Does anyone have any vegetarian recipes they'd like to share?

I am very new to vegetarianism and tomorrow I am having a little get together to try different vegetarian meals.





Does anyone have any great recipes?


Also, anyone know recipes for tofu?





Thanks!


Does anyone have any vegetarian recipes they'd like to share?
Tofu ';Egg'; Salad (passed the taste test with my neighbor who didn't even know that it wasn't really 'egg' salad)





1 package of tofu extra firm or firm drained


1 stalk of celery (more if you like more) chopped


1/2 red bell pepper (sweeter than green and adds color) chopped


onion (to taste) chopped


1/4 cup of salad dressing (Miracle Whip will work)


1/2 teaspoon of dijon mustard


1/8 teaspoon of turmeric


salt and pepper to taste





Place the tofu in a bowl and mash till it resembles scrambled eggs. Stir in celery, red pepper, onions, salad dressing, mustard, turmeric, salt and pepper. Cover and refrigerate is your not going to eat it right away.





(4 main dish servings - about 195 calories, 18g. protein, 10g carbohydrate, 11g total fat (1 gram saturated fat if you use real mayo), 0mg cholesterol)








Spicy Peanut Noodles





8oz linguine noodles


1/3 cup peanut butter (smooth)


1/4 cup of water


1 1/2 tablespoons rice wine vinegar


1 to 2 teaspoons chile paste with garlic


1/2 teaspoon of sugar 2 tablespoons of soy sauce


1 medium sized red bell pepper cut into thin strips


3/4 cup chopped seeded cuccumber


3 green onions sliced diagonally into 1/4 inch pieces


2 tablespoons chopped cilantro





Cook linguine according to package directions. Combine peanut butter, water, soy sauce, vinegar, chile paste and sugar in a large bowl and whisk until blended. If sauce doesn't have the consistency of cream, thin it with a little water. Add the linguine noodles, bell pepper, cucumber, and green onions. Toss well and sprinkle with cilantro.





(234 cal. per serving 9g of protein, 8g of fat, 33g of carbs, 0mg chol., 270mg of sod., 3g of fiber)








Rice Noodles with Many Herbs





3 small carrots, peeled and cut into 2'; by 1/4'; matchstick strips (1 1/3 cups - can buy them pre cut in bags at many stores)


1/3 cup seasoned rice vinegar


1 package (1 pound) 1/2 inch wide flat rice noodles


1/3 English (seedless) cucumber unpeeled and cut into 2'; by 1 1/4'; matchstick strips


1 cup loosely packed fresh cilantro leaves


1/2 cup loosely packed fresh mint leaves


1/3 cup loosely packed small fresh basil leaves


1/3 cup snipped fresh chives


2 teaspoons Asian sesame oil





In a small bowl stir carots with rice vinegar. Let stand at room temperature while preparing noodles.





Heat 5 qts. of water to boiling over high heat. Add noodles and cook just until cooked through, about 3 minutes. Drain noodles, rinse under cold water and drain again.





Transfer the noodles to a shallow serving bowl. Add the carrots with their liquid, cucumber, cilantro, mint, basil, chives, and sesame oil. Toss well.





(470 cal. per serving 7g protein, 105g carb., 3g fat, ()g saturated), 0mg chol., 550mg sodium)








Poblano Rigatoni





1 package (16 oz) rigatoni pasta


1 tablespoon olive oil


3 poblano chilies cut into 1/2 inch strips


1 small onion cut into 1/2 inch thick slices


2 small zucchini (about 6 oz each) cut into 1/2 ubcg thick slices


2 garlic cloves crushed with a press


1/2 teaspoon dried oregano crumbled


1 teaspoon salt


1 pint grape or cherry tomatoes


4 oz Montery Jack cheese cut into 1/2 inch pieces (if you do dairy)





Cook pasta according to directions.


In nonstick 12 inch skillet, heat oil over medium high het until hot. Add chiles and onion, cook until lightly charred and tender-crisp (about 7 minutes). Add zucchini and cover to cook 3 minutes. Add garlic, oregano, and salt. Cook 30 seconds. Stir in tomatoes and cover to cook until they are slightly softened.


Drain pasta. Put in serving bowl to toss the pasta with vegetables and and cheese.





I got lots more - Carrot and Apple soup that is really good - but this should help to give you something to pick thru, not to mention that I am tired of typing and going to bed.





Hope this helps.Does anyone have any vegetarian recipes they'd like to share?
SAUTEED SPICY TOFU





1 8oz pkg super firm tofu, drained


2 cloves garlic, minced


1 shallot, minced


1 green onion, chopped


2 large Chinese cabbage leaves


1 tablespoon olive oil


1 egg


1 1/2 teaspoons ham soup base


1/4 teaspoon Ortega meat taco seasoning





Saute drained tofu cubes with green onion and shallot in olive oil over high heat, adding garlic after 4 minutes. Add thinly sliced shreds of chinese cabbage; stir fry until wilted. Add ham soup base and stir quickly and thoroughly until all cubes are well coated. Stir in 1/2 cup water and 1 teaspoon Wondra flour to thicken. When water begins to be absorbed, quickly stir in 1 egg; cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.


Sprinkle with Taco seasoning, if desired, and serve.





Note: Different quick-cooking greens may be substituted for the Chinese cabbage.








ANKAKE TOFU





19 oz. firm tofu (1 block)


4 dried shitake mushrooms


2 oz. snow peas


1 med. size carrot


2 tbsp. cornstarch


A sheet of Kobu seaweed


1 oz. Mominori seaweed





DASHI (Broth) :


2 tbsp. soy sauce


1 tbsp. mirin


1 tsp. salt


4 c. water





Boil 4 cups of water with Kobu seaweed and shitake mushrooms for 5 minutes. Take Kobu and shitake out and add soy sauce, salt and mirin. Simmer. Cut shitake mushrooms 1/4 inch width. Peel carrot and slice thinly 1 inch long. String snow peas. Cut 1 inch long. Cut tofu into 1/4th's and place into medium boiling water until it floats.


Put 1 piece drained tofu into each bowl. Cook carrot in dashi broth and put shitake and peas, boil it for 1 minute. Dissolve cornstarch with 1/4 cup of cold water and slowly put into dashi broth. Serve broth with tofu and put mominori on top. Serves 4 persons.






I love love love quinoa, and this recipe is so incredible! We eat it either as a side dish or a main course.





Quinoa and Black Beans





* 1 teaspoon vegetable oil


* 1 onion, chopped


* 3 cloves garlic, peeled and chopped


* 3/4 cup uncooked quinoa


* 1 1/2 cups vegetable broth


* 1 teaspoon ground cumin


* 1/4 teaspoon cayenne pepper


* salt and pepper to taste


* 1 cup frozen corn kernels


* 2 (15 ounce) cans black beans, rinsed and drained


* 1/2 cup chopped fresh cilantro


* Fresh limes wedges


* Diced avocado





1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.


2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,


3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.


4. When serving, squeeze lime juice and top with diced avocado.
right now i am eating supper





i am eating a veggieburger cut up, stuck in a salad..with fries in my salad too





if you like the taste of meat, try different fake meats. morningstar is my favorite, but i have heard amy's is good too.