what can i make for tea tonight (I'm a veggie) any cool ideas?

Answer 1

Vegetarian Fahitas

Buy a fahita kit and instead of chicken use the quorn pieces and add peppers and mushrooms.

Serve with lots of salad.

I think discovery fahitas are better than the el paso type!

Answer 2

Check out some Mediterranean and Middle Eastern cookery books -- there's lots of veggie recipes, including many variants on jewelled rice or cous cous, which look beautiful as well as being delicious. Basically, cook the rice or cous cous with saffron (giving it a wonderful golden colour), and then prepare an assortment of chopped vegetables (like carrots, cherry tomatoes, spring onions, courgettes, whatever you like) and also some nuts, seeds and berries -- pomegranate seeds or cranberries look wonderful and taste great. Adding chopped, toasted nuts or seeds (almonds, especially, and pumpkin or sunflower seeds) provides protein, which is hard to get if you are a strict veggie. Some puy or red lentils can also be added to the mix, or served on the side, for further taste and nutrition.

There are also some excellent veggie cookbooks which include "tea" recipes (eg, making cakes, scones and muffins without egg or butter -- even vegan marshmallow!). Try How it All Vegan and The Garden of Vegan.

There's also Vice Cream, which is all about making dairy free ice cream!

Answer 3

I have a recipe for delicious super simple Vegan scones from the book "Vegan With a Venegence" by Isa Moskowitz. Here it is:

3 c flour
2 tbsp baking powder
1/4 c sugar
1/4 tsp salt
1/3 c vegetable oil
1/2 c soy cream (rice or soy milk works too!)
3/4 c rice or soy milk plus 2 tsp apple cider vinegar

Preheat oven to 400. Lightly grease cookie sheet. In a large bowl, sift together dry ingredients. Add the oil, soy cream and soy milk/cider mixture. Mix til just combined; dough should be clumpy not sticky. Drop by 1/4 cupfuls on the greased cookie sheet and pat the tops just a bit to round them out. Sprinkle with sugar. Bake 12-15 minutes until browned on bottom and firm on top.
You could also fold in 1 1/2 c berries if you are bored by this recipe. Makes 16. Enjoy!

Answer 4

With it being November, pumpkins and Squash is in season so baked squash is easy, cheap and delicious!

Baked Squash


1 Squash
Brown sugar
Butter
Salt and pepper

Cut squash in half and scoop out seeds. Sprinkle
cavity with about 1 tablespoon brown sugar, 1
tablespoon butter, season to taste and bake in a
covered pan 1 hour at 350 degrees.

or if you cant be arsed cooking something for an house why not try stuffed flat mushrooms.

3 Large flat mushrooms
3 tablespoons of pesto
Grated cheese - mozzeralla, gryere or just cheddar.

Spoon the pesto onto the underside of the washed mushrooms and srinkle the cheese ontop and grill.

The best thing about flat mushrooms is you can fill them with whatever you have in the cupboard. Get creative!

Hope this helps.

http://www.ivu.org/recipes/

Answer 5

This really yummy pasta sauce recipie: I've never been able to mess it up. I've only ever met one person who didn't like it.

Ingredients:
2 Tbsp. Olive Oil (good quality)
3 sprigs fresh rosemary
1/2 a red onion
A pinch of dried sage or one fresh sage leaf
3-6 cloves of garlic (depends on how much you like garlic)
1 litre Passata (1 can of tomatoes with one of those tiny cans of tomato paste work, too)
Optional: cherry tomatoes
1 Tbsp sugar, or to taste
Salt
Pepper

1) Simmer the herbs, onion, and olive oil in a saucepan until the onions are soft
2) Add the garlic and simmer until onions are transeculent
3) Add the passata and cherry tomatoes
4) Allow to simmer to reduce for about 15 minutes
5) Add the sugar and salt and pepper and serve over fresh pasta

Enjoy!

Answer 6

You a veggie? Maybe eat yourself.. just joking! Obviously you mean vegetarian!
How about Perogies with saurkeraut?
or if you eat cheese or milk Perogies with cottage cheese and potatos.. if you don't feel
like making them you can get the frozen ones
at the supermarket! Of course they aren't as
good as the homemade. You could settle for
a Veggy Pizza! I know Boston Pizza makes a veggy pizza on request!

Answer 7

Cook up some pasta and in a seperate pan fry some mushrooms, onions, and peppers with a bit of cayenne pepper for a bit of spice. When there done put in some tinned tomatoes and heat it through, then add the cooked pasta and mix it all together. Serve with a bit of grated cheese over and a mini naan bread!

Answer 8

Wild Rice and Mushrooms

6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a

long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.

Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans

Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.

2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.

3. Add the orange juice, sherry and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.

5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).


Nutritional Information:

Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium

Answer 9

gently fry some sliced onions, peppers and mushrooms (don't cut the mushrooms too small, I just halve them) then add some paprika, some tomato puree (about a dessert spoon) and about half a mug full of veggie stock, let this simmer away and season to taste, add a squeeze of fresh lemon juice as it makes it taste a bit more zingy! Just before you serve stir in some double cream (heavy cream) and warm through, then serve with either rice or fresh bread.

Answer 10

Spaghetti Bol.

Quorn mince,
Fresh mushrooms, chopped,
Freshly chopped Garlic,
Basil chopped,
A tin of chopped tomatoes,
A small tin of tomatoe puree,
One vegetable stock cube,
Olive oil.

Put the olive oil into a pan and gently heat. Put the garlic and chopped basil in to the pan and lightly fry it. Add the chopped tomatoes and tomatoe puree. Stir it all in. Stir in the stock cube. Add the Quorn mince. Cook for 20 mins.

Serve with spaghetti.