Question by Dita: Vegetarian Recipes?
I’m a vegetarian, and simply because of my job I can’t devote too significantly time cooking. Where can I uncover some quick and simple vegetarian recipes?
Best answer:
Answer by EmM
This link hasss a wonderful range and trust me they are straightforward to make. I have created fairly a handful of from right here. My favorites are the garlic potatoes and spiced lentils from the first site. and cauliflower au gatin and spicy mexican rice on the second website.
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http://www.peta.com
They have monthly recipes that are seasonally appropriate and quick/easy.
Also try
http://www.alllrecipes.com
I really like this website because it has user ratings and you can e-mail the recipes to yourself so you can save them for later. They have a lot of recipes for vegetarian Italian food, etc.
http://www.lanierbb.com/recipes/vegetarian.html
Mexican Vegetarian Casserole:
This was originally a dip idea. Margaret added the rice and made it a meatless, one-dish meal.
1 (15 1/4-ounce) can whole kernel corn, drained
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can whole tomatoes and green chiles
1 (8-ounce) container sour cream
1 (8-ounce) jar picante sauce
2 cups (8 ounces) shredded Cheddar cheese
2 cups cooked rice
1/4 teaspoon pepper
1 bunch green onions, chopped
1 (2 1/4-ounce) can sliced ripe olives
1 (8-ounce) package Monterey Jack cheese, shredded
Combine first 8 ingredients, and spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining ingredients.
Bake at 350° for 50 minutes.
Yield: 6 servings
I keep getting raves over this one…
Spaghetti Squash Bowls-
1 spaghetti squash
1 medium onion
1 green pepper
1 clove garlic
4 medium tomatoes
2 TBS Extra Virgin Olive Oil
salt & pepper
1/4 tsp each oregano, basil, fennel seed
2 TBS butter
1/4 c parmesan
Pierce squash in several places for steam. Place on paper towel and microwave 18-23 min. turning after 8 min. until tender. Let stand uncovered @ 10 min. Cook onion, green pepper,and garlic in oil @5 min. Stir in tomatoes, s&p, oregano, basil and fennel. Simmer uncovered @ 5 min. Cut squash in half and discard seeds. Toss the fibers with butter and parmesan. Spoon tomato over squash and serve inside squash shell.
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Mushroom Walnut Sauce for Pasta-(muy delicioso)
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms – sliced
1/4 C. Walnuts – chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan – grated
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
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Sesame Cilantro Noodle Salad-
1 can mushrooms
3 sliced scallions
1 clove garlic, pressed
1 TBS fresh cilantro, chopped
1 TBS crushed red pepper
1 TBS soy sauce
1 TBS sesame oil
2 TBS sesame seeds, toasted
1 red bell pepper, diced
1/2 lb linguini, cooked and cooled
Combine together first 9 ingredients. Add linguini until coated well.
Serve cool.
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French Onion Soup- (quick and easy and tastes like you’ve been cooking it all day)
2 large onions,diced large
4 cans beef broth (substitute vegetable broth if you prefer)
muenster cheese for garnish
croutons for garnish
Chop onion and saute until still crunchy in butter. Add to bouillion.
Boil and simmer @15 min. Sprinkle with cheese and croutons before serving.
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Cauliflauer Soup (serve with a nice salad)-
1 medium head cauliflower, cut into tiny flowerettes
1/4 c butter
2 TBS flour
2 c light cream
3/4 tsp salt
2/3 c chopped onion
2 c chicken broth
1/2 tsp worcestershire
1 c grated cheddar
chopped chives or parsley
Cook cauliflauer in boiling salted water, drain, reserving liquid. Melt butter, add onion and cook until soft. Blend in flour, add broth and cook stirring constantly, until mixture comes to a boil. Stir in 1 c liquid from cauliflauer. Heat to boiling. Stir in cheese. Serve sprinkled with chopped chives or parsley.
Chana Masala
2 tablespoon vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 tablespoon curry
1 tablespoon tomato paste
15 oz can of chick peas drained, reserving 3 tablespoon liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper
Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.
http://vegweb.com/