What are some recipes that have no meat, no seafood or no eggs?

Question

What are some recipes that have no meat, no seafood or no eggs?

Answer 1

There's a lot!

Good recipes:

Cheesy Bean and Cheese Enchiladas - http://vegweb.com/index.php?topic=5980.0

General Tao's Tofu -  http://vegweb.com/index.php?topic=8769.0

Cheesy Lasagna - http://vegweb.com/index.php?topic=8013.0

Barbecued Seitan Ribz - http://blog.fatfreevegan.com/2007/05/bar...

The Best Breakfast Scramble Ever! - http://vegweb.com/index.php?topic=14074....

Sweet and Sticky BBQ Skewers - http://vegandad.blogspot.com/search?upda...

Cheezy Lentil TVP Soup - http://veganpeace.blogspot.com/2008/06/l...

More recipes:

http://veganpeace.blogspot.com/2007/08/v...

http://veganpeace.blogspot.com/2007/09/o...

http://veganpeace.blogspot.com/2007/09/v...

Answer 2

veg lasagna. pasta.

Answer 3

Nothing I would eat!

Answer 4

http://vegweb.com/

i use this for almost all my cooking, it should help

Answer 5

Lots of Mediterranean dishes, such as tabouli, are meat, seafood and egg free. Check out some more in a cookbook or online. Yum!

Answer 6

just any type of stir-fry recipe, and if it says to add meat or something, just use tofu instead. ps: i hate veggies

Answer 7

Oven bake risotto

Ingredients (serves 6)

1 tbs olive oil

1 brown onion, coarsely chopped

385g (1 3/4 cups) arborio rice

Large pinch of saffron threads

125ml (1/2 cup) white wine

1.25L (5 cups) chicken stock

30g (1/3 cup) shredded parmesan

20g butter

Method

Preheat oven to 200°C. Heat the oil in a flameproof, ovenproof 3L (12-cup) capacity casserole dish over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft.

Add the rice and saffron and stir to coat. Add the wine and cook, stirring, for 5 minutes or until the wine evaporates. Add the stock and bring to the boil. Cover with a tight-fitting lid. Bake in oven for 30 minutes or until the rice is tender and the liquid is absorbed. Use a fork to separate the grains.

Stir in the parmesan and butter. Set aside, covered, for 10 minutes. Season with salt and pepper to serve.

Macaroni and cheese

Ingredients (serves 2)

Melted margarine, to grease

145g (1 cup) dried macaroni pasta

40g (1/2 cup) grated cheddar

White sauce

375ml (1 1/2 cups) milk

20g (1 tbs) margarine

Salt & freshly ground black pepper

1 tbs cornflour

125ml (1/2 cup) water

Method

Preheat oven to 250°C. Brush a 1-litre (4-cup) ovenproof dish with the melted margarine to lightly grease.

Cook the macaroni in a medium saucepan of salted boiling water following packet directions or until al dente.

Meanwhile, to make sauce, heat milk and margarine in a saucepan over medium heat. Season with salt and pepper. Combine cornflour and water and stir in gradually. Bring to the boil, stirring. Reduce heat to medium-low and simmer, stirring, for 5-7 minutes or until thick.

Drain the macaroni. Add to the white sauce and stir to combine. Transfer to greased dish and sprinkle with cheddar. Cook in preheated oven for 10-15 minutes or until golden. Serve immediately.

Main Course -- Mediterranean Salad

1 head iceberg lettuce, coarsely chopped

2 cucumbers, sliced

1 white onion, thinly sliced

1 15-oz. jar hearts of palm, drained and sliced

2 tomatoes cut into 8 pieces

1 cup Kalamata black olives

Sardines or anchovies are optional

Combine all ingredients on a large platter and serve with Feta cheese dressing. You may also use the stuffed grape leaves on the salad.

Strawberry Pretzel Pie

Crust:

2 cups crushed pretzels

One half cup butter, melted

One quarter cup sugar

Combine ingredients and press into the bottom of a 13 x 9 inch baking pan. Bake for 10 minutes at 350 degrees and allow to cool.

Filling:

1 8-oz. package cream cheese, softened

1 9-oz. carton whipped topping

Two thirds cup sugar

Combine and pour over crust and chill.

Topping:

1 6-oz. package strawberry gelatin

2 cups boiling water

2 cups frozen strawberries, thawed

Dissolve gelatin in boiling water and stir in strawberries. Pour over filling and chill until gelatin sets. Slice and serve.

The Skinny: Use fat free pretzels, your favorite sugar substitute, low fat cream cheese and low fat whipped topping.

SUMMER'S FAVORITE TOMATO SALAD

In cooking, as in life, sometimes the simplest things can be the hardest to get absolutely right. For proof, look no further than one of the most popular appetizers in restaurants everywhere at this time of year: Tomato, Mozzarella, and Basil Salad.

At first glance, that doesn't sound hard to put together: Slice up tomatoes and mozzarella, drizzle with olive oil and balsamic vinegar, season to taste with salt and pepper, garnish with fresh basil, and serve.

But how you select each main ingredient can impact the final results. Make the wrong choices, and you might wonder why everyone raves about the salad. Do it the right way, and everyone you serve it to will say you're the best cook ever.

Let's start with the tomatoes. I only serve this salad during the height of summer, when sun-ripened tomatoes are at their peak of sweet, juicy flavor, reminding you why botanists classify them as a fruit. Look for great tomatoes right now at farmers' markets, where you can often choose from a wide range of heirloom varieties, and many growers will let you sample them before buying. One of the best choices, though, is a meaty summer "beefsteak" tomato, deep red and robustly flavored. Whatever you select, when you get the tomatoes home, leave them on the counter and use them within a day or two, depending on how ripe they are; refrigeration will rob them of their flavor.

