Vegitarians have any recipes?!
Answers: but taste good
Hello, theres loads of vegetarian recipes on the vegetarian society's page, theres something for everything
http://www.vegsoc.org/cordonvert/recipes...
Hope this helped
Roast beef tastes nice!
Black bean Chili
2 cups chopped onions
2 garlic cloves, minced
1/2 cup water
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cup Mexican-style salsa
2 red and /or green peppers, chopped
3 cups cooked black beans ( 2 15 ounce cans, drained and rinsed)
3 cups canned tomatoes with juice
(1 28 ounce can)
2 cups canned, fresh or frozen corn kernals
salt to taste
hot sauce to taste
1/4 cup fresh cilantro, for garnish (optional)
In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about five minutes. Add the cumin and coriander and stir on high heat for one minute. Stir in the salsa, bell peppers. Lower the heat, cover and simmer for five minutes, stirring occasionally. Add the black beans and tomatoes; simmer for ten minutes. Add the corn and cook for ten more minutes. Add salt and hot sauce to taste. Total time: 35 minutes.
Ghobhi Mushroom Chilli Fry
Preparation Time : 20 MIN.
Cooking Time : 15 MIN
Serves / Makes : 2
Ingredients
Cauliflower-1,Fresh button mushrooms10-12,green chillies8-10, Spring onions-2,Corn starch 3 tbsps,Soy sauce 2 tbsps,Salt to taste,oil 1tbsp+to deep fry,White peerer powder 1 tbsp,Ajinomoto a pinch
Method
wash cauliflower and break into mediumsized florets.Clean,wash and cut mushrooms intoquarters.Remove steams,wash and chop green chillies.Trim wash & chop spring onions finely.chop green chillies and keep seperately.Peel,wash and chop garlic
Mix together cornstarch,half of the soy sauce,salt and green chillies and preaper a thick batter using water as required.
Heat sufficient oil in a kadai.Dip cauliflower florest in this batter and fry till golden brown.Drain and keep a side.
Heat 1 tbsp of oil in a pan and saute chopped spring onions.Add garlic and continue to saute on high heat till transulant.Add nushrooms and cook taking care that mushrooms are not over cooked.
add remaining soy sauce,fried cauliflower,salt,white peeper powder and ajinomoto.
Add remaining batter,cook till thick.
Serve hot garnished with spring onion greens.
BABY CORN PANEER MASALA
Preparation Time : -
Cooking Time : 30mins
Serves / Makes : 4
Ingredients
200 gms Cottage cheese (paneer)
3-4 Red chillies whole
2 medium sized Onions (chopped)
10-12 Baby corns (sliced thinly)
4-5 cloves Garlic (chopped)
3 tbsps Oil
2 cups Tomato puree
Salt to taste
1 tsp Red chilli powder
1/2 tsp Cumin powder
2 tsps Coriander powder
1 tsp Garam masala powder
1 tbsp Dry fenugreek powder (kasuri methi)
2 inch piece Ginger (peeled)
12-15 Almonds
Method
Cut paneer into triangular shape. Chop half of the ginger and cut the remaining half into julienne. Reserve these for garnishing. Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water. Heat oil in a pan, add the ground paste and sauté for three to four minutes. Add tomato puree, salt and continue to sauté for a couple of minutes. Add red chilli powder, cumin powder and coriander powder and sauté till oil begins to leave the masala. Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy. Serve hot.
Vegetable Hyderabadi Biryani
Preparation Time : nil
Cooking Time : nil
Serves / Makes : 4
Ingredients
1? cups Basmati rice
2 large sized Potato
3 medium sized Carrot
5-6 French beans
1/4 small sized Cauliflower
4 large sized Onion
3/4 inch piece Ginger
6 cloves Garlic
1/3 medium bunch Fresh mint (pudina)
1/3 medium bunch Fresh coriander leaves
Saffron a few strands
2 tbsps Milk
5 Almonds
2 tbsps Raisins (kishmish)
5 Cashew nuts
Oil to deep fry
1/2 cup Yogurt
3 tbsps Biryani Masala powder
4 tbsps Pure ghee
Salt to taste
Dough to seal
Method
Pick, wash and soak rice in three cups of water for half an hour. Drain. Add four cups of water and salt. Bring to a boil and cook till the rice is three fourth done. Drain excess water and spread out on a plate to cool. Peel, wash, cut potatoes and carrots into half inch sized cubes. String, wash and cut French beans into half inch sized pieces. Separate cauliflower into smaller florets, wash and drain them. Peel, wash and slice onions. Peel, wash and grind ginger and garlic to a fine paste. Clean, wash and chop mint leaves and coriander leaves. Par boil potatoes, carrots, French beans and cauliflower in two cups of salted water. Drain and keep aside. Dissolve saffron in warm milk. Blanch almonds in half a cup of warm water. Wash raisins and pat them dry. Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain onto an absorbent paper. Beat yogurt. Add two tablespoons of Khazana Biryani Masala, half of the fried onions, ginger-garlic paste and parboiled vegetables. Allow to marinate for one hour. Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes. Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes. Preheat oven to 180°C. Transfer the vegetables into a thick bottomed handi. Layer the rice over the cooked vegetables. Sprinkle the remaining Biryani Masala, chopped mint leaves, chopped coriander leaves and the remaining fried onions. Garnish with cashew nuts, almonds and raisins. Sprinkle saffron milk. Place a moist cloth on top, cover with a lid and seal with dough. Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes. Alternately keep the handi on a heated tawa and cook on very low heat for fifteen to twenty minutes. Serve hot.
