Vegetarian Recipes

[Percy's Mom]

We had a going away party for my brother last night (He's getting ready to go to Iraq.), and a couple of his friends are vegetarians. We were having a taco bar to go with the copius quantities of alcohol, and while the vegetarians coming were very happy with the refried beans, cheese, and veggies that I provided, I wanted another side dish for them beyond chips, salsa, and guacamole, so I made this Spanish (style) rice.

Spanish (style) Rice
1 onion - medium dice
2 cans Rotel or store brand diced tomatoes w/chiles
3C Jasmine rice
4C veggie broth
1pkg vegetarian meat substitute crumbles (optional - I used Morningstar brand)
olive oil
salt, pepper, chili powder to taste

In a wide pot with a lid, heat enough olive oil to cover the bottom of the pot and sautee the onions and crumbles. Season with a bit of salt, pepper, and chili powder. Stir in the tomatoes with their juice. Stir in rice, getting all of the grains thoroughly mixed in. Stir in broth and bring to a boil. Cover and turn pot to low and let simmer untouched for 15 minutes. Take pot off heat, and leave for 5-10 minutes, still covered. Fluff with a fork or wooden spoon and enjoy!

This is also really good with frozen corn kernels or a can of black beans (drained and rinsed) stirred in with the rice at the beginning. Bell peppers sauteed along with the onions would also be a nice addition, as would some cilantro or parsley mixed in at the end.

[socal805]

I've made this twice now and it is so good, it is one of the best veggie soup recipes that I have come across

Vegetarian Tortilla Soup

• 2 tablespoons vegetable oil
• 1 (1 pound) package frozen pepper and onion stir fry mix
• 2 cloves garlic, minced
• 3 tablespoons ground cumin
• 3 tablespoons chili powder
• 1 (28 ounce) can crushed tomatoes
• 2 (4 ounce) cans chopped green chile peppers, drained
• 4 (14 ounce) cans vegetable broth
• salt and pepper to taste
• 1 (11 ounce) can whole kernel corn
• 12 ounces tortilla chips
• 1 cup shredded Cheddar cheese
• 1 avocado - peeled, pitted and diced
• Optional 1 (11 ounce) can black beans
• Optional 1 (11 ounce) can pinto beans

Directions

• Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic,chili powder and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Mix corn and beans(if using) into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado

You can do alot with this recipe, add more or less chili powder and use more or less of the chili peppers according to your taste. You can subsitute fresh onion and bell peppers for the frozen and add other vegetables depending on what you have in your house.
The tortilla chips are wonderful and I like to top with cilantro, Yummy!

[bamby71994]

One thing I would like to say I love this site!! I personally like rice, with sugar snap peas, with beans. Beans taste gross with the sauce, so rember to rinse it off first. Then you put in half a cube of veg. broth. I like the beans so they look like mashed paotoes. I like adding basil, curry powder,minced onions, and garlic powder to it once all together!!

[Sammy and Peanut]

I don't have any recipes, but I have an idea. For parties, instead of the chicken and stuff like that, you could just go to your local Edible Arrangements store and get a fruit platter.

[guineapigluver1]

I have one, but I need my mom to give me the recipe. Cream cheese is okay, right?

[bamby71994]

What is good is
One bag of rice
Curry Powder
Soy Sauce
Veggies(What ever kind you like)
Soy Milk(optional)
You boil the water, and then put in the rice. You cut up the veggies, and put them in the water with the rice. When cooked at high add curry powder and soy sauce. Don't add too much or it will not taste good!

Hope you liked it!!

[MinnieMay9]

I saw this on Rachael Ray the other day and made it. I used a too small cast iron skillet, so I didn't get everything mixed as well as I probably should have, but it still turned out great.
The BF even liked it, and he complains when I try and drag him to veg-retaurants because there is "no meat."

Ingredients

>4 tablespoons butter
>4 tablespoons flour
>3 cups milk
>Nutmeg, to taste
>1 1/2 cups grated Parmigiano Reggiano, divided
>2 tablespoons EVOO - Extra Virgin Olive Oil
>1 garlic clove, cracked
>1 bunch green chard, stems removed and leaves roughly chopped
>2 pounds spinach, stems removed and leaves roughly chopped
>1 box no-boil lasagna noodles


Yields: 4 servings

Preparation

Preheat oven to 375ºF.

Place a medium pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook for about a minute. Slowly whisk the milk into the butter-flour mixture and season with salt, pepper and nutmeg. Let it thicken a couple of minutes then stir in about a cup of the Parmigiano. Set the sauce aside.

Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add in the chard and wilt it down, about 2 minutes, then wilt in the spinach a few handfuls at a time. Season the greens with salt and pepper.

Break the pasta sheets into large pieces. Toss them into the skillet and give them a good stir to incorporate them with the greens. Pour the sauce into the skillet, stirring again to evenly incorporate everything. Smooth the top down and sprinkle the remaining 1/2 cup of Parmigiano Reggiano over top of the lasagna.

Cover the skillet with foil and bake for 30 minutes. Remove the foil from the pan and let it finish uncovered for about 15 more minutes to brown the cheese.