u mean indian dishes for which u have to come to india/ my wife is an expert and i'll ask her to teach u / a month's course for u /
Try the site below-theres lots of free veggie recipes there-
Click on the following source. There's infinite amount of recipes easy and simple ones. The recipes are not mine, so there could be one or two meat / fish recipes, but the majority of them are veg recipes.
Let me know if it helps.
Sandeep's answer is right, why not make yourself some onion bajis or some roti with a simple vegetable curry. Serve it with some papads and raita, lime pickle and chopped tomato. If you ignore the first recipe for lamb there are some really good veggie ones on findandreplace's link.
Leek and potato casserole, use some vegan marg to grease the casserole dish or olive oil make it in layers of sliced veg finishing with potatoes then fill up to three quarters with soya milk. You can put vegan scheese in between the layers or not.pour some oil on the top. Bake it in an oven mark 5 for about an hour but keep checking after about 45 mins -the milk makes it all go into a creamy sauce and the potatoes on the top should look crispy.
Any kind of Pasta and vegetable.
I like Wheat Pasta with Yellow Squash,Italian Seasoning, and Olive Oil.
You could serve it with a nice veggie salad and some bread.
Kitchari....Lentils or Dhal with an equal amount of Rice and 2.5 times water.
Any Onion, Garlic,Ginger, Chili, Cumin, Indian Spices you like.
Boil and simmer...15-20 mins later
Add any veg Caul/Broc/Peas....whatever
10-15 mins later..done
Bingo....serve with Yoghurt or Raita and Chapatis.
My Favorite...Enjoy...It's considered the most complete Food in India....I agree.
I'm in UK tho....but often in India.
capellini with tomato cream sauce - veganyumyum.com
very quick, very yummy.
BARLEY STUFFED EGGPLANT
2/3 C. (158 ml) barley flakes*
2 C. (480 ml) water
3/4 t. salt
1/2 small onion, chopped
1 clove garlic, chopped
1/3 C. (59 ml) raw pine nuts
1/3 C. (59 ml) raw pumpkin seeds
2 large eggplants or 4 small to medium size
1 T. organic canola oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium sweet onion, chopped
1 or 2 cloves garlic, minced
1/3 C. (59 ml) water
1 T. extra virgin olive oil
In a 2-quart (2 liter) saucepan combine barley flakes, water, salt, onion, and garlic. Cover and bring to a boil over high heat. Turn heat to low and steam 25 to 30 minutes, until all liquid is absorbed. Turn off heat and set aside for10 minutes.
Combine pine nuts and pumpkin seeds in a non-stick skillet. Toast over high heat, stirring constantly for about 2 minutes. Pour into a dish to cool and set aside.
Wash eggplants and cut them in half lengthwise. Using a grapefruit knife, remove eggplant pulp leaving a 1/2" (1 cm) rind. Brush rinds with canola oil, and put them on a baking sheet. Broil rinds about 3" from heat source for about 10 minutes, or until pulp begins to soften. Set eggplant rinds aside.
Chop eggplant pulp and put into a large stir-fry pan.
Add bell peppers, onions, garlic, salt, water, and olive oil to stir-fry pan and sauté over high heat, stirring frequently, until softened, about 10 to 12 minutes.
Add cooked barley flakes and toasted nuts and seeds to stir-fry pan and mix well. Adjust seasoning if needed.
Spoon barley mixture into eggplant rinds and bake uncovered at 350 F (Gas Mark 4) for 25 to 30 minutes. Serves 6 to 8. Large eggplants can be cut in half crosswise to make 8 servings. Small to medium eggplants will also make 8 servings.
*Barley flakes are available in health food markets and Asian markets.
BRAZIL NUT AND RAISIN CABBAGE ROLLS
WITH SWEET AND SOUR SAUCE
3/4 C. (177 ml) short grain brown rice
2 C. (480 ml) water
3/4 t. salt
1 large green cabbage, about 2 1/2 to 3 lbs. (1 to 1.36 kg)
4 C. water (960 ml)
1/2 t. salt
Filling
2 medium onions, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 T. extra virgin olive oil
1 T. water
1 C. (237 ml) Brazil nuts, coarsely chopped
1 14-oz. (397 g) package of Lightlife Gimme Lean* (beef or sausage flavor)
1/2 C. (118 ml) black raisins, plumped in hot water to cover
1/2 C. (118 ml) golden raisins, plumped in hot water to cover
1/2 t. salt
Pepper to taste
Sweet and Sour Sauce
1 15-oz. (420 g) can tomato paste
3 1/2 C. (835 ml) water
1 1/2 t. salt
7 T. Sucanat (unrefined cane sugar with added molasses)
6 T. lemon juice
1/2 C. (118 ml) black raisins
Combine brown rice, water, and salt in a 2-quart (2 liter) saucepan. Cover and bring to a boil over high heat. Turn heat down to low and steam for 35 to 45 minutes until rice is soft but still chewy.
