Does anyone have any good vegetarian slow cooker recipes?
Thanks in advance! =)~Vegetarian Slow Cooker Recipes?~?
Fatfreevegan.com has some awesome ones.~Vegetarian Slow Cooker Recipes?~?
';Fresh From the Vegetarian Slow Cooker'; is my favorite recipe book Report Abuse
VEGETARIAN CHILI
2 lbs. dry pinto beans
1 lg. can chopped tomatoes
4 lg. onions, chopped
4 Italian frying peppers, chopped
5 lg. garlic cloves, put through press
5 ribs celery, finely chopped
1/2 c. finely chopped Italian parsley
1 (12 oz.) beer
4-5 c. water
Wash and soak beans in hot water in colander rinse and changing water a few times. Soak about 30 minutes. Saute onions, peppers and celery for about 5 to 10 minutes. Put sauteed vegetables into a large crock pot, add drained beans and stir. Add garlic, parsley, beer and water. Add seasonings: 2 tsp. oregano 2 tbsp. Worcestershire sauce 2 tsp. cumin
Cook in crock pot on low for about 10 hours. Adjust and add seasonings if necessary. Freezes well.
Thursday, January 7, 2010
Vegetarian Recipes??
What are some good no soy (no tofu) vegetarian easy to make recipes?Vegetarian Recipes??
Below are some links to some of my vegetarian recipes at ehow.com. I have other non vegetarian ones there too but these are the links to the vegetarian ones. I hope this helps you in trying to find some nice vegetarian recipes:
How to Make A Good Homemade Vegetable Stock
http://www.ehow.com/how_5424095_make-goo鈥?/a>
How to Make A Good Vegetarian Pot Pie
http://www.ehow.com/how_5424098_make-goo鈥?/a>
How to make A Good Portabella Mushroom Soup
http://www.ehow.com/how_5428961_make-goo鈥?/a>
How to Make A Zesty Avocado Salsa
http://www.ehow.com/how_5381163_make-zes鈥?/a>
How to Make An Orange, Avocado and Lettuce Salad
http://www.ehow.com/how_5361201_make-ora鈥?/a>
How to Make A Very Juicy Fresh Fruit Salad
http://www.ehow.com/how_5331212_make-jui鈥?/a>
How to Make Wonderful Fried Green Tomatoes
http://www.ehow.com/how_5321732_make-won鈥?/a>
How to Make Spanish Rice Easily
http://www.ehow.com/how_5258034_make-spa鈥?/a>
Below is my recipe for Stilton Broccoli Soup. If you substitute vegetable broth for the chicken broth its an excellent vegetarian recipe.
How to Make A Delicious Broccoli and Stilton Cheese Soup
http://www.ehow.com/how_5331333_make-bro鈥?/a>Vegetarian Recipes??
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main-Dish/Asian/Main.aspx
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Below are some links to some of my vegetarian recipes at ehow.com. I have other non vegetarian ones there too but these are the links to the vegetarian ones. I hope this helps you in trying to find some nice vegetarian recipes:
How to Make A Good Homemade Vegetable Stock
http://www.ehow.com/how_5424095_make-goo鈥?/a>
How to Make A Good Vegetarian Pot Pie
http://www.ehow.com/how_5424098_make-goo鈥?/a>
How to make A Good Portabella Mushroom Soup
http://www.ehow.com/how_5428961_make-goo鈥?/a>
How to Make A Zesty Avocado Salsa
http://www.ehow.com/how_5381163_make-zes鈥?/a>
How to Make An Orange, Avocado and Lettuce Salad
http://www.ehow.com/how_5361201_make-ora鈥?/a>
How to Make A Very Juicy Fresh Fruit Salad
http://www.ehow.com/how_5331212_make-jui鈥?/a>
How to Make Wonderful Fried Green Tomatoes
http://www.ehow.com/how_5321732_make-won鈥?/a>
How to Make Spanish Rice Easily
http://www.ehow.com/how_5258034_make-spa鈥?/a>
Below is my recipe for Stilton Broccoli Soup. If you substitute vegetable broth for the chicken broth its an excellent vegetarian recipe.
How to Make A Delicious Broccoli and Stilton Cheese Soup
http://www.ehow.com/how_5331333_make-bro鈥?/a>Vegetarian Recipes??
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main-Dish/Asian/Main.aspx
http://retete-culinare-diverse.ro/en/sea鈥?/a>
Really Easy Vegetarian Dinner Recipes?!?
I'm sick of only eating salad for dinner.
I need really easy, super healthy vegetarian dinner ideas....Really Easy Vegetarian Dinner Recipes?!?
Fried Rice:
Cook up rice separate.
Fry up an egg scrambled style
Combine cooked rice, egg, and veggies in a frying pan with some soy sauce or teriyaki sauce and cookout the moisture.Really Easy Vegetarian Dinner Recipes?!?
I know several AWESOME sites for vegetarian meals. the first is www.vegweb.com and another is chooseveg.com go to either sites and ave a go at a recipe :D Report Abuse
Apple Burgers
you'll need
* knife
* grater
* large bowl
* wooden spoon
* food processor
* frying pan
* spatula
and
* 2 tart apples, grated
* 1 c onion, minced
* 2 c bread crumbs
* 1 green pepper, seeded and chopped
* 1 T fresh ginger, minced
* 2 c brown or white rice, cooked (leftover is fine)
* 6 T rolled oats, ground
* 陆 t salt
* black pepper
* 1-2 T vegetable oil
Squeeze some of the juice out of the apples, then place in bowl with onions, bread crumbs, green pepper, ginger, rice, 3 T oats, salt, and pepper. Mix well.
Heat the oil in the frying pan, over medium heat.
Shape mixture into patties, adding more bread crumbs if necessary. Coat with remaining 3 T of oats.
Fry in 1 T oil over medium heat until golden brown, 2-3 minutes per side.
Pasta with ice tea.
I need really easy, super healthy vegetarian dinner ideas....Really Easy Vegetarian Dinner Recipes?!?
Fried Rice:
Cook up rice separate.
Fry up an egg scrambled style
Combine cooked rice, egg, and veggies in a frying pan with some soy sauce or teriyaki sauce and cookout the moisture.Really Easy Vegetarian Dinner Recipes?!?
I know several AWESOME sites for vegetarian meals. the first is www.vegweb.com and another is chooseveg.com go to either sites and ave a go at a recipe :D Report Abuse
Apple Burgers
you'll need
* knife
* grater
* large bowl
* wooden spoon
* food processor
* frying pan
* spatula
and
* 2 tart apples, grated
* 1 c onion, minced
* 2 c bread crumbs
* 1 green pepper, seeded and chopped
* 1 T fresh ginger, minced
* 2 c brown or white rice, cooked (leftover is fine)
* 6 T rolled oats, ground
* 陆 t salt
* black pepper
* 1-2 T vegetable oil
Squeeze some of the juice out of the apples, then place in bowl with onions, bread crumbs, green pepper, ginger, rice, 3 T oats, salt, and pepper. Mix well.
Heat the oil in the frying pan, over medium heat.
Shape mixture into patties, adding more bread crumbs if necessary. Coat with remaining 3 T of oats.
Fry in 1 T oil over medium heat until golden brown, 2-3 minutes per side.
Pasta with ice tea.
Good, Easy, Vegetarian Tofu Recipes?
Any recipes you'd like to share? It doesn't have to be about tofu...Good, Easy, Vegetarian Tofu Recipes?
Here are some snack ideas:
- Make yourself an 'egg' (really tofu) salad sandwich or scoop onto crackers.
http://allrecipes.com/Recipe/Tofu-Sandwi鈥?/a>
- Make a smoothie in a blender and add tofu for creaminess
(Not Tofu) Some of my easy and fast meals are...
- Spaghetti with tomato sauce (can always add veggie crumbles or white beans for protein if you want). You can make this in the time it takes to boil the water. I microwave the sauce while the pasta cooks.
- Tacos - Heat up re-fried beans and buy pre-shredded cheese and lettuce. Add salsa, sour cream or avocado. Instead of beans I microwave sometimes veggie crumbles and stir in taco seasoning.
- Microwave a potato (instead of baking, much quicker) or bake it while you do other things and top with a can of veggie chili or broccoli and cheese.
- Quesadillas are easy. Just place toppings such as cheese inside a tortilla and heat in a pan until golden on both sides.
- Gourmet grilled cheese - get creative with your fillings
- Salad - buy the prewashed greens and just add all sorts of toppingsGood, Easy, Vegetarian Tofu Recipes?
i don't know if you'll like this but i just eat tofu as it is.
put it into a bowl, add hot water, microwave it for 2 minutes, add some salt/seasoning/soy sauce/etc., and eat it.
it's also good cold with soy sauce
Here are some snack ideas:
- Make yourself an 'egg' (really tofu) salad sandwich or scoop onto crackers.
http://allrecipes.com/Recipe/Tofu-Sandwi鈥?/a>
- Make a smoothie in a blender and add tofu for creaminess
(Not Tofu) Some of my easy and fast meals are...
- Spaghetti with tomato sauce (can always add veggie crumbles or white beans for protein if you want). You can make this in the time it takes to boil the water. I microwave the sauce while the pasta cooks.
- Tacos - Heat up re-fried beans and buy pre-shredded cheese and lettuce. Add salsa, sour cream or avocado. Instead of beans I microwave sometimes veggie crumbles and stir in taco seasoning.
- Microwave a potato (instead of baking, much quicker) or bake it while you do other things and top with a can of veggie chili or broccoli and cheese.
- Quesadillas are easy. Just place toppings such as cheese inside a tortilla and heat in a pan until golden on both sides.
- Gourmet grilled cheese - get creative with your fillings
- Salad - buy the prewashed greens and just add all sorts of toppingsGood, Easy, Vegetarian Tofu Recipes?
i don't know if you'll like this but i just eat tofu as it is.
put it into a bowl, add hot water, microwave it for 2 minutes, add some salt/seasoning/soy sauce/etc., and eat it.
it's also good cold with soy sauce
Anyone have a recipe for Vegetarian Stuffed Cabbage- hold the tomato?
Hi I'm trying to make a vegetarian version of stuffed cabbage but I'm having a hard time finding one that doesn't involve tomato's. Does anyone have any suggestions?Anyone have a recipe for Vegetarian Stuffed Cabbage- hold the tomato?
Vegetarian Stuffed Cabbage
(makes 3-4 servings)
1 small head of cabbage, cored
1 lb any mushrooms, such as Portobello/Crimini, Porcini, button, wild varieties, etc., stems trimmed and roughly chopped
1 small onion, chopped
1 tablespoon olive oil
juice of 1 lemon
1/4 cup golden raisins (optional)
1/2 cup fresh breadcrumbs
1 egg
1 tablespoon grated Parmesan
1 teaspoon salt, plus more for the boiling water
1/4 teaspoon black pepper
1 large shallot, minced
Heat up the onions and olive oil in a saucepan on low heat. In a mixing bowl, crush the tomatoes with your hands for a minute or two until the pieces have broken down to a loose pulp. Add it to the onions just after they have turned slightly transparent, about 5-6 minutes. Add the raisins, if using, and the lemon juice and let simmer, covered for another 10-15 minutes.
Put the mushrooms and shallot in a food processor and pulse a few moments until they have broken down to rough, moist pulp. Remove and turn into a mixing bowl. Add the breadcrumbs (if making from fresh bread, simply pulse the bread a few times in the food processor first). Add the egg, Parmesan, and a pinch each of salt and pepper and mix. Cover with plastic wrap.
Preheat oven to 374 degrees. Bring a stockpot of salted water deep enough to submerge the cabbage in with water. Once it鈥檚 boiling, gently add the cabbage and let boil for 1 minute. Remove with tongs or a large spatula and remove 2-3 of the outer leaves. Replace into the pot and boil another minute. Remove, and tear off another 2-3 leaves. Repeat until you have at least 8 leaves big enough to use to wrap with the stuffing. Let the rest of the head cool. Cut out the tough middle fibrous stem of each leaf of cabbage and discard (these should be shaped like a thin diamond and comprise the whitest streak of each leaf). Place an inch-thick log of the mushroom stuffing mixture inside each blanched leaf and wrap, tucking in the end pieces like a burrito, until fully wrapped. You should have approximately 8 fully wrapped leaves. Slice the rest of the remaining cabbage to about 1/2鈥?inch thick pieces and place along the inside of a covered casserole or large cast-iron Dutch oven. Place each rolled stuffed cabbage leaf in a line on top of the shredded cabbage. Top with the tomato sauce, and cover. Bake covered for 1 hour and 45 minutes. Remove from heat, and let rest, uncovered for 5-10 minutes before serving.Anyone have a recipe for Vegetarian Stuffed Cabbage- hold the tomato?
Ingredients
鈥? large head green cabbage
鈥? tablespoon butter
鈥? cup minced onion
鈥? small clove garlic, minced
鈥? stalk celery, minced
鈥? small carrot, diced
鈥?/4 cup minced cashews
鈥?/4 cup sunflower seeds
鈥? dash salt and black pepper, to taste
鈥? cans cream of mushroom
鈥? small tart apple, finely chopped
鈥?/4 cup raisins
鈥? to 4 tablespoons lemon juice
鈥? to 2 tablespoon soy sauce
鈥? tablespoon honey
Directions
1.Heat a large kettle full of water to boiling. Core the head of cabbage, and carefully lower it into the water. Turn the heat down to a simmer and leave the cabbage in the water for about 10 to 15 minutes, or until the outer leaves can be removed easily. Retrieve the cabbage from the water, and pull off the 12 outermost leaves. Make sure the cabbage is cooked well
2.enough so the leaves will not break when rolled, but not so well done that they disintegrate.
3.Set aside the 12 leaves (and try to find something else to use the rest of the cabbage for). Melt the butter in a medium-sized skillet and add the onion, garlic, celery, and carrot. Saut茅 over medium heat for about 10 minutes, then add nuts, seeds, salt, and pepper. When the vegetables are tender, remove from heat.
4.Place the cream of mushroom in a medium-large bowl. Add the saut茅, plus the apple, raisins, lemon juice, soy sauce, and honey. mix well, and taste to adjust seasonings. Preheat oven to 325掳 Fahrenheit.
5.Place 3 to 4 tbs. filling near the base of each cabbage leaf. Roll firmly, folding in the sides. Arrange the cabbage rolls in an oblong baking pan and bake covered until heated through - about 30 minutes.low rate loans
Vegetarian Stuffed Cabbage
(makes 3-4 servings)
1 small head of cabbage, cored
1 lb any mushrooms, such as Portobello/Crimini, Porcini, button, wild varieties, etc., stems trimmed and roughly chopped
1 small onion, chopped
1 tablespoon olive oil
juice of 1 lemon
1/4 cup golden raisins (optional)
1/2 cup fresh breadcrumbs
1 egg
1 tablespoon grated Parmesan
1 teaspoon salt, plus more for the boiling water
1/4 teaspoon black pepper
1 large shallot, minced
Heat up the onions and olive oil in a saucepan on low heat. In a mixing bowl, crush the tomatoes with your hands for a minute or two until the pieces have broken down to a loose pulp. Add it to the onions just after they have turned slightly transparent, about 5-6 minutes. Add the raisins, if using, and the lemon juice and let simmer, covered for another 10-15 minutes.
Put the mushrooms and shallot in a food processor and pulse a few moments until they have broken down to rough, moist pulp. Remove and turn into a mixing bowl. Add the breadcrumbs (if making from fresh bread, simply pulse the bread a few times in the food processor first). Add the egg, Parmesan, and a pinch each of salt and pepper and mix. Cover with plastic wrap.
Preheat oven to 374 degrees. Bring a stockpot of salted water deep enough to submerge the cabbage in with water. Once it鈥檚 boiling, gently add the cabbage and let boil for 1 minute. Remove with tongs or a large spatula and remove 2-3 of the outer leaves. Replace into the pot and boil another minute. Remove, and tear off another 2-3 leaves. Repeat until you have at least 8 leaves big enough to use to wrap with the stuffing. Let the rest of the head cool. Cut out the tough middle fibrous stem of each leaf of cabbage and discard (these should be shaped like a thin diamond and comprise the whitest streak of each leaf). Place an inch-thick log of the mushroom stuffing mixture inside each blanched leaf and wrap, tucking in the end pieces like a burrito, until fully wrapped. You should have approximately 8 fully wrapped leaves. Slice the rest of the remaining cabbage to about 1/2鈥?inch thick pieces and place along the inside of a covered casserole or large cast-iron Dutch oven. Place each rolled stuffed cabbage leaf in a line on top of the shredded cabbage. Top with the tomato sauce, and cover. Bake covered for 1 hour and 45 minutes. Remove from heat, and let rest, uncovered for 5-10 minutes before serving.Anyone have a recipe for Vegetarian Stuffed Cabbage- hold the tomato?
