Any breakfast veggie recipes that are easy to make ?
%26amp; Please lay off the eggs.
I know veggies are allowed to eat eggs, but it freaks me out eating them alone.
Thanks.
:DYumm, Vegetarian breakfast recipes.?
I love breakfast foods. They are my fave!
An easy breakfast would be oatmeal, fruit, and peanut butter. That's what I usually have in the morning. I soak my oatmeal (rolled oats, the old fashioned kind) overnight in the fridge, heat it up with a little soy milk in it, add some fruit (grapes and pineapple are faves) and add a tablespoon or two of peanut butter. VERY filling.
Other ideas: Tofu scramble, smoothies, PB%26amp;J, breakfast tacos/burritos, potatoes and soy sausage, and pancakes or waffles.
The book Vegan Brunch has some great ideas in it! Here's the Amazon link: http://tinyurl.com/yj7dzegYumm, Vegetarian breakfast recipes.?
tomatoe and onion scramble eggs love to eat them with flour tortillas. mix all the ingredients and cook, they are tasty.
Toast with butter (vegan if you want), sugar and Cinnamon powder stuff :D
cream of wheat! oat meal with banana!
Monday, December 28, 2009
Does anyone have a recipe for vegetarian mushroom pate please?
Years ago, as an change from sandwiches for lunch, I use to pop down to the health food store and buy some biscuits and a pot of vegetarian mushroom pate. The pate was delicious, and I'd like to make some, so if anyone has a simple recipe I'd be very grateful.
Thankyou.Does anyone have a recipe for vegetarian mushroom pate please?
Ingredients...
Tbsp oil
10 medium mushrooms, roughly chopped
Tsp thyme
2 tsp tamari
3 tbsp chopped spring onions
Good squeeze of lemon juice
Salt and pepper to taste
1 dessert spoon of silken tofu
2 dessert spoons of dairy free mayonnaise
1 slice of wheat free bread
Method...
In a pan, heat the oil.
Add the mushrooms and cook for a few minutes, then stir in 2 tbsp of the onions, little squeeze of lemon and the thyme.
Add tamari at this stage and cook the mushrooms until the juice has come out and disappeared again.
Put in the blender with the tofu and mayonnaise - blitz!
Scrape that out of the blender, put into a bowl and add the remaining tsbp of onions.
Roughly break the bread into the blender and blitz until fine crumbs - this won't take more than a few seconds (don't worry about rinsing the blender out in between, the bread will splatter on the residual pate and it actually helps to get it out!)
Scrape out the breadcrumbs and residual pate into the mushroom mixture, stir well and season with salt and pepper to taste. Add more lemon juice if you wish.
Transfer into ramekins, cover and chill in the fridge.
Maybe serve with...
Serve on toast which has a thin layer of dairy-free spread.
For those able to eat wheat...
Use a wholemeal or granary wheat bread in the mixture
I made this for a party a couple of weeks ago with some gluten free crackers I made and nobody knew it was wheat free/vegan! DELISHDoes anyone have a recipe for vegetarian mushroom pate please?
SAUTE 2 DIFFRENT TYPES OF MUSHROOMS, IN OLIVE OIL GARLIC,ONION, PEPPER ,IF YOU USE 1 POUND OF MUSHROOMS ADD A 1/4 CUP OF BLENDED CHICK PEAS,AND TAMARI OR MUSHROOM SOY SAUCE JUST ENOUGH TO TASTE BLEND AND JUST A COUPLE OF SPRIGS OF CILANTRO COMBINE,NAMASTE
This is more of a mock chopped liver than a pate, but here goes (adapted from ';How it All Vegan!';)
8 oz mushrooms, chopped
1 onion, chopped
garlic
oil for frying
salt and pepper
couple handfuls of walnuts
Saute mushrooms, onion, and garlic in olive oil until mushrooms soften and onions begin turning translucent. Put them in a blender and puree a bit to soften. Add walnuts and puree some more. Keep mixing until it forms a smooth paste. Stick in the fridge for several hours or overnight before serving.
This recipe appears in the Allrecipes ';Tried %26amp; True Favorites'; cookbook.
-----------%26gt;Mouth-Watering Stuffed Mushrooms
Submitted by: Angie Zayac
Rated: 5 out of 5 by 868 members
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 12 servings
';You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed.';
INGREDIENTS:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$鈥?br>
This recipe appears in the Allrecipes ';Tried %26amp; True Quick %26amp; Easy'; cookbook.
--------%26gt;Pat's Mushroom Saute
Submitted by: Lanni
Rated: 5 out of 5 by 153 members
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Yields: 4 servings
';Mushrooms sauteed in butter, balsamic vinegar, garlic and oregano. This recipe calls for button mushrooms, but it would be great with any mushroom.';
INGREDIENTS:
2 tablespoons butter
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, minced
1/8 teaspoon dried oregano
1 pound button mushrooms, sliced
DIRECTIONS:
1. Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.
I make a mushroom paste by simply chopping mushrooms and marinating them in some olive oil and Bragg's Liquid Aminos. It's simple and it's suitable for a raw diet as well.
Mushroom Pate
Ingredients
1lb Mushrooms chopped
8 ozs Breadcrumbs
4 ozs Finely chopped nuts
1 Med. Onion
2 Cloves garlic
1 tsp. Yeast extract
1 Veg. Stock cube
2 tsp. Dried herbs
1 tsp. Soy Sauce
1 tblsp. Olive oil
Method
Saut茅 onion %26amp; garlic in the oil for a few minutes, then add mushrooms, cook till soft. This will produce some liquid, add the stock cube and dissolve. Remove from the heat, stir in all the remaining ingredients. This should form a thick cake-like constituency. Grease a loaf tin or pate dish, press in the mixture, cover with foil and cook in a pre-heated oven gas mark 4 for 1hr. Remove foil and allow to cool before turning out. Serve with bread, toast or crackers.
Mrs Falafel's Mushroom Pate
INGREDIENTS
o 10 g / 1/3 oz pack of dried porcini mushrooms, soaked in 5 T of warm water for 30 mins
o 250 g / 9 oz brown mushrooms, chopped
o 1 T olive oil
o 1 clove garlic, crushed
o 1 small onion, finely diced
o Pepper
o 1 t all season blend
o Fresh dill
o 140 g / 5 oz tofu
o 1 T soy milk
METHOD
Gently fry the onion %26amp; garlic in the oil for a few minutes until soft. Add the mushrooms with 5 T of the soaking water. Fry for 10 minutes until soft. Cool. Then add all the ingredients into a food processor and mix until smooth. Chill in refridgerator for 30 mins. Serve with toasted bread.
Thankyou.Does anyone have a recipe for vegetarian mushroom pate please?
Ingredients...
Tbsp oil
10 medium mushrooms, roughly chopped
Tsp thyme
2 tsp tamari
3 tbsp chopped spring onions
Good squeeze of lemon juice
Salt and pepper to taste
1 dessert spoon of silken tofu
2 dessert spoons of dairy free mayonnaise
1 slice of wheat free bread
Method...
In a pan, heat the oil.
Add the mushrooms and cook for a few minutes, then stir in 2 tbsp of the onions, little squeeze of lemon and the thyme.
Add tamari at this stage and cook the mushrooms until the juice has come out and disappeared again.
Put in the blender with the tofu and mayonnaise - blitz!
Scrape that out of the blender, put into a bowl and add the remaining tsbp of onions.
Roughly break the bread into the blender and blitz until fine crumbs - this won't take more than a few seconds (don't worry about rinsing the blender out in between, the bread will splatter on the residual pate and it actually helps to get it out!)
Scrape out the breadcrumbs and residual pate into the mushroom mixture, stir well and season with salt and pepper to taste. Add more lemon juice if you wish.
Transfer into ramekins, cover and chill in the fridge.
Maybe serve with...
Serve on toast which has a thin layer of dairy-free spread.
For those able to eat wheat...
Use a wholemeal or granary wheat bread in the mixture
I made this for a party a couple of weeks ago with some gluten free crackers I made and nobody knew it was wheat free/vegan! DELISHDoes anyone have a recipe for vegetarian mushroom pate please?
SAUTE 2 DIFFRENT TYPES OF MUSHROOMS, IN OLIVE OIL GARLIC,ONION, PEPPER ,IF YOU USE 1 POUND OF MUSHROOMS ADD A 1/4 CUP OF BLENDED CHICK PEAS,AND TAMARI OR MUSHROOM SOY SAUCE JUST ENOUGH TO TASTE BLEND AND JUST A COUPLE OF SPRIGS OF CILANTRO COMBINE,NAMASTE
This is more of a mock chopped liver than a pate, but here goes (adapted from ';How it All Vegan!';)
8 oz mushrooms, chopped
1 onion, chopped
garlic
oil for frying
salt and pepper
couple handfuls of walnuts
Saute mushrooms, onion, and garlic in olive oil until mushrooms soften and onions begin turning translucent. Put them in a blender and puree a bit to soften. Add walnuts and puree some more. Keep mixing until it forms a smooth paste. Stick in the fridge for several hours or overnight before serving.
This recipe appears in the Allrecipes ';Tried %26amp; True Favorites'; cookbook.
-----------%26gt;Mouth-Watering Stuffed Mushrooms
Submitted by: Angie Zayac
Rated: 5 out of 5 by 868 members
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Ready In: 45 Minutes
Yields: 12 servings
';You won't find breadcrumbs in these unique mushroom caps--here, a cream cheese and parmesan based filling will get you stuffed.';
INGREDIENTS:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$鈥?br>
This recipe appears in the Allrecipes ';Tried %26amp; True Quick %26amp; Easy'; cookbook.
--------%26gt;Pat's Mushroom Saute
Submitted by: Lanni
Rated: 5 out of 5 by 153 members
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Yields: 4 servings
';Mushrooms sauteed in butter, balsamic vinegar, garlic and oregano. This recipe calls for button mushrooms, but it would be great with any mushroom.';
INGREDIENTS:
2 tablespoons butter
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, minced
1/8 teaspoon dried oregano
1 pound button mushrooms, sliced
DIRECTIONS:
1. Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.
I make a mushroom paste by simply chopping mushrooms and marinating them in some olive oil and Bragg's Liquid Aminos. It's simple and it's suitable for a raw diet as well.
Mushroom Pate
Ingredients
1lb Mushrooms chopped
8 ozs Breadcrumbs
4 ozs Finely chopped nuts
1 Med. Onion
2 Cloves garlic
1 tsp. Yeast extract
1 Veg. Stock cube
2 tsp. Dried herbs
1 tsp. Soy Sauce
1 tblsp. Olive oil
Method
Saut茅 onion %26amp; garlic in the oil for a few minutes, then add mushrooms, cook till soft. This will produce some liquid, add the stock cube and dissolve. Remove from the heat, stir in all the remaining ingredients. This should form a thick cake-like constituency. Grease a loaf tin or pate dish, press in the mixture, cover with foil and cook in a pre-heated oven gas mark 4 for 1hr. Remove foil and allow to cool before turning out. Serve with bread, toast or crackers.
Mrs Falafel's Mushroom Pate
INGREDIENTS
o 10 g / 1/3 oz pack of dried porcini mushrooms, soaked in 5 T of warm water for 30 mins
o 250 g / 9 oz brown mushrooms, chopped
o 1 T olive oil
o 1 clove garlic, crushed
o 1 small onion, finely diced
o Pepper
o 1 t all season blend
o Fresh dill
o 140 g / 5 oz tofu
o 1 T soy milk
METHOD
Gently fry the onion %26amp; garlic in the oil for a few minutes until soft. Add the mushrooms with 5 T of the soaking water. Fry for 10 minutes until soft. Cool. Then add all the ingredients into a food processor and mix until smooth. Chill in refridgerator for 30 mins. Serve with toasted bread.
Does anyone have a recipe for vegetarian French onion soup?
I mean, with something to substitute the beef broth? Muchly appreciated if anyone knows anything close...Does anyone have a recipe for vegetarian French onion soup?
don't use beef try vegetable and caramelize the onion till black...or use Kitchen Bouquet Browning sauceDoes anyone have a recipe for vegetarian French onion soup?
2 tbsp butter
1 tbsp vegetable oil
5 large onions, thinly sliced
1 tsp sugar
1 tsp salt, plus a bit more to finish
2 tbsp all-purpose flour
6 cups vegetable broth (homemade or canned, I may include a recipe at a later time)
1/3 cup dry sherry
1 1/2 tsp fresh thyme, chopped, or 1/2 tsp dried
black pepper to taste
6 1/2 inch slices of french bread
6 slices of a white, melting cheese (I used swiss) or 2 1/2 cups grated cheese (Gruyere or Jarlsberg are pretty tradtional)
Directions
In a pot over medium heat, melt the butter and the oil.
Add the onions, sugar, and salt and cook for 1 minute while stirring.
Reduce heat to medium-low and cook, stirring occasionally, until the onions have carmelized, which should take anywhere from 20 - 40 minutes
Add the flour and cook while stirring for 1 minute
Add the broth, sherry, and thyme and bring to a boil.
Reduce heat and simmer for 15 minutes.
Season to taste with the salt and pepper.
Preheat the broiler and broil the slices of bread until lightly toasted. Add butter to the bread if you'd like.
Put the soup in 6 ovenproof bowls and set them on a baking sheet.
Cover with the bread slices, which you may need to cut to fit.
Put the cheese on top of the bread slices.
Put the baking sheet under the broiler until the cheese is melted and bubbly.
French onion soup is a simple soup that is easy to prepare yet pleasantly flavorful. Serve with French bread or croutons for a heartier dish.
I actually toast the French Bread in oven.
INGREDIENTS:
2 tbsp vegetable oil
3 onions, sliced
1/4 cup flour
4 cups water
1/4 cup soy sauce
PREPARATION:
In a large pot, sautee onions in oil for 2 minutes. Add the flour and stir until well combined.
Add water and soy sauce and stir. Bring to a boil then reduce heat to low and cover. Cook for another 8-10 minutes or until onions are soft.
I found this on website and it wonderful!!!!
My vegetarian French onion soup uses vegetarian broth instead of beef broth. It's every bit as delicious as the original!
Prep time: 25 min; Total time: 25 min
Ingredients Per Person
1 medium onion
2 cloves garlic, minced
1 tbsp. organic canola oil
Fresh ground pepper (to taste)
2 1/2 c. vegetarian ';beef'; broth (look for vegetarian bouillon flavored like beef)
1/4 c. dry white wine (optional)
1 tbsp. sherry (optional)
1 slice whole grain bread
1-2 slices of provolone cheese, Swiss cheese, or gruyere cheese
Cut the onion in half lengthwise. Then slice each half thinly and toss the slices into an enamel or stainless steel saucepan. Add oil and saute at a high heat. Add garlic. Stir occasionally, until onions are translucent.
Add broth, wine, sherry, and pepper. Bring the broth to a boil, then lower heat.
Ladle the soup into individual bowls. Place a slice of bread in each bowl and add cheese on top of the bread. Microwave each bowl for 1 min or until cheese is melted. Serve immediately.
Tips
To make your soup more authentic, use a slightly stale baguette instead of whole grain. Once you ladle the soup into (oven-safe) bowls, add the bread and cheese and broil them until the cheese is slightly browned and crispy around the edges.
For an untraditional French onion soup, add other vegetables like carrots, mushrooms, or celery. You might also want to add whole grains like barley.
If you can't find vegetarian ';beef'; broth, try this: use vegetable broth and 2-3 tbsp. vegetarian worcestershire sauce per serving. Optionally, add 1/2 tsp. soy sauce as well.
