Does anyone have any good vegetarian recipes?

Question

I need some more good recipes.

Answer 1

Here goes, got your printer ready?

Papa John's Greek Spinach and Rice

1 medium onion, minced
1/2 cup tomato sauce
1 package frozen spinach
1/3 cup Uncle Ben's rice
salt/pepper to taste

Saute onion in a bit of olive oil. When translucent, add tomato sauce, rice, and frozen spinach. Cover with a lid, and cook on low heat. Stir occasionally to break up the spinach. Add a bit of water only if needed. Salt and pepper, if desired. It is done when the rice is.

NOTES : Actually, this works just as well with canned spinach. I know it's meant to be more of a side dish, but I can easily eat this for dinner with nothing else.


Cauliflower Nutmeg

2 shallots, diced fine
2 boxes cauliflower, frozen
OR
1 headfresh cauliflower cut into flowerets
1/2 teaspoon whole nutmeg, ground fresh or more to taste
1 teaspoon parsley [optional]
salt and pepper to taste
1 Tablespoon butter

Cook cauliflower until tender in as little water as possible - microwave or however. Then drain. Or if you have a steamer, steam. No need to drain.

In skillet, saute the shallots in butter until translucent and tender. Add the drained califlower, grate the nutmeg on top, sprinkle on the parsley [optional -- we don't use it], toss all and serve.


Roasted Brussel Sprouts

1 1/2 pounds brussel sprouts
3 Tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400°. Cut off ends of sprouts and pull off any yellow leaves. Place on a sheet pan, dribble olive oil over, salt and pepper, then toss all together. Spread out in one layer. Roast 30 to 40 minutes, turning them over half way through. Remove and can resalt if needed.

You can use frozen ones - if so you might want to lower the temp to about 375, so they can cook all the way through. Fresh ones are fine also.

This process removes all the bitterness and heavy cabbage taste. Really makes the sprouts quite delicious.


Here's the receipe that has my two daughters [and all my nephews and niece] begging for more.....broccoli! Yes, broccoli. I kid you not. They will eat this over anything else on their plates, and the adults all love it, too.

Broccoli and Bread Crumbs

1 1/2 pounds broccoli flowerets or 1 pound
3-4 slices of bread, crusts removed
6 Tablespoons butter [could probably use a margarine or butter substitute here]
salt and pepper
1/4 teaspoon allspice, optional
sprinkling grated cheese, optional

Steam broccoli in a steamer. Place bread centers into food processor, and pulse to make bread crumbs Melt butter in a skillet until just beginning to brown. Add bread crumbs and toss around in the butter. Season. Toss broccoli in with the crumbs, add sprinkling of cheese and serve. [Note: We never use the allspice or cheese.]

Roasted Potatoes with Garlic

Heat:
1/4 cup olive oil
4-5 garlic cloves, smashed
1 T. chopped fresh rosemary [or other herb]
Boil:
2 lb. Yukon gold and/or red skinned potatoes, unpeeled, cut into large chunks
Roast/Season With:
Coarse sea salt and fresh ground black pepper

Preheat oven to 450 degrees with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.

Heat oil, garlic and herb on a large baking sheet with sides on stovetop over med-low heat. Do not allow garlic to brown!

Boil potatoes in water for one minute. Transfer to baking sheet on stove with slotted spoon; stir to coat with oil.

Roast pots in oven on lower rack for 20 mins. Carefully toss them with a spatula, then roast another 10 mins or until cooked through, browned and crisp. Season with sea salt and pepper.


Burn Baby Burn! Mushroom Soup

8 tablespoons (1 stick) butter (but I think I cheated and added about 1/2 stick more)
2 cups chopped yellow onion
2 pounds button mushrooms, sliced ( I think I used 4 of the large containers)
1 package portabella mushrooms, dark gills removed, cut into chunks
2 large garlic cloves, minced
8 cups canned low-salt chicken broth
2 cans (26 oz.) Campbell's? Cream of Mushroom OR 98% Fat Free Cream of Mushroom Soup
1/4 cup chopped fresh chives
1/4 tsp. dried thyme leaves, crushed
1/2 cup whipping cream
1/4 cup Harvey's Bristol Creme Sherry

Saute first 5 ingredients until softened. Add mushroom soup and broth to pot. Bring to boil. Add chives and thyme. Reduce heat to low, cover and simmer about 2 hours on low. Stir in whipping cream and sherry. Keep on low heat until served. Makes a lot of servings!


