What is your favourite vegetarian recipe?!

From online somewhere: taco soup
1 Onion diced 16oz Can pinto beans 16oz Can Dark Red Kidney Beans 16oz Can White Beans/Northern Beans 11oz Can nibblet corn 28oz Can of diced tomatoes 3 Tablespoons tomato paste 2oz Can diced green chilies 8+ Dashes of Tabasco sauce 1 Envelope of taco season mix Without draining anything, dump it in a pot and let simmer for a few hours.
Fantastic with sour cream, cheddar cheese, and tortilla chips.

Spaghetti squash:
Cut squash in half (put in microwave for two minutes to soften, cut in half, scoop out seeds) and toss in 350ish oven for 25 minutes. Using a fork, gently pull the flesh away from the sides to create "spaghetti". Toss with tomatoes, cheese, wilted spinach, and anything else you like. Salt and pepper. This one is also GREAT for low-carb folks.

"Crab Cakes"
This one is also from online somewhere (but was given to me by a different friend)
Zucchini “Crab” Cakes

INGREDIENTS
2 1/2 cups grated zucchini, drained
1 egg, beaten
2 tablespoons butter, melted
2/3 cup Italian bread crumbs
1/3 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour, seasoned
1/2 cup vegetable oil for frying

DIRECTIONS
1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Refrigerate 1 hour. Dredge in seasoned flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

These really do taste like crab cakes, so there is a chance she will look at you with great suspicion.

Here are three meal ideas: an easy one, one suitable for company, and all around filling and delicious. The last one (Curried Chickpeas) is my all-time favorite vegetarian dish.

Easy Veggie Chili
1 24 oz jar salsa, your choice of heat
1 15 oz can kidney beans, rinsed and drained
1/2 20 oz bag frozen corn
Additional hot sauce to taste

Throw everything in a pot and heat until corn is heated through. Serve with multi-grain chips or corn bread.

Veggie Stew for Company (This is my company stand-by recipe. Carnivores even love this!)
2 tablespoons olive oil
1-1/2 cups fresh or frozen coarsely chopped onions
1 head garlic, peeled and each clove sliced in half lengthwise
1-1/2 cups fresh or frozen coarsely diced green bell pepper
3 small or 1 medium zucchini (approx. 1 lb), cut into 1" pieces
2 1-lb cans cut, diced, and peeled tomatoes, undrained
2 cans of water (use empty tomato can)
1 can red wine or another can of water (use empty tomato can)
3 cubes or teaspoons veggie or beef-flavored bouillon
1 tablespoon garlic powder or to taste (the more the better!)
1 teaspoon oregano or to taste
Salt to taste
1/2 1-lb box small macaroni such as ditalini or elbows

Saute veggies in olive oil until limp. Add all other ingrediends except macaroni. Simmer for at least one hour, adding water if necessary. If possible, do this much the day before serving to allow flavors to combine and "ripen" overnight. 30 minutes before serving reheat base (if refrigerated), add macaroni and simmer until tender. Serve with shaved parmesan, french bread with an infused oil for dipping, and a good merlot or pinot noir.


Curried Chickpeas (filling and delicious and my all-time favorite!)
1 tablespoon vegetable oil
1-1/2 cups chopped onion
2 cloves garlic, finely chopped
1-1/2 cups cooked brown rice (white is OK, but less nutritious)
1-1/2 cups canned cream-style corn
1 lb can chickpeas, rinsed and drained
1/3 cup raisins (optional)
2 teaspoons curry powder
1/2 teaspoon turmeric (optional; it gives it a yellower color)
1/2 teaspoon cumin
1/4 cup water

Preheat oven to 375. Lightly grease a 1-1/2 quart baking dish. Saute onions and garlic in oil until onions are browned. Add remaining ingredients. Mix well and spoon into baking dish. Bake covered for 30 minutes.