Ingredients
鈥? large head green cabbage
鈥? tablespoon butter
鈥? cup minced onion
鈥? small clove garlic, minced
鈥? stalk celery, minced
鈥? small carrot, diced
鈥?/4 cup minced cashews
鈥?/4 cup sunflower seeds
鈥? dash salt and black pepper, to taste
鈥? cans cream of mushroom
鈥? small tart apple, finely chopped
鈥?/4 cup raisins
鈥? to 4 tablespoons lemon juice
鈥? to 2 tablespoon soy sauce
鈥? tablespoon honey
Directions
1.Heat a large kettle full of water to boiling. Core the head of cabbage, and carefully lower it into the water. Turn the heat down to a simmer and leave the cabbage in the water for about 10 to 15 minutes, or until the outer leaves can be removed easily. Retrieve the cabbage from the water, and pull off the 12 outermost leaves. Make sure the cabbage is cooked well
2.enough so the leaves will not break when rolled, but not so well done that they disintegrate.
3.Set aside the 12 leaves (and try to find something else to use the rest of the cabbage for). Melt the butter in a medium-sized skillet and add the onion, garlic, celery, and carrot. Saut茅 over medium heat for about 10 minutes, then add nuts, seeds, salt, and pepper. When the vegetables are tender, remove from heat.
4.Place the cream of mushroom in a medium-large bowl. Add the saut茅, plus the apple, raisins, lemon juice, soy sauce, and honey. mix well, and taste to adjust seasonings. Preheat oven to 325掳 Fahrenheit.
5.Place 3 to 4 tbs. filling near the base of each cabbage leaf. Roll firmly, folding in the sides. Arrange the cabbage rolls in an oblong baking pan and bake covered until heated through - about 30 minutes.
What is your favorite vegetarian or vegan recipe?
I'm trying to gather up a bunch or recipes to try, so if you can post the instructions on how to make it and the ingredients needed that would be great. Have a great day :).What is your favorite vegetarian or vegan recipe?
Mine is a chili Relleno casserole . Ir is made with 3 layers starting with cheese and finishing with 7 eggs and one small can of canned milk beaten and poured over the top. I1/2 jack cheese 2cans (7oz) green chili's.
Baked at 375 for 45 minutes.What is your favorite vegetarian or vegan recipe?
I make this cake alot. It's really good.
Absurdly Easy Vegan Chocolate Cake
Ingredients
3 cups flour (680 grams)
2 cups sugar (450 grams)
6 tablespoons cocoa (100 grams)
2 teaspoons baking soda (10 cc's = 10 ml)
1 teaspoon salt (5 cc's = 5 ml)
3/4 cup vegetable oil (200 cc's)
2 tablespoon vinegar (30 cc's)
2 teaspoon vanilla (10 cc's)
2 cup cold water (480 cc's)
Directions
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
This is one of my favorite recipes:
Vegan Fried ';Chicken';
1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 cups unbleached white flour
4 Tbsp. nutritional yeast (optional)
3 Tbsp. yellow mustard
1/2 cup water
2 Tbsp. baking powder
1 lb. mock chicken (try Morningstar Farms Meal Starters chik'n strips)
3 1/2 cups vegetable oil
• Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.
• In a separate bowl, dilute the mustard with 1/2 cup water.
• Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.
• Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
• Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
Chuk Waangun
Chuk Waangun is usually served in weddings and feasts in kashmir as a side dish of brinjals. It is famous Kashmiri dinner dish.
Ingredients
• 1/2 kg Brinjals
• 100 gm Tamarind
• 2 tsp Sugar
• 1 Cup mustard oil
• 2 Cloves
• A pinch of asafoetida
• 1/2 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric
• 1/2 tsp Aniseed powder
• 1/2 tsp Garam masala
• 1/2 tsp Ginger powder
Directions
Cut the stem tips and sepals of Brinjals.
• Slice them lengthwise into 4-8 pieces.
• Wash and put in a colander to drain water.
• In the meantime, soak the tamarind in one cup of boiling water.
• Mash it and remove the pulp by straining.
• Heat oil in a 'Kadahi' on medium flame and deep fry the Brinjal slices.
• Fry the slices uniformly till golden brown colour.
• Remove the slices from ‘Kadahi’.
• Reduce the flame and add cloves, cumin seeds and asafoetida.
• Stir and add red chili powder and turmeric. Pour a tablespoon of water.
• Simmer till oil turns coloured and starts separating.
• Now pour one cup water and add the tamarind pulp, salt, sugar, aniseed and ginger powder.
• Mix well and add the Brinjal slices.
• Simmer again for about 20 minutes. Keep turning the Brinjal slices frequently. Add garam masala when the gravy becomes thick. Mix well.
• Chuk Wangun is ready to serve.
veg recipe
Tempeh Ruben
Grill rye bread %26amp; tempeh. Place in a broiler topped with sauerkraut %26amp; swiss cheese....
Vegan
Macaroni %26amp; Peas
1 can baby peas
1 can tomato sauce
1/2 lb or ditialini pasta
one onion minced
olive oil
salt
pepper
basil
sweat minced onion in olive oil with a dash of salt. cook pasta according to package directions. After onions are soft add peas liquid and all %26amp; tomato sauce, sprinkle with a few dashes of pepper %26amp; basil, add pasta, serve with crusty bread with your favorite tapanade, or dipping oil.
Here's a vegetarian sandwich spread: http://www.ehow.com/how_4482234_vegetari…
I make mine from ';scratch';
http://allrecipes.com/Recipe-Tools/Print…
pb %26amp; j
do i need to explain it?
:D
thanks, you too.
i like pizza..
you preheat the oven.
put the pizza in..
cook it..
and VOILA! A PIZZA IS MADE!
:DDDD
mac %26amp;%26amp; cheese
simple %26amp;%26amp; easy :)
Mine is a chili Relleno casserole . Ir is made with 3 layers starting with cheese and finishing with 7 eggs and one small can of canned milk beaten and poured over the top. I1/2 jack cheese 2cans (7oz) green chili's.
Baked at 375 for 45 minutes.What is your favorite vegetarian or vegan recipe?
I make this cake alot. It's really good.
Absurdly Easy Vegan Chocolate Cake
Ingredients
3 cups flour (680 grams)
2 cups sugar (450 grams)
6 tablespoons cocoa (100 grams)
2 teaspoons baking soda (10 cc's = 10 ml)
1 teaspoon salt (5 cc's = 5 ml)
3/4 cup vegetable oil (200 cc's)
2 tablespoon vinegar (30 cc's)
2 teaspoon vanilla (10 cc's)
2 cup cold water (480 cc's)
Directions
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
This is one of my favorite recipes:
Vegan Fried ';Chicken';
1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
1 tsp. garlic powder
2 cups unbleached white flour
4 Tbsp. nutritional yeast (optional)
3 Tbsp. yellow mustard
1/2 cup water
2 Tbsp. baking powder
1 lb. mock chicken (try Morningstar Farms Meal Starters chik'n strips)
3 1/2 cups vegetable oil
• Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl.
• In a separate bowl, dilute the mustard with 1/2 cup water.
• Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.
• Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of “crust.”
• Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.
Chuk Waangun
Chuk Waangun is usually served in weddings and feasts in kashmir as a side dish of brinjals. It is famous Kashmiri dinner dish.
Ingredients
• 1/2 kg Brinjals
• 100 gm Tamarind
• 2 tsp Sugar
• 1 Cup mustard oil
• 2 Cloves
• A pinch of asafoetida
• 1/2 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric
• 1/2 tsp Aniseed powder
• 1/2 tsp Garam masala
• 1/2 tsp Ginger powder
Directions
Cut the stem tips and sepals of Brinjals.
• Slice them lengthwise into 4-8 pieces.
• Wash and put in a colander to drain water.
• In the meantime, soak the tamarind in one cup of boiling water.
• Mash it and remove the pulp by straining.
• Heat oil in a 'Kadahi' on medium flame and deep fry the Brinjal slices.
• Fry the slices uniformly till golden brown colour.
• Remove the slices from ‘Kadahi’.
• Reduce the flame and add cloves, cumin seeds and asafoetida.
• Stir and add red chili powder and turmeric. Pour a tablespoon of water.
• Simmer till oil turns coloured and starts separating.
• Now pour one cup water and add the tamarind pulp, salt, sugar, aniseed and ginger powder.
• Mix well and add the Brinjal slices.
• Simmer again for about 20 minutes. Keep turning the Brinjal slices frequently. Add garam masala when the gravy becomes thick. Mix well.
• Chuk Wangun is ready to serve.
veg recipe
Tempeh Ruben
Grill rye bread %26amp; tempeh. Place in a broiler topped with sauerkraut %26amp; swiss cheese....
Vegan
Macaroni %26amp; Peas
1 can baby peas
1 can tomato sauce
1/2 lb or ditialini pasta
one onion minced
olive oil
salt
pepper
basil
sweat minced onion in olive oil with a dash of salt. cook pasta according to package directions. After onions are soft add peas liquid and all %26amp; tomato sauce, sprinkle with a few dashes of pepper %26amp; basil, add pasta, serve with crusty bread with your favorite tapanade, or dipping oil.
Here's a vegetarian sandwich spread: http://www.ehow.com/how_4482234_vegetari…
I make mine from ';scratch';
http://allrecipes.com/Recipe-Tools/Print…
pb %26amp; j
do i need to explain it?
:D
thanks, you too.
i like pizza..
you preheat the oven.
put the pizza in..
cook it..
and VOILA! A PIZZA IS MADE!
:DDDD
mac %26amp;%26amp; cheese
simple %26amp;%26amp; easy :)
Dose anyone know of a good recipe vegetarian casserole with dumping ?
Mushroom, Onion, Bean and Rice Potato Skillet Casserole
A major comfort food that nourishes body and soul.
Ingredients:
8-10 oz mushrooms, I prefer baby bellas
1 med or 1/2 large onion
1/2 - 2/3 cup wine of choice
3 1/2 cups water
3-4 cubes vegetable bouillon (with salt or add sea salt to taste)
1 1/4 teaspoon dill
1 teaspoon cumin
2+ teaspoon curry powder of choice
3/4 teaspoon garlic powder
12 oz mixed short grain and wild rice
15 oz can red beans
1 med potato shredded (optional)
3-4 bay leaves
1/8 cup olive oil
Directions:
1) To begin, slice your mushrooms up however you want and dice the onion.
2) Saut茅 both using the olive oil over med-low heat until onions are translucent but not caramelized
3) Add your wine - I prefer a semi dry red but any will do - and simmer for at least five minutes
4) Add water, bouillon and all spices and bring to a boil on med+ heat
5) Add rice, and bring back up to a boil, reduce heat and simmer with lid for 30 min
6) Add red beans and simmer uncovered for 15 min. Add in bay leaf at this point
7) We are shooting for an ';oatmeal'; consistency rather than a soup at the end, it should still be runny at this point, if not it is probably good to go. If it's still watery, grate in the potato and cook another 15 min.
Preparation time: 70 minutes
Dumplings
1 1/2 cups white flour
2 tsp baking powder
3/4 tsp salt
2 tb chopped parsley
1/2-1 tsp finely chopped thyme
60g margarine
milk to mix
Process ingredients in food processor or rub in margarine with fingers to produce a fine crumb. Add sufficient milk to produce a wettish dough. Spoon tablespoonfuls on top of the simmering casserole. Cover and cook for 20 minutes.Dose anyone know of a good recipe vegetarian casserole with dumping ?
ingredients
For the casserole:
1 onion, sliced
2 cloves garlic, crushed
1 carrot, scrubbed and chopped
1 medium parsnip, scrubbed and cubed
1 small swede, peeled and cubed
1 small turnip, peeled and cubed
4oz / 100g Jerusalem artichoke, well scrubbed and quartered (optional)
4oz / 100g chestnut mushrooms, halved
1 tsp dried thyme
1 tbsp fresh parsley, chopped
1陆 / 900ml pints vegetable stock
1tsp Marmite or other yeast extract
salt and freshly ground black pepper
For the dumplings:
4oz / 175g self-raising wholewheat flour
2oz / 50g vegetable suet
陆tsp salt
陆tsp dried sage or 1 tsp fresh sage
1tsp dried mustard
2tbsp milk
Method
1 Saut茅 over a medium heat the onion, garlic, carrots, parsnip, swede, turnip and artichoke (if using) with the herbs for 10 minutes, stirring at intervals to prevent the vegetables sticking.
2 Add the mushrooms and cook for another 5 minutes.
3 Add the vegetable stock, Marmite and seasoning and simmer gently for 30 minutes or until the vegetables are cooked.
4 Make the dumplings by mixing the flour, mustard powder, salt, herbs and vegetable suet in a bowl. Add the milk and mix to make a soft dough. Form into small dumplings and drop them into the casserole.
5 Simmer for another 15 minutes or until the dumplings are puffed up.
hope this helps I guess you could vary the ingredients to taste.Dose anyone know of a good recipe vegetarian casserole with dumping ?
spring veggie casserole with herb dumplings
100g self-raising flour
50g butter at room temperature, cut in pieces
50g mature cheddar , finely grated
3 tbsp finely chopped parsley
FOR THE CASSEROLE3 tbsp light olive oil
8 shallots , peeled and cut in half lengthways
250g small new potatoes , cut int half
3 peeled garlic cloves , cut in half lengthways
200g baby carrots , scraped but left whole
2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
600ml boiling vegetable stock (Marigold Swiss bouillion is good)
300g fruity white wine , such as sauvignon blanc or pinot grigio
pinch of muscovado sugar , light or dark
陆 tsp light soy sauce
200g green beans , trimmed and cut in half
250g chestnut mushrooms , halved if large
200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks
2 tsp cornflour
陆 fresh red chilli , seeded and finely chopped
1 tbsp each snipped chives and chopped parsley
To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.
not much of a cook but why not try adding some veggie sausages in to it u know the corn ones.
if you use the sausages boil/stew them first then chuck the rest of your ingredient's
i always cheat and get my recipes off line at the following site listed below.it covers all the food programmes and has some great recipes
GO TO THIS LINK BELOW AND CLICK ON RIGHT HAND SIDE AND SAVE 20 % ONLINE FOOD IN UK.
http://beatcreditcrunch.blogspot.com/
A major comfort food that nourishes body and soul.
Ingredients:
8-10 oz mushrooms, I prefer baby bellas
1 med or 1/2 large onion
1/2 - 2/3 cup wine of choice
3 1/2 cups water
3-4 cubes vegetable bouillon (with salt or add sea salt to taste)
1 1/4 teaspoon dill
1 teaspoon cumin
2+ teaspoon curry powder of choice
3/4 teaspoon garlic powder
12 oz mixed short grain and wild rice
15 oz can red beans
1 med potato shredded (optional)
3-4 bay leaves
1/8 cup olive oil
Directions:
1) To begin, slice your mushrooms up however you want and dice the onion.
2) Saut茅 both using the olive oil over med-low heat until onions are translucent but not caramelized
3) Add your wine - I prefer a semi dry red but any will do - and simmer for at least five minutes
4) Add water, bouillon and all spices and bring to a boil on med+ heat
5) Add rice, and bring back up to a boil, reduce heat and simmer with lid for 30 min
6) Add red beans and simmer uncovered for 15 min. Add in bay leaf at this point
7) We are shooting for an ';oatmeal'; consistency rather than a soup at the end, it should still be runny at this point, if not it is probably good to go. If it's still watery, grate in the potato and cook another 15 min.
