Yummy vegetarian food???!
Yummy vegetarian food???
what are some yummy vegetarian recipies? i am a vegetarian. and am getting a little sick of eating the same old thing. does anyone have good, yummy recipies or things you can buy that are vegeaterian??? foods, snacks, whatever.
thanks!
Answers:
This is my favorite veg recipe (I came up with it myself)
You need: tortillas, pesto, mozzerella cheese, pine nuts, and any veggies (I use tomato, olives, and onion)
1. Pre-heat oven to about 400
2. Cover 1 tortilla with pesto (however much you want)
3. Add a small handful of pine nuts on top of the pesto
4. Add the mozerella cheese
5. Add your veggies : ]
6. Put in oven for about 10 minutes, but if the edges are brown then it's ready!
It's very very very good!
Hi I'm trying to go veggie to, so good snacks are...veggie booty. Meals...well try some different soy stuff, or put together a fruit salad oh and try to stay away from to much bread and cheese.
Yummy vegetarian food is an oxymoron.
Much like Military Intelligence.
7 thumbs down?!? Seriously people get a sense of humor.
Go to one of the billions of sites on the internet concerning this, or go to you local bookstore, and if you want to become a vegetarian quit being lazy.
ok i just posted these recipies on someone elses question you have to try all of them they are SOOOO good
~~~~vegetarian Manicotti~~~~
8 ounces manicotti noodles, uncooked (u can find them at wal amrt)
1 1/2 cups marinara sauce (vegetarian)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese
1 teaspoon nutmeg
Cook pasta according to package directions; drain.
Rinse in cool water.
Take Sauce and HALF of the basil and oregano.
Cook 3 minutes.
Makes 6-8 servings
Spread 1/2 cup of sauce mixture into 13x9 baking dish.
In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.
Fill pasta tubes with ricotta mixture; place in dish.
Pour remaining sauce over pasta.
Sprinkle with remaining mozzarella cheese.
Bake at 350o for 25-30 minutes
or try these
~~~~~Patatas Bravas~~~~~
3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn't peel mine)
olive oil spray
1/2 medium red onion, minced
2-3 cloves garlic, minced
1 tablespoon smoked Spanish paprika
1/4 teaspoon cayenne pepper
1 15-ounce can diced tomatoes
1 bay leaf
1/2 cup water
4 -6 green olives, halved
chopped parsley, for garnish
Start a large pot of water on to boil while you preheat the oven to 375 F. When the water comes to a boil, add the diced potatoes. Boil for 5 minutes―no longer or they will start to fall apart. Pour them gently into a colander and allow all the water to drain off.
Place the potatoes into a large, shallow baking dish that has been sprayed with olive oil. Spritz the tops of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure they aren't sticking to the pan. Bake for about 30 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.
While the potatoes are cooking, make the sauce. Sauté the onion in a non-stick pot for about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except parsley) and simmer for about 20 minutes, until thickened. Remove the bay leaf and puree the sauce in a blender or food processor. Return it to the pan and keep warm until ready to serve.
Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with parsley and serve as a side dish or appetizer
~~~~~~Rotini (or Penne) All'Arrabbiata~~~~~~
2 tsp. olive oil
3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)
1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)
1 28-ounce can plum tomatoes
salt
8 oz pasta (penne or ziti preferred)
2 Tbs parsley, chopped
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4
~~~~~~~Black-eyed Pea Gumbo~~~~~~~
2 medium onions, diced
1 bell pepper (any color), chopped
2 ribs celery, chopped
1 tbsp. tomato paste
1 tbsp. minced garlic
4 cups vegetable broth, water, or a combination
2 15-ounce cans diced tomatoes
1 pound okra, tops removed and sliced
1 1/2 tsp. thyme
3 bay leaves
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. oregano
1-2 tsp. chopped chipotle peppers (canned in adobo)
1/4 tsp. Liquid Smoke (optional)
2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
salt to taste (optional)
*You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.
Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed--this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.
Flat earth chips, anything by Annie's organic (all her cheeses are rennet free) anything by Amy's organic...now I'm making myself hungry.
get some french bread, some fresh mozzarella, roasted red peppers and basil pesto.
take the french bread and toast it. slice the mozzarella and roasted red pepper. spread the pesto on the bread and make a sandwich with it. you will be amazed.
How about a delicious vegan chiken salad?
I saute onions, green pepper and Morningstar Farms "chiken" strips in olive oil. I put that on top of spring mix lettuce with tomatoes, avocado, cucumber and walnuts. Add your favorite dressing (I use Annie's Green Goddess) and Voila - the yummiest salad ever!
(adjust according to your tastes of course)
Do you like pumpkin bread? This is the BEST vegan recipe.
Give it a try:
From Random Girl.com
1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
egg replacer = 3 eggs
1 16-ounce can pumpkin
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chocolate chips
1 cup coarsely chopped walnuts (optional)
Preheat oven to 350.
Mix together sugars, oil, applesauce, egg replacer and pumpkin. Sift together flours, spices, baking soda, salt and baking powder. Mix the pumpkin mixture into the flour mixture. Mix in chocolate chips and walnuts.
Butter and flour two 9x5x3-inch loaf pans.
Bake about 1 hour and 15 minutes, until knife comes out clean. Let cool 10 minutes, then remove from pan and let cool on a wire rack.
Enjoy!
I am from Tucson so I love HOMEMADE salsa, gauc, and blackbean salsa. I also "make" my chips by cutting up lard-free tortillas and frying them in olive oil and salting them.
I know tortillas fried in oil is not super healthy, but they are amazing! Any meat eater you have over could not possibly turn down homemade chips and salsa.
One thing to do is check out the sites that show you how to create bento style lunches. They are cute, tasty, and very nutritious. I love packing my bento each morning - I have a variety of dishes that I enjoy, including homemade baba ganoush, hummus, pita chips, steamed veggies with different sauces, rice balls, tofu in a variety of different ways, fruit, lots of different salads with lots of different salad dressings. The list goes on and on.
I subscribe to Vegetarian Times. The magazine comes out once per month and it's really nice to always have new recepies without the bulky cookbook.
Aside from that, Trader Joe's has a lot of great sauces for stirfrys!
Agreed .. it's an oxymoron.
well you can make a veggie soup
boil some water and add a ton of veggies!
its great and easy!
:)<3