Im 13 and love cooking. Do you no of any good vegetarian meals please that I can cook?! (:?!
Ok so im 13 and I love cooking!. Im a vegetarian, so my diet does not contain any meat or fish!. Does anyone no of any good recipes that I can cook!? And I like challenging dishes as well, so don't give me recipies for things like pizzas!
Thanks! Beth xxxWww@FoodAQ@Com
Thanks! Beth xxxWww@FoodAQ@Com
Answers:
Basil Tomato Bread
Preparation time: 20 min Baking time: 30 min
Yield: 16 servings, 1/2 cup butter
Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning (see below)
Bread Ingredients:
2 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons dried onions
1 teaspoon baking soda
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 cup Sour Cream
1/3 cup milk
1/3 cup chopped sun-dried tomatoes in oil
1/4 cup Butter, melted
Topping Ingredients:
1 egg white, slightly beaten
2 tablespoons grated Parmesan cheese
Heat oven to 350°F!. Combine all butter ingredients in small bowl!. Beat at low speed, scraping bowl often, until creamy!. Set aside!.
Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil and salt in large bowl!. Stir in sour cream, milk, tomatoes and 1/4 cup melted butter just until moistened!. Turn dough onto lightly floured surface; knead about 10 times or until smooth!. Divide dough in half!. Pat each half into 4 1/2-inch round loaf!.
Place loaves 3 inches apart onto greased baking sheet!. Brush tops with egg white!. Sprinkle with 2 tablespoons Parmesan cheese!. Cut an X about 1/2-inch deep in top of each loaf!. Bake for 30 to 35 minutes or until golden brown!. Remove from baking sheet; cool completely!. Serve with prepared butter!.
*Substitute 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried oregano leaves and 1/8 teaspoon dried sage!.
Cinnamon Apple Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup LAND O LAKES? Butter, melted
1 egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F!. Combine, flour, sugar, baking powder and cinnamon in medium bowl!. Add all remaining ingredients!. Stir just until flour is moistened!.
Spoon batter into greased 12-cup muffin pan!. Bake for 18 to 23 minutes or until lightly browned!. Let stand 5 minutes; remove from pan!.
Mushroom and Spinach Lasagna
Makes 6 servings
Prep: 35 minutes
Cook: 1 hour 30 minutes
Ingredients
3 large onions (1-3/4 lbs!.)
1 pound fresh spinach, trimmed and rinsed (12 cups)
2 tomatoes, seeded and diced (2 cups)
6 ounces mushrooms, chopped (2 cups)
4 cloves garlic, chopped
1 cup cottage cheese
1/2 cup (2 oz!.) shredded nonfat mozzarella cheese
1/4 cup julienned fresh basil
1 tablespoon chopped fresh parsley
Salt
Freshly ground black pepper
6 dried lasagna noodles, cooked according to package directions
Tomato and Roasted-Pepper Sauce (see recipe below)
Directions
1!. Heat oven to 450 degree!. Place onions in 13x9x2-inch nonstick baking pan and roast 55 to 60 minutes or until tender!. Cool!. Peel and chop!.
2!. Reduce oven temperature to 350 degree F!. Cook spinach in skillet with the water clinging to its leaves over medium-high heat until wilted!. Drain in colander, pressing to remove excess moisture!. Chop coarsely!.
3!. Combine roasted onions, tomatoes, mushrooms, and garlic in large nonstick skillet; cook, stirring frequently, over medium-high heat until liquid is evaporated, 15 minutes!. Cool!. Stir in cottage cheese, mozzarella, basil, parsley, salt, and pepper to taste!.
4!. Arrange 2 noodles in 8-inch square glass baking dish!. Layer with half the spinach, then half the tomato mixture, another 2 noodles, remaining spinach and tomato mixtures and remaining noodles!. Cover and bake 30 to 35 minutes or until hot in center!.Serve with Tomato and Roasted-Pepper Sauce!. Makes 6 servings!.
Tomato and Roasted-Pepper Sauce:: Heat oven to 450 degree F!. Place 1 large onion (about 8 to 10 oz!.) and 1 head garlic in 8-inch square nonstick baking pan and roast 25 to 35 minutes or until garlic is tender!. Remove garlic; roast onion 30 minutes more!. Cool!. Meanwhile, roast 2 red bell peppers directly on gas or electric burner over medium-high heat, turning until charred all over!. Transfer to bowl, cover and steam just until cool enough to handle!. Peel, seed, and chop bell peppers!. When onion is cool enough to handle, peel and chop!. Squeeze 2 garlic cloves from head and chop (reserve remaining garlic for another use)!. Combine roasted onion; garlic; bell peppers; 2 large tomatoes (1 lb!.), seeded and chopped; 1/2 cup vegetable broth; 2 tablespoons julienned fresh basil; 1/2 teaspoon balsamic vinegar and 1/8 teaspoon red pepper sauce in food processor!. Process until smooth!. Season with salt and black pepper!. Makes 2-1/2 cups!.
