can anyone give me a good vegetarian recipe?

Answer 1

Grape tomatoes, sliced yellow squash & zucchini, & chick peas sauteed in balsamic vinegar. My fave.

Answer 2

Welsh Rabbit (no actual rabbit)

INGREDIENTS
4 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cups milk
1 teaspoon Worcestershire sauce
2 cups shredded sharp Cheddar cheese
DIRECTIONS
In a 2 quart saucepan over low heat, melt the butter. Stir in and blend the flour, salt, mustard and pepper. Stir in the milk and Worcestershire sauce. Continue stirring the mixture for 10 minutes, or until thickened.
Stirring continuously, melt the cheese into the mixture and blend well. Serve immediately over warm toast.

Answer 3

Try the following is very nice
Vegetarian Moussaka with Ricotta Topping

2 aubergines, each 8 oz (225 g)
10 fl oz (275 ml) vegetable stock
2 oz (50 g) Puy lentils
2 oz (50 g) green lentils
4 tablespoons olive oil
2 medium onions, finely chopped
1 large red pepper, de-seeded and chopped into ¼ inch (5 mm) dice
2 cloves garlic, peeled and crushed
1 x 14 oz (400 g) tin chopped tomatoes, drained
7 fl oz (200 ml) red wine
2 level tablespoons tomato purée or sun-dried tomato paste
1 level teaspoon ground cinnamon
2 level tablespoons chopped fresh parsley
salt and freshly milled black pepper

For the topping:
1 x 9 oz (250 g) tub ricotta
10 fl oz (275 ml) whole milk
1 oz (25 g) plain flour
1 oz (25 g) butter
¼ whole nutmeg, grated
1 large egg
1 oz (25 g) Parmesan (Parmigiano Reggiano),
salt and freshly milled black pepper
Pre-heat the oven to gas mark 4, 350°F (180°C).

Begin by preparing the aubergines: to do this cut them into ½ inch (1 cm) dice leaving the skins on. Place them in a colander, sprinkling with salt between each layer, then put a small plate with a heavy weight on top – this will draw out any excess juices.

Meanwhile, pour the stock into a saucepan together with the Puy lentils (but no salt), cover and simmer for 15 minutes before adding the green lentils. Cover again and cook for a further 15 minutes, by which time most of the liquid will have been absorbed and the lentils will be soft. While they're cooking, heat 2 tablespoons of oil in a large solid frying pan and fry the onions until they're soft and tinged brown at the edges (about 5 minutes), then add the chopped pepper and soften and brown that too for about another 4 minutes. Next add the garlic, cook for 1 minute more, then transfer the whole lot to a plate.

Next transfer the aubergines to a clean tea cloth to squeeze them dry, then add a further 2 tablespoons of oil to the frying pan, turn the heat up to high and toss the aubergines in it so they get evenly cooked. When they're starting to brown a little, add the drained tomatoes and the onion and pepper mixture to the pan. In a bowl mix the wine, tomato purée and cinnamon together, then pour it over the vegetables. Add the lentils and the chopped parsley, season well and let everything simmer gently while you make the topping.

All you do is place the milk, flour, butter and nutmeg in a saucepan and, using a balloon whisk, whisk until it comes to simmering point and becomes a smooth glossy sauce. Season with salt and pepper, remove it from the heat and let it cool a little before whisking in the ricotta followed by the beaten egg.

Finally, transfer the vegetable and lentil mixture to the dish and spoon the cheese sauce over the top, using the back of a spoon to take it right up to the edges. Sprinkle with the Parmesan and transfer the dish to the pre-heated oven and bake on the middle shelf for 1 hour. Then allow the moussaka to rest for 15 minutes before serving.

or Courgettes and Tomatoes au Gratin
4 medium courgettes, sliced but not peeled
4 large tomatoes, skinned and sliced
2 tablespoons olive oil
1 large clove garlic, crushed
4 oz (110 g) Mozzarella or Cheddar cheese, cut into slices
4 level tablespoons grated Parmesan (Parmigiano Reggiano);
1 level tablespoon fresh torn basil
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C).

