Anyone got any good?

Question

recipies for vegetarians...and please don't send me to goveg.com its gross!!

Answer 1

Darlene Blaney has two good cookbooks that I use all the time.  In fact, I just had her "mock tuna" sandwiches for lunch!  If you want to go veg, not vegan, you can use real cheese and chocolate chips and milk where she calls for vegan cheese/soy cheese, soy milk and carob chips.

http://www.lifeline-bhp.com/cookbooks.ht...  

I own Vegetarian for Life and Good Nutrition for life.  My husband will even eat food I cook from these cookbooks.  Nice and simply stuff with ingredients are are actually easy to find!  

You can also go here: www.allrecipes.com and check out their vegetarian section. People rate the recipes and leave suggestions so know what's good before you make it!  

Good luck.  Hope you find some recipes you like.

Answer 2

Try http://www.vegcooking.com/

That is listed on goveg.com and I don't think it looks nasty.  I think if anyone ever sent you to goveg.com they thought you would see that they list recipe sites.

Answer 3

The vegan society is really good resource

http://www.vegansociety.com/html/food/re...

Here are some of my favourite recipes

Creamy Lentil & Tomato Soup Recipe

    

Vegan  Yes

Vegetarian  Yes  

Category  Soup  

Serves  4-6  

Description  A rich warming winter soup  

Time to prepare  15 mins + 1 hours simmering + 5 mins to blend  

Ingredients  1 tablespoon olive oil

1 red or brown onion finely chopped

2 stalks celery, finely chopped

1 medium carrot, finely chopped

1 turnip, cubed into 1cm pieces

1 large clove garlic crushed

1 small red chilli finely chopped (to taste...)

2 x 400gm cans diced tomato

1 x can brown lentils (well rinsed)

1 x Massel "Beef" stock cube dissolved in 2 cups water

1/2 teasp each of paprika, cumin, ground coriander

few shavings of palm sugar (or teaspoon raw sugar)

1/4 cup of coconut cream

Fresh chopped parsley (or dill/basil/whatever)



Instructions  Heat olive oil in large stovetop saucepan

Add first set of ingredients and saute until cooked and fragrant.

Add tomatoes, stock, lentils, spices and sugar.

Simmer for an hour or so.

Blend in batches until smooth and keep aside in a separate bowl until all is done, then transfer back to soup pot.

Stir through coconut cream, add chopped parsley.

Serve with toast.



True Vegetable Soup Recipe

    

Vegan  Yes

Vegetarian  Yes  

Category  Soup  

Serves  4+  

Description  Winter bean vege soup  

Time to prepare  veges: 20 mins; soup: 2hrs  

Ingredients  turnip;onion;carrot;pumpkin;beans;peas;

tomato;silverbeet; olive oil; bay leaves;

pearl barley (soaked o'night) and lima beans (soaked o'night) salt and pepper to taste; vege stock (1 lt min.)  

Instructions  slice all veges into dice (except peas); saute onion in olive oil in large pot; add tomatoes, and then all other veges and pulses (except silverbeet); saute a few minutes; add cracked pepper and salt; add stock; (bring to boil and skim if necessary) and simmer 1-2hours; add silver beet and herbs - eg, marjoram, oregano, basil, parsley to taste. serve with grilled focaccia.  

Hash Browns Recipe

    

Vegan  Yes

Vegetarian  No  

Category  Snacks, Dips & Accompaniments  

Serves  2-4  

Description  Easy to make  

Time to prepare  Around 25-30 minutes  

Ingredients  6-8 good size potatoes

Butter/Cooking oil  

Instructions  Peel and chop the potatoes.

Microwave the potatoes till tender (add some water) in a microwave bowl, on medium, in microwave, till tender.

Drain the water, cool and coarsely mash the potatoes.

Add salt and pepper and blend well gently.

Heat shallow fry pan on stove on medium.

Meanwhile pat portions of the potatoes to a nice round pattie shape on a small square piece of nonstick paper.

Transfer the patties on to the warm pan and fry till golden brown with little butter or cooking oil for about 5-7 minutes.

Turn them over and do the same.

Enjoy the hash browns  

http://www.vegsoc.org.au/recipe_details....

Warm Vegetable Salad with Greek-style Oil & Lemon Dressing

Greek oregano, rigani, is a stronger, sharper version of the familiar Italian herb. The word oregano derives from the Greek, meaning “joy of the mountains”, and was well-known to the ancient Greeks. Today it covers the hills and mountain slopes of Greece, perfuming the air with its flavour. You can find bunches of dried rigani in Continental stores; it is worth seeking out to give an authentic flavour to the traditional latholemono dressing that goes with this very palatable warm vegetable salad — a delicious meal in itself when accompanied by crusty bread.

