What is a wonderful vegetarian recipe?!
Answers: I love so many veggies. My husband eats meat and potatoes and corn it seems. I cook most times 2 meals because I like veggies and skip the meat but not always. What i would like to show my husband is not every meal needs to be meat and potatoes if cooked the right way or the right foods veggies can be good and filling. I can't hardly get him to try much but I was thinking i could try with some meal that looks wonderful and smells great! Try to give me simple easy ones. Thanks!
this is a very tasty dish and shows what one can do without meat or any animal products
Polenta Lasagna with Portabellas and Kale
1 18-ounce package prepared polenta or 1 recipe of Quick Microwave Polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped into bite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
vegan soy parmesan
"Cheese" sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.
Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
Sauté the onions and portabellas in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.
Makes 6 servings—if you can resist eating the whole pan yourself!
http://blog.fatfreevegan.com/2007/02/pol...
Sauteed Potatoes with Cashews
When selecting potatoes, keep in mind that soil is a natural preservative — washed potatoes don’t keep as well as unwashed ones. Choose potatoes that are firm to the touch and without blemishes. Avoid at all costs potatoes with green patches or sprouts — these indicate the presence of toxic alkaloids.
Marble-sized waxy new potatoes are ideal for this elegant dish. Their delicate skins will almost float off during scrubbing. If you use larger new potatoes, cook them whole and slip off the skins when cool.
Crisp toasted cashews added at the end make a good foil for the soft, creamy texture of the potatoes.
PREPARATION AND COOKING TIME: about 20 minutes
YIELD: enough for 4–6 persons
800g new potatoes
3 tablespoons ghee or good quality olive oil
1 1/2 teaspoons mustard seeds
2 teaspoons split urad dal
20 fresh curry leaves
1 tablespoon minced, fresh ginger
2 medium-sized green chilies, seeded and finely chopped
4 tablespoons coarsely-chopped fresh coconut
1 1/2 teaspoons salt
2 teaspoons lemon juice
1/3 cup toasted cashew halves
Wash the potatoes and place them whole and unpeeled in a 5-litre/quart saucepan of cold water. Bring the water to the boil and cook the potatoes until they are just tender. Drain, cool and peel the potatoes, and cut them into 1.5cm (3/4-inch) cubes.
Pour the ghee into a wok or large pan, and place over moderate heat until a slight haze forms over the pan. Drop in the mustard seeds. When they start to crackle, lower the heat a little and add the urad dal. Stir it gently until it turns a rich golden colour. Add the curry leaves, ginger and chili and sauté for 1 minute or until their fragrance is quite noticeable. Sprinkle in the shredded coconut, stir briefly, then add the potatoes and salt.
Gently sauté for 1 or 2 minutes, or until the potatoes are fully coated with the spices and coconut. Finally add the lemon juice and cashews. Serve hot.
http://www.kurma.net/recipes/row.html
Yigandes Plaki: Baked Beans & Tomato Casserole
INGREDIENTS:
1 pound of yigandes (or big lima beans), soaked for 12 hours, drained
2-3 cloves of garlic, minced
2 medium onions, finely chopped
1/2 cup of olive oil
1 pound of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
2 small cubes of vegetable bouillon (or beef for non-vegetarians/non-vegans)
sea salt (optional)
freshly ground pepper
2 tablespoons of fresh parsley, chopped
2 cups of water (1 1/2 cups if using canned tomatoes)
PREPARATION:
Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
Preheat the oven to 325F (160C).
Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
Remove from the oven, cover, and allow to cool.
Serve warm or at room temperature.
Yield: serves 4
Serving note: Restaurants serve this as a meze (in small portions), but because of the quantity in which it's fixed, unless you're planning a selection of mezether for a large gathering, it works better as a main dish. This is a very robust dish and nobody notices it has no meat.
http://greekfood.about.com/od/maindishes...
Greek Lasagna
A light, vegan lasagna made with artichokes, eggplant, and lemons.
Yield 8-10 servings
Time 2 hours
Tools steamer OR large pot with metal colander fitted over it and lid
large frying pan with lid
wooden spoon
large bowl
large saucepan
2 small frying pans or saucepans, 1 non-reactive
grater
whisk
food processor
8x12x2.5 inch non-reactive baking dish
aluminum foil
Ingredients 4-6 artichokes, trimmed
1 eggplant, cubed
2 T olive oil
large red onion, chopped
2 carrots, diced
1 c tomato sauce
salt and pepper
8 oz lasagna noodles
3 c chickpeas, soaked and cooked or canned
3 cloves garlic
2 T cornstarch
1/3 c parsley
1? c vegetable stock
? c dry white wine
1 T tomato paste
1 lemon
4 t flour
1 c bread crumbs
Directions There are four main ingredients for this lasagna: vegetable mixture, lemon sauce, noodles, and chickpea mixture. They are numbered here to help you stay organized.
