Does any one have vegetarian recipes?

Question

Does any one have vegetarian recipes?

Answer 1

Mollie Katzen is an amazing vegetarian chef and is a source of inspiration for me. I reference two of her books often; The New Moosewood Cookbook and The New Enchanted Broccoli Forest. Your local library probably has them. I've included two great recipes. The mushroom barley soup is great with sherry and soy sauce - I make it all the time for family and friends. Mushroom soy (Pearl River Bridge dark soy) is veggie friendly and tasty. It's Chinese made, you can find it at a good Asian store.

The enchiladas are really tasty and a nice diversion.

Check her books out!

EGGPLANT-ALMOND ENCHILADAS

1 tablespoon olive oil

1 cup minced onion

6 cups diced eggplant

1 teaspoon salt (possibly more, to taste)

Black pepper to taste

2 tablespoons minced garlic

1 medium-sized bell pepper (any color), minced

1 cup minced almonds, lightly toasted

1 packed cup grated jack cheese

12 corn tortillas

Mexican Red Sauce (recipe follows)

Heat the olive oil in a deep skillet or Dutch oven. Add onion, and sauté for about 5 minutes over medium heat.

Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.

Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.

Remove from heat; stir in almonds and cheese.

Preheat oven to 350°F. Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through.

MEXICAN RED SAUCE

Preparation time: 30 minutes

Yield: About 1 quart

1 to 2 tablespoons olive oil

1 cup minced onion

1 Anaheim or poblano chili, minced

1/2 teaspoon salt (possibly more, to taste)

2 teaspoons ground cumin

1 tablespoon chili powder

3 tablespoons minced garlic

3 cups chopped tomatoes (canned OK)

1 cup water or tomato juice

Black pepper and cayenne to taste (optional)

Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and sauté over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and sauté for about 3 minutes longer.

Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.

NOTE: You can leave the sauce in chunky form, or smooth it out by puréeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!)

MUSHROOM BARLEY SOUP

      Yield: 6 servings



    1/2 c  Uncooked barley

  6 1/2 c  Water

      1 T  Margarine

      1    Medium onion, chopped

      2    Garlic cloves, mince

      1 lb Mushrooms, sliced

    1/2 t  Salt

      3 T  Soy sauce

      3 T  Dry sherry

           Black pepper to taste



  1) Place the barley and 1 1/2 cups of the water in

a large saucepan or a

  Dutch oven.  Bring to a boil, cover, and simmer until

the barley is tender

  (20 to 30 minutes).

  

  2) Meanwhile, melt the margarine in a skillet.  Add

the onions and saute'

  for about 5 minutes over medium heat.  Add garlic,

mushrooms, and salt.

  Cover and cook, stirring occasionally, until everything

is very tender -

  about 10 to 12 minutes.  Stir in soy sauce and sherry.

  

  3) Add the saute' with all its liquid to the cooked

barley, along with the

  remaining 5 cups of water.  Grind in a generous amount

of black pepper,

  and simmer, partially covered, another 20 minutes

over very low heat.

  Taste to correct seasonings, and serve.

  

  Source: _Moosewood Cookbook_, Mollie Katzen (new edition),

p. 28.

  

  Note: use a big skillet; 1 lb of sliced mushrooms

is a BIG pile!



-----

Answer 2

HI.

TRY THESE WEBSITES:

http://vegweb.com/index.php?action=recip...

http://www.vegetariantimes.com/recipes/

>AlwaysOn>RecipeLandinghttp://www.seeveggiesdifferently.com/rec...

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

http://www.vrg.org/recipes/

Answer 3

The Vegetarian Society's Recipe Index:

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

Hundreds of recipes to choose from.

Or try the Vegetarian and Vegan Foundation:

http://www.vegetarian.org.uk/index.htm

Or Chooseveg.com (there's a recipe for vegan banana muffins on this site!):

http://www.chooseveg.com/vegan-recipes.a...

Happy cooking!

Answer 4

This is my favorite Vegetarian dessert. It is rich and creamy.

http://www.ehow.com/how_2325113_vegan-ru...

Answer 5

Vegetable Paella:

Prepare Carolina Saffron Yellow Rice according to directions except use Vegetable stock instead of water.

Meanwhile, saute diced green bell peppers and onions in a little olive oil.

Drain a can of diced tomatoes and set aside.

When rice is done, add peppers, onions and diced tomatoes and stir through.

VARIATION: Feel feel to add your favorite meat replacement