vegetable only recipes?

Question

what are some good recipes that only use vegetables and of course, the spices?

Answer 1

try these recipes (in some recipes there are also mozzarella or cheese.. attention if you're vegan!!)
CAPONATA
4 medium aubergines (eggplants), cubed with their skin
6 celery sticks, chopped
2 onions, thinly sliced
5 really ripe red tomatoes, skinned and hopped
150 g (5 1/2 oz) green olives, stoned
4 tablespoons salted capers, rinsed well
2 tablespoons sugar
3 tablespoons red wine vinegar
10 tablespoons olive oil
Fresh basil
Salt
Freshly ground pepper (or dried chilly)

Place the aubergines (eggplants) in a colander, sprinkle with salt and leave to disgorge for 1 hour. Rinse and pat dry.
Meanwhile place the chopped celery in a little saucepan and cover with salted cold water; bring to boil and boil for ten minutes.
Heat the oil in a large frying pan, add the aubergines (eggplants) and fry them for about 3 minutes, until golden brown. Remove with a slotted spoon and set aside.
In the same oil sauté the onions and celery. Add the tomatoes, the olives cut into halves and capers; season with salt and pepper and cook gently until soft (5 minutes).
Add the aubergines (eggplants) and cook for ten minutes, stirring gently 4-5 times. Sprinkle the caponata with sugar and pour in vinegar. Cook for 3 -4 minutes.
Garnish with basil.
Serve warm or cold.

PEPERONATA
12 young fresh little onions
2 little leeks
2 red peppers
2 yellow peppers
4 medium potatoes
400 g (14 oz) puréed tomatoes
2 tablespoons dried chives
2 teaspoons dried tarragon
Half a glass of white wine
8 tablespoons extra virgin olive oil
Fresh basil
Fresh thyme, if you like
Salt

Clean onions and leeks and chop them finely. Remove seeds from peppers, wash and cut into strips. Peel potatoes, clean with absorbent kitchen paper and cube them. Put all the vegetables in a saucepan together with wine, 2 glasses of water, puréed tomatoes, tarragon, chives and fresh thyme (only if you like it). Season to taste with salt and cook over a gentle flame, half-covered, stirring now and then. Keep on cooking until vegetables are tender; add other warm water if necessary. Meanwhile wash basil and pat dry with absorbent kitchen paper. When cooking is finished, remove the saucepan from the gas and add basil, chopped, and olive oil and stir.
Serve hot or warm.

PUFF PASTRY FILLED WITH EGGPLANT AND MUSHROOMS

200 g puff pastry,
1 big eggplant,
150 g fresh Porcini mushrooms,
25 g black olives,
1 garlic glove,
1 mozzarella,
fresh parsley,
lemon, extra-virgin olive oil, salt and pepper.
.
Clean and wash the eggplant, take the skin off and cut in small pieces.. Clean the Porcini mushroom and cut them in medium size pieces. In a pan put some extra-virgin olive oil, garlic glove, the eggplant and the mushrooms. Season with salt and pepper and cook until the eggplant and the mushrooms are tender. Add some chopped fresh parsley and the pitted black olives. Cook for a few minutes. Switch off the heat, take the garlic clove away and add mozzarella cut in cubes, stir well. Take a small rectangular oven tray and cover it with half of the puff pastry, fill with the vegetables mix and cover again with the puff pastry left, close well and cook in oven at 200 for about 30 minutes.
.

