Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Does anyone have ideas for a quick and easy vegetarian dinner?-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(Does anyone have ideas for a quick and easy vegetarian dinner?),it will help you,my kids.
no beans or meat substitute. maybe something mediterranean or chinese? thanks you much.
Answer:
I know this does not answer your immediate need, but for future use, you might want to buy Kurma's Quick Vegetarian Recipes from amazon.com - it has some great recipes from around the world, and they all take 30 minutes or under.
He has other great cookbooks too, if you are interested.
Regards.
nothing extragant- but quick and simple. steamed broccoli and carrots over angel hair (or spaghetti) with butter and garlic salt. wow that really looks boring in black and white! it IS really good, though. takes about 15 minutes and it's kid-friendly too- if that matters.
another one- bowtie pasta, broccoli, bertoli's alfredo sauce. yum!
Quick and easy... the first thing that comes to my mind is pasta. Me and my boyfriend are both vegetarian and we loveee to have pasta. Penne with marinara sauce and some Parmesan cheese is the best. For a side dish you can serve a simple garden salad or cooked vegetables.
If you wanted something more Mediterranean, I would suggest hummus and pita bread served with rice pilaf. But that's not as quick or easy to prepare as the pasta meal.
Really Good Vegetarian Meatloaf (really!)
High in fiber and protein, low in fat, easy and really yummy! I've always think meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
4-6 servings 1? hours 10 min prep
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
Remove from fire.
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
Mix well.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Vegetarian Taco Soup
This is a quick and healthy meatless soup. I usually serve it with cornbread.
8 servings 1 hour 15 min prep
1 can black beans
1 can pinto beans
1 can navy beans
1 can black-eyed peas or purple hull peas
1 can green beans
1 can corn
1 small onion, chopped
1 can tomato sauce
1 can mild rotel
2 cups water
1 package taco seasoning mix
1 package ranch dressing mix
Suggested condiments of your choice
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapenos
green onions
crushed tortilla chips or Fritos corn chips
Drain and rinse first six ingredients in a large colander.
Put in a crockpot or large pot.
Add all other ingredients, stirring to mix well.
Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.
Vegetarian Pasta e Fagioli (Pasta and Beans)
Please feel free to adjust the types and/or amount of the dried herbs to suit your taste
4-6 servings 1 hour 15 min prep
1 tablespoon olive oil
1 onion, diced
2-3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrot, peeled and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
3-5 dashes dried rosemary
1 dash red pepper flakes (I like more-1 tsp.)
1 1/2 cups chopped whole tomatoes, with juices (I've use canned or fresh depending on time of year)
3 cups vegetable stock or vegetable broth
1 can cannellini beans, drained and rinsed
1 cup tiny pasta (I like ditalini, but any pastene works fine)
2 tablespoons chopped fresh parsley (or dried) (optional)
freshly grated parmesan cheese
salt & fresh ground pepper
In a large heavy pot, heat olive oil over medium high heat.
Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
Stir in tomatoes and stock and bring to a boil.
Reduce heat and simmer for 30 minutes.
If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6-8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
Vegetarian "meatballs"
"Meaty" vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find out there's no meat in them. Also great in spaghetti sauce or meatball Stroganoff. 1/25/07 Editor's Note: PETA has a list of vegan products, and Lipton Onion Soup Mix is vegan. www.petaworld.com/accvegan.asp
4-6 servings 2? hours 30 min prep
4 eggs, slightly beaten
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 cups grated cheddar cheese
3/4 cup chopped walnuts
1 cup dry Italian style breadcrumbs
2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)
Mix ingredients together in order.
Refrigerate for 30 minutes.
Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
Bake in 400 degree oven until brown, about 20 minutes.
(May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth.
Meatballs should be within 1/2 inch of being covered with liquid.
Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).
Creole-style Vegetarian Jambalaya
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
12 servings 1? hours 25 min prep
1/2 cup olive oil
2 cups yellow onions, small dice
1 cup red onions, small dice
1 cup bell peppers, small dice
1 cup celery, small dice
2 cups eggplants, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon minced garlic
2 tablespoons minced shallots
3 cups chopped tomatoes
salt & freshly ground black pepper, to taste
1/2-1 teaspoon cayenne pepper, to taste
2 teaspoons creole seasoning, to taste
1/2 teaspoon dried thyme
3 bay leaves
4 cups long grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup chopped green onions
Heat the oil in a large heavy pot over medium heat.