The vegans I've consulted say they would make this soup vegan by skipping the cheese. If you want to give it a go with vegan cheese, I am told Follow Your Heart monterey jack or mozzerella might be your best bets.
ok u use:
-3 ounce. of butter -1 pound large white onions, thinly sliced -1 tablespoon of All purpose Flour -1 1/2 quart vegteble stock -salt and freshly ground pepper -extra virgin olive oil -garlic powder -6 slices of Crusty French Bread - Grated fresh parmessan cheese - slices of aged swiss cheese. Try not to make as bad as my mom. PLZ!!!!!!
don't use beef try vegetable and caramelize the onion till black...or use Kitchen Bouquet Browning sauceDoes anyone have a recipe for vegetarian French onion soup?
2 tbsp butter
1 tbsp vegetable oil
5 large onions, thinly sliced
1 tsp sugar
1 tsp salt, plus a bit more to finish
2 tbsp all-purpose flour
6 cups vegetable broth (homemade or canned, I may include a recipe at a later time)
1/3 cup dry sherry
1 1/2 tsp fresh thyme, chopped, or 1/2 tsp dried
black pepper to taste
6 1/2 inch slices of french bread
6 slices of a white, melting cheese (I used swiss) or 2 1/2 cups grated cheese (Gruyere or Jarlsberg are pretty tradtional)
Directions
In a pot over medium heat, melt the butter and the oil.
Add the onions, sugar, and salt and cook for 1 minute while stirring.
Reduce heat to medium-low and cook, stirring occasionally, until the onions have carmelized, which should take anywhere from 20 - 40 minutes
Add the flour and cook while stirring for 1 minute
Add the broth, sherry, and thyme and bring to a boil.
Reduce heat and simmer for 15 minutes.
Season to taste with the salt and pepper.
Preheat the broiler and broil the slices of bread until lightly toasted. Add butter to the bread if you'd like.
Put the soup in 6 ovenproof bowls and set them on a baking sheet.
Cover with the bread slices, which you may need to cut to fit.
Put the cheese on top of the bread slices.
Put the baking sheet under the broiler until the cheese is melted and bubbly.
French onion soup is a simple soup that is easy to prepare yet pleasantly flavorful. Serve with French bread or croutons for a heartier dish.
I actually toast the French Bread in oven.
INGREDIENTS:
2 tbsp vegetable oil
3 onions, sliced
1/4 cup flour
4 cups water
1/4 cup soy sauce
PREPARATION:
In a large pot, sautee onions in oil for 2 minutes. Add the flour and stir until well combined.
Add water and soy sauce and stir. Bring to a boil then reduce heat to low and cover. Cook for another 8-10 minutes or until onions are soft.
I found this on website and it wonderful!!!!
My vegetarian French onion soup uses vegetarian broth instead of beef broth. It's every bit as delicious as the original!
Prep time: 25 min; Total time: 25 min
Ingredients Per Person
1 medium onion
2 cloves garlic, minced
1 tbsp. organic canola oil
Fresh ground pepper (to taste)
2 1/2 c. vegetarian ';beef'; broth (look for vegetarian bouillon flavored like beef)
1/4 c. dry white wine (optional)
1 tbsp. sherry (optional)
1 slice whole grain bread
1-2 slices of provolone cheese, Swiss cheese, or gruyere cheese
Cut the onion in half lengthwise. Then slice each half thinly and toss the slices into an enamel or stainless steel saucepan. Add oil and saute at a high heat. Add garlic. Stir occasionally, until onions are translucent.
Add broth, wine, sherry, and pepper. Bring the broth to a boil, then lower heat.
Ladle the soup into individual bowls. Place a slice of bread in each bowl and add cheese on top of the bread. Microwave each bowl for 1 min or until cheese is melted. Serve immediately.
Tips
To make your soup more authentic, use a slightly stale baguette instead of whole grain. Once you ladle the soup into (oven-safe) bowls, add the bread and cheese and broil them until the cheese is slightly browned and crispy around the edges.
For an untraditional French onion soup, add other vegetables like carrots, mushrooms, or celery. You might also want to add whole grains like barley.
If you can't find vegetarian ';beef'; broth, try this: use vegetable broth and 2-3 tbsp. vegetarian worcestershire sauce per serving. Optionally, add 1/2 tsp. soy sauce as well.
The vegans I've consulted say they would make this soup vegan by skipping the cheese. If you want to give it a go with vegan cheese, I am told Follow Your Heart monterey jack or mozzerella might be your best bets.
ok u use:
-3 ounce. of butter -1 pound large white onions, thinly sliced -1 tablespoon of All purpose Flour -1 1/2 quart vegteble stock -salt and freshly ground pepper -extra virgin olive oil -garlic powder -6 slices of Crusty French Bread - Grated fresh parmessan cheese - slices of aged swiss cheese. Try not to make as bad as my mom. PLZ!!!!!!
Anyone have a good vegetarian tamale recipe?
I do eat dairy, so cheese is okay. Thanks!Anyone have a good vegetarian tamale recipe?
Title: VEGETARIAN TAMALES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 36 servings
3 oz Dried corn husks
1 c TVP庐 granules or flakes
7/8 c Hot water
2 tb Olive oil
1/2 c Onion, chopped small
3 Cloves garlic, minced
1 Green pepper, chopped small
1 tb Chili powder
2 ts Cumin
1/2 ts Garlic salt
1/2 c Tomato puree
Dash of cayenne
2 c Masa harina
1 ts Salt
2 tb Margarine or oil
Soak the dried corn husks in cold water for 1 hour.
For the filling, soak the TVP庐 in 7/8 c. hot water for
5 minutes. Saute the olive oil, onion, garlic and
green pepper in a skillet.
Add the chili powder, cumin, garlic salt, tomato
puree and cayenne to the reconstituted TVP庐. Mix TVP庐
and onions and heat together for 2 minutes. Taste the
filling and add a little hot sauce, if desired.
To make the masa dough, place the masa harina and
salt into a bowl. Slowly add enough warm water (about
1 1/2 cups) to make a firm but moist dough, working in
the margarine or oil as you knead the mixture.
To form the tamales, use the palm of your hand to
slap-pat the masa dough into flat patties a
quarter-inch thick. Fold patty around a spoonful of
filling and place in a drained corn husk. Fold the
husk over to enclose the filling. If husks are small
or broken, use several pieces. Place 1 cup hot water
in thebottom of a kettle, place a steamer rack in the
kettle and stack tamales on rack. Cover pan, bring
water to a boil, reduce heat and steam tamales 45
minutes. You may want to cook them in two batches,
depending on the size of your steamer.
Makes 36-40 tamales.
Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2
g fat
Vegetarian Tamale Pie
Recipe #226863 ratings
Found in cooking light. I love a vegetarian recipe that doesn't taste less...
by Tish Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
4-6 servings 1录 hours 35 min prep
Change to: servings US Metric
1/2 cup sun-dried tomatoes, chopped
1/2 cup boiling water
4 cups water
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
1 cup jalapeno jack cheese
1 cup chopped onions
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1 (14 3/4 ounce) can cream-style corn
1 (4 1/2 ounce) can chopped green chilies
6 tablespoons low-fat sour cream
Not the one? See other Vegetarian Tamale Pie Recipes
Oven One-Dish Meal
United States One-Dish Meal
Low Fat One-Dish Meal
Cheese One-Dish Meal
Potluck One-Dish Meal
Combine tomatoes and boiling water; let stand 20 minutes.
Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
Stir in cheese.
Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
Preheat oven to 400 degrees.
In a large skillet, saute onion in a little olive oil til onion is soft.
Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
Spoon bean mixture evenly over cornmeal crust.
Drop remaining cornmeal mixture onto bean mixture.
Bake pie at 400 degrees for 30 minutes or until set.
Serve pie with low-fat sour cream.Anyone have a good vegetarian tamale recipe?
Yes. Substitute the meat with
1. Refried pinto beans
2. Mozzarella cheese
3. Sugar/ raisins
4. Mexican cheese
5. Pecan Sugar
Try this site.
Mary
My sister in law makes some green chili tamales...and alot of ppl like them...if u can get the masa...all she does it puts in some green chilis whole or sliced along with some white cheese..or i guess whatever kind u like....and wrap and finish like normal tamales....she gets the canned chiles when she doesn't want to cook them herself...she recently sold 20 dozen of them...i dont care for them...i like the red meat ones...but alot of ppl seem to like them and they are very easy...she even makes some sweet ones...with nuts and fruit...
VEGETARIAN TAMALE PIE
FILLING:
1 tbsp. safflower or olive oil
1 lg. onion, finely chopped
2 cloves fresh garlic, pressed
1 (6 oz.) can tomato paste, plus 2 1/2 cans water
1 lb. ripe tomatoes, peeled and coarsely chopped
2 green bell peppers, diced
1 (10 oz.) pkg. frozen corn, or fresh corn from 2 lg. ears
1 (4 oz.) an sliced ripe olives, rinsed and drained
1 heaping tbsp. chili powder
1/2 tsp. dried thyme
1/2 tsp. oregano
1/2 tsp. cumin seeds
1 tsp. raw honey
Vegetable salt and freshly ground pepper to taste
Heat oil in a large saucepan over a medium heat, and saute onion and garlic. Add tomato paste with water, and stir well. When sauce becomes hot, add tomatoes, peppers, corn, olives, seasonings and honey, and simmer until vegetables are semi-tender. The filling should be slightly thick, but add more water if it becomes too dry. Pour mixture into a roasting pan or a large oven-proof dish.
TOPPING:
2/3 c. stone-ground yellow cornmeal
2 2/3 c. water
Pinch of sea salt
1/2 c. aged Cheddar cheese, grated
In a large saucepan, bring cornmeal, water, and salt to a boil. Boil 5 minutes, then lower heat to simmer, cover, and cook slowly for 25 minutes until cornmeal becomes a thick mush. Spoon cornmeal mush evenly over the tamale mixture, then sprinkle the top with grated cheese. Bake loosely covered with foil in a 350 degree oven for 50 minutes, or until the casserole is heated through. Uncover the last 10 minutes of baking to brown the cheese slightly. Serves 4.
Title: VEGETARIAN TAMALES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 36 servings
3 oz Dried corn husks
1 c TVP庐 granules or flakes
7/8 c Hot water
2 tb Olive oil
1/2 c Onion, chopped small
3 Cloves garlic, minced
1 Green pepper, chopped small
1 tb Chili powder
2 ts Cumin
1/2 ts Garlic salt
1/2 c Tomato puree
Dash of cayenne
2 c Masa harina
1 ts Salt
2 tb Margarine or oil
Soak the dried corn husks in cold water for 1 hour.
For the filling, soak the TVP庐 in 7/8 c. hot water for
5 minutes. Saute the olive oil, onion, garlic and
green pepper in a skillet.
Add the chili powder, cumin, garlic salt, tomato
puree and cayenne to the reconstituted TVP庐. Mix TVP庐
and onions and heat together for 2 minutes. Taste the
filling and add a little hot sauce, if desired.
To make the masa dough, place the masa harina and
salt into a bowl. Slowly add enough warm water (about
1 1/2 cups) to make a firm but moist dough, working in
the margarine or oil as you knead the mixture.
To form the tamales, use the palm of your hand to
slap-pat the masa dough into flat patties a
quarter-inch thick. Fold patty around a spoonful of
filling and place in a drained corn husk. Fold the
husk over to enclose the filling. If husks are small
or broken, use several pieces. Place 1 cup hot water
in thebottom of a kettle, place a steamer rack in the
kettle and stack tamales on rack. Cover pan, bring
water to a boil, reduce heat and steam tamales 45
minutes. You may want to cook them in two batches,
depending on the size of your steamer.
Makes 36-40 tamales.
Per tamale: 44 cal; 2 g protein; 6 g carbohydrate; 2
g fat
Vegetarian Tamale Pie
Recipe #226863 ratings
Found in cooking light. I love a vegetarian recipe that doesn't taste less...
by Tish Requires Premium MembershipMy Notes
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4-6 servings 1录 hours 35 min prep
Change to: servings US Metric
1/2 cup sun-dried tomatoes, chopped
1/2 cup boiling water
4 cups water
1 1/2 cups yellow cornmeal
1/4 teaspoon salt
1 cup jalapeno jack cheese
1 cup chopped onions
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can pinto beans, rinsed and drained
1 (14 3/4 ounce) can cream-style corn
1 (4 1/2 ounce) can chopped green chilies
6 tablespoons low-fat sour cream
Not the one? See other Vegetarian Tamale Pie Recipes
Oven One-Dish Meal
United States One-Dish Meal
Low Fat One-Dish Meal
Cheese One-Dish Meal
Potluck One-Dish Meal
Combine tomatoes and boiling water; let stand 20 minutes.
Drain tomatoes in a sieve over a bowl; set aside, reserving 1 Tbs tomato-soaking liquid.
Combine 4 cups water, cornmeal, and salt in a large saucepan, and bring mixture to a boil.
Cook cornmeal mixture over medium heat 5 minutes or until mixture is thick, stirring constantly with a whisk.
Stir in cheese.
Pour half of cornmeal mixture into a lightly greased Pyrex pan, 13 x 9.
Preheat oven to 400 degrees.
In a large skillet, saute onion in a little olive oil til onion is soft.
Add tomatoes, reserved tomato liquid, oregano, chili powder, beans, corn, and chiles, and cook 1 minute.
Spoon bean mixture evenly over cornmeal crust.
Drop remaining cornmeal mixture onto bean mixture.
Bake pie at 400 degrees for 30 minutes or until set.
Serve pie with low-fat sour cream.Anyone have a good vegetarian tamale recipe?
Yes. Substitute the meat with
1. Refried pinto beans
2. Mozzarella cheese
3. Sugar/ raisins
4. Mexican cheese
5. Pecan Sugar
Try this site.
Mary
My sister in law makes some green chili tamales...and alot of ppl like them...if u can get the masa...all she does it puts in some green chilis whole or sliced along with some white cheese..or i guess whatever kind u like....and wrap and finish like normal tamales....she gets the canned chiles when she doesn't want to cook them herself...she recently sold 20 dozen of them...i dont care for them...i like the red meat ones...but alot of ppl seem to like them and they are very easy...she even makes some sweet ones...with nuts and fruit...
VEGETARIAN TAMALE PIE
FILLING:
1 tbsp. safflower or olive oil
1 lg. onion, finely chopped
2 cloves fresh garlic, pressed
1 (6 oz.) can tomato paste, plus 2 1/2 cans water
1 lb. ripe tomatoes, peeled and coarsely chopped
2 green bell peppers, diced
1 (10 oz.) pkg. frozen corn, or fresh corn from 2 lg. ears
1 (4 oz.) an sliced ripe olives, rinsed and drained
1 heaping tbsp. chili powder
1/2 tsp. dried thyme
1/2 tsp. oregano
1/2 tsp. cumin seeds
1 tsp. raw honey
Vegetable salt and freshly ground pepper to taste
Heat oil in a large saucepan over a medium heat, and saute onion and garlic. Add tomato paste with water, and stir well. When sauce becomes hot, add tomatoes, peppers, corn, olives, seasonings and honey, and simmer until vegetables are semi-tender. The filling should be slightly thick, but add more water if it becomes too dry. Pour mixture into a roasting pan or a large oven-proof dish.
