Do you have a delicious recipe?!
Answers: My sweet hubby and I are looking to go vegetarian (again)! And we are looking for yummy recipes...Please no links to vegan/vegetarian websites...I want recipes that you have actually cooked (preferably many times) in your vegan/vegetarian home. :) Any and all recipes will do!! Thank you!
Ok these are my all time favorite recipes and they are really good and some take a while to cook but all of them are well worth it!!!!! You have to try at least one!!!
~~~~vegetarian Manicotti~~~~
8 ounces manicotti noodles, uncooked (u can find them at wal amrt)
1 1/2 cups marinara sauce (vegetarian)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese
1 teaspoon nutmeg
Cook pasta according to package directions; drain.
Rinse in cool water.
Take Sauce and HALF of the basil and oregano.
Cook 3 minutes.
Makes 6-8 servings
Spread 1/2 cup of sauce mixture into 13x9 baking dish.
In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.
Fill pasta tubes with ricotta mixture; place in dish.
Pour remaining sauce over pasta.
Sprinkle with remaining mozzarella cheese.
Bake at 350o for 25-30 minutes
or try these
~~~~~Patatas Bravas~~~~~
3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn't peel mine)
olive oil spray
1/2 medium red onion, minced
2-3 cloves garlic, minced
1 tablespoon smoked Spanish paprika
1/4 teaspoon cayenne pepper
1 15-ounce can diced tomatoes
1 bay leaf
1/2 cup water
4 -6 green olives, halved
chopped parsley, for garnish
Start a large pot of water on to boil while you preheat the oven to 375 F. When the water comes to a boil, add the diced potatoes. Boil for 5 minutes—no longer or they will start to fall apart. Pour them gently into a colander and allow all the water to drain off.
Place the potatoes into a large, shallow baking dish that has been sprayed with olive oil. Spritz the tops of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure they aren't sticking to the pan. Bake for about 30 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.
While the potatoes are cooking, make the sauce. Sauté the onion in a non-stick pot for about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except parsley) and simmer for about 20 minutes, until thickened. Remove the bay leaf and puree the sauce in a blender or food processor. Return it to the pan and keep warm until ready to serve.
Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with parsley and serve as a side dish or appetizer
~~~~~~Rotini (or Penne) All'Arrabbiata~~~~~~
2 tsp. olive oil
3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)
1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)
1 28-ounce can plum tomatoes
salt
8 oz pasta (penne or ziti preferred)
2 Tbs parsley, chopped
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4
~~~~~~~Black-eyed Pea Gumbo~~~~~~~
2 medium onions, diced
1 bell pepper (any color), chopped
2 ribs celery, chopped
1 tbsp. tomato paste
1 tbsp. minced garlic
4 cups vegetable broth, water, or a combination
2 15-ounce cans diced tomatoes
1 pound okra, tops removed and sliced
1 1/2 tsp. thyme
3 bay leaves
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. oregano
1-2 tsp. chopped chipotle peppers (canned in adobo)
1/4 tsp. Liquid Smoke (optional)
2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
salt to taste (optional)
*You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.
Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed--this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.
!!!!!corn and potato skillet!!!!!
2 baking potatoes
2 T Olive Oil
1 cup fresh corn
Natures Seasons (bottled spice)
Poke holes in the potatoes and bake them in a 450 degree oven for 1-1.25 hours, until tender.
When the potatoes are cooled enough to touch, cut them (don't take skins off) into 2-inch cubes.
Add oil to a skillet and warm. Add potatoes and saute 3-5 minutes, then add corn. Saute another 2 minutes and then add spice to taste.
In the end the potatoes should be slightly browned and the corn just slightly sauteed.
Serve with a big salad and some grainy bread...it's wonderful!
/*/*/*/*/*/*Cajun 15-Bean Soup*/*/*/*/*/*/*/*
20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion -- chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic -- minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt -- or to taste
Last night I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 12 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.
If you don't want to pressure cook them, then place the washed beans in a pot with 12 cups of water and boil covered 60-75 minutes until beans are tender.
While the beans are boiling, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time too.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did
~*~*~*~*Bean and Vegetable Chili~*~*~*~*
Here's a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you're trying to cut out grains. This is thick enough to serve as a filling for burritos.
1 medium onion -- coarsely chopped
1 green bell pepper -- cored, seeded and diced
2 cloves garlic -- minced
3 cups pinto beans*, cooked -- (or 2 cans)
2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups corn -- fresh or frozen
1/4 teaspoon salt -- (optional, to taste)
1 1/2 cups zucchini -- diced (about 2 medium)
In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.
