Try these - they're my own, and though we are not vegans, my family loves them!
Tomato Basil Salad (for 4):
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
1 ball of bonconcinni cheese
salt
Fresh ground black pepper
Chopped Cilantro as garnish
In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.
Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.
Whisk dressing again and pour as desired over salad. Add chopped cilantro on top
Lovely, and healthy - enjoy!
Chick Pea Salad
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
In a glass bowl, mix:
Salad Dressing
1 can drained chick peas (garbonzo beans)
1/3 can drained red kidney beans
1/3 can sliced green beans
1 chopped roma or plum tomato
1/2 chopped onion
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro
GNOCCHI WITH TOMATO, BASIL, AND OLIVES
2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or Cerignola or other large green olives
1 1/2 cups tomato sauce
6 quarts salted water
1 recipe Gnocchi
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried, and shredded
Salt and freshly ground black pepper
In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and
bring to a simmer. Remove from the heat and set aside.
Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions.
Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Check the seasoning, transfer the gnocchi to a platter, and serve immediately.
Arabiata Sauce
1/4 cup olive oil
4 dried red peppers
2 garlic cloves, chopped
1 pound fresh plum tomatoes
2 branches fresh oregano
1 pound penne rigati
Heat oil in medium size skillet.
When warm, toss in the red peppers. Cook for 5 minutes over medium heat.
Chop garlic, but do not mince. Add to peppers. If oil sizzles, turn off heat. Garlic should not burn. Cook over low heat for 5 minutes.
Cut tomatoes in half. Flick out seeds and chop roughly. Add to skillet with oregano branches. Continue to cook over low heat until pasta is finished.
Turn on water to boil for pasta. When boiling, put in penne. Cook for 8 - 10 minutes, or until al dente. Drain and put in serving bowl. Pour sauce over pasta immediately.
Italian Fried Tomatoes – end of season
1/2 cup flour
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
salt and pepper
2 medium firm tomatoes, sliced 1/2 inch thick
vegetable oil
chopped green peppers (optional)
1 cup shredded mozzarella cheese
In a bowl, combine flour, basil, oregano, salt and pepper.
Dip tomatoes in flour mixture.
In a frypan, fry tomatoes in oil, a few at a time, until golden on both sides.
Sprinkle with chopped green pepper if desired.
Top with cheese, broil in oven for a few minutes.
until cheese is melted.
Stuffed Tomatoes
1/2 cup bread crumbs
3 Tablespoons chopped parsley
3 Tablespoons chopped mint & basil mix
2 Tablespoons chopped chives
1 teaspoon tarragon
1 teaspoon pepper
1 small onion, finely chopped
4 medium size, ripe tomatoes
4 ounces
margarine
Combine bread crumbs with parsley, mint and basil mix, chives, tarragon, and pepper. Mix onion, seasoned bread crumbs, and melted margarine. Cut tomatoes in half (horizontally) and seed them. Fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees. Starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.
Okra
Okra (bhindi) 1/2 kg
Tomatoes 3 (medium)
Onions 2 (large)
Green chillies 3
Cinnamon 1 piece
Cloves 3
Bay leaf 1
Ginger-garlic paste 1 tsp.
Red chilli powder 1 tsp.
Oil 2 cups
Garam masala powder 1 tsp.
Coriander leaves for garnishing
Salt to taste
Method:
1. Cut the onions, tomatoes, okra & green chillies.
2. Heat the oil in pan and add the okra pieces. Deep fry.
3. Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
4. Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.
5. Add the ginger-garlic paste and fry for one minute.
6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
7. Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
Garnish with coriander leaves and serve hot.
Chapatis
1 1/2 c Whole wheat flour
1/2 c Water approximately
1/4 tsp Salt (optional)
Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked.)
Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot.
Aluwala Roti (stuffed)
2 c flour, whole wheat salt
-water for m; ixing
1 ghee; or oil for shallow
-frying
------------------------------... FILLING-----------------------...
4 md potatoes
1 sm onion; grated salt pepper
1 ts coriander leaves; chopped
Instructions
Sift flour with salt. Slowly add water. Mix well. Make a stiff dough.
Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash.
