What are some good Vegetarian dished that are easy to make?

Question

My honey is a vegetarian and I don't know what to cook him. He says whatever I have without the meat but I am sick of potatoes and pasta. Please make them simple as I am not the greatest cook

Answer 1

There is a specific part for vegetarians in yahoo answers.

This is my favorite :

Baked Corn

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 ( = 15 g )

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.


Fresh Tomato Zucchini Soup

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

INGREDIENTS:
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.


Lemony Pepper Mushrooms

Ingredients:

vegetable oil spray
8 large fresh mushrooms
1 tablespoon chopped chives
2 tablespoons fresh lemon juice
1 tablespoon veganaise
1 tablespoon olive oil
1 1/2 teaspoons lemon-pepper seasoning

Preheat oven to 400 degrees. Lightly spray a shallow baking pan with vegetable oil spray.
Wipe mushrooms with a clean, damp cloth. Remove stems and set mushroom caps aside. Discard lower half of stems and chop upper half of stems very finely.
In a small bowl, combine chopped stems with remaining ingredients. Stir to mix well.
Stuff mushroom caps with mixture. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes. Serve immediately.

and lots of vegetarian recipe websites :

http://vegetarian.allrecipes.com
http://www.vegfamily.com/vegan-recipes/
http://vegweb.com
http://vegkitchen.com
http://www.vegcooking.com

and some nice yahoo groups like :

http://groups.yahoo.com/group/theferalvegetarian
http://groups.yahoo.com/group/vegetarian_group

Answer 2

Tamale Pie (Original Version, for Updated Version, see below)

salt to taste, about a tbls.
1 tbls ground cumin
1 tbls chili powder
2 tsp garlic powder or fresh garlic
3/4 C. corn meal
2 c. water
1/2 c. chopped onions

1 can whole black beans drained
1 can diced green chiles
4 oz. shredded cheddar cheese
3/4 c. low fat cottage cheese
1 c. chopped spinach
You can use shredded chicken, ground beef, or tofu in place of the beans or with the beans. Nutrition info does not include chicken or beef.
Serves 4
Nutrition info per serving
cal.=298.7, fat=10.1 fiber=6.7

Preheat oven to 350
1. combine corn meal, water, chile powder, salt, garlic and onion in sauce pan. Bring to a boil, reduce heat and simmer stirring frequently untill thick, 2-3 min.
2. press 1/2 of the prepared corn meal into a 9" x 11" baking dish.
3. mix beans and cumin
3. layer the beans, then the rest of the ingredients, reserving some cheese for the top, topping it off with the remaining 1/2 of the corn meal and cheese.
4. bake covered for 45 min, then uncovered for 15 min.
enjoy!

Answer 3

Use morningstar farms meat and eat tacos and hamburgers and now they have veggie fried chicken chunks when you dip them who could tell the difference. All vegetarian and healthy.
Even have soy milk and cheese.
So there really isn't a reason to be deprived. We eat all vegetarian Pizza can't tell from the real thing. So there is more out there now then ever before just know where to look.
Try different grains, brown rice, and other exotic grains .
Never white rice, pasta or potato. to starchy

Answer 4

Here's a pretty easy recipe to try if your honey likes tofu. You can stir fry tofu cubes (about 1") in a wok or heated pan with a little olive oil & fresh garlic & curry powder. Then add some freshly-chopped veggies of your choice - I like to include mushrooms, red onion, red/yellow/orange peppers (for festive color as well as taste), snow peas, broccoli, etc., and cook just until tender (don't overcook). Add some chick peas if you'd like, and some soy or tamari sauce.

Once you've prepared this to your taste & satisfaction, you can add some peanut sauce. This can be easily prepared by mixing some canned pineapple with fresh-ground peanut butter & cracked black pepper - blend until desired consistency. Heat then pour over tofu/veggie stir fry mixture, then serve over brown rice.

