged shredded carrots 2 cups
* Yellow or red bell pepper1 large, cut into thin strips
* 4 Green onions, trimmed and cut crosswise into 1-inch lengths
* Freshly squeezed orange juice 3 tsp
* light miso 3 tbsp
* Low-sodium soy sauce 1 Tbsp
* Cornstarch1/2 tsp

Preparation Method

First, you need to prepare rice as per the instructions given on the label. Blot tofu perfectly dry using paper.

You need to press in order for eliminating excess water. Now cut tofu crosswise into eight slices. Now take a shallow bowl and dredge tofu with seeds.

Heat some sesame oil combine it with about a tablespoon of peanut oil using a non stick skillet. Keep the heat medium to high.

Now add tofu and let it cook for about 4-5 minutes. Allow it to turn brown. Flip the tofu over. Keep cooking for about 5 minutes and allow it to brown on the other side too. Shift tofu to a nice serving dish.

Add rest of the peanut oil to skillet and allow to heat perfectly. Now stir in asparagus. Add shredded carrots.

You need to stir-fry for about four minutes. It is time to stir in onion and bell pepper. Allow the mixture to cook for about two minutes. You must reduce heat to low and shift return tofu to pan.

Mix miso, orange juice, soy sauce, and cornstarch in a bowl. Whisk this mixture until it blends well. Now pour this mixture into skillet. Allow it to cook for about 1minute. Serve it over the cooked brown rice.

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