Vegetarian/Vegan recipe swap anyone?

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Kaylyn07
Kaylyn07 Posts: 53 Member
in Recipes
Hi there!

My name is Kaylyn & I've been a vegetarian for 5 years now. I just thought it would be a good idea to start a thread where vegetarians and vegans can swap their favorite recipes. I have 2 recipes to share, but it's just a matter of finding them lol.

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  • dreau42
    dreau42 Posts: 2
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    Rocco's Vegan Chili recipe from the Dr. Oz show! Yummy and healthy!

    Ingredients

    3 tbsp olive oil
    2 cups chopped onions, divided
    3/4 cup chopped celery
    3/4 cup chopped carrots
    3 cloves garlic, chopped
    2 cups chopped green and/or red bell pepper
    1 tbsp chili powder
    1 tbsp ground cumin
    1 (28-oz) can of diced tomatoes with liquid
    3 tbsp tomato paste
    1 (15-oz) can organic black beans with liquid
    1 (15-oz) can organic kidney beans with liquid
    1 (11-oz) can whole kernel corn, undrained
    1 1/2 tbsp dried oregano
    1 1/2 tbsp dried basil
    Salt and pepper to taste
    1 tbsp lime juice
    1/2 cup chopped cilantro
    Shredded soy cheese (optional)

    Directions
    Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.

    Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Stir in lime juice and cilantro just before serving. Top with 1/2 cup of chopped onions and soy cheese, if using.
  • LilacDreamer
    LilacDreamer Posts: 1,365 Member
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    Rocco's Vegan Chili recipe from the Dr. Oz show! Yummy and healthy!

    Ingredients

    3 tbsp olive oil
    2 cups chopped onions, divided
    3/4 cup chopped celery
    3/4 cup chopped carrots
    3 cloves garlic, chopped
    2 cups chopped green and/or red bell pepper
    1 tbsp chili powder
    1 tbsp ground cumin
    1 (28-oz) can of diced tomatoes with liquid
    3 tbsp tomato paste
    1 (15-oz) can organic black beans with liquid
    1 (15-oz) can organic kidney beans with liquid
    1 (11-oz) can whole kernel corn, undrained
    1 1/2 tbsp dried oregano
    1 1/2 tbsp dried basil
    Salt and pepper to taste
    1 tbsp lime juice
    1/2 cup chopped cilantro
    Shredded soy cheese (optional)

    Directions
    Heat oil in a large saucepan over medium heat. Saute 1-1/2 cups of onions, celery and carrots until soft. Stir in peppers, garlic, chili powder and cumin. Cook about 6 minutes.

    Stir in tomatoes, tomato paste, beans, and corn. Season with oregano, basil, salt and pepper. Bring to a boil, and reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Stir in lime juice and cilantro just before serving. Top with 1/2 cup of chopped onions and soy cheese, if using.

    Rocco as in Rocco DiSpirito?
  • MaryD4900
    MaryD4900 Posts: 135 Member
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    This is a good dinner recipe, will give you plenty of leftovers too

    http://www.food.com/recipe/vegetarian-15-bean-soup-404879

    throw out the seasoning packet...

    1 7/8 lbs 15 bean soup mix
    1 quart low sodium vegetable broth
    1 tablespoon olive oil
    1 large onion, chopped
    1 garlic clove, chopped
    2 celery ribs, thinly sliced
    2 carrots, thinly sliced
    1 (15 ounce) can diced tomatoes, undrained
    8 tablespoons lemon juice (about 2 lemons worth)
    2 bay leaves
    3 dashes Tabasco sauce
    1 tablespoon oregano
    2 teaspoons chili powder
    2 teaspoons ground thyme
    1 teaspoon cayenne pepper
    1/2 tablespoon ground black pepper
    1/2 tablespoon salt
    Directions:

    1. Soak beans overnight, or at least 8 hours. Drain and rinse.
    2. Cook beans in water until just tender by simmering on the stove in 2 qts. water for 1 1/2 hours. (Can also cook in slower cooker or pressure cooker.).
    3. Shortly before the beans are done, saute onion and garlic in oil until slightly brown.
    4. When beans are done, drain half the cooking water.
    5. Add all remaining ingredients and simmer, uncovered, for 40-60 minutes, stirring occasionally. Adjust seasoning to taste.


    Makes eight 1.75-cup servings, about 265 cals per serving.
  • Kaylyn07
    Kaylyn07 Posts: 53 Member
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    Awesome! I'll be sure to check these out =]

    And everyone feel free to add me!
  • dreau42
    dreau42 Posts: 2
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    "Rocco as in Rocco DiSpirito? "

    Nope not DiSpirito, Rocco is a meat eatin' cowboy turned vegan

    http://www.doctoroz.com/videos/rocco-returns
  • Kaylyn07
    Kaylyn07 Posts: 53 Member
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    bump
  • gingerb85
    gingerb85 Posts: 357 Member
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    "Rocco as in Rocco DiSpirito? "

    Nope not DiSpirito, Rocco is a meat eatin' cowboy turned vegan

    http://www.doctoroz.com/videos/rocco-returns

    Shucks. I actually had the same thing when I read "Rocco." :^)
  • ckehoe89
    ckehoe89 Posts: 144 Member
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    Middle Eastern Chick Pea Stew

    Ingredients:
    1 tablespoon extra-virgin olive oil
    3 medium onions, halved and thinly sliced (about 3 cups)
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    1 cup orange juice
    4 cups vegetable broth
    2 15-ounce cans chickpeas, rinsed
    3 cups peeled and diced sweet potato, (about 1 pound)
    2/3 cup brown basmati rice
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/2 cup chopped fresh cilantro ( I never use this cause my partner doesn't like it)

    Instructions:
    Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes. Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth. Stir in chickpeas, sweet potato, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes. Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.) Serve topped with cilantro.

    It's delicious, easy to make, and if you make the full servings will last forever. It serves about 6 people.
  • jmwill78
    jmwill78 Posts: 5
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    7 Vegetable Salad

    4 medium asparagus spears
    1 small yellow squash
    1 small zucchini
    2 Belgian Endive
    1/2 medium red bell pepper
    10 sugar snap peas
    1/2 alfalfa sprouts
    1 1/2 cups canned White beans
    2 Tbsp Extra Virgin Olive Oil
    1 Tbsp White Wine Vinegar
    1 Tbsp Lemon Juice

    1. Shred or julienne the vegetables to make the light and 'salad size'
    2. In a large bowl, mix all the vegetables together. Drain and rinse the beans and add them in as well. Toss Lightly to mix them together.
    3. In a small bowl, mix the olive oil, white wine vinegar, and lemon juice together, whisk before adding over the vegetables.
    4. Toss again and Enjoy!

    I add in cooled brown rice to make a meal out of it. This recipe serves 4.

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