What's a good vegetarian recipe?!
What's a good vegetarian recipe?
Me and my dad are both vegetarian(regular vegetarian, not vegan) and we rarely can find meals that we both like. Any good recipes we could use?
Answers:
Carrot Chile and Cilantro Soup
1 tablespoon olive oil
1 teaspoon crushed garlic
1 tablespoon chopped fresh cilantro
1 teaspoon chile paste
1 onion, chopped
3 large carrots, peeled and sliced
1 large potato, peeled and chopped
5 cups vegetable broth
Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.
Fettuccine with Shiitake Mushrooms and Basil
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil, divided
Bring a large pot of lightly salted water to a boil for cooking pasta.
Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
You need to find some books, or look on line because there are tons. I'm in a bit of a rush--sorry--but let me give you one very simple recipe. Take a glass baking dish, pour a little olive oil in the bottom. Slice sweet potatoes and layer them in the dish. Pour more olive oil on top, and sprinkle with rosemary. Bake at 350 degrees until done. It doesn't sound like much, but it is surprisingly divine. Also, please, for your health, always use olive oil, and olive oil spread when cooking. I make fried potatoes, and grilled cheese sandwiches with olive oil spread. Good luck!
Creamy Carrot Soup
INGREDIENTS
1 cup chopped onion
1/4 cup butter, cubed
4 1/2 cups sliced carrots
1 large potato, peeled and cubed
2 (14.5 ounce) cans chicken broth
1 teaspoon ground ginger
2 cups heavy whipping cream
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
DIRECTIONS
In a Dutch oven, saute onion in butter until tender. Add carrots, potato, broth and ginger. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.
Transfer to a blender or food processor in small batches; cover and process until smooth. Return all to the pan; stir in the cream, rosemary, salt and pepper. Cook over low heat until heated through.
Peasant Bean Soup
INGREDIENTS
1 pound Great Northern beans, washed and sorted
2 1/2 quarts cold water, divided
3 carrots, sliced
3 stalks celery, sliced
2 medium onions, chopped
1 garlic clove, minced
1 (16 ounce) can stewed tomatoes, cut up
1 bay leaf
2 tablespoons olive oil
salt and pepper to taste
DIRECTIONS
Soak beans overnight in 2 qts. water. Add remaining water to softened beans and bring to a boil; reduce heat and simmer 30 minutes. Add all remaining ingredients; simmer 60 minutes or until beans are tender. Remove bay leaves before serving.
Minted Rice Casserole
INGREDIENTS
2 cups water
2 teaspoons salt
1 cup uncooked long grain rice
1/4 cup butter or margarine
1 dash garlic salt
1 (14.5 ounce) can chicken broth
1/2 teaspoon dried mint leaves
1/4 cup slivered almonds, toasted
DIRECTIONS
In a saucepan, bring water and salt to a boil. Remove from the heat; add rice. Cover and let stand for 3 minutes. Drain. Rinse with cold water; drain well. In a skillet, melt butter. Add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes. Turn into a 1-qt. casserole; sprinkle with garlic salt. Pour chicken broth over rice. Cover and bake at 325 degrees F for 35 to 40 minutes or until most of liquid is absorbed. Add mint and fluff with a fork. Sprinkle almonds over top. Bake, uncovered, 5 to 10 minutes more.
VEGETARIAN CHIMI CHANGAS
2 cloves garlic, chopped
10 medium mushrooms, sliced
1 large green pepper, sliced
1 medium-large onion, sliced
1 15 oz can black beans
1/2 cooked white or brown rice
1 cup mozzarella cheese, shredded
10" tortillas
cooking oil
garlic powder
black pepper
crushed red pepper
onion salt
In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. In another pan heat about 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. Very tasty!!
SPICY VEGETARIAN CHILE
1 to 5 habanero peppers (your heat preference)
4 carrots
2 stalks of celery
1 granny smith apple (takes the heat off the habanero)
1 red onion
? spanish onion
2 to 3 cloves of garlic / add more if you wish
4 tablespoons olive oil / more or less, up to you
1 28oz can tomato sauce
1 6oz can tomato paste
2 15oz cans diced tomatoes
1 can red kidney beans
1 can black beans
1 can pink beans
4 tablespoons black pepper / or to taste
4 tablespoons salt / or to taste
8 tablespoons chili powder / or to taste
2 tablespoons cayenne pepper
6 tablespoons of sugar (takes the acid out of the tomato)
Peel then grate the carrots with the large end of the cheese grater. Do the same with the celery (don't peel me) and the Granny Smith apple.
