what are some vegetarian recipies?!

Baked potato with a poached egg, butter and soysauce ( ever had soysauce on a soft egg yolk????omg)- this works even better with a baked sweet potato.

Any kind of soup= make huge pan of water and add garlic cloves, a carrot, half onion, and them simmer for an hour.
The water will be a stock after that.
Add a diced potato, some leeks, green peas( frozen is good, not canned), sweetcorn, artichoke hearts ( canned is fine), some lentils, zucchini and herbs- parsley and cilantro go well.
Simmer the veg half an hour, then puree the soup lightly, or leave chunky. SOup is one of the most exciting thigs to make- because anything goes into it.

I make a lovely carrot soup. Make the stock, then add 2 lbs of chopped carrots ( don't peel them), add some garlic cloves and some coriander seeds.

Boil for half an hour. Then puree the whole soup pan- taking out some of the water, but leave some or most of it, because plain carrots when pureed get very thick.

When you've pureed the carrots, add nutmeg and a big dollop of sour cream or plain white yoghurt.
About a cup or two.Stir in gently, to make a nice pattern, then ppour into bowls and top with chopped cilantro.


Vegetable currry with rice- saute some garlic and onion in a pan with oil or butter.
Add cumin, coriander seed, fenugreek, turmeric, ginger, chili, - to make a good curry masala mix0 or just buy a paste or mixed spice from a shop.
Stir the onion, garlic and curry til you have a thick gravy, and then add two cups of broth , or wwater.

Add diced root vegetables- potato, carrot, turnips, rutabega, pumpkin. ( I often just use pumpkin and sweetcorn as they go well together), and cover with the lid.
Simmer for 20 minutes while you make rice.

Serve on rice with a yogurt and cucumber raita dip...

Penne with Butternut Squash and Goat Cheese

Ingredients

? Vegetable oil cooking spray
? 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
? 1 onion, diced into 1/2-inch pieces
? Olive oil, for drizzling
? Kosher salt and freshly ground black pepper
? 1 pound penne pasta
? 1 cup (8 ounces) goat cheese, crumbled
? 1 cup coarsely chopped walnuts, toasted (see Cook's Note)
? 1 packed cup chopped fresh basil leaves
? 1/3 cup finely grated Parmesan

Directions

Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.

Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.

Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Cook's Note:
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.




Pasta with Roasted Bell Peppers and Basil

1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
? teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ? ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
? tsp salt
? tsp freshly ground pepper
? cup thinly sliced fresh basil
? cup fresh ground Parmesan cheese (or more to taste)


? Cook pasta per package instructions and drain. Keep warm.
? Heat oil in a large non-stick skillet over medium low heat. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender.
? Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
? Meanwhile, cut roasted peppers into Julienne strips. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes.
? Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table.



In case you don’t know how to roast bell peppers:

? Halve, seed and remove the membranes and stems from the bell peppers
? Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
? Place under broiler for 10-15 minutes, watching very closely
? When skin is mostly black, remove to a paper bag and refrigerate
? After cooling 15 minutes or so, remove and discard the blackened skin

Butternut squash soup:
Peel a squash, boil the skin to make a stock, and cut up the squash in cubes with a couple of quartered onions and bake in olive oil for 30 minutes at about 400 degreesF. Then once it's all baked, blend it together or put it in a food processor with some of the butternut stock to make it blend better. Then once it's blended, put the soup in a pan and keep stirring butternut stock until you get the consistency you want. If you eat dairy you can add a small amount of cream, and you can add cinnamon

Veggie Chili:
Just chop of vegetables, add the seasonings you want (such as chili powder, cumin, salt/pepper etc), and use vegetable stock instead of chicken/beef stock

Eggplant parmesean, stir fries, etc

Quick and easy! and GOOD :D

Pat's Mushroom Saute

Ingredients

2 tablespoons butter
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, minced
1/8 teaspoon dried oregano
1 pound button mushrooms, sliced

Directions

Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

http://allrecipes.com/Recipe/Pats-Mushro…