Easy vegetarian meals?!
Easy vegetarian meals?
I need easy vegetarian meals and salads that are quick to make.
Answers:
Veggie recipe sites:
http://vegkitchen.com/
http://vegweb.com/
http://www.webvalue.net/recipes/...
http://www.lanierbb.com/recipes/vegetari...
make some quick pasta, maybe spinach linguini and satay some bell peppers, tomato, white and red onions, maybe eggplant or whatever you want, satay them in garlic olive oil and add fresh basil, pour the veggies over the pasta and you have a colorful delicous meal.
In boiled smashed 4potatoes add red chilly pwd,corriander pwd 1tsp,salt,ajinomoto 1/2 tsp,black peper,2 lemon juice and mix it.soak a slice of bread in milk,let it absorb milk and then sqeeze it and add this bread in potatoes.make any shape of it ,fry it by dipping it in egg.
U can also add mint and corriander leave.
I like to make Veggie Burgers out of the Bocca Burger. It also works well with any dish most people put ground beef in.
It makes really good chili. Another easy veggie food is the Morning Star Farms Chik Patties and their Breakfast Strips. Quick & easy.
If you're looking for a quick vegetarian meal, go with pasta. All you have to do is cook the noodles and add the sauce of your choice.
Fruit salads are fast too.
VEGETARIAN CHIMI CHANGAS
2 cloves garlic, chopped
10 medium mushrooms, sliced
1 large green pepper, sliced
1 medium-large onion, sliced
1 15 oz can black beans
1/2 cooked white or brown rice
1 cup mozzarella cheese, shredded
10" tortillas
cooking oil
garlic powder
black pepper
crushed red pepper
onion salt
In a frying pan saute garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. In another pan heat about 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozarella cheese. Season to taste with garlic powder, onion salt, crushed red pepper, and black pepper. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. Very tasty!!
SPICY VEGETARIAN CHILE
1 to 5 habanero peppers (your heat preference)
4 carrots
2 stalks of celery
1 granny smith apple (takes the heat off the habanero)
1 red onion
? spanish onion
2 to 3 cloves of garlic / add more if you wish
4 tablespoons olive oil / more or less, up to you
1 28oz can tomato sauce
1 6oz can tomato paste
2 15oz cans diced tomatoes
1 can red kidney beans
1 can black beans
1 can pink beans
4 tablespoons black pepper / or to taste
4 tablespoons salt / or to taste
8 tablespoons chili powder / or to taste
2 tablespoons cayenne pepper
6 tablespoons of sugar (takes the acid out of the tomato)
Peel then grate the carrots with the large end of the cheese grater. Do the same with the celery (don't peel me) and the Granny Smith apple.
Dice the onions and slice the garlic. Remove seeds and chop the Habanero peppers into small or large pieces, your preference.
Brown the garlic and the onions for about 7-10 minutes. (Note: be careful not to overbrown garlic!)
Add the grated carrots and celery and cook for a few minutes more.
Add spices, beans, tomato sauce and tomato paste. Let the paste dissolve into the sauce then add the sugar. Then add the chopped Habaneros and simmer for 20 minutes.
If you are using 5 this chili is super hot. If you like it this way forget the Granny Smith. Add the Granny Smith apple and cook for 10 minutes more. The Granny Smith gives it even more body and a thick Chile results.
Makes Five Quarts.
Serve and Enjoy.
VEGETARIAN SPRING ROLLS
20 sheets spring roll wrappers
2 carrots
1 white cabbage
1 cup dry flavoured soy mince
300 g beansprouts
salt pepper
oil for frying
for dip:
soy sauce
white vinegar
Shred carrots and cabbage. Add beansprouts. Soak soy in a little bit of water untill damp. Add soy to mixture; salt and pepper to taste.
Wrap into spring roll sheets and then fry in oil.
Delicious with a soy sauce and white vinegar dip.
