I would like some dinner vegetarian recipes that do NOT involve these ingredents?

Question

Garlic, Onions, Tomatoes, Lemons, Oranges, Alcohol, caffeine, cucumbers, anything with acid or mild-hot spices....Remember these recipes can NOT have these ingredients.

I have gastric reflux so my options are limited.

Thanks in advance.

Answer 1

lentil casserole

3 cups vegetable broth

3/4 cup lentils, uncooked

1/2 cup brown rice, uncooked

2-3 medium carrots, chopped

1/2 tsp basil

1/4 tsp oregano

1/4 tsp thyme

salt (optional)

Mix ingredients in a casserole dish. Bake covered for 1½ hours at 300F.

Answer 2

BAKED MUSHROOMS FILLED WITH SPINACH, BRIE AND WALNUTS

Serves 4

Ingredients:

4 field or portabello mushrooms, wiped and stalks removed

45ml/3tbsp olive oil

225g/8oz baby leaf spinach

40g/1 ½ oz walnuts, chopped

100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces

to taste salt and black pepper

to serve mixed salad leaves.

Method:

1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.

2. Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.

3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill and cook until the cheese is bubbling and golden.

4. Serve on a bed of mixed salad leaves.

Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).

this was taken from the vegetariansociety website they have hundreds of lovely meals, I am sure you will find plenty without the ingredients you need to avoid, print them out when you find them and put in a folder for future reference

Use this link http://www.vegsoc.org/cordonvert/recipes...

think it might be easier if you adapt some recipes.

Answer 3

balance of nutrition of vegetarian food should be included protein, starch, carbonhydrates, vitamins, fat, mineral n water.

-Fried mixed vegetable with bean curd: (for 2 persons)

Bean curd                           2 pieces (cut into small cube)

Red Carrot                          1/2 of one (cut into small cube)

Celery                                   2 long pieces (cut into small cube)

can corn                                1 table spoon

green beans                          1 table spoon

green pepper (non-spice)     1/2 no (cut into small cube)

blended egg                           1 no (shred after fried)

Ginger                                      1 slice

Sauce                                       1/2 tea spoon corn flour n

                                                   few drops of  seseam oil

Method:

1. Heat the pan/wok, put one table spoon corn oil, fry bean

    bean curd until it slightly brown

2. Fry blended egg n shred it to similar size as other

    ingredients

3.  Clean the pan/wok, re-heat wok/pan, put one table spoon

    corn oil, put ginger until u can smell the ginger, put carrot,

    celery, green pepper, corn and green beans. Quick stir  n

    put1/4 tea  n put 1 to 2  tbsp water.  Stir it well n dish up

    after 2 mins.

4. Put all ingredients n sauce together stir it well in  

    one minute. Dish up

Answer 4

Go to the Vegetarian Times website and check out thir recipe database.

Answer 5

Wow, you're really limited, how challenging.

Here is a simple, yet unique meal that my family enjoys (I usually have green peppers, lime juice and add crushed red pepper, but of course I will leave those ingredients out for your benefit). Use any pasta noodles you like (I use whole wheat fettuccine), cook according to directions. And for the sauce, mix approx. 1 cup of peanut butter and a couple tablespoons or so of lite soy sauce. Stir until peanut butter is completely melted. Add any veggies that you like...hope this helps!

Answer 6

That's a tough situation, girl!  Well... I think your best bet would be to look for recipes that sound good, and then try to modify them so that they suit your diet.  Here are some ideas I had:

You can make a burrito with rice, beans, cheese (can even get soy cheese if you want, i love Vegan Gormet brand), and whatever veggies you want-- zucchini, carrots, broccoli, cauliflower, even sweet potatoes are all super yummy in burritos.  i've made this before without using any kind of salsa, because the flavors of the veggies after they have all cooked together is delicious, there's just no need.  

You can also do a stir fry with tofu and veggies of your choice, maybe toss in some cabbage or bok choy too and serve with rice.  A nice thai style peanut sauce would go great with that, and low acidity i would imagine.

Here's a recipe for a chickpea broccoli casserole I got from my cookbook "Vegan with a Vengeance".  (It calls for onions, but you can obviously leave them out)

3 (16 oz) cans chickpeas, drained and rinsed

1 large onion, quarters and thinly sliced

3 large carrots, grated (about 2 cups)

1 head broccoli, cut into small florets (about 4 cups)

2 tablespoons thinly sliced chives

1/2 cup bread crumbs (preferably whole wheat)

2 tablespoons olive oil

1 cup vegetable broth

1 teaspoon salt

Preheat oven to 350 degrees F.

In a large bowl mash chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency.  Add the vegetables and mix well.  Add the bread crumbs and mix, then add the oil and mix again.  Finally, add the vegetable broth and salt, and mix one last time.  transfer all ingredients to a 9 x 13-inch glass or ceramic casserole dish.  Press the mixture firmly into the casserole.  Cover with foil, bake for 45 minutes.  Uncover and bake for 15 minutes more.

Serve it hot the day of, but it tastes good cold as well.

Hope this helps!  Good luck!!