Vegetarian Recipes

Vegetarian Recipes questions and answers

Have questions about vegetarian diets? Checkout the website Diet & Health.

Q: What are some good vegetarian recipes and restaurants?
I'm looking for good vegetarian recipes (or websites with recipes) that are pretty quick and easy (and good for you). Also, if you have a recipe or idea that I could make for myself (fast and easy) when the rest of my family is having meat, that would be helpful. As for the restaurant part, I live around Arlington Heights/Buffalo Grove/Wheeling, IL. Thanks!

A: One website I use is http://www.allrecipes.com It has reviews by people and you can do an advanced search and check 'vegetarian' or 'vegan' to find appropriate recipes. You can also check main dish, snack, etc... to further narrow your options. I have found many good veggie dishes from there. For the restaurant try this one. It is closed until Feb 13 but is all veg... http://www.tpsiclients.com/chowpatti/ If you are ever in the western suburbs in Bloomingdale/Glendale Heights try "Vegetarian Fast Food" which has fabulous fast food Indian all veg. Corner of Army Trail Rd and Bloomingdale Rd.

Q: Where can I fine some good easy-to-prepare vegetarian recipes?
Where, online, can I find some delicious vegetarian recipes that are not complex to cook?

A: try delia of course! http://www.deliaonline.com/cookery-school/vegetarian-diets,988,AR.html

Q: I need really good vegetarian recipes?
my whole family eats meat but i don't and i need really good recipes for vegetarian meals or a website with recipes. i dont eat fish, i never really liked it.

A: Best Meatless Loaf A meatless version of a favorite childhood food. 2 cups cooked brown rice (can use Uncle Ben’s microwave brown rice, only 90 seconds to cook) can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers, Diced Onion & Lime, Juice in Caribbean Sauce); don’t drain For hot , spicy taste 1 tbsp chili paste (use Huy Fong Sambal Oelek, ground fresh chili paste) For milder Italian taste Mix 1 to 2 tbsp tomato sauce (or Ketchup) with 1/4 to 1/2 tsp Italian herbs 2 heaping tbsp of ground flaxseed can of S&W mexican recipe stewed tomatoes (has green pepper and onion); chopped (drain juice in measuring cup) 2 cups of rolled oats (oatmeal) 1/4 tsp Nature’s seasoning salt 1/2 tsp garlic powder Two heaping tsp of Ketchup, for the top Instruction Cook two cups of brown rice. Preheat oven to 350F. Oil bottom and sides of the loaf pan. In a large bowl, mash beans (using potato masher), leave slightly lumpy. In the bowl with the beans, add and mix the following: Chili paste or Italian sauce Stewed tomatoes, chopped and drained Nature’s seasoning salt Garlic powder 2 heaping tbsp of ground flaxseed Brown rice The Mixture will not loaf consistency, yet. Add and mix the following: 1 1/2 cups of oatmeal; mix. If not of loaf consistency, add up to 1/2 cup more of the oatmeal. Be careful not to add too much oatmeal or else it will dry out the loaf. Add the loaf mixture into the oiled loaf pan. Spread Ketchup (for hot spicy taste, mix with 1/2 tsp chili paste and a little stewed tomatoes juice) over the top of the loaf. Place into the preheated oven for 20 minutes. Increase oven to 450F, cook for 5 to 10 minutes or until ketchup looks crispy. Good with steamed baby carrots as a side dish. ---- Chickpea Burgers 2 medium potatoes, peeled and cut into 1" pieces salt to taste 2 teaspoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1/2 teaspoon ground cumin 3 tablespoons tomato paste 3 tablespoons finely chopped flat leaf parsley 3 cups cooked chickpeas (garbanzo beans) freshly ground black pepper pinch cayenne pepper about 1/4 cup dried breadcrumbs cooking spray Place the potatoes in a large saucepan with 6 cups cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes. Drain the potatoes in a colander and set aside. Heat the oil in a large, non-stick skillet. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with salt, pepper and cayenne to taste. Let the mixture cool to room temperature. Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener. (Run the machine in short bursts and don't over-process.) Wet your hands and form the mixture into 8 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours. Grill the burgers, spraying the vegetable grate with cooking spray. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil. To sauté, add a teaspoon or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty. Whichever method you use, you'll need about 4 to 6 minutes per side cooking time. Turn the burgers with a spatula as gently as you can. Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments. ---- Chickpea Cutlets 1 cup cooked chickpeas 2 tablespoons olive oil 1/2 cup vital wheat gluten 1/2 cup plain breadcrumbs 1/4 cup vegetable broth or water 2 tablespoons soy sauce 2 cloves garlic, pressed or grated with a Microplane grater 1/2 teaspoon lemon zest 1/2 teaspoon dried thyme 1/2 teaspoon Hungarian paprika 1/4 teaspoon dried rubbed sage Olive oil for pan frying In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed. Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch. ----

