where can i get recipes?

Question

and what vegetarian foods are tasty?

Answer 1

http://allrecipes.com/Recipes/Vegetarian/Main.aspx
http://www.globalgourmet.com/food/special/2001/bestveg/

Vegetarian Cuisine
By: Sydny Carter

Whether you're a dyed-in-the-wool vegetarian or just want to up your intake of vegetables, legumes and grains, there is a world of meat-free recipes to choose from.
Entertaining

Wondering what to serve at your next big do? Meat-eaters, omnivores and vegetarians will all enjoy these menus.



Spring Green


Fresh Asparagus Soup
Pesto with Arugula
Maria's Broccoli Rabe
Rose Galletta's Ricotta Pie
Summer Nights

California Grilled Veggie Sandwich
Grilled Beets in Rosemary Vinegar
Angie's Dad's Best Cabbage Coleslaw
Raspberry Trifle
Fall Fare

Crispy Vegetable Pakoras
Chaat - Dahi Batata Puri
Matar Pulao (Rice with Peas)
Indian Naan II
Creamy Rice Pudding
Winter Comfort

Kumquat Salad
Moroccan Lentil Soup
Spinach and Red Chard Quiche
Apple, Cranberry, and Pear Crisp
Expanding Universe

Turn any recipe into a veggie one by replacing the meat with a vegetarian alternative. Looking for a new stir-fry? Convert a chicken or beef stir fry to vegetarian by substituting tofu or mycoprotein (a protein derived from mushrooms) for the meat. Love your father’s famous chili? Use textured vegetable protein (TVP) for the ground beef.


More Recipes and Meal Planning Help
Vegetable Protein
Grilled Vegetables
Vegetarian recipes
Vegan recipes
Vegetarianism has existed for thousands of years in many cultures, for religious, ethical and economic reasons. Today, with more food choices available than ever, many people have opted to become vegetarians or vegans. What’s the difference between the two? A vegetarian diet excludes all forms of meat, poultry and fish, but does include some animal-produced fare such as dairy products and eggs. A vegan diet excludes all meat and all animal products: vegans do not eat eggs, dairy or honey.

In America, land of cowboys and cattle, people once thought that a meatless diet required careful planning as well as complicated calculations. The days of combining proteins--always eating beans with rice--and consuming multiple vitamin supplements are over.

The key to a healthy vegetarian or vegan diet, as with any other diet, is to eat a wide variety of foods, including fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds and legumes.

Answer 2

You might want to try AllRecipes.com or even go into AOL Food and Health. When you click on Food you'll see a bunch of different categories. In the "Kitchen Assisted Recipes" you'll find categories to cover just about anything, including vegetarian. This site has helped me out tremendously!!!

Answer 3

lasagna without meat is wonderful.Just add veggies like broccoli and corn and peas and spinach instead of the meat. I have been a vegetarian for 10 years now. When I cook I just leave out the meat and add veggies. Or you could use morning star grillers or boca burgers instead of meat. We grilled out the other night corn on the cob and boca Italian sausage.... it was great!!!

Answer 4

you could go to www.e-sangha.com there a forum for vegetarians food and lots recipes of them and free to you.

Answer 5

There are some great cookbooks out there. This is what I found with a quick Amazon.com search (3 vegetarian and 2 vegan). I haven't tried them myself.

http://www.amazon.com/Vegetarian-Meals-People-Go-Recipes/dp/1561708437/sr=1-2/qid=1172599637/ref=pd_bbs_sr_2/102-3612546-1495353?ie=UTF8&s=books

http://www.amazon.com/Fresh-Vegetarian-Slow-Cooker-Recipes/dp/1558322558/sr=1-5/qid=1172599637/ref=sr_1_5/102-3612546-1495353?ie=UTF8&s=books

http://www.amazon.com/Everything-Vegetarian-Cookbook-Healthy-Everyone/dp/1580626408/sr=1-7/qid=1172599637/ref=sr_1_7_s9_rk/102-3612546-1495353?ie=UTF8&s=books&s9r=8a10f4b70e2d59cf010e2f1625ba0015&itemPosition=7

http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/sr=8-1/qid=1172599414/ref=pd_bbs_sr_1/102-3612546-1495353?ie=UTF8&s=books

http://www.amazon.com/Students-Go-Vegan-Cookbook-Recipes/dp/0307336530/sr=8-6/qid=1172599414/ref=pd_bbs_sr_6/102-3612546-1495353?ie=UTF8&s=books

Answer 6

NO vegetarian foods are tasty.

