any vegetarians out here who have some recipes to drool over?

I am not vegetarian, but I have several friends who are. I love to cook so I do cook vegetarian fairly regularly. Anyway, I have several recipes I would be happy to pass on to you. Are you looking for simple stuff or a variety? vegan or general vegetarian?

i am pleased to try anything at least once, doesn't have to be vegan just no meat / fish in the picture.

thank you!

email me whatever is not too troublesome~

d.

replying to myself just shows what a loser i am but.......

i have decided to share the most simple recipe i know and love:

peas in bechamel (white) sauce on toast:
Bechamel Sauce

5 Tbsp. clarified butter
5 Tbsp. flour
3 cups milk, brought to a boil before using
1 small sprig thyme
pinch of nutmeg
salt and white pepper

1 can sweet peas

melt the butter in a sauce pan and stir in the flour. this makes 'roux'. then slowly add the rest of the ingredients (hold the peas). Once everything starts to thicken, add the peas er whatever. Smother your favourite toasted bread with the white sauce and peas. total comfort food.

my grandmother made this for me when i was little. She is scandinavian but i think this is a british concoction. peas are the only thing i buy canned (when i can get fresh) and it actually works!

Okay, here we go:

Artichoke Pasta

Ingredients
jar of artichoke hearts
clove of garlic, minced (or 1 tsp of minced garlic from a jar)
1 tbsp chopped parsley (preferably fresh)
1 tbsp thyme (preferably fresh)
lemon juice
parmesan cheese (optional)
1 16oz box linguini

Directions
1. Put water for the pasta on to boil. Add pasta when appropriate, though I recommend starting the artichoke mixture a little before you dump the pasta in.
2. Dump the artichokes and their oil into a frying pan and mash down with a fork. Heat over low/medium heat, and add the garlic and herbs when the pan starts to warm up.
3. Cook until heated through (five minutes or so), then mix with hot, freshly-drained pasta until pasta is coated. Sprinkle on some lemon juice and parmesan cheese to taste, and mix some more. Delicious!

i love! artichokes. saved to the desktop!

thanks florida girl.

d.

I'm a vegetarian, and I'm always thinking up new recipes. Here's a really easy one - it doesn't look much but it makes a great meal or a side dish, with a strong nutty flavour and great texture;

Savoury coconut rice

Ingredients (per person for a meal - halve for side dish);
1 1/2 cups rice (whichever variety you prefer - Carmargue Red if you can get it)
1 cup dessicated coconut
1 tablespoon olive oil or sunflower margarine
mixed or black peppercorns in peppermill

1) cook the rice according to instructions

2) 5 minutes before the rice finishes cooking, add the dessicated coconut

3) when the rice is cooked, strain, add the oil/margarine and pepper to taste

4) serve while hot

sounds good!!!

Here's one we had for dinner last night. It's not vegan, but it is oh so tasty. It looks time consuming, but it's not. There is just some waiting time in between. My toddler loves them. I made a double recipe and stuck them in the freezer for easy lunches and last minute dinners. Also you don't have to use arugula. You can use any green you want.

Smoked Cheddar and Lentil Burgers


From Cooking Light


2 1/2  cups water
1  cup dried lentils (I used red lentils, but I think others would work.)
2  bay leaves
1  teaspoon olive oil
1  cup finely chopped onion
1/2  cup finely chopped carrot
1  cup (4 ounces) shredded smoked cheddar cheese
1/2  cup dry breadcrumbs
2  teaspoons chopped fresh thyme
1 1/4  teaspoons salt
3/4  teaspoon garlic powder
3/4  teaspoon paprika
1/2  teaspoon freshly ground black pepper
1/4  teaspoon ground red pepper
3  large egg whites, lightly beaten
Cooking spray
8  teaspoons stone-ground mustard
8  (2-ounce) whole wheat sandwich buns, toasted
8  (1/4-inch-thick) slices tomato
2  cups trimmed arugula

Place first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender; drain. Discard bay leaves. Place lentils in a large bowl; partially mash with a potato masher. Cool slightly.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender. Cool slightly.

