What is your favorite vegetarian recipe?

Answer 1

Fresh tomato sauce. I've only ever met one person who didn't like it, even if I burned it or put in too much salt. It’s delicious and only takes half an hour to make. If you have garlic, onions, and olive oil lying around, all you have to buy are herbs and passata. There is nothing in it that would not be good for you in the amounts that they're in.
Here's the recipe:
Ingredients:
2 Tbsp olive oil
2 chopped sprigs fresh rosemary
1 chopped sage leaf or 1 pinch dried sage (optional)
1/2 a chopped red onion
4-6 cloves garlic (how much do you like garlic?)
5 or 6 halved cherry tomatoes (optional)
1 liter passata or 1 can tomatoes
Sugar to taste (gets rid of bitterness-about 1-2 Tbsp should be used)
Salt to taste
Pepper to taste

1. Simmer the onion and herbs in the olive oil until onions are soft
2. Add the garlic and simmer until onions are semi-transparent
3. Add the cherry tomatoes and passata
4. Simmer to reduce for about 15 mins.
5. Add the sugar, salt, and pepper

Serve over pasta and enjoy!

Answer 2

I think this recipe will be considered vegetarian since the cheese is optional....just as tasty without the cheese.

6 zucchini, washed and diced
6 yellow squash, washed and diced
1 red onion, chopped
5-6 plum tomatoes, washed and diced
1/4 cup olive oil
1 package angel hair pasta cooked al dente
1 bunch fresh basil or cilantro
1/2 cup grated parmesan (fresh, not the canned stuff) optional

Put olive oil in a skillet and heat over medium. Saute the onion, squash and zucchini until tender. Toss in the the tomatoes and stir until the tomatoes are coated with the olive oil. Toss in the cilantro or basil. Mix the veggie mixture with the noodles and toss. Sprinkle with parmesan if desired.

Not only is it a pretty dish, it tastes great!

Answer 3

Without question, it is eggplant parmesan!

"Meaty" enough for a starving cougar, easy to prepare, cheap and 100% delish!

Cut an eggplant into 3/4" slabs. Sprinkle liberally with salt (both sides) and put them on a cooling rack to drain (over the sink or a pan, plz).

After an hour, rinse them and give them a squeeze. They'll be leathery/rubbery. Oil lightly and bake at 350 until they're a little browned.

You can stop at this point and leave them, even refrigerate for a day!

To finish, spoon on your favorite spaghetti sauce and a liberal sprinkling of cheese (I know it says parmesan in the title, but a handful of mozzarella can be snuck in there.)

I will even go so far as to add sliced black olives, artichoke hearts, capers, etc. (not all at once, natch). Bake at 350 until golden brown and delicious (GBD).

Break out a nice red wine, a small green salad, and you've got a dish even your non-vegetarian friends will come back for!

Best wishes!

Answer 4

Vegan chocolate chip cookies.

Take your favorite recipe, and substitute out the non vegan parts. IE:

1 egg = 1/4 cup natural non-sweetened applesauce

Also, use non-dairy margarine, and lactose-free chocolate chips. If using a fruit puree as an egg substitute, add extra baking soda to compensate (1/8-1/4 tsp per egg, depending on how light you like your cookies)

Yum.

Answer 5

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.



Chili Corn Mashed
2 Idaho® Potatoes, peeled and cubed, #80 ct. (22-24 oz.)
2 1/2 oz Unsalted butter
1/2 cup Milk
4 cloves garlic, minced
6 oz. Fresh corn kernels
2 tsp. Pure chile powder
1 tsp. Cilantro, chopped
1 tsp. Honey
Salt to taste
DIRECTIONS:
1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.
2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.
3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.
4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.
5.Season with salt.

Answer 6

steamed brown rice with steam vegetables. you can mix in just about any type of veggies and have more variety - minus the cancer, heart disease and diabetes not too mention everything else - of anti-vegan dining fare.

This comes with a price though. An incredibly low price of not having to worry about health insurance or surgery for the price of your cravings.

Answer 7

My very favorite vegetarian recipe would be Mushroom Stroganoff.
I cut mushrooms in half only so as to have substance.
Very easy and quick to make.
Good question.

Answer 8

Vegetarian lasagna, with or without the tofu. (Or try Morningstar Farms soy crumbles) It's delicious!

Answer 9

Brown basmati rice and peas with some olive oil, lemon juice, salt and pepper. Simple and delicious.

Answer 10

Tie between Beef Stew or Venison Chili