Add salt, onion, pepper and coriander. Mix well. Divide into 8
portions. Knead dough well until smooth and pliable. Divide into 6
round balls. Flatten each ball slightly. Put one portion of filling
in centre. Close up completely. Shape into round balls again. Roll
out each ball on a lightly floured board into a round disk 6" (15 cm)
diameter. Cook one at a time on a hot griddle over medium heat. Put
about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides
turn golden brown in colour. Serve with yogurt. Vegetarian Kheema
Roti: Instead of potato stuffing, used cooked and seasoned vegetarian
minced meat (Anne's note: the preface lists "nutri nuggets"; I
suspect that this is an Indian brand of TVP) for stuffing.
Naan
1/2 oz. fresh yeast (or 1 1/2 tsp. dried)
4 Tbsp. warm milk
2 tsp. sugar
1 lb. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup + 1 Tbsp. milk
1/2 cup + 1 Tbsp. yogurt
1 egg, beaten
4 Tbsp. ghee (or melted butter or vegetable oil)
Combine the yeast, warm milk and sugar in a small bowl until the yeast begins to froth, about 10 minutes.
In a large bowl, sift together the flour, baking powder and salt.
Combine the milk, yogurt, egg and ghee. Stir in the yeast mixture.
Stir the liquids into the dry ingredients. Mix until a ball forms.
Pour the ball onto a floured tabletop and knead for about 5 minutes.
Return to a clean, lightly oiled bowl and cover with a damp cloth. Place in a warm area until the dough is doubled in volume, about 1 – 1 1/2 hours.
Pre-heat oven to 375F
Punch down dough and divide into 8 portions. Roll into balls and cover with damp cloth for 10 minutes.
Roll or stretch each ball into a circle roughly 8” in circumference. Brush each with some reserved ghee or melted butter and place on baking sheet lined with parchment paper.
Bake for about 10 minutes, turning the naan over and bake an additional 6 minutes, brushing again with ghee/melted butter.
Remove and keep wrapped in a clean tea towel. Serve immediately.
Tuna Pasta Salad
1 can drained light or white chunk tuna
lemon pepper to taste
salt
1 small diced onion
1 diced tomato
1/2 each green and yellow bell peppers diced
juice of one lime
3 Tablespoons olive or vegetable oil
1 chopped sprig of fresh mint or 1/2 teaspoon dried mint
1 Tablespoon chopped Cilantro (or parsley)
2 ups cooked and chilled rainbow rigatoni
Mix all ingredients, and let sit on counter for 30 minutes.
Then, refridgerate until cold.
Good Luck!
2006-07-15 03:48:28
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answer #1
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answered by Anonymous
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As others have said protein doesn't need to be a concern, but you should be aware of your nutrition and not simply skip the meat mom makes. You'll most likely gravitate towards foods rich in protein after a while. There are a few "miracle" foods like tofu and chick peas that can be dressed in lots of different spices to help out. My standard tofu tip: prepare firm tofu before cooking with it. Remove from package and pat dry. Slice into 8 or 10 slices & place on baking sheet. Drizzle with olive oil and soy sauce. Bake at 400 for 20 minutes. This can be stored in the fridge for about week and used as needed. My 2 favorite easy tofu recipes are BBQ tofu and curry simmer sauce. BBQ - smother slices in BBQ and grill or broil until just starting to blacken on the edges. This tastes very much like BBQ pork ribs. Curry simmer - cube and add to veggies. Pour in a jarred simmer sauce and let it cook. I also like cubed tofu in my green salad, like a cheese. For chick peas: add whole to a salad, falafal, or make a tahini style dip by pureeing with olive oil, lemon juice, and garlic. I have a Mediteranean spice mix I use in this as well for extra pop. Black beans (any beans, but htat's my fave) and rice also form a more complete protein when eaten together. Iron is another concern. Green bitter veggies contain plenty. If you get anemic easily consider a supplement if needed.
2016-03-27 05:19:46
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answer #2
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answered by Anonymous
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Baked Corn
So delicious!
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.
Eggplant Parmesan
This is a no fry variation of this popular dish, and is just as delicious!
INGREDIENTS:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.
