VEGETARIAN RECIPES for newbies and the rest of us
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I thought it might be helpful to have a thread for vegetarian recipes for those just starting out and anyone else who is interested. I have been veggie for most of my life and I also love to cook. This is not vegan as it does include diary products. You can post your own creations or any published recipes, I'm going to post a very easy recipe for my first post. STRAWBERRY CHEESE PANINI this makes 4 sandwiches, good for breakfast, brunch or lunch 8 slices of bread ( I use whole grain but whatever) 1/2 cup of mascarpone or cream cheese 1/2 cup of strawberry preserves ( or any kind you want) butter cooking spray or butter preheat grill pan or any nonstick pan, coat 4 of the bread slices with the cheese and 4 with the preserves, assemble into sandwiches coat both sides of sandwiches with cooking spray or grease pan with some butter. Place sandwiches on grill or in pan. If you want a real panini you can do what I do which is cover a regular red brick with foil and place it on top of the sandwich ( one brick covers 2 sandwiches) when one side of the sandwich is grilled turn over and do the same with the other side Enjoy
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Here is another recipe....it is easy , economical, nutritious and delicious CHILAQUILE a mexican style casserole serves 4-6 preheat oven to 375 degrees 12 corn tortillas 2 4oz. cans chopped green chilis 2 cups grated jack cheese ( or cheddar or cheddar/jack) 4 eggs 2 cups buttermilk butter casserole dish, tear 6 tortillas into pieces and spread over bottom of dish, drain 1 can chilis and spread over tortilla pieces, spread 1 cup grated cheese over chilis....repeat above beat together 4 eggs, buttermilk and salt & pepper to taste pour over tortillas,chilis and cheese bake @ 375 for about 35 min until top is lightly brown great with a chopped avocado and tomato salad and I like salsa on top of mine
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Thanks Mustangsally
I love getting new recipies 
An now that fall is just around the corner, I am getting the urge to try some new and different things The Panini sounds really good Keep em comin 
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Hi Song
thanks, hope you will bring some of your recipes. I will try to stick to easy, fast, economical and nutritious so as to encourage veggies. Here is another: GREEK WRAPS with WHITE BEAN HUMMUS HUMMUS 1 can cannellini beans, drained 2 stems fresh rosemary, leaves stripped from stem and chopped 1 clove garlic extra virgin olive oil black pepper to taste combine beans, rosemary, garlic and touch of olive oil and pepper in a food prosessor or blender, pulse until mixture is smooth (may need more olive oil-you judge) 2 firm tomatoes, chopped 1/4 cucumber, chopped 1/4 medium onion (sweet or red) chopped handful pitted kalamata olives , chopped handful chopped fresh flat leave parsley chopped (optional) about 1/4 lb. (1 stalk) romaine or mixed greens washed and dryed about 1/4 lb. feta cheese, crumbled 1 lemon olive oil coarse salt to taste 4 large pita breads, or large flour tortillas or flavored wraps combine all veggies, olives and feta cheese, and the juice of 1 lemon in bowl, drizzle with olive oil and sprinkle with small amount of salt, combine warm pitas or wraps in griddle pan or even micro, spread with generous dose of hummus. Top with salad feeds up to 4, make a half portion of salad for 1 or 2 wraps and save extra hummus for dipping snacks Come on you all bring on your recipes! -
You should try Linda's lentil loaf recipe, it very easy and full of protein, and you can add anything to it. I always add mushrooms, or roasted sweet peppers, and pour a nice gravy. mmmmmmmmm.....delicious.
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Hi Phillip
I tried doing a search for Lindas recipe but could not find it to post. If you have it could you post it pls? Also I see that on another thread they are talking about fake meat, I never use it, no need to do so. Here is another very economical, nutritious and easy recipe. It does take some time, but all you do is leave the pot on the stove. Feeds about 10 people, so freeze extra in portions, and you'll just have to defrost. MY LENTIL SOUP 1 large onion, chopped 1 red pepper, chopped 4 Tablespoons of olive oil 2 Tablespoons of flour 4 large carrots, sliced or chopped 1 Tablespoon of salt 1 lb. lentils 8 cups of water (I use veg. broth,which I like, but H2O is fine) 2 tomatoes chopped, or a 1 lb. can cook onion, red pepper in oil till golden. Stir in flour & cook until bubbling,don't brown. Add all other ingredients. Cook covered over low heat for 1 or 2 hours, stirring occasionally. -
Mustangsally, I tried the Panini recipe you posted! Tasty, I call it grilled cheese SURPRISE!
