Veggie recipies please!!!?!
Answers: i need some recipies for vegetarians!!
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.
Check this site.
http://www.eatyourveggie.com
http://www.vegetariantimes.com
Pasta with Fresh Tomato Sause
4 Tomatoes (diced)
1/2 cup - 125ml Cucumber (diced)
1 clove Garlic (minced)
1/4 cup - 50ml fresh Basil (chopped)
1/4 cup - 50ml fresh Mint (chopped)
1 tsp - 5ml Salt
1/2 tsp - 2ml Pepper
1 lb - 500g Linguine, Fettuccine or Spaghetti pasta
In a large bowl, combine tomatoes, cucumber, garlic, basil, mint, salt and pepper, and let stand at a room temperature for 2 hours.
In a large pot of boiling salted water, cook pasta for 8-10 minutes or until tender, yet firm. Drain and toss with sause.
Makes 6 serving.
Per serving about: 340 calories, 7g protein, 12g fat, 25g carbohydrate
Vegetarian Black Bean Chili
1 tbsp - 15ml Vegetable oil
2 cloves Garlic (minced)
1 Onion (chopped)
1 large Carrot (chopped)
1 Jalapeno Pepper (seeded and minced)
1 Sweet Green Pepper (chopped)
3 large Tomatoes (chopped)
2 cans Black Beans (drained and rinsed)
1 tbsp Chili powder
1 tsp Cumin (ground)
1 tsp Rosemary (crumled dried)
1 tsp Salt
1 cup Cucumber (grated)
In a large sausepan, heat oil over medium heat; cook garlic, onion, carrot, jalapeno pepper and green pepper, stirring often, for about 5 minutes or until softened.
Stir in tomatoes, beans, chili powder, cumin and rosemary, bring to a boil. Reduce heat and simmer, uncovered, for 20 mintues. Season with salt. Serve garnished with cucumber.
Makes 4 servings
Per serving about: 360 calories, 20g protein, 5g fat, 60g carbohydrate
Japanese Noodle Salad
pkg - 200g Vermicelli noodles
3 green Onions
1 Cucumber (cut into matchstick-size pieces)
2 tbsp fresh Coriander (chopped)
1 tbsp Vegetable oil
1 tbsp Gingerroot (grated)
2 cloves Garlic (minced)
3 tbsp Soy sauce
3 tbsp Vinegar
4 tsp Sesame oil
2 tsp granulated Sugar
2 large Tomatoes (seeded and diced)
Cook vermicelli according to package directions; drain and cool under cold water. Drain well and place in a large bowl.
Separate white parts of green onions from tops; chop whites and set aside. Cut tops into thin strips; add to bowl with cucumber and coriander.
In small skillet, heat oil over medium heat; cook whites of green onions, ginger and garlic for 1 minute. Remove from heat. Stir in soy sause, vinegar, sesame oil and sugar until sugar dissolves. Pour over noodle mixture; toss to combine. Cover and refrigerate for 1 hour, tossing occasionally. To serve, add tomato, toss again.
Makes 4 - 6 servings
Per serving about: 210 calories, 6g protein, 6g fat, 30g carbohydrate
Asian Cucumber Quinoa Salad
1/2 cup Guinoa
1 cup Water
1 Cucumber (chopped)
1 Tomato (chopped)
1/2 Sweet rep Pepper (thinly sliced)
1/4 cup Pine nuts (toasted)
1/4 cup green Onions (chopped)
2 tbsp Sesame Oil
2 tbsp Soy Sause
2 tbsp Rice Vinegar
1 tsp liquid Honey
1 tsp Gingerroot (finely grated)
In saucepan, bring quinoa and water to boil; cover, reduce heat to simmer and cook for 15 minutes. Transfer to large bowl; let cool.
Add cucumber, tomatoe, red pepper, pine nuts, onions, soy sauce, sesame oil, honey and ginger; toss to combine.
Makes 4 servings
Per serving about: 230 calories, 7g protein, 12g fat, 24g carbohydrate
Italian White Beans with Tomatoes and Garlic
In a large skillet, heat 1 tbsp olive oil over a medium heat. Add 1 onion, sliced, 2 tsp crumbled dried sage, 3 cloves garlic, minced, and 1 tbsp water; cook, stirring often, for 5 minutes. Stir in 1 can (19oz/540ml) white kidney beans, 3 tomatoes, cut in large chunks, and 1/4 tsp each salt and pepper. Cover and simmer over low heat for 3 minutes. Stir in 1 tsp balsamic vinegar.
Makes 4 servings. Per serving; 190 calories, 9g protein, 4g fat, 30g carbohydrate.
Japanese Cucumber Salad
Very thinly slice 1 cucumber; place in a medium bowl. Blend together 1/4 cup white vinegar, 2 tbsp granulated sugar, 1 tbsp water, 2 tsp soy sauce and 1/4 tsp finely shredded gingerroot. Pour over cucumber; stir well to coat. Chill for 15 minutes. Drain well, then squeeze dry. Sprinkle with chopped fresh parsley to serve.
Makes 1 2/3 cups. Per 1/2 cup; 45 calories, 1g protein, 10g carbohydrate
Hope i helped!
http://www.vrg.org/
(This site has many recipes, as well as good ideas.)
vegweb.com
best site ever!
Hi, I made the best curry last night I've had in a long time - totally veggie and sooo easy to make!
Green Banana Curry
Take 5 green bananas (the have to be still green) and cut into chunks, fry in a wok with some groundnut oil (or whatever oil you have in the house) until they are lightly browned. Take them out of the wok and leave them on a piece of kitchen roll to drain the excess oil off. Add finely a chopped onion to the wok and let that fry gently in the leftover oil for about ten minutes until its softened and browned, add the banana back in and add in either one or two tablespoons of curry paste (whichever style of curry you prefer, something mild like korma would work well but I made it with Rogan Josh). Let the paste infuse with the onion and banana for a minute and then add 200ml of coconut milk (this is half a can). Leave that to reduce for 10 mins and then stir around again and add another 200ml of coconut milk (just the rest of the can). Leave that alone for a few minutes again and serve. I served mine with mini nan's and rice cooked in tumeric and vegetable stock (makes the rice nice and tasty).
What I've given would serve 2 very very hungry people or 3-4 normal people!