Do any of you have good vegetarian recipes?

Question

I am looking for some good recipes for myself and family to enjoy. I am not very good at cooking vegetarian style. If any body does, post an answer. It may also be helpful to others.

Answer 1

vegweb.com

Answer 2

there are a bunch of free recipes on this page

peaceful-organic-planet dot com/recipes.html

happy eating

Answer 3

I don't really do recipes, but I love this soup. I will give you a rough idea, because that's how I roll. It is like french onion soup, only MUCH MORE delicious.

Also, check out Moosewood cookbooks. I have bought some on Amazon for about $.01 + shipping. They have delicious recipes. I stole this one from them.

Make or buy vegetable stock

To make:

collect all your unused vegetable scraps, brown them (just a tiny bit) in a large stock pot.

Add salt, olive oil, pepper, etc.

Some good ones to have are- onions, celery, mushrooms, a tiny bit of turnip, a tiny bit of carrot

Add water to cover + 3 inches, get to a boil and then reduce to simmer for 30 minutes. Strain.

In a small oven safe dish in the toaster oven or oven:

put a entire bulb's worth of garlic cloves in at 425 for 15 minutes (I usually chop of the butt end first to make things easier at the end) Let cool for a few minutes

In a medium pot, put 6 thinly sliced red potatoes (or other small potatoes) on medium high with a splash of olive oil. Reduce and cook about 5 minutes, stirring. Sprinkle a pinch of dried or fresh thyme.

Then put about 3 small onions sliced vertically in thin strips in the pot. It should be at about medium (I use gas, sorry) and you should hear a quiet, not a screaming sizzle. Stir. Reduce if it's browning too quickly. Sprinkle a pinch of paprika on.

At this point, squeeze the garlics out of their skins. In a food processor, put garlic, a ladle full of your veggie broth and 3 tablespoons of miso paste. Blend.

Now, pour the veggie broth into the potato/onion mix. Cook for a few minutes on medium high. Reduce to medium-ish, and add the miso/garlic/veggie broth mix.

Optional: add fresh chopped tomatoes to your bowl as garnish.

The miso paste has protein and as long as you don't boil it, it has some wonderful health benefits (it's fermented). It's a filling soup and not so hearty that it weighs you down.

Answer 4

someone picked this as best answer i gave the other day. it's especially good if you're tired of boca/gardenburgers....

black bean burgers

1/2 onion, diced

1 can black beans

1/2 cup flour

2 slices bread, crumbled

1 tsp garlic powder

1 tsp onion powder

1/2 tsp seasoned salt

salt and pepper to taste

oil for frying

Sautee the onions till soft, about 3-5 minutes.

In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well. Mixture will be thick.

Form bean mixture into patties, approximately ½ inch thick and fry patties in a small amount of oil until slightly firm. Make veggie burgers and enjoy!

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my husband loves this and he's a meat and potatoes guy. even my four year old asks for seconds! I prefer to use a little extra cheese, and i also use combination of colby-jack and pepper jack for a little extra kick.

Cheesy Tortilla Lasagna

1 cup (about 3 medium) Roma Tomatoes

1 cup Zucchini (julienned, about 2 1/4 x 1/4 inch)

1/2 cup Green Onion (finely chopped)

1 (15oz.) can Black Beans (drained and rinsed)

1 (10oz.) can Enchilada Sauce

1 (8oz.) container Southwest-Flavor Sour Cream (see below)

8 (6 inch) Corn Tortillas (halved)

8 oz. (2 cups) Colby-Jack cheese (shredded)

1 TBS. Fresh Cilantro (chopped)

Heat oven to 375F degrees. Spray 13x9 inch glass baking dish with nonstick cooking spray.

In a medium bowl, combine tomatoes, zucchini, onions, and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.

Spoon 2 tablespoons enchilada sauce mixture in the bottom of the baking dish. Arrange 8 tortilla pieces over sauce, overlapping as nessesary. Spoon half of the vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of the remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.

Bake at 375F for 30-35 minutes or until thoroughly heated through. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 5-10 minutes before serving. Sprinkle with cilantro.

*Southwest Sour Cream:

8oz. sour cream blended with 1 Tablespoon of dry taco seasoning mix.

Answer 5

BARLEY SALAD WITH FRESH CORN AND PEAS

Serves: 6 to 8

Barley and fresh corn are a companionable duo in this simple and hearty cold dish.

3/4 cup pearl barley

3 cups cooked fresh corn kernels (scraped from about 3 large ears)

1/2 cup fresh green peas, lightly steamed (or substitute 1/2 cup frozen petit peas, thawed)

1 large celery stalk, diced

4 plum tomatoes, diced

3 to 4 tablespoons minced fresh dill

2 scallions, sliced

Juice of 1/2 to 1 lemon, to taste

3 tablespoons olive oil

Salt and freshly ground pepper to taste

Dark green lettuce leaves

Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 to 45 minutes. Allow the barley to cool to room temperature.

In a large mixing bowl, combine the barley with the remaining ingredients except the lettuce and optional feta cheese. Cover and refrigerate for an hour or so before serving or serve at once. Line each individual serving plate with a few lettuce leaves, then distribute the salad over them. If desired, sprinkle a small amount of feta cheese over the top.