Vegitarian dish for company! help!!
so i need a dish to make!
not salad!.!.!.!.not portabella burgers!.!.!.not veggie stew or soup!.!.!.not pasta!.!.!.and not eggplant parmasean!!
she eats dairy, and other things like that too jsut not meat and fish!Www@FoodAQ@Com
not salad!.!.!.!.not portabella burgers!.!.!.not veggie stew or soup!.!.!.not pasta!.!.!.and not eggplant parmasean!!
she eats dairy, and other things like that too jsut not meat and fish!Www@FoodAQ@Com
Answers:
here is a good paella recipe that came from a newspaper! i just change to recipe for a vegitarian fried of mine and she loved it!
______________________________________!.!.!.
When was the last time you made paella!?
Thundering silence from the crowd!. That’s probably because traditional versions of this otherwise awesome Spanish summer dish of rice, seafood and meat can take the better part of a day!.
Even streamlined versions take a couple hours!. But it seemed there had to be a faster way!. After all, many of the key ingredients — white rice, shrimp, calamari — cook quickly!. Surely, shortcuts could be found for everything else!.
This ultra-streamlined version keeps all the robust flavors of traditional paellas, but gets a kick in the pants from precooked chicken sausages and a unique cooking method!.
Traditional paellas are cooked outdoors over wood fires!. This version uses a grill, which retains the festive outdoor aspects of the dish (making it great for a barbecue), but speeds things up (even over stovetop versions)!.
Part of the speed comes from being able to cover the grill, which retains heat to speed the cooking!.
Paella traditionally is cooked in a special wide, shallow pan (available online and at kitchen shops)!. You also could use a large, oven-safe skillet (about 14 inches)!. Either way, be sure your pan fits on your grill with the cover down!.
This recipe can be adapted for the stovetop, but you will need to reduce the heat (the pan is closer to the flame on the stove than on a grill), and use the oven to replicate the effect of closing the grill!.
Note that during cooking, a crusty layer of rice will form along the bottom of the pan!. This is good!. It is called soccarat and is considered essential to the taste and texture of traditional paella!.
Finally, there are plenty of ingredients left out of this simplified recipe that could be easily added, including mussels, fish and other meat!. Experiment to suit your tastes!.
PRONTO PAELLA
Start to finish: 1 hour
Servings: 6
3 tablespoons olive oil, divided
2 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon smoked paprika
2 red bell peppers, cored and thinly sliced
12-ounce package soy sauseges
1 large yellow onion, finely diced
3 tablespoons tomato paste
2 cups long-grain white rice
3 1/2 cups veggie broth
1/2 cup white wine
1 teaspoon crushed saffron threads
1 cup peas (thawed if frozen)
2 tablespoons chopped fresh parsley
Salt and ground black pepper, to taste
1 lemon, cut into wedges
Heat a grill with a cover to high!.
Place a paella pan or very large oven-safe skillet (at least 14 inches) on the grill!. Add 1 tablespoon of olive oil, the garlic, red pepper flakes, paprika, red peppers and sausages!. Cover and cook, stirring occasionally, until the peppers are tender, about 5 minutes!.
Transfer the sausage and pepper mixture to a bowl and set aside!.
Return the pan to the heat!. Add the remaining 2 tablespoons of olive oil and the onion!. Saute for 2 minutes, then add the tomato paste!. Cook, stirring constantly, for 5 minutes!.
Add the rice and stir to mix into the tomato paste!. Slowly pour in the broth and wine and stir well!. Stir in the saffron, close the grill and let cook 9 minutes!.
Open the grill, stir the rice, then cover the grill and cook another 9 minutes, or until all the liquid is abosrbed and a light crust of rice has formed along the bottom of the pan!.
Add the shrimp and mix into the rice!. Cover the grill and cook 4 minutes!. Add the calamari, peas and reserved sausage and pepper mixture!. Cover the grill and cook another 4 minutes, or until the shrimp are pink and firm!.
To serve, sprinkle the paella with parsley, season with salt and pepper, then set the lemon wedges around the edge of the pan!.
Nutrition information per serving: 617 calories; 162 calories from fat; 18 g fat (4 g saturated; 0 g trans fats); 247 mg cholesterol; 68 g carbohydrate; 39 g protein; 4 g fiber; 1,010 mg sodium!.
Www@FoodAQ@Com
______________________________________!.!.!.
When was the last time you made paella!?
Thundering silence from the crowd!. That’s probably because traditional versions of this otherwise awesome Spanish summer dish of rice, seafood and meat can take the better part of a day!.
Even streamlined versions take a couple hours!. But it seemed there had to be a faster way!. After all, many of the key ingredients — white rice, shrimp, calamari — cook quickly!. Surely, shortcuts could be found for everything else!.
