Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is a realy good vegetarian recipe?-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(what is a realy good vegetarian recipe?),it will help you,my kids.
Answers:
Vegetable Biryani Recipe
A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version.
1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
8 ounces green beans, trimmed and cut into 1-inch pieces
1 carrot, sliced thin
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups basmati rice
4 cups water
1 1/2 cups cooked kidney beans, rinsed and drained
peanuts
raisins
4-6 servings Change size or US/metric
Change to: servings US Metric
1 hour 12 minutes 30 mins prep
1 Let the oil get heated in a large ovenproof casserole over medium heat.
2 Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
3 Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
4 Stir in rice, then stir in water.
5 Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
6 Remove from oven; stir in the kidney beans and replace the lid.
7 Let stand for 5 minutes.
8 Serve onto individual plates; garnish with peanuts and raisins, if desired.
Other Answers:
Allie's Mushroom Pizza
A simple mushroom spinach pizza, much better then takeout pizza!
Original recipe yield: 1 - 12 inch pizza.
Prep Time:13 MinutesCook Time:12 MinutesReady In:25 MinutesServings:8 (change)
INGREDIENTS:
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
Ingredients:
2 cups/500 ml water
1/2 cup/125 ml soy sauce
2 ? inch/6 cm piece fresh ginger, peeled and thinly sliced
8 ounces/225 g sprouted mung beans
2 ounces/60 g onion sprouts
2 ounces/60 g alfalfa sprouts
6 ounces/170 g pea shoots
3 tablespoons/50 ml soy vinegar
1 ? tablespoons/25 ml mirin
5 tablespoons/75 ml grapeseed oil
3 cups/750 ml vegetable or peanut oil for deep frying
8 ounces/225 g thinly sliced lotus root, patted dry with paper towels
14 ounces/400 g firm tofu
3 ? ounces/100 g sesame seeds
Method:
In a medium saucepan, place the water, soy sauce and ginger. Add the mung beans and bring the cooking liquid nearly to a boil. Remove the pan from the heat and strain the beans. Allow the beans to cool. Discard the ginger. The beans should still be crunchy. Mix the onion sprouts, alfalfa sprouts and pea shoots together in a large bowl. Add the mung beans and toss to combine.
Place the vinegar and mirin in another large bowl. Slowly add the grapeseed oil, whisking constantly until the mixture is well blended. Set the salad and dressing aside while preparing the tofu and lotus root. Cut the tofu into 8 finger-length rectangles. Place the sesame seeds in a medium bowl and roll the tofu in the sesame seeds to coat. Heat the vegetable or peanut oil in a medium saucepan or deep fryer to 375°F/190°C.
Add the lotus root slices to the hot oil and cook until golden and crisp. Using tongs, transfer the fried lotus root chips to paper towels to drain. Deep-fry the tofu in the hot oil for 2 to 3 minutes, or until golden.
Using tongs, transfer the fried tofu to paper towels to drain. Pour the dressing over the salad and toss well to coat. Mound the salad in the center of four plates. Top with the fried lotus root chips and tofu and serve.
Udon Noodles with Asian Mushrooms, Eggplant and Chili Pepper
Serves 4
Ingredients:
8 ounces/225 g udon noodles
2 Thai eggplants, sliced, salted and left to stand for 10 minutes
2 Japanese eggplants, sliced, salted and left to stand for 10 minutes
3 tablespoons/50 ml peanut oil
? onion, thinly sliced
2 garlic cloves, minced
1 serrano chili, finely chopped
2-inch/5-cm piece fresh ginger, peeled and chopped
3 ? ounces/100 g wood ear mushrooms, cut into strips
3 ? ounces/100 g enoki mushrooms, ends trimmed
4 shitake mushrooms, stemmed, thickly sliced
3 baby bok choy, quartered
2 scallions/green onions, chopped
3 tablespoons/50 ml soy sauce
3 tablespoons/50 ml sweet chili sauce
5 drops toasted sesame oil
? bunch fresh cilantro, for garnish
Method:
Prepare the vegetables. Rinse the salt off of the eggplant slices and pat dry. Preheat a large wok over high heat. Add the oil.
Add the onions and stir fry for 1 to 2 minutes. Add the eggplant slices and stir fry for 2 minutes. Add the garlic, chili and ginger and stir fry for 1 minute. Add all of the mushrooms, bok choy and scallions, and stir fry for 2 minutes.
Bring a large saucepan of water to a boil over high heat. Add the udon noodles and cook for 4 to 5 minutes, or until tender. Add the soy sauce, sweet chili sauce and the sesame oil and toss. Strain the noodles and add to the wok. Toss well to coat.
Transfer the stir fry to plates. Garnish with the cilantro and serve.
Ripe Mango with Chili, Lime Zest and Honey
Serves 4
Ingredients:
2 ripe mangoes
Zest of 2 limes, finely chopped
? red jalape?o chili, finely chopped
5 tablespoons/100 g pure honey
Fresh mint sprigs for garnish
Method:
Remove the skin from the mangos. Standing each mango upright, remove the flesh from the center pit by cutting a thick lengthwise slice from each broad side. Lay the mango slices on the work surface and cut them crosswise into thin slices.
Arrange the mango slices on 4 plates. Stir the lime zest, chili and honey in a small mixing bowl to blend. Pour the honey mixture over the mango. Garnish with the mint sprigs and serve.
Source(s):
Take Home Chef! It was a recipe on the show and you can find it on the website
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.what is a realy good vegetarian recipe?-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(what is a realy good vegetarian recipe?),it will help you,my kids.
Answers:
Vegetable Biryani Recipe
A classic dish from northern India that usually includes meat (lamb or chicken), vegetables, dried fruits, nuts, and basmati rice. Traditionally, it is baked as a layered casserole. This is a vegetarian version.
