Have any good vegetarian recipes?!
Have any good vegetarian recipes?
I've just recently decided to convert to a lacto-ovo vegetarian diet and was wondering if anyone could offer a few easy and blissfully tasteful recipes that I could use on a day to day basis. For the most part, I am very much interested in lunch and dinner menus. FYI: I hate tofu, so please exclude any tofu-based recipes. Also, I love beans of all types, so if you have any dry bean recipes, that would be great!
Any response you guys and gals could provide will be greatly appreciated. Thanks!
Answers:
Veggie fajitas: Saute red onion and bell peppers in garlic infused olive oil. Salt and pepper to taste. Mix in 1/2c salsa. Fill whole wheat tortillas with the veggie mixture. Lunch solved. (Italian style, add spaghetti sauce to the veggies and serve on a bun or mix with Lima beans and rice)
Take the fajitas a step further and make them a salad. Add the Fajita mixture to a bowl of green lettuce, add some black and red beans. Add some avocado or tomatoes if you'd like. Use salsa as dressing.
3 bean salad: pinto beans, black beans and kidney beans. Dress with Italian dressing or salsa (I really love spicy food). Serve with a hot veggie sandwich.
Ricotta salad: add chopped fresh spinach and tomatoes to ricotta cheese. Spread on bread or crackers. Super healthy- YUM!
I also like taquitos filled with potatoes and bell pepper. Cut potatoes and bell pepper into strips. Roll in a corn tortilla and fry. Dip in guacamole or salsa.
Enjoy!
Check out this Yahoo group:
http://groups.yahoo.com/group/theshortcu...
a bag of frozen or fresh califlower put in a skillet with 2 tblsp of oil and saute about 5 minutes add 1 cup of veg. stock then add 2 cans of stewed tomatos cook till heated through serve over pasta with parm cheese. this is great and easy and can be done with any veg.
1. get cressant rolls spread them out and bake them then put ranch dip and your favorite vegies on top. this works as a snack or a party dish.
2. theres a been cassarole in which you add your favorite beens and cheese and bake at 350 for about 25-30 mins. its a nice dinner recipe or good for cookouts. also you can add a type of sauce but its basically what you would perfer.
Millet and Chick Pea Bread
Serves 4
4oz / 100g chick peas
7in strip kombu seaweed
? pt / 450ml water
1?tsp shoyu
2 spring onions, chopped
1lb / 450g organic millet
3pts water
4 onions, cut in half and sliced
2 pinches salt
1. Wash the chick peas and soak overnight.
2. Place the drained chick peas, ? pint of water and kombu in a pressure cooker and cook for 1? hours.
3. Reduce the pressure and add the shoyu and simmer for about 30 minutes, adding more water if necessary.
4. Drain then grind the chick peas and mix in the spring onion.
5. Wash the millet, then dry roast in a frying pan for about 10 minutes or until it gives off a nutty aroma.
6. Bring the 3 pints of water to the boil and add the onion, millet and salt.
Cover and simmer gently for 40-50 minutes or until the water is absorbed.
7. Mix the millet with the chick pea paste and leave to set in a tin overnight.
Cut into slices and serve fried.
google a recipe for pupusas, which are an el salvadoran tortilla stuffed with beans and cheese-fun to make, and super tasty. I make bean and cheese tacos with homemade taco sauce, and burittos too. Here is a super and unsual recipe I whipped up last night-minutes to fix, 20-25 to bake, and super yummy. It sounds odd, but its delish. I have multiple food allergies, so I have to be creative as a vegetarian, as I can't eat wheat, soy, eggs, tomato, avacado, etc. Here is the recipe:
CHEESY HERB SQUARES
2 cups puffed millet (health food store)
1/2 cup pastry flour (I used quinoa and tapioca flour)
1 cup grated sharp cheddar (cabot has a veg version made with vegetarian rennet as opposed to animal rennet)
1/4 teaspoon seasoned salt (I just use sea salt and celery seed)
1/8 tsp freshly ground pepper
1 tbs herbs (I used fresh rosemary and thyme)
1/4 cup butter or margarine, softened, or veg oil
1 egg or egg substitute (I used ground flax soaked in water until egglike consistancy)
Preheat oven to 350 degrees. Mix all ingredients except millet in a large bowl with a fork until well blended. Fold in the puffed millet, just until well incorporated.Scrape into a 8" baking dish and bake until golden brown, about 20-25 minutes. You can top with additional cheese during the last few minutes of baking, if desired. Cut into squares and serve hot. I can't have tomato sauce, but these would be delicious served with any type of sauce, but were just great on their own.
I'm ovo-lacto as well, but often enjoy vegan dishes.
Here's one of my 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! ?
It may seem a little complicated at first, but all of these spices are good to have on hand -- especially in a vegetarian kitchen. After you've made it a couple of times, it will come as second nature. You can use this base recipe to alter it in so many ways.