Can anyone give me a few vegetarian recipes they've tried and enjoyed?

Question

I've been vegetarian for 2 1/2 years now, and lately I've been getting a little tired of the same menu. Anyone have any tips I could use to spice up my tofu? (literally)

Answer 1

Excellent tasty suggestion:

Vegetable Pie:
2 cups chopped zucchini ( 500mL)
1 cup chopped tomatoes ( 250mL)
1/2 cup chopped onion ( 125mL)
1/3 cup Parmesan cheese ( 75mL)
1 1/2 cups milk ( 375mL)

3/4 cup Bisquick Mix ( 175mL)
3 eggs
1/2 tsp. salt and 1/4 tsp pepper ( 2mL & 1mL)
1. Heat your oven to 400F and Grease a large pie plate.
2. Arrange the first 4 ingredients onto plate.
3. Beat remaining ingredients until smooth, pour into pie plate.
4. Bake until knife inserted in center comes out clean.
Cool 5 minutes before cutting. Yum!

Another Yummy!
Greens with Nutmeg and Cream:
2 Tbsp. butter
3 medium shallots, minced
2 lbs tender greens, spinnach, beet greens, Swiss chad
1/2 cup cream
1/2 tsp ground nutmeg and salt & pepper
Heat butter in a large saute pan or Dutch oven. Add shallots and cook over medium heat until soft, about 2-3 min. Add ( the still wet) greens, cover & cook, stirring occasionally until wilted. Uncover & cook until most of the liquid evaporates.Add cream and cook, uncovered, until thickened slightly. Stir in nutmeg, season with salt & pepper. Serve hot .

Answer 2

My kids go to a Thai place that substitutes tofu for meat. It might look like the same ingredients over and over, but altering the spices makes a big difference. Try eating premade vegetarian food you haven't tried then get the ingredients and try that at home.

Answer 3

Gorgonzola, Pear and Walnut Salad 2 servings

1/2 cup walnut halves or large pieces
1 large ripe pear
4 cups assorted bitter salad greens\
1 cup crumbled gorgonzola cheese
1/4 cup walnut oil
1 1/2 tablespoons of fresh lemon juice
1 teaspoon of sugar
1 teaspoon Dijon Style mustard
1/4 tsp salt
1/8 teaspoon freshly ground black pepper
Heat oven to 350degrees F. Place walnuts on a small baking sheet and bake for 6-8 minutes or until toasted. While walnuts are toasting, dice pear into 1/2 inch thick cubes.

Remove toasted walnuts from oven and let cool. Combine greens, pear and cheese in a large bowl. Combine oil, lemon juice, sugar, mustard, salt and pepper, mising well with a fork. Add to greens with cooled walnuts and toss well.

Suggestion: Serve with warmed french rolls

Answer 4

tabbauleh
Serves: 8 Servings (about 1/2 cup each)

Ingredients
* Boiling water
* 3/4 cup bulgur
* 1-1/2 cups coarsely chopped seeded tomatoes
* 3/4 cup thinly sliced green onions and tops
* 3/4 cup finely chopped parsley
* 1/4 cup finely chopped mint
* 1/3 - 2/3 cup plain fat-free yogurt
* 1/4 - 1/3 cup lemon juice
* 1-1/2 - 2 tablespoons olive oil
* Salt and pepper to taste

Directions
1. Pour boiling water over bulgur to cover; let stand 15 minutes or until bulgur is tender but slightly chewy. Drain well.
2. Mix bulgur, tomatoes, green onions, parsley, and mint; stir in yogurt, lemon juice, and oil. Season to taste with salt and pepper.
Refrigerate 1 to 2 hours for flavors to blend.

Calories: 88
Protein: 2.9 g
Sodium: 17 mg
Cholesterol: 0.2 mg
Fat: 3 g
Carbohydrates: 14.1 g
Exchanges: 1/2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

Answer 5

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 6

Yummy Vegetarian Chili

-Lightly fry fake beef + onions (you can buy it in almost any super market)
-Add tomato sauce to a pot + beef/onions
-Add beans of all kinds + spices to taste

Continue cooking until beans are dissolved and all is boiling.

Answer 7

Spinach, baby carrots, brocolli. Put them in a food processor and put it on the tofu. Drizzle italian dressing over it, and enjoy.

Answer 8

Here is something you might consider if you are are vegetarian:

Read this book: THE RAW FOOD DETOX DIET
By: Natalia Rose

My son and daughter-in-law are vegetarians and just eat organic fruits and vegetables.

Answer 9

here goes lover
1.sandwiches
Avocado club w/ Cajun mayo on focaccia bread
Cucumber and hummus on marble rye
2. Quesaadilla
Goat cheese, artichokes, leeks spinach, roma tomatoes.
Black beans, rice, scallions, spinach w/ chipotel ranch.
3.Salads
Warm asparagus w/ walnuts, orange slices, spinach, tomato wedges, kalamala olives over steamed napa cabbage ( your choice of dressing)
Grilled portabella mushroom, roasted red peppers, diced onions garlic, and topped with fresh baby greens with feta cheese

there you go
hope you like them

Answer 10

one i really like is Zucchini, you cut the zucchini in small slices and steam it with a little bit of water you can add tomatoes if you'll like. steam it until they get soft and tehm add cheese on top and it is great. Rice goes great with it to. Hope you like it.