vegetarian recipies

Vegetarian Pasta SUBMITTED BY: Mary Feichtel "Mary Feichtel of Binghamton, New York adds a can of beans to noodles to create this fast, flavorful lunch fare. 'You can use any type of pasta you have on hand to make this filling dish,' she notes." INGREDIENTS 1 (15.5 ounce) can great northern beans, rinsed and drained 2 cups hot cooked angel hair pasta 3 tablespoons butter or margarine 1/4 teaspoon garlic salt 1/4 cup shredded Parmesan or Romano cheese Minced fresh parsley DIRECTIONS Place beans in a microwave-safe dish; cover and microwave on high for 2 minutes or until heated through. Place pasta in a serving bowl. Add butter and garlic salt if desired; toss until butter is melted. Add beans and cheese; toss to coat. Sprinkle with parsley. Serve immediately. Vegetarian Chili SUBMITTED BY: Karen Hunt "Hominy and garbanzo beans are interesting additions to the zippy chili that Karen Hunt stirs up using canned goods from her cupboard. 'I often serve it with corn bread or flour tortillas for a speedy meal,' says the Bellvue, Colorado cook. At 72 cents a serving, it's economical, too." INGREDIENTS 2 (15 ounce) cans pinto beans, drained and rinsed 1 (28 ounce) can crushed tomatoes 1 (16 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can yellow hominy, drained 1 (6 ounce) can tomato paste 1 (4 ounce) can chopped green chilies 2 small zucchini, halved and thinly sliced 1 medium onion, chopped 1 1/2 cups water 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon sugar 1/2 cup shredded Monterey Jack cheese DIRECTIONS In a large kettle or Dutch oven, combine the first 15 ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Sprinkle with cheese. Nutritional Analysis: One 1-cup serving (prepared with no-salt-added tomato paste and fat-free cheese and without salt) equals 217 calories, 507 mg sodium, trace cholesterol, 39 gm carbohydrate, 13 gm protein, 2 gm fat. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable. READ REVIEWS (3) REVIEW/RATE THIS RECIPE SAVE TO RECIPE BOX ADD TO SHOPPING LIST ADD A PERSONAL NOTE POST A RECIPE PHOTO POST A FAVORITE FOODS LIST CREATE A MENU

My favourite is a nice hot chilli served in wraps with avocados, mayonnaise and soya cheese. If you are looking for inspiration for vegan recipes you can get some on my website which is http://www.recipesforvegans.co.uk

I would suggest you a stir fry mixed vegetables which I love to cook even though I am not a vegetarian. Shredded carrot from 1 carrot 6 pcs sliced soaked dried shitake mushroom cauliflower some big red chili sliced vertically some long cabbage - shredded 1 pcs bell pepper 2 clove garlic - chopped 1 shallot - chopped 1/2 inch ginger - chopped 1 cube artificial chicken stock cube 4 table spoon cooking oil Some oyster sauce Preparation Heat the oil and add the chopped ingredients. When the smell arise add the vegetables and stir for a while. Add some water and stir for a while before adding the oyster sauce and the chicken stock cube. Stir for a while and remove from heat. Serve with hot plain boiled rice.

i admit i have never made this, only had it in resteraunts but if you can make it you should try it, its AWESOME. 2 lbs. fresh spinach leaves 1/2 cup chopped fresh parsley 1/2 cup chopped fresh dill 2 cups finely chopped green onions 1 1/2 tsp. fine Fine Grey Sea Salt 1/4 cup Organic Extra-virgin Olive Oil 3 cups chopped onion 1/4 tsp. coarse ground black pepper 1/2 lb. feta cheese, crumbled (traditionally made from sheeps milk, feta cheese from goat milk is also good) 14 filo leaves (usually sold frozen, thaw thoroughly!) 3/4 cup clarified butter (ghee), melted. 1) Wash and clean the spinach. Discard the stems. Drain & cut the leaves into shreds. 2) Combine the spinach, parsley, dill, green onions and grey sea salt in a bowl. Let stand for 15 minutes, then press out all of the liquid. 3) Heat the extra virgin olive oil in a skillet and saute the 3 cups of chopped onions until soft and transparent. Add the spinach mixture from step 2 and saute for a few more minutes. Add the feta cheese and black pepper. 4) Place each of 7 filo leaves in a buttered 10" x 17" x 2" baking pan, bruhing each leaf with melted clarified butter. Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing each leaf with melted clarified butter. Cut into 3"x 3" pieces with a sharp knife. 5) Bake at 375 degrees for 30 minutes or until golden brown.

I like making chillis the best, they are great in wraps with avocados, mayo and salad. If you are looking for lots of recipe ideas take a look at my recipe website: http://www.recipesforvegans.co.uk

Have you tried http://www.recipesforvegans.co.uk/chilli.html There are a lot of good recipes on here. This is an excellant recipe. Although I am a meat eater I eat more vegetables then anything else. Grilled Veggies Burrito (Vegan) by Chia Ingredients: 2 tablespoons oil 1 onion1 zucchini 1 bell pepper, red or green 1 tomato 1 avocado 1 lime tortilla sheets, flour or corn salt & pepper dash of chili pepper powder cilantro for garnish Instructions: Wash and slice all vegetables. In frying pan, sauté onion, zucchini, and bell pepper in oil for 2 minutes or until tender. Add salt & pepper, chili powder. In a large plate, place a sheet of tortilla. Place cooked veggies, 2 slices of tomato and avocado, a squeeze of lime juice on top of tortilla. Wrap it up, and garnish with a sprig of cilantro. Serving size: 3-5 Prep time: 30 minutes Mandarin Spinach Salad Serves 2 5 ounces washed spinach leaves 2 10-ounce cans mandarin oranges 2 tablespoons sesame oil 2 teaspoons soy sauce 1/2 cup sunflower seeds, pine nuts, or crushed almonds Mix all of the ingredients in a large bowl and serve immediately.