Does anyone have ideas for a quick and easy vegetarian dinner?!
Does anyone have ideas for a quick and easy vegetarian dinner?
no beans or meat substitute. maybe something mediterranean or chinese? thanks you much.
Additional Details3 months ago
not really looking for pasta either unless its pasta salad, but thanks.
Answers:
3 months ago
not really looking for pasta either unless its pasta salad, but thanks.
I know this does not answer your immediate need, but for future use, you might want to buy Kurma's Quick Vegetarian Recipes from amazon.com - it has some great recipes from around the world, and they all take 30 minutes or under.
He has other great cookbooks too, if you are interested.
Regards.
Source(s):
Kurma das, cookbook author and TV chef
amazon.com
nothing extragant- but quick and simple. steamed broccoli and carrots over angel hair (or spaghetti) with butter and garlic salt. wow that really looks boring in black and white! it IS really good, though. takes about 15 minutes and it's kid-friendly too- if that matters.
another one- bowtie pasta, broccoli, bertoli's alfredo sauce. yum!
Quick and easy... the first thing that comes to my mind is pasta. Me and my boyfriend are both vegetarian and we loveee to have pasta. Penne with marinara sauce and some Parmesan cheese is the best. For a side dish you can serve a simple garden salad or cooked vegetables.
If you wanted something more Mediterranean, I would suggest hummus and pita bread served with rice pilaf. But that's not as quick or easy to prepare as the pasta meal.
When I want to make something quick and tasty, I make
Vegan Tacos.
*YVES ground (Morning Star or Bocca will do)
*diced onions
*Ortega (or preferred) taco seasoning
---Cook following instructions on back---
Toppings
*soft taco shells
*shredded lettuce
*diced tomatoes
*taco sauce
yum yum yum yum
This takes maybe 15 minutes if you dice your own veggies
:)
My Best Pasta Salad
box of spiral pasta cooked, drained and cooled
can of black olives sliced
1 or 2 tomatoes diced
can of chickpeas rinsed and drained
1 to 2 carrots thinly sliced
finely diced red onion (optional)
salt, pepper, italian herbs, balsamic vinegar, and olive oil (all to taste)
toss them together!
Japanese Stir Fried Bean Curd (Iri-dofu)
2 tablespoons salad oil
4 dried black mushrooms (hoshi-stiitake) soaked in cold water until soft and shredded
1/2 carrot, cut into matchsticks
1/2 cup frozen green peas or other green vegetable
3 tablespoons sugar
2 tablespoons Japanese soy sauce (shoyu)
1 tablespoon Japanese sweet cooking wine (mirin)
2 cakes hard bean curd (momen-dofu)
2 eggs beaten
drain bean curd (pressed between paper towels and plates)
heat oil add veg & stir fry over med. heat
add seasoning cook a few minutes, add bean curd, stir and break into bite sized pieces
raise heat to high, stir in eggs, turn off heat as eggs set
Tucson Tamale Pie
1/4 cup vegetable oil
1egg
1 cup skim milk
1/2 cup white flour
1 cup corn meal
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cup cooked corn
half a sweet red pepper (sauteéd)
4oz tin green chillies (or jalapenos)
2 green onions finely chopped
1 large tomato finely chopped
1/2 cup grated cheddar cheese
preheat oven to 350° F, grease 9x13 casserole
(Don’t forget peppers are sautéed, if haven’t done that yet)
combine flour, corn meal, baking powder, sugar and salt in mixing bowl
Add oil, milk, and slightly beaten egg, stir until blended
Add corn, pepper and chillies
Pour into casserole and spread evenly
top with cheese, tomato and green onion
bake for 15-20 mins., don’t over cook, but make sure it is firm, not soupy in the middle
cut into squares and serve with lettuce, sour cream
stuffed Zucchini...
Preheat oven to 375
It's very good, it's my sister-in-laws recipe.
I use one zucchini for 1 person.
It needs to be about 8 or 9 inches.
1 small round camembert,
1 4 oz fat free Philadelphia
2 green onions, thin cut
Salt, pepper to taste
fresh parsley, a dash of dried oregano,
a dash of chili powder
1/2 and 1/2 to thicken the mixture, use your judgement
1 can tomato sauce
1 can vegetable broth
any amount of grated mozzarella, or Jack, or a mixture of Cheddar and mozza.
Method:
half zucchini lenghtwise
scoop out the fruitflesh, but leave about 1/8 of an inch all around.
now cut up the scooped out meat, the camembert in little cubes, the philadelphia in small cubes mix the rest of the ingredience together and fill the zucchini.
place the filled zucchini into an ovenproof pan.
Mix the tomato sauce and the broth and pour around the zucchini.
Sprinkle with the cheese.
Bake about 3/4 hour on 375.
It's easy to make.
I hope you enjoy.
Marinate the following ingredients for at least an hour in your favorite vinaigrette or Italian dressing:
Carrots cut into thin "penny" slices
Peeled and sliced zuchinni or yellow squash, lightly steamed
Strips of roasted red or green peppers
Cubes of feta or mozzarella cheese
Black, green, or Greek olives
Cherry tomatoes or sundried tomatoes cut into slices
The amount of each item used depends on your taste. And longer you allow the ingredients to sit in the marinade, the more flavorful the salad will be.
You can either serve it as is on leaf lettuce or mix it with cooked spiral pasta and a little of the marinade for a pasta salad.