I am looking for some easy to prepare vegetarian dishes?!
I am looking for some easy to prepare vegetarian dishes?
no meat, chicken or fish.
eggs, milk and cheese is ok.
Answers:
Try this: http://www.vegsoc.org/cordonvert/recipes...
allrecipes.com
sauces of soya
www.allrecipes.com is my favorite place to get recipes.
You can put what ingredients you are looking for, and what ones you don't want them to include in your search results. You can also read user ratings. It is very helpful.
vegitarians rock so those liberals can give us all the meat
take some onions, cucumbers,and italian dressing and mix it all together in a bowl let it chill and its bomb
foodnetwork.com rachael ray and paula deen are good but
DO NOT TRY SANDRA LEE
go to mcdonalds and eat a big mac lol
roasted veggies with couscous. Toss mushrooms, tomatoes, asparagus, red peppers, squash,and/or eggplant (cubed) with olive oil, salt and pepper, and any other seasonings you like. Broil for 10 minutes, or until veggies start to char. meanwhile, cook 1 c couscous according to directions on box, adding in garlic, nuts, or dried fruits to your liking. Toss couscous with grilled veggies. Top with crumbled feta cheese. Yum!!
Tofu stir frys are always quite good, just slice up some firm plain tofu, add it to a frying pan with light vegetable oil and chop up your favorite veggies and some Thai noodles. (Boil the noodles first of course.) I'd suggest egg plant, maybe some squash, broccoli is always good. Stir frys are very simple and great for experimenting with. You might also try soy or terryaki sauce or whatever spices might be sitting in your cupboard. Cumin is always excellent.
These are all T&T by me! Enjoy!
Cheesy Fiesta Quiche
Wake up your brunch guests with a quiche that's filled with the flavors of Mexico.
Crust
1 (4.6-oz.) box Old El Paso? White Corn Taco Shells (12 shells)
3 tablespoons butter or margarine, melted
Filling
3 eggs
1 cup small-curd cottage cheese
8 oz. (2 cups) shredded Mexican 4-cheese blend
1/2 cup milk
2 tablespoons butter or margarine, melted
1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons drained Old El Paso? Chopped Green Chiles (from 4.5-oz. can)
2 tablespoons chopped ripe olives
Topping
6 tablespoons sour cream
6 tablespoons Old El Paso? Thick 'n Chunky Salsa
1. Heat oven to 325°F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325°F. for 15 minutes.
2. Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
3. Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
4. Return to oven; bake at 400°F. for 10 minutes. Reduce oven temperature to 325°F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
5. Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.
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Mushroom Walnut Pasta Sauce
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Penne with 5 Cheeses
Kosher salt
2 C. heavy cream
1 C. crushed tomatoes in thick tomato puree
1/2 c freshly grated Pecorino Romano (1 1/2 oz.)
1/2 c. shredded imported Italian fontina (1 1/2 oz.)
1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter
Preheat oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.
--Ina Garten, FoodTV
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STUFFED SQUASH WITH BULGUR AND FETA
This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.
4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 oz feta cheese, crumbled
lemon wedges, for serving
1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.
2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.
3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.
4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.
Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.
--EverydayFOOD
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EGGPLANT PARMESAN W/ TOMATO SAUCE
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
--Mario Batali, FoodTV
Why the f*ck would you do a stupid *ss thing like that?????
You could prepare salads, Veggie burgers, and vegetables. You could also look at some recipe books, or try google.