Your Best Vegetarian Recipe (Kid friendly)?

Question

Do you have any good recipies? Ones that I don't have to go to a health store.....something I can do from a regular grocery store.

Thank you.........there are too many good ones so I will let others vote. But ALL were yummy ideas thanks!

Answer 1

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

Veggie pizza.

Make up your favorite pizza dough. Cover with pizza sauce and diced veggies, like mushrooms, chopped tomatoes (with the messy seed part taken out so you don't get a soggy pizza), minced garlic, broccoli pieces, eggplant...whatever you can get.

If they're really picky eaters, make it a deep dish pizza in a skillet so there's lots of dough. Use lots of provolone and mozzarella on top of the dough, then the veggies on top of that. Then put a little more cheese (so the veggies are hidden) and cover the whole thing with pizza sauce. Then you've got a Chicago style pizza.



Real Chicago style pizza (the crushed tomatoes are the secret ingredient!)

1 pound (total) mozzarella and provolone
1 28 oz. Cans of plum tomatoes, coarsely crushed
(Progresso Crushed with Puree) DRAIN!!!
1 tsp. Basil
1 tsp. Oregano
1 Tbl. sugar
5 cloves garlic peeled and crushed
1/4 tsp. Salt and pepper
Grated parmesan cheese

Make the tomato filling by combining the DRAINED
tomatoes, basil, oregano, sugar, garlic, salt and
pepper. After the dough has risen in the pan for 20
minutes BRUSH THE EDGES WITH OLIVE OIL, layer 1 pound of provolone and mozzarella cheese all over the bottom of the pie.

Next, add the tomato filling. Now, add any toppings.
Liberally sprinkle with grated Parmesan cheese and
drizzle olive oil on the top.

Bake the pizza in a preheated 475 degree F oven for
35 to 40 minutes or until the top is golden and gooey
and the crust is a light golden brown. Remove from
oven and let the pizzas cool for 20 minutes before
eating.

Answer 3

Try making a tempura batter (rice flour, salt, and club soda). Make it fairly thin. The soda will make it puff up and be crispy. Dip sticks or small pieces of vegetables (carrots, zucchini, asparagus) and deep fry at 360 degrees. Serve with ranch or any other favorite dipping sauce.

Answer 4

Taco salad
one head of iceberg lettuce chopped taco style
4 tomatoes,chopped
sharp cheddar cheese,grated and added as you please
1 can of red kidney beans ,drained
spanish rice from your favorite Mexican resturant or you make it..
French dressing
Crushed taco flavored corn chips.
Toss it all together and enjoy....

Answer 5

not my very own recipe but i lov them it is soya bean drink simple jus blend the beans in a blender do add water a liul bit or it is thick (optional) i got tis from my fav vegi shop

Answer 6

Papa John's Greek Spinach and Rice
[Note: Papa John is my grandfather and not the pizza guy]

1 medium onion, minced
1/2 cup tomato sauce
1 package frozen spinach
1/3 cup Uncle Ben's rice
salt/pepper to taste

Saute onion in a bit of olive oil. When translucent, add tomato sauce, rice, and frozen spinach. Cover with a lid, and cook on low heat. Stir occasionally to break up the spinach. Add a bit of water only if needed. Salt and pepper, if desired. It is done when the rice is.

NOTES : Actually, this works just as well with canned spinach. I know it's meant to be more of a side dish, but I can easily eat this for dinner with nothing else.


Cauliflower Nutmeg
[Note: I know a lot of people don't like cauliflower, but give this one a try. My sister-in-law is BY FAR the pickiest eater when it comes to veggies [she doesn't like anything GREEN], and she loves this dish. She has been known to make it and NOTHING else for dinner.]

2 shallots, diced fine
2 boxes cauliflower, frozen
OR
1 headfresh cauliflower cut into flowerets
1/2 teaspoon whole nutmeg, ground fresh or more to taste
1 teaspoon parsley [optional]
salt and pepper to taste
1 Tablespoon butter

Cook cauliflower until tender in as little water as possible - microwave or however. Then drain. Or if you have a steamer, steam. No need to drain.

In skillet, saute the shallots in butter until translucent and tender. Add the drained califlower, grate the nutmeg on top, sprinkle on the parsley [optional -- we don't use it], toss all and serve.


Roasted Brussel Sprouts

1 1/2 pounds brussel sprouts
3 Tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400°. Cut off ends of sprouts and pull off any yellow leaves. Place on a sheet pan, dribble olive oil over, salt and pepper, then toss all together. Spread out in one layer. Roast 30 to 40 minutes, turning them over half way through. Remove and can resalt if needed.

You can use frozen ones - if so you might want to lower the temp to about 375, so they can cook all the way through. Fresh ones are fine also.

This process removes all the bitterness and heavy cabbage taste. Really makes the sprouts quite delicious.


Here's the receipe that has my two daughters [and all my nephews and niece] begging for more.....broccoli! Yes, broccoli. I kid you not. They will eat this over anything else on their plates, and the adults all love it, too.

Broccoli and Bread Crumbs

1 1/2 pounds broccoli flowerets or 1 pound
3-4 slices of bread, crusts removed
6 Tablespoons butter [could probably use a margarine or butter substitute here]
salt and pepper
1/4 teaspoon allspice, optional
sprinkling grated cheese, optional

Steam broccoli in a steamer. Place bread centers into food processor, and pulse to make bread crumbs Melt butter in a skillet until just beginning to brown. Add bread crumbs and toss around in the butter. Season. Toss broccoli in with the crumbs, add sprinkling of cheese and serve. [Note: We never use the allspice or cheese.]

Roasted Potatoes with Garlic
Makes about 3 cups; total time: 30-45 mins

Heat:
1/4 cup olive oil
4-5 garlic cloves, smashed
1 T. chopped fresh rosemary [or other herb]
Boil:
2 lb. Yukon gold and/or red skinned potatoes, unpeeled, cut into large chunks
Roast/Season With:
Coarse sea salt and fresh ground black pepper

Preheat oven to 450 degrees with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.

Heat oil, garlic and herb on a large baking sheet with sides on stovetop over med-low heat. Do not allow garlic to brown!

Boil potatoes in water for one minute. Transfer to baking sheet on stove with slotted spoon; stir to coat with oil.

Roast pots in oven on lower rack for 20 mins. Carefully toss them with a spatula, then roast another 10 mins or until cooked through, browned and crisp. Season with sea salt and pepper.


Burn Baby Burn! Mushroom Soup

8 tablespoons (1 stick) butter (but I think I cheated and added about 1/2 stick more)
2 cups chopped yellow onion
2 pounds button mushrooms, sliced ( I think I used 4 of the large containers)
1 package portabella mushrooms, dark gills removed, cut into chunks
2 large garlic cloves, minced
8 cups canned low-salt chicken broth
2 cans (26 oz.) Campbell's? Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup
1/4 cup chopped fresh chives
1/4 tsp. dried thyme leaves, crushed
1/2 cup whipping cream
1/4 cup Harvey's Bristol Creme Sherry

Saute first 5 ingredients until softened. Add mushroom soup and broth to pot. Bring to boil. Add chives and thyme. Reduce heat to low, cover and simmer about 2 hours on low. Stir in whipping cream and sherry. Keep on low heat until served. Makes a lot of servings!

Answer 7

Cookies don't have meat in them