Good vegetarian recipes anyone?!
Answers: I need some good vegetarian recipes.
I have tried a number of places, but like http://vegweb.com/ the best. The recipes are all accompanied by ratings and reviews so you can see what other people thought of the recipe and if it looks worth trying.
Otherwise, I like to look up specific recipes with just a general Google, like "vegan mac cheese recipe" or "vegetarian stroganoff recipe".
Really great recipes out there if you look. Also, a really really fantastic cookbook is The Compassionate Cookbook (Vegetarian recipes, not a single bad one) or Vegan With a Vengeance (yum!!).
This is one of my favorites - if you don't have the time or energy to make the tomato sauce, a jarred sauce works just fine!
4 Cheese and Spinach Lasagna
Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 (10-ounce) box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, shredded (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups tomato sauce
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
Tomato Sauce with Basil:
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper
Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
Enjoy!!!
Don't ask for the impossible.
Here is one of my favourites, it's spinach lasagna.
Ingredients:
2 pkg. chopped spinach
2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp. oregano
1 tsp. basil
1 can tomatoes
1/2 cup tomato paste
1/2 cup red wine (optional)
A package of lasagna noodles
1 egg
2 cups ricotta cheese
1 tbsp. parsley
2 cups shredded mozzarella or jack cheese
1 cup Parmesan cheese, grated
9x13 baking pan
Instructions:
1) Thoroughly wash spinach. Discard tough stems. Place spinach in large pan. Cover and cook 2-4 minutes. Drain well.
2) Heat oil in frying pan on medium heat. Add chopped onions, garlic, oregano, and basil. Cook until onion is soft. Mix in tomatoes, their liquid, and tomato paste (mix in the wine, if chosen). Bring to a boil, then cover, reduce heat to medium low and simmer twenty minutes. Uncover, it should be reduced to a thick sauce. Add salt and pepper.
3) Cook noodles. Drain and put aside.
4) In a bowl, beat the egg, and ricotta and parsley.
5) Spoon 1/3 of sauce into 9x13 baking pan. Place noodles (around six) lengthwise to overlap. Spread 1/2 spinach over noodles. Spread 1/2 ricotta over spinach. Sprinkle with mozzarella and then 1/2 of Parmesan.
6) Then cover again with sauce, mozzarella, spinach, and cheese.
7) Bake uncovered 35 minutes in 350 degree oven.
It tastes sooo good! I have it without the wine.
Avocado Frappe
INGREDIENTS
2 avocados
1 tablespoon orange zest
1/8 teaspoon ground ginger
1 teaspoon salt
1 pinch ground black pepper
3 cups milk
DIRECTIONS
Peel avocados and remove the pits. Cut flesh into chunks.
Put into blender with orange peel, ginger salt and pepper. Blend, adding milk a little at a time, until mixture is smooth.
Pour into dish, cover and refrigerate. Serve chilled. Garnish with avocado slices if desired.
Vegetarian Shepherd's Pie
INGREDIENTS
5 russet potatoes, peeled and cut into thirds
4 tablespoons butter
1 1/2 teaspoons salt
ground black pepper to taste
2 cups milk
3 cups water
1/2 cup kasha (toasted buckwheat groats)
2/3 cup bulgur
2 cups chopped onion
2 cloves garlic, minced
2 carrots, diced
2 cups fresh sliced mushrooms
1 1/2 tablespoons all-purpose flour
1 cup whole corn kernels, blanched
3 tablespoons chopped fresh parsley
DIRECTIONS
Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter or margarine, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
In a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
In a large saucepan, melt the remaining 2 tablespoons of butter or margarine over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
Mix together vegetable mixture and kasha mixture in a large bowl. Spoon into a buttered 10 inch pie pan, and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
Bake in a preheated 350 degree F (175 degree C) oven for 30 minutes. Garnish with the chopped parsley, and serve.
Curried Mustard Greens with Kidney Beans
INGREDIENTS
1 bunch mustard greens
1 tablespoon ghee (clarified butter)
2 medium shallots, chopped
1 tablespoon minced fresh ginger root
1 pinch red pepper flakes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce
2 teaspoons curry powder
1/2 cup half and half
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
peter you obviously have never tried vegetarian food so you are blissfully unaware
Mashed Potato and Roasted Vegetable Enchiladas
INGREDIENTS
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Seven Layer Tortilla Pie
INGREDIENTS
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
1/2 cup sour cream
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream
Sweet Potato Burritos
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
I have some great recipes on my site:
http://www.peaceful-organic-planet.com/r...
This recipe sounds really plain and boring but I was very surprised at how great it tasted, and how easy it was to make.
CHICKPEA TOFU STEW
1 can diced tomatoes
3 tbsp olive oil
1/2 tsp salt
1/2 tsp paprika
1/2 tsp whole cumin seeds
1/2 tsp chili powder
2 1/2 cups thinly sliced onions
1/2 green pepper, thinly sliced
4 cloves garlic, thinly sliced
2 bay leaves
1 cup hot water
2 tsp lime juice
1 can chick peas
1/2 lb firm tofu, cut into 1 cm cubes
optional (for garnish):
olive oil
red onions
In a large frying pan, heat olive oil over high heat for 30 seconds. Add salt, paprika, cumin seeds, and chili powder in quick succession. In fact, it's a good idea to just get a small bowl before you start cooking and measure all the spices into there first, then you can add them all at once. Stir-fry for 30 seconds. Add onions, green peppers and garlic and stir-fry for a few minutes. Add the diced tomatoes and all the juices. Add bay leaves, lime juice, and enough water to reach desired consistency. Cook, sirring often, for about 5 minutes.
Transfer to a casserole dish. Fold the chickpeas in. Distribute tofu cubes evenly over the surface, gently pressing them down into the sauce. Bake the stew, uncovered, for 25 to 30 minutes at 375, until bubbling and bright. Drizzle with olive oil (if using) and garnish with red onions. Serve alone or over rice (or other grain). Also freezes well