Need a new vegetarian recipe for supper tonight plz help?!
Need a new vegetarian recipe for supper tonight plz help?
looking for something quick.
Answers:
Marinate some portabella caps in balsamic vinaigrette for 15-20 min, then sear in a pan. Serve over a bed of angel hair pasta tossed with sun dried tomatoes, zucchini, basil, Parmesan, mozzarella and olive oil. Yum!
You could also just put the mushroom cap on a toasted roll with your favorite sandwich toppings. I like them with roasted red peppers, onions, spicy mustard and arugula.
Pinto beans (or black or kidney), brown rice (cooked), tomatoey stuff (sauce, chunks, whatever you prefer), onions and peppers chopped up real fine and spices of your choice. I like lots of chili powder myself and a dash of cinnamon. I had this last night and still feel great this morning! It took about 15 minutes to prepare and is great as leftovers.
How about something like Gnocchi with mushrooms and tomatoes?? Roast the mushrooms and tomatoes cook up the gnocchi combine with the mush. toms. and enjoy
Make a stir fry with any and all vegetables you have, and cut up some tofu cubes, and season with sesame oil...
try this
Mexican Beans and Rice
Ingredients (use vegan versions):
2 cup Cooked black beans
1 10oz pkg frozen whole kernel corn
1 cup raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 cup V8 Picante style(or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
1/4 teaspoon oregano
1/4 teaspoon cumin
1 8 oz. package mexican style shredded cheese
Directions:
Heat oven to 375 Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken. Top with cheese and return to oven until melted. Serve with tortillas or bread stick and salad. Enough for four servings.
http://groups.yahoo.com/group/theshortcu...
Spinach and Rice (Spanakorizo)
In a saucepan, stirring occasionally, for 15 minutes sauté:
1 cup uncooked rice
1 chopped medium onion
1/3 cup olive oil
Add:
2 cups boiling water
1 tablespoon of tomato paste or one tomato either fresh or frozen (you may need to break it up a little)
1 ? teaspoons of salt
Simmer for 10 minutes
Wash and cut lengthwise into ? inch lengths:
1 lb of fresh spinach or chard
Add to rice mixture and mix thoroughly. Cover and simmer, stirring occasionally, for 15 minutes.
Rosemary Roasted Walla Walla Sweet Onions in Balsamic Vinegar
Preheat the oven at 350°F
4 medium Walla Walla Sweet onions, unpeeled
Olive Oil
Coarse salt (you may want to use ground up salt since coarse salt is harder on themouth) and ground pepper to taste
2 tablespoons fresh rosemary or 1 teaspoon dried
? Balsamic vinegar
Coat the unpeeled onions (you can take the first layer off because there is often dirt under the dirt layer and cut out bad spots) generously with olive oil. Season the onions with salt, pepper, and rosemary. Place the onions in a roasting pan just large enough to hold them. Roast the onions for 1 hour. Remove the onions and let them cool off. Cut the onions through the root end and put them onto a platter. Deglaze the pan with the Balsamic vinegar. Put the pan on the stove on MEDIUM. Scrape the juices off the bottom of the pan and cook until the liquid is dark brown and syrupy. Spoon the liquid over the onions. Serve warm or at room temperature.
Basil and Mint Pesto
2 cloves garlic (I use 1 teaspoon minced garlic from the bottle)
3 tablespoons raw pine nuts
? teaspoon salt
2 cups loosely packed basil leaves
1 cup loosely packed mint leaves (or use basil or parsley)
? cup olive oil
? cup freshly grated Parmigiano-Reggiano
In the blender, add everything but the cheese. Put the lid on and put the blender on HIGH. In a minute, everything should be ground up (you may need to use a chopstick to shove the basil and mint to the bottom of the blender so it can be ground up by the blades). Stop the blender, add the cheese, replace the lid, and put the blender back on HIGH. After a minute, stop the blender and check the pesto.
There are lots of ideas on this website:
Macaroni noodles, red,green,and yellow peppers,diced onions,caroots,roasted almonds, and sharp cheese,and wish bone 5 cheese ittalin dressing ! yum!
here are three vegatarian recipe to pick from hope this helps!
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Vegetarian Green Chile
I serve this sauce over enchiladas, burritos, eggs, beans, using fresh
New Mexico green chiles. Do not use canned chiles for this recipe. (They
just don't taste like green chiles to me.)
