Loretta Vegetarian Recipes

A Mexican style dip is one of the most popular snack at any occasion. I choose guacamole chip to dip with the salsa. I love the favour and the color. It's creamy but the lime juice can ease out some of the richness. Ingredients: - 2 Avocado - 3 Roma tomato - 1/2 sweet onion - 1/2 bunch of cilantro - 1 lime - 2 jalapeno - salt and pepper. Instructions: Cut avocado and smashed apply lime juice to prevent avocado become dark in color. Diced up tomato, onion, cilantro and jalapeno, mixed all ingredients together add 1/2 teaspoon of salt and pepper. refrigerated for 15-20 minutes to serve with chip of your choice. Tips: Put the avocado seed together with the salsa to prolong the green color at the avocado. Make sure you take out all the seed from the jalapeno if you don't want to be too spicy. Optional: Some would like to skip out sweet onion would still taste awesome .

When you heard "EGG", NO! Actually it's eggless. It's all make with fresh Bean Curb Sheet. You can easily find these in Asian Market at the frozen section. Bean Curb is in low-calories. An common ingredient use for entree and soup on most of the vegetarian menu. Ingredients: - 3 sheet of Bean Curb Sheet - 1 package of mushroom - ground ginger - 1 can of vegetable broth - salt - soy sauce. Instructions: Heat up the sauce pan at medium high heat, add oil and ginger, add mushroom cook for 1 minutes and cut up the bean curb sheet into small pieces and add into the sauce pan stir with the mushroom, add 1 can of vegetable broth, turn to medium low and cook for around 15 minutes, stir and check every 5 minutes to make sure there is enough broth and no stick to the bottom. Until the bean curb had soft and scramble together and ready to serve on the plate. Enjoy. Optional: you might add red bell pepper to add color to the dish.