Your Best Vegetarian Recipe (Kid friendly)?

Do you have any good recipies? Ones that I don't have to go to a health store.....something I can do from a regular grocery store.Your Best Vegetarian Recipe (Kid friendly)?
Baked Corn





INGREDIENTS:


2 cups whole kernel corn


1/4 cup chopped onion


1/4 cup green bell pepper, chopped


25 g margarine


2 tablespoons all-purpose flour


1 teaspoon salt


ground black pepper


3/4 cup milk


1 egg


1/3 cup cracker crumbs


1 tablespoon butter, melted ( = 15 g )





--------------------------------------鈥?br>




DIRECTIONS:


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


In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.


Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.


Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.Your Best Vegetarian Recipe (Kid friendly)?
not my very own recipe but i lov them it is soya bean drink simple jus blend the beans in a blender do add water a liul bit or it is thick (optional) i got tis from my fav vegi shop
Try making a tempura batter (rice flour, salt, and club soda). Make it fairly thin. The soda will make it puff up and be crispy. Dip sticks or small pieces of vegetables (carrots, zucchini, asparagus) and deep fry at 360 degrees. Serve with ranch or any other favorite dipping sauce.
Cookies don't have meat in them
my kids love this, serve with bread sticks and salad





Mexican Beans and Rice





Ingredients


2 cup Cooked black beans


1 10oz pkg frozen whole kernel corn


1 cup raw white rice (can use brown, but should parboil a little)


1 jar (16oz) thick and chunky mild salsa


1.5 cup V8 - Picante Style(or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)


1/4 teaspoon oregano


1/4 teaspoon cumin


2 Cup divided Mexican Style Cheese





Directions:





Heat oven to 375 Combine all ingredients plus 1 cup cheese, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken, add 1 Cup reserved cheese to top. Serve with tortillas. Enough for four servings.
Taco salad


one head of iceberg lettuce chopped taco style


4 tomatoes,chopped


sharp cheddar cheese,grated and added as you please


1 can of red kidney beans ,drained


spanish rice from your favorite Mexican resturant or you make it..


French dressing


Crushed taco flavored corn chips.


Toss it all together and enjoy....
Veggie pizza.





Make up your favorite pizza dough. Cover with pizza sauce and diced veggies, like mushrooms, chopped tomatoes (with the messy seed part taken out so you don't get a soggy pizza), minced garlic, broccoli pieces, eggplant...whatever you can get.





If they're really picky eaters, make it a deep dish pizza in a skillet so there's lots of dough. Use lots of provolone and mozzarella on top of the dough, then the veggies on top of that. Then put a little more cheese (so the veggies are hidden) and cover the whole thing with pizza sauce. Then you've got a Chicago style pizza.











Real Chicago style pizza (the crushed tomatoes are the secret ingredient!)





1 pound (total) mozzarella and provolone


1 28 oz. Cans of plum tomatoes, coarsely crushed


(Progresso Crushed with Puree) DRAIN!!!


1 tsp. Basil


1 tsp. Oregano


1 Tbl. sugar


5 cloves garlic peeled and crushed


1/4 tsp. Salt and pepper


Grated parmesan cheese





Make the tomato filling by combining the DRAINED


tomatoes, basil, oregano, sugar, garlic, salt and


pepper. After the dough has risen in the pan for 20


minutes BRUSH THE EDGES WITH OLIVE OIL, layer 1 pound of provolone and mozzarella cheese all over the bottom of the pie.





Next, add the tomato filling. Now, add any toppings.


Liberally sprinkle with grated Parmesan cheese and


drizzle olive oil on the top.





Bake the pizza in a preheated 475 degree F oven for


35 to 40 minutes or until the top is golden and gooey


and the crust is a light golden brown. Remove from


oven and let the pizzas cool for 20 minutes before


eating.
Papa John's Greek Spinach and Rice


[Note: Papa John is my grandfather and not the pizza guy]





1 medium onion, minced


1/2 cup tomato sauce


1 package frozen spinach


1/3 cup Uncle Ben's rice


salt/pepper to taste





Saute onion in a bit of olive oil. When translucent, add tomato sauce, rice, and frozen spinach. Cover with a lid, and cook on low heat. Stir occasionally to break up the spinach. Add a bit of water only if needed. Salt and pepper, if desired. It is done when the rice is.





