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  <title>Latest Vegan Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/vegan-recipes/48/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
  <lastBuildDate>Tue, 7 Feb 2012 13:52:34 GMT</lastBuildDate>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
    <copyright>http://freerecipes.eu</copyright>
  <item>
   <title><![CDATA[Recipe: Stuffed  Green  Pepper]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/stuffed-green-pepper/573/index.html</link>
   <pubDate>Mon, 8 Feb 2010 15:39:34 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/stuffed-green-pepper/573/index.html</guid>
   <description><![CDATA[ Wash and cut stem end from green pepper and remove seeds and membrane.  Place in pan with ½” to 1 “ water in bottom.  Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together.  Fill green pepper with rice mixture. Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes.  ]]></description>
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  <item>
   <title><![CDATA[Recipe: Broccoli with orange-ginger dressing and walnuts]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-with-orange-ginger-dressing-and-walnuts/414/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:27:17 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-with-orange-ginger-dressing-and-walnuts/414/index.html</guid>
   <description><![CDATA[ 1. Process first seven ingredients in food processor, until dressing is smooth.
2. Gently toss steamed broccoli with dressing, scallions, and walnuts.
3. Adjust seasonings; serve hot or at room temperature.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Roasted Potatoes]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/roasted-potatoes/402/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:18:53 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/roasted-potatoes/402/index.html</guid>
   <description><![CDATA[ Mix one packet of onion soup mix with some oil. Preheat an oven to 400. Mix everything well in a roasting pan, making sure that the potatoes are coated with the oil and spices. 

Roast the potatoes in the oven for 45 minutes, stirring around every 15 minutes. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Spicy Tomatoes]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-tomatoes/235/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:06:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-tomatoes/235/index.html</guid>
   <description><![CDATA[ Slice tomato thinly. Sprinkle as desired with salt, dill weed and basil. Top with layer of Parmesan cheese. Thinly sliced scallions are also nice.
However, if you use them, the flavor is better if allowed to "age" for a while (1 hour, more or less).
]]></description>
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  <item>
   <title><![CDATA[Recipe: Broccoli And Corn Scallop]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-and-corn-scallop/234/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:04:29 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/broccoli-and-corn-scallop/234/index.html</guid>
   <description><![CDATA[ Saute onion in 1 tablespoon oleo and blend in flour. Gradually add milk, stirring constantly until thick. Add cheese, stirring until cheese is melted. Stir in corn and 1/2 cup crumbs. Arrange broccoli in 7x11 inch dish. Pour cheese mixture over broccoli. Toss remaining crumbs and oleo and sprinkle over casserole. 

Bake at 350 degrees for 30 minutes. 

Serves 8.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Garden Zucchini Bisque]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/garden-zucchini-bisque/232/index.html</link>
   <pubDate>Tue, 29 Sep 2009 14:59:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/garden-zucchini-bisque/232/index.html</guid>
   <description><![CDATA[ In 3 qt saucepan melt 2 tbsp. butter; add zucchini, onions, mushrooms and parsley. Cook over med. heat, stirring occasionally until vegetables are crisply tender (6-8 minutes). Meanwhile, in 2 qt saucepan melt 3 tbsp. butter over med. heat; stir in flour until smooth and bubbly (1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup is thickened (5-7 minutes). Stir in cream, pepper and zucchini mixture. 

Continue cooking until heated throughly (5-6 minutes).
]]></description>
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  <item>
   <title><![CDATA[Recipe: Lentils With Spiedini]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/lentils-with-spiedini/185/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:40:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/lentils-with-spiedini/185/index.html</guid>
   <description><![CDATA[ Lentils:
To prepare lentils, heat 1 ounce olive oil in sauce pot. Add prosciutto and cook over medium heat until slightly brown. Add drained lentils and stir to coat with olive oil. Add minced vegetables and lightly saut over medium heat about 2 to 3 minutes. Add chicken stock and simmer on low heat until lentils are soft. Season. Set aside.

