Nutritious Vegetarian recipes? ?

Question

food for lunch and dinner

ive recently become a vegetarian and i don't know what i should eat.

any recommendations?

personal favorites?

Answer 1

QUICK BROCCOLI VEGETARIAN ENTREE  

1 bunch broccoli, cut into sm. flowerettes, trimming woody stock

1 can mushroom soup

6 oz. cooked egg noodles

7 x 9 inch casserole

Pam baking dish. Mix together cooked egg noodles, mushroom soup and raw broccoli. Microwave on high approximately 10 minutes. Glorify this with adding fresh mushrooms and cubed chicken-like white meat, and to make it non-vegetarian, add leftover cooked, chunked chicken.

Answer 2

mix 5lbs of hamburger meat, 3lbs of sirloin, and fry it up then you eat!

Answer 3

For Lunch I can suggest a cold pasta salad,

~Pasta Sald~

Boil some noodles

when thats done drain them & let them cool

Use your favorite dressing Which I like to use ranch

throw in some of your favorite veggies,Stir & done!

______________________________________...

If your the type of vegetarian that still eats Dairy then you can also have & egg salad sandwich for lunch!

~Egg Salad~

boil the eggs when there done peal

add mayo or dressing



then add some seasoning to taste such as salt,pepper,paprika

if you'd like more flavor/texture you can also add onions or celery

______________________________________...

For dinner you can make

~Veggie burgers with home made fries~

You can buy the veggie burgers such as morning star or boca which are very easy to make

then for the fries you peal & cut the potatoes to how ever you like your fries,when thats done just fry them & season with salt & pepper to your liking..

______________________________________...

Another meal you can make for dinner is

~Mac & Cheese bake~

Use your favorite mac & cheese! example:Velveeta

Boil the noodles but as you boil them throw in some veggies,maybe some brocolie or cauliflower..

When thats done mix with the cheese in & then poor into a pan of some sort

sprinkle tons sharp cheddar shredded cheese in it & ontop of it

put it in the oven at 350 & let it bake for 15-20mins or until cheese is melted

There all delicious & fairly easy to make!

Answer 4

Vegetarian is very good for your health.

I found a very good web site.

This is a category about vegetarian.

There are many recipes which are good for your health.

It's here

http://www.huamobi.com/recipes/category/...

I think it will help you

Answer 5

I would say vegetable spring roll!

I made this a few weeks ago.  you can use some tofu or tofu chicken strips (yummy).  finely chopped broccoli, baggage, carrot strips a little bit of ginger one clove of garlic.  Roll vegetables in tofu wraps and either base with olive oil then bake, or fry with a bit of oil on the stove top.  The vegetables are interchangeable.  It takes literally a few minutes to mix veggies, then about 15 minutes in oven.

It tastes great and is super healthy.  

Answer 6

Some recipes:

Sichuan Tofu with Garlic Sauce

1 pound firm or extra-firm tofu

1/4 cup warm vegetable broth

1 tbsp. Shao Hsing wine, or dry sherry

1 tablespoon reduced-sodium soy sauce

1/2 teaspoon freshly ground black pepper (up to one tablespoon)

2 tablespoons rice vinegar

2 tablespoons black rice vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon Shao Hsing wine, or dry sherry

2 tablespoons agave nectar or sugar

1 teaspoon chili garlic paste (up to 2 teaspoons)

1/4 teaspoon sesame oil

6 large cloves garlic, minced (up to 1 head)

2 tablespoons minced fresh ginger

1 bunch green onions

8 fresh water chestnuts

2 tsp. cornstarch dissolved into 2 tsp. water

Cut the tofu widthwise into 1/2-inch slices. Then cut each slice widthwise into 1/2-inch by 1 1/2-inch sticks. Put the pieces in a ziplock bag and add the vegetable broth, 1 tbsp. wine, and 1 tbsp. soy sauce. Let it marinate, turning the bag every few minutes, while you prepare the vegetables and sauce.

