Vegetarian Recipes

Discussion in 'Food & Wine' started by Cecilie1200, Jan 6, 2009.

  1. Cecilie1200
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    Cecilie1200 Gold Member

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    I've recently become very good friends with a woman who is a vegetarian, and has been all her life. This means that not only does she not eat any meat, it actually makes her violently ill, because her digestive system has never had to deal with it. My own family is fairly carnivorous, although we enjoy a wide range of food groups, so I'm at a bit of a loss for foods I can prepare when she's visiting that she can actually eat.

    Do any of you know any good, nutritious vegetarian recipes I could use? She doesn't have a problem with animal PRODUCTS, like dairy foods, so that at least isn't a problem. It's just the actual dead animal flesh that's an issue.
     
  2. Shadow
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    Tried these recently and they are very good....


    VEGETARIAN TOSTADAS WITH AVOCADO AND
    CHEESE

    4 flour tortillas (6 to 7 inches in diameter)
    1 1/2 tbsp. olive oil
    1 1/2 tsp. red wine vinegar
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper
    1 c. finely shredded lettuce
    1/4 c. diced ripe tomato
    2 tsp. minced seeded fresh jalapeno or other green chile pepper
    1/4 c. canned vegetarian-style refried beans
    6 tbsp. mashed ripe avocado
    1/4 c. crumbled reduced-fat goat cheese or feta or shredded reduced-fat Monterey Jack or Cheddar
    6 pitted jumbo olives, thinly sliced
    4 thin slices sweet onion, separated into rings

    Preheat the oven to 375 degrees. Brush the tortillas lightly on both sides with 1 1/2 teaspoons of the oil. Place on a baking sheet and bake until crisp and golden, 6 to 8 minutes.
    In a small bowl, combine the remaining 1 tablespoon oil with the vinegar, salt, black pepper and 1 tablespoon plus 1 teaspoon water. Whisk or beat with a fork until well blended.

    In a medium bowl, toss the lettuce, tomato and jalapeno pepper. Pour the vinaigrette over the salad and toss.

    Spread 1 tablespoon of the refried beans over each tortilla. Spread 2 tablespoons of the mashed avocado over the beans on each tostada. Top with the salad and garnish with the cheese, olive slices and onion rings. 4 servings.



    This one is good also..

    ARRIBITTA (HOT VEGETARIAN SPAGHETTI)

    2 banana peppers, chopped
    3 to 4 garlic cloves, chopped
    1 can black olives, chopped
    4 tbsp. olive oil
    1 can tomatoes with juice
    1 can artichoke hearts, chopped

    Put above in a pot and simmer to a boil. Serve over hot spaghetti noodles, and sprinkle with Parmesan cheese.
     
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    Last edited: Jan 10, 2009
  3. Annie
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    Annie Diamond Member

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    Those sound so yummy! Got to try that.

    I do a vegetarian soup, though I'll admit no measuring, depends on what I have in cupboard/freezer/vegetable bin:

    frozen/fresh:
    corn
    beans
    peas
    tomatoes (if canned, salt free) I don't like 'crushed'
    salt free tomato sauce
    broccoli
    red pepper
    green pepper
    yellow pepper
    green onions or leeks
    combination or singular, I use salt free:
    black beans
    white beans
    garbonzo beans
    red beans

    Depending on what is thrown together, enough low sodium vegetable broth to your desire. I usually do this in a crock pot, but can do on range. I bring to almost boiling then let simmer for at least 45 minutes.

    For non-vegetarians or if reheating left overs, can throw in chopped beef roast, shrimp, or chicken. (I make a lot and freeze into lunch portions, sometimes adding meat.)

    Oh wow! Forgot spices-would be a problem if your tastes are anything like mine:

    sea salt
    pepper
    red pepper
    cilantro
    cumin

    all to taste!
     
    Last edited: Jan 10, 2009
  4. Shadow
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    I LOVE avocados sooo I'm biased :eusa_shhh:

    That soup sounds great...I will have to try it with Shrimp. Always looking for new ways to cook seafood..
     
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    Last edited: Jan 10, 2009
  5. Annie
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    Annie Diamond Member

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    Thanks you, please see the *edit*, I forgot the most important ingredients. ;)
     
  6. Shadow
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    If you like Jambalaya this is a good vegitarian version.


    Veggie Jamalaya


    1 Tbsp. oil
    1 onion, chopped
    1 green bell pepper, chopped
    1/2 cup chopped celery
    3 garlic cloves, minced
    2 cups water
    14 oz. can diced tomatoes, undrained
    8 oz. can tomato sauce
    1/2 tsp. dried Italian seasoning
    1/4 tsp. crushed red pepper flakes
    1/8 tsp. fennel seeds, crushed
    1 cup uncooked long grain rice
    15 oz. can butter beans, rinsed and drained
    15 oz. can red beans, rinsed and drained

    In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
    Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.

    Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8

    Calories: 340
    Fat: 4 grams


    This next one I actually found on a Progresso soup label...I didn't make the vegitarian version, but the regular sausage version is good..


    Vegetarian Italian Pasta Skillet Dinner (serves two)


    1 1/3 cups frozen sausage-style soy-protein crumbles
    1 cup sliced fresh mushrooms
    1/2 cup coarsely chopped onion (1 medium)
    1 can (18.5 oz) Progresso® Light Italian-style vegetable soup
    3/4 cup uncooked bow-tie (farfalle) pasta (2 oz)
    2 cups fresh baby spinach leaves
    1/4 cup shredded mozzarella or Parmesan cheese (1 oz)


    1. In 12-inch nonstick skillet, cook soy crumbles, mushrooms and onion over medium-high heat 4 to 6 minutes, stirring frequently, until crumbles are hot and vegetables are tender.
    2. Stir in soup. Cover; heat to boiling. Stir in pasta; reduce heat to medium-low. Cover; simmer 10 minutes.
    3. Add spinach; cook uncovered 3 to 5 minutes, stirring occasionally, until spinach is hot and just begins to wilt. Sprinkle with cheese
     
    Last edited: Jan 10, 2009
  7. Annie
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    Annie Diamond Member

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    Both sound good. I'd add lots of seafood to the jumbalaya. Funny I am or rather my tastebuds, if it's 'spiced' got to have proteing. Bland and veggies, ok. In either case, I cut the sodium.
     
  8. Shadow
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    I know...I love the sausage and shrimp version best. I tried the other one time, when I was out of the meat and was too lazy/broke to go to the store..:tongue:

    Most of my recipes are found while trying to be creative with whats on hand at any given time. Gotta eat even between paydays..:lol:
     
  9. Annie
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    Annie Diamond Member

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    Me too, I love making up my own which sometimes turn out great, I never can replicate them though. :eusa_eh:
     
  10. FistyTheBadger
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    FistyTheBadger King of the Badgers

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    Depending on the occasion, and the appropriate class of cuisine, you might want to make a salsa and chips, or guacamole with chips because you don't have to think how to make that special for a vegetarian because it already is completely vegetable and grain.
     

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