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 yummy VEGETARIAN or VEGAN recipes they wanna share?-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 yummy VEGETARIAN or VEGAN recipes they wanna share?),it will help you,my kids.
Just anything I can have for dinner ..something reasonably healthy too.. and easy to make?
tell me one of your favourites please!
Answer:
Pad Thai Tofu
Dairy-Free, Gluten-Free, Vegan
This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for pressed, baked tofu, but you can also use plain extra firm tofu.
Serves 4
* 8 oz rice noodles (1/4 inch wide)
* 3 TB gluten-free reduced-sodium soy sauce
* 1 TB fresh lemon juice
* 1/2 TB to 1 TB agave nectar
* 1/4 to 1/2 tsp red pepper flakes (optional)
* 2 TB expeller pressed peanut oil
* 2 TB minced garlic
* 8 oz Oriental-style baked tofu, cut into ? inch slices
* 4 scallions, sliced into 1-inch pieces
* 1 cup mung bean sprouts
* 1/2 cup chopped cilantro
* 1/2 cup finely chopped dry-roasted peanuts
* 1 lemon, cut into wedges
Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about one minute. Drain.
In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside.
In large skillet, heat oil over medium-high heat. Add garlic to skillet and cook until fragrant, about 30 seconds. Add tofu and scallions, and cook three minutes or until scallions are tender and bright green.
Add noodles, bean sprouts, and soy sauce mixture. Gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges.
Im not a vegetarian, but sometimes I just have meatless night..
Meatless spagetti
1 bag spagetti noodles boiled and drained
2 fresh tomatoes, quartered
2 medium zuccini, sliced in chunks
1 medium onion, (quarter them, then half the quarters, ending in large chunks)
1 green bell pepper sliced in large pieces
2 garlic cloves minced
1/4 cup chinese parsley (couriander leaves) minced finely
juice from 1/2 lemon
olive oil
salt, pepper to taste
1 jar of good tomato pasta sauce, or homemade below
place all vegetables in large bowl and toss with oil, lemon juice, salt and pepper. place loosely and spread out on cookie sheet and grill under broiler in oven for 15 -20 min till edges start looking lightly charred and browning.. (its ok to have black looking edges, gives a great flavor) stir every 5 min..
tomato sauce
2 (6 oz) cans tomato paste
2 cups water
1 small can crushed tomatoes
1/4 cup minced onion
1 garlic clove minced fine
olive oil
1 Tablespoon italien spice (thyme, basil, oregano)
1 small jar mushrooms (optional)
1 tsp sugar
salt/pepper to taste
fry up onion and garlic in olive oil, till onion is clear. add remainig sauce ingredients and let simmer 10min.. use as directed...
toss the roasted vegetables in with the sauce, serve over cooked noodles...
if you like mozarella cheese toss a bit over. or parmesan cheese..
check out these sites:
http://www.veganfusion.com/recipes.php...
http://www.epicurious.com/recipes/find/r...
http://www.verybest-meals.com/?a=1&kw=ve...
http://www.womenshealthmag.com/recipemai...
http://www.chefs.com/search/searchresult...
just to name a few good luck
Easy to make, healthy, delicious, good to double recipe and keep in the fridge for lazy days. Enjoy
Mock Tuna for sandwich spread
INGREDIENTS:
1 (19 ounce) can garbanzo beans
2 tablespoons Vegannaise or any egg free Mayonnaise
2 teaspoons spicy brow mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
Finely chopped celery
salt and pepper to taste
DIRECTIONS:
1. In a medium bowl, combine garbanzo beans, Mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix in a food processor.
Make a sandwich or use as a dip with vegetables.
My 14 year old daughter wants to be a vegetarian and being the supportive, cool mom that I am, I make her these tostatas that she loves. My "meat 'n taters" hubby even likes them. I fry corn tortillas in hot oil until crisp and top them with hot refried beans, cheese, lettuce, salsa and sour cream. yum yum.
