I've just become a vegetarian?

Question

I need some ideas for veggie meals, snacks, ect.. Im trying to avoid tooo much bread.

Thanks a ton. =)

Answer 1

SNACKS:

granola bar

pretzels

celery and peanut butter

carrots and ranch dressing

trail mix

cashews/peanuts/almonds

watermelon

apples with peanut butter

cheese and crackers

BREAKFAST:

coffee cake

blueberry pancakes

french toast

maple apple muffins

breakfast burrito

omelette

LUNCH:

veggie rueben

steamed rice & veggies

ceaser salad

grilled cheese

boca burger

veggie hot dog

DINNER:

spinach lasagna

homemade pizza

eggplant

ravioli

enchilada

Answer 2

Grains will make up the bulk of your diet so look at all the grains. Make sure they are whole and learn to cook with one ingredient components and avoid processed foods. That means you need to learn to cook if you don't know how or don't have a lot of those "old fashion" recipes. If it is a weight issue, sometimes it is what goes with the bread that is as much the problem as the quantity. Get a good book on how and what to eat that is NOT one of these foolish fad books. Send an email if you still can't sort threw it all. In short, look at some of my answers about how to cook rice, and experience all the other grains out there. Good bulk supplied health food stores are good supply sources, but avoid the fad (again) health food stores and those weird chemicals and supplements. Remember, one ingredient foods (flour, salt, apple. spinach) to cook with and eat with time to prepare.

Answer 3

1. Snack is celery with cream cheese in it, with raisins on top

2.Meal is maybe some veggie Lasagna

3. Gl with no meat!=) Hope i helped!=)

Answer 4

meatloaf

2 cups water

1 teaspoon salt

1 cup lentils

1 small onion, diced

1 cup quick-cooking oat

3/4 cup grated cheese (cheddar, swiss, jack or american)

1 egg, beaten

4 1/2 ounces spaghetti sauce or tomato sauce

1 teaspoon garlic powder

1 teaspoon dried basil

1 tablespoon dried parsley

1/2 teaspoon seasoning salt

1/4 teaspoon black pepper

Directions

1Add salt to water and boil in a saucepan.

2Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.

3Remove from fire.

4Drain and partially mash lentils.

5Scrape into mixing bowl and allow to cool slightly.

6Stir in onion, oats and cheese until mixed.

7Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.

8Mix well.

9Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.

10Smooth top with back of spoon.

11Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.

12Cool in pan on rack for about 10 minutes.

13Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Lasagna

1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)

1/2 cup grated carrot

1/2 teaspoon oregano

6 cooked lasagna noodle

1 (16 ounce) container ricotta cheese

1 package frozen chopped spinach, thawed and well drained

2 egg

1 1/2 cups thinly sliced zucchini

1 cup sliced fresh mushroom

3 cups shredded part-skim mozzarella cheese

1/2 cup grated parmesan cheese

Directions

1Mix carrots, oregano, and spaghetti sauce together.

2Mix Ricotta, spinach, and eggs together in separate bowl.

3Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.

4Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.

5Repeat layers with remaining ingredients.

6Bake in 350 degrees oven for about 45 minutes.

taco soup

1 (15 ounce) can black beans

1 (15 ounce) can pinto beans

1 (15 ounce) can navy bean

1 (15 ounce) can black-eyed peas or purple hull peas

1 (15 ounce) can green beans

1 (15 ounce) can corn

1 small onion, chopped

1 (14 ounce) can tomato sauce

1 (10 ounce) can Rotel tomatoes

2 cups water

1 (1 1/4 ounce) package taco seasoning mix

1 (1 ounce) package ranch dressing mix

Suggested condiments of your choice

sour cream

grated cheese

picante sauce or Tabasco sauce

sliced jalapeno

green onion

crushed tortilla chips or Fritos corn chips

Directions

1Drain and rinse first six ingredients in a large colander.

2Put in a crockpot or large pot.

3Add all other ingredients, stirring to mix well.

4Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

pot stickers

1 red onion, sliced

1 tablespoon minced ginger

1 cup sliced shiitake mushrooms

1 cup white cabbage, shredded

1 cup carrot, shredded

1 cup chopped garlic sprouts or chives

1 teaspoon white pepper

1 teaspoon sesame oil

1/4 cup chopped cilantro

1 package wonton skins, also called gyoza

salt

canola oil

Directions

1In a wok or large saute pan, add a little oil and saute onions and ginger.

2Add the mushrooms and stir.

3Add the cabbage, carrots and chives.

4Season.

5When mixture is soft, place in colander to drain.

6Add the sesame oil and cilantro when mixture is cooled.

7Check for seasoning.

8Using the gyoza skins, make half moon dumplings keeping the bottom flat.

9In a hot non-stick pan, coat with oil and place dumplings.

10When bottom gets brown, add 1/4 cup of water and immediately cover.

11This will steam the dumplings.

12Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.

13Serve hot with soy sauce and vinegar for dipping.

chimichangas

1 cup chopped onion

6 garlic clove, minced

1 cup roughly-chopped mushroom (optional)

2 teaspoons olive oil

1 (7 ounce) can chopped green chilies

1 (16 ounce) can vegetarian refried beans

1 1/2 cups of your favorite salsa

2 cups cooked brown rice

1 (16 ounce) can regular black beans

1 (16 ounce) can black soybeans

1 ripe avocado, pitted, peeled, and cubed (optional)

1/2 teaspoon salt, to taste

1-2 teaspoon chili powder, to taste

2 teaspoons powdered cumin

3 tablespoons sour cream (or non-dairy equivalent)

1 1/2 cups grated cheddar cheese or soy cheese

grated cheddar cheese or soy cheese (to garnish)

flour tortillas (large burrito size)

Directions

1Sauté the chopped onion, garlic, and mushrooms (if using) in olive oil until onion is soft.

