Care to share some easy vegetarian recipes? Indian and Middle Eastern recipes are especially welcome?!
Anyway, I really like Indian food and I know that they've got a lot of good vegetarian stuff over there. I'm 15 so it has to be easy and pretty quick. Flavor complexity or even overall quality isn't that important. If it's edible, and it's Indian food, it's good. Since I do the dishes every night, I'd like to minimize pan usage.
Tell me anything you usually make, but if you've got a lot of stuff please link to recipes so we don't end up with two answers per page. Braces-friendly vegetarian snacks are especially welcome. I really like carrots and celery but celery never gets out of my braces, and carrots break them.
Fast, cheap, and filling are my main priorities. Doesn't have to be that great as long as it gets me through a school day.
Answers: I've been on and off about the whole meat thing for a little while, and have decided to try going vegetarian. It's not a moral thing; I went to a camp where all the food was vegetarian and vegan, and ended up feeling better there.
Anyway, I really like Indian food and I know that they've got a lot of good vegetarian stuff over there. I'm 15 so it has to be easy and pretty quick. Flavor complexity or even overall quality isn't that important. If it's edible, and it's Indian food, it's good. Since I do the dishes every night, I'd like to minimize pan usage.
Tell me anything you usually make, but if you've got a lot of stuff please link to recipes so we don't end up with two answers per page. Braces-friendly vegetarian snacks are especially welcome. I really like carrots and celery but celery never gets out of my braces, and carrots break them.
Fast, cheap, and filling are my main priorities. Doesn't have to be that great as long as it gets me through a school day.
Balsamic Tomato Couscous
(Makes 8 servings)
2 cups nonfat vegetable broth
1 teaspoon dried basil
1 teaspoon minced garlic
1 1/2 cups uncooked couscous
3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon ground pepper
5 small tomatoes or 1 can diced tomatoes, well drained
1 can mixed bean blend, drained and rinsed
In a medium pan, bring the broth to a boil.
When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.
Chop the tomatoes.
In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes and beans.
When the couscous is ready add the tomato/bean mixture and mix well.
Serve hot or cold.
I made this the other night and it was FANTASTIC. I ate it hot and later had some cold. Both were equally good!
go to receipezaar
Hummus & pita is easy. Vegetarian tacos (replace ground beef with soy crumbles from the freezer section), pasta (hot or cold), soups (amy's canned soups are good), sandwiches (pb&j, tofurky deli slices with vegenaise, etc)...
There are ready-made indian meals by Tasty Bite. http://www.tastybite.com/ I can't vouch for their taste personally, since I don't care for indian food, but I've heard good things.
Greek Pasta with Tomatoes and White Beans
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
1. Cook the pasta in a large pot of boiling salted water until al dente.
2. 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.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.
OR*
Eggplant and Potato Curry
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Gujarati)
4 medium eggplants sliced
4 medium potatoes peeled and sliced
4 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
4 tablespoons oil
4 cups water
sugar and salt to taste
finely chopped coriander leaves to garnish
1. Heat oil in a pan. Add the tomatoes,spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft.
2. Add potatoes and eggplants. Fry again for about 5 minutes.
3. Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.
Garnish with finely chopped coriander leaves before serving.
OR*
Whole Cauliflower in Mughlai Gravy
Cooking time (approx.): 20 minutes
Style: North Indian Vegetarian (Mughlai)
2 small sized cauliflowers (whole)
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing
* In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
1. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
2. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
3. Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
4. Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
Garnish with fresh cream (optional) and finely chopped coriander leaves.
TIPS:
* To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.
goto www.hindikibindi.com...then rasoi section in that...
you will find different recipes every week...
exact link is http://www.hindikibindi.com/cooking/inde...
you will surely like it...