Whats a really nice vegeterian meal?

Question

Whats one thats real easy to make at home

Answer 1

Recipe: Black Bean Zucchini Quesadillas

Black beans, zucchini, and a bit of cheese folded into tortillas - this may be the best quesadilla you've ever tasted.

Yield 4 quesadillas

Time 15 minutes

Tools grater

colander

large bowl

large frying pan(s) or baking sheet



Ingredients 2 pounds zucchini, grated

1½ t salt

30 oz cooked or canned black beans, drained

12 oz Monterey Jack, grated

2 green onions, chopped

1 jalapeño, minced

8 eight-inch flour tortillas

olive oil



Directions Toss zucchini with salt in the colander, and squeeze out excess water.

Combine zucchini with beans, cheese, green onions, and jalapeño.

Brush one side of each tortilla with oil. Place four tortillas oil side down and spread each with one fourth of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.

To Cook

1. Fry: place one quesadilla in a frying pan and cook over medium heat for 3 minutes on each side, until golden.

2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes per side, until golden



Cheese Blintzes

Although I've seen menus with various kinds of fruit blintzes listed, for me cheese blintzes are the only option. The creamy cheese filling complements the warm crêpe so nicely, I can't imagine filling it with anything else.

Yield 8-10 blintzes

Time 30-60 minutes, depending on heating method

Tools spoon

frying pan and spatula OR baking dish



Ingredients 1 batch crêpe batter

2 c cottage cheese, or a mix of cottage and ricotta cheese

several T oil or butter



Directions Prepare the crêpes according to the recipe.

Lay out a crêpe and add filling. You have a couple of options:

Long blintz: Spoon a line of filling along the center of the crêpe, leaving about one inch on either end. Then fold the top and bottom over the filling.

Square blintz: Place filling in a square in the center of the crêpe, then fold in the sides and the top and bottom.

Set aside the blintz and repeat with remaining crêpes/filling.

You also have two heating options: you can either heat the oil or butter in a frying pan and fry the blintzes for a minute or two on each side until golden (it can be tricky to flip long blintzes), or you can oil a baking pan and bake the blintzes for 30 minutes.



Notes Variations: add raisins or other dried fruit, cinnamon, and/or toasted nuts to the cottage cheese.

Serve with sour cream, applesauce, berry sauce, or fresh berries.

Cheese blintzes are ideal for brunch.



Fajitas

Everyone seems to love "build it yourself" meals, and fajitas are a delicous way to do this. Hot fillings and cold toppings are served with tortillas so that you can mix and match your own fajitas.

Yield 8 fajitas

Time 20 minutes

Tools aluminum foil

large sauce pan

several small bowls

plate



Ingredients 8 tortillas

1 T olive oil

1 large or 2 small red onions, chopped or sliced

3 cloves garlic, minced

2 bell peppers, seeded and sliced

1 pound seitan (cut into strips), 4 portobello mushroom caps (sliced), or half of each

2 T soy sauce

1 lime, juiced

1-2 T chili powder

black pepper

Toppings

1 large or several small tomatoes, diced

guacamole

grated cheese (cheddar, monterey jack...)

salsa

sour cream or vegan sour cream



Directions Wrap the tortillas in foil and warm in 200 degree oven.

Heat olive oil over medium-high heat. Add onion and sauté, stirring occasionally, until soft, about 5 minutes. Add garlic and peppers and sauté, stirring frequently, another 5 minutes.

Add seitan and/or mushrooms, pepper, soy sauce, juice from the lime, chili powder, and black pepper, lower heat, and simmer for 5 minutes, stirring frequently.

Place all the toppings in individual bowls and the tortillas on a plate. Keep the filling in the pan to maintain heat and serve immediately.



Notes To make your fajita, place filling in the center of a tortilla, add toppings, and roll or fold up.

Garlic Bread

I eat bread with nearly every meal, especially soup, salad, and pasta (obviously I'm not a low-carb diet fan). Plain French or Italian bread is wonderful, but nice hot garlic bread can be a real treat.