2Add the chopped chiles, flatten mixture in bottom of pan and sauté, not stirring, until the onions begin to carmelize a little, then remove from heat.

3In a large bowl, mix remaining ingredients except tortillas.

4To put together the chimichangas, place about 3/4 to 1 cup of filling on a tortilla, fold the bottom over the filling, fold the sides in, then carefully fold/flip it over to close; repeat until you have as many chimichangas as you want to bake at one time.

5Place the chimichangas on a cookie sheet, brush each one with 1/2 teaspoon of olive oil, and bake at 400 degrees F for 15 minutes.

6Sprinkle each with grated cheddar, serve with extra sour cream, guacamole, and salsa, and enjoy!

7Makes 8 to 10 large chimichangas, depending on the amount of filling you put in each.

8(Black soybeans are good for those eating lowcarb because they are lower in carbohydrates and high in fiber. Information on black soybeans available at the Eden Foods website.).

9Note: To make these for a picnic or potluck, instead of baking them as I would at home, I make the filling and put it in a container, then bring tortillas and toppings and set them all out so folks can make their own sort of burritos. It's very popular! :).

jambalaya

1/2 cup olive oil

2 cups yellow onion, small dice

1 cup red onion, small dice

1 cup bell pepper, small dice

1 cup celery, small dice

2 cups eggplant, small, diced

1 cup yellow squash, diced

1 cup zucchini, diced

1 tablespoon garlic, minced

2 tablespoons shallot, chopped

3 cups tomato, chopped

salt & freshly ground black pepper, to taste

1/2-1 teaspoon cayenne pepper, to taste

2 teaspoons creole seasoning, to taste

1/2 teaspoon dried thyme

3 bay leaf

4 cups long grain rice

1 cup tomato paste

8 cups vegetable stock

1 cup green onion, chopped

Directions

1Heat the oil in a large heavy pot over medium heat.

2Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.

3Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.

4Add the tomatoes.

5Season with salt, Creole seasoning, and additional cayenne, if desired.

6Add the bay leaves.

7Add the rice and stir for 2 to 3 minutes.

8Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.

9Deglaze with some of the vegetable stock, stir and combine thoroughly.

10Add the tomato paste to the rest of the vegetable stock and stir until well-blended.

11Add the vegetable stock/tomato mixture to vegetables, stir and cover.

12Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.

13Do not stir the jambalaya while it's cooking.

14Remove from heat and let stand for 2-3 minutes.

15Add the green onions and mix thoroughly.

16Garnish with some fresh long chives, and serve with a salad and good beer.

onion and tomato quiche

1-2 tablespoon olive oil

1 large onion, cut in half,then sliced in rings

2 tomato, sliced thinly

4 egg

7/8 cup cream

8 ounces grated gruyere cheese

1/2 teaspoon dried thyme

salt and pepper (Watch salt as cheese can be salty)

1 tablespoon Dijon mustard (grainy, or your favorite)

1 9-inch pie shell

Directions

1Pre-heat oven to 400° F (or 200° C).

2Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.

3Remove from oven and allow to cool.

4This can obviously be done in advance.

5Saute the onion slices in the oil, and cook till they go golden.

6Add the crumbled thyme, salt and pepper.

7In a mixing bowl, whisk together the eggs and the cream.

8Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.

9Next, spread the cheese evenly in the shell.

10Follow by spreading the onions over the cheese.

11They will not make a solid layer; distribute as evenly as possible.

12Pour in the egg/cream mixture.

13Lay the tomato slices on top.

14Salt and pepper again, if desired.

15Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.

16Remove from oven, serve, and enjoy!

Vegetarian Apple Stir-Fry

2 granny smith apples, cored and diced

1 cup sliced carrot

1 cup snow peas

1/3 cup dry roasted salted peanut

2 tablespoons canola oil

1 tablespoon basil

2 cups cooked brown rice (steamed)

soy sauce (optional)

Directions

1Start steaming your brown rice ahead of time.

2Heat canola oil in frying pan on medium heat.

3Add carrots peanuts and basil stirring frequently for 5 minutes.

4Add snow peas and cook for another 5 minutes stirring frequently.

5Add apples and stir.

6Top rice with mixture.

7Add soy sauce if you prefer

Vegetarian Spaghetti Pizza

8 ounces spaghetti, uncooked

2 egg

1/2 cup skim milk

3 cups shredded part-skim mozzarella cheese

8 ounces fresh spinach, cooked and chopped or 1 (10 ounce) package frozen spinach, defrosted and drained well

1/2 teaspoon garlic powder

1 (32 ounce) jar spaghetti sauce, uncooked

Topping

2 cups cooked broccoli floret

1 medium zucchini, sliced  

Answer 5

yummy....I am a vegetarian and some ideas of food I eat are:

Firm tofu (fry it with olive oil from supermarket)

Cucumber, celery and carrot sicks with cheese sticks too

Dips and bread

Vegie burgers (either mash potatoes and vegies, crumb it with flour, egg and bread crumbs and fry it and have a salad on the side...

Boiled eggs (you are vegie not vegan??)

Pasta with bean mix, tomato pasta sauce and cheese

fruit platters

spinach and ricotta slice/fritata

Cabbage/rice rolls

Falafals