Any good vegetarian recipes?

I am a meat eater myself and rarely cook vegetarian dishes. In a couple of weeks I have a vegetarian cousin staying for a couple of days and would be keen for some ideas of dishes I can cook. As well as purely vegetarian recipes if you have any mainly vegetarian dishes but still include meat then feel free to include these, these would just be for my own use at another time.





ThanksAny good vegetarian recipes?
Vegetraian sausage casserole -





Ingredients





* 675g potatoes, peeled and cubed


* 30ml vegetable oil


* 1 medium onion, chopped


* 2 cloves garlic, chopped


* 1 bay leaf


* 2 tsp dried thyme


* 1 cooking apple, cored and cubed


* 450g carrots, sliced


* 1 packet veggie sausages


* 275g chopped, tinned tomatoes


* 300ml vegetable stock


* 1 tbsp tomato puree


* salt and pepper to taste





Method





1. Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.


2. Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.


3. Add the apple, carrots and sausages and fry gently until the sausages are cooked.


4. Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.


5. Season with salt and pepper and serve with crusty bread.Any good vegetarian recipes?
I would say to make some of the dishes you normally make, just cook the meat separately for yourself.


Examples:


Spaghetti or Lasagna with Italian sausage links on the side instead of ground beef or sausage in it.


Any meat/poultry dinner with a starch and a veg. Just make an extra veg for your cousin.


Salads and vegetarian soups - make a piece of chicken or steak for yourself.


Omelets - again, have your bacon, ham or sausage on the side.


Sandwiches - get creative with some veggie sandwiches. Think avocados, grilled and cooled eggplant, peppers or zucchini, sun-dried tomatoes, a variety of cheeses, specialty lettuces, etc. Drizzle some vinaigrette in it to jazz it up and give it more moisture.








Keep in mind the vegetarian still needs protein which non-vegetarians get from meat.


Good non-meat protein sources: (You may like some of these,too!)


Tofu


Soy milk


Chick Peas, Beans or Lentils


Eggs


Bread


Cheeses
Farfalle Fresh Tomatoes, Wine and Golden Raisins


鈥?6 tablespoons extra-virgin olive oil , divided


鈥?1 cup julienned red onion


鈥?1 tablespoon minced garlic


鈥?2 cups peeled, seeded, and diced tomatoes


鈥?3/4 cup sliced olives, such as kalamata


鈥?1/2 cup golden raisins


鈥?1/2 cup dry white wine


鈥?2 tablespoons drained capers


鈥?1/2 teaspoon crushed red pepper flakes, or to taste


鈥?Kosher salt and freshly ground black pepper


鈥?3/4 pound farfalle or other dry pasta


鈥?1/4 cup freshly chopped basil leaves


鈥?1/2 cup crumbled feta cheese , for garnish


Directions


Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened, 7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.


Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese. Serves 5-6.
ARTICHOKE CLAFOUTIS - light version





Get the heart of the artichokes so to only get the tender bits, boil them in salted water, drain them and chop them in quarters, then put them in a baking tin.


Beat a whole egg, add a big cup of skimmed yoghurt (250gr), some grated parmesan cheese, some grinded black pepper and a little salt. Stir everything and pour the cream on top of the artichokes in the baking tin. Bake at 180掳C for 20 minutes without opening the oven during the cooking.


You can use any kind of vegetable instead of the artichokes, mix different vegs together or even make a dessert version with fruit by leaving out parmesan cheese, pepper and salt and adding sugar instead.
Broccoli/Cauliflower Cheese.


1 large Cauliflower/Broccoli.


Cheese Sauce:


4 tbsp butter 1 minced onion


1/2 cup finely grated Swiss cheese


1 1/4 cups light cream


3 egg yolks, beaten


1. Break cauliflower/Broccoli into flowerets and boil in salted water until tender.


2. To make cheese sauce, melt butter in saucepan and add onion. Saut茅 slowly until onion is tender.


3. Stir in bread crumbs and add cheese, cream, and egg yolks, mixing well.


4. Put cauliflower in generously buttered baking dish and pour cheese sauce over it.


5. Bake for 15 minutes or until cheese turns brown and crusty.


6. Good with green salad and sliced, cold ham.
substitute meat with quorn and you should be able to have what you normally eat.