Preparation & cooking time: about 15 minutes

Serves: 4 - 6 persons

1½ cups yellow button squash cut into wedges or sections

1½ cups sliced green beans

1½ cups cauliflower cut into medium-sized florets

1½ cups broccoli cut into medium-sized florets

1½ cups zucchini cut into wedges

leaves from half bunch silverbeet (Swiss chard), slightly blanched in boiling water and drained

Lightly cook the vegetables in slightly salted water until just tender. Briefly blanch the silverbeet leaves in the water.

Drain the vegetables thoroughly.

Arrange the hot vegetables on a bed of the slightly blanched silverbeet leaves on the platter you wish to serve them.

Pour the dressing on top of the vegetables.

Serve immediately.

Greek-style Oil and Lemon Dressing (Latholemono)

½ cup olive oil

¼ cup lemon juice

1 tablespoon rigani, or 2 tablespoons fresh oregano leaves, chopped

¼ teaspoon yellow asafetida powder

½ teaspoon salt

½ teaspoon freshly-ground black pepper

Combine all the ingredients in a s***w-top jar, seal and shake well or combine in a bowl and whisk.

http://www.kurma.net/recipes/vegan.html

Tempeh Pate

6 oz. multigrain tempeh

4 oz. baby bella mushrooms (or other mushrooms of choice), washed well, and roughly diced

1 cup shallots, diced

2 T. olive oil1 t. garlic, minced

1 t. dried rosemary, crushed a bit with your fingers

2 T. soy sauce

2 T. dry sherry or red wine

1/8 t. freshly ground black pepper

Using your fingers, crumble the tempeh into a small bowl. In a skillet, saute the tempeh, mushrooms, and shallots in the olive oil for 5 minutes. Add the garlic and rosemary, and saute the mixture an additional 2-3 minutes or until the tempeh begins to brown around the edges. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed. Remove the pan from the heat and set aside to cool for 10 minutes. Transfer the mixture to a food processor and blend for 2 minutes or until smooth. Transfer the pate to small dish or crock, cover, and chill for 1-2 hours to allow the flavors to blend. Store covered in the refrigerator for 2-3 days. Serve the pate on a platter with slices of bread or crackers.

Serves 6-8

Quinoa (ancient grain) and Vegetable Patties

2 cups water or vegetable stock

2/3 cup millet, rinsed, and drained

1/3 cup quinoa, rinsed, and drained

1/2 t. salt

1/2 t. dried basil

1/4 t. dried oregano

1/4 t. dried thyme

1/8 t. freshly ground black pepper

1/2 cup raw almonds

1/2 cup raw sunflower seeds

3/4 cup red onion, finely diced

1 T. olive oil, plus additional for oiling cookie sheet

1/2 cup baby bella mushrooms (or other mushrooms of choice), roughly chopped

1/3 cup carrot, finely diced

1/3 cup celery, finely diced

1/3 cup red pepper, destemmed, deseeded, and diced

1 T. garlic, minced1 cup spinach or Swiss chard, triple washed, patted dry, and roughly chopped 3 T. quinoa flour or brown rice flour

2 T. tamari, soy sauce, or Bragg Liquid Aminos

2 T. freshly chopped parsley1 T. balsamic vinegar

1 t. hot pepper sauce

2 T. cornmeal

In a medium saucepan, place the water, and bring to a boil. Add the millet, quinoa, salt, basil, oregano, thyme, and pepper, stir to combine, and return the mixture to a boil. Cover the saucepan, reduce the heat to low, and simmer the grains for 18-20 minutes or until all of the water has been absorbed. Remove the saucepan from the heat and set aside to cool. Meanwhile, in a dry non-stick skillet, place the almonds and sunflower seeds and cook them over medium heat for 3-5 minutes or until lightly toasted and fragrant. Transfer them to a small bowl to cool. In the same skillet, saute the red onion in the olive oil for 3 minutes to soften. Add the mushrooms, carrot, celery, and red pepper, and continue to saute an additional 5 minutes or until the vegetables are crisp tender. Add the garlic and saute an additional 1 minute. Remove the skillet from the heat.

Transfer the slightly-cooled grains to a medium bowl. Finely chop the toasted almonds and sunflower seeds and add them to the cooked grains. Add the sauteed vegetable mixture, along with the remaining ingredients except the cornmeal, and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) a non-stick cookie sheet and set aside. Place the cornmeal on a small plate. Using a 1/2 cup measuring cup, portion the grain-vegetable mixture into 6 patties. Dust the patties on all sides with the cornmeal and place them on the prepared cookie sheet. Bake at 350 degrees for 25-30 minutes or until lightly browned. Serve the patties plain or with your choice of condiments.

