Anybody know of some really good vegatarian(not vegan) recipes?!
Anybody know of some really good vegatarian(not vegan) recipes?
Answers:
All of these recipes are pretty easy to make and are wonderful. They all make 4 servings so you can just adjust the ingredients for the number of people you are cooking for.....enjoy!
Roasted Mushroom Salad
INGREDIENTS
1 pound white button mushrooms, halved or quartered
1 tablespoon olive oil
1 teaspoon lemon juice
3/4 cup finely chopped red bell pepper
1/2 cup fresh basil or mint leaves, torn
1/4 cup pine nuts, toasted
4 leaves Boston lettuce
Dressing
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar or lemon juice
1 large garlic clove, crushed
Salt, to taste
DIRECTIONS
Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine nuts.
Whisk together dressing ingredients; toss into mushroom mixture.
Place lettuce on 4 salad plates and spoon mushroom mixture on top.
Zucchini Casserole
INGREDIENTS
4 cups diced zucchini
1/2 red bell pepper, chopped
1/2 cup cornflakes cereal
1/2 cup shredded Cheddar cheese
1/4 cup olive oil
1/2 teaspoon dried basil
1 eggs, beaten
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
Bake in the preheated oven for 45 minutes, or until top is golden brown.
Stuffed Peppers
INGREDIENTS
2 cups water
1 cup uncooked Arborio rice
4 green bell peppers, halved and seeded
2 tablespoons olive oil
4 green onions, thinly sliced
2 teaspoons dried basil
2 teaspoons Italian seasoning
2 teaspoons salt
2 pinches ground black pepper
2 tomato, diced
1 cup crumbled feta cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.
The Best Vegetarian Chili in the World
INGREDIENTS
1-1/2 teaspoons olive oil
1/4 medium onion, chopped
1 bay leaves
1/2 teaspoon ground cumin
1 tablespoon dried oregano
1-1/2 teaspoons salt
1 stalk celery, chopped
1 green bell peppers, chopped
1 jalapeno peppers, chopped
1-1/2 cloves garlic, chopped
1 (4 ounce) can chopped green chile peppers, drained
1 (12 ounce) package vegetarian burger crumbles
1-1/2 (28 ounce) cans whole peeled tomatoes, crushed
2 tablespoons chili powder
1-1/2 teaspoons ground black pepper
1/2 (15 ounce) can kidney beans, drained
1/2 (15 ounce) can garbanzo beans, drained
1/2 (15 ounce) can black beans
1/2 (15 ounce) can whole kernel corn
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
No-Cream Pasta Primavera
INGREDIENTS
2/3 (12 ounce) package penne pasta
2/3 yellow squash, chopped
2/3 zucchini, chopped
2/3 carrot, julienned
1/3 red bell pepper, julienned
2/3 cup grape tomatoes
2/3 cup fresh green beans, trimmed and cut into 1 inch pieces
3-1/4 spears asparagus, trimmed and cut into 1 inch pieces
2 tablespoons and 2 teaspoons olive oil, divided
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 teaspoon lemon juice
2 teaspoons Italian seasoning
2 teaspoons butter
1/8 large yellow onion, thinly sliced
1-1/3 cloves garlic, thinly sliced
1-1/4 teaspoons lemon zest
3 tablespoons and 1-3/4 teaspoons chopped fresh basil leaves
3 tablespoons and 1-3/4 teaspoons chopped fresh parsley
2 tablespoons balsamic vinegar
1/3 cup grated Romano cheese
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 10 to 12 minutes or until al dente; drain.
In a bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.
Heat remaining olive oil and butter in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve.
Pizza With Garlic Sauce
INGREDIENTS
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 unbaked pizza crust
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
DIRECTIONS
Preheat oven according to pizza crust package directions.
In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.
Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.
Bake according to pizza crust package directions.
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
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.
