vegetarian recipes

Take a look at my website for plenty of ideas: http://www.recipesforvegans.co.uk

I have designed my own recipe website for vegans with a large range of different recipes on it. If you want some ideas the URL is http://www.recipesforvegans.co.uk

which vegetarian item you want?........

Vegetarian Penne SUBMITTED BY: Gail Cawsey "'My husband and I love pasta and vegetables,' relates Gail Cawsey of Fawnskin, California. 'I created this dish several years ago. It serves as dinner for the two of us or as an impressive side dish when we're entertaining.'" INGREDIENTS 2 cups uncooked penne or medium tube pasta 1/3 cup finely chopped onion 1 small yellow summer squash, sliced 1 small zucchini, sliced 1/2 cup sliced fresh mushrooms 1 teaspoon minced garlic 3 tablespoons butter 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 teaspoon dried parsley flakes 1/4 teaspoon dried thyme 1/4 teaspoon pepper 1/4 cup heavy whipping cream DIRECTIONS Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through. Vegetarian Tortilla Stew SUBMITTED BY: Eric and Mindy "Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions." INGREDIENTS 1 (19 ounce) can green enchilada sauce 1 1/2 cups water 1 cube vegetable bouillon 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 (15 ounce) can pinto beans, drained and rinsed 1/2 (16 ounce) can diced tomatoes 1 cup frozen corn 1/2 cup vegetarian chicken substitute, diced (optional) 4 (6 inch) corn tortillas, torn into strips 1 tablespoon chopped fresh cilantro salt and pepper to taste DIRECTIONS In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.