Sweet potato pasties
Puff pastry
2 small/medium size sweet potatoes
? tsp ginger, chilli, cumin
? tsp turmeric
1 tsp coriander
? tsp mustard powder
salt and pepper
Preheat oven to Gas Mark 6 / 200 °C / 400 °F.
Cut up the sweet potatoes into chunks and boil for around 15 minutes until fairly soft. Dice them.
Chop and fry the onion and add ? tsp ginger; ? tsp chilli; ? tsp turmeric; ? tsp ground cumin; 1 tsp coriander; ? tsp mustard powder, salt and pepper. Add the spices and season to taste with salt and pepper.
Cook gently for 4-5 minutes. Allow to cool.
Cut the pastry into circles. Place filling into centre of pastry and fold into a pasty. Brush with soy milk and make a small vent in each one. Bake for 20-30 minutes.
Awesome stuff. You can also use short-crust pastry if you wish.
My website has loads on http://www.recipesforvegans.co.uk... my favourite is:
Sun-dried tomato and mushroom flan
Ingredients
vegan puff pastry
10 mushrooms
sun-dried tomato paste
soya milk
sauce flour
vegetable oil
salt
pepper
Grease a flan dish and cut a ? cm thick piece of pastry that will fit into the dish and place it in it. Preheat the oven to 200 degrees.
Peel the mushroom and chop them into quarters. Fry them in 2 tablespoons oil until they go golden brown. Add 2 tablespoons of sauce flour and 1 tablespoon of sun-dried tomato paste and stir. Slowly add milk until the sauce just becomes as runny as you would expect the milk to be. Warm through for 5 minutes stirring well. Taste the sauce and add salt and pepper.
Pour the mixture into the flan dish and bake in the oven for about 20 minutes – until the pastry at the edges is risen and golden brown. Stand for 30 minutes before serving.
Not personally, but www.vegweb.com has amazing ones!
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 yummy VEGETARIAN or VEGAN recipes they wanna share?-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 yummy VEGETARIAN or VEGAN recipes they wanna share?),it will help you,my kids.
Just anything I can have for dinner ..something reasonably healthy too.. and easy to make?
tell me one of your favourites please!
Answer:
Pad Thai Tofu
Dairy-Free, Gluten-Free, Vegan
This classic Thai dish lends itself well to substitutions. Double the agave nectar for a sweeter version or add more red pepper flakes to spice it up. We call for pressed, baked tofu, but you can also use plain extra firm tofu.
Serves 4
* 8 oz rice noodles (1/4 inch wide)
* 3 TB gluten-free reduced-sodium soy sauce
* 1 TB fresh lemon juice
* 1/2 TB to 1 TB agave nectar
* 1/4 to 1/2 tsp red pepper flakes (optional)
* 2 TB expeller pressed peanut oil
* 2 TB minced garlic
* 8 oz Oriental-style baked tofu, cut into ? inch slices
* 4 scallions, sliced into 1-inch pieces
* 1 cup mung bean sprouts
* 1/2 cup chopped cilantro
* 1/2 cup finely chopped dry-roasted peanuts
* 1 lemon, cut into wedges
Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about one minute. Drain.
In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside.
In large skillet, heat oil over medium-high heat. Add garlic to skillet and cook until fragrant, about 30 seconds. Add tofu and scallions, and cook three minutes or until scallions are tender and bright green.
Add noodles, bean sprouts, and soy sauce mixture. Gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges.
Im not a vegetarian, but sometimes I just have meatless night..
