Do you know of any easy and good vegetarian recipes?!
So I am newly vegetarian, hoping to make the transition to vegan!. However I still have to cook for an omni- (:-x yuck)So I really don't have all day to cook two different meals!.
Any Ideas for a good tasting, quick (and cheap) meal, or two!?Www@FoodAQ@Com
Any Ideas for a good tasting, quick (and cheap) meal, or two!?Www@FoodAQ@Com
Answers:
Here is the Vegetarian Society's recipe index
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
I think this is a great recipe!--->
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
have fun! :)Www@FoodAQ@Com
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
I think this is a great recipe!--->
http://www!.vegsoc!.org/cordonvert/recipes!.!.!.
have fun! :)Www@FoodAQ@Com
Veal Scaloppini in Lemon Sauce
1 1/3 pounds veal cutlets or scaloppini
1/2 cup lemon juice
3 tablespoons olive oil
Fresh rosemary and garlic to taste
Salt
Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour!.
When it comes time to cook them heat the marinade, oil, and herbs to taste in a skillet, and when the mixture is bubbling briskly add the meat!.
Cook briskly, turning the meat once, and finish cooking it over a more moderate flame, sprinkling it with more lemon juice if need be!. The cooking time should be quick, just a few minutes!.
Variation:
1 1/3 pounds (600 g) veal cutlets or scaloppini
1/2 cup dry white wine
3 tablespoons olive oil
Flour
Fresh sage, garlic, and lemon juice to taste
Salt
Salt and flour the slices of meat, brown them in some of the olive oil, then add the wine and continue cooking over a brisk flame until it has evaporated!. Reduce the flame and continue cooking the meat until done, adding a tablespoon or two of water or broth to keep it from drying out!.
Just before you remove it from the flames, sprinkle it with minced sage and garlic, and lemon juice to taste, and the remaining oil!.Www@FoodAQ@Com
1 1/3 pounds veal cutlets or scaloppini
1/2 cup lemon juice
3 tablespoons olive oil
Fresh rosemary and garlic to taste
Salt
Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour!.
When it comes time to cook them heat the marinade, oil, and herbs to taste in a skillet, and when the mixture is bubbling briskly add the meat!.
Cook briskly, turning the meat once, and finish cooking it over a more moderate flame, sprinkling it with more lemon juice if need be!. The cooking time should be quick, just a few minutes!.
Variation:
1 1/3 pounds (600 g) veal cutlets or scaloppini
1/2 cup dry white wine
3 tablespoons olive oil
Flour
Fresh sage, garlic, and lemon juice to taste
Salt
Salt and flour the slices of meat, brown them in some of the olive oil, then add the wine and continue cooking over a brisk flame until it has evaporated!. Reduce the flame and continue cooking the meat until done, adding a tablespoon or two of water or broth to keep it from drying out!.
Just before you remove it from the flames, sprinkle it with minced sage and garlic, and lemon juice to taste, and the remaining oil!.Www@FoodAQ@Com
It's really easy to make the transition!. I personally like comfort foods like riblets, vegan potato salad, and vegan coleslaw!. I make the potato salad and coleslaw exactly like you normally would and just substitute soyanaise and soy milk!. I add a little extra mustard to the potato salad to hide the sweetness of the soyanaise!. I've brought both of those salads to family picnics, work parties, etc and no one even notices they are vegan unless you tell them!. If you want the exact recipes email me and I'll send them to you, I don't use exact measurements so I'd have to figure it out!. emma_cide@yahoo!.comWww@FoodAQ@Com
Fat Tuesday's Skinny Red Beans
2 cups chopped onions
1 tablespoon minced garlic
2 teaspoons olive oil
1 cup chopped carrots
1 cup chopped clelery
1 cup chopped bell peppers (red, green orange, or a combination)
1 tsp dried oregano
1/4 teaspoon t dried thyme
1 tsp dried basil
1 tsp dried marjoram
cayenne to taste
3 cups fresh or canned tomatoes!. diced
1 1/2 cups kidney beans, cooked (or one can)
1 tbsp Dijon mustard
1 tbsp brown sugar
salt and pepper to taste
fresh parsely or scallions, to garnish
Combine the onions, garlic,and olive oil in a soup pot!. Cover and saute until onions are soft, about 8 minutes!. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne!. Cover and cook for another 5 to 10 minutes, stirring to prevent sticking!. When the vegetables are tender, add the tomatoes, kidney beans, mustard brown sugar, Simmer for five more minutes!. Total time: 35 minutesWww@FoodAQ@Com
2 cups chopped onions
1 tablespoon minced garlic
2 teaspoons olive oil
1 cup chopped carrots
1 cup chopped clelery
1 cup chopped bell peppers (red, green orange, or a combination)
1 tsp dried oregano
1/4 teaspoon t dried thyme
1 tsp dried basil
1 tsp dried marjoram
cayenne to taste
3 cups fresh or canned tomatoes!. diced
1 1/2 cups kidney beans, cooked (or one can)
1 tbsp Dijon mustard
1 tbsp brown sugar
salt and pepper to taste
fresh parsely or scallions, to garnish
Combine the onions, garlic,and olive oil in a soup pot!. Cover and saute until onions are soft, about 8 minutes!. Add the carrots, celery, bell peppers, oregano, thyme, basil, marjoram, and cayenne!. Cover and cook for another 5 to 10 minutes, stirring to prevent sticking!. When the vegetables are tender, add the tomatoes, kidney beans, mustard brown sugar, Simmer for five more minutes!. Total time: 35 minutesWww@FoodAQ@Com
nope!.Www@FoodAQ@Com