vegetarians: what is your favorite recipe?

Question

i need some ideas.

Answer 1

Salad w/beans and soy-chicken

That's sad, huh? I'm also gluten intolerant, lactose intolerant and have high cholesterol, so that REALLY limits my diet:(

Answer 2

Peppered Tofu Steak with Mustard Sauce
Ingredients

1 packet tofu
pepper
salt
soya milk
soya margarine
mustard
olive oil

This recipe serves 2. To prepare the tofu wash it well and cut it in half. Then cover one side with crushed or ground peppercons and salt. Then put into hot oil and cook till browned. Once one side is ready add the pepper and salt to the other side and turn. You can also cook the sides as well to make it look really brown and crispy.

For the sauce warm up 1/4 pint of soya milk and add a knob of soya margarine. Then add 1 tablespoon of american style mustard. If you are using english mustard you will need a smaller amount and may have to thicken the sauce with flour.

Serve with a selection of steamed vegetables.

Answer 3

Vegetarian Chili. Its real easy and good! Find a vegetarian chili mix (I get mine at Whole Foods). In a large pot mix two cans kidney beans (light or dark), two cans diced tomatoes, one can whole kernel corn, and one package sliced mushrooms, keep all the juices do not drain. Bring to a boil. Add the chili mix and simmer about ten minutes. Its good right out of the pan but I happen to like it better the next day after its been sitting in the fridge. It gets a little more thick and the flavors mesh together better.

If you are ovo lacto then you can put a little shredded cheddar and sour cream on top.

Answer 4

One of my favorite vegetarian recipes is Arroz y Habichuelas (rice and beans). I learned the recipe from some friends who lived in Puerto Rico:

1-2 tablespoons oil
A heaping spoonful of Goya Sofrito
1 can beans (whatever type you prefer; I like black)
1/2 packet Goya Sazón (con azafrán)
1/2 small can tomato sauce
A couple of shakes of Adobo (a garlic-salt type of thing)
1/2 or so of water
Optional: 1 potato, cubed

Put the oil and Sofrito in a pot and cook until it starts kind of bubbling. Then put in the rest of the ingredients. Cook until the sauce simmers down a bit and/or the potatoes are done. (My friends speed this up by putting the potato in the microwave first.) Serve over rice. I like this by itself, but it's also good when topped with cheese and/or sour cream.

Enjoy!

Answer 5

4 deciliters of cornflakes
50 grams of nuts (sunflower seeds for example)
1 table spoon of vegetable broth (powder)
200 grams of cottage cheese
2 eggs
2 small onion

chop onions and then just put all ingredients in a mixer and blend. Lastly put the nuts in too not blend them to finely.

If you don't have a mixer you can chop the nuts a little bit and then just stir all the ingredients together.

Fry on a medium heat!

The burgers go great with risotto and mushrooms! (They can even be eaten as hamburgers...it's my favorite vegetarian recipe! It comes from a health hotel in Sweden and my mom received it from a woman who works there. Apparently it's a secret recipe...but no longer is....

Hope you will try them! I got out my cook book for you! ;)

Answer 6

Potato Dumplings

10 medium potatoes
5 eggs
1 tbs salt
Enough flour to stick it all together.

Peel and boil potatoes till almost done but not quite (should still be firm in the middle). Grate the potatoes. Mix all the ingredients together. Knead into balls. Boil big pan of water. Place balls in water exactly fourteen minutes, no more, no less. Remove from water and place in a bowl with a small plate upside down on the bottom of it. Eat immediately. Left-overs are good diced up and fried in butter till lightly browned.

Answer 7

Foule Mudammes (Fava Bean Soup).
Go to the link, or cut-and-paste this recipe:

Olive oil
Small yellow onion, diced
2 medium tomatoes, chopped
Medium green pepper, or 2 jalpenos
4 (15-ounce) cans fava beans, drained
1 heaping teaspoon ground cumin
1/2 teaspoon ground corriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric, (for color)
2 stalks green onion, chopped
2 tablespoons chopped parsley
2 tablespoons cilantro, chopped
2 cloves fresh garlic, chopped
Feta cheese, (optional)

In a few teaspoons of oil, brown the onions. (If you are using bell peppers, chop them and add after onions have browned. If you use the hot peppers, DO NOT chop them or your stew will be too hot!)