2006-07-15 01:58:13
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answer #3
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answered by Massiha 6
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i became a vegetarian when i was 8, and when i was younger (and even today) one of my favorite vegetarian meals is this (most kids like it...plus it is filled with protein):
a can of refried beans
some rice
2 or 3 slices cheese (i prefer cheddar)
cook the beans in the microwave according to directions on the container.
and cook the rice also according to its directions.
then, in a bowl, add a few spoonfuls of rice, a few more spoonfuls of beans, and a piece of cheese on top.
put in the microwave for about 1 and a hlaf minutes (or until the cheese is melted)..
AND ENJOY.
also, i know you requested no fake meat, but from what i gather (you said that your kids "went"...which means they used to eat meat) your kids used to eat meat...try disquising some fake Morningstar beef (in the frozen isle in the grocery store) into some beans, tacos, burritos or anything else.
hope this helps!
2006-07-14 10:47:26
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answer #4
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answered by why hello there 2
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lasanga, tacos, nachoes, salades, salmon, tuna, squash, potatoes, ect,ect
there are sooooo maney options, if a dish has meat just take it out..its very simple. almost everything that you eat has a vegetarian side. ive been a vegetarien w/o fish for several years and i unerstand what you are talking about, but let me tell you meat eaters have the same problem, its just a little rut, just try new things and be open to variety!! if you still seem to be eatin the same old same old i think peta.com has free cookbooks for non-meat eaters such as yourself.good luck.
2006-07-14 08:40:07
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answer #5
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answered by Bojen Von Bonm 1
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Burritos
A great way to lighten things up.
8 10-inch flour tortillas
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, minced
1 (8 ounce) can tomato sauce
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 (10 ounce) package frozen whole kernel corn, thawed and drained
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 dash hot sauce
1 (8 ounce) package shredded cheddar cheese
commercial salsa
commercial guacamole
Heat tortillas according to package directions; keep warm.
Heat olive oil in a large skillet.
Add carrot, onion, and garlic; cook over low heat, stirring constantly, 2 minutes.
Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon about 1/2 cup vegetable mixture evenly down center of each tortilla; sprinkle evenly with 1/4 cup Cheddar cheese.
Fold burrito style.
Serve immediately with salsa and guacamole.
Vegetarian Stuffed Potatoes Recipe
Our absolute favorite fast meal!! I purposely "forget" to take something out of the freezer for dinner some nights so that we can have these!!
4 medium russet potatoes (scrubbed and jabbed)
2 cans vegetarian chili (found with the regular chili)
1 cup shredded cheddar cheese
1 onion, chopped
2 tablespoons Mrs. Dash seasoning mix
1 tablespoon minced garlic
1 tablespoon ground cumin
1 dash of good balsamic vinegar (to personal taste)
Place all ingredients except potatoes and cheese in a pan in which you first put about 2 tblsp of olive oil.
Simmer for 10 or 15 minutes, until totally blended and onion cooks a bit.
Place potatoes, individually wrapped in paper towels, in microwave and nuke until mushy (soft when you squeeze the paper towels).
Remove and place one potato on each plate, slit and mash a bit.
Spoon hot chili mix over each, topping each with grated cheese.
You can add a spoonful of sour cream and some guacomole to make these really special and good, or be creative with your own ideas!
2006-07-14 08:35:25
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answer #6
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answered by LuckyWife 5
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Well try experimenting, my aunt does that, try cooking some hamburgers with something like spinachs! if it doesn't works try something else.
Buy a cooking book containing recipies from India and from the Arabian zone, they have a great variety of vegetarian food.
2006-07-14 08:53:36
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answer #7
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answered by let the speakers blow your mind 5
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Mexican foods and rice dishes like stir-fried vegetables are good. You can also try a sandwich made with a french bread roll stuffed with veggies (I like lettuce, tomato, onion, green pepper, cucumber, cheese and dressing).
2006-07-14 08:32:22
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answer #8
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answered by ebk1974 3
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If they eat fish then they are not vegetarians. Vegetarians eat no animal flesh.
Rice dishes, vegetable dishes
2006-07-14 08:32:19
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answer #9
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answered by KathyS 7
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Del Taco, they can make anything vegtarian and they do have the veggie works burrito.
2006-07-14 08:31:23
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answer #10
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answered by Joanna C 3
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try mexican...spanish rice or a veg quesadilla
2006-07-14 08:32:48
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answer #11
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answered by joephs 2
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