Vegetarian Recipes Anyone?

[paigeolivia.]

No meat, no fish. Anyone know of anything yummy?

Thanks :)

[Melamaphine]

I'm a vegetarian too, I use quite a lot of Quorn to make things like pasta and other things that would normally have meat. My OH is a big meat eater and I've even got him to switch to Quorn in certain things.

I don't tend to have 'recipes', I make it up as I go along, but I make a mean veggie spaghetti bolognese or lasagne. Oh and chinese food is easy with veggies!

My dad makes me 'Mushroom Wellington' at Christmas.

You get a flat field mushroom, then stuff with something you like (I like goats cheese and cranberries with a few jalapenos thrown in for a kick)

then get some filo or puff pastry (depending on preference) make a square and put the stuffed mushroom in the middle. Fold the 4 corners to meet in the middle. Coat with milk or beaten egg and bake for about 20 minutes on about 190 C

Yummy!

[paigeolivia.]

Mmm. It does sound good! I'll definately try that, Thanks :D

[Jake2006]

Don't think you can go wrong with Quorn/Tofu stir fries with zikoman's soy and basmatic rice with wild rice.
Also vegetables coated in batter and deep fried.
Spag. Bol - stir fry courgettes, red pepper and onion, add tin chopped tomatoes, a packed of quorn mince, then seeds of change bolognese sauce, cook for about 20 mins or less, serve with wholemeal spaghetti.
sear some vegetables which are coated in el paso seasoning, grate some vegetarian cheese, shred some lettuce, have some sour cream handy when vegetables are cooked you can also add some enchilada sauce if you like, then put the veg in tortilla pancakes, add cheese, sour cream and shredded lettuce.
Phew, I'm hungry now

[paigeolivia.]

Phwoar, Me too! Thanks for the ideas guys, Fingers crossed i wont burn the house down while cooking these though. I'm not the best of chefs, haha x

[devon]

I was a vegetarian, and yes I had to start eating meat again, I have an allergy to wheat and gluten, and tofu (although gluten free) can really upset my stomach for some reason. I tried so hard for about 6 months, but wheat and gluten is in about everything, like the vege "meats" they make, half the vege recipes I found had those ingrediant in it. Anyway, here is one of my favorate sandwiches I used to make, still do from time to time...

Mix alfalfa sprouts, chopped cucumber, almond or walnuts (chopped) and mayonaise (vegenaise if you are vegan) together, place some lettuce and tomato on some bread place the mixture on top of that, cover with other slice of bread, walla! It's really good! :-)

Hopefully one day soon they will start to make gluten free tofurkey and other vegetarian gluten free stuff. For now it was too hard for me, I started to loose my hair because I couldn't eat all the right stuff:(

Hope you like the recipe though:D

[paigeolivia.]

Mmm, no cooking involved! I'll definately be packing that in my food box today as the family and I are off to salisbury to dogs trust. :D :D

[vagreys]

This is an excellent, light cheesecake for summer. I was asked to prepare a buffet for a houseful of folks, none of whom were vegetarian, and they had no idea it was dairy-free.

1 regular or low-fat Keebler graham cracker crust
1 pound NaSoya silken tofu, drained and patted dry
8 ounces Tofutti soy cream cheese
3/4 cup plus 1 tablespoon sugar
finely grated peel of 1 large lemon, about 1 1/4 teaspoons
3/8 teaspoon vanilla extract
1 large egg
3/4 cup Tofutti soy sour cream
2 to 3 tablespoons sugar
1 teaspoon vanilla extract
1 regular or low-fat Keebler graham cracker crust

Preheat oven to 350º.

Place graham cracker crust in its foil pan on a cookie sheet. Bake crust for 5 minutes, remove from oven and set aside.

In food processor, combine tofu and cream cheese and process until smooth. Add sugar, lemon peel and vanilla. Process until smooth. Taste and add more sugar and/or vanilla if desired. Add egg. Process until very smooth.

Pour filling into partially baked crust. (There will be a small amount left over.) Bake 30 minutes. Filling should be puffed and starting to crack around the edge, but still soft in the center. Remove from oven and let stand while preparing topping.

Combine sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla. Taste and add more sugar if desired. Pour topping over cheesecake and spread evenly. Return to oven for 5 minutes. Then turn off the oven and leave the cheesecake in for another 10 minutes. Remove and cool to room temperature, then chill.

[vagreys]

This is another excellent cheesecake. If you don't eat eggs, then neither of these are useful, but otherwise, people will have no idea that it is dairy-free.

6 ounces Ghirardelli bittersweet chocolate bar
1 pound Tofutti soy cream cheese
2/3 cup sugar
1/2 cup Tofutti soy sour cream
2 large eggs
1 teaspoon vanilla extract

Preheat the oven to 450º.

Lightly coat bottom and sides of a 7- or 8-inch springform pan with margarine.

Break up the chocolate and place it in a small microwave-safe dish. Cover and microwave on high one minute. Stir. Microwave one more minute, or until melted. Stir until smooth. Set aside.

