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| Topic: Vegetarian dishes | |
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Got any? To help convert meateaters into veggy eaters. Im sure one can make a wholesomeal from vegies. Your welcome to share your vegeterian recipes
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Got any? To help convert meateaters into veggy eaters. Im sure one can make a wholesomeal from vegies. Your welcome to share your vegeterian recipes I'm not personally a fan of vegetarian diets, because they are anti-evolution. Humans evolved (or were designed) to eat a mixed diet of meat, fish, veggies, fruit, nuts and seeds. But if you want to do it, good luck. |
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VEGAN GREEN BEAN CASSEROLE 1-1/2 cups nondairy milk 1 (2.5-ounce) cube veggie bouillon 1 to 2 tbsp of vegetable oil 1/2 medium onion, diced 3/4 cup chopped mushrooms (button, crimini, portabella, whatever) 1 carrot, diced 1/2 tsp of basil 1/2 tsp of garlic 1/2 tsp of marjoram 1/2 tsp of oregano 1/2 tsp of pepper 1/2 tsp of sage 1/2 tsp of sea salt 1/2 tsp of thyme 2 or 3 tablespoons cornstarch or potato starch 2 or 3 tablespoons cold water 1 15 oz can French cut green beans 1-1/2 (24-ounce) canisters vegan French fried onions In a saucepan, heat the nondairy milk and veggie bouillon; stir until bouillon cube disintegrates. Just heat the milk, do not boil or scald it. In a skillet, heat the oil. Add the onions, mushrooms, and carrots; sauté until the onions are translucent. Add the herbs and spices (basil, garlic, marjoram, oregano, pepper, sage, salt, and thyme - and whatever other hearty herbs make you happy). Make a thickener by combining cornstarch and cold water; mix well. Pour into the nondairy milk-bouillon mixture. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of the French fried onions; stir well. Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake at 350 degrees Fahrenheit for 10 to 15 minutes, or until the French fried onions begin to brown. Remove. Eat. Enjoy. |
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VEGAN MAC and CHEESE Ingredients (use vegan versions): 1 1/2 pounds pasta, preferably macaroni "Cheese" Sauce: 1 1/2 cups unsweetened nondairy milk 1 1/2 cups nutritional yeast 1 cup canola or vegetable oil 1 cup of vegetable broth 1/3 cup tamari or soy sauce 1/4 (12 ounce) block firm (not silken) tofu 1 tbsp of garlic powder and 1 tbsp of onion powder 1 tablespoon paprika 1 tablespoon vegesal or in lack of fancy product, just use sea salt 1 dollop mustard dark or brown Directions: Preheat oven to 350 degrees Fahrenheit. Boil water in a big pot and cook pasta according to package directions. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes. |
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VEGETABLE CHEESE SOUP 3 cups of cubed potatoes 1/2 cup of diced celery 1/2 cup of diced carrots 1/2 cup of broccoli 3-4 chopped radishes 1/4 cup of chopped red onion 1 tsp. of parsley flakes 1/2 tsp. of sea salt 1 15oz can of chicken broth 2 tbsp. of white flour 1 cup of milk 1/2 lb. Velveeta cheese cubed Combine potatoes, celery, carrots, onions, broccoli, radishes, parsley flakes and broth. Cover pan and simmer 20 to 30 minutes until vegetables are tender. Make sauce with flour and milk adding to mixture, stirring constantly until mixture boils and thickens. Add cubed Velveeta cheese. Stir until blended. |
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VEGETARIAN CHICKPEA PATTIES 2 15-oz cans chickpeas 1 1/2 cups quick oats 3 cloves garlic, minced 1/4 cup of grated onion 1 tablespoon chopped parsley garlic and onion powder, to taste pinch freshly ground black pepper 2 to 3 tablespoons vegetable oil Sea salt, to taste Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste. Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil. Mix well, combining in additional water or oats as necessary to make a mixture that keeps its shape. Shape into 8 patties. In a heavy skillet, heat oil and fry patties until golden brown on each side, for a total of 20 minutes or so. Thinner patties will cook in less time. |
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VEGETARIAN CHIMI CHANGAS 2 cloves garlic, chopped 10 medium mushrooms, sliced 1 large green pepper, sliced 1 medium-large onion, sliced 1 15 oz can black beans slightly smashed 1/2 cooked white or brown rice 1 cup low fat low sodium mozzarella cheese, shredded 10" tortillas cooking oil garlic powder black pepper crushed red pepper onion powder In a frying pan sauté garlic cloves, mushrooms, green peppers, onions until soft but still slightly crisp. In a bowl mix cooked rice, black beans together. Season to taste with garlic powder, onion powder, crushed red pepper, and black pepper In another pan; heat 1/2" inch of cooking oil. Warm the 10" tortillas in the microwave until soft. Place a 1-2 large spoonfuls of rice and beans, top with a large spoon of vegetables, and sprinkle with mozzarella cheese. Fold in the edges tightly, and place folded edges down in hot oil. Brown each side until golden brown. Serve on a bed of lettuce and tomatoes topped with guacamole, sour cream and salsa. |
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VEGETARIAN POTATO AND LEEK SOUP 5 organic Yukon potatoes with skins on and cleaned 2 whole leeks 1 small diced red onion 4 cups vegetable stock 1 tsp freshly ground nutmeg freshly chopped chives (for garnish) 1 carrot un-cooked cut in matchsticks salt and pepper, to taste Cube the potatoes and bring them to a boil in the stock. When potatoes are almost finished, finely chop the leeks, red onion and sauté them a small amount of olive oil until they have softened and are sweet. Combine in the leeks, onion with the potatoes. Cook for a few more minutes until potatoes are soft. Combine in the nutmeg, puree whole mixture in a blender. Serve garnished with carrot matchsticks and chives, drizzle a little olive oil. |
