Does anyone know any good vegetarian recipes?

Answer 1

GERMAN FRIED POTATO PANCAKES

5 lbs. potatoes
2 lg. sweet onions
2 lg. eggs
1/2 c. self-rising flour
Salt & pepper to taste

Grate potatoes and onions together. Pour off excess juice, mix in eggs then add enough flour to thicken. Salt and pepper to taste. In large iron skillet, heat cooking oil; drop mixture into hot oil (about 2 inches pancakes). Brown to crisp on both sides. Serve hot.

Answer 2

here is a great recipe...

Vegetarian Spaghetti
2 cups small yellow onion, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes
2 cups thinly sliced yellow and green squash
1 1/2 cups fresh green beans (about 1/2 lb.)
2/3 cup water
2 Tbsp minced fresh parsley
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 6-os. can tomato paste
1 lb. uncooked spaghetti
1/2 cup grated parmesan cheese
Instructions:
Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender. Cook spaghetti in unsalted water according to package directions. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.

Here's one for real good taco's...

Avocado Veggie Tacos
1 medium avocado
non-stick cooking spray as needed
1 1/4 cup onion, julienned
1 1/2 cup sweet green pepper, julienned
1 1/2 cup sweet red pepper, julienned
1 cup cilantro
1 1/2 cup Fresh Tomato Salsa
12 flour tortillas, 8-inch
Fresh Tomato Salsa:
1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 tsp jalapeno peppers, minced
2 tsp cilantro, minced
1 pinch cumin
1 1/2 tsp fresh lime juice

Prepare salsa in advance by combining all ingredients. Refrigerate. Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers. Mince cilantro, avocado slices and slats. Fold over and serve.

Answer 3

Classic Minestrone

INGREDIENTS

* 3 tablespoons olive oil
* 1 leek, sliced
* 2 carrots, chopped
* 1 zucchini, thinly sliced
* 4 ounces green beans, cut into 1 inch pieces
* 2 stalks celery, thinly sliced
* 1 1/2 quarts vegetable stock
* 1 pound chopped tomatoes
* 1 tablespoon chopped fresh thyme
* 1 (15 ounce) can cannellini beans, with liquid
* 1/4 cup elbow macaroni
* salt and ground black pepper to taste

DIRECTIONS

1. Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
2. Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
3. Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.