What are some good vegetarian recipes for one person?

I'm a wife of a deployed soldier. I know plenty of things to make for the 2 of us, but I wanted something just for me. INstead of a 4 serving meal. Thanks.What are some good vegetarian recipes for one person?
i like to keep things simple and just go for a morningstar farms or boca burger product from the frozen food section.a vegi burger with infinite different ways to top it . a few chips,etc. i'm a comfort food vegi.eat what makes you happy.What are some good vegetarian recipes for one person?
Ratatouille


Ingredients (serves 4)


1 tbs olive oil


1 onion, chopped


1 garlic clove, crushed


400g eggplant, cut into 3cm pieces


1 large red capsicum, deseeded, cut into 3cm pieces


2 x 415g can chopped tomatoes


500g gold squash, quartered


Salt %26amp; freshly ground pepper


San Remo couscous


Fresh basil leaves and natural yoghurt, to serve


Method


Heat the oil in a large deep frying pan or saucepan over a medium-high heat. Add the onion and garlic and cook for 3 minutes or until soft.


Add the eggplant and capsicum, and cook for 5 minutes.


Stir in the chopped tomatoes and squash. Cover and reduce the heat to low. Simmer for 20 minutes. Uncover a simmer for a further 20 minutes or until tender but firm. Season with salt and pepper. Serve with couscous and yoghurt, scattered with basil leaves


Vegetable bake


Ingredients


1 tablespoon BUTTER


1 tablespoon PLAIN FLOUR


SALT (AS PER TASTE)


1 CHEESE


2 leaves GARLIC


1 ONION CHOPPED


1 cup FRENCH BEANS (COOKED)


1 cup CAULIFLOWER


handful ZUCCHINI


1 cup SPINACH PUREE


1 teaspoon PEPPER / NUTMEG


1/2 cup MACRONI


1/2 cup MILK


Difficulty: Low


Vegetarian: No


No of Servings: 7


Preparation Time: 10 minutes


Cooking Time: 15 minutes


Instructions


Add butter or oil in a pan. Add garlic, onions, french beans, cauliflower, zukinni, salt and white sauce, milk, spinach puree, pepper, nutmeg and pour in a baking dish.Again in a pan add butter or oil, add boiled carrots, pasta (macroni), white sauce, milk and stir well.


Add saffron strands, pepper, cheese and pour on the above baking dish. Bake for 7-10 minutes


lentil and vegie soup


Ingredients


1 cup green or brown lentils


2 carrots


1 onion


2 sticks celery


2 cloves garlic


1 bunch fresh thyme


2 leaves bayleaves


salt and pepper to taste


1 slurp olive oil


2 tablespoons fresh parsley chopped


1 litre stock


1 tin tin tomatoes


Cooking Time: 30 minutes





Description


an economical meal, quick, easy and nutritious for the kids after school. May be frozen


Instructions


chop the onions and squash the garlic. Saute for a couple of minutes. Meanwhile thinly slice the celery and carrots. Add to the pan and saute a minute or two. Add all the other ingredients except the partsey. Bring to the boil and simmer for thirty minutes. Serve with finely chopped parsley.


Notes


Parsley and thyme are easily grown by the back door or on your balcony. Double the quantity and freeze half. Use a pressure cooker and cook it in ten minutes!





White vegie curry soup


Ingredients


2 medium size potatoes


1 turnip-large


1 swedes-large


1 parsnips-large


1 carrot-large


1 onion-large


2 celery


2 handfuls chicken-opptional


half tsp lemon pepper


1-tsp rock-salt


half cup white wine


1-tin coconut milk


1-tsp garlic-crushed


1-tsp ginger-crushed


1-2 desertspoons patak's curry paste


Date added: 22.Aug.2007


Description


tasty soup, great in winter, and great for vegetarians too


Instructions


saute onions, add garic, ginger saute. add wine, coconut milk, dice all vegies add to pot except carrot %26amp; celery.grate carrot, add to mix with chicken. add remaining ingredients except celery, best added 20 minutes before you serve.


Notes


Best the next day. vegies best when cut into small cubes. You may need to add small amount of water if becoming to thick.





quantities can vary upon tastes


must be cooked chicken


curry paste can depend on taste, mild-hot however you like your curries


longer the cooking time better the taste





Zucchini %26amp; ricotta frittata4 out of 5


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Looking for a low-fat, diabetes-friendly Monday night dinner? Look no further - this vegetarian frittata fits the bill!





Cooking Time 20 minutes





Ingredients (serves 4)


4 eggs, lightly whisked


2 garlic cloves, crushed


2 green zucchini, ends trimmed, coarsely grated


125g reduced-fat ricotta, coarsely crumbled


Salt %26amp; freshly ground black pepper


2 tsp olive oil


1 x 250g punnet cherry tomatoes, halved


1/2 cup loosely packed small fresh basil leaves


Method


Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.


Heat the oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.


Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill. Cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.





Hope these help.
i got this reall good recipe for veg. lol its called ';savory bread'; its an a north indian recipe my mum taught me ..well 1st of all u need..





6 big bread slices cut fine


1 cup(s) yoghurt beaten well


1 big tomato(es) finely chopped


1 teaspoon(s) each of mustard and cumin seeds


陆 teaspoon(s) each of turmeric powder and chilli powder(depending on how spicY)


4 green chillies finely chopped


6 curry leaves


2 tablespoon(s) oil


salt to taste


finely chopped coriander leaves to garnish





# Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.


# Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.


# Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.


Garnish with finely chopped coriander leaves.
Zippy Zucchini (6 servings)





INGREDIENTS


4 zucchinis, thinly sliced


1 cup buttermilk baking mix


1/2 cup chopped onion


1/2 cup grated Parmesan cheese


1 teaspoon salt


1/2 cup vegetable oil


4 eggs, beaten





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, Parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.