Please share ur favoirite veg. food recepe with me?

Question

I m in search of some g8 veg. recepies to impress my Mom.............. Plz. help me.MY MOM HATES NON-VEG .She LIKE fast food specially PIZZA.She love manchurian.Well that's all that i know about her choise.Please don't hesitate to give any other good recepe u know...... THANKS.

Answer 1

BROCCOLI RICE AND CHEESE CASSEROLE

1 medium onion, finely chopped
2 10oz pkgs of frozen broccoli, cooked and drained
1 stick of butter
2 can cream of chicken soup
6 cups of wild rice
1 clove of garlic
3 cups of shredded cheese, your favorite

Preheat oven to 350°F.

In a skillet melt the stick of butter. Sauté onion and garlic, until onions are tender. Set aside to cool.

Steam the frozen broccoli until thawed, then drain well. Let cool.

Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).

It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.

When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).

Spread reserved 1/2 cup of cheese on top. Cover with foil.

Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

Make approx 12 servings, recipe can be cut in half.

Answer 2

Why don't you make your own pizzas at home? Roast up some tomatoes, eggplant, any other veggies like that, or sautee up some peppers, onions or brocilli. Buy one of the pre-made crusts, put some pizza sauce on it (not pasta sauce, as it has more water and will be runny), load it up with veggies and cheese (goat cheese, fresh mozz., different shredded cheeses). Sprinkle some garlic powder on the veggies or sauce if you want before you put the cheese on, or sprinkle some italian seasoning or oregano on the top. Go to epicurious.com and search for vegetarian recipies-it's a great site with tons of ideas. You can also make a lasagna if she likes the sauce/cheese combination of pizza. Use morningstar farms crumbled meat (not really meat, it's vegetarian)...it tastes like real meat and keeps the same texture...layer some pasta sauce on the bottom of a pan. Put down one layer of no-bake lasagna noodles. In a seperate bowl, mix one container of ricotta cheese with one egg, some italian seasoning, and some garlic powder. Spread on the pasta layer, then sprinkle on some shredded mozz and the "meat" crumbles. Spread on another layer of sauce, cheeses, meat, etc., until you run out of space or ingredients. Bake at 350, covered with tinfoil, for about 30 minutes or until it bubbles around the edges. Then take the tinfoil off so that the cheese on top gets a little bit browned (I also like to put fresh mozzeralla, the kind that comes in the water, on the top as a decorative touch). Serve with some garlic bread (melt butter, garlic, and any other spices you'd like on a stove, then brush on sliced bread and bake in oven until browned) and a salad maybe, and you've got yourself a meal!

Answer 3

http://www.farewellthewinterline.com/Recipes/IREbook.htm

THIS SITE WILL PROVIDE U WITH AN E BOOK OF 35 RECEPIES (MOSTLY VEG AND INDIAN)

HERE IS MINE FAVOURITE RECEPE:-

Pav bhaji recipe

Pav bhaji recipe - pao bhaji recipe Ingredients

500g potatoes, boiled, peeled and diced
1 c cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower
1/2 c chopped onions
1/2 c ghee
4 green chilis, slit and chopped
1/2 inch ginger, sliced finely
250g tomato, chopped
1 tsp red chili powder
1 tsp ginger garlic paste
salt to taste
5 tbsp butter
1 tsp garam masala
a bunch of fresh coriander leaves, chopped
2 tbsp lemon juice
lemon wedges for garnish
4 pao or buns, halved

Method

Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.

With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.

Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.

Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.

Answer 4

well try omlet.buy 2 eggs break it put that yellow colorliquid on the pan and heat it after a minute a omlet is ready.u can add vegetables and make some sambar for side dish. the manner in the way the question u have asked is that u like non -veg and ur mother dosent likes.so make the omlet and tell it is a dosa.after eating she will be happy. for further details contact me iam a temporary chef in the taj hotel.

