vegitarian recipies?

Question

i eat dairy but dont really like yogurt and milk...eggs are ok... but i love chese and i like hummus any idea?

Answer 1

this vegan chili recipe I make, but I don't put the kitchen bouquet or the picquante sauce in it.

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

Classic Hummous

Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary

Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!

Jalapeno Lime Hummus

1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt

Combine all of the ingredients in a food processor until smooth.

Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.

Makes about 3 cups.
http://glutenfreegoddess.blogspot.com/2006/03/jalapeno-lime-hummus.html

Lenten Chick Pea Kofta (Topig)

(Armenian)
Yield: 8 servings

2 cups chickpeas
6 cups cold water
2 small potatoes; boiled in jackets
1 1/2 tsp. Salt
Freshly ground white pepper

Filling
3 lrg onions; halved & sliced
2 TBSP. water
1/4 tsp. ground allspice
1/2 tsp. ground cumin
1/3 cup pine nuts
1/3 cup currants
3/4 cup tahini
salt
freshly ground black pepper

To finish and serve
Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs

Serves: 8-12 cooking time: 35 minutes

Soak chickpeas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually
rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. Drain well.

Pass the skinned chickpeas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste.

Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chickpeas; add salt and a good grinding of white pepper. Blend thoroughly and keep aside.

Put sliced onions in a pan with the water; cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool.

Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahini, and salt and pepper to taste.

Take 4 pieces of unbleached calico or similar cloth, each about 20 inches square and scald in boiling water. Cool a little, then wring out well.

Open out a square of cloth on work surface and put a quarter of the chickpea paste in the center. Spread evenly with a spatula to a 20cm (8 inch) square and place a quarter of the filling in the center,
spreading it a little.

Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well.

Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.

Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or
until topigs float and feel firm to the touch.

Lift out immediately and place on a tray, draining off water in tray.

Untie and invert topigs onto platter. Leave until cool.

When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, and then slice in thick
pieces. Olive oil and lemon juice are added to individual taste.

NOTE: Ready-skinned chickpeas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut colored.
http://www.recipesource.com/ethnic/africa/middle-east/armenian/topig1.html

Here is a recipe for mudjudara that the poster below speaks of . it is very good, but I have not tried this recipe

Mujadara

1 cup of lentils
4 onions sliced
2 cups of cooked rice (I use white)
3Tablespoons of balsamic vinegar
1 teaspoon of allspice
salt, pepper to taste

Cook lentils in a pan of boiling water for 15 minutes, drain well.
In another pan sauté onions (med high heat) they use olive oil you can use water. When onions are soft add allspice, salt, pepper and balsamic vinegar, reduce heat to med. low and cook for approx. 45 mins. or until they become caramel colored.
When the onions are done, put lentils onions and rice together and cook for 20 mins more. You can eat it hot or cold and garnish w/chopped tomatoes, spring onion or lemon slice.
I usually eat this cold, very yummy.
http://www.fatfreevegan.com/grains/983.shtml

Answer 2

I used to work in a Lebanese restaurant and we made a dish called majedreh.... which has many different spellings if you feel like googling it for a proper recipe, but its very simple, its basically, rice cooked with lentils and has fried onions spread over the top..... not terribly exciting, but very filling, and a great dish to make when yours short of money.

Answer 3

Mix-Vegetable Ingredients: Choose from 1lb recent inexperienced beans reduce into one million inch lengths or some other vegetable like one million kit coleslaw or cauliflower florets or carrots and peas. four tbsp. vegetable oil one million tbsp. black mustard seed four cloves garlic (peeled & finely chopped) A few skinny strips of clean ginger one million sizzling pink dried chili (overwhelmed) one million tsp. salt ½ tsp. sweetened coconut flakes black pepper to style Method: one million. Heat the oil in a colossal frying pan over a medium flame. When sizzling positioned within the mustard seeds. As quickly as they start to pop upload the garlic/ginger and stir till calmly brown. Add the overwhelmed pink chili and stir for a couple of seconds. Add the fairway beans, salt and candy coconut. Stir to combine. two. Turn warmness to medium/low. Add one million/two cup water. Stir and canopy the beans for 7-eight minutes till they've absorbed the spiced flavors. three. Add the black pepper, combine and serve. And in the event you desire extra recipes, simply move on google and form "Indian Recipes".