David and Alexandra's Raw Veggie Wrap  This is a make it your own veggie wrap Wrap Style - Romain Lettuce, Peta bread, tortilla, etc... Ingredients note : Choose which veggies you prefer. This is your veggie wrap. carrots cucumbers radishes broccoli ginger olive oil celery zucchini squash corn alphalfa sprouts mushrooms peppers - jalapeno, banana, bell, pepperoncini turnips spinach parsnips onions ocra or any thing you choose. Directions Take a cheese grater and grate carrots, radishes, broccoli or what ever can be grated. Then chop cucumbers, onions, spinach or what ever you choose to be chopped. Mix it together in a bowl, drizzle some olive oil on it. Wrap it up and enjoy. note : This dish should only take you 5 to 10 minute to make. Keep it simple and intelligent. Spanakopita (Greek Spinach Pie) |
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Submitted By: SILVERWOLF Photo By: lanie23
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"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
Ingredients:
3 tablespoons olive oil 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 1/2 cup chopped fresh parsley | 2 eggs, lightly beaten 1/2 cup ricotta cheese 1 cup crumbled feta cheese 8 sheets phyllo dough 1/4 cup olive oil |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. |
| 2. | Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. |
| 3. | In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. |
| 4. | Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. |
Peanut Vegetable Curry Wraps |
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Submitted By: JIF®
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"Here's an international-styled vegetarian dish that you can prepare and serve in less than 20 minutes."
Ingredients:
2 tablespoons CRISCO® Canola Oil 4 cloves garlic, minced 1 cup chopped onions 1 tablespoon curry powder 3/4 cup chopped cauliflower 3/4 cup chopped broccoli 1/2 cup shredded carrots | Salt and pepper to taste 1/2 cup chopped ripe tomatoes 1/2 cup JIF® Creamy Peanut Butter 8 tortillas or chapati Plain yogurt or sour cream 3 scallions, chopped |
Directions:
| 1. | Heat the CRISCO® Canola Oil in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown. Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, salt, and pepper. |
| 2. | Cover and cook about 4-5 minutes, until the vegetables are just cooked. Stir in the tomatoes and JIF®. Cook about 1 minute uncovered. |
Cucumber Sandwich |
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Submitted By: REDVELVT22 Photo By: Allrecipes
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"I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!"
Ingredients:
2 thick slices whole wheat bread 2 tablespoons cream cheese, softened 6 slices cucumber 2 tablespoons alfalfa sprouts 1 teaspoon olive oil | 1 teaspoon red wine vinegar 1 tomato, sliced 1 leaf lettuce 1 ounce pepperoncini, sliced 1/2 avocado, mashed |
Directions:
| 1. | Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately. |
Portobello Sandwiches |
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Submitted By: CHOLLE Photo By: stylistmama
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"Quick, juicy burgers. My friends and I eat them at least once a week!"
Ingredients:
2 cloves garlic, minced 6 tablespoons olive oil 1/2 teaspoon dried thyme 2 tablespoons balsamic vinegar salt and pepper to taste 4 large portobello mushroom caps | 4 hamburger buns 1 tablespoon capers 1/4 cup mayonnaise 1 tablespoon capers, drained 1 large tomato, sliced 4 leaves lettuce |
Directions:
| 1. | Turn on broiler, and adjust rack so it is as close to heat source as possible. |
| 2. | In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper. |
| 3. | Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes. |
| 4. | Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly . |
| 5. | In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce. |
