does anyone have any tasty vegetarian recipes?

Sophie - posted on 09/16/2010 ( 43 moms have responded )

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im vegetarian and am getting fed up of eating the same stuff does anyone have any ne w and tasty ideas?

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Alison - posted on 09/16/2010

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Hearty Ratatouille

1 package tofu, diced
1 eggplant, diced
1 zucchini, diced
1 onion, diced
1 red pepper, diced
1 package mushrooms, cut in large pieces
garlic
olive oil
salt & pepper
Mix ingredients together, coat with olive oil and crushed garlic or garlic paste. In a lasagna pan, bake in the oven at 375 for about 45 minutes, stirring occasionally.
Add:
1 can diced tomatoes
Mix everything together well, then return to the oven for 30-60 minutes, stirring every 15 minutes.

Angela - posted on 09/17/2010

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chinese fried noodles

boiled n drained chinese dried noodles or instant noodles
eggs
grated carrots
firm tofu-sliced n fried till golden brown
sliced onions
cabbage-sliced
spring onions n coriander for garnishing
light n dark soysauce,oyster sauce,salt,sugar
optional: msg,sesame oil

heat some oil,fry onions till golden, push to sides.add eggs,scramble then add carrots n stir fry 1min.add cabbage,fry another min,add noodles n stir fry adding half cup of stock or hot water. add seasonings n add more stock if too dry,lastly ,mix tofu in n garnish......enjoy!

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Nini - posted on 08/18/2011

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POTATOE TACOS

corn tortillas

l lb. russet potatoes, about 2 medium, quartered and boiled

1 roasted jalapeno, stemmed and peeled

1 tsp. ground cumin

2 cloves garlic, chopped and divided

3 green onions, chopped

1 T olive oil

hand full cilantro leaves, lightly chopped, divided

3 cobs corn, kernels removed

1 c. green cabbage, slivered

1 tomato, sliced thinly

1/4 red onion, sliced thinly

sliced radishes

salsa verde, canned

1 lime, quartered

cotija cheese for sprinkling

Prepare the potatoes by quartering with the peelings on, covering them with water in a medium lidded sauce pan, bringing to a boil over medium high heat and cooking until tender when pierced with a fork, about 15 minutes. Drain then remove the peelings by peeling with your fingers. Discard the peelings. Cut the potatoes into smaller cubes and set aside.

Prepare the jalapeno by grilling or broiling until the skin is blackened, then wrap in a clean dish towel while you prepare the corn. After the corn is prepared, remove the stem, peel off the blackened skin, and chop the jalapeno seeds and all. Set aside.

To prepare the corn, cut from the cob with a sharp knife and place in a dry, heated cast iron skillet over medium heat. Allow to cook undisturbed until the skin on the kernels begins to brown, then stir to allow more browning. Mix in 1 clove of chopped garlic, season with salt and pepper, and squeeze on some fresh lime juice from a quarter piece of lime. Scrape into a bowl and set aside.

To finish the potatoes, add the olive oil to the same skillet the corn was cooked in. Add the potatoes as well and cook over medium heat making sure the potatoes are in a single layer. Season with salt, pepper, and the cumin, tossing lightly. Add about half the chopped green onions to the mixture and toss lightly again. Continue to cook until the potatoes begin to brown. Add a pinch or two of the chopped cilantro and squeeze over fresh lime juice from a quarter piece of lime. Keep warm.

To build a taco, take a few unfried tortillas and wrap them in a clean dish cloth. Place them in the microwave and heat on high for about 20-30 seconds. Remove from the microwave.

Build taco by placing potato first, then the fixings of your choice after.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
VEGETABLE LASAGNA

Cheese Sauce:
1 can (1 0 oz.) cream of celery soup, undiluted
1 small jar Cheese Whiz
Combine and melt in top of double boiler.

1lb. box of lasagna noodles, cooked per package directions
1lb. container cottage cheese
2 eggs
1 box (10 oz.) frozen chopped broccoli
1 can (8 oz.) undrained mushrooms
1 lb. shredded Mozzarella cheese

Put cottage cheese and eggs in blender and blend until smooth (about 1 minute); set aside. Put vegetables including the mushroom juice in just enough water to cover. Cook until broccoli is slightly tender but not mushy or soft; drain and set aside. Start layering the lasagna in a 1Oxl3x2 inch pan by placing 1/3 c. cheese sauce in bottom of baking dish. Then 1/4 of the noodles, next layer with 1/3 cottage cheese mixture, then 1/3 Mozzarella cheese and lastly 1/3 of the vegetables. Repeat the layers in the same order until pan is filled ending with the noodles. Top with slices of Mozzarella cheese and spoon extra cheese sauce over the top and on the sides of lasagna. Bake uncovered at 350, 45-50 minutes. Let cool in pan 10 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thai Peanut Tofu Stir-Fry with Spicy Peanut Sauce
From vegweb.com