TOPPING:
2/3 c. stone-ground yellow cornmeal
2 2/3 c. water
Pinch of sea salt
1/2 c. aged Cheddar cheese, grated
In a large saucepan, bring cornmeal, water, and salt to a boil. Boil 5 minutes, then lower heat to simmer, cover, and cook slowly for 25 minutes until cornmeal becomes a thick mush. Spoon cornmeal mush evenly over the tamale mixture, then sprinkle the top with grated cheese. Bake loosely covered with foil in a 350 degree oven for 50 minutes, or until the casserole is heated through. Uncover the last 10 minutes of baking to brown the cheese slightly. Serves 4.
Trying to go vegetarian, any helpful recipes?
these are some really great staples:
http://www.squidoo.com/vegetarian_comfor鈥?/a>Trying to go vegetarian, any helpful recipes?
It depends on what you like to eat. Some people will just substitute fake ';meats'; into the recipes they already know. There are MANY recipes you can try out.
I get a lot of recipes from PETA's website. I find a lot of them quite enjoyable. ;)
Here's an awesome jambalaya recipe I found and tried the other day. http://www.gumbopages.com/food/veg/veg-jambalaya.html Mmm mmmh!Trying to go vegetarian, any helpful recipes?
Zucchini Corn Fritters
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cumin
1/2 cup sugar
1/2 teaspoon salt
fresh ground black pepper
2 eggs, beaten 1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1 1/2 cups fresh corn, kernels
cut from cob
1 cup finely shredded Cheddar
cheese
oil for frying
DIRECTIONS:
1. In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
2. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
3. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
--------------------------------------鈥?br>
Tempeh Reuben
INGREDIENTS:
1 slice tempeh
1/4 cup sauerkraut
1 slice Swiss cheese
1 tablespoon thousand island salad dressing
2 slices rye bread
1/2 tablespoon butter
DIRECTIONS:
1. Heat a skillet over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into skillet, and top with tempeh, Swiss cheese, and then sauerkraut. Spread butter on the remaining slice of bread, and place on top of sauerkraut. Cook until toasted on one side, flip, and continue cooking until cheese melts.
----------------------------------
Lettuce Tacos
3/4 cups chopped cashew nuts
1 1/2 cups chopped celery
4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
2 teaspoons brown sugar
1 head of lettuce
vegetable oil
chopped ginger
minced onions
minced garlic
Directions:
Before cooking, chop celery into small pieces, and crush cashews so that each cashew is broken into about 4 pieces. Mix the Iron Chef Sesame Garlic sauce with about 2 teaspoons of vegan brown sugar.
In a skillet, pour vegetable oil so that it covers the bottom of the skillet. Sprinkle the oil with freshly minced onions, minced garlic, and chopped ginger.
Pour chopped celery into skillet and stir fry for about 10 or 15 minutes on medium to high heat.
Pour chopped cashews into skillet and stir fry for about 3 to 4 minutes on low to medium heat.
Remove skillet from heat and mix sauce in evenly with celery and cashews.
Prepare each serving inside a single lettuce leaf.
Serves: 5-6 (depending on your appetite!)
--------------------------------------鈥?br>
Creamy Pumpkin-Mushroom Casserole
2 cups raw cubed pumpkin
olive oil to coat
4 cups chopped mushrooms (we used eringi, maitake, and shiitake)
1/4 cup crumbled tempeh
3/4 cup soy milk
1/2 cup water
2 cloves finely sliced garlic
1 teaspoon salt (or more, to taste)
1/2 teaspoon turmeric
1 Tablespoon flour
1/4 cup diced onion (caramelized in a bit of oil)
3/4 cup bread crumbs (panko here)
handful chopped walnuts (optional, but good for crunch factor!)
salt %26amp; pepper to taste
Directions:
Coat pumpkin cubes in olive oil and arrange in a single layer in a casserole dish. Bake at 190C/375F for 30 minutes.
While the pumpkin's baking, ';sweat'; the mushrooms in a large pan on medium heat with the salt until their juices come out and they're cooked through. Add the tempeh and garlic, cook for a few minutes, and add the soy milk, water, and turmeric. After another few minutes, sprinkle in the flour and stir that in. Cook another few minutes until sauce thickens. Remove from heat.
Pour mushroom concoction over (now baked) pumpkin cubes and spread to even out surface. Combine caramelized onions/bread crumbs/walnuts/salt and pepper and sprinkle that on top. You could give the top a quick spray of oil before popping it in the oven.
Bake for 15-20 minutes at 190C/375F.
The best of the best for vegetarian/vegan recipes..It even gives a huge list of common foods we eat each day that are vegan!
www.goveg.com
http://vegweb.com/index.php?action=recip鈥?/a>
http://www.squidoo.com/vegetarian_comfor鈥?/a>Trying to go vegetarian, any helpful recipes?
It depends on what you like to eat. Some people will just substitute fake ';meats'; into the recipes they already know. There are MANY recipes you can try out.
I get a lot of recipes from PETA's website. I find a lot of them quite enjoyable. ;)
Here's an awesome jambalaya recipe I found and tried the other day. http://www.gumbopages.com/food/veg/veg-jambalaya.html Mmm mmmh!Trying to go vegetarian, any helpful recipes?
Zucchini Corn Fritters
INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cumin
1/2 cup sugar
1/2 teaspoon salt
fresh ground black pepper
2 eggs, beaten 1 cup milk
1/4 cup butter, melted
2 cups grated zucchini
1 1/2 cups fresh corn, kernels
cut from cob
1 cup finely shredded Cheddar
cheese
oil for frying
DIRECTIONS:
1. In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
2. In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
3. Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.
--------------------------------------鈥?br>
Tempeh Reuben
INGREDIENTS:
1 slice tempeh
1/4 cup sauerkraut
1 slice Swiss cheese
1 tablespoon thousand island salad dressing
2 slices rye bread
1/2 tablespoon butter
DIRECTIONS:
1. Heat a skillet over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into skillet, and top with tempeh, Swiss cheese, and then sauerkraut. Spread butter on the remaining slice of bread, and place on top of sauerkraut. Cook until toasted on one side, flip, and continue cooking until cheese melts.
----------------------------------
Lettuce Tacos
3/4 cups chopped cashew nuts
1 1/2 cups chopped celery
4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
2 teaspoons brown sugar
1 head of lettuce
vegetable oil
chopped ginger
minced onions
minced garlic
Directions:
Before cooking, chop celery into small pieces, and crush cashews so that each cashew is broken into about 4 pieces. Mix the Iron Chef Sesame Garlic sauce with about 2 teaspoons of vegan brown sugar.
In a skillet, pour vegetable oil so that it covers the bottom of the skillet. Sprinkle the oil with freshly minced onions, minced garlic, and chopped ginger.
Pour chopped celery into skillet and stir fry for about 10 or 15 minutes on medium to high heat.
Pour chopped cashews into skillet and stir fry for about 3 to 4 minutes on low to medium heat.
Remove skillet from heat and mix sauce in evenly with celery and cashews.
Prepare each serving inside a single lettuce leaf.
Serves: 5-6 (depending on your appetite!)
--------------------------------------鈥?br>
Creamy Pumpkin-Mushroom Casserole
2 cups raw cubed pumpkin
olive oil to coat
4 cups chopped mushrooms (we used eringi, maitake, and shiitake)
1/4 cup crumbled tempeh
3/4 cup soy milk
1/2 cup water
2 cloves finely sliced garlic
1 teaspoon salt (or more, to taste)
1/2 teaspoon turmeric
1 Tablespoon flour
1/4 cup diced onion (caramelized in a bit of oil)
3/4 cup bread crumbs (panko here)
handful chopped walnuts (optional, but good for crunch factor!)
salt %26amp; pepper to taste
Directions:
Coat pumpkin cubes in olive oil and arrange in a single layer in a casserole dish. Bake at 190C/375F for 30 minutes.
While the pumpkin's baking, ';sweat'; the mushrooms in a large pan on medium heat with the salt until their juices come out and they're cooked through. Add the tempeh and garlic, cook for a few minutes, and add the soy milk, water, and turmeric. After another few minutes, sprinkle in the flour and stir that in. Cook another few minutes until sauce thickens. Remove from heat.
Pour mushroom concoction over (now baked) pumpkin cubes and spread to even out surface. Combine caramelized onions/bread crumbs/walnuts/salt and pepper and sprinkle that on top. You could give the top a quick spray of oil before popping it in the oven.
Bake for 15-20 minutes at 190C/375F.
The best of the best for vegetarian/vegan recipes..It even gives a huge list of common foods we eat each day that are vegan!
www.goveg.com
http://vegweb.com/index.php?action=recip鈥?/a>
What is the recipe for vegetarian paella?
Oh, and is it hard to cook??
Thank you =PWhat is the recipe for vegetarian paella?
Tomato Paella
Serves 4 to 6
3 cups water
1/2 cup white wine
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads
1 teaspoons Spanish pimenton*
2 cups Spanish or other short-grain rice
Minced parsley and basil for garnish
Preheat oven to 450 degrees. Warm water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined.
Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
Remove pan from oven and sprinkle with parsley and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
*http://spanishfood.about.com/od/essentia鈥?/a>What is the recipe for vegetarian paella?
vegetarian paella
1 cup white rice
2 cups boiling water
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tsp salt
1 tbsp paprika
1 tsp turmeric
1 cup peas
1 cup artichoke hearts, drained and quartered
PREPARATION:
Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.
In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes.
Add the peppers and tomato and continue to sautee over medium heat for three minutes.
Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.
Add the peas and artichoke hearts and cook about one minute longer.
1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish
Preparation
Heat the olive oil in a paella pan and saut茅 the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and saut茅 for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.
1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish
Preparation
Heat the olive oil in a paella pan and saut茅 the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and saut茅 for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
Difficulty: Intermmediatelow rate loans
Thank you =PWhat is the recipe for vegetarian paella?
Tomato Paella
Serves 4 to 6
3 cups water
1/2 cup white wine
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads
1 teaspoons Spanish pimenton*
2 cups Spanish or other short-grain rice
Minced parsley and basil for garnish
Preheat oven to 450 degrees. Warm water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add wine and let simmer until it is mostly absorbed, then add the hot water and stir until just combined.
Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
Remove pan from oven and sprinkle with parsley and basil. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
*http://spanishfood.about.com/od/essentia鈥?/a>What is the recipe for vegetarian paella?
vegetarian paella
1 cup white rice
2 cups boiling water
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tsp salt
1 tbsp paprika
1 tsp turmeric
1 cup peas
1 cup artichoke hearts, drained and quartered
PREPARATION:
Mix the rice and boiling water and let stand for 20 minutes, then pour off the water.
In the meantime, heat the oil in a large frying pan over medium heat and sautee the onion and garlic until the onion is transparent, about 5 minutes.
Add the peppers and tomato and continue to sautee over medium heat for three minutes.
Add the rice and broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and simmer until the rice is tender, about 20 minutes.
Add the peas and artichoke hearts and cook about one minute longer.
1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish
Preparation
Heat the olive oil in a paella pan and saut茅 the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and saut茅 for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.
1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish
Preparation
Heat the olive oil in a paella pan and saut茅 the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
Pour the rice into the paella pan and saut茅 for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.
Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.
Serve the paella straight from the pan, garnished with lemon wedges
Difficulty: Intermmediate
(easy,quickk) vegetarian dip recipes?
tomorrow is thanksgiving!
and im making a cheese platter and a platter with sour dough bread and some sort of meatless dip.
any ideas?
by the way it doesnt have to be soy or anything it can still have dairy products or eggs. and nothing with like artchichoke or leek, just normal vegetables. thank you!(easy,quickk) vegetarian dip recipes?
Dip Ideas
Spinach and Cheese dip
Bean Dip
Guacamole
Hummus
Babaganooj
Tzatziki
Salsa
Black bean salsa
Fondue
(easy,quickk) vegetarian dip recipes?
Do you like eggplant? grill one or two according to the size, without slicing then. Then open them, eliminate the skin e beat them with lemon juice, salt and extravirgin olive oil. Don't use a mixer or you'll spoil the result. Delicious!
spinach dip, sour cream with some hidden valley ranch spices (buy the packet, it's pretty good
hummus is good too
EVOO (extra virgin olive oil) with herbs
sourcream w/ onion soup packets and celery, carots, etc..
and im making a cheese platter and a platter with sour dough bread and some sort of meatless dip.
any ideas?
by the way it doesnt have to be soy or anything it can still have dairy products or eggs. and nothing with like artchichoke or leek, just normal vegetables. thank you!(easy,quickk) vegetarian dip recipes?
Dip Ideas
Spinach and Cheese dip
Bean Dip
Guacamole
Hummus
Babaganooj
Tzatziki
Salsa
Black bean salsa
Fondue
(easy,quickk) vegetarian dip recipes?
Do you like eggplant? grill one or two according to the size, without slicing then. Then open them, eliminate the skin e beat them with lemon juice, salt and extravirgin olive oil. Don't use a mixer or you'll spoil the result. Delicious!
spinach dip, sour cream with some hidden valley ranch spices (buy the packet, it's pretty good
hummus is good too
EVOO (extra virgin olive oil) with herbs
sourcream w/ onion soup packets and celery, carots, etc..
Any good vegetarian crock pot recipes?!?
I just discovered my crock pot again and I was wondering anyone could give me a good and tasty recipe for my crock pot!!!Any good vegetarian crock pot recipes?!?
Here are some...they're all vegan, but you could always add cheese or something if you want.
http://vegweb.com/index.php?board=577.0
The only one I've tried is the Unbeef Stew (which was awesome), so I can't vouch for tastiness.Any good vegetarian crock pot recipes?!?
Vegetarian chili and rice
4 or 5 different kinds of beans, canned or dry (soaked over night)
1 can of tomatoes or 1 pound of fresh tomatoes chopped up
1 large onion chopped up
3 or 4 peppers - green, red, yellow, anahim, whatever you want - chopped up
2 or 3 zuccinni - chopped up
1 pound of tomatillos, skins removed, washed and broiled in the broiler to get a little char - chopped up with their juice.
Lots of garlic or garlic powder
2 TBSP Chili powder or to taste
1 tsp cinnamon (optional)
Drop it all in your crock pot and cook as long as you want. Low works better to avoid mushy veggies.
At the end, add 1 cup of rice and cook for 20 more minutes covered or until rice is done.
Serve with cheese and plain yogurt, if you eat them.
Enjoy!
Check out the cookbook ';Fresh from the Vegetarian Slow Cooker'; by Robin Robertson. The soup recipes are to die for. I know you wanted a recipe...but this collection is wonderful.
Here are some...they're all vegan, but you could always add cheese or something if you want.
http://vegweb.com/index.php?board=577.0
The only one I've tried is the Unbeef Stew (which was awesome), so I can't vouch for tastiness.Any good vegetarian crock pot recipes?!?
Vegetarian chili and rice
4 or 5 different kinds of beans, canned or dry (soaked over night)
1 can of tomatoes or 1 pound of fresh tomatoes chopped up
1 large onion chopped up
3 or 4 peppers - green, red, yellow, anahim, whatever you want - chopped up
2 or 3 zuccinni - chopped up
1 pound of tomatillos, skins removed, washed and broiled in the broiler to get a little char - chopped up with their juice.
Lots of garlic or garlic powder
2 TBSP Chili powder or to taste
1 tsp cinnamon (optional)
Drop it all in your crock pot and cook as long as you want. Low works better to avoid mushy veggies.
At the end, add 1 cup of rice and cook for 20 more minutes covered or until rice is done.
Serve with cheese and plain yogurt, if you eat them.
Enjoy!
Check out the cookbook ';Fresh from the Vegetarian Slow Cooker'; by Robin Robertson. The soup recipes are to die for. I know you wanted a recipe...but this collection is wonderful.
