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