What is your favorite vegan or vegetarian recipes?

Answer 1

I like french bread pizzas

Answer 2

Quinoa
Quinoa looks like a grain, but is actually the seed of a leafy plant. It is also a protein! You can buy Quinoa in most health food stores

1 cup quinoa
2 cups boiling water
Oil
1 medium onion
Salt and pepper to taste

Rinse and drain the quinoa (use a fine mesh strainer)
Chop onions and sauté them until they are clear in a small pot (you can also grate in half a carrot for flavor and color)
Add the quinoa, and continue sautéing for 1-2 minutes while stirring
Add the water and mix.
Lower the flame and after 10 minutes open the pot—the quinoa will have "sprouted" a little tail. If there is still a lot of water in the pot, continue to cook the quinoa uncovered until the water is evaporated.

Answer 3

Papaya, rocket ( arugala) shredded onion, raw green pea ( blanched), tomato, cilantro and curry salad. Mix all ingredients together, go light on the aragula, and douse with a streak of hit curry sauce. Squeeze a lime over and boom. It's the meaning of my life. If you want to cook. RIce, avocado, black bean, sweetcorn, wild greens salad with baked tofu and cojita vin dressing, a littel bit of cojita cheese ( soycheese is as good) with a litle red wine and red chili and pepper flakes. This is amazing with baked tofu- get that from a good asian shop, or at least use extra firm tofu whic you've pressed overnight so it gets chewy. Sliced avicado- beans, corn, on the rice ( use mexican rice with allspice, garlic, salt pepper and a few chili flakes in the cooking, and a tad of chili powder so it goes red- the allspice is important). Make the rice really steaming and add the stuff. THe dressing makes it. It's a fantastic salad- for the greens use bitter chard, swiss chard, radicchio, shred it up and drop a little on top of the rice with the beans and corn.

Answer 4

Parmesan-Crusted Vegetarian Sandwiches:

6 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper
8 thick slices of firm white or oatmeal bread
1 tablespoon plus 2 teaspoons mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
2 ripe avocados
2 tablespoons fresh lime juice
12 thin tomato slices
4 thin red onion slices
2 cups alfalfa sprouts

1. In a small bowl, blend the butter with the Parmesan and season with salt and pepper. Spread 1 side of each bread slice with the Parmesan butter. In another small bowl, blend the mayonnaise with the mustard. Halve and pit the avocados and thinly slice them lengthwise. Sprinkle the slices with the lime juice.

2. Put 2 to 3 slices of bread, buttered side down, in a large skillet set over moderate heat. Cook until the bottoms are crisp and deep brown, about 3 minutes. Remove from the pan and repeat with the remaining bread.

3. Put 4 of the cheese toasts on a work surface, browned side down. Arrange an avocado half and 3 tomato slices on each toast and season with salt and pepper. Top each with 1 onion slice, 1 tablespoon of the mustard-mayonnaise and 1/2 cup of alfalfa sprouts. Top with the remaining cheese toasts, browned side up.

Yield: MAKES 4 SANDWICHES

Answer 5

Easy Black Bean Chili

2 15-oz. cans black beans, drained and rinsed
1 16-oz. jar salsa
1 bunch scallions, chopped (white and pale green parts)
1 tbsp. minced garlic
1 10-oz. pkg. super-sweet frozen corn
1 tbsp. chili powder
Salt to taste

Directions:
Combine all in a saucepan and cook over medium heat, stirring often until heated through. Serve immediately.

Answer 6

vaghareli Khichadi

Answer 7

a blood rare steak
with lettuce on the side

Answer 8

A nice juicy porterhouse

Answer 9

eggplant parmigiana is pretty good

fettucini alfredo

lasagna