100% Vegetarian foods/recipes?
I've got a medical condition that does not allow me to eat any protein i.e milk, all kinds of meat, fish, butter, cheese, gravy mixes of any kind or anything that contains them. The only thing I can eat is eggs for some reason they do not affect me. Does anybody know of absolute vegerarian dishes. I like cooking apples but they are so sharp. I try draining the juice but it still doesn't help100% Vegetarian foods/recipes?
http://www.vegweb.com100% Vegetarian foods/recipes?
I love this chili recipe!
Vegetarian Black Bean Chili
1/3 cup oil
2 onions, chopped
1 1/2 tablespoons cumin seed
1 1/2 tablespoons oregano
3 teaspoons sweet paprika
3/4 teaspoon cayenne pepper
3 tablespoons chili powder
3 cans tomatoes, drained and coarsely chopped
5 garlic cloves, minced
2 jalapeno peppers, peeled and minced
3 cups dried black beans
2 bay leaves
1/4 cup chopped fresh coriander
2 cups Monterey Jack cheese, grated
1 cup sour cream
Directions
Heat oil in large skillet. Add the onion and saute for 5 minutes. Add cumin seed, oregano, paprika, cayenne, and chili powder. Saute 5 minutes more.
Add the tomatoes, garlic, and jalapeno pepper. Simmer 15 minutes. Put all ingredients in a 5-quart crock pot.
Add black beans, bay leaf and 3 cups of water. Bring to a boil, then simmer on low heat until beans are very soft.
Add more water to keep beans covered.
Before serving, stir in coriander. Divide grated cheese among serving bowls. Ladle chili over cheese and top with sour cream.
Try lentil soups.
Soy and Soy based products - Tofu
Lentils and beans have proteins in them, though not as much as meat, but in sufficient quantities.
If you are not alergic to wheat, then wheat bread has some proteins.
Some cereals are rich in protein, but I just couldn't make myself to eat them, but worth a try
You should actually be seeking the help of a nutritionist and doctor.
There are far more proteins out there than just eggs, many vegetable proteins, you need to assemble a diet plan with a trained Professional based upon what You can eat to meet your nutritional requirements.
I work in a hotel and for you type of requirment we use a roasted pepper (roast it whole) cut of the top part and add cous cous inside and make a pepper reduction....you can have it warm or cold! its nice, plus you can flavour your cous cous any way you like!
fine vegetarian recipes here:
http://www.goveg.com/
http://jaypuri.blogspot.com/search/label鈥?/a>
http://www.vegweb.com100% Vegetarian foods/recipes?
I love this chili recipe!
Vegetarian Black Bean Chili
1/3 cup oil
2 onions, chopped
1 1/2 tablespoons cumin seed
1 1/2 tablespoons oregano
3 teaspoons sweet paprika
3/4 teaspoon cayenne pepper
3 tablespoons chili powder
3 cans tomatoes, drained and coarsely chopped
5 garlic cloves, minced
2 jalapeno peppers, peeled and minced
3 cups dried black beans
2 bay leaves
1/4 cup chopped fresh coriander
2 cups Monterey Jack cheese, grated
1 cup sour cream
Directions
Heat oil in large skillet. Add the onion and saute for 5 minutes. Add cumin seed, oregano, paprika, cayenne, and chili powder. Saute 5 minutes more.
Add the tomatoes, garlic, and jalapeno pepper. Simmer 15 minutes. Put all ingredients in a 5-quart crock pot.
Add black beans, bay leaf and 3 cups of water. Bring to a boil, then simmer on low heat until beans are very soft.
Add more water to keep beans covered.
Before serving, stir in coriander. Divide grated cheese among serving bowls. Ladle chili over cheese and top with sour cream.
Try lentil soups.
Soy and Soy based products - Tofu
Lentils and beans have proteins in them, though not as much as meat, but in sufficient quantities.
If you are not alergic to wheat, then wheat bread has some proteins.
Some cereals are rich in protein, but I just couldn't make myself to eat them, but worth a try
You should actually be seeking the help of a nutritionist and doctor.
There are far more proteins out there than just eggs, many vegetable proteins, you need to assemble a diet plan with a trained Professional based upon what You can eat to meet your nutritional requirements.
I work in a hotel and for you type of requirment we use a roasted pepper (roast it whole) cut of the top part and add cous cous inside and make a pepper reduction....you can have it warm or cold! its nice, plus you can flavour your cous cous any way you like!
fine vegetarian recipes here:
http://www.goveg.com/
http://jaypuri.blogspot.com/search/label鈥?/a>
New Vegetarian Needs Recipes?
I recently turned vegetarian because i don't like meat and think it's cruel how people slaughter animals... its been pretty tough and i don't think i've been eating ';healthy'; so i was wondering if anybody could give me vegetarian recipes i should try out... thanks :)
p.s. i don't like mushroomsNew Vegetarian Needs Recipes?
Congrats on your change to veggieness!! It's awesome, and you'll love it!
Some of my fave places for recipes are:
http://www.vegcooking.com/VegCooking.asp
(every recipe and every search option ever is available here!)
http://blog.vegcooking.com/
http://veganyumyum.com/
http://blog.fatfreevegan.com/index.html
(she tries do a lot of no fat or low fat recipes, whereas you can still find some fatty yummies)
http://veganplanet.blogspot.com/
Or, you could just take any one of your fave current recipes, say Kung Pao Chicken, and just google ';vegan kung pao,'; (or vegetarian), and for every recipe with meat, eggs and dairy, you can find the same one without!
Good luck!New Vegetarian Needs Recipes?
I have been searching for the same things.
I found a different question in answers so here is the link
Lots of information here.
http://answers.yahoo.com/question/index;鈥?/a>
go to www.vegweb.com
Then go to recipes
They have awesome things :) trust me!
Meat tastes good. Not eating meat is what isn't healthy.
p.s. i don't like mushroomsNew Vegetarian Needs Recipes?
Congrats on your change to veggieness!! It's awesome, and you'll love it!
Some of my fave places for recipes are:
http://www.vegcooking.com/VegCooking.asp
(every recipe and every search option ever is available here!)
http://blog.vegcooking.com/
http://veganyumyum.com/
http://blog.fatfreevegan.com/index.html
(she tries do a lot of no fat or low fat recipes, whereas you can still find some fatty yummies)
http://veganplanet.blogspot.com/
Or, you could just take any one of your fave current recipes, say Kung Pao Chicken, and just google ';vegan kung pao,'; (or vegetarian), and for every recipe with meat, eggs and dairy, you can find the same one without!
Good luck!New Vegetarian Needs Recipes?
I have been searching for the same things.
I found a different question in answers so here is the link
Lots of information here.
http://answers.yahoo.com/question/index;鈥?/a>
go to www.vegweb.com
Then go to recipes
They have awesome things :) trust me!
Meat tastes good. Not eating meat is what isn't healthy.
Can someone give me recipes for cooking vegan food like vegetarian Chinese?
vegweb.com has lots of stuff but don't bother to go to the people networking area, it's full of those garbage ';cybercops';...like every other part of the internet I guess.Can someone give me recipes for cooking vegan food like vegetarian Chinese?
Stir fly (fry)! You should own a nice hammered steel wok and you need to get a steamer, double boiler like. Get some nice quality rices that are sold in bulk bins at health food markets, not buying those packages at grocery stores. Rice should be started dry in the pan with oil to coat them, heated till it sounds like it is starting to pop like corn. Then add the water, 2 cups of water per cup of rice dry, and cover when cooking. Be careful as the water needs to be added slowly/ carefully or you will get burned. Cover and cook for 45 minutes at the lowest heat you can manage, never open the cover or the rice may get sticky. This works great. try the rounder grain upland rice varieties. Stay away from white rice as the brown is much healthier. All veggies are great in stir fries and steaming. Also consider some fruits to add late in the cook cycle, or fresh uncooked on the side. Also, look at sprouts and nuts to add. Little nuts and seeds are great in recipes. For those that like fish, this works too. Corn starch is a great way to thicken sauces especially when you want the flavor and liquid maintained from added fruits. Flour can be used instead of corn starch for the purests. With either of them, mix the powdered starch or flour with a cold liquid like natural juices or water before you add them to the recipe, flour needing more to thicken than starch, obviously, with whole grain flour needing more than white. Trial and error will show you quickly but enough water/ juice to liquify well makes a nice thick sauce. Too little of the liquids makes it lumpy and ugly.Can someone give me recipes for cooking vegan food like vegetarian Chinese?
Definitely check out your local natural foods market. I'm sure that will show the many vegan foods that are available.
Walmart even has a section of vegan food located in the produce section to choose from.
[Always be sure to check your ingredients!!]
That should give you some ideas.
Here are some vegan and vegetarian chinese recipes for you to choose from:
http://vegetarian.about.com/od/maindishe鈥?/a>
Stir fly (fry)! You should own a nice hammered steel wok and you need to get a steamer, double boiler like. Get some nice quality rices that are sold in bulk bins at health food markets, not buying those packages at grocery stores. Rice should be started dry in the pan with oil to coat them, heated till it sounds like it is starting to pop like corn. Then add the water, 2 cups of water per cup of rice dry, and cover when cooking. Be careful as the water needs to be added slowly/ carefully or you will get burned. Cover and cook for 45 minutes at the lowest heat you can manage, never open the cover or the rice may get sticky. This works great. try the rounder grain upland rice varieties. Stay away from white rice as the brown is much healthier. All veggies are great in stir fries and steaming. Also consider some fruits to add late in the cook cycle, or fresh uncooked on the side. Also, look at sprouts and nuts to add. Little nuts and seeds are great in recipes. For those that like fish, this works too. Corn starch is a great way to thicken sauces especially when you want the flavor and liquid maintained from added fruits. Flour can be used instead of corn starch for the purests. With either of them, mix the powdered starch or flour with a cold liquid like natural juices or water before you add them to the recipe, flour needing more to thicken than starch, obviously, with whole grain flour needing more than white. Trial and error will show you quickly but enough water/ juice to liquify well makes a nice thick sauce. Too little of the liquids makes it lumpy and ugly.Can someone give me recipes for cooking vegan food like vegetarian Chinese?
Definitely check out your local natural foods market. I'm sure that will show the many vegan foods that are available.
Walmart even has a section of vegan food located in the produce section to choose from.
[Always be sure to check your ingredients!!]
That should give you some ideas.
Here are some vegan and vegetarian chinese recipes for you to choose from:
http://vegetarian.about.com/od/maindishe鈥?/a>
Can someone give me recipes for cooking vegan food like vegetarian Chinese?
vegweb.com has lots of stuff but don't bother to go to the people networking area, it's full of those garbage ';cybercops';...like every other part of the internet I guess.Can someone give me recipes for cooking vegan food like vegetarian Chinese?
Stir fly (fry)! You should own a nice hammered steel wok and you need to get a steamer, double boiler like. Get some nice quality rices that are sold in bulk bins at health food markets, not buying those packages at grocery stores. Rice should be started dry in the pan with oil to coat them, heated till it sounds like it is starting to pop like corn. Then add the water, 2 cups of water per cup of rice dry, and cover when cooking. Be careful as the water needs to be added slowly/ carefully or you will get burned. Cover and cook for 45 minutes at the lowest heat you can manage, never open the cover or the rice may get sticky. This works great. try the rounder grain upland rice varieties. Stay away from white rice as the brown is much healthier. All veggies are great in stir fries and steaming. Also consider some fruits to add late in the cook cycle, or fresh uncooked on the side. Also, look at sprouts and nuts to add. Little nuts and seeds are great in recipes. For those that like fish, this works too. Corn starch is a great way to thicken sauces especially when you want the flavor and liquid maintained from added fruits. Flour can be used instead of corn starch for the purests. With either of them, mix the powdered starch or flour with a cold liquid like natural juices or water before you add them to the recipe, flour needing more to thicken than starch, obviously, with whole grain flour needing more than white. Trial and error will show you quickly but enough water/ juice to liquify well makes a nice thick sauce. Too little of the liquids makes it lumpy and ugly.Can someone give me recipes for cooking vegan food like vegetarian Chinese?
Definitely check out your local natural foods market. I'm sure that will show the many vegan foods that are available.
Walmart even has a section of vegan food located in the produce section to choose from.
[Always be sure to check your ingredients!!]
That should give you some ideas.
Here are some vegan and vegetarian chinese recipes for you to choose from:
http://vegetarian.about.com/od/maindishe鈥?/a>low rate loans
Stir fly (fry)! You should own a nice hammered steel wok and you need to get a steamer, double boiler like. Get some nice quality rices that are sold in bulk bins at health food markets, not buying those packages at grocery stores. Rice should be started dry in the pan with oil to coat them, heated till it sounds like it is starting to pop like corn. Then add the water, 2 cups of water per cup of rice dry, and cover when cooking. Be careful as the water needs to be added slowly/ carefully or you will get burned. Cover and cook for 45 minutes at the lowest heat you can manage, never open the cover or the rice may get sticky. This works great. try the rounder grain upland rice varieties. Stay away from white rice as the brown is much healthier. All veggies are great in stir fries and steaming. Also consider some fruits to add late in the cook cycle, or fresh uncooked on the side. Also, look at sprouts and nuts to add. Little nuts and seeds are great in recipes. For those that like fish, this works too. Corn starch is a great way to thicken sauces especially when you want the flavor and liquid maintained from added fruits. Flour can be used instead of corn starch for the purests. With either of them, mix the powdered starch or flour with a cold liquid like natural juices or water before you add them to the recipe, flour needing more to thicken than starch, obviously, with whole grain flour needing more than white. Trial and error will show you quickly but enough water/ juice to liquify well makes a nice thick sauce. Too little of the liquids makes it lumpy and ugly.Can someone give me recipes for cooking vegan food like vegetarian Chinese?
Definitely check out your local natural foods market. I'm sure that will show the many vegan foods that are available.
Walmart even has a section of vegan food located in the produce section to choose from.
[Always be sure to check your ingredients!!]
That should give you some ideas.
Here are some vegan and vegetarian chinese recipes for you to choose from:
http://vegetarian.about.com/od/maindishe鈥?/a>
Does anyone have a unique recipe for vegetarian poutine?
Besides just gravy, french fries and cheese.Does anyone have a unique recipe for vegetarian poutine?
Layer this way...
french fries,
vegetable based gravy
black beans and salsa,
sour cream
grated white cheddar cheese
yummy!Does anyone have a unique recipe for vegetarian poutine?
Add some beef to any recipe you have, it will really set off the taste!
no sorry. check out www.taste.com, check the box that says vegetarian and click search. it has really good vegetarian recipies on it. good luck! xox
Layer this way...
french fries,
vegetable based gravy
black beans and salsa,
sour cream
grated white cheddar cheese
yummy!Does anyone have a unique recipe for vegetarian poutine?
Add some beef to any recipe you have, it will really set off the taste!
no sorry. check out www.taste.com, check the box that says vegetarian and click search. it has really good vegetarian recipies on it. good luck! xox
Do u have any delicious recipes that are low in fat and are vegetarian?
thanks :DDo u have any delicious recipes that are low in fat and are vegetarian?
vegetarian chili
INGREDIENTS
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
RATATOUILLE
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
B APPETITEDo u have any delicious recipes that are low in fat and are vegetarian?
Go to www.recipezaar.com. From there you will be able to search for low-fat vegetarian recipes.
vegetarian chili
INGREDIENTS
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
RATATOUILLE
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.
B APPETITEDo u have any delicious recipes that are low in fat and are vegetarian?
Go to www.recipezaar.com. From there you will be able to search for low-fat vegetarian recipes.
