Yummy vegetarian/ vegan meals?!
Answers: I need more variety!
I make a really good veggie meatloaf.
Take some barley, lentils, and brown rice and cover it with water (I would say a total of 1 cup of grains) just a little over the grains. Once they are cooked and soft drain it all off. Mix together 1 beaten egg, dash of salt and pepper, french onion soup mix, 1 chopped garlic clove or more if you like and 1/4 c. chopped onion and a tbsp. of tomato paste and cheddar cheese (however much you like). Mix it all together and put it into individual ramakins sprayed with olive oil and top with organic ketchup. Bake at 375 for about 20 mins.
Look up middle eastern and indian food online they have a wide variety of foods that are vegan/vege only. Some of my personal favorites are hummus, mjadra, chana masala. Or even simpler things like asparagus roasted in olive oil and garlic.
California Pizza Kitchen Dakota Smashed Pea & Barley Soup
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced onion
1 large clove garlic, minced
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon dried parsley
1/4 teaspoon white pepper
dash dried thyme
1/2 cup barley
6 cups water
2 medium carrots, diced (about 1 cup)
1/2 stalk celery, diced (1/4 cup)
Chopped green onion for garnish
1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft.
2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed.
3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing.
4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion.
Makes 8 servings.
go to http://www.vegetariantimes.com for free recipes
get veganomicom cook book,
There's tons of great food you can try.
Try Middle Eastern food -
Hummus and pita bread, tabbolueh and falafel. Here's a recipe for falafel:
http://www.epicurious.com/recipes/food/v...
Here's a recipe for tabbouleh:
http://www.epicurious.com/recipes/food/v...
It's all 100% vegan and extremely delicious and filling, with tons of protein, whole grains and fiber.
Try Thai food -
Rice noodles, steamed veggies, peanut satay sauce, creamy coconut-milk based sauces, tofu pieces... Look up vegan or vegetarian pad thais.
Try making vegan versions of everyday food too!
I make stuffed bell peppers by grating tempeh and frying it with seasoning, almost like it's ground beef, adding tomato paste and rice, seasoning it to taste and using it to stuff bell peppers (and then baking them until the pepper is tender).
get creative. with veg anything goes. at times i also get bored i actually eat just fruit. however, if u live near an indian spice shop, go visit. they have soya prawns, fish, lobster(KID U NOT), chicken kebabs, strips, chunks, mince etc. there is also an indian cottage cheese called paneer - u can also use ricotta cheese - make a chutney (tomato and onion mix with a bit of paprika and pepper(spice) and u will have divine food. in veg dishes nothing beats indian(i am half indian), go to saneevkumar.com or google indian recipes.
Here is a great site for recipes: veganyumyum.com
http://www.omahasteaks.com