Anybody got any recipies? Perferably some not containing meat.....?

Question

I'm Catholic so it's for lent. It's hard for me to think of one because I also don't like seafood.

Answer 1

http://www.bellaonline.com/site/indianfood

Answer 2

Any egg dishes will do for starters.

Macaroni and cheese with a side salad.

Might I advise you look at some of these excellent vegetarian meal sites? Most veggie food is very good and you do not even have to go near tofu! Honest, I have been veg for a long time and detest the stuff!

I have included sites with photos because I know I hate trying something new without knowing what it should look like.

http://allrecipes.com/recipes/vegetarian/main.aspx
This is a nice site with meatless versions of many traditional foods.

http://www.toptastes.com/recipes/entreesvege.htm

http://www.hookerycookery.com/veggie-menu.htm

http://www.visualrecipes.com/recipe-search/category/Vegetarian/
This site has photos of each recipe.

http://www.all-creatures.org/recipes/special.html
The photos will make you drool.

http://www.vegforlife.org/recipes_veganpalate.htm
More photos.

I remember when I was a kid, I used to give up the tv shows I liked least for Lent!

I hope you enjoy looking through these and maybe find a few to grace your meal.

By the way, a PBJ on whole wheat with some form of dairy like milk or yogurt, is a complete protein and an excellent vegetarian meal! As is cheese and tomato on toast.

Good luck and happy eating!

Answer 3

Hey, this one uses Roman Noodles 1 head cabbage, chopped 2 carrots, shredded 2 bunches green onions, chop (use some of top) 1 c. toasted sunflower nuts 1 c. slivered almonds 2 pkgs. Top Roman beef or chicken noodle soup (use noodles only) Combine above ingredients. Crush the uncooked noodles in salad. Dressing for Salad: 1 cup salad oil (1/4 cup of this should be olive oil), 1/2 cup sugar or substitute, salt and pepper, and 2 season packets from the soup mix. Mix well. Pour on salad. This can be cut in half as it makes a very large salad.

Answer 4

This is called vegetable spaggetti.

peas
pearl onions
small eggplant
4 tomatoes
sliced carrots

olive oil
garlic
basil (l tbs)

parmesan cheese

spaghetti

cook and drain spaghetti

in a skillet, heat oil add garlic

cut up veggies and saute sit freqently

Add cut up tomatoes

then cook until tender

put cheese on top until it melts

put veggie mixture over spaghetti, serve with garlic bread and a salad

My family loves this. Easy to make and easy to clean up.

Answer 5

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.

Answer 6

Here's a real simple one, take a variety of vegtables, onions squash carrots peppers or what ever you like, place in a large bowl & put about 1/4 cup ex virgin olive oil & toss. Then add salt pepper, cumin, garlic, & curry powder, all to taste. Toss well then place in a pyrex dish & place in a 375 degree over for about 45 minutes. There is no way to mess this up adjust the spice to your liking, add what veggies you like then just roast them! It is delish!!

Answer 7

Cold Firm Tofu with soy sauce, pepper, sesame oil and finely chopped scallions. It's delicious and nutritious!!

Get a box of Japanese Firm Tofu or a square of Chinese firm tofu from the Asian grocery store.

Rinse tofu in water and pat dry with scotch towels to remove excess water on the tofu. You can have it cold or just as it is from the store. Place it on a plate.

Pour a tablespoonful of Kikkoman soy sauce over the tofu;
sprinkle some pepper (white or black of your choice), then pour a dessertspoonful of sesame oil over the tofu; last finely chopped some spring onions (scallions) and garnished it on top of the tofu.

Use a spoon to scoop the tofu with its sauce and condiments to eat it. Hope you will like this new taste and it's a true Chinese home dish which it's unlikely for you to find it in the cookbook.

Answer 8

Moroccan Eggplant with Garbanzo Beans

This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market.

Prep and Cook Time: 35 minutes

Ingredients:
1 large onion cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper cut in 1 inch squares
1 medium eggplant, cut into 1 inch pieces
pinch of red pepper flakes
2 tsp turmeric
½ tsp garam masala
1 15oz can garbanzo beans
1 15oz can lentils, drained
½ cup tomato sauce
1¼ cups + 1 TBS vegetable broth
½ cup raisins
1 TBS chopped fresh cilantro
salt & black pepper to taste

Directions:

Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stove Top Braising cooking method.

Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Serve sprinkled with chopped cilantro.


Serves 4
Healthy Cooking Tips:

Cutting the eggplant and peppers into 1 inch pieces gives the spices a chance to come through in cooking without the vegetables overcooking. This recipe is organized so it can be made quickly. However, when adding the garam masala and turmeric, stir well and give it time to heat up, at least 1 minute, before adding liquid. You will get much more flavor by doing so.

