vegetarian recepies???

Answer 1

You can find tons of international vegetarian recipes in these websites with some user reviews.
http://www.campbellskitchen.com/RecipeSearch.aspx?searchText=meatless
http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx
http://www.bhg.com/home/Vegetarian-Recipes.html
http://vegetarian.betterrecipes.com/
http://www.vnv.org.au/Recipes.htm
http://vegkitchen.com/
http://www.webvalue.net/recipes/
http://www.ivu.org/recipes/
Hope this helps you.
Good luck.

Answer 2

This one is for pumpkin lovers! A sweet and sour way of enjoying pumpkins.

Serves: 4
Cooking time (approx.): 5 minutes
Style: Indian Vegetarian

2 tablespoon(s) oil
½ teaspoon(s) cumin seeds
2 teaspoon(s) fennel seeds (saunf)
4 dry red chillies broken, deseeded
500 grams pumpkin diced
2 tablespoon(s) sugar
2 teaspoon(s) lemon juice
salt to taste

* Heat the oil in a wok or a pan. Add the cumin and fennel seeds. Fry till brown. Add the broken chillies and fry till aromatic. Add the diced pumpkin, salt and sugar. Mix well. Cover and cook on low heat for about 5 minutes or till the pumpkin is cooked very soft and mushy. Mash a little if required. Sprinkle the lemon juice and mix well.

TIPS:
* Chillies can be reduced if desired.

OR

Tofu Peanut Stir-Fry

8 servings
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min

INGREDIENTS

* 1 teaspoon vegetable oil
* 1 (16 ounce) package frozen stir-fry vegetables
* 1/2 teaspoon minced fresh ginger
* salt and pepper to taste
* 2 eggs, beaten
* 1 cup cornstarch
* salt and pepper to taste
* 1 (14 ounce) package firm tofu, drained and cubed
* 1/2 cup vegetable oil
* 3/4 cup peanut sauce
* 1/4 cup chopped peanuts

DIRECTIONS

1. Heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. Mix in the ginger, and season with salt and pepper. Remove vegetables from skillet, and set aside.
2. Place the eggs in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper. Dip tofu cubes first in the egg, then the cornstarch mixture to coat.
3. Heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. Stir in the peanut sauce and peanuts. Continue to cook and stir until sauce has thickened and tofu is well-coated. Serve with the vegetables.

Answer 3

Vegetarian Wild Mushroom Soup

If you can’t find wild mushrooms at your supermarket, you can substitute white button mushrooms. You can also substitute chicken stock for the veggie stock to give it more flavors.

Ingredients:

1/3 cup pine nuts
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
2 tablespoons minced garlic
10 fresh plum tomatoes, chopped
8 oz. fresh crimini mushrooms
16 oz. fresh shitake mushrooms, stems removed and sliced
3 tablespoons all purpose flour
6 cups vegetarian stock
1 tablespoon fresh parsley, minced
1 teaspoon each fresh thyme and rosemary
salt and pepper to taste

Preparation:

In a small sauté pan, toast the pine nuts until they give off a wonderful aroma. Remove from pan and cool.

In a large soup pot, heat the oil and butter over medium high heat. Add the onion and sauté until translucent, about 5 minutes.

Add the garlic, tomatoes, mushrooms and continue to cook for another 8 minutes. Be sure to stir often.

Stir in the flour to the remaining cooking liquid to create a sort of roux that will thicken the soup.

Add the reconstituted veggie stock, parsley, thyme and rosemary and bring the soup to a boil. Lower heat and simmer for 20 to 30 minutes.

Taste for seasonings and adjust with salt and pepper. Serve soup topped with toasted pine nuts.



Vegetarian Posole

Makes 12 servings

Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
1/2 tablespoon crushed red pepper
1 tablespoon cumin
1 tablespoon chili powder
3/4 cup textured soy protein
1 tablespoon olive oil
3/4 cup white wine
2 cans hominy, yellow
2 quarts water
salt and pepper to taste

Preparation:

In a medium soup pan, sauté onion, garlic, spices and soy protein in olive oil until onions soften. Deglaze with wine and reduce slightly.

Add hominy and water. Bring to a simmer and simmer for approximately 20 minutes. Adjust seasoning.

Notes: Olive oil adds a slight hint of fruit to the dish

Answer 4

Dal and Roti of North India
Idli and Sambar of South India

Answer 5

this is my Grandmother's Cole Slaw recipe
She didn't give me any amounts but you just mix it to suit your own taste.