Using an electric hand mixer, beat the cream cheese and sugar together until smooth. Add sour cream and mix just until blended. Add eggs and vanilla and mix well.

Transfer cheesecake mixture to prepared pan. Place pan on rimmed cookie sheet. Bake at 450º for 10 minutes, then reduce heat to 250º and bake 60 minutes longer, until cheesecake is completely set and beginning to puff around the edges. Place pan on a rack to cool completely. Refrigerate overnight.

[vagreys]

This is a household favorite and extremely easy. The cauliflower comes out slightly browned, but still crisp.

2 tablespoons olive oil
1 cauliflower, cut in florets
1/2 teaspoon salt
2 cloves garlic, minced
1 tablespoon cider vinegar
freshly ground black pepper

Heat a 3-quart saute pan over medium-high heat and add the olive oil, spreading it quickly over the bottom of the pan. Add the cauliflower florets and saute, stirring frequently, for 5 minutes. Add salt and garlic. Continue cooking, stirring frequently, for 5 to 8 minutes, or until cauliflower is just tender.

Remove from heat, sprinkle with vinegar, and immediately stir thoroughly. Add freshly ground black pepper and stir again to combine. Serve warm, at room temperature, or chilled.

As a variation, instead of sprinkling the vinegar on the cauliflower, before removing it from the heat, I mound the cauliflower in a tight mound in the skillet, then remove it from the heat. I dump the vinegar into the middle of the mound without stirring and let it steam the cauliflower. Then I proceed with adding pepper, stirring and serving.

[vagreys]

This is a Catalan sauce, similar to a pisto from La Mancha. It is excellent with pasta or rice. It normally has meat, but for this one, the meat has been left out. It normally includes a 4-lb chicken cut up in pieces, and 1/3 lb. of diced Serrano ham. You could make meatless substitutions for these proteins, but I think the Samfaina stands just fine without the meat. You will need a large, deep-sided skillet for this. I use a 6-qt flat-bottomed wok/skillet with a tall lid.

2 or 3 tablespoons olive oil
1 large onion, sliced
3 large garlic cloves, minced
4 large tomatoes (about 2 pounds), peeled, seeded, and chopped
1/2 cup dry white wine
1/2 cup Spanish brandy (or other full-bodied brandy)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large red bell pepper, seeded and cut into 1/2-inch dice
1 lb. eggplant (preferably the long, thin Japanese variety, not an aubergine), unpeeled, cut into 1/2-inch dice
3/4 lb. small zucchini, sliced
1/2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
1 bay leaf
12 pitted flavorful black olives such as dried oil-cured, or Kalamata, halved

Heat oil in a large, lidded skillet/casserole/pot. Add garlic and onion, and cook over low heat for 10 minutes, or until soft. Add tomatoes, increase heat to medium, and cook for another 10 minutes. Add wine and cook until dry. Add brandy and, when hot, flambé. Cook, stirring, for 3 to 5 minutes, or until dry. Add the remaining ingredients. If adding meat substitutes, add them now. Reduce heat to a low simmer, and simmer for 30 minutes, covered. Taste for seasoning. Remove bay leaf. Serve warm, over pasta or with plenty of good crusty bread for sopping.

I'm allergic to eggplant, so I substitute a pound of portobello mushroom caps, in 1/2-inch dice, for the eggplant. This makes a lot of samfaina, but it is even better as leftovers.

For meat substitute purposes, assume it serves 6.

[sheplovr]

No Meat Pasta or Spagetti:
Ingredients:
5 ripe tomatoes, diced
10 basil leaves, cut in strips
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon each salt and pepper
1/2 teaspoon crushed red pepper
1 pound spaghetti
4 ounces provolone cheese, grated






Directions:
Stir first 6 ingredients in bowl to mix. Cover let stand 1 hour to blend flavors.

Cook spaghetti in pot of salted water as package directs until tender; drain. Transfer tomato mixture including juices to shallow serving dish. Add spaghetti, toss to mix. SPRINKLE WITH CHEESE AND SERVE IMMEDIATELY WITH GARLIC BREAD.

[paigeolivia.]

Ooooh im going to get so greedy with all these :) Thanks everyone for all your recipies :D

[skunkstripe]

I made this while hubby was gone - it kind of tasted like tofu fried rice. I enjoyed it and it is very healthy.
http://www.cdkitchen.com/recipes/recs/65/Millet_Casserole47770.shtml

[Caincando1]

I make this with our without meat depending on who's eating it.

5-6 cans of beans (I usually use 2 cans of Great Northwest, 2-3 cans of Pinto and 1 can of Black)
1 chicken breast (substitute for tofu or something of your choice)
4 bell peppers copped (I use mixed colors)
1 medium onion copped
1 Large package of sliced mushrooms.
2 tbls molasses
4 tbls honey (more if you like it sweet)
Seasoning of your choice (I use some garlic and crushed red pepper and a dab of habanera sauce)

Cook the chicken up by itself, then chop or cook the tofu to your liking or skip all together. Bring the beans to a boil and add everything else(veggies raw) and cook for half hour or so till the veggies are cooked. I usually add the cooked chicken or tofu in about half way through.