Yummy vegetarian pinto bean recipes?
So, I just realized, I have SO many pinto beans, what are some yummy things to do with them?Yummy vegetarian pinto bean recipes?
seriously i eat them out of the can.
but, you can put them in burritos
or here is a hummus variation:
bring it to work with some tortillas if you have tons!!
then everyone will have a vegan snack!
http://www.amitymama.com/vb/yummy-food-f鈥?/a>Yummy vegetarian pinto bean recipes?
Make this recipe and add the beans to it:
http://www.ehow.com/how_4589612_easy-veg鈥?/a>
- Use them in place of kidney beans to make a veggie chili
- Make veggie burgers out of them.
- Any beans and rice dish.
- Make a 4 bean salad with them.
seriously i eat them out of the can.
but, you can put them in burritos
or here is a hummus variation:
bring it to work with some tortillas if you have tons!!
then everyone will have a vegan snack!
http://www.amitymama.com/vb/yummy-food-f鈥?/a>Yummy vegetarian pinto bean recipes?
Make this recipe and add the beans to it:
http://www.ehow.com/how_4589612_easy-veg鈥?/a>
- Use them in place of kidney beans to make a veggie chili
- Make veggie burgers out of them.
- Any beans and rice dish.
- Make a 4 bean salad with them.
A vegetarian egg roll recipes?
http://vegweb.com/index.php?topic=12985.鈥?/a>A vegetarian egg roll recipes?
CHINESE VEGETARIAN EGG ROLLS
1 tbsp. cooking oil
2 c. sm. spinach leaves
1 c. shredded carrot
1 c. chopped cabbage
1 c. chopped fresh mushrooms
1/2 c. thinly sliced green onion
1/2 c. chopped water chestnuts
1/2 c. chopped pea pods
1/2 c. chopped bamboo shoots
1 clove garlic, minced
1 tsp. grated gingerroot
1 beaten egg
2 tbsp. soy sauce
1 tbsp. dry sherry
Dash salt
12 Egg Roll Skins (see recipe, or 12 packaged egg roll skins)
Cooking oil for deep-fat frying
Sweet and Sour Sauce
Preheat a large skillet or wok over high heat; add the 1 tablespoon cooking oil. Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 minutes. In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture.
Place an egg roll skin with 1 point toward you. Spoon 1/4 cup vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner, moisten point; press firmly to seal. Repeat with remaining egg roll skins and filling.
Fry egg rolls, a few at a time, in deep hot cooking oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper toweling. Serve warm with Sweet and Sour Sauce. Makes 12 egg rolls.
Sweet and Sour Sauce: In a small saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup red wine vinegar, 1/3 cup chicken broth, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimento, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder ad 1/4 teaspoon ground ginger. Cook and stir until bubblA vegetarian egg roll recipes?
i just buy a package of the roll skins from the grocery store (in the produce section by the tofu) and buy a bag of the cole slaw mix i think it is (where they have the ready made salad bags), cut the veggies up a little smaller and fill the rolls with it. i'll add tofu too. nothing crazy, but it is quick, cheap, and easy.
CHINESE VEGETARIAN EGG ROLLS
1 tbsp. cooking oil
2 c. sm. spinach leaves
1 c. shredded carrot
1 c. chopped cabbage
1 c. chopped fresh mushrooms
1/2 c. thinly sliced green onion
1/2 c. chopped water chestnuts
1/2 c. chopped pea pods
1/2 c. chopped bamboo shoots
1 clove garlic, minced
1 tsp. grated gingerroot
1 beaten egg
2 tbsp. soy sauce
1 tbsp. dry sherry
Dash salt
12 Egg Roll Skins (see recipe, or 12 packaged egg roll skins)
Cooking oil for deep-fat frying
Sweet and Sour Sauce
Preheat a large skillet or wok over high heat; add the 1 tablespoon cooking oil. Stir fry spinach, carrot, cabbage, mushrooms, onion, water chestnuts, pea pods, bamboo shoots, garlic and gingerroot for 2-3 minutes. In a bowl combine egg, soy sauce, sherry and salt; stir in the vegetable mixture.
Place an egg roll skin with 1 point toward you. Spoon 1/4 cup vegetable filling diagonally across and just below center of skin. Fold bottom point of the skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner, moisten point; press firmly to seal. Repeat with remaining egg roll skins and filling.
Fry egg rolls, a few at a time, in deep hot cooking oil (365 degrees) for 2-3 minutes or until golden brown. Drain on paper toweling. Serve warm with Sweet and Sour Sauce. Makes 12 egg rolls.
Sweet and Sour Sauce: In a small saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup red wine vinegar, 1/3 cup chicken broth, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimento, 1 tablespoon soy sauce, 1/4 teaspoon garlic powder ad 1/4 teaspoon ground ginger. Cook and stir until bubblA vegetarian egg roll recipes?
i just buy a package of the roll skins from the grocery store (in the produce section by the tofu) and buy a bag of the cole slaw mix i think it is (where they have the ready made salad bags), cut the veggies up a little smaller and fill the rolls with it. i'll add tofu too. nothing crazy, but it is quick, cheap, and easy.
Do you have a favorite vegetarian-diabetic recipe to share?
I am sick of red meat. I have diabetes and high cholesterol. Im ready for a change. Do you have a favorite vegetarian-diabetic recipe to share?
Well, there's not enough room here to list all of my special salad ingredients, but here are the top ones: broccoli, celery, zucchini, radishes, turnip, lettuce blend, avocado, tomatoes, garbanzo beans, green onion, shrimp, lemon juice, pepper, minced garlic, vinegar, and olive oil. It's a complete meal in itself.
If you're interested in more vegetarian recipes, visit http://www.drmcdougall.com where I got most of my inspiration.
If you are type two and want to learn how I got off all medication, I've posted a blog here: http://www.geocities.com/seabulls69/Type鈥?/a>Do you have a favorite vegetarian-diabetic recipe to share?
There are a lot of meatless recipes available for diabetics. Try a salad, but take out the meat in the recipe. Attempt a meatless casserole that focuses on veggies instead of meat. If you are just tired of red meat there are numerous chicken and fish recipes that taste great and have health benefits! Try http://www.easy-diabetic-recipes.com Most of these recipes that I have tried are delicious.
Well, there's not enough room here to list all of my special salad ingredients, but here are the top ones: broccoli, celery, zucchini, radishes, turnip, lettuce blend, avocado, tomatoes, garbanzo beans, green onion, shrimp, lemon juice, pepper, minced garlic, vinegar, and olive oil. It's a complete meal in itself.
If you're interested in more vegetarian recipes, visit http://www.drmcdougall.com where I got most of my inspiration.
If you are type two and want to learn how I got off all medication, I've posted a blog here: http://www.geocities.com/seabulls69/Type鈥?/a>Do you have a favorite vegetarian-diabetic recipe to share?
There are a lot of meatless recipes available for diabetics. Try a salad, but take out the meat in the recipe. Attempt a meatless casserole that focuses on veggies instead of meat. If you are just tired of red meat there are numerous chicken and fish recipes that taste great and have health benefits! Try http://www.easy-diabetic-recipes.com Most of these recipes that I have tried are delicious.
Is there a simple, quick vegetarian paella recipe (with cooking instructions)?
Ideally, it would take 30 minutes to prepare and cook ... containing at least 5 vegetables (moderately priced vegetables).Is there a simple, quick vegetarian paella recipe (with cooking instructions)?
http://www.recipezaar.com/90586Is there a simple, quick vegetarian paella recipe (with cooking instructions)?
I don't have a recipe but I am sure if you go into www.vegetariantimes.com you can find one easily.
Vegetarian Paella
Two ingredients are especially critical for making an authentic Spanish paella. The first is Spanish sort grained rice -- especially rice from Calasparra, either Bomba or regular. These are special Spanish rices that absorb large amounts of the broth without becoming creamy or sticky -- as arborio and Asian rices do. Second is smoked paprika (piment贸n de la Vera) lends a depth of flavor which is unique to Spanish cuisine. It is the secret ingredient that makes a paella authentic.
Servings: 4
Ingredients:
1 tbsp extra virgin olive oil
3 piquillo peppers
1 large bermuda or Vidalia onion, chopped
1 large red bell pepper, cored, seeded and chopped
1 large green bell pepper, cored, seeded and chopped
3 large cloves or garlic, peeled and finely minced
1 - 1/2 tsp of bittersweet smoked paprika (Piment贸n de la Vera)
1 5 - 10 strands of saffron
1 medium zucchini, trimmed and cubed
4 large ripe tomatoes, peeled, seeded and chopped
Salt and pepper to taste
1 1/2 cups Calasparra or Bomba rice
3 cups vegetable stock, or 2 cubes vegetable bouillon. Keep stock warm.
Finely minced parsley
Preparation:
In a 13'; paella pan, heat the extra virgin olive oil over medium high heat. Add the Piquillo peppers, onion and bell peppers. Reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent. Add the garlic, smoked paprika, saffron, zucchini and tomatoes and simmer for 10 minutes more. Stir in the rice and warmed stock and bring to a boil. Lower heat to medium low and simmer for 10-15 minutes, until most of the stock is absorbed.
Cover with foil, put in 350 F oven for another 10 minutes, or until all the liquid is absorbed.
To serve, decorate with lemon wedges and chopped parsley.
Check on Vegetarian Times .com , they may be able to help you. Good luck
2 tbsp olive oil
1 onion, chopped
陆 red pepper, seeds removed and sliced
1 garlic clove, finely chopped
1 glass white wine
陆 tsp turmeric
陆 tsp paprika
200g/7oz cooked basmati rice
100g/3陆oz green and yellow beans, blanched and chopped
Method
1. Heat the olive oil in a large pan. Add the chopped onion, pepper and garlic and cook for five minutes.
2. Add the white wine, turmeric and paprika and cook for a further four minutes.
3. Add the cooked rice and the beans. Stir well and cook for a further two minutes.
4. Serve on a large plate.
dont knowlow rate loans
http://www.recipezaar.com/90586Is there a simple, quick vegetarian paella recipe (with cooking instructions)?
I don't have a recipe but I am sure if you go into www.vegetariantimes.com you can find one easily.
Vegetarian Paella
Two ingredients are especially critical for making an authentic Spanish paella. The first is Spanish sort grained rice -- especially rice from Calasparra, either Bomba or regular. These are special Spanish rices that absorb large amounts of the broth without becoming creamy or sticky -- as arborio and Asian rices do. Second is smoked paprika (piment贸n de la Vera) lends a depth of flavor which is unique to Spanish cuisine. It is the secret ingredient that makes a paella authentic.
Servings: 4
Ingredients:
1 tbsp extra virgin olive oil
3 piquillo peppers
1 large bermuda or Vidalia onion, chopped
1 large red bell pepper, cored, seeded and chopped
1 large green bell pepper, cored, seeded and chopped
3 large cloves or garlic, peeled and finely minced
1 - 1/2 tsp of bittersweet smoked paprika (Piment贸n de la Vera)
1 5 - 10 strands of saffron
1 medium zucchini, trimmed and cubed
4 large ripe tomatoes, peeled, seeded and chopped
Salt and pepper to taste
1 1/2 cups Calasparra or Bomba rice
3 cups vegetable stock, or 2 cubes vegetable bouillon. Keep stock warm.
Finely minced parsley
Preparation:
In a 13'; paella pan, heat the extra virgin olive oil over medium high heat. Add the Piquillo peppers, onion and bell peppers. Reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent. Add the garlic, smoked paprika, saffron, zucchini and tomatoes and simmer for 10 minutes more. Stir in the rice and warmed stock and bring to a boil. Lower heat to medium low and simmer for 10-15 minutes, until most of the stock is absorbed.
Cover with foil, put in 350 F oven for another 10 minutes, or until all the liquid is absorbed.
To serve, decorate with lemon wedges and chopped parsley.
Check on Vegetarian Times .com , they may be able to help you. Good luck
2 tbsp olive oil
1 onion, chopped
陆 red pepper, seeds removed and sliced
1 garlic clove, finely chopped
1 glass white wine
陆 tsp turmeric
陆 tsp paprika
200g/7oz cooked basmati rice
100g/3陆oz green and yellow beans, blanched and chopped
Method
1. Heat the olive oil in a large pan. Add the chopped onion, pepper and garlic and cook for five minutes.
2. Add the white wine, turmeric and paprika and cook for a further four minutes.
3. Add the cooked rice and the beans. Stir well and cook for a further two minutes.
4. Serve on a large plate.
dont know
Vegetarian Panini Recipes?
I love panini, but only really have 1 vegetarian recipe I love. (Tomato, mozzarella and basil) If you have any other vegetarian panini recipes that would be great!!! Thanks!Vegetarian Panini Recipes?
We roast or grill eggplant or squash, bellpeppers, onion and tomato and use that as the filling with a little sea salt and black pepper. U can also put in cream cheese and sprouts.Vegetarian Panini Recipes?
Giada's Grilled Vegetable Panini with Pesto
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup
Prep Time: 10 minutes
Grilled Vegetable and Mozzarella Panini
1 Sweet red pepper; spilt, seeded,
Half cut into thirds
1 Green zucchini - (about 1/3 lb); cut into long slices
1 Asian eggplant - (aboutt 1/3 lb); cut into long strips
4 tablespoons olive oil
Salt; to taste
Freshly-ground black pepper; to taste
1 baguette French bread
1 pound fresh mozzarella or fontina cheese; sliced into thin even slices
录 cup fresh Basil leaves
Balsamic vinegar
Fresh herbs
Brush the vegetables lightly with oil, season with salt and pepper and grill over medium-high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove. Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths. This recipe yields 4 panini.
Recipe Source: MICHAEL脗鈥橲 PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A22 broadcast 05-12-1997)
We roast or grill eggplant or squash, bellpeppers, onion and tomato and use that as the filling with a little sea salt and black pepper. U can also put in cream cheese and sprouts.Vegetarian Panini Recipes?
Giada's Grilled Vegetable Panini with Pesto
1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional
Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup
Prep Time: 10 minutes
Grilled Vegetable and Mozzarella Panini
1 Sweet red pepper; spilt, seeded,
Half cut into thirds
1 Green zucchini - (about 1/3 lb); cut into long slices
1 Asian eggplant - (aboutt 1/3 lb); cut into long strips
4 tablespoons olive oil
Salt; to taste
Freshly-ground black pepper; to taste
1 baguette French bread
1 pound fresh mozzarella or fontina cheese; sliced into thin even slices
录 cup fresh Basil leaves
Balsamic vinegar
Fresh herbs
Brush the vegetables lightly with oil, season with salt and pepper and grill over medium-high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.
Meanwhile, slice the bread open lengthwise and brush the inside lightly with oil. Grill the inside of the bread quickly and remove. Assemble the still warm sandwich by alternating layers of vegetables, cheese, basil and then sprinkle on any remaining oil and a few drops of vinegar. Sprinkle on any herbs desired, tightly wrap with sandwich paper and slice into 4-inch lengths. This recipe yields 4 panini.
Recipe Source: MICHAEL脗鈥橲 PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A22 broadcast 05-12-1997)
Does ayone have a good vegetarian chili recipe?
I'm looking for a good vegetarian chili recipe, perferable one that does not look like soup!Does ayone have a good vegetarian chili recipe?
this is good. I don't use the kitchen bouquet or the picquante sauce..
VEGAN CHILI RECIPE:
Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Directions:
Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.
Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
This recipe for Vegan Chili serves/makes 4Does ayone have a good vegetarian chili recipe?
here is one that the stingiest meat eaters will like. Do it without the fake meat and with more veggies if you choose.
This recipe comes out really thick, and you may need to add tomato sauce to it.
I have done it both ways and it is delicious:
For every pound of fake meat (or real meat for the meateaters who troll this section, my gift to you for making my day more interesting). I do prefer the morning star farm crumbles.
28 oz can crushed tomatoes
2 15 oz. cans of kidney beans - drained
1 can hominy - drained
I large onion
1 red pepper
3 Tbs chili powder
2 Tbs cumin
2 tsp italian seasoning
2 cloves crushed garlic
1 7 oz. can of ';La Morena - Homemade style Chipotle Sauce'; (my secret ingredient - no longer) use according to spicieness desired - I typically use 2/3 the can. (find this in the mexican food section of your grocery store).
saute onion, pepper, garlic
In a large pot combine everything else, add sauteed veggies .
This hearty vegetarian chili will satisfy the biggest of appetites.
vegetarian chili recipe
1 small onion, chopped
1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans kidney or pinto beans, rinsed and drained
Sour cream for accompaniment (optional)
Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
Addtomatoes with juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.
FOR FREEZE AHEAD:
Prepare as above; do not top with sour cream. Cool chili completely. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Heat in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
My mom always requests mine. Since chili is a throw together kind of thing, I'm not going to bother with measurements.
Chopped broccoli
Chopped cauliflower
(Both of these actually lend a meaty texture to the chili, surprisingly enough.)
Chopped sweet potatoes (optional, but I like a bit of sweetness in my chili)
Chopped bell peppers
Canned chopped tomatoes
Tomato paste
Beans (I like kidney for this particular chili.)
Jalapenos or whatever chilies you'd like
Minced garlic
Chopped onion
Chili powder and any other spices you'd like to add
Salt
Pepper
Sugar (optional)
Oregano and whatever other herbs you like
Just throw it all in a pot and let it simmer til its tender. That's what's so great about chili. :-)
Lightly brown two cloves of garlic in a tablespoon of oil; remove the garlic, add a small, finely diced onion, and half a finely diced jalapeno pepper, and add in tvp (soaked) or veggie ';ground round'; (about a half pound). I like to add some veggie soup stock, cumin, cayenne pepper, and a little salt for flavoring. In a seperate pot, add one can red kidney beans, and mash them up a little...Add them to your tvp mixture. When all the ingredients are mixed, add in 1 can diced tomatoes (I like Pastene's San Marsano tomatoes from Italy; they have a sweet taste), and about a tablespoon of tomato paste. Simmer on med-low heat. When done, garnish with spring onions...It's thick, hearty, simple and tasty...
this is good. I don't use the kitchen bouquet or the picquante sauce..
VEGAN CHILI RECIPE:
Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Directions:
Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.
Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.
Serve with grated cheddar and cashew nuts, if desired.
This recipe for Vegan Chili serves/makes 4Does ayone have a good vegetarian chili recipe?
here is one that the stingiest meat eaters will like. Do it without the fake meat and with more veggies if you choose.
This recipe comes out really thick, and you may need to add tomato sauce to it.
I have done it both ways and it is delicious:
For every pound of fake meat (or real meat for the meateaters who troll this section, my gift to you for making my day more interesting). I do prefer the morning star farm crumbles.
28 oz can crushed tomatoes
2 15 oz. cans of kidney beans - drained
1 can hominy - drained
I large onion
1 red pepper
3 Tbs chili powder
2 Tbs cumin
2 tsp italian seasoning
2 cloves crushed garlic
1 7 oz. can of ';La Morena - Homemade style Chipotle Sauce'; (my secret ingredient - no longer) use according to spicieness desired - I typically use 2/3 the can. (find this in the mexican food section of your grocery store).
saute onion, pepper, garlic
In a large pot combine everything else, add sauteed veggies .
This hearty vegetarian chili will satisfy the biggest of appetites.
vegetarian chili recipe
1 small onion, chopped
1 large green bell pepper, seeded and chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 (14.5-ounce) cans recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
3 teaspoons vegetable bouillon granules
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans kidney or pinto beans, rinsed and drained
Sour cream for accompaniment (optional)
Combine onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
Addtomatoes with juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.
Makes 6 servings.
FOR FREEZE AHEAD:
Prepare as above; do not top with sour cream. Cool chili completely. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.
Heat in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
My mom always requests mine. Since chili is a throw together kind of thing, I'm not going to bother with measurements.
Chopped broccoli
Chopped cauliflower
(Both of these actually lend a meaty texture to the chili, surprisingly enough.)
Chopped sweet potatoes (optional, but I like a bit of sweetness in my chili)
Chopped bell peppers
Canned chopped tomatoes
Tomato paste
Beans (I like kidney for this particular chili.)
Jalapenos or whatever chilies you'd like
Minced garlic
Chopped onion
Chili powder and any other spices you'd like to add
Salt
Pepper
Sugar (optional)
Oregano and whatever other herbs you like
Just throw it all in a pot and let it simmer til its tender. That's what's so great about chili. :-)
Lightly brown two cloves of garlic in a tablespoon of oil; remove the garlic, add a small, finely diced onion, and half a finely diced jalapeno pepper, and add in tvp (soaked) or veggie ';ground round'; (about a half pound). I like to add some veggie soup stock, cumin, cayenne pepper, and a little salt for flavoring. In a seperate pot, add one can red kidney beans, and mash them up a little...Add them to your tvp mixture. When all the ingredients are mixed, add in 1 can diced tomatoes (I like Pastene's San Marsano tomatoes from Italy; they have a sweet taste), and about a tablespoon of tomato paste. Simmer on med-low heat. When done, garnish with spring onions...It's thick, hearty, simple and tasty...
I need some asian food recipes. preferably vegetarian?
any type, any country, w/eI need some asian food recipes. preferably vegetarian?
India has a lot of veg food, here's a great website:
http://www.bellaonline.com/site/indianfo鈥?/a>I need some asian food recipes. preferably vegetarian?
cup mochiko (sweet rice flour)
1/2 cup sugar
1 cup boiling water
anko (canned sweet red bean filling) shaped into walnut-size balls
Combine mochiko and sugar. Add boiling water; mix well with wooden
spoon. Line prepared steamer with clean, damp dishtowel. Place
mixture in steamer. Steam for 25 minutes. Remove from steamer onto
floured board, break off into golf ball-sized pieces and flatten
in palm of hand leaving a shallow well in center. Put anko ball in
center of dough and bring edges of dough up and around anko. Pinch
tightly to close.
Thai Green Curry
2 Tbs. vegetable oil
4 shallots, minced
2 tsp. Thai green curry paste
1 14-oz. can low-fat coconut milk
1/2 cup whole basil leaves
2 Tbs. grated lime zest
1 15-oz. can sliced bamboo shoots, packed in water
3/4 lb. frozen precut green beans
1/2 lb. white round or other waxy potatoes, cut into 1/2-inch cubes
2 carrots, shredded
1 8-oz. pkg. Thai-flavored baked tofu, cut into strips
2 Tbs. low-sodium soy sauce
Heat oil in large pot over medium heat. Add shallots and curry paste; stir-fry 1 minute.
Blend coconut milk with 1/4 cup basil and lime zest in blender or food processor; add mixture to pot. Add bamboo shoots with their water, green beans, potatoes, carrots and salt to taste. Stir, and cook uncovered 10 minutes.
Add tofu and soy sauce. Cook 5 minutes, until green beans are just tender. Add remaining basil and serve.
most Asians like rice,so this is the way,soak rice for say half an hour,take a pan,put 2 spoons of oil,you anc add dried speices or onions if you like,or just the same,when heated add water,to the pan once this water starts to boil put in the rice but the soaking water must be drained,lower the heat ,and cover the pan,after a few minutes,open thr lid andcheck the rice it must have cooked.
The curry,it can be eaten with many curries,let us take greens,spinech,cut these wash and keep ready,take a pan and put some oil say 2 spoons,1 onion cut,fry then add the spnich,and cover for a minute it will shrinck,now add tomatoes ,fresh one cut,add salt.and curry powder,some garlik and ginger if desired ,add green chillies or dried rad ones as you desier,let this seemer and them switch it off.
your indian food is ready.
can be eaten with raita too or yougurt.
Try meals.com
indian vegetarian....
www.tarladalal.com
www.ammas.com
enjoy cooking.
Spring Vegetable Stir-Fry
* 1 tbsp oil
* 1 garlic clove, sliced
* 1 in pinch ginger root, finely chopped
* 4 oz baby carrots
* 4 oz patty pan squash
* 4 oz green beans, topped and tailed
* 4 oz sugar snap peas, topped and tailed
* 4 oz young asparagus, cut into 3 inch pieces
* 8 scallions, trimmed and sliced down the middle
* 4 oz cherry tomatoes
Dressing:
* juice of 2 limes
* 1 Tbsp honey
* 1 Tbsp soy sauce
* 1 tsp sesame oil
Heat the oil in a wok or large frying pan.
Add garlic and ginger, stir-fry over med-high heat for 1 minute.
Don't burn the garlic though!
Turn the heat to high.
Add the carrots, squash, beans, and stir-fry 3-4 min.
Add the peas, asparagus, scallions, tomatoes for 2 more min.
Add the dressing and fry 2-3 minutes more or until just crispy tender.
Serve with brown rice.
a quick online search will get you some results. here are some websites with tons of recipes!:
http://www.ivu.org/recipes/eastasia/
http://www.asianspicyrecipes.com/recipes鈥?/a>
http://www.asianonlinerecipes.com/vegeta鈥?/a>
Get some Frozen Stir fry Veggies and Some White rice and Steam the Veggies and rice and ENJOY!
Buy Tofu and Fry it up with some veggies and ENJOY!!
There is this great Indian TV chef called Sanjeev Kapoor. His recipes are the best, authentic, tasty and easy to follow. Much, much better than american and other sites for Indian Food.
Here is a great site:
http://www.ivu.org/recipes/eastasia/
India has a lot of veg food, here's a great website:
http://www.bellaonline.com/site/indianfo鈥?/a>I need some asian food recipes. preferably vegetarian?
cup mochiko (sweet rice flour)
1/2 cup sugar
1 cup boiling water
anko (canned sweet red bean filling) shaped into walnut-size balls
Combine mochiko and sugar. Add boiling water; mix well with wooden
spoon. Line prepared steamer with clean, damp dishtowel. Place
mixture in steamer. Steam for 25 minutes. Remove from steamer onto
floured board, break off into golf ball-sized pieces and flatten
in palm of hand leaving a shallow well in center. Put anko ball in
center of dough and bring edges of dough up and around anko. Pinch
tightly to close.
Thai Green Curry
2 Tbs. vegetable oil
4 shallots, minced
2 tsp. Thai green curry paste
1 14-oz. can low-fat coconut milk
1/2 cup whole basil leaves
2 Tbs. grated lime zest
1 15-oz. can sliced bamboo shoots, packed in water
3/4 lb. frozen precut green beans
1/2 lb. white round or other waxy potatoes, cut into 1/2-inch cubes
2 carrots, shredded
1 8-oz. pkg. Thai-flavored baked tofu, cut into strips
2 Tbs. low-sodium soy sauce
Heat oil in large pot over medium heat. Add shallots and curry paste; stir-fry 1 minute.
Blend coconut milk with 1/4 cup basil and lime zest in blender or food processor; add mixture to pot. Add bamboo shoots with their water, green beans, potatoes, carrots and salt to taste. Stir, and cook uncovered 10 minutes.
Add tofu and soy sauce. Cook 5 minutes, until green beans are just tender. Add remaining basil and serve.
most Asians like rice,so this is the way,soak rice for say half an hour,take a pan,put 2 spoons of oil,you anc add dried speices or onions if you like,or just the same,when heated add water,to the pan once this water starts to boil put in the rice but the soaking water must be drained,lower the heat ,and cover the pan,after a few minutes,open thr lid andcheck the rice it must have cooked.
The curry,it can be eaten with many curries,let us take greens,spinech,cut these wash and keep ready,take a pan and put some oil say 2 spoons,1 onion cut,fry then add the spnich,and cover for a minute it will shrinck,now add tomatoes ,fresh one cut,add salt.and curry powder,some garlik and ginger if desired ,add green chillies or dried rad ones as you desier,let this seemer and them switch it off.
your indian food is ready.
can be eaten with raita too or yougurt.
Try meals.com
indian vegetarian....
www.tarladalal.com
www.ammas.com
enjoy cooking.
Spring Vegetable Stir-Fry
* 1 tbsp oil
* 1 garlic clove, sliced
* 1 in pinch ginger root, finely chopped
* 4 oz baby carrots
* 4 oz patty pan squash
* 4 oz green beans, topped and tailed
* 4 oz sugar snap peas, topped and tailed
* 4 oz young asparagus, cut into 3 inch pieces
* 8 scallions, trimmed and sliced down the middle
* 4 oz cherry tomatoes
Dressing:
* juice of 2 limes
* 1 Tbsp honey
* 1 Tbsp soy sauce
* 1 tsp sesame oil
Heat the oil in a wok or large frying pan.
Add garlic and ginger, stir-fry over med-high heat for 1 minute.
Don't burn the garlic though!
Turn the heat to high.
Add the carrots, squash, beans, and stir-fry 3-4 min.
Add the peas, asparagus, scallions, tomatoes for 2 more min.
Add the dressing and fry 2-3 minutes more or until just crispy tender.
Serve with brown rice.
a quick online search will get you some results. here are some websites with tons of recipes!:
http://www.ivu.org/recipes/eastasia/
http://www.asianspicyrecipes.com/recipes鈥?/a>
http://www.asianonlinerecipes.com/vegeta鈥?/a>
Get some Frozen Stir fry Veggies and Some White rice and Steam the Veggies and rice and ENJOY!
Buy Tofu and Fry it up with some veggies and ENJOY!!
There is this great Indian TV chef called Sanjeev Kapoor. His recipes are the best, authentic, tasty and easy to follow. Much, much better than american and other sites for Indian Food.
Here is a great site:
http://www.ivu.org/recipes/eastasia/
Does anyone have a recipe for vegetarian scrapple? Also, are there any companies that make fake scrapple?
Does it taste like the real thing?
You know, my dad always said that it's really the spices that make it taste good anyway and that makes a lot of sense considering what's in there!Does anyone have a recipe for vegetarian scrapple? Also, are there any companies that make fake scrapple?
Now, I can't tell you if this tastes like the real thing because I was always afraid of scrapple! My ex is from Maryland and loved the stuff, thats the only reason I even know what it is. The only I have seen is the real thing in a frozen food section here that was 1 year past its expiration date! yuck! LOL,,ok my opinion aside I did find a recipe for you, looks pretty simple.
http://www.vegan-food.net/recipe/1081/Ve鈥?/a>
Hope that helps some!Does anyone have a recipe for vegetarian scrapple? Also, are there any companies that make fake scrapple?
http://www.recipezaar.com/recipes.php?q=鈥?/a>
here is 696 recipes on it!
OMG...I just looked up what scrapple is....I'm traumatized now. Why would you want something that tastes like that?
i would be hard pressed to think of scrapple falling into any vegetarian category. scrapple's appeals lies in it's meaty, crispy, fatty wonderfulness.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Veggie scrapple is being offered in some places and is generally made from soy protein or wheat gluten. It is seasoned to be much sweeter than typical meat scrapple. Wow this sounds Gross
You know, my dad always said that it's really the spices that make it taste good anyway and that makes a lot of sense considering what's in there!Does anyone have a recipe for vegetarian scrapple? Also, are there any companies that make fake scrapple?