Q: Easy vegetarian recipes with simple and easy to find ingredients?
I need some new recipes! I would like some simple but filling vegetarian recipes. But alot of the recipes I see call for ingredients that are difficult to obtain unless I travel to special stores. Can anyone suggest some hearty recipes with ingredients I can find at most regular grocery stores? Thanx! So many great answers, I am sorry that I can only choose one! Thanks to everybody!

A: Bulghur wheat is easily found in most large grocery stores, or gourmet-type stores. STUFFED SQUASH WITH BULGUR AND FETA This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake. 4 large summer squash (about 8 ounces each) 2 tablespoons olive oil 1 small onion, finely chopped 1/2 cup sliced almonds Coarse salt and ground pepper 3/4 cup bulgur wheat 8 ounces feta cheese, crumbled lemon wedges, for serving 1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside. 2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes. 3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta. 4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges. Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted. --EverydayFOOD _____________________________ EGGPLANT PARMESAN W/ TOMATO SAUCE 2 pounds (about 2 medium-sized) eggplant Salt 4 tablespoons extra-virgin olive oil 1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino 2 cups Basic Tomato Sauce, recipe follows 1 pound ball fresh mozzarella, thinly sliced 1/2 cup freshly grated Parmigiano-Reggiano Preheat the oven to 350 degrees F. Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels. In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a cookie sheet lay out the 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with the next smallest piece of eggplant, then sauce then mozzarella. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiano. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes. Basic Tomato Sauce: 1/4 cup extra-virgin olive oil 1 Spanish onion, chopped into 1/4-inch dice 4 cloves garlic, peeled and thinly sliced 3 tablespoons fresh thyme leaves, chopped 1/2 medium carrot, finely shredded 2 (28-ounce) cans peeled whole tomatoes Salt In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. --Mario Batali, FoodTV _______________________ Olive Garden Spaghetti Carbonara (Omit bacon to make vegetarian) 1/4 C. flour 1/4 C. butter 1 qt. milk 1/8 tsp. pepper 1/2 tsp. salt 24 slices extra thick bacon, fried until crisp, then cut into ¼” slices 1/4 C. olive oil 3 C. mushrooms, sliced 6 Tbsp. scallions, finely minced 1 lb. spaghetti, uncooked 2 tsp. fresh parsley, finely chopped 1/2 C. Parmesan cheese, freshly grated Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm. Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately. __________________________ Penne with 5 Cheeses Kosher salt 2 C. heavy cream 1 C. crushed tomatoes in thick tomato puree 1/2 c freshly grated Pecorino Romano (1 1/2 oz.) 1/2 c. shredded imported Italian fontina (1 1/2 oz.) 1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butter Preheat oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes. --Ina Garten, FoodTV

Q: Simple vegetarian recipes for a picky eater?
Ok, my little sister has decided to go vegetarian, she is a relatively picky eater, no fish mostly, and i am the family cook with limited skills and patience. Can someone help me find some simple easy recipes for us? Mushrooms are out, so is large amounts of garlic (I am disappointed in her). She has not gone vegan.

A: Fruit Salsa with Cinnamon Tortilla Chips -- You can bake the "chips" too in a 376* oven, spray with cooking spray first. INGREDIENTS 1 Fuji apple - peeled, cored and diced 1 cup sliced fresh strawberries 2 kiwis, peeled and sliced 2 bananas, peeled and sliced 1 tablespoon fresh lime juice 2 tablespoons white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 cup oil for frying 6 (10 inch) flour tortillas 3 tablespoons white sugar 1 tablespoon ground cinnamon DIRECTIONS In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes. Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C). Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels. Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat. Serve the cinnamon chips warm with the chilled fruit salsa. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Tortilla Rollups -- INGREDIENTS 1 (8 ounce) package cream cheese, softened 1 cup sour cream 1 (1 ounce) package dry fiesta-style ranch dressing mix 1 cup chunky salsa 1 1/2 cups shredded Cheddar cheese 10 (10 inch) flour tortillas DIRECTIONS In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve. To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Spinach Balls -- INGREDIENTS 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 cups finely crushed herb-seasoned dry bread stuffing mix 1/2 cup grated Parmesan cheese 2 teaspoons garlic powder 1/2 teaspoon ground black pepper 1 teaspoon Italian seasoning 1/2 cup melted butter 3 eggs, beaten DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 minutes, or until heated through and browned. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Santa Fe Veggie Quesadillas -- INGREDIENTS 1 (12 inch) flour tortilla 3/4 cup shredded Cheddar/Monterey Jack cheese blend 1/2 cup whole kernel corn, drained 1/2 cup diced red bell pepper 1/2 cup black beans, drained 1 chopped green onion DIRECTIONS Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Q: Hi guys, i am pure south Indian vegetarian can u help me, how to cook easy microwave recipes?
i want only vegetarian recipes ,guide me suitable dishes & websites .Pls help me .

