Vegetarian recipes?!
Vegetarian recipes?
Answers:
http://www.exploreveg.org/resources/reci...
http://www.cok.net/lit/recipes/...
http://www.veganmeat.com/recipie.html...
http://www.fatfreevegan.com
http://www.vrg.org/recipes/
Yum
:)
Source(s):
http://blog.360.yahoo.com/blog-gxld3h0hc...
Pasta salad
ok i tell every one these recipes i just LOVE them
~~~~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.
~~~~~~~~BROCCOLI STUFFED SHELLS ~~~~~~~~~~~~
1 can cream of celery soup
1/2 c. minced onion
1 sm. clove minced garlic
4 tbsp. basil
1 3/4 c. spaghetti sauce
1/2 c. cooked broccoli, chopped sm.
1/2 c. shredded Mozzarella cheese
1/2 c. Ricotta cheese
12 shells, cooked and drained (extra lg.)
1/2 c. Parmesan cheese
Cook broccoli and let drain. Cook shells; let drain and partially cool. Mix first four ingredients until well blended. Stir in broccoli, Mozzarella, and Ricotta. Spoon stuffing into shells and placed in greased casserole dish. (At this point the shells may be placed in the refrigerator as long as overnight, to be cooked later). When ready to cook, spoon spaghetti sauce over the shells and sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until heated through.
And here is a really good desert!!!!
~~~~~~~~Tuxedo Brownie Cups~~~~~~~~
1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking
(optional)*
1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish as desired. Place in airtight container and refrigerate 1-3 hours before serving.
Tip: to get even strawberry slices, slice them using your egg slicer.