The lentil soup sounds delish also but is lentil a special bean itself or will any dried bean work? Thanks for the recipies. -
Hi Song, glad you liked the panini. The lentil soup recipe is primarily for lentil beans, as they cook very fast(compared to other dry beans). Other dry beans (black, red etc.) require soaking etc. I will get into them later. Here is another fast, easy, economical and nutritious recipe: Portabella Mushroom Sauce for Pasta (serves up to 4) 1 lb. dry pasta (for recipes like this with low protein I use a new product called Barilla plus, which is a protein fortified pasta, and it is delish!) 2 Tablespoons olive oil 1 garlic clove,minced (optional or more if you want) couple of pinches crushed red pepper flakes (optional) 4 portobella mushroom caps, sliced coarse salt 1 can (28 oz) crushed tomatoes palmful chopped fresh flat-leaf parsley grated parmesan cheese Boil large pot of salted water, add pasta, follow package directions for time. While water is heating and pasta is cooking make sauce. Heat large skillet or frying pan over medium-high heat. Add oil, garlic,pepper flakes and then add mushroom slices(be careful not to burn garlic) sprinkle with coarse salt and stir. Cover the pan and reduce heat to medium-low. Cook mushrooms for about 10 minutes, or until deep brown and soft. There will be mushroom gravy in pan. Add can of tomatoes and the chopped parsley. Heat through. Add cooked,drained pasta to mushroom sauce and dump into platter. Serve with the grated cheese.
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I recieved a card of recipies from my insurance company with this recipe on it. I haven't tried it but it sounds like it can't go wrong. Rainbow Fruit Salad 1 large peeled and sliced Mango 2 cups fresh blueberries 2 sliced bananas 2 cups fresh halved strawberries 2 cups seedless grapes 2 unpeeled sliced nectarines 1 peeled sliced kiwi fruit Honey Orange sauce 1/3 cup unsweetened oj 2 T lemon juice 1 1/2 T honey 1/4 tsp ginger dash nutmeg combine ingredients for sauce and pour over fruit just before serving and toss.
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Hi Song
thanks for the recipe, the sauce looks great and I love fruit! Here is another low cost, fast , easy and delish recipe: SPINACH ARTICHOKE CALZONES (serves 4 or half for 2) preheat oven to 425 degrees 2 cups low-moisture part-skim ricotta cheese few pinches freshly grated or ground nutmeg few grinds black pepper 1/2 cup grated parmesan cheese 1 can (15 ozs) quartered artichoke hearts in water, drained and coarsely shopped 1 package (10 ozs.) frozen chopped spinach, defrosted and squeezed dry 2 cloves garlic, finely chopped 2 tubes prepared, refrigerated pizza dough (10 ozs. each) 2 cups shredded mozzarella cheese 2 cups tomato, marinara or pizza sauce Combine first 7 ingredients in a bowl for filling. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough. Then fold dough over top of filling and pinch edges firmly to seal. For a half-moon look to calzones, mound filling into a half-moon shape, fold cough over top, and trim edges following the rounded shape, then seal by pinching with fingers. Space evenly on baking sheet, and bake 12 to 15 minutes or until golden brown. Serve with warm sauce. -
Here is recipe for cornbread. This recipe has a good amount of protein so would make a great breakfast bread. With veggie baked beans and slaw you will not miss a hot dog.
COUNTRY CORNBREAD ( 8-12 servings or half for 4-6) preheat oven to 400 degrees F 3 cups yellow cornmeal 1 cup all-purpose flour 6 tablespoons sugar 1 teaspoon salt 2 tablespoons baking powder 1 cup milk 1 cup nonfat plain yogurt 1/4 cup butter, melted 1/4 cup vegetable oil 4 eggs, lightly beaten 2 cups creamed corn Grease( 2) 8 inch square baking pans. Combine dry ingredients in a bowl. In another bowl, combine the milk,yogurt, melted butter,oil and eggs. Add this to the cornmeal mixture; stir until just combined. Stir in the creamed corn. Scrape the batter into the prepared pans and bake until the tops are golden brown and a toothpick or knife inserted in the center comes out clean, about 45 minutes. Cool. Remove the cornbread from the pans and cut into squares. -
Drum Roll......... This is the best veggie chili I have tried and it can be made in about 20 minutes. It's from the foodnetwork Enjoy! (serves 4-6) 3 BEAN CHILI 2 tablespoons (2 turns around the pan) olive or vegetable oil 1 medium yellow skinned onion, chopped 1 large red pepper, seeded and chopped 1 large green pepper, seeded and chopped 1 large jalapeno pepper, seeded and chopped 4 cloves garlic, crushed and chopped ( or less) 1 cup or 2 pale beer or vegetable stock/broth (the better the beer the better the chili)
1 (32- ounce) can crushed tomatoes 1 (14-ounce) can black beans (do not drain) 1 (14-ounce) can dark red kidney beans (do not drain) 1 tablespoon ground cumin 2 tablespoons chili powder 1 tablespoon cayenne hot pepper sauce or several drops 1 teaspoon coarse salt 1 can vegetarian refried beans Toppings: 8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar Chopped scallions, whites and greens Diced fresh seeded plum tomato Blue and red corn tortilla chips Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine. Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. This is great served with cheese quesadillas for a party -
Here's a recipe for Carrot Cake. I'm looking for one I used to make that was delicious.I'll post it when it's found. http://www.vegcooking.com/recipeshow.asp?RequestID=501&Search=carrot+cakeenter+keyword
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Hi Lindafan....thanks this recipe looks great...what I really like about it is that usually carrot cake recipes have 2 cups of veg. oil
and this one is made with 2 cups of water...so much healthier! I am going to try it but, will probably use real cream cheese icing as I am not vegan and eat diary products and I love cream cheese icing.. yum -
I've never met a carrot cake I didn't love
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If I could find my old recipe book there's a great recipe and one pretty awful one.It was made with many healthy "replacement" ingredients!
