Good Vegeterian Recipies?

Question

I need some good vegeterian recipies!! Like good food and not that stuff you buy from the freezer section.. i mean like stuff that takes time to prepare please

Answer 1

EGGPLANT PARMESAN W/ TOMATO SAUCE

2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 350 degrees F.
Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels.

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

--Mario Batali
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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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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, FoodTV

Answer 2

Ok, I know this has a frozen meat replacement in it, but it is an awesome meal.

Mushroom Orange Chicken
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1 "chicken cutlet" (I use Quorn) prepared however you prefer (grilled, sauteed, etc)

In a separate pan:
2-3 spoonfulls orange marmalade
1 spoonfull soy sauce
1 handful diced mushrooms
1 handful chopped onion
1 clove garlic
Saute the onion and garlic, then add the rest. This will take about 10 minutes to get the right consistency. Just pour the sauce over your "chicken" and it's ready. It's great served with rice.

Sorry, I don't really use measurements when I cook, but this recipe doesn't have to be exact. Good luck!

Answer 3

Vegeterian recipies Tomato Zucchini Casserole 1/2 cups grated Cheddar cheese 1/3 cup grated Parmesan cheese 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cloves garlic, minced salt and pepper to taste 2 medium zucchinis, thinly sliced 5 plum tomatoes, thinly sliced 1/4 cup butter 2 tablespoons finely chopped onion 3/4 cup fine bread crumbs Directions Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Answer 4

Hello,
One of my favorite vegetarian recipes is Spanakopita ( a greek dish) Layers of Phylo dough (thin dough found in the freezer section of the supermarket) layered with spinach and cheese.
prepare your spinach mixture by mixing 2 packages of frozen spinach (thawed and drained really well)
Add 1 cup of feta cheese (crumbled) 1 cup of ricotta cheese or any cheese of your desire.
Add a few stems of sliced green onions
Salt and Pepper to taste.
Also add one egg (beaten) This will hold all of your ingredients together
Begin to layer your phylo dough using about 4 sheets at a time. Brush each sheet with melted butter and add a thin layer of your spinach mixture.
(its not extremely necessary to add alot of mixture and cover the whole sheet because your other layers will have mixture in it as well)
After adding the first mixture on the layers, continue to do the same until you have finished all of your dough, topping off the last layer with butter.
Bake at 350 until the top layer turns slightly golden brown.
Let cool a bit before serving.
This meal is filling and tasty.
Also, you can make a big tray of it wich will last you throughout the whole week.
Reheat each piece in the oven for a more crispier texture.
Enjoy!
Enjoy!

Answer 5

http://www.care2.com/ this site will help Onions ,tomatoes,celery,garlic, beans,corn, saute the onions and celery in water or juice,add the garlic , tomatoes,etc, you can add rice or noodles or eat it as is, For spices add chili powder, or whatever don't be afraid experiment. Good Luck

Answer 6

Try my vegetarian recipe page:

http://www.peaceful-organic-planet.com/recipes.html

Answer 7

Go to:
www.family.go.com/food/