Any good vegetarian recipes?!
Any good vegetarian recipes?
Im a vegetarian & i eat dairy and soy. i like tofu a lot too. anything (fruits, veggies, grains, dairy, nuts, legumes..) just NO meat!!!
Answers:
The best source for vegetarian recipes is www.vegweb.com
There are so many great ones there.
If you wat to lose a bit of weight, www.fatfreevegan.com is where to go.
There's also www.veganyumyum.com and www.vegancooking.tribe.net
There's never any reason to eat boring meals when you're vegetarian!
Try Masala Dosa, you can get the recipe on the net.
I have a yummy one! Take tofu and cover it in your choice of BBQ sauce,then bake it in the oven to your liking,then put a bit more sauce on it then cover it in "shake and bake" breading,the bake it a bit more. YUMMMYYYY!
LEMON GRASS SOUP
INGREDIENTS
2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce (optional)
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish
DIRECTIONS
Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Add coconut milk. When soup comes to a boil, reduce heat and simmer for approx. 40 minutes. Garnish each bowl with a pile of bean sprouts and cilantro.
My favorite that I've tried:
INGREDIENTS
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese
DIRECTIONS
Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
Serve sauce over pasta, and sprinkle with feta.