Add onion mixture, cheese, and next 8 ingredients (cheese through egg whites) to lentils; stir well to combine. Cover and chill 45 minutes. Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a grill pan coated with cooking spray over medium-high heat. Add half of patties, and cook 5 minutes on each side or until done. Repeat procedure with remaining patties. Spread 1 teaspoon mustard on top half of each bun. Place 1 patty on bottom half of each bun, and top each serving with 1 tomato slice, 1/4 cup arugula, and top half of bun.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 354 (22% from fat); FAT 8.8g (sat  3.5g,  mono 2.4g,  poly 2g); PROTEIN 19.3g;  CARB 50.7g;  FIBER 9.8g;  CHOL 15mg;  IRON 5mg;  SODIUM 893mg;  CALC 226mg; 

fave recipe:

1 - get into car
2 - drive to publix
3 - scan the BOCA case
4 - pay for choice at registar
5 - drive home
6 - unbag item and arrange on microwavable plate
7 - set timer
8 - cook for approx. 2 minutes
9 - enjoy.


i'm a domestic goddess,
zayne

Vegetarian here, too. I've been one for about 14 years although I don't cook.
Thank God for Morningstar Farms! I will be trying to test out some of these recipes.

One other thing...Why is eggplant substituted for so many things in the
vegetarian diet??? I hate eggplant! Yech.

zayne, i may have been a doubting thomas before, but now i KNOW it's true, you really are a kitchen goddess.

there is so much i could learn from you, please, please send more recipes i have a dinner party coming up...

stressed.
d.

*smacks forehead* How could I forget about this one? It isn't vegan, but it's vegetarian and tastes pretty good. Should work well for your party, d.

Easy Generic Tex-Mex Dip

Ingredients
one small-to-medium tub of sour cream
one can of refried beans
one packet of taco seasoning
shredded cheese (cheddar or cheddar-mozzerella blend)
cherry or grape tomatoes

Directions
1. Open up the can of refried beans and spread them on whatever plate or bowl you plan to serve them on. Get an even coat, as this will be layer #1.
2. Mix the taco seasoning in with the sour cream until the whole thing is a light rust color and there are no obvious clumps of seasoning. Spread this on top of your refried beans to make layer #2.
3. Sprinkle on a generous amount of cheese, covering the sour cream mixture. In case you haven't guessed, you're looking at layer #3.
4. Halve cherry or grape tomatoes, and arrange on top of cheese however you see fit. Serve with tortilla chips, Triscuits, or whatever you like.

I got this from a magazine a couple weeks ago but can't remember which one. I've made it for dinner several times, including last night. I cook for 1 so use however much of the ingredients you think you can eat, that's how I add stuff.

olive oil
garlic
shallots
eggplant; 1/4" thick slices or cubes, whatever.
tomato; chopped. canned or fresh, whatever
canned chipotle peppers in adobo sauce; i use 1 myself(one chile, not 1 can), minced up and add a spoonful of the sauce in

pasta; i've used linguini but there's so many darn pasta's i say use whatever pasta you like best.


cook the garlic and shallots in the olive oil for a few minutes, add the eggplant, zuchinni, minced chipotle and chipotle sauce, cook for a few min. more. add tomatoes, simmer for a few, add salt/pepper to taste. drain pasta, add in pan with sauce with like, a TBSP of butter. mix it up, grate some fresh romano over it, eat.

thanks michelle and florida girl from the bottom of my belly!

d

I was really suprised when I liked this soup. The ingredients are not ones I would typically think to put together, but it is really tasty.

Vegetarian West African Soup


From Cooking Light


This hearty one-dish meal is packed with fiber and can be ready in less than an hour.

2/3  cup roasted peanuts
2  teaspoons vegetable oil
2  cups chopped onion
6  cups (1-inch) cubed peeled sweet potato
1  tablespoon ground cumin
1/2  teaspoon black pepper
1/4  teaspoon salt
2  (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
2  (14 1/2-ounce) cans vegetable broth
1  (28-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional)

Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.

Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 7 minutes or until lightly browned. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley, if desired.

Yield: 8 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVING
CALORIES 477 (18% from fat); FAT 9.4g (sat  1.3g,  mono 3.5g,  poly 3.3g); PROTEIN 13g;  CARB 89.7g;  FIBER 13.1g;  CHOL 0.0mg;  IRON 3.2mg;  SODIUM 904mg;  CALC 110mg; 

I also think these are pretty good. They store well too.