Answer 9

cook rice aprox 1 cup per person regular or instant until almost all water gone add abt 2 tablespoon margarine 1/2 to 1/4 cup milk(what ever u use) and add 5-6 slices kraft cheese slices(american) or 1 can broccoli cheese soup from cambells stir on low-med heat until as thick as u want or thinnner as a cheesy rice soup add a pinch of seasoned salt and paprika for flavor, or cook rice with maragarine until fluffy and water absorbed, add sour cream and paprika both are yummy

Answer 10

First seafood is meat
ASPARAGUS LASAGNA


Makes 8 servings

4 pounds asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 ounces Gruyere cheese
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/3 cup freshly grated parmesan

Bend asparagus until stalks snap at natural breaking point; reserve
bases for another use. Cut asparagus into 1-inch pieces. In large
pot of boiling water, cook for 3 minutes. Drain and refresh under
cold running water; drain again. Reserve 1 1/2 cups of asparagus
tips; set aside. In saucepan, melt butter over medium heat.
Gradually whisk in flour and cook, whisking, for 1 minute. Whisk in
milk; bring to a boil whisking. Reduce heat to medium-low; cook,
stirring, for 10 minutes or until thickened. Remove from heat. Stir
in gruyere cheese, lemon rind and juice, salt, pepper and nutmeg until
cheese is melted.

Meanwhile, in large pot of boiling salted water, cook noodles for
about 10 minutes or just until tender.

Arrange 3 noodles in 13 x 9 inch baking dish. Spread 1 cup of the
sauce, the one-quarter of the asparagus, then one quarter of the
mozzarella. Repeat layers 3 more times, then top with final layer of
noodles and sauce. Sprinkle Parmesan over top. Place pan on baking
sheet; bake in 375 F oven for 35 to 40 minutes or until bubbly and top
is light golden. Sprinkle reserved asparagus over top. Bake 5
minutes or until asparagus is heated through. Let stand for 10
minutes before serving.

Polenta Pizza


2 quarts water
2 cups polenta
16 ounces soy mozzarella cheese
� teaspoon dried chili pepper flakes
� cup vegetarian pizza sauce
2 large, not-quite-ripe tomatoes, rinsed
1 large green pepper, rinsed and de-seeded
12 ounce box mushrooms, wiped clean
1 tablespoon Italian or pizza seasoning
non-fat cooking spray

Preheat oven to 350F. Put water in a large pot or Dutch oven and
bring to a boil over high heat. Meanwhile grate the soy cheese and
set aside. When water is boiling, slowly pour in the polenta while
stirring at the same time. Reduce heat to medium-low and continue
stirring the polenta every few minutes to avoid lumps and prevent
schorching. You may want to partially cover the pot with a lid as
the polenta tends to start spitting as it thickens.

It should take about 20 minutes for the polenta to become as thick
as porridge. In the meantime, finely chop the green pepper and
slice the mushrooms and tomatoes. Heat some non-fat cooking spray
in a frying pan, add peppers and mushrooms and saute a few minutes
over medium heat until the juices have been released. Drain off
excess juice.

When the polenta has thickened, turn off heat and stir in half of
the grated soy mozzarella and all of the dried pepper flakes.
Transfer the polenta to a 10" by 15" rectangular glass or stainless
steel oven pan and spread out evenly. Let cool for 15 minutes
while you take a break. When the polenta has sufficiently cooled,
spread the pizza sauce evenly over the top, followed by the tomato
slices, green peppers and mushrooms. Sprinkle remainder of the soy
mozzarella on top of the vegetables, followed by the Italian
seasoning. Place dish in oven on lower rack and bake 15-20 minutes
until heated through and cheese has melted.

Cut polenta pizza into eight squares and serve immediately, by
itself or with a mixed green salad.

CURRIED VEGETABLE STEW


serve 6-8

2 tablespoons canola oil
1 medium onion, chopped
2-3 cloves garlic, minced
2 cups baby carrots
1 medium eggplant, peeled and diced
2 medium potatoes, scrubbed and diced
1 large green or red bell pepper, diced
14 oz can stewed or diced tomatoes, undrained
1 teaspoon grated fresh ginger
1-2 fresh chilies, seeded and minced, or canned chopped green chilies
1-2 teaspoons good quality curry powder or garam masala, to taste
1 1/2 cups water or vegetable broth
1 cup frozen green peas, thawed
1/4 cup chopped fresh cilantro, optional
salt to taste
Hot cooked Basmati rice, barley, or couscous. optional
Plain low-fat yoghurt or soy yogurt for topping, optional

Heat the oil in a soup pot and add the onion, garlic, and baby
carrots. Saute over medium heat until the onion is golden,stirring
often, about 10 minutes. Add the eggplant, potatoes, bell peppers,
tomatoes, ginger, chilies and curry powder or garam masala, and
water. Bring to a simmer. Then cook covered, at a gentle simmer
until the vegetables are tender but not overdone. Stir in the peas
and cilantro and season to taste with salt. taste for spiciness
and adjust the seasonings as desired. Mash some of the potato dice
to thicken the cooking liquid. Simmer over low heat, uncovered,
for an additional 5- 10 minutes. The vegetables should be enveloped
in a thick liquid.

Serve in bowls alone or over hot cooked rice, barley or couscous.
If desired top each serving with a dollop of yoghurt or soy yoghurt.

Substitutions: You may use cauliflower instead of eggplant, chopped
into bite sized pieces or use corn kernels in place of the peas.
Sweet potato may be used in place of white potato.

Answer 11

spaghetti, fettucini, lo mein, grilled cheese, bean burritos, vegan chocolate cake is really yummy, oh there's tons of normal things you just have to get creative