Meatless spagetti
1 bag spagetti noodles boiled and drained
2 fresh tomatoes, quartered
2 medium zuccini, sliced in chunks
1 medium onion, (quarter them, then half the quarters, ending in large chunks)
1 green bell pepper sliced in large pieces
2 garlic cloves minced
1/4 cup chinese parsley (couriander leaves) minced finely
juice from 1/2 lemon
olive oil
salt, pepper to taste
1 jar of good tomato pasta sauce, or homemade below
place all vegetables in large bowl and toss with oil, lemon juice, salt and pepper. place loosely and spread out on cookie sheet and grill under broiler in oven for 15 -20 min till edges start looking lightly charred and browning.. (its ok to have black looking edges, gives a great flavor) stir every 5 min..
tomato sauce
2 (6 oz) cans tomato paste
2 cups water
1 small can crushed tomatoes
1/4 cup minced onion
1 garlic clove minced fine
olive oil
1 Tablespoon italien spice (thyme, basil, oregano)
1 small jar mushrooms (optional)
1 tsp sugar
salt/pepper to taste
fry up onion and garlic in olive oil, till onion is clear. add remainig sauce ingredients and let simmer 10min.. use as directed...
toss the roasted vegetables in with the sauce, serve over cooked noodles...
if you like mozarella cheese toss a bit over. or parmesan cheese..
check out these sites:
http://www.veganfusion.com/recipes.php...
http://www.epicurious.com/recipes/find/r...
http://www.verybest-meals.com/?a=1&kw=ve...
http://www.womenshealthmag.com/recipemai...
http://www.chefs.com/search/searchresult...
just to name a few good luck
Easy to make, healthy, delicious, good to double recipe and keep in the fridge for lazy days. Enjoy
Mock Tuna for sandwich spread
INGREDIENTS:
1 (19 ounce) can garbanzo beans
2 tablespoons Vegannaise or any egg free Mayonnaise
2 teaspoons spicy brow mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
Finely chopped celery
salt and pepper to taste
DIRECTIONS:
1. In a medium bowl, combine garbanzo beans, Mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix in a food processor.
Make a sandwich or use as a dip with vegetables.
My 14 year old daughter wants to be a vegetarian and being the supportive, cool mom that I am, I make her these tostatas that she loves. My "meat 'n taters" hubby even likes them. I fry corn tortillas in hot oil until crisp and top them with hot refried beans, cheese, lettuce, salsa and sour cream. yum yum.
Sweet potato pasties
Puff pastry
2 small/medium size sweet potatoes
? tsp ginger, chilli, cumin
? tsp turmeric
1 tsp coriander
? tsp mustard powder
salt and pepper
Preheat oven to Gas Mark 6 / 200 °C / 400 °F.
Cut up the sweet potatoes into chunks and boil for around 15 minutes until fairly soft. Dice them.
Chop and fry the onion and add ? tsp ginger; ? tsp chilli; ? tsp turmeric; ? tsp ground cumin; 1 tsp coriander; ? tsp mustard powder, salt and pepper. Add the spices and season to taste with salt and pepper.
Cook gently for 4-5 minutes. Allow to cool.
Cut the pastry into circles. Place filling into centre of pastry and fold into a pasty. Brush with soy milk and make a small vent in each one. Bake for 20-30 minutes.
Awesome stuff. You can also use short-crust pastry if you wish.
My website has loads on http://www.recipesforvegans.co.uk... my favourite is:
Sun-dried tomato and mushroom flan
Ingredients
vegan puff pastry
10 mushrooms
sun-dried tomato paste
soya milk
sauce flour
vegetable oil
salt
pepper
Grease a flan dish and cut a ? cm thick piece of pastry that will fit into the dish and place it in it. Preheat the oven to 200 degrees.
Peel the mushroom and chop them into quarters. Fry them in 2 tablespoons oil until they go golden brown. Add 2 tablespoons of sauce flour and 1 tablespoon of sun-dried tomato paste and stir. Slowly add milk until the sauce just becomes as runny as you would expect the milk to be. Warm through for 5 minutes stirring well. Taste the sauce and add salt and pepper.
Pour the mixture into the flan dish and bake in the oven for about 20 minutes – until the pastry at the edges is risen and golden brown. Stand for 30 minutes before serving.
Not personally, but www.vegweb.com has amazing ones!
correctness,It's Non-profit and only for informational purposes.
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