Preparation time: 70 minutes
Dumplings
1 1/2 cups white flour
2 tsp baking powder
3/4 tsp salt
2 tb chopped parsley
1/2-1 tsp finely chopped thyme
60g margarine
milk to mix
Process ingredients in food processor or rub in margarine with fingers to produce a fine crumb. Add sufficient milk to produce a wettish dough. Spoon tablespoonfuls on top of the simmering casserole. Cover and cook for 20 minutes.Dose anyone know of a good recipe vegetarian casserole with dumping ?
ingredients
For the casserole:
1 onion, sliced
2 cloves garlic, crushed
1 carrot, scrubbed and chopped
1 medium parsnip, scrubbed and cubed
1 small swede, peeled and cubed
1 small turnip, peeled and cubed
4oz / 100g Jerusalem artichoke, well scrubbed and quartered (optional)
4oz / 100g chestnut mushrooms, halved
1 tsp dried thyme
1 tbsp fresh parsley, chopped
1陆 / 900ml pints vegetable stock
1tsp Marmite or other yeast extract
salt and freshly ground black pepper
For the dumplings:
4oz / 175g self-raising wholewheat flour
2oz / 50g vegetable suet
陆tsp salt
陆tsp dried sage or 1 tsp fresh sage
1tsp dried mustard
2tbsp milk
Method
1 Saut茅 over a medium heat the onion, garlic, carrots, parsnip, swede, turnip and artichoke (if using) with the herbs for 10 minutes, stirring at intervals to prevent the vegetables sticking.
2 Add the mushrooms and cook for another 5 minutes.
3 Add the vegetable stock, Marmite and seasoning and simmer gently for 30 minutes or until the vegetables are cooked.
4 Make the dumplings by mixing the flour, mustard powder, salt, herbs and vegetable suet in a bowl. Add the milk and mix to make a soft dough. Form into small dumplings and drop them into the casserole.
5 Simmer for another 15 minutes or until the dumplings are puffed up.
hope this helps I guess you could vary the ingredients to taste.Dose anyone know of a good recipe vegetarian casserole with dumping ?
spring veggie casserole with herb dumplings
100g self-raising flour
50g butter at room temperature, cut in pieces
50g mature cheddar , finely grated
3 tbsp finely chopped parsley
FOR THE CASSEROLE3 tbsp light olive oil
8 shallots , peeled and cut in half lengthways
250g small new potatoes , cut int half
3 peeled garlic cloves , cut in half lengthways
200g baby carrots , scraped but left whole
2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
600ml boiling vegetable stock (Marigold Swiss bouillion is good)
300g fruity white wine , such as sauvignon blanc or pinot grigio
pinch of muscovado sugar , light or dark
陆 tsp light soy sauce
200g green beans , trimmed and cut in half
250g chestnut mushrooms , halved if large
200g baby courgettes , each cut into 4 chunks, or 2 courgettes cut in sticks
2 tsp cornflour
陆 fresh red chilli , seeded and finely chopped
1 tbsp each snipped chives and chopped parsley
To make the dumplings, rub the flour and butter together so it looks like breadcrumbs. Stir in the cheese, parsley and salt and pepper to season and set aside.
Heat the oil in a large pan or flameproof casserole (about 3.5 litres) over a high-ish heat, then throw in the halved shallots. Fry for 2-3 minutes till beginning to soften and turn brown and gold in places. Now still working on quite a high heat, add the potatoes and watch for the same effect, about 5-7 minutes, stirring with a wooden spoon and generally moving the pan about a bit. Add the garlic, carrots and fennel, allowing a couple of minutes between each so they get a chance to release their flavours. Pour in the stock along with most of the wine, then stir in the sugar and soy sauce and return to the boil. Simmer covered for 10 minutes. If preparing ahead make up to the end of step 2, cool and chill for up to five hours. About 20 minutes before you are ready to serve, bring back to the boil, and continue with step 3.
Stir about 2 tbsp of water into the dumpling mixture to form a soft dough. Break off small pieces to make 20-25 dumplings, then shape into rounds about the size of a cherry tomato. Add the green beans and simmer for 5 minutes, then add the mushrooms and courgettes. Stir the cornflour into the remaining wine until it has dissolved, then stir into the casserole until it thickens. Bring to the boil, stir well then gently place the dumplings on top. Cover the pan with a lid and simmer gently for about 15 minutes till the dumplings have risen, and the stew is rich and thick and the vegetables deliciously tender. Check the seasoning.
Mix the chilli and herbs together in a small bowl and scatter on top of the casserole.
not much of a cook but why not try adding some veggie sausages in to it u know the corn ones.
if you use the sausages boil/stew them first then chuck the rest of your ingredient's
i always cheat and get my recipes off line at the following site listed below.it covers all the food programmes and has some great recipes
GO TO THIS LINK BELOW AND CLICK ON RIGHT HAND SIDE AND SAVE 20 % ONLINE FOOD IN UK.
http://beatcreditcrunch.blogspot.com/
Vegetarian only recipes????
I need some vegetarian recipes so I dont have to snack on friut and veggies all day long. My parents are both non-vegetarians and they told me that all the vegetarian foods are gross. I need to find some good recpe so I dont just snack on that stuff. PLease help me out!Vegetarian only recipes????
Check out the frozen food section of your grocery store. They may sell products like Boca, Morningstar Farms, or other vegetarian options. Also, look in the natural food department of the store. There are many vegetarian snack options and meal options there. Make sure you read the packaging though because some of the items are ';natural'; and some are vegetarian.Vegetarian only recipes????
vegcooking.com has some pretty nice vegetarian recipies. You can also check out http://vegetarian.allrecipes.com/ or http://vegweb.com/ Report Abuse
I am a new vegetarian too. I have been for almost 8 months. My favorite breakfast food is is omelet I make. With spinach, red orange and green bell peppers, and chili peppers. I love hot food tho too. So that's a good one. And don't let anybody influence your decision. Vegetarianism is the way to go.
Check out the frozen food section of your grocery store. They may sell products like Boca, Morningstar Farms, or other vegetarian options. Also, look in the natural food department of the store. There are many vegetarian snack options and meal options there. Make sure you read the packaging though because some of the items are ';natural'; and some are vegetarian.Vegetarian only recipes????
vegcooking.com has some pretty nice vegetarian recipies. You can also check out http://vegetarian.allrecipes.com/ or http://vegweb.com/ Report Abuse
I am a new vegetarian too. I have been for almost 8 months. My favorite breakfast food is is omelet I make. With spinach, red orange and green bell peppers, and chili peppers. I love hot food tho too. So that's a good one. And don't let anybody influence your decision. Vegetarianism is the way to go.
I need a vegetarian pot luck recipe for a unique situation. Anyone have some ideas?
It has to feed A LOT of people, and it has to be very portable. Cooking it on site is not really an option, so it has to be able to sit in a cooler overnight and still be presentable the next day. We will be camping, and there will be no electricity. Any ideas would be appreciated, I just need some inspiration.I need a vegetarian pot luck recipe for a unique situation. Anyone have some ideas?
Pasta salad, rice salad, lentil salad -- anything that can be made ahead of time. Keep the dressing in a bottle with a secure lid in the cooler as well, and pour it on and toss well just before serving. Or serve this one, which is supposed to marinate in the dressing overnight:
Rice and Lentil Salad with Pimento-Stuffed Olives
1 cup dried lentils
4 cups water, plus 2 1/2 cups
1 small onion, quartered
2 bay leaves
1 cup rice
2 cloves garlic, minced
1 tablespoon canola oil
salt
pepper
1 cup pimento-stuffed olives
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 peeled shallots (or 1/2 small onion), minced
Bring the 4 cups of water to a boil, add the quartered onion, the bay leaves, and the lentils. Bring back to a boil, then lower to a gentle simmer and cook until the lentils are tender, about 25 minutes. Drain and remove onion and bay leaves.
Cook the rice in the 2 1/2 cups of water with the garlic, the canola oil, and a little salt and pepper.
Whisk together the olive oil, vinegar, mustard, thyme, shallots, and salt and pepper to taste. Cool the lentils and rice, then pour combine and add the dressing. Toss gently, but thoroughly. Refrigerate for several hours or overnight and bring to room temperature before serving.
Everyone loves the recipe, it doubles or triples easily, and it's such a good make-ahead-of-time. Enjoy your camping picnic!I need a vegetarian pot luck recipe for a unique situation. Anyone have some ideas?
I have a really good recipe for a cold spaghetti salad, it always goes over really well when i make it for potlucks and what not. You can also make like a veggie pizza the night before and it will def hold well in a cooler...
here are my recipes for both:
Spag salad...boil desired amount of noodles place in large bowl, use Kraft Zesty Italian Dressing, rougly 1-2 cups for every pound of noodles, dice some green peppers, tomatoes, and black olives, (other veggies if wanted) finally, salad supreme seasoning, about 1/8 to 1/4 cup for every pound of noodles. Mix all up, and chill.
Veggie Pizza:
get some of those pre-made crescent roll things, and roll them flat onto a cookie tray, and bake. Once baked, let it cool, and spread some softened cream cheese over it. Take brocolli and olilves, (any desired veggies and lay on top on the cream cheese. Once all put together, cut into squares and sprinkle lightly with papreka for oregano, or your favorite spice. But lightly is the key, too much spice will ruin it. If you unsure how much spice to use, then just don't use any. Wrap it up, and chill it, thats it!
Very easy recipes, completely vegetarian, and very portable.
Try a black bean salad made with black beans, toasted almonds and a honey and jalapeno and lime dressing. Served with crumbled feta cheese over baby arugula.
Or a crock pot recipe like a vegetarian chili.
Some kind of cold pasta salad would work well. I love greek pasta salad. Its just noodles, black olives, feta cheese, tomatoes and spanish or green olives. Then you mix in your favorite Greek salad dressing.
Indian food has the best vegetarian dishes that can be frozen/refridgerated and then heated up. Indian vegetarian dishes are also filling
Pasta salad, rice salad, lentil salad -- anything that can be made ahead of time. Keep the dressing in a bottle with a secure lid in the cooler as well, and pour it on and toss well just before serving. Or serve this one, which is supposed to marinate in the dressing overnight:
Rice and Lentil Salad with Pimento-Stuffed Olives
1 cup dried lentils
4 cups water, plus 2 1/2 cups
1 small onion, quartered
2 bay leaves
1 cup rice
2 cloves garlic, minced
1 tablespoon canola oil
salt
pepper
1 cup pimento-stuffed olives
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
2 peeled shallots (or 1/2 small onion), minced
Bring the 4 cups of water to a boil, add the quartered onion, the bay leaves, and the lentils. Bring back to a boil, then lower to a gentle simmer and cook until the lentils are tender, about 25 minutes. Drain and remove onion and bay leaves.
Cook the rice in the 2 1/2 cups of water with the garlic, the canola oil, and a little salt and pepper.
Whisk together the olive oil, vinegar, mustard, thyme, shallots, and salt and pepper to taste. Cool the lentils and rice, then pour combine and add the dressing. Toss gently, but thoroughly. Refrigerate for several hours or overnight and bring to room temperature before serving.
Everyone loves the recipe, it doubles or triples easily, and it's such a good make-ahead-of-time. Enjoy your camping picnic!I need a vegetarian pot luck recipe for a unique situation. Anyone have some ideas?
I have a really good recipe for a cold spaghetti salad, it always goes over really well when i make it for potlucks and what not. You can also make like a veggie pizza the night before and it will def hold well in a cooler...
here are my recipes for both:
Spag salad...boil desired amount of noodles place in large bowl, use Kraft Zesty Italian Dressing, rougly 1-2 cups for every pound of noodles, dice some green peppers, tomatoes, and black olives, (other veggies if wanted) finally, salad supreme seasoning, about 1/8 to 1/4 cup for every pound of noodles. Mix all up, and chill.
Veggie Pizza:
get some of those pre-made crescent roll things, and roll them flat onto a cookie tray, and bake. Once baked, let it cool, and spread some softened cream cheese over it. Take brocolli and olilves, (any desired veggies and lay on top on the cream cheese. Once all put together, cut into squares and sprinkle lightly with papreka for oregano, or your favorite spice. But lightly is the key, too much spice will ruin it. If you unsure how much spice to use, then just don't use any. Wrap it up, and chill it, thats it!
Very easy recipes, completely vegetarian, and very portable.
Try a black bean salad made with black beans, toasted almonds and a honey and jalapeno and lime dressing. Served with crumbled feta cheese over baby arugula.
Or a crock pot recipe like a vegetarian chili.
Some kind of cold pasta salad would work well. I love greek pasta salad. Its just noodles, black olives, feta cheese, tomatoes and spanish or green olives. Then you mix in your favorite Greek salad dressing.
Indian food has the best vegetarian dishes that can be frozen/refridgerated and then heated up. Indian vegetarian dishes are also filling
Vegetarian microwave recipes...?
Do you know any nice, easy vegetarian meals which can be made in the microwave?
My oven broke and I cant afford to eat out. Any links or ideas I'd be grateful for, no desserts please. And healthy options would be good too. Oh, and I particularly like potatoes :DVegetarian microwave recipes...?
Never Kiss a Yammy -- Sweet potatoes
INGREDIENTS
4 sweet potatoes
1/2 cup orange juice
2/3 cup light brown sugar
1/4 cup margarine, softened
1/2 teaspoon freshly grated orange peel
1/4 teaspoon ground cinnamon
DIRECTIONS
Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
Microwave on HIGH until heated through, about 5 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Potato Chips --
INGREDIENTS
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
DIRECTIONS
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Basic Microwave Risotto --
INGREDIENTS
3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked Arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese
DIRECTIONS
In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Brown Rice, Broccoli, Cheese and Walnut Surprise --
INGREDIENTS
1/2 cup chopped walnuts
1 tablespoon butter
1 onion, chopped
1/2 teaspoon minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
1 pound fresh broccoli florets
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Quick and Easy Stuffed Peppers --
INGREDIENTS
2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
1/3 cup quick-cooking brown rice
2 tablespoons hot water
2 green onions, thinly sliced
1/2 cup frozen corn kernels, thawed and drained
1/2 (15 ounce) can kidney beans, drained and rinsed
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
DIRECTIONS
Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.
HERE IS MOVegetarian microwave recipes...?
Man that sucks, money is tight for most people now. There are actually a lot of options. If you can afford buying frozen veggies, there are some that can be prepared in the microwave in the actual bag (make sure you read on the bag that it's microwavable). You can season and slice potatoes thinly and put those in a microwavable bowl and cover the potatoes in water and microwave for 5 min or until tender. Can you still use your stove? If you eat eggs you can make some eggs in your microwave. You can buy some veggie microwave meals from the frozen section.
TWICE BAKED POTATOES - MICROWAVE
4 baking potatoes
3 green onions, thinly sliced
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
Dash black pepper
Dash nutmeg
Dash paprika
4 slices bacon
2 tbsp. grated Parmesan cheese
2 tbsp. grated sharp Cheddar cheese
1. Arrange potatoes on microwave dish. Pierce with a fork in a few places.
2. Microwave, uncovered, for about 10 minutes at high power. Rearrange potatoes after 5 minutes, turn them over.
3. Place potatoes on counter, cover with a bowl and let stand for at least 7 minutes (potatoes will continue to cook).
4. Combine butter and green onions in a micro-safe dish. Microwave covered at high power for at least 1 1/2 minutes or until onion is soft.
5. Place bacon on paper towel on a micro-safe dish. Microwave, covered with paper towel at high power for 4-5 minutes or until almost crisp. Let stand for a minute. Crumble.
6. Cut potatoes in half, scoop out pulp.
7. Mash potatoes with butter and green onion mixture, milk or Half and Half and seasonings until light and fluffy. Add bacon.
8. Spoon potato mixture into shells. Arrange on micro-safe dish. Sprinkle with cheeses.
9. Microwave, uncovered at high power for about 5 minutes or until potatoes are hot and cheeses are melted. Rotate dish after half the cooking time if the microwave oven is not a rotating one.
You could try some raw food recipes too. http://www.living-foods.com/recipes/
Raw food is full of unaltered phyto-chemicals and antioxidants in their purest forms.
My oven broke and I cant afford to eat out. Any links or ideas I'd be grateful for, no desserts please. And healthy options would be good too. Oh, and I particularly like potatoes :DVegetarian microwave recipes...?
