Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.!HEY!!YOU!!I Have A Question...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(!HEY!!YOU!!I Have A Question...?),it will help you,my kids.
DO U KNOW A GOOD VEETARIAN RECEPIE? I WANT SOMETHING NEW. AND NOT TO HEAVY. THANKS!
Answer:
Ok these are really good and some take a while to cook but all of them are well worth it!!! You have to try at least one!
~~~~vegetarian Manicotti~~~~
8 ounces manicotti noodles, uncooked (u can find them at wal amrt)
1 1/2 cups marinara sauce (vegetarian)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese
1 teaspoon nutmeg
Cook pasta according to package directions; drain.
Rinse in cool water.
Take Sauce and HALF of the basil and oregano.
Cook 3 minutes.
Makes 6-8 servings
Spread 1/2 cup of sauce mixture into 13x9 baking dish.
In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.
Fill pasta tubes with ricotta mixture; place in dish.
Pour remaining sauce over pasta.
Sprinkle with remaining mozzarella cheese.
Bake at 350o for 25-30 minutes
or try these
~~~~~Patatas Bravas~~~~~
3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn't peel mine)
olive oil spray
1/2 medium red onion, minced
2-3 cloves garlic, minced
1 tablespoon smoked Spanish paprika
1/4 teaspoon cayenne pepper
1 15-ounce can diced tomatoes
1 bay leaf
1/2 cup water
4 -6 green olives, halved
chopped parsley, for garnish
Start a large pot of water on to boil while you preheat the oven to 375 F. When the water comes to a boil, add the diced potatoes. Boil for 5 minutes—no longer or they will start to fall apart. Pour them gently into a colander and allow all the water to drain off.
Place the potatoes into a large, shallow baking dish that has been sprayed with olive oil. Spritz the tops of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure they aren't sticking to the pan. Bake for about 30 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.
While the potatoes are cooking, make the sauce. Sauté the onion in a non-stick pot for about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except parsley) and simmer for about 20 minutes, until thickened. Remove the bay leaf and puree the sauce in a blender or food processor. Return it to the pan and keep warm until ready to serve.
Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with parsley and serve as a side dish or appetizer
~~~~~~Rotini (or Penne) All'Arrabbiata~~~~~~
2 tsp. olive oil
3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)
1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)
1 28-ounce can plum tomatoes
salt
8 oz pasta (penne or ziti preferred)
2 Tbs parsley, chopped
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4
~~~~~~~Black-eyed Pea Gumbo~~~~~~~
2 medium onions, diced
1 bell pepper (any color), chopped
2 ribs celery, chopped
1 tbsp. tomato paste
1 tbsp. minced garlic
4 cups vegetable broth, water, or a combination
2 15-ounce cans diced tomatoes
1 pound okra, tops removed and sliced
1 1/2 tsp. thyme
3 bay leaves
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. oregano
1-2 tsp. chopped chipotle peppers (canned in adobo)
1/4 tsp. Liquid Smoke (optional)
2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
salt to taste (optional)
*You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.
Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed--this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.
!!!corn and potato skillet!!!
2 baking potatoes
2 T Olive Oil
1 cup fresh corn
Natures Seasons (bottled spice)
Poke holes in the potatoes and bake them in a 450 degree oven for 1-1.25 hours, until tender.
When the potatoes are cooled enough to touch, cut them (don't take skins off) into 2-inch cubes.
Add oil to a skillet and warm. Add potatoes and saute 3-5 minutes, then add corn. Saute another 2 minutes and then add spice to taste.
In the end the potatoes should be slightly browned and the corn just slightly sauteed.
Serve with a big salad and some grainy bread...it's wonderful!
/*/*/*/*/*/*Cajun 15-Bean Soup*/*/*/*/*/*/*/*
20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion -- chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic -- minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt -- or to taste
Last night I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 12 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.
If you don't want to pressure cook them, then place the washed beans in a pot with 12 cups of water and boil covered 60-75 minutes until beans are tender.