http://www!.noveleats!.com/recipes
http://www!.google!.com/search!?hl=en&q=veg!.!.!.Www@FoodAQ@Com
Preparation time: 20 min Baking time: 30 min
Yield: 16 servings, 1/2 cup butter
Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning (see below)
Bread Ingredients:
2 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon sugar
2 teaspoons dried onions
1 teaspoon baking soda
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 cup Sour Cream
1/3 cup milk
1/3 cup chopped sun-dried tomatoes in oil
1/4 cup Butter, melted
Topping Ingredients:
1 egg white, slightly beaten
2 tablespoons grated Parmesan cheese
Heat oven to 350°F!. Combine all butter ingredients in small bowl!. Beat at low speed, scraping bowl often, until creamy!. Set aside!.
Combine flour, 1/3 cup Parmesan cheese, sugar, onion, baking soda, basil and salt in large bowl!. Stir in sour cream, milk, tomatoes and 1/4 cup melted butter just until moistened!. Turn dough onto lightly floured surface; knead about 10 times or until smooth!. Divide dough in half!. Pat each half into 4 1/2-inch round loaf!.
Place loaves 3 inches apart onto greased baking sheet!. Brush tops with egg white!. Sprinkle with 2 tablespoons Parmesan cheese!. Cut an X about 1/2-inch deep in top of each loaf!. Bake for 30 to 35 minutes or until golden brown!. Remove from baking sheet; cool completely!. Serve with prepared butter!.
*Substitute 1/4 teaspoon dried basil leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried oregano leaves and 1/8 teaspoon dried sage!.
Cinnamon Apple Muffins
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup milk
1/3 cup LAND O LAKES? Butter, melted
1 egg, slightly beaten
1 cup finely chopped apple
Heat oven to 375°F!. Combine, flour, sugar, baking powder and cinnamon in medium bowl!. Add all remaining ingredients!. Stir just until flour is moistened!.
Spoon batter into greased 12-cup muffin pan!. Bake for 18 to 23 minutes or until lightly browned!. Let stand 5 minutes; remove from pan!.
Mushroom and Spinach Lasagna
Makes 6 servings
Prep: 35 minutes
Cook: 1 hour 30 minutes
Ingredients
3 large onions (1-3/4 lbs!.)
1 pound fresh spinach, trimmed and rinsed (12 cups)
2 tomatoes, seeded and diced (2 cups)
6 ounces mushrooms, chopped (2 cups)
4 cloves garlic, chopped
1 cup cottage cheese
1/2 cup (2 oz!.) shredded nonfat mozzarella cheese
1/4 cup julienned fresh basil
1 tablespoon chopped fresh parsley
Salt
Freshly ground black pepper
6 dried lasagna noodles, cooked according to package directions
Tomato and Roasted-Pepper Sauce (see recipe below)
Directions
1!. Heat oven to 450 degree!. Place onions in 13x9x2-inch nonstick baking pan and roast 55 to 60 minutes or until tender!. Cool!. Peel and chop!.
2!. Reduce oven temperature to 350 degree F!. Cook spinach in skillet with the water clinging to its leaves over medium-high heat until wilted!. Drain in colander, pressing to remove excess moisture!. Chop coarsely!.
3!. Combine roasted onions, tomatoes, mushrooms, and garlic in large nonstick skillet; cook, stirring frequently, over medium-high heat until liquid is evaporated, 15 minutes!. Cool!. Stir in cottage cheese, mozzarella, basil, parsley, salt, and pepper to taste!.
4!. Arrange 2 noodles in 8-inch square glass baking dish!. Layer with half the spinach, then half the tomato mixture, another 2 noodles, remaining spinach and tomato mixtures and remaining noodles!. Cover and bake 30 to 35 minutes or until hot in center!.Serve with Tomato and Roasted-Pepper Sauce!. Makes 6 servings!.
Tomato and Roasted-Pepper Sauce:: Heat oven to 450 degree F!. Place 1 large onion (about 8 to 10 oz!.) and 1 head garlic in 8-inch square nonstick baking pan and roast 25 to 35 minutes or until garlic is tender!. Remove garlic; roast onion 30 minutes more!. Cool!. Meanwhile, roast 2 red bell peppers directly on gas or electric burner over medium-high heat, turning until charred all over!. Transfer to bowl, cover and steam just until cool enough to handle!. Peel, seed, and chop bell peppers!. When onion is cool enough to handle, peel and chop!. Squeeze 2 garlic cloves from head and chop (reserve remaining garlic for another use)!. Combine roasted onion; garlic; bell peppers; 2 large tomatoes (1 lb!.), seeded and chopped; 1/2 cup vegetable broth; 2 tablespoons julienned fresh basil; 1/2 teaspoon balsamic vinegar and 1/8 teaspoon red pepper sauce in food processor!. Process until smooth!. Season with salt and black pepper!. Makes 2-1/2 cups!.
http://www!.noveleats!.com/recipes
http://www!.google!.com/search!?hl=en&q=veg!.!.!.Www@FoodAQ@Com
Try this!. It's wonderful!.
