What are some good vegetarian recipes?!
What are some good vegetarian recipes?
I am a vegan, which means I don't eat any dairy or fish, or sea food or anything like that. Please help , I've been looking online and can't find much.
Answers:
Broccoli Almondine
3? c. cooked brown rice
4? c. slightly steamed broccoli (about 2 lbs. fresh)
1 Tbs. onion pwd.
1 tsp. salt
? tsp. garlic pwd.
4 c. Mushroom soup (reconstituted)
1-1? c. chopped or sliced almonds
Steam broccoli flowers lightly until crispy tender. Combine all ingredients except broccoli and almonds in bowl and mix well. Gently fold in broccoli. Put into sprayed 8"X 8" baking dish. Bake at 350o F. for about 45 minutes. Remove from oven and cover with almonds and return to the oven for 5-10 minutes.
Potato Loaf
1 c. bread crumbs
1 T. flour
1 med. chopped onion
2 T. soy sauce
? c. chopped nuts
? tsp. garlic pwd.
1 c. raw grated potatoes
Add just enough milk or water to hold together. Flatten mixture in a bread pan or small casserole and serve it as a loaf.
Bake until potatoes are done at 350o F. You can also shape into burgers, about 1/3 c. size. I use a measuring cup as a scoop. These come apart easily but are very good. Serve with gravy or tomato sauce, if you choose.
Spinach Bake
1 pkg. (10 oz.) frozen spinach or fresh
3 c. cooked rice
2 to 3 c. cheese sauce
1/4 c. chopped onion
Mix well. Place in a greased baking dish. Bake at 350o F for about 1 hour.
Hawaiian Sweet and Sour
1 can chunk pineapple, drained
1 onion and 1 large pepper (Saute slightly)
1 c. tomato sauce
1/4 c. each lemon juice and honey
1 T. cornstarch added to drained pineapple juice
1-2 cups firm tofu cut into chunks
2 T. soy sauce sprinkled over the chunks
Stir tofu and soy sauce very carefully, and then bake in a 350o F oven for 15 minutes. This will firm it up even more and help the flavor to bake in. Bring to a boil all but the cornstarch mixture and tofu. Stir in cornstarch and heat until thickened. Add the tofu to the rest just before serving stirring only slightly so the tofu doesn't break apart. Serve over rice.
7-Grain Burgers
3 c. boiling water
1 c. 7-grain cereal
1-1/2 tsp. onion pwd.
1 tsp. salt
1 T. thyme
6 T. soy sauce
Simmer for 10 minutes. Then add:
1-1/2 c. sunflower meal
1-1/2 c. pecan meal
Make the meal by blending the nuts in the blender until fine. Some places will sell the meal. It is much more reasonable than whole nuts.
Using a 1/3 c. measuring cup make mounds on a cookie sheet and press each to make a pattie. You can make them larger or smaller according to the intended use. 1/2 c. is a good size for hamburger size patties.
(Opt. Cut amount of nuts in half.)
Bake 25 minutes at 350o F. Flip and bake longer if needed.
Boston Baked Beans
2-1/2 c. dry navy beans
1/2 tsp. garlic pwd.
1-1/4 c. chopped onions
6 T. dark molasses (not blackstrap)
1 T honey
2-1/2 t. salt
1 T. onion pwd
Soak beans overnight. Next morning, rinse and drain. Put soaked beans into a pot with 8 c. water. Bring to a boil. Simmer covered until tender (about 1-1/2 hours). Remove from heat. Add remaining ingredients and mix well. Pour into sprayed 8 X 8 baking dish. Cover and bake at 350o F for 2 hours. Uncover and bake for 30 more minutes. Make sure that they don't dry out.
Millet Balls or Patties
4 c. cooked millet, unsalted
1 c. bread crumbs
4 t. onion pwd.
1 t. oregano
1 t. salt
2 T. chicken style seasoning
2 c. pecans ground or chopped
1 c. ground sunflower seeds
Mix all ingredients well. Make into balls or patties. Serve with spaghetti, sweet and sour (notes #21, leaving out tofu) or with your favorite gravy. We like them as a finger food also.
Three Bean Salad
2 c. cooked green or wax beans
2 c. cooked kidney beans
2 c. cooked garbanzos
1 c. onion rings or strips
1 med. pepper rings or strips
1/2 c. chopped or sliced black olives
1/4 c. lemon juice
1/4 c. honey
1/4 c. oil
Mix liquid ingredients with a fork and pour over the rest. Cover and marinate in the refrigerator for several hours or overnight. Stir gently two or three times so the marinade flavor is evenly mixed with the other ingredients.
Haystacks
This is an interesting and delicious, fun way to serve beans and salad in the same dish. An all-in-one meal.
To serve: Place corn chips or croutons on a plate. Spoon pinto beans on top. Then layer with the following: shredded lettuce, chopped tomatoes, finely diced onions, chopped black olives and cheese sauce.*
Add or subtract items, be creative, make it a family project, each having a different ingredient to get ready.
Canned Beans
The quickest way I have found to cook my beans is in a pressure cooker. To make it doubly easy I put 1-1/3 c. beans in each of 7 quart jars, fill it with water and soak overnight. In the morning I drain off the water and fill it with fresh to 1/2 inch of the top. Add 1 tsp. of salt then add a lid and jar ring. Put the seven jars into the pressure cooker. These beans can be a variety, black beans, garbanzos, soy, navy etc. Pressure the beans at 10 lb. for about one hour. Open whenever needed for a quick main dish.
Tamale Pie
1/2 c. chopped olives
3 c. stewed tomatoes
3/4 tsp. cumin
1 small onion, chopped
1/2 tsp. garlic pwd.
