Recipe for Cheep Vegetarian meal for 2 Please?!
Answers:
Caramelized Onion and Gorgonzola Pizza ---
INGREDIENTS
1/8 cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled
DIRECTIONS
In a large saute pan, melt butter over medium heat!. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes!. Stir in sugar, and continue cooking for 1 or 2 more minutes!.
Preheat oven to 425 degrees F (220 degrees C)!.
Grease a pizza pan or cookie sheet, and press out the dough to desired thickness!. Spread onions evenly over the dough, and top with crumbled Gorgonzola!.
Bake for 10 to 12 minutes, or until done!.
**************************************!.!.!.
Cucumber Salad ---
INGREDIENTS
1 cup mayonnaise
1/4 cup white sugar
4 teaspoons distilled white vinegar
1/2 teaspoon dried dill weed
1/2 teaspoon seasoned salt
4 medium cucumbers, peeled and sliced
DIRECTIONS
In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt!. Mix in the cucumber slices, tossing to coat!.Www@FoodAQ@Com
INGREDIENTS
1/8 cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled
DIRECTIONS
In a large saute pan, melt butter over medium heat!. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes!. Stir in sugar, and continue cooking for 1 or 2 more minutes!.
Preheat oven to 425 degrees F (220 degrees C)!.
Grease a pizza pan or cookie sheet, and press out the dough to desired thickness!. Spread onions evenly over the dough, and top with crumbled Gorgonzola!.
Bake for 10 to 12 minutes, or until done!.
**************************************!.!.!.
Cucumber Salad ---
INGREDIENTS
1 cup mayonnaise
1/4 cup white sugar
4 teaspoons distilled white vinegar
1/2 teaspoon dried dill weed
1/2 teaspoon seasoned salt
4 medium cucumbers, peeled and sliced
DIRECTIONS
In a large bowl, stir together the mayonnaise, sugar, vinegar, dill, and seasoned salt!. Mix in the cucumber slices, tossing to coat!.Www@FoodAQ@Com
California Grilled Veggie Sandwich
Ingredients
1/4 cup Mayonnaise
3 cloves Garlic, minced
1 tbsp Lemon juice
1/8 cup Olive oil
1 cup Sliced red bell peppers
1 Small zucchini, sliced
1 Red onion, sliced
1 Small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup Crumbled feta cheese
Preparation
1!. In a bowl, mix the mayonnaise, minced garlic, and lemon juice!. Set aside in the refrigerator!.
2!. Preheat the grill for high heat!.
3!. Brush vegetables with olive oil on each side!. Brush grate with oil!. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them!. Cook for about 3 minutes, turn, and cook for another 3 minutes!. The peppers may take a bit longer!. Remove from grill, and set aside!.
4!. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each with feta cheese!. Place on the grill, cheese side up, and cover with lid for 2 to 3 minutes!. Watch carefully so the bottoms don't burn!.
5!. Remove from grill, and layer the with vegetables!. Enjoy as open faced grilled sandwiches!.
Nutrient Information
Calories 219
Total Fat 16g
Saturated Fat 4!.5g
Carbohydrates 15g
Vitamin C 8o mg
Calcium 121 mg
Fiber 2g
Eggplant Parmigiana
Ingredients
1 Medium-size eggplant (about 1 lb)
1 large egg
2 tablespoons Water
1/3 cup All-purpose flour
1/2 teaspoon Dried oregano, crumbled
4 tablespoons Vegetable oil, divided
1/3 cup Grated Parmesan cheese
1 cup Prepared plain spaghetti sauce
4 oz Mozzarella cheese, coarsely grated (1 cup)
Preparation
1!. Peel eggplant and cut it crosswise into 1/2-inch thick slices!. In a pie plate, beat egg with water!. On a sheet of wax paper, combine flour and oregano!. Dip the eggplant slices first into the egg mixture, then into the flour mixture, shaking off the excess!.
