What will you cook for my dinner I like vegetarian food?

Question

Sare; I like the sound of that!

I could eat a whole horse right now!

Oldsky04; Thanks for your offer of a bail of hay.

Queen ser; you are spoiling me, ta!

Alpa-betti spagetti would do fine, for all those dyslexic chefs among you.

Is it 5 yet; I ain't picky I will get well and truly tucked in believe me!

I have an injury and need pampering, ta everyone, except, Justme, I heard you were a bad cook anyhow, lol.

Answer 1

Fresh Asparagus Soup


Stir Fry.

Fresh vegetables, onions, tofu, tempeh, nuts or seeds.
For flavour: Soy sauce, ginger, garlic, or roasted sesame oil.
Serve on rice, couscous, bulgur or pasta.

Served with ice cold water with lemon or lime slices

Dessert:

Vegan Pumpkin Pie

Answer 2

Oven-Baked Penne with Eggplant

2 pounds eggplant, sliced 1/2-inch thick
Sea salt
3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons
1 pound penne or other short pasta
2 cups basic tomato sauce
1/2 cup fresh bread crumbs
Salt and pepper
1/3 cup grated romano
4 sprigs fresh basil, roughly torn
Stack eggplant slices in a colander, each piece sprinkled with sea salt. Weigh the slices with a large, full can of tomatoes or other weight and set aside in the kitchen sink so that juices run free. After 1 hour, rinse and pat dry.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil over medium-high heat and saute eggplant slices until golden brown on both sides, working in batches if necessary and removing cooked eggplant to a plate lined with a paper towel.
Cook the penne in the boiling water until not quite done; about 5 minutes. Drain the pasta and toss with 3/4 cup of tomato sauce.
Preheat oven to 375 degrees F.
Grease a glass or ceramic oven dish with 1 tablespoon of olive oil. Cover the bottom of the dish with a few tablespoons of tomato sauce. Top with half the bread crumbs, and salt and pepper, to taste. Add half the cooked pasta, then half of the eggplant slices, arranged in a layer. Drizzle about 1/4 cup of the tomato sauce over, and top with half the grated cheese and torn basil leaves. Repeat the process with remaining tomato sauce, bread crumbs, pasta, eggplant, cheese, and basil.
Drizzle with remaining 2 tablespoons olive oil and bake in oven for 1 hour. Let rest 30 minutes before serving.

Answer 3

I'm having vegetarian cabbage rolls right now, and they're really good

Filling: basmati rice, italian-seasoned veggie ground round, fried onions

Wrap it up in cabbage, douse in tomato sauce(throw in some vegan sugar), bake in the oven for an hour at 375. Yummy

Answer 4

You would get my slow cooker special of squash,potato,onion. I would add broccoli and peas. Then topped with almonds and pumpkin seeds. And don't forget a few carrots and a little garlic.Finally wewould mix in brown rice and blended herbs. And also any special requests that you might have.

Answer 5

Stir-fried rice with mushrooms, red pepper, green pepper, and a little chopped mustard greens, and some iced green tea.

It's really easy to make - just fry up chopped veg in a wok with some veg oil (sesame is great); add a splash of good soy sauce, a spoonful of minced garlic, and add old, cold, white jasmine rice. Mash it up, shake it around, and then plate it.

Answer 6

You bet! Let me find that apron. We're having spinach enchiladas with a creamy cilantro cream sauce... with yellow Spanish rice, black Cuban beans, and guacamole salad. Now, what would you like for dessert?

Answer 7

Eggplant breaded with itialian bread crumbs sauted in evoo its like a mock pork chop yummy but no meat!!

Answer 8

A sensational salad as an appetizer.
stir-fried veggies with a side of steaming hot white rice.
Fresh baked loaf of bread and pudding for dessert.

Answer 9

stir fry some baked teriyaki flavored tofu with a ton of vegetables and serve it over brown rice.

**Thats what im eating right now

Answer 10

Vegetables.