What is your favourite vegetarian dinner?!
What is your favourite vegetarian dinner?
I need some ideas for cooking tonight!!
Answers:
Some days I just love good and simple tacos.
YIVES ground *beef*
Ortega taco seasoning (or other)
Soft taco shells
Lettuce, tomato, onions... whatever else you want to use
Vegan and Delicious (and quick and simple)
:)
Have some guacamole and tortillas on the side
Avocado
Salt
chopped onions and tomatoes
Lime juice
I like spinach enchiladas with a creamy cilantro sauce and tons of cheese. Spanish rice and refried beans on the side.
vegie hot dogs
I love rice, black beans and pico de gillo (cilantro, onion and tomato) YUM!
Palak Paneer!>> (spinach n cottage cheese)
cheese pizza, it 's the best!
Starter of hummus, pita bread and bits of feta & greek olives.
Can serve a salad with the cheese and olives instead if you prefer. Then a pasta with a lemony olive oil & basil sauce with sauteed spinach and garlic. Yum ok I'm hungry...going home to cook!
Psta. I just love pasta.
my favorite of all I'd have to say is pesto noodles and bruchetta
Vegetarian lasagna! its also a good way to get the kids to eat veggies, works in my house! heres my fav recipir from food network.
2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.
eggplant -
slice one large eggplant in 1/4 inch thick slices, salt each slice lightly, set aside in a large bowl. (This process will "sweat" the eggplant and remove any bitterness)
slice a half dozen roma tomatoes into 1/4 inch slices
slice a pint of fress mushrooms into 1/4 inch slices
thoroughly rinse two cups of new zealand spinich
obtain a pint of large curd cottage cheese and about two cups of grated parmesan cheese, and a pint of riccotta cheese.
Mix the cheeses together, add an egg, and again, mix thoroughly
Take a deep glass baking dish, layer the various components so that, from the side, there is a colourful appearance.
(This is a lot like making Lasagna without the noodles...)
Top the dish with a thin layer of shredded Matzarrela cheese.
You may also choose to season with italian herbs, garlic, onion or whateverr your favorite seasoning may be. Mix it in as you build the dish. Bake for two hours at 250F.
Vegetarian Lasagna
Spicy Coconut Curry with Tofu- Yumm!
spicy chickpea, aubergine, spinach, and sweet potato casserole topped with crunchy pine nuts and a sprinkling of goats cheese
Fish Tacos
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix, divided
1 lb cod or white fish fillets, cut into 1 inch pieces (about 4)
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 (12 count) package taco shells, warmed or flour tortillas
Toppings
shredded cabbage
chopped tomatoes
lime juice
taco sauce
Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
Fill taco shells with fish mixture.
Top with toppings.
Spinach lasagna with a tossed salad and crusty garlic bread. Yum!
I've always loved lasagne, before and after becoming vegan. Spaghetti and pizza too. Hey, why am I not living in Italy?!