I'm not a vegetarian (omnivore here), but I've served this special dish (created by trial & error) at various veggie potlucks & for vegetarian friends - I live in California so I've got to be versatile to accommodate my non-meat-eating circle.

Answer 5

CHICKEN SPINACH SALAD
1 bunch fresh spinach washed and dried, or cheat and get the prewashed ones at the market
1 chicken breast, grilled or boiled, then diced and chilled. (that's for you), Skip the chicken for the honey!
1/4 c dried cranberries
1/4 cup chopped pecans or walnuts or both.
sunflower seeds
feta cheese
a viniagrette dressing

Mix ingredients together and serve chilled. Goes great with a glass of iced tea! Feeds 1-2


MEXICAN CABBAGE SALAD
1 cabbage, finely sliced
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato 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

Feeds 4

Answer 6

One of my favorites, that I think is very easy, is this:

1. Oven roast whole sweet potatoes in the skin (scrub really well).

2. When baked through, split them down the long side, and then split them again to fan them out into quarters on your plate.

3. Top each potato with about a cup of black beans spiced with a good organic salsa, a spoonful of plain yogurt, and some chopped green onions and/or sliced black olives.

They are very good, and very filling.

Answer 7

tofu is the easiest to make.

TOFU ENCHILADA CASSEROLE

From: The Best of L.A. Tofu Festival
Makes 10 – 12 Servings

Ingredients:
1 dozen corn tortillas
1 package (14 oz.) Hinoichi Firm Tofu
1 package Mozzarella soy cheese
1 can (8 oz.) black olives, drained and chopped
1 can (8 oz.) Jalapenos or green chilies, drained & chopped
2 bunches green onions, finely chopped
2 cans (16 oz.) Enchilada Sauce


Directions:
1. Preheat oven to 350 degrees.
2. Sauté both sides of the tortillas for 1 minute in olive oil and arrange ½ of tortillas flat (side by side in a large casserole dish).
3. Proceed to make tofu mixture by combining tofu, soy cheese, olives, green onions, and Jalapenos or green chilies.
4. Pour tofu mixture on top of tortillas; pour 1 can of enchilada sauce evenly on top.
5. Place remaining tortillas on top and pour other can of enchilada sauce to top covering evenly.
6. Bake at 350 degrees for approximately 25 minutes.

OPTIONAL:
Top with sliced avocados, soy sour cream, and more green onions.

Answer 8

you will need:
8 oz. of pre-sliced mushrooms
1 tablesppon ketchup
1 tablespoon soy sauce
1 med onion, diced
1small potato, shredded
thyme (to taste)
1 garlic clove, chopped
and 1 large carrot, shredded
and 2 pkgs of crescent rolls

saute the onion, potato and carrot in your choice of oil (I like about a tblspn of olive oil) for until soft. Add the mushrooms, thyme (about a teaspoon for me), garlic, ketchup and soy sauce, mix and cook for 5 minutes. open up the crescent rolls, and put the mushroom mixture in the center of the crescent roll, mush the edges together, and cook at whatever temp the pkg says until golden brown. YUMMY! Very simple, I have not ruined it yet.

Answer 9

2 large zucchini chopped
4 yellow squash chopped
1 onion (or more if you like cooked onion) chopped
1/2 stick butter
salt and pepper to taste


preheat oven to 350
put all ingredients into a cassereole dish
bake covered for about 45 minutes or until veggies are soft.


you can also go to the grocery and buy meatless crumbles and make tacos just like you would with hamburger or turkey meat

Answer 10

ONe of the easiest things to do is to get Morningstar crumbles. Its replacable pound for pound for ground beef. And tastes pretty good as well. Using this you can make a ton of recipes.

Look up some Indian recipes. Many vegetarians their have been doing the no meat things for hundreds of years. Japanese as well have some great tofu things to eat.

He has to get protein somehow. Either from tofu or beans (especially lentils) is key.