A good recipe?!
A good recipe?
We are having a pot luck at my school and I'm a vegetarian and i want to take a good vegetarian dish, I dont want people to just look at it. I want the to try it without thinking. and for it to have a lasting effect, something like "ohh that was good, I could try beinga vegetarian if all the food tastes like this" any suggestion. not something too complcated.
Additional Details7 months ago
Thank Most of these sound good. But I have a question for Loli m, what kind of meat crumbles?
Answers:
7 months ago
Thank Most of these sound good. But I have a question for Loli m, what kind of meat crumbles?
onion sour cream mashed potatoes great for any cook a whole onion with the potatoes remove when done and mash add butter sour cream salt and pepper is soooo very good everyone trys it and asks for the recipe can use onion salt as replacement if u have no onions
KATIE's FUMI SALAD:
8 tablespoons almonds, slivered - toasted
8 tablespoons sesame seeds - toasted
1 head of cabbage, chopped
6 green onions, sliced
4 Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2 Tablespoons Accent Seasoning
6 Tablespoons rice vinegar
3/4 cup salad oil
2 packages of Top Ramen
(NOODLES ONLY - crumbled)
Toast nuts and seeds in oven until browned.
Set aside to cool. Chop cabbage and slice onions; mix together in bowl. Combine sugar, salt, pepper and Accent Seasoning together and drudge into cabbage. Mix vinegar and oil together adding to cabbage and stir. Crumble Ramen noodles adding to cabbage along with the nuts and seeds. Stir. Refrigerate.
NANCY's ITALIAN BEAN SALAD:
1 large green pepper, sliced in strips
2 small onions, sliced thin
1 medium can chick beans, rinsed - drained
1 medium can kidney beans, rinsed - drained
1 medium can cannellini beans, rinsed - drained
1 small can string beans, rinsed - drained
1 small can wax beans, rinsed - drained
1 small can lima beans, rinsed- drained
1/3 cup oil
2/3 cup white vinegar
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In large bowl, mix together beans with peppers and onions. In small bowl whisk oil, vinegar, sugar, salt and pepper. Add dressing over beans. Toss to coat. Cover. Refrigerate. Marinate overnight.
Harvest Vegetable Stew
8 TO 10 SERVINGS DAIRY-FREE
Gremolata, a vibrant mixture of parsley, garlic and lemon peel, gives this satisfying stew an exciting finish. A simple rice pilaf is an ideal accompaniment; if no one else is bringing a rice side dish, you may want to include one. If you hesitate to buy butternut squash because it's difficult to peel, try this trick: Pierce squash in several places with a fork or skewer and microwave on HIGH for 2 minutes to soften the skin and facilitate peeling,
DOOR-TO-DOOR: Make stew up to 2 days ahead and refrigerate in a plastic food storage container. Reheat stew on the stovetop or in a microwave (8 to 12 minutes on HIGH). Prepare gremolata within several hours of serving and refrigerate in a small plastic food storage bag.
1 Tbs. olive oil
3 medium onions, halved and cut into
very thin slivers (3 cups)
1 large butternut squash (about 2 3/4 lbs.),
peeled, seeded and cut into
1-inch cubes (6 cups)
1 medium red bell pepper, cut into
1/2-inch dice
2 medium cloves garlic, minced
1 1/2 tsp. dried oregano
1/8 tsp. red pepper flakes
1 cup vegetable broth
28-oz. can diced tomatoes
19-oz. can chickpeas; rinsed and
drained
Gremolata
1/2 cup chopped flat-leaf parsley
2 tsp. grated lemon peel
2 medium cloves garlic, minced
IN DUTCH OVEN or large deep skillet, heat oil over medium heat. Add onions and cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.
Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.
Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with gremolata.
PER SERVING: 215 CAL.; 7G PROT.; 3G TOTAL FAT (0 SAT. FAT); 42G CARB.; 0 CHOL.; 397MG SOD.; 9G FIBER
Middle Eastern Lentil-Bulgur Loaf
8 TO 10 SERVINGS DAIRY-FREE
This flavorful grain loaf, which is served with a creamy herbed garlic mayonnaise, makes a great hearty entree for a potluck buffet. Flaxseeds, valued as a plant source of essential omega-3 fatty acids, replace the usual eggs and bind the loaf. If you prefer, you can substitute 2 eggs for the flaxseeds and water.
DOOR-TO-DOOR: If desired, use a disposable aluminum loaf pan. Bake loaf up to 2 days ahead and refrigerate in pan. Reheat, covered with foil, in a 350 [degrees] F oven for about 30 minutes. Make garlic mayonnaise up to 2 days ahead and refrigerate in a covered bowl or plastic food storage container.
2 Tbs. flaxseeds (see glossary, p. 87)
1/2 cup uncooked bulgur
2 tsp. salt
1 cup boiling water
1 1/4 cups lentils, rinsed
2 tsp. olive oil
2 medium onions, chopped
3 medium carrots, grated
4 medium cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/8 to 1/4 tsp. cayenne
2 cups flat-leaf parsley leaves (1 bunch),
rinsed and dried
2 slice whole-wheat bread, Crusts
trimmed and discarded, bread
torn into large pieces
6 oz. low-fat soft or firm silken tofu
(3/4 cup)
1/4 cup fresh lemon juice (from 2 lemons)
1 tsp. freshly ground pepper
Flat-leaf parsley or mint sprigs
for garnish
Garlic mayonnaise
1 cup soy mayonnaise
1/2 cup chopped fresh herbs, such
as basil, tarragon or chervil
2 small cloves garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
PREHEAT OVEN TO 375 [degrees] F. Coat 9 x 5-inch loaf pan with cooking spray. Line bottom of pan with sheet of parchment or wax paper and lightly coat paper with cooking spray.