While the beans are boiling, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time too.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did
~*~*~*~*Bean and Vegetable Chili~*~*~*~*
Here's a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you're trying to cut out grains. This is thick enough to serve as a filling for burritos.
1 medium onion -- coarsely chopped
1 green bell pepper -- cored, seeded and diced
2 cloves garlic -- minced
3 cups pinto beans*, cooked -- (or 2 cans)
2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups corn -- fresh or frozen
1/4 teaspoon salt -- (optional, to taste)
1 1/2 cups zucchini -- diced (about 2 medium)
In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.
*(Black Beans or kidney beans may also be used.)
-%-%-%White Bean Stew-%-%-%
One of my very favorite recipes. Don't be afraid of all the garlic--as long as you keep the cloves whole, it has a very mellow flavor. Tastes even better the next day!
2 cans cannelini beans -- or navy beans (about 3 cups)
1 head garlic -- (the whole bulb--15-20 cloves--or more!)
2 tablespoons water
4 carrots -- peeled and chopped
2 medium yellow onions -- chopped
1 14 ounce can whole tomatoes -- chopped
1 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh parsley -- or 2 tbsp dried
1 tablespoon lemon juice
Break the garlic bulb into cloves and peel off the skin.
Heat the 2 tbsp. water in a heavy bottomed stockpot over low heat. Cook the garlic, onion, and carrots in the water until the onion is soft, adding water as necessary to prevent sticking. Keep the lid on between stirrings.
Add the beans to the pot. Then add the tomatoes, crushing any large chunks into smaller pieces. Add the water. Cover the pot and simmer for about an hour.
Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add half the parsley and then add the rest and the lemon juice right before serving.
Serve over rice.
^*^*^Ethiopian-Inspired Red Lentil Soup^*^*^
1 large onion, chopped
1 pound potatoes, cut into 1/2-inch chunks
1 + 1/4 cup red lentils (picked over and rinsed)
3 cups water
2 garlic cloves, chopped
2-3 tablespoons berberé spice mixture, below
1 28-ounce can crushed tomatoes
1 pound green beans, fresh or frozen, cut into bite-sized pieces
1-2 cups water
salt to taste
3-4 cups fresh spinach
Berberé Spice Mixture (mix all together and store in jar):
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne (use more to taste)
1 Tbs. ground black pepper
1 Tbs. ground sea salt (optional)
Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings
Hello my Child,
I come from the vast and fragile lands of India where eating animals is a sin. I also am vegetarian.
Now, when I go to foreign, I have tremendous problems finding something to survive on. So, I decided that everytime I travel, I will take with me, little pretty packets of ready made vegetarian dishes.
So my friend, go out and buy that little packet of vegetarianism. Happy Eating!
Kind Regards,
Dr. Krishna Narendran Swami Batchalan Murthy
Try vegetariantimes.com, vegfamily.com,allrecipe.com, recipesource.com, or just type in vegetarian and you will get tons of sites with great recipes.
SALAD!!!!!!!
Yeah there are these asain buritos thing's they
are so yummy and well i ate about 6 of them once and
you couldn't even tell !
Try to google that cause i don't actually have the recepie but
trust me there are realy nice!!
peanut butter sandwich with raisins and bananas and a stick of celery
tofu stir fry with as many veggie as you want
salad, be creative.
sweet tooth?..have a fruit salad! with some nuts and seeds
bean burrito on wheat tortilla
pancakes with dark-chocolate chips
enjoy :]
Hi purple_joy, here are quite a few links for recipes, cooking, nutrition, etc. Enjoy in good health!:
http://michaelbluejay.com/veg/protein.ht...
http://www.thevegetariansite.com/health.
http://www.vegforlife.org/howto.htm...
http://www.thevegetariansite.com/environ...
http://www.veganoutreach.org/starterpack...
http://www.thevegetariansite.com/recipes...
http://vegweb.com/index.php?action=recip...
http://www.veganoutreach.org/whyvegan/ea...
http://www.veganoutreach.org/starterpack...
http://www.vegcooking.com/f-thanks05.asp...
http://www.thevegetariansite.com/diet_ne...
http://www.vegcooking.com/veganmenus-1.a...
http://www.vegcooking.com/searchrecipes.
http://www.vegcooking.com/popular.asp...
http://www.earth.li/~kake/cookery/...
http://www.health.rmad.org/recipes.htm...
http://notmilk.com/ & http://notmilk.com/pigmilk.html...
http://www.goveg.com/veganism.asp...