Quinoa and Potato Croquettes


From Cooking Light


Serve this meatless main dish with coleslaw. Top with dollops of salsa and sour cream. If you can't find panko, use fresh breadcrumbs instead.

1  (10-ounce) baking potato
2  cups water
1  cup uncooked quinoa, rinsed
1/2  teaspoon salt
4  teaspoons vegetable oil, divided
1/2  cup thinly sliced green onions
1/3  cup chopped fresh cilantro
1  jalapeño pepper, seeded and finely chopped
1  teaspoon ground cumin
1/2  teaspoon dried oregano
1/2  teaspoon freshly ground black pepper
2  garlic cloves, minced
1/2  cup 1% low-fat cottage cheese, drained
3  tablespoons grated extra-sharp cheddar cheese
1  large egg, lightly beaten
1  cup panko (Japanese breadcrumbs)

Pierce potato with a fork; place on paper towels in microwave oven. Microwave at high 5 minutes or until fork pierces potato easily, turning potato after 3 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potato.

Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15 minutes; drain.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions, cilantro, and jalapeño; sauté 1 minute. Add cumin, oregano, black pepper, and garlic; sauté 1 minute. Combine potato, quinoa, onion mixture, cottage cheese, and cheddar cheese in a bowl, stirring well. Let stand 5 minutes; stir in egg.

Shape potato mixture into 10 patties. Carefully dredge each patty in panko. Place on a baking sheet. Cover and chill 10 minutes.

Heat 1 1/2 teaspoons oil in skillet over medium heat. Add 5 patties to pan; cook 2 minutes on each side or until golden brown. Keep warm. Repeat procedure with remaining oil and patties.

Yield: 5 servings (serving size: 2 croquettes)

NUTRITION PER SERVING
CALORIES 346 (23% from fat); FAT 8.9g (sat  1.9g,  mono 1.8g,  poly 3.1g); PROTEIN 13g;  CARB 53.6g;  FIBER 4.1g;  CHOL 48mg;  IRON 3.8mg;  SODIUM 450mg;  CALC 85mg; 

What's quinoa? It sounds exotic ...

I love cocnut milk. That's what got me to try this one.

Thai Summer Squash and Tofu with Fresh Corn


From Cooking Light


This dish is rich and soupy; the basmati rice makes a flavorful base. Fresh corn will add a natural sweetness.

1  teaspoon roasted peanut oil or vegetable oil
1  cup diced yellow squash
1  cup diced zucchini
1  (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
1/2  teaspoon salt, divided
3  cups fresh corn kernels (about 4 ears)
1  cup light coconut milk
3/4  cup (1/2-inch) sliced green onions
1/3  cup water
1  tablespoon chopped fresh basil
1  tablespoon chopped fresh cilantro
1  teaspoon mushroom or low-sodium soy sauce
1/4  teaspoon freshly ground black pepper
1  jalapeno pepper, seeded and chopped
2  cups hot cooked basmati rice
2  tablespoons chopped unsalted cashews, toasted

Heat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.

Yield: 4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and 1 1/2 teaspoons nuts)

NUTRITION PER SERVING
CALORIES 283 (28% from fat); FAT 8.7g (sat  3g,  mono 2.4g,  poly 2.1g); PROTEIN 12.9g;  CARB 43.4g;  FIBER 5.5g;  CHOL 0.0mg;  IRON 3.1mg;  SODIUM 462mg;  CALC 78mg; 

These are great and so easy.