This ultra-streamlined version keeps all the robust flavors of traditional paellas, but gets a kick in the pants from precooked chicken sausages and a unique cooking method!.
Traditional paellas are cooked outdoors over wood fires!. This version uses a grill, which retains the festive outdoor aspects of the dish (making it great for a barbecue), but speeds things up (even over stovetop versions)!.
Part of the speed comes from being able to cover the grill, which retains heat to speed the cooking!.
Paella traditionally is cooked in a special wide, shallow pan (available online and at kitchen shops)!. You also could use a large, oven-safe skillet (about 14 inches)!. Either way, be sure your pan fits on your grill with the cover down!.
This recipe can be adapted for the stovetop, but you will need to reduce the heat (the pan is closer to the flame on the stove than on a grill), and use the oven to replicate the effect of closing the grill!.
Note that during cooking, a crusty layer of rice will form along the bottom of the pan!. This is good!. It is called soccarat and is considered essential to the taste and texture of traditional paella!.
Finally, there are plenty of ingredients left out of this simplified recipe that could be easily added, including mussels, fish and other meat!. Experiment to suit your tastes!.
PRONTO PAELLA
Start to finish: 1 hour
Servings: 6
3 tablespoons olive oil, divided
2 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon smoked paprika
2 red bell peppers, cored and thinly sliced
12-ounce package soy sauseges
1 large yellow onion, finely diced
3 tablespoons tomato paste
2 cups long-grain white rice
3 1/2 cups veggie broth
1/2 cup white wine
1 teaspoon crushed saffron threads
1 cup peas (thawed if frozen)
2 tablespoons chopped fresh parsley
Salt and ground black pepper, to taste
1 lemon, cut into wedges
Heat a grill with a cover to high!.
Place a paella pan or very large oven-safe skillet (at least 14 inches) on the grill!. Add 1 tablespoon of olive oil, the garlic, red pepper flakes, paprika, red peppers and sausages!. Cover and cook, stirring occasionally, until the peppers are tender, about 5 minutes!.
Transfer the sausage and pepper mixture to a bowl and set aside!.
Return the pan to the heat!. Add the remaining 2 tablespoons of olive oil and the onion!. Saute for 2 minutes, then add the tomato paste!. Cook, stirring constantly, for 5 minutes!.
Add the rice and stir to mix into the tomato paste!. Slowly pour in the broth and wine and stir well!. Stir in the saffron, close the grill and let cook 9 minutes!.
Open the grill, stir the rice, then cover the grill and cook another 9 minutes, or until all the liquid is abosrbed and a light crust of rice has formed along the bottom of the pan!.
Add the shrimp and mix into the rice!. Cover the grill and cook 4 minutes!. Add the calamari, peas and reserved sausage and pepper mixture!. Cover the grill and cook another 4 minutes, or until the shrimp are pink and firm!.
To serve, sprinkle the paella with parsley, season with salt and pepper, then set the lemon wedges around the edge of the pan!.
Nutrition information per serving: 617 calories; 162 calories from fat; 18 g fat (4 g saturated; 0 g trans fats); 247 mg cholesterol; 68 g carbohydrate; 39 g protein; 4 g fiber; 1,010 mg sodium!.
Www@FoodAQ@Com
Make her a pesto vegetable bake
its easy and delicious
get a heap of vegies : sweet potato, normal potato, eggplant, zucchini, onion, carrot any thing else you can think of
cut them it long think strips!.
Grease a baking dish, start layering the vegetables, inbetween the layers add some pesto, tomato paste and grated cheese (or feta crumbled up)
keep layering till you get to the top, cover top with cheese and fresh tomato slices sprinkle with feat/Parmesan/cheddar cheese
cover with foil and bake for 20 mins at 180 degrees
take foil off and turn up to 200 for another 5 minutes or cheese on top goes golden !.!.
serve with a piece of crusty bread!! yum!
EDIT: dont forget to season well with salt and pepper and even smoked paprika !.!. good luckWww@FoodAQ@Com
its easy and delicious
get a heap of vegies : sweet potato, normal potato, eggplant, zucchini, onion, carrot any thing else you can think of
cut them it long think strips!.
Grease a baking dish, start layering the vegetables, inbetween the layers add some pesto, tomato paste and grated cheese (or feta crumbled up)
keep layering till you get to the top, cover top with cheese and fresh tomato slices sprinkle with feat/Parmesan/cheddar cheese
cover with foil and bake for 20 mins at 180 degrees
take foil off and turn up to 200 for another 5 minutes or cheese on top goes golden !.!.
serve with a piece of crusty bread!! yum!
