Recipes-main dishes that have no meat, please.?

Answer 1

CHILI RELLENOS

INGREDIENTS
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
3 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
8 oz enchilada sauce

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 8x8 inch baking dish with cooking spray.
Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
Bake in the preheated oven for 25 minutes. Remove from oven, pour sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Answer 2

This is very good I especially love the mushrooms in it.

VEGAN CHILI RECIPE:

Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Directions:

Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.

Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

This recipe for Vegan Chili serves/makes 4

Answer 3

Vegetarian Lasagna

20 oz. bag frozen mixed vegetables
1 onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2 (8 oz.) jars chunky tomato sauce
24 oz. jar cheesy Alfredo Sauce
2 tsp. dried Italian seasoning
12 oz. carton ricotta OR crumbled drained tofu
2 eggs, beaten
1 Tbsp. dried parsley flakes
3 cups shredded mozzarella cheese
1 cup grated provolone cheese
12 oz. lasagna noodles, cooked and drained
1 cup grated Parmesan cheese

Cook and drain chopped vegetables as directed on package, measure out 3 cups, set aside. Brown onion and garlic in olive oil in heavy skillet over medium heat. Stir in tomato sauce and paste, salt and Italian seasoning.

In large bowl, mix the ricotta or tofu, eggs, parsley, mozzarella and provolone cheese.

For the freeze-oven method, line a 9x13" baking pan with heavy duty foil, long enough to fold over the casserole. Spray the foil with cooking spray. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, alfredo sauce and ricotta mixture in that order, repeating to make three layers of each. Fold the foil over the lasagna and close with a double fold. Freeze until solid. Remove the foil wrapped casserole from the pan and seal it in a 2 gallon heavy duty ziplock bag. To bake, place the foil wrapped casserole in an oven dish, thaw overnight in the refrigerator. Then uncover and bake at 350 degrees about 60-75 minutes until bubbling and heated through.

Answer 4

Persian Sabzi Polo (Herb Rice with Fava Beans)
* 6 cups water
* 4 cups uncooked long-grain white rice
* 3 tablespoons vegetable oil
* 1 bunch fresh dill, chopped
* 1 bunch fresh parsley, chopped
* 1 bunch fresh cilantro, chopped
* 2 cups fava beans
* ground turmeric to taste
* ground cinnamon to taste
* 1 teaspoon salt
* 1 teaspoon pepper

DIRECTIONS

1. In a large saucepan bring water to a boil. Rinse rice; stir into boiling water. Reduce heat and simmer for 5 minutes. Stir in dill, parsley, cilantro, fava beans, turmeric, cinnamon, salt and pepper. Cover and simmer on lowest heat for 40 to 45 minutes. Note: It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.

Answer 5

Vegetarian chili

1 onion chopped
1 bell pepper chopped
1 large can Italian diced/stewed tomatoes
1 can tomato paste
1 can tomato sauce
1 zucchini chopped
1 can kidney beans
1 can black beans
1 small can corn
1 cup cooked rice
seasonings (salt, pepper, garlic, cumin, chili powder, red pepper flakes)
Cook onion,bell pepper, add tomato products and simmer for a while
add seasonings, beans, zucchini and corn

add rice, serve with a salad, or garlic bread.

Answer 6

You could make a baked penne with your favorite store-bought sauce, stir in a thawed package of spinach and top with mozzarella. bake until warmed through.

Answer 7

I have eaten all of these and they are all very good...


Pasta with Asparagus and Peas
Recipe courtesy Kathleen Daelemans

1 pound penne rigate
1 bunch asparagus, cut into 2-inch pieces
2 cups fresh shelled peas
1 clove garlic, minced
1/4 cup loosely packed, freshly grated Parmesan
1 teaspoon olive oil
2 tablespoons fresh, chopped oregano
Salt and freshly ground black pepper

Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.

---

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

---

Cheesy Stuffed Shells

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped



PREHEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell.
COMBINE spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.
BAKE 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.

---

Use frozen cheese ravioli and add your favorite tomato sauce, serve with garlic bread and a salad.

---

Quesadillas with cheese, black beans, salsa and sour cream

---

Nachos with refried beans (or black beans) cheese, onions, salsa, quacamole, sour cream...the toppings are endless.

Answer 8

run a search for vegetarian meals, and you will get a lot of sites with many options

Answer 9

go to www.allrecipes.com asian and african dishes inspire the best non meaty recipes.