vegetarian food?

Question

does anyone know any foods that vegetarians can eat in place of meat? or does anyone have any vegetarian recipes?

Answer 1

There are fake meats in the refrigerated produce section of most large grocery stores. They have stuff like "Wham" (instead of ham) and other meat subs... "hamburger, bologna, hot dogs,.."

Here are a few veggie recipes. If it calls for chicken stock, just use veggie stock.

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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Pasta Puttanesca

2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.

--Rachael Ray
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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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Cheesy Fiesta Quiche
Wake up your brunch guests with a quiche that's filled with the flavors of Mexico.
Ingredients:
Crust
1(4.6-oz.) box Old El Paso® White Corn Taco Shells (12 shells)
3tablespoons butter or margarine, melted
Filling
3eggs
1cup small-curd cottage cheese
8oz. (2 cups) shredded Mexican 4-cheese blend
1/2cup milk
2tablespoons butter or margarine, melted
1/3cup all-purpose flour
1/2teaspoon baking powder
2tablespoons drained Old El Paso® Chopped Green Chiles (from 4.5-oz. can)
2tablespoons chopped ripe olives
Topping
6tablespoons sour cream
6tablespoons Old El Paso® Thick 'n Chunky Salsa
Preparation Directions:
1.Heat oven to 325°F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325°F. for 15 minutes.
2.Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
3.Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
4.Return to oven; bake at 400°F. for 10 minutes. Reduce oven temperature to 325°F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
5.Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.
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Penne with 5 Cheeses

Kosher salt
2 C. heavy cream
1 C. crushed tomatoes in thick tomato puree
1/2 c freshly grated Pecorino Romano (1 1/2 oz.)
1/2 c. shredded imported Italian fontina (1 1/2 oz.)
1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.

--Ina Garten, FoodTV

Answer 2

Mexican Wraps

Ingredients

olive oil
1 green pepper
tvp
1 medium onion
2 cloves garlic
1 chilli pepper
1 tin red kidney beans
I tin tomatoes
tomato paste
tortilla wraps
vegan mayonnaise
vegan cheese

Chop up the green pepper and onion put into a hot pan with some olive oil. After a few minutes add the chilli (finely chopped) and garlic. Then put in the tvp and fry until the peppers start to go soft. Then Add the red kidnery beans, tin of tomatoes and tomato paste. Simmer for about 10 minutes for the flavours to mix.

Warm the tortillas in the microwave and grate the cheese.

Once the chilli is ready make up the wraps.

I usually add some vegan mayonaise first, then a couple of spoonfuls of the sauce and then the cheese on top. You could also add some refried beans and guacomole.

Answer 3

Yes...eggs are a product from an animal but the egg is not a living thing and the animal it came from was not slaughtered to get the egg. Although there are a few different types of vegetarians, the main thing they all have in common is that they eat no animal flesh (this includes fish despite what some ignorant people might think). Since egg is not flesh, it can be considered vegetarian friendly. Lacto-Ovo vegetarians (the most common) use dairy and egg.

Answer 4

Fantastic Foods makes the best meat substitute I have ever had. They have a product called Taco Filling that is great on Nachos. Just cook per instructions on box but add half of one of those Taco seasoning packets you can buy at the grocery. It is very good and most of friends don't know it's vegetarian till they are told.

They also have a Sloppy Joe mix that is very good.

Answer 5

I find that beans can do a really good job of taking the place of meat as far as filling you up. However, I think that you'll be pleased to learn that there are many many many products out there dedicated to fulfilling that desire for the taste and texture of meat. Quorn, Gardenburger, Morningstar and Boca are all brands which make "fake meat" products like burgers, breakfast meats, chicken fingers, etc. Even better are products like seitan, tempeh, tofu, TVP and soy crumbles which can be cooked up to create some amazing dishes on your own. Check out http://www.allrecipes.com and do an ingredient search with those items. I think you'll find some great, easy ideas.