Sesame Rice
INGREDIENTS
2 tablespoons sesame seeds
2 tablespoons butter or margarine
1 cup uncooked long grain rice
1 cup chopped celery
1/2 cup chopped onion
2 cubes chicken bouillon
1/2 teaspoon salt
2-1/2 cups hot water
DIRECTIONS
In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325 degrees F for 50-60 minutes or until rice is tender.
Broccoli and Noodle Stir-Fry
Serves: 4
Cooking time (approx.): 5 minutes
Style: Oriental Vegetarian
1 medium broccoli cut into florets
2 pack(s) noodles with seasoning packet
1 tablespoon(s) cornflour
1 tablespoon(s) soy sauce
2 teaspoon(s) white vinegar
1 teaspoon(s) red chilli flakes
2 cup(s) cold water
2 tablespoon(s) sesame oil
1 tablespoon(s) finely chopped garlic
salt to taste
Blanch the broccoli florets in boiling salted water for about 5 minutes. Reserve the seasoning packets and cook the noodles in boiling salted water till tender but firm.
In a bowl, prepare a sauce by mixing the contents of the seasoning packets with cornflour, soy sauce, vinegar, chilli flakes and water.
Heat the oil in a wok. Add the garlic and fry briefly till soft. Add the blanched broccoli florets and keep stir-frying on medium-high heat for about 3 minutes or till the broccoli is crunchy but tender.
Stir in the sauce, cooked noodles and saute on high-medium heat for about 2 minute(s) or till the broccoli and noodles are well-coated with the sauce.
TIPS:
The secret of a good stir-fry dish lies in the fact that the vegetables should be crunchy-cooked and not overcooked.
It is best to prepare a stir-fry dish just before a meal so as to serve it immediately.
Serve hot immediately with: Stir-Fried Bean Sprouts.
or
Fettucine Florentine
Serves: 4
Cooking time (approx.): 11 minutes
Style: Italian Vegetarian
200 grams (about 8 oz.) fettucine pasta
4 tablespoons butter
1 small onion(s) chopped fine
4 flakes garlic crushed
4 cups shredded spinach
? teaspoon(s) red chilli flakes
1 cup(s) cream
4 tablespoons grated cheese
? teaspoon(s) dried oregano
salt, pepper and nutmeg powder to taste
Cook the fettucine pasta in a pot of boiling salted water for about 5 minutes or till tender but firm. Drain and refresh in cold water. Drain and coat with a drop or two of oil. Melt a little butter in a pan and toss the fettuccine in it briefly till well-coated. Season with salt, pepper and oregano.
Heat rest of the butter in a pan. Add the garlic and onion. Fry briefly. Add the spinach and red chilli flakes. Cook covered on low heat for about 5 minutes or till dry and cooked.
Add the cream, cheese and nutmeg. Stir well on low heat and simmer for about 1 minute(s).
Mix the fettucine in the hot sauce only at serving time. If the sauce is too thick, mix in some warm milk and serve immediately.
TIPS:
It is important to refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. This will help separate them out.
It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.
Serve hot topped with: grated parmesan cheese
Erm I'm not an expert (I eat meat and all that...but still)
Erm...a classic one I have whenever I need to write about a vegetarian receipe is...
Stuffed peppers with couscos or rice. Just cook the rice in a sauce of tomato, coconut milk or single cream, and add some peas and sweetcorn or something. While that's working, cut some peppers in half and roast in the oven with a drizzle of olive oil and roast until the edges are golden brown or something like that. Then just stuff with the couscos etc and there you go!!
eggplant parmesan
I forget what it is called, but it is good.
2 cups cooked brown rice
1 pt cott. cheese
1 egg
4-5 scallions chopped up
Mix it all together, put it in a casserole(buttered). Sprinkle 1/2 to 3/4 cups grated parmesan cheese on top & bake for about 1 hour at 350 degrees. Check by inserting a toothpick in the middle, it should come out clean.
There are lots of reipes on this wbsite which could easily beconverted to be vegetarian : http://www.recipesforvegans.co.uk...
go to the source link. i've tried a lot of their recipies and they are excelent!!!