NOTES : Actually, this works just as well with canned spinach. I know it's meant to be more of a side dish, but I can easily eat this for dinner with nothing else.








Cauliflower Nutmeg


[Note: I know a lot of people don't like cauliflower, but give this one a try. My sister-in-law is BY FAR the pickiest eater when it comes to veggies [she doesn't like anything GREEN], and she loves this dish. She has been known to make it and NOTHING else for dinner.]





2 shallots, diced fine


2 boxes cauliflower, frozen


OR


1 headfresh cauliflower cut into flowerets


1/2 teaspoon whole nutmeg, ground fresh or more to taste


1 teaspoon parsley [optional]


salt and pepper to taste


1 Tablespoon butter





Cook cauliflower until tender in as little water as possible - microwave or however. Then drain. Or if you have a steamer, steam. No need to drain.





In skillet, saute the shallots in butter until translucent and tender. Add the drained califlower, grate the nutmeg on top, sprinkle on the parsley [optional -- we don't use it], toss all and serve.








Roasted Brussel Sprouts





1 1/2 pounds brussel sprouts


3 Tablespoons olive oil


3/4 teaspoon salt


1/2 teaspoon pepper





Preheat oven to 400掳. Cut off ends of sprouts and pull off any yellow leaves. Place on a sheet pan, dribble olive oil over, salt and pepper, then toss all together. Spread out in one layer. Roast 30 to 40 minutes, turning them over half way through. Remove and can resalt if needed.





You can use frozen ones - if so you might want to lower the temp to about 375, so they can cook all the way through. Fresh ones are fine also.





This process removes all the bitterness and heavy cabbage taste. Really makes the sprouts quite delicious.








Here's the receipe that has my two daughters [and all my nephews and niece] begging for more.....broccoli! Yes, broccoli. I kid you not. They will eat this over anything else on their plates, and the adults all love it, too.





Broccoli and Bread Crumbs





1 1/2 pounds broccoli flowerets or 1 pound


3-4 slices of bread, crusts removed


6 Tablespoons butter [could probably use a margarine or butter substitute here]


salt and pepper


1/4 teaspoon allspice, optional


sprinkling grated cheese, optional





Steam broccoli in a steamer. Place bread centers into food processor, and pulse to make bread crumbs Melt butter in a skillet until just beginning to brown. Add bread crumbs and toss around in the butter. Season. Toss broccoli in with the crumbs, add sprinkling of cheese and serve. [Note: We never use the allspice or cheese.]





Roasted Potatoes with Garlic


Makes about 3 cups; total time: 30-45 mins





Heat:


1/4 cup olive oil


4-5 garlic cloves, smashed


1 T. chopped fresh rosemary [or other herb]


Boil:


2 lb. Yukon gold and/or red skinned potatoes, unpeeled, cut into large chunks


Roast/Season With:


Coarse sea salt and fresh ground black pepper





Preheat oven to 450 degrees with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.





Heat oil, garlic and herb on a large baking sheet with sides on stovetop over med-low heat. Do not allow garlic to brown!





Boil potatoes in water for one minute. Transfer to baking sheet on stove with slotted spoon; stir to coat with oil.





Roast pots in oven on lower rack for 20 mins. Carefully toss them with a spatula, then roast another 10 mins or until cooked through, browned and crisp. Season with sea salt and pepper.








Burn Baby Burn! Mushroom Soup





8 tablespoons (1 stick) butter (but I think I cheated and added about 1/2 stick more)


2 cups chopped yellow onion


2 pounds button mushrooms, sliced ( I think I used 4 of the large containers)


1 package portabella mushrooms, dark gills removed, cut into chunks


2 large garlic cloves, minced


8 cups canned low-salt chicken broth


2 cans (26 oz.) Campbell's? Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup


1/4 cup chopped fresh chives


1/4 tsp. dried thyme leaves, crushed


1/2 cup whipping cream


1/4 cup Harvey's Bristol Creme Sherry





Saute first 5 ingredients until softened. Add mushroom soup and broth to pot. Bring to boil. Add chives and thyme. Reduce heat to low, cover and simmer about 2 hours on low. Stir in whipping cream and sherry. Keep on low heat until served. Makes a lot of servings!