2!. In a large skillet, heat 2 tablespoons oil over moderately high heat!. Add enough eggplant to cover the bottom of the skillet without crowding; cook until golden brown, turning once, about 3 minutes on each side!. Drain the eggplant on paper towels!.
3!. Add the remaining 2 tablespoons of oil to the skillet; cook the remaining eggplant until golden, and drain!.
4!. Wipe out the skillet with paper towels!. Return the eggplant slices to the skillet, overlapping to fit if necessary!. Sprinkle with Parmesan cheese!. Top with spaghetti sauce and mozzarella cheese!. Cover and cook over moderately low heat until heated through, 5 to 7 minutes!. Spoon the eggplant onto plates, and serve immediately!.
Nutrient Information
Calories 356
Total Fat 24 g
Saturated Fat 6g
Polyunsaturated Fat 10 g
Carbohydrates 22 g
Protein 15 g
Vitamin A 637 IU
Vitamin C 3 mg
Calcium 331 mg
Sodium 713 mg
Iron 2 mg
Fiber 4 gWww@FoodAQ@Com
Ingredients
1/4 cup Mayonnaise
3 cloves Garlic, minced
1 tbsp Lemon juice
1/8 cup Olive oil
1 cup Sliced red bell peppers
1 Small zucchini, sliced
1 Red onion, sliced
1 Small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup Crumbled feta cheese
Preparation
1!. In a bowl, mix the mayonnaise, minced garlic, and lemon juice!. Set aside in the refrigerator!.
2!. Preheat the grill for high heat!.
3!. Brush vegetables with olive oil on each side!. Brush grate with oil!. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them!. Cook for about 3 minutes, turn, and cook for another 3 minutes!. The peppers may take a bit longer!. Remove from grill, and set aside!.
4!. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each with feta cheese!. Place on the grill, cheese side up, and cover with lid for 2 to 3 minutes!. Watch carefully so the bottoms don't burn!.
5!. Remove from grill, and layer the with vegetables!. Enjoy as open faced grilled sandwiches!.
Nutrient Information
Calories 219
Total Fat 16g
Saturated Fat 4!.5g
Carbohydrates 15g
Vitamin C 8o mg
Calcium 121 mg
Fiber 2g
Eggplant Parmigiana
Ingredients
1 Medium-size eggplant (about 1 lb)
1 large egg
2 tablespoons Water
1/3 cup All-purpose flour
1/2 teaspoon Dried oregano, crumbled
4 tablespoons Vegetable oil, divided
1/3 cup Grated Parmesan cheese
1 cup Prepared plain spaghetti sauce
4 oz Mozzarella cheese, coarsely grated (1 cup)
Preparation
1!. Peel eggplant and cut it crosswise into 1/2-inch thick slices!. In a pie plate, beat egg with water!. On a sheet of wax paper, combine flour and oregano!. Dip the eggplant slices first into the egg mixture, then into the flour mixture, shaking off the excess!.
2!. In a large skillet, heat 2 tablespoons oil over moderately high heat!. Add enough eggplant to cover the bottom of the skillet without crowding; cook until golden brown, turning once, about 3 minutes on each side!. Drain the eggplant on paper towels!.
3!. Add the remaining 2 tablespoons of oil to the skillet; cook the remaining eggplant until golden, and drain!.
4!. Wipe out the skillet with paper towels!. Return the eggplant slices to the skillet, overlapping to fit if necessary!. Sprinkle with Parmesan cheese!. Top with spaghetti sauce and mozzarella cheese!. Cover and cook over moderately low heat until heated through, 5 to 7 minutes!. Spoon the eggplant onto plates, and serve immediately!.