Thai Peanut Tofu Stir-Fry with Spicy Peanut Sauce

1 block extra firm tofu (drained and sliced into thin strips length and width wise)
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp dry sherry (optional)
1 tsp lemon juice
1/4 tsp ginger
1 tbsp. brown sugar
dash honey
2 tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1 tsp.- 3 tbsp crushed red pepper, divided (depending on how spicy you like)
3 to 4 c. of your favorite stir fry veggies (I use broccoli, peppers, bok choy, water chestnuts, baby corn, and sugar snap peas)
1 tbsp chili sauce

Soften ½ c peanut butter. In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, ginger, ½ the red pepper and sugar; set aside. (***Note*** I prepare the peanut sauce the night before and marinade the tofu in ¼ - ½ the peanut sauce reserving the rest for the stir fry the next night. When cooking the tofu, be sure to scrap as much of the marinating peanut sauce out of whatever dish used to marinate so it can be used in the stir fry.)
In a wok or large skillet, heat oil over high heat. Add garlic and the other ½ red pepper; stir-fry 30 seconds. Add tofu and brown on both sides (about 5 or so minutes each side).
Add veggies, stir-fry until tender, about 5 minutes. Stir in peanut butter mixture.
Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
mushrooms stroganoff
Bon Appétit | June 1996


The low-fat mushroom ragout can also be served over toast points or as a side dish.

Serves 4.

Janet R. White: Ithaca, New York


1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
2 pounds mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup nonfat sour cream
1/4 teaspoon ground nutmeg
12 ounces linguine, freshly cooked

Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grilled Vegetable Fajitas
1 medium eggplant, cut lengthwise into 1/4-inch thick slices
1 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 medium sweet red bell pepper, cut into wedges
1 bunch (6) scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack cheese with hot peppers
Lightly brush rack of outdoor grill or broiler pan with vegetable oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush with Southwestern Butter Baste. Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a serving bowl. Drizzle with any remaining Southwestern Butter Baste; toss to coat.
For each serving: Heat flour tortillas according to package directions. Place two tortillas on an individual serving plate; top each with one lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese down the center of each tortilla. Fold flour tortillas toward center; repeat. Makes 4 servings.
Southwestern Butter Baste
In a small saucepan, melt 1/4 cup butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 teaspoon salt and 1/4 teaspoon ground red pepper. Cook and stir over low heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime juice; remove from heat. Makes 1/3 cup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Skillet Black Beans with Potatoes and Tortillas
Makes 4-6 servings
Crunchy tortilla chips and a hint of lime along with chiles and garlic make this a crowd-pleaser in early spring or any time. This great recipe was adapted from The Vegetarian Family Cookbook, by Nava Atlas (Broadway Books, 2004).
4 medium-large potatoes
1-1/2 tablespoon light or extra-virgin olive oil
1 medium-large onion, chopped
2 to 3 garlic cloves, minced
1 medium green bell pepper, diced
1 4-ounce can mild diced green chiles
1 16-ounce can diced tomatoes
1 16-ounce can black beans, drained and rinsed
2 teaspoon ground cumin
Juice of 1 lime
6 6-inch corn tortillas cut into short, narrow strips
Microwave the potatoes until done but still firm. When cool enough to handle, peel and cut into 1/2-inch dice. Set aside.
Heat the oil in an extra-large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and sauté until the onion is golden.
Add the chiles, tomatoes, beans, and cumin. Bring to a simmer, then cover and simmer gently for 10 minutes.
Stir in the lime juice, tortillas, and potatoes and cook briefly, just until heated through. Serve at once.

Nini - posted on 08/18/2011

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POTATOE TACOS

corn tortillas

l lb. russet potatoes, about 2 medium, quartered and boiled

1 roasted jalapeno, stemmed and peeled

1 tsp. ground cumin

2 cloves garlic, chopped and divided

3 green onions, chopped

1 T olive oil

hand full cilantro leaves, lightly chopped, divided

3 cobs corn, kernels removed

1 c. green cabbage, slivered

1 tomato, sliced thinly

1/4 red onion, sliced thinly

sliced radishes

salsa verde, canned

1 lime, quartered

cotija cheese for sprinkling

Prepare the potatoes by quartering with the peelings on, covering them with water in a medium lidded sauce pan, bringing to a boil over medium high heat and cooking until tender when pierced with a fork, about 15 minutes. Drain then remove the peelings by peeling with your fingers. Discard the peelings. Cut the potatoes into smaller cubes and set aside.

