Quick and easy vegan dinner reciepes??!
8 oz. spaghetti
1 tablespoon tomato sauce
2 tablespoons oil
2 chopped garlic cloves
1/2 red onion, chopped
salt, pepper, Italian seasoning to taste
Boil the spaghetti until slightly firm.
While spaghetti is boiling, fry the onions and garlic in oil. Add salt and pepper and tomato paste.
Let everything cook for about a minute then add the freshly cooked spaghetti. Stir to make sure the spaghetti has been totally coated with the tomato mixture. Give it another 3 - 5 minutes over medium fire, covered. Stir once more then serve.
Answers: Fried Spaghetti
8 oz. spaghetti
1 tablespoon tomato sauce
2 tablespoons oil
2 chopped garlic cloves
1/2 red onion, chopped
salt, pepper, Italian seasoning to taste
Boil the spaghetti until slightly firm.
While spaghetti is boiling, fry the onions and garlic in oil. Add salt and pepper and tomato paste.
Let everything cook for about a minute then add the freshly cooked spaghetti. Stir to make sure the spaghetti has been totally coated with the tomato mixture. Give it another 3 - 5 minutes over medium fire, covered. Stir once more then serve.
lettuce sandwich - no butter
Tofu chinese broth-
Tofu cubed and prepared as normal
Boiled water and vegetable stock (pint per person)
Lettuce
Mushrroms
Bean sprouts
Carrotts
Glass noodles
Salt & pepper
Put all ingredients into stock gently simmer until veg is to tase and noodles are soft. Approx 10mins
Jacket potato with beanz.
here are great sites that will keep you in recipes for a long time...
http://www.compassionatecooks.com/recipe...
http://vegweb.com/index.php?action=recip...
cheese sandwich with tomatos and cucumbers slices...
and a glass of fresh orange juice
Bulgar wheat and vegetable stuffed peppers'
Add a tablespoon of olive oil to a lidded frying or saute pan and heat it up, add sliced onion, garlic, mushrooms,chopped asparagus,slices of peeled and deseeded cucumber and finely diced tomatoes....or any of these you like with any other vegetables you fancy so long as they are reasonably finely cut. fry them all for five minutes on a low heat and then add 4oz of Bulgar wheat..you can get it in any supermarket, a pinch of dried herbs and pepper to taste, stir the wheat through the vegetables and cover with a pint of warm water, put the led on and bring to the boil, then turn down the heat and simmer gently for twelve minutes or as long as the Bulgar packet directs..and remove from heat.You can serve the dish at this stage if you like, with or without a little grated vegan cheese over it..or you can have a couple of large sweet peppers ready, tops cut out and seeds removed; pile in the Bulgar and veggies, pop the tops back on and place in a small baking dish so that they wont fall over, drizzle over a little olive oil and then bake in the oven at 170C for twenty-five to thirty-five minutes....as you prefer. Serve one per person with some of the remaining wheat and veggies warmed up. Delicious and good for you too.
I got a squirrel in my garden, I`ll ask if you can share his nuts
- Basmati rice with cashew nuts: boil basmati (I use boil in the bag for speed and a no-fail great texture). Sauté some red peppers and red onions with some red wine, oregano, rosemary and thyme. Mix the rice into the pan, pour over some olive oil and stir in some caswhew nuts.
- Endives with avocado: You can use endive leaves as a "boat". Chop some avocado with some shallot, fresh tomato and soy sauce. I also use herbamare as a flavoursome seasoning. Squeeze a little lemon juice and place the mixture into some endive leaves. Eat with your hands.
- Tabouleh: put cous cous in a bowl. Cover with boiling water, a squeeze of lemon (I also check the lemons in). some olive oil and salt. Leave for 30 minutes until water is soaked in. Fluff with a fork and add fresh parsley, fresh mint, fresh coriander, onion, tomato and whatever else that you fancy and have in your fridge. Nice with lots of lemon.
- Oven roasted veg with hummous: Put a cauliflower broken up into florets in a bowl with some chopped onion and lots of crushed and chopped garlic. Pour over some olive oil and mix. Slice an aubergine lengthways and pour olive oil over slices. Add salt and finely chopped lemon rind and a red chilli. Leave to absorb.
Put all in a baking tray in oven pre-heated at 220C with some par-boiled potatos. Chuck in some rosemary and thyme. Leave in the oven until tender (about 30 minutes). Serve with hummous.
Stir fry! Put some brown rice on to cook. While you're doing that, chop up your favorite veggies--four or five different ones or as many as you want. Get some tofu or tempeh, fry it up, add the veggies, add some stir-fry sauce.
You can also find quick and easy recipes at www.vegweb.com.