Vegetarian food? Any good recipes?Brands?

Question

Just started out with the vegetarian thing and i really want some good recipes, any ideas? Thank you!

Answer 1

You know what, the secret of any vegetarian dish is all in the seasonings, the different spices, the different sauces, the style of preparing them, all in the matter of one's creativity, no rules to follow, just do the way you feel mixing up vegetables adding them up with all the miracles of food  condiments...I tell you..experimenting menus or recipes for vegetarians is really a great challenge, coz I am one of  you...

Answer 2

i made this just the other night.  it is sooooo simple and delicious.  i bought the whole wheat cheese tortillini (bertolli brand) and cook as directed....in a skillet i used some olive oil (and water when necessary)and cut up red and green bellpepper, yellow and purple onion, mushrooms, and asperagus (i seasoned it with garlic powder, salt, pepper, and jalapenos) and cooked until tender....i then put the tortillini in with the vegetables and added some lowfat butter (or toss with olive oil) and grated parmesean cheese....simmered it for about 10 minutes....i put a little shredded parmesean on top.

i brought the leftovers to my coworkers and they LOVED it!!!!

enjoy.

p.s.  you could also add some shrimp or scallops!!!

Answer 3

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

There are many vegetarian recipe.

I hope it will help you.

Answer 4

French bread goat cheese

Ingredients:

6 slices French bread, sliced about 3/4 inch thick

olive oil

1 clove garlic, diced

1 15.5 ounce can Great Northen or Cannellini beans

4 ounces soft goat cheese

1 tbsp chopped fresh parsley

1 tbsp chopped fresh oregano

3 cups fresh baby spinach

1 12 ounce jar roasted red peppers, drained and sliced

salt and pepper to taste

Preparation:

Brush olive oil on both sides of the bread. Add a little bit of garlic to the top of each piece of bread. Toast the bread in a 400 degree oven for approximately 5 minutes, or until golden brown.

In a medium bowl, mash beans lightly with a fork. Add goat cheese, oregano and parsley; stir until well mixed.

Divide bean mixture among toasted bread slices. Top bean mixture with spinach and roasted peppers.

Answer 5

Zucchini-Mushroom Sandwich Recipe

Ingredients (for 6 sandwiches)

1 large onion, coarsely sliced

1 lb zucchini, sliced lengthwise into thin pieces

1 lb mushrooms, thinly sliced

2 tbsps olive oil

2 tbsps red wine vinegar

6 lettuce leaves

6 slices whole wheat bread

salt and pepper

Preparation

Cover the bottoms of two baking pans with foil. Brush lightly with some of the olive oil.

Put onion and zucchini slices in one baking pan. Arrange nicely. Let them overlap just a little.

Brush onion and zucchini slices with a little more olive oil and sprinkle vinegar over them.

Put the mushroom slices in the other baking pan and brush with the rest of the olive oil.

Bake both of them in a 475º oven for 30 - 40 minutes or until the vegetables turn lightly brown.

Remove from oven.

Mix the roasted vegetables together and season with salt and pepper.

Place a lettuce leaf on each bread slice.

Spread the vegetable mixture on the bread slices.

Answer 6

yummy!

Answer 7

Southern Italian Ratatouille

5 tablespoons extra-virgin olive oil

1 1/2 cups thinly sliced fresh wild or domestic mushrooms

Gray salt

Freshly ground black pepper

1 onion, diced

1 tablespoon plus 1 teaspoon minced garlic

1/2 pound yellow squash, cut into 1/4-inch dice, about 1 1/2 cups

1/4 cup diced red bell pepper, cut into 1/4-inch dice

3 tablespoons finely chopped fresh thyme leaves

1/2 pound zucchini, cut into 1/4-inch dice, about 1 1/2 cups

1/2 cup thinly sliced leek, white part only

3/4 cup peeled, seeded, and chopped vine-ripened tomatoes, about 1/2 pounds

1 cup loosely packed baby spinach, sliced

2 tablespoons coarsely chopped fresh basil leaves

1/4 cup freshly grated Parmesan

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.

In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.

Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.

In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.