Prepare the jalapeno by grilling or broiling until the skin is blackened, then wrap in a clean dish towel while you prepare the corn. After the corn is prepared, remove the stem, peel off the blackened skin, and chop the jalapeno seeds and all. Set aside.

To prepare the corn, cut from the cob with a sharp knife and place in a dry, heated cast iron skillet over medium heat. Allow to cook undisturbed until the skin on the kernels begins to brown, then stir to allow more browning. Mix in 1 clove of chopped garlic, season with salt and pepper, and squeeze on some fresh lime juice from a quarter piece of lime. Scrape into a bowl and set aside.

To finish the potatoes, add the olive oil to the same skillet the corn was cooked in. Add the potatoes as well and cook over medium heat making sure the potatoes are in a single layer. Season with salt, pepper, and the cumin, tossing lightly. Add about half the chopped green onions to the mixture and toss lightly again. Continue to cook until the potatoes begin to brown. Add a pinch or two of the chopped cilantro and squeeze over fresh lime juice from a quarter piece of lime. Keep warm.

To build a taco, take a few unfried tortillas and wrap them in a clean dish cloth. Place them in the microwave and heat on high for about 20-30 seconds. Remove from the microwave.

Build taco by placing potato first, then the fixings of your choice after.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
VEGETABLE LASAGNA

Cheese Sauce:
1 can (1 0 oz.) cream of celery soup, undiluted
1 small jar Cheese Whiz
Combine and melt in top of double boiler.

1lb. box of lasagna noodles, cooked per package directions
1lb. container cottage cheese
2 eggs
1 box (10 oz.) frozen chopped broccoli
1 can (8 oz.) undrained mushrooms
1 lb. shredded Mozzarella cheese

Put cottage cheese and eggs in blender and blend until smooth (about 1 minute); set aside. Put vegetables including the mushroom juice in just enough water to cover. Cook until broccoli is slightly tender but not mushy or soft; drain and set aside. Start layering the lasagna in a 1Oxl3x2 inch pan by placing 1/3 c. cheese sauce in bottom of baking dish. Then 1/4 of the noodles, next layer with 1/3 cottage cheese mixture, then 1/3 Mozzarella cheese and lastly 1/3 of the vegetables. Repeat the layers in the same order until pan is filled ending with the noodles. Top with slices of Mozzarella cheese and spoon extra cheese sauce over the top and on the sides of lasagna. Bake uncovered at 350, 45-50 minutes. Let cool in pan 10 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Thai Peanut Tofu Stir-Fry with Spicy Peanut Sauce
From vegweb.com

Thai Peanut Tofu Stir-Fry with Spicy Peanut Sauce

1 block extra firm tofu (drained and sliced into thin strips length and width wise)
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp dry sherry (optional)
1 tsp lemon juice
1/4 tsp ginger
1 tbsp. brown sugar
dash honey
2 tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1 tsp.- 3 tbsp crushed red pepper, divided (depending on how spicy you like)
3 to 4 c. of your favorite stir fry veggies (I use broccoli, peppers, bok choy, water chestnuts, baby corn, and sugar snap peas)
1 tbsp chili sauce

Soften ½ c peanut butter. In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, ginger, ½ the red pepper and sugar; set aside. (***Note*** I prepare the peanut sauce the night before and marinade the tofu in ¼ - ½ the peanut sauce reserving the rest for the stir fry the next night. When cooking the tofu, be sure to scrap as much of the marinating peanut sauce out of whatever dish used to marinate so it can be used in the stir fry.)
In a wok or large skillet, heat oil over high heat. Add garlic and the other ½ red pepper; stir-fry 30 seconds. Add tofu and brown on both sides (about 5 or so minutes each side).
Add veggies, stir-fry until tender, about 5 minutes. Stir in peanut butter mixture.
Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
mushrooms stroganoff
Bon Appétit | June 1996


The low-fat mushroom ragout can also be served over toast points or as a side dish.

Serves 4.

Janet R. White: Ithaca, New York


1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
2 pounds mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup nonfat sour cream
1/4 teaspoon ground nutmeg
12 ounces linguine, freshly cooked

