VEGETARIAN recipes?!
VEGETARIAN recipes?
I am a vegetarian and im wondering if any of you other vegetarians or vegans have any good recipes for me. its hard to find stuff that has no meat in it. i can eat eggs and milk, even though i really don't like to eat eggs, its just so hard to find stuff w/out any eggs in it. but i will for sure not eat any meat. so if you have any yummy recipes please tell me them!
~ thanks :]
Answers:
eggplant parmesan...yummy!
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves
1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.
2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.
3 When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Serves 8.
Source(s):
http://www.elise.com/recipes/archives/00...
Vegetarian Meatballs
* Meatballs:
* 4 eggs
* 1 cup shredded Cheddar cheese
* 1/2 cup cottage cheese
* 1/2 cup finely chopped onion
* 1 cup finely chopped pecans
* 1 teaspoon dried basil
* 1 1/2 teaspoons salt
* 1/4 teaspoon dried sage
* 2 cups Italian seasoned bread crumbs
* Sweet and Sour Sauce:
* 1/4 cup vegetable oil
* 1/4 cup white vinegar
* 3/4 cup apricot jam
* 1 cup ketchup
* 1/4 cup minced onion
* 1 teaspoon dried oregano
* 1 dash hot pepper sauce
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish.
3. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs.
4. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
Easy Vegetarian Chili
* 1 tablespoon vegetable oil
* 1 cup chopped onions
* 3/4 cup chopped carrots
* 3 cloves garlic, minced
* 1 cup chopped green bell pepper
* 1 cup chopped red bell pepper
* 3/4 cup chopped celery
* 1 tablespoon chili powder
* 1 1/2 cups chopped fresh mushrooms
* 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
* 1 (19 ounce) can kidney beans with liquid
* 1 (11 ounce) can whole kernel corn, undrained
* 1 tablespoon ground cumin
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons dried basil
DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Spinach Pizza
* 2 tablespoons butter, melted
* 1 tablespoon olive oil
* 3 tablespoons minced garlic
* 2 tablespoons sun-dried tomato pesto
* 1 teaspoon dried basil leaves
* 1 teaspoon dried oregano
* 1 tablespoon grated Parmesan cheese
* 1 unbaked pizza crust
* 1 tomato, sliced
* 1 bunch fresh spinach, torn
* 1 sweet onion, sliced
* 1 fresh jalapeno pepper, chopped
* 1 (6 ounce) package feta cheese, crumbled
DIRECTIONS
1. Preheat oven according to pizza crust package directions.
2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
3. Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
4. Bake according to pizza crust package directions.
Grilled Veggie Sandwich
* 1/4 cup mayonnaise
* 3 cloves garlic, minced
* 1 tablespoon lemon juice
* 1/8 cup olive oil
* 1 cup sliced red bell peppers
* 1 small zucchini, sliced
* 1 red onion, sliced
* 1 small yellow squash, sliced
* 2 (4-x6-inch) focaccia bread pieces, split horizontally
* 1/2 cup crumbled feta cheese
DIRECTIONS
1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables. Enjoy as open faced grilled sandwiches.