Answer 6

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 7

Suzy's Cranberry Chutney
Cups [Reset]
Keys : Holiday Relish Favorite Berry Berries
Ingredients :

1lbBag of fresh cranberries
2lrgPears, pared,quartered, cored and diced.
2cupGranulated sugar
1smJar candied lemon peel

Method :

* Combine cranberries, pears, sugar and lemon peel in a large saucepan.
* Place over medium heat, stirring CONSTANTLY, to boiling. Reduce heat, cover and cook an additional 5 minutes, or until juices start to flow from the cranberries; lightly skim-off foam with a spoon.
* Simmer, UNCOVERED 15 minutes or until cranberries and pears are tender.
* Pour into a pyrex bowl* or heavy glass jars. Cool completely at room temperature; then cover and refrigerate. Prepare at least 1 day in advance.
* Will keep refrigerated at least 2 weeks.
* *Note: Once mixture is at room temperature it can be transferred to a plastic (tupperware type) bowl, covered tightly and refrigerated.



















African Fruit Salad * RATING * 5 out of 5 2 reviews
[Reset]
Keys : Desserts Fruit Vegan Vegetarian
Ingredients :

1lrgPapaya 1 Lb Or Larger
2xMangos Abt 1 Lb Each
1lrgPineapple 3 - 4 Lb
2lrgBananas

Method :

* Here is a naturally sweet, refreshing dessert that is a common finale to dinner parties in former French West Africa. Use only the ripest, fullest-flavored fruits; bananas that have just turned yellow and only the sweetest pineapple. If you cannot find large-sized fruit called for in the recipe, equivalent weights of smaller fruits can be used. You can make the salad up to 4 hrs ahead of time, then cover with plastic wrap and refrigerate. Add the bananas just before serving, however, or they will turn brown. The fruits must be all cut into very small pieces for the dish to be at its best.
* Half the papaya and scoop out its seeds; peel the halves. Cut the flesh into small pieces and place in a large serving bowl.
* Peel the mangoes. Slice as much of the flesh off the pit as possible, being careful to capture any juices. Cut the flesh into small pieces. Add the pieces and their juices to the bowl holding the papaya.
* Using a sturdy, harp knife, cut the top and bottom off of the pineapple.
* Set the pineapple upright on a cutting board. Working from the top to the bottom, slice off the dark, prickly outside skin. Cut out any remaining eyes or dark spots. (A strawberry huller works well for this.) Cut the pineapple lengthwise into quarters, being careful to capture any juices.
* Cut lengthwise again to remove the tough inner core on each quarter. Cut the pineapple into small pieces, again being careful to capture any juices. Add the pineapple and juices to the other fruits. Toss well, cover and refrigerate until well chilled.
* Just before serving, peel the bananas and cut into small pieces. Add to the bowl, toss well and serve.
* Serves 8
* This was very good. We had it as a dessert...but would be wonderful as a summer salad also.






















Almond Rice Casserole
[Reset]
Keys : Nuts Vegetarian Vegan Main Dish Casseroles Microwave
Ingredients :

3cupRice, brown, cooked
1cupTVP granules or flakes
7/8cupwater, hot
1tblKetchup
1tblPeanut oil
1medOnion, chopped
1/2cupAlmonds, roasted, sliced
2tblMiso, light
1/2tspThyme
1tspMarjoram
1/2tspSalt

Method :

* Set the cooked rice aside.
* Combine the TVP with the hot water and ketchup. Mix. Set aside.
* Saute the onion in the peanut oil.
* Mix rice, TVP, cooked onions and almonds in a 2 quart casserole. Mix the remaining ingredients together and stir in.
* For oven baking, cover casserole with foil and bake at 350 deg for 30 minutes. To microwave, cover tightly with plastic wrap and heat on high for 10 minutes.
* For a mushroom variation: instead of the almonds, add 1 cup sliced fresh shiitake mushrooms to the rice and other ingredients and bake as above.

Answer 8

If you are not really into "cooking" anything fancy, just stick with pasta's, cheesy dishes, steamed vegetables, indian curries, salads and meatless meats (soy products). For protein, eat a lot of nuts.

Answer 9

the best vegetarian food is the pinakbet which is a combination of almost all the veggies cook with fish paste

Answer 10

Tofu is always wonderful with sauce, or just plainly fried, eat a lot more veggies then before, eat things with natural bright color (the brighter the natural color the better it is for you!) good luck!

Answer 11

tofu, nuts, peanut butter, all are good protein sources. my fav food to avoid meat is to make macaroni and cheese, and add bar-b-que sauce to it. its delicious and gives you the texture with that bar-b-que'd meat aftertaste, and fills you up! people say it sounds gross, but it is actually very very good. i like bar-b-que, but i found it was just the sauce that i liked so i eat it on rice as well. IT IS SOOO GOOD!!!