2 c. pinto beans, drained
1-1/2 c. whole corn
2/3 c. cornmeal
3/4 tsp. oregano
1-1/2 tsp. salt
1/2 green pepper
Saute onion slightly. Add rest of ingredients and cornmeal last. Cook on low 10 minutes. Bake at 325o F for 30-40 minutes. Watch so that it doesn't dry out.
Carrot Loaf
4 c. grated carrots
4 c. cooked rice (unsalted)
1 c. bread crumbs
2 T. peanut butter
1/2 c. water
1/2 c. onion, chopped
2 tsp. salt
Mix well. Put into a sprayed casserole. Bake 350o F for 30-40 minutes.
Main Dish Bread Dressing
6 c. soft, whole grain bread cubes
1 c. chopped onion
1/2 tsp. salt
1/2 c. chopped walnuts
1 tsp. sage
1 c. chopped celery
1/2 tsp garlic pwd.
1 to 1-1/2 c. broth*
* Make broth with 1 to 1-1/2 c. water and 2 T. chicken-style seasoning. (The amount depends on how moist you like your dressing.) Simmer onion and celery about 5 minutes in broth. Mix all ingredients well but carefully so the bread doesn't break apart. Bake in a covered casserole at 350o F for 45 minutes. Uncover and bake about 15 minutes longer. May serve with gravy.
Source(s):
www.pathlights.com
Also go to fatfreevegan.com (it's a great website with tons of vegan recipes)
Cereals
* choose one of these:- Wheat - e.g. wholemeal flour, bread, various pastas, semolina, pastry, bulgar wheat, weetabix, etc.
* Oats - e.g. porage oats, oatmeal
* Rice - various, especially quick brown
* Millet - flakes
* Barley - e.g. pot, pearl, flakes
* Maize - e.g. sweet corn, cornflour
(Now work out how to cook them ! Read the packet ! Some are instant, like bread; bulgar wheat cooks in 10 - 15 minutes; brown rice takes about 40 mins.; pot barley in a stew takes at least an hour.)
High Protein Foods.
* Add one or two of these:- Nuts - e.g. cashews, almonds, hazels, brazils, pine kernels, peanuts;
* Seeds - e.g. sunflower, pumpkin, sesame
* Beans - e.g. kidney, haricot, butter, borlotti, flageolet, soya Tofu; soya mince or chunks; soya milk; Sosmix, etc.
* Peas - e.g. chick peas; houmous
* Lentils - red, green, brown
* Eggs - free range
* Cheese - many now vegetarian
* Milk and cream
Flavourings.
Add several of these:-
* Onions, garlic, leeks; mushrooms, red and green peppers; tomatoes -fresh, dried, tinned or pureed; herbs, fresh or dried, e.g. parsley, mint, thyme, marjoram, basil, sage; vegetable stock cubes or bouillon powder such as Marigold; yeast extract, eg. Marmite; spices, eg. cumin, coriander, turmeric, ginger, chilli, nutmeg, pepper, curry powder; soy sauce or salt; lemon juice.
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Ahh! I fellow vegetarian. =D Look up "recipes for the vegan vegetarian" There are tons of really great recipes there and most of them are vegan.
There are lots of online sources for vegan recipes...but here's one of my own favorites:
Red Lentil and Coconut Soup
2 TBS coconut oil (do not use refined as it is flavorless)
2 cloves garlic, minced or pressed
1 medium onion, chopped
? tsp sea salt
? tsp mild curry powder
1 tsp garam masala
? tsp chili powder (spice mix, not ground chilies)
1 tsp ground cumin
1/8 tsp ground cayenne
4 medium tomatoes, chopped (or 28 oz can chopped tomatoes)
1 cup red lentils, sorted
2 tsp limejuice
2 ? cups vegetable stock (or water with veggie bullion cube)
1 can coconut milk (not cream of coconut)
cilantro for garnish (optional)
1. Heat the oil in a stockpot and sauté the onions and garlic along with
salt for a few minutes, stirring to prevent browning. Add the spices and
cook for 30 more seconds.
2. Stir in the tomatoes, red lentils, limejuice, stock (or water and
bullion) and coconut milk. Bring to a boil.
3. Reduce heat and simmer for about 25-30 minutes or until lentils are
tender and cooked through.
4. Season to taste and garnish with cilantro if desired
NOTE: This is just a base recipe. I’ve found this to be delicious with pretty much any vegetable. It also comes out pretty thick and served over rice makes a great meal.
Other vegetable suggestions: Fresh spinach (add tender greens during the last 10 minutes of cooking), kale, red peppers, diced potatoes, broccoli, squash, beets, carrots, you name it! ?
Here's a GREAT cake recipe. Many of the old WWII recipes were vegan because eggs, butter and milk were rationed. This recipe includes a dairy frosting, but I've made it more often than not with my own vegan frosting. I've never measured the exact amounts but I use about 1 cup confectioner's sugar, 3/4 cup cocoa powder, 1 tsp pure vanilla extract and a little water or vanilla soy milk until it becomes a thick paste that is smooth enough to spread on the cooled cake:
Old-Fashioned Chocolate Cake With Cocoa Frosting
Yield: 8-10 servings
CAKE
3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
FROSTING
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder
FOR CAKE: Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
FOR FROSTING: Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary. Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)
I especially like the recipe book : The Mcdougall Quick and Easy Cookbook: Over 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less (Paperback) - you can get it on Amazon at
http://www.amazon.com/mcdougall-quick-ea...
Dr. McDougall recommends a vegan life-style for improved health and his recipes are delicious as well! The book is a great reference and has interesting healthy tips as well as great food. You can check out his website at
http://www.drmcdougall.com/
http://www.fatfree.com/recipes/...