• 1 kilo asparagus
• 200 g onion
• 200 g carrot
• 700 g tomato
• 10 g parsley
• 3 tsp salt
• 3 tbsp sugar
• 2 tbsp vinegar
• 10 sweet peas
• 1 garlic bulbet
• 2 bay feaves
• vegetable oil

Slice onion and carrot, and fry till golden brown.

Wash asparagus. Cut off pedicles, and slice in 2 inch pieces. Place it in a pan, add fried onion with carrot, and cook for 10 minutes.

Chop tomatoes, and grind garlic. Combine tomatoes, parsley, salt, sugar, bay feaves, and pepper in a pan with asparagus. Mix well, add garlic, and cook for 15-25 minutes.

Ingredients:

• 1 eggplant
• 1 courgette
• 1 big tomato
• 2 big bell peppers (1 red and 1 yellow)
• 1 onion
• 1 garlic bulbet
• 3 tbsp olive oil
• 1/2-1 cup tomato sauce
• parsley
• salt and pepper to taste
• dried spicery

Slice onion and garlic, and fry covered in a medium heat for 5 minutes. Shred pepper and tomato or slice them just like eggplant and courgette. Salt the eggplant and let it stay separate for at least 15 minutes to get rid of its bitter taste.

Add vegetables to the pan with onion. Salt and add spicery. Cook for 20 minutes. Add tomato sauce, and cook for 10 minutes more. When it’s done sprinkle with shredded parsley.

Time required: 1 hour.
Serve hot or cold. Makes 3-4 servings.

You can use this or your own version of this vegetarian meal. Or what was it in a cartoon of the same name?..

Ingredients:

• 10 middle Mozarella balls
• 500 grams tomatoes
• some basil (only leaves needed)
• 3 tbsp white vinegar
• 4 tbsp olive oil
• 1 tbsp mustard seeds
• 2 tbsp pine nuts
• salt, sugar, and freshly ground pepper to taste

Slice each Mozarella ball into halves. Slice tomatoes into two or four pieces (depending on their size). Mix them together.

For marinade: blend olive oil, mustard seeds, salt, and pepper. Add some sugar if you like.

Fry nuts, and let them cool.

Place Mozarella and tomatoes onto a plate. Pour them with marinade. Then sprinkle nuts and basil leaves.

Ingredients:

• nonstick cooking spray
• 2 eggs
• 2 tbsp. skim milk
• 1 tbsp. onion, chopped
• 2 tbsp. red tomato, diced
• 1 tbsp. cheddar cheese

Spray a skillet with nonstick cooking spray. Heat the skillet on low heat.
Whisk eggs and milk until they start to foam, approximately 3 minutes. Pour the beaten eggs into the pan and cover the pan.

Cook over medium-low heat for about 4 minutes, until bottom is golden brown and top is set. Sprinkle cheese, onions, and tomato over the top. Fold omelet in half with a spatula.

Cook for about 1 more minute. Remove from skillet and serve.

Via

• 1 tbs sunflower oil
• 1 onion, finely sliced
• 2 tbs mild curry paste
• 400g canned chopped tomatoes
• 600g cauliflower, cut into florets
• 150g baby spinach
• 1 tbs chopped coriander, plus extra leaves to serve
• low-fat yogurt, to serve

Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened. Add curry paste and cook, stirring, for a further 1-2 minutes. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender. Remove from the heat and season with salt and pepper. Add spinach and chopped coriander, then stir through until spinach is just wilted. Serve topped with coriander leaves and yogurt.

Makes 4 servings.

Via

Ingredients:

• 4 green peppers
• 4 tomatoes
• 1 red onion
• 1 or 2 teaspoons of capers
• a couple of pinches of dried oregano/marjoram
• olive oil
• a splash of cider or wine vinegar
• salt

Cut the stalks out of the peppers, cut in half, deseed and cut each half into three or four wedges. Fry in a little olive oil in a covered pan over a low heat for about fifteen minutes.

While the peppers are cooking, cut the onion in half and slice the halves thinly, then leave the sliced onion to marinate in a mixture of the vinegar, oregano and chopped capers. Cut the tomatoes into wedges and when the peppers are ready, gently mix everything together with a little salt and a splash of olive oil. Serve warm or cold.

This salad will go with loads of different things, but just as a suggestion, how about serving with pasta and pesto, garlic bread and black olives.

Via

Ingredients:

• 3 lbs. red ripe tomatoes
• olive oil cooking spray
• 1 1/2 tsp. ground pepper
• 2 tsp. kosher salt
• 2 tb. olive oil
• 1 cup onion
• 6 garlic cloves (minced)
• 1- 28 oz. can of tomatoes
• 4 cups fresh basil (you can use less if you don’t have enough at hand or more if you like)
• 1 quart (4 cups) chicken stock

Preheat oven to 400 F. Spray a large cooking sheet pan with olive oil spray. Cut tomatoes into wedges. Add salt and pepper and roast for 45 minutes.

In 8 quart stock pot on medium, saute 2 tb. olive oil, onion and garlic until brown. Then, add canned tomatoes, basil and stock. When roasted tomatoes are done, add them, and bring to a boil. Once boiling, reduce temp and simmer uncovered for 40 minutes.

Pulse in food processor in batches. Add salt and sugar substitutes to taste.

Makes 8 servings.

Via

• 1 – 2 tablespoons fresh lemon juice OR balsamic vinegar
• 4 tablespoons picante salsa
• 1 cup raw broccoli
• 1 raw tomato, quartered
• 1/2 raw carrot, cut into 1-inch pieces
• 1 cup raw kale, or any leafy green
• 1 – 2 cloves raw garlic
• 1/2 cup raw hulled sunflower seeds
• 1/2 cup raw un-hulled sesame seeds
• 1 – 2 slices onion

Start by pouring liquid ingredients lemon juice, salsa into blender. Add remaining ingredients and blend until texture is that of a creamy milkshake. And enjoy!

Via

• 1 yellow zucchini, chopped
• 3-4 large carrots, chopped
• 1 cup uncooked brown rice
• 1 15 ounce can diced tomatoes (undrained)
• 1/2 small cauliflower, chopped
• 1/2 cup diced onions
• 1-2 tbsp olive oil
• 1 tsp minced garlic
• 1 49 1/2 ounce can chicken broth
• 1-2 tsp oregano
• 1-2 tsp Italian seasoning

Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini, and cauliflower. Add broth, rice, and tomatoes and bring to a boil. Simmer 35 minutes or until rice is soft. Add seasoning.

Via

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 6 mushrooms, roughly chopped
• 1 medium tomato, cubed
• 1/2 bunch of Swiss chard, roughly chopped
• 1 can navy beans, drained and rinsed
• salt and pepper to taste
• grated Parmesan cheese
• basil or thyme for garnish

Heat oil in pan and add onions, cooking until translucent, about 5 minutes. Add garlic and cook until golden, about 3 minutes. Add mushrooms and cook until softened and golden.

Add tomato and cook, stirring occasionally until the pieces are soft and have thrown off some liquid. Add the beans and cook until they are warmed through. Add salt and pepper to taste. Sprinkle with cheese and herbs and serve.

Via