Do you have any really good vegetarian recipes?

Share 'em, please! Here's one I love. A friend of mine always has a batch in the fridge in the summer.


Souper Salad


Yield: 8 servings





46 oz Tomato juice; canned


1 sm Red onion; finely chopped


1 cl Garlic; minced


1/4 c ;water


1/2 c Corn kernels; fresh or frozn


15 oz Black beans; rinsed %26amp; draind


Cucumber; seeded and finely


-chopped


Red bell pepper; seeded %26amp;


-finely chopped


Green bell pepper; seeded %26amp;


-finely chopped


Zucchini; finely chopped


Celery stalk; finely chopped


4 x Scallions; finely chopped


4 oz Diced green chilies; canned


1 c Jicama; finely chopped


1/4 c Fresh cilantro; or parsley


-chopped


2 tb Red wine vinegar;


2 tb Lime juice;


x Hot pepper sauce; to taste


1 ts Prepared horseradish;


x Pepper; black to taste


16 x Melba rounds; for garnishDo you have any really good vegetarian recipes?
Yes I do, evereybody loves this one :





Baked Corn





INGREDIENTS:





2 cups whole kernel corn


1/4 cup chopped onion


1/4 cup green bell pepper, chopped


25 g margarine


2 tablespoons all-purpose flour


1 teaspoon salt


ground black pepper


3/4 cup milk


1 egg


1/3 cup cracker crumbs


1 tablespoon butter, melted





DIRECTIONS:





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


In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.


Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.


Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.








Lots of vegetarian cooking websites :





http://vegetarian.allrecipes.com


http://www.tazarat.com/recipe.asp


http://www.veganmeat.com/recipie.html


http://www.veganoutreach.org/starterpack…


http://www.vegfamily.com/vegan-recipes/


http://vegweb.com


http://vegkitchen.com


http://VeganPantry.com


http://www.veganmania.com


http://www.vegcooking.com


http://www.veganchef.com


http://www.vegan-food.net


http://www.veganfamily.co.uk/kitchen.htm…


http://www.ruf.rice.edu/~veggie/recipes/…


http://www.veganconnection.com/recipes/i…


http://www.coolvegan.com/food.html


http://www.geocities.com/ambhagat/recipe


http://www.earth.li/~kake/cookery


http://www.catteacorner.com/recipes.htm


http://www.randomgirl.com/recipes.html


http://www.all-creatures.org/recipes.htm


http://www.recipes4us.co.uk/Specials%20a…


http://www.darwin2k.com/chris/recipes/Do you have any really good vegetarian recipes?
SINGAPORE NOODLES WITH PEPPERS





¼ cup oyster sauce


1 tbsp oil


1 tbsp curry powder


1 red, yellow and green peppers


1 tbsp corn starch


2 large minced garlic cloves


1 tbsp cold water


1 ½ c chicken stock


¾ whole wheat spaghetti


dash hot pepper sauce





Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir in oyster sauce and curry. Blend cornstarch with water, add to skillet.


Bring to boil stirring for 1-2 min or until thickened. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix with pepper mixture.


Makes 6 servings.








SPAGHETTI SQUASH





1-2 lb. spaghetti squash


1 tbsp margarine


¾ c onion


2 tsp crushed garlic


1 ½ c mushrooms


¾ c diced green pepper


250 mL tomato sauce


1 tsp each oregano and basil


1/3 c Parmesan cheese (you can get vegan substitutes)


Pierce squash. Cook squash 8-10min or until soft OR bake 350F cut lengthwise, put face down in water 40-50 min.


Discard seeds. With fork scrape out spaghetti like strands.


In frying pan melt margarine. Sauté onions, garlic and green pepper for about 5 min. Add squash cook for 2 min. Add tomato sauce, oregano and basil, combine well.


Place in baking dish and sprinkle with Parmesan. Broil for 2 min or until browned.








LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS


Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray


9 pre cooked lasagne noodles


1 tbsp veg oil


1 ½ tsp crushed garlic


1 c chopped zucchini


1 c onion


1 c diced sweet red pepper


1 c sliced mushrooms


2 c tomato sauce


540 mL (19 oz) crushed tomatoes


1 tsp dried basil


1 tsp dried oregano


1 ½ c 2% cottage cheese


½ c 2% milk


½ c grated Parmesan cheese


8 oz shredded mozzarella cheese


In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.


Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.


Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.


Pour remaining sauce over top; sprinkle with mozza cheese.


Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.


Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.


Tip: Try other vegetables for a change.


There are numerous cheese substitutes you can get for vegans.





LEMON PEARS AND CREAM





½ c up water


1 cup sugar


1 small lemon thinly sliced


6 ripe med Bartlett pears


Lemon Custard:


¼ cup sugar


½ tsp lemon peel


1 tbsp cornstarch


1 cup half %26amp; half (or milk)


2 egg yolks (slightly beaten)


½ tsp vanilla





In 2-qt casserole combine water, sugar and lemon slices. Cover. Micro high 3-4 min, or until boils. Peel pears, leaving stems in. Arrange pears upright in casserole, placing one in centre. Baste with sauce. Cover. Micro 7-11 min or until pears are fork tender. Cover. Refrigerate.


In small bowl combine sugar, peel and cornstarch. Blend in half and half. Micro 1.5-4 min or until mix boils and is slightly thickened, stirring every 30 sec. Blend small amount of thickened mix into egg yolks. Return egg ix back to thickened sauce and blend.


Reduce power to 50%. Micro 1-1 ½ min or until very hot, stirring every 30 sec. Stir in vanilla. Cover and chill.


Serve pears with lemon custard sauce.
apple snickers salad is a great summer ';salad';





one apple chopped into chunks, 1 box of instant vanilla pudding (follow directions on the box to make it)2 king size snickers bar and one tup of cool whip.





add the apples to the vanilla pudding and mix, add 1 cup of cool whip and mix, mash up the snickers and mix





voila! keep refrigerated, soooo yummy in the summer!
yup heaps of recip[e books available at book stores
ummmmm...........salad??
yeah I have several of them from books like Vegan Plant and other vegetarian books. Plus there are so many websites out there dedicated to stuff like this such as peta.org.

sensitive skin