what are some yumy veg. meals?

Question

what are some really good vegetarian meals?

I think I am lacto-ovo- vegetarian, what can and can't I eat?

Answer 1

PASTA MEDLEY Newman’s Own
4-5 oz. bow tie pasta
1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1 cup black olives, pitted and drained
1/2 cup red onion, finely chopped (optional)
1 cup Lowfat or Whole Milk PlainYogurt
3/4 cup of Newman's Own Family Recipe Italian Dressing
Cook pasta until tender and drain thoroughly. Transfer pasta
to a bowl and let cool. Whisk yogurt and dressing until
creamy. Add chopped vegetables to pasta. Add dressing and toss
gently until pasta is lightly coated.

VEGGIE MANICOTTI
1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12 manicotti shells
3 cups marinara sauce
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
2 large eggs, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper
2 teaspoons unsalted butter, dicedBring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry. Preheat the oven to 350 degrees F. Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.

EGGPLANT & MUSHROOM PASTA

3 tablespoons olive oil
1 onion, chopped
1/2 pound mushrooms, coarsely chopped
1 eggplant, peeled and cut into 1/2-inch cubes
1 1/4 teaspoons salt
1/8 teaspoon cayenne
3/4 teaspoon dried thyme
1 3/4 cups canned crushed tomatoes in thick puree
1/2 cup canned low-sodium chicken broth or homemade stock
3/4 pound linguine
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Increase the heat to moderately high and add another tablespoon of the oil to the pan. Add the mushrooms and cook, stirring, until golden brown, 3 to 5 minutes.
Reduce the heat to moderate. Add the remaining tablespoon of oil to the pan. Stir in the eggplant and cook, stirring occasionally, for 5 minutes. Add the salt, cayenne, thyme, tomatoes, and broth. Bring to a simmer. Reduce the heat and simmer, covered, until the eggplant is very tender, about 30 minutes. Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain; toss with the sauce.
Yield: 4 servings

Zucchini Patties
Ingredients
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil
Cooking Instructions
In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden

Lasagna Primavera* NEWMAN'S OWN
2 cups carrots, shredded
2 cups yellow squash, shredded
2 cups zucchini, shredded
2 cups plain Yogurt cheese
1 teaspoon each oregano and basil
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs (Eggbeater equiv)
2 cups mozzerella cheese shredded
12 lasagna noodles, cooked
1 32oz jar Newman's Own Roasted Garlic and Peppers Pasta Sauce
Using a yogurt cheese maker or layered cheese cloth, strain
the whey from 1 quart of yogurt overnight to make yogurt
cheese. Preheat oven to 375oF. Using a large mixing bowl, fold
the vegetables, 1 cup mozzerella cheese, herbs, salt, pepper
and eggs into the yogurt cheese. In a 9"x13" pan place a
couple of tablespoons of sauce on bottom, spreading evenly.
Place a layer of noodles in the pan, top with half of the
vegetable filling, then half of the sauce. Repeat for the
second layer. Finish with the remaining noodles and cheese.
Bake covered with foil for 1 hour. Remove foil for the last 10
minutes for cheese to brown Serve warm.
10 Svgs. Calories 410 Carbohydrates 56g; Fiber 3g

Answer 2

you could make scrambled hamburger with peppers, onions, sweetcorn, and mushrooms... but replace the hamburger with veggie crumbles.

you could make vegetarian chili, with kidney beans, garbanzo beans, peppers, onions, canned tomatoes, tomato sauce, chili powder, and cumin.

you could make stuffed peppers with red beans and rice, tomato soup, a hint of mustard, and sweetcorn.

you could make an Asian meal noodle kit (with soy and ginger sauce included) with cucumbers, edamame, scallions, and sesame seeds. I prefer to use Annie Chun's noodles in this instance- she uses soba noodles in her kits.

you could make an omelette with veggies and shredded cheese.


basically lacto-ovo would mean you eat no animals for meat (including fish) but you would eat dairy products and eggs. Essentially, you eat animal products in which the animal does not have to be killed, in order for you to obtain them.

Answer 3

They both are Perfect for your health. If you eat both, you're better off. But yea, I had choose fruits because they taste better.

Answer 4

Stir Fry!!!!!!!


VEGETABLES: (OR choose your own combination of fresh veggies for this dish)
1 medium-size carrot, sliced
1 cup baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
1 small red pepper, cut into bite-size pieces
1 small green pepper, cut into bite-size pieces
5 or more shiitake mushrooms, sliced, or left in halves or quarters
3 spring onions, cut in thirds
1 small head broccoli, cut into florets
1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
STIR-FRY SAUCE:
1/4 cup broth (vegetarian or chicken broth)
2 Tbsp. fish sauce, or vegetarian fish sauce
1 Tbsp. lime juice (or simply add 2 slices of lime)
5-7 cloves of garlic, minced (I actually prefer 7 or more, as I like my sauce really garlicy)
1 tsp. honey or brown sugar (or more to taste)
1 tsp. arrowroot powder (or corn starch) dissolved in 2 Tbsp. cool water
Optional: 1 chili, minced, OR 1/2 tsp. cayenne pepper
Optional: to make this into a main course, add peanuts or cashews, tofu, wheat gluten, or slices of cooked chicken
Optional (for use when stir-frying): a few Tbsp. white wine, or white cooking wine
PREPARATION:
Start by making the stir-fry sauce. Place broth, fish sauce, lime, honey/sugar, and chili (if using) in a sauce pan over medium-high heat.
When sauce begins to bubble, turn down the heat to medium-low.

Answer 5

I think a yummy veggie meal would be, hmmm....... salad, vegatble stir fry, and steamed vegatables. Thats all my opinon I've tried theese things they are soooo awsomely good!

Answer 6

if ur feeling really adventurous u can try some indian recipes, most of them are vegetarian

u can find some at http://food.sify.com/

u can eat eggs and dairy products like cheese, etc, just no meat

Answer 7

haha i have no idea, but if u get some broccoli and carrots and some of ur other fav veggies, throw some mrs dash on em and boil em they come out aaammzzzinngg

Answer 8

lasagna made with portobello mushrooms instead of meat