Remove outer, coarse leaves of the cabbage. Using a paring knife, remove the center core. Place whole cabbage, core side down, in a large saucepan. Add the 4 C. (960 ml) water and 1/2 t. salt. Cover and bring to a boil over high heat. Turn heat down to low and steam for about 10 minutes. Fork test for tenderness, and remove cabbage to a dish when soft and pliable. Set aside.
Combine onions, garlic, bell pepper, olive oil, and water in a large skillet or wok. Saute over high heat, stirring frequently, for 3 to 4 minutes, until just tender. Turn off heat.
Add Brazil nuts, crumble in Gimme Lean, drain water and add raisins. Season with salt and pepper.
Preheat oven to 350 (Gas Mark 4). Add cooked brown rice and toss well to combine flavors and distribute ingredients evenly. Set aside.
Combine sauce ingredients in a 2 or 3-quart (2 or 3 liter) saucepan and simmer over medium heat, uncovered, for about 5 minutes to blend flavors. Spoon a small amount of sauce into the bottom of two 9" x 13" (22.5 x 32.5 cm) ovenproof baking pans.
To form cabbage rolls, separate cabbage leaves by lifting each one up from the core end. Lay one leaf on a dish, cutting board, or your counter top. Have the core end facing you. Spoon filling into the center of the leaf. The size of the leaf will dictate the amount of filling. Roll up the core end first, then the sides, then roll leaf over to enclose completely. Place cabbage roll in baking pan and repeat process with remaining cabbage leaves.
Pour sweet and sour sauce over cabbage rolls, and sprinkle with black raisins.
Cover baking pans with aluminum foil, shiny side down. Bake in preheated oven at 350 (Gas Mark 4) for 20 to 25 minutes to heat through. Serves 6 to 8 hungry humans.
ARTICHOKE PARTY DIP
1 can 13.5 oz. (382 g) water-packed artichoke hearts
1 lb. (453 g) extra firm tofu or Chinese firm tofu
2 large garlic cloves, peeled
1/2 + 1/8 t. ground coriander
1/2 + 1/8 t. dried dill weed
1 1/4 + 1/8 t. salt
1/2 t. onion powder
1/4 t. ground black pepper
1/2 t. evaporated cane juice
1 T. Red Star nutritional yeast
2 T. Soymage vegan parmesan
1 T. lemon juice
1 T. + 1/4 t. rice vinegar
1/2 C. (118 ml) soy mayonnaise
2 green onions, finely chopped
1 can 4.6 oz. (128 g) water chestnuts, drained and diced
1/2 C. (118 ml) raw pistachios, coarsely ground
Paprika
Preheat oven to 350 F (Gas Mark 4). Drain artichoke hearts, reserving liquid. Measure 1/4 C. (59 ml) artichoke liquid and set aside. Chop artichoke hearts into 1/2-inch (1 cm) pieces and set aside.
Into food processor put tofu, garlic, coriander, dill weed, salt, onion powder, pepper, evaporated cane juice, nutritional yeast, vegan parmesan, lemon juice, rice vinegar, and soy mayonnaise.
Add reserved artichoke liquid and process until smooth and creamy. Transfer to a 2-quart (2 liter) baking dish and stir in artichoke hearts, green onions, and water chestnuts, mixing well.
Stir in pistachios, reserving 2 T. to sprinkle over the top.
Sprinkle with a dash or two of paprika. Bake at 350 F (Gas Mark 4) for 30 minutes. Serve hot. Serves 6 to 8 as a party dip or 4 to 5 as a lunch or dinner fondue.
Serving suggestion: Prepare a platter of raw vegetables and a basket of assorted whole grain breads. Then simply enjoy the dipping experience.
SUN-DRIED TOMATO HUMMOS
6 sun-dried tomato halves
1/3 C.(80 ml) boiling water
1 15-oz.(425 g) can garbanzo beans
1 large clove garlic, crushed
3/4 t. salt or to taste
1 or 2 pinches cayenne
5 T. lemon juice
1/4 C. (60 ml) tahini
3 T. garbanzo liquid
1 small turnip
Put sun-dried tomatoes into a small bowl, and pour boiling water over them. Set aside to soak for about 5 to 8 minutes.
Drain and reserve garbanzo liquid. Put garbanzo beans into the food processor, and add remaining ingredients, including the 3 T. garbanzo liquid.
Add soaked sun-dried tomatoes, and process to a thick puree. Spoon mixture onto an oval platter and form into a football shape.