In food processor or blender, process flaxseeds to coarse powder. Add cup cold water and process until mixture is blended, stopping once or twice to scrape down sides of work bowl with rubber spatula. Pour into small bowl, cover and set aside in refrigerator.
fried green beans and onions,season with salt,pepper and garlic.
it is very good even if you are not vegetarian.
Vegetarian Paella
A Spanish dish traditionally made with meat and shellfish. This flexible veggie version is simpler, but no less delicious.
Yield 6 servings
Time 30 minutes
Tools large saucepan with lid
wooden spoon
small bowl
Ingredients 2 T olive oil
3-4 cloves garlic, minced
1 bell pepper, sliced or diced
1 medium onion, diced
1 t paprika
? t pepper
? t crushed saffron
2 c white rice, uncooked and rinsed
3 c boiling water
2 ripe tomatoes, seeded and diced
1 c peas
1 c corn
Directions Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Transfer to bowl and set aside.
Heat 1 T olive oil over medium heat. Sauté remaining garlic, onion, and carrot for 2 minutes. Add spices and stir well.
Mix in the rice, then pour in water.
Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.
Serve hot.
Notes This is a very flexible recipe. You can leave out pretty much anything except the rice and saffron (ok, you could even leave out the saffron, but the flavor would be sorely lacking), and you can add just about anything - tofu, tempeh, or artichoke hearts, just to give you a few ideas.
Go to wild oats and you can find some good things.
POT LUCK BAKED BEANS
2 (1 lb. 13 oz.) cans pork and beans
1 lb. bacon, cut in pieces
2 med. onions, chopped
2 lg. green bell peppers, cut in chunks
2 tsp. Worcestershire sauce
1 c. ketchup
1 c. brown sugar
Combine all ingredients and put into a large casserole dish or can use 2 smaller ones. Bake, covered, in slow oven (325 degrees) for 3 hours. Stir occasionally. Uncover for the last 30 minutes of cooking time. You can use less bacon but the full pound really makes these beans special. Makes about 20 servings. A really good and easily made dish for pot luck for a large crowd.
i dont have any recipes atm but you can google them later on if u want...
here are just some ideas
quiche n chips
pancakes
pasties
ceaser salad
spinich n ricotta pasta with a creamy sauce
nacho's
veggie burgers
pumpkin soup with herb bread
hope this helps you
Try making a veggie lasagna. look up moosewood restaurant recipe. they have a polenta lasagna that will be a hit
Shepard's pie is always good.
1 onion chopped
2 stalks celery chopped
2 carrots chopped
1 C frozen corn
1 C frozen peas
1/2 package veggie meat crumbles
3 or 4 Tbsp tomato paste
1 tsp. dried oregano
1 tsp. dried thyme
2 cups mashed potatoes
1 C grated cheese (optional)
Saute the onion, celery, and carrots in oil with a little salt. When they onions are translucent add the herbs, corn and peas. Warm peas and corn through and add the tomato paste (if it too thick add a tad bit of water to loosen it). Add the meat crumbles and mix well.
After the mixture is warm transfer to casserole dish and cover with mashed potatoes and cheese. Bake at 350 until the cheese is bubbly.
Even the most hard core carnivores in my world can't pass this one up!!
French Bread Pizza
Ingredients
red pepper finely chopped
green pepper finely chopped
yellow pepper finely chopped
onion finely chopped
mushrooms thiny sliced
sun-dried tomato paste
pizza sauce
vegetable oil
french baton
Slice a French Baton in half and slice each half through long ways.
Preheat an oven to 200 degrees.
Fry the onion on some oil until soft. Then make up the pizza. Firstly spread it with sun-dried tomato paste. Then add a layer of pizza sauce (I often use pasta sauce instead).
Sprinkle some onion on top. Then spread over some mushrooms. Sprinkle over some peppers.
Bake in the oven for 10 minutes.
There are tons of things that are considered vegetarian. How about Baked Ziti (using cheese with vegetable rennet)? Most people dont think of it as "vegetarian food"...its everyday food.
Almond Rice Casserole
[Reset]
Keys : Nuts Vegetarian Vegan Main Dish Casseroles Microwave
Ingredients :
3cupRice, brown, cooked
1cupTVP granules or flakes
7/8cupwater, hot
1tblKetchup
1tblPeanut oil
1medOnion, chopped
1/2cupAlmonds, roasted, sliced
2tblMiso, light
1/2tspThyme
1tspMarjoram
1/2tspSalt
Method :
* Set the cooked rice aside.
* Combine the TVP with the hot water and ketchup. Mix. Set aside.
* Saute the onion in the peanut oil.
* Mix rice, TVP, cooked onions and almonds in a 2 quart casserole. Mix the remaining ingredients together and stir in.
* For oven baking, cover casserole with foil and bake at 350 deg for 30 minutes. To microwave, cover tightly with plastic wrap and heat on high for 10 minutes.
* For a mushroom variation: instead of the almonds, add 1 cup sliced fresh shiitake mushrooms to the rice and other ingredients and bake as above.
http://www.myvegrecipes.com/
Many of the recipes here use meat substitutes you can buy at the grocery store. People won't even know it's vegetarian until you tell them :)