What should i ......?!
Ohhh and it has to be vegetarian but I prefer vegan
Answers: Make to eat. I’m tired of pasta and I’m going to the market right now. So what is your favorite recipe?
Ohhh and it has to be vegetarian but I prefer vegan
HEARTY PASTA AND PINK BEANS
Serves: 6
Use hearty pasta from the frozen foods section for this filling dish. All you need to complete this meal is a bountiful tossed salad and some fresh bread.
16-ounce bag frozen tortellini (ricotta, tofu, or vegetable-filled), ravioli, ricotta cavatelli, or gnocchi
Two 16-ounce cans pink beans, drained and rinsed
28-ounce jar good-quality chunky marinara sauce
Bring water to a boil in a large pot and cook the frozen pasta according to package directions. Just before draining, add the beans to the water and cook briefly to heat them. Drain the mixture well and transfer to a serving container.
Stir in the marinara sauce and serve at once.
sorry NO pasta you said :I
BARBECUE-FLAVORED TOFU AND POTATO KEBABS
Serves: 4
Served with good Southern corn-on-the-cob and coleslaw (made from pre-grated cabbage, if you prefer, and dressed as you’d like), this meal recalls outdoor summer barbecues.
4 medium-large red-skinned potatoes, scrubbed and microwaved until done but still firm
16-ounce tub extra-firm tofu, well-drained and blotted and cut into 3/4-inch chunks
2/3 cup (or as needed) natural barbecue sauce
Preheat the oven’s broiler. When the potatoes are cool enough to handle, cut them into 1-inch chunks. Starting with potato, alternate the potato and tofu chunks on metal skewers. There should be enough for 8 average-length skewers. Place on a foil-lined baking sheet and brush the kebabs generously with barbecue sauce.
Broil for 5 minutes, then turn to the other side very carefully, wearing a long oven mitt. Broil for another 5 minutes. If desired, turn once again and broil for another 5 minutes. Remove from the oven and serve at once.
VEGETARIAN FRIED RICE
1/4 c. canola oil
2 lg. cloves garlic, minced or mashed
3 green onions, diagonally sliced
1 sm. onion, sliced
1 c. bok choy, coarsely shredded
2 fresh black mushrooms or reconstituted, julienned
1 c. Chinese snow peas
2 eggs or egg substitutes
3 c. cold cooked rice (brown is more healthy)
3 tbsp. soy sauce, or to taste
Heat wok. Add 1 tablespoon oil and heat. Add garlic, green onions, and regular onions and stir fry until onions are tender. Add bok choy, mushrooms and snow peas. Saute 2 minutes. Remove vegetables. Add 1 tablespoon oil and heat. Add eggs. Stir until set. Remove eggs and break into very small pieces. Add remaining 2 tablespoons oil and add rice. Cook, stirring until heated through. Season with soy sauce. Add vegetables and eggs and toss to mix well. Makes 4 to 6 servings.
Tacos?
Crumbles, seasoning, salsa, sour supreme... *drool*
Mexican Pizza:
Ingredients
* 4 - 8 flour tortillas
* 1 packet taco seasoning
* 1 pack fake hamburger (Green Giant brand works great)
* 1 can re-fried beans
* ? tomato diced
* 1 bunch scallions, chopped
* 1 batch Nacho Dip
* picante sauce
* vegetable oil
In a frying pan heat fake hamburger and add taco seasoning. Heat the re-fried beans and make the Nacho Dip.
In a second frying pan add a small amount (less than ? inch) of vegetable oil and heat. When oil is hot, gently place one tortilla in oil. Cook 30 - 45 seconds, turning a few times and popping any bubble that appear in the tortilla. .Be careful not to over cook the tortillas. When done, remove from oil and place on a paper towel. Repeat this unitl you have enough tortillas (each pizza takes two) for everyone.
Assemble the pizzas in this order: tortilla, meat, beans, tortilla, picante sauce, cheese, tomatos and onions. Of course you can be a rebel and assemble them any way you like, but this method worked for us.
Kick back and enjoy! Makes about 6 pizzas.
OR------------------------------------...
Spinach Pizza
Ingredients:
Pita Bread (2 or 3 whole)
1 - 10oz pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 oz pkg fresh mushrooms
3-4 cloves garlic
1 tsp of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 tbsp flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3-4 min.
In separate pan, saute onion, garlic, until onion is tender. Stir in
tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to
425. Using a very sharp bread knife, split each pita bread so that you have
two round flat pieces instead of one thick one. Place each piece of bread
on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with
tomato mixture, being careful to avoid the juice. Bake for 5 to 7 min.
Watch closely so that the edges of the pita don't burn. Makes a nice
crunchy crust. This made enough for 5 individual pizzas. Sorry, I don't
have nutritional info.
kwvegan vegan
you must be a transitioning vegetarian or you who have your diet worked out in a way such that every day it was obvious, exciting (even tantalizing), and completely satisfying and nourishing.
vegetarianism is not a philosophical choice, nor a sociological choice, it is a complete change in bodily reality that one must be ready for and committed to without any regard for ideas or ideals. it is a necessity of the body as its' organs, nerves, and function. if you follow your need to vegetarianism then the need of your body guides you in what to take next - - which is what we need as vegetarians or we lose physical vitality and then life.
a snake, a bear, a pig, a coyote, a lion, all of these animals can go days without food and they live an experiential life according to fact that they eat meat and burn fire as a carnivore. The nerves, digestive tract, and breath of the carnivore perceive through that fire, sense of force, struggle, and pursuit of nature. In the passion of that fire the carnivore digests meat and builds meat of it, digests the whole work of animal biology and builds the whole work of animal biology in one tremendous, hot, movement -- all it takes to make a body goes in as a body, is melted down like in a forge and builds the carnivores body. It could be said that eating the whole animal is the ultimate whole "superfood", however one must carry a forge in the gut to do so, and the body bears the burden as well as the benefit.
the vegetarian eats by foraging what does not struggle, eats a variety of foods in order to get the complex necessities of the body, and enjoys the benefit of internal biological support (micro-organisms) to help produce the usable nutrient stream. It is the bodily awareness of the vegetarian that guides its diet to success -- though in this day there are many complex premixed nutrient sources that are "complete," in nature and in the truth of the body in the naturalness of the Earth these food do not grow -- and in the forest the vegetarian must still find a real sense of the body and its need.
we at answers can not guide your diet, nor can you friend or mother, it is not healthy or safe-- this is the self responsibility of vegetarians or at least healthy vegetarians.
this spoken, Ayurveda offers an incredible base of self/body understanding with regard to need and the vegetarian, and presents as well means to a fulfilling and complete diet.
try chitri or 'kitree'
look it up, study, help your self grow in your choices.
blessings on your choices.