vegetarian recipes?

Question

ok...i'm a Lacto-ovo vegetarian (no meat but still cheese and dairy products) and i happen to like milk and nearly every website i go to that says "vegetarian recipes" is actually vegan. Does anyone have any good sites or recipes? it would really help

Answer 1

www.allrecipes.com

3-Cheese Garden Pizza
Pizza Crust
2 pressed garlic cloves
1 cup mozzarella
1 cup cheddar cheese
1 medium sliced tomato
1 medium sliced zucchini
1 small sliced onion
1 cup sliced mushrooms
1/4 cup parmesan
1 teas Italian Seasoning

Preheat oven to 400. Press garlic over crust. Sprinkle mozzarella and cheddar evenly over crust. Layer veggies over cheese. Sprinkle with seasoning and add parmesan. Bake 15-18 minutes

Spicy Pizza Bagels
1 Bagel
1 small can tomato sauce
Hot sauce
Garlic Powder
Mozzarella
Veggies (optional)

Slice Bagel in 1/2, Top with desired amount of sauce. Add hot sauce and garlic. Top with cheese and veggies. Heat in oven until cheese melts.

Fresh Tomato Pizza with Pesto
1/2 cup pesto
1 prebakes Italian bread shell
3 medium, ripe, thinly sliced tomatoes
1/8 teas pepper
1 2.25 oz can sliced, pitted olives
2 cups Monterey Jack or mozzarella

Spread pesto over shell. Place on pizza pan. Arrange tomatoes on top. Season with pepper. Sprinkle with olives and cheese. Bake at 425 for 10-15 minutes.

Classic 2 cheese Macaroni
1/4 cup flour
2 1/2 cup low fat milk
1 cup shredded, extra sharp, cheddar (divided)
6 oz cubed Velveeta
3 cups uncooked elbow macaroni
1/4 teas salt
cooking spray

Preheat oven to 375. Heat a large saucepan over medium heat. Add flour and gradually add milk. Stir until blended. Cook approx. 8 minutes. Stir in 2/3 cup cheese adn velveeta. Cppl until cheese melts,(approx. 3 minutes) Remove from heat, add salt adn macaroni. Spoon into greased casserole dish. Sprinkle with 2/3 cup cheese. Bake 25 minutes.

Spaghetti with Herb Sauce
2 oz mixed herbs
2 crushed garlic cloves 2/3 cup olive oil
4 tbs toasted pine nuts
12 oz spaghetti
4 tbs parmesan
salt and pepper

Put herbs, garlic and 1/2 nuts into blender. Add oil to form a thick paste.
Cook noodles and drain.
Transfer paste to a warm serving dish. Add spaghetti and parmesan. Toss to coat. Sprinkle with remaining nuts and serve.

Breakfast Rounds
1 tbs Peanut butter
1/2 english muffin
A few slices of apple
1 1/2 teas packed brown sugar
3/4 teas margarine
1/8 teas cinnamon

Spread peanut butter on a toasted english muffin. Top with apple slices. Melt sugar, margarine, and cinnamon in microwave. Stir until smooth. Drizzle over apple slices and serve.

Answer 2

Cooking Light has great vegetarian recipes, to fit all types of vegetarians. And the products are staples you already have in your pantry and fridge.

I don't know who the author is, but a cookbook called "1,001 Vegetarian Recipes" has everything from lacto, ovo, meatless, etc.

Answer 3

eat exactly like you always did. I use meatless products.
Morningstar farms has a great bunch of products from real quick hamburers to chicken patties to chicken chunks, corn dogs.
Half the time no one even knows the difference.
I fried the morningstar farms grillers, not to crazy about boka burgers. With sliced onions, like my onions cooked a little bit.
It worked perfect. No one even knew it wasn't beef.
make french fries or ask, take your meat with you and they will warm it. Say give me a cheese burger without the meat. By the way warm this. Still pay the full price but its worth it to me.
Make tacos and vegetarian pizza when we go out.
Tell them put on everything but meat, taste great.
Taco bell doesn't put lard [ I asked] in bean burritos and they have a 7 layer job that taste great. No animal products in that either. Except cheese and sour cream
Sub sandwitch place has veggie subs. If they can do it you can do it at home. Just try it like theres.

