Vegetarian recipes?!
Vegetarian recipes?
I am a vegetarian but i cant find any decent recipes to cook, please could you suggest some?
Answers:
hi
i cud give you one single recipe
vegetable cutlet
potatoes 3 large one boiled and peeled
greenchilies 2 finely chopped
ginger 1/2" finely chopped
carrot 1 cup shredded finely
onions 1 large finely chopped
coriander leaves 10-12 leaves finely chopped
bread crumbs 1 medium bowl
salt as per your rquirement
garam masala 2 tsp
oil just enough for shallow fry
besan powder (chickpea flour) 4-6 tbsp
directions:
take a bowl and mash the potatoes well.then saute the green chillies ,ginger carrot,onion until light brown and then mix it well with garam masala and stir for sometime. then mix it finely with the mashed potatoes and add the salt accordingly. then pat the potato mix on your palm and flatten little then dip it in the besan batter
make a batter just thick enough to dip the potato patties in it by mixing the besan flour and water.dont make it tooo watery
then dip the patties immediately in the breadcrumbs and set aside(make sure the breadcrumbes have nicely enveloped the patties)
heat the oil and shallow fry them till light brown else you could also roast them on low fire and little oil..
bon appetite!
Source(s):
my recipe
www.cooks.com
I would look for specialty Websites for Vegetarian folks. Also check eBay and Amazon for cook books.
I cook vegi pasta with regular pasta then i add some spinach and mushrooms,it is very tasty.For sandwich I spread some white butter then add few slice of cucumber and some spinach leaves few drops of lemon and bit black pepper mmmm yum yum.Enjoy.
Get a can of mixed vegetables and warm it up.
By far one of the better vegetarian cookbooks is called The Moosewood Cookbook. Don't stray to far from what the recipes call for and you can't go wrong. Pretty much one of the bibles for vegetarian cooking. Have fun its a great book. Its by Molly Katzen and she has other books as well.
There are tons of yummy Indian vegetarian recipes out there. Take a look at these links:
http://www.syvum.com/recipes/ivrindex.ht...
http://indianfood.about.com/od/vegetaria...
http://members.tripod.com/~indianrecipes...
Also, for more vegetarian recipes, try these links:
http://vegweb.com/
http://vegkitchen.com/
http://www.ivu.org/recipes/
http://www.vrg.org/recipes/
http://www.fatfree.com/
http://www.vegsource.com/
http://allrecipes.com/recipes/vegetarian...
http://www.vegetariantimes.com/...
Here you go, ma'am.
Thai Stir-fried Vegetables with Garlic, Ginger, and Lime
INGREDIENTS:
* VEGETABLES: (OR choose your own combination of fresh veggies for this dish)
* 1 medium-size carrot, sliced
* 1 cup baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
* 1 small red pepper, cut into bite-size pieces
* 1 small green pepper, cut into bite-size pieces
* 5 or more shiitake mushrooms, sliced, or left in halves or quarters
* 3 spring onions, cut in thirds
* 1 small head broccoli, cut into florets
* 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
* STIR-FRY SAUCE:
* 1/4 cup broth (vegetarian or chicken broth)
* 2 Tbsp. fish sauce, or vegetarian fish sauce
* 1 Tbsp. lime juice (or simply add 2 slices of lime)
* 5-7 cloves of garlic, minced (I actually prefer 7 or more, as I like my sauce really garlicy)
* 1/2 tsp. honey or sugar
* 1 tsp. arrowroot powder (or corn starch) dissolved in 2 Tbsp. cool water
* Optional (for use when stir-frying): white cooking wine
* Optional: to make this into a main course, add peanuts or cashews, tofu, wheat gluten, or slices of cooked chicken
PREPARATION:
1. Start by making the stir-fry sauce. Place broth, fish sauce, lime, and honey/sugar in a sauce pan over medium-high heat.
2. When sauce begins to bubble, turn down the heat to medium-low.
2. Now add the minced garlic and arrowroot/cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
4. Place a little oil in a wok/frying pan over medium to high heat. When hot, add the carrots, galangal (or ginger), and shiitake mushrooms. (Stir-fry Tip:Always start with the "firmer" vegetables. Otherwise, the more tender veggies will grow soggy while waiting for the firmer ones to cook.) When the wok/pan becomes too dry, add a little white cooking wine (or water), 1 Tbsp. at a time (you want to keep the wok/pan just moist enough to keep the vegetables frying). Stir-fry 1-2 minutes.
5. Add the rest of the vegetables, and continue stir-frying another minute or so (until the broccoli turns bright green). Again, add wine or water as needed to keep the vegetables frying.
6. Now pour the stir-fry sauce you made earlier into the wok/pan. Stir-fry over heat briefly - just long enough to mix the sauce in. Remove from heat.
7. Do one last taste test. If not salty enough, add up to 1 Tbsp. more fish sauce. If too salty, add another squeeze of lime juice.
8. To serve, pour onto a serving platter and have plenty of Thai jasmine rice (brown or white) at the ready. Serve with Thai red chilli sauce, if desired.
Sweet Sour Stir Fried Vegetables ( Pad Piew Wan)
[for 2 People]
Ingredients
100 gms Carrot
1 Tomato
3 Mangetout, Long Green Bean or Wing Bean
75 gms Courgette
50 gms Onion
3 Garlic Cloves
1/2 Teaspoon White Pepper
1/2 Teaspoon Sugar
2 Tablespoons Light Soy Sauce
2 Tablespoons Fish Sauce (use Soy Sauce if Vegetarian Dish)
1 Tablespoon Oyster Sauce
2 Tablespoons Sweet Chilli Sauce
2 Tablespoons Oil
1 Tablespoon Vinegar
Preparation
1. Put oil into frying and pre-heat.
2. Chop the garlic add to the pan, fry it till the garlic smell comes out.
3. Chop the carrot, onion, mangetout, courgette, into small bite-sized pieces and add to the pan.
4. Add light soya sauce, fish sauce, sugar, white pepper, sweet chilli, oyster sauce and vinegar to the vegetables.
5. Stir fry it for 1 minutes then serve.
Serve With
Hot Fragrant Rice
Both of them are Thai Recipes, ma'am.
Here are a few more, ma'am.
Mushroom and Potato Chowder
INGREDIENTS
* 1/2 cup chopped onion
* 1/4 cup butter or margarine
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 3 cups water
* 1 pound fresh mushrooms, sliced
* 1 cup chopped celery
* 1 cup diced peeled potatoes
* 1/2 cup chopped carrots
* 1 cup light cream
* 1/4 cup grated Parmesan cheese
DIRECTIONS
1. In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through.
VEGETARIAN MATZOH BALLS
4 large eggs, separated
1 teaspoon salt
Dash cayenne pepper
2 teaspoons white onion, grated
2 tablespoons unsalted butter, melted
3/4 cup matzoh meal
7 cups vegetable stock
Additional stock for serving
In a medium bowl, beat the egg whites until they hold stiff peaks; set aside. In a large bowl, whisk together the egg yolks, salt, cayenne pepper, onion, and butter. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
In a large pot, bring the vegetable stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4 inch balls. After all the balls are formed, drop them into the boiling stock. Return to a boil, then reduce heat. Cover and simmer for 30 minutes. Remove with a slotted spoon. Serve warm in vegetable stock.
Note: The matzoh balls can be served in the same stock they were cooked in, but the soup will be cloudy. If you do use separate stock for serving, you can cook vegetables such as carrots or parsnips in it and serve them with the soup.
Makes about 20 medium-sized matzoh balls.
Bon Appetit!!!
look on the foodnet work on line ,it's great .