What are good vegetarian meals without nuts?!
What are good vegetarian meals without nuts?
Answers:
I have a few...
Winter Vegatable Hash
3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Vegetarian Pizzas (from Bon Appetit magazine)
1 soft lavash bread (can use round tortillas)
3 tablespoons olive oil
1/2 cup minced pitted Kalamata olives
1 cup grated Monterey Jack cheese
1 3/4 cups crumbled feta cheese
1 1/2 cups sliced mushrooms
1 cup diced green bell pepper
1/2 cup diced red onion
1 cup diced seeded plum tomatoes
Preheat broiler. Place lavash on large baking sheet; brush with 1 1/2 tablespoons oil. Broil until lavash just begins to crisp, about 1 minute.
Reduce oven temperature to 450°F. Turn lavash over on baking sheet, broiled side down. Brush with remaining 1 1/2 tablespoons oil. Spread with olives; sprinkle with Monterey Jack cheese and feta cheese, then mushrooms, onion, bell pepper, and tomatoes. Sprinkle with salt and pepper. Bake until pizza is heated through and cheeses melt, about 10 minutes. Cut into squares.
Vegetarian Black Bean Chili
1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately
chop suey.
it's a chinese dish originally.
I have four. I am positive that there are no nuts or meat, I wrote them myself and I am a vegitarian AND allergic to nuts.
Potato Salad:
You will need
yellow or red onions
5 hard-boiled soy eggs - 4 diced, 1 sliced (for garnish)
cooking pots
3 lb. russet potatoes
1/2 c. mayonnaise
cucumbers
celery
parsleys
cutting boards
paprika
cider vinegars
celery seeds
sweet pickles
wooden spoons
chef's knives
salad bowls
red or green bell peppers
This is how you make it
1.Boil whole, unpeeled potatoes 15 minutes, or until just tender. Don't overcook the potatoes or they will fall apart when you cut them.
2.Peel and dice the potatoes while they are still warm.
3.Add mayonnaise and diced eggs and stir until potatoes are moist.
4.Add salt and pepper to taste, plus any of the following: 1/2 c. chopped sweet or dill pickle (or pickle relish); 1/2 c. celery, chopped fine; 1 tsp. celery seed; 1 or 2 tbsp. Dijon mustard; 2 tbsp. chopped parsley; 1/4 to 1/2 c. yellow or red onion, chopped fine; 1/2 c. seeded and diced cucumber; 1/2 c. red or green bell pepper, chopped fine.
5.Mix all ingredients thoroughly.
6.Place finished salad in a large salad bowl and garnish with sliced egg, chopped parsley and paprika.
7.Refrigerate or keep on ice until ready to eat.
Miso Soup:
You will need
1 cake medium-firm tofu
8 dried shiitake mushrooms
1 large carrot - stemmed, peeled and thinly sliced at an angle
3 1/2 c. vegetable broth
1 head bok choy - rinsed, thick stems removed and greens thinly sliced
1/4 tsp. white pepper
2 green onions - sliced thinly crosswise
4 tbsp. red or brown miso paste
1 tsp. roasted sesame oil
2 tbsp. toasted white sesame seeds
This is how you make it
1.Cut the tofu into 1/2-inch-thick slices and stack between two paper towels. Place the stack between two plates and weight the top plate with a heavy pot or cast-iron skillet.
2.Allow to drain for 30 minutes.
3.Bring a small pan with 2 c. water to a simmer and add the shiitakes to it.
4.Allow to simmer for 2 minutes and then remove from heat. Let the shiitakes soak in the water for 15 minutes.
5.Bring the carrots and broth to a boil in a large pot. Lower the heat to medium and cook for 9 minutes.
6.Meanwhile, remove the shiitakes from the soaking water. Strain the water into the carrots and broth.
7.Slice the shiitakes into thin strips and add to the pot.
8.Add the bok choy and pepper to the pot and cook for about 4 minutes.
9.Cut the tofu into small cubes.
