Vegetarian recipes?

Vegan Lemon Poppy Scones SUBMITTED BY: JLGarret "Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too. Experiment with different sweeteners and flours if you like. These are very adaptable." INGREDIENTS 2 cups all-purpose flour 3/4 cup white sugar 4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup margarine 1 lemon, zested and juiced 2 tablespoons poppy seeds 1/2 cup soy milk 1/2 cup water DIRECTIONS Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid. Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart. Bake for 10 to 15 minutes the preheated oven, until golden. Vegan Carrot Soup SUBMITTED BY: GiannaDawn "Delicious carrot soup with a hint of curry!" INGREDIENTS 1 tablespoon vegetable oil 1 large onion, diced 3 cloves garlic, minced 4 large carrots, sliced 5 new potatoes, quartered 2 cups vegetable broth 2 teaspoons grated fresh ginger 1 teaspoon curry powder salt and pepper to taste DIRECTIONS Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve. Vegan Zucchini Bread SUBMITTED BY: Amber "This is a great alternative to the classic recipe for all the other vegans out there." INGREDIENTS 2 cups grated zucchini, about 7 small zucchini grated 3/4 cup egg substitute 2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons baking soda 1 tablespoon ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon baking powder DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans. In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract. In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans. Bake for 40 to 60 minutes.

I like doing a lot of stir frys generally. But haven't had the time lately. I found a lot of great recipes on www.vegsource.com and www.vegweb.com as well.

Well with the holidays coming up I assume that you'd be interested in some Christmas meal ideas. Here is a good one: Mashed Potatoes & Brown Gravy Ingredients: 5-6 large idaho russet potatoes: peeled, sliced 1/2-1 cup milk 3 Tbs. butter or margarine 1 Tbs. Miracle Whip or Nayonaisse Salt and Pepper 2 pkg. Pioneer Brown Gravy Mix (Fat or No-Fat) Directions: Boil the spuds in water until soft. Drain well and mash with potato masher in large bowl. Use electric mixer and whip potatoes, adding milk as desired. Stir in butter or margarine, salt, pepper, and the secret to creaminess: the tablespoon of miracle whip or nayo! Prepare the brown gravy according to package directions to serve with potatoes and meat loaves. Source: http://members.tripod.com/vegholiday/dinner.html There are also a lot more recipes on that site if you care to check it out.

I am not a vegetarian, but have some family members that are, so whenever they used to visit I would try out new recipes that they were able to eat. Here are two that were big hits. Impossible Garden Pie 2 c. zucchini, chopped 1 c. tomatoes, chopped 1/2 c. onion, chopped 1/2 c. grated Parmesan cheese 1 c. milk 1/2 c. Bisquick 2 eggs 1/2 tsp. salt 1/4 tsp. pepper Preheat oven to 400 degrees. Lightly grease 9-inch square dish. Put zucchini, tomatoes, onion and cheese in dish. Mix all other ingredients until smooth and pour over vegetables; bake until golden brown, 45 to 50 minutes. CHEESE MANICOTTI 1/4 cup chopped onion 1 clove garlic, crushed 2 Tbsp olive oil 1 (16 oz) can tomatoes, finely cut up 1 (8 oz) can tomato sauce 1/3 cup water 1 tsp. sugar 1 tsp. dried oregano leaves, crushed 1/4 tsp. dried thyme leaves, crushed 1/4 tsp. salt 1 small bay leaf * * * 12 manicotti shells 2 beaten eggs 12 ounces fresh ricotta cheese (1-1/2 cups) 1 (8 oz) pkg. shredded mozzarella cheese 1/2 cup fresh grated Parmesan cheese 1/4 cup snipped parsley 1/4 tsp. salt Dash pepper In a 2-qt saucepan cook onion and garlic in olive oil till tender but not browned. Add tomatoes, tomato sauce, water, sugar, oregano, thyme, the first 1/4 tsp. salt, and bay leaf. Bring to boiling; simmer, uncovered, for 45 minutes. Remove bay leaf. Meanwhile, cook manicotti shells in boiling, salted water just till tender; drain. (DO NOT OVERCOOK) Rinse shells in cold water. Combine eggs, ricotta cheese, half of the mozzarella, Parmesan cheese, parsley, 1/4 tsp. salt, and pepper. Spoon cheese mixture into manicotti shells. Pour about half of the tomato mixture into a 13x9x2-inch baking dish. Arrange stuffed shells in baking dish. Pour sauce over shells. Sprinkle remaining mozzarella cheese over top. Cover with foil and refrigerate up to 24 hours. Before serving: Bake manicotti, covered, at 350~F till hot and bubbly, about 45 minutes. Makes 6-8 servings. Hope you enjoy. I may have a few more if you are intersested.

Congratulations on your choice! It can seem difficult at times, but hang in there. I haven't become a full vegetarian yet, but I am drastically reducing the amount of meat I eat. I recommend checking out this site www.vegweb.com There are really great recipes for everything, plus a forum so you can chat or get recipe tips from other users. Enjoy!