EDIT: dont forget to season well with salt and pepper and even smoked paprika !.!. good luckWww@FoodAQ@Com
This is one of my favorite recipes!. I think I got it a few years back from Vegetarian Times--not for sure though!.!.!.it's been a while!.
Spicy Peanut Noodles
8 oz linguine
1/3 C low fat creamy peanut butter (or soy butter)
2TBSP rice wine vinegar
? C water
? C low sodium soy sauce
1-2 TBSP chili paste with garlic
? tsp sugar substitute
1 medium red bell pepper (cut into thin strips)
? C chopped and seeded cucumber
3 green onion sliced diagonally into ? inch pieces
2 TBSP chopped cilantro
Cook linguine according to package directions, rinse and drain!. Combine peanut butter, water, soy sauce, vinegar, chili paste and sugar in a large bowl; whisk until blended!. If sauce does not have the consistency of cream, thin it with a little more water!.
Spray skillet with non stick spray!. Sauté onions and bell pepper strips!.
Add linguine to peanut sauce!. Add peppers and onions, toss well and sprinkle with cilantro!.
Www@FoodAQ@Com
Spicy Peanut Noodles
8 oz linguine
1/3 C low fat creamy peanut butter (or soy butter)
2TBSP rice wine vinegar
? C water
? C low sodium soy sauce
1-2 TBSP chili paste with garlic
? tsp sugar substitute
1 medium red bell pepper (cut into thin strips)
? C chopped and seeded cucumber
3 green onion sliced diagonally into ? inch pieces
2 TBSP chopped cilantro
Cook linguine according to package directions, rinse and drain!. Combine peanut butter, water, soy sauce, vinegar, chili paste and sugar in a large bowl; whisk until blended!. If sauce does not have the consistency of cream, thin it with a little more water!.
Spray skillet with non stick spray!. Sauté onions and bell pepper strips!.
Add linguine to peanut sauce!. Add peppers and onions, toss well and sprinkle with cilantro!.
Www@FoodAQ@Com
*cheese enchiladas
*Cheese and bean enchiladas:
http://vegweb!.com/index!.php!?topic=5980!.0 (this recipe is vegan but you can just use real cheese)
*Quiche
http://vegweb!.com/index!.php!?topic=13181!.!.!.!. (Spinach and vegan, but once again you can use real cheese)
*Twice baked potatoes, grilled veggies/corn on the cob and baked beans (vegetarian)
*Boca Burgers and fries
*Fried rice
*Phad Thai (so many recipes online)
*Stir Fry
Edit**
and that vegetable pesto casserole sounds amazing and I copied and saved that recipe to make soon!Www@FoodAQ@Com
*Cheese and bean enchiladas:
http://vegweb!.com/index!.php!?topic=5980!.0 (this recipe is vegan but you can just use real cheese)
*Quiche
http://vegweb!.com/index!.php!?topic=13181!.!.!.!. (Spinach and vegan, but once again you can use real cheese)
*Twice baked potatoes, grilled veggies/corn on the cob and baked beans (vegetarian)
*Boca Burgers and fries
*Fried rice
*Phad Thai (so many recipes online)
*Stir Fry
Edit**
and that vegetable pesto casserole sounds amazing and I copied and saved that recipe to make soon!Www@FoodAQ@Com
You're being pretty restrictive here!. There's nothing wrong with pasta or any of the other dishes you listed (except salad, unless it's a first course) for a vegetarian!.
You could do a stir-fry with tofu, tempeh, or those meal starter strips!.
But since you have a whole list of things you don't want to make, go to www!.vegweb!.com and try to find a recipe there!.Www@FoodAQ@Com
You could do a stir-fry with tofu, tempeh, or those meal starter strips!.
But since you have a whole list of things you don't want to make, go to www!.vegweb!.com and try to find a recipe there!.Www@FoodAQ@Com
how about a vegitarian mexican pizza!. tostada beans (refried!?) avacado cheese cilantro tomato onion chillies mmmmmmWww@FoodAQ@Com
how about vegeatarian lasagne with a side tofu salad!. it's delicious!Www@FoodAQ@Com
Go to papa murphy's and ask for their Gourmet Vegetarian pizza!. Or make a vegetarian lasagna!.!.!.that's really yumWww@FoodAQ@Com
yogurts!. desserts!. cheese finger foods!. Www@FoodAQ@Com
veggie kabobs on the grill are nice this time of year!.Www@FoodAQ@Com
omg Vegetarian Pizza is delicious!.!.!.Im not vegetarian and I love it more than other pizza
Hope I helpedWww@FoodAQ@Com
Hope I helpedWww@FoodAQ@Com
introduce her to the bowl of milk that the kitty drinks from!.Www@FoodAQ@Com
steak bacon and some lobster
hope i helped
Www@FoodAQ@Com
hope i helped
Www@FoodAQ@Com