I am a veggie and am looking for recipes that do NOT use cheese?

Answer 1

Assuming that you are talking about the protein rich part of the vegetarian meal...there are many marvelous ways to create satisfying, delicious, nutritious and thoroughly enjoyable meals without meat, fish, fowl, game or eggs or dairy and cheese for that matter. I have created hundreds of such memorable meals and have posted many of the recipes for them on my website.
If Maryland Not Crab Cakes, Tofu Rancheros, Tofu Cutlets, Tex Mex Love Boats, Carrot Coriander Tofu Quiche, Semper Tempeh Fidelus, Tempeh Cacciatore sound at all appealing please visit www.your-vegetarian-kitchen.com where you will find these recipes and dozens more. You'll also find outstanding information on grains, pulses and beans.
Here is one of my favorite original recipes:

Carrot Coriander Tofu Quiche (Vegan)

(A superb do ahead delight for brunches, buffets and Sunday night suppers. These also freeze well, so make two and freeze one for unexpected guests)

*An exceptional dairy free quiche

One Quiche feeds 8 people adequately

For each two pies you will need: 2 prepared 11” pie shells

In a Food Processor put:


2.5 pounds Firm Tofu
1 heaping Tbs. Eden Umeboshi Plum Paste
8 oz. Toasted Tahini
1 Cup Cooked Butternut Squash
1/2 Cup hot cooking liquid from the squash is best
2 Tbs. heaping "Ener-G" Egg Replacer
Ground Cayenne Pepper to taste
Scant 1/4 tsp Ground Nutmeg
Szeged Hungarian Paprika
Peel and cut 3 Cups Carrots Nituke
2 large Red Onions Nituke


Sauté until tender in Canola Oil along with 2 Tbs. Ground Coriander. Fold into the tofu mixture. Distribute evenly in the pie shells, piling the filling high. Sprinkle lightly with Szeged Hungarian Paprika and a dusting of Nutmeg. Bake at 350º for 45 minutes until firm and golden.

These can be prepared ahead of time and reheated without loss of flavor or texture. In fact, to ensure even attractive slices, it is best prepared ahead of time and reheated.

also

Potatofu Patties

These are similar to Latkes.


2 packages tofu
2 pounds of Yukon Gold Potatoes.
1 Small Onion
1 1/2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour, or Potato Latke Mix
Sea Salt & Cayenne Pepper to taste
1 Tbs. Granulated Onion
1/4 Cup finely sliced Green Onion


Coating


1/4 Cup Dried Parsley
1 Tbs. Granulated Onion
1/2 box of Barbara’s Instant Mashed Potatoes
Wash, Peel and Grate 2 pounds of Yukon Gold Potatoes and the onion.

(You can use a food processor for this)
Add Salt and Cayenne Pepper, Granulated Onion. Crumble 2 pounds of Tofu into the potato mixture. Add 2 boxes of Barbara’s Instant Mashed Potatoes or 2 Cups of Potato Flour. Add 1/4 Cup finely sliced Green Onion. Mix well.

In a shallow bowl mix Granulated Onion, dried Parsley and Barbara’s Instant Mashed Potatoes. Mix. Using an Ice Cream Scoop or serving spoon, drop portions of mixture into the coating mixture; dredging them liberally as you form them into thick patties. Fry in Canola Oil. Pat with paper towel to remove excess oil. Plate. Serve with Vegan Non-Dairy Sour Cream and Apple Sauce. YUM!!!

Hope that helps.

A fairly new site, we are not yet a year old, there is a lot more to come.

Answer 2

hi, here's a recipe I have used today to cook : chop an onion ( a big one ) and put it in a frying pan with sun-flower oil, then add some chopped garlic, a half of bell pepper, or chili, or whatever you like from the peppers' family, optionally, you can put there a finely chopped carrot;after all these are a little fried, add 3-4 medium potatoes, also chopped, mix everything together and let it fry for a few minutes. Add water, enough to boil all the ingredients, but not too much, because you don't want it too liquid. When the potatoes are boiled ( test them ), add tomatoes or tomato juice, in order to change the colour into a dark orange ( approximately). Let it boil for 5 more minutes, add salt and some other spices you like ( black pepper, parsley, oregano, paprika etc)....and VOILA! meal is served!

