Vegetarian recipe ideas?

Question

i dont live off of boca burgers and morning star but thats basically all i eat(veggies/fruits) and carbs! and juice

so i was wonering if anyone out there would like to share their favorite "vegg" meal i know theres websites to go to and get recipes but i would like to hear it from ppl who have actually tried them?

>maybe give me an idea to try too!!!!

Answer 1

You should eat vegan. It is much more morally acceptable.

Answer 2

these are my two favorite things to make and eat!

My Favorite Cole Slaw Recipe (and I've tried so many - this one beats them all)

1 cup green cabbage

1 cup purple cabbage

1-2 cloves of garlic minced

juice from 1 lemon

splash of raw vinegar

1/4 cup (or less) olive oil

1 carrot shredded

1 small onion diced

1 tomato diced (optional)

1 tsp ground cumin

1 tbs cumin seeds

pinch of Celtic sea salt

Chop up cabbage, then add remaining ingredients and mix all together.

I got this recipe from Carol Alt in her first book.

BROCCOLI SALAD (by www.goneraw.com)

Ingredients

5 cups broccoli, chopped

1 cup sunflower seeds

½ cup onion, chopped

½ cup raisins, soaked until soft

DRESSING

1 cup cashews

3 tablespoons agave nectar

2 tablespoons raw apple cider vinegar

¼ teaspoon sea salt

¼ cup water

Preparation

Blend the dressing ingredients until smooth. Then pour over the broccoli, onion, sunflower seeds and raisins. Mix well.

Answer 3

I already posted these to another question, but I still love them so here you are -

BBQ Tofu

Marinade extra firm tofu in BBQ sauce for several hours and then cook in a skillet.  Once browned I generally add another tablespoon of BBQ and mix in.  Serve with brown rice and your choice of steamed vegetables.  Also, with the leftovers I will make a tofu burger on a wheat bun (you can add lettuce, tomato, soy cheese, etc. to jazz it up)

Veggie Pizza

Place a tortilla wrap on foil and season w/oregano, garlic & red pepper.  Chop fresh spinach, marinated artichokes, mushrooms – whatever you like on your pizza and then top off with soy or rice cheese.  Broil for 4-6 minutes until the wrap begins to brown at the edges – Careful it’ll burn fast!  

Happy eating!

Answer 4

Tostados

heat vegetarian refried beans in a skillet.

Put some cut up lettuce, tomatoes and some mexican or taco cheese in small bowls.

Make guacamole:

4 avocados (the smaller bumpy ones, slightly depressible)

Cut lengthwise, scoop out insides and save 1 pit.  Put in bowel (except not thepit yet).  Smush with fork until smooth.  Add some cut up tomato (1-1/2 small) and some onion cut very finely to taste, maybe 1/2 a small one.  Add 1 cut  in small pieces green fresh jalapeno pepper including seeds.  You can adjust this to your taste, taking out the seeds makes it less hot.  Roll a lemon hard on the table and then cut alemon in half and squeeze the juice in, no seeds.  Stir all up.  Add salt and pepper to taste and add more tomatoe, onion or pepper if you want. Add the pit you save (it helps keep the guacomole fresh)  Note guacomole does not stay long in the fridge maybe half a day or overnight maybe if airtight.  This  guacomole will make like 8 so cut down recipe depending on how many you will be making so you dont wast the guacamolel  Chill.  

Buy tostado shells. These are like hard taco shells but they are round and flat.  Make sure they are not made with lard.  

Take a shell and spread a layer of heated vegetarian refried beans on the shell.    Not super thick but a nice layer.  Then add some shredded taco cheese.  Zap in the microwave til cheese melts a bit.  Then take out of microwve.  Add shredded lettuce, spread some guacamole over that, then some sour cream, sprinkle shredded taco cheese,   some pieces of cut up tomato.

You eat this like you would a piece of pizza, pick the whole thing up and bite on it.

This so filling and good!

Here is another good one but not my favorite:  It is from America's Test Kitchen so they tested it and its good:

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Skillet Baked Ziti

from the Episode: Easy Skillet Suppers

To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged pre-shredded mozzarella is a real time-saver here. Penne can also be used here.

Serves 4 1 tablespoon olive oil  

6 garlic cloves , minced  

1/4 teaspoon red pepper flakes  

Table salt and ground black pepper  

1 (28-ounce) can crushed tomatoes  

3 cups water  

12 ounces ziti (3 3/4 cups)  

1/2 cup heavy cream  

1/2 cup grated Parmesan cheese  

1/4 cup minced fresh basil leaves  

1 cup shredded mozzarella cheese  

Making the Minutes Count: Measure the water and the pasta before you begin cooking. Prep the Parmesan and basil while the pasta cooks.

1. Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.

2. Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.

3. Add Cheese and Bake: Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.

Answer 5

ASAIN NOODLE SALAD

8 ounces green beans, trimmed and cut into 2 inch pieces

6 ounces soba noodles

6 ounces tofu, cut into 1/2 inch cubes

3 TB fresh lime juice

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

2 scallions, minced

1. In a large pot of boiling salted water, cook 8 ounces trimmed green beans, cut into 2-inch pieces, until crisp-tender, about 4 minutes. Use a slotted spoon to transfer to a colander. In same pot, cook 6 ounces soba noodles according to package instructions; drain well (do not rinse).

2. Meanwhile, cut 6 ounces firm silken tofu into 1/2 inch cubes; drain on paper towels. Place in a bowl. In another bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons soy sauce, and 2 teaspoons toasted sesame oil. Pour half the dressing over tofu; toss gently to coat.

3. In a large bowl, toss remaining dressing with noodles, green beans, and 2 minced scallions. Sprinkle tofu on top. Let cool.