1. Boil a large pot of water over high heat. Add artichokes, bring to a boil, lower heat to medium, and simmer for 30-40 minutes, until tender and a tugged leaf comes off easily. Remove the leaves (reserve to eat separately) and choke so that you're left with the artichoke hearts - set aside.
Meanwhile, bring water to boil in the steamer, add eggplant to basket, cover, and steam for about 6 minutes, until just tender. Set aside in a bowl.
Heat 1 T oil in frying pan over medium heat. Sauté the onion about 4 minutes, until translucent. Add carrots, cook 3 minutes, cover, slower heat, and cook for 5 more minutes.
Combine artichokes, eggplant, onion/carrot mixture, tomato sauce, salt, and pepper. Set aside.
2. Meanwhile, in the small saucepan, combine stock, wine, and tomato paste and bring to a boil. Reduce heat, half cover, and let simmer for 10 minutes.
Grate the lemon skin for zest and juice the lemons (discard seeds).
Heat remaining T olive oil in non-reactive saucepan and whisk in the flour. Cook for 2 minutes, then whisk in stock mixture, lemon juice, and lemon zest. Cook for 1 minute, whisking constantly.
3. Meanwhile, cook the lasagna noodles in boiling water.
4. Drain the chickpeas and reserve the liquid. Place chickpeas, garlic, and cornstarch in the food processor and process until smooth. Add enough liquid to make mixture creamy and spreadable - ?-? c or so. Add parsley and pulse until finely chopped.
Preheat oven to 375.
Put a few T of lemon sauce into baking dish and arrange a layer of noodles on top. Spread with half the vegetable filling and press it down lightly. Add another layer of noodles, then all of the chickpea purée, the remaining vegetable mixture, and another layer of noodles. Pour the rest of the lemon juice over the top and cover tightly with aluminum foil.
Bake until very hot, about 50-60 minutes. Uncover and sprinkle with bread crumbs. Turn the heat up to 500 and bake until bread crumbs are brown, 7-10 minutes. Let stand for 10 minutes, then serve.
http://www.theveggietable.com/recipes/gr...
Easy and delicious Spanish tapas recipes.
CHICKPEA SALAD
Basic ingredients
1/2 kg chickpeas
hard boiled eggs
4 red peppers (pimientos del piquillo)
small bunch of spring onions
1 small clove of garlic
1 large tomato
fresh parsley
extra virgin olive oil
white wine vinegar
salt and pepper
50g cured ham
Steps:
1. Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan)
2. Prepare the tomato by blanching it and removing the skin and pips folowing this cut it into small cubes and place in a bowl
3. Add the red peppers to the tomato (if you can′t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips)
4. Cut the cured ham into small squares and add to the bowl. Dress with extra virgin olive oi
o.k.. what i really love and my "meat at every meal" step-son loves too is veggie chili.. i take 6 different kinds of beans.. 2 cans of crushed tomatoes.. 1 can of tomato paste, chili powder, and some salt and pepper to taste.. throw it all in a slow cooker for about 5 hours.. and enjoy. :o) hope this helps..
I love sauteed veggies,zucchini,onions, carrots. red peppers,asparagus in olive oil with a little garlic tossed with linguine. Yummy
We love BBQ portobello mushrooms. Get BIG ones - lightly coat with olive oil, some garlic salt & pepper, then BBQ just as you would a hamburger. Serve it on onion rolls, with lettuce, tomato. It actually has a similar flavor to meat and is quite filling.....
If your husband is bbq-ing meat for himself sometime, get a package of extra-firm tofu. Cut it into 4 big slices; spray with Pam, and sprinkle with seasoning. BBQ them on both sides. Tastes something like fried mozzarella cheese:) ... and grill zuccini and bell pepper halves for yourself too.
In the autumn is the time for a big pot of vegetable soup and this is what I do
I qt of vegetable broth
2 can of diced tomatoes
1 can of tomatoe puree (sauce)
1 can kidney beans
1 can butter beans
2 stalks of celery cut in pieces
2 carrots cut in small pieces
1 - 2 potatoes diced or cut in small pieces
1/2 green pepper (capsicum) diced or cut in small pieces
1 medium onion cut into small pieces
about 20 green bean with ends cut off and cut in small pieces
parsley
Italian spice mix -- about 1 tablespoon (or more to taste)
Mix it all to gether in a big pot and simmer for at least an hour on the stove -- the longer the better. If too thick add more vegetable broth.
You can add a handful of small shells or macaroni about 15 minutes before it is going to be served, but this will thicken your soup so don't add too much.
I serve this with hot rolls and butter. It is filing and good. Guaranteed he will ask for seconds.
There is a site :
http://www.eatyourveggie.com
It has Lot's of Vegetarian recipes, Vegetables and there nutrition fact . just try some recipe from there I am sure your husband would love them .
I found this site very helpful you can try this too.
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Thanks