Vegetarian Recipes?

Do you know any good vegetarian recipes?Vegetarian Recipes?
I just had some Teriyaki tofu for supper. Heres the recipe.





1 pkg. firm tofu cut into 1/2 by 1 inch pieces


1/4 c. Teriyaki sauce


juice from 1 inch fresh ginger or 1/2 t. ginger powder


1 clove garllic, minced or 1/2 t. garlic powder





Drain and brown tofu in heavy skillet oiled with sesame oil. set aside Stirfry a variety of veggies in skillet.





If you don't like tofu just leave it out. The recipe is just as good without it.


Add:


2 T. tariyaki sauce


1 t. arrowroot powder or cornstarchto remaining marinade and stir into veggies till thickened. Serve


veggies topped with browned tofu.Vegetarian Recipes?
check out http://www.highclassrecipes.com


I saw some very good recipes.
vegitarian sandwitch of course!








Grab 2 slicece of bread





stuff it with letuce





stuff it with tamatoes (sliced)





stuff it with carrots (sliced)





stuff it with chips (any type you choice! just make sure they have no milk)








Theese are very yummy!
Some of my favorite vegetarian dishes are soups or stews.





This is a healthy, low-fat version of the insides of a chicken pot pie, minus the chicken and pie of course! I usually serve it with a crusty bread and a salad. I normally cook for two so this serves 2-4 people, depending on what other dishes you prepare.





2 large Idaho potatoes, skinned and chopped


2 large carrots, chopped


2 large celery stalks, chopped including leaves on top


1 small-medium white or yellow onion, finely chopped


1 turnip, chopped


1-2 tablespoons garlic, finely chopped


handful EACH of frozen peas, carrots, and green beans


couple asparagus roots, optional, chopped


2 tablespoons of a good white wine


1-2 cups vegetable stock, depending on how thick you want it


1/2 cup low-fat milk (you can omit this if you wish)


1 bay leaf


salt, pepper, rosemary, and thyme to taste


**do not add too much rosemary- a little goes along way!!


**make sure all veggies are somewhat same size, not too small though!!





Put a large skillet on medium-high heat and drizzle with extra virgin olive oil. Place potatoes, carrots, turnips in hot skillet and cook for a few minutes, stirring occasionally. Add celery, onion, garlic, and asparagus to skillet. Cook until veggies are slightly tender, but not cooked all the way through!! Add a little white wine to deglaze the bottom of the skillet and let cook off. Add approx. 2-3 tablespoons of flour to skillet and let cook for a minute or 2 just to get rid of the starchy flavor. Add vegetable stock and milk to skillet. Add frozen peas, corn and green beans. Give all ingredients a good stir. Place bay leaf in skillet, along with salt, pepper, rosemary, and a little thyme to taste. Cover skillet and let simmer over medium heat until veggies are tender. Sauce will thicken up as you let it cook. Enjoy!





Note: Add whatever veggies you have on hand, and feel free to make variations with the ingredients, depending on the different flavors you prefer.
Oat Cakes and Spinach with Horseradish Sauce





Ingredients:


2 cups milk


1 3/4 cups old-fashioned oats


5 tablespoons sour cream


2 teaspoons drained prepared horseradish


1 3/4 teaspoons salt


2 tablespoons butter


4 tablespoons cooking oil, more if needed


1 onion, chopped


1 carrot, chopped


2 tablespoons cashews, chopped


1 cup chopped fresh parsley


2 eggs, beaten to mix


1 teaspoon fresh-ground black pepper


2 (10 ounce) boxes frozen whole leaf spinach, defrosted





Procedures:


In a medium saucepan, bring the milk to a boil. Stir in the oats and remove from the heat. In a small bowl, combine the sour cream, horseradish, and 1/4 teaspoon of the salt.


In a large nonstick frying pan melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrot and cashews and cook, stirring occasionally, until the carrot is tender, about 5 minutes longer. Remove from the heat and stir in the oats.


In a bowl, mix the parsley, eggs, 1 teaspoon of salt, 1/2 teaspoon of pepper, and the oat mixture. Heat 1 tablespoon of the oil in the frying pan over moderate heat. Using a 1/4-cup measure, scoop mounds of the oat mixture into the pan and flatten with a spatula. Fry in batches, adding the remaining oil as needed, until golden, about 3 minutes per side. Keep warm in a 200 degrees F oven on a baking sheet lined with paper towels.


Meanwhile, in a medium saucepan, melt the remaining tablespoon of butter over moderately low heat. Add the spinach and the remaining 1/2 teaspoon each of salt and pepper. Cover and cook until hot, about 5 minutes. Serve with the oat cakes with the sauce on the side.











Yield: 4 servings











Lentil and Bulgur Pilaf with Green and Yellow Squash





Ingredients:


4 1/2 cups reduced-sodium chicken broth or vegetable broth


1 1/4 cups brown lentils, rinsed


1 medium onion, chopped


1 bay leaf


1/4 teaspoon salt, or to taste


1/2 teaspoon ground allspice


Freshly ground pepper to taste


3/4 cup coarse bulgur


2 tablespoons lemon juice


1 tablespoon extra-virgin olive oil


1 small zucchini, halved lengthwise and cut in 1/4 inch slices


1 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices


1 clove garlic, minced


2 teaspoons freshly grated lemon zest


2 tablespoons chopped fresh parsley


2 tablespoons chopped fresh cilantro or dill





Procedures:


Combine broth, lentils, onion, bay leaf, salt, allspice and pepper in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and cook for 20 minutes. Add bulgur and cook until the lentils and bulgur are tender and the liquid is absorbed, 15 to 20 minutes more. Remove the pilaf from the heat, discard the bay leaf and stir in lemon juice.


Meanwhile, heat oil in a large nonstick skillet over medium heat. Add zucchini, squash, garlic and lemon zest; saute for 5 minutes. Stir in parsley and cilantro (or dill). Season with pepper. Stir into the pilaf. Serve hot.








Yield: 6 servings
Mmmmmm. southwest beans and rice.


Make 6 servings of rice as directed on package adding a packet of taco seasoning to cooking water.


When seasoned rice is completely cooked, add a can of black beans and some frozen corn. I like to add things like cilantro, lime, onions, whatever..........I usually add something dif each time. This is one of my fav recipies and it is just too easy.