Arroz con Chorizo Vegetariano

Arroz con Chorizo Vegetariano 
4 tablespoons olive oil, 
1 tablespoons dried oregano  1teaspoons sweet paprika 
1vegetarian chorizo sausage thinly slice (I make homemade vege-sausage) 
Procedure:

1 yellow onion, chopped 
2 garlic cloves, minced 
1 chopped red bell pepper 
1 bay leaf 
2 cups  Jasmine rice 
1 15 oz. can diced tomatoes 
5 cups low-sodium vegetables broth 1 cup pimento 
1 cup chopped green olives

Heat olive oil in a pan and fry the chorizo over medium heat until it is crispy. Remove the chorizo with a slotted spoon and drain on paper towels. Saute the onion, garlic, bell pepper and throw in the bay leaf cooking until the vegetables are very soft and almost dissolved. Stir in the jasmine rice. Add the tomatoes and broth, season with salt and pepper. Put back the chorizo in the vegetable mixture, boil, and simmer for 5 minutes. Transfer the mixture in a baking dish adding pimento, sweet paprika and cook for 20 minutes until the rice is tender and has absorbed the liquid. Sprinkle the olives on top of the rice before serving. [nellie]

Pumpkin Bisque |Roasted Cauliflower w/Dill & Apple

Pumpkin Bisque

Ingredients

1 tablespoons unsalted butter

2 tablespoon olive oil

2 garlic cloves, chopped

2 leeks sliced and thoroughly rinsed

1 celery stalk, diced

1 small onion, diced

3 1/2 cups diced, peeled pumpkin

1 bay leaf

2 sprigs of fresh thyme

2 fresh sage leaves

2 quarts vegetable stock

1 tablespoon sea salt

freshly ground black pepper to taste

3 Tablespoons cooking sherry

Procedure:

Melt the butter in a pan over medium heat.

Add the leeks, garlic, celery and onion

Cook at least 10 minutes by stirring occasionally,

until the onion is translucent.

Add the pumpkin, herbs, and vegetable stock.

Bring to a boil.

Add cooking sherry, season with salt and pepper.

Reduce to low heat and cook until the pumpkin is tender.

Remove the herbs and puree the soup in a blender or 

food processor until smooth.
Serve with croutons or a swirl of cream. [nellie]

Roasted Cauliflower w/Dill & Apple

1 1/2 lbs.cauliflower cored and separated into florets.

1 apple cored and diced

1 medium thin sliced yellow onion.

4 tbspoon light olive oil

Reisin de Corauntz [currants]

Coarsed chopped dill

Salt to taste.

Procedure:

Preheat oven to 450°F.

Toss cauliflower, apple, onion, olive oil,

pepper and salt in a shallow baking dish

and spread the ingredients out into a single layer.

Bake for 30 minutes stirring until brown.

Add currants and bake 10 minutes more.

Sprinkle dill weed and serve.[nellie]

Carrot-Apple Salad

Ingredients:

2 cup shredded carrot

2 large diced apples

2 tsp lemon juice

1 cup raisins

1 cup low-fat mayonnaise/yogurt

Combine all ingredients.

Chill thoroughly.

Serve on salad greens. [nellie]