A: Microwaves kill food. Don't use them to cook with.

Q: Any good recipes using TOFU or SEITAN? Or any good vegetarian recipes in general?
I'm newly vegetarian, and this is my first time purchasing Tofu and Seitan. I'm looking for really good vegetarian recipes... Any personal recipes, websites or books you can recommend?

A: I've been a vegetarian for 12 years. There's ALOT of good recipes out there, just experiment! And if you find a recipe you don't like, don't give up!! Check out these websites. There's a lot of useful info and recipes! Good luck!! http://www.goveg.com/ http://vegetarian.allrecipes.com/ http://vegweb.com/recipes/tofu/ http://www.vegsource.com/

Q: What are some kid-friendly vegetarian recipes?
Im not actually a kid, im just really picky. I've tried only one kind of vegetarian meat and I couldn't stand it. It tasted spongey and dry. Does anyone have any good recipes (healthy please)? They can contain soy and tofu, just hopefully it tastes ok.

A: Try noodles in a tahini soy sauce. *cook some pasta and noodles(buckwheat or wholemeal). *make a sauce with tahini, water and soy (to taste). *stir the sauce for a few moments in a saucepan till it warms and thickens. *place sauce in a bowl or on a plate and pour the sauce on top Tastes fantastic like this, but you can add some veges if you like - broccoli and snow peas. I also sprinkle afalfa on top when serving, and may also serve on a bed of lettuce. My brother's mother in law is Chinese and she makes a similar dish which my brother devours (even though he is a meat eater). When I visited them she specially made this for me as she knew I was vegetarian, but she had to tell my brother to stop eating it and eat some meat or there would be no pasta left for me, it's so delicious. You could have *falafels, hummus, tabbouleh, & salad in a pita bread. You can buy plenty of good falafel mixes that are all natural. They are usually dehydrated, you just add water and leave to stand for 15 minutes, then roll into balls or stir-fry or oven bake (less oil). There's a hummus recipe at vegecentral in the chick peas section. You can also just have falafels and hummus with any salad choices instead of in a sandwhich. *crudites with hummus *Just sandwiches with sun-dried tomatoes, feta, pesto and salad of choice. * vegetarian sushi *lentil burgers * I love to have stirfries with tofu and basil and pumpkin and other veggies (some thai places have nice basil and tofu dishes - make sure they don't add fish sauce). You could also add cashews to it (or other nuts of choice) * You may like simple pasta dishes - basil & tomato paste with veges and legumes of your choice. Try lentils, spinach and tomato with pasta or kidney beans, tomato and basil sauce with pasta. *Pesto Pasta *vegetarian lasagna's nice * spinach and cheese rolls or pies I get a dried tofu mix that looks a little like mince when you add water to it. I make this up in a tomato & basil sauce, add a few veges and have it with pasta. It's very nice - Planet organic vegetarian mince I also cheat and buy prepared food - such as Amy's organic chilli (spicy) and have it with brown rice or toast (it's great to heat up at work for lunch). I hope something here is ok for you.

Q: Can you please, show me some of the best vegetarian recipes?
I just became a vegetarian and I don't really know what to eat right now. I would like to know some of your personal favorite recipes or recommended ones. Thanks in advance

A: Hi, congrats on going veg! There are lots of recipes to choose from. Here is The Vegetarian Society's Recipe Index, as a veggie I found it very useful: http://www.vegsoc.org/cordonvert/recipes/ I like the recipes on Chooseveg.com too, they're simple but tasty and nutritious: http://www.chooseveg.com/vegan-recipes.asp Whipped Sweet Potatoes (I made these yesterday! Highly recommended) http://www.chooseveg.com/display_recipe.asp?recipe=88 Happy cooking. :) I hope you enjoy being vegetarian. If you need any help (with nutrition etc) feel free to e-mail me.