Nutrient Information
Calories 356
Total Fat 24 g
Saturated Fat 6g
Polyunsaturated Fat 10 g
Carbohydrates 22 g
Protein 15 g
Vitamin A 637 IU
Vitamin C 3 mg
Calcium 331 mg
Sodium 713 mg
Iron 2 mg
Fiber 4 gWww@FoodAQ@Com
Pasta or gnocci with a mushroom, pepper, courgette, onion and tomato sauce, served with garlic bread!. Stuffed peppers and wedges: cut pepper length ways into two, mix cooked couscous with chopped up mushrooms, garlic, onion, olives and diced feta, stuff the pepper halves with the mix!. Par boil potatoes, drain, cut into wedges, season well and place on a tray with hot oil!. Cook peppers and potatoes for roughly 30 mins!. Or a frittata: beat eggs with a little milk, mix in a frying pan with cooked sliced potatoes, mushrooms, onion, courgette and peas, when cooked top with cheese and brown under the grill, serve with salad!.
I noticed Messykatttt mentions worcestershire sauce, just a polite note to say if you are a vegetarian steer clear of this as it contains anchovies!.Www@FoodAQ@Com
I noticed Messykatttt mentions worcestershire sauce, just a polite note to say if you are a vegetarian steer clear of this as it contains anchovies!.Www@FoodAQ@Com
If you need to go really cheap, use brown rice as your base and there's a ton of options!
You could do a quick stir fry of whatever veggies you have on hand (broccoli, onions and peppers works well) and once the stir fry is done, sprinkle with soy sauce, lemon, ginger and a bit of extra oil!. Toss with rice!.
Another good one is tomatoes with green and yellow zucchini and onions!. Sautee til lightly browned, mix with rice and if you do cheese, sprinkle with parmesan!.
My fave, though, is mushrooms!. Get more than one kind if you can and sautee in a combo of butter and canola oil!. Add some Worcestershire, salt, pepper and red wine!. Reduce and mix with rice!. If you use portobellos, it's very filling!
You can also make a faux stroganoff by adding a T of tomato paste and some sour cream to this!.
Add a green salad and some muffins and you're good to go!Www@FoodAQ@Com
You could do a quick stir fry of whatever veggies you have on hand (broccoli, onions and peppers works well) and once the stir fry is done, sprinkle with soy sauce, lemon, ginger and a bit of extra oil!. Toss with rice!.
Another good one is tomatoes with green and yellow zucchini and onions!. Sautee til lightly browned, mix with rice and if you do cheese, sprinkle with parmesan!.
My fave, though, is mushrooms!. Get more than one kind if you can and sautee in a combo of butter and canola oil!. Add some Worcestershire, salt, pepper and red wine!. Reduce and mix with rice!. If you use portobellos, it's very filling!
You can also make a faux stroganoff by adding a T of tomato paste and some sour cream to this!.
Add a green salad and some muffins and you're good to go!Www@FoodAQ@Com
1 eggplant
2 green zuccini
1 small onion
a bit of fresh parsley
1 clove of garlic
s & p to taste
1 cup of water
1 can 8oz tomato sauce and
2 plum tomatoes
2 tblspn of olive oil or any oil you like
Chop garlic and onion and place in pan with oil
Add diced zuccini and eggplant
Add the tomatoe sauce and chopped plum tomatoes
Add the water
Add the s & p
Add the chopped parsley
Put lid on pot and turn on to med/low flame
Cook for 20-25 minutes
DO NOT STIR
Serve with white or brown rice
Hope you like my recipe!!!Www@FoodAQ@Com
2 green zuccini
1 small onion
a bit of fresh parsley
1 clove of garlic
s & p to taste
1 cup of water
1 can 8oz tomato sauce and
2 plum tomatoes
2 tblspn of olive oil or any oil you like
Chop garlic and onion and place in pan with oil
Add diced zuccini and eggplant
Add the tomatoe sauce and chopped plum tomatoes
Add the water
Add the s & p
Add the chopped parsley
Put lid on pot and turn on to med/low flame
Cook for 20-25 minutes
DO NOT STIR
Serve with white or brown rice
Hope you like my recipe!!!Www@FoodAQ@Com
How bout a nice summery pasta!?
