I am a new vegetarian, but for humane reasons- I am NOT a calorie counter, know any great tasting recipes???

Answer 1

eggplant parmesan is my favorite too!! I made up this recipe based on a dish at a now-defunct restaurant near me.

2 large or 3 small eggplants (more if you're using japanese or chinese eggplant)

1 jar Ragu chopped tomato & garlic pasta sauce (or other sauce of your choice)

8-12 ounces shredded mozarella cheese (add some parmesan if you wish)

1/2 cup chopped walnuts (magic ingredient!)

olive oil.

peel eggplants and slice them about 1/2 inch thick. fry each slice briefly on both sides with a little olive oil. (As my husband says, eggplant will absorb ANY amount of olive oil, so don't use too much here--it's really just to add a little flavor.

layer slices in a flat baking dish (13x9 is good for this quantity). pour over sauce; sprinkle on walnuts; top with cheese, cover with foil, and bake 20 minutes at 350 degrees.

Yum.

Answer 2

If you're vegan, use any of the McDougall recipes, only use olive oil, so they're not ultra fat-free. The recipes are really good, as is, but you might lose weight. Or try the maintenance recipes. They have written volumes of cookbooks.

I found both of these recipes in "The New McDougall Cookbook."

Savory Baked Polenta

Servings: 6 - 8
Prep time: 5 minutes
Cooking time: 30 minutes
Resting time: 30 minutes (not sure if this is for the polenta, or the cook....)

4 C water
1 C cornmeal
1 T soy sauce (I use Bragg Liquid Aminos - lower in sodium, no gluten)
1 t chili powder
1/4 t ground cumin

Preheat the oven to 400.

Place the water in a medium saucepan and bring to a boil. Reduce heat to low and gradually stir in the cornmeal. Add the remaining ingredients and cook, stirring constantly, until very thick. About 10 minutes.

Pour into a non-stick 8 X 8-inch baking dish and flatten with a spatula. Bake for 20 minutes, or until set. Remove from the oven and let rest for 30 minutes. Remove from the pan and cut into squares. May be refrigerated at this point and reheated later.

To reheat, place in a microwave oven and heat for about 30 seconds on high power for each square. Or brown pieces on a non-stick griddle for about 5 minutes.


Chunky Enchilada Sauce

Servings: makes about 6 cups
Prep time: 15 minutes
Cooking time: 30 minutes

1 onion, chopped
2 cloves garlic, crushed
1/4 C water
1 28oz can crushed tomatoes
1 4oz can chopped green chilies
3 T chili powder
1/2 t ground cumin
1 1/2 C water
1 T soy sauce (I use Bragg Liquid Aminos - lower in sodium, no gluten)
3 T cornstarch

Place the onion, garlic and water in a large saucepan. Cook, stirring, for 5 minutes, until the onion softens slightly. Add the tomatoes, chilies, and the spices. Stir. Cover and cook over low heat for 15 minutes. Add one cup of the water and soy sauce. Mix the cornstarch in the remaining 1/2 cup water (water should be cold to prevent cornstarch from lumping). Add to the sauce while stirring. Cook, stirring, until thickened.

My husband won't eat it this way, so I add all the ingredients except the 1/2 C water and the cornstarch, and put them in the blender. Then I heat them and add the cornstarch. This is a great sauce for enchiladas, and you can make enchiladas out of just about any leftover casserole.

When I use the sauce for enchiladas instead of polenta, I don't even bother heating it. I add everything in the blender. It makes dipping the corn tortillas easier, and it thickens in the oven.

Answer 3

Baked Corn

So delicious, everybody asks for the recipe!

INGREDIENTS:

2 cups whole kernel corn
1/4 cup chopped onion
1/4 cup green bell pepper, chopped
25 g margarine
2 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper
3/4 cup milk
1 egg
1/3 cup cracker crumbs
1 tablespoon butter, melted

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, saute onion and green peppers in the margarine. Using a wooden spoon, stir flour, salt, pepper and milk into the sauteed mixture. Stir corn kernels and egg into the mixture before pouring the entire concoction into an ungreased medium-size casserole dish.
Combine cracker crumbs and melted butter in a small bowl. Pour the mixture over the casserole.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 to 35 minutes.

Answer 4

I find the easiest thing to do is to take the recipes your use to and just use the substitutes at the supermarket or natural food store. Like veggie ground round for your chili, and egg substitute for your cookies and cakes. If you want some new recipes though check out this site below. There also vegetarian restaurants in your area if you just don't feel like cooking.

Answer 5

Morning Star Farms makes a lot of really good meat substitutes. You can use almost any recipe you have and just replace the meat part with the appropriate Morning Star product - the grillers crumbles and meal starters are probably the most flexible.

Answer 6

Try looking up recipes for Indian food. I'm not a vegetarian but everytime I go out for Indian food, I eat a meatless meal. It is good stuff.

Answer 7

1 bag of vege crumbles (found in the frozen department) 1 packet taco seasoning 2 small cans of chopped tomatoes, 2 small cans chili beans, if you want to you could add chopped cooked peppers and onions ,and/or small can of corn , dump into a pot and cook until hot. Top with shredded cheese and sour cream (if you are not strictly vege) and use Fritos Scoops instead of spoons.

Answer 8

i might say you could desire to make the nutrition you consume greater beautiful by gazing what you employ, including spices and herbs, cooking considered one of those numerous issues, if your going to be vegetarian you will decide for variety, even even though it comes at a value, as maximum folk have some nutritional no-no's with some vegetables, i'm a former chef, a variety 2 diabetic, switched from a meat weight loss software to a lacto-ovo veg weight loss software over 8 years in the past, yet i'm going to consume something, I additionally worked in Asian, North united states of america of america and the Caribbean, so I unquestionably have a extensive determination of recipes to decide for from. seem to ethnic ideas, like jap, chinese language, Vietnamese, Thai, Indian and greater, attempt rice and corn pasta, make sauces with considered one of those veg, i exploit TVP, Seitan, Tempeh, Tofu and different soya based products, eco-friendly veg, squashes, lentils and different pulses. i might take a seat and choose what you like what your will consume, if your going to incorporate dairy and egg on your weight loss software and then plan your weekly nutrients from there.

Answer 9

One of my favorites is to cook potatoes with brocolli, onion, and garlic (peeled and cut up of course). If you aren't vegan you add cheese and stir it in until melted. You can also add a white sauce of milk or water thickened with flour (by cooking). It makes the cheese a sauce instead of just cheese.
Another favorite is to mash (cooked, canned, drained )garbanzo beans, add seasoning...preferably yellow curry and garlic. Add just enough flour to thicken it so you can make a patty. You can wait until you're gonna put it in the pan, or make the patty and set in on a plate until you're done. You can probably make several smaller patties with a can of garbanzo beans (chick peas). Peel, chop and cook onions in a frying pan until half done. Put your garbanzo patty on top of the half-fried onions in the frying pan and cook on low to medium low on both sides until golden brown. Serve with the onions and whatever else sounds good. I like a little catsup/ketchup. Treat it like a hamburger. Some people call this felafel. Others a veggie burger.

Answer 10

Yeah, the recipes with meat in them. You are going to have iron deficiency and lack of protein if you do not eat meat. Butchering cattle is perfectly humane, they are bred for those reasons.