Melt butter in heavy large Dutch oven over medium-high-heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Grilled Vegetable Fajitas
1 medium eggplant, cut lengthwise into 1/4-inch thick slices
1 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 medium sweet red bell pepper, cut into wedges
1 bunch (6) scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack cheese with hot peppers
Lightly brush rack of outdoor grill or broiler pan with vegetable oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush with Southwestern Butter Baste. Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a serving bowl. Drizzle with any remaining Southwestern Butter Baste; toss to coat.
For each serving: Heat flour tortillas according to package directions. Place two tortillas on an individual serving plate; top each with one lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese down the center of each tortilla. Fold flour tortillas toward center; repeat. Makes 4 servings.
Southwestern Butter Baste
In a small saucepan, melt 1/4 cup butter. Add 2 tablespoons chopped cilantro, 1 teaspoon chili powder, 1 teaspoon salt and 1/4 teaspoon ground red pepper. Cook and stir over low heat for about 2 minutes to blend flavors. Stir in 2 tablespoons lime juice; remove from heat. Makes 1/3 cup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Skillet Black Beans with Potatoes and Tortillas
Makes 4-6 servings
Crunchy tortilla chips and a hint of lime along with chiles and garlic make this a crowd-pleaser in early spring or any time. This great recipe was adapted from The Vegetarian Family Cookbook, by Nava Atlas (Broadway Books, 2004).
4 medium-large potatoes
1-1/2 tablespoon light or extra-virgin olive oil
1 medium-large onion, chopped
2 to 3 garlic cloves, minced
1 medium green bell pepper, diced
1 4-ounce can mild diced green chiles
1 16-ounce can diced tomatoes
1 16-ounce can black beans, drained and rinsed
2 teaspoon ground cumin
Juice of 1 lime
6 6-inch corn tortillas cut into short, narrow strips
Microwave the potatoes until done but still firm. When cool enough to handle, peel and cut into 1/2-inch dice. Set aside.
Heat the oil in an extra-large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and sauté until the onion is golden.
Add the chiles, tomatoes, beans, and cumin. Bring to a simmer, then cover and simmer gently for 10 minutes.
Stir in the lime juice, tortillas, and potatoes and cook briefly, just until heated through. Serve at once.

Jane - posted on 08/06/2011

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STEW
ONE RED ONION CHOPPED
ONE CLOVE GARLIC PRESSED
2 COURGETTES THICK CHOPPED
2 CARROTS CHOPPED CHUNKY
3 POTATOES CHOPPED THICKLY
1 QUART TURNIP CHOPPED THICK

THROW ALL IN A PAN OF WATER BRING TO BOIL, SIMMER FOR ONE HOUR
IN A SEPARATE THING PUT 2 SPOONS FLOUR IN A CUP AND ADD WATER
PUT TIS INTO THE STEW, IT WILL THICKEN IT UP
ADD HERBS
KEEP TASTING AND SEASONING FOR FLAVOUR
THE COURGETTES WILLMAKE IT TASTE NICE TOO XXX

Jennifer - posted on 10/01/2010

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Taco Chili

Super easy, super delicious! You can make this in a crock pot or just make it in a large pot and let it simmer all day stirring occasionally. It freezes beautifully as well.



1 lb. or package of boca crumbles

1 package dry ranch mix

1 package taco seasoning

1 onion

1 large can diced tomatoes (15 oz. I think)

1 regular can diced tomatoes

1 can rotel

1 can corn

1 can black beans

1 can red beans

2 cans chili beans

Brown the crumbles with the onion. Place crumbles back in the pot and add in the ranch and taco seasoning (dry). Open all cans and dump them in the pot without draining and simmer. The longer the better but I think at least an hour you should be good.

I like to serve topped with sour cream and shredded cheese with tortilla chips on the side.

(I am soo craving this now!)

Stacy - posted on 10/01/2010

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Mexican Lasagna
1 package 8" tortilla
1 can black beans (rinsed & drained)
1 can nacho cheese sauce
1 jar salsa
Spray round casserole dish with veg. spray. Starting and ending with tortillas, layer ingredients. I.E. totilla, beans, salsa, cheese sauce, tortilla, etc. Save some of the cheese sauce for the top. Spread the cheese on top. Bake at 350 degrees until bubbly. Let stand 5 min. Enjoy

Cheryl - posted on 10/01/2010

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Rachel Ray has awesome recipe se had one last week too put in rachel ray recipe, then look on the side look for rachel ray newest recipes their are several their look at all her pages they are spread out

[deleted account]

I do a stir fry with whatever appropriate veggies you have on hand (zuchinni, carrots, onions, even tomato tossed in). I add in a spoon ful of vegetable bullion (I used the refrigerated kind), then at the end a little Kung Pao sauce for some added flavor. It is super easy and super delicious...even my Asian friends love it.