Grilled Stuffed Portobello Mushrooms


From Cooking Light


Since the garlic isn't really cooked, the mushrooms, which work as an appetizer or side, have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

2/3  cup chopped plum tomato
1/4  cup (1 ounce) shredded part-skim mozzarella cheese
1  teaspoon olive oil, divided
1/2  teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
1/8  teaspoon coarsely ground black pepper
1  garlic clove, crushed
4  (5-inch) portobello mushroom caps
2  tablespoons fresh lemon juice
2  teaspoons low-sodium soy sauce
Cooking spray
2  teaspoons minced fresh parsley

Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Yield: 4 servings (serving size: 1 mushroom)

NUTRITION PER SERVING
CALORIES 83 (38% from fat); FAT 3.5g (sat  1g,  mono 1.2g,  poly 0.4g); PROTEIN 5.4g;  CARB 10.1g;  FIBER 2.5g;  CHOL 4mg;  IRON 2.2mg;  SODIUM 123mg;  CALC 60mg; 

I love this sauce. I could practically drink it straight. It is great with everything. You can make as much asparagus as you want and use left over sauce as a bread dip, rice, a potato topper, or for other veggies like green beans or broccoli .

Roasted Asparagus with Balsamic Browned Butter


From Cooking Light


  View Cooking Light Menu

Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.

40  asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4  teaspoon kosher salt
1/8  teaspoon black pepper
2  tablespoons butter
2  teaspoons low-sodium soy sauce
1  teaspoon balsamic vinegar

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.

Yield: 8 servings (serving size: 5 spears)

NUTRITION PER SERVING
CALORIES 45 (60% from fat); FAT 3g (sat  1.8g,  mono 0.9g,  poly 0.2g); PROTEIN 1.9g;  CARB 3.9g;  FIBER 1.7g;  CHOL 8mg;  IRON 0.7mg;  SODIUM 134mg;  CALC 18mg; 

This salad is quite yummy as a side or lunch. It stores well too. Even though it makes a lot, you don't have to have a ton of people to eat it. You can halve the recipe and/or spread out the servings.

Curried Couscous Salad with Dried Cranberries


From Cooking Light


The flavors of this salad meld as it chills. It makes a great portable lunch.

Salad:
1 1/2  cups uncooked couscous (about 1 [10-ounce] box)
1  cup dried cranberries (about 4 ounces)
1  cup frozen green peas, thawed
1/2  teaspoon curry powder
2  cups boiling water
1/4  cup thinly sliced green onions
1/4  cup finely chopped fresh basil
1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Dressing:
1/3  cup fresh lemon juice
1  tablespoon grated orange rind
2  tablespoons water
1 1/2  tablespoons olive oil
1  tablespoon thawed orange juice concentrate
1/2  teaspoon salt
1/4  teaspoon black pepper
4  garlic cloves, crushed

To prepare salad, combine first 4 ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with a fork; cool. Stir in onions, basil, and chickpeas.

To prepare dressing, combine lemon juice and the remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over couscous mixture, and toss well to combine. Cover and chill for 1 hour.

Yield: 8 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 257 (13% from fat); FAT 3.8g (sat  0.5g,  mono 2.1g,  poly 0.7g); PROTEIN 8.7g;  CARB 47.9g;  FIBER 4.1g;  CHOL 0.0mg;  IRON 2.1mg;  SODIUM 243mg;  CALC 31mg; 

I just posted a handfull of recipes. You may notice they are all from Cooking Light (my favorite recipe source). They are all relatively quick/easy, depending on your definition. I can't guarantee they are 15 min or less, but I am confident they are all 1hr or less depending on one's cooking prowess. I have more to add, but I didn't want to overwhelm everyone, or hog the space.

christina! you are amazing! these sound great! i am excited to try them.
thanks for taking the time.

d.

If I have been told correctly, it is a middle-peastern grain that is significantly higher in protein than other grains. It is very similar to couscous in appearance and texture. It is a bit more obscure than many grains, but it has been gaining popularity. I often find it in the bulk food section of my grocery store. I know it is also available at many natural food stores and Trader Joes (mostly a west coast phenomenon).

How is quinoa pronounced?

I am not 100% sure on this, not being a linguist, but I pronounce it like the words key and noah put together. A phonetic spelling might be keenoah

I've heard it pronounced "keen-wahgn".

forgive me, this is off topic but i have to tell you, i love your avatar.
d

I'll be off-topic too and tell you I've been admiring yours since I got here!

Christina, those recipes look faboo! And thanks for the help with quinoa, however you pronounce it.

Analogue,

I'm a "flexitarian" (mostly vegetarian, although I do have meat every now and then) male who cooks everyday and loves it.