10.Take 1/2 c. of the broth and mix it in a separate bowl with the miso, until smooth. Add this mixture back to the pot along with the tofu and reduce the heat to medium-low
11. Cook for another 3 minutes and then serve, garnished with the green onion, sesame oil and seeds.
Ramen Noodles
You will need
medium Saucepan
2 cups water
1 package of Ramen noodles
1 season package (don't worry, it comes with the noodles).
1/4 cup frozen corn
1/4 cup forzen peas
1 Thsp basil flakes
This is how you make it
1.Bring the water to a rolling boil.
2.Break the solid noodle square into small chunks and add to the boiling water.
3.Cook noodles untill they get soft enough to start seperating from each other. At this point, add the frozen vegatables and basil flakes.
4.Bring the soup back to a rolling boil and cook for another 2 to 3 minutes. Just untill the noodles start to become translucent.
5.Remove the noodles from the heat. Add the season package and let cool for 1 minute.
6.Put the noodles in a bowl and serve.
Lastly, for dessert...
Apple Pie:
You will need
2 tbsp. water
1/4 tsp. salt
3/4 to 1 c. sugar
2 tbsp. flour
4 tbsp. diced butter
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla
1 1/2 tbsp. fresh lemon juice
1/2 tsp. ground allspice
2 tbsp. cream
1/4 tsp. grated nutmeg
5 c. sliced tart cooking apples
This is how you make it
1.Make piecrust, or use a frozen one.
2.Preheat oven to 400 degrees F.
3.Peel and core the apples, then slice thinly. 4.Mix apples lightly with flour, sugar, lemon juice, spices and salt.
5.Separate dough into two balls.
6.Sprinkle a light layer of flour onto your work surface and rolling pin.
7.Roll out the dough to 1/8-inch thickness.
8.To transfer the dough to the pie pan, roll it around the rolling pin or fold it into fourths, then move it.
9.Arrange the dough loosely in the pan.
10.Trim the edges to a 1-inch overhang.
11.Add the filling. Top with diced pieces of butter.
12.Roll out the second ball of dough to 1/8-inch thickness.
13.Lay the dough over the pie and trim the edges, leaving a 1-inch overhang.
14.Fold the top edge of the upper crust over the lower crust and squeeze them together. 15.Crimp the edges by pinching small sections of dough with your fingers.
16Use a sharp knife to put several small steam vents in the top.
17.Sprinkle the upper crust with sugar for sparkle.
18.Bake for 40 to 50 minutes, until the crust is golden.
I hope you think that my recipes are delicious, and I hope you have a happy New Year!
Any meal that exculdes a vegan.
(get it?) Ha, ha!
here is my fav.
Cheesy Pasta Bake
Ingredients (use vegan versions):
1 box Mori Nu tofu, extra firm
enough pasta to fill an 8x8 pan (hand full)
8 ounces of your favorite marinara
1/2 block of vegan gourmet mozzarella
spices: parsley, basil, garlic
optional: cayenne
Directions:
Cook the spaghetti halfway. You don't want it to be mushy once you bake it.
While that's cooking, drain the box of tofu and put it into a medium/small bowl. Squish with a fork into small pieces.
Add the parsley, basil and garlic (add more of the spices you like best). I mix in a lot of all three. Blend with your fork but don't squish the tofu into too tiny of pieces.
Then, grate your mozzarella. Use 1/3 to 1/2 of a block of vegan gourmet mozzarella. Put aside.
Drain pasta. Put the pasta into the pan. Add all of the tofu ricotta mix. Mix them together.
Now pour your pasta sauce on top of the pasta/ricotta mixture. Pour a little more sauce than you think, so it doesn't dry out.
Mix all three ingredients well. You can even put some of the extra ricotta on top, if you had any left over.
Once you've mixed the pasta, ricotta and sauce so that it's equally spaced in the pan, simply add the vegan gourmet mozzarella on top. Use as much as you like.
It's important to spray the top of the cheese with your Pam or other oil spray. This makes the cheese on top melt smoothly and have a golden color when it's done.
Bake on high, at least 400 degrees (even up to 500) until it bubbles. Don't be afraid to let it cook until it bubbles and starts turning brown.
Serves: 4
Preparation time: 30 minutes
You can add any veggies....it is soooo easy and absolutley delish...
Enjoy!