Answer 3

Egg and Lentil Curry with Coconut and Pickled Lime

Serves 2

Ingredients
4 large eggs


3 oz (75 g) green lentils


3 oz (75 g) creamed coconut


1 rounded teaspoon lime pickle


juice and grated zest ½ fresh lime


1 large onion


1 small red chilli (preferably bird eye)


2 fat cloves garlic


1 inch (2.5 cm) piece root ginger


3 cardamom pods, crushed


1 level teaspoon cumin seeds


1 level teaspoon fennel seeds


1 level dessertspoon coriander seeds


2 tablespoons groundnut or other flavourless oil


1 rounded teaspoon turmeric powder


1 level teaspoon fenugreek powder


salt


To serve:

5 fl oz (150 ml) rice, cooked


a little extra lime pickle


mango chutney (optional)

Start off by getting everything prepared and ready to go. First peel the onion, cut it in half and then into thin slices. Next deseed and finely chop the chilli, peel and chop the garlic as well, then measure out the lime pickle and chop that quite finely. Now peel and grate the ginger – you need a good heaped teaspoonful. The creamed coconut should be shredded with a sharp knife and placed in a heatproof measuring jug. At this stage put the kettle on to boil.

Now place the frying pan over a medium heat and, as soon as it gets hot, measure the whole spices (cardamom, cumin, fennel and coriander) straight into it. What they need to do now is dry-roast, and this will take 2-3 minutes. Shake the pan from time to time to toss them around a bit and, as soon as they start to jump, remove them from the heat and tip them straight into a mortar.

Now place the pan back over the heat, turn it up high and add the oil. As soon as it is really hot, add the onions and, keeping the heat highish, let them sizzle and brown and become quite dark at the edges, which will take about 4 minutes. After that, turn the heat back down to medium and add the chilli, ginger, garlic and lime pickle, along with the turmeric and fenugreek. Now crush the roasted spices finely with a pestle, add these to the pan as well, then stir everything together. See to the coconut next: all you need to do here is pour boiling water up to the 1 pint (570 ml) level in the jug containing the coconut, then whisk it all together.

Now stir the lentils in to join the rest of the ingredients, add the grated lime zest and the coconut liquid, stir again and, as soon as it reaches simmering point, turn the heat down. Put the lid on and let the mixture simmer as gently as possible for 45 minutes, stirring it now and then (don't add any salt at this stage).

About 10 minutes before the end of the cooking time, place the eggs in a saucepan of cold water, bring them up to a gentle simmer and time them for 6-7 minutes, depending on how you like them. When they're ready, let the cold tap run on them until they're cool enough to handle. When the sauce is ready, season it well with salt and add the lime juice. Now peel the eggs under cold running water, slice them in half and pop them on top of the sauce, giving everything a couple more minutes' cooking with the lid on. Serve the egg curry with rice, some more lime pickle and perhaps some mango chutney to add a touch of sweetness.

Answer 4

I tried cutting down on cheese at one time and a friend recommended that I get The Ultimate Uncheese Cookbook by Jo Stepaniak - My friend told me the recipes were good. You might wanna try looking for that one.

Answer 5

Hi, try the bbc recipe site they have all kinds of veggie recipes on there i think the address is .... www.bbc.co.uk/food i hope you find something in there xx

Answer 6

hi you can do sgetti bolonaise using quorn mince and that GOEGEOUS!!!!! Im a 20 years veggie, so im old hand at cooking veggie, make pasta, while that boils fry up chopped carrots pease quorn chunks, tiny chopped brocoli, throw in some garlic, when they are ready stir the ready cooked pasta, put it in an oven proof dish and cook for 15 min in med oven..,.. its lovely!!!!! good luck!!

Answer 7

I make mine with an alfredo sauce instead of red, but I LOVE the ricotta in it along with parmesan and mozzarella. You could use cottage cheese instead of ricotta. I use sauteed mushrooms, steamed brocolli and cauliflower and shredded carrot for color. I love spinach, but hubby doesn't, so I skip it.

Answer 8

There are some good vegetarian and vegan recipes on this link.
X D

Answer 9

lots of asian recipes are meat and dairy free. i love vietnamese food especially.

Answer 10

dont eat only vegtable you can eat fruit to remember!!

fruitsalad

1 tea spoon salt
3 types of fruit


method:
cut all the fruit in peices and add to it the teaspoon sald and its done

tips:
noo need to ad sald(i dont but its how made in traditional)