Saute: (with butter) (and season with salt and white pepper)
onions
grape tomatoes
garlic
leeks
artichokes
squash and zucchinni
deglaze the pan with white wine (ressling or charddonay)
toss in some already cooked raviolis (spinach and sundried tomatoe filled with a riccotta is good
grate a little parmeseon or asiago cheese on top (i prefer asiago) and finsih with some basil!.
Soup base
50% onions
25% carrots
25%celery
water
mushrooms
garlic
tomatoes quartered
3 peppercorns
sache garnie (leek, parsley stem, bay leaf)
simmer this for 45 mins to an hour and then strain!.
This is a base for almost any veggy soup!.
From there you can add lentils and worstshire and fingerling potatoes and carrots cream and sour cream and a little hot sauce!.!.mmmm
or go thai and add red curry paste, coconut milk, ginger, lemon grass, mushrooms, and eggplant
that base will make so many soups so enjoy and season it at the end with salt and white pepper:)Www@FoodAQ@Com
Saute: (with butter) (and season with salt and white pepper)
onions
grape tomatoes
garlic
leeks
artichokes
squash and zucchinni
deglaze the pan with white wine (ressling or charddonay)
toss in some already cooked raviolis (spinach and sundried tomatoe filled with a riccotta is good
grate a little parmeseon or asiago cheese on top (i prefer asiago) and finsih with some basil!.
Soup base
50% onions
25% carrots
25%celery
water
mushrooms
garlic
tomatoes quartered
3 peppercorns
sache garnie (leek, parsley stem, bay leaf)
simmer this for 45 mins to an hour and then strain!.
This is a base for almost any veggy soup!.
From there you can add lentils and worstshire and fingerling potatoes and carrots cream and sour cream and a little hot sauce!.!.mmmm
or go thai and add red curry paste, coconut milk, ginger, lemon grass, mushrooms, and eggplant
that base will make so many soups so enjoy and season it at the end with salt and white pepper:)Www@FoodAQ@Com
My veganized version of my great-grandmothers Mexican rice and beans!. My comfort food! You get a lot of bang for your buck with this meal!. It's cheap, filling, healthy, and the leftovers taste even more amazing the next day!.
Pinto beans rinsed, picked over and soaked overnight!. Cook with several cloves of garlic until soft!. When fully cooked, add salt, pepper and garlic powder to taste if desired!.
Dice a med!. onion and lightly brown in some olive oil in a skillet!. When browned, add some Uncle Ben's converted rice ( I've tried other kinds, it doesn't work as well) and brown the rice!. Add No-Chicken Chicken broth ( or veggie broth), a couple of TBSP tomato sauce, garlic powder, salt, pepper and cumin!. Bring to a boil and simmer with a lid on until fluffy!. Taste and re-season to taste!.
I serve this with homemade corn tortillas ( from a masa mix I get in the flour section of the grocery store)!. It's super-cheap, and it makes a TON, but if you can't find the masa, or don't want to take the time, flour tortillas will work!.
HTH!Www@FoodAQ@Com
Pinto beans rinsed, picked over and soaked overnight!. Cook with several cloves of garlic until soft!. When fully cooked, add salt, pepper and garlic powder to taste if desired!.
Dice a med!. onion and lightly brown in some olive oil in a skillet!. When browned, add some Uncle Ben's converted rice ( I've tried other kinds, it doesn't work as well) and brown the rice!. Add No-Chicken Chicken broth ( or veggie broth), a couple of TBSP tomato sauce, garlic powder, salt, pepper and cumin!. Bring to a boil and simmer with a lid on until fluffy!. Taste and re-season to taste!.
I serve this with homemade corn tortillas ( from a masa mix I get in the flour section of the grocery store)!. It's super-cheap, and it makes a TON, but if you can't find the masa, or don't want to take the time, flour tortillas will work!.
HTH!Www@FoodAQ@Com
2 chunks of celery and peanut butterWww@FoodAQ@Com
veggie Stir-fry[no you don't need eggs for stir-fry I don't understand why everyone thinks that]Www@FoodAQ@Com