Never Kiss a Yammy -- Sweet potatoes
INGREDIENTS
4 sweet potatoes
1/2 cup orange juice
2/3 cup light brown sugar
1/4 cup margarine, softened
1/2 teaspoon freshly grated orange peel
1/4 teaspoon ground cinnamon
DIRECTIONS
Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
Microwave on HIGH until heated through, about 5 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Potato Chips --
INGREDIENTS
1 tablespoon vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 teaspoon salt, or to taste
DIRECTIONS
Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Basic Microwave Risotto --
INGREDIENTS
3 tablespoons butter
1 clove garlic, minced
1 onion, chopped
1 1/2 cups vegetable broth
1 cup uncooked Arborio rice
3/4 cup white wine
1/4 cup grated Parmesan cheese
DIRECTIONS
In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Brown Rice, Broccoli, Cheese and Walnut Surprise --
INGREDIENTS
1/2 cup chopped walnuts
1 tablespoon butter
1 onion, chopped
1/2 teaspoon minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
1 pound fresh broccoli florets
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Quick and Easy Stuffed Peppers --
INGREDIENTS
2 large red bell peppers, halved and seeded
1 (8 ounce) can stewed tomatoes, with liquid
1/3 cup quick-cooking brown rice
2 tablespoons hot water
2 green onions, thinly sliced
1/2 cup frozen corn kernels, thawed and drained
1/2 (15 ounce) can kidney beans, drained and rinsed
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
DIRECTIONS
Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.
HERE IS MOVegetarian microwave recipes...?
Man that sucks, money is tight for most people now. There are actually a lot of options. If you can afford buying frozen veggies, there are some that can be prepared in the microwave in the actual bag (make sure you read on the bag that it's microwavable). You can season and slice potatoes thinly and put those in a microwavable bowl and cover the potatoes in water and microwave for 5 min or until tender. Can you still use your stove? If you eat eggs you can make some eggs in your microwave. You can buy some veggie microwave meals from the frozen section.
TWICE BAKED POTATOES - MICROWAVE
4 baking potatoes
3 green onions, thinly sliced
2 tbsp. butter
1/2 c. hot milk
1/2 tsp. salt
Dash black pepper
Dash nutmeg
Dash paprika
4 slices bacon
2 tbsp. grated Parmesan cheese
2 tbsp. grated sharp Cheddar cheese
1. Arrange potatoes on microwave dish. Pierce with a fork in a few places.
2. Microwave, uncovered, for about 10 minutes at high power. Rearrange potatoes after 5 minutes, turn them over.
3. Place potatoes on counter, cover with a bowl and let stand for at least 7 minutes (potatoes will continue to cook).
4. Combine butter and green onions in a micro-safe dish. Microwave covered at high power for at least 1 1/2 minutes or until onion is soft.
5. Place bacon on paper towel on a micro-safe dish. Microwave, covered with paper towel at high power for 4-5 minutes or until almost crisp. Let stand for a minute. Crumble.
6. Cut potatoes in half, scoop out pulp.
7. Mash potatoes with butter and green onion mixture, milk or Half and Half and seasonings until light and fluffy. Add bacon.
8. Spoon potato mixture into shells. Arrange on micro-safe dish. Sprinkle with cheeses.
9. Microwave, uncovered at high power for about 5 minutes or until potatoes are hot and cheeses are melted. Rotate dish after half the cooking time if the microwave oven is not a rotating one.
You could try some raw food recipes too. http://www.living-foods.com/recipes/
Raw food is full of unaltered phyto-chemicals and antioxidants in their purest forms.
Does anyone have a recipe for vegetarian yuk sung, very hard to find?
hello,
i found this one maybe u can leave out the meat
http://www.greatfood.ie/item_display.asp鈥?/a>
thats that i found i hope it helps :)low rate loans
i found this one maybe u can leave out the meat
http://www.greatfood.ie/item_display.asp鈥?/a>
thats that i found i hope it helps :)
Quick and Easy Vegetarian Recipe?
Does anyone know of a quick and easy vegetarian recipe please? Im a bit sick of eating pasta and stir fry! Im a lacto-ovo vegetarian which means that I still eat eggs and dairy products. I also dont have a grill at my house.
Thanks!Quick and Easy Vegetarian Recipe?
WOW..i just found out what kind of veggie i am..wicked!
as for your query..
do what in doing today...leek and potato soup
just ruffly chop lots of leeks, potato's
boils half a pan of water, add a cup of lentils, half boil them, add the veg, simmer for 1 hour, then add lots of what ever herbs spices you fancy (i cheat and bung in mixed herbs, some garlic salt, lots of pepper), simmer away adding more water if you want it a bit more runny, for about 10 minutes
hey presto, grub
you don't have to stand there watching it, just surf the net or something in between chucking stuff in the pot
it tastes great with some garlic bread to dunk, sprinkle some nice cheese on top for a change too and will feed 1 person for two days easyQuick and Easy Vegetarian Recipe?
Risotto of fresh (wild) mushrooms
Ingredients
350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms), cleaned and sliced
1 medium onion, finely chopped
125g/4oz butter
350g12oz arborio rice
1 litre/1戮 pint good stock
at least 110g/4oz fresh parmesan
1 tbsp best olive oil
salt and freshly ground black pepper
Method
1. In a large pan bring the stock almost to the boil and keep hot on a very low flame.
2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.
3. Add the rice, stir well and cook until well coated and slightly translucent.
4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.
5. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan.
6. Serve at once with the rest of the parmesan on the table
eggplant parmagana. it is so easy. you can llook it up on the web. or you can use this recipe
last night i tried something new and i didn't realize how easy it was to make.
eggplant parmigiana
depending on people you are feeding
serves 4 people
one large eggplant peeled and sliced into 1/2 inch Thick slices long ways
2/3cup parm cheese
1/2 cup mozzarella cheese
1 container of marinara (unless you want to make your own)
1 egg beaten
1 cup flour
oil for frying
dip the slices of eggplant in egg then into flour and fry for 4-6 minutes or until brown turning only once.
pat oil with paper towel
spread the fried eggplant in a cooking dish (i used corning ware) in one layer. if you need to cut some to place them that is fine
top with the parm cheese
top with the marinara sauce
top with the mozzarella cheese and bake uncovered for 10-12 minutes at 400 degrees
serve over spaghetti or fettuccine noodles
and
serve with some nice fresh garlic bread
it was so easy. plus you can get the recipe out the betty crocker cook book.
my hubby liked it a lot. i will def make again
beans on toast.
Boca Burgers are good...Try salads,
If you cook veg in a tomartoey sauce with veg and beans its yummy by itself or in a jacket potatoe or with couscous and it v yummy with lots of cheese on it
Microwave UncleBen's brown rice for about 60 secs then put in a pan with tinned sweetcorn, red kidney beans etc and a bit of pesto sauce to flavour. Heat, stir and eat
LENTIL SALAD
(Serves 5)
A classic salad for all seasons.
1 cup pre-cooked green lentils
1 cup pre-cooked orange lentils
1/2 cup celery, finely chopped
1 cup steamed green beans, finely cut
1/4 cup freshly chopped parsley
Dressing:
1 Tablespoon mild, prepared mustard
Salt and pepper to taste
Dash of lemon juice
1/2 cup reduced fat
Italian dressing
1 ripe tomato, cut into wedges
1/4 cup finely chopped chives
Small head of lettuce, shredded
In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives.
Serve with crusty whole wheat bread.
Total Calories Per Serving: 149
Fat: 3 grams
LENTIL AND LEEK RISOTTO
(Serves 4)
Enjoy this delicious dish.
2 cups well-scrubbed leeks, chopped
1 clove garlic, minced
1/2 cup red pepper, finely chopped
1 Tablespoon olive oil
3 cups vegetable broth or water
1-1/4 cups brown rice
Salt and pepper to taste
Pinch of basil
1 cup pre-cooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots
In a 4-quart deep pot with cover, saut茅 leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.
Total Calories Per Serving: 368
Fat: 6 grams
LENTIL SOUP
(Serves 4)
A sturdy and economical soup.
2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives
In a deep soup pot, saut茅 shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.
Total Calories Per Serving: 224
Fat: 3 grams
SPICY LENTIL AND PEPPER SAUCE FOR PASTA OR RICE
(Serves 4)
A healthy and unusual gourmet treat.
1 Tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup green and red bell pepper, finely chopped
1 large tomato, diced
1 cup vegetable juice
1 cup pre-cooked lentils
2 cooked, peeled hot chilies, finely minced (canned or fresh)
Pinch of basil
Salt and pepper to taste
In a deep pot, saut%26amp;233; onions, garlic, and peppers in heated olive oil. Stir often. Cover and reduce heat to low, add tomato and juice, and simmer for 20 minutes. Add cooked lentils and seasonings (including chilies). Heat thoroughly before serving. If the mixture seems too dry at any time, add a few spoonfuls of water.
Serve sauce over cooked pasta or brown rice.
Total Calories Per Serving (without pasta): 145
Fat: 4 grams
LENTIL AND FIVE VEGETABLE STEW
(Serves 4)
A fat-free stew loaded with flavor.
1 large leek stalk, finely chopped
1 large carrot, shredded
2 cups water
1-1/2 cups canned crushed tomatoes
1 cup yellow corn kernels
1/2 cup broccoli
florets, lightly steamed
1 cup pre-cooked lentils
1 Tablespoon dried red pepper flakes
Salt and pepper to taste
In a stew pot, boil well-cleaned chopped leek and shredded carrot in water until tender. Drain well and add remaining ingredients. Cook until well heated.
You may want to add a bit of pre-cooked brown rice or your favorite herb seasoning.
Total Calories Per Serving: 168
Fat: 1 gram
LENTILS CURRIED WITH RHUBARB AND POTATOES
(Serves 4)
An unusual recipe from India.
1 cup dry ';orange'; lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut
Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside.
Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400潞 until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.
Dust!
there are some FANTASTIC veggie recipes on
www.tarladalal.com
mainly Indian food but also continental - vegetarian and no eggs
the site features 1 free recipe everyday but go to the 'contributed recipes' section and there are some nice ones on there
try the rice and biryani section - some really good and easy to make rice dishes with curries and sabjees and if you have some money to spare, then trust me, its worthwhile buying her books !!
she has books on all kinds of indian foods, plus mexican / chinese (you wil be surprised at her ideas of veggie chinese food!)
good luck ! :)
u can cook maggi noodles if u like, other things u can fry cabbage using onions and other spices. if u like sandwiches they are easy to make. u can stuff lettuce, tamotoes, onions, pickles in a pocket pita. top it up with ranch or mayo. ( u can get different pickles from a mexican shop) apply some butter on the bread if u want to.some cheese if u like. try it out. i know it can be difficult if your a vegetarian.
broccoli %26amp; pasta.
One of my favorites is a veggie omlette. Take eggs, onions, bell peppers, cheese, and whatever else you think sounds good. Beat them all together and cook on the stove. If you mess up the omlette part, don't worry, it tastes just as good as scrambled eggs with veggies.
http://vegetarian.allrecipes.com/
Yahoo groups has a group called the Shortcut vegetarian. Lots of simple recipes.
quorn in wholegrain mustard sauce 1 bag chicken style quorn
1/2 red pepper 1/2 green pepper baby-corn 1/2 courgette cornfour milk english mustard and wholegrain mustard,
stir fry veg %26amp;quorn boil milk make cornflour paste with water add mustards to boiled milk add milk to cornflour paste add to quorn %26amp; veg put in pan simmer to thick sauce
Thanks!Quick and Easy Vegetarian Recipe?
WOW..i just found out what kind of veggie i am..wicked!
as for your query..
do what in doing today...leek and potato soup
just ruffly chop lots of leeks, potato's
boils half a pan of water, add a cup of lentils, half boil them, add the veg, simmer for 1 hour, then add lots of what ever herbs spices you fancy (i cheat and bung in mixed herbs, some garlic salt, lots of pepper), simmer away adding more water if you want it a bit more runny, for about 10 minutes
hey presto, grub
you don't have to stand there watching it, just surf the net or something in between chucking stuff in the pot
it tastes great with some garlic bread to dunk, sprinkle some nice cheese on top for a change too and will feed 1 person for two days easyQuick and Easy Vegetarian Recipe?
Risotto of fresh (wild) mushrooms
Ingredients
350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms), cleaned and sliced
1 medium onion, finely chopped
125g/4oz butter
350g12oz arborio rice
1 litre/1戮 pint good stock
at least 110g/4oz fresh parmesan
1 tbsp best olive oil
salt and freshly ground black pepper
Method
1. In a large pan bring the stock almost to the boil and keep hot on a very low flame.
2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.
3. Add the rice, stir well and cook until well coated and slightly translucent.
4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.
5. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan.
6. Serve at once with the rest of the parmesan on the table
eggplant parmagana. it is so easy. you can llook it up on the web. or you can use this recipe
last night i tried something new and i didn't realize how easy it was to make.
eggplant parmigiana
depending on people you are feeding
serves 4 people
one large eggplant peeled and sliced into 1/2 inch Thick slices long ways
2/3cup parm cheese
1/2 cup mozzarella cheese
1 container of marinara (unless you want to make your own)
1 egg beaten
1 cup flour
oil for frying
dip the slices of eggplant in egg then into flour and fry for 4-6 minutes or until brown turning only once.
pat oil with paper towel
spread the fried eggplant in a cooking dish (i used corning ware) in one layer. if you need to cut some to place them that is fine
top with the parm cheese
top with the marinara sauce
top with the mozzarella cheese and bake uncovered for 10-12 minutes at 400 degrees
serve over spaghetti or fettuccine noodles
and
serve with some nice fresh garlic bread
it was so easy. plus you can get the recipe out the betty crocker cook book.
my hubby liked it a lot. i will def make again
beans on toast.
Boca Burgers are good...Try salads,
If you cook veg in a tomartoey sauce with veg and beans its yummy by itself or in a jacket potatoe or with couscous and it v yummy with lots of cheese on it
Microwave UncleBen's brown rice for about 60 secs then put in a pan with tinned sweetcorn, red kidney beans etc and a bit of pesto sauce to flavour. Heat, stir and eat
LENTIL SALAD
(Serves 5)
A classic salad for all seasons.
1 cup pre-cooked green lentils
1 cup pre-cooked orange lentils
1/2 cup celery, finely chopped
1 cup steamed green beans, finely cut
1/4 cup freshly chopped parsley
Dressing:
1 Tablespoon mild, prepared mustard
Salt and pepper to taste
Dash of lemon juice
1/2 cup reduced fat
Italian dressing
1 ripe tomato, cut into wedges
1/4 cup finely chopped chives
Small head of lettuce, shredded
In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives.
Serve with crusty whole wheat bread.
Total Calories Per Serving: 149
Fat: 3 grams
LENTIL AND LEEK RISOTTO
(Serves 4)
Enjoy this delicious dish.
2 cups well-scrubbed leeks, chopped
1 clove garlic, minced
1/2 cup red pepper, finely chopped
1 Tablespoon olive oil
3 cups vegetable broth or water
1-1/4 cups brown rice
Salt and pepper to taste
Pinch of basil
1 cup pre-cooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots
In a 4-quart deep pot with cover, saut茅 leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.
Total Calories Per Serving: 368
Fat: 6 grams
LENTIL SOUP
(Serves 4)
A sturdy and economical soup.
2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely diced
1 large tomato, peeled and diced
1 small stalk celery, diced
1 small carrot, slivered
1/4 cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives
In a deep soup pot, saut茅 shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.
Total Calories Per Serving: 224
Fat: 3 grams
SPICY LENTIL AND PEPPER SAUCE FOR PASTA OR RICE
(Serves 4)
A healthy and unusual gourmet treat.
1 Tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup green and red bell pepper, finely chopped
1 large tomato, diced
1 cup vegetable juice
1 cup pre-cooked lentils
2 cooked, peeled hot chilies, finely minced (canned or fresh)
Pinch of basil
Salt and pepper to taste
In a deep pot, saut%26amp;233; onions, garlic, and peppers in heated olive oil. Stir often. Cover and reduce heat to low, add tomato and juice, and simmer for 20 minutes. Add cooked lentils and seasonings (including chilies). Heat thoroughly before serving. If the mixture seems too dry at any time, add a few spoonfuls of water.
Serve sauce over cooked pasta or brown rice.
Total Calories Per Serving (without pasta): 145
Fat: 4 grams
LENTIL AND FIVE VEGETABLE STEW
(Serves 4)
A fat-free stew loaded with flavor.