If you have the time, salt, drain and dry the sliced courgettes: layer them in a colander, sprinkling each layer with salt, and place a suitably sized plate on top. Weigh this down with a heavy object (like scale weights) and after 30 minutes quite a bit of water will have been drawn out. Dry them really thoroughly in a clean cloth and then they're ready to cook. Heat the oil in a frying pan large enough to hold the courgettes in one layer (otherwise do them in two batches), add the crushed garlic and sauté the courgette slices to a nice golden colour on each side. Next arrange layers of courgettes, cheese slices and sliced tomatoes in a heatproof gratin dish so that they overlap each other slightly like slates on a roof. Finally sprinkle on the grated Parmesan, basil and salt and freshly milled pepper. Then bake on a high shelf in the oven for 30 minutes. Serve this with lots of crusty bread and a green salad with a sharp lemony dressing

Answer 4

DAD'S VEGGIE CHEESE SAUCE

1 tbsp butter
1 tbsp butter substitute
1 tbsp flour
milk
3/4 cup grated cheese
salt and pepper

Melt butter & butter substitute in pot on about heat of 7. Add in flour. Stir with whisk. Gradually add milk. Stir until mixture starts to thicken. Add in cheese. Reduce to low heat add salt & pepper. Simmer until cheese is melted.
Pour over your favourite steamed veggies.

**Recommendation: Cauliflower, broccoli, carrots**



VEGGIE BARS - PIZZA

Make the night before. Cover with saran wrap and refrigerate.

CRUST:

2 rolls Pillsbury crescent rolls. Pat in ungreased cake pan, 9 x 13 inch. Bake at 375 degrees for 10 minutes. Cool.
Mix: 3/4 c. mayonnaise 1/4 pkg. Hidden Valley Ranch dressing 1 tsp. dill weed 1/4 tsp. garlic powder

Spread on crust. Cut up and sprinkle veggies on cheese, Layer: Broccoli Celery Carrots Onions Mushrooms Olives

Pat vegetables into the cheese spread. Sprinkle shredded cheese on top. Cover with saran wrap and refrigerate.

Answer 5

im a vegetarian..my fave dish is mushroom and spinach lasagne!
cook the pasta sheets first
then wash the spinach and mushrooms..cut up the mushrooms,then boil these,
then drain
then mix a white sauce in with your mushrooms and spinach and add some salt and pepper,
then put the pasta sheets in a tray with the ingredients on top with some pasta sheets on top
then the ingredients again
then the final pasta sheets
finalise with loads of grated cheese on top and bake in the oven for about twenty mins...yum!!!xx

Answer 6

for vegetable fajitas-
- 2 tblsp veg oil
- 2 large onions, thinly sliced
- 2 crushed garlic cloves
- 2 red peppers,cored,deseeded and thinly sliced
- 2 green peppers,cored,deseeded and thibly sliced
- 4 green chillies,deseeded and thinly sliced
- 2 teaspoons chopped oregano
-250g (8oz) button mushrooms,sliced
- 12 tortillas
salt and pepper

1) heat the oil in a large frying pan and fry the onions and garlic for roughly 5 mins until they are soft and golden brown.

2)add the red and green peppers,chillies and oregano and stir well. fry gently for roughly 10 mins until cooked and tender

3) add the mushrooms and cook quickly for 1 min more, stirring well to mix the mushrooms with the other vegetables. add salt and pepper and continue stirring.

4) spoon the sizzling hot vegetables into the tortillas and add whatevaer toppings you like, roll up/fold the fajita and enjoy!

serves 4

tis extremely filling

Answer 7

My uncle was a vegetarian & he loved when i made this for him...

VEGETARIAN DUMPLINGS

Dumpling filling:
4 dried shiitake mushrooms
1 ounce dried rice noodles
1/2 pound Napa cabbage
1/2 pound baby bok choy
2 ounces dried bean curd
3 tablespoons sesame oil
2 tablespoons soy sauce
Pinch of grated fresh ginger

1 packet of frozen dumpling wrappers OR
Dumpling wrappers:
2 1/2 cup all-purpose flour
1 1/4 tsp. salt
1 cup cold water

Dipping sauce:
3 tablespoons soy sauce
1 teaspoon Chinese black vinegar
1 teaspoon sesame oil
Pinch of white pepper
Chinese hot pepper sauce

Answer 8

A recipe for something specific, or just for anything? I believe that www.vegweb.com has a bunch, and I know that the veggieboards have an entire forum right here: http://www.veggieboards.com/boards/forumdisplay.php?f=142. And you can always substitute soy meat or TVP if it's something small that you're making!

Answer 9

No there aren't any good recipes for vegetarians. That is why they are all pasty faced wallies who starve themselves for the mistaken love of animals.

Answer 10

any kind of bean (I use chickpeas/garbanzo), brown rice, small carrot coins, chopped celery, corn, and anything else you might want to throw in, mixed with some Italian dressing