Vegetarian help(recipes!)?!
Vegetarian help(recipes!)?
I am a new vegetarian and I need recipes for vegetarians not vegans because I am not a vegan I am a vegetarian so if you can help me I would appriciate it alot!!
I need healthy stuff too.
oh and another thing,I know I am going to get those occasional jerks that ask me why I am a vegetarian and that being a vegetarian it stupid well at least my colon isn;t rotting and I'm not as at risk for health disease!!
keep your rude comments to yourself because no one wants to hear it
Answers:
The others have given you some nice recipes but you could probably use some on-line sources for various pieces of information so that you can learn as much as possible and so that you have an ongoing recipe data base. I have listed a couple of vegetarian sites that you can visit. You can also go to the following site which is a blog with links to some vegetarian sources online where you can ask questions and get some feedback from other vegetarians:
Source(s):
yourethecooker - http://yourethecooker-vegetarian.blogspo...
a couple of links are:
http://www.molliekatzen.com/
http://www.vrg.org/recipes/
hope this helps.
My advise is to stay away from processed fake meats. They are exceedingly bad for you, not at all healthy. Also try not to eat too much soy in general...not good. Eat lots of fresh fruits and vegetables, rice, quinoa, beans, etc. Buy youself a vegetarian cookbook, or google some recipes.
I AM A VEGETARIAN!!!
you lose so much weight.
cesear salad and pastas with alfredo sauce, rosa sauce, marinara sauce are my favorite to eat.
just eat anything that doesent have meat.
You need to invest in a few good cookbooks if you want to make healthy vegetarian eating choices. I highly recommend the Rebar Modern Food Cookbook. It's got GREAT salads, cool pastas and lots of neat ideas for munchies. I am hooked on their tomato-ginger chutney (spread it on bread with roasted garlic) and the Painted Desert Salad ROCKS! You can buy the cookbook at the link below.
Potato Mash with Mix-Ins
Prep Time
10 min. Cook Time
25 min. Serves
4
Recipe Provided By: Every Day with Rachael Ray
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Average (25 Ratings)
1 star
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Email This Recipe IM This Recipe Print This Recipe 1. Ingredients2 pounds large russet potatoes, washed and peeled
Kosher salt
1/2 cup whole milk
3 tablespoons unsalted butter
Freshly ground pepper
Nutrition InfoServing size: 4 servings
Calories: 274 kcal
Carbohydrates: 42 g
Dietary Fiber: 5 g
Fat: 9 g
Protein: 5 g
Sugars: 3 g
2. Cooking Directions
Fill a large saucepan one-third full with cold water. Cut the potatoes into quarters and add them to the saucepan. Cover the potatoes with 1 more inch of water and add 1 tablespoon of salt. Cover the saucepan and bring to a boil, then uncover, reduce the heat and simmer the potatoes until easily pierced with a knife, about 15 minutes; drain.
In the same saucepan, heat the milk, butter and a pinch of salt and pepper until the milk is steaming. Remove from the heat. Add the potatoes and mash. Season the mashed potatoes to taste with salt and pepper. Serve with your choice of mix-ins.
Yield: 4 servings (Serving size: 4 servings)
3. Still Hungry?
Meet your mash: Mix in bacon and cheddar, garlic and fresh basil or sour cream and chives.
Notes:
MIX-INS
BACON AND CHEDDAR - Before mashing all of the ingredients together, add 3 slices of crisp, crumbled bacon and 1 1/2 cups of shredded cheddar or other strong-flavored cheese, such as Gruyere or blue cheese.
GARLIC AND FRESH BASIL - Before preparing the potatoes, bring the milk to a low simmer, then add 4 peeled, smashed garlic cloves and cook over low heat for 20 minutes. Before mashing the potatoes, add the garlic, milk and 1/4 cup of chopped fresh basil to the potatoes.
SOUR CREAM AND CHIVES - Before mashing all of the ingredients together, add 1/2 cup of sour cream and 1/4 cup of chopped fresh chives.
Tex-Mex Salad with Chili Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalape?o peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalape?o pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.
Tomato Rice Soup
1/2 cup onions, chopped
1 clove garlic, minced
2 T. margarine
12 cups water
2 medium potatoes, diced
2 t. salt
2 t. Accent Seasoning
pepper to taste
1 cup rice
2 cups tomato, peeled and chopped
2 t. fresh basil, chopped
Optional: parmesan cheese
Saute onions and garlic in margarine. Add potato, water and seasonings. Bring to a boil. Add rice and tomato. Simmer 20-30 minutes. Sprinkle Parmesan on each serving for additional flavor.
Serves 8
Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) vegetable broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro
Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.
Chili Corn Mashed
2 Idaho? Potatoes, peeled and cubed, #80 ct. (22-24 oz.)
2 1/2 oz Unsalted butter
1/2 cup Milk
4 cloves garlic, minced
6 oz. Fresh corn kernels
2 tsp. Pure chile powder
1 tsp. Cilantro, chopped
1 tsp. Honey
Salt to taste
DIRECTIONS:
1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.
3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
5.Season with salt.
It is a personal choice about being vegetarian, which it is very good for me. I am a chef.
Try mixing things you like:
Asparagus, onions, carrots, avocado, zucchini, tomato, cheese, milk, oats, basil, parsley, olives.
Remember to put some salt, to taste.
The best way to cook everything is in the grill.
Cook all the vegetables there wit oil and salt,
Then put them in a blender;
After put everything in a pot, and cook it for some more time,
Add different kind of cheeses, like mozzarella, or the ones you like,
in this part you can add some wine or liquor to give a different taste to the food, or even some sesame sauce.
when it is done, put the oaks, chop basil, chop parsley, and you can add some olive oil.
If you like you can add some sesame seeds, raisins, or nuts.
It is very easy to cook you just go to a nutritionist, see the thinks you like and you experiment with the food, is that what I do.
I congratulate you for deciding to become veg. For healthy veggie recipes, I usually browse:
www.whofoods.com and go to their vegetarian section. They have really healthy recipes.
Good luck and Merry Christmas
Tofu Parmigiana
Prep Time: 25 Minutes
Cook Time: 20 Minutes Ready In: 45 Minutes
Yields: 4 servings
INGREDIENTS:
1/2 cup seasoned bread
crumbs
5 tablespoons grated
Parmesan cheese
2 teaspoons dried oregano,
divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella
cheese
DIRECTIONS:
1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minute
How about Vegetarian sloppy Joes? These are 1 of my favorites just cook the "ground beef" I use Morningstar & ad your sauce with some buns. I've fed this to so many people they had no idea they weren't eating meat.