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.

These recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.