Leslie - posted on 10/01/2010

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Falefel (not vegan...there is an egg in this recipe but you can probably use an egg substitute. Also the sauce is a yogurt sauce)

1 15oz can of chickpeas/garbanzo beans drained
1 onion chopped
1/2 cup fresh parsley
2 cloves garlic chopped
1 egg or egg substitute
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbsp olive oil
1 cup dry plain bread crumbs
oil for frying
1 6oz container plain yogurt
1/2 cucumber - peeled seeded, and finely chopped (I save time by grating the cucumber)
1 tsp dry dill weed
salt and pepper to taste
1 Tbsp mayonnaise

In a large bowl mash the chickpeas/garbanzo beans unti thick and pasty. Don't use a blender as the consistnecy will be too thin.
In a blender, process onion, parsley and garlic until smooth.
Stir into mashed chickpeas/garbanzos
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice, and baking powder.
Stir into chickpea/garbanzo mixture along with olive oil.
Slowly add bread crumbs until mixture is not sticky, but will hold together. Add more or less bread crumbs as needed.
Form 8 balls and then flatten into patties
Heat 1 inch of oil in a large skillet over medium high heat.
Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumbers, dill, salt, pepper, and mayonnaise.
Chill for at least 30 minutes.

Leslie - posted on 10/01/2010

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Buddha's Delight
3 Tbsp low sodium soy sauce (or the regular stuff)
1 Tbsp dark sesame oil
1 Tbsp rice vinegar
1 tsp sugar
1 14oz package extra firm tofu, drained and cut into 1 inch cubes
5 cups broccoli florets
1 1/2 cups (1/4 inch) diagonally sliced carrots
1/2 cup peeled, chopped broccoli stems
1 1/2 cups sliced green onions (I often use sweet onions instead depending on what I have)
1 Tbsp grated peeled fresh ginger
2 garlic cloves minced
1 cup snow peas trimmed
1 14 oz can baby corn drained
1 8oz can sliced water chesnuts drained
optional - 1 8oz can of bamboo shoots
Kikoman stir fry sauce to taste
Szechuan sauce to taste
Canola oil for cooking
4 cups hot cooked rice

Combine the first 5 ingredients, tossing to coat the tofu, cover and marinate in fridge for 1 hour. Drain in collander over a bowl, reserving marinade.
Cook broccoli florets, carrots, and broccolie stems in boiling water 1 1/2 minutes. Drain. Plunge into ice water. Drain.
Heat canola oil in a wok or large nonstick skillet over medum-high heat.
Add tofu. Stir fry for 5 minutes or until lightly browned on all sides.
Stir in onions, ginger, and garlic.
Stir fry for 30 seconds.
Stir in broccoli mixture, snow peas, corn, water chesnuts, and bamboo shoots.
Stir fry for 1 minute.
Add reserved marinade, Kikoman stir fry sauce, and Szechuan sauce and stir fry for another minute or two.
Serve over rice.

Denise (DeDe) - posted on 09/30/2010

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Burritos made with zuchini, squash, potato, onion and tomato. Saute zuch, squash, onion, set aside. Cook potato and onion until soft and golden brown using olive oil. When potato and onion are finished smash some roma tomato in the potato onion skillet. Add zuch and squash, cumin, chili powder, salt, pepper, and whatever other spices you like. All are to your taste. Simmer for 5-7 minutes. I add jalepenos to my mixture as well. Make into burritos as you normally would. Cheese, sour cream, mixture all lopped into a nice tortilla shell. Yummy. Sounds bad but great flavor.

Betty - posted on 09/29/2010

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I pureed up a few tomatoes, after taking seeds and tops off with a pear that was going soft, a little sugar, and some vanilla extract, salt and pepper. Pureed it n in blender,with about 4 ounces of water. It was delicious after it was chilled and can be eatten as a cold or hot soup, I preferred it cold.

[deleted account]

look at www.moosewoodresturant.com and if you see anything on the menu you are interested in...email me and I'll look the recipe up in my book for you.

[deleted account]

The Moosewod Resturant in Ithaca, NY has a vegetarian cookbook out. It has some really good recipes in it. If I knew what you were looking for, I'd find something for you.

Catherine - posted on 09/28/2010

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Black Bean and Corn Quinoa

Ingredients

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
Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
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,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Jennifer - posted on 09/28/2010

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I have a dessert recipe that is Vegan and my whole fam loves it!
Pumpkin pie spice cake
1cup raisins
1 cup water
1 cup sugar
1/3 cup oil I use canola
1 tsp cinnamon
2 tsp pumpkin pie spice
heat all those to a boil for 3 mins then let cool
2 cups flour
1 cup nuts
1/2 tsp baking powder
Mix those together and set aside until the other mixture is cooled
1 Tbsp water
3/4 tsp bakng soda
DIssolve soda into water

Add the cooked mixture to the flour and mix well. Add the soda water mxture to that and mix well.
Pour into a oiled/floured pan. Not a big one it is a thin cake. Bake for 20 minutes at 350*.