1 large leek stalk, finely chopped
1 large carrot, shredded
2 cups water
1-1/2 cups canned crushed tomatoes
1 cup yellow corn kernels
1/2 cup broccoli
florets, lightly steamed
1 cup pre-cooked lentils
1 Tablespoon dried red pepper flakes
Salt and pepper to taste
In a stew pot, boil well-cleaned chopped leek and shredded carrot in water until tender. Drain well and add remaining ingredients. Cook until well heated.
You may want to add a bit of pre-cooked brown rice or your favorite herb seasoning.
Total Calories Per Serving: 168
Fat: 1 gram
LENTILS CURRIED WITH RHUBARB AND POTATOES
(Serves 4)
An unusual recipe from India.
1 cup dry ';orange'; lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut
Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside.
Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400潞 until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.
Dust!
there are some FANTASTIC veggie recipes on
www.tarladalal.com
mainly Indian food but also continental - vegetarian and no eggs
the site features 1 free recipe everyday but go to the 'contributed recipes' section and there are some nice ones on there
try the rice and biryani section - some really good and easy to make rice dishes with curries and sabjees and if you have some money to spare, then trust me, its worthwhile buying her books !!
she has books on all kinds of indian foods, plus mexican / chinese (you wil be surprised at her ideas of veggie chinese food!)
good luck ! :)
u can cook maggi noodles if u like, other things u can fry cabbage using onions and other spices. if u like sandwiches they are easy to make. u can stuff lettuce, tamotoes, onions, pickles in a pocket pita. top it up with ranch or mayo. ( u can get different pickles from a mexican shop) apply some butter on the bread if u want to.some cheese if u like. try it out. i know it can be difficult if your a vegetarian.
broccoli %26amp; pasta.
One of my favorites is a veggie omlette. Take eggs, onions, bell peppers, cheese, and whatever else you think sounds good. Beat them all together and cook on the stove. If you mess up the omlette part, don't worry, it tastes just as good as scrambled eggs with veggies.
http://vegetarian.allrecipes.com/
Yahoo groups has a group called the Shortcut vegetarian. Lots of simple recipes.
quorn in wholegrain mustard sauce 1 bag chicken style quorn
1/2 red pepper 1/2 green pepper baby-corn 1/2 courgette cornfour milk english mustard and wholegrain mustard,
stir fry veg %26amp;quorn boil milk make cornflour paste with water add mustards to boiled milk add milk to cornflour paste add to quorn %26amp; veg put in pan simmer to thick sauce
I need a few SANDWICH SPREAD recipes vegetarian as well as fish & meat - could anybody please suggest few?
I cannot find anything ready-made in the Supermarkets - except the cheese spreads or peanut butter or of course sweetened stuff like marmalade or jam.
I want to prepare my own SANDWICH SPREADS using FISH, MINCED MEATS, VEGETABLES, ETC. Any great ideas? Also it is important to preserve the itenm for atleast a month in a refrigerator.I need a few SANDWICH SPREAD recipes vegetarian as well as fish %26amp; meat - could anybody please suggest few?
TUNA FISH SANDWICH SPREAD
1 lg. can tuna
1 sm. jar pimientos
1 c. Miracle Whip
1 pkg. unflavored gelatin
1 can mushroom soup
1 tsp. onion juice or grated onion
Mix all ingredients together. Put 1/4 cup water to mix gelatin. Let set in refrigerator at least 3 hours before making sandwiches.
SANDWICH SPREAD FOR LEFTOVER MEAT
2 c. meat turkey, roast or chicken
3 tbsp. Miracle Whip or salad dressing
3 dill pickles
1 sm. onion
Grind cooked meat. Add salad dressing, might need more than 3 tablespoons. Cut pickles into small chunks then add to meat. Dice onion then add to meat. Stir with spoon. Add a little season if wanted. If needed to moisten add a little milk or pickle juice
VEGETABLE SANDWICH SPREAD
8 oz. cream cheese
3/4 c. pecans, chopped fine
1/4 c. onions, chopped fine
1/4 c. bell pepper, chopped fine
3 tbsp. catsup
3 boiled eggs, chopped fine
3/4 tsp. salt
Dash pepper
Mix all ingredients and spread on bread for sandwich.I need a few SANDWICH SPREAD recipes vegetarian as well as fish %26amp; meat - could anybody please suggest few?
You can Hummus as a spread for sandwiches. (It is great on pita bread or nan bread with roasted veggies.)
You can also add roasted red pepper for a fabulous colour and flavour.
HUMMUS
50mL (1/4 c) water
250mL (1 c) drained canned chickpeas
4 mL (3/4tsp) crushed garlic (I add twice as much garlic, but I love garlic)
25 mL (2 tbsp) lemon juice
20 mL (4 tsp) olive oil
50 mL (1/4 c) tahini (can use peanut butter if you don't have Tahini)
15mL (1 tbsp) chopped fresh parsley
Add everything into a food processor and process until creamy and smooth.
Serve with pita bread pieces, fresh veggies and/or crackers for an appetizer.
Ones you make yourself probably won't last longer than a week in the fridge. Try vegemite or truffle or olive spread from the store.
Have you thought of using soy bean? It's the latest craze in the culinary world using Edamame, a bit of garlic (oven roasted preferably), some lemon juice (and lemon zest would be great), if available a bit of truffle oil (just plain extra virgin olive oil is fine), and seasonings. The combination of edamame and lemon is just divine, and if planning a get together it is relatively cheap yet fashionable. It would be perfect for a summer treat. The lack of use of dairies would also make it last for quite a bit longer than your regular supermarket spreads.
An oldie but a good one if you like strong flavours is a black olive tapanard. You can use a food processor. Just mince finely 5/8ths pitted black olives, 2/8'ths sundried tomatoes (de-cored), and mix in 1/8th olive oil. Add anchoives to taste, I usually end up using a can (about 150 g) per litter of tapanard I make, but everybody has different likes and dislikes. Store like this. To give it an extra kick, you can crumble a bit of goat cheese on top to serve.
Meats are rather simple, just cut any piece of meat very thinly and mince it with a knife. Add a bit of oil and some vinegar of your liking. Once you've added the vinegar and oil, the meat last about a week in the fridge, though the tougher the type of cut the longer i'd wait before using it. Usually, any type of meat that has been marinated for 24 hours should taste fine, and the vinegar itself works as a preservative making the raw meat eddible. Finish it off with some chopped fresh herbs such as thyme or whichever herbal flavours you personally preffer.
Sadly, for fish, right now the season only calls for trout and even though we serve it at my restaurant, it is only to give the alternative of a seasonal fish. If I had it my way, I wouldn't touch trout with a ten foot pole.
As you can see, most of these items are geared towards a summer spread menu, seeing how it's the season we are entering in the northern hemisphere. Even though they are very basic and simple recipes, I personally enjoy them. Hope this answer helped.
I want to prepare my own SANDWICH SPREADS using FISH, MINCED MEATS, VEGETABLES, ETC. Any great ideas? Also it is important to preserve the itenm for atleast a month in a refrigerator.I need a few SANDWICH SPREAD recipes vegetarian as well as fish %26amp; meat - could anybody please suggest few?
TUNA FISH SANDWICH SPREAD
1 lg. can tuna
1 sm. jar pimientos
1 c. Miracle Whip
1 pkg. unflavored gelatin
1 can mushroom soup
1 tsp. onion juice or grated onion
Mix all ingredients together. Put 1/4 cup water to mix gelatin. Let set in refrigerator at least 3 hours before making sandwiches.
SANDWICH SPREAD FOR LEFTOVER MEAT
2 c. meat turkey, roast or chicken
3 tbsp. Miracle Whip or salad dressing
3 dill pickles
1 sm. onion
Grind cooked meat. Add salad dressing, might need more than 3 tablespoons. Cut pickles into small chunks then add to meat. Dice onion then add to meat. Stir with spoon. Add a little season if wanted. If needed to moisten add a little milk or pickle juice
VEGETABLE SANDWICH SPREAD
8 oz. cream cheese
3/4 c. pecans, chopped fine
1/4 c. onions, chopped fine
1/4 c. bell pepper, chopped fine
3 tbsp. catsup
3 boiled eggs, chopped fine
3/4 tsp. salt
Dash pepper
Mix all ingredients and spread on bread for sandwich.I need a few SANDWICH SPREAD recipes vegetarian as well as fish %26amp; meat - could anybody please suggest few?
You can Hummus as a spread for sandwiches. (It is great on pita bread or nan bread with roasted veggies.)
You can also add roasted red pepper for a fabulous colour and flavour.
HUMMUS
50mL (1/4 c) water
250mL (1 c) drained canned chickpeas
4 mL (3/4tsp) crushed garlic (I add twice as much garlic, but I love garlic)
25 mL (2 tbsp) lemon juice
20 mL (4 tsp) olive oil
50 mL (1/4 c) tahini (can use peanut butter if you don't have Tahini)
15mL (1 tbsp) chopped fresh parsley
Add everything into a food processor and process until creamy and smooth.
Serve with pita bread pieces, fresh veggies and/or crackers for an appetizer.
Ones you make yourself probably won't last longer than a week in the fridge. Try vegemite or truffle or olive spread from the store.
Have you thought of using soy bean? It's the latest craze in the culinary world using Edamame, a bit of garlic (oven roasted preferably), some lemon juice (and lemon zest would be great), if available a bit of truffle oil (just plain extra virgin olive oil is fine), and seasonings. The combination of edamame and lemon is just divine, and if planning a get together it is relatively cheap yet fashionable. It would be perfect for a summer treat. The lack of use of dairies would also make it last for quite a bit longer than your regular supermarket spreads.
An oldie but a good one if you like strong flavours is a black olive tapanard. You can use a food processor. Just mince finely 5/8ths pitted black olives, 2/8'ths sundried tomatoes (de-cored), and mix in 1/8th olive oil. Add anchoives to taste, I usually end up using a can (about 150 g) per litter of tapanard I make, but everybody has different likes and dislikes. Store like this. To give it an extra kick, you can crumble a bit of goat cheese on top to serve.
Meats are rather simple, just cut any piece of meat very thinly and mince it with a knife. Add a bit of oil and some vinegar of your liking. Once you've added the vinegar and oil, the meat last about a week in the fridge, though the tougher the type of cut the longer i'd wait before using it. Usually, any type of meat that has been marinated for 24 hours should taste fine, and the vinegar itself works as a preservative making the raw meat eddible. Finish it off with some chopped fresh herbs such as thyme or whichever herbal flavours you personally preffer.
Sadly, for fish, right now the season only calls for trout and even though we serve it at my restaurant, it is only to give the alternative of a seasonal fish. If I had it my way, I wouldn't touch trout with a ten foot pole.
As you can see, most of these items are geared towards a summer spread menu, seeing how it's the season we are entering in the northern hemisphere. Even though they are very basic and simple recipes, I personally enjoy them. Hope this answer helped.
Healthy, vegetarian low-fat, low-carb, high-fiber recipes?
Any ideas?Healthy, vegetarian low-fat, low-carb, high-fiber recipes?
This site is really cool:
http://www.calorieking.com/recipes/Veget鈥?/a>
You click on the icons besides the spaghetti picture and it will let you know the amount of fibber, carb and etc. This is a vegg recipe.Healthy, vegetarian low-fat, low-carb, high-fiber recipes?
High protein lentil pasta with broccoli is one of my favorites; here is the link to the recipe:
http://www.elanaspantry.com/2007/06/28/p鈥?/a>
For a tasty snack I would reccomend this one for easy homemade granola:
http://www.elanaspantry.com/2007/09/11/g鈥?/a>
Good luck and I hope this helps.
This site is really cool:
http://www.calorieking.com/recipes/Veget鈥?/a>
You click on the icons besides the spaghetti picture and it will let you know the amount of fibber, carb and etc. This is a vegg recipe.Healthy, vegetarian low-fat, low-carb, high-fiber recipes?
High protein lentil pasta with broccoli is one of my favorites; here is the link to the recipe:
http://www.elanaspantry.com/2007/06/28/p鈥?/a>
For a tasty snack I would reccomend this one for easy homemade granola:
http://www.elanaspantry.com/2007/09/11/g鈥?/a>
Good luck and I hope this helps.
I need a recipe for vegetarian or seafood pasteles?
I love pasteles, but now the only meat that I eat is seafood. I miss eating pasteles. Does anyone have a good recipe for pasteles for vegetarians or those, who just eat fish.
Thanks in advanceI need a recipe for vegetarian or seafood pasteles?
sorry i cant help with that, but maybe try another vegetarian specialty which is liked by many.. Its from the middle east and its called Falafel, made from crushed chick peas and parsley... Very nice...
try this website for the recipe : http://www.recipezaar.com/162691I need a recipe for vegetarian or seafood pasteles?
do u mean pasteis u can use cheese,tomato,egg plant,palmito,if it is pasteis good luck
Thanks in advanceI need a recipe for vegetarian or seafood pasteles?
sorry i cant help with that, but maybe try another vegetarian specialty which is liked by many.. Its from the middle east and its called Falafel, made from crushed chick peas and parsley... Very nice...
try this website for the recipe : http://www.recipezaar.com/162691I need a recipe for vegetarian or seafood pasteles?
do u mean pasteis u can use cheese,tomato,egg plant,palmito,if it is pasteis good luck
Anyone know any EASY vegetarian Asian recipes??? Please!?
Thanks so much for your help!!!Anyone know any EASY vegetarian Asian recipes??? Please!?
Moong dal :
1 cup moong dal yellow split
3-4 cups water, boil in suitable pan
add fried onions, green chilis, some dried red chilis, salt
enough for serving 4-6
eat with warmed chapathis, cooked white rice, tortillas, naan. EASYAnyone know any EASY vegetarian Asian recipes??? Please!?
DwenJangGook, spicy Korean soup
3 tablespoons bean paste (Denjang)
2 tablespoons korean red pepper paste (Gochujang)
1/2 cup shiitake mushroom
1 zucchini
1/2 onion
8 jalapenos
4 garlic cloves
1/2 cup green onion
6 ounces firm tofu
30 ounces water
salt
pepper
Slice up all the veggies and cube tofu to similar sizes to ensure even cooking.
Add all ingredients to pot and cover on high heat.
Bring to a boil and reduce heat to a simmer.
Let cook for 15-20 minutes.
Add salt and pepper to taste.
this is great whether you are veggie or no. yummy.
Here's an easy Indian recipe that my family makes often. It's called channa.
You just need some oil for frying (couple tablespoons), a big can of garbanzo beans, an onion or two (I like 2), and the following spices: ground cumin, ground chili powder and cayenne pepper. Oh, and water and salt and black pepper.
Warm the oil in a soup pot. Chop the onion and sautee it. You want to let the onions get brown, but not burned. Simply golden onions won't impart enough flavor for this. They have to get a little caramelized. Once ready, add the spices to the oil. The spices should be: 3 parts cumin, 3 parts chili powder, 1 part cayenne pepper. I usually use a teaspoon as the unit of measure. If you're sensitive to spice, cut back on the cayenne, it is a lot more spicy than the chili. The spices have to fry in the oil a bit, until aromatic. Don't let them burn. They only need like 30 s or so. Now, add the drained and rinsed garbanzo beans, stir everything up really well, and add water. How much depends on how much you want it to be like a soup. I usually add a volume of water equal to the volume of the beans. A bit less water is also fine, if you want it thicker. Salt and pepper to your taste. Now, you just bring it up to a boil, and then simmer with a lid on for at least half an hour. If you want the beans softer, simmer longer.
It's good with a big hunk of French bread, or other thick bread. I prefer that kind of bread with this, not Indian bread. Although rotis are also good with it, but Western bread absorbs the liquid, which I like.
It's even better the next day!
Something with tofu in it. You use tofu which is soy product instead of meat. Tofu has little flavour so you need to put ginger, celery and peppers in the recipe. I would wok it on hot and just allow the flavours to meld. You put in some other veggies like cauliflower and broccoli to add colour.
i am soo happy to explain a fantastic vegetarian stuff for my dearest friends .needed potato.carrot.beans.please all cut in to half and then put into the pan after put water and half spoon of salt ok now boil it around half and hours.ok vegi soup ready.
http://www.theveggietable.com/recipes/misosoup.html
click that ^ and get cooking ! (:
Moong dal :
1 cup moong dal yellow split
3-4 cups water, boil in suitable pan
add fried onions, green chilis, some dried red chilis, salt
enough for serving 4-6
eat with warmed chapathis, cooked white rice, tortillas, naan. EASYAnyone know any EASY vegetarian Asian recipes??? Please!?