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VEGETARIAN PUMPKIN SOUP 4 links vegetarian style sausage 1/2 minced red onion 2 cloves of minced garlic 1 cup sliced mushrooms 1 15 oz can of pumpkin puree 4 cup vegetable broth 1 cup light cream 1 tbsp of Italian seasoning 1/4 cup grated Parmesan cheese 2 tsp of hot sauce Brown the vegetarian sausage over medium heat and set aside. Sauté the red onion, garlic, mushrooms, Italian seasoning, over medium heat until soft. Stir in pumpkin puree. Combine in the vegetable broth and let simmer for 20-25 minutes. Combine the sausage, light cream, Parmesan cheese, and hot sauce, and simmer another 10-15 minutes. |
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VEGETARIAN SLOPPY JOE STUFFED POTATOES 6 large baking potatoes 1/2 cup + 2 tbsp chopped red onion 2 green onions sliced thin 1 12 oz package of Boca crumbles 1 15.5 oz can of Sloppy Joe sauce 1 cup green chili salsa 3/4 cup reduced-fat shredded cheddar cheese 6 oz fat-free sour cream Prick potatoes all over with fork. Microwave as directed by microwave manufacturer. Coat a large skillet with cooking spray. Place over medium-high heat. Add 1/2 cup onion, cook 2 minutes. Combine in the Boca crumbles. Cook, stirring occasionally, until onion is just tender. Stir in sauce and 1/2 cup salsa. Combine in one green onion sliced. Reduce heat to low. Cook 4 minutes. Split potatoes lengthwise, fluff with fork. Divide Sloppy Joe mix and cheese among potatoes. Place on microwave-safe plate. Microwave on high in 1-minute intervals until cheese is melted. Sprinkle with remaining onion. Serve with remaining salsa. Top with the remaining sliced green onion on top of each potato. Top with fat-free sour cream. |
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VEGETARIAN STUFFED PEPPERS 3 large red peppers caps cut off and cleaned peppers 1 large yellow pepper diced 1 large orange pepper diced 1 (14.5 oz can) diced tomatoes with basil, garlic, and oregano 1 (12 oz pkg) Boca frozen vegetable crumbles 1/2 cup drained, chopped pimiento-stuffed olives 1 (5.6 oz pkg) Near East toasted pine nut couscous 1-1/2 cups reduced-fat shredded Italian cheese Preheat oven to 350°F. Place red peppers lightly oiled on the outside of peppers with olive oil; cut side up in a 13" x 9" baking dish. Spray a large skillet with cooking spray. Heat the skillet over med-high heat. Combine in the diced yellow and orange peppers with the tomatoes with juices, crumbles, and olives. Cool, stirring until hot and bubbly. Combine the couscous with flavor packet and 1/2 cup water. Cover, remove from heat, let stand 5 minutes. Stir. Fill peppers with couscous mix, top with cheese. Pour 1/3 cup water into bottom of baking dish. Cover lightly with foil. Bake 20 minutes. Remove foil. Bake until cheese is melted, about 10 minutes. |
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Hope this will help, I do indeed have many more. But I sure others here have their own recipes dear lady. Enjoy.
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http://www.fathead-movie.com/index.php/2011/06/30/most-vegetarians-become-ex-vegetarians/ That’s what the Psychology Today article named as the number one reason vegetarians go back to eating meat: poor health. Staci wasn’t always so fit. In her early 30′s, Staci’s health started going downhill. After twelve years of strict vegetarianism, she began to suffer from anemia and chronic fatigue syndrome, and she experienced stomach pains for two hours after every meal. “I was completely debilitated,” she tells me. “Then I changed the way I ate.” “Tell me about your diet now. What did you have for breakfast today?” I ask. “A half pint of raw beef liver,” she says. Ok….Staci is a bit extreme in her carnivory — these days she prefers her meat raw, and she eats a lot of it. But the transformation from hard-core vegetarian to meat-eater that Staci illustrates is surprisingly common. Indeed, according to a 2005 survey by CBS News, three times as many American adults admit to being “ex-vegetarians” than describe themselves as current vegetarians. |
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Edited by
tazzops
on
Thu 07/14/11 01:51 PM
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Just wonder if people can just live their own lives without others telling them how to live their lives. Please keep the judgement off the food threads. That would be grand if others were just allowed to do just that. Leave the judgement for the politics and off the food threads.
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Just wonder if people can just live their own lives without others telling them how to live their lives. Please keep the judgement off the food. That would be grand if others were just allowed to do just that. Leave the judgement for the politics and off the food threads. That wasn't a judgement, it was information. Sorry if I offended your delicate sensibilities by offering information on the topic of being vegetarian. She might want to know that the majority of vegetarians switch back to eating meat due to poor health. Especially if she's planning on putting children on a vegetarian diet. |
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Thankyou for your valuable contributions to help a poor helpless animal stay alive and helping people to eat healthier. Thankyou so much for all the recipes.
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Thankyou for your valuable contributions to help a poor helpless animal stay alive and helping people to eat healthier. Thankyou so much for all the recipes. You are indeed very welcomed, if you wish for other recipes let me know. |
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