does any1 kno any good vegatarian recipes?

Question

i hav been a vegatatian for about 2 months now, and i need some new recipes. any suggestions?

Answer 1

Yukon Gold Potato and Wild Mushroom Gratin with Blue Cheese

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results.

5 oz (1½ cups) crumbled blue cheese (such as Stilton, Gorgonzola or Maytag) room temperature
2½ cups whipping cream
1 tsp salt
½ tsp pepper

1½ Tbsp. butter
1 pound mixed fresh wild mushrooms (such as chanterelle, morel, portobello, stemmed stiitake, oyster, crimini or hedgehog), thickly sliced
1½ tsp. chopped fresh thyme (or 3/4 tsp dried)

2 pounds Yukon Gold potatoes, peeled, very thinly sliced into rounds

Position rack in top third of oven and preheat to 400ºF. Butter 13x9x2-inch glass baking dish. Place cheese in medium bowl; add 1/2 cup cream. Using fork, mash mixture to chunky paste. Mix in 1 tsp. salt and 1/2 tsp. pepper. Mix in remaining 2 cups cream.

Melt butter in heavy large pot over medium-high heat. Add mushrooms and herbs; saute until mushrooms are tender and liquid cooks away, about 8 minutes. (Cheese sauce and mushrooms can be made 8 hours ahead. Cover separately and chill.)

Arrange half of potatoes on bottom of prepared dish. Spoon 3/4 cup cheese sauce evenly over. Top with all of mushroom mixture, 3/4 cup cheese sauce, then remaining potatoes. Top with remaining cheese sauce. Cover dish with foil. (I find it also a good idea to put a sheet of foil on the rack under the pan to catch the sauce that may bubble over.)

Bake gratin 30 minutes. Uncover and bake until potatoes are tender, top is golden brown and sauce is thickened, about 30 minutes longer. Let stand 10 minutes; serve hot. Serves 6 to 8.

--Epicurious
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Green Lentil Soup with Lemon

2 cups green lentils, washed
3 teaspoons olive oil
6 cups vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and pepper

Heat oil in pot & add lentils, stir briefly & add the onions & garlic. Cook for 3 or 4 minutes, stirring constantly.

Add the bay leaf & spices & stir for 1 minute.

Finally add the carrot. Pour in stock, raise heat & bring to a boil.

Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smooth & return to the pot.

Add lemon juice & salt & pepper. If too thick, thin with a little more stock.

Serve with freshly made bread.
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Roasted Tomato Basil Soup

3 lbs. ripe plum tomatoes, cut in half
¼ cup plus 2 Tbsp.s good olive oil
1 Tbsp. kosher salt
1 ½ tsp. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp.s unsalted butter
¼ tsp. crushed red pepper flakes
1 (28 oz.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

--Ina Garten
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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
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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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Cheesy Fiesta Quiche

Wake up your brunch guests with a quiche that's filled with the flavors of Mexico.

Crust
1 (4.6-oz.) box Old El Paso® White Corn Taco Shells (12 shells)
3 tablespoons butter or margarine, melted
Filling
3 eggs
1 cup small-curd cottage cheese
8 oz. (2 cups) shredded Mexican 4-cheese blend
1/2 cup milk
2 tablespoons butter or margarine, melted
1/3 cup all-purpose flour
1/2 teaspoon baking powder
2 tablespoons drained Old El Paso® Chopped Green Chiles (from 4.5-oz. can)
2 tablespoons chopped ripe olives
Topping
6 tablespoons sour cream
6 tablespoons Old El Paso® Thick 'n Chunky Salsa

1. Heat oven to 325°F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325°F. for 15 minutes.
2. Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
3. Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
4. Return to oven; bake at 400°F. for 10 minutes. Reduce oven temperature to 325°F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
5. Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.
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Penne with 5 Cheeses

Kosher salt
2 C. heavy cream
1 C. crushed tomatoes in thick tomato puree
1/2 c freshly grated Pecorino Romano (1 1/2 oz.)
1/2 c. shredded imported Italian fontina (1 1/2 oz.)
1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.
Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.

--Ina Garten

Answer 2

Here's my favorite. Lots of flavor and very filling

1 box whole wheat pasta
1 head cauliflower
veggie broth
grated parm or reggiano cheese (optional)
red onion
green onion
1 clove garlic
basil
oregano
roasting veggies - I like asparagus, squash, zucchini and red pepper, but it can be what ever you like

spray a large sautee pan with olive oil spray (or just use reg olive oil if you like) add 1 clove minced garlic and 1/2 red onion (you can use the whole onion if you like, depending how stong you like the flavor) and 1/2 to 3/4 c. green onion. Once that gets a good aroma add about a c. of veg broth and 1 head chopped cauliflower. Cover and keep at med heat. Boil pasta according to directions, reserving about a c. of the stock. Once the cauliflower is mushy (about the time the pasta gets done), add the reserved stock and mash it down with a fork or potato masher, until it is about the consistency of a chunky "sauce". Mix in a handful of grated cheese if you like and season to taste. Add noodles and you got your basic pasta meal. Just top with your choice of grilled or roasted veggies and you've got a really tasty, filling meal. The pasta is even tastier the next day and also makes a good cold dish!

Answer 3

There are thousands and thousands on recipes online and many great cookbooks in bookstores. One of my favorites that my omnivore husband loves is sauteed quorn tenders mixed in with bernaise sauce over brown rice.
The recipe above with 5 cheeses sounds good but many of those cheeses dont come vegetarian friendly so the recipe is not a vegetarian one.

Answer 4

learn to cook stir fry. I'm not a vegatarian but I like stir fry.

Answer 5

The cookbook--The Joy of Cooking--Vegetarian is my favorite.

Answer 6

www.recipezaar.com

type in what ever you want by adding Vegetarian in the search area.

Answer 7

yeah theres......salad, pizza, lasagna, spagetti, any pasta dish really, chinese, soups, and gumbo

Answer 8

www.foodnetwork.com or
www.allrecipies.com

Answer 9

recipes.com