In a small bowl or measuring cup, mix together the vinegars, 2 tbsp. soy sauce, 1 tbsp. wine, agave nectar or sugar, chili garlic paste, and sesame oil. Set aside.

Peel and slice the water chestnuts and cut each slice into shreds, about three pieces per slice. Slice the green onions thinly, separating the dark green tops from the light green and white parts.

Spray a large non-stick skillet with oil, and heat it over medium-high heat. Add the light-colored scallion slices, the garlic, and the ginger, and stir-fry for 1-2 minutes. Remove from the skillet and set aside.

Spray the skillet again, and add the tofu and its marinade to the pan, making sure the tofu is in a single layer. When the marinade has evaporated, carefully turn the tofu (which should be light brown on the bottom) and cook the other side until brown. Add the green onion mixture back to the pan and cook, stirring for another minute.

Add the water chestnuts and sauce and bring to a boil. Add cornstarch and water and simmer until thickened and glossy. Remove from heat and garnish with green onion tops.

Makes 4 servings.  Per serving: 167 Calories

http://blog.fatfreevegan.com/2007/11/sic...

Tofu and Vegetable Cacciatore

1 package (14-16 ounces) firm or extra-firm tofu, frozen and thawed (see note)

1 large onion, coarsely chopped

1 bell pepper, coarsely chopped (I used 1/2 red and 1/2 green)

1 carrot, coarsely chopped

3 cups eggplant, coarsely chopped (about 1 small globe or two Japanese eggplants)

3-4 cloves garlic, chopped

1 cup mushrooms, coarsely chopped

1/2 cup white wine (see note)

1 cup vegetable broth (I used fatfree "chicken-style" bouillon)

1 6-ounce can tomato paste

1 14-ounce can diced tomatoes, canned

1 teaspoon salt (or to taste)

1 teaspoon basil

1 1/2 teaspoons oregano

1/2 teaspoon thyme

generous grating of fresh black pepper

Defrost the tofu and squeeze as much liquid as possible out of it. Squeeze it gently so that it doesn't tear. A little liquid left inside will not hurt this dish.  Cut into cubes about 1/2-inch thick.  (Frozen tofu tends to expand when cooked, so err on the side of smallness.)

Spray a large non-stick pot with olive oil and saute the onion until it begins to turn golden. Add the rest of the vegetables, cover, and cook for about 5 more minutes at medium heat, stirring every minute. Add tofu and the white wine, and cook uncovered for about 1 minute.

Combine the broth and the tomato paste and stir until smooth. Add it, the tomatoes, and all remaining ingredients to the pan. Stir well and turn heat very low. Cover and cook, stirring occasionally, for 30 minutes.

Serve over spaghetti squash, pasta, rice, or potatoes.

Makes about 6 servings, each containing 142 Calories.

Notes:

I freeze tofu the quick and easy way. I simply take the unopened box of tofu and put it in the freezer for at least 24 hours. When I'm ready to use it, I either put it in the refrigerator overnight to thaw or thaw it in the microwave. Then I remove it from the water and gently squeeze it between my hands to get out as much water as possible. (You will be amazed how much there is!) This is a great way to use tofu that is about to reach its expiration date; it will stay good in the freezer for months.

The white wine gives this dish a great flavor, but if you don't have any, a light red wine will do. If you don't want to use alcohol, substitute the same amount of vegetable broth.

Finally, you can substitute the frozen tofu with baked or pan-fried tofu if you'd like, but frozen tofu is much easier.

http://blog.fatfreevegan.com/2007/10/tof...

Tomato Soup with Roasted Garlic and Seasonal Herbs

1/2 large onion

1 rib celery

1 14.5-ounce can Muir Glen Fire-Roasted diced tomatoes*

1 14.5-ounce can Muir Glen Fire-Roasted crushed tomatoes*

1 1/2 cups vegetable broth

1 tablespoon oregano

1 teaspoon rosemary

1/8 teaspoon cayenne (or to taste)

4 cloves roasted garlic

1 t