Dice the onions and slice the garlic. Remove seeds and chop the Habanero peppers into small or large pieces, your preference.
Brown the garlic and the onions for about 7-10 minutes. (Note: be careful not to overbrown garlic!)
Add the grated carrots and celery and cook for a few minutes more.
Add spices, beans, tomato sauce and tomato paste. Let the paste dissolve into the sauce then add the sugar. Then add the chopped Habaneros and simmer for 20 minutes.
If you are using 5 this chili is super hot. If you like it this way forget the Granny Smith. Add the Granny Smith apple and cook for 10 minutes more. The Granny Smith gives it even more body and a thick Chile results.
VEGETARIAN CHICKPEA PATTIES
2 15-oz cans chickpeas
1 1/2 cups quick oats
3 cloves garlic, minced
1 tablespoon chopped parsley
garlic and onion powder, to taste (if desired)
pinch freshly ground black pepper
2 to 3 tablespoons vegetable oil
salt, to taste
Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste.
Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties.
In a heavy skillet, heat oil and fry patties until golden brown on each side, for a total of 20 minutes or so. Thinner patties will cook in less time.
I am a vegetarian and these are some recipies i have used in the past and liked a lot...good luck
http://busycooks.about.com/od/meatlessen...
http://www.sbvdesigns.com/veg/recipes/ja...
http://www.cooks.com/rec/view/0,1748,150...
http://www.vegan-food.net/recipe/269/tof...
if you don't feel like really cooking
there is a brand called Amy's and they make soups and frozen things that are vegan and vegetarian. I love the soups. I'm not sure if the brand is everywhere but i get it at walbums here.
I know this is back woods like. BUT, try getting vegetable stock.... Anything in those bins at your local market. The dried mixes I have got in these stores is great! I tell you there is nothing easier. UGH! If you have others. Starter recipes from or rtger for a beginner cook let me in.
Steak tossed salad.
Mmmmmm...beefy. And full of protien!
Here is one of my favs. from www.vegweb.com
Cheesy Pasta Bake
Ingredients:
1 box tofu, extra firm
enough pasta to fill an 8x8 pan (hand full)
8 ounces of your favorite marinara
1/2 block of mozzarella
spices: parsley, basil, garlic
optional: cayenne
Directions:
Cook the spaghetti halfway. You don't want it to be mushy once you bake it.
While that's cooking, drain the box of tofu and put it into a medium/small bowl. Squish with a fork into small pieces.
Add the parsley, basil and garlic (add more of the spices you like best). I mix in a lot of all three. Blend with your fork but don't squish the tofu into too tiny of pieces.
Then, grate your mozzarella. Use 1/3 to 1/2 of a block of mozzarella. Put aside.
Drain pasta. Put the pasta into the pan. Add all of the tofu ricotta mix. Mix them together.
Now pour your pasta sauce on top of the pasta/ricotta mixture. Pour a little more sauce than you think, so it doesn't dry out.
Mix all three ingredients well. You can even put some of the extra ricotta on top, if you had any left over.
Once you've mixed the pasta, ricotta and sauce so that it's equally spaced in the pan, simply add the mozzarella on top. Use as much as you like.
Bake on high, at least 400 degrees (even up to 500) until it bubbles. Don't be afraid to let it cook until it bubbles and starts turning brown.
Serves: 4
Preparation time: 30 minutes
I like to add some black olives and some fresh mushrooms. Eggplant, squash and zuchinni are really good in it too.
Enjoy!
sausage & peppers...
substitute sausage for boca italian meatless sausage - tastes just as good as the real thing!
If you like Asian food, here is my favorite dumpling recipe... its sooo good and in fact, I just made a double batch of it a couple days ago to freeze!!
as for the cooking method, do it like the reviewer "field of lillies" does it... its sooo good and much less fattening that deep frying like the poster of the recipe does it!!
http://www.recipezaar.com/130652...