Quiche. Use the internet to find recipes.What are some nice tasting Vegetarian Recipes?
i don't have many because i'm actually not a vegetarian, but literally my favorite food ever is eggplant parmesan! if you like falafel, which is fried, then you might like this - it's breaded %26amp; fried eggplant slices layered with cheese %26amp; sauce %26amp; then baked...i serve it over pasta %26amp; it's SO good!!! i don't really use a recipe, i just found some general tips through a google search and went from there. seriously, give it a try!
This is my FAVORITE pasta sauce, and it's actually vegan. I'm not vegan or vegetarian, but I can't get enough of this stuff. If you like spicy food, increase the red pepper flakes to 1tsp, if not, use less. Enjoy! (I have no idea where my boyfriend found this recipe)
Pepper and Olive Pasta Sauce
';This dish is different than the typical red sauce pasta dish. It's light, but not wimpy. You can use any color of pepper in this sauce.
Ingredients:
1/2 cup olive oil
4 cloves garlic, minced
3 green bell peppers, cut into 1/4 inch strips
8 ounces kalamata olives
1/2 teaspoon crushed red pepper
1 cup white wine
32 ounces tomato-vegetable juice cocktail
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1 pinch white sugar
salt and pepper to taste
1 tablespoon chopped fresh parsley
Directions:
1. In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes.
2. Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved, around 1 and a half hours. Stir in parsley. Serve over your favorite pasta.
Chickpea Curry (serves 4)
Ingredients
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk (or non dairy product)
1 (12 ounce) can chickpeas, drained
Cooked rice
Boil potatoes until tender, set aside. Heat oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes. Serve over rice.
Dahl with Spinach (Serves 4)
Ingredients
1 1/2 cups red lentils (other lentils also work well but the split red lentils cook faster)
3 1/2 cups vegetable broth
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
2 teaspoons garam masala
1/2 cup coconut milk
Rinse lentils and soak for 20 minutes. In a large saucepan, boil broth and stir in salt, lentils, turmeric and chili powder. Return to a boil, cover, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary. In a small saucepan over medium heat, melt butter and saute the onions with cumin, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated.
Both from: http://easyinternationalrecipes.webs.com…
Stove Top Vegetarian Paella
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup uncooked jasmine or basmati rice
1/4 teaspoon saffron strands
1 (14-ounce) can whole tomatoes, drained
1 small green bell pepper, cored, seeded and chopped
1 small yellow bell pepper, cored, seeded and chopped
1 cup frozen lima beans
2 cups gluten-free vegetable broth
1 cup frozen peas
Lemon wedges for garnish
Method
Heat oil over medium heat in a large skillet. Add onions and garlic and cook for 3 minutes. Add rice and saffron and continue to cook, stirring constantly, for 1 minute more. Add tomatoes and stir to break up with a large spoon. Add peppers and lima beans and cook, stirring, for 1 minute more. Add broth and bring to a boil. Boil for 2 minutes, then reduce heat to a simmer. Cover and cook for 10 minutes. Check to see if more liquid is needed to prevent sticking. If so, add about 1/4 to 1/2 cup water, then cover and cook another 5 minutes.
Stir in peas and cook until just tender and liquid is absorbed. The rice should not be over-cooked, but just slightly al dente. (If not tender enough, you may add a bit more water and continue cooking.) Serve garnished with lemon wedges.
From: http://www.wholefoodsmarket.com/recipes/…
Tempeh and Mushroom Stroganoff
Ingredients
1 tablespoon canola oil*
1 (8-ounce) package wild rice tempeh, cut into 1/2-inch thick strips
1/2 yellow onion, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon toasted sesame oil
1 large portobello mushroom, stemmed and sliced
1 tablespoon vegetarian Worcestershire sauce
1 packet vegetarian brown gravy mix
4 ounces lowfat sour cream or vegan sour cream
2 cups frozen cooked brown rice*
2 tablespoon chopped parsley (optional)
Method
Heat canola oil in a large skillet over medium high heat. Add tempeh strips and cook, turning once, until both sides are golden brown. Remove tempeh from skillet and set aside. Add onions and garlic to skillet and cook until golden. Stir in sesame oil, mushrooms and Worcestershire sauce and cook until mushrooms are soft. Return tempeh to skillet. In a measuring cup, combine gravy mix with amount of water called for on package directions, then stir into tempeh mixture and heat until thick. Stir in sour cream and heat just until warm. Prepare rice according to package directions, then serve stroganoff over rice, garnished with parsley.
