Vegetarian Gourmet----Meatless Makeovers

Written by Cathy O

Continued from page 1

1 jar of Grapeleaves in brine

Filling: 2 cup basmati rice cooked 1/2 cup currants 1/2 cup of pine nuts ground 1/2 cup quorn grounds thawed 2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine) 1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine) 1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine) 1 tsp. sea salt 2 tsp pepper 1 small can tomato paste

Juice of 2 lemons

Removerepparttar grape leaves fromrepparttar 147962 jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still onrepparttar 147963 leaves.

In a large bowl mixrepparttar 147964 filling ingredients together till they are well incorporated.

Carefully separate a few ofrepparttar 147965 leaves and linerepparttar 147966 bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling inrepparttar 147967 center ofrepparttar 147968 leaf about 1/2 inch up fromrepparttar 147969 bottom edge. Fold 1/2 inch up overrepparttar 147970 filling, fold each side towardrepparttar 147971 middle, then beginning atrepparttar 147972 bottom again rollrepparttar 147973 whole package up till you have a 1-2" "log.

Continue withrepparttar 147974 rolling process till you use up allrepparttar 147975 filling.

Linerepparttar 147976 rolled leaves up in a circular pattern inrepparttar 147977 stock pot till all are in. Pourrepparttar 147978 juice of both lemons gently overrepparttar 147979 rolled leaves. Place a dinner plate on top with a stone inrepparttar 147980 middle to keep in place. Gradually add cold water till it just coversrepparttar 147981 leaves.

Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.

Cathy O is a successful author who provides information on,, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."


Written by Simon Mitchell

Continued from page 1

For this jam recipe I used about 2 pounds of fresh Tayberries with a quarter pint of water (and a couple of Strawberries thrown in). Let it simmer for a few minutes, add 2 pounds of sugar and stir until it dissolves, then addrepparttar pectin and a knob of butter, get it to a rolling boil for a few minutes and pour into sterilised jars, and seal.

It won't last until winter as my son keeps eating it, and so do I.

Find copyright free pictures to accompany this article at:

NATURE'S FIRST AID KIT by Simon Mitchell
You'll just love this new ebook collection called NATURE'S FIRST AID KIT. Convert your kitchen into a health center through the use of foods, herbs, spices and wild things. To preview visit:

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