1 head Cabbage
2 Cucumbers
1 lg.Onions
2 Green Pepper

Chop all the vegetables, Add Tomato Juice ( fresh is best, if not add V8) not enough to make it swim, just enough to coat
then squeeze to blend the flavors.


Stir.

Answer 6

Roasted veg (sprinkled with olive oil, crushed garlic, white wine vinegar and rosemary), with gnocchi and a little red pesto sauce all mixed together. Easy and really tasty!

Answer 7

There are lots of great recipes on this website:

Answer 8

Try the following

Vegetarian 'Sausage Rolls'
For the quick and easy flaky pastry:
6 oz (175g) butter
8 oz (225g) plain flour
pinch salt
beaten egg to glaze

For the filling:
10 oz (275 g) fresh breadcrumbs
8 oz (225 g) mature Cheddar cheese, grated
1 large onion, grated
3 tablespoons thick double cream
1 level tablespoon fresh chopped herbs (chives, parsley, thyme, etc)
1½ level teaspoons mustard powder
pinch cayenne pepper
salt and freshly milled black pepper
Pre-heat the oven to gas mark 7, 425°F (220°C).

For the pastry, the butter needs to be rock-hard from the fridge, so weigh out the required amount, wrap it in a piece of foil, then return it to the freezing compartment for 30-45 minutes. Meanwhile, sift the flour and salt into a mixing bowl. When you take the butter out of the freezer, open it up and use some of the foil to hold the end with. Then dip the fat in the flour and grate it on a coarse grater placed in the bowl over the flour. Keep dipping the butter down into the flour to make it easier to grate.

At the end you will be left with a pile of grated butter in the middle of the flour, so take a palette knife and start to distribute it into the flour (don't use your hands), trying to coat all the pieces of butter with flour until the mixture is crumbly. Next, add enough cold water to form a dough that leaves the bowl clean, using your hands to bring it all gently together. Put the dough into a polythene bag and chill it for 30 minutes in the fridge. For the filling, simply place all the filling ingredients in a mixing bowl, season well and mix very thoroughly.Then roll out the pastry on a floured surface to form an oblong (as thin as you can). Cut this oblong into three strips and divide the filling also into three, making three long rolls the same length as the strips of pastry (if it's sticky, sprinkle on some flour).

Place one roll of filling on to one strip of pastry. Brush the beaten egg along one edge, then fold the pastry over and seal it as carefully as possible. Lift the whole thing up and turn it so the sealed edge is underneath. Press lightly and cut the rolls obliquely, so that they form little diamond shapes. Snip each one on the top in three places with the end of some scissors, then brush with beaten egg. Repeat all this with the other portions of filling and pastry. Bake, on greased baking sheets, on the top shelf of the oven for 20-25 minutes. Then leave them to cool on a wire rack before storing in an airtight tin (that is, if they're not all eaten before you get the chance!).

or Vegetarian Shepherd’s Pie with Goats’ Cheese Mash
4 oz (110 g) dried black-eyed beans, pre-soaked and drained
3 oz (75 g) green split peas (no need to soak), rinsed
3 oz (75 g) green lentils (no need to soak), rinsed
2 oz (50 g) peeled carrots
2 oz (50 g) peeled swede
2 oz (50 g) peeled celeriac
1 large onion, peeled
1 small green pepper, deseeded
2 oz (50 g) butter, plus a little extra for greasing
8 oz (225 g) tomatoes
1 heaped tablespoon chopped mixed fresh herbs, such as sage, rosemary, thyme and parsley
¼ level teaspoon ground mace
¼ level teaspoon ground cayenne pepper
salt and freshly milled black pepper

For the topping:
4 oz (110 g) soft goats’ cheese
1 lb 8 oz (700 g) potatoes, peeled
2 oz (50 g) butter
2 tablespoons milk
1 oz (25 g) Pecorino cheese, grated
salt and freshly milled black pepper

You will need to soak and drain the black-eyed beans. To do this, wash them under cold, running water and discard any broken ones. If it is convenient, soak them overnight in 2 pints (1.2 litres) cold water. If you need them today and haven’t got time to do this, simply bring them up to the boil (using the same quantity of water), boil for 10 minutes and leave them to soak for two hours before draining. Now put the drained beans into a saucepan with the split peas and lentils. Add 1¼ pints (725 ml) boiling water and some salt, cover and simmer gently for 50-60 minutes, or until the pulses have absorbed the water and are soft. Then remove them from the heat and mash them just a little with a large fork.

