Any one recommend any vegetarian meals or recipes?!
Any one recommend any vegetarian meals or recipes?
Answers:
Here's a couple of my favorites :)
Spaghetti Frittata
8 oz. spaghetti, uncooked
1 Tbsp. olive oil
1 medium onion, sliced
2 cups sliced fresh mushrooms
1 medium zucchini, sliced
1 can (15 oz.) diced tomatoes, undrained
8 eggs, lightly beaten
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add onions and mushrooms; cook and stir 5 min. or until onions are crisp-tender. Add zucchini and tomatoes with their liquid. Cook 10 min. or until most of the liquid has evaporated, stirring occasionally.
MIX pasta, eggs and 1/2 cup of the cheese in large bowl; mix well. Add to vegetables in skillet; stir until well blended. Cook on medium-low heat 5 min. or until bottom of frittata is set. Sprinkle with remaining 1/2 cup cheese.
BAKE 10 min. or until center is set. Cut into 8 wedges to serve.
Easy Veggie Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
5 eggs, divided
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
1 medium onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 of a small red pepper, cut into strips
2 medium tomatoes, sliced
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package. Add 1 of the eggs; mix until well blended. Press firmly onto bottom of greased 9-inch square baking dish; sprinkle with 3/4 cup of the cheese. Set aside.
SPRAY medium nonstick skillet with cooking spray. Add onions; cook and stir 5 min. or until tender. Remove from heat; stir in spinach. Spoon half of the spinach mixture over cheese layer in baking dish; top evenly with peppers. Cover with layers of the remaining 3/4 cup cheese and remaining spinach mixture. Beat remaining 4 eggs lightly; pour over ingredients in baking dish. Top evenly with tomatoes.
BAKE 35 to 40 min. or until center is set.
Enchiladas
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
1/2 cup sliced green onions
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Monterey Jack Cheese
2 cans (4 oz. each) chopped green chilies, drained
1/2 tsp. ground cumin
3 eggs
1 Tbsp. oil
12 corn tortillas
2 jars (8 oz. each) enchilada sauce
1 can (4-1/4 oz.) sliced pitted ripe olives, drained
PREHEAT oven to 350°F. Place half of the cream cheese and the onions in small bowl. Beat with electric mixer on medium speed until well blended; set aside for later use.
PLACE remaining cream cheese, the Cheddar cheese, Monterey Jack cheese, green chilies and cumin in large bowl. Beat with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition; set aside. Heat oil in medium skillet. Add tortillas; cook just until warmed. Spoon 2 Tbsp. of the cheese mixture onto each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with the enchilada sauce.
BAKE 20 min. or until heated through. Top with the reserved cream cheese mixture and the olives.
Eggplant Parmesan
1 medium eggplant (about 1 lb.), peeled, sliced
1/2 lb. sliced fresh mushrooms
1 jar (26 oz.) spaghetti sauce
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided
2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
SPRAY 13x9-inch baking pan with cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers.
TOP with spaghetti sauce; cover.
BAKE at 400°F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted.
Veggie Taco Cornbread Pizza
1 pkg. (8-1/2 oz.) corn muffin mix
1 medium red or green pepper, finely chopped
1 cup frozen corn
1 can (15-1/2 oz.) black beans or kidney beans, drained, rinsed
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
PREHEAT oven to 400°F. Prepare corn muffin batter as directed on package; spread into greased 12-inch pizza pan. Bake 8 to 10 minutes or until lightly browned.
MIX peppers, corn and beans in medium saucepan. Add seasoning mix and 3/4 cup water. Cook as directed on seasoning mix package; set aside. Sprinkle 1 cup of the cheese over crust; top with bean mixture and remaining cheese.
BAKE 4 to 5 minutes or until cheese is melted.
Creamy Tortellini
2 pkg. (9 oz. each) refrigerated three-cheese tortellini, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 bag (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes (about 1/2 pint)
COOK tortellini as directed on package.
MEANWHILE, place cream cheese in large skillet. Cook on low heat until cream cheese is melted, stirring occasionally. Whisk in milk gradually. Stir in 4 Tbsp. (1/4 cup) of the Parmesan cheese and the black pepper. Add spinach; stir to coat. Drain pasta. Add to spinach mixture in skillet; mix lightly.
SPRINKLE with tomatoes and remaining 2 Tbsp. Parmesan cheese just before serving.
Source(s):
www.kraftkitchens.com
This should get you started:
http://www.recipesource.com/special-diet...
Have you tried fajitas? Great with all veg and sure to go down a treat!
Try mixed vegetables you get at any grocery store and mix them together with the rice when you are making rice in a pot.
This is he site for the Vegetarian Society
http://www.vegsoc.org/cordonvert/recipes...