Brussel Sprouts Gratin
3 servings

1 pound Brussel sprouts, stem ends trimmed and outer leaves removed. Cut the sprouts in half through the stem end.
3 TBS unsalted butter, melted
Olive oil
kosher or sea salt and fresh pepper
1/2 cup panko breadcrumbs
1/4 cup grated gruyere or emmentaler
3/4 cup heavy cream
1/4 - 1/2 tsp. horseradish

Heat the oven to 425 F. Put the sprouts in a shallow baking dish in one layer. Toss with 1 TBS butter, 1 TBS olive oil and some salt and pepper. Place in the oven to roast and stir them once or twice. This takes 20 - 25 minutes. You want them to be browned a bit and tender when pierced with a knife.
Meanwhile combine the breadcrumbs with the remaining melted butter and a bit more salt and pepper. Add the grated cheese.
Mix the horseradish in with the cream.
When the Brussel sprouts are tender, pour the cream over them and continue baking until the cream thickens a bit approx 5 - 7 minutes. Remove the pan from the oven, turn the broiler on, sprinkle the breadcrumb mixture over and press it down a bit into the liquid.
Place under broiler until crust is browned and cheese melted, about 5 minutes.

Mango and Spinach Salad with Creamy Cashew Dressing

I suggest blending the dressing with a hand-held blender, not in a blender or food processor. It's just easiest that way. You can also use nectarines in place of the mangoes if you prefer. Either way, it's great!

For the dressing:
1/2 cup unsalted roasted cashews
Zest of 1 lime
1/4 cup lime juice
1/3 cup water
2 Tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste

For the salad:
5 oz. pkg. baby spinach
1 small, ripe mango, peeled and sliced

Method
Place all ingredients for the dressing in a food processor and pulse until smooth. Place the spinach in a bowl and toss with the dressing; mound on plates and top with mango slices. Or, divide and mound the spinach, undressed, on plates, decorate with mango slices and dot the top of the salad with the creamy cashew dressing.

Okra


Okra 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.

Charred Pepper Salad

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
2 red onions, medium sized, sliced thin
2 cloves garlic, chopped
1 teaspoon dried oregano
6 fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon dried thyme (or 6 sprigs fresh thyme, stems discarded)
1 Tablespoon parsley, chopped
1/3 cup olive oil
2 Tablespoons fresh lemon juice
Zest of one lemon
1/4 cup low-fat feta cheese, crumbled
1/4 cup pine nuts, toasted*
Salt and pepper, to taste


Place the peppers directly on top of a gas burner, or under a broiler, and cook on all sides, turning with tongs until completely charred. Then put the charred peppers into a Ziploc® bag.
Let the peppers rest in the bag for 5 minutes. Open the bag and let contents air. When the peppers are cool enough to handle, remove the charred skin, stems and seeds. Slice the peppers into 1/2-inch strips.
Toast the pine nuts on a cookie sheet in the oven at 325 degrees F for 5 minutes, or until golden brown. (You may also use preroasted pine nuts and skip this step.)
In a bowl combine the sliced onions, chopped garlic, oregano, basil, thyme, parsley, olive oil, lemon juice and lemon zest. Add the peppers and toss to combine.
Place the peppers in your serving dish and sprinkle with feta and pine nuts.

GARLIC-ROASTED NEW POTATO SALAD


Five pounds small red new potatoes
Six cloves fresh garlic, cleaned and finely diced
One and one-half cups chopped red bell pepper
Two cups of mayonnaise, preferably Hellman's brand
One and one-half cups sour cream
Three tablespoons minced parsley
One-half cup chopped scallions
One teaspoon sea salt
Pepper to taste

Wash the red potatoes. Bring to a boil in salted water until tender,
about 15 minutes.

Cool, then cut into one-inch chunks.

In a large bowl, combine mayonnaise, sour cream, garlic, parsley,
scallions, red pepper. Mix well.

This dressing should be smooth. Gently fold in the potatoes.

Season with the salt and pepper to taste.
Refrigerate for 60 minutes before serving.

Roasted Vegetable Salad

1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 pound cauliflower (trimmed into florets)
1/2 pound broccoli (trimmed into florets)
1/2 pound string beans (stemmed)
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon Dijon mustard

Preheat oven to 350 degrees F.
Place all the cut vegetables in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.
Place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned.
In a bowl place the remaining 2 Tablespoons of olive oil, plus the lemon juice, dried thyme, and mustard, and whisk together.
Toss the cooked vegetables in the dressing and serve hot.

