vegetarian recipes please

foxyhotgal

Hey

I was wondering if you could share some good veggie recipes that don't involve cheese or anything processed please x

Diarau

Black bean burritos are a staple in my house!

1 Bell Pepper (red, orange, or yellow), chopped
1/2 Red Onion, chopped
1 can Black Beans, rinsed (I like Meijer Organics)
1Tbs Chili Powder
1Tsp Cumin
1Tsp Black Pepper
1Tsp Cayenne Pepper (if you like it hot)
1Tsp Red Pepper Flakes
Dash of Salt
Splash of Sunflower Oil
Burrito wrap of your choice

Saute bell pepper and onion in sunflower oil until soft (I use the salt here to let them sweat); usually 4 to 5 minutes on medium heat. Pour in black beans and season with chili powder, cumin, cayenne, red pepper flakes and black pepper. Once everything is hot, spoon it in wrap and enjoy. I usually serve it with fresh chopped salsa, guacamole, and taco quinoa (quinoa with taco seasoning, easy and yummy). The guacamole is cool and creamy, so I never miss the cheese.

suzannephx

Lentil Salad

1 box pre-cooked Lentils (trader joe's, about 2 1/2 cups)
1/4 cup feta
2 T lemon juice
parsley/cilantro
2 T red onion
1 small tomato, diced

Open the package of lentils and put into a large bowl. Break up with a fork. Mix in all other ingredients, adjusting for taste. Add salt and pepper as desired. Can eat immediately, but best to let sit for in fridge for a couple of hours. Mix well before serving. Keeps well for a few days in the fridge.

If you are leaning toward vegan and want to omit the cheese, add a little extra salt and lemon juice. Try garlic salt for a little kick.

115perfection

check out www.thevegankitchen.net - she has an AWESOME meal called "the generals tofu", it tastes like chinese food but is like 300 cals a serving!

juliee274

Go to the Cooking Light and Vegetarian Times websites....both have recipe indexes. I have pulled some great recipes from both. In fact, one of the "cover" stories for Cooking Light today is "Vegetarian Summer Recipes."

http://www.cookinglight.com/

http://www.vegetariantimes.com/

denisehyeong

This isn't a "recipe" as such .. .. I make it with what ever I have .. . It's sort of scrambled Tofu

Saute Onions (+ carrots or cabbage or green beans etc)
Add - curry powder
Add Tofu (kind of mushed up or in very small cubes)
then add
Fresh Spinach - chopped up to small bits.
Add wee bit of water, cover for Spinach to wilt a bit.

I have this for breakfast with toast - or warmed up tortilla.

I do add salt and pepper to taste - but just a weeee bit of salt

Best
Denise

suzannephx

Lentil Salad

1 box pre-cooked Lentils (trader joe's, about 2 1/2 cups)
1/4 cup feta
2 T lemon juice
2T fresh mint, chopped
2 T red onion
1 small tomato, diced

Open the package of lentils and put into a large bowl. Break up with a fork. Mix in all other ingredients, adjusting for taste. Add salt and pepper as desired. Can eat immediately, but best to let sit for in fridge for a couple of hours. Mix well before serving. Keeps well for a few days in the fridge.

If you are leaning toward vegan and want to omit the cheese, add a little extra salt and lemon juice. Try garlic salt for a little kick.

Oops, messed up the first posting - forget the parsley/cilantro and use fresh chopped mint leaves. Adds a nice balance! Can also spruce it up with a little cumin and coriander. Hope you like it!

rezacey

I am not much of a cook, but these are some of my staples:

Baked Tofu




Pat extra firm tofu dry with a kitchen towel
Marinate for at least 30 minutes in soy sauce and honey OR soy sauce, vinegar, hot pepper, and onions
Bake on a foil-lined tray sprayed with cooking oil for 45 mins at 350 degrees. Turn pieces when halfway done cooking.

Kale Chips



Wash and dry kale, shred into pieces
Spray foil-lined pan with cooking spray
Sprinkle kale with seasoning such as salt/pepper or garlic powder
Spray again with cooking spray
Bake for 15-20 minutes at 350 degrees

Kale Taboule



Chop raw kale VERY finely
Chop tomatoes, green onions, and parsley
Mix in cooked quinoa or barley
Stir in juice of one lemon, 1 tbsp olive oil, and salt, pepper, and garlic powder to taste

jnamcelwain

bump Yummy:)

ValerieMartini2Olives

Quorn chik'n tenders
Corn tortillas
Salsa
Lettuce
Bell pepper


Cut pepper into strips and cook in 1/2 T oil until just cooked crispy. Season however you like. Brown chik'n on both sides in 1 t. vegetable oil then cut into strips. Warm tortillas. Put everything in tortilla.

LadyKatieBug

Vegetarian sandwiches

1 whole wheat pita
1 handful of cauliflower, brocoli, shredded carrots, shredded red cabbage, shredded cheese, dill pickle

mom2mozart

Spaghetti squash (steamed in microwave for 9 minutes - then removed with a fork)
Topped with sauteed diced tomatoes, mushrooms, onions, garlic, bell peppers and olive oil (cook until tender and tasty).
Seasoned with Mrs. Dash Italian, little bit of brown sugar, pinch or two of sea salt, cayenne pepper, and fresh ground black pepper to taste. Fantastic! Takes about 30 minutes to make and very satisfying.

