Vegtarian lunch?!
Answers: any good vegetarian lunches that don include frying or tofu
Pasta is always good, you can get whole-wheat pasta with sauce, you can make a whole bunch of pasta, it'll hold pretty well for a few days in the fridge, and just section it out, put sauce on top, and if you want some cheese with it if you eat cheese (I don't, but that's cool with me if you do).
Also, sandwiches are super-versatile. You said no tofu, so I won't say tofu. You can add just about anything into sandwiches - you can buy commercial meat substitutes, but I prefer hummus and bean sprouts on whole grain bread... very good, super filling. I can have a slice of bread with hummus and bean sprouts for breakfast and be okay for hours.
how about a rice salad mix rice lettuce corn etc.
Pita Recipes
garden Pita
veggie cream cheese
red pepper hummas
avocado cucumber
tomato
black olive
sprouts or lettuce
pita salad
2 pealed and diced cucumber
meduim tomato
1/2 red onion
1/4 c. red onion diced
1/4 c. diced balck olives
1/4 c. fresh parsley chopped
1/4 c. crumbled feta cheese (optional)
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 c. red wine vinager
dirzel of olive oil (optional)
Mix all together add in pita or eat as a salad.
You can add cooked shrimp if you like
just use your imagination..
I cook up a one pound package of dried beans every week with sauteed onions and mushrooms, and vegatable stock. Spice to taste and add to it a bunch of kale, Swiss chard, or collard greens. Lasts me a week (5 servings) and I attribute it to 10 pounds of the 30 pounds I dropped since last November 2006.
Cheese and Lentil Gratin
from Joanna Lumley
Serves 4
1tbsp / 15ml oil
1 onion, chopped
1 carrot, chopped
1 celery stick chopped
6oz / 150g red lentils
1 clove garlic crushed
?pt / 420ml water
4oz / l00g grated vegetarian cheese
2tbsp chopped parsley
1 free-range egg, beaten
salt and pepper
2tbsp wholemeal breadcrumbs
2tsp sesame seeds
1. Heat oil in a pan, add onion and fry till soft. Add carrot, celery, lentils, garlic and water and cover. Bring to boil then simmer for 20 minutes or until all water is absorbed. Add 3oz / 75g of the cheese, the parsley and the egg to the lentil mixture and stir thoroughly. Season well and spoon into a 1?pint / 750ml shallow ovenproof dish and smooth the top.
2. Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over the top. Bake in pre-heated oven at 180°C/350°F/Gas Mark 4 for 45 minutes until topping is golden brown and crisp.
Serve hot with homemade tomato sauce, or alternatively cold with a crisp green salad.
Smoked cheese crepe souffles
Evening entertaining
Serves 3 as a main course or 6 as a starter
For the crepes (x 6)
100g plain white flour
1 medium free-range egg
220ml milk
pinch salt
30ml chives, finely chopped
1 tsp sunflower oil
1 tsp vegetable oil
For the souffle
2 medium red onions, finely sliced
2 tsp olive oil
25g butter
25g plain white flour
200ml milk
150g smoked vegetarian Cheddar cheese, finely grated
2 tsp wholegrain mustard
2 medium free-range eggs, separated
1. Preheat the oven to Gas Mark 6/200 C/400 F.
2. To make the crepes, put all the ingredients except the vegetable oil in a blender and whisk until combined. leave to settle and hicken for 20 minutes.
3. Heat a solid 8cm frying pan and add a little oil to lightly coat the surface. Add a ladle of batter and swirl to coat the surface. Cook crepes for a few minutes until bubbles appear, turn and cook on the other side, or until golden. Make six. These can be made the day before, or earlier, and frozen.
4. Saute the onion in oil until soft and beginning to caramelise. Place a crepe in each hole of a large 6 muffin tin and put a tablespoon of onion in each one.
5. melt the butter in a medium-sized saucepan. Stir in the flour and cook over a low heat for 1 minute, stirring constantly. Now add the milk a little at a time, beating gently. Cook on a low heat for 2-3 minutes.
6. Add the cheese and mustard and mix well.
7. Remove from heat and fold in the egg yolks.
8. Whisk the egg whites to soft peaks and fold into the cheese mixture with a metal spoon. Divide the souffle mixture between the 6 crepes and bake for 15-20 minutes until risen.
Thai Style Cauliflower and Carrot Terrine
with Chilli and Peanut Dressing
Preparation time: 45 - 55 minutes (includes steaming veg)
Cooking time: 30 minutes + cooling and chilling time.
Serves 4 – 5
Vegan
Ingredients
250g cauliflower, (prepared weight), steamed
2 limes, zest (and 3 – 4tbs juice for the dressing)
3tbs grated ginger
150ml coconut cream (or use 65g creamed coconut with 125 mls boiling water)
250g carrots, peeled and cooked
? tsp salt
30g ready ground almonds
? tsp caster sugar (optional)
For the dressing
2tbs sweet chilli sauce
2tbs chopped fresh mint
40g salted peanuts, ground very finely (try to use reduced salt variety)
Oven temperature: 190C / 390F / Gas mark 5
450g non-stick loaf tin, greased and base lined with baking parchment
Method
1. Place steamed cauliflower together with 2tsp grated ginger, zest of 1 lime, ? tsp salt, and 5 tbs of coconut cream into a food processor and process for about 20-30 seconds. Turn into a bowl and mix in 3 tbs ground almonds. Note: no need to wash the food processor for the next stage.
2. Place steamed carrots with 2 tsp grated ginger, zest of 1 lime, ? tsp salt, and the remaining coconut cream into a food processor and process for about 20-30 seconds. If the carrots are not very sweet, add ? tsp caster sugar. Turn out into a separate bowl and mix in the remaining 2 ? tbs of ground almonds.
3. Divide both vegetable mixtures into two, and layer them in the prepared loaf time starting with the carrot mixture. (It is easier to put each layer on top of the other by blobbing the mixture all over the previous layer and then spreading it gently over, rather than putting all the mixture in at once.).
4. Bake the terrine in the preheated oven for about 30 minutes until well set. About half way through, cover the top with tin foil if it starts to brown. Let cool in the tin for about 10 minutes before turning out and cooling completely. Chill well in the fridge before serving.
5. To make the dressing, mix together the remaining grated ginger (about 4 tsp), with the chilli sauce, chopped fresh mint, ground salted peanuts and 3 – 4 tbs of lime juice. The dressing should be quite thick rather than runny. Serve the terrine in slices with a spoonful or two of the dressing on the side.
hope these help
fish