Answer 5

I don't really have a recipe, per say, but there's a restaurant here in town that does "vegeterian fajitas" that are absolutely excellent! Lightly seasoned brocolli, cauliflower, zucchini and baby carrots, grilled well, served with spicy drawn garlic butter and bean soup. Tortillas, guacamole, pico de gallo on the side.

Answer 6

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.

Answer 7

Hey pal relax. I have a recipe for you. Its called veg pulav or veg biryani.

Here 's the recipe:
Ingredients : Basmati rice washed, drained .
Onions finely chopped, Vegetables like carrots, beans , potato and peas . 1-2 cloves, 1 elaichi or cardamom , 1 bit of dalchini, ginger-garlic paste. 1tbsp of jeera. Cashews , Coriander leaves and mint leaves for garnishing. ghee and oil in equal portions.salt to taste.Water to boil the rice.

Method: First add ghee and oil and let it to heat for a few seconds. Then add cloves,jeera , elaichi and dalchini and fry a little. Then add ginger and garlic paste and fry it a little bit till the raw smell goes and then add onions and fry till brown. Add the vegetables and fry till soft then add rice and fry a littlew. then add salt, water and cover the cooker for 3 whistles. Then when the cooker cools add fried cashews, mint leaves and coriander leaves and garnish it .
Serve with thick curds.

Answer 8

BESAN KA DOSA [BENGAL GRAM FLOUR DOSA]
besan 1 cup, 1 onion [cutted into tiny pieces],1 tomato[ cutted] green chilly 3 cutted,soda 2 pinch or baking pd 4 pinchs,salt to taste,2 pinchs of red chilly pd,water.
put besan in a bowl add all items,add water and make dosa batter of it. make dosas of this batter and serve hot with tomato sauce.

Answer 9

Artichoke and Pancetta Fettuccine

1 1/2 lemons
6 medium artichokes (about 3 pounds), preferably with long stems
3 ounces sliced pancetta
1 large garlic clove
2 tablespoons salt
9 ounces dried thin egg fettuccine or 12 ounces regular dried fettuccine
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup dry white wine
1 cup chicken broth
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh flat-leafed parsley leaves
1 tablespoon fresh lemon juice

Trim artichokes Italian style: Halve 1 lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water. Do not cut off stems of artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.
With a sharp stainless-steel knife cut off tops of leaves about 1 to 1 1/4 inches from top of artichoke. Trim fibrous parts from base of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section. Trim outer green fibrous part from stem, leaving pale core intact. Rub artichoke all over with cut side of remaining lemon half and put artichoke in bowl of lemon water. Repeat with remaining artichokes.

Fill a 4-quart saucepan three-fourths full with water and bring to a boil with the remaining 1/2 lemon. Quarter 1 artichoke lengthwise through stem and with a stainless-steel paring knife cut out the choke. Trim any spiky purple-tipped leaves. Halve quarters lengthwise and return to bowl. Prepare remaining artichokes in the same manner. Simmer artichokes in boiling water 5 minutes, or until almost tender, and drain in a colander. Artichokes may be prepared up to this point 1 day ahead, cooled completely, and chilled, rolled in damp paper towels in a sealable plastic bag.

Chop pancetta and mince garlic. Fill a 6-quart kettle three fourths full with water and bring to a boil with salt for fettuccine.

In a 12-inch deep heavy skillet cook pancetta in oil over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to a bowl. Discard fat from skillet.

In skillet, heat butter over moderate heat until foam subsides and cook artichokes, stirring occasionally, until golden, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer, stirring and scraping up browned bits, 1 minute.

Cook fettuccine in boiling water until al dente. Drain pasta. Add heated chicken broth to artichoke mixture and bring to a boil. Add pasta, pancetta, Parmesan, parsley and lemon juice, tossing to combine well.

Answer 10

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
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STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.

--EverydayFOOD
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Olive Garden Spaghetti Carbonara
(omit bacon and sub EVOO if you want to)

1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices extra thick bacon, fried until crisp, then cut into ¼” slices
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbsp. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated

Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.

Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.