Does anyone have some wonderful vegetarian recipes from the following cuisines...?

Question

Iranian!, Egyptian!, Ethiopian!, Eritrean!, Thai, Spanish, Brazilian, Italian(of various places!), Indian!(or rather South Asian), Chinese, Japanese, er... many places, and no, I don't eat fish, or any flesh.I was born vegetarian.

Thanks for such quick answers! Should I give the best answer to whoever's recipe I like best after tasting?That would be logical.Sounding good doesn't mean it will be better than another's recipe. Multiple recipes are also oh so welcome!

As for KFC: one word: pukerific!No more dimwit answers like that, please.

Answer 1

Fried Chicken from KFC....try the Original Recipe.

Answer 2

really easy italian vegetable dish

saute sliced zucchini and chopped onion in a pan season salt/pepper to taste,then add 1/2 can of tomato sauce let simmer and add your favorite cheese we like monterey jack on this. Simple takes five minutes or less and is a really good side dish.

Another one I tried is this one... It is really good. Bon apetit!

This filling can also be used for zucchini or tomatoes. Serve with a fresh, summery tomato sauce.


2 red bell peppers, halved lengthwise
2 tablespoons butter
1 bunch scallions, including the firm greens, thinly sliced
2 1/2 to 3 cups kernels from 5 ears of corn
2 tomatoes, peeled, seeded, and diced
1 fresh mozzarella cheese, 4 to 5 ounces, finely diced, or 1 cup grated Cheddar or Monterey jack
2 tablespoons finely sliced basil leaves
2/3 cup fresh bread crumbs
Salt and freshly milled pepper
Paprika

Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.

Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.

Answer 3

African Vegetable stew
1 yam
1small onion
1egg plant
1zuccini
2 15 oz can carushed tomatos[seasoned if available]
1/4 cup peanut butter
Cube/dice the veggies.
Simmer everything`cept the peanut butter in a gig pot.I use a crock pot[lined cause I`m lazy].
Final touch,15-20 mins before serving add the peanut butter,it thickens the sauce and adds flavor.Trust me,I`m a carnivore and I love this.

Answer 4

I have one for Vegetarian Paella.

Prepare packaged Saffron rice OR Spanish rice as directed or make your own from scratch. While that is cooking, saute peppers, onions and garlic. When everything is about done, throw diced tomatoes in with the sauteed veggies and heat through. Fold rice and veggies together and enjoy.

Chinese is easy, just stir fry various veggies with a favorite sauce and chopped garlic. Good items are broccoli, peppers, bean sprouts, water chestnuts, baby corn etc.

Answer 5

MEXICAN COLE SLAW

1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold

Answer 6

Sesame Noodle Salad with Hot Peanuts

12 oz Chinese egg noodles
2 peeled and cut into strips carrots
1/2 cucumber, cubed
4 oz celery root, peeled and cut into strips
6 finely sliced scallions
3/4 cup bean sprouts
1 small green chili, seeded and chopped
2 tbsp sesame seeds
1 cup peanuts

Dressing- Mix 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice wine, 1 tbsp sesame oil.

Preheat oven to 400 degrees F.
Cook noodles as directed and drain. Rinse in cold water.
Mix noodles with all vegetables and toss with dressing.
Divide among 4 salad plates.
Place sesame seeds and foil and place on baking sheet. Place peanuts on baking sheet.
Cook for 5 minutes and then remove sesame seeds.
Cook peanuts for 5 more minutes.
Add to salad as desired.

Answer 7

mushroom parmasian

portebello mushroom top

dip it in buttermilk or soy whatever u like

then dip it in ground up crackers

fry in a pan with sm oil about 4 mins each side

poor ur fav.. maranara sause on top and add sm mottserella cheese and parm. cheese bake for 20 mins at 350 degrees

Answer 8

how about a dark green veggie stir fry wash and chop a head of bok choy, fresh spinache,onions,garlic,tomato,roasted red pepper,a twig each of thyme,rosemary,parsley,and mint stir fry in olive oil add salt and pepper to taste

Answer 9

SINGAPORE NOODLES WITH PEPPERS

¼ cup oyster sauce
1 tbsp oil
1 tbsp curry powder
1 red, yellow and green peppers
1 tbsp corn starch
2 large minced garlic cloves
1 tbsp cold water
1 ½ c chicken stock
¾ whole wheat spaghetti
dash hot pepper sauce

Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir in oyster sauce and curry. Blend cornstarch with water, add to skillet.
Bring to boil stirring for 1-2 min or until thickened. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix with pepper mixture.
Makes 6 servings.


LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles
1 tbsp veg oil
1 ½ tsp crushed garlic
1 c chopped zucchini
1 c onion
1 c diced sweet red pepper
1 c sliced mushrooms
2 c tomato sauce
540 mL (19 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 ½ c 2% cottage cheese
½ c 2% milk
½ c grated Parmesan cheese
8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
Tip: Try other vegetables for a change.
There are numerous cheese substitutes you can get for vegans.


CHILIES RELLENO

8oz. whole canned green chillies
1 lb. grated Monterey Jack cheese
2 eggs
1c sour cream
¼ tsp salt
1/8 tsp pepper

Remove seeds from chillies. Cut pieces flat. Put 1 layer in greased 8x8” pan. Sprinkle with ½ of the cheese.
Spread rest of chillies then the rest of the cheese. Beat eggs until frothy. Add sour cream, salt and pepper. Mix. Pour over chilli layers. Bake uncovered in 350F for 45 min, until set. Serve hot. Serves 6.

Answer 10

Try http://www.ivu.org/recipes/

It has vegan recipes from all over the world.