Portabello Philly Cheese Steaks. (really good!)
http://www.eatingwell.com/recipes/portob…

Sweet and Summery Spinach Salad
http://vegweb.com/index.php?PHPSESSID=8b…

Squash Casserole
http://allrecipes.com/Recipe/Moms-Squash…

Baked mac & cheese (yum!)
http://www.eatingwell.com/recipes/baked_…

Green Pizza
http://www.eatingwell.com/recipes/arugul…

Creamy Spinach Stuffed Portabellos
http://www.delish.com/recipefinder/cream…

Hot Chile Grilled Cheese (yum!)
http://www.eatingwell.com/recipes/hot_ch…

Vegetable Soup (yum!)
http://www.marthastewart.com/recipe/big-…

Broccoli-Cheese Chowder (This one is yummy!!!)
http://www.eatingwell.com/recipes/brocco…

No Bake Mac and Cheese
http://www.eatingwell.com/recipes/no_bak…

Fusilli w/ Artichoke Hearts and Parmesan Cream
http://www.delish.com/recipefinder/fusil…

Fettuccine with Shiitake Mushrooms and Basil
http://family.go.com/food/pkg-healthy-fa…

I can never get enough spicy veggie curry. Here are a few recipes to try: http://www.vegan-food.net/category/curry…

My favorite:
Spiced pumpkin and apple curry

INGREDIENTS
1 T sunflower oil
1 large onion, roughly chopped
3 garlic cloves, chopped
500 g / 1.1 lb pumpkin or butternut squash, deseeded, peeled and cubed
2 small sweet potatoes (about 400 g / 0.9 lb), peeled and cubed
400 g / 0.9 lb baking potatoes, cubed
1 medium cooking apple, peeled, cored and diced
2 t mild curry paste
1 t turmeric, plus extra to garnish
2.5 cm / 1 inch fresh ginger, finely chopped
2-3 bay leaves, torn into pieces
1 vegetable stock cube
50 g / 1.75 raisins
Seasoning

METHOD
Heat the oil in a pan, add the onion and fry for 5 minutes until golden.
Add garlic, pumpkin, sweet potatoes and apple. Stir in the curry paste, turmeric, ginger and bay leaves. Add 500 ml / 1.05 pints water, the stock cube, raisins and plenty of seasonings. Bring to the boil, stirring, then cover and simmer for 15 minutes, stirring occasionally, until the vegetables are just tender.

Spoon into shallow bowls and top witha pinch of turmeric. Serve with flatbread, if liked.

Serves 4

Cook Linguini. In bowl mix 1/2 jar hoisen sce. 2Tbrn sugar 2T soy sce 4T oil Mix and toss with pasta. Garnish with chopped carrots, grn or red pepper, red onion, pea pods, what ever you like. Serve hot or cold. Top with sesame seeds before serving.
Add chopped chic for others!

im a vegetarian so:
mushroom curry?
mushroom stroganoff? ( i think thats how you spell it )
lasagne.
baked potato buffet? ( lots of baked potatoes and lots of fillings :') )
i hope these ideas helped!
x

kung pow mix vegs

It’s hard to pick just one, but here’s a nice hearty dish for the cold weather, adapted from the book below.

Butternut Gratin
1 cup of cooked rice
2 cups grated butternut squash
2 tbsp butter
1/2 tsp sage
2/3 cup grated gruyere cheese
Bechamel (details below)

Start by cooking the rice. Start with about 1/2 cup of uncooked rice and 1 cup of water, or 1.5 cups if it's brown rice. Bring to a boil, cover, and simmer 20 minutes for white, 40 for brown.

Melt 2 tbsp butter and 1/2 tsp sage. Add squash and sautee over medium-high heat, stirring occasionally, for about 8 minutes, until squash begins to brown. Mix in 1 cup of cooked rice (I like brown rice) and gruyere cheese. Spread into a buttered 8x8 pan.

Top it with a bechamel. Start with 2 tbsp of butter, cooked until it stops foaming. Add 2 tbsp of flour, and cook for about a minute, until it starts to smell nutty. Add 2 cups of milk. Cook and stir until moderately thick.

Top the pan with that, then bake for 30 minutes at 350 or until the top turns golden brown.
You can use any winter squash for this recipe; pumpkin would also do nicely.

This first one is a veggie lasagna. I'll confess, it's not particularly quick or easy (it's not exactly difficult, but it gets a lot of dishes dirty) so I don't make it too often, but everyone loves it when I do! I think it was adapted from one of my old Betty Crocker cookbooks, but I won't swear by that. At any rate, it's outstanding!
Ingredients
Veggie Layer:
3 cups frozen chopped broccoli, thawed
1 14-1/2 oz. can diced tomatoes, well drained
3 large carrots, grated or shaved
1 red pepper and 1 green pepper, cut into 1"-long matchsticks
1 cup pesto sauce (I usually just use the already-prepared stuff from the store)