If you have any questions, please let me know, and good appetite! :o) Adela
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
PRE: (:vegetarian girl:) What should I have for dinner? NEXT: NONE
Kitty said: Yes.!HEY!!YOU!!I Have A Question...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(!HEY!!YOU!!I Have A Question...?),it will help you,my kids.
DO U KNOW A GOOD VEETARIAN RECEPIE? I WANT SOMETHING NEW. AND NOT TO HEAVY. THANKS!
Answer:
Ok these are really good and some take a while to cook but all of them are well worth it!!! You have to try at least one!
~~~~vegetarian Manicotti~~~~
8 ounces manicotti noodles, uncooked (u can find them at wal amrt)
1 1/2 cups marinara sauce (vegetarian)
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups shredded mozzarella cheese
15 ounces ricotta cheese
1 egg, slightly beaten
1/4 cup parmesan cheese
1 teaspoon nutmeg
Cook pasta according to package directions; drain.
Rinse in cool water.
Take Sauce and HALF of the basil and oregano.
Cook 3 minutes.
Makes 6-8 servings
Spread 1/2 cup of sauce mixture into 13x9 baking dish.
In bowl, stir together 1 CUP of the mozzarella, ricotta, egg, Parmesan, nutmeg and remaining basil and oregano.
Fill pasta tubes with ricotta mixture; place in dish.
Pour remaining sauce over pasta.
Sprinkle with remaining mozzarella cheese.
Bake at 350o for 25-30 minutes
or try these
~~~~~Patatas Bravas~~~~~
3 pounds red potatoes, scrubbed well and cut into 1/2-inch cubes (I didn't peel mine)
olive oil spray
1/2 medium red onion, minced
2-3 cloves garlic, minced
1 tablespoon smoked Spanish paprika
1/4 teaspoon cayenne pepper
1 15-ounce can diced tomatoes
1 bay leaf
1/2 cup water
4 -6 green olives, halved
chopped parsley, for garnish
Start a large pot of water on to boil while you preheat the oven to 375 F. When the water comes to a boil, add the diced potatoes. Boil for 5 minutes—no longer or they will start to fall apart. Pour them gently into a colander and allow all the water to drain off.
Place the potatoes into a large, shallow baking dish that has been sprayed with olive oil. Spritz the tops of the potatoes lightly with olive oil and place in the oven. Bake for 15 minutes and then stir with a spatula, making sure they aren't sticking to the pan. Bake for about 30 more minutes, stirring again halfway through. The potatoes should become crispy but not hard and overdone.
While the potatoes are cooking, make the sauce. Sauté the onion in a non-stick pot for about 3 minutes. Add the garlic, paprika, and cayenne and cook one minute more. Add the remaining ingredients (except parsley) and simmer for about 20 minutes, until thickened. Remove the bay leaf and puree the sauce in a blender or food processor. Return it to the pan and keep warm until ready to serve.