DwenJangGook, spicy Korean soup
3 tablespoons bean paste (Denjang)
2 tablespoons korean red pepper paste (Gochujang)
1/2 cup shiitake mushroom
1 zucchini
1/2 onion
8 jalapenos
4 garlic cloves
1/2 cup green onion
6 ounces firm tofu
30 ounces water
salt
pepper
Slice up all the veggies and cube tofu to similar sizes to ensure even cooking.
Add all ingredients to pot and cover on high heat.
Bring to a boil and reduce heat to a simmer.
Let cook for 15-20 minutes.
Add salt and pepper to taste.
this is great whether you are veggie or no. yummy.
Here's an easy Indian recipe that my family makes often. It's called channa.
You just need some oil for frying (couple tablespoons), a big can of garbanzo beans, an onion or two (I like 2), and the following spices: ground cumin, ground chili powder and cayenne pepper. Oh, and water and salt and black pepper.
Warm the oil in a soup pot. Chop the onion and sautee it. You want to let the onions get brown, but not burned. Simply golden onions won't impart enough flavor for this. They have to get a little caramelized. Once ready, add the spices to the oil. The spices should be: 3 parts cumin, 3 parts chili powder, 1 part cayenne pepper. I usually use a teaspoon as the unit of measure. If you're sensitive to spice, cut back on the cayenne, it is a lot more spicy than the chili. The spices have to fry in the oil a bit, until aromatic. Don't let them burn. They only need like 30 s or so. Now, add the drained and rinsed garbanzo beans, stir everything up really well, and add water. How much depends on how much you want it to be like a soup. I usually add a volume of water equal to the volume of the beans. A bit less water is also fine, if you want it thicker. Salt and pepper to your taste. Now, you just bring it up to a boil, and then simmer with a lid on for at least half an hour. If you want the beans softer, simmer longer.
It's good with a big hunk of French bread, or other thick bread. I prefer that kind of bread with this, not Indian bread. Although rotis are also good with it, but Western bread absorbs the liquid, which I like.
It's even better the next day!
Something with tofu in it. You use tofu which is soy product instead of meat. Tofu has little flavour so you need to put ginger, celery and peppers in the recipe. I would wok it on hot and just allow the flavours to meld. You put in some other veggies like cauliflower and broccoli to add colour.
i am soo happy to explain a fantastic vegetarian stuff for my dearest friends .needed potato.carrot.beans.please all cut in to half and then put into the pan after put water and half spoon of salt ok now boil it around half and hours.ok vegi soup ready.
http://www.theveggietable.com/recipes/misosoup.html
click that ^ and get cooking ! (:
I need a Vegetarian Maltesian recipe, do you have one?
It can not be a dessert and it has to be able to be done in 22 minutes.I need a Vegetarian Maltesian recipe, do you have one?
This is going to take 45minutes ,so give them a glass of wine before dinner and chit chat for a while..
Veggie Risotto
2 cups chicken-like or veggie stock
4 cups water
1-2 cloves garlic, minced
1 medium onion, diced smallish
1 small bulb fennel, diced smallish
1 1/2 cups arborio rice
3/4 cup dry white wine (optional)
8 oz mushrooms, coarsely chopped
2 tbs chopped fresh oregano
2 tbs chopped fresh sage
salt and pepper to taste
Combine stock and water in a pot and bring to a boil, then turn down to
barely simmering. While it is warming up, chop your veggies. Saute onion,
fennel and garlic using either wine or stock to keep them from sticking,
until softened in a large nonstick skillet over medium low heat. Add rice and
wine. Stir a bit to coat the rice. Once the mixture dries out add 1/2 cup
broth and stir. When the it starts to dry out again add another 1/2 cup of
broth and stir. Keep this pattern up - you don't have to stir constantly, but
you do need to do it about every 1-2 minutes. Keep adding broth as needed to
keep it from sticking. After about 10-15 minutes add the mushrooms and herbs.
Keep stirring and adding stock another 5-10 minutes checking the rice to see
if it is done. If you run out of stock before the rice is done, just add hot
water as needed. Mine usually takes 25-30 minutes.
Season w/ salt an pepper as desired. If you do the dairy thing, top with parmesan cheese.low rate loans
This is going to take 45minutes ,so give them a glass of wine before dinner and chit chat for a while..
Veggie Risotto
2 cups chicken-like or veggie stock
4 cups water
1-2 cloves garlic, minced
1 medium onion, diced smallish
1 small bulb fennel, diced smallish
1 1/2 cups arborio rice
3/4 cup dry white wine (optional)
8 oz mushrooms, coarsely chopped
2 tbs chopped fresh oregano
2 tbs chopped fresh sage
salt and pepper to taste
Combine stock and water in a pot and bring to a boil, then turn down to
barely simmering. While it is warming up, chop your veggies. Saute onion,
fennel and garlic using either wine or stock to keep them from sticking,
until softened in a large nonstick skillet over medium low heat. Add rice and
wine. Stir a bit to coat the rice. Once the mixture dries out add 1/2 cup
broth and stir. When the it starts to dry out again add another 1/2 cup of
broth and stir. Keep this pattern up - you don't have to stir constantly, but
you do need to do it about every 1-2 minutes. Keep adding broth as needed to
keep it from sticking. After about 10-15 minutes add the mushrooms and herbs.
Keep stirring and adding stock another 5-10 minutes checking the rice to see
if it is done. If you run out of stock before the rice is done, just add hot
water as needed. Mine usually takes 25-30 minutes.
Season w/ salt an pepper as desired. If you do the dairy thing, top with parmesan cheese.
What is a vegetarian Indian recipe?
I am making two main dishes. One is Chicken Masala, and the other is a vegetarian. Does anyone have any recipes for a vegetarian?What is a vegetarian Indian recipe?
Dal is nice, it's a lentil curry.
ARHAR DAL
Ingredients:
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste
How to make arhar dal:
* Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
* Add half of the ginger to the dal along with the cumin powder.
* When the dal is cooked and thick remove from the fire.
* Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
* When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.What is a vegetarian Indian recipe?
You can make something called Palak Paneer which is basically cooked spinach with cottage cheese. This is the recipe for it:
Ingredients :
*Paneer cubes 15-20 .
Onion chopped 1 No.
Garlic clove Chopped. 2 Nos
Salt To taste
Coriander Powder 1 Tsp.
Cumin Powder 1 Tsp.
Sugar 1/4 Tsp.
Oil 1 Tsp.
For Gravy :
Spinach 1 bunch.
Ginger small Piece 1.
Cinanamon small stick 1.
Green Serrano chillies 2 Nos or to Taste.
Onion small Chopped 1 No.
Tomato 1 NO
For Garnish :
Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste
Method
Wash %26amp; drain the water from Spinach. Chop them coarsely.
In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.
Cool %26amp; grind them coarsely to Paste.
In the same pan heat the oil, fry onions till translucent. Add Garlic %26amp; fry briefly. mix all the spice powders %26amp; stir.
Add the Spinach Paste %26amp; let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes %26amp; switch off the flame.Adjust the seasonings %26amp; Serve Garnished with Cream %26amp; Grated Cheese on top.
*Paneer these days is readily available in all Indian Grocery stores. or substitute with firm Tofu which is more healthier.
Paneer recipe.
1. paneer 250 grams ( cut into small cubes )
= cottage cheese (see basic paneer recipy)
2. onion 1 medium sized chopped
3. tomatoes 2 chopped
4. ginger garlic paste 1 teaspoon
5. cashew paste 1 teaspoon
6. fresh cream 2 teaspoon
7. salt to taste
8. black pepper 1/4 teaspoon
9 . oil 2 teaspoon
10 cumin seeds 1/2 teaspoon
11. garam masala 1/4 teaspoon
12 . corriander leaves 1 table spoon
fresh washed and finely chopped
Easy and Quick Paneer Recipy - Method
1 . in a non stick pan heat oil , u can also take a heavy bottomed pan instead of non stick.
2. add cumin seeds, when they crackle add onions.
3. when the onions are fried till pink add tomatoes.
4. now cook the tomatoes till oil separates and then add the cashew paste.
5. cook till 2 min and then add salt and garam masala and the pepper.
6. just stir for abt 30 seconds and now add little water say about 200 ml.
7 . let the water boil and then add paneer ( cottage cheese ) diced.
8 . cook for 5 min and now slowing the fire add fresh cream and mix well.
9. close the fire after 1 min.
10 . sprinkle chopped corriander leaves
serve hot.
http://www.sanatansociety.org/indian_veg鈥?/a>
Dal is nice, it's a lentil curry.
ARHAR DAL
Ingredients:
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste
How to make arhar dal:
* Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
* Add half of the ginger to the dal along with the cumin powder.
* When the dal is cooked and thick remove from the fire.
* Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
* When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.What is a vegetarian Indian recipe?
You can make something called Palak Paneer which is basically cooked spinach with cottage cheese. This is the recipe for it:
Ingredients :
*Paneer cubes 15-20 .
Onion chopped 1 No.
Garlic clove Chopped. 2 Nos
Salt To taste
Coriander Powder 1 Tsp.
Cumin Powder 1 Tsp.
Sugar 1/4 Tsp.
Oil 1 Tsp.
For Gravy :
Spinach 1 bunch.
Ginger small Piece 1.
Cinanamon small stick 1.
Green Serrano chillies 2 Nos or to Taste.
Onion small Chopped 1 No.
Tomato 1 NO
For Garnish :
Grated Cheese 1 Tbsp.
Cream 1 Tbsp or To Taste
Method
Wash %26amp; drain the water from Spinach. Chop them coarsely.
In a pan bring to boil or microwave on high for 8 minutes all the ingredients for gravy.
Cool %26amp; grind them coarsely to Paste.
In the same pan heat the oil, fry onions till translucent. Add Garlic %26amp; fry briefly. mix all the spice powders %26amp; stir.
Add the Spinach Paste %26amp; let cook for a couple of minutes till combined. Add the Paneer cubes cook for 2 minutes %26amp; switch off the flame.Adjust the seasonings %26amp; Serve Garnished with Cream %26amp; Grated Cheese on top.
*Paneer these days is readily available in all Indian Grocery stores. or substitute with firm Tofu which is more healthier.
Paneer recipe.
1. paneer 250 grams ( cut into small cubes )
= cottage cheese (see basic paneer recipy)
2. onion 1 medium sized chopped
3. tomatoes 2 chopped
4. ginger garlic paste 1 teaspoon
5. cashew paste 1 teaspoon
6. fresh cream 2 teaspoon
7. salt to taste
8. black pepper 1/4 teaspoon
9 . oil 2 teaspoon
10 cumin seeds 1/2 teaspoon
11. garam masala 1/4 teaspoon
12 . corriander leaves 1 table spoon
fresh washed and finely chopped
Easy and Quick Paneer Recipy - Method
1 . in a non stick pan heat oil , u can also take a heavy bottomed pan instead of non stick.
2. add cumin seeds, when they crackle add onions.
3. when the onions are fried till pink add tomatoes.
4. now cook the tomatoes till oil separates and then add the cashew paste.
5. cook till 2 min and then add salt and garam masala and the pepper.
6. just stir for abt 30 seconds and now add little water say about 200 ml.
7 . let the water boil and then add paneer ( cottage cheese ) diced.
8 . cook for 5 min and now slowing the fire add fresh cream and mix well.
9. close the fire after 1 min.
10 . sprinkle chopped corriander leaves
serve hot.
http://www.sanatansociety.org/indian_veg鈥?/a>
Do you have a nice easy vegetarian dinner recipe?
Something that could be enjoyed by children and adults too?Do you have a nice easy vegetarian dinner recipe?
tips for you hope like them
http://www.theveggietable.com/recipes/ea鈥?/a>
http://allrecipes.com/Recipes/Everyday-C鈥?/a>Do you have a nice easy vegetarian dinner recipe?
The other night I made a lentil pasta dish for me and my fiance, and he loved it. After we finished the whole thing, only a few hours later he asked me to make some more as a midnight snack. The recipe is up on my blog. Feel free to check it out!
Heres some great vegetarian kid friendly meals
http://vegetarian.about.com/od/kidfriend鈥?/a>
My mom has this really good recipe where there is a bunch of arugala, little tiny tomatoes, and grated parmesan on top! I'm not a big salad fan, but my mom can eat a whole bowl of this!
mac and cheeese. (batter if homemade then out of a box) wih sliced carrots or peppers (in strips) baked in some salt and pepper. but serve they carrots or peppers cold or chilled
if your sick of mac and cheese, make cheese sause and make rice and cheese. itsactually really good. brown rice, mac and cheese sauce, mixed together, VOILA!
cheesy pasta! :D
That's one of my favourite foods!
tips for you hope like them
http://www.theveggietable.com/recipes/ea鈥?/a>
http://allrecipes.com/Recipes/Everyday-C鈥?/a>Do you have a nice easy vegetarian dinner recipe?
The other night I made a lentil pasta dish for me and my fiance, and he loved it. After we finished the whole thing, only a few hours later he asked me to make some more as a midnight snack. The recipe is up on my blog. Feel free to check it out!
Heres some great vegetarian kid friendly meals
http://vegetarian.about.com/od/kidfriend鈥?/a>
My mom has this really good recipe where there is a bunch of arugala, little tiny tomatoes, and grated parmesan on top! I'm not a big salad fan, but my mom can eat a whole bowl of this!
mac and cheeese. (batter if homemade then out of a box) wih sliced carrots or peppers (in strips) baked in some salt and pepper. but serve they carrots or peppers cold or chilled
if your sick of mac and cheese, make cheese sause and make rice and cheese. itsactually really good. brown rice, mac and cheese sauce, mixed together, VOILA!
cheesy pasta! :D
That's one of my favourite foods!
Need vegetarian/fish recipes?
Hi, I need to find some recipes for vegetarian food also some which include fish would be helpful. Please, not evangelizing about eating fish or not, I just want recipes. I'd love to find a website that had these recipes.Need vegetarian/fish recipes?
Here are a few websites:
http://www.vegcooking.com/
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
http://vegweb.com/
http://www.recipezaar.com/recipes/vegeta鈥?/a>
http://www.epicurious.com/tools/searchre鈥?/a>Need vegetarian/fish recipes?
Well, I'm not evangelizing, but a vegetarian recipe wouldn't include fish. If you want a fish recipe with some vegetables, try a grilled filet of sole with sesame/olive oil asparagus on the side. There's a ton of good recipes on the internet.
The best fish is always the lest seasoned. I love to bake salmon with a squeeze of lemon juice, salt and pepper. If you need a bit of something else, mix a splash of sesame oil, brown sugar and minced ginger -- heavenly!!
either go on veggie recipe sites or fish recipe sites
which ever you fancy
try the vegetarian socitey webby for some or just google it
xxx
Here are a few websites:
http://www.vegcooking.com/
http://allrecipes.com/Recipes/Everyday-C鈥?/a>
http://vegweb.com/
http://www.recipezaar.com/recipes/vegeta鈥?/a>
http://www.epicurious.com/tools/searchre鈥?/a>Need vegetarian/fish recipes?
Well, I'm not evangelizing, but a vegetarian recipe wouldn't include fish. If you want a fish recipe with some vegetables, try a grilled filet of sole with sesame/olive oil asparagus on the side. There's a ton of good recipes on the internet.
The best fish is always the lest seasoned. I love to bake salmon with a squeeze of lemon juice, salt and pepper. If you need a bit of something else, mix a splash of sesame oil, brown sugar and minced ginger -- heavenly!!
either go on veggie recipe sites or fish recipe sites
which ever you fancy
try the vegetarian socitey webby for some or just google it
xxx
Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Hi! Ok, I AM a vegetarian, have been for almost 14 years now, but my boyfriend likes meat. For the whole 2 years we have been together, I barely cook for him at all, and if I do it's veggie food. I would like to learn some simple, tasty meat dishes. Now remember, I cannot taste these while cooking, so be specific!!
Happy New Year!
Thanks!Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Why not BBQ some burgers for him, and BBQ whole portobello mushrooms for YOU! You can each put them on an onion roll with lettuce, tomato, onion %26amp; sliced avocados. (Make the burgers with lean ground sirloin; a package of dry onion soup mix per lb. of meat with 1 egg %26amp; some Italian seasoned bread crumbs).....
