Baba Ganoush recipe

Recipe for Baba Ganoush in our easy vegetarian recipes collection. If you like Azuki bean burgers then you will love this recipe.

Baba Ganoush

Recipe ingredients

  • 3 aubergines
  • 4 cloves garlic
  • 2 tablespoons tahini
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon chili powder
  • Juice of 3 lemons
  • Salt to taste
  • Chopped parsley
  • Olives

How to make Baba Ganoush

  • Grill aubergines until the skin blackens.
  • Cool slightly in a paper bag and peel off most of the charred skin.
  • Mash the softened aubergine with the remaining ingredients and blend until fully combined.
  • Garnish with parsley and olives and serve warm with pitta bread.

Azuki bean burgers recipe

Recipe for azuki bean burgers in our easy vegetarian recipes collection.

azuki bean burgers 

Recipe ingredients

  • 1 cup azuki beans
  • Bay leaf
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 1 to 2 tablespoons oil
  • 4 carrots, peeled and grated
  • Juice 1 lemon
  • 4 tablespoons parsley, chopped
  • Salt and freshly ground black pepper
  • Soy sauce, to taste
  • Beaten egg, for binding
  • Wholewheat flour, for coating

How to make azuki bean burgers

  • Soak the azuki beans overnight.
  • Drain, then cook until tender in fresh water with a bay leaf added.
  • Drain, reserving the liquid.
  • Fry the onion and garlic in oil until transparent.
  • Add the carrot and lemon juice and sweat, covered, until soft.
  • Add the beans, mix well and puree in a blender, adding a little of the bean liquor if necessary to form a malleable consistency.
  • Stir in the parsley, season and add soy sauce to taste.
  • Stir in enough beaten egg to bind.
  • Form into balls or burgers.
  • Coat with flour and shallow fry until brown and crispy on the outside.
  • Serve with homemade marinara sauce.
Stay tuned to Marcona Restaurant for more recipe updates.

Avocado Souffle Omelette Recipe

Recipe for avocado souffle omelet in our easy vegetarian recipes collection. If you liked our Autumn Glory Recipe then you will love avocado souffle recipe.

three-cheese-and-spinach-souffle-omelette

Recipe ingredients

  • 1 green pepper
  • 3 tablespoons butter
  • 1 ripe avocado
  • Dash lemon juice
  • 4 eggs, separated
  • Salt and freshly ground black pepper

How to make avocado souffle omelet

  • Deseed and slice the green pepper.
  • Heat a little of the butter in a pan and fry gently until soft. Set aside.
  • Cut the avocado in half.
  • Remove the stone and remove the flesh from the shell in one careful movement with a palette knife.
  • Slice the avocado and sprinkle with lemon juice.
  • Beat the egg yolks and season with salt and pepper.
  • Whisk the whites and fold the two together.
  • Heat half the remaining butter in a pan and pour in half the omelet mixture.
  • Arrange half the avocado and green pepper on one side of it.
  • When lightly set, fold the omelet in two, slide out of the pan and keep hot until you have made the second omelet in the same way.

Autumn Glory Recipe

Recipe for autumn glory in our easy vegetarian recipes collection.

 autumn glory pumpkin

Recipe ingredients

  • 2 pounds pumpkin
  • 1 onion, sliced
  • 1-inch piece fresh root ginger
  • 3 tablespoons extra virgin olive oil
  • 1 courgette, sliced
  • 4 ounces sliced mushrooms
  • 14 ounces can chopped tomatoes
  • 3 ounces pasta shells
  • l 1/4 cups stock
  • 4 tablespoons fromage frais
  • 2 tablespoons chopped fresh basil
  • Salt and ground black pepper

How to make autumn glory

  • Preheat the oven to 350 degrees F.
  • Cut the top off the pumpkin with a large, sharp knife and scoop out and discard the pumpkin seeds.
  • Using a small sharp knife and a sturdy tablespoon, cut and scrape out as much flesh from the pumpkin shell as possible, then chop the flesh into rough chunks.
  • Bake the pumpkin with its lid on for 45 minutes to 1 hour until the inside begins to soften.
  • Meanwhile, make the filling.
  • Gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes, stirring the mixture occasionally.
  • Add the sliced courgette and mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock.
  • Season well, bring to the boil, then cover the pan and simmer gently for about 10 minutes.
  • Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin.
  • It may not be possible to fit all the filling into the pumpkin shell, so serve the rest of the mixture filling separately if necessary.

If you have any doubts regarding this recipe, feel free to submit your feedback here.