what is your favorite vegetarian recipe?

Question

That means no meat at all!!! And could you please paste the recipe if you can or drop it at www.wickedcravings.blogspot.com
Thanks!!

Answer 1

i really like falafel in a pita with fresh veggies and tzatziki sauce
with tabouli salad on the side.

FALAFEL

1 cup dried peeled fava beans (7 ounces), soaked overnight
3/4 cup dried chickpeas, soaked overnight
1 small onion, finely chopped
1/3 cup minced flat-leaf parsley
2 tablespoons minced cilantro
1 garlic clove, minced
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cumin
Pinch of crushed red pepper
3 tablespoons water
Pure olive oil or canola oil, for frying
Tahini Sauce (see recipe)

Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt, cumin and crushed red pepper. Pulse, scraping down the side of the bowl, to form a coarse paste. Add the water and process until the mixture is gritty but fine and brilliant green. Scrape the paste into a bowl.

In a medium saucepan, heat 2 inches of oil to 350 degrees F. Scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes




TABOULI SALAD

1 cup of bulghur wheat
1 1/2 C boiling water
juice of 2 lemons
1/4 cup olive oil, preferably extra virgin
1 tablespoon or more of chopped fresh mint
about 6 or 7 Roma tomatoes, diced
1 cup of fresh parsley, chopped

Combine bulghur and boiling water, cover and let sit about 15-20 minutes. Mix in remaining ingredients and let this sit at least 4 to 5 hours in refrigerator.




TZATZIKI SAUCE

1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 tablespoon chopped fresh mint or dill plus additional sprigs
1 tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper

Instructions
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.

Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.

With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.

Answer 2

Aunt Juli's Vegetarian Lasagna
Ingredients
2 Zucchini sliced
1/2 A small eggplant peeled and cubed
About 1/2 finely chopped green or red peppers
1 Med onion chopped
1-2 cloves Garlic (depends on the type of sauce you are using)
1 Container mushrooms, sliced
small frozen pkg Chopped spinach (~8 oz)
2 bottles Prepared spaghetti sauce
1/2 cup Water (half red wine if desired)
4 cups Cheese (parmesan, cheddar and mozzarella cheese mixed together)
Lasagna noodles

Preparation
Saute the onion, bell pepper and garlic in olive oil add zucchini and eggplant and cook for 2-3 minutes. Add sauce, spinach, mushrooms, and water bring to a boil and set aside. Start with a little sauce in the bottom of the 9 x 13 pan and alternate layers of uncooked noodles, sauce and cheese until used up. Bake at 350 for 1 hour covered tightly. Uncover and bake 10 more minutes to brown the cheese and let stand for 15 minutes before cutting.

Cook's Notes
Now that I have pretended to use a real recipe, the truth is, I use whatever veggies including asparagus, broccoli and fresh basil that look good. I vary quantities of veggies depending on who I am making it for. If it's my kids fewer, if it's the quilting group you can't have too many veggies. I make it early or the day before and let it sit in the fridge to seep. I try to keep the chopped vegetable size relatively small to medium depending on how delicate they are and not overcook before they get into the oven. I love skipping the cooking the noodles part, hence the extra bottle of sauce, because it's so fast to put together.

Answer 3

since i really like cheese.. i think this will do... i luvd it!

Fluffed, Puffed Cheese

Preparation - 15 minutes, cooking time - 20 minutes

4 baked potatoes
1 tbsp of butter
1 tbsp Dijon mustard
2 eggs, separated
1 cup smoked Mozzarella, diced
3 oz honey-roast ham, roughly chopped
3 tbsp snipped fresh chives
Salt and ground black pepper
Green-leaf salad, to serve

After taking the cooked potatoes out of the oven, lower the temperature to 350 F. Cut a 1/2 inch slice off the top of each potato and scoop out the flesh to leave a 1/4 inch thick shell.
Mash the flesh, with the butter, mustard and egg yolks. Stir in the cheese, ham, chives, and some salt and pepper.
Whisk the egg whites until fairly stiff and fold into the potato mixture.
Pile back into the shells and bake for 20 minutes until puffed and lightly browned.
Serve hot with a crisp green leafy salad.

Answer 4

It's a toss-up b/t these two favorites!

EGGPLANT PARMESAN W/ TOMATO SAUCE

2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano


Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali, FoodTV
_______________________________

Penne with 5 Cheeses

Kosher salt
2 C. heavy cream
1 C. crushed tomatoes in thick tomato puree
1/2 c freshly grated Pecorino Romano (1 1/2 oz.)
1/2 c. shredded imported Italian fontina (1 1/2 oz.)
1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.

--Ina Garten, FoodTV

Answer 5

Spicy Vegan Noodles

3 Tbs quality oil
1 Tbs chopped garlic
3/4 pound fresh broccoli
1 cup diced red onion
2 tsp white or rice vinegar
1 tsp fresh lime or lemon juice
1/3 cup red bell peppers sliced to 1/4 inch strips
2 Tbs thin soy sauce
1/3 cup mung bean sprouts
1 Tbs chopped cilantro
4 (or more) thin sliced fresh Thai chili peppers*
3/4 cup diced tomatoes
15 mint leaves, chopped
4 sprigs mint
Package of stick rice noodles soaked in cold water for
at least 30 minutes
1/4 pound fresh white tofu (optional) lightly browned or
deep fried and cut into half inch strips
1/2 tsp black pepper
1 sliced fresh tomato for garnish

Heat oil in a large wok over high heat, add garlic and
saute until lightly browned. Add onion, bell pepper, Thai
Chillies and broccoli and saute for one minute. Add
tomato, soy sauce, vinegar, lime juice and black pepper
and saute for one minute. Add softened rice noodles and
stir until heated through and well coated with sauce
(about two minutes optional tofu should be ). Remove from
heat and immediately stir in bean sprouts and chopped
mint. Transfer to a platter and garnish with mint sprigs
and fresh tomato slices.

Note: Be careful with the Thai chilies because the juices
are very volatile and can burn your skin.
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Raspberry Shortbread Bars


Shortbread layer:

Ingredients (use vegan versions):

1 1/2 cup flour
pinch of salt
1 1/2 sticks Crisco or non-hydrogenated vegan margarine
1/4 cup granulated vegan sugar
1 1/2 tablespoon Ener-G mixed with 2 tablespoon tepid water
2 tablespoon vanilla extract
Jam Layer: Smucker's red raspberry preserves

Topping layer:

Ingredients (use vegan versions):

1 tablespoon Ener-G mixed with 4 tablespoon tepid water
1 1/2 cup packed light vegan brown sugar
1 cup flaked coconut
1 cup finely chopped nuts of choice
2 cup oatmeal or multi-grain
2 tablespoon flour
pinch of baking soda
pinch of salt
3 tablespoon vanilla extract

Directions:

Combine dry shortbread ingredients and set aside; in large bowl
combine Crisco, vegan sugar, egg substitute, and vanilla, mixing
well. Add dry ingredients and mix well. Pat the mixture evenly over
the bottom of a lightly greased 9" by 13" glass baking pan. Bake in
preheated 350 degree oven for about 10 minutes; cool in pan on rack.

Combine topping ingredients in a large bowl, in order listed, mixing
well. When shortbread has cooled to room temperature, spread a layer
of preserves over it ( about 1/4" does nicely),and then sprinkle
with the topping; return to oven and bake for another 20 or 30
minutes, until topping is set. When cool, cut into bars (pan should
net about 48).

Answer 6

Does Mountain Dew and vending machine food count? There's no meat there....