NEED some new Vegetarian recipes

anyone???

Running out of things to make!

Re: NEED some new Vegetarian recipes

not to sure what you have made one to many times already so before I post the recipes I have let me know if your interested in any of these?

- Veggie Stir Fry
- Tofu Kabobs
- Stuffed Peppers with Hummus
- Orzo with Spinach & Feta

These are jsut a few I can of think of right now, I am not a vegitarian but two of my family members are and when they come over I always like to have something new and exciting for them to eat. I have a few others but my memory is shot, I will look for you though when I get home!

Re: NEED some new Vegetarian recipes

I made a great pasta & zucchini dish...I have to go find the recipe for it!

Re: NEED some new Vegetarian recipes

Try getting a vegetarian cookbook... I have one at home that's awesome, but I can't remember the name.

Tonight we're making bean and squash stew - let me know if you want the recipe.

Last night I made tofu eggplant - blend silken tofu with olive oil, dip peeled eggplant slices in the mixture and then bread crumbs and bake at 450 degrees for about 30 minutes, and put on your favorite spagetti sauce (I like Rao's - yum!)

Spicy black bean cakes - you can find plenty of recipes online - with some salsa and sour cream, delicious!

Tofu/carrot veggie burgers (I have the recipe at home - let me know if you want it - they sound gross, but they're actually really yummy)

Minestrone soup (beans are the protein)

Vegetarian chili - with the fake ground meat.

Spaghetti with fake ground meat

Pasta primavera - I usually put in artichokes, olives, asparagus, and some chopped tofu

hmmm... that's all I can think of for now

Message edited 9/14/2006 11:08:27 AM.

Re: NEED some new Vegetarian recipes

Black bean cakes:

Black Bean Cakes

INGREDIENTS:

1/2 cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste

Bean Cakes:
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

INSTRUCTIONS:

To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.

In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.

Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.

Re: NEED some new Vegetarian recipes

Pasta Primavera

INSTRUCTIONS:

8 oz uncooked whole-wheat pasta, linguine
4 tsp olive oil, divided
8 oz asparagus, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
4 oz sugar snap peas, fresh, stem ends trimmed, large ones cut in half (about 1 1/3 cups)
1 small yellow summer squash, halved lengthwise, sliced crosswise into 1/2-inch-thick pieces (about 1 cup)
13 3/4 oz canned artichoke hearts, without oil, drained and quartered (about 1 1/2 cups)
1 medium garlic clove(s), chopped
1 cup grape tomatoes, halved
1/2 cup frozen green peas, thawed
1/4 tsp table salt
1/4 tsp black pepper
1/2 cup basil, fresh, leaves, thinly sliced

INSTRUCTIONS:

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions without added salt or fat.

Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet; add asparagus, snap peas and squash. Cook vegetables, stirring often, until vegetables are almost crisp-tender, about 4 minutes. Stir in artichoke hearts and garlic; cook and stir over low heat until fragrant, about 1 minute.

Stir in tomatoes, peas, salt and pepper. Scoop out 1/3 cup of pasta cooking water and add it to skillet. Cook, tossing ingredients, until tomatoes soften slightly and vegetables are crisp-tender, about 1 minute.

Drain pasta; return pasta to pot. Add vegetable mixture, basil and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately. Yields about 2 1/4 cups per serving

Re: NEED some new Vegetarian recipes

These are GOOD:

Teriyaki Tofu Burgers

INGREDIENTS:

1/2 pound carrot(s), grated
4 medium scallion(s), minced
2 medium garlic clove(s), minced
7 1/2 oz firm tofu, extra-firm preferred, well-drained and diced
1 cup dried bread crumbs, whole-wheat
1/4 cup teriyaki sauce
2 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium reduced-calorie hamburger roll(s)

INSTRUCTIONS:

Coat a large nonstick skillet with cooking spray. Add carrots, scallions and garlic; sauté until carrots are tender, about 4 minutes. Add tofu and sauté for 1 minute more; transfer mixture to a medium-size bowl.

Stir in bread crumbs, teriyaki sauce, egg whites, salt and pepper. Shape into 4 equal-sized patties, pressing firmly with your hands.

Wipe out sauté pan and coat it with cooking spray again. Fry patties on both sides until crisp and brown, about 3 minutes per side. Serve on rolls.

Re: NEED some new Vegetarian recipes

Roasted Vegetable Lasagne

INGREDIENTS:

3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded

INSTRUCTIONS:

Preheat oven to 425?F.

In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.

Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.

Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.

Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.

Bake until bubbly, about 45 minutes. Slice into 6 pieces and serve.

Re: NEED some new Vegetarian recipes

If you like spicy - Trader Joe's has this thai flavored frozen green beans - I make that and throw some tempeh in it - delicious and fast!

Re: NEED some new Vegetarian recipes

There are a bunch of vegetarian recipes on the Whole Foods website.

The Moosewood cookbook is also supposed to be really good.
There are some recipes on their website too.