VEGETARIAN CHICKPEA PATTIES
2 15-oz cans chickpeas
1 1/2 cups quick oats
3 cloves garlic, minced
1 tablespoon chopped parsley
garlic and onion powder, to taste (if desired)
pinch freshly ground black pepper
2 to 3 tablespoons vegetable oil
salt, to taste
Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste.
Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties.
In a heavy skillet, heat oil and fry patties until golden brown on each side, for a total of 20 minutes or so. Thinner patties will cook in less time.
VEGETARIAN NACHOS
1 bag Nacho Cheese Doritos
1 cup shredded Colby cheese
1 jar Pace Picante Sauce (chunky)
1 jar jalepenos
2 tbs. sour cream
1 small can black olives
Take about 20-25 chips and place onto a microwavable safe plate.
Spread 1 cup Colby cheese onto the Doritos. Do not add sour cream until after heated. Heat in the microwave for 30 seconds to 1 minute (depending on microwave).
Spread Pace Picante sauce on top of the melted cheese and Doritos. Garnish with 2 heaping tablespoons of sour cream, black olives, and jalepenos.
Serve. Enjoy this fast and easy dish. It's a great meal at a cheap price for larger families. The kids will love it. Add lettuce or any other variety of ingredients to your liking.
VEGETARIAN LASAGNA
1 medium eggplant, fresh
1 pkg. frozen spinach
1 pkg. lasagna noodles
1 pkg. (pint, sm. one) low-fat cottage cheese
1 jar Favorite meatless sauce
1 sm. pkg. Mozzarella lite cheese
Salt and pepper
Several plump tomatoes
Parsley flakes
Defrost spinach, drain as much water out with a colander as possible. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.
VEGETARIAN SALAD
3 c. cottage cheese
2 tbsp. toasted sesame seeds
1/4 c. roasted sunflower seeds
1/2 c. chopped parsley
Fresh alfalfa sprouts (lots)
Juice of 1/2 lemon
Salt and pepper
1 med. carrot, diced very sm.
1 med. tomato, diced very sm.
1 fat scallion, diced very sm.
1 green pepper, diced very sm.
1 stalk celery, diced very sm.
1 sm. cucumber
Combine and chill.
Optional additions: Chopped egg, toasted nuts, and chopped black olives.
VEGETARIAN PASTA SALAD
Boil colored pasta; drain and cool.
Purple onions, thin slice
Mushrooms
Bell peppers
2 cans drained red beans
Cucumbers, sliced
Tomatoes, slice & add last
DRESSING:
1 part olive oil
1 part fresh squeezed lemon juice (about 4)
Dash Italian dressing
Salt to taste
VEGETARIAN TACO SALAD
4 oz. cream cheese
8 oz. sour cream
Lettuce
2 tomatoes
8 oz. shredded cheese (Cheddar, Monterey Jack)
Taco sauce
Chips
Optional:
Olives
Peppers
Mix cream cheese and sour cream. Spread on round pan or tray. Pour taco sauce over top.
Chopped fine lettuce and tomato. Sprinkle over sour cream mixture all remaining ingredients to your taste. Use nacho or any chip to dip and enjoy.
HEALTHY HEART FAJITAS
1 lb. chicken breasts (boneless & skinless)
3/4 c. low-cal Italian salad dressing, divided into 1/4 c. & 1/2 c. portions
3/4 c. medium hot salsa, divided into 1/4 c. & 1/2 c. portions
1 c. green pepper, chopped
1 c. onion, chopped
1/2 c. mushrooms, sliced
4 whole wheat flour tortillas (8-inch diameter)
3/4 c. low-sodium vegetarian refried beans or no-salt-added canned pinto beans, mashed
1 c. tomato, chopped
2 c. lettuce or salad greens, shredded
1/2 c. low-fat Cheddar cheese, grated
We like eggplant parmesian. We love a oriental salad that uses mandarian oranges, spinach and a sweet and sour sauce.