what is your favorite vegetarian food?

Answer 1

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 )

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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 2

Vegetarians.

Answer 3

Cholas. An Indian recipe. So delicious. Garbanzo beans stir fried with dice potato, tomato, onion, cilantro & pinches of spice. Sooo good. Email for recipe or try the web for any variation.

Love my vegetables but I'm not vegetarian :)

Answer 4

This is a really hard question!

I love black bean burgers with guacamole on them.

Pasta with pesto and cherry tomatoes is so good too!

I also loovvee the veggie burrito bowls at Chiptole...

Oh, and Indian food - anything with chickpeas or potatoes...

Now I have to stop, cause I'm starting to get hungry : )

Answer 5

Eggplant lasagna.
1 1/2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce with vegetables
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
PREPARATION:
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes.

Answer 6

Veggie Burger

Answer 7

Tomatoes

Answer 8

Carrots

Answer 9

okra casserole

A kind of Turkish ratatouille. You can increase or decrease the heat as you choose. Almost a meal in itself, with bread and salad, or a great accompaniment to something grilled. The eggplant skin is generally left on, but if you prefer, peel it. Cooking time does not include defrosting (if you have to use frozen okra).
3/4 lb okra or 1 (10 ounce) package frozen okra
1 eggplant, about a pound
2 medium zucchini
2 medium green bell peppers
1 large onion
3 tomatoes
1/4 cup olive oil
2 tablespoons garlic, finely chopped
1/4 teaspoon hot red pepper flakes
1/2 cup parsley, fresh, finely chopped
1 bay leaf, preferably fresh
1/2 teaspoon dried thyme
salt, to taste

6-8 servings Change size or US/metric
Change to: servings US Metric

1 hour 25 minutes 25 mins prep

If using fresh okra, trim away any tough stems.
If frozen okra is used, defrost and drain.
Trim off the ends of the eggplant and cut unpeeled eggplant into one-inch cubes.
Trim the ends of the zucchini and cut into unpeeled zucchini into one-inch cubes.
Using a vegetable peeler, peel away the skin of the bell peppers; halve them and remove cores, veins and seeds.
Cut bell peppers into one-inch pieces.
Peel and dice onion into one-inch pieces.
Peel, core and seed and dice tomatoes into one-inch pieces.
Pre-heat oven to 375°F.
Heat the oil in a large, heavy casserole (stove top/oven ware) and add the onion and eggplant cubes.
Cook, stirring often, about five minutes.
Add zucchini, tomatoes and green pepper and cook, stirring occasionally, about two minutes.
Stir in the garlic, pepper flakes, parsley, bay leaf and tyme.
Add the drained okra and salt to taste.
Place in the oven, uncovered, and bake for about one hour.
Remove bay leaf and serve.

Answer 10

Beans