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Here is a recipe for the gooey unhealthy carrot cake we all love. This bakes best as cupcakes (about 22) which is great as then you can freeze them and have little carrot cakes whenever you want day or night
CARROT CAKE CUPCAKES 2 cups sugar 1 1/3 cups vegetable oil 1 teaspoon pure vanilla extract 3 extra-large eggs 2 cups all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 3 cups grated carrots (less than 1 pound) 1 cup raisins 1 cup chopped walnuts For the frosting: 3/4 pound cream cheese, at room temperature 1/2 pound unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 pound confectioners' sugar Preheat the oven to 350 degrees F. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined. Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack. For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve. YUM-O this is from the foodnetwork.com -
mustangsally10 thank you for the 3 bean chilli recipe (and all of the other recipes that look great)! As you may or may not know, I started a thread asking for a chilli recipe, but it was locked (thanks a lot Martin!
). Anyway, if anyone else has a great vegetarian chilli recipe please let me know...I like to compare lots of recipes and get the best of all of them! Thanks! -
Hi Walrus64, Your contest sounds exciting, good luck to you
the 3 bean chili recipe is also good with about a cup or so of frozen corn kernels added. Sounds like you cook the way I do and combine lots of different recipes so everything tastes a little different each time Here is another meatless chili recipe a little different and very mexican tasting. BLACK BEAN & ESPRESSO CHILI 1/2 cup olive oil 5 large onions, chopped 1/4 cup instant espresso powder 1/4 cup chili powder 1/4 cup ground cumin 1/4 cup dried oregano leaves 2 28-ounce cans crushed tomatoes with added puree 1/3 cup honey 6 large garlic cloves, minced 7 15-ounce cans black beans, rinsed, drained 2 cups water 1 tablespoon salt 1/4 teaspoon chipotle chili powder Large pinch of ground cinnamon Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate preparationHeat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.) 8 servings good over white polenta & cheddar cheese -
mustangsally10:
Hi Walrus64, Your contest sounds exciting, good luck to you
the 3 bean chili recipe is also good with about a cup or so of frozen corn kernels added. Sounds like you cook the way I do and combine lots of different recipes so everything tastes a little different each time Here is another meatless chili recipe a little different and very mexican tasting. BLACK BEAN & ESPRESSO CHILI 1/2 cup olive oil 5 large onions, chopped 1/4 cup instant espresso powder 1/4 cup chili powder 1/4 cup ground cumin 1/4 cup dried oregano leaves 2 28-ounce cans crushed tomatoes with added puree 1/3 cup honey 6 large garlic cloves, minced 7 15-ounce cans black beans, rinsed, drained 2 cups water 1 tablespoon salt 1/4 teaspoon chipotle chili powder Large pinch of ground cinnamon Assorted toppings: sour cream, chopped fresh cilantro, chopped green onions, shredded cheese, sliced jalapeños, and shaved bittersweet chocolate preparationHeat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 8 minutes. Mix in espresso powder, 1/4 cup chili powder, cumin, and oregano. Cook 1 minute. Mix in tomatoes, honey, and garlic. Bring to simmer. Reduce heat to medium-low, cover, and simmer 30 minutes. Add beans, 2 cups water, salt, chipotle chili powder, and cinnamon. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until mixture thickens slightly, stirring often, about 30 minutes. Season with salt. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Rewarm before serving.) 8 servings good over white polenta & cheddar cheeseMmm! Putting espresso in chilli sounds so interesting! I'll definitely try it! Yeah, that's the best way to cook! Thanks again!
