Tasty Vegetarian Recipes?

Hi!

I've been vegetarian for ages, and these are some of the staples in my house currently:

Kung Pao Vegetables - http://fatfreevegan.com/blog/2011/10/27/kung-pao-vegetables/

New Orleans' Style White Beans - last night I had this served over rice with asparagus on the side, and it was delicious! The recipe calls for a pressure cooker, but I just stick everything in the crockpot in the morning and it's ready come supper time. (http://blog.fatfreevegan.com/2010/12/new-orleans-style-white-beans.htm)

Corn and Bell Pepper Chowder - perfect for the summer. http://www.epicurious.com/recipes/food/photo/Corn-and-Bell-Pepper-Chowder-237891

Tofu Nuggets - worth trying even if you're not into tofu. http://vegweb.com/recipes/dinosaur-legs-tofu-nuggets

Cabbage and Chickpea Soup with Basil http://blog.fatfreevegan.com/2011/04/cabbage-chickpea-soup-basil.htm

Those are some of my favourites, and I have a couple more things pinned at pinterest (http://pinterest.com/ohmisskaroline/yummies/), if you need more ideas.

(whoops! links are there now, I hope...)

SkinnyTaste.com - http://www.skinnytaste.com/

You can search for vegetarian recipes: http://www.skinnytaste.com/search/label/Vegetarian Recipes

or vegan: http://www.skinnytaste.com/search/label/Vegan Recipes

I've been vegetarian (ovo-lacto) since around 2004. I do a lot of stir-fries, curries (using light cocount milk and curry paste), etc.

I have ulcerative collitis - though I don't know that meat is a trigger for me. For me, the trigger is fat (of any type, nuts, olive oil, etc.) - I can't eat anything high in fat.

I love risotto...I can add almost anything to it, and it's easy to make some with vegetable broth instead of chicken broth, olive oil instead of bacon grease, and throw whatever herbs/veggies/spices I have on hand.

I put a basic recipe up on my blog a while back...it's kind of a base idea and you can customize it for whatever you have in your fridge/freezer.

Making risotto is time consuming but not as difficult as it sounds.

http://bottlebrunette.wordpress.com/2011/11/21/butternut-squash-risotto-with-spinach-and-bacon/

I have a Pinterest board that just so happens to have the exact same title as your post! I've been collecting vegetarian recipes for a couple of months now. Feel free to have a look:

http://pinterest.com/lucky8773/tasty-vegetarian-recipes/

If spices don't trigger inflammation for you, this is one of my favorite recipes EVER and I'm not a vegetarian:

http://www.food.com/recipe/moroccan-vegetable-stew-51902

It's extremely filling and delicious

Bump--great topic, OP!

Hi Tishaboo5,

I've had to go vegan because of crohn's. I am symptom free eating vegan and have a really low tolerance of anything from an animal (and any processed foods). Interesting to hear of some one else with the same issue.

Take care.

http://www.vegetariantimes.com/recipe/

This is what I was going to suggest I can't tell you how many of these recipes I've made. They're all soooo good!!

I make this all the time and I LOVE it:

Butternut soup

This makes enough soup for 4-5 servings, it will keep for a few days.

3 cups water
2 cloves garlic
1 medium sweet onion chopped (about 1 cup rough chopped)
2 teaspoons sea-salt
4 cups cubed butternut squash (I have seen this already cut up in the grocery
store)
1 Whole bell pepper chopped (I use Red, Yellow or Orange)
2 tablespoons olive oil
2 tablespoons maple syrup or agave

In a soup pot, bring water just to simmer with garlic, onion and sea salt. Turn the heat to low. Add cubed squash. Allow to remain on low flame just until a fork can pierce the squash, about 10-20 minutes. Cover pot and turn off heat. Let soup sit
for a few minutes. Transfer to a blender or food processor. Add olive oil and sweetener and blend until smooth.

If you happen to own an immersion (stick) blender, now would be a good time to use it, just leave everything in the pot. DON'T PULL THE BLENDER ABOVE THE SURFACE WHILE USING UNLESS YOU WANT TO WASH YOUR CEILING.

I like to add some sunflower seeds or sprouts to the top (or both) for a little crunch after I heat it up


Also good is to make a marinara sauce:

I usually use 1 TBSP of Extra Virgin Olive Oil
add in 1 clove or 2 of garlic (fresh)
add in some pine nuts (1/4 cup or so)
let brown until garlic and pine nuts are just toasted
Add in fresh basil
add in a large can of whole tomatoes with the stems removed (or 4-5 fresh tomatoes)

let simmer

Now, you can put that on any pasta that you'd like or you can strip some fresh zucchini and toast it in the oven and top the marinara on that. If you can handle dairy you can shred a little fresh parmesan reggiano on it too.