*(Black Beans or kidney beans may also be used.)
-%-%-%White Bean Stew-%-%-%
One of my very favorite recipes. Don't be afraid of all the garlic--as long as you keep the cloves whole, it has a very mellow flavor. Tastes even better the next day!
2 cans cannelini beans -- or navy beans (about 3 cups)
1 head garlic -- (the whole bulb--15-20 cloves--or more!)
2 tablespoons water
4 carrots -- peeled and chopped
2 medium yellow onions -- chopped
1 14 ounce can whole tomatoes -- chopped
1 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh parsley -- or 2 tbsp dried
1 tablespoon lemon juice
Break the garlic bulb into cloves and peel off the skin.
Heat the 2 tbsp. water in a heavy bottomed stockpot over low heat. Cook the garlic, onion, and carrots in the water until the onion is soft, adding water as necessary to prevent sticking. Keep the lid on between stirrings.
Add the beans to the pot. Then add the tomatoes, crushing any large chunks into smaller pieces. Add the water. Cover the pot and simmer for about an hour.
Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add half the parsley and then add the rest and the lemon juice right before serving.
Serve over rice.
^*^*^Ethiopian-Inspired Red Lentil Soup^*^*^
1 large onion, chopped
1 pound potatoes, cut into 1/2-inch chunks
1 + 1/4 cup red lentils (picked over and rinsed)
3 cups water
2 garlic cloves, chopped
2-3 tablespoons berberé spice mixture, below
1 28-ounce can crushed tomatoes
1 pound green beans, fresh or frozen, cut into bite-sized pieces
1-2 cups water
salt to taste
3-4 cups fresh spinach
Berberé Spice Mixture (mix all together and store in jar):
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne (use more to taste)
1 Tbs. ground black pepper
1 Tbs. ground sea salt (optional)
Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings
~~~~~~~~~Thick and Hearty Split Pea Soup~~~~~~~~~
2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas, checked carefully for debris and rinsed
6-8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste
Spray the bottom of a pressure cooker or Dutch oven with oil. Sauté the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.
Add the peas to the pot. If you're using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.
For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.
For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.
Add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.
Makes about 8 servings, and tastes even better the next day!
~~~~~~~~Home-Style Tofu with Shiitake Mushrooms~~~~~~
16 ounces extra firm tofu, drained
soy sauce
1 cup (about 1 ounce) dried, sliced shiitake mushrooms
1 1/2 cups boiling water
1/4-1/2 teaspoon red pepper flakes
1 tablespoon fresh finely minced garlic (about 3 cloves)
3 tablespoons fermented black beans*
1/2 red bell pepper, cut into thin strips
1/4 teaspoon soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon cold water
3 scallions, green parts only, thinly sliced
1/2 teaspoon sesame oil
Preheat oven to 425F. Cut the block of tofu in half lengthwise and then slice each half into approximately 8 slices about 1/2-inch thick. Brush each slice with soy sauce on both sides and place on a baking sheet. Bake until light brown, about 15 minutes, and then turn over and cook for another 10 minutes. Remove from oven and set aside.
While the tofu is baking, pour the hot water over the sliced shiitake mushrooms. (If you don't have sliced mushrooms, use whole ones and slice after rehydrating.) Allow them to soak until soft. Leave the mushrooms in the soaking liquid and set aside until needed.
Spray a wok or large non-stick skillet with a little canola oil and place over medium-high heat. Add the garlic, black beans, and red pepper, and stir-fry for about 1 minute. (*See note below.) Add the red pepper strips and cook for another minute. Stir in the mushrooms, along with their soaking liquid, and add the tofu and soy sauce. Let simmer for about 10 minutes to allow the tofu to absorb the flavors. Then stir in the corn starch mixture and stir until thickened. Add the sliced green onions and sesame oil and serve immediately over rice. Makes 4 servings.
*I used black beans that were packed in oil and pressed them lightly to remove as much of the oil as possible. If you are using the type of fermented black beans that are packed dry, you may want to lightly crush them before adding them to the skillet. Also, adding a little water or oil to the skillet will make stir-frying them with the garlic easier.
