Vegetarian And Vegetables

I cook vegetarian food, and loving it.  I get sick of eating to much meat.  I noticed if I eat too much meat, protein, fat and salt I get tired easily, very lethargic.  I have changed a lot about my cooking styles.  I use lean meat, eating more fresh fruits and vegetables.  Butter and biscuits are only for a treat.  Vegetables oil and olive oil are always in my pantry, and I have also abundant of fresh vegetables from my garden.  I am glad that my children love vegetarian food too.  I cooked for my family recently,  a couple of  vegetarian dishes; Stuffed Large Mushrooms, Braised stufed witlof and we enjoyed thoroughly.   
Recipe to share:  the braised witlof.

Stuffed Large Mushroom

Braised Open Stuffed Witlof with Potato and Cheese

Fresh Vegetables from Our Garden

Braised Open Stuffed witlof with Potato and Cheese

Ingredient:

1 firm – fresh witlof

1 small potato, boiled and diced

1tablespoon margarine

1 egg

1tablespoon Parmesan cheese or Gruyere

Salt and pepper or salt and herbs

1/4cup olive oil

3cups braised red tomatoes:

            16 smalll skinned red tomatoes

            1cup water and ¼ cup olive oil

            Herbs-basil, bay leaf, salt to taste

Method

Braise the tomato with all ingredients over low heat for about 1 hour

Witlof-outer leaves discarded, and inner leaves separated, washed and dry

Mash the potato and the margarine; mix with egg, cheese, salt and pepper, until all are combined

Stack 3 pieces of the washed witlof-leaves; make four of these

Put the braised tomato in a saucepan; place the stacked witlof leaves on top

Drizzle with olive oil; fill a tablespoon of potato mixture on each witlof stack.

Covered the saucepan, braised the witlof rapidly for 8 minutes

Reduce the heat and continue braising for 10 minutes

To serve:  Serve as an entrée or to garnish for poached fish

How to Do

The ingredients: mash potato with margarine, egg/Parmesan cheese and the witlof leaves

Witlof leaves stacks on the braise tomato

Cooked braised stuffed open witlof with potato and cheese

Serving the Witlof with Herbs