Vegetables are what real food eats................

Answer 7

Try http://www.foodnetwork.com/

Answer 8

check " CRAFT. com"

Answer 9

www.foodnetwork.com

Answer 10

vegetarian cuisine is like anything...it all depends on what you like. i know a lot of vegetarians get sick of eating soups, salads and pasta so i'm always trying to create something a bit different. but email me ([e-mail]) with what you like specifically and i can be more help. here are a couple of my favs though:

Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

2 pounds ricotta
1 teaspoon salt
Pesto Oil, recipe follows
Puttanesca Sauce, recipe follows
1 1/4 pounds lasagna noodles
Grilled Vegetables, recipe follows
8 ounces mozzarella, coarsely grated

Preheat oven to 350 degrees F.
In a medium bowl mix the ricotta cheese with salt and half a cup of Pesto Oil.
Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish. Cover with a layer of lasagna noodles. Top the lasagna with a layer of ricotta, then a layer of eggplant, zucchini, onion and red pepper, a layer of grated mozzarella, and a layer of puttanesca sauce. Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.
Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes. Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.

Puttanesca Sauce:
1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, chopped Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons (about 8) minced anchovy fillets
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
Salt

In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover and set aside.

Pesto Oil:
2 cloves garlic, minced
2 cups loosely packed basil leaves
1 cup extra virgin olive oil
1 teaspoon salt

In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream. Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.
Grilled Vegetables: 4 medium zucchini, cut lengthwise into 1/4-inch slices 4 red or yellow bell peppers, roasted, seeded and peeled 2 medium eggplants (about 1 1/2 pounds), cut into 1/4-inch rounds 2 large yellow onions, cut into 1/4-inch rounds 1/4 cup extra virgin olive oil
Light the grill or pre-heat the broiler.
In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side.

Roasted Butternut Squash, Rosemary, and Garlic Lasagna

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons vegetable oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
9 7 x 3 1/2-inch sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt
Garnish: Fresh rosemary sprigs

Preheat oven to 450 degrees F. and oil 2 large shallow baking pans.
In a large bowl toss squash with oil until coated well and spread in one layer in pans. Roast squash in oven 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.
While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a large pitcher or measuring cup.
In a large heavy saucepan cook garlic in butter over moderately low heat, stirring until softened. Stir in flour and cook roux, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
Reduce temperature to 375 degrees F. and butter a baking dish, 13 x 9 x 2 inches.
Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make one more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Garnish each serving with rosemary.

Vegetarian Risotto

Canola oil
2 finely diced yellow onions
1 heaping tablespoon minced garlic
1 pound arborio rice
1/2 cup white wine
32 to 48 ounces hot vegetable stock
Salt and black pepper to taste

In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.

Vegetarian Burritos

2 zucchini, trimmed and sliced lengthwise into wedges
2 yellow squash, trimmed and sliced lengthwise into wedges
2 red bell peppers, cored, seeded and cut into quarters
1/4 cup olive oil
2 tablespoons minced garlic
1 bunch oregano, leaves only, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 Flour Tortillas
1 cup Avocado Corn Relish, recipe follows
1/2 cup Tomatillo Salsa, recipe follows

Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate.
Preheat the grill.
Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring.
To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side.

TOMATILLO SALSA (Green Salsa)
1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
Yield: 3 1/2 cups

AVOCADO CORN RELISH
3/4 cup olive oil
4 cups fresh corn kernels (about 5 ears)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 avocados, peeled and seeded
1 red bell pepper, cored and seeded
4 Poblano chiles, roasted, peeled and seeded
4 scallions, white and light green thinly sliced on the diagonal
1/2 cup red wine vinegar

Heat 1/2 cup of the olive oil in a large skillet over medium heat.
Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice.
Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil.
Mix well and let sit 20 to 30 minutes to blend the flavors.
Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
Yield: 6 cups