Add the onions, shallots, bell peppers and garlic and saute until tender, about 5 minutes.
Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
Add the tomatoes.
Season with salt, Creole seasoning, and additional cayenne, if desired.
Add the bay leaves.
Add the rice and stir for 2 to 3 minutes.
Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
Deglaze with some of the vegetable stock, stir and combine thoroughly.
Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
Add the vegetable stock/tomato mixture to vegetables, stir and cover.
Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
Do not stir the jambalaya while it's cooking.
Remove from heat and let stand for 2-3 minutes.
Add the green onions and mix thoroughly.
Garnish with some fresh long chives, and serve with a salad and good beer.
Vegetarian Onion and Tomato Quiche
Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the "secret ingredient" . . . mustard smeared on the bottom of the crust.I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.
4 servings 50 min 15 min prep
1-2 tablespoon olive oil
1 large onion, cut in half,then sliced in rings
2 tomatoes, sliced thinly
4 eggs
7/8 cup cream
8 ounces grated gruyere cheese
1/2 teaspoon dried thyme
salt and pepper (Watch salt as cheese can be salty)
1 tablespoon Dijon mustard (grainy, or your favorite)
1 9-inch pie shell
Pre-heat oven to 400° F (or 200° C).
Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
Remove from oven and allow to cool.
This can obviously be done in advance.
Saute the onion slices in the oil, and cook till they go golden.
Add the crumbled thyme, salt and pepper.
In a mixing bowl, whisk together the eggs and the cream.
Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
Next, spread the cheese evenly in the shell.
Follow by spreading the onions over the cheese.
They will not make a solid layer; distribute as evenly as possible.
Pour in the egg/cream mixture.
Lay the tomato slices on top.
Salt and pepper again, if desired.
Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
Remove from oven, serve, and enjoy!
When I want to make something quick and tasty, I make
Vegan Tacos.
*YVES ground (Morning Star or Bocca will do)
*diced onions
*Ortega (or preferred) taco seasoning
---Cook following instructions on back---
Toppings
*soft taco shells
*shredded lettuce
*diced tomatoes
*taco sauce
yum yum yum yum
This takes maybe 15 minutes if you dice your own veggies
:)
My Best Pasta Salad
box of spiral pasta cooked, drained and cooled
can of black olives sliced
1 or 2 tomatoes diced
can of chickpeas rinsed and drained
1 to 2 carrots thinly sliced
finely diced red onion (optional)
salt, pepper, italian herbs, balsamic vinegar, and olive oil (all to taste)
toss them together!
Japanese Stir Fried Bean Curd (Iri-dofu)
2 tablespoons salad oil
4 dried black mushrooms (hoshi-stiitake) soaked in cold water until soft and shredded
1/2 carrot, cut into matchsticks
1/2 cup frozen green peas or other green vegetable
3 tablespoons sugar
2 tablespoons Japanese soy sauce (shoyu)
1 tablespoon Japanese sweet cooking wine (mirin)
2 cakes hard bean curd (momen-dofu)
2 eggs beaten
drain bean curd (pressed between paper towels and plates)
heat oil add veg & stir fry over med. heat
add seasoning cook a few minutes, add bean curd, stir and break into bite sized pieces
raise heat to high, stir in eggs, turn off heat as eggs set
Tucson Tamale Pie
1/4 cup vegetable oil
1egg
1 cup skim milk
1/2 cup white flour
1 cup corn meal
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cup cooked corn
half a sweet red pepper (sauteéd)
4oz tin green chillies (or jalapenos)
2 green onions finely chopped
1 large tomato finely chopped
1/2 cup grated cheddar cheese
preheat oven to 350° F, grease 9x13 casserole
(Don’t forget peppers are sautéed, if haven’t done that yet)
combine flour, corn meal, baking powder, sugar and salt in mixing bowl
Add oil, milk, and slightly beaten egg, stir until blended
Add corn, pepper and chillies
Pour into casserole and spread evenly
top with cheese, tomato and green onion
bake for 15-20 mins., don’t over cook, but make sure it is firm, not soupy in the middle
cut into squares and serve with lettuce, sour cream
stuffed Zucchini...
Preheat oven to 375
It's very good, it's my sister-in-laws recipe.
I use one zucchini for 1 person.
It needs to be about 8 or 9 inches.
