I'm a vegetarian, any good recipies?!
Answers: I've been a vegetarian for only two months and 3 weeks (BTW, I asked on yahoo answers the question on how to tell my parents I want to be a vegetarian and obviously it worked so thanks to whoever answered my question!). Anyway, I've really been trying hard to find recipies but I'm not that good of a cook and I'm really busy during the week so my parents are not too happy with this choice of mine so far. So does anyone have any good fast vegetarian recipies? And anything else that might be helpfull in this situation? THANKS!!
These are two of my favorite super-easy pasta dishes! The sauces aren't even cooked - they're just tossed with hot pasta. You can use whole wheat pasta with the tomato one for an even healthier dinner. And the lemon one makes a great side to grilled eggplant!
And pasta is fine - it's a complex carbohydrate and as long as you are not topping it with a lot of cream/butter/fat it can be very good for you!
Linguine with Fresh Tomato Sauce
2 cups seeded, and coarsely chopped tomato
1/2 cup extra virgin olive oil
1 cup firmly packed fresh basil leaves, minced
1 cup firmly packed fresh parsley leaves, minced
3 tablespoons freshly grated Parmesan
3 garlic cloves, or to taste, minced
2 teaspoons salt
1 pound linguine
Fresh parsley to garnish
Make tomato sauce:
In a bowl combine well all the sauce ingredients and let the sauce stand at room temperature, covered, for at least 1 hour.
In large pot, bring 5 quarts of salted water to a boil. Add linguine and stir to prevent sticking. Return water to boil and cook until pasta is firm but cooked, approximately 7 to 10 minutes, stirring occasionally. Drain pasta well. Serve with tomato sauce, and garnish with fresh parsley.
Lemon Spaghetti
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Try a carrot.
Tomatoes and cucumber sliced thinly with some fresh mozzarella cheese soaking in balsamic vinigarette. Add salt and pepper to taste.
Okay,, if you have fake steak strips at your store, buy those they are amazingly good!
defrost and put in a pretty big pan.. Combine green peppers, onions and red peppers, Add 1/2 to a whole can of tomato sauce. Simmer until warm..
My grandma calls this Pizza Steak. It taste just like pizza! It's so good!
Veggie Burgers are good! (They have veggie burgers and Burger King! =] they are pretty good)
Salads are really good for you and fruit salads
cook some pasta shells until soft. Add Creamy Alfredo Sauce and if you have them at your store fake chicken strips which are reallyyyy good!
Go Here for more amazing and yummy ideas
http://www.foodnetwork.com/food/lf_hl_ve...
Eggplant Parmesan Parmigiana di Melanzane
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano
Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.
In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.
Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer
Ster fri
Try Baked Mushroom with cream cheese and garlic..
Or fill a pitta bread with spinach,red pepper humous and cucumber and a little lime juice and grated carrot
Spaghetti Bolognese..instead of meat you can use Quorn mince which tastes really good..
There's Quorn sausages as well that are very good
Cauliflower cheese ...Mushroom stroganoff
Chilli corn carne..(again substitute meat with quorn)
go to htttp://www.vegetariantimes.com
you can always get loads of cool recipes.
hi, try this link, the recipes are easy and tasty! :)
http://www.eighth-day.co.uk/recipes.htm
even your parents might like them! :)
For unique,easy to use recipes go to the website listed below.