Once the potatoes are cooked, place them in a serving bowl and pour the sauce over the top. Sprinkle with parsley and serve as a side dish or appetizer
~~~~~~Rotini (or Penne) All'Arrabbiata~~~~~~
2 tsp. olive oil
3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)
1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)
1 28-ounce can plum tomatoes
salt
8 oz pasta (penne or ziti preferred)
2 Tbs parsley, chopped
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4
~~~~~~~Black-eyed Pea Gumbo~~~~~~~
2 medium onions, diced
1 bell pepper (any color), chopped
2 ribs celery, chopped
1 tbsp. tomato paste
1 tbsp. minced garlic
4 cups vegetable broth, water, or a combination
2 15-ounce cans diced tomatoes
1 pound okra, tops removed and sliced
1 1/2 tsp. thyme
3 bay leaves
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. oregano
1-2 tsp. chopped chipotle peppers (canned in adobo)
1/4 tsp. Liquid Smoke (optional)
2 1/2 cups cooked black-eyed peas, plus cooking liquid (1 cup dried black-eyed peas cooked in 3 cups water)*
salt to taste (optional)
*You can use canned black-eyed peas--use 2 16-ounce cans, rinse them first and add some extra water or broth to the gumbo.
Heat a large, non-stick stock pot or Dutch oven. Add the onions and cook, stirring regularly, until they begin to brown, about 8 minutes. Add the bell pepper and celery, and cook for 3 more minutes. Add the tomato paste and garlic and cook, stirring, for 2 more minutes.
Add the remaining ingredients and cook over medium heat until okra is done and mixture has thickened, about 45-55 minutes. Add more water as needed--this will be thicker than a soup but still have a good amount of broth. Serve over freshly cooked brown rice and add hot sauce at the table.
!!!corn and potato skillet!!!
2 baking potatoes
2 T Olive Oil
1 cup fresh corn
Natures Seasons (bottled spice)
Poke holes in the potatoes and bake them in a 450 degree oven for 1-1.25 hours, until tender.
When the potatoes are cooled enough to touch, cut them (don't take skins off) into 2-inch cubes.
Add oil to a skillet and warm. Add potatoes and saute 3-5 minutes, then add corn. Saute another 2 minutes and then add spice to taste.
In the end the potatoes should be slightly browned and the corn just slightly sauteed.
Serve with a big salad and some grainy bread...it's wonderful!
/*/*/*/*/*/*Cajun 15-Bean Soup*/*/*/*/*/*/*/*
20 ounces dried mixed beans (you can find these prepackaged in most grocery stores), rinsed
12 cups water
1 large onion -- chopped
1 rib celery, chopped
1 bell pepper, chopped
1 clove garlic -- minced
juice of one lemon
15-ounce can stewed tomatoes
2 teaspoons paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon liquid smoke flavoring
1 1/2 teaspoons salt -- or to taste
Last night I saved some time by putting the beans into the pressure cooker with 8 cups water, cooking at high pressure for 12 minutes, and then releasing the pressure and cooking until the beans were completely cooked. If you use a pressure cooker, I advise letting the pressure come down naturally rather than quick-releasing. And if you have a quick-release setting on your PC, do not use it! I had beans stuck in my valve when I tried that.
If you don't want to pressure cook them, then place the washed beans in a pot with 12 cups of water and boil covered 60-75 minutes until beans are tender.
While the beans are boiling, brown the onion, celery, bell pepper, and garlic in a non-stick skillet.
Add onion mixture, stewed tomatoes, and lemon juice to beans along with the spices and simmer 30-45 minutes. (If you started the beans in the pressure cooker, add 2 cups water at this time too.) Add liquid smoke and salt at the end. Serve with bread or over rice, or just by itself, as I did
~*~*~*~*Bean and Vegetable Chili~*~*~*~*
Here's a delicious, fast chili suitable for the Fuhrman program. You can omit the corn completely and just use more zucchini if you're trying to cut out grains. This is thick enough to serve as a filling for burritos.
1 medium onion -- coarsely chopped
1 green bell pepper -- cored, seeded and diced
2 cloves garlic -- minced
3 cups pinto beans*, cooked -- (or 2 cans)
2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups corn -- fresh or frozen
1/4 teaspoon salt -- (optional, to taste)
1 1/2 cups zucchini -- diced (about 2 medium)
In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.
*(Black Beans or kidney beans may also be used.)
-%-%-%White Bean Stew-%-%-%
One of my very favorite recipes. Don't be afraid of all the garlic--as long as you keep the cloves whole, it has a very mellow flavor. Tastes even better the next day!