Now, I can't tell you if this tastes like the real thing because I was always afraid of scrapple! My ex is from Maryland and loved the stuff, thats the only reason I even know what it is. The only I have seen is the real thing in a frozen food section here that was 1 year past its expiration date! yuck! LOL,,ok my opinion aside I did find a recipe for you, looks pretty simple.
http://www.vegan-food.net/recipe/1081/Ve鈥?/a>
Hope that helps some!Does anyone have a recipe for vegetarian scrapple? Also, are there any companies that make fake scrapple?
http://www.recipezaar.com/recipes.php?q=鈥?/a>
here is 696 recipes on it!
OMG...I just looked up what scrapple is....I'm traumatized now. Why would you want something that tastes like that?
i would be hard pressed to think of scrapple falling into any vegetarian category. scrapple's appeals lies in it's meaty, crispy, fatty wonderfulness.
Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves, and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.
Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand. A few manufacturers have introduced beef and turkey varieties and color the loaf to retain the traditional coloration derived from the original pork liver base. Veggie scrapple is being offered in some places and is generally made from soy protein or wheat gluten. It is seasoned to be much sweeter than typical meat scrapple. Wow this sounds Gross
Anyone have a great vegetarian couscous recipe to share?
I need to use this couscous up so any suggestions are welcome. Anyone have a great vegetarian couscous recipe to share?
Couscous Tabbouleh Salad
1 cup dry cous cous
1 cup water
1 tablespoon lemon juice
Zest of one lemon
1 english cucumber, diced, or one regular cucumber, seeded and diced
2 large tomatoes, diced
1 small bunch green onions, all of the white and the light green part, finely sliced
1/2 bunch flat leaf parsley, finely chopped
10 mint leaves, finely chopped
2 to 3 tablespoons olive oil
Salt and pepper to taste
Boil the water, remove from heat and add the 1 tablespoon of lemon juice and zest of a lemon, a dash of salt and the couscous. Cover and let sit for 5 to 10 minutes until all liquid is absorbed. After liquid has absorbed, remove cover, fluff with fork and allow to sit uncovered. In a large bowl, place the cucumber, tomatoes, green onions, parsley and mint and mix to combine. Add in the cooked cous cous, and add the olive oil. If you need more acid than what is already in the cous cous, add some fresh lemon juice. Season with salt and pepper if necessary and chill in the refrigerator for at least an hour. Very good when the weather is hot! I also often add in kalamata olives or feta cheese, and I serve it with pita and hummus.
Anyone have a great vegetarian couscous recipe to share?
1/3 c olive or vegetable oil
1 onion, finely chopped
陆 stick cinnamon
1 pound potatoes, cubed
3 c assorted vegetables, cleaned and cubed or sliced (eggplant, carrots, pumpkin, string beans, zucchini, tomato, peas, etc.)
1-5 t harissa (depending on your tolerance for spiciness)
2戮 c vegetable stock or water
5 c chick peas, soaked and cooked or canned
1 c couscous
2 t olive oil or melted butter
1 T parsley, chopped
1 T chopped coriander
black pepper
Directions Heat 1/3 c oil and saut茅 the onion and cinnamon over low heat, stiring occasionally, until onion is soft, about 5 minutes.
Add potatoes, eggplant, and carrots (if applicable). Cover and cook, stirring occasionally, for 10 minutes.
Bring stock or water to a boil.
Add pumpkin and Harissa to the cooking vegetables, then 2 c of the boiling stock, then the string beans, peas, zucchini, and chick peas.
Simmer, covered, for 15 minutes.
Meanwhile, put the couscous in the bowl and pour remaining 戮 c boiling stock over it. Stir in 2 t olive oil or butter and let stand for 10 minutes. Steam for 5 minutes.
Add tomato, parsley, and spices to the sauce and serve over the couscous.
I'm making a new recipe tonight that has couscous in it that looks yummy. You cook up the couscous and add a little olive oil to it when its done. You put that aside and fry up some strips of zucchini with a little fresh onion and garlic. Then you add some diced tomatoes and cook that all together. The recipe says you can also add garbanzo beans at this point but I forgot to buy some so we are leaving those out tonight. Then you toss the veggie mix and the couscous together and serve with a little crumbled feta cheese on top!
I like to buy the boxed couscous and just make it according to the directions. Then I add some chopped tomato, red pepper, artichoke hearts, and feta cheese. I usually serve it room temperature, but it's good cold too (if you re-heat it, the cheese melts). You could add tofu or other veggies as well.
Rabbit stew.
Couscous Tabbouleh Salad
1 cup dry cous cous
1 cup water
1 tablespoon lemon juice
Zest of one lemon
1 english cucumber, diced, or one regular cucumber, seeded and diced
2 large tomatoes, diced
1 small bunch green onions, all of the white and the light green part, finely sliced
1/2 bunch flat leaf parsley, finely chopped
10 mint leaves, finely chopped
2 to 3 tablespoons olive oil
Salt and pepper to taste
Boil the water, remove from heat and add the 1 tablespoon of lemon juice and zest of a lemon, a dash of salt and the couscous. Cover and let sit for 5 to 10 minutes until all liquid is absorbed. After liquid has absorbed, remove cover, fluff with fork and allow to sit uncovered. In a large bowl, place the cucumber, tomatoes, green onions, parsley and mint and mix to combine. Add in the cooked cous cous, and add the olive oil. If you need more acid than what is already in the cous cous, add some fresh lemon juice. Season with salt and pepper if necessary and chill in the refrigerator for at least an hour. Very good when the weather is hot! I also often add in kalamata olives or feta cheese, and I serve it with pita and hummus.
Anyone have a great vegetarian couscous recipe to share?
1/3 c olive or vegetable oil
1 onion, finely chopped
陆 stick cinnamon
1 pound potatoes, cubed
3 c assorted vegetables, cleaned and cubed or sliced (eggplant, carrots, pumpkin, string beans, zucchini, tomato, peas, etc.)
1-5 t harissa (depending on your tolerance for spiciness)
2戮 c vegetable stock or water
5 c chick peas, soaked and cooked or canned
1 c couscous
2 t olive oil or melted butter
1 T parsley, chopped
1 T chopped coriander
black pepper
Directions Heat 1/3 c oil and saut茅 the onion and cinnamon over low heat, stiring occasionally, until onion is soft, about 5 minutes.
Add potatoes, eggplant, and carrots (if applicable). Cover and cook, stirring occasionally, for 10 minutes.
Bring stock or water to a boil.
Add pumpkin and Harissa to the cooking vegetables, then 2 c of the boiling stock, then the string beans, peas, zucchini, and chick peas.
Simmer, covered, for 15 minutes.
Meanwhile, put the couscous in the bowl and pour remaining 戮 c boiling stock over it. Stir in 2 t olive oil or butter and let stand for 10 minutes. Steam for 5 minutes.
Add tomato, parsley, and spices to the sauce and serve over the couscous.
I'm making a new recipe tonight that has couscous in it that looks yummy. You cook up the couscous and add a little olive oil to it when its done. You put that aside and fry up some strips of zucchini with a little fresh onion and garlic. Then you add some diced tomatoes and cook that all together. The recipe says you can also add garbanzo beans at this point but I forgot to buy some so we are leaving those out tonight. Then you toss the veggie mix and the couscous together and serve with a little crumbled feta cheese on top!
I like to buy the boxed couscous and just make it according to the directions. Then I add some chopped tomato, red pepper, artichoke hearts, and feta cheese. I usually serve it room temperature, but it's good cold too (if you re-heat it, the cheese melts). You could add tofu or other veggies as well.
Rabbit stew.
Do you know of any delicious recipes for vegetarians?
I'm thinking about converting myself to a vegetarian (to have a really healthy diet) but I think veggies aren't really that tasty. Do you know if there's some websites that give free vegetarian recipes? Thank you.Do you know of any delicious recipes for vegetarians?
omgosh dont limit yourself to veggies hun. don't forget fruits, cheeses, pastas, rices, pototoes oh thats a veggie, lol, grains, seeds, yogurts, eggs if you like them, so many things out there..dont look at it like you are being deprived, look at it as a challenge to be able to eat so many new and different dishes. Also, don't limit yourself to vegetarian american style, if you like asian, indian, german food, or any other kinds of ethnic cooking, just type in that kind for vegetarian recipes..you will find thousands of them. good luck...and, a good choice, congrats *s. Oh, don't forget, most regular food sites all have vegetarian recipes now.Do you know of any delicious recipes for vegetarians?
why...its not offensive Report Abuse
Please ignore this question! It was asked by one of my friends who used my account while he was in my place!
And if you haven't guessed already, yes it's the guy right above who made the comment! Report Abuse
Veggies on their own are not that great but add herbs, chilli, sauces, garlic, butter, oils, sour cream, cheese and they get really tasty. I counted 113 vegan and vegetarian main meal recipes on the Vegetarian site which were really tasty and were variations of recipes with meat. Soya, lentils, pulses, and legumes really help make the meal. If you like shepherds pie there are a couple of vegetarian versions which are really tasty.
Tonight I cooked a vegetarian roast with carmelised roasted pumpkin, stuffed pepper with bread crumbs, butter, tomatoes and onions and herbs, cobs of corn with garlic, cabbage, peas in cream, roasted carrots, roasted sweat potatoe, baked potatoes with sour cream, and garlic bread and pepper gravey and the children loved it.
Here are some recipe titles
Autumn pumpkin barley risotto
Chick Pea Curry
Chilli Beans
Chickpea %26amp; Sweet Potatoe Curry
Chinese Style Eggplant
Creamy Sun-dried Pasta
KR Autumn Couscous
Lentil Cottage Pie
Lentil Loaf
mushroom with brown rice and tofu
Lemon Tahini Rice and Beans
Mexican Bean Dip
Lentil soup
Mushroom and Cranberry Pilauf
Mushroom, Nut and Herb Patties
Pasta with Coriander and Eggplant
Tomato Rice
TVP Bologanaise
Vegan Fettuccine Alfredo
Vegan Lasagna
Vege Lasagne
Vegetable Curry Masala
Veggie burgers with sweet chilli mayo dressing - Vegetarian only
Veggie Curry
Veggie Roast w/- Herb %26amp; Garlic Dressing
Vietnamese Spring Rolls wth Soy/Lime Dipping Sauce
Wild Rice and Mushroom Stew
Zucchini pasta
Another favourite book of mine is Meals without Meat written by Alison Holst and Simon Holst.
I just found this web site - order yourself a free vegetarian kit: http://www.goveg.org
Good luck
One of my favorite websites for recipes is allrecipes.com
On All Recipes you can choose the type of food you wish to cook (vegetarian, for example), and then sort the recipes by ease, user reviews etc. One of the things that's especially cool about it is that all the recipes are submitted by users, so most of them are pretty easy to make. That should work for you if you're just starting out as a vegetarian!
http://www.allrecipes.com
Here are some others:
http://vegkitchen.com/
http://www.vegetariantimes.com/
yea im a vegetarian and becoming one is worth it. it helps u get a perfect figure (celebs always eat salad). and, ur being fair to animals and no that doesnt make u gay.
http://www.abbeysvegetarianrecipes.com/v鈥?/a>
(italian and mexican recipes)
http://www.abbeysvegetarianrecipes.com/
(home page)
http://www.ivu.org/recipes/
( vegan recipes from all over the world)
http://www.vegcooking.com/searchrecipes.鈥?/a>
(more recipes from all over the globe)
http://vegetarian.about.com/od/quickeasy鈥?/a>
(vegan desserts)
http://vegetarian.about.com/od/desertrec鈥?/a>
(more desserts)
for more, go on askjeeves, yahoo (i got this from yahoo) or google. good luck and have fun being a vegetarian!!low rate loans
omgosh dont limit yourself to veggies hun. don't forget fruits, cheeses, pastas, rices, pototoes oh thats a veggie, lol, grains, seeds, yogurts, eggs if you like them, so many things out there..dont look at it like you are being deprived, look at it as a challenge to be able to eat so many new and different dishes. Also, don't limit yourself to vegetarian american style, if you like asian, indian, german food, or any other kinds of ethnic cooking, just type in that kind for vegetarian recipes..you will find thousands of them. good luck...and, a good choice, congrats *s. Oh, don't forget, most regular food sites all have vegetarian recipes now.Do you know of any delicious recipes for vegetarians?
why...its not offensive Report Abuse
Please ignore this question! It was asked by one of my friends who used my account while he was in my place!
And if you haven't guessed already, yes it's the guy right above who made the comment! Report Abuse
Veggies on their own are not that great but add herbs, chilli, sauces, garlic, butter, oils, sour cream, cheese and they get really tasty. I counted 113 vegan and vegetarian main meal recipes on the Vegetarian site which were really tasty and were variations of recipes with meat. Soya, lentils, pulses, and legumes really help make the meal. If you like shepherds pie there are a couple of vegetarian versions which are really tasty.
Tonight I cooked a vegetarian roast with carmelised roasted pumpkin, stuffed pepper with bread crumbs, butter, tomatoes and onions and herbs, cobs of corn with garlic, cabbage, peas in cream, roasted carrots, roasted sweat potatoe, baked potatoes with sour cream, and garlic bread and pepper gravey and the children loved it.
Here are some recipe titles
Autumn pumpkin barley risotto
Chick Pea Curry
Chilli Beans
Chickpea %26amp; Sweet Potatoe Curry
Chinese Style Eggplant
Creamy Sun-dried Pasta
KR Autumn Couscous
Lentil Cottage Pie
Lentil Loaf
mushroom with brown rice and tofu
Lemon Tahini Rice and Beans
Mexican Bean Dip
Lentil soup
Mushroom and Cranberry Pilauf
Mushroom, Nut and Herb Patties
Pasta with Coriander and Eggplant
Tomato Rice
TVP Bologanaise
Vegan Fettuccine Alfredo
Vegan Lasagna
Vege Lasagne
Vegetable Curry Masala
Veggie burgers with sweet chilli mayo dressing - Vegetarian only
Veggie Curry
Veggie Roast w/- Herb %26amp; Garlic Dressing
Vietnamese Spring Rolls wth Soy/Lime Dipping Sauce
Wild Rice and Mushroom Stew
Zucchini pasta
Another favourite book of mine is Meals without Meat written by Alison Holst and Simon Holst.
I just found this web site - order yourself a free vegetarian kit: http://www.goveg.org
Good luck
One of my favorite websites for recipes is allrecipes.com
On All Recipes you can choose the type of food you wish to cook (vegetarian, for example), and then sort the recipes by ease, user reviews etc. One of the things that's especially cool about it is that all the recipes are submitted by users, so most of them are pretty easy to make. That should work for you if you're just starting out as a vegetarian!
http://www.allrecipes.com
Here are some others:
http://vegkitchen.com/
http://www.vegetariantimes.com/
yea im a vegetarian and becoming one is worth it. it helps u get a perfect figure (celebs always eat salad). and, ur being fair to animals and no that doesnt make u gay.
http://www.abbeysvegetarianrecipes.com/v鈥?/a>
(italian and mexican recipes)
http://www.abbeysvegetarianrecipes.com/
(home page)
http://www.ivu.org/recipes/
( vegan recipes from all over the world)
http://www.vegcooking.com/searchrecipes.鈥?/a>
(more recipes from all over the globe)
http://vegetarian.about.com/od/quickeasy鈥?/a>
(vegan desserts)
http://vegetarian.about.com/od/desertrec鈥?/a>
(more desserts)
for more, go on askjeeves, yahoo (i got this from yahoo) or google. good luck and have fun being a vegetarian!!