Yield: 6 patties

Chocolate chunk, almond and coconut cream tart

Crust:

2 cups whole wheat pastry flour

1/4 cup unbleached cane sugar (or white sugar from sugar beets)

1/2 t. salt

1/4 t. baking powder

1/2 cup safflower oil

Filling:

2 - 12.3 oz. pkgs.

Mori-Nu silken style tofu, extra firm

1/2 cup unbleached cane sugar (or white sugar from sugar beets)

1 T. vanilla

1/2 t. coconut extract

1/4 t. almond extract

1/2 C. toasted coconut,

divided1/2 cup vegan chocolate bar of choice, roughly chopped (or vegan chocolate chips)

1/3 cup raw almonds, roughly chopped

Begin by preparing the crust. In a medium bowl, place the flour, sugar, salt, and baking powder, and stir well to combine. Using a pastry cutter or fork, cut the safflower oil into the dry ingredients to form a crumbly mixture. Transfer the mixture to an 8-inch tart pan with a removable bottom. Using your hands, firmly press the crust mixture to cover the bottom and sides of the tart pan. Place the tart pan on a non-stick cookie sheet and set aside.

To prepare the filling, in a food processor or blender, place the tofu, sugar, vanilla, coconut and almond extract, and process for 2 minutes or until very smooth and creamy. Place 3 T. of the toasted coconut in a small bowl and set aside. Add the remaining toasted coconut, chopped vegan chocolate bar, and almonds, and pulse 2-3 times to combine. Pour the filling mixture into the reserved crust.

Bake the tart pan on the cookie sheet at 350 degrees for 45 minutes. Remove the cookie sheet from the oven, sprinkle the reserved toasted coconut over the top of the filling, and allow the tart to cool for 15-20  

Answer 4

Crusty Italian Bread

5 C warm water

2 envelopes active dry yeast

1/4 C olive oil

5 lbs. flour

5 T salt

Sprinkle yest on warm water, stir to dissolve;  let stand 5 minutes then add olive oil.  in another bowl, mix flour and salt, making a well in the center;  stir yeast mixture and pour into flour well.  Mix well with hands.  turn onto a floured surface and knead until smooth, about 15 minutes.  cover bowl with a clean dish towel and set it in a warm place to rise

When double in size, cut dough into 4 equal pieces.  roll into loaves, place on lightly greased baking sheets sprinkled with corneal.  cover with with a clean dish towel and pt them i a warm place to rise.

When doubled in size, bake loaves in a preheated oven at 425 degrees for 10 minutes;  reduce temperature to 50 degrees and bake 25 minutes more until nicely browned and the loaves sound hollow when tapped on the bottom with your fingers.

Answer 5

http://www.your-vegetarian-kitchen.com/h...

has awesome recipes for Tofu, Tempeh, and an amazing Tofu Carrot Corianer Tofu Quiche! YUM! There are also recipes for Eggless Cakes more than two dozen of them, and a ton of other amazingly delightful   recipes for soups, breads, veggies, cookies muffins frozen desserts and this I promise, these recipes are easy and the food is delicious.

Answer 6

try these links it will help u alot

http://www.recipezaar.com/recipes.php?ca...

http://www.recipezaar.com/recipes.php?ca...

http://www.bbc.co.uk/food/vegetarian_and...

http://chinesefood.about.com/od/vegetari...

http://www.recipelink.com/rcpveg1.html

http://www.simple-vegetarian-recipes.com...

http://www.immuneweb.org/lowcarb/

http://www.theveggietable.com/articles/p...

http://www.protein.com/soyproteinrecipes...

http://vegweb.com/

http://www.veganchef.com/

http://www.fatfreevegan.com/

http://www.veganvillage.co.uk/recipes.ht...

http://allrecipes.com/Recipes/Everyday-C...

http://www.vegan-food.net/

http://www.emilyskinner.com/food/pretend...

http://www.cnn.com/HEALTH/library/NU/002...

http://www.dianagrayministries.net/recip...

http://www.bbc.co.uk/health/healthy_livi...

ENJOY :-)

Answer 7

Hi try these websites, when you find recipes you think you might like, print them out, and then you can write on the recipe how much you liked or disliked it!

http://www.vegsoc.org/cordonvert/recipes...

http://vegetarian.allrecipes.com/default... -

http://www.eighth-day.co.uk/recipes.htm -

http://www.bbc.co.uk/food/vegetarian_and...

http://www.veggie-recipe.com -