1 small round camembert,
1 4 oz fat free Philadelphia
2 green onions, thin cut
Salt, pepper to taste
fresh parsley, a dash of dried oregano,
a dash of chili powder
1/2 and 1/2 to thicken the mixture, use your judgement
1 can tomato sauce
1 can vegetable broth
any amount of grated mozzarella, or Jack, or a mixture of Cheddar and mozza.
Method:
half zucchini lenghtwise
scoop out the fruitflesh, but leave about 1/8 of an inch all around.
now cut up the scooped out meat, the camembert in little cubes, the philadelphia in small cubes mix the rest of the ingredience together and fill the zucchini.
place the filled zucchini into an ovenproof pan.
Mix the tomato sauce and the broth and pour around the zucchini.
Sprinkle with the cheese.
Bake about 3/4 hour on 375.
It's easy to make.
I hope you enjoy.
Marinate the following ingredients for at least an hour in your favorite vinaigrette or Italian dressing:
Carrots cut into thin "penny" slices
Peeled and sliced zuchinni or yellow squash, lightly steamed
Strips of roasted red or green peppers
Cubes of feta or mozzarella cheese
Black, green, or Greek olives
Cherry tomatoes or sundried tomatoes cut into slices
The amount of each item used depends on your taste. And longer you allow the ingredients to sit in the marinade, the more flavorful the salad will be.
You can either serve it as is on leaf lettuce or mix it with cooked spiral pasta and a little of the marinade for a pasta salad.
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.
Kitty said: Yes.Does anyone have ideas for a quick and easy vegetarian dinner?-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(Does anyone have ideas for a quick and easy vegetarian dinner?),it will help you,my kids.
no beans or meat substitute. maybe something mediterranean or chinese? thanks you much.
Answer:
I know this does not answer your immediate need, but for future use, you might want to buy Kurma's Quick Vegetarian Recipes from amazon.com - it has some great recipes from around the world, and they all take 30 minutes or under.
He has other great cookbooks too, if you are interested.
Regards.
nothing extragant- but quick and simple. steamed broccoli and carrots over angel hair (or spaghetti) with butter and garlic salt. wow that really looks boring in black and white! it IS really good, though. takes about 15 minutes and it's kid-friendly too- if that matters.
another one- bowtie pasta, broccoli, bertoli's alfredo sauce. yum!
Quick and easy... the first thing that comes to my mind is pasta. Me and my boyfriend are both vegetarian and we loveee to have pasta. Penne with marinara sauce and some Parmesan cheese is the best. For a side dish you can serve a simple garden salad or cooked vegetables.
If you wanted something more Mediterranean, I would suggest hummus and pita bread served with rice pilaf. But that's not as quick or easy to prepare as the pasta meal.
Really Good Vegetarian Meatloaf (really!)
High in fiber and protein, low in fat, easy and really yummy! I've always think meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!
4-6 servings 1? hours 10 min prep
2 cups water
1 teaspoon salt
1 cup lentils
1 small onion, diced
1 cup quick-cooking oats
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
Add salt to water and boil in a saucepan.
Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
Remove from fire.
Drain and partially mash lentils.
Scrape into mixing bowl and allow to cool slightly.
Stir in onion, oats and cheese until mixed.
Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
Mix well.
Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
Smooth top with back of spoon.
Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
Cool in pan on rack for about 10 minutes.
Run a sharp knife around edges of pan then turn out loaf onto serving platter.
Vegetarian Taco Soup
This is a quick and healthy meatless soup. I usually serve it with cornbread.
8 servings 1 hour 15 min prep
1 can black beans
1 can pinto beans
1 can navy beans
1 can black-eyed peas or purple hull peas
1 can green beans
1 can corn
1 small onion, chopped
1 can tomato sauce
1 can mild rotel
2 cups water
1 package taco seasoning mix
1 package ranch dressing mix
Suggested condiments of your choice
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapenos
green onions
crushed tortilla chips or Fritos corn chips
Drain and rinse first six ingredients in a large colander.
Put in a crockpot or large pot.
Add all other ingredients, stirring to mix well.
Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.
Vegetarian Pasta e Fagioli (Pasta and Beans)
Please feel free to adjust the types and/or amount of the dried herbs to suit your taste
4-6 servings 1 hour 15 min prep
1 tablespoon olive oil
1 onion, diced
2-3 cloves garlic, finely chopped (I like lots of garlic, so please suit it to your taste)
1 stalk celery, diced
1 carrot, peeled and diced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
3-5 dashes dried rosemary
1 dash red pepper flakes (I like more-1 tsp.)