Glaze
1 cup powdered sugar
4 1/2 tsp any liquid you like ( water, juice etc..)
1/2 tsp vanila
Mix until it is smooth. pour over cooled cake and enjoy!!

Ashley - posted on 09/28/2010

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Since we are getting into fall I saw this and figured I would post. It is from my husband's Jeep forum and has gotten rave reviews. I realize it has bacon and chicken items but those can easily be substituted for veggie items. We are cooking tonight for dinner as I have come down with a lovely stomach virus and don't really want anything super solid. Here ya go and hope this helps! P.S. if you go to Taste of Home.com they have a lot of vegetarian recipes.



1 lb bacon(morning star farms makes veggie bacon

5 lbs potatoes (Russet or Idaho Gold)

2 large white onions

5 stalks celery

2 bunchs green onions

5 carrots (or ~10 oz. bag of Julienne carrots)

12 chicken bullion cubes(Knorr Vegetarian Vegetable Bullion)

3 ½ tsp salt

2 tsp fresh ground black pepper

2 spoonfuls minced garlic

3 ½ tsp basil

1 tsp crushed red pepper

5 tsp Franks Red Hot Buffalo Wing Sauce

1 stick butter

1 pint heavy whipping cream



Additional items and substitutes:

Cheese (sharp cheddar, longhorn, parmesan, i.e. cheese with character)

Chives

Sour Cream



Cut the bacon into 1” pieces. Fry the bacon in the stock pot until very crispy. Remove the bacon, and drain grease from stock pot (leave bacon “residue” in the pot). Peel the potatoes and cut into 1” cubes. Larger cubes will result in “chunkier” soup. Cut onions into fairly small chunks. Slice up green onions. Slice celery stalks. Julienne the carrots (if purchased whole). Put all in the pot, cover with water, and bring to a roiling boil.



Add the following: chicken bullion, salt, black pepper, minced garlic, basil, red pepper, and hot sauce.



Stir. Bring the soup to a rolling boil uncovered, then turn it down a bit to just a steady low boil, covered for 1.5-3 hrs. It does not have to be a heavy boil the whole time. Keep an eye on the soup, if it starts getting too thick, add some water right away and reduce it to a simmer. After boiling a few hours, it will thicken nicely. If short on time, the soup can be thickened by adding flour (flavor will not be as full though). Reduce the heat to a simmer.



Stir in the bacon, butter, and whipping cream. Let simmer for ~1/2 hour. Serve with bread/butter, and favorite local brew.



Chicken stock (~4-8 cups stock; water to cover) may be substituted for bullion. Ham or 2 to 3 smoked ham hocks may be substituted for bacon. Up to 2 lbs of bacon has been used. Cheese may be added or used as topping. __________________

Michelle - posted on 09/28/2010

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perhaps a lasagna with cheese ravioli and spinach...or if you care for seafood...scallops florentine is a good option...

Dawn - posted on 09/28/2010

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spinach manacotti, or without. It is kid friendly as well, just take the spinach out if they prefer.. Just long noodles stuffed with Italian cheese, and ricotta topped with marinara sauce.. yummy . my whole family loves it.

Kristin - posted on 09/25/2010

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i have a tasty tofu blog post: check out cuisinedekristin.blogspot.com, type tofu in the search box

Joni - posted on 09/24/2010

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smittenkitchen.com has a lot of terrific vegetarian recipes. e.g. try acorn squash with a chili-lime vinaigrette, or the butternut squash and caramelized onion galette. They are both excellent.

Then there is always spanokopita, mac and cheese-you can add veggies, roasted veggies of all sorts, vegetable gratins. If you need specific recipes,let me know and I will send them along.

Bon appetit!

Toni - posted on 09/23/2010

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Do you like to stuff eggplant or yellow squash with Italian breadcrumbs, onions, bell peppers, and garlic. You boil the veggie and saute the onions, bell pepper, and garlic in Pam. Then add all ingredients along with the breadcrumbs to taste.
Bake at 350 degrees for 25 minutes. Yummy!

Sheila - posted on 09/23/2010

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i'm not vgetarian but do have meatless meals, try a twist on caulifower cheese; add brocoli and anyother favoured veg add cheese sauce sprinckled with almonds and heat untin hot n brown.
roll out oblong of puff pastry leaving a 1/2 inch border all round scatter center with tomatoes, spring onions, peppers, [any cheese] and basil leaves. sprinkle with olive oil cook in moderate oven untin brown

Monica - posted on 09/23/2010

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Zesty Ravioli Skillet (Pampered Chef recipe found in the Quick Vegetarian Main Dishes cookbook)