We do exist. Keep your eyes open, you'll find one.

there's hope, there's hope, there's hope!
thank you! sob!, sniff, (tears of joy)
d.


day 9

Okay, I haven't tried this one because none of my family or friends are willing to try it, but here's a nifty and creative salad from Nigella Lawson's Forever Summer.

Watermelon, Feta, and Black Olive Salad
Serves 8

"As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your summer table."

Ingredients
1 small red onion
2-4 limes, depending on juiciness
1.5 kg sweet, ripe watermelon
250g feta cheese
bunch of fresh flat-leaf parsley
bunch of mint, chopped
3-4 tablespoons extra virgin olive oil
100g pitted black olives
black pepper

Directions
Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pickness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.

Remove the rind and pips from the watermelon, and cut into approximately 4cm triangular chunks, if that makes sense (maths are not my strong point). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime. Hava Negila! The taste of Tel Aviv Sunshine!

oops

F.G.!

i am completely sold on this, esp. cause i'll eat olives with anything.
the first watermelon i buy is reserved for this~!
d

Phew! Good to know I'm not the only one this thing appeals to!

bump

(b/c i can) : )

im going to revisit these...drooooool

WoW! Thanks for revisiting these! I'm not vegitarian, but I really dig the veg dishes I've had. That watermelon salad sounds so yummy! I think I'll make it this week!

I love this! IT is a carribbean corn and bean salsa but I put it all on a pita and eat it for lunch. I also add more corn and beans at times.

Caribbean Corn/Bean Salsa

1 Can of Black Beans
1 ½ Cup of Frozen Corn (I have been known to use more)
1 Jalapeno chopped fine without the seeds
1 Small Red onion chopped fine
3-4 Red Plum or Roma tomatoes chopped
Handful of fresh chopped cilantro
1 Red Bell Pepper chopped fine
¼ Cup of Olive Oil
The juice of 1 Lime
Cumin to taste
Chili powder to taste (? 1 tbs )
1 Tablespoon of Chipotle seasoning or paste

Mix this all together and serve cold or at room temp. Serve with Tostitos Golden or Lime Tortilla chips. This also goes great with fish or wrapped in a pita as well. I occasionally throw in some capers now and then.



Enjoy!

NICE!!!

::saved to disk::

Just made this tonight - yummy!

Zucchini Quiche

3 C grated zucchini
1/2 C chopped onion
1 C Bisquick
1/2 C Parmesan cheese
1/2 tsp salt
4 eggs
pepper to taste
1/2 tsp dried oregano (or 1 tsp fresh)
1/4 tsp garlic powder (or 1 - 2 cloves pressed)
1/3 C vegetable oil

Combine ingredients. Mix and pour into a vegetable-oil sprayed pie plate. Bake at 350 F degrees for 25 - 30 mins; it will be browned on top when done.

I made a delightful meal of leftovers and stuff from the garden today.

about 1 cup leftover pasta
1 large "ice cube" of previously made pesto
two small packets of parmesan from our moving party pizzas (about 4 TBS)
1/4 avocado chopped
quartered tomato grapes from the yard
chopped basil from the yard
chopped and sauted crookneck yellow squash from the yard with garlic salt and pepper
drizzeled with red wine vinegar

then I ate it on my deck with the world's cutest pup at my feet.

Happy happy margarita.
~m

ps. vegweb.com has awesome weekly recipes for which one can apply.

SWEET!!!! this looks amazing. i've never tried avocado and pasta together....mmmmmmmmmmmmmmm
and thanks for the link.

I forgot to mention that I tried a different version of this salad in early summer (four years later, yeesh!). Just equal parts watermelon and feta, with some mint thrown on and a lime squeezed over the whole thing. Oh, and kosher salt and black pepper. I ate the entirety of my first batch in two days, and it's disappeared quickly at the potlucks I've brought it to.

Looking at the original recipe, and knowing how the ingredients I used melded together, I am skeptical about adding parsley and black olives to the mix.

Too bad my poor little mint plant is languishing now; I'd like to make this again before watermelon's out of season.

hey sweet B!

both versions sound great, actually, but watermelon is scarce already.
making notes for next year.

miss you!

I miss you toooooo, d.! This whole neither of us being able to fly anywhere thing kind of bites.