Spiedini:
To prepare spiedini, skewer in following order: chicken, pepper, chicken, bread, sausage, bread, chicken, pepper, chicken. Lightly brush assembled skewers in olive oil. Grill over low fire until golden brown and cooked through, about 2 to 3 minutes per side. 
Serve on bed of lentils.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Spinach]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/spinach/130/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:42:13 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/spinach/130/index.html</guid>
   <description><![CDATA[ Wash and drain spinach. Chop very fine. Slice mushrooms very thin; add to spinach. Add slivered Parmesan cheese (do not use grated Parmesan cheese unless necessary). Add olive oil, one teaspoon at a time, tossing until spinach looks wet. 

Add vinegar to taste. Serve at once.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Zucchini Parmesan]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/zucchini-parmesan/127/index.html</link>
   <pubDate>Sun, 20 Sep 2009 15:34:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/zucchini-parmesan/127/index.html</guid>
   <description><![CDATA[ Put all ingredients except cheese in skillet. Cover and cook 1 minute.
Uncover and continue cooking and turning with wide spatula until just tender.
About 5 minutes. Sprinkle with cheese. Toss. 

Serves 6 to 8. 
]]></description>
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  <item>
   <title><![CDATA[Recipe: Spicy Cabbage]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-cabbage/126/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:15:59 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/spicy-cabbage/126/index.html</guid>
   <description><![CDATA[ Fry together first 7 ingredients after mixing them well together. Fry in small amount of light oil. When completed, remove from fire and set aside. Mix the next 3 ingredients (tomatoes, tomato sauce, and rice) together thoroughly in a bowl and set aside. Shred cabbage, set aside; cut or grate cheese, set aside. 

Mix together all fried ingredients (first 7) and tomatoes and rice mixture real well. In buttered 9x13x2 inch pan, layer 1/2 meat mixture, 1/2 cabbage and 1/2 cheese. Repeat layer, ending with cheese. Cover pan well with aluminum foil. Bake covered for 1 1/2 to 2 hours in oven at 350 degrees. Makes 8 to 10 servings. 

This will look like Italian lasagna. Enjoy.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Turkish Imam Biayeldi]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/turkish-imam-biayeldi/71/index.html</link>
   <pubDate>Sat, 12 Sep 2009 15:56:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/turkish-imam-biayeldi/71/index.html</guid>
   <description><![CDATA[ Cut aubergines in half lengthways. Sprinkle with salt and leave for
30 mins. Rinse and pat dry.

Preheat oven to 200 C (gas 6). To make stuffing gently fry onions and
garlic in 3 tbsps oil until soft. Add the green pepper and tomatoes,
seasoned with salt, pepper, and a little sugar. Cook gently for about
15 mins and stir in the parsley.

Quickly shallow fry the aubergines in hot oil enough to seal them,
turning to brown all over. Drain on kitchen paper.

Make a deep slit along the length of the aubergine halves. Open the
slit and spoon in as much stuffing as the slit will hold.

Lay the aubergine halves close to each other in a baking dish and
garnish with tomato slices.

Pour in enough tomato juice to almost cover the aubergines and bake
for about 45 mins.

Serve at room temperature
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Eggplant Manicotti]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/eggplant-manicotti/44/index.html</link>
   <pubDate>Thu, 10 Sep 2009 16:24:24 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/eggplant-manicotti/44/index.html</guid>
   <description><![CDATA[ Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top
to bottom. Lay slices on a paper towel and sprinkle salt on them to allow
water to drain from the slices.

In skillet, cook eggplant slices with olive oil. Lay on paper towel to
let the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour
tomato sauce in casserole and neatly place manicotti in rows on top of
the sauce.

Bake in oven at 400 degrees F until hot all the way through. Remove
manicotti from pan onto serving dish.

SAUCE: Put pan of tomato sauce on stove and add heavy cream until the
sauce is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle
with Parmesan cheese.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Carciofi Alla Romana (Artichokes Roman Style)]]></title>
   <link>http://freerecipes.eu/free-recipe/vegan-recipes/carciofi-alla-romana-artichokes-roman-style-/37/index.html</link>
   <pubDate>Thu, 10 Sep 2009 15:59:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/vegan-recipes/carciofi-alla-romana-artichokes-roman-style-/37/index.html</guid>
   <description><![CDATA[ Combine first 7 ingredients in an ovenproof casserole. Add
artichokes. Bake covered in preheated 375-degree oven 30 to 40 minutes until tender. 
Remove artichokes from liquid, put on tray to cool. Cut in quarters. 

Serve at room temperature.
]]></description>
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