Q: easy vegetarian recipes that will also lower starch intake?
I have recently became vegetarian & don't want to eat a lot of starch, any ideas on easy, simple recipes that won't go against my new life-style & won't find myself consuming lots of starch? I am looking for simple things, crock-pot recipes, one-dish things. Any suggestions would be greatly appreciated. Have a great day & wonderful Thanksgiving!

A: I would suggest that you eat a raw salad every day as a part of your dietary intake. Dark green leafy vegetables will give you much needed nutrients. I would also suggest wheat bread instead of white bread. Brown rice instead of white rice. Their are a number of whole food stores around the nation. You can even order your products on line in most cases. The Seventh-day adventist church also has a lot of resources for vegetarians. They can also refer you to some excellent recipes, and programming.

Q: A website to get Vegetarian recipes for Italian and Mexican food?
I am becoming a lacto ovo vegetarian! And my favorite food is Italian and Mexican! Any sites where I can give recipes to my mom since I am 15 :) so she can know how to cook my favorite foods in a vegetarian way?

A: http://www.ivu.org/recipes/ That has recipes from all sorts of cuisines. Enjoy! (Also, learn how to cook yourself, too so you can give Mom a break.)

Q: Need Vegetarian recipes with oyster mushroom?
Help! I bought some oyster mushrooms and now am not sure how to cook them!!! Am vegetarian. Are there any recipes i can use them in? Any Indian food i can try it with?

A: This sounds terrific. It's from http://www.veg-world.com/recipes/oyster.htm : Wild Oyster Mushroom Stew Whether you buy the mushrooms at the market or forage for them in the woods, this stew will taste better than anything similar you've eaten before. Recipe for Wild Oyster Mushroom Stew, contributed by Mike Lewis I got this recipe from Steve Brill's wonderful Wild Vegetarian Cookbook. Steve, better know as 'Wildman' Brill, is a flamboyant New York-based naturalist who makes a living showing people how to forage for wild food in woods and city parks. There's an amazing richness of uncultivated food growing all around us, but you need guidance from someone with Steve's insight and expertise to know what it is safe to harvest and to eat. I've learned more on this subject from Steve's books than I thought it was possible to know. Oyster mushrooms are among the most abundant of wild mushrooms. They can be found throughout the year, most often on the trunks of dead trees, but if you are nervous about gathering them from the wild, they are also available in supermarkets. Living up to their name, their taste and smell is reminiscent of oysters. This stew (which in Steve's book is called You're Not the Only Oyster Stew in the Sea), is a vegan version of the traditional oyster stew. The quantities given here will make six generous portions. ¼ tbsp. olive oil Small onion, diced Stick of celery, diced 3½ cups (28 fl oz, 840 ml) water ½ cup (4 oz, 110 g) silken tofu 2 tbsp. flaxseed or corn oil 1 tsp. Vege-sal or ½ tsp. salt 2 small potatoes, cooked and diced 4 cups (11 oz, 330 g) oyster mushrooms, sliced 3 tbsp. parsley, chopped Sauté the onions and celery in the olive oil five minutes. Meanwhile, purée the silken tofu in a blender with the water, flaxseed oil and Vege-sal or salt. Add the tofu to the sautéed ingredients. Add the remaining ingredients except the parsley and reduce the heat to low. Simmer for five minutes, add the parsley, and simmer another five minutes. (Recipe for Wild Oyster Mushroom Stew (October 2004)

Q: Does anyone have any really good vegetarian recipes?
All genres of food appreciate. I've been vegetarian for 1 1/2 years and would like to know some good recipes. *No recipes with chicken, beef, lamb, ham, etc., etc. *Milk and eggs are fine

A: Vegetarian Spaghetti Sauce.Shallow fry 1chopped onion,1 capsicum,heap of mushrooms,a 415g can of nutmeat.Gently fry all ingredients until tender.Now add 1 410g can of tomato puree and a 500g jar of tomato paste.I use Leggo"s brand of tomato products.Chop up a large carrot and add about a cup of frozen peas.Let simmer gently for an hour or so until the carrot is soft.You will have enough for a small dinner party or a week of dinners for yourself.Serve on spaghetti with garlic and grated cheese.If you loved this you can contact me for some more recipes at carolhubac@yahoo.com.au Bonn appetite!!!!

Q: low calorie and vegetarian recipes: What is your best low calorie and vegetarian recipes?
I'm into diet and looking for good low calorie and vegetarian recipes.

A: lentils