Peel turnip. Cut enough thin julienne strips from the turnip to form the laces of the football. Surround the football with your favorite crackers and provide several spreaders. Serves 6.
yep heres an idea geta life and a diet add some meat or lovely fish to any vegetarian meal and suddenly you have an interesting meal
Being a total meat eater, i can not help you. But good luck in your search
Easy vegetarian recipes:
VEGETABLE CHILLI
(Serves 4)
Ingredients
100g/4oz mushrooms, sliced
1?tsp Marigold vegetable bouillon powder or a crumbled vegetarian stock cube
30ml/2tbsp water
1 pkt/100g Hera vegetable chilli mix or other chilli flavoured soya protein mince (rehydrated)
500ml / 18floz hot water
1 x 400g / 14oz tin chopped tomatoes
1 x 400g / 14oz tin red kidney beans, drained and washed
Method
1. Put the mushrooms, bouillon and water into a pan.
2. Cook for about 5 minutes until the mushrooms hove softened.
3. Remove the pan from the heat and add the chilli mix and hot water, mix together well.
4. Add the tinned tomatoes, mix and cook for 10 minutes, stirring occasionally.
5. Add the red kidney beans and cook for a further 5 minutes.
SERVING SUGGESTION:
Serve on a bed of rice, topped with a spoonful of soured cream or plain yoghurt and garnished with lemon wedges
VEGETABLE CURRY
(Serves 4)
Ingredients
100g/4oz soya protein chunks (rehydrated)
425ml/15floz / 1pint vegetable stock or cold water
1 large onion, chopped
2 cloves garlic, chopped
Little vegetable oil
1 heaped tbsp curry powder
?tsp garam masala
?tsp ground ginger
1 apple, cored and chopped but not peeled
100g/4oz mushrooms, sliced
2 tbsp soya sauce
1 x 400g/14oz tin tomatoes, with their juice
2 heaped dessertspoons of cornflour
280ml/10floz cold water
Method
1. Soak the soya protein chunks in the stock or water.
2. Fry the onion and garlic in a little oil until slightly softened.
3. Add the soya protein, curry powder, garam masala and ginger and stir until everything is coated with the spices.
4. Add the apple, mushrooms and chopped tomatoes, and simmer gently for a few minutes.
5. Mix the cornflour with a little water, gradually adding the rest of the water until it is all mixed.
6. Add the cornflour mixture to the pan gradually, until the mixture has thickened, stirring all the time.
7. Cover and simmer gently for 20 minutes.
SERVING SUGGESTION:
Serve on a bed of rice.
LASAGNE
(Serves 6)
Ingredients
125g/4?oz packet soya protein mince (rehydrated)
280ml/10floz cold water
550g/1?lbs of any prepared diced vegetables (eg. carrots, celery, mushrooms, courgettes, parsnips etc.)
Little vegetable oil for frying
2 x 400g/14oz tins chopped tomatoes, with their juice
1tsp dried oregano
2tbsp soya sauce
Seasoning, if required
12-15 sheets of pre-cooked lasagne - follow instructions on the packet
For the Sauce:
50g/2oz cornflour
50g/2oz margarine
710ml/25floz milk or soya milk
?tsp grated nutmeg
175g/6oz vegetarian cheddar cheese
Method
1. Soak the soya protein in the cold water for 10 minutes.
2. Fry the vegetables in a little oil until softened.
3. Add the soya protein and cook for a further 5 minutes, stirring all the time.
4. Add the tomatoes, oregano and soya sauce and simmer for 10 minutes.
5. Season if required.
6. Make the sauce by melring the margarine in a pan and stirring in the cornflour.
7. Cook for 2 minutes.
8. Add the milk gradually and stir until thickened.
9. Remove from heat, season, add the nutmeg and 50g / 2oz of cheese.
Stir well.
10. Arrange in layers in a buttered casserole dish as follows: lasagne, soya protein sauce, cheese sauce, ending with the cheese sauce.
11. Sprinkle with the remaining cheese and cook at 350°F/180°C/Gas 4 for 30-40 minutes until browned a little on top.
SERVING SUGGESTION:
Serve hot with a jacket potato and salad. The lasagne can be successfully frozen before cooking. When required, thaw for 8 hours and cook as above.
Chunky Nut & Vegetable Roast
Ingredients
1 carrot, scraped
1 onion, peeled
1 stick celery
200g mixed nuts (e.g. almonds, peanuts, brazil nuts)
2tsp Marmite
2 free range eggs
1 or 2 tsp mixed herbs
salt & pepper
Dried breadcrumbs (for coating tin)
Method
1. Set oven at 190°C/375°F/Gas Mark 5.
Put all the ingredients into a food processor and process until vegetables and nuts are chopped into chunky pieces.
Put into a bowl and mix with remaining ingredients.
2. Line a 450g/1lb loaf tin with a strip of non-stick paper, grease well and sprinkle with dry breadcrumbs.
Spoon mixture into tin and level the top.
3. Bake uncovered for 45 mins until set.
Mushroom & Cheese Macaroni
Ingredients
400g wholewheat macoroni
60g butter or margarine
2tbs chopped parsley
450g mushrooms
60g grated cheese
Method
1. Cook macaroni according to manufacturer's instructions.
Slice mushrooms and fry in the fat for 8 mins then add the parsley.
Drain macaroni and mushrooms and toss together lightly.
2. Serve sprinkled with grated cheese.
If you dont like mushrooms or just wanna put somthing else instaed of them try adding somthing else instead os mushrooms, whatever you think would go nice
and theres more recipes here:
http://www.vegsoc.org/cordonvert/recipes...