The Perfect Vegan version of a classic all time favorite dish. A Juicy, Delicious and well Seasoned Burger recipe. Ingredients: 1 cup black lentil (or Green) water (for cooking) 200 grams button mushrooms (fresh) 5 shiitake 2 bay leaves (optional) 2 tbsps Lakeshore Rapeseed oil 1 onion (small, Chopped) 1 garlic cloves (Crushed) 2 tbsps… Continue reading Lentil Mushroom Burgers
Category: Vegetarian
Farmers’ Market Potato Salad
Look for a mix of red, purple, and brown-skinned fingerling potatoes, so named because of their oblong shapes, to prepare this stunning salad. If you can’t find them, substitute small red potatoes. You can serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled. Ingredients: 1… Continue reading Farmers’ Market Potato Salad
Seven Layer Salad
Use a clear bowl or mason jar for serving with your favorite tortilla chips Ingredients: Makes enough for 1 large bowl or 8 to 10 half-pint jars FOR THE DRESSING 2 ounces red wine vinegar Juice of 1 lime 1 tablespoon Lakeshore whole-grain mustard 1/2 teaspoon cumin 1/2 teaspoon coriander 8 ounces Lakeshore Rapeseed oil… Continue reading Seven Layer Salad
Grilled Vegetable and Gruyere Sandwiches with Caper Mayonnaise
Not just for vegetarians, this hearty sandwich is packed with rich flavors that will satisfy everyone. You can add your favorite grilled seasonal vegetables. We love zucchini, yellow squash, sweet onions and fennel. Ingredients: Caper Mayonnaise: 2 tablespoons mayonnaise 2 teaspoons Lakeshore whole-grain mustard 1 teaspoon capers, chopped Sandwiches: 2 tri-colored sweet peppers or bell… Continue reading Grilled Vegetable and Gruyere Sandwiches with Caper Mayonnaise
Warm Honey Mustard Potato Salad
This simple recipe comes to the rescue in a quick and easy side dish that can be served with any grilled meat or fish. It can even be made with leftover boiled potatoes! Ingredients: 3 lbs potatoes (cut in one 1 1/2 inch chunks, leftover boiled potatoes can be used) 3 tbsps Lakeshore Rapeseed oil… Continue reading Warm Honey Mustard Potato Salad
Quick Vegetarian Paella
This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor. Ingredients: 2 tbsps Lakeshore Rapeseed oil 2 cups chopped onion… Continue reading Quick Vegetarian Paella
Tortilla Espanola
No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to… Continue reading Tortilla Espanola
Organic Italian Frittata with Asparagus
A delicious, healthy and organic start to your day Ingredients: 1 small brown onion, diced finely 2 garlic cloves, mixed to a paste 1 small red capsicum, sliced very finely 1 bunch asparagus 1/2 bunch parsley, washed and picked Saxa salt and pepper to season 1 tomato, chopped roughly 1 tablespoon tomato paste 3 tablespoons… Continue reading Organic Italian Frittata with Asparagus
Vegetarian Lentil Burgers
These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. I use black lentils in this recipe, some of the other types of lentils are too mushy when cooked – so I’d stick with the black lentils. Feel free to spice up the… Continue reading Vegetarian Lentil Burgers