1 1/2 cups chopped whole tomatoes, with juices (I've use canned or fresh depending on time of year)
3 cups vegetable stock or vegetable broth
1 can cannellini beans, drained and rinsed
1 cup tiny pasta (I like ditalini, but any pastene works fine)
2 tablespoons chopped fresh parsley (or dried) (optional)
freshly grated parmesan cheese
salt & fresh ground pepper
In a large heavy pot, heat olive oil over medium high heat.
Stir in onion with a pinch of salt and pepper, and cook for 2 minutes.
Add dried herbs and red pepper flakes into the oil and toss to coat to bring out some of the dried herbs' flavors.
Stir in garlic, and then celery, and carrots and cook for about 3 minutes.
Stir in tomatoes and stock and bring to a boil.
Reduce heat and simmer for 30 minutes.
If necessary add an additional cup of stock or water and stir in beans and tiny pasta.
Simmer for 6-8 minutes or until pasta is tender.
Stir in parsley and serve hot with grated parmesan and freshly ground black pepper.
Vegetarian "meatballs"
"Meaty" vegetarian balls. Try taking them to a Pot-Luck dinner and watch the suprised faces when the diners find out there's no meat in them. Also great in spaghetti sauce or meatball Stroganoff. 1/25/07 Editor's Note: PETA has a list of vegan products, and Lipton Onion Soup Mix is vegan. www.petaworld.com/accvegan.asp
4-6 servings 2? hours 30 min prep
4 eggs, slightly beaten
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 cups grated cheddar cheese
3/4 cup chopped walnuts
1 cup dry Italian style breadcrumbs
2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)
Mix ingredients together in order.
Refrigerate for 30 minutes.
Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
Bake in 400 degree oven until brown, about 20 minutes.
(May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth.
Meatballs should be within 1/2 inch of being covered with liquid.
Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).
Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).
Creole-style Vegetarian Jambalaya
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
12 servings 1? hours 25 min prep
1/2 cup olive oil
2 cups yellow onions, small dice
1 cup red onions, small dice
1 cup bell peppers, small dice
1 cup celery, small dice
2 cups eggplants, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon minced garlic
2 tablespoons minced shallots
3 cups chopped tomatoes
salt & freshly ground black pepper, to taste
1/2-1 teaspoon cayenne pepper, to taste
2 teaspoons creole seasoning, to taste
1/2 teaspoon dried thyme
3 bay leaves
4 cups long grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup chopped green onions
Heat the oil in a large heavy pot over medium heat.
Add the onions, shallots, bell peppers and garlic and saute until tender, about 5 minutes.
Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
Add the tomatoes.
Season with salt, Creole seasoning, and additional cayenne, if desired.
Add the bay leaves.
Add the rice and stir for 2 to 3 minutes.
Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
Deglaze with some of the vegetable stock, stir and combine thoroughly.
Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
Add the vegetable stock/tomato mixture to vegetables, stir and cover.
Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
Do not stir the jambalaya while it's cooking.
Remove from heat and let stand for 2-3 minutes.
Add the green onions and mix thoroughly.
Garnish with some fresh long chives, and serve with a salad and good beer.
Vegetarian Onion and Tomato Quiche
Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the "secret ingredient" . . . mustard smeared on the bottom of the crust.I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.
4 servings 50 min 15 min prep
1-2 tablespoon olive oil
1 large onion, cut in half,then sliced in rings
2 tomatoes, sliced thinly
4 eggs
7/8 cup cream
8 ounces grated gruyere cheese
1/2 teaspoon dried thyme
salt and pepper (Watch salt as cheese can be salty)
1 tablespoon Dijon mustard (grainy, or your favorite)
1 9-inch pie shell
Pre-heat oven to 400° F (or 200° C).
Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
Remove from oven and allow to cool.
This can obviously be done in advance.
Saute the onion slices in the oil, and cook till they go golden.
Add the crumbled thyme, salt and pepper.
In a mixing bowl, whisk together the eggs and the cream.
Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
Next, spread the cheese evenly in the shell.
Follow by spreading the onions over the cheese.
They will not make a solid layer; distribute as evenly as possible.
Pour in the egg/cream mixture.
Lay the tomato slices on top.
Salt and pepper again, if desired.
Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
Remove from oven, serve, and enjoy!
When I want to make something quick and tasty, I make
Vegan Tacos.
*YVES ground (Morning Star or Bocca will do)
*diced onions
*Ortega (or preferred) taco seasoning
---Cook following instructions on back---
Toppings
*soft taco shells
*shredded lettuce
*diced tomatoes
*taco sauce
yum yum yum yum
This takes maybe 15 minutes if you dice your own veggies
:)
My Best Pasta Salad
box of spiral pasta cooked, drained and cooled
can of black olives sliced
1 or 2 tomatoes diced
can of chickpeas rinsed and drained
1 to 2 carrots thinly sliced
finely diced red onion (optional)
salt, pepper, italian herbs, balsamic vinegar, and olive oil (all to taste)
toss them together!
Japanese Stir Fried Bean Curd (Iri-dofu)
2 tablespoons salad oil
4 dried black mushrooms (hoshi-stiitake) soaked in cold water until soft and shredded
1/2 carrot, cut into matchsticks
1/2 cup frozen green peas or other green vegetable
3 tablespoons sugar
2 tablespoons Japanese soy sauce (shoyu)
1 tablespoon Japanese sweet cooking wine (mirin)
2 cakes hard bean curd (momen-dofu)
2 eggs beaten
drain bean curd (pressed between paper towels and plates)
heat oil add veg & stir fry over med. heat
add seasoning cook a few minutes, add bean curd, stir and break into bite sized pieces
raise heat to high, stir in eggs, turn off heat as eggs set
Tucson Tamale Pie
1/4 cup vegetable oil
1egg
1 cup skim milk
1/2 cup white flour
1 cup corn meal
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cup cooked corn
half a sweet red pepper (sauteéd)
4oz tin green chillies (or jalapenos)
2 green onions finely chopped
1 large tomato finely chopped
1/2 cup grated cheddar cheese
preheat oven to 350° F, grease 9x13 casserole
(Don’t forget peppers are sautéed, if haven’t done that yet)
combine flour, corn meal, baking powder, sugar and salt in mixing bowl
Add oil, milk, and slightly beaten egg, stir until blended
Add corn, pepper and chillies
Pour into casserole and spread evenly
top with cheese, tomato and green onion
bake for 15-20 mins., don’t over cook, but make sure it is firm, not soupy in the middle
cut into squares and serve with lettuce, sour cream
stuffed Zucchini...
Preheat oven to 375
It's very good, it's my sister-in-laws recipe.
I use one zucchini for 1 person.
It needs to be about 8 or 9 inches.
1 small round camembert,
1 4 oz fat free Philadelphia
2 green onions, thin cut
Salt, pepper to taste
fresh parsley, a dash of dried oregano,
a dash of chili powder
1/2 and 1/2 to thicken the mixture, use your judgement
1 can tomato sauce
1 can vegetable broth
any amount of grated mozzarella, or Jack, or a mixture of Cheddar and mozza.
Method:
half zucchini lenghtwise
scoop out the fruitflesh, but leave about 1/8 of an inch all around.
now cut up the scooped out meat, the camembert in little cubes, the philadelphia in small cubes mix the rest of the ingredience together and fill the zucchini.
place the filled zucchini into an ovenproof pan.
Mix the tomato sauce and the broth and pour around the zucchini.
Sprinkle with the cheese.
Bake about 3/4 hour on 375.
It's easy to make.
I hope you enjoy.
Marinate the following ingredients for at least an hour in your favorite vinaigrette or Italian dressing:
Carrots cut into thin "penny" slices
Peeled and sliced zuchinni or yellow squash, lightly steamed
Strips of roasted red or green peppers
Cubes of feta or mozzarella cheese
Black, green, or Greek olives
Cherry tomatoes or sundried tomatoes cut into slices
The amount of each item used depends on your taste. And longer you allow the ingredients to sit in the marinade, the more flavorful the salad will be.
You can either serve it as is on leaf lettuce or mix it with cooked spiral pasta and a little of the marinade for a pasta salad.
correctness,It's Non-profit and only for informational purposes.
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- Does anyone have some good veggie meals that I could make?
- Does anyone have the recipe for Cream of Spinach Soup from the Moosewood Cookboo
- Does anyone have the recipe for Rachel Ray's "Sorta Soba Noodle Bowl"?
- Does anyone have unique vegan recipes?