Pasta with Roasted Bell Peppers and Basil
1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
? teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ? ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
? tsp salt
? tsp freshly ground pepper
? cup thinly sliced fresh basil
? cup fresh ground Parmesan cheese (or more to taste)
? Cook pasta per package instructions and drain!. Keep warm!.
? Heat oil in a large non-stick skillet over medium low heat!. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender!.
? Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally!.
? Meanwhile, cut roasted peppers into Julienne strips!. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes!.
? Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table!.
In case you don’t know how to roast bell peppers:
? Halve, seed and remove the membranes and stems from the bell peppers
? Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
? Place under broiler for 10-15 minutes, watching very closely
? When skin is mostly black, remove to a paper bag and refrigerate
? After cooling 15 minutes or so, remove and discard the blackened skinWww@FoodAQ@Com
Pasta with Roasted Bell Peppers and Basil
1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
? teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ? ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
? tsp salt
? tsp freshly ground pepper
? cup thinly sliced fresh basil
? cup fresh ground Parmesan cheese (or more to taste)
? Cook pasta per package instructions and drain!. Keep warm!.
? Heat oil in a large non-stick skillet over medium low heat!. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender!.
? Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally!.
? Meanwhile, cut roasted peppers into Julienne strips!. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes!.
? Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table!.
In case you don’t know how to roast bell peppers:
? Halve, seed and remove the membranes and stems from the bell peppers
? Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
? Place under broiler for 10-15 minutes, watching very closely
? When skin is mostly black, remove to a paper bag and refrigerate
? After cooling 15 minutes or so, remove and discard the blackened skinWww@FoodAQ@Com
Vegetarian TVP Sloppy Joes
* 2-3 tbsp olive oil
* 1 onion, diced
* 1 green or red bell pepper, diced
* 1 1/2 cups vegetable broth
* 2 1/2 cups tomato sauce
* 1 tbsp chili powder
* 1 tbsp soy sauce
* dash hot sauce or tabasco sauce (optional)
* 1 tbsp sugar
* 1 1/2 cups TVP
* salt and pepper to taste
* 5-6 hamburger buns
PREPARATION:
In a large skillet, sautee the onion and peppers in olive oil for 3 to 5 minutes, or until onions are soft!.
Reduce heat to medium low and add the remaining ingredients (except buns) and stir well to combine!.
Allow to simmer for at least 15 more minutes!.
Spoon onto hamburger buns and serve hot!.Www@FoodAQ@Com
* 2-3 tbsp olive oil
* 1 onion, diced
* 1 green or red bell pepper, diced
* 1 1/2 cups vegetable broth
* 2 1/2 cups tomato sauce
* 1 tbsp chili powder
* 1 tbsp soy sauce
* dash hot sauce or tabasco sauce (optional)
* 1 tbsp sugar
* 1 1/2 cups TVP
* salt and pepper to taste
* 5-6 hamburger buns
PREPARATION:
In a large skillet, sautee the onion and peppers in olive oil for 3 to 5 minutes, or until onions are soft!.
Reduce heat to medium low and add the remaining ingredients (except buns) and stir well to combine!.
Allow to simmer for at least 15 more minutes!.
Spoon onto hamburger buns and serve hot!.Www@FoodAQ@Com
i think i know one!.!.!. although i'm not sure about the method!.
Oyster Sauce Salad:
1!. slice some cabbages
2!. heat some water (only a little)
3!. Pour the water into a kuali (i dont know what its call in Eng)
4!. put in the cabbages
5!. pour in the oyster sauce then keep mixing it for about 10 to 15 minutes
6!. Serve!!!
although i'm not sure thats how to sook
just 80 % sure!.!.!.!. (if you want to take the risk)
Have Fun!!!!Www@FoodAQ@Com
Oyster Sauce Salad:
1!. slice some cabbages
2!. heat some water (only a little)
3!. Pour the water into a kuali (i dont know what its call in Eng)
4!. put in the cabbages
5!. pour in the oyster sauce then keep mixing it for about 10 to 15 minutes
6!. Serve!!!
although i'm not sure thats how to sook
just 80 % sure!.!.!.!. (if you want to take the risk)
Have Fun!!!!Www@FoodAQ@Com
I'm 13 and love 2 cook! i wanna be a chef!. try omelette's real easy to make and vegetarian!. my specialty is Spanish omelets!. Lets trade recipes LOLWww@FoodAQ@Com
Vegetarian Vegetable Stir FryWww@FoodAQ@Com
Soups or gumbo,or pasta pizza maybeWww@FoodAQ@Com