Cheese Layer:
1 15oz. tub of whole-milk ricotta cheese
1/2 cup grated parmesan cheese (the real kind, not the kind in the green can)
1 egg
1/3 - 1/2 cup fresh parsley, chopped

Sauce:
2-3 cloves garlic, minced or pressed
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. pepper
2 c. milk

The rest:
About 15 lasagna noodles (you'll use 12, the rest are backups in case some tear)
3 c. shredded mozzarella cheese
Cooking spray or oil
Directions
Mix the ingredients for the veggie and cheese layers (separately) and set each aside. Preheat oven to 350. Boil the lasagna. (I never boil them for as long as the package says...maybe six or seven minutes instead of 10 or 11.) Spray the bottom of a 9x13" cake pan with cooking spray (or brush lightly with oil). Put 3 noodles on the bottom of the pan. Spread half of the cheese mixture over them, and put three more noodles on top. Add half the veggie mixture and top with half the mozzarella cheese. Top with three noodles, the rest of the cheese mixture, three noodles, and the rest of the veggies. Set aside. (The only thing left should be some mozzarella cheese.)
In a 2-qt. saucepan, melt the butter over medium. Add the garlic and cook it for 1-2 minutes until it's lightly golden (watch to make sure it doesn't burn!). Add the flour and stir constantly until the mixture is smooth and bubbly. Remove from the heat, and still stirring constantly, add the milk. Put the pan back on medium heat, bring to a boil, and boil (still stirring) for one minute. Add the pepper and immediately pour over the lasagna. Top the whole thing with the remaining mozzarella. Bake uncovered for 40 minutes. When done, let stand for an additional 10 minutes. And if that's too much trouble, you can try this soup recipe (I've used it in answers before, but it's just that good!). It started out as a basic lentil soup and exploded. I usually use chicken broth, but I've made it with vegetable broth before and there's virtually no flavor difference. It turns out really thick - almost a stew-like consistency - so it's a meal in itself...just serve it with some crusty bread and everyone'll be happy!
Ingredients:
1 c. lentils
1 tsp. oil
1 small onion, chopped
2 stalks celery, sliced
2-3 cloves garlic, minced or pressed
2 c. chopped potatoes (about 3 small)
2 to 3 carrots, diced
1 11.5 oz. can tomato juice
5 c. water
3 Tbsp. vegetable broth powder (or chicken soup powder)
1 Tbsp. spicy soy sauce
1/3 c. regular brown rice (uncooked)
1 tsp. thyme
1 to 2 tsp basil
1/2 tsp seasoning salt
1/2 tsp pepper
1/4 tsp celery seed
1-1/2 c. frozen corn

Directions:
In a big soup pot, saute the onion, celery and garlic in the oil for a minute or two.

Add everything else except the corn. Simmer, covered, over low heat for 30 minutes. (Watch it kind of carefully...it's supposed to be fairly thick, but because it's thick it can burn, so add a little more water if you need to.)

Add the corn (still frozen). Cover and continue to simmer for about another 15 minutes.

I'm not a good cook so this is a quick and easy recipe for my lazy days

Chop 1 medium eggplant, 4 tomatoes, 1 red onion into quarters. Put into a slightly greased oven pan. Throw in 5 cloves of garlic (unpeeled). Drizzle 1 tablespoon of olive oil. Salt and pepper.

Roast at 180oC for 1 hour. While you’re waiting, Boil 250g of spiral pasta.

When roasting is done, toss in a handful or two of fresh spinach leaves and fresh basil leaves. The heat makes the spinach wilt a bit.

Take out garlic cloves, unpeeled, squash. Whisk with ? cup of olive oil and ? cup of balsamic vinegar. Pour this into the roasted vegetable mix.

Tip in pasta, toss everything, and eat immediately.

This will be what I usually prepare for my vegetarian guest who has no problem with eggs & cheese.

Recipe for Vegetarian Lasagna :
INGREDIENTS:

1 Package lasagna noodles
1 Jar favorite meatless pasta sauce
1 Small package lite mozzarella cheese
1 Fresh medium eggplant
3 Tomatoes
Parsley Flakes
1 Package frozen spinach
Salt and pepper
1 Small package of cottage cheese

METHOD:

Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.

Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours.
Defrost spinach and drain as much water out as possible. (Using a colander)

Cook lasagna noodles in oven at 180aC until soft and tender

Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper
Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top
Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.

Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.

Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color).

There are many more delicious vegetarian recipes which I found online but I can't attach workable links yet (level 1), sorry.