Answer 4

I love my broccoli casserole..here is the recipe...

Make a white sauce by taking,
1 stick of butter (melt in sauce pan)
add 3 heaping tablespoons of flour and on low heat stir into the butter until a golden paste..
Add milk (you can use any type Whole, low fat, etc) about 3 cups
and on medium heat stir until it becomes a sauce (set aside)
Salt and pepper to taste after the sauce is done

I use frozen broccoli but you can use fresh (if you use fresh par -boil for about 15 minute or until tender) or I use 2 large bags of frozen broccoli....
1 large onion your choice (Vadailla or yellow) sliced in rings
1 large package of sharp Cheddar cheese (shredded)

In a 9 1/2 x 11 pan...take some of your sauce and put in the bottom of your pan, then place a layer of broccoli and onions the sauce and cheese..repeat until you finish with a layer of cheese and the rest of the sauce..bake at 350 for 1 hour or longer until your vegetables are tender..cover the top for the first 45 minutes of baking so your cheese won't burn..enjoy..

Answer 5

Checkout the Yahoo group called The Shortcut vegetarian.

Answer 6

Go to the library and check out the cookbooks! If you eat milk products and eggs I would recommend "The Vegetarian Epicure"

Answer 7

These site might help.

vegetarian.allrecipes.com

www.vrg.org/recipes

www.exploreveg.org/resources/recipes

www.vegcooking.com

www.3ho.org/lifestyle/vegetarianrecipes.html

www.vegcooking.com/searchRecipes.asp

www.bhg.com/home/Vegetarian-Recipes.html

Answer 8

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.


Hunkar Begendi ( Turkish Eggplant Cream )

This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

INGREDIENTS:
3 medium eggplants
1 tablespoon lemon juice
6 tablespoons flour
4 tablespoons butter
1/2 cup hot milk (more may be necessary)
1/8 teaspoon nutmeg
grated greek kasseri cheese or kefalotiri or parmesan cheese
salt and pepper

DIRECTIONS:
Grill eggplants whole without peeling them by holding over a flame and turning slowly, or prick skin in several places and set in hot oven.
When the skin begins to break and the inside pulp feels soft, slip off the skin; discard sacs containing seeds and chop up pulp; put pulp in a saucepan.
Mix lemon juice with pulp and simmer until very soft, stirring often (10-15 minutes).
Meanwhile, melt butter, add flour to it and allow flour to brown.
Beat the butter and flour mixture into the eggplant.
Slowly add several tablespoons of hot milk and the nutmeg and continue beating until mixture resembles mashed potatoes.
Lastly add several tablespoons of grated cheese and cook several minutes more.
Serve immediately.


Melitzanes Imam

This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous.

INGREDIENTS:
1 eggplant
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 medium onion, chopped
1 tablespoon minced garlic, or to taste
1 teaspoon ground cinnamon, or to taste
3 tablespoons olive oil
salt and pepper to taste

DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
Bake for about 30 minutes in the preheated oven, until soft.
While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.


Lemony Pepper Mushrooms

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. Serves 4.
Calories 26, Protein 0 g, Carbohydrates 1 g, Fat 2 g, Cholesterol 1 mg, Sodium12 mg.

Sites :

http://vegetarian.allrecipes.com
http://dmoz.org/Home/Cooking/Vegetarian
http://dir.yahoo.com/Society_and_Culture/food_and_drink/cooking/recipes/vegetarian
http://www.meatout.org/recipes.htm
http://www.ivu.org/recipes/index.html
http://groups.yahoo.com/group/theferalvegetarian
http://groups.yahoo.com/group/vegetarian_group

Answer 9

http://www.recipezaar.com/r/168

Answer 10

It depends..