1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
8 ounces green beans, trimmed and cut into 1-inch pieces
1 carrot, sliced thin
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 1/2 cups basmati rice
4 cups water
1 1/2 cups cooked kidney beans, rinsed and drained
peanuts
raisins
4-6 servings Change size or US/metric
Change to: servings US Metric
1 hour 12 minutes 30 mins prep
1 Let the oil get heated in a large ovenproof casserole over medium heat.
2 Add in the onion, bell pepper, green beans, and carrot; stir/saute for about 10 minutes or until soft.
3 Add in the ginger, garlic, garam masala, turmeric, salt, and cayenne; cook and stir occasionally for 2 more minutes.
4 Stir in rice, then stir in water.
5 Cover and bake in a 375° oven for 30 minutes or until the rice and vegetables are tender.
6 Remove from oven; stir in the kidney beans and replace the lid.
7 Let stand for 5 minutes.
8 Serve onto individual plates; garnish with peanuts and raisins, if desired.
Other Answers:
Allie's Mushroom Pizza
A simple mushroom spinach pizza, much better then takeout pizza!
Original recipe yield: 1 - 12 inch pizza.
Prep Time:13 MinutesCook Time:12 MinutesReady In:25 MinutesServings:8 (change)
INGREDIENTS:
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
I always liked hamburger helper myself. Mac & cheese kind vegetarian lasagnia is pretty good.
It hasn't been found yet.
Ingredients:
2 cups/500 ml water
1/2 cup/125 ml soy sauce
2 ? inch/6 cm piece fresh ginger, peeled and thinly sliced
8 ounces/225 g sprouted mung beans
2 ounces/60 g onion sprouts
2 ounces/60 g alfalfa sprouts
6 ounces/170 g pea shoots
3 tablespoons/50 ml soy vinegar
1 ? tablespoons/25 ml mirin
5 tablespoons/75 ml grapeseed oil
3 cups/750 ml vegetable or peanut oil for deep frying
8 ounces/225 g thinly sliced lotus root, patted dry with paper towels
14 ounces/400 g firm tofu
3 ? ounces/100 g sesame seeds
Method:
In a medium saucepan, place the water, soy sauce and ginger. Add the mung beans and bring the cooking liquid nearly to a boil. Remove the pan from the heat and strain the beans. Allow the beans to cool. Discard the ginger. The beans should still be crunchy. Mix the onion sprouts, alfalfa sprouts and pea shoots together in a large bowl. Add the mung beans and toss to combine.
Place the vinegar and mirin in another large bowl. Slowly add the grapeseed oil, whisking constantly until the mixture is well blended. Set the salad and dressing aside while preparing the tofu and lotus root. Cut the tofu into 8 finger-length rectangles. Place the sesame seeds in a medium bowl and roll the tofu in the sesame seeds to coat. Heat the vegetable or peanut oil in a medium saucepan or deep fryer to 375°F/190°C.
Add the lotus root slices to the hot oil and cook until golden and crisp. Using tongs, transfer the fried lotus root chips to paper towels to drain. Deep-fry the tofu in the hot oil for 2 to 3 minutes, or until golden.
Using tongs, transfer the fried tofu to paper towels to drain. Pour the dressing over the salad and toss well to coat. Mound the salad in the center of four plates. Top with the fried lotus root chips and tofu and serve.
Udon Noodles with Asian Mushrooms, Eggplant and Chili Pepper
Serves 4
Ingredients:
8 ounces/225 g udon noodles
2 Thai eggplants, sliced, salted and left to stand for 10 minutes
2 Japanese eggplants, sliced, salted and left to stand for 10 minutes
3 tablespoons/50 ml peanut oil
? onion, thinly sliced
2 garlic cloves, minced
1 serrano chili, finely chopped
2-inch/5-cm piece fresh ginger, peeled and chopped
3 ? ounces/100 g wood ear mushrooms, cut into strips
3 ? ounces/100 g enoki mushrooms, ends trimmed
4 shitake mushrooms, stemmed, thickly sliced
3 baby bok choy, quartered
2 scallions/green onions, chopped
3 tablespoons/50 ml soy sauce
3 tablespoons/50 ml sweet chili sauce
5 drops toasted sesame oil
? bunch fresh cilantro, for garnish
Method:
Prepare the vegetables. Rinse the salt off of the eggplant slices and pat dry. Preheat a large wok over high heat. Add the oil.
Add the onions and stir fry for 1 to 2 minutes. Add the eggplant slices and stir fry for 2 minutes. Add the garlic, chili and ginger and stir fry for 1 minute. Add all of the mushrooms, bok choy and scallions, and stir fry for 2 minutes.
Bring a large saucepan of water to a boil over high heat. Add the udon noodles and cook for 4 to 5 minutes, or until tender. Add the soy sauce, sweet chili sauce and the sesame oil and toss. Strain the noodles and add to the wok. Toss well to coat.
Transfer the stir fry to plates. Garnish with the cilantro and serve.
Ripe Mango with Chili, Lime Zest and Honey
Serves 4
Ingredients:
2 ripe mangoes
Zest of 2 limes, finely chopped
? red jalape?o chili, finely chopped
5 tablespoons/100 g pure honey
Fresh mint sprigs for garnish
Method:
Remove the skin from the mangos. Standing each mango upright, remove the flesh from the center pit by cutting a thick lengthwise slice from each broad side. Lay the mango slices on the work surface and cut them crosswise into thin slices.
Arrange the mango slices on 4 plates. Stir the lime zest, chili and honey in a small mixing bowl to blend. Pour the honey mixture over the mango. Garnish with the mint sprigs and serve.
Source(s):
Take Home Chef! It was a recipe on the show and you can find it on the website
correctness,It's Non-profit and only for informational purposes.
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