I make white pizza too, which is easy. You can put some shredded cooked chicken on his half, and leave yours plain. Use a tube of refrigerated pizza dough; make a white sauce with garlic and spread that on top. Then a layer of fresh mozzarella cheese; a layer of fresh spinach leaves; chopped sun-roasted peppers and cut-up artichoke hearts; kalamata olives; and a small package of feta cheese sprinkled all over it. Bake according to the dough package instructionsQuick and easy chicken or any meat recipes for a vegetarian!!!!!?
Ok, so if you can make yourself a decent vege stir fry, simply do that adjust the taste so its all good for you, slice thinly and fry some chicken or beef or something in another pan, then take out your serving of the vege stuff, stir the meat into the rest of the stir fry and serve that for him.
A good basic stir fry sauce combination is 1 clove minced garlic, 2 tablespoons vegetarian 'oyster' sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, a little bit of chilli powder or sauce if you like it spicy.
Get a couple chicken breasts, moisten them with milk, then mix some chili powder (about 2Tbsp) and about 1/4 cup parmesan cheese, dip the chicken in thi parmesan chili mixture, put it on a cookie sheet and bake at 350 for about 20 mins. It's delicious! Otherwise, why not cook him other things like specialty pastas (fetucinni alfredo, spaghetti caprese) or just some good sandwiches or something like that. Make him your fave food I'm sure he will learn to eat it!
Go to www.allrecipes.com. Each recipe has a rating and user comments so you know if others found it good or how they adapted the recipe. I'm in the same situation. My hubby is a meat eater, I'm a lifelong vegetarian born to vegetarian parents. The most important thing I've learned is that meat should be marinated to make it taste good. Super easy stuff is just a strip steak or a peice of chicken, buy a bottle of marinade, then cook it unitl it's done. Or, go to the deli and get something already made that you can just heat up.
r u mad to ask about non veg recipes in vegetarian group?
Happy New Year!
Thanks!Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Why not BBQ some burgers for him, and BBQ whole portobello mushrooms for YOU! You can each put them on an onion roll with lettuce, tomato, onion %26amp; sliced avocados. (Make the burgers with lean ground sirloin; a package of dry onion soup mix per lb. of meat with 1 egg %26amp; some Italian seasoned bread crumbs).....
I make white pizza too, which is easy. You can put some shredded cooked chicken on his half, and leave yours plain. Use a tube of refrigerated pizza dough; make a white sauce with garlic and spread that on top. Then a layer of fresh mozzarella cheese; a layer of fresh spinach leaves; chopped sun-roasted peppers and cut-up artichoke hearts; kalamata olives; and a small package of feta cheese sprinkled all over it. Bake according to the dough package instructionsQuick and easy chicken or any meat recipes for a vegetarian!!!!!?
Ok, so if you can make yourself a decent vege stir fry, simply do that adjust the taste so its all good for you, slice thinly and fry some chicken or beef or something in another pan, then take out your serving of the vege stuff, stir the meat into the rest of the stir fry and serve that for him.
A good basic stir fry sauce combination is 1 clove minced garlic, 2 tablespoons vegetarian 'oyster' sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, a little bit of chilli powder or sauce if you like it spicy.
Get a couple chicken breasts, moisten them with milk, then mix some chili powder (about 2Tbsp) and about 1/4 cup parmesan cheese, dip the chicken in thi parmesan chili mixture, put it on a cookie sheet and bake at 350 for about 20 mins. It's delicious! Otherwise, why not cook him other things like specialty pastas (fetucinni alfredo, spaghetti caprese) or just some good sandwiches or something like that. Make him your fave food I'm sure he will learn to eat it!
Go to www.allrecipes.com. Each recipe has a rating and user comments so you know if others found it good or how they adapted the recipe. I'm in the same situation. My hubby is a meat eater, I'm a lifelong vegetarian born to vegetarian parents. The most important thing I've learned is that meat should be marinated to make it taste good. Super easy stuff is just a strip steak or a peice of chicken, buy a bottle of marinade, then cook it unitl it's done. Or, go to the deli and get something already made that you can just heat up.
r u mad to ask about non veg recipes in vegetarian group?
Any one recommend any vegetarian meals or recipes?
Here's a couple of my favorites :)
Spaghetti Frittata
8 oz. spaghetti, uncooked
1 Tbsp. olive oil
1 medium onion, sliced
2 cups sliced fresh mushrooms
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes, undrained
8 eggs, lightly beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 350掳F. Cook pasta as directed on package. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min. or until most of the liquid has evaporated, stirring occasionally.
MIX pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
BAKE 10 min. or until center is set. Cut into 8 wedges to serve.
Easy Veggie Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
5 eggs, divided
1-1/2 cups KRAFT Shredded Cheddar %26amp; Monterey Jack Cheese, divided
1 medium onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 of a small red pepper, cut into strips
2 medium tomatoes, sliced
PREHEAT oven to 400掳F. Prepare stuffing mix as directed on package. Add 1 of the eggs; mix until well blended. Press firmly onto bottom of greased 9-inch square baking dish; sprinkle with 3/4 cup of the cheese. Set aside.
SPRAY medium nonstick skillet with cooking spray. Add onions; cook and stir 5 min. or until tender. Remove from heat; stir in spinach. Spoon half of the spinach mixture over cheese layer in baking dish; top evenly with peppers. Cover with layers of the remaining 3/4 cup cheese and remaining spinach mixture. Beat remaining 4 eggs lightly; pour over ingredients in baking dish. Top evenly with tomatoes.
BAKE 35 to 40 min. or until center is set.
Enchiladas
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sliced green onions
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Monterey Jack Cheese
2 cans (4 oz. each) chopped green chilies, drained
1/2 tsp. ground cumin
3 eggs
1 Tbsp. oil
12 corn tortillas
2 jars (8 oz. each) enchilada sauce
1 can (4-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 350掳F. Place half of the cream cheese and the onions in small bowl. Beat with electric mixer on medium speed until well blended; set aside for later use.
PLACE remaining cream cheese, the Cheddar cheese, Monterey Jack cheese, green chilies and cumin in large bowl. Beat with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition; set aside. Heat oil in medium skillet. Add tortillas; cook just until warmed. Spoon 2 Tbsp. of the cheese mixture onto each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with the enchilada sauce.
BAKE 20 min. or until heated through. Top with the reserved cream cheese mixture and the olives.
Eggplant Parmesan
1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
SPRAY 13x9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.
TOP with spaghetti sauce; cover.
BAKE at 400掳F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.
Veggie Taco Cornbread Pizza
1 pkg. (8-1/2 oz.) corn muffin mix
1 medium red or green pepper, finely chopped
1 cup frozen corn
1 can (15-1/2 oz.) black beans or kidney beans, drained, rinsed
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
PREHEAT oven to 400掳F. Prepare corn muffin batter as directed on package; spread into greased 12-inch pizza pan. Bake 8 to 10 minutes or until lightly browned.
MIX peppers, corn and beans in medium saucepan. Add seasoning mix and 3/4 cup water. Cook as directed on seasoning mix package; set aside. Sprinkle 1 cup of the cheese over crust; top with bean mixture and remaining cheese.
BAKE 4 to 5 minutes or until cheese is melted.
Creamy Tortellini
2 pkg. (9 oz. each) refrigerated three-cheese tortellini, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 bag (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes (about 1/2 pint)
COOK tortellini as directed on package.
MEANWHILE, place cream cheese in large skillet. Cook on low heat until cream cheese is melted, stirring occasionally. Whisk in milk gradually. Stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese and the black pepper. Add spinach; stir to coat. Drain pasta. Add to spinach mixture in skillet; mix lightly.
SPRINKLE with tomatoes and remaining 2 Tbsp. Parmesan cheese just before serving.Any one recommend any vegetarian meals or recipes?
When I went veggie two years ago, I found both the Quorn and Cauldron websites very useful for vegetarian meal information and really good recipes. Try quorn.co.uk and cauldronfoods.co.uk. Good luck!Any one recommend any vegetarian meals or recipes?
are yo ovo-lacto? try tortilla espanola its an omlette with potatos and onions in it -- its really good served with toast drizzled with olive oil and topped with crushed tomatos.
4-6 small potatos
1 onion
6 eggs
4 tablespoons water
olive oil
in a non stick pan fry the potatos and onion in some olive oil until they are just a little brown -- mix the eggs and water and pour over the potatos and onion and let cook a few mins until it is mostly set but not deep brown -- 3-4 mins is usually good.
now comes the fun part. slide the tortilla on a plate. put the pan over the top of the plate and turn the whole thing over. cook the tortilla on the other side a couple more mins and it should be done.
you can make vegan caldo verde -- its portuguese and really good if you can find vegetarian chorizo. its a spicy sausage.
caldo verde --
6 cups water
1 cup port
2 lbs potatos cubed.
1 onion chopped
4 cloves garlic minced
1/2 teaspoon thyme
1 package sazon -- spanish yellow rice seasoning
combine all this and boil for about 15 mins
add
1 lb kale cut thin
1 package vegetarian chorizo cut thin (its still good without it).
cook 5 more mins and serve with crusty bread.
if you found vegetarian chorizo and sazon you can make my favorite -- potaje de garbanzos (spanish bean soup). Its similiar and served with a salad and bread is really really good.
1 bag garbanzos -- cooked fully.
2 lbs potatos cubed
1 tomato cubed
1 onion chopped
4 garlic cloves chopped
water to cover
2 packages sazon
1 teaspoon oregano
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon marjoram
cook all this for about 20 mins --
add 1 package vegetarian chorizo sliced thin
add and cook an additional 5 mins.
hope these get you started. there are lots of european dishes that easily adapt to vegetarian diets. salud!
try browsing these:
http://www.recipesource.com/special-diet鈥?/a>
This should get you started:
http://www.recipesource.com/special-diet鈥?/a>
Parmesan-Crusted Vegetarian Sandwiches:
6 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
8 thick slices of firm white or oatmeal bread
1 tablespoon plus 2 teaspoons mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
2 ripe avocados
2 tablespoons fresh lime juice
12 thin tomato slices
4 thin red onion slices
2 cups alfalfa sprouts
1. In a small bowl, blend the butter with the Parmesan and season with salt and pepper. Spread 1 side of each bread slice with the Parmesan butter. In another small bowl, blend the mayonnaise with the mustard. Halve and pit the avocados and thinly slice them lengthwise. Sprinkle the slices with the lime juice.
2. Put 2 to 3 slices of bread, buttered side down, in a large skillet set over moderate heat. Cook until the bottoms are crisp and deep brown, about 3 minutes. Remove from the pan and repeat with the remaining bread.
3. Put 4 of the cheese toasts on a work surface, browned side down. Arrange an avocado half and 3 tomato slices on each toast and season with salt and pepper. Top each with 1 onion slice, 1 tablespoon of the mustard-mayonnaise and 1/2 cup of alfalfa sprouts. Top with the remaining cheese toasts, browned side up.
Yield: MAKES 4 SANDWICHES
This is he site for the Vegetarian Society
http://www.vegsoc.org/cordonvert/recipes鈥?/a>
I normally go for the Quorn selection and then make Chilli-con-carne or bolognese etc as per usual but just add veggie meat instead of the real thing.
why don't you try www.recipesforvegans.co.uk for ideas.
Have you tried fajitas? Great with all veg and sure to go down a treat!
look very nice Watermelon Curry, i think this is the different curry actully i made this curry twice and its really testy.. i pass this secreat recipes to you... just tell me hows it..
Watermelon Curry
Preparation Time: 10 mins
Cooking Time: 20 mins
Ingredients
陆 watermelon
1 tsp paprika
陆 tsp ground turmeric
2 large cloves garlic, crushed
2 tbsp vegetable oil
2 tsp fennel seeds
陆 tsp nigella seeds (optional)
1/8 tsp fenugreek seeds (optional)
Juice of 陆 lime
To finish
1 tbsp toasted pumpkin or melon seeds
1 tbsp shredded mint leaves
Directions
1. Cut the melon into wedges, remove the seeds and cut the skin away. Cut the melon into 5cm cubes.
2. Put half the melon into a blender with the paprika, turmeric and garlic, blend until smooth and set aside.
3. Heat the oil in a large pan, add the fennel and the nigella and fenugreek if using, and cook for 15 seconds.
4. Add the blended melon and simmer until the mixture thickens and reduces by about one-third (about 15 minutes).
5. Add the watermelon chunks and simmer for 5 minutes. Finally, add the lime juice. Serve with plain rice, with the seeds and mint scattered over the top
and most important thing is that now eat it, but dont forget me.
ha ha ha
bye
Try mixed vegetables you get at any grocery store and mix them together with the rice when you are making rice in a pot.
Spaghetti Frittata
8 oz. spaghetti, uncooked
1 Tbsp. olive oil
1 medium onion, sliced
2 cups sliced fresh mushrooms
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes, undrained
8 eggs, lightly beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 350掳F. Cook pasta as directed on package. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min. or until most of the liquid has evaporated, stirring occasionally.
MIX pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
BAKE 10 min. or until center is set. Cut into 8 wedges to serve.
Easy Veggie Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
5 eggs, divided
1-1/2 cups KRAFT Shredded Cheddar %26amp; Monterey Jack Cheese, divided
1 medium onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 of a small red pepper, cut into strips
2 medium tomatoes, sliced
PREHEAT oven to 400掳F. Prepare stuffing mix as directed on package. Add 1 of the eggs; mix until well blended. Press firmly onto bottom of greased 9-inch square baking dish; sprinkle with 3/4 cup of the cheese. Set aside.
SPRAY medium nonstick skillet with cooking spray. Add onions; cook and stir 5 min. or until tender. Remove from heat; stir in spinach. Spoon half of the spinach mixture over cheese layer in baking dish; top evenly with peppers. Cover with layers of the remaining 3/4 cup cheese and remaining spinach mixture. Beat remaining 4 eggs lightly; pour over ingredients in baking dish. Top evenly with tomatoes.
BAKE 35 to 40 min. or until center is set.
Enchiladas
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sliced green onions
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Monterey Jack Cheese
2 cans (4 oz. each) chopped green chilies, drained
1/2 tsp. ground cumin
3 eggs
1 Tbsp. oil
12 corn tortillas
2 jars (8 oz. each) enchilada sauce
1 can (4-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 350掳F. Place half of the cream cheese and the onions in small bowl. Beat with electric mixer on medium speed until well blended; set aside for later use.
PLACE remaining cream cheese, the Cheddar cheese, Monterey Jack cheese, green chilies and cumin in large bowl. Beat with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition; set aside. Heat oil in medium skillet. Add tortillas; cook just until warmed. Spoon 2 Tbsp. of the cheese mixture onto each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with the enchilada sauce.
BAKE 20 min. or until heated through. Top with the reserved cream cheese mixture and the olives.
Eggplant Parmesan
1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
SPRAY 13x9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.
TOP with spaghetti sauce; cover.
BAKE at 400掳F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.
Veggie Taco Cornbread Pizza
1 pkg. (8-1/2 oz.) corn muffin mix
1 medium red or green pepper, finely chopped
1 cup frozen corn
1 can (15-1/2 oz.) black beans or kidney beans, drained, rinsed
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
PREHEAT oven to 400掳F. Prepare corn muffin batter as directed on package; spread into greased 12-inch pizza pan. Bake 8 to 10 minutes or until lightly browned.
MIX peppers, corn and beans in medium saucepan. Add seasoning mix and 3/4 cup water. Cook as directed on seasoning mix package; set aside. Sprinkle 1 cup of the cheese over crust; top with bean mixture and remaining cheese.
BAKE 4 to 5 minutes or until cheese is melted.
Creamy Tortellini
2 pkg. (9 oz. each) refrigerated three-cheese tortellini, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 bag (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes (about 1/2 pint)
COOK tortellini as directed on package.
MEANWHILE, place cream cheese in large skillet. Cook on low heat until cream cheese is melted, stirring occasionally. Whisk in milk gradually. Stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese and the black pepper. Add spinach; stir to coat. Drain pasta. Add to spinach mixture in skillet; mix lightly.
SPRINKLE with tomatoes and remaining 2 Tbsp. Parmesan cheese just before serving.Any one recommend any vegetarian meals or recipes?
