i need new recipies that are nice?

Question

nice vegie recipies

Answer 1

Broccoli and cauliflower salad...

Answer 2

heir's is one if you lice spnach!

1/4 c. walnuts, chopped
1 lb. fresh spinach, deveined & torn
into bite-size pieces (4 c.)
1/4 c. Raspberry-Walnut Vinaigrette
Dressing (recipes is given
separately for dressing)

Place walnuts in preheated 350 degree oven for 8 to 10 minutes. Watch carefully, as they do burn easily. Set aside. Place 1 cup spinach on each of 4 chilled plates and spoon 1 tablespoon dressing over the top. Top with 1 tablespoon toasted walnuts. Makes 4 (1 cup) servings). (It is also good with drained water-packed tuna or diced, cooked chicken or turkey.) Each serving containers approximately 70 total calories, 50 calories in fat, 0 milligrams cholesterol, 70 milligrams sodium. Taken from "Cook It Light" by Jeanne Jones

Answer 3

Here is one that is good and super simple... done in 20 minutes!

Cook tofu in 1 tablespoon canola or coconut oil until golden brown and sponge like. Add 1 and 1/4 c. of water with 1/3c. Kikoman's stir fry sauce and bring to a boil. Stir in one package (16oz) (frozen) stir fry vegetables and add 2 cups of rice... remove and let stand 10 minutes. Fluff with a fork and ready to eat.

Answer 4

Pasta twirls with chopped tinned tomatoes. Red, green and yellow peppers. Mushrooms and garlic. Few drops of hot pepper sauce.
Chop peppers, mushrooms and garlic and add to the tomatoes and hot pepper sauce. Bring to heat and cooked moderately for 10-12 mins.
Boil pasta as directed on packet.
Lovely

Answer 5

scoop the inside of a sweet pepper or tomato boil potatoes mash put in the pepper or tomato add cheese and grill lovely

Answer 6

go to google and type in vegan village. they have LOADS of yummy recipies.

Answer 7

Try the food network tons of recipes www.foodnetwork.com

Answer 8

Sweet and sour tofu:
http://www.sunrise-soya.com/?p2=page2.jsp&page2=185

Answer 9

Try the following

Pasta with winter ratatouille
200g/7oz sweet potatoes, peeled and cut in wedges
200g/7oz parsnips, peeled and cut in large pieces
200g/7oz carrots, washed and cut in large pieces
110g/4oz red onions, cut in quarters
3-4 cloves garlic
2 tbsp olive oil
75ml/2½fl oz clear honey
2 sprigs rosemary
salt and freshly ground black pepper
500g/1lb 2oz packet of pasta
800ml/1 1/3 pint passata
small bunch basil, torn

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the passata, bring to the boil and allow to simmer gently for a minute or two.
6. Serve poured over the pasta and garnished with torn basil.

or Vegetable moussaka
50g/2oz green or brown lentils
570ml/1 pint water
4 tbsp oil, preferably olive
1 onion, peeled and finely chopped
1 clove garlic, crushed
110g/¼lb mushrooms, wiped and chopped
30 - 60g/2 - 3 tbsp tomato purée
30g/2tsp dried oregano
1 tsp freshly grated nutmeg
salt and freshly ground black pepper
350g/12oz or 2 medium aubergines, washed and sliced
2 potatoes, scrubbed, boiled and sliced
2 tomatoes, washed and sliced thickly

For the sauce:
20g/¾oz butter
1 tbsp flour
225ml/8fl oz milk
1 small egg
2.5g/½ tsp mustard powder
salt and freshly ground black pepper
75g/3oz grated cheddar cheese.

Method
1. preheat the oven to 180C/350F/Gas 4.
2. Pick the lentils over for sticks and stones, wash them thoroughly, then bring them to the boil in the water. Cover and simmer for 40 - 45 minutes or until they are soft.
3. When cooked, drain and reserve the liquid for stock.
4. Heat 2 tbsp oil in a frying pan and fry the onion and garlic gently so that they remain translucent.
5. Then add the chopped mushrooms and cooked lentils and cook for a further few minutes, mixing well.
6. Remove the vegetables from the pan using a slotted spoon so that as much oil as possible is left in the frying pan.
7. Put the vegetables in a bowl and mix in a little stock, 30-45g/2-3 tbsp of tomato pur#233;e and the oregano.
8. Season well with nutmeg, salt and freshly ground black pepper. Then add a further 2 tbsp of oil to the frying pan and fry the aubergine slices until soft, turning them over constantly. (You may need a little extra oil for this.)
9. Put the slices onto a piece of kitchen paper to drain and let them cool.
10. Grease a 1.75L/3pt ovenproof dish and put in a layer of lentil and mushroom mixture, then a layer of aubergines, then of potato and tomato slices.
11. Next make the white sauce. Melt the butter in a small saucepan and stir in the flour. Cook the roux for 2 - 3 minutes.
12. Pour on the milk and bring the sauce to the boil, stirring constantly.
13. Simmer for 5 minutes and then allow to cool.
14. Beat in the egg and season the sauce well with mustard, salt and freshly ground black pepper.
15. Pour the sauce over the top of the casserole and sprinkle over the grated cheese.
16. Bake for 40 minutes until the cheese is golden brown and bubbling. Serve piping hot.

or Chilli bean casserole
225g/½lb uncooked red kidney beans
1.1L/2pt water for soaking
1.1L/2pt water for boiling
1 tbsp olive oil
225g/½lb onion, peeled and finely chopped
1 clove garlic, crushed
225g/½lb mixed vegetables, scrubbed and chopped (e.g. celery, pepper, carrot)
2.5g/½ tsp dried basil
2.5g/½ tsp ground cumin
1.25g/¼tsp chilli powder
1 x 400g/14oz tin tomatoes, liquidised
2 tbsp tomato purée
45g/3 tbsp red wine
50g/2oz bulgar wheat
570 - 900ml/1 - 1½pt stock (liquid reserved from cooking the beans)
juice ½ lemon
salt and freshly ground black pepper

Method
1. Soak the beans overnight in water, drain and rinse well. Bring them to the boil fast for at least 10 minutes so that any toxins on the outside of the beans are destroyed. Then cover the pot and simmer for a further 35 - 40 minutes. If you find that the water tends to boil over, it helps to add 1 tsp oil.
2. When the beans are soft, drain and reserve the stock for use later.
3. Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, basil and spices.
4. Stir well and cook for 5 minutes as this helps seal in the flavour and some of the nutrients.
5. Next add the tomatoes, tomato purée, red wine, bulgar wheat and 570ml/1pt of stock. Bring the mixture to the boil, cover the pan and simmer for about 30 minutes.
6. Add the lemon juice and seasonings and increase the stock level if you like your casseroles fairly liquid, then cook for a further 20 - 30 minutes.
7. If you want to cook this dish in the oven, transfer the mixture, after bringing it to the boil, to a casserole and cover. It will take about 50 - 60 minutes at 180C/350F/Gas 4.
8. Remember to add the lemon juice and seasoning half-way through the cooking time. Serve hot

Answer 10

try slimming world website they have some really nice ones on there. x