Potato Curry
* 3 tablespoons ghee
* 1 teaspoon cumin seeds
* 1 teaspoon turmeric
* 1 teaspoon ground coriander
* 1 teaspoon salt
* 1/2 teaspoon mustard seed
* 1/2 teaspoon ground cayenne pepper
* 6 medium potatoes, peeled and diced
* 2 cups water
* 1 cup yogurt
* 2/3 cup frozen green peas
DIRECTIONS
1. Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
2. Mix the yogurt and peas into the saucepan. Continue cooking until heated through.
Eggplant Parmesan
* 1 eggplant, cut into 3/4 inch slices
* 1 1/2 tablespoons salt
* 8 tablespoons olive oil
* 8 ounces ricotta cheese
* 6 ounces shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 egg, beaten
* 1/2 cup chopped fresh basil
* 4 cups pasta sauce
DIRECTIONS
1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
3. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
4. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
salad~lettece, tomato, and carrots YUMMY~
saute some onions, cut up circles of zucchini and yellow squash, coat those with flour and seasonings, layer the onions on the bottom of a dish, then make rows of the circles: first zucchini, then squash. In between the rows, put roasted red peppers. Then sprinkle olive oil over the rows, add bread crumbs and parmesean cheese. Bake for 45 mins 350degrees
I have food allergies and have to avoid wheat, eggs, soy, dairy, and other things, so I have developed some creative and tasty recipes to help me stay vegetarian. Here is one for cheesy herb squares-really different and yummy. You can substitute suitable ingredients if you like
2 cups puffed millet (health food store)
1/2 cup pastry flour (I used quinoa and tapioca flour)
1 cup grated sharp cheddar (cabot has a veg version
made with vegetarian rennet as opposed to animal
rennet)
1/4 teaspoon seasoned salt (I just use sea salt and
celery seed)
1/8 tsp freshly ground pepper
1 tbs herbs (I used fresh rosemary and thyme)
1/4 cup butter or margarine, softened, or veg oil
1 egg or egg substitute (I used ground flax soaked in
water until egglike consistancy)
Preheat oven to 350 degrees. Mix all ingredients
except millet in a large bowl with a fork until well
blended. Fold in the puffed millet, just until well
incorporated.Scrape into a 8" baking dish and bake
until golden brown, about 20-25 minutes. You can top
with additional cheese during the last few minutes of
baking, if desired. Cut into squares and serve hot.
I can't have tomato sauce, but these would be
delicious served with any type of sauce, but were just
great on their own.
This is easy and really fun to make - plus you can be as creative as you want.
Get whole wheat tortillas - top with your choice of Tomato sauce or hummas - top with an assortment of fresh veggies (broccoli, mushrooms, olive, onions, bellpeppers) top with your choice of cheese. (mozarella, jack, pepper jack)
Bake for about 20 mins or until cheese melts - it's an healthier alternate to Vegetarian Pizza - not so many carbs from having the actual crust.
Bake at around 400 degrees -
this makes a great finger food for small get togethers!
Enjoy!
I'm guessing you eat a lot of tofu but, have you ever tried it grilled? This is really easy...
1 package extra-firm tofu
Marinade:
1/3 cup Soy sauce
1 tbs Dijon mustard
2 tbs OJ
2 cloves miced garlic (the bottled kind they sell in the store works well)
2 tsp garlic salt
1 tsp pepper
1 tsp italian seasoning
1 tbs balsamic vinegar
Cut the tofu into 8 even squares. Pour all of the marinade ingredients into a large ziploc freezer bag. Close the bag and shake to combine ingredients. Put the tofu in the bag and let it marinate for at least 15 minutes (the longer, the better!). Fire up a grill and cook the tofu over medium-high heat for about 4-5 minutes per side. Feel free to baste the tofu with the remaining marinade. Be careful when turning the tofu though, it can stick to the grill (spray the grill with Pam before it is hot to prevent this) and, the little guys can easily slip through the grates!
Enjoy...
You can go to www.morningstarfarms.com and look at the recipe section, I've made the taco salad and I love it! They also have this recipe on there to make fish free cesar salad dressing :D, I might try that.
www.goveg.com god bless you!
This is my favorite recipe, it is soooo good!!! My boyfriend is a meat-eater and he prefers this over the kind with meat in it. It makes a lot too, so it will last a while.
http://allrecipes.com/recipe/the-best-ve...
As a vegetarian,if you don't want your meals bored, it's not only the matter of food stuff, the important is that you'd better know different ways of cooking,such as salad,steam,braise,western style,asian style,etc.. Below Chinese healthy recipe website,there are some recipes for vegetarian/vegan.
http://www.healthy-chinese-recipe.com/lo...
http://www.healthy-chinese-recipe.com/ob...
Vegetarian Casserole:
1 hour 15 min prep
4 servings
3/4 cup chopped walnuts or pecans
3/4 cup chopped celery
1 medium onion, diced
1/2 cup grated monterey jack cheese
3/4 cup whole wheat bread crumbs
1 (16 ounce) can stewed tomatoes
2 eggs
1/4 cup butter, melted
1 pinch salt and pepper
1. Combine all ingredients in casserole dish.
2. Mix well.
3. Bake at 350 for 45 minutes.
take 2 : 2 : 1 tablespoons of
oatflakes : grated cheese : milk
spiced with salt,pepper and nutmeg
mix it with a fork and form little balls, press it flat and crisp it in a pan 1 minute each side
a terrific alternative to meatballs liked by old and young people (you have to reckon with 3 tablespoons per person)
Steamed broccoli (or any other vegetable) on a bed of steamed shelled edamame. Sound too bland? Now for the secret magic ingredient : One cube of Preserved Fermented Bean Curd. This stuff--if you can stand it in the first place--will make anything you put it on addictive!