When I went veggie two years ago, I found both the Quorn and Cauldron websites very useful for vegetarian meal information and really good recipes. Try quorn.co.uk and cauldronfoods.co.uk. Good luck!Any one recommend any vegetarian meals or recipes?
are yo ovo-lacto? try tortilla espanola its an omlette with potatos and onions in it -- its really good served with toast drizzled with olive oil and topped with crushed tomatos.
4-6 small potatos
1 onion
6 eggs
4 tablespoons water
olive oil
in a non stick pan fry the potatos and onion in some olive oil until they are just a little brown -- mix the eggs and water and pour over the potatos and onion and let cook a few mins until it is mostly set but not deep brown -- 3-4 mins is usually good.
now comes the fun part. slide the tortilla on a plate. put the pan over the top of the plate and turn the whole thing over. cook the tortilla on the other side a couple more mins and it should be done.
you can make vegan caldo verde -- its portuguese and really good if you can find vegetarian chorizo. its a spicy sausage.
caldo verde --
6 cups water
1 cup port
2 lbs potatos cubed.
1 onion chopped
4 cloves garlic minced
1/2 teaspoon thyme
1 package sazon -- spanish yellow rice seasoning
combine all this and boil for about 15 mins
add
1 lb kale cut thin
1 package vegetarian chorizo cut thin (its still good without it).
cook 5 more mins and serve with crusty bread.
if you found vegetarian chorizo and sazon you can make my favorite -- potaje de garbanzos (spanish bean soup). Its similiar and served with a salad and bread is really really good.
1 bag garbanzos -- cooked fully.
2 lbs potatos cubed
1 tomato cubed
1 onion chopped
4 garlic cloves chopped
water to cover
2 packages sazon
1 teaspoon oregano
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon marjoram
cook all this for about 20 mins --
add 1 package vegetarian chorizo sliced thin
add and cook an additional 5 mins.
hope these get you started. there are lots of european dishes that easily adapt to vegetarian diets. salud!
try browsing these:
http://www.recipesource.com/special-diet鈥?/a>
This should get you started:
http://www.recipesource.com/special-diet鈥?/a>
Parmesan-Crusted Vegetarian Sandwiches:
6 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
8 thick slices of firm white or oatmeal bread
1 tablespoon plus 2 teaspoons mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
2 ripe avocados
2 tablespoons fresh lime juice
12 thin tomato slices
4 thin red onion slices
2 cups alfalfa sprouts
1. In a small bowl, blend the butter with the Parmesan and season with salt and pepper. Spread 1 side of each bread slice with the Parmesan butter. In another small bowl, blend the mayonnaise with the mustard. Halve and pit the avocados and thinly slice them lengthwise. Sprinkle the slices with the lime juice.
2. Put 2 to 3 slices of bread, buttered side down, in a large skillet set over moderate heat. Cook until the bottoms are crisp and deep brown, about 3 minutes. Remove from the pan and repeat with the remaining bread.
3. Put 4 of the cheese toasts on a work surface, browned side down. Arrange an avocado half and 3 tomato slices on each toast and season with salt and pepper. Top each with 1 onion slice, 1 tablespoon of the mustard-mayonnaise and 1/2 cup of alfalfa sprouts. Top with the remaining cheese toasts, browned side up.
Yield: MAKES 4 SANDWICHES
This is he site for the Vegetarian Society
http://www.vegsoc.org/cordonvert/recipes鈥?/a>
I normally go for the Quorn selection and then make Chilli-con-carne or bolognese etc as per usual but just add veggie meat instead of the real thing.
why don't you try www.recipesforvegans.co.uk for ideas.
Have you tried fajitas? Great with all veg and sure to go down a treat!
look very nice Watermelon Curry, i think this is the different curry actully i made this curry twice and its really testy.. i pass this secreat recipes to you... just tell me hows it..
Watermelon Curry
Preparation Time: 10 mins
Cooking Time: 20 mins
Ingredients
陆 watermelon
1 tsp paprika
陆 tsp ground turmeric
2 large cloves garlic, crushed
2 tbsp vegetable oil
2 tsp fennel seeds
陆 tsp nigella seeds (optional)
1/8 tsp fenugreek seeds (optional)
Juice of 陆 lime
To finish
1 tbsp toasted pumpkin or melon seeds
1 tbsp shredded mint leaves
Directions
1. Cut the melon into wedges, remove the seeds and cut the skin away. Cut the melon into 5cm cubes.
2. Put half the melon into a blender with the paprika, turmeric and garlic, blend until smooth and set aside.
3. Heat the oil in a large pan, add the fennel and the nigella and fenugreek if using, and cook for 15 seconds.
4. Add the blended melon and simmer until the mixture thickens and reduces by about one-third (about 15 minutes).
5. Add the watermelon chunks and simmer for 5 minutes. Finally, add the lime juice. Serve with plain rice, with the seeds and mint scattered over the top
and most important thing is that now eat it, but dont forget me.
ha ha ha
bye
Try mixed vegetables you get at any grocery store and mix them together with the rice when you are making rice in a pot.
Can someone give me a good Vegetarian recipe with using these Vegtables...........?
Corn, Onion, pee's, green beans, brustle sprouts, and Garlic?
(sorry it's all I have right now till pay day XD)
I have other ingredients too, any ideas?Can someone give me a good Vegetarian recipe with using these Vegtables...........?
If you have butter, you could bake the brussel sprouts with garlic, butter and parsley.
WIth the corn and onion, you could make a corn rice. Its really good, I found the recipe at vegcooking.com
Awesome website for vegatarian/vegan recipes.
WIth the green beans, you could make a green bean casserole. You could put the onion in that to add some extra flavor.
If you have olive oil, you could saute the veggies in a little olive oil, rosemary, crushed red pepper, and italian seasoning, and add it on top of pasta.
Hope that helps! =)Can someone give me a good Vegetarian recipe with using these Vegtables...........?
Sautee the onion and corn together, add the peas afterwards, season with curry powder and mix with rice (or not, it will still be good)
Drizzle the green beans and brussell sprouts and garlic with olive oil, sprinkle with sea salt and roast them together on a baking sheet in a 375 degree F oven for about 45 min to 1 hour, they will be scrumptous!
Put a good steak on the bbq cook it untill it is nice and rare then put he rest of you dinner on theplate and enjoy screw Vegetarins
most are idiots
You just need milk and cheese and you got your self a vegetable quiche you need butter, flour, salt, eggs and you can make your quiche
Stir Fry them is soya sauce or whatever flavor you like and mix them with left over rice.... and can add other veggies you have and even add tofu, chick peas or kidney beans and its the best!low rate loans
(sorry it's all I have right now till pay day XD)
I have other ingredients too, any ideas?Can someone give me a good Vegetarian recipe with using these Vegtables...........?
If you have butter, you could bake the brussel sprouts with garlic, butter and parsley.
WIth the corn and onion, you could make a corn rice. Its really good, I found the recipe at vegcooking.com
Awesome website for vegatarian/vegan recipes.
WIth the green beans, you could make a green bean casserole. You could put the onion in that to add some extra flavor.
If you have olive oil, you could saute the veggies in a little olive oil, rosemary, crushed red pepper, and italian seasoning, and add it on top of pasta.
Hope that helps! =)Can someone give me a good Vegetarian recipe with using these Vegtables...........?
Sautee the onion and corn together, add the peas afterwards, season with curry powder and mix with rice (or not, it will still be good)
Drizzle the green beans and brussell sprouts and garlic with olive oil, sprinkle with sea salt and roast them together on a baking sheet in a 375 degree F oven for about 45 min to 1 hour, they will be scrumptous!
Put a good steak on the bbq cook it untill it is nice and rare then put he rest of you dinner on theplate and enjoy screw Vegetarins
most are idiots
You just need milk and cheese and you got your self a vegetable quiche you need butter, flour, salt, eggs and you can make your quiche
Stir Fry them is soya sauce or whatever flavor you like and mix them with left over rice.... and can add other veggies you have and even add tofu, chick peas or kidney beans and its the best!
Does anyone have a recipe for vegetarian sausages incorporating soya or quorn?
I have been experimenting with this and have made quite good sausages( tasty ) but the consistency is still not quite right. Any tips?Does anyone have a recipe for vegetarian sausages incorporating soya or quorn?
VEGETARIAN SAUSAGE
1 c. textured vegetables protein, available in health food stores or vegetarian section of store
1 tsp. thyme
1 tsp. sage
1 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. pepper
1 c. boiling water
1/4 c. whole wheat flour
2 eggs
Oil
Mix together protein and spices. Pour boiling water over the mixture and allow stand about 5 minutes, until water is absorbed. Stir in flour and eggs. Heat the oil over medium heat in skillet. Shape the mixture into small pieces and brown on both sides. 12 patties.
VEGETARIAN MOCK SAUSAGE
1 c. dried lima beans or 3 c. cooked beans of any kind
2/3 c. bread crumbs
3 eggs
2 tbsp. fat
1/2 tsp. sage
Salt and pepper
Pick over and wash beans. Cover with water and let soak overnight. Drain, cook in boiling, salted water until tender. Then force through a strainer or blender. Add remaining ingredients. Shape into the form of sausages. Roll in crumbs, eggs and crumbs again. Saute until brown. Serve with tomato sauce. Makes 6-8 servings. Should be accompanied by some milk, egg or cheese dish.
VEGETARIAN SAUSAGE LINKS
1 sm. onion, minced
3 tbsp. olive oil
3 tbsp. Parmesan cheese
3 cloves minced garlic
2 c. cold cooked rice
1 c. cooked kidney beans
1/4 c. egg substitute
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried sage
1/4 tsp. dried cilantro
1/2 c. dry bread crumbs
1 c. warm tomato puree
In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.
In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture. Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds. Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.
Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes. Serve with tomato puree. Yield 4 servings.Does anyone have a recipe for vegetarian sausages incorporating soya or quorn?
Sounds like hard work. I just buy my veggie sausage from the wholefood shop.
I can only find recipes using tofu, but they are for making into burgers. Since the shape is different its worth looking at. Everything can be adapted
Summer Burgers
vegan - see method
These are excellent at any time of the year. Try adding varying ingredients such as vegetarian pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead.
--------------------------------------鈥?br>
Ingredients
1 packet firm tofu, drained
100g/4oz sun dried tomatoes, finely chopped
30ml/2tbsp fresh coriander, finely chopped
2.5ml/陆tsp mustard powder
30ml/2tbsp soy sauce
5ml/1tsp tomato pur茅e
25g/1oz fresh breadcrumbs
salt and freshly ground black pepper
15ml/1tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
100g/4oz mushrooms, finely chopped
seasoned flour
Method
1. Mash the tofu thoroughly in a bowl, with a fork.
2. Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato pur茅e, breadcrumbs, salt and freshly ground black pepper. Leave to one side.
3. Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft.
4. Add to the tofu mixture and allow to cool.
5. If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape.
6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour.
7. Chill until ready to use.
8.Brush each burger lightly with oil. Barbecue each side until cooked.
9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce.
add some pork
I'm have4you
Why on earth would you want one ?
Have you tried using like some italian style bread crumbs?
I cooked or roast, eggplant, zucchini, assorted mushrooms, onions, carrots, process them in a food processor, not to puree, adding TVP, ground rice and spices like thyme, oregano, paprika, parsley and lots of garlic.
I mixed this into a stiff mixture, roll it in Saran Wrap, it can be poached or steamed, let them sit in the wrap over night to firm up, steam or boil them for 10 minutes, cool just until you can remove the wrap, and then saute will a small amount of oil, your choice, if you want to add soft silken tofu also, add a small amount of soya sauce or tamari to give you a brown colour, do not drain the oil from the roast of the veg, it is needed to give you the mouth feel of a meat type sausage.
Add some meat to it. That should give you the right consistency.
I made some the other day with Quorn and i used some sun dried tomato's, garlic powder, mild chili powder and a veg stock cube, the chili and garlic powder helped bind it all together and mine turned out really well.
Good Luck :-)
I tried 'minced soya' last week, stuck it in my spag bol,
ok.ish
VEGETARIAN SAUSAGE
1 c. textured vegetables protein, available in health food stores or vegetarian section of store
1 tsp. thyme
1 tsp. sage
1 tsp. turmeric
1/2 tsp. ground coriander
1/4 tsp. pepper
1 c. boiling water
1/4 c. whole wheat flour
2 eggs
Oil
Mix together protein and spices. Pour boiling water over the mixture and allow stand about 5 minutes, until water is absorbed. Stir in flour and eggs. Heat the oil over medium heat in skillet. Shape the mixture into small pieces and brown on both sides. 12 patties.
VEGETARIAN MOCK SAUSAGE
1 c. dried lima beans or 3 c. cooked beans of any kind
2/3 c. bread crumbs
3 eggs
2 tbsp. fat
1/2 tsp. sage
Salt and pepper
Pick over and wash beans. Cover with water and let soak overnight. Drain, cook in boiling, salted water until tender. Then force through a strainer or blender. Add remaining ingredients. Shape into the form of sausages. Roll in crumbs, eggs and crumbs again. Saute until brown. Serve with tomato sauce. Makes 6-8 servings. Should be accompanied by some milk, egg or cheese dish.
VEGETARIAN SAUSAGE LINKS
1 sm. onion, minced
3 tbsp. olive oil
3 tbsp. Parmesan cheese
3 cloves minced garlic
2 c. cold cooked rice
1 c. cooked kidney beans
1/4 c. egg substitute
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried sage
1/4 tsp. dried cilantro
1/2 c. dry bread crumbs
1 c. warm tomato puree
In a large nonstick frying pan, saute the onions in 1 tablespoons of the oil until clear. Add the cheese and garlic. Saute until garlic is clear.
In a large bowl combine rice, beans, egg substitute, thyme, oregano, cilantro and sage. Stir in the onion mixture. Transfer to food processor. Process until mixture is a solid mass, but NOT pureed. Just a few seconds. Divide into 8 parts. Form each part into a sausage shape. Roll in the bread crumbs.
Coat a baking sheet with non-stick spray. Set the sausages on the sheet and brush with remaining oil. Broil until mottled brown on all sides, about 5 minutes. Serve with tomato puree. Yield 4 servings.Does anyone have a recipe for vegetarian sausages incorporating soya or quorn?
Sounds like hard work. I just buy my veggie sausage from the wholefood shop.
I can only find recipes using tofu, but they are for making into burgers. Since the shape is different its worth looking at. Everything can be adapted
Summer Burgers
vegan - see method
These are excellent at any time of the year. Try adding varying ingredients such as vegetarian pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead.
--------------------------------------鈥?br>
Ingredients
1 packet firm tofu, drained
100g/4oz sun dried tomatoes, finely chopped
30ml/2tbsp fresh coriander, finely chopped
2.5ml/陆tsp mustard powder
30ml/2tbsp soy sauce
5ml/1tsp tomato pur茅e
25g/1oz fresh breadcrumbs
salt and freshly ground black pepper
15ml/1tbsp olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
100g/4oz mushrooms, finely chopped
seasoned flour
Method
1. Mash the tofu thoroughly in a bowl, with a fork.
2. Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato pur茅e, breadcrumbs, salt and freshly ground black pepper. Leave to one side.
3. Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft.
4. Add to the tofu mixture and allow to cool.
5. If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape.
6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour.
7. Chill until ready to use.
8.Brush each burger lightly with oil. Barbecue each side until cooked.
9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce.
add some pork
I'm have4you
Why on earth would you want one ?
Have you tried using like some italian style bread crumbs?
I cooked or roast, eggplant, zucchini, assorted mushrooms, onions, carrots, process them in a food processor, not to puree, adding TVP, ground rice and spices like thyme, oregano, paprika, parsley and lots of garlic.
I mixed this into a stiff mixture, roll it in Saran Wrap, it can be poached or steamed, let them sit in the wrap over night to firm up, steam or boil them for 10 minutes, cool just until you can remove the wrap, and then saute will a small amount of oil, your choice, if you want to add soft silken tofu also, add a small amount of soya sauce or tamari to give you a brown colour, do not drain the oil from the roast of the veg, it is needed to give you the mouth feel of a meat type sausage.
Add some meat to it. That should give you the right consistency.
I made some the other day with Quorn and i used some sun dried tomato's, garlic powder, mild chili powder and a veg stock cube, the chili and garlic powder helped bind it all together and mine turned out really well.
Good Luck :-)
I tried 'minced soya' last week, stuck it in my spag bol,
ok.ish
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