Vegetarian Help Please?

Question

I need a great recipe for a vegetarian. I need a very good dish.
thank you

Answer 1

What types of food does this particular vegetarian like?
I could give at least 100 dishes. Are you looking for anything in particular?

Answer 2

This is waaaaaaay too broad of a question. Perhaps try http://www.vegetariantimes.com to see if they have something that fits your needs.

Personally, I cook stuffed portabello mushrooms when I feel the urge.

1 large portabello mushroom per person
Herbed Chevre cheese (trader joe's sells a nice one)
Spinach
Sun-Dried Tomatoes
Dried Cranberries
Pine Nuts
Penne Pasta
Truffle Oil

Start cooking Penne Pasta.

Preheat oven to 400. Wash and dry all vegetables. Place a layer of Spinach on the ribbed side of a destemmed portabello. Crumble chevre cheese to cover spinach. Heat at 400 until cheese is melting.

Remove from heat. Increase oven temp to "broil". Add sun-dried tomatoes, dried cranberries, and pine nuts. Broil until cranberries and tomatoes blacken. Remove from heat. Serve mushrooms on a bed of the penne noodles tossed in truffle oil.

Answer 3

Go to www.cooks.com and enter vegetarian chili. Choose a recipe and go for it!

Answer 4

if you want a ready to make dish, buy morning star products. they make breakfast, steaks, wings, burgers, a lot of products that are great to eat for vegetarians. i would recommend that. and you can buy steak/chicken strips and just a few veggies and you make an awesome meal

Answer 5

Peanut Butter and Jelly on Rye!

Answer 6

Real Fettucine Alredo

1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

--Parmaggano-Reggino Cheese Cookbook
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STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.

--EverydayFOOD
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LENTIL STEW (Slow Cooker)
Makes: about 14 cups
Prep time: 15 minutes
Cooking time: 8- 9 hours on Low
1½ cup dried lentils
3 cups water
1 small acorn squash (about 1¼ lb.), peeled, seeded and cut into 1-inch pieces
2 cups store-bought marinara sauce
1 medium green bell pepper cut into 1-inch pieces
1 medium baking potato cut into 1-inch pieces
1 small chopped onion
1 teaspoon minced garlic
1 (10-oz) package frozen cut green beans
1 tablespoon olive oil
½ cup water (if needed at end)

Combine all ingredients in a 4-quart or larger slow cooker; mix well. Cook on low 7 hours; add green beans and oil. If too thick, stir in water. Cook 1 more hour or until lentils and vegetables are done.

Per cup: 140 calories, 8 grams protein, 2 grams fat (11 percent calories from fat), 0.3 gram saturated fat, 25 grams carbohydrate, 0 milligrams cholesterol, 174 milligrams sodium, 5 grams fiber.

--7 Day Menu Planner