Diwani Handi
Preparation Time : nil
Cooking Time : nil
Serves / Makes : 4
Ingredients
3 Potato (1/2 inch diamonds)
10-12 French beans (1/2 inch diamonds)
1 cup Broad beans (seem ki phalli, 1/2 inch diamonds)
3 Carrot (1/2 inch diamonds)
1/2 cup Green peas
6 small sized Brinjal (slit into 2)
1 medium bunch Fresh fenugreek leaves (chopped)
1/2 cup Oil
3 Onion (sliced)
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Red chilli powder
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Fresh coriander leaves (chopped)
6 Green chilli (chopped)
Method
Heat oil in a deep pan, add sliced onions and sauté till lightly brown. Add ginger paste, garlic paste and stir well for a minute. Add red chilli powder, turmeric powder and stir to mix well. Add chopped fenugreek leaves and cook for three to four minutes. Add the prepared vegetables and stir well. Add a cup of water and salt to taste and simmer till the vegetables are cooked. Once the vegetables are almost cooked add chopped coriander leaves and green chillies. Cook till all the water has evaporated. Serve HOT WITH ANY BREAD,,,,
HEY HOPE U LIKE THIS RECPIE,, IF NOT THEN RIGHT ME I LL SEND U MORE
Addictive Sweet Potato Burritos
INGREDIENTS
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 12 (10 inch) flour tortillas, warmed
* 8 ounces shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.
You can make:
Stir fry- tofu cut up in little cubes, olive oil, veggies, rice
Just get a frying pan and put it on the stove, pour the olive oil in it (like 2-3 tbsp), put in the cut up tofu and let it sit for a few minutes so it can brown, then flip the tofu and brown the other side, then add the veggies and let them brown, then mix up everything and finally add the rice. Let the rice sit for a minute and then stir. Lastly, pour the stir fry on a plate or in a bowl and enjoy!
Soup- veggie broth, noodles/rice, steamed veggies, paprika, basil
First bowl noodles/rice. Then pour veggie broth in to a pot and bring it to a boil. Once it is brought to a boil turn down the heat. Then add the veggies and spices. Finally add the noodles/rice. Mix the soup up and let it sit for a few minutes to get a little warmer. Make sure you mix it every 30 or so seconds so nothing burns. Lastly, pour it into a bowl and eat with a roll or piece of toast.
Hummus with pita- chick peas, lemon juice, paprika, pepper, basil, tiny slices red bell pepper, pita bread
You can either buy hummus or make your own. To make your own use a food processor or blender to puree chick peas. Then add a little lemon juice, paprika, pepper, basil, and tiny slices red bell pepper. Stir it all together and then use pita bread to dip in it.
Veggie wrap- hummus, spinach/tomato basil tortilla, veggies
Get a tortilla, spread hummus on it and put veggies on top of it.
I hope this was helpful!
Marmalade-Tossed Green Beans
1 lb. green beans, trimmed
2 Tbs. olive oil
1 shallot, peeled and sliced
1 cup halved yellow grape tomatoes
2 Tbs. orange marmalade
In large saucepot over high heat, bring 2 qts. salted water to a boil. Add green beans and cook 3 min. Drain and rinse with cold water.
In skillet over medium-high heat, cook olive oil 30 sec. Add shallots; cook 2 min. Add beans, tomatoes and marmalade; cook 2 min.
Arrange vegetables on serving platter in fan pattern, if desired.