Vegetablecrunch Recipes

VEGETABLE CRUNCH RECIPE

Steps:

• Preheat the oven to 200°C/400°F/Gas 6. Spray a saucepan with oil and add the onion. Cook until it has softened.
• Add the tomato purée and the remaining vegetables and herbs and cook gently for 10 minutes, until the vegetables are tender. Add the nuts and then season to taste and spoon the mixture into a shallow ovenproof dish.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the rolled oats and cheese.
• Spoon the crumble mixture over the vegetables and then bake for 30 minutes until browned. Serve with green leaf and herb salad.

CRUNCHY VEGGIE SANDWICHES

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, whisk the sour cream, mayonnaise and salt until blended. Stir into vegetable mixture. Cover and refrigerate for 1-2 hours. Serve on lettuce-lined rolls.

VEGETABLE CRUNCH

Steps:

• Mix all ingredients together and put in 8x8 glass baking dish.
• Top with crushed ritz crackers dotted with 1/2 stick oleo.
• Bake 350 degrees 30-35 mim.

CRUNCHY VEGETABLE SALAD

Steps:

• In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder.
• Keep aside and keep refrigerated.
• Now, prepare to wonderfully lay out this salad.
• To do so, arrange red cabbage at the bottom of a serving bowl.
• Next put a layer of green cabbage.
• The third layer should be that of carrots, radish and capsicum.
• Top off the salad with a sprinkling of bean sprouts.
• Refrigerate the salad.
• Prior to serving, sprinkle roasted crushed peanuts.
• Shake the dressing very well.
• Lace the salad with the dressing uniformly.
• Serve rightaway.
• Enjoy!