Can you give me a recipe for a vegetarian dinner please?

Answer 1

Pizza

This pizza is so tasty that you will not miss the cheese!

Ingredients:

for the base:
500g./1 lb./3 cups plain flour, white or wholemeal
1 packet of easy blend dried yeast
200 ml./1 cup of warm water but keep adding until you get a good dough

topping:
1 tin chopped tomatoes (approx. 400g/14oz.)
2 tablespoons dried mixed herbs
2 tablespoons olive or sunflower oil
salt and pepper to taste
1 small tin of mushrooms or/and sweetcorn (optional)
sesame seeds for sprinkling on top

Mix the flour with the yeast and add the water gradually. Mix well (with your hands is best) and then knead for a couple of minutes until the dough is fairly smooth. Place on a large greased baking tray and flatten into desired shape (ie. - circle). Leave in a warm place while you prepare the topping: Mix together the tomatoes, herbs, oil and seasoning in a bowl and then spread over the pizza base. If using the mushrooms/sweetcorn - coat them in a little olive oil and arrange on the top of the pizza. Sprinkle with sesame seeds and bake at 200 C/400 F for 15 to 20 minutes until ready.

Variations - obviously you can add whatever toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple chunks, vegan meat substitutes etc. You can also vary the herbs used, add garlic and onion or add herbs or seeds to the base. If you want a softer base you can leave the dough to rise for half an hour before adding the toppings but we find it great without doing that.


Fresh Tomato Zucchini Soup *****
Submitted by: SUSANDON
"At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance."
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:55 MinutesReady In:1 Hour 10 MinutesServings:8 (change)

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INGREDIENTS:
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1/2 cup cooked rice
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper


DIRECTIONS:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini, garlic and rice. Cover, and cook 45 minutes.

Answer 2

VEGETARIAN SLOPPY PAUL'S
4 Tbsp. olive oil, divided
1 large onion, diced
1 ½ medium green peppers, diced
1 (26 oz). jar Newman's Own Sockarooni Pasta Sauce
1 (11 oz.) jar Newman's Own Medium Salsa
1 ½ Tbsp. chili powder
1 Tbsp. soy sauce
1 Tbsp. molasses
1 tsp. salt
1/8 tsp. black pepper
1 ½ lbs. firm tofu, crumbled

In a 12-inch skillet over medium heat, sauté onion and green peppers in 2 Tbsp. of olive oil until tender. Add Newman's Own Sockarooni Pasta Sauce, Newman's Own Salsa, chili powder, soy sauce, molasses, salt and pepper. Simmer over low heat for 15 minutes.

Meanwhile, in a 10-inch skillet over medium-high heat, brown tofu in remaining 2 Tbsp. olive oil. When the tofu is well browned and seasoning is absorbed, add to sauce in the other skillet. Mix thoroughly and simmer for 10 minutes.
http://www.newmansown.com/recipe_detail.cfm?rec_id=25


Vegetarian:
Mexican Bean Pie
Fast Eddie's Huslin' Eggplant
Portobello & Shitiake Mushroom Fajitas
Sensational Stuffed Sockarooni Portobellos
Fall Classic Waldorf Salad
Paul's Pocketful O'Peas
Cornmeal Squares with Salsa
http://www.newmansown.com/recipe_list.cfm?cat_id=11&mode=c

Answer 3

go to your search engine and type in vegan cuisine and you'll find so many websites to look through that no only has recipes but also books that you can purchase with a lot of vegan recipes. I am not a true vegan because I do eat dairy but I don't eat meat.

Answer 4

3 cups assorted vegies washed and cut to approx. the same size.
1/2 cup honey garlic sauce 1/4 cup soya sauce 1 tsp cornstarch and 1 tsp cold water combined the 2 sauces and then in another bowl combine the cornstarch and water until lump free then add that to the sauces.

1 package of soft tofu cut into cubes. Pour half of the sauce mentioned above over tofu

in a large pot or wok add 2 tbsp oil and stir fry veggies
add tofu and sauces stir fry until sauce slightly thickens

serve over rice and season with hot sauce of your choice Yummy

Answer 5

Try www.vegweb.com
Amazing recipes from all over the world .

Answer 6

Veggie tacos...get the morningstar farms crumbles (in the freezer section) and add taco seasoning. 1 pack taco seasoning per 1 bag crumbles. Better to use 2. Substitute raw spinach for lettuce, make the tacos to your liking (toppings, cheese, hard/soft shell etc)

Answer 7

if yuo go to www.recipesource.com, at the bottom there is a link for vegetarian meals.