Vegetables - recipes which include vegetables and yoghurt
Vegetable Cheesecake
Ingredients
1 1/3 cups dry breadcrumbs
1/3 cup butter or margarine, melted
16 ounces Neufchótel cheese, softened
2 eggs
1/3 cup all-purpose flour
8 ounces sour cream
1/4 cup minced onion
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 cup shredded carrots
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
Cucumber-Dill Sauce
Cucumber slices, fresh dill weed
Recipe
- Combine breadcrumbs and butter. Press onto bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
- Beat cheese at high speed of an electric mixer until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add flour, sour cream, onion, salt and pepper and beat until blended.
- Pour about one-fourth of sour cream mixture into prepared pan; sprinkle with carrots.
- Top with one-third of remaining sour cream mixture; sprinkle with green pepper.
- Top with half of remaining sour cream mixture; top with red pepper.
- Top with remaining sour cream mixture.
- Bake at 300 degrees F for 1 hour or until set.
- Turn oven off, and partially open oven door.
- Leave cheesecake in oven for 1 hour.
- Remove cheesecake from oven, and let cool completely. Cover and chill.
- Serve with Cucumber-Dill Sauce. Garnish with cucumber slices and fresh dill weed, if desired.
Cucumber-Dill Sauce
8 ounces plain yoghurt
1/3 cup mayonnaise or salad dressing
1/2 cup unpeeled, chopped cucumber
1/4 teaspoon salt
1/4 teaspoon dried whole dill weed
Vegetable Stroganoff
Ingredients
2 cups sliced carrots
1 cup sliced green bell peppers
3 cups sliced zucchini
2 cups cauliflower florets
8 ounces spinach or whole wheat noodles
1/2 pint plain yoghurt
2 tablespoons margarine, melted
Basil and white pepper
Recipe
- Steam carrots and green peppers for 10 minutes or just until tender. Remove with slotted spoon, reserving water.
- Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from water with slotted spoon.
- Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the whole wheat variety.
- Drain noodles thoroughly and toss with the plain yoghurt, margarine, basil and a little white pepper.
- Prepare Mushroom Sauce.
- Spread noodles in an oven-proof serving dish.
- Cover with the vegetables and then with the sauce.
- Bake 30 minutes at 350 degrees F.
Mushroom Sauce
1/2 cup margarine, divided
6 tablespoons whole wheat flour
2 cups milk
2 cups concentrated vegetable stock
4 tablespoons chopped onion
1/2 pound mushrooms, sliced
Nutmeg
Tamari (soy sauce), to taste
- Heat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes over very low heat. Add milk and vegetable stock (which was used for steaming vegetables) and whisk until thickened and smooth.
- Heat remaining margarine in a frying pan and saut├® the chopped onions until tender. Add mushrooms and stir. Continue cooking until the mushrooms are tender.
- Combine sauted onion and mushrooms with the sauce and season with a dash of nutmeg and tamari.
Vegetable Burritos with Avocado Sauce
Ingredients
1/4 cup vegetable oil
2 cloves garlic, minced
2 medium onions, chopped
5 (6 ounce) cans sliced water chestnuts, drained
6 large zucchini, shredded
1 1/2 pounds mushrooms, sliced
1 teaspoon celery salt
4 large tomatoes, chopped
Salt and pepper, to taste
16 large flour tortillas
4 cups shredded Cheddar cheese
Recipe
- In large frying pan, heat oil over medium high heat.
- Add garlic and onion. Sauté until golden.
- Add water chestnuts and stir-fry until warm.
- Add zucchini and heat thoroughly.
- Add mushrooms and sauté briefly.
- Sprinkle with celery salt.
- Add tomatoes. stir to heat through. Don't overcook the vegetables - they should remain firm.
- Remove from heat. Season to taste.
- Warm tortillas, one at a time, in an ungreased frying pan over medium heat, turning frequently, until softened. (If tortillas are soft to begin with, this step is unnecessary.)
- Place 2 heaped tablespoons cheese and 2 tablespoons vegetable mixture along the center of the tortilla.
- Roll up and transfer to a 13 x 9-inch baking dish. Repeat with remaining tortillas.
- Two baking dishes will be needed.
- Cover dishes to prevent drying out.
- Bake at 350 degrees F until heated through, about 15 minutes.
Avocado Sauce
2 large avocados, peeled, pitted and chopped
2 cups sour cream or plain yoghurt
1 tablespoon lemon juice
16 avocado slices
- Mix together chopped avocados, sour cream or yoghurt and lemon juice. Spoon sauce down center of baked burritos. Place an avocado slice across the top of each burrito.
- Serve immediately with remaining Avocado Sauce.
Sweet Potato Pancakes
Ingredients
2 sweet potatoes, grated
2 ordinary potatoes, grated
2 carrots, grated
1 tablespoon onion, chopped
1 clove garlic, minced
1/4 cup parsley, chopped
4 eggs, beaten
1/3 cup flour
Salt, pepper, nutmeg and cinnamon to taste
Melted butter
Sour cream or yoghurt
Chives, chopped
Recipe
- Put the grated potatoes, sweet and ordinary, in a colander over a bowl.
- Sprinkle with salt and let stand for 15 minutes.
- Rinse and squeeze the potatoes to remove all the liquid.
- Mix the potatoes with the carrots, onion, garlic, parsley, eggs, flour, lemon juice and seasonings.
- Thin the mixture with milk, if necessary.
- Drop large tablespoons of the batter into a frying pan, and fry the pancakes in melted butter until brown and crisp.
- Serve with a dollop of sour cream or yoghurt and a sprinkle of chopped fresh chives.