PENNE AL FORNO CON VERDURE ASSORTITE
2red peppers, cored and cut into 1-inch strips
2zucchini, halved and cut into strips
2summer squash, cut into strips
4cremini mushrooms, halved
1yellow onion, peeled and sliced
1/4 cupextra-virgin olive oil
1/2 teaspoonsalt
1/2 teaspoonfreshly ground black pepper
1 tablespoon dried Italian herb mix
1 box (16 ounces) Penne
1 cup Marinara Sauce
1 cupFontina cheese, grated
1/2 cupsmoked mozzarella cheese, grated
1-1/2 cups frozen peas, thawed
1/4 cupParmesan cheese, grated
2 tablespoonsbutter, cut into small pieces


PREHEAT the oven to 450 degrees F.
TOSS, on a baking sheet, peppers, zucchini, squash, mushrooms, onions,
olive oil, salt, pepper, and herbs. Bake until tender, about 15 minutes.
BRING a large pot of salted water to a boil over high heat.
ADD the pasta and cook for about 5 minutes. (Since you will be cooking the pasta a second
time in the oven, you want to make sure the inside is still hard.) Drain pasta in a
colander.
COMBINE the pasta with the vegetables, Marinara Sauce, cheeses,
and peas in a large bowl. Using a wooden spoon, mix well, until all the pasta is coated with
the sauce and all the ingredients are combined.
POUR the pasta into a greased 9-inch by 13-inch pan. Top with butter pieces.
BAKE until top is golden and cheese melts, about 25 minutes.

Answer 2

I like this, but I don't use the kitchen bouquet or the picquante sauce.

VEGAN CHILI RECIPE:

Ingredients:
olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 (28-oz.) cans crushed tomatoes
1 tablespoon cumin
1/2 cup ground carrots
1/2 cup ground celery
5 mushrooms cut into quarters
1 package frozen corn
2 cans black beans (or any other kind of beans you like - chickpeas work well, too)
1 1/2 cup picante sauce
1 t. Kitchen Bouquet, browning sauce
salt to taste
grated cheddar, if desired
cashew nuts, if desired

Directions:

Saute onions in the olive oil. Add garlic. After onion and garlic are golden brown, add cumin, cayenne, and any other spices. Cook for a few minutes longer.

Add the diced peppers and saute for a few minutes. Combine the crushed tomatoes, carrots, celery, mushrooms, corn, beans, browning sauce, and picante sauce into the crock pot; add the onion mixture. Cook on low about 10 hours.

Serve with grated cheddar and cashew nuts, if desired.

This recipe for Vegan Chili serves/makes 4

Answer 3

Look in the soup aisle at your food store for the Lipton Soup Secrets,they have 4 recipes on the back of the box,and they have amazing recipes for veggies.My favorite is the Roasted Herb and Garlic Vegetables,they are oh so good!And all are very simple!!

Answer 4

baked vegetables are yummy. cut up some veggies, preferably mixed but a single type is good too. they should be in 1"-2" shapes (varies depending on what it is). lay them out on in a single layer on baking tray, and brush with olive oil. add whichever spices compliment the veggies (oregano, paprika, sometimes just salt and pepper, it's up to your preference) and bake at 350 degrees F until done (usually 25-45 minutes. depends on how thick the veggies are). root vegetables such as carrots, parsnips, turnips, and potatoes work very well this way. this is very easy and tastes great.

Answer 5

I make a lasagna type dish by mixing spinach with ricotta cheese and layering with grilled zucchini (sliced the long way) instead of noodles, and red sauce.

Portabella mushrooms can be grilled and put in a sandwich with roasted red peppers, provolone, sauteed onion, and fresh basil leaves.

Answer 6

Hummus is always tasty and you can add whatever spices you like. It can also be paired with any vegetable you choose.

Answer 7

a minestrone-type soup is great (i love garbanzo beans in mine)

veggies would also be good as a stir fry or curry

also a veggie fajita would be good

or a bean burrito loaded with veggies is good too

Answer 8

This site has some great ideas for all kinds of cooking including vegetarian. http://www.free-gourmet-recipes.com/ I use this all the time when I want to be experimental.

Answer 9

veggie soup you can put any veggies and spice you like

Answer 10

http://search.yahoo.com/bin/search?fr=ybr_sbc&p=vegetarian%20recipes
start here.. there are literally thousands of good recipes online.