I normally go for the Quorn selection and then make Chilli-con-carne or bolognese etc as per usual but just add veggie meat instead of the real thing.
are yo ovo-lacto? try tortilla espanola its an omlette with potatos and onions in it -- its really good served with toast drizzled with olive oil and topped with crushed tomatos.
4-6 small potatos
1 onion
6 eggs
4 tablespoons water
olive oil
in a non stick pan fry the potatos and onion in some olive oil until they are just a little brown -- mix the eggs and water and pour over the potatos and onion and let cook a few mins until it is mostly set but not deep brown -- 3-4 mins is usually good.
now comes the fun part. slide the tortilla on a plate. put the pan over the top of the plate and turn the whole thing over. cook the tortilla on the other side a couple more mins and it should be done.
you can make vegan caldo verde -- its portuguese and really good if you can find vegetarian chorizo. its a spicy sausage.
caldo verde --
6 cups water
1 cup port
2 lbs potatos cubed.
1 onion chopped
4 cloves garlic minced
1/2 teaspoon thyme
1 package sazon -- spanish yellow rice seasoning
combine all this and boil for about 15 mins
add
1 lb kale cut thin
1 package vegetarian chorizo cut thin (its still good without it).
cook 5 more mins and serve with crusty bread.
if you found vegetarian chorizo and sazon you can make my favorite -- potaje de garbanzos (spanish bean soup). Its similiar and served with a salad and bread is really really good.
1 bag garbanzos -- cooked fully.
2 lbs potatos cubed
1 tomato cubed
1 onion chopped
4 garlic cloves chopped
water to cover
2 packages sazon
1 teaspoon oregano
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon marjoram
cook all this for about 20 mins --
add 1 package vegetarian chorizo sliced thin
add and cook an additional 5 mins.
hope these get you started. there are lots of european dishes that easily adapt to vegetarian diets. salud!
Parmesan-Crusted Vegetarian Sandwiches:
6 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
8 thick slices of firm white or oatmeal bread
1 tablespoon plus 2 teaspoons mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
2 ripe avocados
2 tablespoons fresh lime juice
12 thin tomato slices
4 thin red onion slices
2 cups alfalfa sprouts
1. In a small bowl, blend the butter with the Parmesan and season with salt and pepper. Spread 1 side of each bread slice with the Parmesan butter. In another small bowl, blend the mayonnaise with the mustard. Halve and pit the avocados and thinly slice them lengthwise. Sprinkle the slices with the lime juice.
2. Put 2 to 3 slices of bread, buttered side down, in a large skillet set over moderate heat. Cook until the bottoms are crisp and deep brown, about 3 minutes. Remove from the pan and repeat with the remaining bread.
3. Put 4 of the cheese toasts on a work surface, browned side down. Arrange an avocado half and 3 tomato slices on each toast and season with salt and pepper. Top each with 1 onion slice, 1 tablespoon of the mustard-mayonnaise and 1/2 cup of alfalfa sprouts. Top with the remaining cheese toasts, browned side up.
Yield: MAKES 4 SANDWICHES
try browsing these:
http://www.recipesource.com/special-diet...
look very nice Watermelon Curry, i think this is the different curry actully i made this curry twice and its really testy.. i pass this secreat recipes to you... just tell me hows it..
Watermelon Curry
Preparation Time: 10 mins
Cooking Time: 20 mins
Ingredients
? watermelon
1 tsp paprika
? tsp ground turmeric
2 large cloves garlic, crushed
2 tbsp vegetable oil
2 tsp fennel seeds
? tsp nigella seeds (optional)
1/8 tsp fenugreek seeds (optional)
Juice of ? lime
To finish
1 tbsp toasted pumpkin or melon seeds
1 tbsp shredded mint leaves
Directions
1. Cut the melon into wedges, remove the seeds and cut the skin away. Cut the melon into 5cm cubes.
2. Put half the melon into a blender with the paprika, turmeric and garlic, blend until smooth and set aside.
3. Heat the oil in a large pan, add the fennel and the nigella and fenugreek if using, and cook for 15 seconds.
4. Add the blended melon and simmer until the mixture thickens and reduces by about one-third (about 15 minutes).
5. Add the watermelon chunks and simmer for 5 minutes. Finally, add the lime juice. Serve with plain rice, with the seeds and mint scattered over the top
and most important thing is that now eat it, but dont forget me.
ha ha ha
bye
why don't you try www.recipesforvegans.co.uk for ideas.
When I went veggie two years ago, I found both the Quorn and Cauldron websites very useful for vegetarian meal information and really good recipes. Try quorn.co.uk and cauldronfoods.co.uk. Good luck!