Now pre-heat the oven to gas mark 5, 375°F (190°C), and put the potatoes on to steam. Next, roughly chop all the vegetables, pile the whole lot into a food processor and process until chopped small. Next, melt the butter in a large frying pan over a medium heat, add the vegetables and cook gently for 10-15 minutes, stirring now and then until they’re softened and tinged gold at the edges.

Meanwhile, skin the tomatoes. Place them in a heatproof bowl and pour boiling water on to them. After exactly a minute (or 15-30 seconds, if they are small), remove them (protecting your hands with a cloth if the tomatoes are hot), slip off their skins and slice them. After that, add the vegetables to the pulses mixture, along with the herbs, spices and salt and freshly milled black pepper to taste. Then spoon the mixture into the baking dish and arrange the tomatoes in overlapping slices on the top.

As soon as the potatoes are cooked, place them in a bowl, add the butter, milk and goats’ cheese, whisk to a smooth purée, season with salt and freshly milled black pepper and spread the potato over the rest of the ingredients in the dish. Finally, sprinkle over the Pecorino and bake the pie on the top shelf of the oven for 20-25 minutes, or until the top is lightly browned. If you want to prepare this in advance, it will need about 40 minutes in the oven.

or creamy pumpkin and red pepper soup
1 butternut squash, halved, seeds removed
2 red peppers
1 onion, finely chopped
1 large red chilli, finely chopped
1 litre/1¾ pints vegetable stock
4 cloves garlic, skinned
freshly ground black pepper
To serve
4 tbsp low fat Greek yoghurt
4 tbsp finely chopped chives

Method
1. Preheat the oven to 200C/400F/Gas 6. Loosely wrap the butternut squash halves in foil and place on a baking sheet in the oven and roast for 40minutes along with the red peppers.
2. Meanwhile place the chopped onion, chilli and stock into a large pan and bring to the boil. Simmer gently for ten minutes until the onion is soft. 3. Wrap the garlic cloves in foil and fifteen minutes before the end of cooking for the butternut squash and the red peppers add the garlic to the baking sheet and cook until the end. 4. Remove the skin from the peppers and halve and remove the seeds and roughly chop the flesh. Scoop out the soft flesh from the butternut squash and add to the pan with the chopped peppers, garlic cloves and plenty of ground black pepper. 5. Bring to the boil and simmer for about five minutes. Either using a hand held blender or food processor blitz the soup until smooth. 6. Serve with a dollop of low fat Greek yoghurt and a sprinkling of chopped fresh chives to serve.

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
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.

or Pasta with Tomato and Mozzarella
12 oz (350 g) penne rigate
1 quantity Classic Fresh Tomato Sauce
5 oz (150 g) low-fat Mozzarella, chopped into ¾ inch (2 cm) cubes
a few whole basil leaves, to garnish

Start this by gently re-heating the tomato sauce and putting the pasta on to cook (see How to cook perfect pasta, below). When you are almost ready to eat, stir the cubes of Mozzarella into the warm sauce and let it simmer gently for 2-3 minutes, by which time the cheese will have softened and begun to melt but still retain its identity. Serve the sauce spooned over the drained pasta, sprinkled with the Parmesan (as in the Classic Fresh Tomato Sauce recipe) and add a few fresh basil leaves as a garnish

or Asparagus with Lemon Butter Crumbs
1¼ lb (570 g) fresh asparagus
finely grated zest 1 lemon
1 tablespoon lemon juice
2 oz (50 g) butter
1½ oz (60 g) fresh white breadcrumbs (about 2 slices bread, crusts removed)
salt and freshly milled black pepper

First wash the asparagus in cold water, then take each stalk in both hands and bend and snap off the woody end. Arrange the asparagus stalks in a steamer and steam over simmering water for 5-6 minutes, or until they feel tender when tested with a skewer, being careful not to overcook them. While the asparagus is cooking, heat 1 oz (25 g) of the butter in a frying pan. As soon as it is frothy, stir in the breadcrumbs and cook them, stirring constantly, until they're evenly browned and crispy. Then tip the crumbs on to a plate, stir in the lemon zest and season with salt and pepper. Now put the pan back on to the heat and add the remaining butter. As soon as it is frothy, add the cooked asparagus and toss to coat them in the butter. Sprinkle with the lemon juice and season with salt and pepper. Divide the asparagus between warmed serving plates and sprinkle with the crumbs. Serve immediately