4 cups loosely packed fresh baby spinach leaves
6 oz. provolone cheese, grated
1 Tbsp. olive oil
1 small jalapeno pepper, seeded and chopped
3 garlic cloves, pressed
2 cans (14.5 oz. each) diced tomatoes with onions, undrained
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1 pkg. (24 oz.) small frozen cheese ravioli
1/3 cup heavy whipping cream

Wash spinach and drain; set aside.
Add oil to 12-inch skillet; heat over medium-high heat 1 - 3 minutes or until shimmering. Add chopped jalepeno and sautee for 1 minute. Add garlic and sautee for 30 seconds.
Add tomatoes, salt and black pepper and cook 2 minutes. Add frozen ravioli; stir to coat. Cook, uncovered, 4 - 5 minutes or until tender. Stir in cream; cook, uncovered, 2 minutes.
Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.
Remove skillet from heat. Top with cheese, cover and let stand until cheese is melted.

Hanan - posted on 09/23/2010

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koshary
This is an Egyptian recipe which is made of black lentils and rice
1 cup of small macaroni
1 cup of black lentil
2 cups of short grain rice
3 medium onions
5 garlic cloves
2 table spoons vinegar
vegetable oil
3 table spoons tomato paste
salt , pepper, chili flacks and cumin
boil the lentils in boiling water till tender then get it out of the water, slice the onions then brown the slices in the oil then take them out and get rid of the excess oil just keep 3 or 4 spoons to cook the rest of the meal in.in the same cook pot put some of the fried onions and two cups of hot water when boil add the lentils and the rice ,salt, pepper and cumin,bring it to a boil then turn down the heat to the minimum and cover,let cook for 20 min.in another cook pot boil the macaroni till it's done.in a small sauce pan cook the diced garlic cloves in a table spoon of oil just to get yellow then add the vinegar ,the tomato paste and 2 cups of hot water and spice the sauce to taste with salt ,pepper ,cumin and chili flakes ,keep it simmering for 5 min.
serve the rice and cover with the macaroni the brown onions and add the tomato sauce as desired.this recipe is for 3 to 4 persons.enjoy

Lauren - posted on 09/22/2010

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Have you ever tried lentil dip? a family favourite that my mum started. yummy! red lentils,2 garlic cloves,pinch of salt and lemon to taste. fry the garlic in a little oil,add a tin of chopped tomatoes,add about 250g of red lentils add water so lentils don't dry out while cooking them then when done add some lemon juice and salt whilst cooking. nice as a dip with carrots or pitta bread.

Michelle - posted on 09/22/2010

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3 bean salad 1 frozen package or fresh or canned of green beans, 1 of waxed beans, 1 kidney beans and a cup of vingar with 2 table spoons of oil extra virgin olive oil is best tasting!! you can also switch it up with other beans too!! you can add more oil if you like do it to your taste you eat this hot or cold depends on you!

Laura - posted on 09/22/2010

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Walnut meat balls
1 cup ground walnuts, 1 1/4 cup grated bread crumbs with 2 tablespoons Romano/Parmesan cheeses, 1/4 teaspoon salt/pepper, 3 eggs, 1/4 teaspoon baking soda, 1/8 baking powder, minced garlic and onions as much as you wish, 2 tablespoons of milk, chopped parsley and celery hearts, about three tablespoons each. .... in a bowl with your ground nuts and seasoned bread crumbs, salt, baking soda&powder salt black pepper, chopped garlic, onions & cheeses..mix well...when mixed add your eggs and milk and mix well together. let soak for a few minutes, then shape into meat balls and fry in whatever oil you choose... I use olive oil. brown on all sides and then drain on paper towels. heat one large can of stewed tomatoes and bring to boil ....when boiling add you fried meat balls...... turn off heat and let set up and soak liquid for several hours or even over night when cooling put into refrigerator. This recipe makes meat balls that are so much like actual meat that people will think they are eating meat. if you have a hard time forming into meat balls you might have to add more moisture, if they are to wet add more bread crumbs. I have been serving this as a main course meat for decades..enjoy!!

Lisa - posted on 09/21/2010

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My Fave has to be "pasta scramble" Take a jar of pesto sauce (or make your own) combine with an egg and scramble then toss with cooked pasta. OM nom nom

> Easy spinach pesto sauce<
1 PkG Baby spinach
1 Bunch basil
1 Bunch chopped Oregano
1/4th cup Parmesan
1/2 cup pine nuts
liberal drizzles of Olive oil
Process in food processor or blender
DONE

Genia - posted on 09/21/2010

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Hearty Black Bean Soup

2 cans black beans, drained and rinsed OR 3 C cooked black beans (that would be 1 C dry)
1 C salsa
16 oz veg broth/stock
2 tbsp. cilantro
2 tsp fresh lime juice

Simmer salsa, beans and broth for 15 minutes. Let cool, then blend half (you can remove it to a blender or food processor or use a stick blender). Warm back to serving temp then add lime juice and cilantro. YUM! Goes great with corn bread. If you want more flavor and a thicker soup add a can of refried beans before blending.

