Can you please share your favorite vegetarian recipe?

I'm having my future mother-in-law over for a week and she's vegetarian, and I want to cook for her. I'm looking for a recipe that someone's actually tried and loved, which is why I'm not looking at recipe sites. Thanks for suggestions. :)Can you please share your favorite vegetarian recipe?
Portobello Sandwiches --








INGREDIENTS


2 cloves garlic, minced


6 tablespoons olive oil


1/2 teaspoon dried thyme


2 tablespoons balsamic vinegar


salt and pepper to taste


4 large portobello mushroom caps


4 hamburger buns


1 tablespoon capers


1/4 cup mayonnaise


1 tablespoon capers, drained


1 large tomato, sliced


4 leaves lettuce














DIRECTIONS


Turn on broiler, and adjust rack so it is as close to heat source as possible.





In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.





Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.





Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .





In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.








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Eggplant Parmesan --











INGREDIENTS


3 eggplant, peeled and thinly sliced


2 eggs, beaten


4 cups Italian seasoned bread crumbs


6 cups spaghetti sauce, divided


1 (16 ounce) package mozzarella cheese, shredded and divided


1/2 cup grated Parmesan cheese, divided


1/2 teaspoon dried basil














DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).





Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.





In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.





Bake in preheated oven for 35 minutes, or until golden brown.








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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.Can you please share your favorite vegetarian recipe?
Veggie Stuffed Shells





Cooked shells


Diced Zuchini/Mushrooms/Carrots/spinach (or whatever veggies you like)


Chopped Garlic to taste


Cook veggies with garlic


Mix 1 can of diced tomatoes with 2 tablespoons of tomatoe paste


Mix veggies with riccata cheese (This is good without cheese too for vegans)


Stuff shells, arrange in baking dish, pour tomatoe sauce over shells than cover and bake for about 15 - 20 minutes at 350





Don't have exact measurements, everything is to taste.





You can get eggless pasta in a lot of stores. Some vegatarians do not eat eggs, but than some eat hidden eggs.
Aloo Palak (Indian Potatoes %26amp; Spinach)


I


30 min | 10 min prep





SERVES 2





* 300 g spinach, fresh or frozen


* 2 cloves garlic, roughly chopped


* 1 inch fresh ginger, roughly chopped


* 2 onions, chopped


* 1-2 green chilies, chopped with seeds


* 200 g waxy potatoes, peeled and cubed


* 1 teaspoon turmeric


* 4 tablespoons ghee or butter


* 1 teaspoon cumin seed


* 1 teaspoon garam masala


* 1/2 teaspoon ground coriander


* 1/2 teaspoon ground cumin


* 1 tablespoon fresh cream (optional)


* salt





1. In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.


2. Remove from the pan and blend to a fine puree and keep aside.


3. In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.


4. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.


5. Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.


6. Simmer for few minutes till the potatoes absorb the flavor.


7. Add fresh cream if desired.
with the spring coming in i usually turn veggie however my BF makes me an omellet





hes used eggs tomatoes onions red peppers and potatoes he serves it with a garden sald its really nice and yummy to eat. I am sorry if my spelling is not right
ratatoiulle is really tasty, and simple.


Look for recipe on google as i havnt mine to hand at the mo.





Or stuffed mushrooms, cauliflower cheese, veggie lasagna