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.

[5guinea5pig5]

This isn't much of a recipe but here it goes:
Ingredients:
Apples,Bananas and Peanut Butter
Items: Knife, 2 Spoons and Large Bowl
1.Cut up the apples and bananas to the size you want
2.Put them in the Bowl
3.Add the peanut butter to the bowl
4. Mix and enjoy!

[Alusdra]

Vegan squash bread!
Finally, after a ridiculous amount of trials (8!), I converted the original (vegetarian) recipe to vegan. Even after all that bread, I still like it, though I'm getting really sick of pumpkin and butternut squash. Omnivorous test subjects liked it a LOT. (Tell them after they eat it.)

1 cups all-purpose flour
3/4 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon: salt, cloves, cinnamon, nutmeg, ginger
1/4 cup vegetable oil
1 1/4 cups butternut squash, cooked
1/2 banana

Yeilds: 1 loaf or ~6 muffins


I have only tried it with fresh squash, so I don't know how it will do with something from a can.

Cook the squash until tender: I cut it into pieces, scooped out the seeds (good idea to save them to bake later) and then put it in a pot and steamed it for about 20 minutes until the squash is almost falling apart and the skin peels nicely.

In a separate bowl, add all the dry ingredients together, mix.

Add the wet ingredients and mix (for the banana I added it and then used a potato masher to squish that and any remaining chunks of squash and to mix it).

Pour into bread pans or muffin tins or whatever you want, making sure to grease before doing so.

Preheat oven 350 F.

Bake 350F for 55 minutes.

Note: The bread will remain wet! Do not cook much longer than 55 minutes as this just makes the bread get somewhat rubbery in consistency. And possibly burn. Only cook longer if it jiggles like Jell-O when you shake it. If you want it drier you can try adding more baking soda.

[guineapigluver1]

Okay, my mom was looking through ALL of her recipe books/magazines and found this in one of her Taste Of Home magazines (I have tried it and it is really good!)

Cheesy Walnut Burgers ( they are meatless)

• 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
• 1 cup finely chopped walnuts
• 1 cup soft bread crumbs
• 1/2 cup finely chopped onion
• 1 egg, lightly beaten
• 1 tablespoon ketchup
• 2 teaspoons minced fresh basil or thyme
• 1/4 teaspoon salt
• 1/8 teaspoon lemon-pepper seasoning
• 2 tablespoons vegetable oil
• 6 hamburger buns, split
• Ketchup or plain yogurt, optional

Directions:

In a large bowl, combine the first nine ingredients; shape into six 3/4-in. thick patties.
In a large skillet, cook patties in oil over medium heat until golden brown on both sides.
To bake, place patties on a greased baking sheet. Bake at 350° for 12-13 minutes on each side, turning once, or until browned. Serve on buns with ketchup or yogurt if desired. Yield: 6 servings.



Even though it says 6 servings, when my mom made them she said if she were to make them into 6 they would have been quite small, so she made 4 instead. I don't know that you could make it vegan because I think the egg is supposed to hold it together.

[1frankie7]

Vegan rice crispie treats




6 cups puffed rice cereal
3/4 cup sugar
1 cup light corn sryup
1 tablespoon soy margarine
1/2 teaspoon vanilla extract


In addition to the above ingredients you'll need a heat resistant spatula, a small pot, a very large bowl, and a lightly greased large piece of wax paper (at least 9x13 in area, I used oil spray).

Begin by heating the syrup in the pot over medium heat then add the sugar to the pot. Stir continuously for a few minutes, you might start to notice it bubbling at the bottom, if it starts to become frothy turn down the temperature some. When it starts to look like its boiling add the margarine (I used earth balance) stir till evenly mixed, then add the vanilla, still stirring. If you notice that the syrup/sugar mixture does not boil you can turn up the heat, or just add the margarine and the rest of the ingredients after a few minutes it will still work fine, just make sure to spend a few minutes stirring the syrup and sugar before adding the other ingredients).

As the syrup and sugar are on the stove in the very large bowl measure out about 5 cups of the cereal.

pour the heated mixture over the syrup and began stirring with the spatula making sure to evenly combine the ingredients. You might want to add another cup or more of the cereal, depending on the amount of saturation your looking for (I find about 6 cups of cereal allows all the cereal to be covered in syrup but not too gooey: still crispy.)

when stirred to satisfaction, pour the cereal on to the wax paper, using the spatula to push it into a large rectangle, approximately an inch or so thick.

Allow the rice crispies to cool till hard, about an hour or so (although sampling of a chunk of warm rice crispies is possible for instant gratification!)

Serves: about 20 medium sized squares

Preparation time: 15 prep, 1 hour to cool



I think these are so good a little sweet for me but very good

[guineapigluver1]

This is a recipe that I love.


Vegetable Pizza

2 (8 ounce) packages refrigerated crescent roll dough (my mom makes our own crescent roll dough)
2 (8 ounce) packages cream cheese, softened
1 cup of mayonnaise
1 (1 ounce) package dry ranch style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots (I prefer mine chopped)
1 cup shredded Cheddar cheese

Preheat oven to 375 F (190 C).

Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form a pizza crust.

Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from baking sheet.

In a small mixing bowl, combine cream cheese, mayonnaise and dry ranch dressing. Spread the mixture over the cooled crust. Sprinkle broccoli, tomato, green bell pepper, cauliflower, shredded carrot and cheddar cheese over the cream cheese mixture. Chill for one hour, slice and serve. Makes 12 servings.




My mom uses ranch dressing already made and uses just enough to flavor the cream cheese mixture. You can put pretty much whatever veggie you want on it. Some recipes use herbs to flavor the cream cheese, but this is the most convenient because you do not have to buy several different herbs.