Good Luck!

Answer 2

Go to Culinary Chef at http://www.culinarychef.com for recipes. While the site is not strictly vegetarian, it does offer many many vegetarian recipes and information.

Answer 3

VEGETARIAN CHILI

1 tbsp. olive oil
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
1-2 garlic cloves, crushed
14 oz. can tomatoes
1 c. dried red kidney beans, soaked, cooked and drained or 2 (15 oz.) cans red kidney beans
1/2 c. dried whole green lentils, simmered in plenty of water for 40-45 minutes until tender
1 tsp. mild paprika
1-2 tbsp. chili powder
Salt and freshly green pepper
A little salt

Heat oil in large saucepan and saute the onion and pepper for 10 minutes. Add the garlic and cook for 1-2 minutes, then add tomatoes. Drain the beans and lentils, reserving liquid. Add broth to the tomato mixture, along with the paprika and chili powder. Simmer for 15 minutes, adding the bean water for consistency. Season, add sugar, garnish and serve.
Serves 4.

Answer 4

Potage Puree De Pommes De Terre (Potato-Leek Soup)
Categories: Soups, Vegetarian, Vegan
Yield: 6 servings


3 cup Chopped leeks (white part)
-(or more, up to 4 cups)
1 cup Peeled, diced celery
4 cup Peeled and cubed potatoes
- (or up to 5 cups potatoes)
6 cup Water
1 cup Cooked brown rice
1/4 ts Pepper
2 ts Veggie bouillon
1/2 ts Salt or to taste
1 Splash wine vinegar
-(optional)


In a 4-qt. soup pot over medium heat, saute leeks, celery and
potatoes in a little water for 5 to 7 min. Add more water as needed
to prevent sticking. Add the 6 cups of water, salt and pepper. Bring
to a boil, lower heat and simmer potatoes are very soft, about 15
min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a
time in a blender or food processor until very smooth. Return to soup
pot and rewarm if needed.
~~~~~~~~~~~~

American-Style Red Beans and Rice


1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 1/2 cups tomato sauce
4 1/2 cups water, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice


In a large saucepan combine olive oil, kidney beans,
tomato sauce, 1/2 cup water, oregano, basil, thyme, salt,
pepper and 2 teaspoons adobo. Simmer on low heat.
Meanwhile, bring 4 cups water to a boil. Add rice and
stir. Reduce heat, cover and simmer for 20 minutes, or
until rice is cooked and all liquid is absorbed. Stir in
remaining 3 teaspoons adobo. Serve beans over the rice.

Answer 5

Veggie Pasta with Tuna and Beans

1 or 2 teaspoons of finely chopped onions
olive or vegetable oil (as desired)
1/2 or 1 cup of frozen mixed vegetables
1/2 or 1 cup of canned red kidney beans (rinsed and drained)
1/2 or full can of tuna (drained)
1 or 2 tablespoons diced tomatoes
1/4 cup of chopped up mushrooms
2 or 3 cups pasta (preferably rigatoni)
salt (to taste)
2 or 3 dashes of pepper
1/2 teaspoon of paprika
dash or two of garlic

(If so desired:
1 and a half tablespoons of parmesean cheese
some shredded cheddar or marble cheese)

Pour water into a medium or large sized pot. Bring to a boil. Add pasta, mixed vegetables, salt and a tablespoon of oil (this keeps pasta from sticking together when cooked). Stir consistently at medium/high heat until pasta is al dente or soft-which ever you prefer. Drain.
In a medium or large sauce pan, add oil and onions. Keep on medium or medium low heat, stirring consistently until onions are soft. Stir in tuna and a touch and a half of oil. Add in mushrooms, beans and tomatoes. Stir for a couple of minutes or until soft.
Add in oil and drained pasta with vegetables on medium low heat. Stir. Add pepper, garlic, paprika (and if desired : parmesean cheese).
Cover and leave on low heat for a couple of minutes, stirring occassionally. (Add more spices if needed.)
Remove from heat. Top with shredded cheese if so desired.
Serve.
Makes 1-2 servings.

Answer 6

http://vegweb.com/index.php?action=recipes
I found this site...