Easy, quick vegetarian soup recipes?
I'd like to make myself some soup! I'm culinarily challenged, though so...any easy, last minute recipes?Easy, quick vegetarian soup recipes?
vegan black bean soup :/ , fresh asparagus soup , vegatarian tortilla soup and much more hope this helps :DEasy, quick vegetarian soup recipes?
Chop an onion and put it in a soup pan with some olive oil and two cloves of chopped garlic. Saute until golden. Add two cups of lentils with 6 cups of water a teaspoon of Spike or Mrs. Dash and two no-sodium vegetarian bouillon cubes.
Simmer for about 25 minutes.
Chop about 1/4 cup of dill. Rinse about 4 ounces of baby spinach.
When lentils are done cooking (they will be mushy). Puree in a food processor or blender. Return to pot. Add spinach and dill. Turn the heat back on and heat the soup until bubbly. Add salt and pepper. ENJOY!
a lot of the time i just saute whatever veggies i have on hand, like onion, garlic, carrot and celery and then let that simmer and add a can of beans, maybe some like frozen peas and either some pasta or potato. season it to taste
1 can vegetarian refried beans
1 can rotel tomatoes with chiles
1 small can corn
vegetable broth
Mix all together in a pot. Sprinkle on some cheddar cheese before serving.
Hope this helps:
http://www.savvyvegetarian.com/vegetaria鈥?/a>
:):):):)
put some broccoli, garlic, oil and water in the mixer with spices of your choice, heat and voila!
vegan black bean soup :/ , fresh asparagus soup , vegatarian tortilla soup and much more hope this helps :DEasy, quick vegetarian soup recipes?
Chop an onion and put it in a soup pan with some olive oil and two cloves of chopped garlic. Saute until golden. Add two cups of lentils with 6 cups of water a teaspoon of Spike or Mrs. Dash and two no-sodium vegetarian bouillon cubes.
Simmer for about 25 minutes.
Chop about 1/4 cup of dill. Rinse about 4 ounces of baby spinach.
When lentils are done cooking (they will be mushy). Puree in a food processor or blender. Return to pot. Add spinach and dill. Turn the heat back on and heat the soup until bubbly. Add salt and pepper. ENJOY!
a lot of the time i just saute whatever veggies i have on hand, like onion, garlic, carrot and celery and then let that simmer and add a can of beans, maybe some like frozen peas and either some pasta or potato. season it to taste
1 can vegetarian refried beans
1 can rotel tomatoes with chiles
1 small can corn
vegetable broth
Mix all together in a pot. Sprinkle on some cheddar cheese before serving.
Hope this helps:
http://www.savvyvegetarian.com/vegetaria鈥?/a>
:):):):)
put some broccoli, garlic, oil and water in the mixer with spices of your choice, heat and voila!
Any good vegetarian breakfast recipes?
my dad has the flu and i want to make him breakfast tomorrow, and im vegetarian. he's not, but i cant handle meat at all. please give me any good recipes that are somewhat easy. thanks and happy holidays! :-)Any good vegetarian breakfast recipes?
porridge
rice pudding
milk boiled with a little sugar and semolina until thick
all these are creamy and soothing for someone with the flu
Or you could make pancakes, waffles, crepes etc.
Or scrambled eggs on toast if he's up to something more substantial.Any good vegetarian breakfast recipes?
Do you eat eggs?
Because eggs are awesome, you can make them scrambled, fried, omelets, w/ veggies and stuff. Mm. With toast.
Or hot cereal like oatmeal...
Hm...
Pancakes?
Pancakes, bagel, toast, cereal, porridge, oatmeal, veggie juice as a beverage.
smoothie:
1 banana
2 tbsp. peanut butter
1 cup lowfat milk
2 tbsp honey
1 scoop chocolate protein powder
pancakes
waffles
french toast
scrambled eggs
veggie omelet
Try putting an egg in the center of a piece of toast. I don't know what it's called, but it looks cute.
fruit cup (along with course)
scrambles. cheese, eggs, potatoes, onions, and mushrooms. fry in pan. straight forward enough?
um... u can try morrning star foods
its all veggie stuff
they have like saugage and chicken
its made from soy but it tastes authentic
or some kind of fruit salad
!
yea
tofu eggs, vegetarian sausage and some fresh fruit and veggies
pancakes ;)
Toast, fruit salad and a glass of juice.
porridge
rice pudding
milk boiled with a little sugar and semolina until thick
all these are creamy and soothing for someone with the flu
Or you could make pancakes, waffles, crepes etc.
Or scrambled eggs on toast if he's up to something more substantial.Any good vegetarian breakfast recipes?
Do you eat eggs?
Because eggs are awesome, you can make them scrambled, fried, omelets, w/ veggies and stuff. Mm. With toast.
Or hot cereal like oatmeal...
Hm...
Pancakes?
Pancakes, bagel, toast, cereal, porridge, oatmeal, veggie juice as a beverage.
smoothie:
1 banana
2 tbsp. peanut butter
1 cup lowfat milk
2 tbsp honey
1 scoop chocolate protein powder
pancakes
waffles
french toast
scrambled eggs
veggie omelet
Try putting an egg in the center of a piece of toast. I don't know what it's called, but it looks cute.
fruit cup (along with course)
scrambles. cheese, eggs, potatoes, onions, and mushrooms. fry in pan. straight forward enough?
um... u can try morrning star foods
its all veggie stuff
they have like saugage and chicken
its made from soy but it tastes authentic
or some kind of fruit salad
!
yea
tofu eggs, vegetarian sausage and some fresh fruit and veggies
pancakes ;)
Toast, fruit salad and a glass of juice.
Where online can I find simple, quick, and easy recipes for vegetarians?
I work 12 hours a day, and I need simple and quick recipes to bring to work with me. I am a vegetarian.Where online can I find simple, quick, and easy recipes for vegetarians?
Check out http://vegweb.com/ its full of great stuff!
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
Is great too.Where online can I find simple, quick, and easy recipes for vegetarians?
Vegetariantimes.com has awesome recipes (they're a magazine too, subscribe to the online version if you must), they have ones that you can prepare under 30 minutes.
Also, if you shuffle through Rachael Ray's 30 minute meals, you could find some veg sides/entrees. RachaelRayMag.com
Most Grocery stores have websites with recipes and there is always a Vegan section.
ok i'm not sure if you like indian food....but here are a bunch of vegetarian Indian recipes: http://www.southindianrecipes.net/indian-vegetarian-recipes.php
I second the VegWeb recommendation.
Also check out ';Conveniently Vegan'; by Debra Wasserman. The recipes are quite simple.
If you don't mind Asian Veg Recipes, i have lots of them with photo at my blog http://crystalbyblog.blogspot.com/
: )
Don't be a vegetarian. Eat meat like your body is supposed to have.
Check out http://vegweb.com/ its full of great stuff!
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
Is great too.Where online can I find simple, quick, and easy recipes for vegetarians?
Vegetariantimes.com has awesome recipes (they're a magazine too, subscribe to the online version if you must), they have ones that you can prepare under 30 minutes.
Also, if you shuffle through Rachael Ray's 30 minute meals, you could find some veg sides/entrees. RachaelRayMag.com
Most Grocery stores have websites with recipes and there is always a Vegan section.
ok i'm not sure if you like indian food....but here are a bunch of vegetarian Indian recipes: http://www.southindianrecipes.net/indian-vegetarian-recipes.php
I second the VegWeb recommendation.
Also check out ';Conveniently Vegan'; by Debra Wasserman. The recipes are quite simple.
If you don't mind Asian Veg Recipes, i have lots of them with photo at my blog http://crystalbyblog.blogspot.com/
: )
Don't be a vegetarian. Eat meat like your body is supposed to have.
Does anyone know of a good vegetarian ragout recipe involving roasted veges?
look up foodnetwork.comDoes anyone know of a good vegetarian ragout recipe involving roasted veges?
i like to slice zucchini and eggplants, put them in a plastic bag, add some olive oil and spices, shake it around a bit and let the seasoning infuse for an hour. then i put it on my grill. slice it lenghtwise, or else the slices can fall through the grates of the grill. i lost about 1/3 of my veggies the last time i had a cookout because of this.
i like to slice zucchini and eggplants, put them in a plastic bag, add some olive oil and spices, shake it around a bit and let the seasoning infuse for an hour. then i put it on my grill. slice it lenghtwise, or else the slices can fall through the grates of the grill. i lost about 1/3 of my veggies the last time i had a cookout because of this.
Does anyone know any good recipes for vegetarians?
I am a vegetarian, but I lack in protein. I need some simple recipes that I can make that have protein in them. Does anyone know of any easy to make protein shakes or meals of any sort? Or simple foods that have protein in them?Does anyone know any good recipes for vegetarians?
Go to Culinary Chef at http://www.culinarychef.com for a lot of vegetarian recipes, and even special occasion vegetarian menus.Does anyone know any good recipes for vegetarians?
Indian food, particularly punjabi indian food is mainly vegetarian and high in protein and fiber
My very favorite vegetarian cookbook is called 3 bowls by Seppo Ed Farrey. For protein he uses a lot of beans and lentils, as well as nuts, cheese, and quinoa. The recipes are fantastic! and easy, although some of the ingredients you may have to hunt down in your local health food store or Asian market.
try soya-nuggets. just put thm in boiled salted water for 7-10 min, and add them in ur daily food like rice, salad or veges.
Tex-Mex Salad with Chili Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalape帽o peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalape帽o pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.
You may like this shake that I found:
';Ed's Protein Shake
In a blender, combine the following:
2 bananas
1 tsp of bee pollen
1-2 Tbs of honey, or sweeten to taste
1/2 whole lemon -- rind, seeds, and all
6 walnuts
Strawberries, when available
Put all the above in 1/2 to 2 cup water, depending on how thin you like your drink. Then blend it all to the desired consistency.
A regular protein shake never tasted this good.
Chet Day
Editor, The Health Circus
http://chetday.com';
Get a can of soy protein powder from the health food store. Put some type of liquid (soymilk, ricemilk, cowmilk), a ripe banana and another choice of fruit in the blender with a scoop of protein. Bonus points for using frozen fruit, they make the smoothie thicker. To freeze bananas, peel and cut them into chunks and freeze in a plastic bag or tupperware. Don't freeze them with the peel on or you won't get it off. Cut into chunks first or the blender won't be able to handle it.
Go to Culinary Chef at http://www.culinarychef.com for a lot of vegetarian recipes, and even special occasion vegetarian menus.Does anyone know any good recipes for vegetarians?
Indian food, particularly punjabi indian food is mainly vegetarian and high in protein and fiber
My very favorite vegetarian cookbook is called 3 bowls by Seppo Ed Farrey. For protein he uses a lot of beans and lentils, as well as nuts, cheese, and quinoa. The recipes are fantastic! and easy, although some of the ingredients you may have to hunt down in your local health food store or Asian market.
try soya-nuggets. just put thm in boiled salted water for 7-10 min, and add them in ur daily food like rice, salad or veges.
Tex-Mex Salad with Chili Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalape帽o peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalape帽o pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.
You may like this shake that I found:
';Ed's Protein Shake
In a blender, combine the following:
2 bananas
1 tsp of bee pollen
1-2 Tbs of honey, or sweeten to taste
1/2 whole lemon -- rind, seeds, and all
6 walnuts
Strawberries, when available
Put all the above in 1/2 to 2 cup water, depending on how thin you like your drink. Then blend it all to the desired consistency.
A regular protein shake never tasted this good.
Chet Day
Editor, The Health Circus
http://chetday.com';
Get a can of soy protein powder from the health food store. Put some type of liquid (soymilk, ricemilk, cowmilk), a ripe banana and another choice of fruit in the blender with a scoop of protein. Bonus points for using frozen fruit, they make the smoothie thicker. To freeze bananas, peel and cut them into chunks and freeze in a plastic bag or tupperware. Don't freeze them with the peel on or you won't get it off. Cut into chunks first or the blender won't be able to handle it.
Does anyone have a yummy tried and true recipe for vegetarian, chicken or beef tamales?
I love to cook and would like some recipes that you have tried and enjoyed.Does anyone have a yummy tried and true recipe for vegetarian, chicken or beef tamales?
I used the Joy of Gardening's recipe and modified it with soy milk and vegan spread. It was my first time out with tamales and I used the husks from the fresh corn to wrap them. They weren't all uniform size wise but they rocked and freeze well.
Here are some links.low rate loans
I used the Joy of Gardening's recipe and modified it with soy milk and vegan spread. It was my first time out with tamales and I used the husks from the fresh corn to wrap them. They weren't all uniform size wise but they rocked and freeze well.
Here are some links.
HELP!! RECIPES! (vegetarian and vegan)?
k, so i need recipes. easy and fast like stir-frys (please don't just say stir-fry, tell me the recipe with the sauce and everything). Any recipe
MUST BE VEGETARIAN OR VEGAN :D So yeah, i need really yummy recipes and also i would like any good sites or blogs! Anything helps :]HELP!! RECIPES! (vegetarian and vegan)?
Hey there, I use this stir-fry all the time...
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon toasted sesame oil
1 12 oz. package extra-firm tofu, drained, cut into 1/2-inch cubes, patted dry
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 small red pepper, seeds %26amp; ribs removed, sliced
1 bunch broccolini, cut into thirds
1 15 oz. can baby corn, drained, rinsed %26amp; patted dry
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 tablespoons, dry-roasted, coarsely chopped peanuts
1/4 cup chopped fresh basil or cilantro
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in wok over medium-high heat. Add tofu and saut茅 until golden, about 3 minutes. Using slotted spoon, transfer tofu to wok rack. Add remaining 1 tablespoon vegetable oil to skillet. Add red pepper and broccolini and stir-fry until tender, about 3- 4 minutes. Add baby corn; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper.
Garnish with the peanuts and fresh basil or cilantro.HELP!! RECIPES! (vegetarian and vegan)?
Here's a link with a TON of vegetarian foods... Hope this helps!
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
all these are vegan!! powered by tofu!!
good luck!!!!!!!!!!!
http://www.peta2.com/STUFF/s-recipereal.鈥?/a>
Try some raw stuff, it's healthier.
MUST BE VEGETARIAN OR VEGAN :D So yeah, i need really yummy recipes and also i would like any good sites or blogs! Anything helps :]HELP!! RECIPES! (vegetarian and vegan)?
Hey there, I use this stir-fry all the time...
3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon toasted sesame oil
1 12 oz. package extra-firm tofu, drained, cut into 1/2-inch cubes, patted dry
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 small red pepper, seeds %26amp; ribs removed, sliced
1 bunch broccolini, cut into thirds
1 15 oz. can baby corn, drained, rinsed %26amp; patted dry
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 tablespoons, dry-roasted, coarsely chopped peanuts
1/4 cup chopped fresh basil or cilantro
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in wok over medium-high heat. Add tofu and saut茅 until golden, about 3 minutes. Using slotted spoon, transfer tofu to wok rack. Add remaining 1 tablespoon vegetable oil to skillet. Add red pepper and broccolini and stir-fry until tender, about 3- 4 minutes. Add baby corn; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper.
Garnish with the peanuts and fresh basil or cilantro.HELP!! RECIPES! (vegetarian and vegan)?
Here's a link with a TON of vegetarian foods... Hope this helps!
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
all these are vegan!! powered by tofu!!
good luck!!!!!!!!!!!
http://www.peta2.com/STUFF/s-recipereal.鈥?/a>
Try some raw stuff, it's healthier.
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