Vegetarian Recipes

[marlasmom]

Does anybody have any good ones? My dd is coming - she doesn't eat fish either. Sometimes I can hardly believe she is my daughter. Anyway, any good recipes will be a huge help. Thank you.

 

[Hedy]

For Thanksgiving or in general?
Thanksgiving I generally make a prepared turkey-substitute (Quorn roast, tofurkey), with a stuffing recipe from the Joy of Cooking. I'd suggest picking up the November/December issue of Vegetarian Times for ideas, or getting a vegetarian cookbook from the library.

 

[smartestnumber5]

I'm a vegetarian and I get a lot of recipes from http://allrecipes.com/Recipes/Vegetarian/Main.aspx. I usually only try them if they have a high rating and most of the time they're pretty good.

 

[toystory1130]

Here's our favorite chilli from allrecipes, changed a bit though

INGREDIENTS
1 (19 ounce) can black bean soup (or just a can of black beans) rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can northern beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste (I just use the packet kind)
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
DIRECTIONS
In a slow cooker, combine black bean soup, kidney beans, northern beans, baked beans, tomatoes, corn, onion and celery. Season with garlic, chili powder, parsley, oregano and basil.*I add water to this just till I think it's soupy enough. Cook for at least 3 hours on High or longer if you have time, it only gets better the longer it cooks.

 

[Melissa M]

Also, try visiting veggie boards. www.veggieboards.com

 

[PrincessJasmine08]

Does she eat eggs and milk products?

 

[toystory1130]

I have quite a few Italian if you would like...

 

[Laura]

http://vegetariantimes.com/recipe/
You can do a search by ingredients in the "keywords" box or in the box on the top next to "Recipe Search" you can type in random things like "thanksgiving" and get some great recipes.

My best recipes have all come from this magazine. It's awesome.

 

[tinkerrn]

Thanks to the OP for posting this thread. I am a veggies and have a hard time planning meals for my hubby and myself, he is not a veggie. That chili recipe sounds yummy. I am also going to check out the veggie board.

 

[Crankyshank]

Risotto. It's easy to make, filling, vegetarian friendly, and very good. I don't use a recipe - I make standard risotto with ****ake or porcini mushrooms mixed in. I've had this recipe before and it's really good

Mushroom Risotto with Peas Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Risotto Cravings


8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

 

[PrincessJasmine08]

Risotto. It's easy to make, filling, vegetarian friendly, and very good. I don't use a recipe - I make standard risotto with ****ake or porcini mushrooms mixed in. I've had this recipe before and it's really good

Mushroom Risotto with Peas Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Risotto Cravings


8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

Do you use vegetable broth? Does it work fine with the vegetable broth?

 

[Crankyshank]

I have used veggie broth and it's fine.

 

[shortbun]

I have found that the Morningstar farms new fake ground meat(it's not called that but it's in a bag in in the freezer section) is a wonderful substitute in any recipe with seasonings. Chili, tacos, spaghetti. My son also loves Boca cheeseburgers! Dh and I have regular cheeseburgers sometimes and sometimes, we eat the Boca. We also love Meatless Meatballs from Trader Joes; they are wonderful in a good pasta sauce. Veggie pizzas are a big hit in our house. We make veggie fajitas with great carmelized onions, peppers of all colors and zucchini. Top off with guacamole,salsa, sour cream and shredded cheddar-Yum! You can grill some chicken for all the non vegetarians. Watch out for jello, pudding, yoghurt-most varieties have gelatin which is an animal bi-product. The brands with fruit pectin are acceptable if she's a lacto-ovo vegetarian. Is she a vegan or just a vegetarian? Big difference. Get a jar of peanut butter and some preserves(again "jelly" has gelatin) for her to make a sandwich when she needs to. Don't worry too much or make a fuss. Just fix a meal and let her make the choices. As long as she has a protein element-beans, rice, cheese, eggs, peanut butter she'll be fine. You can make a meal with meat as long as it's not mixed in with everything else, all she'll do is skip the meat and eat everything else. Matter of fact, that's probably what she'd prefer you do.

 

[Melissa M]

Even better than the Morningstar Farms ground "beef" is a product called Gimme Lean. You can find it in the produce section. They make ground beef flavor and sausage flavor. The sausage is outstanding! I like Gimme Lean's consistency better than Morningstar Farms.

 

[golfgal]

I have a salsa type thing I make that is vegetarian:

1 can pinto beans
1 can black beans
1 can black eyed peas
2 peppers, chopped (I use one red, one yellow)
1 can white corn
1 sm jar pimento
3 stalks celery, chopped
1 bunch green onion, chopped
jalapeno pepper to taste (I use very little because I don't like them)

equal parts vege oil, cider vinegar and sugar (I use 1/2 cup each)

Combine above and chill. It makes a large bowl that will keep quite a while in the fridge. I serve it with the Tostito Scoops chips. It is very good and can be eaten as a meal or snack. A friend that took the recipe from me fills pita bread with the salsa and has it for lunch.