Yield 6 servings

Time 20 minutes

Tools knife

butter knife

aluminum foil



Ingredients loaf of French or Italian bread

several T butter, softened

2-3 cloves garlic, minced

salt (optional)

1-2 T parsley, minced (optional)



Directions Preheat oven to 400.

Cut the bread in half lengthwise. Spread each half with butter, then sprinkle with garlic, salt, and parsley.

Put the halves back together, cover with foil, and bake forf 15-20 minutes, until bread is crispy on the outside and golden brown on the inside.



Notes To make it easier for people to serve themselves, cut the bread before baking. Lay out each half butter-side up. Every 2 inches or so, begin to slice but don't go all the way through - only go about half-way. This will keep each half of the bread in one piece which you can then wrap up and bake, but once cooked it can easily be torn apart.

Rice Salad

This is a very simple but lovely dish. Kids will especially like making their own salad by picking their favorite items.

Yield 6-8 servings

Time ½ hour

Tools large platter

knife



Ingredients 6 large Romaine lettuce leaves

2 c cooked rice

½ c cooked corn kernels

1 c diced or sliced cucumber

1 c diced green/red pepper

1 c grated or diced carrot

1 c mild cheese (e.g., Edam, Monterey Jack) cut into bite-sized cubes (optional)

3 hard-boiled eggs, halved (optional)



Directions Arrange the Romaine on the platter.

Mix the rice and corn and arrange in the center of the platter.

Place half of the cucumber on one side of the platter and the other half directly opposite. Repeat with carrot, peppers, and optional cheese, so that you have colorful, alternating piles of food.

Place the optional egg halves around the rice or wherever you have lettuce showing.

Serve with your favorite dressing.



Veggie Burgers

These vegan burgers, made with lentils, are healthy, low-fat, and delicious.

Yield 8-10 burgers

Time 1 hour

Tools saucepan with lid

wooden spoon

small frying pan

large bowl

blender or food processor

small bowl



Ingredients 1 c dry lentils, well rinsed

2½ c water

½ t salt

1 T olive oil

½ medium onion, diced

1 medium carrot, diced

½ t pepper

1 t soy sauce, optional

¾ c rolled oats, finely ground

¾ c bread crumbs



Directions Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.

Sauté the onion and carrot in oil until soft, about 5 minutes.

Mix the lentils, onions, carrots, pepper, and optional soy sauce in the large bowl, then mix in the ground oats and bread crumbs.

While still warm, form the lentil mixture into patties, which can now be frozen, refrigerated (for up to 5 days), or cooked immediately.

Cooking (2 possibilities):

In a frying pan, heat a bit of oil, place a burger on top, and fry until brown, 1-2 minutes. Repeat on other side and serve.

In a 400º oven, bake the burgers on a greased baking sheet until light brown, about 15 minutes.



Notes You can eat these veggie burgers as you would a hamburger - on a bun or toast, topped with ketchup, mustard

http://www.theveggietable.com/recipes/re...

Answer 2

Some of my ideas:

-Egg plant, couscous and beans.

-Fettucine, mushrooms, basil and red bell peppers.

-bell peppers stuffed with spanish rice, or with goat cheese and beans.

--Cheese fondu with apples, fine breads, vegetables  

Recipes for the following are online at the website listed below:

http://www.bbc.co.uk/food/vegetarian_and...