2 cans cannelini beans -- or navy beans (about 3 cups)
1 head garlic -- (the whole bulb--15-20 cloves--or more!)
2 tablespoons water
4 carrots -- peeled and chopped
2 medium yellow onions -- chopped
1 14 ounce can whole tomatoes -- chopped
1 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fresh parsley -- or 2 tbsp dried
1 tablespoon lemon juice
Break the garlic bulb into cloves and peel off the skin.
Heat the 2 tbsp. water in a heavy bottomed stockpot over low heat. Cook the garlic, onion, and carrots in the water until the onion is soft, adding water as necessary to prevent sticking. Keep the lid on between stirrings.
Add the beans to the pot. Then add the tomatoes, crushing any large chunks into smaller pieces. Add the water. Cover the pot and simmer for about an hour.
Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add half the parsley and then add the rest and the lemon juice right before serving.
Serve over rice.
^*^*^Ethiopian-Inspired Red Lentil Soup^*^*^
1 large onion, chopped
1 pound potatoes, cut into 1/2-inch chunks
1 + 1/4 cup red lentils (picked over and rinsed)
3 cups water
2 garlic cloves, chopped
2-3 tablespoons berberé spice mixture, below
1 28-ounce can crushed tomatoes
1 pound green beans, fresh or frozen, cut into bite-sized pieces
1-2 cups water
salt to taste
3-4 cups fresh spinach
Berberé Spice Mixture (mix all together and store in jar):
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne (use more to taste)
1 Tbs. ground black pepper
1 Tbs. ground sea salt (optional)
Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings
Hello my Child,
I come from the vast and fragile lands of India where eating animals is a sin. I also am vegetarian.
Now, when I go to foreign, I have tremendous problems finding something to survive on. So, I decided that everytime I travel, I will take with me, little pretty packets of ready made vegetarian dishes.
So my friend, go out and buy that little packet of vegetarianism. Happy Eating!
Kind Regards,
Dr. Krishna Narendran Swami Batchalan Murthy
Try vegetariantimes.com, vegfamily.com,allrecipe.com, recipesource.com, or just type in vegetarian and you will get tons of sites with great recipes.
SALAD!!!!!!!
Yeah there are these asain buritos thing's they
are so yummy and well i ate about 6 of them once and
you couldn't even tell !
Try to google that cause i don't actually have the recepie but
trust me there are realy nice!!
peanut butter sandwich with raisins and bananas and a stick of celery
tofu stir fry with as many veggie as you want
salad, be creative.
sweet tooth?..have a fruit salad! with some nuts and seeds
bean burrito on wheat tortilla
pancakes with dark-chocolate chips
enjoy :]
Hi purple_joy, here are quite a few links for recipes, cooking, nutrition, etc. Enjoy in good health!:
http://michaelbluejay.com/veg/protein.ht...
http://www.thevegetariansite.com/health.
http://www.vegforlife.org/howto.htm...
http://www.thevegetariansite.com/environ...
http://www.veganoutreach.org/starterpack...
http://www.thevegetariansite.com/recipes...
http://vegweb.com/index.php?action=recip...
http://www.veganoutreach.org/whyvegan/ea...
http://www.veganoutreach.org/starterpack...
http://www.vegcooking.com/f-thanks05.asp...
http://www.thevegetariansite.com/diet_ne...
http://www.vegcooking.com/veganmenus-1.a...
http://www.vegcooking.com/searchrecipes.
http://www.vegcooking.com/popular.asp...
http://www.earth.li/~kake/cookery/...
http://www.health.rmad.org/recipes.htm...
http://notmilk.com/ & http://notmilk.com/pigmilk.html...
http://www.goveg.com/veganism.asp...
If you have any questions, please let me know, and good appetite! :o) Adela
correctness,It's Non-profit and only for informational purposes.
PRE: (:vegetarian girl:) What should I have for dinner? NEXT: NONE
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