Whats your favorite vegetarian and or vegan dish...What about dessert?

Answer 1

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 2

Don't know if this qualifies as Vegan, but I make this for my vegetarian sis and she loves it:

Vegetable LoMein

1 lb. Spaghetti of your choice
3-4 Green onions, sliced thin
1 large white or yellow onion, sliced
1 can of bean sprouts, rinsed and drained
1 can of water chestnuts, ""
a good handful of as many vegetables as you like (julienned carrots, sliced mushrooms, etc.)
Low-sodium Teriyaki and soy sauce, to taste (see below)

Start the spaghetti while you begin the veggies, this comes together very quickly:

Heat a few tbs. of olive oil in a wok. Stir-fry the green & white onions, carrots, and any other firm veggies you have chosen till fragrant and wilted. Add the rest of the veggies. Stir fry till heated through. Add a few tbs. of soy and teriyaki. Simmer till the veggies take on the color of the sauce, about 1 minute.

Drain the pasta well and add to the veggies. Toss well, and add a few more tbs. of the soy and teriyaki until well coated. Add black pepper to taste. Cover and simmer about a minute to blend the flavors. Enjoy!


Most desserts are vegetarian -- for a vegan I would probably serve fresh fruit.

Answer 3

I like all vegetarian and vegan dish. Especially when the dish is make of soy beancurb. yum.. yum!!!

I used to work in a resturant and one of the famous dessert is fried sweet potato with honey.

Answer 4

ratatouille- totally yum......i never measure, just use approximates. 2-3 each zucchini and yellow summer squash, 1 lg. green bell pepper, 1 lg. yellow or white onion, 1 lg. can diced tomatoes, 1 nice sized eggplant, peeled. cut all veggies into bite sized chunks, a little on the large side as they will cook down, toss in a pot, add tomatoes, cover and simmer until tender, but don't overcook. add some shredded or grated parmesan cheese (i like a lot) and salt and pepper to taste....you can also toss this all together and bake it for a 1/2 hour or so in the oven at 375 deg. adding the parm. cheese on top during the last 10 minutes. you can also use seasoned diced tomatoes for a little extra flavor, or add a touch of sweet basil to the veggie mixture. yummy! if you try it, it's my hope you'll like it as much as i do! to your health!

Answer 5

Squash Casserole

4-5 yellow squash - washed, cubed
1 yellow onion, diced
Salt, pepper and garlic to taste

Boil for approx 20 minutes or until soft.

Mash together. Add 1 cup crushed crackers, couple of beaten eggs (optional), and 1/2 stick butter. Pour into greased casserole and cover with cheddar cheese (again optional) bake for 20 minutes at 350 degrees.

Answer 6

Chocolate Peanut Butter Tofu Pie
Crust:
6 tbsp. Butter, melted
9 whole Chocolate Graham Crackers
1/4 cup Coarsely Chopped Peanuts

Chocolate Filling:
One 12.3 oz. Pkg. Low Fat Extra Firm Tofu
1 cup Semisweet Chocolate Chips or Carob
1/4 cup sugar
1/2 tsp vanilla
1/8 tsp salt

Peanut Butter Filling:
One 12.3 oz. Pkg. Low Fat Extra Firm Tofu
1 cup Peanut Butter Chips
1/4 cup sugar
1/2 tsp vanilla
1/8 tsp salt

Preheat oven to 325 degrees.

Make Crust:
Put graham crackers in a zip-lock bag and crush to a coarse crumb. In a medium bowl mix crumbs with chopped peanuts and butter. Press mixture into pie pan and place in freezer to harden.

Make Filling:
Melt chocolate chips in microwave, stir till smooth. In a blender or food processor mix chocolate, tofu, sugar, vanilla and salt until smooth. Set aside. Repeat this procedure with the peanut butter filling ingredients.

Remove crust from freezer and spoon in the fillings. They can be marbled or swirled any way you like! Bake pie for approx. 30 minutes till it firms up. Cool and chill pie for a couple hours before serving. Pie can be garnished with chocolate shavings or chopped peanuts. Peanuts may be omitted from the crust and white chocolate chips substituted for the peanut butter chips.

Answer 7

Very simple, stir fried vegetables (any kind or mix) with lots of garlics and ginger. (Salt and cooking wine to taste)

Vegan dessert would be Red Bean soup (Chinese dessert) or Black Sesame Soup

Answer 8

for dessert.. apple slaw and for veggies.. Chunky blue cheese dip.. i eat a little meat also.. check them out here.. http://recipescorner.blogspot.com/

Answer 9

lasagna
banana pie