(I've just gotta try Monika S' oat-cheese balls--that sounds unique!) ((DID try them and they were great even on first attempt. I baked them though. Don't leave out the pinch of nutmeg.))
Here's one of our favorites:
PASTA WITH EGGPLANT RAGU
2 tsp. olive oil
1 large or 2 medium onions, chopped
1 clove garlic, minced
1 bell pepper, chopped
1 eggplant, pared and diced
2 (8 oz) cans tomato sauce ( or 1 regular and 1 NSA)
About 1-1/2 tsp. dried basil
About 1-1/2 tsp. dried oregano
A little sugar (a tablespoon or so?)
Freshly ground black pepper to taste
About 2-1/2 cups uncooked pasta, cooked (gemelli, corkscrew, penne, etc)
1 (15 oz) can navy or great northern beans, rinsed and drained
Parmesan cheese.
Start heating a pot of water for the pasta and cook pasta while preparing sauce.
In a stockpot sauté onions and garlic for a few minutes. Add green pepper and cook a few minutes more, until nearly tender. Add eggplant and cook several minutes more until tender. (Can cover pot, but stir often). Add tomato sauce, basil, oregano, black pepper, sugar, and beans. Simmer a few minutes. Add pasta. Serve with a little parmesan cheese on top. Makes 3-4 servings. (Takes about 45 minutes or so to prepare.)
all u need is one onion chopped one succhini cut into cubes one egg plant1 tomato and one potato all cut into cubes.
now with a little bit of olive oil fry the onion untill golden then put the whole mix on top 4 about 5 minutes then add a bit of tomato paste and leave them 4 about 10 minutes then add salt and pepper its very yummy
Stir fried veges. Oil in a frypan. Garlic. Red peppers (capsicums). Carrot. Zucchini (courgettes). Snow peas or green beans. Mushrooms (just a few). Broccoli. Turn the heat on stir it up as it cooks and after a few minute put a little water. Then some thin soya sauce ( traditionally a little oyster sauce and a little fish sauce as well). Next a little sugar. Very soon remove from the heat and serve.
You could have it with mashed potato or rice. Add some nuts or have these as an accompaniment.
Just get the BEST vegetarian cookbook ever: The Clueless Vegetarian by Evelyn Raab. You can find this book in any bookstore.
well do u eat tacos. i mean you can eat many things like tacos and burritos and things like that jsut put beans in the place of meat. i mean i do that all the time. so you might want to try eat. i love eggs so i eat many things with eggs. i agree it is for sure hard to find food with out eggs.
veggie lasagne is great you simply buy a ready made tomato base pasta sause and layer it with lasagne sheets and riccotta cheese. another good one is chicckpea fritters- can of chickpeas a couple of beaten eggs clove or two of chopped garlic a dash of curry power mix together and drop a spoonfull at a time into frying pan. also make tacos and burritos with whole kidney beans and refried beans instead of mince-delish! pupkin soup is simple, filling and yummo! simmer pumpkin with some veggie stock cubes, drain water when tender blend or mash till smooth add salt and pepper a little cream then heat back through-oh yeah reserve a little of the water to add to get your desired consistency. and my favourite salad is roast beetroot whole with skin on, remove when cool cut into chunks then toss with some greek style natural yoghurt and add a handful each of fresh corriander leaves, mint and flatleaf parsley. it is a delight. you can also add a couple of cloves of roast garlic and come chopped chilli if you like things spicey. just mash the garlic after removing the skins through the yoghurt. oh and dry roast the beets! hope you like at least one of these recipes!!! plus it is great to have a roast meal with just vegetables-it is hard to beat baked potatoes!!!!
I dont have any recipes per se but I eat rice in place of alot of meat items. Stuffed cabbage with rice filling instead of meat, fried rice, made with oil, garlic powder and soy sauce and NO egg.
Rice patties.
I love potatoes but I tend to want to smother them with butter or sour cream and act like a starving pig so to cut down on fat and calories I started to use more rice.
And always use the good rice like Mahatma or Jasmine.
you could make this vegetarian dish with all sorts of vegetables in it and then boil it iv tasted it it is delicous you really should try it just give it a try.