The Vegetarian Life

Welcome to my little vegetarian corner. I love to cook and bake so here I'll be posting vegetarian recipes and other delicious treats:) Enjoy

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    livingbetterfeelingbetter1: Click through link for recipe! Green Goddess Grilled Cheese Sandwich!

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    fluor-aux: mmm

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    hereismysilence: Mint Chutney and Cheese Sandwiches Makes 4 - Serves 2 Ingredients: 8 slices of bread of your choice 4 slices of cheese For the Mint Chutney: A bunch of fresh mint leaves 1/2 cup freshly grated coconut 1 green chilly 1/2 tsp minced garlic (optional) A pinch of dry ginger powder or 1/2” piece of fresh ginger Salt to taste Grind all ingredients together with very little water to a smooth paste. To assemble and toast the sandwiches: Spread a generous amount of the mint chutney on one side of the bread slice. Top with a slice of cheese and toast in a sandwich maker until done. You can also toast in a pan on the stovetop with a pat of butter until both sides are golden brown and the cheese has melted.

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    foodopia: pomgranate spritzer: recipe here

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    gastrogirl: after eight brownies.

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    gastrogirl: red velvet cake minis.

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    gossipchef: Fried Cheesy Jalapeno Poppers

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    gossipchef: Pistachio Baklava with Cinnamon Honey Syrup Ingredients 2 cups plus 8 tablespoons sugar, divided 2/3 cup honey 1 cup water 2 cinnamon sticks 12 ounces shelled pistachios, toasted (scant 3 cups) 2 teaspoons ground cinnamon 1 cup (2 sticks) unsalted butter, melted 18 14×9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package) Preparation Simmer 2 cups sugar, honey, water and cinnamon sticks in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to approximately 2 cups, about 15 minutes. Cool syrup. Place nuts and 2 tablespoons sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tablespoons sugar, and cinnamon in medium bowl. Preheat oven to 350°F. Brush 13x9x2-inch glass baking dish with some of melted butter. Place 1 phyllo sheet folded over on bottom of dish. Brush lightly with melted butter. Repeat 5 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet (folded over) over nuts; brush lightly with butter. Repeat 5 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts folded in half; brush with butter. Repeat 5 more times with phyllo sheets and melted butter. Using sharp knife, cut diagonally through top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern. Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers. For a printer-friendly verison of this recipe, please click here:  Pistachio Baklava with Cinnamon Honey Syrup