Then there's the cheese. The best mozzarella is traditionally made in Italy from the rich milk of water buffalo, though cow's milk mozzarella is also good. Either way, look for fresh mozzarella, available in the deli sections of well-stocked supermarkets and in some Italian delis; you'll recognize the fresh cheese because it's still floating in watery whey. Fresh mozzarella has a milder, creamier flavor and a much more delicate texture than rubbery vacuum-packed mozzarella. Make your salad with fresh mozzarella and it can be sublime; with the other kind, it's likely to be unremarkable.

Fortunately, fresh basil leaves are now widely available in both food stores and farmers' markets. And look for good extra-virgin olive oil, with a fruity flavor and aroma that will enhance the results; and aged balsamic vinegar, with a complex sweet-sour flavor and almost syrupy consistency.

QUICK CHOCOLATE EGGLESS CAKE  

1-1/2 cup flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water

2 tsp vanilla extract

2 tsp vinegar

Preheat oven to 375°F.

Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.

Combine dry ingredients directly in the pan. Mix all the wet ingredients

In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.

Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.

Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.



STRAWBERRY SHAKE  

Looks and taste like an ice cream shake. 1 1/2 c. skim milk 2 tbsp. sugar Dash of ground cinnamon

When using fresh strawberries freeze in plastic bag.

In blender, combine milk, sugar and cinnamon, then gradually add frozen berries. Blend on medium speed until smooth. Serve immediately.



CHICKEN PASTA SALAD  

3 Chicken b*****s

2 cups Rotini or Shell Pasta (cooked, rinsed and cooled)

1/2 Red Pepper

1/2 Green Pepper

8-10 cherry tomatoes (halved)

1/4 cup Feta cheese crumbled (optional)

1/4 Ceasar Salad Dressing (more or less to taste and to coat)

Cook chicken until no longer pink in middle. Chop into small pieces. Chop peppers and add to tomatoes in large bowl. Add chicken, pasta and feta to large bowl. Add Ceasar salad dressing and mix well. Refigerate until needed.

VANILLA ICE CREAM

What you will need:

2 freezer bags (one has to be smaller then the other one)

In the small freezer bag:

2 tablespoons vanilla extract

200 ml (1 cup) of milk

2 tablespoons sugar

50 g (4 tablespoons) pure cream (18% milk also used in coffee)

In the big freezer bag:

25 ice cubes (if big cubes put 15, if small put 25)

5 tablespoons iodized salt (if normal salt, put in 10 tbsp)

Gather all ingredients.

Put the ingredients in each bag as specified. After, close the small bag, sealing well so that there are no leaks, and put it into the big bag.

Mix the contents of the bags well for at least 10-15 minutes. It should be thick and creamy. If so, then remove contents of inner bag and serve.

If the inner bag's contents are still liquid, put some more ice cubes and salt in the outer back and rub the two of the bags together longer.

Chicken Garlic Pizza

Ingredients

1 skinless chicken breast half

2 tablespoons butter or margarine, softened

2 garlic cloves, minced

2 tablespoons chopped green onions

1/2 teaspoon dried basil

1 (10 ounce) can refrigerated pizza dough

2 roma tomatoes, diced

1/2 cup chopped fresh cilantro

1/2 cup ricotta cheese

1/4 cup grated parmesan cheese

Directions

Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.

Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.

Preheat the oven to 350 degrees F (175 degrees C).

Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon.

Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.

Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

Finally, let me add a simple hint about putting the salad together. Many people slice the ingredients and arrange them on a plate or platter before seasoning and dressing them. Instead, sprinkle each slice of tomato with a little salt and pepper before overlapping them with the cheese; that way, every bite will be perfectly seasoned.

Add some grilled sourdough bread, and you have an ideal appetizer or, in larger quantities, a perfect summertime lunch.

TOMATO, MOZZARELLA, AND BASIL SALAD

Serves 4

12 fresh basil leaves

4 medium-sized vine-ripened tomatoes

1/2 pound fresh mozzarella cheese

Sea salt

Freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar

First, cut the basil leaves into a julienne of thin ribbons. To do this, neatly stack several leaves on top of each other at one time. Then, starting at one long edge of the stack of leaves, roll them up tigh

Answer 8

There are TONS of great recipes here with no meat, seafood, nor eggs :

http://www.veganconnection.com/recipes/i...

Some more good sites :

http://www.veganmeat.com/recipie.html

http://www.recipezaar.com/recipes/vegan (over 11,000 recipes)

http://www.fatfreevegan.com/

Hope I helped ;D

Answer 9

My recipes do not have meat, seafood and eggs :)

Have a look, my blog have over 500 recipes with picture to share, http://crystalbyblog.blogspot.com/

It is mostly Asian Recipes and also contained some good convience instant vegetarian/vegan food.

Answer 10

http://www.vegcooking.com/ has a lot of recipes.

Answer 11

stuffed tomatoes

4 tomatoes

2 cups of whole grain rice

1 bell pepper

salt/pepper to taste

1/4 - 1/2 cup parmesean cheese

preparation



cut the tops off of the tomatoes

put them in the oven on 400 degrees for 10 minutes

boil the rice

chop up the bell pepper and add to the rice

mix the rice bell pepper, and cheese in a bowl and transfer to tomatoes.

put the stuffed tomatoes in the oven for 325 degrees for 10 more minutes.

Answer 12

some instant pancake mix that only needs you to add water!!!

Answer 13

its called....some metal!!!!