Vegetarian recipes??!
Answers: I need some ideas for vegetarian recipes that still have protein in them other than meat. Any ideas??
Nuts and pulses are good sources of protein. Google "allrecipes". On there you can search for recipes and choose which ingredients you want to include / exclude.
http://allrecipes.com/Search/Ingredients...
Some sites that may be useful...
http://www.google.com/search?hl=en&q=veg...
you can get veggie burgers and veggie ..everything! seriously, you can get veggie ham too :S i know, sounds weird but tastes the same
use lots of beans. there are great recipes on foodnetwork.com. there is a dietitian who has as show every saturday or so and you can search recipes very quickly and easily on the site.
Greg Calvino
there are TONS of vegetarian recipe websites out there. just google "vegetarian recipes". here's a few good ones i like (even hubby likes them and he's a meat and potatoes guy)....
Black Bean Tortilla Casserole:
2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 ounce) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 (15 ounce) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese
Toppings:
1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives
In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans.
Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.
**************************************...
Vegetarian Stuffed Peppers:
1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.
Go to www.vegweb.com. Look for the mock meat dishes. You can also do a search for your ingredients.
Tofu is a good source of protein. Tempeh is also good. And seitan is a chewy meat substitute made from wheat gluten and is also high in protein. Seitan is sometimes called wheat meat.
Beans (pulses), especially when mixed with a grain dish, and nuts are good sources of protein. But nuts are also high in fat, so be careful when using them.
If you can find recipes with these ingredients, you should be okay. But really, unless you're eating lots of junk food, it's almost impossible not to get enough protein.
One of my favourie dishes is cabbage pie. I know it sounds repugnant, but stay with me. To start with you don't use green cabbage but white, and you don't boil it to death, you lightly fry it. So its not soggy and limp like cabbage often is, but nice and criunchy. Then place the leaves in a pie-dish with a covering of cheese (which will melt inside the pie-crust of course) and slices of harrd boiled egg, then bake in the oven. It's yummy.
I t was apparently a favourite dish of the writer George Bernard Shaw who was a well-known vegetarian. After his death his cook published a number of the recipes she had devised for him, and that was one.
Another one incidentally is boiled onions. Yes I know it sounds grim but trust me! If you've never had a boiled onion you may not realise that boiling them completely removes the strong, astringent flavour. It's nothing like having them fried or (God forbid) raw! They are boiled whole, not chopped or cut up, but first before boiling the onions, core them and fill the holes with a stuffing of finely chopped hazelnuts mixed with melted cheese. Go on, try it!
Arrabbiata Sauce
1 teaspoon olive oil
1 cup chopped onion
4 garlic cloves -- minced
1/2 cup dry red wine or 2 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 teaspoon crushed red pepper
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
2 cans diced tomatoes -- not drained (14.5-ounce)
2 tablespoons chopped fresh parsley
1. Heat oil in a saucepan or large skillet over medium-high heat.
Add onion and garlic; saute 5 minutes.
Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil.
Reduce heat to medium, and cook, uncovered, about 15 minutes.
Stir in parsley.
Yield: 3 cups (serving size: 1 cup).
CALORIES 133 (17% from fat); FAT 2.5g (sat 0.4g, mono 1.3g, poly 0.5g);
PROTEIN 4.4g; CARB 26.7g; FIBER 4.2g; CHOL 0mg; IRON 3mg; SODIUM 468mg
( Keep in mind to look at the ingredients on the pasta box and make sure it does not have eggs as an ingredient)
Juice some grapefruits and oranges and cashews in a juicer.
The most moral thing to eat. People are so immoral these days. Vegetarian? *scoff*
Here are my favorite veg*n recipe sources:
http://vegweb.com/
http://www.theppk.com/
http://www.vegcooking.com/
http://www.veggieboards.com/boards/
http://www.vegetariantimes.com/
http://veganlunchbox.blogspot.com/
http://veganyumyum.com/
http://allrecipes.com/Recipes/Everyday-C...
http://www.cafevegnews.blogspot.com/
http://www.compassionatecooks.com/
http://tofu-n-sproutz.blogspot.com/
And as most vegetarians and vegans know, the most common question we get asked is, "How do you get enough protein?" It's actually a non-issue for most veg*ns, however, we're having a hard time convincing our fellow omnis of that. Here's a great resource to educate yourself so you can be prepared with an answer:
http://www.veganhealth.org/articles/prot...
Check out the web site below for some unique, easy vegetarian recipes created for the bay area food service by chefs trained at the California Culinary Institute.
Broccoli Rabe, White Bean & Fontina Pasta
Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar.
Makes 4 servings, 1 1/2 cups each
8 ounces whole-wheat shells, fusilli or chiocciole
1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 19-ounce can cannellini beans, rinsed
2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2/3 cup Toasted Breadcrumbs, optional
1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.
2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.
john doe
if you go to the quorn website they do tons of fab recipes and meal ideas its soooo healthy for you and very high in protein i love all their products.
thats the only way of getting protein really well !!!
