Vegetarian Recipies??!
thanks
Answers: does anybody have a good vegetarian recipie??
thanks
I have lots of vegetarian recipes!
Vegetable Stock
1. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour. Because of the long simmering time, it is in the stock's best interest that the vegetables be chopped into large chunks rather than small dice. Cut a peeled and halved onion into large chunks.
2. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock. Remove and discard these leaves from the celery stalks.
3. Slice the celery into large pieces.
4. Peel and chop the carrots into large pieces. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces.
5. Break up the whole bulb of garlic into individual cloves. Peel the garlic using the method outlined in the Peeling Garlic step-by-step. There is no need to chop the garlic. A full bulb of garlic is used because garlic is the base flavor in vegetable stock.
6. Once all of your ingredients have been prepared, combine them in a stockpot large enough to contain all of the ingredients (including enough water to cover all of the vegetables).
7. Add aromatics to the vegetable medley. We used peppercorns and a bay leaf. Often people also add other herbs or scraps leftover from other dishes. Potato scraps can be added as the starch will help thicken the stock a little. Other common additions are stems from herbs like parsley, thyme, or rosemary. If you are planning on using this stock in an Asian recipe, adding fresh, peeled ginger would be appropriate.
8. Pour water into the stockpot. The vegetables should be immersed in water.
9. Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water has begun to boil, turn the stove down to low. Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrance, lending a wilted taste to the stock.
10. Strain your stock while the stock is at its peak (about an hour after it was placed on the stove). Strain your stock through a fine mesh straining device. A cheesecloth placed in a colander would also work well.
11. The stock should be light in color, sweet, and translucent. If you want a darker colored stock, caramelize the onions and carrots (see the Caramelizing Onions step-by-step) before placing them in the stockpot. Alternately, roast the vegetables until caramelized, then add them to the stockpot. Another interesting trick to making a delicious and thick vegetable stock is to use potato water that was strained from mashed potatoes in addition to (or instead of) water.
Garbanzo Soup
cups cooked or canned garbanzo 1 tablespoon flour
1/2 cups onion, diced 2 cups water
1/2 cups celery, diced 1 tablespoon soy sauce
1 teaspoon salt
2 tablespoons margarine
Sauté onion and celery in margarine.
Blend in flour, add water and cook until thickened.
Add remaining ingredients and simmer for about 10 minutes,adding water as necessary.
Yield: 8 serving
Black Bean Chili (Serves 4 to 6)
The spices in this recipe are for a fairly hot chili, but you can adjust the amount of red chili peppers to your taste. Add fresh pineapple or orange for a zesty and surprising variation!
Oh - you can also use pinto or red kidney beans with this recipe.
1 1/2 cups dry black beans (360 mil.)
2 Tbs. Canola oil (30 mil.)
5 medium garlic cloves, minced
2 medium yellow onions, chopped
1 Tbs. ground cumin (15 mil.)
1 Tbs. dried oregano (15 mil.)
3 Tbs. chili powder (45 mil.)
1 tsp. crushed red chili peppers (5 mil.)
2 cups crushed tomatoes (460 mil.)
3 jalapeno chili peppers, minced
1 cup chopped fresh pineapple or orange (optional) (230 mil.)
2 Tbs. tamari (15 mil.)
Fresh ground pepper
Fresh cilantro, for garnish
Sort through the beans for stones, which should be discarded. Rinse the beans and cover them with water in a large heavy pot. Bring to a full boil, drain and rinse again. Place in a pot with 6 cups (1.5 liters) of water. Bring to a simmer and cook for 2 hours.
When the beans have cooked for 1 hour, heat the oil in a large skillet. Sauté the garlic and onions over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, lower the heat to medium and stir in cumin, oregano chili powder, and crushed red chili pepper. Cook for 3 or 4 minutes, then add tomatoes and jalapenos. Simmer for 10 minutes, stirring frequently.
Stir this chili sauce into the pot of beans. Add pineapple or orange if using. Simmer partially covered for another hour until beans are soft. Adjust the tastes to your liking. If you want more spice, add more jalapenos and crushed red pepper. As the chili simmers, keep the consistency as thick as stew by adding more water if necessary. Flavor with tamari and freshly ground pepper before serving. Garnish with cilantro.
Vegetarian Pizza
Ingredients
1 16-ounce loaf frozen whole wheat bread dough, thawed
1 small zucchini, chopped (about 1 cup)
1 small yellow summer squash, chopped (about 1 cup)
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2 cups shredded mozzarella cheese (8 ounces)
2 medium red and/or yellow tomatoes, thinly sliced
2 tablespoons grated Parmesan or Romano cheese
Directions
1. On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer to a greased 13-inch pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake in a 375 degree F oven for 20 to 25 minutes or until light brown.
2. Meanwhile, in a large skillet cook zucchini, summer squash, crushed red pepper, and garlic in hot oil about 5 minutes or until vegetables are almost tender. Drain.
3. Sprinkle 1 cup of the mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Top with zucchini mixture. Sprinkle with remaining mozzarella cheese and Parmesan or Romano cheese. Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 6 servings.
I have millions of more if you want it i could send you more!
Hope this recipes help!
You don't want to be a vegetarian: You need meet as part of a balanced diet.
Stuffed Peppers Recipe
Ingredients:
* 4 large green peppers
* 1 medium onion, chopped
* 2 cloves of garlic, crushed
* 4 ozs (112g) long-grain rice, cooked
* 8 ozs (225g) tomatoes, chopped
* 2 sprigs of parsley, chopped finely
* 4 ozs cheddar cheese, grated
* 2 ozs (56g) butter
* 1 tablespoon olive oil
* Salt and pepper
Method
* Cut a slice off the top of each pepper, remove centre core and seeds.
* Brush each pepper on the outside with the olive oil and then stand the peppers upright in an ovenproof dish.
* Melt the butter in a saucepan and fry the chopped onion gently. Add the tomatoes, rice, parsley, salt and pepper and combine.
* Pile the mixture into the pepper shells.
* Top each pepper with grated cheese.
* Bake for 30-40 minutes in a pre-heated oven at Gas Mark 4 (350°F/180°C) until the peppers are tender. Serve hot.
Serves 4
Note: Chopped mushrooms can replace some of the tomatoes in the mixture and the addition of a beaten egg will give a firmer filling.
Tons of it...
http://www.eatyourveggie.com
Here is one of my favorite recipes. I have more posted on my blog: http://veganrecipes-idahovegan.blogspot....
VEGAN "MEATBALLS"
> 1 package Gimme Lean (Sausage or "Beef" Flavor)
> 6 oz vegan burger crumbles
> 1/2 cup cracker crumbs (saltines)
> 1/2 tsp onion powder
> 1/2 tsp garlic powder
> 1/2 tsp dried oregano
> 1/4 tsp basil
> 1/4 tsp salt
> dash of pepper
> 2 Tbsp olive oil
> additional vegetable oil for cooking
Combine all ingredients in a bowl or electric mixer. Form into any size balls you like. Brown on all sides in oil. Continue heating until hot throughout.
My notes for this recipe:
1. I typically use burger crumbles from Morningstar Farms.
2. These would probably work great in a deep fryer if you are going for maximum juiciness.
3. I have made these with both the "beef" and sausage flavor Gimme Lean. I like both, but I get the most positive feedback with the sausage flavor.
4. I have served these with pasta and marinara, with toothpicks covered with marinara, and with marinara fondue.