Vegetarian Cook Book Recipes

chewy oatmeal chocolate chunk (365.339)
recipe
Image by splityarn
The recipe is based on the America’s Test Kitchen Oatmeal-Raisin cookie, but I sub cinnamon for nutmeg and chocolate chunks for raisins. I also use salted butter because I like them a little less sweet. I double the amount of chocolate chips, because why wouldn’t you? And I don’t flatten them, ’cause otherwise they get too brittle.

I usually make a half batch which churns out around a dozen cookies. The half batch recipe is this:

0.75 cups AP flour
0.25 tsp baking powder
0.25 tsp salt
light shake of cinammon
1 stick of butter (softened to room temp)
0.5 cup brown sugar
0.5 cup granulated sugar
1 brown egg (’cause "brown eggs are local eggs and local eggs are fresh")
1.5 cups old-fashioned oats
1.5 cups chocolate chunks (or chips)

Oven at 325

1. Whisk the flour, baking powder, salt and cinnamon together and set aside.

2. On medium. beat the sugars and the butter until fluffy. 3-6 minutes. Beat in the egg, and mix for 30 seconds or so.

3. On low, mix in the flour until combined. 30 seconds or so. Slowly add in the chocolate chips and the oatmeal until it’s just incorporated together.

4. I like to set the dough in the fridge for 5 or 10 minutes to let the butter stiffen up a touch. This also gives me time to remember to turn on the oven (I usually forget) and to put parchment paper on the cookie sheet.

5. Using an ice cream scoop, spoon out bigger than golf ball sized hunks and roll them into a ball. Place them on the cookie sheet 2 inches apart. Don’t squish them down.

6. Bake for 20 minutes, rotating the sheet halfway. Let them cool on the baking sheet for 10 minutes, then move them to a wire rack. EAT!

Sometimes being a vegetarian seems no fun at all, especially on the weekend barbeque where everyone else is enjoying grilled sticks and many other grilled delicacies. But no more, before this weekend get yourself a new vegetarian cook book full of vegetarian recipes and enjoy as others are doing. Vegetarian cook books are a great way to enjoy vegetarian dishes which you never know existed.

Vegetarian cook books are in general helpful for beginners who want to experiment with the vegetarian culinary but never know how to start with that. Now get mouth watering vegetarian dishes right out of your kitchen and set the mood of parties and weekends.

Before starting to purchase a vegetarian cook book understand what suits your taste buds as there are lot many vegetarian recipes which you could ever imagine. If beginner it is always better to start with the simple recipes than experimenting much with the culinary. The best way out is to understand your taste first and shortlist a few recipe cook books. It helps a lot to read the reviews and excerpts of such recipe cook books to make a choice.

To start with your vegetarian cook book recipe experience we will share on recipe with the courtesy of cookbookclub.net.

Vegetarian Lasagna Recipe
Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2″ baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella.
Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

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