ROASTED RAGOUT WITH BORLOTTI BEANS;
Serves 4.
1 small courgette, trimmed and cut into chunks
1 yellow pepper, deseed and sliced
1 red pepper, deseed and sliced
2 red onions, cut into wedges
4 garlic cloves, unpeeled
1 rosemary sprig
low fat cooking oil, or a little olive oil
10 tomatoes on the vine
1 x 410g can borlotti beans, drained
150ml/5fl oz vegetable stock
salt and freshly ground black pepper
a handful of basil leaves, to garnish
1. Preheat the oven to gas mark 6/200C/fan oven 180C
2. Place the courgette,peppers,onions,garlicand rosemary in a large roasting tin. Spray with low fat cooking spray or drizzle a little oil over and cook in the oven for 30 minutes until beginning to char
3. Add the tomatoes and cook for a further 15 minutes until soft
4. Stir in the borlotti beans and stock, splitting some of the tomatoes so that they form a sauce. Cover with foil and cook for a further 10 minutes until hot
5. Season and garnish with basil leaves before serving
You can replace the borlotti beans with a drained 410g can of green lentils.
LENTIL AND CHICK PEA CASSEROLE;
Serves 4
Low fat cooking spray or a little oil
1 red onion, sliced thinly
2 garlic cloves, crushed
2 celery sticks, chopped
1 tsp cumin seed
1 x 400g can cherry tomatoes
1 x 410g can green lentils, drained
1 x 410g can chick peas, drained
1 veg stock cube, crumbled
150g/5 and a half oz young leaf spinach
1 tbsp freshly chopped parsley, to garnish
1. Lightly coat a large lidded non stick saucepan with low fat cooking spray or a little olive oil. Heat until hot. Add the onion and fry for 3 minutes. Add the garlic,celery and cumin and continue cooking in the onion juices for 3 minutes to soften the veg.
2. Add the tomatoes,lentils and chick peas with the stock cube and 150ml /5fl oz water. Bring to the boil, cover and simmer for 10 minuites
3. Stir in the spinach and cook for a further 2-3 minutes until the spinach has wilted. Serve hot with a sprinkle of parsley on top
Serve with 1 tbsp of 0 per cent Greek yogurt.
If you like curry flavours, add 1 tablespoon mild curry powder with cumin seeds.
Amy's Soy Mac-n-cheese, add Soy Knox or Smart Dogs.
Amy's Indian food or Trader Joe's Indian Food (Dal) with rice.
Veat 'Salmon' with rice and a salad.
Hummus, pita bread and a salad.
Gardenburger Breakfast Bacon - make a BLT add avacado.
Slice tomatoes in rounds, top with Soya Kaas mozzarella cheese, basil, cut up figs (peeled, washed in hot water to bring out the sweetness) sprinkle with a little olive oil and balsamic vinegar. Leave out to room temp until cheese is 'melted' looking.
Stir-fry veggies and rice with Tofu - I use extra firm, wrap in paper towels to soak up the excess water. Cut in slices, fry in a little olive oil, hot pepper sesame oil and soy sauce. Sprinkle with ginger, garlic, curry, whatever you have in the cupboard. Top with sesame seeds. You can also top it with sliced veggie cheese and serve on toasted sourdough with mustard.
Gardenburger Riblets, baked potato, broccoli (w/ lemon, margarine and garlic) and a salad.
Pasta w/ marinara sauce, if you have Boca Itailan Sausages (vegetarian) cut them up and add it to the sauce. Serve with garlic bread - spread butter on bread, sprinkle with garlic powder and brown in a pan, butter side down.
Clean portobello mushrooms, cut up, saute in olive oil, garlic and a little soy sauce. Serve with salad.
Boca Sausages or even MorningStar Farms Sausages (not the breakfast ones) are good on homemade pizza - add mushrooms, tomatoes, broccoli, peppers, onions.
Easy Corn Chowder Soup – 1 can each of White Corn, Yellow Corn and Creamed Corn, including the water from the can. Cut up celery add to the pot, add a little rice dream milk.
To vegetarian refried beans add mild green sauce. Add soy cheese if desired. Make Spanish Rice – Far East and/or Rice-a-Roni makes it in a box, just add tomatoes. Serve in a burrito, taco or tostada – add lettuce, tomatoes, soy cheese and avacado to the top.
Quorn turkey roast, with mashed potatoes and a vegetable. Use leftovers on for a 'turkey' sandwich or in soup -
Vegetarian Chicken Noodle Soup
6 cups of pure water
? cup Vegetarian Chicken Soup Base
6 organic celery stalks, chopped
1 ? cups sweet onion
6 carrots, chopped finely
1 package organic noodles (rice, corn or barley)
1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)
Sauté Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.
Basil, Tomato and Mozzarella Sandwich
INGREDIENTS
1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced (Soya Kaas)
1/8 teaspoon red pepper flakes
1/2 cup balsamic vinegar
DIRECTIONS
Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.
http://www.keziefoods.co.uk/
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