Instead, remove the stems and sauté them with the onions whole. Add beans and bring to a gentle boil. Add tomatoes and spices. Cook until stew thickens. Add fresh herbs, turn off heat. Add garlic. Use a potato masher to mash the beans (That's what Mudammes means, 'mashed'). Top with crumbled Feta, and drizzle with olive oil. Serve over rice, or with pita bread.

Answer 8

My favorite for this week is my Breakfast Cake.

Preheat oven to 350 degrees F. And have a 9 X 13 inch metal pan to put the batter into and bake the cake.

Dry Mix:
3 cups organic unbromated, unenriched, unbleached white flour
1 cup of organic whole wheat pastry flour
1 and 1/2 cup Sucanat (sugar)
3 Tablespoons of baking powder (aluminum-free)
1 Tablespoon dulse flakes (seaweed-high in iron and iodine)
2 teaspoons of sea salt (trace minerals)
1/4 cup of flaxseed meal
1 cup of nuts (walnuts are the best, but pecans will do)
Mix together well.

Wet Mix:
3/4 cup of oil (organic canola, grapeseed, or any trans-free vegetable oil)
3 cups of rice milk (or soy or even oat milk)
1 cup of shredded carrots
2 mashed bananas
1 Tablespoon of pure organic vanilla
Mix together well.

Mix dry ingredients with the wet ingredients with a spoon till well moistened. Pour into cake pan and bake for approximately 45 to 60 minutes (long time. check with a knife in the center to see if any gooey batter sticks to the knife. when it is clean, it is done).

Answer 9

Last night my husband made "chikn tarragon" over whole wheat angel hair pasta. We used Quorn tenders instead of chicken of course but that could be replaced with mushrooms too. It was Yummy!!!

Last week I made a dish that was just like a Philly chicken steak without the bread although you can put the mixture on a roll if you wanted to. I browned some seasoned quorn tenders and then put them in the middle of the pan, topped with with organic cheddar and then with carmelized onions.

Answer 10

This is a good veggie recepie and it's not too complicated:
Felafel - 2 cans (or225g dried) chickpeas, 1 egg (beaten) 1 onion finely chopped, 2 tablespoons chopped parsley, 1 garlic clove (crushed) 1 teaspoon each corriander and cumin powder, pinch of chilli powder, salt and pepper.
For coating and frying: plain flour, 1 beaten egg, dry breadcrumbs (make these by warming sliced bread in the oven then blending), oil.
Method: Mash chick peas and add egg, onion, garlic, parsley and spices. mix well and season with salt and pepper.
shape mixture into balls about the size of chestnuts, then coat in flour, then beaten egg, then breadcrumbs.
fry for about 3 mins each side
serve inside pitta breads with salad. lovely!

Answer 11

All my favourite dishes are on my website http://www.recipesforvegans.co.uk including:

Roasted Vegetable Tartlets

Ingredients

1 red pepper
1 yellow/orange pepper
1 courgette
1 onion
5 cloves of garlic
1 packet puff pastry or filo pastry
sun-dried tomato paste
olive oil

Cut the vegetables into large chunks and put into a roasting dish. Put the cloves of garlic in with their skin on. Drizzle with olive oil and mix with hands until every piece is covered in oil. Roast in the oven for 20-30 minutes until golden brown.

Meanwhile if using puff pastry cut out rounds from the pastry using a pastry cutter, if using filo pasty I like to just shape pieces roughly into round shaps to make it look more rustic. Place on a greased tray and spread each with sun-dried tomato paste. Once the vegetables have cooked leave to cool slightly and then finely chop. The garlic should be able to be pressed out of the skin and after discarding the skins mix the garlic in with the rest of the vegetables. Then spoon the vegetable mixture onto the tartlets leaving a small rim around the edge of each one. These can be kept in the fridge until 20 minutes before serving. Brush with oil and put them in the oven for 20 minutes if puff pastry or 5 minutes for filo pastry or until risen and brown.