Amounts are approximate. I usually just dump ingredients, esp. chile
and garlic, until it looks "right". This is a very forgiving recipe
and very basic. I so much appreciate the taste of fresh, unadulterated green
chile and garlic, that I rarely add any other seasonings.
1 onion chopped
3-4 garlic cloves, smashed or chopped (I use more!!)
1 Tbsp olive oil
6 cups vegetable stock or vegetable bouillon
~12 roasted, peeled, chopped green chile (adjust according to
heat of the chile)
2 Tbsp. flour or cornstarch
salt & pepper to taste
Procedure:
Saute onion, garlic in olive oil. Add chile, stock. Add salt and pepper.
Dissolve flour or cornstarch in a cup of hot water and add, stirring to
prevent lumps. Simmer for 45 minutes.
Optional ingredients:
1-2 potatos diced (1/2" or so)
1-2 chopped tomatos
1-2whatever else
cilantro, cumin, oregano
Add with the chile and stock.
Potatos help thicken the chile, especially after it has been frozen since
they tend to disintegrate in the freezer. Add the cilantro after it has
simmered to retain the fresh cilantro flavor.
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Veggie Lasagna
Sauce:
3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, italian parsley
salt, pepper
Mince garlic & onion and sautee in olive oil. Pour in tomato puree.
Add herbs, salt & pepper to taste. Simmer while preparing remainder.
1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles
Chop vegetables and sautee in olive oil. Drop pasta in boiling water and
simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in
a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and
ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for
second layer. Top with remaining noodles, sauce, and cheese. Cover tightly
with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with
parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.
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Vegetarian Enchilada
Vegetable mix:
1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
2 teaspoons epazote, chopped fine
2 teaspoons hoja santa, chopped fine
Salt and black pepper
In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.
Enchilada Assembly:
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces
Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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sorry if none these helped here is a website with vegatrain food recipes on it!
http://allrecipes.com/recipes/everyday-c...
Cream” of Broccoli Soup
Try this smooth and delicious soup in a crusty bread bowl for a satisfying meal.
2 cups broccoli florets
1/2 cup (1 stick) margarine
1/4 cup celery, diced
1/4 cup onion, diced
1 bay leaf
1/2 cup all-purpose flour
1 to 2 tsp. instant faux-chicken broth powder (try Osem or Telma brands, available in the Kosher section of your supermarket)
Freshly ground black pepper, to taste
4 cups liquid nondairy creamer or soy milk
1 Tbsp. vegan Worcestershire sauce (available from VeganStore.com)
? Fill a medium pot with 1/2 inch of water and bring it to a boil. Place the broccoli in a steamer basket above the water, cover the pot, and steam it for 5 minutes. Then drain the water and chop the broccoli and set aside.
? In the same pot, melt the margarine over medium heat, then add the celery, onion, and bay leaf and cook until tender, about 5 minutes. Stir in the flour, broth powder, and pepper until blended. Add the nondairy creamer or soy milk and Worcestershire sauce. Cook and stir until thickened and bubbly, about five minutes.
? Cool soup slightly, remove the bay leaf, then place the broccoli and the soup mixture in a blender. Cover and blend until smooth. Return the soup to the saucepan and heat through.
Makes 4 servings
Brown Rice Veggie Stir-Fry
INGREDIENTS
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil
1 cup sliced zucchini
1 cup shredded cabbage
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1 cup cooked brown rice
1/4 cup diced fresh tomato
1/4 cup grated carrot
2 tablespoons slivered almonds
DIRECTIONS
In a large skillet or wok, combine the water, soy sauce and oil. Add the zucchini, cabbage, mushrooms and onion; stir-fry for 4-5 minutes or until crisp-tender. Add the rice, tomato and carrot; stir-fry for 2-3 minutes or until heated through. Sprinkle with almonds.
Nutritional Analysis: One 1-1/2-cup serving (prepared without almonds) equals 263 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 627 mg sodium, 35 g carbohydrate, 6 g fiber, 7 g protein.
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Vegan Pineapple Upside-Down Dump Cake
INGREDIENTS:
1 can crushed pineapple, undrained (20 oz)
1 can fruit pie filling (cherry or blueberry or your choice, 20 oz)
1 box yellow cake mix
1/2 cup margarine, softened
2 tbsp brown sugar (optional)
1/4 cup chopped walnuts or pecans (optional)
PREPARATION:
In a greased pie pan, dump the pineapple, then the pie filling. On top of that, dump the cake mix. Drizzle or crumble the margarine on top of the cake mix, and, if desired, sprinkle with nuts and brown sugar.