~~~~~~~~Garden Gumbo~~~~~~~~~~~
2 tablespoons unbleached white flour
1 medium onion, chopped
1 medium green or yellow pepper, chopped
2 celery ribs, chopped
2 cloves garlic, minced
3 cups vegetable broth
2 15-ounce cans diced tomatoes
8 ounces eggplant or other vegetables, diced*
1 pound sliced okra, fresh or frozen
1 16-ounce can chickpeas -- (drained)
1 teaspoon salt -- (or to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper -- (or to taste)
1-3 teaspoons Tabasco
1 1/2 teaspoons dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring (or chipotle chile powder to taste)
2-3 cups additional broth or water
In a small skillet, toast the flour over medium-high heat, stirring constantly, until it is a uniform tan color, about the color of whole wheat flour. (If you use whole wheat flour for this, it will of course be darker.) Be very careful not to burn it. Remove from heat and set aside to cool.
Spray a large non-stick pot lightly with olive oil, and sauté the onions, pepper, and celery over medium-high heat. When the vegetables begin to get brown, add the garlic and browned flour and stir to combine. Add the vegetable broth and tomatoes, stir, and add all the remaining ingredients. The gumbo should have enough liquid to resemble a chunky soup; if it is too dry, add some more vegetable broth or water. Cook for at least 30 minutes, until the flavors have a chance to mingle. Remove the bay leaves and serve over rice.
*If you use softer vegetables like zucchini or summer squash, add them after the gumbo has cooked for 15 minutes; adding them earlier will make them mushy. Carrots, eggplant, cabbage, brussels sprouts, and other longer-cooking vegetables can go in with the okra and other ingredients.
~~~~~~Collard Greens and White Bean Soup~~~~~
1 to 1 1/2 pounds collards, tough ribs removed and chopped (can substitute kale, chard, or other greens)
1 large onion, chopped
2 ribs celery, chopped
2 carrots, sliced about 1/4-inch thick
4 cups fat-free vegetable broth
1 teaspoon thyme
2 15-ounce cans white beans, drained (I used Great Northern beans)
2-4 cups water or vegetable broth
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon chipotle chili powder
1/4 teaspoon red pepper flakes
salt and freshly ground red pepper, to taste
vegan Parmesan (optional)
Heat a little water (about 2 tbsp.) in a pressure cooker and add onion. Cook until onion is tender, about five minutes. Put the next 5 ingredients into pressure cooker and seal. Bring to high pressure and cook for 5 minutes. Remove from heat and release pressure manually. (If cooking without a pressure cooker, cook covered in a large pot until collards are tender, about 30 minutes.)
Add the beans, 2 cups of water or broth, and the remaining seasonings. Simmer for at least 20 minutes to allow flavors to combine. While cooking, add additional water or broth if the soup seems too dry. Serve topped with vegan parmesan.
Makes 6 servings
A lot of the recipes listed in the answer before mine look great.
This is a dish I just made for Christmas dinner and it turned out really tasty. It was sharing the burden of being the main course with another dish, but due to its sweetness it might be better served as a dessert. It’ll be a bit much for 2 people but it likely reheats well (there were no seconds left so I don’t know!)
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Butternut Squash and Apple Casserole
* 1 small butternut squash, about 2 pounds
* 2 apples, cored, peeled, sliced
* 1/2 cup brown sugar, firmly packed
* 1/4 cup cold butter
* 1 tablespoon flour
* 1 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
Peel squash, scoop out seeds, and cut in small pieces.
Place squash and apple slices in oblong baking dish (7x11-inch). Blend remaining ingredients with fork or pastry cutter until crumbly.
Distribute over squash and apple.
Cover and bake butternut squash casserole at 350° for about 45 to 50 minutes.
Butternut squash recipe serves 6 to 8.
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My only comment is that the toppings you combine to put over the squash & apples was more of a pasty mixture (recipe says crumbly) that I had to dollop evenly over the dish . Might have used a smidgen too much butter, but it tasted wonderful in the end. Good luck!
Ratatouille
* 3 tablespoons extra-virgin olive oil
* 1 medium onion, thinly sliced
* 1 garlic clove, coarsely chopped
* 2 large tomatoes (about 1 pound), halved and sliced 1/2 inch thick
* 1 medium eggplant (1 pound), cut into 1-inch dice
* 1/2 pound zucchini, sliced crosswise 1 inch thick
* 1 medium red bell pepper, cut into 1-inch pieces
* 1 bay leaf
* Salt and freshly ground pepper
directions
1. Heat the olive oil in a large, deep skillet. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook for 1 minute. Reduce the heat to moderately low and add the tomatoes, eggplant, zucchini, bell pepper and bay leaf. Season with salt and pepper, cover and cook, stirring occasionally, until the vegetables are very tender, about 1 hour. Discard the bay leaf and serve warm or at room temperature.
MAKE AHEAD The ratatouille can be refrigerated for 3 days.
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