CEHayes73

Vegetarian chili! You can add one of those vegetarian ground beef substitutes, but I like it with lots of veggies and beans

Add presoaked dry beans or canned beans (whatever kind you like, I like to do a combo of black beans, white and red kidney beans), lots of fresh chopped veggies (carrots, onions, mushrooms, celery, and whatever else you've got on hand that looks good), and canned tomatoes or tomato sauce. Put it all in the slow cooker with a packet of chili seasoning, or the spices you like. Add several handfuls of frozen corn in the last half hour. Serve over brown rice, or eat on its own!

Kimbie500

I cook a lot from this website - fantastic vegan recipes:
http://blog.fatfreevegan.com/

I also like the cookbooks "Appetite for Reduction" and "Quick Fix Vegan." Both are very reasonably priced on Amazon if not available at your local public library.

pnut80

Spaghetti squash (steamed in microwave for 9 minutes - then removed with a fork)
Topped with sauteed diced tomatoes, mushrooms, onions, garlic, bell peppers and olive oil (cook until tender and tasty).
Seasoned with Mrs. Dash Italian, little bit of brown sugar, pinch or two of sea salt, cayenne pepper, and fresh ground black pepper to taste. Fantastic! Takes about 30 minutes to make and very satisfying.

YUMM!

Caseyeatsclean

check out www.thevegankitchen.net - she has an AWESOME meal called "the generals tofu", it tastes like chinese food but is like 300 cals a serving!

This blog is awesome, thanks!

RNmomto4

bump

lindseym1983

What is tofu? I see a lot of I am sure healthier food on recipes but I have no idea about any of them. Trying really hard to eat right, any staples that is not the ordinary that you guys eat???

rezacey

What is tofu? I see a lot of I am sure healthier food on recipes but I have no idea about any of them. Trying really hard to eat right, any staples that is not the ordinary that you guys eat???

Tofu is a soy-based meat alternative. I like it best "extra firm" and baked or pan-fried. You can make veggie dips and desserts out of the softer varieties.

sdhd

bump

Bj112090

Will definitely be trying some of these. Thanks for posting!

trybabytry

Bump

RillSoji

I generally have a lot of vegetarian meals on my menu. You're welcome to any of the recipes! RillsMenu.com

I try to minimize processed foods but that doesn't always show in the recipes that I post. It's fairly easy to tweak to your preferences though.

SammyKatt

I made this last night! Super yummy!!!

Veggie Enchiladas

Enchilada Sauce:
1 tsp canola oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 1/2 Tbsp chili powder
1/2 Tbsp ground cumin
1 tsp sugar
1 (8 oz) can tomato sauce
1/4 cup water
black pepper, to taste
Filling:
2 tsp extra-virgin olive oil
1/2 small onion, chopped
1/2 cup corn, fresh or frozen
1/2 red or yellow bell pepper, seeded and chopped fine
1 small zucchini, halved lengthwise, seeded and chopped
2 cloves garlic, minced
7 oz (1/2 can) canned black beans, drained and rinsed
1/3 cup enchilada sauce (above)
1/4 cup fresh cilantro, minced
1 (4 oz) can diced green chiles (optional for added heat)

To assemble:
12 (6-inch) corn tortillas (I had good luck with La Tortilla Factory’s brand)
enchilada sauce (from above)
1 cup part-skim (2%) shredded pepper jack, cheddar, or Mexican blend cheese
Directions:
To make the sauce, heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened and lightly browned, approximately 5 minutes. Add the garlic, chili powder, cumin, and sugar; cook just until fragrant, about 30 seconds.
Whisk in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.
To make the filling, add oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and corn, and cook until slightly softened, 3-5 minutes. Add the bell pepper, cook until softened, approximately for 2-3 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Add in the garlic and black beans and cook until warmed through, about 2 minutes.
Transfer the veggie mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, cilantro, and green chilies.
Preheat the oven to 450 F. Spread about 1/4 cup enchilada sauce around the bottom of a 9 x 13-inch baking dish that has been sprayed with non-stick cooking spray.
Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in baking dish, seam side down. Repeat with the remaining filling and tortillas.
Evenly pour the remaining sauce over the enchiladas. Sprinkle the shredded cheddar over the top of the sauce.
Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Serve immediately. Note: These are great topped with diced avocado and fresh cilantro…mm!

SammyKatt

and I made this one on Wednesday night. Also yum! (I'm having the last one tonight for dinner)

Black Bean and Rice Stuffed Peppers

1/4 cup uncooked brown rice
2 large red or green bell peppers, cut in half and cleaned
2 tsp extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, minced
1 15-oz can black beans, rinsed and drained
1/3 cup corn (frozen or fresh)
Pinch of cayenne pepper
1/2 Tbsp chili powder
1/2 tsp paprika
1/2 tsp oregano
1 tsp cumin
squeeze of lime juice (optional)
1/3 cup part-skim Mexican blend shredded cheese
1/4 cup cilantro, roughly chopped
Directions:
Turn on broiler to 550 F. Place halved and cleaned bell peppers on a baking sheet lined with foil or parchment, face down. Broil for 4-6 minutes, until blackened. Place in airtight container or ziplock bag and let sit for 10 minutes. When cool enough to handle, peel off skin.
Meanwhile, cook rice according to package directions.
Preheat oven to 375 F.
Heat olive oil in large skillet over medium-high heat. Add onion and cook until tender, about 3 minutes. Add garlic and cook 30 seconds. Stir in beans and reduce heat to low. Stir in cooked rice, corn, and all seasonings and lime juice, if using. Warm through 1-2 minutes.
Return pepper halves to the lined baking sheet. Stuff each pepper half with rice and bean mixture. Top with cheese and bake about 12-15 minutes. Garnish with cilantro. Top with a dollop of plain Greek yogurt, if desired. Serve immediately.