[deleted account]

Here is a recipe for a wonderful vegetarian lasagna (not vegan)

ARTICHOKE SPINACH LASAGNA

* cooking spray
* 9 uncooked lasagna noodles (NOT no boil)
* 1 onion, chopped
* 4 cloves garlic, chopped
* 1 (14.5 ounce) can vegetable broth
* 1 tablespoon chopped fresh rosemary
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
* 1 (28 ounce) jar tomato pasta sauce
* 3 cups shredded mozzarella cheese, divided
* 1 (4 ounce) package herb and garlic feta, crumbled

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Kate - posted on 09/18/2010

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i make this vegetarian enchiladas

corn tortillas

green enchilada sauce

tilamook jalapeno jack cheese (as much as you want you can also use just plain jack)

two cans low sodium black beans

Serrano chillies

onions

rinse your beans and put them in a bowl

chop your onions and chillies and sautee them till soft or desired consistency put in a separate bowl shred cheese once all your fillings are preped you will need two pans one for oil and the other for you enchilada sauce take your tortilla and put it in the hot oil till it is a little crisp on the outside then then transfer it to the enchilada sauce put it on a "rolling plate" and put your fillings in it roll it up and put it in a casserole pan once the pan is full put your remaining sauce and fillings on top and pop it in the oven at 350 till hot and cheese is melted



i hope that made sense let me know if you have any questions

Julie - posted on 09/17/2010

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My Whole Family loves these Enchiladas as does everyone who has had them even non vegetarians!
Nutty Veggie Enchies
2 tablespoons olive oil
2 cups onion, minced
1 1/2 teaspoons ground cumin
2 teaspoon chili powder
1/4 teaspoon cayenne
3 cups tomatoes, chopped
6 cups eggplant, diced (about 1 large one)
salt and black pepper
8 garlic cloves, minced
1 medium green bell pepper, stemmed, seeded, and minced
1 cup slivered almonds, toasted
1 cup jack cheese, grated
12 corn tortillas
Canola oil for frying
Preheat the oven to 350°F. Pour half of the olive oil into a large saucepan set over medium heat. Add half of the onions and a pinch of salt and cook for 5 minutes, until translucent. Add the cumin, chili powder, and cayenne. Stir well, and cook for 5 minutes.
Dump in the tomatoes and 1 cup of water. Turn heat to high and bring to a boil. Reduce heat to a simmer, and cook for 30 minutes. Halfway through cooking add half the garlic, and black pepper to taste. Puree the sauce when done in a blender when it has cooled slightly. Be careful.
While the sauce is cooking, pour the rest of the olive oil into a large skillet or pot over medium heat. Add the rest of the onion and cook for 5 minutes, until translucent. Add the eggplant and a pinch of salt and pepper. Cover and cook for about 10 minutes, stirring occasionally. The eggplant should be soft.
Add the garlic and green bell pepper. Stir well, remove the cover, and cook for 5 to 8 minutes. Turn off the heat, and then add the cheese and almonds. Stir well.
1. Pour enough canola oil into a skillet to cover the bottom. Turn heat to medium high. Fry each tortilla for just a few seconds on each side. You want to cook them until they become leathery, not until they crisp up. honestly no more than 3 seconds a side. Transfer each to a paper towels, and remove as much oil as possible. Repeat with remaining tortillas. 6
Place about 1/4 cup of the filling into each tortilla, and then roll up. Place them seam-side down in a baking sheet. Pour the sauce over. Place in the oven and cook for 10 to 15 minutes, or until warm. Serve.

[deleted account]

VEGAN CROCK POT LASAGNE

1 container soft/silken tofu
1 container firm or extra firm tofu
1/4 cup soy milk
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp fresh basil, chopped
1 tsp salt
2 10oz packages frozen spinach, thawed and drained
4 cups tomato sauce
1 box dry lasagne noodles

In a blender, combine the soft and firm tofu, soy milk, garlic powder, lemon juice, basil and salt. Process until smooth. Add the spinach to this mixture. Place about a cup of the tomato sauce in the bottom of the crock pot. Then place 1/3 of the noodles on top of the sauce, and 1/3 of the tofu/spinach mixture on top of the noodles. Repeat these layers, ending with sauce on top. Cook for 6-8 hours, or until noodles are soft.

Montana - posted on 09/16/2010

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Eggplant parm! Slice up your eglplant and dip them in egg then roll them in italian bread crumbs. Fry them up then layer like a lasagna with spaghetti sauce and cheese.

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