-Aubergine tikka masala by Simon Rimmer from The Accidental Vegetarian

-Nori maki sushi rolls by Simon Rimmer from The Accidental Vegetarian

-Black bean and aubergine chilli by Simon Rimmer from The Accidental Vegetarian

-Sweet potato and pineapple sandwich by Simon Rimmer from The Accidental Vegetarian

-Spicy beetroot and coconut soup by Simon Rimmer from The Accidental Vegetarian

-Aubergine roll-mops by Simon Rimmer from The Accidental Vegetarian

-Pumpkin enchiladas with mole sauce by Simon Rimmer from The Accidental Vegetarian

-Lancashire cheese sausages with onion gravy by Simon Rimmer from The Accidental Vegetarian

-Jerk-spiced pumpkin pie by Simon Rimmer from The Accidental Vegetarian

-Hazelnut and mushroom parcels by Simon Rimmer from The Accidental Vegetarian

-Chinese mushroom pancakes by Simon Rimmer from The Accidental Vegetarian

-Savoury Paris-Brest by Simon Rimmer from The Accidental Vegetarian

-Filo strudel with port wine sauce by Simon Rimmer from The Accidental Vegetarian

-Lychee and toasted coconut cheesecake by Simon Rimmer from The Accidental Vegetarian

http://blog.vegcooking.com/2008/05/smoke...

-Smoked Portobello and Horseradish Panini

-Spinach-Asparagus Wraps

Answer 3

Amy's Soy Mac-n-cheese, add Soy Knox or Smart Dogs.

Amy's Indian food or Trader Joe's Indian Food (Dal) with rice.

Veat 'Salmon' (pan fry in olive oil, garlic powder and capers or lemon juice) serve with rice and a salad.

Hummus, pita bread and a salad.

Gardenburger Breakfast Bacon - make a BLT add avacado.

Slice tomatoes in rounds, top with Soya Kaas mozzarella cheese, basil, cut up figs (peeled, washed in hot water to bring out the sweetness) sprinkle with a little olive oil and balsamic vinegar. Leave out to room temp until cheese is 'melted' looking.

Stir-fry veggies and rice with Tofu - I use extra firm, wrap in paper towels to soak up the excess water. Cut in slices, fry in a little olive oil, hot pepper sesame oil and soy sauce. Sprinkle with ginger, garlic, curry, whatever you have in the cupboard. Top with sesame seeds. You can also top it with sliced veggie cheese and serve on toasted sourdough with mustard.

Gardenburger Riblets, baked potato, broccoli (w/ lemon, margarine and garlic) and a salad.

Pasta w/ marinara sauce, if you have Boca Itailan Sausages cut them up and add it to the sauce. Serve with garlic bread - spread butter on bread, sprinkle with garlic powder and brown in a pan, butter side down.

Clean portobello mushrooms, cut up, saute in olive oil, garlic and a little soy sauce. Serve with salad.

MorningStar Farms Sausages (not the breakfast ones) are good on homemade pizza - add mushrooms, tomatoes, broccoli, peppers, onions, soy cheese.

Easy Corn Chowder Soup – 1 can each of White Corn, Yellow Corn and Creamed Corn, including the water from the can. Cut up celery add to the pot, add a little rice dream milk.

To vegetarian refried beans add mild green sauce. Add soy cheese if desired. Make Spanish Rice – Far East and/or Rice-a-Roni makes it in a box, just add tomatoes. Serve in a burrito, taco or tostada – add lettuce, tomatoes, soy cheese and avacado to the top.

Quorn turkey roast, with mashed potatoes and a vegetable. Use leftovers on for a 'turkey' sandwich or in soup -

Vegetarian Chicken Noodle Soup

6 cups of pure water

¾ cup Vegetarian Chicken Soup Base

6 organic celery stalks, chopped

1 ½ cups sweet onion

6 carrots, chopped finely

1 package organic noodles (rice, corn or barley)

1 package of Quorn Tenders (or use leftover Quorn Turkey Roast cut up)

Sauté Tenders lightly in olive oil. Heat water, add soup base, stirring gently. Add vegetables, noodles (consider breaking them into 1-2 inch pieces) and Quorn Tenders.

Basil, Tomato and Mozzarella Sandwich

INGREDIENTS

1 (1 pound) loaf Italian bread

6 fresh basil leaves, chopped

2 tomatoes, sliced

4 ounces fresh mozzarella cheese, sliced (Soya Kaas)

1/8 teaspoon red pepper flakes

1/2 cup balsamic vinegar

DIRECTIONS

Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.

In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.