can anyone tell a new veg receipe?

Answer 1

MMmmm......how about a Veggie salad (Italian style)?

1 bell pepper
1 mild/hot hungarian pepper
1 onion
black olives
1 tomatoe
fresh musrooms
anything else FRESH that you enjoy

Slice the peppers, tomatoes and onions and mix up all together. Then, add Vinegar and Olive Oil..........shake it all up and have with loaf of ITALIAN BREAD!

Perfect for summer......Andrew/FreeBird

Answer 2

Collard Greens

1 bundle of green cut up into bite sized pieces including the stalk
3 large red new potatoes peeled and cubed into 1/2 in pieces
diced ham
garlic
1 medium white onion - diced small
olive oil
salt and pepper

sautee the garlic, ham and onion in the olive oil - just enough to coat everything well. About 3 table spoons - in a large pot

add the potatoes - cook for about 5 minutes

then add the greens - salt and pepper and about 2 cups of water

turn the heat to a medium boil and cook until desired tenderness

Keep a close eye on the water though as to not end up burning the greens if the water evaproated - at the end there should be about a cup of liquid left in the bottom of the pot - add more water if you need to - but I only add it one cup at a time

Hope you like it

Answer 3

Roasted Asparagus and Mushrooms
Submitted by: leo67
Rated: 3 out of 5 by 2 members Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 25 Minutes
Yields: 6 servings
"A delicious and easy sidedish can be made by tossing asparagus and mushrooms together with olive oil and rosemary. I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??"
INGREDIENTS:
1 bunch fresh asparagus,
trimmed
1/2 pound fresh mushrooms,
quartered
2 sprigs fresh rosemary,

minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to
taste
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
2. Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Answer 4

These are the best...like the kind you get in a restaurant


1/2 lb carrots (baby carrots are the best!)
2 tablespoons butter
3 tablespoons brown sugar


Place carrots in a saucepan and pour in just enough water to cover.
Bring to a boil and simmer until carrots are tender (about 10 minutes).
Drain water from pan.
Add butter and brown sugar to the carrots and stir to dissolve.
Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
I like to sprinkle with a little salt when serving.

Answer 5

Being a vegetarian all my life, I have many recipes... My father's a vegan, however my mother and I do eat eggs and dairy. Something that I've made recently is a bean/veggie chilli type thing with a bit of melted cheese. It's fast and easy, Boil the beans of your choice with garlic, a bit of onion & salt and a little tabasco sauce, (hot sauce). Chop little pieces of Carrot or Celery or add peas, whatever veggie you choose, mix this up, put in container and melt the cheese on. This is actually good!

Answer 6

MEXICAN COLE SLAW
1 cabbage, finely sliced
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely 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 7

can of spaghetti sauce of your choice - add a can of mushrooms - and a package of frozen chopped spinach. Use over spaghetti. is GOOOOD!

Answer 8

make lasagna w/ spinach and broccoli instead of meat.

Answer 9

try foodnetwork !

Answer 10

not really. can you tell?