What are some vegetarian food?!
Grilled Cheese sandwich.
A grilled cheese sandwich, sometimes called toasted cheese, is one of the simplest and yet tastiest dishes around. There's something about melty, gooey cheese on toast that really hits the spot.
Yield 1 sandwich
Time 5 minutes
1 T butter or oil
2 pieces of bread
3-4 slices of cheese (cheddar, Swiss, American...)
Directions Heat the butter over medium heat until melted and slightly bubbly.
Place a slice of bread in the pan, arrange cheese slices, and top with the other piece of bread. Fry until bottom slice is golden brown, 2-3 minutes. Flip and repeat. Cut in half or quarters and serve immediately.
Notes This simple grilled cheese can be made with just about any kind of meltable cheese, and spiced up with raw or sautéed onions (you can fry the onions in the same pan as the sandwich), tomato, and/or avocado.
If you find that the cheese doesn't melt enough, try putting a lid on the frying pan as the sandwich toasts.
This is a very simple but lovely dish. Kids will especially like making their own salad by picking their favorite items.
Yield 6-8 servings
Time ? hour
6 large Romaine lettuce leaves
2 c cooked rice
? c cooked corn kernels
1 c diced or sliced cucumber
1 c diced green/red pepper
1 c grated or diced carrot
1 c mild cheese (e.g., Edam, Monterey Jack) cut into bite-sized cubes (optional)
3 hard-boiled eggs, halved (optional)
Directions Arrange the Romaine on the platter.
Mix the rice and corn and arrange in the center of the platter.
Place half of the cucumber on one side of the platter and the other half directly opposite. Repeat with carrot, peppers, and optional cheese, so that you have colorful, alternating piles of food.
Place the optional egg halves around the rice or wherever you have lettuce showing.
Serve with your favorite dressing.
This salad goes well with just about any dressing: vinegar and oil, ranch, etc. I like it with aioli - the dish is so simple, and the aioli brings all of the subtle flavors together.
Gnocchi are little Italian dumplings served with sauce. Usually made with potatoes, the best gnocchi are like soft pillows. Personally, I find they are even more delectable when made with ricotta cheese.
Yield 40-50 gnocchi
Time 15 minutes
1 c ricotta cheese
1 t nutmeg
? c finely grated parmesan
? to 1 c flour
Directions Whisk the ricotta cheese with the egg until fluffy.
Bring a pot of salted water to a simmer.
Stir in the nutmeg and parmesan, turn out onto a floured board, then knead in just enough flour to make the dough pliable and not sticky. Do not overmix.
Roll the dough into long strands about ?-in in diameter. Cut into pieces about 1?-in long, then press down on both sides of each gnocchi with a fork, to form shallow grooves.
Drop the gnocchi in the simmering water and cook just until they float, about 1 to 2 minutes.
Serve hot with sauce, or cover with cheese and broil for a few minutes.
Notes If you're making a lot of gnocchi, you'll want to do them in batches so that you don't crowd them together in the water. I usually heat up my sauce in another pan and drop the cooked gnocchi right into that to keep them warm.
If you are looking for Vegetarian recipe ideas you could try here - select main meal...
But basically veg stir fry's, veg curry's - wholegrain rice, bean fajitas, Soya Shepard pies, Veg pizza.
Look at the nutritional page too.
vegetables, veggie burgers, tofu, onion soup, quesidillas, pizza, grilled cheese, mac and cheese, stuffed peppers, pasta, chili, casserole, pierogies, lasagna, baked ziti without meat, salad, burritos,
Look up "vegetarian recipes" on Google.