What is your favorite vegetarian dish that's easy to make?

Question

My girlfriend is a vegitarian. Not vegan nor pescetarian. I'd like to fix her up something good. Advice, recipes, and special tricks would be great appreciated!

I'm no a master chef, so I'd like to start with something I can handle but something that would show that I put in effort.

Answer 1

Lasgana Cheese Rolls
2 cups spaghetti sauce, divided-I used Ragu
1 egg white, lightly beaten
1-3/4 cups Ricotta Cheese-I used skim
1-1/2 cups KRAFT Shredded 2% Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pesto
13 lasagna noodles
salt & garlic powder

PREHEAT oven to 350°F. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses, garlic and pesto until well blended. Boil lasagna noodles till almost done. Cool on a sheet of wax paper. Cut them into thirds and spoon a table spoon into the pasta and then roll. Place in dish seam side down-repete. I got a total of 39 rolls...3 rows of 13. Pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.

BAKE 40 min. or until heated through.

You may have extra noodles and cheese mixture...both can be frozen. The reason you boil so many noodles is to make sure you have perfect ones with no tears in them for the rolling.

Answer 2

ONe of my favorite meals is pea salad with a good homemade cornbread or french bread. Some nice fruit on the side and you have a very nice meal.

INGREDIENTS

1 (10 ounce) package frozen green peas, thawed and drained
1/2 cup chopped celery
1/2 cup chopped green onions
2/3 cup sour cream
1 cup chopped cashews
salt and pepper to taste
DIRECTIONS

In a medium bowl, combine peas, celery, scallions and sour cream. Toss gently to mix.
Just before serving, stir in cashews into salad. Season with salt and pepper.

I add the veggie protein bacon bits some times if I think it won 't bother anyone. Also, if you don't use dairy, you can use the imitation sour cream..not as good but still very good...you can also use mayo instead of the sour cream.

Answer 3

Penne with Mushrooms

INGREDIENTS
1 (8 ounce) package dry penne pasta
1/4 cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 1/2 teaspoons chopped fresh parsley
1/4 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Serves 4

Answer 4

Appetizer...
Bruschetta....
INGREDIENTS

* 1 French baguette, cut into 1/2 inch thick circles
* 8 plum tomatoes, diced
* 1 cup chopped fresh basil
* 1/2 red onion, minced
* freshly ground black pepper
* 3 cloves garlic

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
3. Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
4. Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

Main Dish....
Baked Eggplant Parmesan
Makes 6 servings
printable versionClick here for printable version
Ingredients
2 cups seasoned dry bread crumbs
1-1/2 cups grated Parmesan cheese, divided
2 medium eggplants (about 2 pounds), peeled and cut into 1/4-inch round slices
4 eggs, beaten with 3 tablespoons water
1 jar (1 pound 10 ounces) RAGÚ® Robusto®! Pasta Sauce
1-1/2 cups shredded mozzarella cheese (about 6 ounces)

Preheat oven to 350°F. In medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden.
In 13×9-inch baking dish, evenly spread 1 cup Ragú Robusto! Pasta Sauce. Layer 1/2 of the baked eggplant slices, then 1 cup sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

Dessert...
Get the soy ice cream (vanilla) and add some almond milk a little vanilla to make a milkshake...share the fun by having one glass and two straws

Answer 5

I make a confetti bean salad with garbanzo beans, black beans, red onion, chopped carrots, celery, cucumber, basil, parsley and a little garlic. The key is organic everything - even spices. It makes all the difference. Then I add some of my favorite dressing: Organicville Sun Dried Tomato, it's a vinagrette. Chill. It's great.

Answer 6

Grilled veggie kabobs! Zucchini, mushrooms, red and green bell peppers, onion, and cherry tomatoes. Cut in large equal chunks. Marinate in Italian dressing. Also baste them while grilling with the Italian dressing for the best flavor. Serve with garlic buttered pasta, and warm rolls! Yummy!!

Answer 7

Fettucine Alfredo.

Stir fry veggies, carrots, broccoli, zuchini, mushrooms.

Prepare noodles and packaged Alfredo Sauce. Mix, and add veggies.

Dont forget a tossed salad! Vegans like dark mixed greens.

.

Answer 8

A dish I would recommend that you try that we found real easy to do is Peas and Cheese. A dish from India. You can find out more about this and other vegetarian dishes connected to India at: http://www.indianfood.about.com

Answer 9

Falafel

Answer 10

Since, I am as you, not a chef, try this site:

http://allrecipes.com/Recipes/Everyday-Cooking/Vegetarian/Main.aspx

I do this, because only you know what you are capable of doing and know what it is your girlfriend will like!

Good luck!