From: http://www.wholefoodsmarket.com/recipes/…
Hi,
I am always impressed that there is oftentimes some good advice and good links from people helping others through Yahoo_Answers.
After reading your question I saw you might be interested in optimizing your nutrition [(-:] so even though I may not answer your question exactly as you may have wanted it answered, I thought I would take the time to pass on some pointers I have learned the hard way from my own bad 'uninformed' choices, so you could learn about good advice and bad advice about good nutritional choices.
After having many bad health problems from listening to people who knew very little about the consequences of choosing LOW nutritional statistics, I really-really encourage you to learn from good nutritionists what to eat for a life time. [See below]
My best to you and to your future health,
A1
Source(s):
I have learned what I now know after my own lengthy research efforts to improve my health - after ‘FINALLY’ listening to unbiased researching nutritionists. I have shared extensively concerning the most critical nutritional statistics that are common to us all at: %26lt;%26gt; http://answers.yahoo.com/question/index?…
%26lt;%26gt;
Also, the only ranking I have ever found to be helpful for me for various foods was from Dr. Fuhrman’s work. I modified his list and posted it at %26lt;%26gt; http://answers.yahoo.com/question/index?…
%26lt;%26gt;.
Lastly, after all my previous health problems due to following a-lot of bad advice, I can now understand the frustrations of other health researchers in the following quote within “The China Study” by T Colin Campbell pg 1: %26gt;%26gt;==%26gt;
“Even though information and opinions are plentiful, very few people truly know what they should be doing to improve their health.”
“This isn’t because the research hasn’t been done. It has. But the real science has been buried beneath a clutter of irrelevant or even harmful information – junk science, fad diets and food industry propaganda.”
“The China Study” by T Colin Campbell pg 1
I'm an ex-vegetarian but still cook lots of veggie meals. I recently bought what I think is the best vegetarian cook book I have in my collection. Its called New Veg and its by Nadine Abensur. It should change your approach to veg cooking. You can order it on line.
vinegar on bread its yummy just grab a slice of bread and pour loads of vinegar and tuck in !!!=]
Here's a great one! We have lots more on our site:
www.not-just-recipes.com
Pasta with Sun Dried Tomatoes
Ingredients
1 1/2 Tbsp. of grape-seed oil, divided
1/4 cup of pine nuts
1 cup of sun dried tomatoes, dry-packed - not in oil
1 cup of boiling water
6 cloves of garlic, pressed
1/4 tsp. red pepper
1/4 tsp. sea salt
1/4 tsp. granulated black pepper
1 1/2 Tbsp. dried Italian seasoning
1/2 pound whole-grain fettuccine
1 ounce freshly ground Parmesan cheese
Heat 1/2 Tbsp. of grape-seed oil over medium heat
in a small skillet. Add pine nuts and saute, stirring
frequently until lightly browned. Place in small bowl
and set aside.
Place tomatoes in a small bowl. Cover them with the
boiling water and allow them to soak until tender.
Drain the tomatoes, reserving the liquid.
Coarsely chop the tomatoes and set aside.
Heat the remaining grape-seed oil in the skillet over
medium heat. Add the garlic, chopped tomatoes, salt,
red and black pepper as well as the Italian seasoning.
Stir frequently, until garlic is lightly browned.
Add the reserved tomato liquid to the mix and simmer
on low heat. Meanwhile, cook the pasta al dente according
to package directions. Drain the pasta and gently toss
with the ';sauce'; from the skillet mix.
Stir gently to mix thoroughly and absorb as much of the
liquid as possible.
Top each serving with pine nuts and a sprinkle of Parmesan
cheese.
Delicious! This particular recipe makes about two servings.
No comments:
Post a Comment